Different heat source equivalent conversion method and system based on food material enthalpy change compensation

Abstract

The invention relates to the technical field of food intelligent hot processing control, and provides a different heat source equivalent conversion method and system based on food material enthalpy change compensation, and the method comprises the steps: obtaining food material quality parameters and thermodynamic parameters in direct fire cooking and electromagnetic cooking, and a plurality of cooking areas of a pot body; based on the quality parameters and the thermodynamic parameters, a food material enthalpy change energy flow compensation and heat source conversion model is constructed, and based on the multiple cooking areas and the enthalpy change energy flow compensation and heat source conversion model, an electromagnetic heating parameter database is constructed; and based on the enthalpy change energy flow compensation and heat source conversion model and the electromagnetic heating parameter database, electromagnetic heating intelligent regulation and control parameters matched with the direct fire enthalpy change energy flow are output. According to the method and the system, the time-temperature-enthalpy change energy flow compensation equivalent conversion method and system are constructed, so that enthalpy change energy flow intelligent compensation and regulation of different heat sources are realized, the problem that electromagnetic cooking food materials are cooked differently in the same pot, have different tastes in the same pot and have different qualities in the same pot is solved, and technical support is provided for traditional cooking skill industrial conversion.

Description

Technical Field

[0001] This invention relates to the field of intelligent heat processing control technology for food, and in particular to a method and system for equivalent conversion of different heat sources based on enthalpy change compensation of food ingredients. Background Technology

[0002] Traditional cooking processes use direct flame, which has low energy efficiency and poses problems such as energy waste and safety hazards. Nowadays, industrialized dishes, central kitchens, and group meals often use electromagnetic induction to heat-process large quantities of food. Specific layout and structure forms include single-head, multi-head, and three-dimensional surround. The eddy current generated by electromagnetic induction can achieve rapid heating of iron or iron-containing containers, with energy conversion reaching up to 95% or more, and the final heating efficiency reaching over 88%. However, because electromagnetic induction heating relies solely on heat conduction within the pot, and the heating rate is faster in areas near the electromagnetic coils than in areas without them, especially when power needs constant adjustment during cooking, food may experience uneven heating. This is unlike direct-fire cooking, which utilizes multiple heat transfer methods such as conduction, convection, and radiation for better heat transfer speed and uniformity. Consequently, many ingredients in industrialized dishes are essentially stewed rather than stir-fried during the cooking process, far inferior to the high-heat stir-frying of direct-fire cooking. Dishes lack the characteristic wok hei (wok aroma) and soul of the dish, resulting in a collapse in the texture of the ingredients and inferior quality and flavor compared to direct-fire cooking. Problems such as "different cooking times in the same pot, different tastes in the same pot, and different textures in the same pot" are common, seriously affecting the quality improvement and development of industrialized cuisine. Summary of the Invention

[0003] This invention provides a method and system for equivalent conversion of different heat sources based on enthalpy change compensation of ingredients, in order to solve the problems of large differences in tenderness, texture, flavor and other qualities of dishes cooked by electromagnetic induction in existing industrialized food processing processes compared with traditional direct-fire cooking, and low acceptability.

[0004] According to a first aspect of the present invention, a method for equivalent conversion of different heat sources based on enthalpy change compensation of food ingredients includes: The quality parameters, thermodynamic parameters, and multiple cooking zones of the pot body of the ingredients are obtained in direct-fire cooking and electromagnetic cooking, respectively. The quality parameters include at least the tenderness, texture, weight, moisture content, flavor, taste, and protein structure of the ingredients. The thermodynamic parameters include at least the specific heat capacity, enthalpy change value, and enthalpy change rate of the ingredients, as well as the enthalpy distribution and power ratio of the absorbed heat in each cooking zone. Based on the quality parameters and the thermodynamic parameters, an enthalpy change energy flow compensation and heat source conversion model for the food is constructed. The enthalpy change energy flow compensation and heat source conversion model includes multiple enthalpy change energy flow conversion points of the food during the equivalent transformation process from electromagnetic cooking to direct-fire cooking. The enthalpy change energy flow conversion points are the food quality difference points between direct-fire cooking and electromagnetic cooking. Based on the multiple cooking zones and the enthalpy change energy flow compensation and heat source conversion model, an electromagnetic heating parameter database is constructed. The electromagnetic heating parameter database includes at least the electromagnetic cooking parameters for converting electromagnetic cooking to direct-fire cooking at multiple enthalpy change energy flow conversion points of different ingredients within each cooking zone. During the process of the user cooking the ingredients using the electromagnetic cooking method, based on the enthalpy change energy flow compensation and heat source conversion model and the electromagnetic heating parameter database, the electromagnetic heating intelligent control parameters that match the direct fire enthalpy change energy flow are output, thereby realizing the equivalent conversion and adjustment from electromagnetic cooking to direct fire cooking.

[0005] According to one embodiment of the present invention, the step of constructing an enthalpy change energy flow compensation and heat source conversion model for the food ingredient based on the quality parameters and the thermodynamic parameters specifically includes: Based on the quality parameters and the thermodynamic parameters, the differences in food quality, the rate of change in food quality, the difference in enthalpy change, and the difference in the rate of change of enthalpy change are determined under the conditions of direct-fire cooking and electromagnetic cooking. Based on the differences in food quality, the rate of change in food quality, the difference in enthalpy change, and the difference in the rate of change of enthalpy change, a mapping database for direct-fire cooking and electromagnetic cooking is constructed. The mapping database includes at least electromagnetic heating power, enthalpy change, and enthalpy change rate. Based on the mapping database, an enthalpy change energy flow compensation and heat source conversion model for the food ingredients is constructed.

[0006] Specifically, this embodiment provides an implementation method for constructing an enthalpy change energy flow compensation and heat source conversion model for the food ingredient.

[0007] According to one embodiment of the present invention, determining the difference in food quality, the rate of change in food quality, the difference in enthalpy change, and the difference in the rate of change of enthalpy change of the food under the direct-fire cooking and the electromagnetic cooking methods specifically includes: The direct-fire cooking power and the first electromagnetic heating power of the electromagnetic cooking are obtained. Based on the direct-fire cooking power and the first electromagnetic heating power, the quality sub-parameters of the ingredients at each time point are determined. Based on all the quality sub-parameters and the first electromagnetic heating power, a dynamic change curve of the ingredients changing with cooking time is generated. The quality sub-parameters include at least the tenderness, texture, weight, moisture content, flavor, mouthfeel and protein structure of the ingredients. Based on the dynamic change curve, the food quality of the direct-fire cooking and the electromagnetic cooking at the same time point is obtained, and the difference value of food quality at the corresponding time point is obtained based on the food quality. The above steps are repeated to obtain the difference value of food quality and the rate of change of food quality at all time points. Based on the kinetic change curve, the enthalpy change values ​​of direct-fire cooking and electromagnetic cooking at the time points are obtained. Based on the enthalpy change values, the difference in enthalpy change values ​​between direct-fire cooking and electromagnetic cooking at the time points is determined. The above steps are repeated to obtain the difference in enthalpy change values ​​and the difference in the rate of change of enthalpy change values ​​at all the time points.

[0008] Specifically, this embodiment provides an implementation method for determining the difference in food quality, the rate of change in food quality, the difference in enthalpy change, and the difference in the rate of change of enthalpy change of the food under the conditions of direct-fire cooking and electromagnetic cooking.

[0009] According to one embodiment of the present invention, constructing the mapping database of the direct-fire cooking and the electromagnetic cooking specifically includes: The power of the first electromagnetic heating power is adjusted to obtain the second electromagnetic heating power. Under the condition of cooking with the second electromagnetic heating power, the difference value of the food quality and the enthalpy change value at each time point are obtained, and the kinetic change curve is updated. The adjustment includes increasing or decreasing the electromagnetic heating power. Based on the updated kinetic change curve, the rate of change of enthalpy at each time point under different second electromagnetic heating powers is obtained, and the mapping database is constructed.

[0010] Specifically, this embodiment provides an implementation method for constructing a mapping database of direct-fire cooking and electromagnetic cooking.

[0011] According to one embodiment of the present invention, the step of constructing an enthalpy change energy flow compensation and heat source conversion model for the food ingredient based on the mapping database specifically includes: Based on the mapping database, all the differences in the quality of the ingredients under direct-fire cooking and electromagnetic cooking are obtained, and multiple enthalpy change energy flow conversion points are determined based on the differences in the quality of the ingredients. Based on the difference in enthalpy change value, the rate of change of enthalpy change value, and the difference in the rate of change of enthalpy change value at each enthalpy change energy flow conversion point, the enthalpy change energy flow parameters required by electromagnetic cooking to compensate for the thermal enthalpy of direct-fire cooking at each enthalpy change energy flow conversion point are determined. The enthalpy change energy flow parameters include at least the equivalent electromagnetic heating power, the continuous heating time, and the preheating time.

[0012] Specifically, this embodiment provides an implementation method for constructing an enthalpy change energy flow compensation and heat source conversion model for the food ingredient.

[0013] According to one embodiment of the present invention, determining the enthalpy change energy flow parameter required for electromagnetic cooking to compensate for the thermal enthalpy of direct-fire cooking at each of the enthalpy change energy flow conversion points specifically includes: Based on the mapping database, the equivalent electromagnetic heating power is obtained when the rate of change of enthalpy change value at the enthalpy change energy flow conversion point is equal for both direct-fire cooking and electromagnetic cooking. The equivalent electromagnetic heating power required to be adjusted for multiple enthalpy change energy flow conversion points is obtained, as well as the differences in enthalpy change values ​​between direct-fire cooking and electromagnetic cooking at multiple enthalpy change energy flow conversion points. Based on the multiple equivalent electromagnetic heating power and the differences in enthalpy change values, the continuous heating time between multiple enthalpy change energy flow conversion points is determined. A heat source conversion parameter database is constructed based on multiple equivalent electromagnetic heating powers and multiple continuous heating times, the heat source conversion parameter database including the equivalent electromagnetic heating power and continuous heating time for each enthalpy change energy flow conversion point; Based on the heat source conversion parameter database, the power conversion time of two adjacent enthalpy change energy flow conversion points during the cooking process in the equivalent electromagnetic heating power conversion process is obtained, and the preheating time is determined based on the continuous heating time and the power conversion time.

[0014] Specifically, this embodiment provides an implementation method for determining the enthalpy change energy flow parameters required by electromagnetic cooking to compensate for the thermal enthalpy of direct-fire cooking at each of the enthalpy change energy flow conversion points.

[0015] According to one embodiment of the present invention, the step of constructing an enthalpy change energy flow compensation and heat source conversion model for the food ingredient based on the mapping database further includes: With the goal of ensuring that the adjusted enthalpy change value at each enthalpy change energy flow conversion point meets the direct fire threshold, the target enthalpy change energy flow parameter for each enthalpy change energy flow conversion point is determined. Based on all the enthalpy change energy flow conversion points and the target enthalpy change energy flow parameters corresponding to each of the enthalpy change energy flow conversion points, an enthalpy change energy flow compensation and heat source conversion model for the food ingredient is constructed.

[0016] Specifically, this embodiment provides an implementation method for constructing an enthalpy change energy flow compensation and heat source conversion model for the food ingredient.

[0017] According to one embodiment of the present invention, the construction of an electromagnetic heating parameter database based on multiple cooking zones and the enthalpy change energy flow compensation and heat source conversion model specifically includes: The temperature change characteristics of multiple cooking zones and the physical characteristics of the pot body are obtained during the direct-fire cooking process. The temperature change characteristics include at least a temperature rise curve and a temperature change rate. The physical characteristics of the pot body include at least the density and volume of the pot body and the corresponding cooking zone for each cooking zone. The cooking zone includes at least the bottom region of the pot body, the middle region of the pot body, and the edge region of the pot body. Based on the temperature change characteristics and the physical characteristics of the pot body, the enthalpy distribution and power ratio of each cooking zone in the direct-fire cooking are determined. Based on all the absorbed heat enthalpy distributions, all the power proportions, and the enthalpy change energy flow compensation and heat source conversion model, with the goal of making the electromagnetic heating power of electromagnetic cooking consistent with the power distribution proportion under direct fire cooking, the electromagnetic heating parameter database is constructed.

[0018] Specifically, this embodiment provides an implementation method for constructing an electromagnetic heating parameter database based on multiple cooking zones and the enthalpy change energy flow compensation and heat source conversion model.

[0019] According to one embodiment of the present invention, the construction of the electromagnetic heating parameter database further includes: Based on the electromagnetic cooking parameters and the direct-fire cooking parameters, with the goal of ensuring that the power distribution of electromagnetic cooking and direct-fire cooking is consistent, the electromagnetic hardware parameters of multiple enthalpy change energy flow conversion points of different ingredients in each corresponding cooking area are determined. The electromagnetic hardware parameters include at least one or a combination of several of the following: electromagnetic heating coil, number of coil turns, coil layout, magnetic flux change rate, and electromagnetic frequency.

[0020] Specifically, this embodiment provides an implementation method for constructing an electromagnetic heating parameter database.

[0021] According to one embodiment of the present invention, the equivalent conversion adjustment of the cooking process from electromagnetic cooking to direct-fire cooking specifically includes: Based on the enthalpy change energy flow compensation and heat source conversion model and the electromagnetic heating parameter database, all the enthalpy change energy flow conversion points are obtained, and sorted according to the difference value of the food quality difference points. Multiple enthalpy change energy flow conversion points corresponding to the first type of difference points among all the sorted food quality difference points are obtained as the first equivalent conversion points, where the difference value of the first type of difference points is greater than the set difference threshold. During the electromagnetic cooking process of the ingredients, the electromagnetic cooking quality is obtained based on the first equivalent conversion point. If the electromagnetic cooking quality does not meet the ingredient quality threshold, the equivalent conversion time that does not meet the ingredient quality threshold is obtained, and the electromagnetic cooking is intelligently compensated based on the equivalent conversion time. The ingredient quality threshold is an equivalent conversion target value set according to the ingredient quality under direct heat cooking.

[0022] Specifically, this embodiment provides an implementation method for adjusting the cooking process by equivalent conversion from electromagnetic cooking to direct-fire cooking.

[0023] According to one embodiment of the present invention, the intelligent compensation for electromagnetic cooking based on the equivalent transformation time specifically includes: At the equivalent conversion moment when the electromagnetic cooking quality does not meet the food quality threshold, and when the enthalpy change value of electromagnetic cooking is greater than that of direct-fire cooking, the power conversion time at the first equivalent conversion point is shortened, and / or the equivalent electromagnetic heating power is reduced. When the electromagnetic cooking quality does not meet the food quality threshold at the equivalent conversion time, and the enthalpy change of the electromagnetic cooking is less than that of the direct-fire cooking, the power conversion time at the first equivalent conversion point is increased, and / or the equivalent electromagnetic heating power is increased.

[0024] Specifically, this embodiment provides an implementation method for intelligent compensation of electromagnetic cooking based on the equivalent conversion time.

[0025] According to one embodiment of the present invention, the intelligent compensation for electromagnetic cooking based on the equivalent transformation time specifically includes: Based on shortening the power conversion time of the first equivalent conversion point or reducing the equivalent electromagnetic heating power, if the enthalpy change value of electromagnetic cooking is greater than the enthalpy change value of direct-fire cooking for a set time, multiple enthalpy change energy flow conversion points corresponding to the second type of difference points among all sorted ingredient quality difference points are obtained as the second equivalent conversion points, and the power conversion time is shortened and / or the equivalent electromagnetic heating power is reduced for the second equivalent conversion points, and the difference value of the second type of difference points is less than the difference value of the first type of difference points; Based on the condition that the enthalpy change value of electromagnetic cooking is less than the enthalpy change value of direct-fire cooking for a set time after increasing the power conversion time of the first equivalent conversion point or increasing the equivalent electromagnetic heating power, multiple enthalpy change energy flow conversion points corresponding to the second type of difference points among all sorted ingredient quality difference points are obtained as the second equivalent conversion points, and the power conversion time is increased and / or the equivalent electromagnetic heating power is increased for the second equivalent conversion points, and the difference value of the second type of difference points is less than the difference value of the first type of difference points.

[0026] Specifically, this embodiment provides an implementation method for intelligent compensation of electromagnetic cooking based on the equivalent conversion time.

[0027] According to a second aspect of the present invention, a system applying the above-described method for equivalent conversion of different heat sources based on enthalpy change compensation of food ingredients includes: The induction heating module is equipped with multiple sets of independently controllable induction coils. These multiple sets of induction coils are arranged at non-equidistant intervals in multiple cooking areas of the pot body. They are used to adjust the power of different sets of induction coils according to the temperature changes of the food during the heating process, thereby achieving uniform heating of the multiple cooking areas. A temperature acquisition module is located above the pot body and is used to collect the surface temperature of the food during the cooking process; The heat source equivalent conversion signal processing module determines the heating power parameters of the food under electromagnetic cooking based on the enthalpy change energy flow compensation and heat source conversion model and the surface temperature of the food. The heating power parameters are the equivalent parameters of the same food under electromagnetic cooking and direct heat cooking. The control module is connected to the induction heating module, the temperature acquisition module, and the heat source equivalent conversion signal processing module, respectively. It is used to realize the transmission of control signals, the sending of instructions, and the execution of actions among the induction heating module, the temperature acquisition module, and the heat source equivalent conversion signal processing module. Based on the surface temperature of the food and the equivalent conversion curve, it adjusts the heating power parameters in real time to realize the equivalent conversion from electromagnetic cooking to direct-fire cooking.

[0028] The above-mentioned one or more technical solutions of the present invention have at least one of the following technical effects: The present invention provides a method and system for equivalent conversion of different heat sources based on enthalpy change compensation of ingredients. By analyzing the changes in ingredient quality, thermodynamic parameters in the time dimension, and the spatial distribution of enthalpy in multiple cooking areas of the pot during direct fire and electromagnetic cooking, the present invention constructs an equivalent conversion model of different heat sources based on "time-temperature-enthalpy change energy flow compensation" and a database of heating parameters for equivalent conversion from electromagnetic to direct fire. The present invention develops a method and system for equivalent conversion of different heat sources based on enthalpy change compensation of ingredients, solves the problem of "different cooking times, different tastes, and different textures in the same pot" in electromagnetic cooking, and provides technical support for the industrial transformation of traditional culinary arts.

[0029] Furthermore, by analyzing the characteristics of ingredients in direct-fire cooking and electromagnetic induction cooking, as well as the enthalpy distribution and power ratio of the cooking area of ​​the pot in direct-fire cooking, this invention constructs an enthalpy change energy flow compensation and heat source conversion model for ingredients. This allows users to achieve a cooking temperature and flavor close to the standard of direct-fire cooking when using electromagnetic induction to cook ingredients. This solves the problem of low energy utilization efficiency in direct-fire cooking while still producing the flavor of direct-fire cooking. Attached Figure Description

[0030] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0031] Figure 1 This is one of the flowcharts of the equivalent conversion method for different heat sources based on enthalpy change compensation of food provided by the present invention.

[0032] Figure 2 This is a schematic diagram showing the arrangement of multiple cooking zones inside the pot provided by the present invention.

[0033] Figure 3 This is the second flowchart of the method for equivalent conversion of different heat sources based on enthalpy change compensation of food provided by the present invention. Detailed Implementation

[0034] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0035] The present invention will now be described in detail with reference to the accompanying drawings. The specific operation methods in the method embodiments can also be applied to the device embodiments or system embodiments. In the description of the present invention, unless otherwise stated, "at least one" includes one or more. "Multiple" refers to two or more. For example, at least one of A, B, and C includes: A existing alone, B existing alone, A and B existing simultaneously, A and C existing simultaneously, B and C existing simultaneously, and A, B, and C existing simultaneously. In the present invention, " / " means "or". For example, A / B can mean A or B. "And / or" in this document is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, and B existing alone.

[0036] The following is combined with Figures 1 to 3 This invention will be described in detail below.

[0037] like Figure 1 The diagram shown is one of the flowcharts of the equivalent conversion method for different heat sources based on enthalpy change compensation of food ingredients according to the present invention, specifically including: I. Analysis of the relationship between food quality and enthalpy change energy transfer and heat transfer under different heat source conditions: The overall power of direct fire was measured, the initial power of electromagnetic heating was selected, and the power distribution and proportion of direct fire and electromagnetic heating in different regions were determined. Then, the heating parameters of direct fire and electromagnetic heating were initialized, and the changes in food quality, heat and mass transfer, and differences between the two heat sources were analyzed based on the cooking methods of direct fire and electromagnetic heating.

[0038] II. Establishment of Multi-Point Enthalpy Variation Energy Flow Compensation and Heat Source Conversion Model: First, determine the point of greatest quality difference, the enthalpy change difference at the quality difference point, and the difference in enthalpy change rate between direct flame and electromagnetic cooking. Secondly, establish a mapping database between different electromagnetic induction heating power values, enthalpy changes, and enthalpy change rates; Then, the point with the greatest quality difference is selected as the initial conversion point, and the electromagnetic heating power and additional time are selected based on the enthalpy difference and the direct-fire change rate.

[0039] III. Determination of control parameters for electromagnetic to direct-fire heating conversion: First, based on the conversion model, the control parameters required for electromagnetic heating are designed according to the power changes in the pot area; Secondly, based on the target power value, adjust the electromagnetic heating power, frequency and other parameters to meet the enthalpy change energy flow conversion requirements of electromagnetic to direct fire in the same area of ​​the pot body; Then, it is judged whether the requirement of achieving more than 90% of the quality of direct heat after conversion is met. If not, it enters the "first keep the conversion point position unchanged, adjust the extra heating time and heating power" step in the enthalpy change energy flow adaptive compensation and intelligent adjustment based on quality maintenance, and proceeds to the next step accordingly. If the requirement of more than 90% of direct heat is met, it directly enters the "output the optimal electromagnetic heating power, conversion point time, extra time, duration and other parameters for cooking" step in the enthalpy change energy flow adaptive compensation and intelligent adjustment based on quality maintenance.

[0040] IV. Adaptive Compensation and Intelligent Regulation of Enthalpy-Based Energy Flow Based on Quality Preservation: First, keep the switching point location unchanged, and adjust the additional heating time and heating power; Secondly, it is determined whether the electromagnetic heating quality after conversion reaches more than 90% of that of direct fire. If it does not meet the requirement, the conversion point position is adjusted in conjunction with the additional heating time and heating power, and subsequent steps are executed. If it meets the requirement, the optimal electromagnetic heating power, conversion point time, additional time, duration and other parameters are output for cooking.

[0041] In an application scenario, such as Figure 1 As shown, in the first aspect, the present invention analyzes the changes and differences in the quality of food heated by different heat sources, as detailed below: Taking stir-fried pork tenderloin slices over high heat as an example, the size of the slices, the ratio of meat to oil, and the direct-fire gas power are all based on the chef's experience. The power and effective utilization rate of direct-fire cooking (SF) are determined according to national standard methods, and the power required for electromagnetic heating (EH) to achieve the same effect as direct-fire cooking in the same amount of time is calculated. and the first electromagnetic heating power They satisfy equations (1) and (2) respectively.

[0042] (1) (2) In the formula, , , , , These represent the calorific value of liquefied petroleum gas (LPG), the mass of LPG consumed within a certain heating time, the direct-fire heating efficiency, the heating time, and the electromagnetic induction heating efficiency, respectively.

[0043] , , and Both can be determined through multiple experiments. In the experiments, the meat slices were stir-fried using both direct-fire heating power and initial electromagnetic induction power. It is assumed that the total cooking time for the chef using direct fire is t. total It also serves as the time for electromagnetic induction heating before the equivalent conversion. During the measurement process, direct flame and electromagnetic induction heating (original process) were used to cook the food to t0, t1, t2, t3, and t4 respectively. 烹饪 ...t total Meat slices were analyzed at multiple time points, and the measured indicators are as follows: Step S100: Use physicochemical or sensory evaluation methods to determine the texture, tenderness, flavor, and mouthfeel of the meat slices at each time point under direct flame and electromagnetic induction heating (original process). , Plot the dynamic change curve over time.

[0044] Secondly, this invention analyzes the heat transfer law of enthalpy change energy transfer of food under different heat source conditions, as detailed below: Step S200: Using methods such as physicochemical analysis or external infrared thermal imaging, internal temperature sensing, and differential scanning calorimetry, the changes in protein structure, moisture content, weight, specific heat capacity, internal temperature, and surface temperature of the meat slices at each time point during direct-fire and electromagnetic induction heating (original process) are measured. The enthalpy change at a specific moment during direct-fire and electromagnetic induction heating (original process) is calculated using thermodynamic formulas; this value is calculated from the initial moment. At a certain point in time The sum of the enthalpy changes between them, set to Enthalpy change of direct fire at time Use functions The enthalpy change value of the electromagnetic heating process, which satisfies equation (3). Use functions The representative satisfies equation (4).

[0045] (3) (4) In equations (3) and (4) They represent different points in time. internal temperature of meat slices or external temperature , Represents the initial moment of cooking The internal or external temperature of the meat slices, where T represents the thermodynamic temperature. These represent the specific heat capacity and weight of the meat over time, respectively.

[0046] In addition, the initial weight of the meat Based on the baseline, subtract the weight of the meat slices at a certain moment. Obtain the weight of water evaporated The initial temperature of the water is Both sensible heat and latent heat should be considered; specific calculations can be performed using the specific heat capacity of water. The latent heat of vaporization L of water vapor is used to obtain the amount of water evaporated. Absorbing heat The heat absorbed by water evaporation is , satisfying equation (5).

[0047] (5) The sum of equations (3), (4) and (5) at a certain moment The total enthalpy change of meat products is obtained at a certain moment. The rate of change of total enthalpy of meat products under direct flame or electromagnetic heating (Change Rate of ΔH). CRH(t p ) It should be noted that at a certain moment... The total enthalpy change of meat refers to the sum of formulas (3) and (5), or the sum of formulas (4) and (5). The sum of formulas (3) and (5) is the total enthalpy change of meat when cooked over direct fire, and the sum of formulas (4) and (5) is the total enthalpy change of meat when cooked with electromagnetic flux.

[0048] Furthermore, and It can be at the same time, or at different times. For the starting moment of cooking, and That is the starting point of the calculation process.

[0049] Step S300: Compare and analyze the quality of meat cooked over direct heat at the same time point using two different heat sources. With electromagnetic heating meat quality Disparity of quality between Q SF and Q EH at t p , DQ (t p ) The difference between the rates of change in meat quality, and the difference in enthalpy change between direct-fire cooking and electromagnetic cooking at the same time point (Disparity between ΔH) SF and ΔH EH at t p , DH(t p ) ), rate of change of enthalpy under direct fire conditions The difference in the rate of change of enthalpy between direct-fired and electromagnetic methods (ΔH) SF and ΔH EH at t p , DCRH(t p ) ).

[0050] Understandably, step S300 measures the changes in meat slices under direct heat and electromagnetic induction, calculates the enthalpy change at a certain moment using thermodynamic formulas, and accumulates the enthalpy change values; analyzes the differences in meat quality between meat cooked under direct heat and meat heated by electromagnetic induction, and confirms the differences in meat quality, the differences in the rate of quality change, the differences in enthalpy change values ​​at the same time point, the rate of change of enthalpy change under direct heat conditions, and the differences in the rate of change of enthalpy change between direct heat and electromagnetic induction.

[0051] Thirdly, this invention establishes a multi-point potential enthalpy change energy flow compensation and heat source conversion model, as detailed below: Step S400, with the initial total electromagnetic induction heating power Based on this, the power is continuously increased. Or reduce power downwards The dynamic curves of meat quality and enthalpy change over time were measured under different electromagnetic induction heating powers. The rate of change of enthalpy change at each time point under different powers was calculated, and a mapping database between different electromagnetic induction heating power, enthalpy change, and rate of change of enthalpy change was constructed at each time point.

[0052] Step S500: Several time points corresponding to the differences in meat quality between electromagnetic heating and direct flame heating are used as conversion points (i=0, 1, 2, 3, 4...). CP i (), derived from steps S200 to S400 And the mapping database, to obtain the result at a certain conversion point Rate of change of enthalpy change of meat at this point compared to direct-fire heating Electromagnetic heating power when they are equal .

[0053] Step S600, based on several conversion points The electromagnetic heating power that needs to be adjusted Combining the enthalpy differences between direct fire and electromagnetic heating at these transition points , and conclude that Equivalent electromagnetic heating power duration at point Defined as Satisfy equation (6).

[0054] (6) Through steps S500 and S600, the following is obtained: The duration of the heat source conversion from electromagnetic to direct heat is Thus, the results at each transition point are obtained. The database requires two heat source conversion parameters: electromagnetic heating power and duration. , .

[0055] In actual adjustments, to ensure the duration of operation at the equivalent electromagnetic heating power, the switching of electromagnetic heating power needs to be done in advance, based on the constructed heat source conversion parameter database. The time is calculated, ignoring the time used for switching, and the advance time is... Electromagnetic heating requires additional time to achieve higher power. Used to overcome the need for advance time points to The change in enthalpy at the point satisfies equation (7).

[0056] (7) In actual adjustments, The shorter the time, the better, assuming the enthalpy change at the selected advance time point. Satisfy ≥ The total electromagnetic heating time is The overall transformation model expression is: (8) In equation (8) These represent the direct-fire power and the time of each enthalpy change point, respectively. These represent the temperatures of the meat at various transition points during direct heating (i.e., the temperature of the meat at each transition point). ), specific heat capacity, mass, This represents the temperature of the meat at each transition point of electromagnetic heating. The process described above involves a heat source conversion control model that transforms electromagnetic induction heating into direct flame heating when stir-frying pork tenderloin slices over high heat. In actual cooking, an infrared thermal imager or a direct-insertion temperature sensor is used to obtain the temperature change pattern of the meat in real time during the cooking process, combined with the dynamic curves of the specific heat capacity and weight of the ingredients as a function of temperature.

[0057] Furthermore, by combining steps S100 to S200 to obtain the enthalpy change curve over time throughout the entire process, and obtaining the time transition point between the two heat sources, the standard is to ensure that the quality of dishes made from different ingredients is consistent between direct-fire cooking and electromagnetic cooking.

[0058] Furthermore, by combining steps S300 to S600, specific conversion parameters are obtained to achieve the equivalent conversion from electromagnetic to direct-fire. The same process can be used to establish equivalent conversion control processes and models for different ingredients.

[0059] In an application scenario, such as Figure 2 As shown, due to the different thermodynamic parameters of different cooking zones in the pot during direct-fire cooking, such as the enthalpy change and the rate of change of enthalpy, the heating control parameters of different cooking zones need to be confirmed during the conversion from electromagnetic cooking to direct-fire cooking, as detailed below: In actual cooking, the heating power distribution in different areas of the pot is uneven when using direct heat. Therefore, the electromagnetic heating element is designed to be located at the bottom. ,middle ,edge A structure with three independently heated zones (e.g.) Figure 2 (As shown), and when using an electromagnetic heating unit for heat source conversion, it is necessary to consider the bottom of the same part being heated by direct fire. ,middle ,edge The distribution and proportion of heat processing power in the three areas were adjusted accordingly, meaning that the distribution of electromagnetic heating was also adjusted to the bottom. ,middle ,edge The three zones are designed to ensure that the overall electromagnetic heating power distribution is met within the same adjustment time.

[0060] First, during direct-fire heating, sensors are installed in different areas of the pot bottom to obtain real-time temperature changes (temperature rise curves, temperature change rates, etc.) in the bottom, middle, and edge areas over a fixed period of time. Then, the mass of the pot corresponding to each of the three areas is obtained by combining the pot's density and volume. Finally, the total heat absorbed by the pot in the three areas over a fixed period of time is distributed at the bottom by combining the temperature changes and the pot's specific heat capacity. ,middle ,edge This leads to the conclusion that the three regions account for the total power. Distribution percentages, respectively, bottom ,middle ,edge This represents the proportion of heat distribution in the bottom, middle, and edge regions relative to the total power.

[0061] Based on the power distribution of the three regions obtained during direct-fire heating, electromagnetic heating coils of different specifications are arranged in the corresponding regions. The heating coils in these three regions are controlled independently, specifically by adjusting parameters such as the number of coil turns, coil layout, magnetic flux change rate, and alternating frequency. This ensures that the electromagnetic heating power of the bottom, middle, and edge regions is consistent with the power distribution under direct-fire conditions. When adjusting the power at the switching point, the bottom region is used as a reference, similar to the direct-fire heating method. ,middle ,edge Based on the power ratio, and combining equation (8) with the overall required adjustment of the electromagnetic heating power value, The required power distribution for electromagnetic heating at each transition point is obtained in the bottom, middle, and edge regions: Furthermore, ensure that the heating parameters of the bottom, middle, and edge regions are adjusted to the target power value within the same time frame and for the same duration. The target enthalpy change value was achieved.

[0062] Specifically, for meat, there are multiple points of enthalpy change energy flow difference during the stir-frying process of direct heat and electromagnetic heating, namely the transition points. At each transition point, the difference in enthalpy change energy flow (enthalpy change value, enthalpy change rate) between different areas of the pot and the corresponding areas of electromagnetic heating is different. During the transition, the electromagnetic heating parameters (power increase or decrease, response time, duration) required to be adjusted in different areas are also different. The corresponding induction frequency and induction current also need to be adjusted accordingly. The adjustment parameters required at different transition points in the same area are also different. By constructing a mapping relationship between the enthalpy change energy flow change law of different ingredients under different heat source conditions and the adjustment parameters of the heating area, and establishing a database of electromagnetic heating parameters (adjustment time, duration, adjustment power direction and range) required for each area corresponding to multiple enthalpy change energy flow transition points of different ingredients, an equivalent conversion from electromagnetic to direct heat can be achieved.

[0063] The present invention will now be described in detail with reference to specific embodiments.

[0064] In some specific embodiments of the present invention, such as Figures 1 to 3 As shown, this solution provides an equivalent conversion method for different heat sources based on enthalpy change compensation of food ingredients, including: The quality parameters, thermodynamic parameters, and multiple cooking zones of the pot body of the ingredients were obtained in direct-fire cooking and electromagnetic cooking, respectively. The quality parameters include at least the tenderness, texture, weight, moisture content, flavor, taste, and protein structure of the ingredients. The thermodynamic parameters include at least the specific heat capacity, enthalpy change value, and enthalpy change rate of the ingredients, as well as the enthalpy distribution and power ratio of the absorbed heat in each cooking zone. Based on quality parameters and thermodynamic parameters, an enthalpy change energy flow compensation and heat source conversion model for food ingredients is constructed. The enthalpy change energy flow compensation and heat source conversion model includes multiple enthalpy change energy flow conversion points in the equivalent conversion process of food ingredients from electromagnetic cooking to direct-fire cooking. The enthalpy change energy flow conversion points are the differences in food quality between direct-fire cooking and electromagnetic cooking. Based on multiple cooking zones and enthalpy change energy flow compensation and heat source conversion models, an electromagnetic heating parameter database is constructed. The electromagnetic heating parameter database includes at least the electromagnetic cooking parameters for converting electromagnetic cooking to direct fire cooking at multiple enthalpy change energy flow conversion points of different ingredients in each cooking zone. During the process of cooking food by the user using electromagnetic cooking, based on the enthalpy change energy flow compensation and heat source conversion model and electromagnetic heating parameter database, the system outputs electromagnetic heating intelligent control parameters that match the enthalpy change energy flow of direct fire, thereby realizing the equivalent conversion and adjustment from electromagnetic cooking to direct fire cooking.

[0065] In detail, this invention analyzes the changes in the tenderness, texture, weight, moisture content, and protein structure of ingredients under direct-fire cooking and electromagnetic cooking respectively (quality difference value, quality change rate, etc.), as well as the changes in thermodynamic parameters such as specific heat capacity, absorption enthalpy change, and enthalpy change rate (enthalpy change difference, enthalpy change rate difference). Then, it constructs an enthalpy change energy flow compensation and heat source conversion model for ingredients based on quality parameters and thermodynamic parameters. The enthalpy change energy flow compensation and heat source conversion model includes multiple enthalpy change energy flow conversion points of ingredients under electromagnetic cooking to direct-fire cooking.

[0066] Furthermore, since the pot body exhibits different patterns and performances in terms of enthalpy distribution and power ratio in different cooking areas (such as the bottom, middle and edge of the pot body) under direct heat cooking, an electromagnetic heating parameter database is constructed based on the multiple cooking areas of the pot body and the enthalpy change energy flow compensation and heat source conversion model. This enables the conversion of electromagnetic cooking to direct heat cooking at multiple enthalpy change energy flow conversion points for different ingredients in each cooking area. In other words, the electromagnetic heating power distribution in the same cooking area is at least consistent with the proportion of direct heat cooking.

[0067] Furthermore, based on the enthalpy change energy flow compensation and heat source conversion model and the electromagnetic heating parameter database, users can achieve equivalent conversion and adjustment from electromagnetic cooking to direct-fire cooking during electromagnetic cooking.

[0068] In a possible embodiment, a dynamic adjustment mechanism is introduced when constructing the enthalpy change energy flow compensation and heat source conversion model. By adding a real-time feedback mechanism, the electromagnetic heating parameters can be dynamically adjusted according to the user's operating habits or changes in the ingredients, ensuring more precise cooking results.

[0069] In a possible embodiment, in the event of a new cooking method and / or a new ingredient, the enthalpy change energy flow compensation and heat source conversion model is updated based on the relevant data of the new cooking method and / or the new ingredient.

[0070] In some possible embodiments of the present invention, based on quality parameters and thermodynamic parameters, an enthalpy change energy flow compensation and heat source conversion model for the food ingredient is constructed, specifically including: Based on quality parameters and thermodynamic parameters, the differences in food quality, the rate of change in food quality, the difference in enthalpy change, and the difference in the rate of change of enthalpy change were determined under direct-fire cooking and electromagnetic cooking. Based on the differences in food quality, the rate of change in food quality, the differences in enthalpy change, and the differences in the rate of change of enthalpy change, a mapping database for direct-fire cooking and electromagnetic cooking is constructed. The mapping database includes at least electromagnetic heating power, enthalpy change, and the rate of change of enthalpy change. Based on the mapping database, a model for enthalpy change energy flow compensation and heat source conversion of food ingredients is constructed.

[0071] Specifically, this embodiment provides an implementation method for constructing an enthalpy change energy flow compensation and heat source conversion model for food ingredients. By obtaining the quality parameters and thermodynamic parameters of food ingredients in direct-fire cooking and electromagnetic cooking, the differences in food ingredient quality, the rate of change in food ingredient quality, the difference in enthalpy change value, and the difference in the rate of change of enthalpy change value are determined. In this way, the differences in the quality and thermodynamics of food ingredients under the two heat source conditions can be determined, thereby enabling the construction of a mapping database and an enthalpy change energy flow compensation and heat source conversion model for food ingredients.

[0072] Understandably, based on actual needs, enthalpy change energy flow compensation and heat source conversion models can be trained on various ingredients to achieve equivalent conversion between direct-fire cooking and electromagnetic cooking for various ingredients.

[0073] It should be noted that the ingredients mentioned in this invention can be a single type of food, or a dish made by cooking multiple ingredients.

[0074] In a possible embodiment, the mapping database includes at least the electromagnetic heating power, enthalpy change value, and enthalpy change rate at which electromagnetic cooking and direct-fire cooking can achieve equivalent conversion.

[0075] In some possible embodiments of the present invention, determining the differences in food quality, the rate of change in food quality, the difference in enthalpy change, and the difference in the rate of change of enthalpy change under direct-fire cooking and electromagnetic cooking specifically includes: The direct-fire cooking power and the first electromagnetic heating power of electromagnetic cooking are obtained. Based on the direct-fire cooking power and the first electromagnetic heating power, the quality sub-parameters of the ingredients at each time point are determined. Based on all quality sub-parameters and the first electromagnetic heating power, a dynamic change curve of the ingredients with cooking time is generated. The quality sub-parameters include at least the tenderness, texture, weight, moisture content, flavor, mouthfeel and protein structure of the ingredients. Based on the dynamic change curve, the food quality of direct-fire cooking and electromagnetic cooking at the same time point is obtained, and the difference value of food quality at the corresponding time point is obtained based on the food quality. The above steps are repeated to obtain the difference value of food quality and the rate of change of food quality at all time points. Based on the kinetic change curves, the enthalpy change values ​​of direct-fire cooking and electromagnetic cooking at time points are obtained. Based on the enthalpy change values, the difference in enthalpy change values ​​between direct-fire cooking and electromagnetic cooking at time points is determined. The above steps are repeated to obtain the difference in enthalpy change values ​​and the difference in the rate of change of enthalpy change values ​​at all time points.

[0076] Specifically, this embodiment provides an implementation method for determining the differences in food quality, the rate of change in food quality, the difference in enthalpy change, and the difference in the rate of change of enthalpy change of food under direct-fire cooking and electromagnetic cooking. By obtaining the direct-fire cooking power and the first electromagnetic heating power respectively, and determining the quality sub-parameters of the food at each time point, the dynamic change curves of meat quality and enthalpy change over time under different electromagnetic induction heating powers are obtained.

[0077] Furthermore, based on the kinetic change curve, the food quality and enthalpy change value at the same time point can be obtained for direct-fire cooking and electromagnetic cooking, and then the difference in food quality and the difference in enthalpy change value can be obtained. Repeating the above steps can obtain the difference in food quality and the rate of change in food quality at all time points, as well as the difference in enthalpy change value and the difference in the rate of change of enthalpy change value at all time points.

[0078] It should be noted that the quality sub-parameters of the ingredients at each time point under direct fire cooking power and first electromagnetic heating power are obtained through multiple measurements. For example, the texture, tenderness, flavor, and taste of the meat slices at each time point are determined using physicochemical or sensory evaluation methods.

[0079] In some possible embodiments of the present invention, a mapping database for direct-fire cooking and electromagnetic cooking is constructed, specifically including: The power of the first electromagnetic heating power is adjusted to obtain the second electromagnetic heating power. The difference in food quality and enthalpy change value at each time point are obtained when cooking with the second electromagnetic heating power, and the kinetic change curve is updated. The adjustment includes increasing or decreasing the electromagnetic heating power. Based on the updated kinetic change curves, the rate of change of enthalpy at each time point under different second electromagnetic heating powers was obtained, and a mapping database was constructed.

[0080] Specifically, this embodiment provides an implementation method for constructing a mapping database of direct-fire cooking and electromagnetic cooking. In the process of constructing the mapping database, it is necessary to obtain the rate of change of enthalpy change value at each time point for different powers, so as to construct a mapping database between different electromagnetic induction heating power magnitude, enthalpy change value, and rate of change of enthalpy change value at each time point. Therefore, it is necessary to adjust the first electromagnetic heating power, including increasing or decreasing the electromagnetic heating power, and construct the mapping database based on the updated second electromagnetic heating power.

[0081] In some possible embodiments of the present invention, based on a mapping database, a model for enthalpy change energy flow compensation and heat source conversion of food ingredients is constructed, specifically including: Based on the mapping database, all the differences in food quality under direct fire cooking and electromagnetic cooking are obtained, and multiple enthalpy change energy flow conversion points are determined based on the differences in all the differences in food quality. Based on the differences in enthalpy change, the rate of change of enthalpy change, and the difference in the rate of change of enthalpy change at each enthalpy change energy flow conversion point, the enthalpy change energy flow parameters required for electromagnetic cooking to compensate for the thermal enthalpy of direct-fire cooking at each enthalpy change energy flow conversion point are determined. The enthalpy change energy flow parameters include at least the equivalent electromagnetic heating power, the continuous heating time, and the preheating time.

[0082] Specifically, this embodiment provides an implementation method for constructing an enthalpy change energy flow compensation and heat source conversion model for food ingredients. Combining a mapping database, several enthalpy change energy flow conversion points are determined based on the magnitude of the difference in quality difference points. According to the differences in enthalpy change and enthalpy change rate at the enthalpy change energy flow conversion points, the enthalpy change energy flow parameters such as electromagnetic heating power, continuous heating time, and preheating time required to adjust the electromagnetic direct-fire compensation enthalpy at several conversion points are determined.

[0083] In some possible embodiments of the present invention, the enthalpy change energy flow parameters required for compensating for the thermal enthalpy of electromagnetic cooking to direct-fire cooking at each enthalpy change energy flow conversion point are determined, specifically including: Based on the mapping database, the equivalent electromagnetic heating power is obtained when the rate of change of enthalpy change value at the enthalpy change energy flow conversion point is equal for direct-fire cooking and electromagnetic cooking. The system obtains multiple equivalent electromagnetic heating powers that need to be adjusted for multiple enthalpy change energy flow conversion points, as well as multiple enthalpy change value differences between direct fire cooking and electromagnetic cooking at multiple enthalpy change energy flow conversion points. Based on the multiple equivalent electromagnetic heating powers and multiple enthalpy change value differences, the system determines the continuous heating time between multiple enthalpy change energy flow conversion points. A heat source conversion parameter database is constructed based on multiple equivalent electromagnetic heating powers and multiple continuous heating times. The heat source conversion parameter database includes the equivalent electromagnetic heating power and continuous heating time for each enthalpy change energy flow conversion point. Based on the heat source conversion parameter database, the power conversion time of two adjacent enthalpy change energy flow conversion points in the equivalent electromagnetic heating power conversion process is obtained during cooking. The preheating time is determined based on the continuous heating time and the power conversion time.

[0084] Specifically, this embodiment provides an implementation method for determining the enthalpy change energy flow parameters required for electromagnetic cooking to compensate for thermal enthalpy in direct-fire cooking at each enthalpy change energy flow conversion point. Based on a mapping database, the power is the equivalent electromagnetic heating power in electromagnetic cooking when the rate of change of enthalpy change values ​​at the enthalpy change energy flow conversion point is equal for both direct-fire cooking and electromagnetic cooking.

[0085] Furthermore, based on the electromagnetic heating power that needs to be adjusted at several enthalpy change energy flow conversion points, and combined with the enthalpy difference between direct fire and electromagnetic heating at these enthalpy change energy flow conversion points, the continuous heating time of the equivalent electromagnetic heating power at a certain enthalpy change energy flow conversion point is obtained.

[0086] Furthermore, a heat source conversion parameter database is constructed by using the equivalent electromagnetic heating power and the qualified continuous heating time. In the actual adjustment process, in order to ensure the continuous heating time under the equivalent electromagnetic heating power, the switching of electromagnetic heating power needs to be carried out in advance by a certain amount of time, i.e., the heating time needs to be advanced, based on the constructed heat source conversion parameter database.

[0087] In some possible embodiments of the present invention, based on a mapping database, a model for enthalpy change energy flow compensation and heat source conversion of food ingredients is constructed, specifically including: With the goal of ensuring that the adjusted enthalpy change value at each enthalpy change energy flow conversion point meets the direct fire threshold, the target enthalpy change energy flow parameter for each enthalpy change energy flow conversion point is determined. Based on all enthalpy change energy flow conversion points and the target enthalpy change energy flow parameters corresponding to each enthalpy change energy flow conversion point, an enthalpy change energy flow compensation and heat source conversion model for food ingredients is constructed.

[0088] Specifically, this embodiment provides an implementation method for constructing an enthalpy change energy flow compensation and heat source conversion model for food ingredients. The optimal enthalpy change energy flow parameters at different conversion points are determined by using the enthalpy change value after adjustment at different electromagnetic conversion points reaching a set direct fire threshold as the judgment condition. This constructs a multi-point enthalpy change energy flow compensation and heat source conversion model, namely, an enthalpy change energy flow compensation and heat source conversion model, which involves selecting quality difference points, determining heat enthalpy compensation conversion points, and optimizing enthalpy change energy flow parameters.

[0089] In some possible embodiments of the present invention, an electromagnetic heating parameter database is constructed based on multiple cooking zones and an enthalpy change energy flow compensation and heat source conversion model, specifically including: Acquire temperature change characteristics and pot body physical characteristics of multiple cooking zones in direct-fire cooking. Temperature change characteristics include at least temperature rise curve and temperature change rate. Pot body physical characteristics include at least pot body density, volume and corresponding cooking zones for each cooking zone. Cooking zones include at least the bottom area of ​​the pot body, the middle area of ​​the pot body and the edge area of ​​the pot body. Based on temperature change characteristics and pot body physical characteristics, the enthalpy distribution and power ratio of absorbed heat in each cooking zone during direct-fire cooking were determined. Based on the total absorbed heat enthalpy distribution, total power ratio, and enthalpy change energy flow compensation and heat source conversion model, an electromagnetic heating parameter database is constructed with the goal of ensuring that the electromagnetic heating power of electromagnetic cooking is consistent with the power distribution ratio under direct fire cooking.

[0090] Specifically, this embodiment provides an implementation method for constructing an electromagnetic heating parameter database based on multiple cooking zones and an enthalpy change energy flow compensation and heat source conversion model. In actual cooking, the heating power distribution in different cooking zones of the pot body is uneven during direct-fire cooking. Therefore, the pot body is divided into multiple cooking zones. When using electromagnetic cooking for heat source conversion, it is necessary to make corresponding adjustments based on the heat processing power distribution and power ratio of the same part heated by direct fire, so that the overall electromagnetic heating power distribution is satisfied within the same adjustment time.

[0091] In some possible embodiments of the present invention, constructing an electromagnetic heating parameter database specifically includes: Based on electromagnetic cooking parameters and direct-fire cooking parameters, with the goal of consistent power distribution between electromagnetic cooking and direct-fire cooking, the electromagnetic hardware parameters of multiple enthalpy change energy flow conversion points of different ingredients in each corresponding cooking area are determined. The electromagnetic hardware parameters include at least one or a combination of several of the following: electromagnetic heating coil, number of coil turns, coil layout, magnetic flux change rate, and electromagnetic frequency.

[0092] Specifically, this embodiment provides an implementation method for constructing an electromagnetic heating parameter database. Based on the power distribution of multiple cooking zones obtained during direct-fire heating, electromagnetic heating coils of different specifications are arranged in the corresponding cooking zones. The heating coils of these cooking zones are controlled independently. Specifically, this can be achieved by adjusting parameters such as the number of coil turns, coil layout, magnetic flux change rate, and alternating frequency, to ensure that the electromagnetic heating power of multiple cooking zones is consistent with the power distribution ratio under direct-fire conditions.

[0093] Understandably, the output of electromagnetic hardware parameters is matched with the output of direct-fire enthalpy change energy flow in order to achieve consistent power distribution between electromagnetic cooking and direct-fire cooking.

[0094] In some possible embodiments of the present invention, intelligent control parameters for electromagnetic heating are output that match the enthalpy change energy flow of direct-fire cooking, thereby achieving an equivalent conversion from electromagnetic cooking to direct-fire cooking. Specifically, this includes: Based on the enthalpy change energy flow compensation and heat source conversion model and electromagnetic heating parameter database, all enthalpy change energy flow conversion points are obtained and sorted according to the difference value of the food quality difference points. Multiple enthalpy change energy flow conversion points corresponding to the first type of difference points in the sorted food quality difference points are obtained as the first equivalent conversion points. The difference value of the first type of difference points is greater than the set difference threshold. During the electromagnetic cooking process, the electromagnetic cooking quality is obtained based on the first equivalent conversion point. If the electromagnetic cooking quality does not meet the food quality threshold, the equivalent conversion time that does not meet the food quality threshold is obtained, and the electromagnetic cooking is intelligently compensated based on the equivalent conversion time. The food quality threshold is the equivalent conversion target value set according to the food quality under direct fire cooking.

[0095] Specifically, this embodiment provides an implementation method for adjusting the equivalent conversion between electromagnetic cooking and direct-fire cooking in the cooking process. Based on the principle of uniform quality, it combines artificial intelligence and machine learning methods to adaptively adjust parameters such as the location of the enthalpy change energy flow conversion point, the enthalpy change compensation difference, and the enthalpy change rate corresponding to the quality difference point. It outputs adaptive compensation parameters for enthalpy change energy flow (optimal enthalpy change energy flow conversion time point, preheating time, heating adjustment power, electromagnetic hardware parameters, etc.) that are highly consistent with the quality of electromagnetic and direct-fire ingredients, thus achieving equivalent conversion between different heat sources.

[0096] In some possible embodiments of the present invention, intelligent compensation for electromagnetic cooking based on the equivalent transformation time specifically includes: When the electromagnetic cooking quality does not meet the food quality threshold at the equivalent conversion moment, and the enthalpy change value of electromagnetic cooking is greater than that of direct-fire cooking, the power conversion time at the first equivalent conversion point is shortened, and / or the equivalent electromagnetic heating power is reduced. When the electromagnetic cooking quality does not meet the food quality threshold at the equivalent conversion moment, and the enthalpy change value of electromagnetic cooking is less than that of direct-fire cooking, the power conversion time at the first equivalent conversion point is increased, and / or the equivalent electromagnetic heating power is increased.

[0097] Specifically, this embodiment provides an implementation method for intelligent compensation of electromagnetic cooking based on equivalent conversion time. When the electromagnetic cooking quality does not meet the food quality threshold at the equivalent conversion time, the power conversion time of the first equivalent conversion point is shortened or increased, and the equivalent electromagnetic heating power is reduced or increased, by comparing the enthalpy change value of electromagnetic cooking with that of direct-fire cooking.

[0098] In some possible embodiments of the present invention, intelligent compensation for electromagnetic cooking based on the equivalent transformation time specifically includes: Based on shortening the power conversion time of the first equivalent conversion point or reducing the equivalent electromagnetic heating power, if the enthalpy change value of electromagnetic cooking is greater than that of direct-fire cooking for a set time, multiple enthalpy change energy flow conversion points corresponding to the second type of difference points among all sorted food quality difference points are obtained as the second equivalent conversion points. The power conversion time is shortened and / or the equivalent electromagnetic heating power is reduced for the second equivalent conversion points. The difference value of the second type of difference points is less than the difference value of the first type of difference points. Based on the condition that the enthalpy change value of electromagnetic cooking is less than that of direct-fire cooking for a set time after increasing the power conversion time of the first equivalent conversion point or increasing the equivalent electromagnetic heating power, multiple enthalpy change energy flow conversion points corresponding to the second type of difference points among all sorted food quality difference points are obtained as the second equivalent conversion points. The power conversion time is increased and / or the equivalent electromagnetic heating power is increased for the second equivalent conversion points. The difference value of the second type of difference points is less than the difference value of the first type of difference points.

[0099] Specifically, this embodiment provides an implementation method for intelligent compensation of electromagnetic cooking based on equivalent conversion time. After adjusting the power conversion time and equivalent electromagnetic heating power of the first equivalent conversion point, if the enthalpy change value of electromagnetic cooking still cannot meet the enthalpy change value of direct-fire cooking, the position of the equivalent conversion point is adjusted. That is, multiple enthalpy change energy flow conversion points corresponding to the second type of difference points among all sorted food quality difference points are obtained as the second equivalent conversion point, and then the power conversion time and / or equivalent electromagnetic heating power of the second equivalent conversion point are adjusted.

[0100] In some specific embodiments of the present invention, such as Figures 1 to 3 As shown, this solution provides a system that applies the above-mentioned equivalent conversion method of different heat sources based on enthalpy change compensation of food ingredients, including: The induction heating module is equipped with multiple sets of independently controllable induction coils. These induction coils are arranged at non-equidistant intervals in multiple cooking areas of the pot body. They are used to adjust the power of different sets of induction coils according to the temperature changes of the food during the heating process, thereby achieving uniform heating of multiple cooking areas. The temperature acquisition module is located on top of the pot and is used to collect the surface temperature of the food during the cooking process. The heat source equivalent conversion signal processing module determines the heating power parameters of the food under electromagnetic cooking based on the enthalpy change energy flow compensation and heat source conversion model and the surface temperature of the food. The heating power parameters are the equivalent parameters of the same food under electromagnetic cooking and direct fire cooking. The control module is connected to the induction heating module, the temperature acquisition module, and the heat source equivalent conversion signal processing module, respectively. It is used to realize the transmission of control signals, the sending of instructions, and the execution of actions among the induction heating module, the temperature acquisition module, and the heat source equivalent conversion signal processing module. Based on the surface temperature of the food and the equivalent conversion curve, it adjusts the heating power parameters in real time to realize the equivalent conversion from electromagnetic cooking to direct fire cooking.

[0101] In one application scenario, the induction heating module matches the shape of the pot body and contains multiple sets of independently controllable induction coils. The multiple sets of induction coils are arranged at non-equidistant intervals on the bottom and top of the spherical pot body. The power of different sets of induction coils can be adjusted in real time according to the temperature changes during the cooking process of the food, so as to achieve uniform heating in different areas of the spherical pot body and ensure that the food is cooked evenly in different areas of the pot body. The temperature acquisition module includes an infrared thermal imager and its auxiliary components arranged above the cookware, used to acquire the surface temperature of the food at any moment during the cooking process by the induction heating module, and send the surface temperature of the food to the heat source equivalent conversion signal processing module. The heat source equivalent conversion signal processing module analyzes the dynamic changes of parameters such as the edible quality (tenderness, texture, etc.), weight, moisture content, specific heat capacity, and protein structure of the same ingredient during both direct-fire cooking and electromagnetic induction cooking processes, based on the changing patterns of ingredients during direct-fire cooking and electromagnetic induction cooking. It determines the relationships between parameters such as enthalpy change, enthalpy change rate, edible quality, and edible quality change rate at different time points during both processes. Using the parameters from direct-fire cooking as a reference, and considering the differences in edible quality, enthalpy change, enthalpy change rate, and direct-fire cooking parameters corresponding to electromagnetic induction heating at the same time point, it determines the target power, heating time, and enthalpy change-quality control model for equivalent conversion from electromagnetic to standard heat source (direct-fire heat source) required to compensate for these differences. This clarifies the optimal compensation parameters for matching the induction heating module with the edible quality of the ingredient after direct-fire cooking, and further determines the heating power adjustment parameters for the same ingredient during electromagnetic cooking, including the initial power, individual electromagnetic induction heating power adjustment parameters, and the duration of different electromagnetic induction heating powers. The overall control module is used to realize the control signal transmission, command sending, and action execution of the induction heating module, temperature acquisition module, and heat source equivalent conversion signal processing module. Based on the surface temperature of the food and the predetermined equivalent conversion curve, the module adjusts the heating power parameters to realize the equivalent conversion from electromagnetic induction heating to direct fire.

[0102] The device embodiments described above are merely illustrative. The units described as separate components may or may not be physically separate, and the components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the modules can be selected to achieve the purpose of this embodiment according to actual needs. Those skilled in the art can understand and implement this without any creative effort.

[0103] Through the above description of the embodiments, those skilled in the art can clearly understand that each embodiment can be implemented by means of software plus necessary general-purpose hardware platforms, and of course, it can also be implemented by hardware. Based on this understanding, the above technical solutions, in essence or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product can be stored in a computer-readable storage medium, such as ROM / RAM, magnetic disk, optical disk, etc., including several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute the methods of various embodiments or some parts of embodiments.

[0104] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for equivalent conversion of different heat sources based on enthalpy change compensation of food ingredients, characterized in that, include: The quality parameters, thermodynamic parameters, and multiple cooking zones of the pot body of the ingredients are obtained in direct-fire cooking and electromagnetic cooking, respectively. The quality parameters include at least the tenderness, texture, weight, moisture content, flavor, taste, and protein structure of the ingredients. The thermodynamic parameters include at least the specific heat capacity, enthalpy change value, and enthalpy change rate of the ingredients, as well as the enthalpy distribution and power ratio of the absorbed heat in each cooking zone. Based on the quality parameters and the thermodynamic parameters, an enthalpy change energy flow compensation and heat source conversion model for the food is constructed. The enthalpy change energy flow compensation and heat source conversion model includes multiple enthalpy change energy flow conversion points of the food during the equivalent transformation process from electromagnetic cooking to direct-fire cooking. The enthalpy change energy flow conversion points are the food quality difference points between direct-fire cooking and electromagnetic cooking. Based on the multiple cooking zones and the enthalpy change energy flow compensation and heat source conversion model, an electromagnetic heating parameter database is constructed. The electromagnetic heating parameter database includes at least the electromagnetic cooking parameters for converting electromagnetic cooking to direct-fire cooking at multiple enthalpy change energy flow conversion points of different ingredients within each cooking zone. During the process of the user cooking the ingredients using the electromagnetic cooking method, based on the enthalpy change energy flow compensation and heat source conversion model and the electromagnetic heating parameter database, the electromagnetic heating intelligent control parameters that match the direct fire enthalpy change energy flow are output, thereby realizing the equivalent conversion and adjustment from electromagnetic cooking to direct fire cooking.

2. The method for equivalent conversion of different heat sources based on enthalpy change compensation of food ingredients according to claim 1, characterized in that, The construction of the enthalpy change energy flow compensation and heat source conversion model for the food ingredient based on the quality parameters and the thermodynamic parameters specifically includes: Based on the quality parameters and the thermodynamic parameters, the differences in food quality, the rate of change in food quality, the difference in enthalpy change, and the difference in the rate of change of enthalpy change are determined under the conditions of direct-fire cooking and electromagnetic cooking. Based on the differences in food quality, the rate of change in food quality, the difference in enthalpy change, and the difference in the rate of change of enthalpy change, a mapping database for direct-fire cooking and electromagnetic cooking is constructed. The mapping database includes at least electromagnetic heating power, enthalpy change, and enthalpy change rate. Based on the mapping database, an enthalpy change energy flow compensation and heat source conversion model for the food ingredients is constructed.

3. The method for equivalent conversion of different heat sources based on enthalpy change compensation of food ingredients according to claim 2, characterized in that, The determination of the differences in food quality, the rate of change in food quality, the difference in enthalpy change, and the difference in the rate of change of enthalpy change of the food under the direct-fire cooking and the electromagnetic cooking methods specifically includes: The direct-fire cooking power and the first electromagnetic heating power of the electromagnetic cooking are obtained. Based on the direct-fire cooking power and the first electromagnetic heating power, the quality sub-parameters of the ingredients at each time point are determined. Based on all the quality sub-parameters and the first electromagnetic heating power, a dynamic change curve of the ingredients changing with cooking time is generated. The quality sub-parameters include at least the tenderness, texture, weight, moisture content, flavor, mouthfeel and protein structure of the ingredients. Based on the dynamic change curve, the food quality of the direct-fire cooking and the electromagnetic cooking at the same time point is obtained, and the difference value of food quality at the corresponding time point is obtained based on the food quality. The above steps are repeated to obtain the difference value of food quality and the rate of change of food quality at all time points. Based on the kinetic change curve, the enthalpy change values ​​of direct-fire cooking and electromagnetic cooking at the time points are obtained. Based on the enthalpy change values, the difference in enthalpy change values ​​between direct-fire cooking and electromagnetic cooking at the time points is determined. The above steps are repeated to obtain the difference in enthalpy change values ​​and the difference in the rate of change of enthalpy change values ​​at all the time points.

4. The method for equivalent conversion of different heat sources based on enthalpy change compensation of food ingredients according to claim 3, characterized in that, The construction of the mapping database between direct-fire cooking and electromagnetic cooking specifically includes: The power of the first electromagnetic heating power is adjusted to obtain the second electromagnetic heating power. Under the condition of cooking with the second electromagnetic heating power, the difference value of the food quality and the enthalpy change value at each time point are obtained, and the kinetic change curve is updated. The adjustment includes increasing or decreasing the electromagnetic heating power. Based on the updated kinetic change curve, the rate of change of enthalpy at each time point under different second electromagnetic heating powers is obtained, and the mapping database is constructed.

5. The method for equivalent conversion of different heat sources based on enthalpy change compensation of food ingredients according to claim 2, characterized in that, The construction of the enthalpy change energy flow compensation and heat source conversion model for the food ingredient based on the mapping database specifically includes: Based on the mapping database, all the differences in the quality of the ingredients under direct-fire cooking and electromagnetic cooking are obtained, and multiple enthalpy change energy flow conversion points are determined based on the differences in the quality of the ingredients. Based on the difference in enthalpy change value, the rate of change of enthalpy change value, and the difference in the rate of change of enthalpy change value at each enthalpy change energy flow conversion point, the enthalpy change energy flow parameters required by electromagnetic cooking to compensate for the thermal enthalpy of direct-fire cooking at each enthalpy change energy flow conversion point are determined. The enthalpy change energy flow parameters include at least the equivalent electromagnetic heating power, the continuous heating time, and the preheating time.

6. The method for equivalent conversion of different heat sources based on enthalpy change compensation of food ingredients according to claim 5, characterized in that, The determination of the enthalpy change energy flow parameters required for electromagnetic cooking to compensate for the thermal enthalpy of direct-fire cooking at each of the enthalpy change energy flow conversion points specifically includes: Based on the mapping database, the equivalent electromagnetic heating power is obtained when the rate of change of enthalpy change value at the enthalpy change energy flow conversion point is equal for both direct-fire cooking and electromagnetic cooking. The equivalent electromagnetic heating power required to be adjusted for multiple enthalpy change energy flow conversion points is obtained, as well as the differences in enthalpy change values ​​between direct-fire cooking and electromagnetic cooking at multiple enthalpy change energy flow conversion points. Based on the multiple equivalent electromagnetic heating power and the differences in enthalpy change values, the continuous heating time between multiple enthalpy change energy flow conversion points is determined. A heat source conversion parameter database is constructed based on multiple equivalent electromagnetic heating powers and multiple continuous heating times, the heat source conversion parameter database including the equivalent electromagnetic heating power and continuous heating time for each enthalpy change energy flow conversion point; Based on the heat source conversion parameter database, the power conversion time of two adjacent enthalpy change energy flow conversion points during the cooking process in the equivalent electromagnetic heating power conversion process is obtained, and the preheating time is determined based on the continuous heating time and the power conversion time.

7. The method for equivalent conversion of different heat sources based on enthalpy change compensation of food ingredients according to claim 2, characterized in that, The step of constructing the enthalpy change energy flow compensation and heat source conversion model of the food ingredient based on the mapping database further includes: With the goal of ensuring that the adjusted enthalpy change value at each enthalpy change energy flow conversion point meets the direct fire threshold, the target enthalpy change energy flow parameter for each enthalpy change energy flow conversion point is determined. Based on all the enthalpy change energy flow conversion points and the target enthalpy change energy flow parameters corresponding to each of the enthalpy change energy flow conversion points, an enthalpy change energy flow compensation and heat source conversion model for the food ingredient is constructed.

8. The method for equivalent conversion of different heat sources based on enthalpy change compensation of food ingredients according to any one of claims 1 to 7, characterized in that, The electromagnetic heating parameter database is constructed based on multiple cooking zones and the enthalpy change energy flow compensation and heat source conversion model, specifically including: The temperature change characteristics of multiple cooking zones and the physical characteristics of the pot body are obtained during the direct-fire cooking process. The temperature change characteristics include at least a temperature rise curve and a temperature change rate. The physical characteristics of the pot body include at least the density and volume of the pot body and the corresponding cooking zone for each cooking zone. The cooking zone includes at least the bottom region of the pot body, the middle region of the pot body, and the edge region of the pot body. Based on the temperature change characteristics and the physical characteristics of the pot body, the enthalpy distribution and power ratio of each cooking zone in the direct-fire cooking are determined. Based on all the absorbed heat enthalpy distributions, all the power proportions, and the enthalpy change energy flow compensation and heat source conversion model, with the goal of making the electromagnetic heating power of electromagnetic cooking consistent with the power distribution proportion under direct fire cooking, the electromagnetic heating parameter database is constructed.

9. The method for equivalent conversion of different heat sources based on enthalpy change compensation of food ingredients according to claim 8, characterized in that, The construction of the electromagnetic heating parameter database specifically includes: Based on the electromagnetic cooking parameters and the direct-fire cooking parameters, with the goal of ensuring that the power distribution of electromagnetic cooking and direct-fire cooking is consistent, the electromagnetic hardware parameters of multiple enthalpy change energy flow conversion points of different ingredients in each corresponding cooking area are determined. The electromagnetic hardware parameters include at least one or a combination of several of the following: electromagnetic heating coil, number of coil turns, coil layout, magnetic flux change rate, and electromagnetic frequency.

10. The method for equivalent conversion of different heat sources based on enthalpy change compensation of food ingredients according to any one of claims 1 to 7, characterized in that, The electromagnetic heating intelligent control parameters, which are matched with the enthalpy change energy flow of direct-fire cooking, realize the equivalent conversion regulation between electromagnetic cooking and direct-fire cooking, specifically including: Based on the enthalpy change energy flow compensation and heat source conversion model and the electromagnetic heating parameter database, all the enthalpy change energy flow conversion points are obtained, and sorted according to the difference value of the food quality difference points. Multiple enthalpy change energy flow conversion points corresponding to the first type of difference points among all the sorted food quality difference points are obtained as the first equivalent conversion points, where the difference value of the first type of difference points is greater than the set difference threshold. During the electromagnetic cooking process of the ingredients, the electromagnetic cooking quality is obtained based on the first equivalent conversion point. If the electromagnetic cooking quality does not meet the ingredient quality threshold, the equivalent conversion time that does not meet the ingredient quality threshold is obtained, and the electromagnetic cooking is intelligently compensated based on the equivalent conversion time. The ingredient quality threshold is an equivalent conversion target value set according to the ingredient quality under direct heat cooking.

11. The method for equivalent conversion of different heat sources based on enthalpy change compensation of food ingredients according to claim 10, characterized in that, The intelligent compensation for electromagnetic cooking based on the equivalent transformation time specifically includes: At the equivalent conversion moment when the electromagnetic cooking quality does not meet the food quality threshold, and when the enthalpy change value of electromagnetic cooking is greater than that of direct-fire cooking, the power conversion time at the first equivalent conversion point is shortened, and / or the equivalent electromagnetic heating power is reduced. When the electromagnetic cooking quality does not meet the food quality threshold at the equivalent conversion time, and the enthalpy change of the electromagnetic cooking is less than that of the direct-fire cooking, the power conversion time at the first equivalent conversion point is increased, and / or the equivalent electromagnetic heating power is increased.

12. The method for equivalent conversion of different heat sources based on enthalpy change compensation of food ingredients according to claim 11, characterized in that, The intelligent compensation for electromagnetic cooking based on the equivalent transformation time specifically includes: Based on shortening the power conversion time of the first equivalent conversion point or reducing the equivalent electromagnetic heating power, if the enthalpy change value of electromagnetic cooking is greater than the enthalpy change value of direct-fire cooking for a set time, multiple enthalpy change energy flow conversion points corresponding to the second type of difference points among all sorted ingredient quality difference points are obtained as the second equivalent conversion points, and the power conversion time is shortened and / or the equivalent electromagnetic heating power is reduced for the second equivalent conversion points, and the difference value of the second type of difference points is less than the difference value of the first type of difference points; Based on the condition that the enthalpy change value of electromagnetic cooking is less than the enthalpy change value of direct-fire cooking for a set time after increasing the power conversion time of the first equivalent conversion point or increasing the equivalent electromagnetic heating power, multiple enthalpy change energy flow conversion points corresponding to the second type of difference points among all sorted ingredient quality difference points are obtained as the second equivalent conversion points, and the power conversion time is increased and / or the equivalent electromagnetic heating power is increased for the second equivalent conversion points, and the difference value of the second type of difference points is less than the difference value of the first type of difference points.

13. A system applying the equivalent conversion method of different heat sources based on enthalpy change compensation of food ingredients as described in any one of claims 1 to 12, characterized in that, include: The induction heating module is equipped with multiple sets of independently controllable induction coils. These multiple sets of induction coils are arranged at non-equidistant intervals in multiple cooking areas of the pot body. They are used to adjust the power of different sets of induction coils according to the temperature changes of the food during the heating process, thereby achieving uniform heating of the multiple cooking areas. A temperature acquisition module is located above the pot body and is used to collect the surface temperature of the food during the cooking process; The heat source equivalent conversion signal processing module determines the heating power parameters of the food under electromagnetic cooking based on the enthalpy change energy flow compensation and heat source conversion model and the surface temperature of the food. The heating power parameters are the equivalent parameters of the same food under electromagnetic cooking and direct heat cooking. The control module is connected to the induction heating module, the temperature acquisition module, and the heat source equivalent conversion signal processing module, respectively. It is used to realize the transmission of control signals, the sending of instructions, and the execution of actions among the induction heating module, the temperature acquisition module, and the heat source equivalent conversion signal processing module. Based on the surface temperature of the food and the equivalent conversion curve, it adjusts the heating power parameters in real time to realize the equivalent conversion from electromagnetic cooking to direct-fire cooking.

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