Control method and control device of cooking utensil and cooking utensil

Abstract

The invention relates to the technical field of household appliances, and provides a control method and device of a cooking utensil and the cooking utensil, and the control method of the cooking utensil comprises the steps: obtaining a target cooking temperature value of the cooking utensil; when it is determined that the target cooking temperature value is larger than a critical temperature value, temperature rise characteristic parameters in a cooking cavity of the cooking utensil are obtained; based on the target cooking temperature value, the critical temperature value and the temperature rise characteristic parameter, determining a first operation duration required for heating the cooking utensil from the critical temperature value to the target cooking temperature value; and controlling the cooking utensil to continuously heat for the first operation duration from the critical temperature value. Therefore, in the process that the cooking temperature value rises from the critical temperature value to the target cooking temperature value, even if condensate water exists on the surface of the optical lens and the non-contact temperature measurement sensor cannot detect the cooking temperature value, the cooking utensil can also ensure that the food is heated, and the user experience is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of household appliances, in particular to a control method and control device of a cooking appliance and the cooking appliance. BACKGROUND

[0002] In the related art, a non-contact temperature measurement sensor is arranged on the shell of a microwave cooking appliance to detect the temperature of food in a cooking cavity. Therefore, a through hole is formed in the cover body to communicate with the cooking cavity, so that the detection field of the non-contact temperature measurement sensor covers the surface of the food. An optical lens is arranged in the through hole to isolate the non-contact temperature measurement sensor and the cooking cavity. However, the condensed water on the optical lens affects the detection of the non-contact sensor on the food temperature during the heating process of the food, which causes the cooking process to fail to proceed normally. SUMMARY

[0003] The present application aims to at least solve one of the technical problems in the related art. To this end, the present application provides a control method of a cooking appliance, which ensures that even if the non-contact temperature measurement sensor cannot detect the cooking temperature value due to the presence of condensed water on the surface of the optical lens during the process of increasing the cooking temperature value from the critical temperature value to the target cooking temperature value, the cooking appliance can still ensure that the food completes the heating process, thereby improving the user experience.

[0004] The present application also provides a control device of a cooking appliance.

[0005] The present application also provides a cooking appliance.

[0006] According to the control method of the cooking appliance according to the first aspect of the present application, the method comprises:

[0007] obtaining a target cooking temperature value of the cooking appliance;

[0008] determining that the target cooking temperature value is greater than a critical temperature value, and obtaining a temperature rise characteristic parameter in a cooking cavity of the cooking appliance, wherein the critical temperature value is a temperature value at which water vapor in the cooking cavity produces condensed water on the surface of an optical lens, the optical lens is used to isolate the cooking cavity and a non-contact temperature measurement sensor, and the non-contact temperature measurement sensor is used to detect the temperature in the cooking cavity;

[0009] determining a first operation time required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value based on the target cooking temperature value, the critical temperature value, and the temperature rise characteristic parameter;

[0010] controlling the cooking appliance to continue heating for the first operation time from the critical temperature value.

[0011] The control method of the cooking appliance according to the embodiment of the present application calculates the first running time based on the temperature rising characteristic parameter, the critical temperature value and the target cooking temperature value, and controls the heating of the food based on the first running time, so that the cooking appliance can ensure the completion of the heating process of the food even if the non-contact temperature sensor cannot detect the cooking temperature value in the process of rising the cooking temperature value from the critical temperature value to the target cooking temperature value, and improve the user experience.

[0012] According to an embodiment of the present application, the temperature rising characteristic parameter comprises a temperature rising rate in the cooking cavity of the cooking appliance.

[0013] The determination of the first running time required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value based on the target cooking temperature value, the critical temperature value and the temperature rising characteristic parameter comprises:

[0014] The first running time is obtained based on the ratio of the difference between the target cooking temperature value and the critical temperature value to the temperature rising rate.

[0015] In the first running time, the control of the cooking appliance to continue heating from the critical temperature value maintains the heating power of the cooking appliance unchanged.

[0016] According to an embodiment of the present application, the obtaining of the temperature rising characteristic parameter in the cooking cavity of the cooking appliance comprises:

[0017] The control of the non-contact temperature sensor to obtain the initial temperature value of the food in the cooking appliance comprises:

[0018] The obtaining of the second running time required for heating from the initial temperature value to the critical temperature value comprises:

[0019] The temperature rising rate is obtained based on the ratio of the difference between the critical temperature value and the initial temperature value to the second running time.

[0020] According to an embodiment of the present application, the temperature rising characteristic parameter comprises the specific heat capacity of the food in the cooking appliance.

[0021] The determination of the first running time required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value based on the target cooking temperature value, the critical temperature value and the temperature rising characteristic parameter comprises:

[0022] The first heat required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value is obtained based on the product of the difference between the target cooking temperature value and the critical temperature value and the specific heat capacity.

[0023] derive the first running duration based on the first heat and power of the cooking appliance.

[0024] According to one embodiment of the present application, the obtaining the temperature rising characteristic parameter in the cooking cavity of the cooking appliance comprises:

[0025] controlling the non-contact temperature sensor to obtain an initial temperature value of food in the cooking appliance;

[0026] obtaining a second heat corresponding to heating from the initial temperature value to the critical temperature value;

[0027] deriving the specific heat capacity of the food based on a ratio of the second heat to a difference between the critical temperature value and the initial temperature value.

[0028] According to one embodiment of the present application, in the determining that the target cooking temperature value is greater than a critical temperature value and obtaining a temperature rising characteristic parameter in a cooking cavity of a cooking appliance, it is determined that the target cooking temperature value is greater than the critical temperature value, and the target cooking temperature value is less than an equilibrium temperature value, and the temperature rising characteristic parameter is obtained, wherein the equilibrium temperature value is a temperature value when the cooking cavity is in a thermal equilibrium state.

[0029] According to one embodiment of the present application, the control method of the cooking appliance further comprises:

[0030] determining that the target cooking temperature value is less than or equal to the critical temperature value, or the target cooking temperature value is greater than the equilibrium temperature value, and obtaining an actual cooking temperature in the cooking cavity of the cooking appliance;

[0031] determining that the actual cooking temperature reaches the target cooking temperature value, and controlling the cooking appliance to stop heating.

[0032] According to one embodiment of the present application, the critical temperature value is 45 degrees Celsius to 55 degrees Celsius, and the equilibrium temperature value is 75 degrees Celsius to 85 degrees Celsius.

[0033] According to the control device of the cooking appliance according to the second aspect of the embodiment of the present application, comprising:

[0034] a first obtaining module configured to obtain a target cooking temperature value of a cooking appliance;

[0035] a second obtaining module configured to determine that the target cooking temperature value is greater than a critical temperature value, and obtain a temperature rising characteristic parameter in a cooking cavity of the cooking appliance, wherein the critical temperature value is a temperature value at which water vapor in the cooking cavity produces condensed water on a surface of an optical lens, the optical lens is used to isolate the cooking cavity and a non-contact temperature sensor, and the non-contact temperature sensor is used to detect a temperature in the cooking cavity.

[0036] a calculation module configured to determine a first running time required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value based on the target cooking temperature value, the critical temperature value and the temperature rising characteristic parameter;

[0037] a control module configured to control the cooking appliance to continue heating from the critical temperature value for the first running time.

[0038] The technical effects of the control device of the cooking appliance according to the embodiments of the present application correspond to those of the control method of the cooking appliance according to the first aspect, which will not be repeated here.

[0039] The cooking appliance according to the third aspect of the present application comprises:

[0040] a housing provided with a cooking cavity;

[0041] a non-contact temperature sensor arranged in the housing and adapted to form a detection field of view towards the cooking cavity;

[0042] an optical lens sealingly connected to the housing and located between the cooking cavity and the non-contact temperature sensor, adapted to pass the detection field of view and isolate the cooking cavity from the non-contact temperature sensor;

[0043] a heating assembly adapted to heat food in the cooking cavity;

[0044] a controller connected to the housing and the heating assembly and configured to execute the control method of the cooking appliance as described above.

[0045] According to an embodiment of the present application, the heating assembly is a microwave generator; and the cooking cavity is provided with a shielding layer adapted to shield microwaves.

[0046] The electronic device according to the fourth aspect of the present application comprises a memory, a processor and a computer program stored in the memory and executable on the processor, and the processor executes the program to realize the control method of the cooking appliance as described above.

[0047] The non-transitory computer readable storage medium according to the fifth aspect of the present application has a computer program stored thereon, and the computer program is executable on a processor to realize the control method of the cooking appliance as described above.

[0048] The computer program product according to the sixth aspect of the present application comprises a computer program, and the computer program is executable on a processor to realize the control method of the cooking appliance as described above.

[0049] Additional aspects and advantages of the present application will be given in part in the following description, become apparent from the following description, or be understood by practice of the present application. BRIEF DESCRIPTION OF DRAWINGS

[0050] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the related art, the drawings needed to be used in the embodiments or the related art description will be briefly introduced. Obviously, the drawings in the following description only constitute some embodiments of the present application, and for those skilled in the art, other drawings can also be obtained without creative labor based on these drawings.

[0051] Figure 1 is one of the flowcharts of the control method of the cooking appliance provided by the embodiments of the present application.

[0052] Figure 2 is a structural schematic diagram of the control device of the cooking appliance provided by the embodiments of the present application.

[0053] Figure 3 is the second flowchart of the control method of the cooking appliance provided by the embodiments of the present application.

[0054] Figure 4 is a sectional view of the cooking appliance provided by the embodiments of the present application.

[0055] Figure 5 is Figure 4 is an enlarged view of part A in

[0056] Figure 6 is a structural schematic diagram of the electronic device provided by the embodiments of the present application.

[0057] REFERENCE SIGNS:

[0058] 1, housing; 10, cooking body; 14, cooking cavity; 15, shielding layer;

[0059] 20, cover body;

[0060] 30, non-contact temperature measurement sensor; 31, detection field of view;

[0061] 50, optical lens; 51, heating assembly;

[0062] 600, control device of the cooking appliance; 610, first acquisition module; 620, second acquisition module; 630, calculation module; 640, control module;

[0063] 810, processor; 820, communication interface; 830, memory; 840, communication bus. DETAILED DESCRIPTION

[0064] The embodiments of the present application will be further described in detail below in combination with the drawings and examples. The following examples are used to illustrate the present application, but cannot be used to limit the scope of the present application.

[0065] In the description of the embodiments of the application, it should be noted that the terms "center", "longitudinal", "lateral", "upper", "lower", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer" and the like indicate the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the embodiments of the application and simplifying the description, and do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as a limitation on the embodiments of the application. In addition, the terms "first", "second", "third" are only for the purpose of description, and cannot be understood as indicating or implying relative importance.

[0066] In the description of the embodiments of the application, unless otherwise explicitly specified and limited, the terms "connected", "connected" should be understood broadly, for example, it can be fixedly connected, or it can be detachably connected, or it can be integrally connected; it can be mechanically connected, or it can be electrically connected; it can be directly connected, or it can be indirectly connected through an intermediate medium. For those skilled in the art, the specific meaning of the above terms in the embodiments of the application can be understood according to the specific circumstances.

[0067] In the embodiments of the application, unless otherwise explicitly specified and limited, the first feature is "on" or "under" the second feature, which can be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. Moreover, the first feature "above", "above" and "above" the second feature can be that the first feature is directly above or obliquely above the second feature, or only indicates that the horizontal height of the first feature is higher than that of the second feature. The first feature "below", "below" and "below" the second feature can be that the first feature is directly below or obliquely below the second feature, or only indicates that the horizontal height of the first feature is less than that of the second feature.

[0068] In the description of the present application, the description of the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present application. In the present application, the illustrative description of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art can combine and combine the different embodiments or examples described in the present application and the features of the different embodiments or examples without contradiction.

[0069] The control method of the cooking utensil of the first aspect embodiment of the present application will be described below with reference to the accompanying drawings.

[0070] Before introducing the control method of the cooking appliance according to the embodiments of the present application, the application scenario of the control method of the cooking appliance needs to be explained first. The control method of the cooking appliance according to the present application can be applied to various types of cooking appliances using a non-contact temperature measurement sensor 30 to detect the actual cooking temperature value, and can be applied to smart terminals such as smart phones, tablet computers, computers, etc., and can also be applied to servers connected to the cooking appliance. The present application does not make special limitations on the application scenario, as long as it can carry and implement the control method of the cooking appliance.

[0071] Among them, the cooking appliance to which the control method of the cooking appliance according to the present application is applied, in combination with Figures 4 to 6 As shown in the figure, it has a shell 1, a non-contact temperature measurement sensor 30, an optical lens 50 and a heating assembly 51; the shell 1 is provided with a cooking cavity 14; the non-contact temperature measurement sensor 30 is arranged in the shell 1 and is adapted to form a detection field of view 31 in the direction of the cooking cavity 14 to detect the actual cooking temperature value (which can be the ambient temperature value in the cooking cavity 14 or the temperature value of the food in the cooking cavity 14); the optical lens 50 is sealingly connected with the shell 1 and located between the cooking cavity 14 and the non-contact temperature measurement sensor 30, adapted to pass through the detection field of view 31 and isolate the cooking cavity 14 from the non-contact temperature measurement sensor 30, preventing the water vapor generated during the heating of the food from contacting the non-contact temperature measurement sensor 30 and causing damage to the non-contact temperature measurement sensor 30; the heating assembly 51 is adapted to heat the food in the cooking cavity 14.

[0072] In combination with Figure 1 and Figure 3 As shown in the figure, the control method of the cooking appliance according to the first aspect of the present application comprises:

[0073] Step 100, obtaining a target cooking temperature value of the cooking appliance.

[0074] Among them, the target cooking temperature value can be determined by the user selecting a target working mode for different foods, for example, when the target working mode includes a gear mode, it can have different gears such as first gear and second gear, and the target cooking temperature values corresponding to different gears are different, for example, the first gear can correspond to a target cooking temperature value of 40 degrees Celsius, which is used for hot dishes; the second gear can correspond to a target cooking temperature value of 85 degrees Celsius, which is used for cooking rice, and the user selects different gears according to the desired purpose (hot dishes or cooking rice, etc.), wherein different gear modes correspond to different heating power, heating time, etc.

[0075] Of course, there is also a problem that users cannot select a suitable gear due to insufficient experience in actual use. Therefore, the target working mode can also be set as a food mode, that is, for different foods (such as rice, vegetables, and meat dishes), a rice cooking mode, a vegetable hot dish mode, and a meat hot dish mode can be set correspondingly. Users can select a corresponding food mode based on actual food, which effectively improves the use convenience of users with less cooking experience who cannot determine the heating time and target cooking temperature value of different foods.

[0076] In step 200, it is determined that the target cooking temperature value is greater than a critical temperature value, and a temperature rise characteristic parameter of a cooking cavity of a cooking appliance is obtained, wherein the critical temperature value is a temperature value at which water vapor in the cooking cavity 14 condenses on the surface of the optical lens 50, and the optical lens 50 is used to isolate the cooking cavity 14 and the non-contact temperature sensor 30, and the non-contact temperature sensor 30 is used to detect the temperature in the cooking cavity.

[0077] The optical lens 50 is used to isolate the cooking cavity 14 and the non-contact temperature sensor 30, and the non-contact temperature sensor 30 is used to detect the temperature in the cooking cavity, which can be the ambient temperature of the cooking cavity or the temperature of the food in the cooking cavity, and is used to represent the heating completion state of the food, such as when the temperature value reaches the target cooking temperature value set by the user, which represents that the food is heated to completion, and the cooking appliance controls the heating assembly 51 to be turned off.

[0078] The actual cooking temperature value in the cooking cavity 14 gradually rises with the progress of the heating process, so that the temperature difference between the surface temperature value of the optical lens 50 and the cooking temperature value gradually increases. When the cooking temperature value reaches the critical temperature value, continuing to increase the temperature difference will cause the water vapor in the cooking cavity 14 to condense on the surface of the optical lens 50 to form condensed water, which will cause the non-contact temperature sensor 30 to be unable to accurately detect the cooking temperature value.

[0079] The temperature rise characteristic parameter can be a parameter value of the current heating environment of the food, such as the temperature rise rate of the food, or an attribute value of the food itself, such as the specific heat capacity of the food. Of course, it can also be other parameters that can be used to calculate the first running time.

[0080] In step 300, the first running time required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value is determined based on the target cooking temperature value, the critical temperature value, and the temperature rise characteristic parameter.

[0081] It can be understood that when the food in the cooking cavity 14 is heated, the actual cooking temperature value gradually rises, for example, the target cooking temperature value can be 90 degrees Celsius, the critical temperature value is 50 degrees Celsius, and there is a temperature rise space of 40 degrees Celsius between the two, and the first running time required for the actual cooking temperature value to rise by 40 degrees Celsius can be calculated through the temperature rise characteristic parameter. The critical temperature value is between 45 degrees Celsius and 55 degrees Celsius, or it can also be other temperature values, which is determined according to the situation.

[0082] In step 400, the cooking appliance continues to heat the first running time from the critical temperature value.

[0083] The first running time of heating represents that the actual cooking temperature value has reached the target cooking temperature value from the critical temperature value, and the food is completed.

[0084] It should be noted that in the related art, the cooking appliance detects the temperature of the food usually by using a contact temperature sensor. The temperature of the water vapor generated in the heating process of the food is identified to determine whether the water in the food is boiled; but when the cooking appliance is used for reheating the food, the reheating temperature cannot reach a temperature at which enough water vapor is generated, so that the contact temperature sensor cannot accurately detect the actual temperature of the food, and only the temperature of the food can be estimated and calculated by the heating time and the heating power. For different types of food (different thermal conductivity) and different sizes of food, the indirect estimation is not accurate, which leads to overheating or insufficient heating of the food, affecting the user experience.

[0085] Based on this, the application provides a technical solution of setting a non-contact temperature sensor 30. The non-contact temperature sensor 30 is arranged in the shell 1, and the detection field of view 31 of the non-contact temperature sensor 30 covers the inside of the cooking cavity 14 to detect the actual cooking temperature value. Correspondingly, an optical lens 50 is arranged to isolate the cooking cavity 14 and the non-contact temperature sensor 30, so as to prevent the water vapor in the heating process of the food from contacting the non-contact temperature sensor 30, thereby reducing the service life of the non-contact temperature sensor 30. When the temperature difference between the surface temperature value of the optical lens 50 and the actual cooking temperature value in the cooking cavity 14 is too large, the water vapor condenses on the surface of the optical lens 50, which affects the detection of the food temperature by the non-contact sensor, and leads to the problem that the food cannot be accurately determined whether it is heated.

[0086] According to the control method of the cooking appliance, the first running time is calculated through the temperature rise characteristic parameter, the critical temperature value and the target cooking temperature value, and the food is heated based on the first running time, so that the cooking appliance can ensure that the food is completed in the process of the cooking temperature value rising from the critical temperature value to the target cooking temperature value, even if the non-contact temperature sensor 30 cannot detect the actual cooking temperature value due to the condensation water on the surface of the optical lens 50, thereby improving the user experience.

[0087] According to one embodiment of the present application, the temperature rising characteristic parameter comprises a temperature rising rate in the cooking cavity.

[0088] Step 300 comprises: step 310, obtaining a first running duration based on a ratio of a difference between the target cooking temperature value and the critical temperature value and the temperature rising rate.

[0089] For example, when the target cooking temperature value is 90 degrees Celsius, the critical temperature value is 50 degrees Celsius, and the temperature rising space between the two is 40 degrees Celsius, and the temperature rising rate is 5 degrees Celsius per minute, the first running duration required for the actual cooking temperature value to rise by 40 degrees Celsius can be calculated by the ratio of the temperature rising space and the temperature rising rate, which is 8 minutes. Of course, the above values are only used for illustrating the embodiments and do not limit the present application, and the user can adjust the values of the target cooking temperature value, the temperature rising rate, etc. based on actual needs.

[0090] Step 320, controlling the cooking appliance to continue heating from the critical temperature value for the first running duration, and maintaining the heating power of the cooking appliance unchanged.

[0091] In this way, the heating power is kept unchanged, that is, the temperature rising rate of the actual cooking temperature value is always unchanged during the heating of the food, which reduces the interference on the process of heating the food to the target cooking temperature, and ensures the accurate control of the cooking appliance on the completion time of heating the food without using the non-contact temperature sensor 30 to measure the temperature.

[0092] According to one embodiment of the present application, step 200 comprises: step 210, controlling the non-contact temperature sensor 30 to obtain an initial temperature value of the food in the cooking appliance.

[0093] In this way, when the food is placed in the cooking cavity 14, the actual cooking temperature value of the cooking cavity 14 is lower than the critical temperature value, and the water vapor cannot condense on the surface of the optical lens 50, or there is not enough water vapor in the cooking cavity 14 at the beginning of the heating of the food to form condensed water on the optical lens 50, and the non-contact temperature sensor 30 can directly detect the actual cooking temperature value.

[0094] Step 220, obtaining a second running duration required for heating from the initial temperature value to the critical temperature value.

[0095] For example, when the initial temperature value is 25 degrees Celsius, the critical temperature value is 50 degrees Celsius, and the temperature rising space between the two is 25 degrees Celsius, the cumulative duration is calculated from the beginning of the heating process until the actual cooking temperature value reaches the critical temperature value, and the second running duration is obtained by stopping the calculation.

[0096] Step 230, obtaining the temperature rising rate based on a ratio of a difference between the critical temperature value and the initial temperature value and the second running duration.

[0097] For example, if the initial temperature value is 25 degrees Celsius, the critical temperature value is 50 degrees Celsius, and the temperature rise space between the two is 25 degrees Celsius, and the cumulative second running time is 5 minutes, then the corresponding obtained temperature rise rate is 5 degrees Celsius per minute.

[0098] Of course, it can be understood that the ability of different food materials to absorb heat and the heating power of the heating assembly 51 of the cooking utensil in different target working modes are different, which will all result in different temperature rise rates. Therefore, the temperature rise rate can also be obtained based on the power of the heating assembly 51 of the cooking utensil or the type of the food itself.

[0099] In addition, based on the historical data (cooked food materials) of the cooking utensil, the cooking utensil can also directly obtain the temperature rise rate of the food material corresponding to the historical data. This improves the user experience.

[0100] According to one embodiment of the present application, the temperature rise characteristic parameter includes the specific heat capacity of the food;

[0101] Step 300 includes step 330, obtaining a first heat required for the cooking utensil to heat from the critical temperature value to the target cooking temperature value based on the product of the difference between the target cooking temperature value and the critical temperature value and the specific heat capacity.

[0102] The specific heat capacity can be obtained based on the standard data of different foods disclosed on the network. Of course, the specific heat capacity can also be obtained based on the historical data stored during the previous use of the cooking utensil.

[0103] In one specific embodiment, for example, when the target cooking temperature value can be 90 degrees Celsius, the critical temperature value is 50 degrees Celsius, and the temperature rise space between the two is 40 degrees Celsius, and the specific heat capacity of the food (such as rice) is 4.18 joules / (kilogram· degree Celsius), then the first heat required to heat one kilogram of rice from 50 degrees Celsius to 90 degrees Celsius can be calculated as 160.72 joules. Of course, the above numerical values are only used to illustrate the embodiments and do not limit the present application. Users can adjust based on actual needs.

[0104] Step 340, obtaining a first running time based on the first heat and the power of the cooking utensil.

[0105] In this embodiment, based on the first heat (160.72 joules in the previous embodiment), the cooking utensil only needs to provide the first heat of 160.72 joules to the food in the cooking cavity 14 at this time, and the heat that the cooking utensil can provide is the product of its power and the first running time. Therefore, in the case where the user selects the target working mode (i.e., the power is determined), the first running time can be calculated.

[0106] It can be understood that the power of the cooking appliance can change at this time, and the corresponding first running time changes, such as the cooking appliance can reduce the power when the food is about to be heated to completion, so as to prevent the actual cooking temperature value from exceeding the target cooking temperature value.

[0107] According to an embodiment of the present application, step 200 comprises:

[0108] Step 240, control the non-contact temperature sensor 30 to obtain the initial temperature value of the food in the cooking appliance; the specific process is the same as that of step 210, which will not be repeated here.

[0109] Step 250, obtain the second heat corresponding to the heating from the initial temperature value to the critical temperature value.

[0110] Step 260, obtain the specific heat capacity of the food based on the ratio of the second heat to the difference between the critical temperature value and the initial temperature value.

[0111] Specific formula: Q = Pt = mc (T2-T1);

[0112] Wherein, Q is the second heat, P is the power of the cooking appliance, t is the time required for heating from the initial temperature value to the critical temperature value, m is the mass of the food, c is the specific heat capacity of the food, T2 is the critical temperature value, and T1 is the initial temperature value.

[0113] In the embodiment, the actual specific heat capacity of the current food is obtained by indirect calculation, which can effectively eliminate the error between the same food materials and the environmental error (such as temperature and humidity) of the cooking cavity 14, and effectively improve the heating accuracy of the food.

[0114] According to an embodiment of the present application, in step 200, it is determined that the target cooking temperature value is greater than the critical temperature value, and the target cooking temperature value is less than the equilibrium temperature value, and the heating characteristic parameter is obtained, wherein the equilibrium temperature value is the temperature value when the cooking cavity 14 is in a thermal equilibrium state.

[0115] In the embodiment, with the progress of the heating process, the actual cooking temperature value in the cooking cavity 14 gradually rises after exceeding the critical temperature value; when the actual cooking temperature value reaches the equilibrium temperature value, the cooking cavity 14 is in a thermal equilibrium state, at this time, the water vapor fills the entire cooking cavity 14 (corresponding to part of the water vapor contacting the optical lens 50 and transferring heat), causing the surface temperature value of the optical lens 50 and the actual cooking temperature value in the cooking cavity 14 to be close (or the temperature difference is not enough to produce condensed water), and thus the water vapor in the cooking cavity 14 will not form condensed water on the surface of the optical lens 50, and the non-contact temperature sensor 30 can accurately detect the actual cooking temperature value.

[0116] That is, only when the target cooking temperature value is greater than the critical temperature value and the target cooking temperature value is less than the equilibrium temperature value, the detection field of view 31 of the non-contact temperature measurement sensor 30 will be blocked by the condensed water on the surface of the optical lens 50 and cannot be detected. The application preferentially uses the non-contact temperature measurement sensor 30 when the non-contact temperature measurement sensor 30 can detect, effectively reducing the energy consumption of the cooking appliance.

[0117] Of course, when the target cooking temperature value is greater than the equilibrium temperature value, the non-contact temperature measurement sensor 30 can be used to detect at the same time, and the way of controlling the heating of the food based on the target cooking temperature value, the critical temperature value and the first running time required for the food to heat from the critical temperature value to the target cooking temperature value according to the heating characteristic parameter can also be used at the same time. At this time, the detection result of the non-contact temperature measurement sensor 30 can be used to evaluate whether the result of heating the food in the way of using the first running time is accurate, that is, when the cooking appliance is heated for the first running time, the actual cooking temperature value obtained can correspond to the actual cooking temperature value detected by the non-contact temperature measurement sensor. There can be a deviation between the actual cooking temperature value and the target cooking temperature value, and then the cooking appliance can record the deviation value for use as a compensation value in the next heating process of the cooking appliance to ensure that the target temperature can be accurately reached when using the heating first running time.

[0118] According to one embodiment of the application, the control method of the cooking appliance further comprises:

[0119] Step 500, determining that the target cooking temperature value is less than or equal to the critical temperature value, or the target cooking temperature value is greater than the equilibrium temperature value, and obtaining the actual cooking temperature in the cooking cavity of the cooking appliance.

[0120] When the target cooking temperature value is less than the critical temperature value, the temperature difference between the surface temperature value of the optical lens 50 and the actual cooking temperature value in the cooking cavity 14 is small, and the water vapor in the cooking cavity 14 cannot condense on the surface of the optical lens 50; or, when the target cooking temperature value is greater than the equilibrium temperature value, as described above, the cooking cavity 14 is in a state of thermal equilibrium, at this time, the water vapor fills the entire cooking cavity 14 (part of the water vapor contacts the optical lens 50 and transfers heat), causing the surface temperature value of the optical lens 50 and the actual cooking temperature value in the cooking cavity 14 to be close (or the temperature difference is not enough to produce condensed water), and the water vapor in the cooking cavity 14 will not form condensed water on the surface of the optical lens 50; so that in the two cases, the non-contact temperature measurement sensor 30 can accurately detect the actual cooking temperature value.

[0121] Step 600, determining that the actual cooking temperature reaches the target cooking temperature value, and controlling the cooking appliance to stop heating.

[0122] For example, when the target cooking temperature value is 40 degrees Celsius and the critical temperature value is 50 degrees Celsius, the non-contact temperature sensor 30 detects that the actual cooking temperature reaches 40 degrees Celsius, and the cooking appliance controls the heating assembly 51 to stop heating the cooking cavity 14.

[0123] Alternatively, when the target temperature is 90 degrees Celsius and the equilibrium temperature is 80 degrees Celsius, the non-contact temperature sensor 30 detects that the actual cooking temperature reaches 90 degrees Celsius, and the cooking appliance controls the heating assembly 51 to stop heating the cooking cavity 14. The equilibrium temperature value is between 75 degrees Celsius and 85 degrees Celsius, or other temperature values, which are determined according to specific conditions.

[0124] According to an embodiment of the present application, the critical temperature value is 50 degrees Celsius, and the equilibrium temperature value is 80 degrees Celsius. In this embodiment, 50 degrees Celsius is the temperature value at which water vapor condenses on the surface of the optical lens 50 under experimental conditions, and 80 degrees Celsius is the temperature value at which the water vapor fills the cooking cavity 14 under experimental conditions. Of course, because different foods have different water contents and produce different amounts of water vapor during heating, the critical temperature value and the equilibrium temperature value can be adjusted adaptively based on different food types to control the temperature difference between the surface temperature of the optical lens 50 and the actual cooking temperature.

[0125] According to the control device 600 of the cooking appliance according to the second aspect of the present application, the control device 600 comprises:

[0126] The first obtaining module 610 is configured to obtain a target cooking temperature value of a cooking appliance.

[0127] The second obtaining module 620 is configured to determine that the target cooking temperature value is greater than a critical temperature value, and obtain a temperature rise characteristic parameter in a cooking cavity of the cooking appliance, wherein the critical temperature value is a temperature value at which water vapor in the cooking cavity condenses on the surface of an optical lens, the optical lens is used to isolate the cooking cavity and a non-contact temperature sensor, and the non-contact temperature sensor is used to detect the temperature in the cooking cavity.

[0128] The calculation module 630 is configured to determine a first running time required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value based on the target cooking temperature value, the critical temperature value, and the temperature rise characteristic parameter.

[0129] The control module 640 is configured to control the cooking appliance to continue heating for the first running time from the critical temperature value.

[0130] The control device 600 of the cooking appliance according to the embodiments of the present application has the same technical effects as the control method of the cooking appliance according to the first aspect of the present application, and thus the details are not repeated here.

[0131] The computing module 630 is configured to obtain the first running time based on a ratio of a difference between the target cooking temperature value and the critical temperature value to the temperature rising rate. The control module 640 maintains the heating power of the cooking appliance unchanged during the process of controlling the cooking appliance to continue heating for the first running time from the critical temperature value. The temperature rising characteristic parameter includes the temperature rising rate in the cooking cavity.

[0132] According to an embodiment of the present application, the second obtaining module 620 is configured to control the non-contact temperature sensor 30 to obtain an initial temperature value of the food in the cooking appliance, and obtain a second running time required for heating from the initial temperature value to the critical temperature value, and obtain the temperature rising rate based on a ratio of a difference between the critical temperature value and the initial temperature value to the second running time.

[0133] According to an embodiment of the present application, the temperature rising characteristic parameter includes the specific heat capacity of the food in the cooking appliance. On this basis, the computing module 630 is configured to obtain a first heat required for heating the cooking appliance from the critical temperature value to the target cooking temperature value based on a product of a difference between the target cooking temperature value and the critical temperature value and the specific heat capacity, and obtain the first running time based on the first heat and the power of the cooking appliance.

[0134] According to an embodiment of the present application, the second obtaining module 620 is configured to control the non-contact temperature sensor 30 to obtain an initial temperature value of the food in the cooking appliance, and obtain a second heat corresponding to heating from the initial temperature value to the critical temperature value, and obtain the specific heat capacity of the food based on a ratio of the second heat to a difference between the critical temperature value and the initial temperature value.

[0135] According to an embodiment of the present application, the second obtaining module 620 is configured to determine that the target cooking temperature value is greater than the critical temperature value and the target cooking temperature value is less than an equilibrium temperature value, and obtain the temperature rising characteristic parameter, wherein the equilibrium temperature value is a temperature value when the cooking cavity 14 is in a thermal equilibrium state.

[0136] The control device 600 of the cooking appliance according to an embodiment of the present application further comprises:

[0137] The third determining module is configured to determine that the target cooking temperature value is less than or equal to the critical temperature value, or the target cooking temperature value is greater than the equilibrium temperature value, and obtain an actual cooking temperature in a cooking cavity of the cooking appliance. The critical temperature value can be 50 degrees Celsius, and the equilibrium temperature value can be 80 degrees Celsius.

[0138] The control module 640 is further configured to determine that the actual cooking temperature reaches the target cooking temperature value, and control the cooking device to stop heating.

[0139] It should be noted that all the contents of the first aspect embodiment can be used to explain the control device 600 of the second aspect embodiment, and therefore the repeated contents will not be described again.

[0140] According to the cooking device of the third aspect embodiment of the present application, in combination with Figure 4 and Figure 5 As shown in the figure, it comprises a housing 1, a non-contact temperature sensor 30, an optical lens 50, a heating assembly 51 and a controller; the housing 1 is provided with a cooking cavity 14; the non-contact temperature sensor 30 is arranged on the housing 1 and is adapted to form a detection field of view 31 towards the cooking cavity 14; the optical lens 50 is sealingly connected with the housing 1 and is located between the cooking cavity 14 and the non-contact temperature sensor 30, is adapted to pass through the detection field of view 31 and isolate the cooking cavity 14 from the non-contact temperature sensor 30; the heating assembly 51 is adapted to heat food in the cooking cavity 14; and the controller is connected with the housing 1 and the heating assembly 51 and is used to execute the control method of the cooking device as described in the above embodiments.

[0141] In this embodiment, the housing 1 can comprise a cover 20 and a cooking body 10, which enclose the cooking cavity 14; the non-contact temperature sensor 30 and the optical lens 50 can be arranged on the cover 20 and above the cooking cavity 14. Of course, the non-contact temperature sensor 30 and the optical lens 50 can also be arranged on the cooking body 10, such as the bottom of the cooking cavity 14, as long as they are adapted to detect the temperature.

[0142] In one embodiment, the heating assembly 51 can be a microwave generator, in which case a shielding layer 15 needs to be provided outside the cooking cavity 14 (or on the wall surface where the cooking cavity 14 is located); the shielding layer 15 can be made of a material having a microwave shielding function, such as a metal layer, a carbon fiber layer, etc. Of course, the heating assembly can also be in the form of a heating rod, a heating wire, etc. for direct heating, or in the form of an induction eddy current for indirect heating. In this embodiment, the non-contact temperature sensor 30 is a far-infrared temperature sensor, which can measure the temperature without contacting the food, thereby avoiding damage or pollution to the food and having a fast response speed, i.e. it can complete the measurement of the temperature of the target object within a few milliseconds, effectively preventing the food from being overheated; of course, a radiation temperature instrument, a laser temperature instrument, etc. can also be used.

[0143] In this embodiment, the optical lens 50 is a filter (silica lens), which can effectively prevent non-infrared light from affecting the detection effect of the infrared temperature sensor; of course, different types of optical lenses 50 can be provided based on different types of non-contact temperature sensors 30.

[0144] Figure 6 An example of a schematic diagram of a physical structure of an electronic device is shown in FIG. 8. Figure 6 As shown in FIG. 8, the electronic device can include a processor 810, a communications interface 820, a memory 830, and a communications bus 840, wherein the processor 810, the communications interface 820, and the memory 830 can communicate with each other through the communications bus 840. The processor 810 can invoke a logic instruction in the memory 830 to perform the following method: obtaining a target cooking temperature value of a cooking appliance; determining that the target cooking temperature value is greater than a critical temperature value, and obtaining a temperature rise characteristic parameter in a cooking cavity of the cooking appliance, wherein the critical temperature value is a temperature value at which water vapor in the cooking cavity generates condensed water on a surface of an optical lens, the optical lens is used to isolate the cooking cavity and a non-contact temperature measurement sensor, and the non-contact temperature measurement sensor is used to detect a temperature in the cooking cavity; determining a first operation duration required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value based on the target cooking temperature value, the critical temperature value, and the temperature rise characteristic parameter; and controlling the cooking appliance to continue heating for the first operation duration from the critical temperature value.

[0145] In addition, the logic instruction in the memory 830 described above can be implemented in the form of a software functional unit and sold or used as an independent product, and can be stored in a computer-readable storage medium. Based on this understanding, the technical solutions of the present application essentially or the part that contributes to the related art or part of the technical solutions can be embodied in the form of a software product, and the computer software product is stored in a storage medium, including a plurality of instructions to make a computer device (which can be a personal computer, a server, or a network device, etc.) execute all or part of the steps of the method described in the embodiments of the present application. The aforementioned storage medium includes: a U disk, a mobile hard disk, a read-only memory (ROM, Read-Only Memory), a random access memory (RAM, Random Access Memory), a magnetic disk or an optical disk, and various program code storage media.

[0146] In another aspect, the embodiments of the present application disclose a computer program product, which comprises a computer program stored on a non-transitory computer-readable storage medium, and the computer program comprises program instructions, and when the program instructions are executed by a computer, the computer can perform the method provided by the above-mentioned method embodiments, for example, comprising: obtaining a target cooking temperature value of a cooking appliance; determining that the target cooking temperature value is greater than a critical temperature value, and obtaining a temperature rising characteristic parameter in a cooking cavity of the cooking appliance, wherein the critical temperature value is a temperature value at which water vapor in the cooking cavity generates condensed water on a surface of an optical lens, the optical lens is used to isolate the cooking cavity and a non-contact temperature sensing sensor, and the non-contact temperature sensing sensor is used to detect a temperature in the cooking cavity; determining a first running duration required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value based on the target cooking temperature value, the critical temperature value and the temperature rising characteristic parameter; and controlling the cooking appliance to continue heating for the first running duration from the critical temperature value.

[0147] In another aspect, the embodiments of the present application further provide a non-transitory computer-readable storage medium, which stores a computer program, and the computer program is executed by a processor to implement the transmission method provided by the above-mentioned embodiments, for example, comprising: obtaining a target cooking temperature value of a cooking appliance; determining that the target cooking temperature value is greater than a critical temperature value, and obtaining a temperature rising characteristic parameter in a cooking cavity of the cooking appliance, wherein the critical temperature value is a temperature value at which water vapor in the cooking cavity generates condensed water on a surface of an optical lens, the optical lens is used to isolate the cooking cavity and a non-contact temperature sensing sensor, and the non-contact temperature sensing sensor is used to detect a temperature in the cooking cavity; determining a first running duration required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value based on the target cooking temperature value, the critical temperature value and the temperature rising characteristic parameter; and controlling the cooking appliance to continue heating for the first running duration from the critical temperature value.

[0148] The device embodiments described above are only schematic, wherein the units shown as separate components can or can not be physically separate, and the components shown as units can or can not be physical units, that is, can be located in one place, or can be distributed on a plurality of network units. Part or all of the modules can be selected according to actual needs to achieve the purpose of the embodiments. Those skilled in the art can understand and implement without creative labor.

[0149] Those skilled in the art can clearly understand the implementation of the various embodiments by means of software and necessary general hardware platforms through the description of the above embodiments, and of course, the implementation can also be through hardware. Based on such understanding, the above technical solutions or the part that contributes to the related art can be embodied in the form of a software product, and the computer software product can be stored in a computer readable storage medium, such as a ROM / RAM, a magnetic disk, an optical disk, etc., and includes a plurality of instructions to make a computer device (which can be a personal computer, a server, or a network device, etc.) execute the method described in each embodiment or some part of the embodiment.

[0150] Finally, it should be noted that the above embodiments are only used to illustrate the present application, and are not limited to the present application. Although the present application is described in detail with reference to the embodiments, those skilled in the art should understand that various combinations, modifications or equivalent replacements of the technical solutions of the present application do not deviate from the spirit and scope of the present application, and should be covered in the scope of the claims of the present application.

Claims

1. A control method of a cooking appliance, characterized by, The method comprises: obtaining a target cooking temperature value of a cooking appliance; determining that the target cooking temperature value is greater than a critical temperature value, and obtaining a temperature rise characteristic parameter in a cooking cavity of the cooking appliance, wherein the critical temperature value is a temperature value at which water vapor in the cooking cavity (14) produces condensed water on a surface of an optical lens (50) used to isolate the cooking cavity (14) and a non-contact temperature sensor (30) used to detect a temperature in the cooking cavity; determining, based on the target cooking temperature value, the critical temperature value, and the temperature rise characteristic parameter, a first operation duration required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value; controlling the cooking appliance to continue heating from the critical temperature value for the first operation duration.

2. The control method of a cooking appliance according to claim 1, characterized in that, The temperature rise characteristic parameter comprises a temperature rise rate in the cooking cavity; The determining, based on the target cooking temperature value, the critical temperature value, and the temperature rise characteristic parameter, a first operation duration required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value comprises: obtaining the first operation duration based on a ratio of a difference between the target cooking temperature value and the critical temperature value to the temperature rise rate; In the controlling the cooking appliance to continue heating from the critical temperature value for the first operation duration, a heating power of the cooking appliance is maintained unchanged.

3. The control method of a cooking appliance according to claim 2, characterized in that, The obtaining the temperature rise characteristic parameter in the cooking cavity of the cooking appliance comprises: controlling the non-contact temperature sensor (30) to obtain an initial temperature value of food in the cooking appliance; obtaining a second operation duration required for heating from the initial temperature value to the critical temperature value; obtaining the temperature rise rate based on a ratio of a difference between the critical temperature value and the initial temperature value to the second operation duration. 4.The control method of a cooking appliance according to claim 1, characterized in that, The temperature rise characteristic parameter comprises a specific heat capacity of the food in the cooking appliance; The determining, based on the target cooking temperature value, the critical temperature value, and the temperature rise characteristic parameter, a first operation duration required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value comprises: obtaining a first heat required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value based on a product of a difference between the target cooking temperature value and the critical temperature value and the specific heat capacity; and obtaining the first operation duration based on the first heat and a power of the cooking appliance.

5. The control method of a cooking appliance according to claim 4, characterized in that, The obtaining the temperature rise characteristic parameter in the cooking cavity of the cooking appliance comprises: controlling the non-contact temperature sensor (30) to obtain an initial temperature value of food in the cooking appliance; obtaining a second heat corresponding to heating from the initial temperature value to the critical temperature value; obtaining the specific heat capacity of the food based on a ratio of the second heat to a difference between the critical temperature value and the initial temperature value. 6.The control method of a cooking appliance according to claim 1, characterized in that, The determining that the target cooking temperature value is greater than a critical temperature value comprises: determining that the target cooking temperature value is greater than the critical temperature value and the target cooking temperature value is less than an equilibrium temperature value, and acquiring a temperature rising characteristic parameter of a cooking cavity of the cooking appliance, wherein the equilibrium temperature value is a temperature value of the cooking cavity (14) in a thermal equilibrium state. 7.The control method of a cooking appliance according to claim 6, characterized in that, The control method of the cooking appliance further comprises: determining that the target cooking temperature value is less than or equal to the critical temperature value or the target cooking temperature value is greater than the equilibrium temperature value, and acquiring an actual cooking temperature in the cooking cavity of the cooking appliance; determining that the actual cooking temperature reaches the target cooking temperature value, and controlling the cooking appliance to stop heating. 8.The control method of a cooking appliance according to claim 6, characterized in that, The critical temperature value is 45 degrees Celsius to 55 degrees Celsius, and the equilibrium temperature value is 75 degrees Celsius to 85 degrees Celsius.

9. A control device (600) of a cooking appliance, characterized in that, The control method of the cooking appliance comprises: a first acquisition module (610) configured to acquire a target cooking temperature value of a cooking appliance; a second acquisition module (620) configured to determine that the target cooking temperature value is greater than a critical temperature value, and acquire a temperature rising characteristic parameter of a cooking cavity of the cooking appliance, wherein the critical temperature value is a temperature value at which water vapor in the cooking cavity (14) produces condensed water on a surface of an optical lens (50), the optical lens (50) is used to isolate the cooking cavity (14) and a non-contact temperature sensing sensor (30), and the non-contact temperature sensing sensor (30) is used to detect a temperature in the cooking cavity; a calculation module (630) configured to determine, based on the target cooking temperature value, the critical temperature value, and the temperature rising characteristic parameter, a first running time required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value; a control module (640) configured to control the cooking appliance to continue heating from the critical temperature value for the first running time.

10. A cooking appliance characterized by, The control method of the cooking appliance comprises: a housing (1) provided with a cooking cavity (14); a non-contact temperature sensing sensor (30) arranged in the housing (1) and adapted to form a detection field of view (31) towards the cooking cavity (14); an optical lens (50) sealingly connected with the housing (1) and located between the cooking cavity (14) and the non-contact temperature sensing sensor (30), and adapted to pass through the detection field of view (31) and isolate the cooking cavity (14) from the non-contact temperature sensing sensor (30); a heating assembly (51) adapted to heat food in the cooking cavity (14); a controller connected with the housing (1) and the heating assembly (51) and configured to execute the control method of the cooking appliance according to any one of claims 1 to 8.

11. The cooking appliance of claim 10, wherein, The heating assembly (51) is a microwave generator, and the cooking cavity (14) is provided with a shielding layer (15) adapted to shield microwaves.

12. An electronic device comprising a memory (830), a processor, and a computer program stored on the memory (830) and executable on the processor, characterized in that, The processor executes the program to implement the control method of the cooking appliance according to any one of claims 1 to 8.

13. A non-transitory computer-readable storage medium having stored thereon a computer program, characterized in that, The computer program is executed by the processor to implement the control method of the cooking appliance according to any one of claims 1 to 8.

14. A computer program product comprising a computer program, characterized in that, The computer program, when executed by a processor, implements the control method of the cooking appliance according to any one of claims 1 to 8.

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