Control method and control device of a cooking appliance and cooking appliance

Abstract

The present application relates to the technical field of household appliances, and provides a control method and control device of a cooking utensil and the cooking utensil.The control method of the cooking utensil comprises the following steps: obtaining a target cooking temperature value of the cooking utensil; 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 utensil; determining a first operation duration required for the cooking utensil 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 utensil to continue heating for the first operation duration from the critical temperature value. In the process of rising from the critical temperature value to the target cooking temperature value, even if there is condensate on the surface of the optical lens and the non-contact temperature sensor cannot detect the cooking temperature value, the cooking utensil can still ensure that the food completes the heating process, thereby improving the user experience.

Description

Technical Field

[0001] This invention relates to the field of household appliance technology, and in particular to control methods, control devices, and cooking appliances for cooking utensils. Background Technology

[0002] In related technologies, microwave cooking appliances are equipped with non-contact temperature sensors on their housings to detect the temperature of food in the cooking cavity. Therefore, a through hole needs to be made on the cover to connect the non-contact temperature sensor to the cooking cavity so that the detection field of the non-contact temperature sensor covers the food surface. An optical lens is then placed inside the through hole to isolate the non-contact temperature sensor from the cooking cavity. However, this technology has the following problem: water vapor generated during food heating condenses when it encounters the optical lens, affecting the non-contact sensor's detection of food temperature and causing the cooking process to fail. Summary of the Invention

[0003] This invention aims to at least solve one of the technical problems existing in related technologies. To this end, this invention proposes a control method for cooking appliances that ensures that, during the process of the cooking temperature rising from a critical temperature value to a target cooking temperature value, even when there is condensation on the surface of the optical lens and the non-contact temperature sensor cannot detect the cooking temperature value, the cooking appliance can still ensure that the food completes the heating process, thereby improving the user experience.

[0004] The present invention also proposes a control device for cooking utensils.

[0005] The present invention also proposes a cooking utensil.

[0006] A method for controlling a cooking appliance according to a first aspect of the present invention includes:

[0007] Obtain the target cooking temperature value of the cooking appliance;

[0008] The target cooking temperature value is determined to be greater than the critical temperature value, and the heating characteristic parameters of the cooking cavity of the cooking appliance are obtained. The critical temperature value is the temperature at which water vapor in the cooking cavity condenses on the surface of the optical lens. The optical lens is used to isolate the cooking cavity from the non-contact temperature sensor, and the non-contact temperature sensor is used to detect the temperature inside the cooking cavity.

[0009] Based on the target cooking temperature value, the critical temperature value, and the heating characteristic parameters, determine the first operating time required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value;

[0010] The cooking appliance is controlled to continue heating from the critical temperature value for the first running time.

[0011] According to the control method of the cooking appliance of the present invention, a first running time is calculated by means of heating characteristic parameters, critical temperature value and target cooking temperature value, and the food is heated based on the first running time. This ensures that the cooking appliance can complete the heating process of the food even when there is condensation on the surface of the optical lens and the non-contact temperature sensor cannot detect the cooking temperature value during the process of the cooking temperature value rising from the critical temperature value to the target cooking temperature value, thereby improving the user experience.

[0012] According to one embodiment of the present invention, the heating characteristic parameter includes the heating rate within the cooking cavity;

[0013] The step of determining the first operating time required for the cooking appliance to heat from the critical temperature to the target cooking temperature based on the target cooking temperature, the critical temperature, and the heating characteristic parameters includes:

[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 heating rate;

[0015] During the first operating period when the cooking appliance continues to heat from the critical temperature value, the heating power of the cooking appliance remains constant.

[0016] According to one embodiment of the present invention, obtaining the heating characteristic parameters of the cooking cavity of the cooking appliance includes:

[0017] The non-contact temperature sensor is controlled to acquire the initial temperature value of the food inside the cooking appliance;

[0018] Obtain the second runtime required to heat from the initial temperature value to the critical temperature value;

[0019] The heating 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 one embodiment of the present invention, the heating characteristic parameter includes the specific heat capacity of the food inside the cooking appliance;

[0021] The step of determining the first operating time required for the cooking appliance to heat from the critical temperature to the target cooking temperature based on the target cooking temperature, the critical temperature, and the heating characteristic parameters includes:

[0022] The first amount of heat required to heat the cooking appliance from the critical temperature to the target cooking temperature is obtained by multiplying the difference between the target cooking temperature and the critical temperature by the specific heat capacity.

[0023] The first operating time is obtained based on the first heat and the power of the cooking appliance.

[0024] According to one embodiment of the present invention, obtaining the heating characteristic parameters of the cooking cavity of the cooking appliance includes:

[0025] The non-contact temperature sensor is controlled to acquire the initial temperature value of the food inside the cooking appliance;

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

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

[0028] According to one embodiment of the present invention, in determining that the target cooking temperature value is greater than the critical temperature value and obtaining the heating characteristic parameters of the cooking cavity of the 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 the equilibrium temperature value, and the heating characteristic parameters are obtained, wherein the equilibrium temperature value is the temperature value of the cooking cavity when it is in thermal equilibrium.

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

[0030] The target cooking temperature value is determined to be less than or equal to the critical temperature value, or the target cooking temperature value is greater than the equilibrium temperature value, and the actual cooking temperature inside the cooking cavity of the cooking appliance is obtained.

[0031] Once the actual cooking temperature reaches the target cooking temperature value, the cooking appliance is controlled to stop heating.

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

[0033] A control device for a cooking appliance according to a second aspect of the present invention includes:

[0034] The first acquisition module is used to acquire the target cooking temperature value of the cooking appliance;

[0035] The second acquisition module is used to determine that the target cooking temperature value is greater than the critical temperature value, and to acquire the heating characteristic parameters of the cooking cavity of the cooking appliance. The critical temperature value is the temperature at which water vapor in the cooking cavity condenses on the surface of the optical lens. The optical lens is used to isolate the cooking cavity from the non-contact temperature sensor, and the non-contact temperature sensor is used to detect the temperature inside the cooking cavity.

[0036] The calculation module is used to determine the first operating 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 heating characteristic parameters;

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

[0038] The control device for cooking appliances according to the embodiments of the present invention has the same technical effects as the control method for cooking appliances according to the first aspect embodiment, and will not be described again here.

[0039] A cooking appliance according to a third aspect of the invention includes:

[0040] The outer shell is equipped with a cooking cavity;

[0041] A non-contact temperature sensor is disposed in the housing and is adapted to form a detection field of view toward the cooking cavity;

[0042] An optical lens, sealed to the housing, is located between the cooking cavity and the non-contact temperature sensor, suitable for the detection field of view to pass through, and isolates the cooking cavity from the non-contact temperature sensor;

[0043] Heating components are adapted to heat food in the cooking cavity;

[0044] A controller, connected to the housing and the heating assembly, is used to execute the control method for the cooking appliance as described above.

[0045] According to one embodiment of the present invention, the heating component is a microwave generator; the cooking cavity is covered with a shielding layer, which is adapted to shield microwaves.

[0046] An electronic device according to a fourth aspect of the present invention includes a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the program to implement the control method of the cooking appliance as described above.

[0047] According to a fifth aspect of the present invention, a non-transitory computer-readable storage medium has a computer program stored thereon that, when executed by a processor, implements the control method of the cooking appliance as described above.

[0048] A computer program product according to a sixth aspect of the present invention includes a computer program that, when executed by a processor, implements the control method for the cooking appliance as described above.

[0049] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0050] To more clearly illustrate the technical solutions in the embodiments of the present invention or related technologies, the drawings used in the description of the embodiments or related technologies will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0051] Figure 1 This is one of the flowcharts illustrating the control method for cooking appliances provided in this embodiment of the invention.

[0052] Figure 2 This is a schematic diagram of the structure of the control device for the cooking appliance provided in an embodiment of the present invention.

[0053] Figure 3 This is the second flowchart illustrating the control method for cooking appliances provided in this embodiment of the invention.

[0054] Figure 4 This is a cross-sectional view of the cooking utensil provided in an embodiment of the present invention.

[0055] Figure 5 yes Figure 4 A magnified view of part A in the middle.

[0056] Figure 6 This is a schematic diagram of the structure of the electronic device provided in an embodiment of the present invention.

[0057] Figure label:

[0058] 1. Shell; 10. Cooking body; 14. Cooking cavity; 15. Shielding layer;

[0059] 20. Cover;

[0060] 30. Non-contact temperature sensor; 31. Detection field of view;

[0061] 50. Optical lens; 51. Heating assembly;

[0062] 600. Control device for cooking utensils; 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 Implementation

[0064] The embodiments of the present invention will be described in further detail below with reference to the accompanying drawings and examples. The following examples are for illustrative purposes only and should not be construed as limiting the scope of the invention.

[0065] In the description of the embodiments of the present invention, it should be noted that the terms "center," "longitudinal," "lateral," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing the embodiments of the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the embodiments of the present invention. In addition, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0066] In the description of the embodiments of the present invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "connected" and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in the embodiments of the present invention based on the specific circumstances.

[0067] In embodiments of the present invention, unless otherwise explicitly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature is in indirect contact with the second feature through an intermediate medium. Furthermore, "above," "on top of," and "over" the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply that the first feature is at a lower horizontal level than the second feature.

[0068] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0069] The method for controlling a cooking appliance according to a first aspect of the present invention is described below with reference to the accompanying drawings.

[0070] Before introducing the control method for cooking appliances according to embodiments of the present invention, it is necessary to first explain the application scenarios of the control method. The control method for cooking appliances of the present invention is applicable to various types of cooking appliances that use non-contact temperature sensors 30 to detect actual cooking temperatures, and can be applied to smart terminals such as smartphones, tablets, and computers. It can also be applied to servers connected to cooking appliances. The present invention does not impose special limitations on the application scenarios, as long as they can support and implement the control method for cooking appliances.

[0071] The cooking utensils to which the control method for cooking utensils proposed in this invention is applicable are combined with... Figures 4 to 6 As shown, the device includes a housing 1, a non-contact temperature sensor 30, an optical lens 50, and a heating assembly 51. The housing 1 has a cooking cavity 14. The non-contact temperature sensor 30 is located in the housing 1 and is adapted to form a detection field of view 31 towards the cooking cavity 14 to detect the actual cooking temperature value (which may 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 sealed to the housing 1 and is located between the cooking cavity 14 and the non-contact temperature sensor 30. It is adapted to allow the detection field of view 31 to pass through and to isolate the cooking cavity 14 from the non-contact temperature sensor 30, preventing water vapor generated during food heating from contacting the non-contact temperature sensor 30 and causing damage to the non-contact temperature sensor 30. The heating assembly 51 is adapted to heat the food in the cooking cavity 14.

[0072] Combination Figure 1 and Figure 3 As shown, a method for controlling a cooking appliance according to a first aspect embodiment of the present invention includes:

[0073] Step 100: Obtain the target cooking temperature value of the cooking appliance.

[0074] The target cooking temperature value can be determined by the target working mode selected by the user for different foods. For example, when the target working mode includes a gear mode, there can be different gears such as gear one and gear two. Different gears correspond to different target cooking temperature values. For example, gear one corresponds to a target cooking temperature of 40 degrees Celsius, which is used for reheating dishes; gear two corresponds to a target cooking temperature of 85 degrees Celsius, which is used for cooking rice. Users can select different gears according to their needs (reheating dishes or cooking rice, etc.). Different gear modes correspond to different heating power, heating time, etc.

[0075] Of course, users may still encounter the problem of insufficient experience in actual use and being unable to select the appropriate setting. Therefore, the target working mode can also be set to a food mode. That is, for different foods (such as rice, vegetables, meat dishes, etc.), corresponding rice cooking mode, vegetable hot dish mode, meat dish hot dish mode, etc. can be set. Users can select the corresponding food mode based on the actual food, which effectively improves the ease of use for users with less cooking experience who cannot determine the heating time and target cooking temperature value for different foods.

[0076] Step 200: Determine that the target cooking temperature value is greater than the critical temperature value, and obtain the heating characteristic parameters of the cooking cavity of the cooking appliance. The critical temperature value is the temperature at which water vapor in the cooking cavity 14 condenses on the surface of the optical lens 50. The optical lens 50 is used to isolate the cooking cavity 14 from the non-contact temperature sensor 30. The non-contact temperature sensor 30 is used to detect the temperature inside the cooking cavity.

[0077] Among them, the optical lens 50 is used to isolate the cooking cavity 14 and the non-contact temperature sensor 30. The non-contact temperature sensor 30 is used to detect the temperature inside the cooking cavity, which can be the ambient temperature of the cooking cavity or the temperature of the food inside the cooking cavity. It is used to characterize the heating status of the food. For example, when the temperature value reaches the target cooking temperature value set by the user, it means that the food heating is complete, and the cooking appliance controls the heating component 51 to turn off.

[0078] As the heating process proceeds, the actual cooking temperature value inside the cooking cavity 14 (the actual cooking temperature value can be the real-time temperature value of the environment inside the cooking cavity 14, the real-time temperature value of the food inside the cooking cavity 14, or the real-time temperature value of the components in the cooking cavity 14, which must be unique and change with the heating process) gradually increases, causing the temperature difference between the surface temperature value of the optical lens 50 and the cooking temperature value to gradually widen. When the cooking temperature value reaches the critical temperature value, further increasing the temperature difference will cause water vapor in the cooking cavity 14 to condense on the surface of the optical lens 50 to form condensate, resulting in the non-contact temperature sensor 30 being unable to accurately detect the cooking temperature value.

[0079] Among these, the heating characteristic parameters can be parameters related to the current heating environment of the food, such as the food's heating rate; they can also be inherent properties of the food itself, such as its specific heat capacity. Of course, they can also be other parameters that can be used to calculate the first running time.

[0080] Step 300: Determine the first operating 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 heating characteristic parameters.

[0081] Understandably, when food is heated in cooking cavity 14, its actual cooking temperature gradually increases. For example, the target cooking temperature could be 90 degrees Celsius, and the critical temperature could be 50 degrees Celsius, leaving a 40-degree Celsius temperature rise range. The initial running time required for the actual cooking temperature to rise by 40 degrees Celsius can be calculated using the temperature rise characteristic parameters. The critical temperature value is typically between 45 and 55 degrees Celsius, or it could be any other temperature value, depending on the specific circumstances.

[0082] Step 400: The cooking appliance continues heating from the critical temperature value for the first running time.

[0083] The first heating cycle time represents the actual cooking temperature value reaching the target cooking temperature value from the critical temperature value, indicating that the food has been heated.

[0084] It should be noted that in related technologies, cooking appliances typically use contact temperature sensors to detect food temperature. These sensors determine whether the food is boiling by identifying the temperature of the steam generated during heating. However, when cooking appliances are used to reheat food, the reheating temperature may not reach the point where enough steam is generated. This causes the contact temperature sensor to be unable to accurately detect the actual temperature of the food. Instead, it can only estimate the temperature based on heating time and power. For different types of food (with varying thermal conductivity) and different sizes, this indirect estimation is inaccurate, leading to overheating or underheating, thus affecting the user experience.

[0085] Based on this, this application proposes a technical solution for setting a non-contact temperature sensor 30. The non-contact temperature sensor 30 is disposed in the housing 1, and its detection field of view 31 covers the inside of the cooking cavity 14 to detect the actual cooking temperature value. Correspondingly, an optical lens 50 needs to be set to isolate the cooking cavity 14 and the non-contact temperature sensor 30 to prevent water vapor during food heating from contacting the non-contact temperature sensor 30, which would reduce its service life. When the temperature difference between the surface temperature of the optical lens 50 and the actual cooking temperature inside the cooking cavity 14 is too large, water vapor condenses on the surface of the optical lens 50, affecting the non-contact sensor's detection of food temperature, resulting in the inability to accurately determine whether the food has finished heating.

[0086] According to the control method of the cooking appliance of the present invention, a first running time is calculated by means of heating characteristic parameters, critical temperature value and target cooking temperature value, and the food is heated based on the first running time. This ensures that the cooking appliance can complete the heating process of the food even when there is condensation on the surface of the optical lens 50 and the non-contact temperature sensor 30 cannot detect the actual cooking temperature value during the process of the cooking temperature value rising from the critical temperature value to the target cooking temperature value, thereby improving the user experience.

[0087] According to one embodiment of the present invention, the heating characteristic parameter includes the heating rate inside the cooking cavity.

[0088] Step 300 includes: Step 310, obtaining a first running time based on the ratio of the difference between the target cooking temperature value and the critical temperature value to the heating rate.

[0089] For example, if the target cooking temperature is 90 degrees Celsius and the critical temperature is 50 degrees Celsius, there is a 40-degree Celsius temperature rise range between the two. When the heating rate is 5 degrees Celsius / minute, the first running time required for the actual cooking temperature to rise by 40 degrees Celsius can be calculated as 8 minutes using the ratio of the temperature rise range to the heating rate. Of course, the above values ​​are merely illustrative of the embodiments and are not intended to limit this application. Users can adjust the target cooking temperature, heating rate, and other values ​​according to their actual needs.

[0090] Step 320: During the first running time, the heating power of the cooking appliance is kept constant while the cooking appliance continues to heat from the critical temperature value.

[0091] Among these measures, ensuring constant heating power means that the actual cooking temperature rise rate remains constant during the food heating process, reducing interference with the process of heating the food to the target cooking temperature, and ensuring accurate control of the timing of food heating by the cooking appliance when the non-contact temperature sensor 30 is not used for temperature measurement.

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

[0093] When food is placed in the cooking cavity 14, if the actual cooking temperature of the cooking cavity 14 is lower than the critical temperature, water vapor cannot condense on the surface of the optical lens 50, or if there is not enough water vapor in the cooking cavity 14 to form condensate on the optical lens 50 when the food is heated, the non-contact temperature sensor 30 can directly detect the actual cooking temperature.

[0094] Step 220: Obtain the second runtime required to heat from the initial temperature value to the critical temperature value.

[0095] If the initial temperature is 25 degrees Celsius and the critical temperature is 50 degrees Celsius, there is a 25-degree Celsius temperature rise range between the two. The heating time is accumulated from the beginning of the heating process until the actual cooking temperature reaches the critical temperature, at which point the accumulation stops and the second running time is obtained.

[0096] Step 230: The heating 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.

[0097] If the initial temperature is 25 degrees Celsius and the critical temperature is 50 degrees Celsius, with a heating range of 25 degrees Celsius, and the cumulative second running time is 5 minutes, then the corresponding heating rate is 5 degrees Celsius / minute.

[0098] Of course, it is understandable that different ingredients have different heat absorption capabilities, and the heating power of the heating component 51 of the cooking appliance is also different under different target working modes, which will lead to different heating rates. Therefore, the heating rate can also be obtained based on the power of the heating component 51 of the cooking appliance or the type of food itself.

[0099] Furthermore, based on the historical data of the cooking appliance (previously cooked ingredients), the cooking appliance can also directly obtain the heating rate of the corresponding ingredients for which historical data is stored. This improves the user experience.

[0100] According to one embodiment of the present invention, the heating characteristic parameters include the specific heat capacity of the food;

[0101] Step 300 includes: Step 330, obtaining the first amount of heat required to heat the cooking appliance 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] Specific heat capacity can be obtained based on standard data of different foods publicly available online. Of course, specific heat capacity can also be obtained based on historical data stored during the previous use of cooking utensils.

[0103] In a specific embodiment, if the target cooking temperature is 90 degrees Celsius and the critical temperature is 50 degrees Celsius, with a 40-degree Celsius heating range between them, and the specific heat capacity of the food (such as rice) is 4.18 joules / (kg·°C), then the first amount of heat required to heat one kilogram of rice from 50 degrees Celsius to 90 degrees Celsius can be calculated to be 160.72 joules. Of course, the above values ​​are merely illustrative of the embodiments and are not intended to limit this application; users can adjust them based on actual needs.

[0104] Step 340: Obtain the first operating time based on the first heat and the power of the cooking appliance.

[0105] In this embodiment, based on the first heat (taking 160.72 joules as an example in the previous embodiment), the cooking appliance only needs to provide 160.72 joules of first heat to the food in the cooking cavity 14 by the heating component 51. The heat that the cooking appliance can provide is the product of its power and the first running time. Therefore, the first running time can be calculated when the user selects the target working mode (i.e., the power is determined).

[0106] Understandably, the power of the cooking appliance can be changed at this time, and the corresponding first running time will change. For example, the cooking appliance can reduce the power when the food is about to finish heating in order to prevent the actual cooking temperature from exceeding the target cooking temperature.

[0107] According to one embodiment of the present invention, step 200 includes:

[0108] Step 240: Control the non-contact temperature sensor 30 to acquire the initial temperature value of the food inside the cooking appliance; the specific process is the same as step 210, and will not be repeated here.

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

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

[0111] The specific formula is: Q = Pt = mc(T2 - T1);

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

[0113] In this embodiment, the actual specific heat capacity of the food is obtained through indirect calculation. Compared with the specific heat capacity obtained directly based on network data or historical data of cooking appliances, this method can effectively eliminate errors between the same ingredients and environmental errors in the cooking cavity 14 (such as different temperatures and humidity), thus effectively improving the accuracy of food heating.

[0114] According to an embodiment of the present invention, 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 of the cooking cavity 14 in a thermal equilibrium state.

[0115] In this embodiment, as the heating process proceeds, the actual cooking temperature value inside the cooking cavity 14 gradually increases 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, water vapor fills the entire cooking cavity 14 (correspondingly, some water vapor comes into contact with the optical lens 50 and transfers heat), causing the surface temperature value of the optical lens 50 to be close to the actual cooking temperature value inside the cooking cavity 14 (or the temperature difference is insufficient to produce condensation). As a result, the water vapor in the cooking cavity 14 will not form condensation 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, the detection field 31 of the non-contact temperature sensor 30 will be blocked by the condensation on the surface of the optical lens 50 and will not be able to detect when the target cooking temperature value is greater than the critical temperature value and less than the equilibrium temperature value. This application prioritizes the use of the non-contact temperature sensor 30 when it can detect, effectively reducing the energy consumption of cooking appliances.

[0117] Of course, when the target cooking temperature is higher than the equilibrium temperature, while using the non-contact temperature sensor 30 for detection, the first operating time required to heat the food from the critical temperature to the target cooking temperature can also be determined based on the target cooking temperature, the critical temperature, and the heating characteristic parameters, thereby controlling the food heating method. In this case, the detection result of the non-contact temperature sensor 30 can be used to evaluate the accuracy of heating the food using the first operating time method. That is, after the cooking appliance has heated for the first operating time, the actual cooking temperature value obtained can correspond to the actual cooking temperature value detected by the non-contact temperature sensor. This actual cooking temperature value may deviate from the target cooking temperature value, and the cooking appliance can record the deviation value as a compensation value for the next heating process, ensuring that the target temperature can be accurately reached when using the first operating time heating method.

[0118] According to one embodiment of the present invention, the method for controlling a cooking appliance further includes:

[0119] Step 500: Determine whether the target cooking temperature value is less than or equal to the critical temperature value, or whether the target cooking temperature value is greater than the equilibrium temperature value, and obtain the actual cooking temperature inside the cooking cavity of the cooking appliance.

[0120] When the target cooking temperature is less than the critical temperature, the temperature difference between the surface temperature of the optical lens 50 and the actual cooking temperature 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. Alternatively, when the target cooking temperature is greater than the equilibrium temperature, as mentioned above, the cooking cavity 14 is in thermal equilibrium. At this time, water vapor fills the entire cooking cavity 14 (correspondingly, some water vapor comes into contact with the optical lens 50 and transfers heat), causing the surface temperature of the optical lens 50 to be close to the actual cooking temperature in the cooking cavity 14 (or the temperature difference is insufficient to produce condensation), and thus the water vapor in the cooking cavity 14 will not form condensation on the surface of the optical lens 50. In both cases, the non-contact temperature sensor 30 can accurately detect the actual cooking temperature.

[0121] Step 600: Determine that the actual cooking temperature has reached the target cooking temperature value, and control the cooking appliance to stop heating.

[0122] If the target cooking temperature is 40 degrees Celsius and the critical temperature is 50 degrees Celsius, when the non-contact temperature sensor 30 detects that the actual cooking temperature has reached 40 degrees Celsius, the cooking appliance control heating component 51 stops 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 has reached 90 degrees Celsius, and the cooking appliance controls the heating component 51 to stop heating the cooking cavity 14. The equilibrium temperature value is between 75 and 85 degrees Celsius, or it can be other temperatures, depending on the specific circumstances.

[0124] According to one embodiment of the present invention, the critical temperature value is set at 50 degrees Celsius, and the equilibrium temperature value is set at 80 degrees Celsius. In this embodiment, 50 degrees Celsius is the temperature value at which significant water vapor condenses on the surface of the optical lens 50 under experimental conditions, as discovered through testing; and 80 degrees Celsius is the temperature value at which water vapor fills the cooking cavity 14 under experimental conditions, as discovered through testing. Of course, since different foods have different water contents, the corresponding water vapor content generated by heating will also differ. Therefore, the critical temperature value and the equilibrium temperature value can be adaptively adjusted based on different types of food to control the temperature difference between the surface temperature of the optical lens 50 and the actual cooking temperature.

[0125] A control device 600 for a cooking appliance according to a second aspect embodiment of the present invention includes:

[0126] The first acquisition module 610 is used to acquire the target cooking temperature value of the cooking appliance;

[0127] The second acquisition module 620 is used to determine that the target cooking temperature value is greater than the critical temperature value, and to acquire the heating characteristic parameters of the cooking cavity of the cooking appliance. The critical temperature value is the temperature at which water vapor in the cooking cavity condenses on the surface of the optical lens. The optical lens is used to isolate the cooking cavity from the non-contact temperature sensor. The non-contact temperature sensor is used to detect the temperature inside the cooking cavity.

[0128] Calculation module 630 is used to determine the first operating 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 heating characteristic parameters;

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

[0130] The control device 600 for cooking appliances according to the embodiments of the present invention has the same technical effects as the control method for cooking appliances according to the first aspect embodiment, and will not be described again here.

[0131] According to an embodiment of the present invention, the calculation module 630 is used to calculate the first operating time based on the ratio of the difference between the target cooking temperature value and the critical temperature value to the heating rate. The control module 640 maintains a constant heating power of the cooking appliance while controlling the cooking appliance to continue heating from the critical temperature value for the first operating time. The heating characteristic parameter includes the heating rate within the cooking cavity.

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

[0133] According to an embodiment of the present invention, the heating characteristic parameter includes the specific heat capacity of the food inside the cooking appliance. Based on this, the calculation module 630 is used to obtain the first heat required for the cooking appliance 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; and to obtain the first operating time based on the first heat and the power of the cooking appliance.

[0134] According to an embodiment of the present invention, the second acquisition module 620 is used to control the non-contact temperature sensor 30 to acquire the initial temperature value of the food in the cooking appliance; acquire the 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 the ratio of the second heat to the difference between the critical temperature value and the initial temperature value.

[0135] According to an embodiment of the present invention, the second acquisition module 620 is used to determine 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 to acquire the heating characteristic parameter, wherein the equilibrium temperature value is the temperature value of the cooking cavity 14 in a thermal equilibrium state.

[0136] The control device 600 for a cooking appliance according to an embodiment of the present invention further includes:

[0137] The third determining module is used to determine whether the target cooking temperature value is less than or equal to the critical temperature value, or whether the target cooking temperature value is greater than the equilibrium temperature value, and to obtain the actual cooking temperature inside the cooking cavity of the cooking appliance; wherein 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 also used to determine that the actual cooking temperature has reached the target cooking temperature value, and to control the cooking appliance 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, so some repeated contents will not be described again.

[0140] According to the third aspect of the invention, the cooking appliance, combined with Figure 4 and Figure 5 As shown, the appliance includes a housing 1, a non-contact temperature sensor 30, an optical lens 50, a heating assembly 51, and a controller. The housing 1 has a cooking cavity 14. The non-contact temperature sensor 30 is disposed on the housing 1 and is adapted to form a detection field of view 31 in the direction of the cooking cavity 14. The optical lens 50 is sealed to the housing 1 and is located between the cooking cavity 14 and the non-contact temperature sensor 30, adapted to allow the detection field of view 31 to pass through, and to isolate the cooking cavity 14 from the non-contact temperature sensor 30. The heating assembly 51 is adapted to heat the food in the cooking cavity 14. The controller is connected to the housing 1 and the heating assembly 51 and is used to execute the control method of the cooking appliance as described in the above embodiment.

[0141] In this embodiment, the housing 1 may include a cover 20 and a cooking body 10, which together form a cooking cavity 14. A non-contact temperature sensor 30 and an optical lens 50 may be disposed on the cover 20 and located above the cooking cavity 14. Alternatively, the non-contact temperature sensor 30 and the optical lens 50 may be disposed on the cooking body 10, such as at the bottom of the cooking cavity 14, suitable for detecting the temperature in the field of view 31.

[0142] In one embodiment, the heating component 51 can be a microwave generator. In this case, a shielding layer 15 needs to be installed on the outside of the cooking cavity 14 (or on the wall where the cooking cavity 14 is located). The shielding layer 15 can be made of materials with microwave shielding function, such as metal layers or carbon fiber layers. Of course, the heating component can also be a heating rod, heating wire, or other direct heating method, or an indirect heating method using induced eddy currents. In this embodiment, the non-contact temperature sensor 30 is a far-infrared temperature sensor, which can measure temperature without contacting food, avoiding damage or contamination to the food. It also has a fast response speed, completing the measurement of the target object's temperature within milliseconds, effectively preventing overheating of food. Of course, radiation thermometers, laser thermometers, etc., can also be used.

[0143] In this embodiment, the optical lens 50 is a filter (silicon dioxide lens). The filter 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 set based on different types of non-contact temperature sensors 30.

[0144] Figure 6 An example is a schematic diagram of the physical structure of an electronic device, such as... Figure 6 As shown, the electronic device may include: a processor 810, a communication interface 820, a memory 830, and a communication bus 840, wherein the processor 810, the communication interface 820, and the memory 830 communicate with each other through the communication bus 840. The processor 810 can call logical instructions in the memory 830 to execute the following methods: obtaining a target cooking temperature value of the cooking appliance; determining that the target cooking temperature value is greater than a critical temperature value; obtaining heating characteristic parameters of the cooking cavity of the cooking appliance, wherein the critical temperature value is the temperature 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, the non-contact temperature sensor is used to detect the temperature inside the cooking cavity; determining a first operating 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 heating characteristic parameters; and controlling the cooking appliance to continue heating from the critical temperature value for the first operating time.

[0145] Furthermore, the logical instructions in the aforementioned memory 830 can be implemented as software functional units and, when sold or used as independent products, can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, or the part that contributes to related technologies, or a portion of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of the present invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0146] On the other hand, embodiments of the present invention disclose a computer program product, the computer program product including a computer program stored on a non-transitory computer-readable storage medium, the computer program including program instructions, when the program instructions are executed by a computer, the computer is able to execute the methods provided in the above-described method embodiments, for example including: obtaining a target cooking temperature value of a cooking appliance; determining that the target cooking temperature value is greater than a critical temperature value, obtaining heating characteristic parameters of the cooking cavity of the cooking appliance, wherein the critical temperature value is the temperature 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, the non-contact temperature sensor is used to detect the temperature inside the cooking cavity; determining 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 heating characteristic parameters; and controlling the cooking appliance to continue heating from the critical temperature value for the first running time.

[0147] In another aspect, embodiments of the present invention also provide a non-transitory computer-readable storage medium storing a computer program thereon. When executed by a processor, the computer program implements the transmission methods provided in the above embodiments, including, for example,: acquiring a target cooking temperature value of a cooking appliance; determining that the target cooking temperature value is greater than a critical temperature value; acquiring heating characteristic parameters of the cooking cavity of the cooking appliance, wherein the critical temperature value is the temperature 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 from a non-contact temperature sensor, and the non-contact temperature sensor is used to detect the temperature inside the cooking cavity; determining a first operating 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 heating characteristic parameters; and controlling the cooking appliance to continue heating from the critical temperature value for the first operating time.

[0148] The device embodiments described above are merely illustrative. The units described as separate components may or may not be physically separate. 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.

[0149] 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 parts that contribute to the related technology, can be embodied in the form of software products. This computer software product can be stored in a computer-readable storage medium, such as ROM / RAM, magnetic disk, optical disk, etc., and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute the methods described in the various embodiments or some parts of the embodiments.

[0150] Finally, it should be noted that the above embodiments are only for illustrating the present invention and not for limiting the present invention. Although the present invention has been described in detail with reference to the embodiments, those skilled in the art should understand that various combinations, modifications, or equivalent substitutions of the technical solutions of the present invention do not depart from the spirit and scope of the technical solutions of the present invention and should be covered within the scope of the claims of the present invention.

Claims

1. A method for controlling a cooking utensil, characterized in that, include: Obtain the target cooking temperature value of the cooking appliance; The target cooking temperature value is determined to be greater than the critical temperature value, and the heating characteristic parameters of the cooking cavity of the cooking appliance are obtained. The critical temperature value is the temperature at which water vapor in the cooking cavity (14) generates condensate on the surface of the optical lens (50). The optical lens (50) is used to isolate the cooking cavity (14) from the non-contact temperature sensor (30). The non-contact temperature sensor (30) is used to detect the temperature inside the cooking cavity. Based on the target cooking temperature value, the critical temperature value, and the heating characteristic parameters, determine the first operating time required for the cooking appliance to heat from the critical temperature value to the target cooking temperature value; The cooking appliance is controlled to continue heating from the critical temperature value for the first running time.

2. The control method for cooking appliances according to claim 1, characterized in that, The heating characteristic parameters include the heating rate inside the cooking cavity; The step of determining the first operating time required for the cooking appliance to heat from the critical temperature to the target cooking temperature based on the target cooking temperature, the critical temperature, and the heating characteristic parameters includes: 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 heating rate; During the first operating period when the cooking appliance continues to heat from the critical temperature value, the heating power of the cooking appliance remains constant.

3. The control method for cooking appliances according to claim 2, characterized in that, Obtaining the heating characteristic parameters of the cooking cavity of the cooking appliance includes: Control the non-contact temperature sensor (30) to obtain the initial temperature value of the food in the cooking appliance; Obtain the second runtime required to heat from the initial temperature value to the critical temperature value; The heating 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.

4. The control method for cooking appliances according to claim 1, characterized in that, The heating characteristic parameters include the specific heat capacity of the food inside the cooking appliance; The step of determining the first operating time required for the cooking appliance to heat from the critical temperature to the target cooking temperature based on the target cooking temperature, the critical temperature, and the heating characteristic parameters includes: The first amount of heat required to heat the cooking appliance from the critical temperature to the target cooking temperature is obtained by multiplying the difference between the target cooking temperature and the critical temperature by the specific heat capacity. The first operating time is obtained based on the first heat and the power of the cooking appliance.

5. The control method for cooking appliances according to claim 4, characterized in that, Obtaining the heating characteristic parameters of the cooking cavity of the cooking appliance includes: Control the non-contact temperature sensor (30) to obtain the initial temperature value of the food in the cooking appliance; Obtain the second heat corresponding to heating from the initial temperature value to the critical temperature value; The specific heat capacity of the food is obtained based on the ratio of the second heat value to the difference between the critical temperature value and the initial temperature value.

6. The control method for cooking appliances according to claim 1, characterized in that, In the process of determining that the target cooking temperature value is greater than the critical temperature value and obtaining the heating characteristic parameters of the cooking cavity of the 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 the equilibrium temperature value, and the heating characteristic parameters are obtained, wherein the equilibrium temperature value is the temperature value of the cooking cavity (14) in the thermal equilibrium state.

7. The method for controlling a cooking appliance according to claim 6, characterized in that, The control method for the cooking appliance also includes: The target cooking temperature value is determined to be less than or equal to the critical temperature value, or the target cooking temperature value is greater than the equilibrium temperature value, and the actual cooking temperature inside the cooking cavity of the cooking appliance is obtained. Once the actual cooking temperature reaches the target cooking temperature value, the cooking appliance is controlled to stop heating.

8. The method for controlling a cooking appliance according to claim 6, characterized in that, The critical temperature value is between 45 degrees Celsius and 55 degrees Celsius, and the equilibrium temperature value is between 75 degrees Celsius and 85 degrees Celsius.

9. A control device (600) for a cooking utensil, characterized in that, include: The first acquisition module (610) is used to acquire the target cooking temperature value of the cooking appliance; The second acquisition module (620) is used to determine that the target cooking temperature value is greater than the critical temperature value and acquire the heating characteristic parameters of the cooking cavity of the cooking appliance. The critical temperature value is the temperature at which water vapor in the cooking cavity (14) generates condensate on the surface of the optical lens (50). The optical lens (50) is used to isolate the cooking cavity (14) from the non-contact temperature sensor (30). The non-contact temperature sensor (30) is used to detect the temperature inside the cooking cavity. Calculation module (630) is used to determine the first operating 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 heating characteristic parameters; The control module (640) is used to control the cooking appliance to continue heating from the critical temperature value for the first running time.

10. A cooking utensil, characterized in that, include: The shell (1) is provided with a cooking cavity (14); A non-contact temperature sensor (30) is disposed in the housing (1) and is adapted to form a detection field of view (31) in the direction of the cooking cavity (14). An optical lens (50) is sealed to the housing (1) and located between the cooking cavity (14) and the non-contact temperature sensor (30), suitable for the detection field of view (31) to pass through, and isolating the cooking cavity (14) from the non-contact temperature sensor (30). Heating assembly (51) adapted to heat food in the cooking cavity (14); A controller, connected to the housing (1) and the heating assembly (51), is used to perform the control method of the cooking appliance according to any one of claims 1 to 8.

11. The cooking utensil according to claim 10, characterized in that, The heating component (51) is a microwave generator; the cooking cavity (14) is covered with a shielding layer (15), which is suitable for shielding microwaves.

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

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

14. A computer program product, comprising a computer program, characterized in that, When the computer program is executed by the processor, it implements the control method of the cooking appliance as described in any one of claims 1 to 8.

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