Dry burning detection method and device, readable storage medium and cooking equipment

Abstract

The invention provides a dry burning detection method and device, a readable storage medium and cooking equipment, and the dry burning detection method comprises the steps: in the cooking process of the cooking equipment, obtaining a first weighing value and a second weighing value outputted by a weighing device at different moments; determining a change rate of the weighing value relative to time based on the first weighing value and the second weighing value; and under the condition that the change rate is smaller than a first threshold value, determining that the cooking equipment is in a dry burning state. According to the dry-burning detection method provided by the invention, the identification of the dry-burning state is realized by utilizing the food material weight value obtained by weighing the materials by the weighing device, and compared with a mode of identifying dry-burning by adopting a temperature detection mode, the dry-burning detection method provided by the invention is less affected by aging of equipment parts; therefore, the accuracy of dry burning state detection is improved, and the accuracy of dry burning state detection can be maintained at a relatively high level while dry burning is determined.

Description

Technical Field

[0001] This invention relates to the field of data processing technology, and more specifically, to a dry-burn detection method, apparatus, readable storage medium, and cooking equipment. Background Technology

[0002] After the ingredients are placed into the pot of the cooking equipment, the pot can be used to heat the ingredients, thereby cooking them.

[0003] However, during the process of heating the ingredients in the pot, there may be a risk of dry burning. Dry burning can affect the cooking results and, in severe cases, may lead to cooking safety issues.

[0004] In related technical solutions, temperature detection can be used to identify dry burning. However, as the cooking equipment is used for a longer period of time, factors such as aging of product components and poor heat transfer will affect the detection accuracy. Summary of the Invention

[0005] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0006] Therefore, a first aspect of the present invention is to provide a method for detecting dry burning.

[0007] A second aspect of the present invention is that a dry burning detection device is provided.

[0008] A third aspect of the invention is that it provides another dry-burning detection device.

[0009] A fourth aspect of the present invention is that a readable storage medium is provided.

[0010] A fifth aspect of the present invention is that a cooking apparatus is provided.

[0011] In view of the above, according to a first aspect of the present invention, the present invention provides a dry-burn detection method for a cooking device, the cooking device including a pot body and a weighing device, the pot body being used for cooking materials, the weighing device being disposed in the pot body for weighing the materials, the dry-burn detection method including: during the cooking process of the cooking device, acquiring a first weighing value and a second weighing value output by the weighing device at different times; determining the rate of change of the weighing value relative to time based on the first weighing value and the second weighing value; and determining that the cooking device is in a dry-burn state when the rate of change is less than a first threshold.

[0012] The technical solution of the present invention proposes a dry burning detection method. By running the above-mentioned dry burning detection method, it is possible to detect whether the cooking equipment is in a dry burning state.

[0013] Specifically, the dry burning detection method proposed in this invention uses a weighing device to weigh the material to identify the dry burning state. Compared with the method of identifying dry burning by temperature detection, the dry burning detection method proposed in this invention is less affected by the aging of equipment components, thus improving the accuracy of dry burning state detection. It can determine dry burning while maintaining a high level of accuracy in dry burning state detection.

[0014] In some technical solutions, the materials may optionally include the food being steamed and the liquid from which the food is steamed, wherein the liquid may be water or a broth prepared before cooking.

[0015] In addition, the dry burning detection method proposed in this invention has the following additional technical features.

[0016] In some technical solutions, optionally, during the cooking process of the cooking equipment, the first weighing value and the second weighing value output by the weighing device at different times are obtained, specifically including: during the cooking process of the cooking equipment, the temperature value of the material is obtained; when the temperature value of the material is greater than or equal to the first temperature, the first weighing value is obtained; and after a first time delay, the second weighing value is obtained; wherein, the first temperature is related to the boiling point of the liquid in the material.

[0017] In this technical solution, a first temperature is set so that the temperature value of the material is measured based on the set first temperature, and the comparison result between the temperature value of the material and the first temperature is used as the condition for triggering the acquisition of the first weighing value and the second weighing value.

[0018] During this process, if the temperature of the material is lower than the first temperature, that is, before the liquid in the material boils, the first and second weighing values ​​are not obtained. Obviously, under this condition, the dry burning state will not be determined.

[0019] As mentioned above, the material temperature will be very high when dry burning occurs. If the material temperature is low, such as in the initial stage of material feeding, that is, when the material temperature is lower than the first temperature, dry burning will not occur. Therefore, when the material temperature is lower than the first temperature, the first and second weighing values ​​are not obtained to avoid misjudging the dry burning state.

[0020] At the same time, it also reduces the number of times or frequency of checks to detect whether there is a dry burning state, thereby reducing the amount of data that needs to be processed, so as to reduce the power consumption of the cooking equipment.

[0021] In some technical solutions, the first cooking time is related to the amount of material being cooked in the pot. Specifically, the first cooking time is positively correlated with the amount of material being cooked in the pot. In this process, a first cooking time that matches the amount of material can be selected to collect the second weighing value, thereby improving the accuracy of dry burning detection.

[0022] In the above technical solution, by limiting the first temperature to be related to the boiling point of the liquid in the material, the first temperature can be reasonably selected to avoid the cooking equipment prematurely determining the dry-burning state due to the first temperature being too small.

[0023] At the same time, it also avoids the situation where the initial temperature value is too high, and the dry-burning state is only determined after the cooking equipment has been in a dry-burning state for a period of time.

[0024] In some technical solutions, optionally, the rate of change of the weighing value relative to time is determined based on the first weighing value and the second weighing value, specifically including: obtaining the weighing difference between the first weighing value and the second weighing value; and determining the ratio of the weighing difference to the first duration as the rate of change of the weighing value relative to time.

[0025] In this technical solution, the first weighing value and the second weighing value are two weighing values ​​collected at a first time interval. Therefore, after obtaining the weighing difference between the first weighing value and the second weighing value, the weighing difference can be directly divided by the first time interval to obtain the rate of change of the weighing value relative to time.

[0026] In some technical solutions, optionally, the pot body includes a pot body, and the temperature value of the material is the temperature value of the pot body; or the pot body includes a main body, a lid, a pot body and a temperature sensor, the main body and the lid enclose a receiving cavity to accommodate the pot body, the temperature sensor is located on the lid and faces the pot body, and the temperature value of the material is the steam temperature inside the pot body detected by the temperature sensor.

[0027] In some technical solutions, optionally, the first temperature is greater than or equal to 80°C.

[0028] In some technical solutions, the dry-burn detection method may optionally include: executing a protection program when the cooking equipment is in a dry-burn state; wherein, when the protection program is executed, the pot body stops heating the material.

[0029] In this technical solution, by executing a protection program, the cooking equipment can stop heating the material during the operation of the protection program, thereby cutting off the heat source to prevent the temperature of the pot from continuing to rise, thus reducing cooking safety issues caused by dry burning.

[0030] In some technical solutions, the dry burning detection method may optionally include: updating the weighing value output by the weighing device to update the rate of change when the rate of change is greater than or equal to a first threshold.

[0031] In this technical solution, updating the weighing value output by the weighing device can be achieved by simultaneously updating the first weighing value and the second weighing value, thereby using the updated first weighing value and the second weighing value to recalculate the rate of change.

[0032] In this technical solution, since both the first and second weighing values ​​have been updated, the influence of the deviation of the weighing device during the previous weighing on the current dry burning state determination can be reduced, thereby improving the accuracy of the dry burning state determination.

[0033] In one technical solution, the second weighing value is used as the updated first weighing value, and the weighing value output by the updated weighing device is used as the updated second weighing value. The updated rate of change is determined by the updated first weighing value and the updated second weighing value.

[0034] This technical solution can increase the frequency of dry burning detection, so that when the cooking equipment is in a dry burning state, the user can detect the above situation in time and take timely control to reduce the impact of the cooking equipment being in a dry burning state.

[0035] In some technical solutions, the time when the first weighing value is measured is called the first moment, and the time when the second weighing value is measured is called the second moment. The second moment is the moment determined by adding a first duration to the first moment.

[0036] In some technical solutions, the dry-burning detection method may optionally include: keeping the heating power level of the pot unchanged or increasing the heating power level of the pot when the rate of change is less than a second threshold and greater than a first threshold; and decreasing the heating power level of the pot when the rate of change is greater than or equal to the second threshold; wherein the second threshold is greater than the first threshold.

[0037] In this technical solution, since the second threshold is greater than the first threshold, when the rate of change is between the first and second thresholds, it is considered that the current rate of moisture loss in the material is not large. At this time, the temperature of the pot is moderate and not too high, so the heating power level of the pot can be kept unchanged to maintain the rate of moisture loss in the material.

[0038] When the rate of change is greater than or equal to the second threshold, it is considered that the current heating power level of the pot is relatively high and the moisture loss rate in the material is relatively fast. At this time, the heating power level of the pot is lowered to reduce the moisture loss rate in the material, thereby achieving adaptive adjustment of the heating power of the pot.

[0039] During this process, the heating power of the pot can be dynamically adjusted based on the rate of change, thereby improving the precision of cooking control and providing a foundation for improving cooking results.

[0040] In some technical solutions, the second threshold can optionally be selected according to actual usage needs, and its specific value will not be elaborated here.

[0041] In some technical solutions, the second threshold may optionally be related to the taste of the material obtained by cooking with the cooking equipment according to the operating cooking function.

[0042] In this technical solution, when adjusting the heating power of the pot body using the second threshold, it can be ensured that the taste of the food cooked by the cooking equipment is the same as or similar to the expected taste, thereby ensuring the cooking effect.

[0043] In some technical solutions, the cooking function can be used as a search condition to find a matching second threshold, thereby ensuring the cooking effect of the cooking equipment when it is running according to the cooking function.

[0044] In some technical solutions, the heating power level may optionally include: heating power or power adjustment ratio; wherein, the power adjustment ratio is the ratio of heating time to cooking cycle within the cooking cycle.

[0045] In this technical solution, when the cooking equipment is working, it will repeat according to the cooking cycle. The heating time is the working time of the heating device in the pot body within the cooking cycle. By adjusting the power ratio, the heating power of the heating device can be changed, so as to control the rate of moisture loss in the material, thereby achieving precise control of the material heating.

[0046] According to a second aspect of the present invention, the present invention provides a dry-burn detection device for a cooking device, the cooking device including a pot body and a weighing device, the pot body being used for cooking materials, the weighing device being disposed in the pot body for weighing the materials, the dry-burn detection device including: an acquisition unit for acquiring a first weighing value and a second weighing value output by the weighing device at different times during the cooking process of the cooking device; a first determination unit for determining the rate of change of the weighing value relative to time based on the first weighing value and the second weighing value; and a second determination unit for determining that the cooking device is in a dry-burn state when the rate of change is less than a first threshold.

[0047] The technical solution of this invention proposes a dry-burning detection device, which can detect whether cooking equipment is in a dry-burning state.

[0048] Specifically, the dry burning detection method proposed in this invention uses the weight value of the material obtained by the weighing device to identify the dry burning state. Compared with the method of identifying dry burning by temperature detection, the dry burning detection method proposed in this invention is less affected by the aging of equipment components, thus improving the accuracy of dry burning state detection. It can determine dry burning while maintaining a high level of accuracy in dry burning state detection.

[0049] In some technical solutions, the materials may optionally include the food being steamed and the liquid from which the food is steamed, wherein the liquid may be water or a broth prepared before cooking.

[0050] In addition, the dry burning detection device proposed in this invention also has the following additional technical features.

[0051] In some technical solutions, optionally, the acquisition unit is specifically used for: acquiring the temperature value of the material during the cooking process of the cooking equipment; acquiring a first weighing value when the temperature value of the material is greater than or equal to a first temperature; and acquiring a second weighing value after a first delay; wherein the first temperature is related to the boiling point of the liquid in the material.

[0052] In this technical solution, a first temperature is set so that the temperature value of the material is measured based on the set first temperature, and the comparison result between the temperature value of the material and the first temperature is used as the condition for triggering the acquisition of the first weighing value and the second weighing value.

[0053] During this process, if the temperature of the material is lower than the first temperature, that is, before the liquid in the material boils, the first and second weighing values ​​are not obtained. Obviously, under this condition, the dry burning state will not be determined.

[0054] As mentioned above, the material temperature will be very high when dry burning occurs. If the material temperature is low, such as in the initial stage of material feeding, that is, when the material temperature is lower than the first temperature, dry burning will not occur. Therefore, when the material temperature is lower than the first temperature, the first and second weighing values ​​are not obtained to avoid misjudging the dry burning state.

[0055] At the same time, it also reduces the number of times or frequency of checks to detect whether there is a dry burning state, thereby reducing the amount of data that needs to be processed, so as to reduce the power consumption of the cooking equipment.

[0056] In some technical solutions, the first cooking time is related to the amount of material being cooked in the pot. Specifically, the first cooking time is positively correlated with the amount of material being cooked in the pot. In this process, a first cooking time that matches the amount of material can be selected to collect the second weighing value, thereby improving the accuracy of dry burning detection.

[0057] In the above technical solution, by limiting the first temperature to be related to the boiling point of the liquid in the material, the first temperature can be reasonably selected to avoid the cooking equipment prematurely determining the dry-burning state due to the first temperature being too small.

[0058] At the same time, it also avoids the situation where the initial temperature value is too high, and the dry-burning state is only determined after the cooking equipment has been in a dry-burning state for a period of time.

[0059] In some technical solutions, optionally, the first determining unit is specifically used to: obtain the weighing difference between the first weighing value and the second weighing value; and determine the ratio of the weighing difference to the first time duration as the rate of change of the weighing value relative to time.

[0060] In this technical solution, the first weighing value and the second weighing value are two weighing values ​​collected at a first time interval. Therefore, after obtaining the weighing difference between the first weighing value and the second weighing value, the weighing difference can be directly divided by the first time interval to obtain the rate of change of the weighing value relative to time.

[0061] In some technical solutions, optionally, the pot body includes a pot body, and the temperature value of the material is the temperature value of the pot body; or the pot body includes a main body, a lid, a pot body and a temperature sensor, the main body and the lid enclose a receiving cavity to accommodate the pot body, the temperature sensor is located on the lid and faces the pot body, and the temperature value of the material is the steam temperature inside the pot body detected by the temperature sensor.

[0062] In some technical solutions, optionally, the first temperature is greater than or equal to 80°C.

[0063] In some technical solutions, optionally, the second determining unit is also used to: execute a protection program when the cooking equipment is in a dry-burning state; wherein, when the protection program is executed, the pot body stops heating the material.

[0064] In this technical solution, by executing a protection program, the cooking equipment can stop heating the material during the operation of the protection program, thereby cutting off the heat source to prevent the temperature of the pot from continuing to rise, thus reducing cooking safety issues caused by dry burning.

[0065] In some technical solutions, the second determining unit is optionally further configured to: update the weighing value output by the weighing device to update the rate of change when the rate of change is greater than or equal to the first threshold.

[0066] In this technical solution, updating the weighing value output by the weighing device can be achieved by simultaneously updating the first weighing value and the second weighing value, thereby using the updated first weighing value and the second weighing value to recalculate the rate of change.

[0067] In this technical solution, since both the first and second weighing values ​​have been updated, the influence of the deviation of the weighing device during the previous weighing on the current dry burning state determination can be reduced, thereby improving the accuracy of the dry burning state determination.

[0068] In one technical solution, the second weighing value is used as the updated first weighing value, and the weighing value output by the updated weighing device is used as the updated second weighing value. The updated rate of change is determined by the updated first weighing value and the updated second weighing value.

[0069] This technical solution can increase the frequency of dry burning detection, so that when the cooking equipment is in a dry burning state, the user can detect the above situation in time and take timely control to reduce the impact of the cooking equipment being in a dry burning state.

[0070] In some technical solutions, the time when the first weighing value is measured is called the first moment, and the time when the second weighing value is measured is called the second moment. The second moment is the moment determined by adding a first duration to the first moment.

[0071] In some technical solutions, optionally, the second determining unit is further configured to: keep the heating power level of the pot unchanged or increase the heating power level of the pot when the rate of change is less than a second threshold and greater than a first threshold; and decrease the heating power level of the pot when the rate of change is greater than or equal to the second threshold; wherein the second threshold is greater than the first threshold.

[0072] In this technical solution, since the second threshold is greater than the first threshold, when the rate of change is between the first and second thresholds, it is considered that the current rate of moisture loss in the material is not large. At this time, the temperature of the pot is moderate and not too high, so the heating power level of the pot can be kept unchanged to maintain the rate of moisture loss in the material.

[0073] When the rate of change is greater than or equal to the second threshold, it is considered that the current heating power level of the pot is relatively high and the moisture loss rate in the material is relatively fast. At this time, the heating power level of the pot is lowered to reduce the moisture loss rate in the material, thereby achieving adaptive adjustment of the heating power of the pot.

[0074] During this process, the heating power of the pot can be dynamically adjusted based on the rate of change, thereby improving the precision of cooking control and providing a foundation for improving cooking results.

[0075] In some technical solutions, the second threshold can optionally be selected according to actual usage needs, and its specific value will not be elaborated here.

[0076] In some technical solutions, the second threshold may optionally be related to the taste of the material obtained by cooking with the cooking equipment according to the operating cooking function.

[0077] In this technical solution, when adjusting the heating power of the pot body using the second threshold, it can be ensured that the taste of the food cooked by the cooking equipment is the same as or similar to the expected taste, thereby ensuring the cooking effect.

[0078] In some technical solutions, the cooking function can be used as a search condition to find a matching second threshold, thereby ensuring the cooking effect of the cooking equipment when it is running according to the cooking function.

[0079] In some technical solutions, the heating power level may optionally include: heating power or power adjustment ratio; wherein, the power adjustment ratio is the ratio of heating time to cooking cycle within the cooking cycle.

[0080] In this technical solution, when the cooking equipment is working, it will repeat according to the cooking cycle. The heating time is the working time of the heating device in the pot body within the cooking cycle. By adjusting the power ratio, the heating power of the heating device can be changed, so as to control the rate of moisture loss in the material, thereby achieving precise control of the material heating.

[0081] According to a third aspect of the present invention, the present invention provides a dry burning detection device, including a processor and a memory, the memory storing a program or instructions executable on the processor, the program or instructions, when executed by the processor, implementing the steps of the dry burning detection method as described above.

[0082] According to a fourth aspect of the present invention, the present invention provides a readable storage medium on which a program or instructions are stored, which, when executed by a processor, implement the steps of the dry burning detection method as described above.

[0083] According to a fifth aspect of the present invention, a cooking apparatus is provided, comprising: a dry-burn detection device as described above; and / or a readable storage medium as described above.

[0084] 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

[0085] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0086] Figure 1 This illustration shows one of the flowcharts of a dry-burning detection method according to an embodiment of the present invention;

[0087] Figure 2A schematic diagram of a cooking device according to an embodiment of the present invention is shown;

[0088] Figure 3 A schematic diagram of a pot body according to an embodiment of the present invention is shown;

[0089] Figure 4 The second schematic flowchart of a dry-burning detection method in an embodiment of the present invention is shown;

[0090] Figure 5 A schematic block diagram of a dry-burning detection device according to an embodiment of the present invention is shown;

[0091] Figure 6 A schematic block diagram of another dry-burning detection device in an embodiment of the present invention is shown.

[0092] in, Figure 2 and Figure 3 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0093] 200 Cooking equipment, 202 Pot body, 2022 Pot body, 204 Weighing device, 2024 Body, 2026 Lid, 2028 Temperature sensor, 2030 Receiving cavity. Detailed Implementation

[0094] To better understand the above aspects, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0095] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0096] In one embodiment of this application, such as Figure 1 and Figure 2 As shown, a dry-burn detection method is provided for a cooking device 200. The cooking device 200 includes a pot body 202 and a weighing device 204. The pot body 202 is used for cooking materials, and the weighing device 204 is disposed in the pot body 202 for weighing the materials. The dry-burn detection method includes:

[0097] Step 102: During the cooking process of the cooking equipment, obtain the first weighing value and the second weighing value output by the weighing device at different times;

[0098] Step 104: Determine the rate of change of the weighing value relative to time based on the first weighing value and the second weighing value;

[0099] Step 106: If the rate of change is less than the first threshold, determine that the cooking device is in a dry-burning state.

[0100] The embodiments of the present invention propose a dry burning detection method. By running the above-described dry burning detection method, it is possible to detect whether the cooking equipment is in a dry burning state.

[0101] Specifically, the dry burning detection method proposed in this invention uses the weight value of the material obtained by the weighing device to identify the dry burning state. Compared with the method of identifying dry burning by temperature detection, the dry burning detection method proposed in this invention is less affected by the aging of equipment components, thus improving the accuracy of dry burning state detection. It can determine dry burning while maintaining a high level of accuracy in dry burning state detection.

[0102] In some embodiments, the material may optionally include the food being steamed and the liquid from which the food is steamed, wherein the liquid may be water or a broth prepared before cooking.

[0103] Dry burning refers to a situation where the moisture in the ingredients is almost gone or the water in the pot has evaporated completely, resulting in a relatively high temperature in the pot. Under these conditions, the pot is very easy to be damaged, and may even cause the cooking equipment to burn out.

[0104] The reason for the dry burning state is that there is almost no moisture in the material, and the heat accumulated on the pot body cannot be released in time through the evaporation of moisture, causing the temperature of the pot body to rise continuously.

[0105] Since the pot body is used to heat the material, the rate of moisture loss from the material can reflect the temperature of the pot body to a certain extent. Therefore, the rate of moisture loss from the material can be used to identify the dry-burning state.

[0106] Regarding the rate of moisture loss from materials, under the same cooking conditions, the higher the moisture content of the material, the faster the moisture loss, while the lower the moisture content, the slower the moisture loss. This is reflected in the weighing device's output weight value: when the moisture content of the material is high, the change in weight value per unit time is larger, while when the moisture content is low, the change in weight value per unit time is smaller.

[0107] Therefore, the rate of change of the weighing value can be used to replace the rate of moisture loss in the material to detect the dry burning state, that is, the rate of change is used to detect the dry burning state.

[0108] Specifically, during the cooking process of the cooking equipment, the first weighing value and the second weighing value output by the weighing device are obtained, and then the first weighing value and the second weighing value are used to determine the rate of change. If the rate of change is less than the first threshold, it is considered that the rate of moisture loss in the current material has decreased, and there is almost no moisture in the material. The heat used to heat the material is concentrated on the pot body, thus causing the cooking equipment to be in a dry-burning state.

[0109] In some embodiments, the method may optionally include: acquiring the cooking function being performed by the cooking device, and determining a first threshold based on the cooking function being performed.

[0110] In this embodiment, the heating methods or heating logic of the cooker body are different for different cooking functions. Therefore, the timing of the dry burning state is also different. Therefore, when identifying the dry burning state based on the first threshold, selecting the first threshold according to the cooking function of the cooking device can improve the accuracy of the dry burning state determination.

[0111] In some embodiments, the first threshold can be set according to actual usage needs, and its specific value will not be elaborated here.

[0112] In some embodiments, optionally, during the cooking process of the cooking equipment, obtaining a first weighing value and a second weighing value output by the weighing device at different times specifically includes: obtaining the temperature value of the material during the cooking process of the cooking equipment; obtaining the first weighing value when the temperature value of the material is greater than or equal to a first temperature; and obtaining the second weighing value after a first delay; wherein the first temperature is related to the boiling point of the liquid in the material.

[0113] In this embodiment, a first temperature is set so that the temperature value of the material is measured based on the set first temperature, and the comparison result between the temperature value of the material and the first temperature is used as the condition for triggering the acquisition of the first weighing value and the second weighing value.

[0114] During this process, if the temperature of the material is lower than the first temperature, that is, before the liquid in the material boils, the first and second weighing values ​​are not obtained. Obviously, under this condition, the dry burning state will not be determined.

[0115] As mentioned above, the material temperature will be very high when dry burning occurs. If the material temperature is low, such as in the initial stage of material feeding, that is, when the material temperature is lower than the first temperature, dry burning will not occur. Therefore, when the material temperature is lower than the first temperature, the first and second weighing values ​​are not obtained to avoid misjudging the dry burning state.

[0116] At the same time, it also reduces the number of times or frequency of checks to detect whether there is a dry burning state, thereby reducing the amount of data that needs to be processed, so as to reduce the power consumption of the cooking equipment.

[0117] In some embodiments, the first duration is related to the amount of material being cooked in the pot. Specifically, the first duration is positively correlated with the amount of material being cooked in the pot. In this process, a first duration that is appropriate for the amount of material can be selected to collect the second weighing value, thereby improving the accuracy of dry burning detection.

[0118] In the above embodiments, by limiting the first temperature to be related to the boiling point of the liquid in the material, the first temperature can be selected reasonably to avoid the cooking device prematurely determining the dry-burning state due to the first temperature being too low.

[0119] At the same time, it also avoids the situation where the initial temperature value is too high, and the dry-burning state is only determined after the cooking equipment has been in a dry-burning state for a period of time.

[0120] In some embodiments, optionally, determining the rate of change of the weighing value relative to time based on the first weighing value and the second weighing value specifically includes: obtaining the weighing difference between the first weighing value and the second weighing value; and determining the ratio of the weighing difference to the first duration as the rate of change of the weighing value relative to time.

[0121] In this embodiment, the first weighing value and the second weighing value are two weighing values ​​collected at a first time interval. Therefore, after obtaining the weighing difference between the first weighing value and the second weighing value, the weighing difference can be directly divided by the first time interval to obtain the rate of change of the weighing value relative to time.

[0122] In some embodiments, optionally, the pot body 202 includes a pot body 2022, and the temperature value of the material is the temperature value of the pot body.

[0123] In some embodiments, optionally, such as Figure 3 As shown, the pot body 202 includes a main body 2024, a lid 2026, a pot body 2022, and a temperature sensor 2028. The main body 2024 and the lid 2026 enclose a cavity 2030 for accommodating the pot body 2022. The temperature sensor 2028 is located on the lid 2026 and faces the pot body 2022. The temperature value of the material is the steam temperature inside the pot body detected by the temperature sensor.

[0124] In some embodiments, the first temperature may optionally be greater than or equal to 80°C.

[0125] In some embodiments, the first temperature may optionally be greater than or equal to 90°C.

[0126] In some embodiments, the dry-burn detection method may optionally further include: executing a protection procedure when the cooking device is in a dry-burn state; wherein, when the protection procedure is executed, the pot body stops heating the material.

[0127] In this embodiment, by executing a protection program, the cooking device can stop heating the material during the operation of the protection program, thereby cutting off the heat source to prevent the temperature of the pot from continuing to rise, thus reducing cooking safety issues caused by dry burning.

[0128] In some embodiments, the protection program is optionally a program pre-stored in the cooking device. When it is run, it can control the heating device in the pot to stop working in order to cut off the heat source. Alternatively, it can disconnect the power supply to the heating device to cut off the power supply to the heat source. Or it can lower the temperature control temperature of the heating device to cut off the heating of the heating device and thus cut off the heat source.

[0129] In some embodiments, the dry burning detection method may optionally further include: updating the weighing value output by the weighing device to update the rate of change when the rate of change is greater than or equal to a first threshold.

[0130] In this embodiment, updating the weighing value output by the weighing device can be achieved by simultaneously updating the first weighing value and the second weighing value, thereby recalculating the rate of change using the updated first and second weighing values.

[0131] In this embodiment, since both the first and second weighing values ​​have been updated, the influence of the deviation of the weighing device during the previous weighing on the current dry burning state determination can be reduced, thereby improving the accuracy of the dry burning state determination.

[0132] In one embodiment, the second weighing value is used as the updated first weighing value, and the weighing value output by the updated weighing device is used as the updated second weighing value. The updated rate of change is determined by the updated first weighing value and the updated second weighing value.

[0133] In this embodiment, the frequency of dry burning status detection can be increased, so that when the cooking equipment is in a dry burning state, the user can detect the above situation in time and take timely control to reduce the impact caused by the cooking equipment being in a dry burning state.

[0134] In some embodiments, the time when the first weighing value is measured is called the first moment, and the time when the second weighing value is measured is called the second moment. The second moment is the moment determined by adding a first duration to the first moment.

[0135] In some embodiments, the dry-burning detection method may optionally further include: keeping the heating power level of the pot unchanged or increasing the heating power level of the pot when the rate of change is less than a second threshold and greater than a first threshold; and decreasing the heating power level of the pot when the rate of change is greater than or equal to the second threshold; wherein the second threshold is greater than the first threshold.

[0136] In this embodiment, since the second threshold is greater than the first threshold, when the rate of change is between the first threshold and the second threshold, it is considered that the current rate of moisture loss in the material is not large. At this time, the temperature of the pot is moderate and not too high, so the heating power level of the pot can be kept unchanged to maintain the rate of moisture loss in the material.

[0137] When the rate of change is greater than or equal to the second threshold, it is considered that the current heating power level of the pot is relatively high and the moisture loss rate in the material is relatively fast. At this time, the heating power level of the pot is lowered to reduce the moisture loss rate in the material, thereby achieving adaptive adjustment of the heating power of the pot.

[0138] During this process, the heating power of the pot can be dynamically adjusted based on the rate of change, thereby improving the precision of cooking control and providing a foundation for improving cooking results.

[0139] In some embodiments, the second threshold may be optionally set according to actual usage needs, and its specific value will not be elaborated here.

[0140] In some embodiments, the second threshold may optionally be related to the texture of the material obtained by cooking with the cooking device according to the operating cooking function.

[0141] In this embodiment, when the heating power of the pot is adjusted using the second threshold, it can be ensured that the taste of the food cooked by the cooking equipment is the same as or similar to the expected taste, thereby ensuring the cooking effect.

[0142] In some embodiments, a second threshold matching the cooking function can be found using the cooking function as the search condition, thereby ensuring the cooking effect of the cooking device when it is running according to the cooking function.

[0143] In some embodiments, the heating power level may optionally include: heating power or power adjustment ratio; wherein the power adjustment ratio is the ratio of heating time to cooking cycle within a cooking cycle.

[0144] In this embodiment, when the cooking equipment is working, it will be executed repeatedly according to the cooking cycle. The heating time is the working time of the heating device in the pot body within the cooking cycle. By adjusting the power ratio, the heating power of the heating device can be changed, so as to control the rate of moisture loss in the material, thereby achieving precise control of the material heating.

[0145] In one embodiment, such as Figure 4 As shown, the dry-burning test method includes:

[0146] Step 402: When the temperature of the material T > TEMP, obtain the current material weight G1.

[0147] The material temperature T can be obtained using a temperature sensor. TEMP, or the preset temperature constant, is related to the initial evaporation temperature of the water, where the initial evaporation temperature is lower than the boiling point of the liquid in the material. TEMP can be understood as the first temperature in this invention. G1 is also the first weighing value in this invention.

[0148] Step 404: After time ΔT, obtain the current material weight G2.

[0149] Time ΔT is the preset time constant between the detection intervals of weights G1 and G2. G2 is also the second weighing value in this invention.

[0150] Step 406: The change in material weight G3 is obtained from the absolute value of the difference between (G1-G2).

[0151] Step 408, the rate of change β = G3 / ΔT.

[0152] β, which is the rate of change in this invention.

[0153] Step 410, β < X, if the judgment result is yes, proceed to step 412, if the judgment result is no, proceed to step 414.

[0154] X, which is the first threshold in this invention, is the critical material quantity change rate for different functions entering the dry burning state, obtained from actual testing. This is an empirical constant.

[0155] Step 412: In the dry-burning state, the protection program is activated.

[0156] Step 414, X≤β<Y, if the judgment result is yes, proceed to step 416; if the judgment result is no, proceed to step 418.

[0157] Y, which is the second threshold in this invention, is the critical material quantity change rate that distinguishes the taste of different functional materials obtained from actual testing. This is an empirical constant.

[0158] Step 416: Increase or maintain firepower.

[0159] Step 418, reduce firepower.

[0160] Specifically, the above-mentioned dry-burning test method consists of four steps:

[0161] Step 1: After cooking begins, the temperature sensor detects the material temperature and continuously compares it with the preset temperature constant. Only when T > TEMP is the dry burning detection activated to obtain the material quantity G1. The purpose here is to prevent false detection of dry burning when the temperature is too low because the material weight has not changed.

[0162] Step 2: After a time interval ΔT, the material quantity G2 is obtained. The absolute value G3 of the difference between the material quantity G1 and the material quantity G2 is calculated.

[0163] Step 3: Obtain the rate of change of material quantity β over a certain period of time using the formula β = G3 / ΔT. By judging the relationship between β and the set constant value X, if β < X, it is considered that the cooking equipment is in a dry-burning state, the dry-burning detection is exited, and the equipment enters the dry-burning abnormality handling; if β ≥ X, it is considered that the cooking equipment is not in a dry-burning state, the current real-time material weight is reassigned to G1, and then Step 2 above is repeated. If Y > β ≥ X, then Step 4 is executed.

[0164] Step 4: When the cooking equipment is not in a dry-burning state, it will also adjust the heat of the current cooking function by comparing the relationship between β and Y (adjusting the power or power ratio, etc.) to achieve precise control of the cooking effect.

[0165] If Y > β ≥ X, it means that the current firepower is relatively low, and the firepower can be maintained or increased according to the actual effect. If β ≥ Y, it means that the current firepower is relatively high, and the firepower can be appropriately reduced according to the actual effect.

[0166] In one embodiment, such as Figure 5 As shown, the present invention provides a dry-burn detection device 500 for use in cooking equipment. The cooking equipment includes a pot body and a weighing device. The pot body is used for cooking materials, and the weighing device is disposed in the pot body for weighing the materials. The dry-burn detection device 500 includes: an acquisition unit 502, used to acquire a first weighing value and a second weighing value output by the weighing device at different times during the cooking process of the cooking equipment; a first determination unit 504, used to determine the rate of change of the weighing value relative to time based on the first weighing value and the second weighing value; and a second determination unit 506, used to determine that the cooking equipment is in a dry-burning state when the rate of change is less than a first threshold.

[0167] An embodiment of the present invention provides a dry-burning detection device 500, which can detect whether a cooking device is in a dry-burning state.

[0168] Specifically, the dry burning detection method proposed in this invention uses the weight value of the material obtained by the weighing device to identify the dry burning state. Compared with the method of identifying dry burning by temperature detection, the dry burning detection method proposed in this invention is less affected by the aging of equipment components, thus improving the accuracy of dry burning state detection. It can determine dry burning while maintaining a high level of accuracy in dry burning state detection.

[0169] In some embodiments, the material may optionally include the food being steamed and the liquid from which the food is steamed, wherein the liquid may be water or a broth prepared before cooking.

[0170] Dry burning refers to a situation where the moisture in the ingredients is almost gone or the water in the pot has evaporated completely, resulting in a relatively high temperature in the pot. Under these conditions, the pot is very easy to be damaged, and may even cause the cooking equipment to burn out.

[0171] The reason for the dry burning state is that there is almost no moisture in the material, and the heat accumulated on the pot body cannot be released in time through the evaporation of moisture, causing the temperature of the pot body to rise continuously.

[0172] Since the pot body is used to heat the material, the rate of moisture loss from the material can reflect the temperature of the pot body to a certain extent. Therefore, the rate of moisture loss from the material can be used to identify the dry-burning state.

[0173] Regarding the rate of moisture loss from materials, under the same cooking conditions, the higher the moisture content of the material, the faster the moisture loss, while the lower the moisture content, the slower the moisture loss. This is reflected in the weighing device's output weight value: when the moisture content of the material is high, the change in weight value per unit time is larger, while when the moisture content is low, the change in weight value per unit time is smaller.

[0174] Therefore, the rate of change of the weighing value can be used to replace the rate of moisture loss in the material to detect the dry burning state, that is, the rate of change is used to detect the dry burning state.

[0175] Specifically, during the cooking process of the cooking equipment, the first weighing value and the second weighing value output by the weighing device are obtained, and then the first weighing value and the second weighing value are used to determine the rate of change. If the rate of change is less than the first threshold, it is considered that the rate of moisture loss in the current material has decreased, and there is almost no moisture in the material. The heat used to heat the material is concentrated on the pot body, thus causing the cooking equipment to be in a dry-burning state.

[0176] In some embodiments, the method may optionally include: acquiring the cooking function being performed by the cooking device, and determining a first threshold based on the cooking function being performed.

[0177] In this embodiment, the heating methods or heating logic of the cooker body are different for different cooking functions. Therefore, the timing of the dry burning state is also different. Therefore, when identifying the dry burning state based on the first threshold, selecting the first threshold according to the cooking function of the cooking device can improve the accuracy of the dry burning state determination.

[0178] In some embodiments, the first threshold can be set according to actual usage needs, and its specific value will not be elaborated here.

[0179] In some embodiments, optionally, the acquisition unit 502 is specifically used for: acquiring the temperature value of the material during the cooking process of the cooking device; acquiring a first weighing value when the temperature value of the material is greater than or equal to a first temperature; and acquiring a second weighing value after a first delay; wherein the first temperature is related to the boiling point of the liquid in the material.

[0180] In this embodiment, a first temperature is set so that the temperature value of the material is measured based on the set first temperature, and the comparison result between the temperature value of the material and the first temperature is used as the condition for triggering the acquisition of the first weighing value and the second weighing value.

[0181] During this process, if the temperature of the material is lower than the first temperature, that is, before the liquid in the material boils, the first and second weighing values ​​are not obtained. Obviously, under this condition, the dry burning state will not be determined.

[0182] As mentioned above, the material temperature will be very high when dry burning occurs. If the material temperature is low, such as in the initial stage of material feeding, that is, when the material temperature is lower than the first temperature, dry burning will not occur. Therefore, when the material temperature is lower than the first temperature, the first and second weighing values ​​are not obtained to avoid misjudging the dry burning state.

[0183] At the same time, it also reduces the number of times or frequency of checks to detect whether there is a dry burning state, thereby reducing the amount of data that needs to be processed, so as to reduce the power consumption of the cooking equipment.

[0184] In some embodiments, the first duration is related to the amount of material being cooked in the pot. Specifically, the first duration is positively correlated with the amount of material being cooked in the pot. In this process, a first duration that is appropriate for the amount of material can be selected to collect the second weighing value, thereby improving the accuracy of dry burning detection.

[0185] In the above embodiments, by limiting the first temperature to be related to the boiling point of the liquid in the material, the first temperature can be selected reasonably to avoid the cooking device prematurely determining the dry-burning state due to the first temperature being too low.

[0186] At the same time, it also avoids the situation where the initial temperature value is too high, and the dry-burning state is only determined after the cooking equipment has been in a dry-burning state for a period of time.

[0187] In some embodiments, optionally, the first determining unit 504 is specifically configured to: obtain the weighing difference between the first weighing value and the second weighing value; and determine the ratio of the weighing difference to the first duration as the rate of change of the weighing value relative to time.

[0188] In this embodiment, the first weighing value and the second weighing value are two weighing values ​​collected at a first time interval. Therefore, after obtaining the weighing difference between the first weighing value and the second weighing value, the weighing difference can be directly divided by the first time interval to obtain the rate of change of the weighing value relative to time.

[0189] In some embodiments, the pot body may optionally include a pot body, and the temperature value of the material is the temperature value of the pot body; or the pot body may include a body, a lid, a pot body and a temperature sensor, the body and the lid forming a receiving cavity for accommodating the pot body, the temperature sensor being located on the lid and facing the pot body, and the temperature value of the material being the steam temperature inside the pot body detected by the temperature sensor.

[0190] In some embodiments, the first temperature may optionally be greater than or equal to 80°C.

[0191] In some embodiments, optionally, the second determining unit 506 is further configured to: execute a protection procedure when the cooking device is in a dry-burning state; wherein, when the protection procedure is executed, the pot body stops heating the material.

[0192] In this embodiment, by executing a protection program, the cooking device can stop heating the material during the operation of the protection program, thereby cutting off the heat source to prevent the temperature of the pot from continuing to rise, thus reducing cooking safety issues caused by dry burning.

[0193] In some embodiments, the protection program is optionally a program pre-stored in the cooking device. When it is run, it can control the heating device in the pot to stop working in order to cut off the heat source. Alternatively, it can disconnect the power supply to the heating device to cut off the power supply to the heat source. Or it can lower the temperature control temperature of the heating device to cut off the heating of the heating device and thus cut off the heat source.

[0194] In some embodiments, optionally, the second determining unit 506 is further configured to: update the weighing value output by the weighing device to update the rate of change when the rate of change is greater than or equal to a first threshold.

[0195] In this embodiment, updating the weighing value output by the weighing device can be achieved by simultaneously updating the first weighing value and the second weighing value, thereby recalculating the rate of change using the updated first and second weighing values.

[0196] In this embodiment, since both the first and second weighing values ​​have been updated, the influence of the deviation of the weighing device during the previous weighing on the current dry burning state determination can be reduced, thereby improving the accuracy of the dry burning state determination.

[0197] In one embodiment, the second weighing value is used as the updated first weighing value, and the weighing value output by the updated weighing device is used as the updated second weighing value. The updated rate of change is determined by the updated first weighing value and the updated second weighing value.

[0198] In this embodiment, the frequency of dry burning status detection can be increased, so that when the cooking equipment is in a dry burning state, the user can detect the above situation in time and take timely control to reduce the impact caused by the cooking equipment being in a dry burning state.

[0199] In some embodiments, the time when the first weighing value is measured is called the first moment, and the time when the second weighing value is measured is called the second moment. The second moment is the moment determined by adding a first duration to the first moment.

[0200] In some embodiments, optionally, the second determining unit 506 is further configured to: keep the heating power level of the pot unchanged or increase the heating power level of the pot when the rate of change is less than a second threshold and greater than a first threshold; and decrease the heating power level of the pot when the rate of change is greater than or equal to the second threshold; wherein the second threshold is greater than the first threshold.

[0201] In this embodiment, since the second threshold is greater than the first threshold, when the rate of change is between the first threshold and the second threshold, it is considered that the current rate of moisture loss in the material is not large. At this time, the temperature of the pot is moderate and not too high, so the heating power level of the pot can be kept unchanged to maintain the rate of moisture loss in the material.

[0202] When the rate of change is greater than or equal to the second threshold, it is considered that the current heating power level of the pot is relatively high and the moisture loss rate in the material is relatively fast. At this time, the heating power level of the pot is lowered to reduce the moisture loss rate in the material, thereby achieving adaptive adjustment of the heating power of the pot.

[0203] During this process, the heating power of the pot can be dynamically adjusted based on the rate of change, thereby improving the precision of cooking control and providing a foundation for improving cooking results.

[0204] In some embodiments, the second threshold may be optionally set according to actual usage needs, and its specific value will not be elaborated here.

[0205] In some embodiments, the second threshold may optionally be related to the texture of the material obtained by cooking with the cooking device according to the operating cooking function.

[0206] In this embodiment, when the heating power of the pot is adjusted using the second threshold, it can be ensured that the taste of the food cooked by the cooking equipment is the same as or similar to the expected taste, thereby ensuring the cooking effect.

[0207] In some embodiments, a second threshold matching the cooking function can be found using the cooking function as the search condition, thereby ensuring the cooking effect of the cooking device when it is running according to the cooking function.

[0208] In some embodiments, the heating power level may optionally include: heating power or power adjustment ratio; wherein the power adjustment ratio is the ratio of heating time to cooking cycle within a cooking cycle.

[0209] In this embodiment, when the cooking equipment is working, it will be executed repeatedly according to the cooking cycle. The heating time is the working time of the heating device in the pot body within the cooking cycle. By adjusting the power ratio, the heating power of the heating device can be changed, so as to control the rate of moisture loss in the material, thereby achieving precise control of the material heating.

[0210] In one embodiment, such as Figure 6 As shown, the present invention provides a dry burning detection device 600, including a processor 602 and a memory 604. The memory 604 stores programs or instructions that can be run on the processor 602. When the program or instructions are executed by the processor, they implement the steps of any of the dry burning detection methods described above.

[0211] The memory 604 can be used to store software programs and various data. The memory 604 mainly includes a first storage area for storing programs or instructions and a second storage area for storing data. The first storage area can store the operating system, application programs or instructions required for at least one function (such as sound playback function, image playback function, etc.). Furthermore, the memory 604 can include volatile memory or non-volatile memory, or both. The non-volatile memory can be read-only memory (ROM), programmable read-only memory (PROM), erasable programmable read-only memory (EPROM), electrically erasable programmable read-only memory (EEPROM), or flash memory. Volatile memory can be random access memory (RAM), static random access memory (SRAM), dynamic random access memory (DRAM), synchronous dynamic random access memory (SDRAM), double data rate synchronous dynamic random access memory (DDRSDRAM), enhanced synchronous dynamic random access memory (ESDRAM), synchronous link dynamic random access memory (SLDRAM), and direct memory bus RAM (DRRAM). The memory in the embodiments of this application includes, but is not limited to, these and any other suitable types of memory.

[0212] In one embodiment, the present invention provides a readable storage medium on which a program or instructions are stored, which, when executed by a processor, implement the steps of the dry burning detection method as described above.

[0213] In one embodiment, the present invention provides a cooking apparatus, comprising: any of the dry-burn detection devices described above; and / or a readable storage medium as described above.

[0214] In some embodiments, the cooking device can be any one of an induction cooker, an electric ceramic cooker, a cooking robot, a rice cooker, or an electric pressure cooker.

[0215] The terms "first" and "second" in the specification and claims of this application may explicitly or implicitly include one or more of the features. In the textual description of this invention, unless otherwise stated, "a plurality of" means two or more. Furthermore, in the specification and claims, "and / or" indicates at least one of the connected objects, and the character " / " generally indicates that the preceding and following objects are in an "or" relationship.

[0216] In the textual description of this invention, it is understood that, unless explicitly specified and limited, the terms "installation," "connection," and "linking" 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; and they can refer to the internal communication between two components. Those skilled in the art will understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0217] In the claims, description, and accompanying drawings of this invention, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the invention. In the claims, description, and accompanying drawings of this invention, 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.

[0218] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for detecting dry burning, used in cooking equipment, characterized in that, The cooking equipment includes a pot body and a weighing device. The pot body is used for cooking materials, and the weighing device is located in the pot body for weighing the materials. The dry-burning detection method includes: During the cooking process of the cooking equipment, the first weighing value and the second weighing value output by the weighing device at different times are obtained; The rate of change of the weighing value relative to time is determined based on the first weighing value and the second weighing value; If the rate of change is less than a first threshold, the cooking device is determined to be in a dry-burning state.

2. The dry-burning detection method according to claim 1, characterized in that, During the cooking process in the cooking equipment, acquiring the first and second weighing values ​​output by the weighing device at different times specifically includes: During the cooking process of the cooking equipment, the temperature value of the material is acquired; When the temperature of the material is greater than or equal to a first temperature, a first weighing value is obtained; Delay for the first duration, then obtain the second weighing value; The first temperature is related to the boiling point of the liquid in the material.

3. The dry-burning detection method according to claim 2, characterized in that, The determination of the rate of change of the weighing value relative to time based on the first weighing value and the second weighing value specifically includes: Obtain the weight difference between the first weighing value and the second weighing value; The ratio of the weighing difference to the first duration is determined as the rate of change of the weighing value relative to time.

4. The dry-burning detection method according to claim 2, characterized in that, The pot body includes a pot body, and the temperature value of the material is the temperature value of the pot body; or The pot body includes a main body, a lid, a pot body, and a temperature sensor. The main body and the lid form a cavity for accommodating the pot body. The temperature sensor is located on the lid and faces the pot body. The temperature value of the material is the steam temperature inside the pot body detected by the temperature sensor.

5. The dry-burning detection method according to claim 2, characterized in that, The first temperature is greater than or equal to 80°C.

6. The dry-burning detection method according to any one of claims 1 to 5, characterized in that, The dry-burning detection method also includes: When the cooking device is in the dry-burning state, a protection procedure is executed; When the protection procedure is executed, the pot body stops heating the material.

7. The dry-burning detection method according to any one of claims 1 to 5, characterized in that, The dry-burning detection method also includes: If the rate of change is greater than or equal to the first threshold, the weighing value output by the weighing device is updated to update the rate of change.

8. The dry-burning detection method according to any one of claims 1 to 5, characterized in that, The dry-burning detection method also includes: If the rate of change is less than the second threshold and greater than the first threshold, the heating power level of the pot remains unchanged or the heating power level of the pot is increased. If the rate of change is greater than or equal to the second threshold, the heating power level of the pot body is reduced. Wherein, the second threshold is greater than the first threshold.

9. The dry-burning detection method according to claim 8, characterized in that, The heating power levels include: Heating power or power control ratio; The power adjustment ratio is the ratio of the heating time to the cooking cycle within the cooking cycle.

10. A dry-burn detection device for cooking equipment, characterized in that, The cooking equipment includes a pot body and a weighing device. The pot body is used for cooking materials, and the weighing device is located in the pot body for weighing the materials. The dry-burning detection device includes: The acquisition unit is used to acquire the first weighing value and the second weighing value output by the weighing device at different times during the cooking process of the cooking equipment. The first determining unit is configured to determine the rate of change of the weighing value relative to time based on the first weighing value and the second weighing value; The second determining unit is used to determine that the cooking device is in a dry-burning state when the rate of change is less than a first threshold.

11. The dry-burning detection device according to claim 10, characterized in that, The acquisition unit is specifically used for: During the cooking process of the cooking equipment, the temperature value of the material is acquired; When the temperature of the material is greater than or equal to a first temperature, a first weighing value is obtained; Delay for the first duration, then obtain the second weighing value; The first temperature is related to the boiling point of the liquid in the material.

12. The dry-burning detection device according to claim 11, characterized in that, The first determining unit is specifically used for: Obtain the weight difference between the first weighing value and the second weighing value; The ratio of the weighing difference to the first duration is determined as the rate of change of the weighing value relative to time.

13. The dry-burning detection device according to claim 11, characterized in that, The pot body includes a pot body, and the temperature value of the material is the temperature value of the pot body; or The pot body includes a main body, a lid, a pot body, and a temperature sensor. The main body and the lid form a cavity for accommodating the pot body. The temperature sensor is located on the lid and faces the pot body. The temperature value of the material is the steam temperature inside the pot body detected by the temperature sensor.

14. The dry-burning detection device according to claim 11, characterized in that, The first temperature is greater than or equal to 80°C.

15. A dry-burning detection device, characterized in that, It includes a processor and a memory, the memory storing a program or instructions that can run on the processor, the program or instructions being executed by the processor to implement the steps of the dry burning detection method as described in any one of claims 1 to 9.

16. A readable storage medium, characterized in that, The readable storage medium stores a program or instructions that, when executed by a processor, implement the steps of the dry-burning detection method as described in any one of claims 1 to 9.

17. A cooking appliance, characterized in that, include: The dry-burning detection device as described in any one of claims 10 to 15; and / or The readable storage medium as described in claim 16.

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