Boiling detection method and device, cooking equipment, electronic equipment, medium and product

Abstract

The invention discloses a boiling detection method and device, cooking equipment, electronic equipment, a medium and a product. The method comprises the following steps: counting the duration of keeping the upper and lower limit temperatures of the real-time temperature unchanged in the heating process; and under the condition that the duration reaches the boiling judgment duration, determining that the cooking equipment is in a boiling state. According to the boiling detection device, an upper cover sensor does not need to be arranged, boiling detection is achieved only through the fluctuation value of the real-time temperature detected by an existing temperature detection device, the problems existing in the upper cover sensor are avoided, and the accuracy of boiling detection is high.

Description

Technical Field

[0001] This application belongs to the field of cooking equipment technology, and in particular relates to a boiling detection method, a boiling detection device, cooking equipment, electronic equipment, computer-readable storage medium, and computer program product. Background Technology

[0002] Boiling is a crucial physical phenomenon during cooking. Monitoring the boiling state allows for more precise control of cooking time and temperature, ensuring the texture and taste of food. Typically, cooking equipment relies on temperature sensors on the lid or changes in the lid's temperature to predict the boiling status of food inside the equipment. However, the high cost, complex installation structure, demanding assembly requirements, and wear and tear during use of lid sensors can affect their reliability, leading to inaccurate detection of the boiling state. Summary of the Invention

[0003] This application aims to address at least one of the technical problems existing in the prior art. To this end, this application proposes a boiling detection method, a boiling detection device, a cooking appliance, an electronic device, a computer-readable storage medium, and a computer program product. This eliminates the need for a top-mounted sensor, utilizing only the real-time temperature fluctuations detected by an existing temperature detection device at the bottom of the cooking appliance to achieve boiling detection. This not only avoids the problems associated with top-mounted sensors but also provides higher accuracy in boiling detection.

[0004] In a first aspect, this application provides a boiling detection method applied to a cooking device, the cooking device including a temperature detection device for detecting the real-time temperature of the bottom of the cooking device, the method comprising:

[0005] The duration during which the upper and lower limits of the real-time temperature remain unchanged during the heating process is statistically analyzed.

[0006] If the duration reaches the boiling determination time, the cooking device is determined to be in a boiling state.

[0007] Secondly, this application provides a boiling detection device for use in cooking equipment, the cooking equipment including a pot body and a temperature detection device, the temperature detection device being used to detect the real-time temperature of the bottom of the pot body, the boiling detection device comprising:

[0008] The statistics module is used to calculate the duration during which the upper and lower limits of the real-time temperature remain unchanged during the heating process.

[0009] The determination module is used to determine that the cooking device is in a boiling state when the duration reaches the boiling determination duration.

[0010] Thirdly, this application provides a cooking device, comprising:

[0011] Pot body;

[0012] A temperature detection device is used to detect the real-time temperature of the bottom of the pot body;

[0013] A controller, which is used to execute the boiling detection method of any of the above embodiments.

[0014] Fourthly, this application provides an electronic device, which includes a memory and a processor. The memory stores a computer program that can run on the processor, and the processor executes the program to implement the boiling detection method of any of the above embodiments.

[0015] Fifthly, this application provides a non-transitory computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the boiling detection method of any of the above embodiments.

[0016] Sixthly, this application provides a computer program product, including a computer program that, when executed by a processor, implements the boiling detection method of any of the above embodiments.

[0017] The boiling detection method, boiling detection device, cooking equipment, computer-readable storage medium, and computer program product provided in this application embodiment ensure that after the pot boils, the temperature stabilizes essentially, and the upper and lower temperature limits no longer change. By statistically analyzing the duration for which the upper and lower temperature limits remain unchanged during the heating process, it can be determined whether the temperature is stable. If the duration exceeds the boiling determination time, it can be determined that the temperature has stabilized, thereby confirming that the cooking equipment is in a boiling state and achieving accurate detection of the boiling state.

[0018] Furthermore, there is no need to install a temperature sensor on the top cover of the cooking device. Boiling detection can be achieved simply by using a temperature detection device at the bottom to detect the real-time temperature at the bottom. This saves costs while also ensuring high reliability of boiling detection.

[0019] Additional aspects and advantages of embodiments of this application 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 embodiments of this application. Attached Figure Description

[0020] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0021] Figure 1 This is an application scenario diagram of the boiling detection method provided in the embodiments of this application;

[0022] Figure 2 This is a schematic diagram of the first process of the boiling detection method provided in the embodiments of this application;

[0023] Figure 3 This is a schematic diagram of the second process of the boiling detection method provided in the embodiments of this application;

[0024] Figure 4 This is a schematic diagram of the third process of the boiling detection method provided in the embodiments of this application;

[0025] Figure 5 This is a schematic diagram of the fourth process of the boiling detection method provided in the embodiments of this application;

[0026] Figure 6 This is a schematic diagram of the fifth process of the boiling detection method provided in the embodiments of this application;

[0027] Figure 7 This is a schematic diagram of the sixth process of the boiling detection method provided in the embodiments of this application;

[0028] Figure 8 This is a schematic diagram of the boiling detection device provided in the embodiments of this application;

[0029] Figure 9 This is a schematic diagram of the structure of the electronic device provided in the embodiments of this application; and

[0030] Figure 10 This is a schematic diagram of the hardware structure of the electronic device provided in the embodiments of this application. Detailed Implementation

[0031] The embodiments of this application are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this application, and should not be construed as limiting this application.

[0032] To facilitate understanding, the technical background and application scenarios of this application will be introduced below:

[0033] The solution for boiling detection in cooking equipment without a top-mounted sensor is a supplement and extension to the functions of traditional cooking equipment. It meets the diverse and personalized needs of modern cooking and also provides new possibilities for the intelligent development of cooking equipment.

[0034] However, the applicant discovered that cooking devices without a top-mounted sensor, which rely solely on a bottom-mounted temperature sensor for boiling detection, suffer from insufficient accuracy in boiling detection due to the following reasons:

[0035] (1) Uneven heating (the temperature control system at the bottom of the pot can only detect the temperature of the bottom plate and cannot fully sense the temperature distribution of the entire inner pot. This may result in uneven heating of the food in the pot, affecting the accuracy of boiling detection);

[0036] (2) Steam temperature change (the direct indicator of boiling is the generation of steam, which mainly forms in the upper part of the pot. Bottom sensors cannot directly detect steam temperature changes, making it difficult to accurately determine the boiling state);

[0037] (3) Environmental factors (the boiling point of water varies at different altitudes, and it is difficult to adapt to this change using only the bottom temperature sensor. It needs to be adjusted by algorithm, but this will increase the complexity of the judgment).

[0038] (4) Limitations in sensor location (the bottom sensor may be unable to respond to rapid changes in the pot temperature in a timely manner due to the limited installation location, resulting in detection delay) and other factors may cause inaccuracies in bottom temperature control detection of boiling.

[0039] To accurately detect boiling in cooking equipment without a top-mounted sensor, this application's boiling detection method uses a bottom-mounted temperature detection device to monitor the real-time temperature of the pot's bottom. Boiling detection begins when the real-time temperature reaches a first preset temperature, preventing excessively long boiling detection times. By cyclically executing a first heating operation and a second heating operation, supplementary heating is performed based on temperature fluctuations after the first heating operation. This ensures rapid boiling while preventing overheating and excessive steam overflow. After boiling, the temperature stabilizes, and the upper and lower temperature limits no longer change. By statistically analyzing the duration for which the upper and lower temperature limits remain constant during heating, temperature stability can be determined. If this duration exceeds the boiling detection time, the temperature is considered stable, indicating that the cooking equipment is in a boiling state. By using the duration of stable temperature for boiling detection, the accuracy of boiling detection can be avoided by factors such as uneven heating (once the temperature stabilizes, uniform heating is guaranteed), steam temperature changes (no need to detect steam temperature), environmental factors (the detection of temperature stability is achieved, unaffected by changes in boiling temperature), and sensor location limitations (temperature stability indicates that the temperature inside the pot is uniform and no longer changes).

[0040] Please see Figure 1 , Figure 1 This is an application scenario diagram of a boiling detection method provided in an embodiment of this application. The application scenario provided in this application includes a cooking device 101, a terminal 102, and a server 103. The boiling detection method provided in this application can be executed by at least one of the cooking device 101, the terminal 102, and the server 103.

[0041] Cooking equipment 101 refers to various utensils and tools used for preparing, heating, and cooking food. Cooking equipment 101 includes, but is not limited to, rice cookers, electric pressure cookers, and electric slow cookers.

[0042] In some embodiments, the cooking device 101 includes a pot body 11, a temperature detection device 12, and a heating device 13.

[0043] The pot body 11 forms a cooking space for holding the ingredients to be cooked. The pot body 11 includes a bottom wall and a side wall, with the side wall disposed on the bottom wall. The side wall and the bottom wall enclose the cooking space 14. The pot body 11 has an opening that connects the cooking space 14 to the outside. The ingredients to be cooked are placed into the cooking space 14 through the opening.

[0044] Optionally, the cooking device 101 also includes a cover 15, which can be used to close the cooking space 14 after the food to be cooked is placed into the cooking space 14 through the opening.

[0045] The temperature detection device 12 is installed on the bottom wall to detect the real-time temperature of the bottom wall. The temperature detection device 12 can be a thermocouple, a thermistor, an infrared temperature sensor, etc.

[0046] The heating device 13 is used to heat the pot body 11 to raise the temperature of the cooking space, thereby cooking the food in the cooking space.

[0047] Optionally, the heating device 13 can be a resistance heater, an electromagnetic heater, an infrared heater, etc.

[0048] Optionally, terminal 102 may include, but is not limited to:

[0049] Smartphones (such as Android phones, iOS phones, etc.), tablets, laptops, desktop computers, smart speakers, smartwatches, portable personal computers, mobile internet devices (MIDs), smart voice interaction devices, smart home appliances, vehicle terminals, aircraft, wearable devices, etc., are not limited to these in the embodiments of this application.

[0050] Terminal 102 may integrate a client, which may be a client with the function of displaying data information such as text, images, audio and video, such as a cooking control client (e.g., used to display the status information of cooking equipment 101 during the cooking process, and to control the working condition of cooking equipment 101).

[0051] Optionally, the client can be a standalone client or an embedded sub-client integrated into a client (e.g., a social client), without any limitation.

[0052] Server 103 can be an independent physical server, a server cluster or distributed system composed of multiple physical servers, or a cloud server that provides basic cloud computing services such as cloud services, cloud databases, cloud computing, cloud functions, cloud storage, network services, cloud communication, middleware services, domain name services, security services, CDN (Content Delivery Network), and big data and artificial intelligence platforms. This application embodiment does not limit this.

[0053] It should be noted that, Figure 1 The number of cooking devices 101, terminals 102, and servers 103 is merely illustrative; the number of cooking devices 101, terminals 102, and servers 103 may be more or less, and this is not limited thereto. Terminals 102 and servers 103 can be connected directly or indirectly via wired or wireless communication, and this application does not impose any limitations on this.

[0054] The boiling detection method involved in this application can be implemented using cloud technology.

[0055] Cloud technology refers to a hosting technology that unifies a series of resources such as hardware, software, and networks within a wide area network or local area network to achieve data computing, storage, processing, and sharing.

[0056] Cloud technology is a collective term for network technologies, information technologies, integration technologies, management platform technologies, and application technologies applied to the cloud computing business model. It can form resource pools, providing flexible and convenient on-demand access. Cloud computing technology will become a crucial support. Backend services of technical network systems require substantial computing and storage resources, such as video websites, image websites, and many portal websites. With the rapid development and application of the internet industry, every item may have its own identification mark in the future, requiring transmission to backend systems for logical processing. Data at different levels will be processed separately, and various industry data will all require robust system support, which can only be achieved through cloud computing.

[0057] The boiling detection method in this application can be implemented based on cloud computing. Cloud computing is a computing model that distributes computing tasks across a resource pool composed of a large number of computers, enabling various application systems to obtain computing power, storage space, and information services as needed. The network providing these resources is called the "cloud." From the user's perspective, the resources in the "cloud" are infinitely scalable, readily available, on-demand, expandable, and pay-as-you-go.

[0058] As a provider of fundamental cloud computing capabilities, a cloud resource pool (referred to as a cloud platform, generally called an IaaS (Infrastructure as a Service) platform) is established. Various types of virtual resources are deployed in the resource pool for external customers to choose from. The cloud resource pool mainly includes: computing devices (virtualized machines containing operating systems), storage devices, and network devices.

[0059] The boiling detection method in this embodiment can be executed by a cooking device 101 or an electronic device. The cooking device 101 can be at least one of a server 103 and a terminal 102. That is, the method can be executed by the server 103 or the terminal 102 alone, or by both the server 103 and the terminal 102. Therefore, the executing entities of each step will not be described again below.

[0060] It should be noted that, in the example of the boiling detection method below, the boiling detection method is performed by the cooking device 101 as an example. Based on the understanding of the following, those skilled in the art can apply the boiling detection method provided in the embodiments of this application to other types of scenarios (such as the terminal 102 performing the boiling detection method, or the cooking device 101 cooperating with the terminal to perform the boiling detection method).

[0061] Based on the above description of the relevant scenarios, this application provides a boiling detection method, which will be described in detail below:

[0062] Please see Figure 2 The boiling detection method provided in this application embodiment is implemented by steps 011 to 013, which are described in detail below.

[0063] Step 012: Calculate the duration during which the upper and lower limits of the real-time temperature remain unchanged during the heating process.

[0064] The upper and lower temperature limits include the upper limit temperature and the lower limit temperature. The upper limit temperature refers to the maximum temperature during the heating process, while the lower limit temperature is the minimum temperature during the heating process.

[0065] Based on the characteristics of the bottom temperature rise, the bottom temperature first rises rapidly, then rises slowly as the heating time increases, and gradually reaches equilibrium. After a period of equilibrium, the pot reaches boiling point, and the temperature remains basically stable when the pot reaches boiling point.

[0066] Therefore, continuous monitoring of real-time temperature is necessary to determine the duration for which the real-time temperature remains stable. Stable real-time temperature means that the upper and lower limits of the real-time temperature remain unchanged. By statistically analyzing the duration of stable real-time temperature, it is possible to determine whether the cooking equipment is in a boiling state.

[0067] To ensure the accuracy of the duration for which the real-time temperature remains stable, the statistics need to be recalculated if the real-time temperature fluctuates.

[0068] Therefore, if at least one of the upper and lower temperature limits changes, the duration is immediately reset to zero, and the upper and lower temperature limits are updated to ensure the accuracy of the upper and lower temperature limits.

[0069] Step 013: If the duration of boiling reaches the boiling determination time, determine that the cooking equipment is in a boiling state.

[0070] After obtaining the duration of the boiling point determination, it can be determined whether the duration has reached the boiling point determination time (e.g., 240 seconds). If the real-time temperature remains between the upper and lower limits within the boiling point determination time, it indicates that the temperature change inside the pot is relatively stable and no longer fluctuates. Therefore, it can be accurately determined that the cooking device is in a boiling state. However, if the duration of stable real-time temperature has not yet reached the boiling point determination time, it can be determined that the temperature inside the pot may still be fluctuating. In this case, the cooking device will not be determined to be in a boiling state, and the duration of stable temperature inside the pot will be continuously monitored.

[0071] The boiling detection method of this application uses a temperature detection device at the bottom of the pot to detect the real-time temperature. After the pot boils, the temperature stabilizes, and the upper and lower limits of the temperature no longer change. By statistically analyzing the duration for which the upper and lower limits of the temperature remain unchanged during the heating process, it can be determined whether the temperature is stable. If the duration exceeds the boiling determination time, it can be determined that the temperature has stabilized, thus confirming that the cooking equipment is in a boiling state, achieving accurate detection of the boiling state.

[0072] Furthermore, there is no need to install a temperature sensor on the top cover of the cooking device. Boiling detection can be achieved simply by using a temperature detection device at the bottom to detect the real-time temperature at the bottom. This saves costs while also ensuring high reliability of boiling detection.

[0073] Please see Figure 3 In some embodiments, the boiling detection method further includes:

[0074] Step 011: If the real-time temperature is greater than the first preset temperature, the first heating operation and the second heating operation are executed cyclically.

[0075] The first heating operation includes heating the cooking device with a first power for a first preset time period, and the second heating operation includes heating the cooking device with a second power for a second preset time period, wherein the second power is determined based on the real-time temperature fluctuation value within the first preset time period.

[0076] Optionally, the first preset temperature is a temperature close to boiling. Depending on altitude, the boiling temperature is generally between 92 and 100 degrees Celsius. The first preset temperature can be 90 degrees Celsius, 91 degrees Celsius, 91.5 degrees Celsius, etc.

[0077] Optionally, the cooking device can have its power adjusted directly, or its power can be controlled using a power ratio. For example, the power can be m / n, where n is one heating cycle, m is the time the cooking device heats at a preset power, and nm is the time m when heating stops.

[0078] Optionally, since the real-time temperature is close to the boiling temperature, in order to avoid excessive heating power and overheating of the pot body to generate too much steam, the heat added by the first heating operation cannot be too high. Therefore, the first heating operation heats the cooking device with a first power for a first preset time. The first power is relatively low (e.g., power ratio 4 / 16), and the first preset time is also relatively short (e.g., 16 seconds). At this time, the first heating operation will control the cooking device to heat with the preset heating power for 4 seconds, and then stop for 12 seconds, so that the cooking device is controlled to heat with the first power within 16 seconds.

[0079] If the temperature distribution inside the pot is uneven after the first heating operation, the real-time temperature fluctuation will be large.

[0080] Optionally, the fluctuation value of the real-time temperature is equal to the difference between the maximum and minimum real-time temperatures within a first preset time period, and the second power is determined based on this difference.

[0081] For example, the fluctuation value of real-time temperature (such as the difference between the maximum and minimum real-time temperatures) is directly proportional to the second power. That is to say, the greater the fluctuation value of real-time temperature, the greater the second power within the second preset time period.

[0082] For example, when the difference is less than the preset temperature difference (i.e., the fluctuation value is small), the second power is less than or equal to the first power; when the difference is greater than the preset temperature difference (i.e., the fluctuation value is large), the second power is greater than the first power.

[0083] When the real-time temperature fluctuates significantly (e.g., exceeding the preset temperature difference), it indicates uneven temperature distribution within the pot. In this case, the pot's temperature is still far from the boiling point. Therefore, to improve boiling efficiency, higher power can be used for heating. For example, a second heating operation can be performed within a second preset time (e.g., 16 seconds) at a second power (e.g., a power ratio of 4 / 32), and this second power must be greater than or equal to the first power. This promotes heat convection and balance, and also raises the bottom temperature to prevent a temperature drop.

[0084] When the real-time temperature fluctuation is small (e.g., less than or equal to the preset temperature difference), it indicates that the temperature inside the pot may be evenly distributed. At this time, the temperature of the pot may be close to the boiling temperature. Therefore, in order to avoid overheating and generating a large amount of steam that overflows from the pot, a lower power can be used for slow heating. For example, the second heating operation heats the cooking device with a second power for a second preset time (e.g., 32s), and the second power should be less than the first power.

[0085] In this way, by cyclically executing the first heating operation and the second heating operation, based on the temperature fluctuation value, the boiling efficiency is improved while avoiding overheating and the generation of a large amount of steam overflowing from the pot.

[0086] Please see Figure 4 In some embodiments, the boiling detection method further includes:

[0087] Step 014: After each execution of the first heating operation, determine whether the duration has reached the boiling determination time;

[0088] Step 015: If the duration has not reached the boiling determination time, continue with the second heating operation;

[0089] Step 013: If the duration reaches the boiling determination time, determine that the cooking device is in a boiling state, including:

[0090] Step 0131: If the duration reaches the boiling determination time, determine that the cooking device is in a boiling state and perform a boiling maintenance operation. The boiling maintenance operation includes heating the cooking device with a third power, which is less than the first power.

[0091] Specifically, in order to reduce the number of boiling determinations, a duration determination can be performed after each first heating operation. If the duration does not reach the boiling determination duration, the boiling state of the pot cannot be accurately determined, and the second heating operation is then performed.

[0092] If the boiling time is reached, the cooking device is determined to be in a boiling state. To ensure continued boiling for cooking (e.g., making porridge), a boil-maintaining operation can be performed. This operation uses lower power to maintain boiling while preventing overheating and excessive steam overflowing the pot. For example, the boil-maintaining operation might use a third power (e.g., a power ratio of 2 / 32, meaning heating for 2 seconds and stopping for 30 seconds), where the third power is lower than the first power.

[0093] Please see Figure 5 In some embodiments, the boiling detection method further includes step 016, which is described in detail below.

[0094] Step 016: Heat the cooking equipment based on the amount of food to be cooked.

[0095] Specifically, the amount of heat required to evenly heat the pot to the first preset temperature varies depending on the amount of food. To avoid overheating and excessive steam overflow or low heating efficiency, the amount of food can be measured, and then heating can be applied accordingly to efficiently and evenly heat the pot to the first preset temperature.

[0096] Optionally, the amount of ingredients may include the amount of different materials, such as the amount of rice and water used when cooking rice.

[0097] Please see Figure 6 Optionally, step 016 includes:

[0098] Step 0161: Perform temperature rise and fall operation, wherein the temperature rise and fall operation includes the process of heating the cooking equipment to rise in temperature and the process of stopping heating to cool down;

[0099] Step 0162: Obtain the maximum temperature, minimum temperature, and heating time during the heating and cooling process; and / or calculate the amount of food based on the maximum temperature, minimum temperature, and heating time;

[0100] Step 0164: Based on the amount of ingredients and at least one of the maximum temperature, minimum temperature and heating time, determine the supplementary heating time to heat to the first preset temperature;

[0101] Step 0165: During the supplementary heating time, heat the cooking equipment with supplementary heating power and stop heating for the thermal equilibrium time.

[0102] Specifically, the amount of heat required to supplement the heating process varies depending on the maximum temperature, minimum temperature, and heating duration during the heating and cooling operation. Therefore, the supplementary heating duration can be determined based on at least one of the maximum temperature, minimum temperature, and heating duration. For example, the supplementary heating duration may be inversely proportional to the maximum temperature, inversely proportional to the minimum temperature, or directly proportional to the heating duration.

[0103] Furthermore, the amount of ingredients (such as the amount of rice and water when cooking rice) varies, resulting in different amounts of additional heat required to reach the same temperature. For example, the larger the amount of rice, the longer the additional heating time is required.

[0104] However, the heating and cooling rates differ depending on the amount of food. Therefore, by performing heating and cooling operations, relevant heating parameters characterizing the amount of food can be obtained, thereby determining the amount of food.

[0105] By obtaining the maximum and minimum temperatures and heating time during the heating and cooling process, the heating rate and cooling rate can be quickly determined, and the amount of food can be quickly determined based on the heating and cooling rates.

[0106] Then, based on at least one of the following: the amount of ingredients, the maximum temperature, the minimum temperature, and the heating time, the required supplementary heating time can be accurately calculated, so that the supplementary heating time matches the amount of ingredients, avoiding insufficient supplementary heat affecting boiling efficiency or excessive supplementary heat causing overheating problems.

[0107] Finally, during the supplementary heating period, the cooking equipment is heated with a preset supplementary heating power to supplement the heat, and then the heating of the cooking equipment is stopped for a heat equalization period to equalize the temperature of each part of the boiler of the cooking equipment.

[0108] Please see Figure 7 Optionally, the heating and cooling operation includes a first heating and cooling operation and a second heating and cooling operation; wherein, the first heating and cooling operation includes heating the cooking device to a second preset temperature with a fourth power and stopping heating for a third preset time; the second heating and cooling operation includes heating the cooking device to a third preset temperature with a fifth power and stopping heating for a fourth preset time.

[0109] Step 0162 includes:

[0110] Step 01621: Obtain the first maximum temperature, the first minimum temperature, and the first heating time during the first heating and cooling operation, and the second maximum temperature, the second minimum temperature, and the second heating time during the second heating and cooling operation; and / or calculate the amount of food based on the first maximum temperature, the first minimum temperature, the first heating time, the second maximum temperature, the second minimum temperature, and the second heating time;

[0111] Step 0164 includes:

[0112] Step 01641: Based on the amount of ingredients and at least one of the first maximum temperature, first minimum temperature, first heating time, second maximum temperature, second minimum temperature and second heating time, determine the supplementary heating time to heat to the first preset temperature;

[0113] Specifically, to improve the accuracy of ingredient quantity calculation, multiple temperature increases and decreases can be performed in one operation. For example, the ingredient quantity can be detected by executing a first temperature increase and decrease operation followed by a second temperature increase and decrease operation.

[0114] The first temperature rise / fall operation involves heating the cooking equipment to a second preset temperature (e.g., 95 degrees Celsius) at a fourth power level (e.g., a power ratio of 28 / 32), meaning rapidly heating to the second preset temperature at a higher power, and then stopping heating for a fourth preset time. The second temperature rise / fall operation involves heating the cooking equipment to a third preset temperature (e.g., 90 degrees Celsius) at a fifth power level (e.g., a power ratio of 20 / 32), and then stopping heating for a thermal equilibrium period. It can be understood that the longer the heating is stopped (e.g., the fourth preset time and the thermal equilibrium period), such as 4 minutes or 5 minutes, the more accurate the calculation of the cooling rate will be, and the more beneficial it will be for subsequent calculations of the amount of food.

[0115] Optionally, the heating parameters may include a first maximum temperature, a first minimum temperature, and a first heating duration during the first heating and cooling operation, and a second maximum temperature, a second minimum temperature, and a second heating duration during the second heating and cooling operation.

[0116] Then, based on the first maximum temperature, the first minimum temperature, the first heating time, the second maximum temperature, the second minimum temperature, and the second heating time, the amount of food can be quickly calculated.

[0117] Once the amount of ingredients is obtained, the supplementary heating time to the first preset temperature can be determined based on the amount of ingredients and the heating parameters mentioned above.

[0118] For example, taking rice-to-water ratio as an example, the larger the rice-to-water ratio (i.e., the more rice), the greater the heat required to raise the temperature to the same level, and the longer the supplementary heating time, meaning the rice-to-water ratio is directly proportional to the supplementary heating time; or, the second minimum temperature is inversely proportional to the supplementary heating time; or, the larger the first difference between the second maximum temperature and the second minimum temperature, the greater the temperature rise in the second heating operation, which means less heat is required to raise the temperature to the same level, therefore, this first difference is inversely proportional to the supplementary heating time; or, the second difference between the first maximum temperature and the first minimum temperature is also inversely proportional to the supplementary heating time; or, both the first heating time and the second heating time are directly proportional to the supplementary heating time.

[0119] For each factor affecting the reheating time (such as the amount of food, the second minimum temperature, the first difference and the second difference, etc.), different weights can be assigned based on the degree of influence. For example, the weight of the amount of food can be given higher than that of other factors. In this way, the final reheating time can be accurately calculated by using each factor and its corresponding weight.

[0120] Once the supplementary heating time is obtained, the cooking equipment can be heated with supplementary heating power (e.g., a power ratio of 15 / 32) within that time, and then the heating period for thermal equilibrium can be stopped. At this point, the supplementary heating power can be set relatively high to achieve rapid supplementary heating, and after rapid supplementary heating, the heating period for thermal equilibrium can be stopped to allow the temperature inside the pot to reach equilibrium.

[0121] It is understandable that the supplementary heating power will affect the determination of the supplementary heating time; the higher the supplementary heating power is set, the shorter the supplementary heating time will be.

[0122] For example, the amount of heat to be added (the amount of heat required to make the temperature inside the pot reach the first preset temperature evenly) can be determined based on at least one of the first maximum temperature, the first minimum temperature, the first heating time, the second maximum temperature, the second minimum temperature, and the second heating time, as well as the amount of food. Then, the heating time can be determined based on the amount of heat and the supplementary heating power.

[0123] Optionally, when calculating the amount of ingredients, the maximum temperature, minimum temperature, and heating time (such as the first maximum temperature, the first minimum temperature, the first heating time, the second maximum temperature, the second minimum temperature, and the second heating time) can be input into the proportioning calculation model to quickly output the amount of ingredients.

[0124] The proportion calculation model can be a model obtained in advance. For example, it can generate heating data after the first and second heating and cooling operations based on ingredients with different proportions. The heating data includes the first maximum temperature, the first minimum temperature, the first heating time, the second maximum temperature, the second minimum temperature, and the second heating time.

[0125] Alternatively, the matching calculation model can be a perceptron or a neural network model.

[0126] Taking the proportion calculation model as an example, 120 sets of heating data can be obtained in advance. These 120 sets of heating data correspond to the following ranges of ingredient quantity: the first range (corresponding to large ingredient quantity (e.g., 70%-90%)), the second range (corresponding to medium ingredient quantity (e.g., 40%-70%)), and the third range (corresponding to small ingredient quantity (e.g., 10%-40%)). For example, there might be 40 sets of heating data within the first range, 40 sets within the second range, and 40 sets within the third range.

[0127] Then, the 120 sets of heating data are fed into the perceptron model f(x) = sign(w*x+b) to construct the perceptron.

[0128] Among them, the first set of formula parameters (b=0, w1=0.98, w2=1.16, w3=-0.88, w4=-3.63, w5=3.4, w6=1.0) is obtained, which is used to distinguish whether the amount of ingredients is within the range of the third ingredient amount.

[0129] Among them, the second set of formula parameters (b=50, w1=0.98, w2=1.16, w3=-0.88, w4=-3.63, w5=3.4, w6=1.0) are obtained and used to distinguish whether the amount of ingredients is within the range of the second amount of ingredients.

[0130] If the amount of ingredients is determined not to fall within the range of the second or third ingredient amounts, then the amount of ingredients can be determined to fall within the range of the first ingredient amount.

[0131] Thus, by inputting the first maximum temperature, the first minimum temperature, the first heating time, the second maximum temperature, the second minimum temperature, and the second heating time into the pre-built sensor, the sensor can output the range of ingredient proportions.

[0132] It is understandable that, given the requirement for high accuracy in calculating ingredient quantities, more heating data for different ingredient quantities can be obtained during modeling to arrive at a more precise result.

[0133] Similarly, when the proportion calculation model is a neural network model, multiple sets of pre-tested heating data can be used as a training set to train the proportion calculation model, thereby obtaining a proportion calculation model that has been trained to convergence. Then, by inputting the current first maximum temperature, first minimum temperature, first heating time, second maximum temperature, second minimum temperature, and second heating time into the proportion calculation model, the amount of ingredients can be output.

[0134] Optionally, if the real-time temperature is lower than the first preset temperature when the heating and heat equalization time is stopped, the cooking device is heated again until the real-time temperature reaches the first preset temperature.

[0135] There may be errors in the calculation of the reheating time, which may cause the real-time temperature to not reach the first preset temperature after reheating and stopping heating. In order to reduce the time for subsequent boiling detection, it can be determined whether the real-time temperature is lower than the first preset temperature after the heating is stopped and the heat equalization time is reached. If so, the cooking device is heated again until the real-time temperature reaches the first preset temperature.

[0136] Based on the method described in the above embodiments, this application also provides a boiling detection device 300 for performing the steps in the above boiling detection method. Please refer to... Figure 8 , Figure 8 This is a schematic diagram of the boiling detection device 300 provided in an embodiment of this application. The boiling detection device 300 includes:

[0137] The statistics module 302 is used to count the duration during which the upper and lower limits of the real-time temperature remain unchanged during the heating process.

[0138] The determination module 303 is used to determine that the cooking device is in a boiling state when the duration reaches the boiling determination time.

[0139] It should be noted that the specific details of each module unit in the above-mentioned boiling detection device have been described in detail in the embodiments of the above-mentioned boiling detection method, and will not be repeated here.

[0140] In this application embodiment, the terms "module" or "unit" refer to a computer program or part of a computer program that has a predetermined function and works with other related parts to achieve a predetermined goal, and can be implemented wholly or partially using software, hardware (such as processing circuitry or memory), or a combination thereof. Similarly, a processor (or multiple processors or memory) can be used to implement one or more modules or units. Furthermore, each module or unit can be part of an overall module or unit that includes the functionality of that module or unit.

[0141] In some embodiments, the boiling detection device in this application can be implemented in hardware, such as a cooking device or a component in the cooking device, such as an integrated circuit or a chip; the boiling detection device can also be implemented in software, such as as an application installed in the cooking device.

[0142] In some embodiments, please refer to Figure 9 , Figure 9 This is a schematic diagram of the structure of the cooking device provided in the embodiments of this application. The electronic device 500 includes a processor 501 and a memory 502. The memory 502 stores a computer program 503 that can run on the processor 501. When the processor 501 executes the program 503, it implements the various processes of the above-described embodiments of the boiling detection method and achieves the same technical effect. To avoid repetition, it will not be described again here.

[0143] Please see Figure 10 , Figure 10 This is a schematic diagram of the hardware structure of a cooking device provided in an embodiment of this application. The cooking device can be a terminal or a server. Exemplarily, the electronic device 700 includes a central processing unit (CPU) 701, a system memory 704 including random access memory (RAM) 702 and read-only memory (ROM) 703, and a system bus 705 connecting the system memory 704 and the central processing unit 701.

[0144] In some embodiments, the electronic device 700 may also include a basic input / output system 706 that helps transmit information between various devices within the computer, and a mass storage device 707 for storing the operating system 713, the client 714, and other program modules 715.

[0145] In some embodiments, the basic input / output system 706 includes a display 708 for displaying information and an input device 709 for user input, such as a touch panel and other input devices. A touch panel is also called a touchscreen. A touch panel may include both a touch device and a touch controller. Other input devices may include, but are not limited to, physical keyboards, function keys (such as volume control buttons, power buttons, etc.), trackballs, mice, and joysticks, which will not be described further here.

[0146] Both the display 708 and the input device 709 are connected to the central processing unit 701 via an input / output controller 710 connected to the system bus 705. The basic input / output system 706 may also include the input / output controller 710 for receiving and processing input from touch panels, other input devices, etc. Similarly, the input / output system 706 also includes output devices such as displays, printers, or other types of output devices.

[0147] Mass storage device 707 is connected to central processing unit 701 via a mass storage controller (not shown) connected to system bus 705. Mass storage device 707 and its associated computer-readable media provide non-volatile storage for electronic device 700. That is, mass storage device 707 may include computer-readable media (not shown) such as hard disk or compact disc read-only memory (CD-ROM) drive.

[0148] According to various embodiments of this application, the electronic device 700 can also be connected to a remote computer on a network, such as the Internet. That is, the electronic device 700 can be connected to a network 717 via a network interface unit 716 connected to the system bus 705, or the network interface unit 716 can be used to connect to other types of networks or remote computer systems (not shown).

[0149] This application also provides a non-transitory computer-readable storage medium storing a computer program. When the computer program is executed by a processor, it implements the various processes of the above-described boiling detection method embodiments and achieves the same technical effect. To avoid repetition, it will not be described again here.

[0150] The processor can be the processor in the cooking device described in the above embodiments. The computer-readable storage medium can be a computer read-only memory (ROM), random access memory (RAM), magnetic disk, or optical disk, etc.

[0151] Computer-readable media can include computer storage media and communication media. Computer storage media includes volatile and non-volatile, removable and non-removable media implemented using any method or technology for storing information such as computer-readable instructions, data structures, program modules, or other data. Computer storage media include RAM, ROM, erasable programmable read-only memory (EPROM), electrically erasable programmable read-only memory (EEPROM), flash memory or other solid-state storage technologies, CD-ROM, digital versatile optical disc (DVD) or other optical storage, magnetic tape cassettes, magnetic tape, disk storage, or other magnetic storage devices. Of course, those skilled in the art will recognize that computer storage media are not limited to the above-mentioned types.

[0152] This application also provides a computer program product, including a computer program that, when executed by a processor, implements the above-described boiling detection method. The processor may be the processor in the cooking device described in the above embodiments. When executed by the processor, the computer program implements the various processes of the embodiments of the boiling detection method and achieves the same technical effects; therefore, to avoid repetition, further details are omitted here.

[0153] It is understood that in the specific implementation of this application, data related to user identity or characteristics is involved. When the above embodiments of this application are applied to specific products or technologies, user permission or consent is required, and the collection, use and processing of related data must comply with the relevant laws, regulations and standards of the relevant countries and regions.

[0154] In the description of this specification, the references to terms such as "some embodiments," "in one example," "exemplarily," etc., indicate that a specific feature, structure, material, or characteristic described in connection with an embodiment or example is included in at least one embodiment or example of this application. 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.

[0155] Any process or method described in the flowchart or otherwise herein can be understood as representing a module, segment, or portion of code comprising one or more executable instructions for implementing a particular logical function or process, and the scope of the preferred embodiments of this application includes additional implementations in which functions may be performed not in the order shown or discussed, including substantially simultaneously or in reverse order depending on the function involved, as will be understood by those skilled in the art to which embodiments of this application pertain.

[0156] Although embodiments of this application have been shown and described, those skilled in the art will understand that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of this application, the scope of which is defined by the claims and their equivalents.

Claims

1. A method for detecting boiling, characterized in that, The method is applied to a cooking device, which includes a pot body and a temperature detection device, the temperature detection device being used to detect the real-time temperature of the bottom of the pot body. The duration during which the upper and lower limits of the real-time temperature remain unchanged during the heating process is statistically analyzed. If the duration reaches the boiling determination time, the cooking device is determined to be in a boiling state.

2. The boiling detection method according to claim 1, characterized in that, The method further includes: When the real-time temperature is greater than a first preset temperature, a first heating operation and a second heating operation are executed cyclically; wherein, the first heating operation includes heating the cooking device with a first power for a first preset duration, and the second heating operation includes heating the cooking device with a second power for a second preset duration, and the second power is determined based on the fluctuation value of the real-time temperature within the first preset duration.

3. The boiling detection method according to claim 2, characterized in that, The fluctuation value of the real-time temperature is equal to the difference between the maximum and minimum real-time temperatures within the first preset time period, and the difference is proportional to the second power.

4. The boiling detection method according to claim 3, characterized in that, When the temperature difference is less than a preset temperature difference, the second power is less than the first power; when the temperature difference is greater than a preset temperature difference, the second power is greater than or less than the first power.

5. The boiling detection method according to claim 1, characterized in that, The upper and lower temperature limits include an upper temperature limit and a lower temperature limit, and the method further includes: If at least one of the upper limit temperature and the lower limit temperature changes, the duration is reset to zero, and the upper limit temperature and the lower limit temperature are updated.

6. The boiling detection method according to claim 2, characterized in that, Also includes: After each execution of the first heating operation, it is determined whether the duration has reached the boiling determination duration; If the duration of heating does not reach the boiling determination time, the second heating operation continues. Determining that the cooking device is in a boiling state when the duration reaches the boiling determination duration includes: If the duration reaches the boiling determination duration, the cooking device is determined to be in a boiling state, and a boiling maintenance operation is performed, the boiling maintenance operation including heating the cooking device with a third power, the third power being less than the first power.

7. The boiling detection method according to claim 1, characterized in that, Also includes: The cooking equipment is heated based on the amount of food being cooked.

8. The boiling detection method according to claim 7, characterized in that, Heating the cooking equipment based on the amount of food being cooked includes: Performing temperature rise and fall operations, wherein the temperature rise and fall operations include the process of heating the cooking equipment to rise in temperature and the process of stopping heating to cool down; Obtain the maximum temperature, minimum temperature, and heating time during the heating and cooling operation; and / or calculate the amount of food based on the maximum temperature, minimum temperature, and heating time; Based on the amount of ingredients and at least one of the maximum temperature, minimum temperature and heating time, determine the supplementary heating time to heat to the first preset temperature; During the supplementary heating period, the cooking device is heated with supplementary heating power, and the heating is stopped for a period of thermal equilibrium.

9. The boiling detection method according to claim 8, characterized in that, The heating and cooling operation includes a first heating and cooling operation and a second heating and cooling operation; wherein, the first heating and cooling operation includes heating the cooking device to a second preset temperature with a fourth power and stopping heating for a third preset time; the second heating and cooling operation includes heating the cooking device to a third preset temperature with a fifth power and stopping heating for a fourth preset time. The process of obtaining the maximum temperature, minimum temperature, and heating time during the heating and cooling operation includes: The first maximum temperature, the first minimum temperature, and the first heating time during the first heating and cooling operation are obtained, as well as the second maximum temperature, the second minimum temperature, and the second heating time during the second heating and cooling operation. The calculation of the amount of food ingredients based on the maximum temperature, minimum temperature, and heating time includes: The amount of food is calculated based on the first maximum temperature, the first minimum temperature, the first heating time, the second maximum temperature, the second minimum temperature, and the second heating time. The step of determining the supplementary heating time to reach the first preset temperature based on the amount of food ingredients and at least one of the maximum temperature, minimum temperature, and heating time includes: Based on the amount of ingredients and at least one of the first maximum temperature, the first minimum temperature, the first heating time, the second maximum temperature, the second minimum temperature, and the second heating time, the supplementary heating time for heating to the first preset temperature is determined.

10. The boiling detection method according to claim 8, characterized in that, The step of determining the supplementary heating time to reach the first preset temperature based on the amount of food and at least one of the maximum temperature, minimum temperature, and heating time includes: Input the maximum temperature, minimum temperature, and heating time into a preset ratio calculation model to obtain the amount of ingredients. The ratio calculation model is generated based on the heating data after the heating and cooling operations of ingredients with different ratios. The heating data includes the maximum temperature, minimum temperature, and heating time.

11. The boiling detection method according to claim 10, characterized in that, The ratio calculation model includes a perceptron model or a neural network model.

12. The boiling detection method according to claim 8, characterized in that, Also includes: If the real-time temperature is lower than the first preset temperature when the heating period for the thermal equilibrium is stopped, the cooking device is heated again until the real-time temperature reaches the first preset temperature.

13. A boiling detection device, characterized in that, This is applied to cooking equipment, which includes a pot body and a temperature detection device. The temperature detection device is used to detect the real-time temperature of the bottom of the pot body, and the device includes: The statistics module is used to calculate the duration during which the upper and lower limits of the real-time temperature remain unchanged during the heating process. The determination module is used to determine that the cooking device is in a boiling state when the duration reaches the boiling determination duration.

14. A cooking appliance, characterized in that, include: Pot body; A temperature detection device is used to detect the real-time temperature of the bottom of the pot body; A controller for performing the boiling detection method as described in any one of claims 1-12.

15. An electronic device, characterized in that, include: A memory and a processor, the memory storing a computer program that can run on the processor, the processor executing the program to implement the boiling detection method as described in any one of claims 1-12.

16. A non-transitory computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it implements the boiling detection method as described in any one of claims 1-12.

17. A computer program product, characterized in that, It includes a computer program that, when executed by a processor, implements the boiling detection method as described in any one of claims 1-12.

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