Cooking apparatus, and control method, device, storage medium and product thereof

Abstract

The application discloses a cooking device and a control method, device, medium and product thereof. The method comprises: acquiring a steam temperature value of the cooking device; generating a detection result representing a heat transfer state of food in the cooking device based on the steam temperature value; and switching a cooking parameter of the cooking device based on the detection result. Thus, the embodiments of the application control the cooking parameter of the cooking food when the cooking food is running in the pressure maintaining and / or boiling maintaining stage by judging the heat transfer state of the cooking food, so as to avoid the problem that when the cooking food has weak heat transfer ability, the cooking device accumulates too much heat at the bottom during the heating process, and the food overflows after the heating is stopped, thereby reducing the risk of food overflow when the cooking device is running in the pressure maintaining and / or boiling maintaining stage.

Description

Technical Field

[0001] This application relates to the field of cooking control, and more particularly to a cooking device and its control method, apparatus, medium and product. Background Technology

[0002] Cooking appliances such as pressure cookers increase the pressure and temperature inside the pot by sealing the steam generated by heating, thereby accelerating the cooking speed of the food inside the pot. The cooking appliances are equipped with a sealing valve. During the cooking process, after the food inside the cooking appliance is heated to boiling, when the internal pressure of the cooking appliance reaches the set pressure value of the sealing valve, the steam pushes the sealing valve open and is discharged from the exhaust port. In other words, the cooking appliance regulates the internal pressure through the sealing valve to maintain the internal pressure value near the set pressure value.

[0003] Because boiling food may overflow from the vent after the sealing valve is lifted, related technologies incorporate a temperature detection unit to monitor steam temperature. When steam exits the vent, the cooking equipment detects an increase in steam temperature and uses this temperature to control the heating of the food. Specifically, if the steam temperature reaches the set temperature, the internal pressure is also determined to be at the set pressure. In this case, the heating power is reduced or heating is stopped to prevent the continuously heated food from overflowing. If the steam temperature is lower than the set temperature, the internal pressure is also determined to be lower. In this case, the heating power is increased or heating is resumed to raise the internal pressure to the set pressure. Therefore, during the pressure maintenance and / or boiling maintenance phases, the cooking equipment achieves internal temperature control while maintaining a stable internal pressure through multiple heating controls.

[0004] However, in practical applications, it has been found that when cooking certain types of food, such as porridge or soup, the food may still overflow from the vent after the steam temperature reaches the set value during the pressure maintenance phase and / or the later stage of boiling maintenance, even if the cooking equipment stops heating. Summary of the Invention

[0005] In view of this, embodiments of this application provide a cooking device and its control method, apparatus, medium and product, which aim to reduce the risk of food spillage when the cooking device is running during the pressure maintenance and / or boiling maintenance phase.

[0006] The technical solution of this application embodiment is implemented as follows:

[0007] In a first aspect, embodiments of this application provide a method for controlling a cooking device, the method comprising:

[0008] Obtain the steam temperature value of the cooking equipment;

[0009] Based on the steam temperature value, a detection result characterizing the heat transfer state of the food inside the cooking equipment is generated;

[0010] Based on the detection results, the cooking parameters of the cooking equipment are switched.

[0011] In some implementations, the method further includes:

[0012] When the cooking equipment is operating during the pressure maintenance and / or boiling maintenance phase, the cooking equipment is controlled to cook the ingredients based on the current cooking parameters;

[0013] The cooking parameters include a set temperature value and heating parameters. Controlling the cooking equipment to cook the ingredients based on the current cooking parameters includes:

[0014] If the steam temperature value is lower than the current set temperature value, the cooking device is controlled to heat the food according to the current heating parameters;

[0015] If the steam temperature reaches the current set temperature, the cooking device will stop heating.

[0016] In some implementations, generating detection results characterizing the heat transfer state of the food within the cooking equipment based on the steam temperature value includes:

[0017] Based on the steam temperature value, the cooking equipment is recorded in terms of pressure maintenance and / or boiling maintenance.

[0018] The heating duration for each heating cycle and the cumulative number of heating cycles during phase operation;

[0019] The detection result is generated based on the recorded heating duration for each heating cycle and the cumulative number of heating cycles.

[0020] In some implementations, generating the detection result based on the recorded heating duration for each heating and the cumulative number of heating cycles includes:

[0021] After each recording of the heating duration, compare the cumulative number of heating cycles with the first preset quantity;

[0022] If it is determined that the cumulative number of heating times is less than or equal to the first set number, a first comparison result characterizing normal heat transfer of the food is generated, and the heating time threshold is updated based on the recorded heating time.

[0023] If it is determined that the cumulative number of heating times is greater than the first set number, a heating time detection value is generated based on the recorded heating time.

[0024] The detection result is generated based on the heating duration detection value and the heating duration threshold.

[0025] In some implementations, updating the heating duration threshold based on the recorded heating duration includes:

[0026] The average duration of all recorded heating times is set as the heating time threshold.

[0027] The process of generating a heating duration detection value based on the recorded heating duration includes:

[0028] The heating duration detection value is generated based on the average duration of the heating duration of the second set number of latest records;

[0029] Wherein, the first set quantity is greater than or equal to the second set quantity.

[0030] In some implementations, generating the detection result based on the heating duration detection value and the heating duration threshold includes:

[0031] If the difference between the detected heating time value and the heating time threshold is less than or equal to a set difference threshold, then the first detection result is generated;

[0032] If the difference between the heating time detection value and the heating time threshold is greater than the set difference threshold, a second detection result characterizing the abnormal heat transfer of the food is generated.

[0033] In some implementations, the method further includes:

[0034] When the cooking equipment switches to the pressure maintenance or boiling maintenance stage, the cooking parameter is set to the first cooking parameter.

[0035] The step of switching the cooking parameters of the cooking device based on the detection results includes:

[0036] Based on the first detection result, the cooking parameters of the cooking equipment are maintained at the first cooking parameters;

[0037] Based on the second detection result, the cooking parameters of the cooking device are switched to the second cooking parameters;

[0038] Wherein, the first set temperature value in the first cooking parameter is greater than the second set temperature value in the second cooking parameter; the first heating power in the first cooking parameter is greater than the second heating power in the second cooking parameter, or the second heating power ratio in the first cooking parameter is greater than the second heating power ratio in the second cooking parameter.

[0039] In some implementations, the method further includes:

[0040] After the cooking equipment is started, if the steam temperature reaches the first set temperature value, the cooking equipment is determined to switch to the pressure maintenance or boiling maintenance stage.

[0041] Secondly, embodiments of this application provide a control device for a cooking apparatus, the device comprising:

[0042] The acquisition module is used to acquire the steam temperature value of the cooking equipment;

[0043] The generation module is used to generate detection results characterizing the heat transfer state of the food inside the cooking equipment based on the steam temperature value;

[0044] The switching module is used to control the cooking parameters of the cooking equipment based on the detection results.

[0045] Thirdly, embodiments of this application provide a cooking device, including: a processor and a memory for storing a computer program capable of running on the processor, wherein...

[0046] The processor is configured to execute the steps of the method as described in the first aspect when running a computer program.

[0047] In some embodiments, the cooking device includes a cooking chamber and a mounting chamber, an exhaust chamber, and an exhaust port connected in sequence;

[0048] A shut-off valve, at least partially located within the mounting cavity, is used to connect or disconnect the mounting cavity from the cooking cavity;

[0049] A first temperature detection unit is located at least partially within the exhaust chamber. Steam in the exhaust chamber is discharged to the exhaust port via the first temperature detection unit. The first temperature detection unit is used to detect the steam temperature value.

[0050] Fourthly, embodiments of this application provide a storage medium storing a computer program, which, when executed by a controller, implements the steps of the method described in the first aspect.

[0051] Fifthly, according to an embodiment of this application, a computer program product includes a computer program that, when executed by a controller, implements the steps of the method described in the first aspect.

[0052] This application provides a control method for a cooking device, comprising: acquiring the temperature value of steam discharged from the cooking device; generating a detection result characterizing the heat transfer state of the food inside the cooking device based on the steam temperature value; and switching the cooking parameters of the cooking device based on the detection result. Thus, this application controls the cooking parameters of the food during the pressure maintenance and / or boiling maintenance phase by judging the heat transfer state of the food, thereby preventing excessive heat accumulation at the bottom of the cooking device during heating when cooking food with weak heat transfer capacity, which could lead to food overflow after heating stops. This reduces the risk of food overflow during the pressure maintenance and / or boiling maintenance phases of the cooking device. Attached Figure Description

[0053] Figure 1 This is a schematic flowchart of the cooking method using the cooking equipment described in this application.

[0054] Figure 2 This is a schematic diagram of the structure of a cooking device according to an embodiment of this application;

[0055] Figure 3 This is a schematic diagram illustrating the changing trend of heating duration during each heating phase in the pressure maintenance or boiling maintenance phase when cooking different types of ingredients using an example cooking device.

[0056] Figure 4 This is a flowchart illustrating a method for determining the heat transfer state of food ingredients in a cooking device, as described in an application example of this application.

[0057] Figure 5 This is a flowchart illustrating a control method for a cooking device during the pressure maintenance and / or boiling maintenance phase in an application example of this application.

[0058] Figure 6 This is a schematic diagram of the control device of the cooking equipment according to an embodiment of this application;

[0059] Figure 7 This is a schematic diagram of the structure of the cooking equipment according to an embodiment of this application. Detailed Implementation

[0060] The present application will now be described in further detail with reference to the accompanying drawings and embodiments.

[0061] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

[0062] This application provides a method for controlling a cooking device, such as... Figure 1 As shown, the method includes:

[0063] Step 101: Obtain the steam temperature value of the cooking equipment.

[0064] Step 102: Based on the steam temperature value, generate detection results that characterize the heat transfer state of the food inside the cooking equipment.

[0065] Step 103: Based on the detection results, switch the cooking parameters of the cooking equipment.

[0066] Here, the cooking device in this embodiment of the application accelerates the cooking speed of the food by increasing the internal pressure of the device. Specifically, the cooking device is equipped with a sealing component. When cooking the food, the moisture in the food is heated and converted into steam. The sealing component seals the generated steam inside the device to increase the internal pressure and temperature. The cooking device in this embodiment of the application can be a pressure cooker or similar device.

[0067] Here, the steam temperature value of the cooking equipment is the steam temperature value discharged after the sealing valve is lifted. The cooking equipment can detect the steam temperature value by setting a temperature detection unit.

[0068] In one embodiment, the cooking device has the following structure: Figure 2 As shown, the cooking device includes a base 100, an inner pot 200, a sealing valve 300, a first temperature detection unit 400, and a second temperature detection unit 500. The inner pot 200 includes a cooking chamber 201. The cooking device also includes an installation chamber 202, an exhaust chamber 203, and an exhaust port 204, which are sequentially connected to the cooking chamber 201. The sealing valve 300 is at least partially located within the installation chamber 202 and is used to connect or disconnect the installation chamber 202 from the cooking chamber 201. The first temperature detection unit 400 is at least partially located within the exhaust chamber 203. Steam in the exhaust chamber 203 is discharged to the exhaust port 204 via the first temperature detection unit 400, and the first temperature detection unit 400 is used to detect the steam temperature. The second temperature detection unit 500 is used to detect the bottom temperature of the inner pot 200.

[0069] Understandably, when cooking, after the ingredients are placed in the inner pot 200, the lid of the inner pot 200 is closed, and the cooking chamber 201 is a sealed chamber. During the cooking process, the heating plate at the bottom of the base 100 heats the inner pot 200, and the water in the inner pot 200 is converted into steam. The sealing valve 300 corresponds to a limited set pressure value. When the pressure value of the cooking chamber 201 of the inner pot 200 is less than the set pressure value, the sealing valve 300 falls, and the mounting chamber 202 is cut off from the cooking chamber 201, and the steam generated by heating accumulates in the cooking chamber 201. As the steam accumulated in the cooking chamber 201 gradually increases, when the pressure value of the cooking chamber 201 of the inner pot 200 reaches the set pressure value, the sealing valve 300 is pushed up by the steam, the mounting chamber 202 is connected to the cooking chamber 201, and the steam is discharged from the exhaust port 204 through the exhaust chamber 203.

[0070] It is understandable that the first temperature detection unit 400 is used to detect the temperature value outside the sealing valve 300, specifically the temperature value of the exhaust chamber 203; after the sealing valve 300 is lifted by steam, the temperature value of the exhaust chamber 203 increases sharply.

[0071] In this embodiment, the inner pot 200 is similar to a square, and the set pressure value corresponding to the sealing valve 300 is less than or equal to 5 kPa and greater than or equal to 1 kPa.

[0072] It should be noted that, Figure 2 This is only one embodiment of a cooking device that can obtain the temperature value of the discharged steam. The cooking device used to implement the control method of this application is not limited to... Figure 2 In some embodiments of the structure shown, the sealing valve 300 may also be positioned toward the cooking chamber 201, and the first temperature detection unit 400 may also be used to detect the steam temperature value inside the cooking chamber 201; or, the set pressure value corresponding to the sealing valve 300 may also be greater than 5 kPa, for example, 10 kPa, 20 kPa, 40 kPa, 70 kPa, etc.; or the inner pot 200 may be cylindrical; the specific structure of the cooking device is not specifically limited in the embodiments of this application.

[0073] The cooking device includes a main body 100, an inner pot 200, a top cover 300, a first temperature detection unit 400, and a second temperature detection unit 500. During cooking, ingredients are placed in the inner pot 200, and the top cover 300 is closed, forming a sealed cavity. During cooking, a heating plate at the bottom of the main body 100 heats the inner pot 200, converting the water in the inner pot 200 into steam. The top cover 300 has an exhaust port with a sealing valve 301. The sealing valve 301 corresponds to a predetermined pressure value. When the pressure inside the inner pot 200 is less than the predetermined pressure value, the sealing valve 301 closes, and the generated steam accumulates inside the inner pot 200. As the accumulated steam gradually increases, when the pressure inside the inner pot 200 reaches the predetermined pressure value, the sealing valve 301 is pushed open by the steam, and the steam is discharged from the exhaust port. The first temperature detection unit 400 detects the temperature of the exhaust port, and the second temperature detection unit 500 detects the temperature inside the inner pot 200.

[0074] It should be noted that when the sealing valve 301 is lifted, to prevent the cooked food from overflowing from the vent due to the continuously generated steam, the cooking device, in related technologies, controls heating based on the detected steam temperature value during the pressure maintenance and / or boiling maintenance phase. Specifically, when the sealing valve is lifted, the discharged steam raises the temperature inside the vent chamber. The cooking device, based on the detected steam temperature reaching the set temperature value, determines that the pressure inside the inner pot has reached the set pressure value required to lift the sealing valve, thereby reducing the heating power or stopping heating to slow down the steam generation rate and prevent the cooked food from overflowing from the vent. When the steam temperature is lower than the set temperature value, it is determined that there is not enough steam to be discharged from the vent, the sealing valve falls, and there is no risk of food overflowing. The heating power is then increased or heating is resumed to maintain the pressure inside the inner pot. Therefore, during the pressure maintenance and / or boiling maintenance phase, the cooking device controls heating based on changes in the detected steam temperature value, repeatedly controlling the temperature to maintain a stable pressure inside the inner pot.

[0075] However, in practical applications, it has been found that when cooking certain types of ingredients, such as porridge or soup, in the later stages of the pressure maintenance and / or boiling maintenance phase, when the steam temperature reaches the set temperature, the sealing valve is lifted. Even if the cooking equipment stops heating, the ingredients may still overflow from the vent due to the residual heat inside the inner pot.

[0076] It should be noted that the heat transfer characteristics of the ingredients change during cooking. Specifically, when cooking porridge or soup, grains such as rice gradually dissolve in the water, making the porridge thicker. The thicker the porridge, the greater the thermal resistance. As cooking progresses, in the later stages of pressure maintenance and / or boiling maintenance, the porridge becomes significantly thicker than in the earlier stages. Due to the high thermal resistance at this point, the heat generated by the cooking equipment cannot be quickly transferred to the ingredients when controlling the temperature. The heat first accumulates at the bottom of the inner pot, waiting for the porridge at the bottom to slowly transfer the heat to all the porridge. The steam generation rate inside the inner pot is relatively slow. When enough steam is generated inside the inner pot to lift the sealing valve, allowing the cooking equipment to detect that the steam temperature has reached the set temperature, even if the cooking equipment stops heating at this point, a significant amount of heat still accumulates at the bottom of the inner pot. The residual heat inside the inner pot is sufficient to keep the porridge boiling, causing it to overflow from the vent.

[0077] Here, embodiments of this application provide a schematic diagram illustrating the changing trends of heating duration during each heating cycle in the pressure maintenance or boiling maintenance phase when cooking different types of ingredients using a cooking device, such as... Figure 3As shown in the diagram, the dashed line represents the heating time of the cooking equipment when boiling water, as the number of heating cycles increases. This is easily understood because the heat transfer characteristics of water do not change significantly during cooking; during the pressure maintenance or boiling maintenance phase, the heating time remains relatively constant. The solid line represents the heating time of the cooking equipment when cooking porridge or soup, as the number of heating cycles increases. It can be seen that the heat transfer characteristics of porridge or soup change significantly during cooking. In the early stages of the pressure maintenance or boiling maintenance phase, the heating time can remain relatively constant. However, as the rice and other ingredients gradually dissolve in the water, the heat transfer capacity of the porridge gradually weakens. In the later stages of the pressure maintenance or boiling maintenance phase, the rate of steam generation from the porridge slows down, increasing the time required for the sealing valve to open each time. This leads to an increase in the heat generated with each heating cycle. The excess heat accumulates at the bottom of the inner pot. Therefore, after the sealing valve is opened, the cooking equipment stops heating, and the residual heat inside the inner pot may cause the porridge or soup to overflow from the vent.

[0078] It is understandable that during the pressure maintenance and / or boiling maintenance phases, when the cooking equipment controls the temperature based on the steam temperature value, the main reason why overflow from the vent may still occur in the later stages is that as cooking progresses, the heat transfer characteristics of the food may change significantly. The change in the heat transfer state of the food means that the heat supporting the generation of sufficient steam cannot be effectively transferred within the food in the same amount of time, which in turn slows down the rate of steam generation inside the inner pot. Therefore, the time required to reach the set temperature value for each heating increases, meaning that the heat generated in each heating phase is significantly greater than the heat generated in the earlier phases. After heating stops, the extra heat generated will continue to cause the food to boil, and the food may overflow from the vent.

[0079] Based on this, the control method of the cooking equipment in this application, while maintaining the original structure of the cooking equipment, introduces the detection feedback of the heat transfer state of the cooking ingredients in the temperature control link during the pressure maintenance and / or boiling maintenance stages. By judging the heat transfer state of the cooking ingredients, the cooking parameters of the cooking equipment are switched, forming a closed-loop control, which effectively avoids the problem of food overflow risk when the cooking equipment cooks ingredients with significantly changed heat transfer characteristics.

[0080] For example, the method further includes: when the cooking device is operating during the pressure maintenance and / or boiling maintenance phase, controlling the cooking device to cook the ingredients based on the current cooking parameters.

[0081] Here, the cooking device in this embodiment of the application sets multiple sets of cooking parameters, and selects appropriate cooking parameters for heating control during the pressure maintenance and / or boiling maintenance stages based on the detection results of the current heat transfer state of the cooking ingredients.

[0082] Specifically, the cooking parameters include a set temperature value and heating parameters. Based on the current cooking parameters, the cooking equipment is controlled to cook the ingredients, including: if the steam temperature value is lower than the current set temperature value, the cooking equipment is controlled to heat the ingredients according to the current heating parameters; if the steam temperature value reaches the current set temperature value, the cooking equipment is controlled to stop heating.

[0083] Here, by setting different set temperature values, the heating time of each heating cycle can be controlled when the cooking device is running in the pressure maintenance and / or boiling maintenance phase. For example, by setting a smaller set temperature value, the steam temperature value can be detected to reach the set temperature value earlier when the cooking device is heating the food, thus shortening the heating time of each heating cycle.

[0084] Here, the heating parameters include heating power and heating power ratio, where the heating power ratio is the proportion of time the cooking equipment heats the food per unit time. If the steam temperature is lower than the current set temperature, the cooking equipment is controlled to heat the food with the current heating power according to the current heating power ratio.

[0085] Understandably, setting different heating parameters can control the amount of heat generated per unit time when the cooking equipment is operating during the pressure maintenance and / or boiling maintenance phases. For example, setting a smaller heating power or heating power ratio will result in less heat being generated within the same heating time when the cooking equipment heats the food.

[0086] In some application examples, to avoid frequent heating start-stop control of the cooking equipment during the pressure maintenance and / or boiling maintenance phases, the set temperature value specifically includes a set upper temperature value and a set lower temperature value. Among them, the set upper temperature value in the same set of cooking parameters is greater than the set lower temperature value. Based on the current cooking parameters, the cooking equipment is controlled to cook the food. Specifically, if the steam temperature value is less than the current set lower temperature value, the cooking equipment is controlled to heat the food according to the current heating parameters; if the steam temperature value reaches the current set upper temperature value, the cooking equipment is controlled to stop heating.

[0087] For example, the method further includes: after the cooking device is started, if the steam temperature reaches a first set temperature value, then the cooking device is determined to switch to the pressure maintenance stage or the boiling maintenance operation; when the cooking device is switched to the pressure maintenance or boiling maintenance stage, the cooking parameter is set to the first cooking parameter.

[0088] Here, the first cooking parameter is the initial cooking parameter set by the cooking device, including the first set temperature value and the first heating parameter, wherein the first heating parameter is the first heating power and the first heating power ratio.

[0089] Here, the first set temperature value corresponds to the steam temperature value when the pressure inside the inner pot reaches the set pressure value limited by the sealing valve. After the cooking equipment is started, it enters the pressurization stage and continuously heats the food. As the generated steam gradually increases, the cooking equipment determines that a large amount of steam is discharged from the exhaust port based on the detection that the steam temperature value has reached the first set temperature value for the first time. At this time, the internal pressure value reaches the set pressure value for the first time. The cooking equipment does not need to continuously heat the food and enters the pressure maintenance and / or boiling maintenance stage.

[0090] Understandably, when the cooking equipment switches to the pressure maintenance or boiling maintenance stage, the current cooking parameters are set as the first cooking parameters. The cooking equipment heats the food with the first heating power and the first heating power ratio. At this time, the heat transfer state of the food is normal. The cooking equipment controls the heating start and stop based on the first set temperature value, and there will be no situation where a large amount of residual heat still accumulates at the bottom of the inner pot after heating stops. After setting the current cooking parameters as the first cooking parameters, the cooking equipment switches the current cooking parameters based on the detection results of the heat transfer state of the food during the cooking process.

[0091] For example, generating detection results characterizing the heat transfer state of food within the cooking equipment based on steam temperature values ​​includes: recording the heating duration and cumulative number of heating cycles during each heating cycle when the cooking equipment is operating in the pressure maintenance and / or boiling maintenance phase, based on the steam temperature values; and generating detection results based on the recorded heating duration and cumulative number of heating cycles.

[0092] Here, based on the steam temperature value, the heating duration of each heating cycle during the operation of the cooking device in the pressure maintenance and / or boiling maintenance phase is recorded, including: if it is determined that the steam temperature value drops to below the current set temperature value, timing is started; if it is determined that the steam temperature value reaches the current set temperature value, timing is stopped, and the heating duration of this heating cycle is generated and recorded.

[0093] Here, if the set temperature value includes an upper set temperature value and a lower set temperature value, then based on the steam temperature value, the heating duration of each heating during the pressure maintenance and / or boiling maintenance phase of the cooking device is recorded. Specifically, if it is determined that the steam temperature value drops to the current lower set temperature value, then timing starts; if it is determined that the steam temperature value reaches the current upper set temperature value, then timing stops, and the heating duration of this heating is generated and recorded.

[0094] It is understood that, by comparing the steam temperature value with the current set temperature value, the heating time for each heating and the cumulative number of heating cycles can be obtained, and based on the heating time for each heating and the cumulative number of heating cycles, it can be determined whether the heat transfer characteristics of the food have changed significantly as the cooking process proceeds.

[0095] For example, based on the recorded heating duration for each heating and the cumulative number of heating cycles, a detection result is generated, including: after each recording of the heating duration, comparing the cumulative number of heating cycles with a first set number; if it is determined that the cumulative number of heating cycles is less than or equal to the first set number, then a first comparison result characterizing that the heat transfer of the food is normal is generated.

[0096] It is understandable that when the cooking equipment is operating in the early stage of the pressure maintenance or boiling maintenance phase, the cooking time is relatively short. Even if the food being cooked is a type of porridge or soup with easily changing heat transfer characteristics, the heat transfer state of the food remains normal in the early stage. The cooking equipment cooks the food based on the first cooking parameters, and the heat accumulated in the inner pot after each heating is stopped is insufficient to cause the food to overflow. Here, the first set number represents the number of times the cooking equipment heats during the pressure maintenance phase and / or the early stage of the boiling maintenance phase. Based on the fact that the cumulative number of heating times is less than or equal to the first set number, it can be determined that the cooking equipment is currently operating in the early stage. Therefore, if it is determined that the cumulative number of heating times is less than or equal to the first set number, it is directly determined that the current heat transfer state of the food being cooked is normal, and the first detection result is generated.

[0097] For example, controlling the cooking parameters of a cooking device based on the detection results includes: maintaining the cooking parameters of the cooking device at a first cooking parameter based on the first detection result.

[0098] Understandably, based on the initial test results, it can be determined that the food is transferring heat normally and there is no risk of food overflowing after each heating is stopped. The cooking equipment continues to cook the food with the initial cooking parameters, generating as much heat as possible each time it is heated to shorten the cooking time.

[0099] For example, if it is determined that the cumulative number of heating times is less than a first set number, the method further includes: updating the heating duration threshold based on the recorded heating duration.

[0100] Here, the heating duration threshold is updated based on the recorded heating duration, including setting the average duration of all recorded heating durations as the heating duration threshold.

[0101] It is understandable that, based on the heating time corresponding to the cumulative number of heating times recorded being less than the first set number, the threshold of the heating time required for each heating of the current food when the cooking equipment is cooking the food with normal heat transfer can be obtained.

[0102] For example, generating a detection result based on the recorded heating duration for each heating and the cumulative number of heatings further includes: if it is determined that the cumulative number of heatings is greater than a first preset number, generating a heating duration detection value based on the recorded heating duration; and generating a detection result based on the heating duration detection value and a heating duration threshold.

[0103] Understandably, if it is determined that the cumulative number of heating cycles is greater than the first set number, it is determined that the cooking equipment is operating in the later stage of the pressure maintenance and / or boiling maintenance phase. At this time, there is a risk that the food will overflow from the exhaust port when the sealing valve is lifted. Therefore, the heating duration of each newly recorded heating cycle is compared with the heating duration threshold to determine the current heat transfer state of the food.

[0104] For example, generating a heating duration detection value based on recorded heating durations includes: generating a heating duration detection value based on the average duration of the heating duration of the latest recorded second set number of heating durations. Wherein, the first set number is greater than or equal to the second set number.

[0105] For example, based on the heating time detection value and the heating time threshold, a detection result is generated, including: if the difference between the heating time detection value and the heating time threshold is less than or equal to a set difference threshold, a first detection result is generated; if the difference between the heating time detection value and the heating time threshold is greater than the set difference threshold, a second detection result characterizing abnormal heat transfer of the food is generated.

[0106] Understandably, the heating time detection value obtained based on the latest recorded second set number of heating times represents the heating time of each heating cycle when the cooking device is currently cooking the food. By comparing the heating time detection value with the heating time threshold, it can be determined whether there is a significant change in the heating time of each heating cycle compared to the heating time of each heating cycle when cooking food with normal heat transfer. If it is determined that the difference between the heating time detection value and the heating time threshold is less than or equal to the set difference threshold, it means that the heat transfer characteristics of the food being cooked have not changed significantly as cooking progresses, and there is no risk of food overflow if the cooking device is controlled to heat the food with the first cooking parameters. If it is determined that the difference between the heating time detection value and the heating time threshold is less than or equal to the set difference threshold, it means that the food being cooked is one whose cooking characteristics will change significantly as cooking progresses, and the heat transfer characteristics of the food have already changed significantly, and the generated heat cannot be quickly transferred to the food. Therefore, a second detection result representing abnormal heat transfer of the food is generated, and the cooking parameters of the cooking device are switched according to the second detection result.

[0107] For example, switching the cooking parameters of the cooking device based on the detection results further includes: switching the cooking parameters of the cooking device to second cooking parameters based on the second detection results. Wherein, the first set temperature value in the first cooking parameters is greater than the second set temperature value in the second cooking parameters; the first heating power in the first cooking parameters is greater than the second heating power in the second cooking parameters, or the second heating power ratio in the first cooking parameters is greater than the second heating power ratio in the second cooking parameters.

[0108] Here, in addition to setting the initial first cooking parameters, the cooking device in this embodiment also sets a second cooking parameter for controlling the heating of the cooking device when it is determined that the heat transfer of the food is abnormal. Specifically, since the second set temperature value is lower than the first set temperature value, the cooking device detects that the steam temperature value has reached the current set temperature value earlier each time it heats, thereby shortening the heating time of each heating. Since the second heating power is lower than the first heating power, or the second heating power ratio is lower than the first heating power ratio, the heat generated in the same heating time is reduced. Therefore, this embodiment reduces the heat generated in each heating when cooking food with abnormal heat transfer by switching the cooking parameters to the second cooking parameters, solving the problem of excess heat accumulating at the bottom of the inner pot and reducing the risk of food overflow when the cooking device is running during the pressure maintenance and / or boiling maintenance phases.

[0109] This application provides a schematic diagram of a method for determining the heat transfer state of food ingredients in a cooking device, as shown in one application example. Figure 4 As shown. The method includes:

[0110] Step 401: The cooking equipment operates in the pressure maintenance and / or boiling maintenance phase.

[0111] Step 402: Determine whether the steam temperature is lower than the current set temperature. If yes, proceed to step 403; otherwise, proceed to step 404.

[0112] Here, if the steam temperature is lower than the current set temperature, the cooking device heats the food; if the steam temperature reaches the current set temperature, the cooking device stops heating.

[0113] Step 403: Start timing, set the status judgment flag to 0.

[0114] Here, if the steam temperature is lower than the current set temperature, the heating time for this heating is obtained, and the cooking device reheats the food. The status judgment flag is set to 0 to detect the heat transfer status of the food after this heating.

[0115] Here, after step 403 is completed, step 402 is executed.

[0116] Step 404: Determine if the status judgment flag is 1. If yes, proceed to step 402; otherwise, proceed to step 405.

[0117] Here, if the steam temperature reaches the current set temperature and the status judgment flag is 1, it means that the steam temperature has not dropped below the current set temperature after the last heating of the cooking equipment, and there is no need to repeat the detection of the heat transfer status of the food; if the steam temperature reaches the current set temperature and the status judgment flag is 0, it means that the cooking equipment is heating the cooking equipment at this time, so control the cooking equipment to stop heating and detect the heat transfer status of the food.

[0118] Step 405: Stop timing, record the heating duration and cumulative number of heating cycles, and set the status judgment flag to 1.

[0119] Step 406: Determine whether the cumulative number of heating cycles is greater than the first set number. If yes, proceed to step 408; otherwise, proceed to step 407.

[0120] Step 407: Calculate the average heating time of all records and update the set time threshold.

[0121] Here, the set duration threshold is updated based on all recorded heating times. The set duration threshold represents the heating time required for each heating when the food is in a normal heat transfer state.

[0122] Here, after step 407 is completed, step 411 is executed to directly generate the first detection result.

[0123] Step 408: Calculate the average heating time of the latest recorded second set number of heating times and generate a heating time detection value.

[0124] Step 409: Determine whether the difference between the heating time detection value and the set time difference threshold is greater than the set difference threshold. If yes, proceed to step 410; otherwise, proceed to step 411.

[0125] Step 410: Generate the second detection result.

[0126] Here, the second test result indicates abnormal heat transfer in the food.

[0127] Step 411: Generate the first detection result.

[0128] Here, the first test result indicates that the heat transfer of the food is normal.

[0129] Here, after step 411 is completed, step 402 is executed to continue detecting the heat transfer status of the food.

[0130] In one application example of this application, a schematic diagram of a control method for a cooking device during the pressure maintenance and / or boiling maintenance phase is provided, as shown below. Figure 5 As shown. The method includes:

[0131] Step 501: The cooking equipment operates during the pressure maintenance and / or boiling maintenance phase.

[0132] Here, when the cooking equipment is running during the pressure maintenance and / or boiling maintenance phase, it detects the heat transfer status of the food and generates detection results. The initial detection result is the first detection result.

[0133] Step 502: Determine whether the detection result is the first detection result. If yes, proceed to step 503; otherwise, proceed to step 504.

[0134] Step 503: Set the cooking parameters to the first cooking parameters.

[0135] Here, the first cooking parameters include a first set temperature value and a first heating parameter, which includes a first heating power and a first heating power ratio.

[0136] Here, after step 503 is completed, while executing step 505, the process also returns to execute step 502.

[0137] Step 504: Set the cooking parameters to the second cooking parameters.

[0138] Here, the second cooking parameter includes a second set temperature value and a second heating parameter, which includes a second heating power and a second heating power ratio.

[0139] Step 505: Determine whether the steam temperature is lower than the current set temperature. If yes, proceed to step 506; otherwise, proceed to step 507.

[0140] Here, if the current cooking parameter is the first cooking parameter, then the current set temperature value is the first set temperature value; if the current cooking parameter is the second cooking parameter, then the current set temperature value is the second set temperature value.

[0141] Here, the first set temperature value is greater than the second set temperature value.

[0142] Step 506: Control heating with the current heating parameters.

[0143] Here, if the current cooking parameter is the first cooking parameter, then the current set temperature value is the first set temperature value; if the current cooking parameter is the second cooking parameter, then the current set temperature value is the second set temperature value.

[0144] Here, the first heating power is greater than the second heating power, or the first heating power regulation ratio is greater than the second heating power regulation ratio.

[0145] Step 507: Stop heating.

[0146] Here, after steps 506 and 507 are completed, step 505 is executed to continue detecting the steam temperature value.

[0147] In order to implement the method of the embodiments of this application, the embodiments of this application also provide a control device for a cooking device, which corresponds to the aforementioned control method, and the steps in the aforementioned control method embodiments are also fully applicable to the embodiments of this control device.

[0148] like Figure 6 As shown, the control device includes: an acquisition module 601, a generation module 602, and a switching module 603. The acquisition module 601 acquires the temperature value of the steam discharged from the cooking equipment. The generation module 602 generates detection results characterizing the heat transfer state of the food inside the cooking equipment based on the steam temperature values. The switching module 603 switches the cooking parameters of the cooking equipment based on the detection results.

[0149] In some embodiments, the control device includes a control module 604, which controls the cooking device to cook ingredients based on current cooking parameters when the cooking device is operating during the pressure maintenance and / or boiling maintenance phase.

[0150] In some embodiments, the cooking parameters include a set temperature value and heating parameters. The control module 604 is specifically used to: if the steam temperature value is less than the current set temperature value, control the cooking device to heat the food according to the current heating parameters; if the steam temperature value reaches the current set temperature value, control the cooking device to stop heating.

[0151] In some embodiments, the generation module 602 is specifically used to: record the heating duration and cumulative number of heating cycles for each heating cycle during the operation of the cooking device in the pressure maintenance and / or boiling maintenance phase, based on the steam temperature value; and generate detection results based on the recorded heating duration and cumulative number of heating cycles for each heating cycle.

[0152] In some embodiments, the generation module 602 is specifically configured to: after each recording of heating time, compare the cumulative number of heating times with a first preset number; if it is determined that the cumulative number of heating times is less than or equal to the first preset number, generate a first comparison result indicating that the heat transfer of the food is normal, and update the heating time threshold based on the recorded heating time; if it is determined that the cumulative number of heating times is greater than the first preset number, generate a heating time detection value based on the recorded heating time; and generate a detection result based on the heating time detection value and the heating time threshold.

[0153] In some embodiments, the generation module 602 is specifically used to: set the average duration of all recorded heating durations as a heating duration threshold.

[0154] In some embodiments, the generation module 602 is specifically configured to: generate a heating duration detection value based on the average duration of the heating duration of the latest recorded second predetermined quantity. Wherein, the first predetermined quantity is greater than or equal to the second predetermined quantity.

[0155] In some embodiments, the generation module 602 is specifically used to: generate a first detection result if the difference between the heating time detection value and the heating time threshold is less than or equal to a set difference threshold; and generate a second detection result characterizing abnormal heat transfer of the food if the difference between the heating time detection value and the heating time threshold is greater than the set difference threshold.

[0156] In some embodiments, the switching module 603 is further configured to: set the cooking parameter to the first cooking parameter when the cooking device switches to the pressure maintenance or boiling maintenance stage.

[0157] In some embodiments, the switching module 603 is specifically configured to: maintain the cooking parameters of the cooking device at the first cooking parameters based on the first detection result; and switch the cooking parameters of the cooking device to the second cooking parameters based on the second detection result. Wherein, the first set temperature value in the first cooking parameters is greater than the second set temperature value in the second cooking parameters; the first heating power in the first cooking parameters is greater than the second heating power in the second cooking parameters, or the second heating power ratio in the first cooking parameters is greater than the second heating power ratio in the second cooking parameters.

[0158] In some embodiments, the control module 604 is further configured to: after the cooking device is started, if the steam temperature value reaches the first set temperature value, determine that the cooking device switches to the pressure maintenance or boiling maintenance stage.

[0159] It should be noted that the control device provided in the above embodiments is only illustrated by the division of the above program modules. In actual applications, the above processing can be assigned to different program modules as needed, that is, the internal structure of the device can be divided into different program modules to complete all or part of the processing described above. In addition, the control device and control method embodiments provided in the above embodiments belong to the same concept, and their specific implementation process can be found in the method embodiments, which will not be repeated here.

[0160] Based on the hardware implementation of the above program modules, and in order to implement the method of the embodiments of this application, the embodiments of this application also provide a cooking device. Figure 7 Only an exemplary structure of the cooking device is shown, not the entire structure; it can be implemented as needed. Figure 7 The structure shown may be part or all of the structure.

[0161] like Figure 7As shown, the cooking device 700 provided in this embodiment includes at least one processor 701, a memory 702, a user interface 703, and at least one network interface 704. The various components in the cooking device 700 are coupled together via a bus system 705. It can be understood that the bus system 705 is used to implement communication between these components. In addition to a data bus, the bus system 705 also includes a power bus, a control bus, and a status signal bus. However, for clarity, in… Figure 7 The general labeled all buses as Bus System 705.

[0162] The user interface 703 may include a monitor, keyboard, mouse, trackball, click wheel, buttons, touchpad, or touch screen.

[0163] The memory 702 in this embodiment is used to store various types of data to support the operation of the cooking appliance 700. Examples of such data include any computer program used to operate on the cooking appliance 700.

[0164] The control method disclosed in this application embodiment can be applied to or implemented by processor 701. Processor 701 may be an integrated circuit chip with signal processing capabilities. In the implementation process, each step of the control method can be completed by the integrated logic circuit of the hardware in processor 701 or by instructions in software form. The processor 701 mentioned above may be a general-purpose processor, a digital signal processor (DSP), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc. Processor 701 can implement or execute the methods, steps and logic block diagrams disclosed in the embodiments of this application. The general-purpose processor may be a microprocessor or any conventional processor, etc. The steps of the method disclosed in the embodiments of this application can be directly reflected as being executed by a hardware decoding processor, or being executed by a combination of hardware and software modules in the decoding processor. The software module may be located in a storage medium, which is located in memory 702. Processor 701 reads the information in memory 702 and combines its hardware to complete the steps of the control method provided in the embodiments of this application.

[0165] In an exemplary embodiment, the cooking device 700 may be implemented by one or more application-specific integrated circuits (ASICs), DSPs, programmable logic devices (PLDs), complex programmable logic devices (CPLDs), FPGAs, general-purpose processors, controllers, microcontrollers (MCUs), microprocessors, or other electronic components to perform the aforementioned control method.

[0166] It is understood that memory 702 can be volatile memory or non-volatile memory, or both. 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), ferromagnetic random access memory (FRAM), flash memory, magnetic surface memory, optical disc, or compact disc read-only memory (CD-ROM); magnetic surface memory can be disk storage or magnetic tape storage. Volatile memory can be random access memory (RAM), which is used as an external cache. By way of example, but not limitation, many forms of RAM are available, such as Static Random Access Memory (SRAM), Synchronous Static Random Access Memory (SSRAM), 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), Sync Link Dynamic Random Access Memory (SLDRAM), and Direct Rambus Random Access Memory (DRRAM).The memories described in the embodiments of this application are intended to include, but are not limited to, these and any other suitable types of memories.

[0167] Understandably, cooking equipment 700 also includes Figure 2 The structure shown, namely the cooking device 700, includes a base 100, an inner pot 200, a sealing valve 300, a first temperature detection unit 400, and a second temperature detection unit 500. The inner pot 200 has a working space inside, which includes a cooking chamber 201 and a mounting chamber 202, an exhaust chamber 203, and an exhaust port 204 connected in sequence. The sealing valve 300 is located within the working space, at least partially within the mounting chamber 202, and is used to connect or disconnect the mounting chamber 202 from the cooking chamber 201. The first temperature detection unit 400 is at least partially located within the exhaust chamber 203, and steam in the exhaust chamber 203 is discharged to the exhaust port 204 via the first temperature detection unit 400. The first temperature detection unit 400 is used to detect the steam temperature. The second temperature detection unit 500 is used to detect the bottom temperature of the inner pot 200.

[0168] In an exemplary embodiment, this application also provides a storage medium, namely a computer storage medium, specifically a computer-readable storage medium, such as a memory 702 storing a computer program. This computer program can be executed by the processor 701 of the cooking device 700 to complete the steps described in the control method of this application embodiment. The computer-readable storage medium can be a ROM, PROM, EPROM, EEPROM, Flash Memory, magnetic surface memory, optical disc, or CD-ROM, etc.

[0169] In an exemplary embodiment, this application also provides a computer program product, including a computer program that can be executed by a processor 701 of a cooking device 700 to perform the steps described in the method of this application embodiment.

[0170] It should be noted that terms such as "first" and "second" are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence.

[0171] Furthermore, the technical solutions described in the embodiments of this application can be combined arbitrarily without conflict.

[0172] The above description is merely a specific embodiment of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A method for controlling a cooking device, characterized in that, The method includes: Obtain the steam temperature value of the cooking equipment; Based on the steam temperature value, a detection result characterizing the heat transfer state of the food inside the cooking equipment is generated; Based on the detection results, the cooking parameters of the cooking equipment are switched.

2. The method according to claim 1, characterized in that, The method further includes: When the cooking equipment is operating during the pressure maintenance and / or boiling maintenance phase, the cooking equipment is controlled to cook the ingredients based on the current cooking parameters; The cooking parameters include a set temperature value and heating parameters. Controlling the cooking equipment to cook the ingredients based on the current cooking parameters includes: If the steam temperature value is lower than the current set temperature value, the cooking device is controlled to heat the food according to the current heating parameters; If the steam temperature reaches the current set temperature, the cooking device will stop heating.

3. The method according to claim 2, characterized in that, The step of generating detection results characterizing the heat transfer state of the food within the cooking equipment based on the steam temperature value includes: Based on the steam temperature value, record the heating duration and cumulative number of heating cycles for each heating cycle during the operation of the cooking equipment in the pressure maintenance and / or boiling maintenance phase. The detection result is generated based on the recorded heating duration for each heating cycle and the cumulative number of heating cycles.

4. The method according to claim 3, characterized in that, The detection result is generated based on the recorded heating duration for each heating and the cumulative number of heating cycles, including: After each recording of the heating duration, compare the cumulative number of heating cycles with the first preset quantity; If it is determined that the cumulative number of heating times is less than or equal to the first set number, a first comparison result characterizing normal heat transfer of the food is generated, and the heating time threshold is updated based on the recorded heating time. If it is determined that the cumulative number of heating times is greater than the first set number, a heating time detection value is generated based on the recorded heating time. The detection result is generated based on the heating duration detection value and the heating duration threshold.

5. The method according to claim 4, characterized in that, The step of updating the heating duration threshold based on the recorded heating duration includes: The average duration of all recorded heating times is set as the heating time threshold. The process of generating a heating duration detection value based on the recorded heating duration includes: The heating duration detection value is generated based on the average duration of the heating duration of the second set number of latest records; Wherein, the first set quantity is greater than or equal to the second set quantity.

6. The method according to claim 4, characterized in that, The step of generating the detection result based on the heating duration detection value and the heating duration threshold includes: If the difference between the detected heating time value and the heating time threshold is less than or equal to a set difference threshold, then the first detection result is generated; If the difference between the heating time detection value and the heating time threshold is greater than the set difference threshold, a second detection result characterizing the abnormal heat transfer of the food is generated.

7. The method according to claim 6, characterized in that, The method further includes: When the cooking equipment switches to the pressure maintenance or boiling maintenance stage, the cooking parameter is set to the first cooking parameter. The step of switching the cooking parameters of the cooking device based on the detection results includes: Based on the first detection result, the cooking parameters of the cooking equipment are maintained at the first cooking parameters; Based on the second detection result, the cooking parameters of the cooking device are switched to the second cooking parameters; Wherein, the first set temperature value in the first cooking parameter is greater than the second set temperature value in the second cooking parameter; the first heating power in the first cooking parameter is greater than the second heating power in the second cooking parameter, or the second heating power ratio in the first cooking parameter is greater than the second heating power ratio in the second cooking parameter.

8. The method according to claim 7, characterized in that, The method further includes: After the cooking equipment is started, if the steam temperature reaches the first set temperature value, the cooking equipment is determined to switch to the pressure maintenance or boiling maintenance stage.

9. A control device for a cooking apparatus, characterized in that, The device includes: The acquisition module is used to acquire the steam temperature value of the cooking equipment; The generation module is used to generate detection results characterizing the heat transfer state of the food inside the cooking equipment based on the steam temperature value; The switching module is used to switch the cooking parameters of the cooking equipment based on the detection results.

10. A cooking device, characterized in that, include: A processor and memory for storing computer programs that can run on the processor, wherein, The processor, when running a computer program, performs the steps of the method according to any one of claims 1 to 8.

11. The cooking apparatus according to claim 10, characterized in that, The cooking device includes a cooking chamber and a mounting chamber, an exhaust chamber, and an exhaust port connected in sequence; A shut-off valve, at least partially located within the mounting cavity, is used to connect or disconnect the mounting cavity from the cooking cavity; A first temperature detection unit is located at least partially within the exhaust chamber. Steam in the exhaust chamber is discharged to the exhaust port via the first temperature detection unit. The first temperature detection unit is used to detect the steam temperature value.

12. A storage medium storing a computer program, characterized in that, When the computer program is executed by the controller, it implements the steps of the method according to any one of claims 1 to 8.

13. A computer program product, comprising a computer program, characterized in that, When executed by the controller, the computer program implements the steps of the method according to any one of claims 1 to 8.

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