Evaluation method of cooking appliance, control device, cooking appliance, and storage medium
By measuring the steam temperature after the pressure relief valve is opened and using a timing and temperature measuring device, combined with a preset duration and pressure change rate, the problem of inaccurate food quantity assessment by cooking appliances in the prior art is solved, achieving higher assessment accuracy and adaptability.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
- Filing Date
- 2024-11-28
- Publication Date
- 2026-05-29
AI Technical Summary
In the prior art, it is difficult to accurately assess the amount of food in the cooking cavity using pressure cooking appliances, especially since the detection temperature is affected by the heater and the lid, leading to inaccurate assessment.
By timing the opening of the pressure relief valve, the amount of food in the cooking chamber is determined. The temperature of the steam discharged from the pressure relief valve is measured using a temperature measuring device. Combined with the preset time and pressure change rate, the amount of food is accurately assessed.
It improves the resolution of food quantity levels, enabling more accurate assessment of the amount of food in the cooking cavity, reducing detection errors, and is suitable for both micro-pressure and high-pressure cooking.
Smart Images
Figure CN122096591A_ABST
Abstract
Description
Technical Field
[0001] This application relates to the field of household appliance technology, and more particularly to evaluation methods, control devices, cooking appliances, and storage media for cooking appliances. Background Technology
[0002] In related technologies, it is difficult to accurately assess the amount of food inside the cooking cavity when using pressurized cooking appliances. Summary of the Invention
[0003] To address the related technical problems, embodiments of this application aim to provide an evaluation method, control device, cooking appliance, and storage medium for cooking appliances, so as to more accurately evaluate the amount of food in the cooking cavity.
[0004] The technical solution of this application embodiment is implemented as follows:
[0005] The first aspect of this application provides a method for evaluating cooking utensils, used to evaluate the amount of food, the evaluation method comprising:
[0006] When the pressure inside the cooking cavity reaches the preset pressure, the time from when the cooking appliance starts heating the cooking cavity until the pressure inside the cooking cavity reaches the preset pressure is determined as the preset time. The preset pressure is greater than or equal to the opening pressure of the pressure limiting valve of the cooking appliance.
[0007] The amount of food in the cooking cavity is determined based on the preset duration.
[0008] In one embodiment, the evaluation method further includes:
[0009] When the temperature measured by the temperature measuring device is greater than or equal to the preset temperature, it is determined that the pressure in the cooking cavity has reached the preset pressure. The lowest temperature measured by the temperature measuring device that keeps the pressure relief valve open is the first target temperature. The preset temperature is greater than or equal to the first target temperature. The preset duration is the time from when the cooking appliance starts heating the cooking cavity until the temperature measured by the temperature measuring device is greater than or equal to the preset temperature. The temperature measuring device is located on the exhaust path of the pressure relief valve so that the temperature measuring device can measure the temperature of the target fluid discharged from the cooking cavity through the pressure relief valve.
[0010] In one embodiment, the preset temperature is greater than or equal to 35°C, and the preset temperature is less than or equal to 120°C.
[0011] In one embodiment, the evaluation method further includes:
[0012] When the temperature measured by the temperature measuring device is less than or equal to the first target temperature, the water temperature in the cooking cavity is less than the boiling point.
[0013] In one embodiment, the evaluation method further includes:
[0014] The preset temperature is greater than or equal to the second target temperature, and the second target temperature is greater than the first target temperature. When the temperature measured by the temperature measuring device is greater than or equal to the second target temperature, the water temperature in the cooking cavity reaches the boiling point.
[0015] In one embodiment, the second target temperature is greater than or equal to 50°C, the preset temperature is greater than or equal to 50°C, and the preset temperature is less than or equal to 120°C.
[0016] In one embodiment, the evaluation method further includes:
[0017] When the pressure relief valve switches from the closed state to the open state, it is determined that the pressure in the cooking cavity reaches the preset pressure. The preset duration is the time from when the cooking appliance starts heating the cooking cavity to when the pressure relief valve switches to the open state.
[0018] In one embodiment, the evaluation method further includes:
[0019] When the temperature change rate measured by the temperature measuring device is greater than or equal to the preset change rate, it is determined that the pressure in the cooking cavity has reached the preset pressure. The preset time is the time from when the cooking appliance starts heating the cooking cavity until the temperature change rate measured by the temperature measuring device is greater than or equal to the preset change rate. The preset change rate is the temperature change rate measured by the temperature measuring device when the pressure relief valve switches from the closed state to the open state.
[0020] In one embodiment, the food quantity level in the cooking cavity is determined based on the preset duration, and the evaluation method further includes:
[0021] Determine the duration range within which the preset duration falls;
[0022] The corresponding food quantity level is determined based on the duration range.
[0023] In one embodiment, before determining the food quantity level in the cooking cavity based on the preset duration, the evaluation method further includes:
[0024] Each food quantity level is sequentially divided into corresponding time ranges, with the time ranges corresponding to each food quantity level being staggered.
[0025] In one embodiment, two adjacent duration ranges are set consecutively. Among all duration ranges corresponding to the food quantity level, the duration ranges other than the smallest and largest duration ranges are preset duration ranges. The duration difference of each preset duration range is a first duration difference, and the duration difference of the smallest duration range is a second duration difference. The second duration difference is greater than the first duration difference.
[0026] In one embodiment, the minimum limit value of the smallest duration range among all duration ranges corresponding to the amount of food is zero.
[0027] In one embodiment, the evaluation method further includes:
[0028] The heating power is determined based on the amount of food to suppress overflow from the cooking cavity and the duration of continued heating is determined.
[0029] In one embodiment, the opening pressure of the pressure relief valve is less than or equal to 5 kPa.
[0030] A second aspect of this application provides a control device for a cooking appliance, comprising:
[0031] The timing module determines the time from when the cooking appliance starts heating the cooking cavity until the pressure inside the cooking cavity reaches the preset pressure as the preset time, where the preset pressure is greater than or equal to the opening pressure of the pressure limiting valve of the cooking appliance.
[0032] The selection module determines the food quantity level in the cooking cavity based on the preset duration.
[0033] A third aspect of this application provides a cooking appliance, including:
[0034] Memory, which stores computer programs;
[0035] A processor for running the computer program to perform the steps of the evaluation method described above.
[0036] A fourth aspect of this application provides a storage medium storing a computer program, which is executed by a processor to perform the steps of the evaluation method described above.
[0037] The cooking appliance evaluation method, control device, cooking appliance, and storage medium provided in this application embodiment involve heating the cooking cavity of the cooking appliance. Food inside the cooking cavity is heated, generating steam and increasing the pressure within the cavity. A preset pressure is set to be greater than or equal to the opening pressure of a pressure-limiting valve. When the pressure inside the cooking cavity reaches the preset pressure, the pressure-limiting valve opens. A preset time is accumulated from the start of heating the cooking cavity until the pressure inside the cooking cavity reaches the preset pressure. The food quantity level within the cooking cavity is determined based on this preset time. Determining the food quantity level by using a preset time ending after the pressure-limiting valve opens is less affected by the heater temperature. Furthermore, compared to detecting the food quantity before valve opening, the preset time is relatively longer, allowing for the setting of more food quantity levels and improving the resolution of the food quantity levels. This enables the cooking appliance to more accurately assess the food quantity within the cooking cavity. Attached Figure Description
[0038] Figure 1 This is a schematic diagram of the composition structure of a cooking appliance according to an embodiment of this application;
[0039] Figure 2 This is a schematic diagram of the steps of the evaluation method for cooking appliances according to an embodiment of this application, showing steps S1 and S2.
[0040] Figure 3 This is a schematic diagram of the steps of the evaluation method for cooking appliances according to an embodiment of this application, showing step S3;
[0041] Figure 4 This is a schematic diagram of the steps of the evaluation method for cooking appliances according to an embodiment of this application, showing step S4;
[0042] Figure 5 This is a schematic diagram of the steps of the evaluation method for cooking appliances according to an embodiment of this application, showing step S5;
[0043] Figure 6 This is a schematic diagram of the steps of the evaluation method for cooking appliances according to an embodiment of this application, showing step S6;
[0044] Figure 7 This is a flowchart illustrating the evaluation method for cooking appliances according to an embodiment of this application;
[0045] Figure 8 This is a schematic diagram showing the relationship between temperature and time measured by the temperature measuring device in an embodiment of this application.
[0046] Explanation of reference numerals in the attached figures
[0047] 1. Cooking chamber; 2. Heater; 3. Temperature measuring device; 4. Pressure relief valve; 5. Cooking body; 6. Exhaust vent; 7. Lid. Detailed Implementation
[0048] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.
[0049] The specific technical features described in the specific embodiments can be combined in any suitable manner without contradiction. For example, different combinations of specific technical features can form different embodiments and technical solutions. To avoid unnecessary repetition, the various possible combinations of the specific technical features in this application will not be described separately.
[0050] In the following description, the terms "first," "second," etc., are used merely to distinguish different objects and do not indicate that the objects have the sameness or relationship. It should be understood that the directional descriptions "above," "below," "outside," and "inside" refer to the directions in normal use, while "left" and "right" refer to the left and right directions shown in the corresponding diagrams, which may or may not be the left and right directions in normal use.
[0051] It should be noted that the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes that element. "A plurality of" means two or more.
[0052] In related technologies, pressurized cooking appliances assess the amount of food in the cooking cavity by detecting the rate of temperature rise. However, when the detected cooking temperature is the temperature of the bottom outer side of the cooking cavity, the detected cooking temperature is high due to the influence of the bottom heater temperature and the heat transfer efficiency between the bottom heater and the inner pot. This results in a rapid temperature rise at the bottom of the pot and a short cumulative heating time, leading to low resolution of the food quantity and making it difficult to accurately determine the amount of food in the cooking cavity. When the detected cooking temperature is the temperature of the pot lid inside the cooking cavity, the heating inside the cavity causes cold air to accumulate on the lid, affecting the detected cooking temperature. Furthermore, the boiling point detection and cold air release operations of the pressurized cooking appliance also affect the detected cooking temperature. Temperature detection is required before opening the valve, and even then, it is not a reliable way to accurately determine the amount of food in the cooking cavity. Therefore, judging the amount of food in the cooking cavity by detecting the bottom and lid temperatures is significantly affected by the heater and the cooking process, and cannot provide a highly accurate assessment of the food quantity.
[0053] This application provides an embodiment of a method for evaluating cooking appliances, used to assess food quantity. Please refer to [link to relevant documentation]. Figure 1 The evaluation methods include:
[0054] Step S1: When the pressure inside the cooking chamber 1 reaches the preset pressure, the time from when the cooking appliance starts heating the cooking chamber 1 until the pressure inside the cooking chamber 1 reaches the preset pressure is determined as the preset time. The preset pressure is greater than or equal to the opening pressure of the pressure limiting valve 4 of the cooking appliance.
[0055] Step S2: Determine the food quantity level in cooking cavity 1 according to the preset time.
[0056] It should be noted that the preset pressure was obtained through experiments.
[0057] It should be noted that the opening pressure of pressure relief valve 4 was obtained through experiments.
[0058] It should be noted that the food quantity is a comprehensive grade assessment of the food and water and other substances used for cooking in the cooking chamber 1, reflecting the relative amount of substances used for cooking in the cooking chamber 1, and is not used to directly reflect the quality or volume of the food.
[0059] In this embodiment, the cooking appliance heats the cooking chamber 1, causing the food inside to generate steam and increasing the pressure within the chamber. The preset pressure is set to be greater than or equal to the opening pressure of the pressure-limiting valve 4. When the pressure in the cooking chamber 1 reaches the preset pressure, the pressure-limiting valve 4 opens. The time elapsed from the start of heating the cooking chamber 1 until the pressure in the cooking chamber 1 reaches the preset pressure is the preset time. The amount of food in the cooking chamber 1 is determined based on this preset time. Determining the food amount by using the preset time ending after the pressure-limiting valve 4 opens is less affected by the temperature of the heater 2. Furthermore, compared to detecting the food amount before the valve opens, the preset time is relatively longer, allowing for more food amount levels to be set, which improves the resolution of the food amount levels. This enables the cooking appliance to more accurately assess the amount of food in the cooking chamber 1.
[0060] In one embodiment, please refer to Figure 2 and Figure 3 The evaluation methods also include:
[0061] Step S3: When the temperature measured by the temperature measuring device 3 is greater than or equal to the preset temperature, it is determined that the pressure in the cooking cavity 1 has reached the preset pressure. The lowest temperature measured by the temperature measuring device 3 that keeps the pressure relief valve 4 open is the first target temperature. The preset temperature is greater than or equal to the first target temperature. The preset duration is the time from when the cooking appliance starts heating the cooking cavity 1 until the temperature measured by the temperature measuring device 3 is greater than or equal to the preset temperature. The temperature measuring device 3 is located on the exhaust path of the pressure relief valve 4 so that the temperature measuring device 3 can measure the temperature of the target fluid discharged from the cooking cavity 1 through the pressure relief valve 4.
[0062] It should be noted that the preset temperature was obtained through experiments.
[0063] It should be noted that the first target temperature was obtained through experiments.
[0064] For example, the first target temperature is close to the ambient temperature outside the cooking cavity 1.
[0065] For example, the target fluid is steam discharged from the cooking chamber 1 through the pressure relief valve 4.
[0066] It should be noted that the temperature measuring device 3 can measure the temperature of the target fluid discharged through the pressure limiting valve 4 when the pressure limiting valve 4 is open. When the pressure limiting valve 4 is open, the target fluid is discharged through the exhaust port 6, and the temperature measuring device 3 measures the temperature of the target fluid discharged through the pressure limiting valve 4. When the pressure limiting valve 4 is closed, almost no target fluid is discharged through the exhaust port 6, and the temperature measuring device 3 measures the ambient temperature.
[0067] For example, the temperature measuring device 3 is located at the exhaust port 6 to measure the temperature of the target fluid discharged through the pressure relief valve 4.
[0068] For example, the temperature measuring device 3 is located outside the cooking cavity 1.
[0069] For example, the pressure relief valve 4 can be a weight pressing against the exhaust port 6. When the gas pressure in the cooking chamber 1 exerts a force on the pressure relief valve 4 greater than its weight, the pressure relief valve 4 is opened to discharge the target fluid. When the gas pressure in the cooking chamber 1 exerts a force on the pressure relief valve 4 less than its weight, the pressure relief valve 4 closes. The gas in the cooking chamber 1 intermittently pushes away the weight on the exhaust port 6, causing the pressure relief valve 4 to open and close intermittently to discharge the target fluid.
[0070] For example, the pressure relief valve 4 can be an electric valve that is actively controlled to open and close intermittently to discharge the target fluid.
[0071] In this embodiment, a preset temperature is set to be greater than or equal to a first target temperature. When the temperature measured by the temperature measuring device 3 is greater than or equal to the preset temperature, the pressure limiting valve 4 has been opened, and the pressure in the cooking chamber 1 is greater than the opening pressure of the pressure limiting valve 4. When there is a large amount of food in the cooking chamber 1, it takes a long time to heat the pressure limiting valve 4 to open. When there is a small amount of food in the cooking chamber 1, it takes a short time to heat the pressure limiting valve 4 to open. The temperature of the target fluid discharged from the pressure limiting valve 4 is measured by the temperature measuring device 3 to determine the opening and closing state of the pressure limiting valve 4 and the pressure state of the cooking chamber 1, thereby determining the preset duration.
[0072] It is understood that the determination of the pressure inside the cooking cavity 1 reaching the preset pressure is not limited to the temperature measured by the temperature measuring device 3. For example, a pressure sensor is installed at the pressure limiting valve 4. When the pressure at the pressure limiting valve 4 changes, it is determined that the pressure limiting valve 4 is open, and it is determined that the pressure inside the cooking cavity 1 has reached the preset pressure.
[0073] In one embodiment, the preset temperature is greater than or equal to 35°C, and the preset temperature is less than or equal to 120°C.
[0074] For example, the preset temperature is 35°C, 50°C, 60°C, 80°C, 100°C or 120°C.
[0075] In this embodiment, when the pressure relief valve 4 is first opened, the amount of fluid discharged through the pressure relief valve 4 is small and the temperature of the fluid is also low. The temperature measured by the temperature measuring device 3 is mainly affected by the ambient temperature. The temperature measured by the temperature measuring device 3 is low. The preset temperature is set to be greater than or equal to 35°C. When the temperature at the pressure relief valve 4 is low, the opening and closing state of the pressure relief valve 4 can still be detected. When the fluid discharged through the pressure relief valve 4 has less water content and a higher temperature, the temperature at the pressure relief valve 4 is higher. The preset temperature is set to be less than or equal to 120°C. The preset temperature is set within a suitable range, which can better determine the opening and closing state of the pressure relief valve 4.
[0076] It is understood that the preset temperature is not limited to being greater than or equal to 35°C and less than or equal to 120°C. For example, the preset temperature is less than 35°C and the preset temperature is greater than 120°C. For example, the preset temperature can be 34°C, and the second preset temperature can be 121°C.
[0077] In one embodiment, the evaluation method further includes:
[0078] When the temperature measured by the temperature measuring device 3 is less than or equal to the first target temperature, the water temperature in the cooking cavity 1 is less than the boiling point.
[0079] It should be noted that when the cooking appliance heats the cooking chamber 1, even if the water in the cooking chamber 1 does not reach its boiling point and the food in the cooking chamber 1 hardly boils, the gas in the cooking chamber 1 will still cause the pressure inside the cooking chamber 1 to increase slightly. Typically, the pressure relief valve of a high-pressure cooking appliance has a relatively high opening pressure; only when the pressure inside the cooking chamber 1 reaches a relatively high value will the pressure relief valve 4 open to release gas.
[0080] In this embodiment, when the temperature measured by the temperature measuring device 3 is less than or equal to the first target temperature, the water temperature in the cooking chamber 1 is less than the boiling point, the water in the cooking chamber 1 hardly boils, the pressure in the cooking chamber 1 rises less, and the pressure limiting valve 4 can open to discharge the target fluid. The opening pressure of the pressure limiting valve 4 is low, which limits the pressure in the cooking chamber 1 to a micro-pressure state, and the cooking appliance is suitable for micro-pressure cooking.
[0081] In one embodiment, the evaluation method further includes:
[0082] The preset temperature is greater than or equal to the second target temperature, and the second target temperature is greater than the first target temperature. When the temperature measured by the temperature measuring device 3 is greater than or equal to the second target temperature, the water temperature in the cooking cavity 1 reaches the boiling point.
[0083] It should be noted that the second target temperature was obtained through experiments.
[0084] In this embodiment, when the temperature measured by the temperature measuring device 3 is greater than or equal to the first target temperature and less than the second target temperature, the water in the cooking chamber 1 is not almost boiling, the pressure in the cooking chamber 1 is also rising, the pressure relief valve 4 is already in the open state, the temperature measuring device 3 measures the temperature of the target fluid, the cooking appliance continues to heat the cooking chamber 1, when the temperature measured by the temperature measuring device 3 is greater than or equal to the second target temperature, the water temperature in the cooking chamber 1 reaches the boiling point, the water in the cooking chamber 1 is basically boiling, and the state of the food in the cooking chamber 1 can be better determined by the first target temperature and the second target temperature.
[0085] In one embodiment, the second target temperature is greater than or equal to 50°C, the preset temperature is greater than or equal to 50°C, and the preset temperature is less than or equal to 120°C.
[0086] For example, the second target temperature is 50°C, 60°C, 70°C, 85°C, 95°C, or 110°C.
[0087] For example, the preset temperature is 50°C, 65°C, 70°C, 85°C, 100°C, or 120°C.
[0088] In this embodiment of the application, the second target temperature is greater than or equal to 50°C. When the temperature measured by the temperature measuring device 3 is greater than or equal to the second target temperature, the temperature of the target fluid is high, and the water in the cooking chamber 1 has basically boiled. The cooking appliance continues to heat the cooking chamber 1, and the temperature measured by the temperature measuring device 3 may remain unchanged or continue to rise.
[0089] It is understood that the second target temperature is not limited to 50°C or higher. For example, the second target temperature is 49°C.
[0090] It is understood that the preset temperature is not limited to 50°C or higher, nor is it limited to 120°C or lower. For example, the preset temperature is 49°C. For example, the preset temperature is 121°C.
[0091] In one embodiment, please refer to Figure 4 The evaluation methods also include:
[0092] Step S4: When the pressure relief valve 4 switches from the closed state to the open state, it is determined that the pressure in the cooking chamber 1 reaches the preset pressure. The preset time is the time from when the cooking appliance starts heating the cooking chamber 1 to when the pressure relief valve 4 switches to the open state.
[0093] For example, a steam detection device is installed at the exhaust port 6. When steam is detected at the exhaust port 6, it can be determined that the pressure relief valve 4 has switched from the closed state to the open state.
[0094] In this embodiment, the preset pressure is greater than or equal to the opening pressure of the pressure-limiting valve 4. When the pressure-limiting valve 4 switches from the closed state to the open state, it can be determined that the pressure inside the cooking chamber 1 has reached the preset pressure, and the timing can be stopped to obtain the preset duration. The food grade can then be determined based on the preset duration. The switching of the pressure-limiting valve 4 from the closed state to the open state can be detected in various ways, and an appropriate detection method can be selected according to actual needs.
[0095] In one embodiment, please refer to Figure 5 The evaluation methods also include:
[0096] Step S5: When the temperature change rate measured by the temperature measuring device 3 is greater than or equal to the preset change rate, it is determined that the pressure in the cooking cavity 1 has reached the preset pressure. The preset time is the time from when the cooking appliance starts heating the cooking cavity 1 until the temperature change rate measured by the temperature measuring device 3 is greater than or equal to the preset change rate. The preset change rate is the temperature change rate measured by the temperature measuring device 3 when the pressure limiting valve 4 switches from the closed state to the open state.
[0097] It should be noted that the temperature change rate measured by the temperature measuring device 3 is the temperature change rate obtained by calculating the temperature difference within a certain period of time by dividing the temperature difference by the duration.
[0098] It should be noted that the preset rate of change was obtained through experiments.
[0099] In this embodiment, if the temperature change rate measured by the temperature measuring device 3 is greater than or equal to the preset change rate, it indicates that the temperature rises rapidly. When the pressure limiting valve 4 is closed, the temperature change near the pressure limiting valve 4 is small, and the temperature measured by the temperature measuring device 3 is the ambient temperature near the pressure limiting valve 4. Since the temperature change is small, the temperature change rate measured by the temperature measuring device 3 is small. When the pressure limiting valve 4 switches from the closed state to the open state, the fluid in the cooking chamber 1 is discharged through the pressure limiting valve 4, causing the temperature near the pressure limiting valve 4 to rise rapidly, and the temperature change rate measured by the temperature measuring device 3 increases. The greater the pressure in the cooking chamber 1, the higher the temperature of the target fluid discharged through the pressure limiting valve 4, the faster the temperature rise measured by the temperature measuring device 3, and the greater the temperature change rate. The time it takes for the pressure in the cooking chamber 1 to reach the preset pressure can be determined by the temperature change rate measured by the temperature measuring device 3.
[0100] In one embodiment, the food quantity level in the cooking cavity 1 is determined based on a preset time duration, and the evaluation method further includes:
[0101] Determine the duration range within which the preset duration falls;
[0102] The corresponding food quantity level is determined based on the duration range.
[0103] It should be noted that the relationship between the preset duration and the amount of food was obtained through experiments.
[0104] In this embodiment, when the ambient temperature and pressure of the cooking appliance are different, the time required to cook the same amount of food to reach the opening pressure of the pressure limiting valve 4 is different. The preset time range is determined, and the corresponding food quantity level is determined according to the time range, which can reduce the evaluation error of food quantity to a certain extent.
[0105] In one embodiment, before determining the food quantity level in the cooking cavity 1 based on a preset duration, the evaluation method further includes:
[0106] Each food quantity level is assigned a corresponding duration range, with the duration ranges for each food quantity level being staggered.
[0107] It should be noted that the staggered duration ranges corresponding to each food quantity level mean that the duration ranges corresponding to each food quantity level do not overlap and have no intersection.
[0108] In this embodiment, a corresponding time range is sequentially divided for each food quantity level, with the time ranges for each food quantity level staggered to reduce errors in food quantity level assessment due to overlapping time ranges. Dividing the time range according to food quantity level, rather than each time range corresponding to a food quantity level, reduces the number of food quantity levels and simplifies the procedure. The preset time is determined by the pressure inside the cooking cavity 1 and the opening pressure of the pressure limiting valve 4, making the preset time relatively long. When the time difference between food quantity levels is the same, a longer preset time can divide more food quantity levels, improving the resolution of food quantity assessment. When the number of food quantity levels is the same, a larger time difference within the same level results in a higher tolerance for error in food quantity assessment, enabling better assessment of the food quantity inside the cooking cavity 1.
[0109] It is understood that this is not limited to dividing the corresponding time range for each food quantity level sequentially. For example, scattered time points are set for each food quantity level, and the corresponding food quantity level is determined based on which scattered time point is closest to the preset time.
[0110] In one embodiment, two adjacent time ranges are set consecutively. Among all time ranges corresponding to the food quantity level, the time ranges other than the minimum and maximum time ranges are preset time ranges. The time difference of each preset time range is a first time difference, and the time difference of the minimum time range is a second time difference. The second time difference is greater than the first time difference.
[0111] It should be noted that setting two adjacent duration ranges consecutively means that the duration ranges have no breaks. For example, if one duration range is less than 200, the adjacent duration range is greater than or equal to 200.
[0112] For example, the first time difference is 100 seconds and the second time difference is 200 seconds.
[0113] For example, the first time difference is 60 seconds and the second time difference is 120 seconds.
[0114] In this embodiment, food is placed in cooking cavity 1, which has a certain volume. Heater 2 first heats the cavity wall and the air inside cooking cavity 1. When the temperature inside cooking cavity 1 rises to a certain temperature, heat is transferred to the food to heat it. However, it takes a certain amount of time for cooking cavity 1 to heat up. When the amount of food in cooking cavity 1 is small, the heating time of cooking cavity 1 accounts for a large proportion of the preset time, and the time difference of the minimum time range is large. By considering the influence of cooking cavity 1, the number of food quantity grades can be reduced without significantly affecting the evaluation result of food quantity.
[0115] It is understood that the second time difference is not limited to being greater than the first time difference. For example, the second time difference is equal to the first time difference.
[0116] In one embodiment, the minimum limit value of the smallest time range among all time ranges corresponding to the amount of food is zero.
[0117] In this embodiment, the cooking cavity 1 has a certain capacity. Even if the amount of food in the cooking cavity 1 is small, it still takes a certain amount of time to heat the cooking cavity 1 until the pressure relief valve 4 opens. As the amount of food decreases, it is difficult to determine the minimum estimated time. By setting the minimum limit of the minimum time range to zero, smaller amounts of food can be categorized into the first food quantity level. Thus, the division of the time range can essentially cover all food quantities in the cooking cavity 1.
[0118] It is understood that the minimum limit of the minimum duration range is not necessarily zero. For example, the minimum limit of the minimum duration range may be greater than zero.
[0119] In one embodiment, the relationship between the preset duration and the food quantity level is shown in the table below, where Ts represents the preset duration.
[0120]
[0121] For example, when the preset duration Ts is greater than or equal to 0 and less than 200 seconds, the food quantity level is 1;
[0122] When the preset duration Ts is greater than or equal to 200 seconds and less than 300 seconds, the food quantity level is 2;
[0123] When the preset duration Ts is greater than or equal to 300 seconds and less than 400 seconds, the food quantity level is 3;
[0124] When the preset duration Ts is greater than or equal to 400 seconds and less than 500 seconds, the food quantity level is 4;
[0125] When the preset duration Ts is greater than or equal to 500 seconds, the food quantity level is 5.
[0126] In one embodiment, please refer to Figure 8 In the figure, L1 is the temperature-time relationship curve measured by the temperature measuring device 3 in this application embodiment, and L2 is the temperature-time relationship curve measured by the temperature measuring device 3 at the bottom outer side of the cooking cavity 1 in the related art.
[0127] like Figure 8As shown in L1, when the accumulated time from the start of heating reaches time2, the temperature measured by temperature measuring device 3 reaches Tt1, the pressure inside cooking chamber 1 reaches the preset pressure, the water inside cooking chamber 1 is almost boiling, the pressure relief valve 4 opens, and the target fluid is discharged from exhaust port 6. The preset time is time2. When the temperature measured by temperature measuring device 3 is Tt1, the temperature of the target fluid discharged from exhaust port 6 is relatively low. As time accumulates, the cooking appliance continues to heat cooking chamber 1, the temperature inside cooking chamber 1 rises, the temperature of the target fluid rises, and the temperature measured by temperature measuring device 3 rises. When the accumulated time from the start of heating reaches time3, the temperature measured by temperature measuring device 3 reaches Tt2, the water inside cooking chamber 1 is basically boiling, and the temperature of the target fluid discharged from exhaust port 6 is relatively high. After time exceeds time3, the slope of L1 is roughly horizontal, which only indicates that the temperature has reached Tt2, and does not mean that the temperature remains unchanged after time exceeds time3. After time exceeds time3, the temperature measured by temperature measuring device 3 may change or remain unchanged.
[0128] like Figure 8 As shown in L2, when the temperature of the outer bottom of the cooking cavity 1 measured by the temperature measuring device 3 reaches Tb1, the accumulated time from the start of heating reaches time1. The amount of food in the cooking cavity 1 is determined according to the accumulated time time1. Due to the influence of the bottom heater 2, the outer bottom of the cooking cavity 1 heats up faster and the time1 duration is shorter.
[0129] It should be noted that, Figure 8 This is just to illustrate the relationship between temperature and time. Figure 8 Curves L1 and L2 in the figure only roughly represent the process of temperature change over time. Figure 8 The slope of the curve does not represent the true rate of temperature change.
[0130] In one embodiment, please refer to Figure 6 The evaluation methods also include:
[0131] Step S6: Determine the heating power based on the food quantity level to suppress overflow from cooking cavity 1 and determine the duration of continued heating.
[0132] In this embodiment, a suitable heating power and heating time are determined based on the food quantity level determined by the preset time, so as to heat the food in the cooking cavity 1, reduce the situation where the food in the cooking cavity 1 overflows due to excessive heating power and excessive heating time, so that the food in the cooking cavity 1 achieves the required effect and improves the use effect of the cooking appliance.
[0133] It is understood that the heating time and heating power are not limited to being determined based on the food quantity. For example, the heating power and heating duration are determined based on user settings.
[0134] In one embodiment, the opening pressure of the pressure relief valve 4 is less than or equal to 5 kPa.
[0135] In this embodiment, the opening pressure of the pressure limiting valve 4 is low. Heating the food in the cooking chamber 1 produces less gas, which is sufficient to reach the opening pressure of the pressure limiting valve 4. This allows for more accurate determination of the food's state within the cooking chamber 1, preventing overflow before the pressure inside the cooking chamber 1 reaches the opening pressure, thus further improving the overflow prevention effect. The low pressure inside the cooking chamber 1 makes the cooking appliance suitable for low-pressure cooking.
[0136] It is understood that the opening pressure of the pressure relief valve 4 is not limited to less than or equal to 5 kPa. For example, the opening pressure of the pressure relief valve 4 can be 4 kPa, 8 kPa, 15 kPa or 20 kPa.
[0137] For example, the opening pressure of the pressure relief valve 4 is less than or equal to 5 kPa, and the opening pressure of the pressure relief valve 4 is greater than or equal to 1 kPa.
[0138] In one embodiment, the diameter of the exhaust port 6 is less than or equal to 10 millimeters.
[0139] In one embodiment, the minimum cross-sectional area of the exhaust passage of the exhaust port 6 is greater than or equal to 80 square millimeters.
[0140] For example, the minimum cross-sectional area of the exhaust passage of the exhaust port 6 is greater than or equal to 80 square millimeters, and the minimum cross-sectional area of the exhaust passage of the exhaust port 6 is less than or equal to 300 square millimeters.
[0141] Please see Figure 7 The evaluation method for cooking utensils will be specifically illustrated through the following examples:
[0142] Step S7: Start cooking.
[0143] Step S8: Initialize food quantity and preset duration.
[0144] Initializing the food quantity and preset time involves resetting the food quantity and preset time results obtained from the previous cooking process using the cooking appliance, so that the preset time starts accumulating from 0 and the food quantity is re-evaluated.
[0145] Step S9: Heat cooking cavity 1 and start timing.
[0146] Step S10: Obtain the pressure inside the cooking cavity 1.
[0147] The temperature measured by the temperature measuring device 3 is used to characterize the pressure inside the cooking cavity 1.
[0148] Step S11: Determine whether the pressure inside the cooking cavity 1 is greater than or equal to the preset pressure.
[0149] When the temperature measured by the temperature measuring device 3 is greater than or equal to the preset temperature, it indicates that the pressure inside the cooking cavity 1 is greater than or equal to the preset pressure; when the temperature measured by the temperature measuring device 3 is less than the preset temperature, it indicates that the pressure inside the cooking cavity 1 is less than the preset pressure.
[0150] If yes, proceed to step S13; otherwise, proceed to step S12.
[0151] Step S12: Continue timing.
[0152] Step S13: End the timer and obtain the preset duration.
[0153] Step S14: Determine the food quantity level in cooking cavity 1 according to the preset time.
[0154] Step S15: Determine the heating power and the heating time based on the food quantity level.
[0155] Step S16: End cooking.
[0156] Based on the foregoing embodiments, this application provides a cooking device. The various modules and units included in the device can be implemented by a processor in a computer device; of course, they can also be implemented by specific logic circuits. In the implementation process, the processor can be a central processing unit (CPU), a microprocessor unit (MPU), a digital signal processor (DSP), or a field programmable gate array (FPGA), etc.
[0157] This application embodiment also provides a control device for a cooking appliance, the control device for the cooking appliance comprising:
[0158] The timing module determines the time from when the cooking appliance starts heating the cooking cavity 1 until the pressure in the cooking cavity 1 reaches the preset pressure as the preset time. The preset pressure is greater than or equal to the opening pressure of the pressure limiting valve 4 of the cooking appliance.
[0159] Select the module to determine the food quantity level in cooking chamber 1 based on the preset duration.
[0160] It should be noted that the description of the control device for the cooking appliance in this application embodiment is similar to the description of the method embodiment above, and has similar beneficial effects as the method embodiment; therefore, it will not be repeated. For technical details not disclosed in this device embodiment, please refer to the description of the method embodiment of this application for understanding.
[0161] This application also provides a cooking appliance, including a memory and a processor. The memory stores a computer program, and the processor runs the computer program to perform the steps of the evaluation method of any embodiment.
[0162] In one embodiment, please refer to Figure 1 The cooking appliance includes a cooking body 5, a cover 7, a heater 2, a temperature measuring device 3, and a pressure limiting valve 4. The cover 7 covers the cooking cavity 1, which is formed in the cooking body 5. An exhaust port 6, which communicates with the cooking cavity 1, is formed in the cover 7. The heater 2 is installed on the cooking body 5 to heat the cooking cavity 1. The pressure limiting valve 4 is installed at the exhaust port 6 to restrict the exhaust from the exhaust port 6. The temperature measuring device 3 is installed outside the cooking cavity 1 and is located at the exhaust port 6.
[0163] It should be noted that, in the embodiments of this application, if the above-described cooking method is implemented as a software functional module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiments of this application, or the part that contributes to the related technology, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the methods of the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), magnetic disks, or optical disks. Thus, the embodiments of this application are not limited to any specific hardware and software combination.
[0164] This application provides a storage medium storing a computer program for execution by a processor to perform the steps of the evaluation method of any embodiment.
[0165] The descriptions of the cooking appliances and storage media embodiments above are similar to those of the method embodiments above, and have similar beneficial effects. For technical details not disclosed in the embodiments of the cooking appliances and storage media of this application, please refer to the descriptions of the method embodiments of this application for understanding.
[0166] In the description of this application, the terms "an embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the embodiments of this application. In this application, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Furthermore, without contradiction, those skilled in the art can combine different embodiments or examples described in this application, as well as features of different embodiments or examples.
[0167] The above description is merely a preferred embodiment of this application and is not intended to limit the application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of protection of this application.
Claims
1. A method for evaluating cooking appliances, characterized in that, The method for assessing food quantity includes: When the pressure inside the cooking cavity reaches the preset pressure, the time from when the cooking appliance starts heating the cooking cavity until the pressure inside the cooking cavity reaches the preset pressure is determined as the preset time. The preset pressure is greater than or equal to the opening pressure of the pressure limiting valve of the cooking appliance. The amount of food in the cooking cavity is determined based on the preset duration.
2. The evaluation method according to claim 1, characterized in that, The evaluation method also includes: When the temperature measured by the temperature measuring device is greater than or equal to the preset temperature, it is determined that the pressure in the cooking cavity has reached the preset pressure. The lowest temperature measured by the temperature measuring device that keeps the pressure relief valve open is the first target temperature. The preset temperature is greater than or equal to the first target temperature. The preset duration is the time from when the cooking appliance starts heating the cooking cavity until the temperature measured by the temperature measuring device is greater than or equal to the preset temperature. The temperature measuring device is located on the exhaust path of the pressure relief valve so that the temperature measuring device can measure the temperature of the target fluid discharged from the cooking cavity through the pressure relief valve.
3. The evaluation method according to claim 2, characterized in that, The preset temperature is greater than or equal to 35°C, and the preset temperature is less than or equal to 120°C.
4. The evaluation method according to claim 2, characterized in that, The evaluation method also includes: When the temperature measured by the temperature measuring device is less than or equal to the first target temperature, the water temperature in the cooking cavity is less than the boiling point.
5. The evaluation method according to claim 2, characterized in that, The evaluation method also includes: The preset temperature is greater than or equal to the second target temperature, and the second target temperature is greater than the first target temperature. When the temperature measured by the temperature measuring device is greater than or equal to the second target temperature, the water temperature in the cooking cavity reaches the boiling point.
6. The evaluation method according to claim 5, characterized in that, The second target temperature is greater than or equal to 50°C, the preset temperature is greater than or equal to 50°C, and the preset temperature is less than or equal to 120°C.
7. The evaluation method according to claim 1, characterized in that, The evaluation method also includes: When the pressure relief valve switches from the closed state to the open state, it is determined that the pressure in the cooking cavity reaches the preset pressure. The preset duration is the time from when the cooking appliance starts heating the cooking cavity to when the pressure relief valve switches to the open state.
8. The evaluation method according to claim 1, characterized in that, The evaluation method also includes: When the temperature change rate measured by the temperature measuring device is greater than or equal to the preset change rate, it is determined that the pressure in the cooking cavity has reached the preset pressure. The preset time is the time from when the cooking appliance starts heating the cooking cavity until the temperature change rate measured by the temperature measuring device is greater than or equal to the preset change rate. The preset change rate is the temperature change rate measured by the temperature measuring device when the pressure limiting valve switches from the closed state to the open state.
9. The evaluation method according to any one of claims 1 to 8, characterized in that, The evaluation method further includes determining the food quantity level within the cooking cavity based on the preset duration, and the determination of the food quantity level within the cooking cavity based on the preset duration. Determine the duration range within which the preset duration falls; The corresponding food quantity level is determined based on the duration range.
10. The evaluation method according to claim 9, characterized in that, Before determining the food quantity level in the cooking cavity based on the preset duration, the evaluation method further includes: Each food quantity level is sequentially divided into corresponding time ranges, with the time ranges corresponding to each food quantity level being staggered.
11. The evaluation method according to claim 10, characterized in that, Two adjacent duration ranges are set consecutively. Among all duration ranges corresponding to the food quantity level, the duration ranges other than the smallest and largest duration ranges are preset duration ranges. The duration difference of each preset duration range is a first duration difference, and the duration difference of the smallest duration range is a second duration difference. The second duration difference is greater than the first duration difference.
12. The evaluation method according to claim 11, characterized in that, The minimum limit value of the smallest time range among all the time ranges corresponding to the amount of food is zero.
13. The evaluation method according to any one of claims 1 to 8, characterized in that, The evaluation method also includes: The heating power is determined based on the amount of food to suppress overflow from the cooking cavity and the duration of continued heating is determined.
14. The evaluation method according to any one of claims 1 to 8, characterized in that, The opening pressure of the pressure relief valve is less than or equal to 5 kPa.
15. A control device for a cooking utensil, characterized in that, include: The timing module determines the time from the start of heating the cooking cavity to the pressure reaching the preset pressure as the preset time, where the preset pressure is greater than or equal to the opening pressure of the pressure limiting valve of the cooking appliance. The selection module determines the food quantity level in the cooking cavity based on the preset duration.
16. A cooking utensil, characterized in that, include: Memory, which stores computer programs; A processor for running the computer program to perform the steps of the evaluation method according to any one of claims 1 to 14.
17. A storage medium storing a computer program, characterized in that, The computer program is executed by a processor to perform the steps of the evaluation method according to any one of claims 1 to 14.