Cooking control method and device of kitchen electrical equipment, electronic equipment and medium

Abstract

This application provides a cooking control method, device, electronic device, and medium for kitchen appliances. The method calculates the on-time of each heating unit under a target combination of heating units within each cooking cycle; determines the change in the on-time of each heating unit between the current and previous cooking cycles; determines the cooking stage of the food based on the change in the on-time of each heating unit; and adjusts the initial set cooking time based on the cooking stage of the food and the remaining cooking time during cooking according to the initial set cooking time. By setting the heating units to an intermittent working mode and determining the cooking stage of the food by the change in on-time between different cooking cycles, this invention can adjust the cooking time in a timely manner according to the actual cooking status of the food, avoiding problems such as undercooked or overcooked food caused by excessively long or short cooking times, thus improving the cooking effect.

Description

Technical Field

[0001] This invention relates to the field of kitchen appliance technology, and more specifically, to a cooking control method, device, electronic device, and medium for kitchen appliances. Background Technology

[0002] As living standards and quality of life improve, people pay more attention to the quality and health of food. However, some problems are often encountered when using integrated stoves or steam ovens: when cooking or baking different types of food, such as large portions, multi-layered or frozen foods, the fixed operating time leads to problems such as the food being undercooked, overcooked or unevenly cooked after cooking, resulting in poor cooking results. Summary of the Invention

[0003] In view of this, the purpose of the present invention is to provide a cooking control method, device and electronic device for kitchen appliances to improve the cooking effect of food.

[0004] A first aspect provides a cooking control method for a kitchen appliance, the kitchen appliance having a cooking cavity and multiple heating units disposed at different locations within the cooking cavity; the kitchen appliance cooks food using a target combination of the multiple heating units and an initial set cooking time, dividing the cooking time into multiple cooking cycles; during the current cooking cycle, when the current temperature inside the kitchen appliance cavity is higher than the initial set temperature, the heating unit that was on is turned off; when the next cooking cycle begins, the heating unit that was off in the previous cooking cycle is turned on; the method includes:

[0005] Determine the on-time of each heating unit under the target combination mode within each cooking cycle;

[0006] Determine the changes in the on-time of each heating unit between the current cooking cycle and the previous cooking cycle;

[0007] The cooking stage of the food is determined based on the changes in the on-time of each heating unit and the preset correspondence between the changes in the on-time of the heating unit and the cooking stage. The preset correspondence between the changes in the on-time of the heating unit and the cooking stage is as follows: if the on-time increases, the food is in the initial heat absorption stage; if the on-time remains unchanged, the food is in the middle heat absorption stage; if the on-time decreases, the food is in the cooking stage.

[0008] The actual cooking time of the kitchen appliances is adjusted based on the cooking stage of the food and the remaining cooking time during the cooking process according to the initial cooking time.

[0009] Optionally, a first temperature detection unit and a second temperature detection unit are installed at the top and bottom of the kitchen appliance, respectively. The first temperature detection unit is used to collect the current temperature when the first directional heating unit is turned on, and the second temperature detection unit is used to collect the current temperature when the second directional heating unit is turned on. The on-time of each heating unit under the target combination mode within each cooking cycle is determined as follows:

[0010] Obtain the deviation between the current temperature and the initial set temperature collected by the temperature detection unit corresponding to each heating unit;

[0011] The operating time of each heating unit within each cooking cycle is determined based on the deviation value.

[0012] Optionally, determining the on-time of each heating unit within each cooking cycle based on the deviation value includes:

[0013] Based on the deviation value, the initial start-up time of each heating unit is calculated using a preset start-up time calculation formula, which is:

[0014] Txi=Kpx*(We-Tyi)+Kix*Sx+Kdx*(ΔTyi-ΔTyi-1)

[0015] Where i is the temperature acquisition sequence within each cooking cycle; Kpx is the proportional coefficient constant of heating unit x; Kix is ​​the integral coefficient constant of heating unit x; Kdx is the differential coefficient constant of heating unit x; Tyi is the current temperature of temperature detection unit y; We is the initial set temperature; Sx is the sum of the temperature deviations between the initial set temperature and the current temperature of temperature detection unit y; ΔTyi is the deviation value between the initial set temperature and the current temperature of temperature detection unit y.

[0016] If the initial start-up time is greater than 0 and less than or equal to the cooking cycle, then the start-up time of the heating unit is determined to be the initial start-up time.

[0017] If the initial operating time is longer than the cooking cycle, then the operating time of the heating unit is determined to be the duration of a single cooking cycle.

[0018] Optionally, determining the change in the on-time of each heating unit between the current cooking cycle and the previous cooking cycle includes:

[0019] Calculate the change in the on-time of each heating unit between the current cooking cycle and the previous cooking cycle;

[0020] The change value is compared with a preset change threshold; the preset change threshold is the start-up reaction time when the heating unit is turned on, and the preset change threshold is greater than 0.

[0021] If the change value of each heating unit is greater than the preset change threshold, then the on-time of each heating unit is determined to be increased.

[0022] If the change value of each heating unit is less than the preset change threshold and is greater than or equal to the negative value of the preset change threshold, then the on-time of each heating unit is determined to remain unchanged.

[0023] If the change value of each heating unit is less than the negative value of the preset change threshold, then it is determined that the opening time of each heating unit is reduced.

[0024] Optionally, the method further includes:

[0025] When the changes in the activation duration of each heating unit are inconsistent, the change result that appears earlier in the preset activation duration change order is determined as the final activation duration change result; the preset activation duration change order is activation duration increase, activation duration remains unchanged, and activation duration decrease.

[0026] Optionally, the actual cooking time of the kitchen appliance is adjusted based on the cooking stage of the food and the remaining cooking time during the cooking process according to the initially set cooking time. This includes:

[0027] During the initial or middle heat absorption phase, obtain the first remaining cooking time of the kitchen appliance.

[0028] When the first remaining cooking time is less than the first preset time, the cooking time of the initial heat absorption stage or the middle heat absorption stage is extended until the food enters the cooked stage; and the cooking time of the cooked stage is adjusted to the first preset time.

[0029] In the mature stage, acquire the second remaining cooking time of kitchen appliances;

[0030] When the second remaining cooking time is greater than the second preset time, the cooking time of the maturation stage is adjusted to the second preset time; wherein, the first preset time is the lower limit of the cooking time required for the maturation stage, and the second preset time is the upper limit of the cooking time required for the maturation stage.

[0031] Optionally, the method further includes:

[0032] A first prompt message is generated when the remaining cooking time is less than the preset cooking time; the first prompt message is used to indicate that the food is not fully cooked.

[0033] A second prompt message is generated when the second remaining cooking time exceeds the second preset time; the second prompt message is used to indicate that the food is overcooked.

[0034] The cooking stage of the food, the first prompt, and the second prompt are displayed on the kitchen appliance's screen.

[0035] Secondly, a cooking control device for a kitchen appliance is provided. The kitchen appliance has a cooking cavity and multiple heating units, which are located at different positions within the cooking cavity. The kitchen appliance cooks food using a target combination of the multiple heating units and an initial set cooking time. The cooking time is divided into multiple cooking cycles. During the current cooking cycle, if the current temperature inside the kitchen appliance cavity is higher than the initial set temperature, the heating unit that was in operation is turned off. When the next cooking cycle begins, the heating unit that was turned off in the previous cooking cycle is turned on. The device includes:

[0036] The first determining unit is used to determine the activation duration of each heating unit under the target combination mode within each cooking cycle;

[0037] The second determining unit is used to determine the change in the on-time of each heating unit between the current cooking cycle and the previous cooking cycle.

[0038] The third determining unit is used to determine the cooking stage of the food based on the changes in the on-time of each heating unit and the preset correspondence between the changes in the on-time of the heating units and the cooking stage; the preset correspondence between the changes in the on-time of the heating units and the cooking stage is as follows: if the on-time increases, the food is in the initial heat absorption stage; if the on-time remains unchanged, the food is in the middle heat absorption stage; if the on-time decreases, the food is in the mature stage.

[0039] The adjustment unit is used to adjust the actual cooking time of the kitchen appliance based on the cooking stage of the food and the remaining cooking time of the kitchen appliance during the cooking process according to the initial set cooking time.

[0040] Thirdly, an electronic device is provided, including a processor, a communication interface, a memory, and a communication bus, wherein the processor, the communication interface, and the memory communicate with each other through the communication bus;

[0041] Memory, used to store computer programs;

[0042] When a processor executes a program stored in memory, it implements any of the steps described in the first aspect.

[0043] Fourthly, a computer-readable storage medium is provided, wherein a computer program is stored therein, and when executed by a processor, the computer program implements the steps of any of the methods described in the first aspect.

[0044] This invention provides a cooking control method, device, electronic equipment, and medium for kitchen appliances. The method calculates the on-time of each heating unit under a target combination of heating units within each cooking cycle; determines the change in the on-time of each heating unit between the current and previous cooking cycles; determines the cooking stage of the food based on the change in the on-time of each heating unit; and adjusts the initial set cooking time based on the cooking stage of the food and the remaining cooking time during cooking according to the initially set cooking time. By setting the heating units to an intermittent working mode and determining the food's cooking stage by the change in on-time between different cooking cycles, this invention can adjust the cooking time in a timely manner according to the actual cooking status of the food, avoiding problems such as undercooked or overcooked food caused by excessively long or short cooking times, thus improving the cooking effect.

[0045] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, preferred embodiments are described below in detail with reference to the accompanying drawings. Attached Figure Description

[0046] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0047] Figure 1 A flowchart of the cooking control method for kitchen appliances provided in an embodiment of the present invention is shown;

[0048] Figure 2 This invention provides a schematic diagram of the structure of a cooking control device for a kitchen appliance according to an embodiment of the present invention.

[0049] Figure 3 A schematic diagram of the structure of the kitchen appliance and its internal heating unit provided in an embodiment of the present invention is shown;

[0050] Figure 4 A schematic diagram of the structure of an electronic device provided in an embodiment of the present invention is shown. Detailed Implementation

[0051] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations. Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

[0052] Considering that the fixed operating time leads to uneven cooking results in food being either undercooked, overcooked, or not fully cooked, this invention provides a cooking control method and apparatus for kitchen appliances, which will be described below through embodiments.

[0053] This invention provides a cooking control method for a kitchen appliance. The kitchen appliance is equipped with a cooking cavity and multiple heating units, which are located at different positions within the cooking cavity. The kitchen appliance cooks food using a target combination of the multiple heating units and an initial set cooking time. The cooking time is divided into multiple cooking cycles according to the initial set cooking time. During the current cooking cycle, when the current temperature inside the kitchen appliance cavity is higher than the initial set temperature, the heating unit that was in operation is turned off. When the next cooking cycle is reached, the heating unit that was turned off in the previous cooking cycle is turned on.

[0054] In this embodiment of the invention, the operation of the kitchen appliance is divided into two stages: a heating stage and a heat preservation stage. The heating stage is the time period during which the temperature inside the kitchen appliance rises to the initial set temperature. During the heating stage, all heating units and heating fans are continuously turned on.

[0055] The heat preservation stage is the period of time during which cooking takes place after the temperature inside the kitchen appliance reaches the initial set temperature and the initial set cooking time.

[0056] The target combination of the three heating units in the heat preservation stage is determined by the heat absorption capacity and placement of the food in the kitchen appliance during the heating stage.

[0057] In one example, such as Figure 3 As shown, the heating unit consists of three heating tubes: an upper heating tube, a lower heating tube, and a rear heating tube. The upper heating tube is located at the top of the cooking cavity of the kitchen appliance, the lower heating tube is located at the bottom of the cooking cavity, and the rear heating tube is located at the rear of the cavity.

[0058] Taking these three heating elements as an example, this article explains how to determine the heat absorption capacity of food inside the kitchen appliance during the heating phase and how to determine its placement. The specific determination method is as follows:

[0059] Step 1: Set the initial temperature and initial cooking time of the kitchen appliance.

[0060] The second step involves determining the initial combination of heating elements during the heat preservation stage based on the set initial temperature and initial cooking time; this includes the following steps:

[0061] Step A: Determine the relative values ​​of the initial set temperature and the preset high-temperature cooking temperature benchmark, as well as the initial set cooking time and the preset quick cooking time benchmark.

[0062] In this step, the high-temperature cooking reference refers to the lowest temperature required for high-temperature cooking, and the rapid cooking time reference refers to the shortest time required for rapid cooking.

[0063] Step B: If the initial set temperature is greater than the preset high-temperature cooking temperature benchmark or the initial set cooking time is less than the preset rapid cooking time benchmark, then the initial combination of the heating elements in the heat preservation stage is determined to be a combination of the upper heating element, the lower heating element, and the rear heating element working together.

[0064] Step C: When the initial set temperature is lower than the preset high-temperature cooking temperature benchmark and the initial set cooking time is greater than the preset rapid cooking time benchmark, the initial combination working mode of the heating elements in the heat preservation stage is determined to be the heating mode in which any one of the heating elements works alone.

[0065] Step 3: Determine the heat absorption capacity and placement of the food based on the average temperature rise rate inside the kitchen appliance cavity during the heating phase.

[0066] In this step, an upper NTC (located above the appliance) and a lower NTC (located below the appliance) are installed inside the kitchen appliance. First, the average temperature rise rate inside the appliance cavity collected by the upper and lower NTCs is calculated separately. The calculation of the average temperature rise rate collected by the upper NTC is used as an example for explanation:

[0067] For example, if the oven's maximum temperature is 250 degrees Celsius, then the temperature can be divided into five temperature ranges: [0, 50], [50, 100], [100, 150], [150, 200], and [200, 250]. During the heating process, the current temperature Tpi of the upper NTC is recorded every t seconds, and Spi = Tpi - Tpi-1 (i>=2) is calculated, where Spi is the (i-1)th temperature rise rate of the upper NTC. When Tpi exceeds the range of the temperature range or Tpi>=We and i>=N (N is the minimum number of samplings for each temperature range set by the program), the average temperature rise rate Rpm collected by the upper NTC in that temperature range is calculated as Rpm = (Sp1+Sp2+...+Spi) / i (m>=1 and m<=5), where m is the number of temperature range segments.

[0068] The average temperature rise rate Rbm = (Sb1 + Sb2 + ... + Sbj) / j can be calculated using the same method, where Sbj = Tbj - Tbj-1 (j>=2), and Sbj is the (j-1)th temperature rise rate of the lower NTC.

[0069] Then calculate the deviation between the current average temperature rise rate and the average temperature rise rate when a standard weight of food is placed inside the kitchen appliance.

[0070] In one example, if the average temperature rise rate collected by the upper NTC when a standard weight of food is placed is Pfm, the first deviation ΔPf = (Rpm - Pfm); if the average temperature rise rate collected by the lower NTC when a standard weight of food is placed is Bfm, the second deviation ΔBf = (Rbm - Bfm).

[0071] For example, if there are 3 target temperature ranges, the final deviation ΔPf from the average temperature rise rate of the upper NTC when the current food is placed and the average temperature rise rate of the upper NTC when the standard weight of food is placed is ΔPf = (Rp1 - Pf1) + (Rp2 - Pf2) + (Rp3 - Pf3). The final ΔBf = (Rb1 - Bf1) + (Rb2 - Bf2) + (Rb3 - Bf3).

[0072] The heat absorption capacity and food placement position are determined based on the deviation between the current average temperature rise rate and the average temperature rise rate when a standard weight of food is placed inside the kitchen appliance.

[0073] In this embodiment of the invention, based on the magnitude of the calculated first deviation value and the second deviation value, the following judgment results may occur:

[0074] Result 1: ΔPf and ΔBf are both less than zero, indicating that the average temperature rise rate of the upper and lower parts of the current cavity is slower than when a standard weight of food is placed, which means that the heat absorption capacity of the current food is greater than that of a standard weight of food, and the food is located near the middle of the cavity.

[0075] Result 2: ΔPf is greater than or equal to zero and ΔBf is less than zero, indicating that the average temperature rise rate of the upper part of the cavity is faster than when a standard weight of food is placed, and the average temperature rise rate of the lower part of the cavity is slower than when a standard weight of food is placed. This indicates that the heat absorption capacity of the upper part is weak and the heat absorption capacity of the lower part is strong, and the current food is close to the lower heating tube.

[0076] Result 3: ΔPf is less than zero and ΔBf is greater than zero, indicating that the average temperature rise rate of the upper part of the cavity is slower than when a standard weight of food is placed, while the average temperature rise rate of the lower part of the cavity is faster than when a standard weight of food is placed. This indicates that the upper part has a strong heat absorption capacity and the lower part has a weak heat absorption capacity, and the current food is close to the upper heating tube.

[0077] Result 4: ΔPf and ΔBf are both greater than or equal to zero, indicating that the average temperature rise rate of the upper and lower parts of the current cavity is faster than when a standard weight of food is placed, indicating that the heat absorption capacity of the current food is less than that of a standard weight of food, and the food is located near the middle of the wall.

[0078] Finally, based on the heat absorption capacity of the food and its placement, the initial combination of heating elements is adjusted to obtain the target combination.

[0079] Based on the four results above, there are four possible adjustment scenarios:

[0080] Scenario 1: When the food is placed close to the center between the upper and lower heating elements, and the food's heat absorption capacity is greater than that of a standard weight of food, the maximum power heating method should be used to meet the demand because the food has a strong heat absorption capacity. Therefore, the target combination is determined to be the combination of the upper heating element, the lower heating element, and the rear heating element.

[0081] Scenario 2: When the food is placed close to the center between the upper and lower heating elements, and the heat absorption capacity of the food is less than that of a standard weight of food, the heat absorption capacity of the food is relatively weak, so turning on either heating element will meet the requirements.

[0082] Scenario 3: When the food is placed close to the lower heating element, the target heating method is determined to be the combination of the lower heating element and the rear heating element.

[0083] Scenario 4: When the current food is placed close to the upper heating element, the target heating method is determined to be the combination of the upper heating element and the rear heating element.

[0084] Based on the combination of heating units determined in the above embodiments, food is cooked during the heat preservation stage, such as... Figure 1 As shown: This method includes the following steps:

[0085] Step S101: Determine the on-time of each heating unit under the target combination mode within each cooking cycle.

[0086] In actual baking or heating of food, if the heating unit is always on, the temperature inside the kitchen appliance will rise higher and higher, exceeding the set initial temperature. Therefore, in order to ensure that the temperature inside the kitchen appliance is kept constant at the set initial temperature, the heating unit is turned off whenever the current temperature inside the kitchen appliance exceeds the initial temperature, and the corresponding heating unit is turned on when the next cooking cycle is reached.

[0087] In one example, if the cooking cycle is five minutes, the heating unit is turned on every five minutes. If the heating unit is already on at that time, it does not need to be turned on.

[0088] In one example, the initial cooking time for the food is set to 30 minutes. Assuming the heating unit's cooking cycle is 10 minutes, within the first 10 minutes, if the temperature inside the appliance exceeds the initial set temperature at the fifth minute, the heating unit is turned off. At the tenth minute, the on / off status of the heating unit is checked. Since the heating unit was turned off at the fifth minute, it is in the off state and needs to be turned on again. The on / off time of the heating unit within this cooking cycle is calculated at the tenth minute. Within the first 10-20 minutes, assuming the temperature inside the appliance remains at the initial set temperature, the heating unit is detected to be on at the twenty-minute mark. Therefore, no on / off command needs to be executed, and the on / off time of the heating unit within this cooking cycle is calculated to be 10 minutes. The on / off time for the second 20-30 minutes is calculated in the same manner.

[0089] The specific calculation method for the heating unit's on-time will be explained in detail in the following embodiments, and will not be repeated here.

[0090] Step S102: Determine the change in the on-time of each heating unit between the current cooking cycle and the previous cooking cycle.

[0091] Based on the example in step S101, for example, the cooking cycle is 5 minutes long and the cooking cycle is 10 minutes long, which means that the heating unit is turned on for an extended period of time.

[0092] The specific judgment criteria will be explained in detail in the following examples, and will not be repeated here.

[0093] Step S103: Determine the cooking stage of the food based on the changes in the on-time of each heating unit and the preset correspondence between the changes in the on-time of the heating unit and the cooking stage; the preset correspondence between the changes in the on-time of the heating unit and the cooking stage is as follows: if the on-time increases, the food is in the initial heat absorption stage; if the on-time remains unchanged, the food is in the middle heat absorption stage; if the on-time decreases, the food is in the mature stage.

[0094] Because food's heat absorption capacity varies at different stages of cooking, it needs to absorb a large amount of heat in the early stages, resulting in a stronger heat absorption capacity. Conversely, in the later stages of cooking, less heat is required, leading to a weaker heat absorption capacity. The initial heat absorption stage is characterized by rapid heat absorption, while the middle stage is characterized by stable heat absorption.

[0095] Step S104: Adjust the actual cooking time of the kitchen appliance based on the cooking stage of the food and the remaining cooking time during the cooking process according to the initial cooking time.

[0096] In this step, the initial cooking time is set by the user before cooking the food. Since the user lacks cooking experience, the initial cooking time may be too long or too short. If the initial cooking time is set too short, it will not meet the time required for the food to be cooked through, and there is a risk of the food being undercooked. In this case, the initial cooking time can be extended. Conversely, if the initial cooking time is set too long, far exceeding the time required for the food to be cooked through, there is a risk of the food being overcooked. In this case, the initial cooking time can be shortened.

[0097] The specific adjustment methods will be described in detail in the following embodiments, and will not be repeated here.

[0098] This invention sets the heating unit to operate in an intermittent mode and determines the cooking stage of the food by observing the changes in the on-time between different cooking cycles. Then, it adjusts the initial cooking time according to the cooking stage of the food. This allows for timely adjustment of the cooking time based on the actual cooking status of the food, effectively avoiding problems such as undercooked or overcooked food caused by cooking time that is too long or too short.

[0099] Based on the above embodiments, a first temperature detection unit and a second temperature detection unit are respectively installed at the top and bottom of the kitchen appliance. The first temperature detection unit is used to collect the current temperature when the heating unit in the first position is turned on, and the second temperature detection unit is used to collect the current temperature when the heating unit in the second position is turned on. The determination of the on-time of each heating unit under the target combination mode in each cooking cycle includes:

[0100] Step S101A: Obtain the deviation value between the current temperature and the initial set temperature collected by the temperature detection unit corresponding to each heating unit.

[0101] In this step, the on-time of the heating unit in the first position is calculated, and the deviation between the current temperature collected by the first temperature detection unit and the initial set temperature is obtained.

[0102] In this embodiment of the invention, the temperature detection unit may be an NTC resistor.

[0103] Step S101B: Determine the on-time of each heating unit within each cooking cycle based on the deviation value.

[0104] In this embodiment of the invention, the deviation between the current temperature and the initial set temperature inside the kitchen appliance cavity is related to the operating time of the heating unit. Since the initial set temperature is fixed, a larger deviation indicates a higher current temperature, and a higher current temperature indicates a longer operating time of the heating unit. The specific calculation method will be described in detail in the following embodiments and will not be repeated here.

[0105] Based on the above embodiments, determining the activation duration of each heating unit within each cooking cycle based on the deviation value includes:

[0106] S101B1: Based on the deviation value, the initial start-up time of each heating unit is calculated using a preset start-up time calculation formula. The formula is as follows:

[0107] Txi=Kpx*(We-Tyi)+Kix*Sx+Kdx*(ΔTyi-ΔTyi-1)

[0108] Where i is the temperature acquisition sequence within each cooking cycle; Kpx is the proportional coefficient constant of heating unit x; Kix is ​​the integral coefficient constant of heating unit x; Kdx is the differential coefficient constant of heating unit x; Tyi is the current temperature of temperature detection unit y; We is the initial set temperature; Sx is the sum of the temperature deviations between the initial set temperature and the current temperature of temperature detection unit y; ΔTyi is the deviation value between the initial set temperature and the current temperature of temperature detection unit y.

[0109] It should be noted that when collecting the temperature deviation between the current temperature and the initial set temperature, an interval sampling method is used. For example, within a 10-minute cooking cycle, the current temperature is collected once every 1 minute, for a total of ten times. The temperature deviation values ​​of the ten times are calculated and then summed to obtain Sx.

[0110] In a specific example, taking the heating unit located above the cavity of the kitchen appliance (hereinafter referred to as the upper heating unit) as an example, the specific calculation formula for the initial on-time Tti of the upper heating unit is as follows:

[0111] Tti=Kpt*(We-Tpi)+Kit*St+Kdt*(ΔTpi-ΔTpi-1), i>=2;

[0112] St=∑(ΔTpi);ΔTpi=We-Tpi;

[0113] Where i is the temperature acquisition sequence within each cooking cycle; Kpt is the proportional coefficient constant of the upper heating unit; Kit is the integral coefficient constant of the upper heating unit; Kdt is the differential coefficient constant of the upper heating unit; Tpi is the current temperature of the first temperature detection unit; We is the initial set temperature; St is the sum of the temperature deviations between the initial set temperature and the current temperature of the first temperature detection unit; and ΔTpi is the deviation value between the initial set temperature and the current temperature of the first temperature detection unit.

[0114] The initial operating time of heating units in other locations can be calculated using the same method. This will not be elaborated further here.

[0115] S101B2: If the initial start-up duration is greater than 0 and less than or equal to the cooking cycle, then the start-up duration of the heating unit is determined to be the initial start-up duration.

[0116] S101B3: If the initial start-up time is longer than the cooking cycle, then the start-up time of the heating unit is determined to be the duration of a single cooking cycle.

[0117] In one example, if the cooking cycle is set to 10 minutes, and the calculated initial start time within a certain cooking cycle is 5 minutes, then the actual start time is 5 minutes. If the calculated initial start time is 11 minutes, then the actual start time within that cooking cycle is 10 minutes, which cannot exceed the cooking cycle duration.

[0118] In another scenario, if the calculated initial on-time is equal to or less than 0, it means that the heating unit is always off during the cooking cycle, and its actual on-time is 0.

[0119] Based on the above embodiments, determining the change in the on-time of each heating unit between the current cooking cycle and the previous cooking cycle includes the following steps:

[0120] Step S102A: Calculate the change in the on-time of each heating unit between the current cooking cycle and the previous cooking cycle.

[0121] In this step, the change value can be calculated by measuring the difference between the start time of the current cooking cycle and the start time of the previous cooking cycle.

[0122] Step S102B: Compare the change value with the preset change threshold.

[0123] In this embodiment of the invention, the preset change threshold is the start-up reaction time when the heating unit is turned on, and the preset change threshold is greater than 0.

[0124] Because there's a reaction time when the heating unit is activated, a slow response will result in the activation time being slightly longer than the actual heating time. For example, in the first cooking cycle (0-10 minutes), the upper heating unit might be activated for 5 minutes, while in the second cooking cycle (10-20 minutes), it might be activated for 5 minutes and 10 seconds. This 10-second delay represents the reaction time when the heating unit is activated, not the actual heating time. Therefore, by setting a preset threshold, such as 10 seconds, only when the change is greater than 10 seconds can we determine whether the activation time of the current cooking cycle has indeed increased or decreased compared to the previous cycle. This method provides a more accurate determination of the change in activation time compared to directly comparing the change to 0.

[0125] Step S102C: If the change value of each heating unit is greater than the preset change threshold, then it is determined that the opening time of each heating unit is increased.

[0126] Step S102D: If the change value of each heating unit is less than or equal to the preset change threshold and greater than or equal to the negative value of the preset change threshold, then the on-time of each heating unit is determined to remain unchanged.

[0127] Step S102E: If the change value of each heating unit is less than the negative value of the preset change threshold, then it is determined that the opening time of each heating unit is reduced.

[0128] In one example, if the upper heating unit participates in the heat preservation stage, the change in the operating time of the upper heating unit is calculated as ΔTtj = Tti - Tti-1. When ΔTtj > Ts (preset change threshold), the operating time of the upper heating unit increases; when ΔTtj <= Ts and ΔTtj >= -Ts, the operating time of the upper heating unit remains stable.

[0129] When ΔTtj < -Ts, the duration of operation of the upper heating unit decreases.

[0130] This invention compares the change in the activation time with the deviation of the activation of the heating unit, making the determined change in the activation time of the heating unit more accurate, and thus more accurately reflecting the cooking status of the food.

[0131] Based on the above embodiments, when the changes in the opening duration of each heating unit are inconsistent, the change result that appears earlier in the preset order of opening duration changes is determined as the final result of the opening duration change; the preset order of opening duration changes is opening duration increase, opening duration remains unchanged, and opening duration decrease.

[0132] For example, if the on-time of one heating unit increases while the on-time of another heating unit remains unchanged, then the final on-time of each heating unit at this moment is determined to be an increase.

[0133] This section details how to determine the cooking stage under different combinations of heating units. For example, if only one heating unit is on, the cooking stage of the food can be determined simply by observing the change in the on-time of that single heating unit. If two heating units are on, and the on-time of both units is increasing, the food is in the initial heat absorption stage; if the on-time of both units is decreasing, the food is in the cooked stage; if the on-time of both units remains constant, the food is in the middle heat absorption stage. In other cases, if the changes in the on-time of the two heating units are inconsistent—for example, one unit's on-time is increasing while the other's is decreasing—the food is in the initial heat absorption stage.

[0134] When the three heating units work together, the principle for determining the cooking stage is the same as above.

[0135] Based on the above embodiments, adjusting the actual cooking time of the kitchen appliance according to the cooking stage of the food and the remaining cooking time during the cooking process when the kitchen appliance is cooking according to the initially set cooking time includes the following steps:

[0136] Step S104A: During the initial heat absorption phase or the middle heat absorption phase, obtain the first remaining cooking time of the kitchen appliance.

[0137] In this embodiment of the invention, after setting an initial cooking time, such as 30 minutes, a countdown will be automatically set according to the initial cooking time, and the display interface of the kitchen appliance will automatically display the remaining cooking time.

[0138] Step S104B: When the first remaining cooking time is less than the first preset time, extend the cooking time of the initial heat absorption stage or the middle heat absorption stage until the food enters the cooked stage; and adjust the cooking time of the cooked stage to the first preset time.

[0139] In one example, the first preset cooking time is 10 minutes. When there are 9 minutes left in the middle heat absorption stage, the kitchen appliance stops counting down and extends the cooking time until the food enters the cooked stage. In the cooked stage, the cooking time is adjusted to 10 minutes to ensure that the food is cooked through and not undercooked.

[0140] Step S104C: When the cooking is about to mature, obtain the second remaining cooking time of the kitchen appliance.

[0141] Step S104D: When the second remaining cooking time is greater than the second preset time, adjust the cooking time of the maturation stage to the second preset time. Wherein, the first preset time is the lower limit of the cooking time required for the maturation stage, and the second preset time is the upper limit of the cooking time required for the food in the maturation stage.

[0142] Once the food reaches the mature stage, it means that the second remaining cooking time is greater than the first preset time, so there is no risk of it being undercooked. We only need to determine whether there is a risk of it being overcooked. Therefore, by comparing it with the second preset time, we can prevent the food from becoming overcooked.

[0143] In this embodiment of the invention, the first preset time and the second preset time can be set with reference to the time required for steaming and baking conventional foods. For example, when baking fish, the minimum and maximum baking time can be determined in advance based on experiments. The fish can be eaten at the minimum time without being undercooked, while the fish tastes better at the maximum time without being overcooked.

[0144] Based on the above embodiments, the method further includes:

[0145] Step S105: When the first remaining cooking time is less than the first preset time, a first prompt message is generated; the first prompt message is used to indicate that the food is undercooked, i.e. there is a risk of it being undercooked.

[0146] Step S106: When the second remaining cooking time is greater than the second preset time, a second prompt message is generated; the second prompt message is used to indicate that the food is overcooked, i.e., there is a risk of it being too overcooked.

[0147] Step S107: Provide feedback on the cooking stage of the food, the first prompt message, and the second prompt message through the display interface of the kitchen appliance.

[0148] The embodiments of the present invention allow users to intuitively understand the cooking process of food.

[0149] Based on the same technical concept, a cooking control device for a kitchen appliance is provided. The kitchen appliance is equipped with a cooking cavity and multiple heating units, which are located at different positions within the cooking cavity. The kitchen appliance cooks food using a target combination of the multiple heating units and an initial set cooking time. The cooking time is divided into multiple cooking cycles. During the current cooking cycle, if the current temperature inside the kitchen appliance cavity is higher than the initial set temperature, the heating unit that was on is turned off. When the next cooking cycle begins, the heating unit that was off in the previous cooking cycle is turned on. Figure 2 As shown, the device includes:

[0150] The first determining unit 201 is used to determine the activation duration of each heating unit under the target combination mode in each cooking cycle;

[0151] The second determining unit 202 is used to determine the change in the on-time of each heating unit between the current cooking cycle and the previous cooking cycle;

[0152] The third determining unit 203 is used to determine the cooking stage of the food based on the changes in the opening time of each heating unit and the preset correspondence between the changes in the opening time of the heating unit and the cooking stage; the preset correspondence between the changes in the opening time of the heating unit and the cooking stage is as follows: if the opening time increases, the food is in the initial heat absorption stage; if the opening time remains unchanged, the food is in the middle heat absorption stage; if the opening time decreases, the food is in the mature stage.

[0153] The adjustment unit 204 is used to adjust the actual cooking time of the kitchen appliance based on the cooking stage of the food and the remaining cooking time during the cooking process when the kitchen appliance is cooking according to the initially set cooking time.

[0154] Based on the same technical concept, embodiments of the present invention also provide an electronic device, such as... Figure 4 As shown, it includes a processor 401, a communication interface 402, a memory 403, and a communication bus 404, wherein the processor 401, the communication interface 402, and the memory 403 communicate with each other through the communication bus 404.

[0155] Memory 403 is used to store computer programs;

[0156] The processor 401 is used to implement the steps of the cooking control method when executing the program stored in the memory 403.

[0157] The communication bus mentioned in the above electronic devices can be a Peripheral Component Interconnect (PCI) bus or an Extended Industry Standard Architecture (EISA) bus, etc. This communication bus can be divided into address bus, data bus, control bus, etc. For ease of illustration, only one thick line is used to represent it in the diagram, but this does not mean that there is only one bus or one type of bus.

[0158] The communication interface is used for communication between the aforementioned electronic devices and other devices.

[0159] The memory may include random access memory (RAM) or non-volatile memory (NVM), such as at least one disk storage device. Optionally, the memory may also be at least one storage device located remotely from the aforementioned processor.

[0160] The processors mentioned above can be general-purpose processors, including central processing units (CPUs), network processors (NPs), etc.; they can also be digital signal processors (DSPs), application-specific integrated circuits (ASICs), field-programmable gate arrays (FPGAs), or other programmable logic devices, discrete gate or transistor logic devices, or discrete hardware components.

[0161] The computer program product for cooking control provided in this embodiment of the invention includes a computer-readable storage medium storing program code. The instructions included in the program code can be used to execute the methods described in the preceding method embodiments. For specific implementation details, please refer to the method embodiments, which will not be repeated here.

[0162] The cooking control device provided in this embodiment of the invention can be specific hardware on the device or software or firmware installed on the device. The implementation principle and technical effects of the device provided in this embodiment of the invention are the same as those in the foregoing method embodiments. For the sake of brevity, any parts not mentioned in the device embodiments can be referred to the corresponding content in the foregoing method embodiments. Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working processes of the systems, devices, and units described above can all be referred to the corresponding processes in the above method embodiments, and will not be repeated here.

[0163] In the embodiments provided by this invention, it should be understood that the disclosed apparatus and method can be implemented in other ways. The apparatus embodiments described above are merely illustrative. For example, the division of units is only a logical functional division, and in actual implementation, there may be other division methods. Furthermore, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Additionally, the displayed or discussed mutual couplings, direct couplings, or communication connections may be through some communication interfaces; indirect couplings or communication connections between devices or units may be electrical, mechanical, or other forms.

[0164] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.

[0165] In addition, the functional units in the embodiments provided by the present invention can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit.

[0166] If the aforementioned functions are implemented as software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this invention, essentially, or the part that contributes to the prior art, or a portion of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0167] It should be noted that similar labels and letters in the following figures indicate similar items. Therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures. In addition, the terms "first", "second", "third", etc. are used only to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0168] Finally, it should be noted that the above-described embodiments are merely specific implementations of the present invention, used to illustrate the technical solutions of the present invention, and not to limit it. The scope of protection of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that any person skilled in the art can still modify or easily conceive of changes to the technical solutions described in the foregoing embodiments within the technical scope disclosed in the present invention, or make equivalent substitutions for some of the technical features; and these modifications, changes, or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention. All should be covered within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A cooking control method for a kitchen appliance, characterized in that, The kitchen appliance is equipped with a cooking cavity and multiple heating units, which are located at different positions within the cooking cavity. The kitchen appliance cooks food using a target combination of the multiple heating units and an initial preset cooking time. The cooking time is divided into multiple cooking cycles. During the current cooking cycle, if the current temperature inside the kitchen appliance cavity is higher than the initial preset temperature, the heating unit that was in operation is turned off. When the next cooking cycle begins, the heating unit that was turned off in the previous cooking cycle is turned on. The method includes: Determine the activation duration of each heating unit under the target combination mode within each cooking cycle; Determine the changes in the on-time of each heating unit between the current cooking cycle and the previous cooking cycle; The cooking stage of the food is determined based on the changes in the on-time of each heating unit and the preset correspondence between the changes in the on-time of the heating unit and the cooking stage. The preset correspondence between the changes in the on-time of the heating unit and the cooking stage is as follows: if the on-time increases, the food is in the initial heat absorption stage; if the on-time remains unchanged, the food is in the middle heat absorption stage; if the on-time decreases, the food is in the cooking stage. Based on the cooking stage of the food and the remaining cooking time of the kitchen appliances according to the initial cooking time setting, the actual cooking time of the kitchen appliances is adjusted.

2. The method according to claim 1, characterized in that, The kitchen appliance is equipped with a first temperature detection unit and a second temperature detection unit at its top and bottom, respectively. The first temperature detection unit is used to collect the current temperature when the heating unit in the first position is turned on, and the second temperature detection unit is used to collect the current temperature when the heating unit in the second position is turned on. The determination of the activation duration of each heating unit under the target combination mode within each cooking cycle includes: Obtain the deviation between the current temperature and the initial set temperature collected by the temperature detection unit corresponding to each heating unit; The operating time of each heating unit within each cooking cycle is determined based on the deviation value.

3. The method according to claim 2, characterized in that, The determination of the operating duration of each heating unit within each cooking cycle based on the deviation value includes: Based on the deviation value, the initial start-up time of each heating unit is calculated using a preset start-up time calculation formula, which is: Txi=Kpx*(We-Tyi)+Kix*Sx+Kdx*(ΔTyi-ΔTyi-1) Where i is the temperature acquisition sequence within each cooking cycle; Kpx is the proportional coefficient constant of heating unit x; Kix is ​​the integral coefficient constant of heating unit x; Kdx is the differential coefficient constant of heating unit x; Tyi is the current temperature of temperature detection unit y; We is the initial set temperature; Sx is the sum of the temperature deviations between the initial set temperature and the current temperature of temperature detection unit y; ΔTyi is the deviation value between the initial set temperature and the current temperature of temperature detection unit y. If the initial start-up duration is greater than 0 and less than or equal to the cooking cycle, then the start-up duration of the heating unit is determined to be the initial start-up duration. If the initial start-up time is longer than the cooking cycle, then the start-up time of the heating unit is determined to be the duration of a single cooking cycle.

4. The method according to claim 1, characterized in that, The determination of the change in the on-time of each heating unit between the current cooking cycle and the previous cooking cycle includes: Calculate the change in the on-time of each heating unit between the current cooking cycle and the previous cooking cycle; The change value is compared with a preset change threshold; the preset change threshold is the start-up reaction time when the heating unit is turned on, and the preset change threshold is greater than 0. If the change value of each heating unit is greater than the preset change threshold, then it is determined that the on-time of each heating unit will be increased. If the change value of each heating unit is less than or equal to the preset change threshold, and greater than or equal to the negative value of the preset change threshold, then it is determined that the opening time of each heating unit remains unchanged. If the change value of each heating unit is less than the negative value of the preset change threshold, then it is determined that the opening time of each heating unit is reduced.

5. The method according to claim 4, characterized in that, The method further includes: When the changes in the activation duration of each heating unit are inconsistent, the change result that appears earlier in the preset activation duration change order is determined as the final activation duration change result; the preset activation duration change order is activation duration increase, activation duration remains unchanged, and activation duration decrease.

6. The method according to claim 1, characterized in that, The process of adjusting the actual cooking time of the kitchen appliances based on the cooking stage of the food and the remaining cooking time during the cooking process according to the initially set cooking time includes: During the initial or middle heat absorption phase, obtain the first remaining cooking time of the kitchen appliance. When the first remaining cooking time is less than the first preset time, the cooking time of the initial heat absorption stage or the middle heat absorption stage is extended until the food enters the cooked stage; and the cooking time of the cooked stage is adjusted to the first preset time. In the mature stage, acquire the second remaining cooking time of kitchen appliances; When the second remaining cooking time is greater than the second preset time, the cooking time of the maturation stage is adjusted to the second preset time; wherein, the first preset time is the lower limit of the cooking time required for the maturation stage, and the second preset time is the upper limit of the cooking time required for the maturation stage.

7. The method according to claim 6, characterized in that, The method further includes: A first prompt message is generated when the first remaining cooking time is less than the first preset time; the first prompt message is used to indicate that the food is not fully cooked. A second prompt message is generated when the second remaining cooking time exceeds the second preset time; the second prompt message is used to indicate that the food is overcooked. The cooking stage of the food, the first prompt message, and the second prompt message are displayed on the kitchen appliance's screen.

8. A cooking control device for a kitchen appliance, characterized in that, The kitchen appliance is equipped with a cooking cavity and multiple heating units, which are located at different positions within the cooking cavity. The kitchen appliance cooks food using a target combination of the multiple heating units and an initial preset cooking time. The cooking time is divided into multiple cooking cycles. During the current cooking cycle, if the current temperature inside the kitchen appliance cavity is higher than the initial preset temperature, the heating unit that was in operation is turned off. When the next cooking cycle begins, the heating unit that was turned off in the previous cooking cycle is turned on. The device includes: The first determining unit is used to determine the activation duration of each heating unit under the target combination mode within each cooking cycle; The second determining unit is used to determine the change in the on-time of each heating unit between the current cooking cycle and the previous cooking cycle. The third determining unit is used to determine the cooking stage of the food based on the changes in the on-time of each heating unit and the preset correspondence between the changes in the on-time of the heating units and the cooking stage; the preset correspondence between the changes in the on-time of the heating units and the cooking stage is as follows: if the on-time increases, the food is in the initial heat absorption stage; if the on-time remains unchanged, the food is in the middle heat absorption stage; if the on-time decreases, the food is in the mature stage. The adjustment unit is used to adjust the actual cooking time of the kitchen appliance based on the cooking stage of the food and the remaining cooking time during the cooking process when the kitchen appliance is cooking according to the initial set cooking time.

9. An electronic device, characterized in that, It includes a processor, a communication interface, a memory, and a communication bus, wherein the processor, the communication interface, and the memory communicate with each other through the communication bus; Memory, used to store computer programs; A processor, when executing a program stored in memory, implements the steps of the method described in any one of claims 1-7.

10. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores a computer program that, when executed by a processor, implements the steps of the method described in any one of claims 1-7.

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