Electromagnetic heating electric rice cooker heating electric control method and system based on temperature sensor

Abstract

The application belongs to the field of electric rice cooker control, and discloses an electromagnetic heating electric rice cooker heating electric control method and system based on a temperature sensor. A user cover opening behavior feature library is constructed. When a cover opening trigger signal is detected, the current cooking mode, cooking stage and current pot temperature measured by the temperature sensor are synchronously acquired. After the cover opening operation is completed, the expected cover opening times and duration in the subsequent preset period are determined by the feature library in combination with the current cooking mode and stage, and the standard temperature and power for temperature recovery in the corresponding scene are called. If the expected cover opening times are greater than or equal to 1, the temperature recovery temperature in the current temperature recovery stage is set to a cover opening adjustment temperature which is 3-5 DEG C lower than the standard value, and the temperature is recovered to the adjustment temperature by using a low-grade temperature recovery power which is lower than the standard power. The application can control the cooking process of the electromagnetic heating electric rice cooker in an energy-saving manner in combination with the cover opening behavior of the user.

Description

Technical Field

[0001] This application relates to the field of electric rice cooker control technology, and more specifically, to a heating control method and system for an electromagnetic heating electric rice cooker based on a temperature sensor. Background Technology

[0002] Electromagnetic heating rice cookers heat the inner pot based on the principle of electromagnetic induction heating. To ensure stable temperature and cooking results during the cooking process, a temperature sensor is used as the core detection component for temperature control. During each preset cooking stage, the temperature sensor inside the rice cooker collects real-time temperature data of the inner pot or the internal environment. The control unit compares the collected real-time temperature with the preset target temperature for each stage, and then dynamically adjusts the power and on / off status of the electromagnetic heating module to maintain the temperature inside the pot within the range suitable for the current cooking program, thus completing different cooking functions such as cooking rice, keeping warm, and making soup.

[0003] In actual use of electromagnetic heating rice cookers, users often need to open the lid mid-cooking to check the food's condition, add ingredients, or supplements. When the lid is opened, cold air from the outside quickly enters the rice cooker, exchanging heat with the hot air inside, the inner pot, and the food, causing temperature fluctuations. If users frequently open the lid to check the food's condition or add ingredients, the frequent opening of the lid leads to heat loss, resulting in significant temperature fluctuations and impacting the energy efficiency and cooking experience of the electromagnetic heating rice cooker. Therefore, existing electromagnetic heating rice cookers cannot control energy consumption based on user lid-opening behavior during the cooking process. Summary of the Invention

[0004] The purpose of this application is to provide a heating control method and system for an electromagnetic heating rice cooker based on a temperature sensor, which solves the technical problem of not being able to control the energy-saving process of the electromagnetic heating rice cooker based on the user's opening behavior, and achieves the technical effect of controlling the energy-saving process of the electromagnetic heating rice cooker based on the user's opening behavior.

[0005] In a first aspect, embodiments of this application provide a heating control method for an electromagnetic heating rice cooker based on a temperature sensor. The method includes: acquiring multiple lid-opening records of different ingredients at different cooking stages in different cooking modes during user cooking, the lid-opening records including lid-opening frequency and average lid-opening duration; determining a user lid-opening behavior feature library based on the multiple lid-opening records; during the rice cooker's cooking program, when a lid-opening trigger signal is detected, acquiring the current cooking mode and current cooking stage corresponding to the lid-opening trigger signal, and acquiring the current internal temperature detected by the temperature sensor; after the lid-opening operation corresponding to the lid-opening trigger signal ends, determining a subsequent preset time period based on the user lid-opening behavior feature library, the current cooking mode, and the current cooking stage. The system calculates the expected number of lid-opening operations and the expected duration of lid-opening; it acquires the standard reheat temperature and standard reheat power corresponding to the current cooking mode, current cooking stage, and current pot temperature; when the expected number of lid-opening operations is greater than or equal to 1, it sets the reheat temperature of the current reheat stage corresponding to the lid-opening trigger signal as the lid-opening adjustment temperature; during the current reheat stage, it reheats the pot temperature to the lid-opening adjustment temperature using a low-power reheat power; when the expected number of lid-opening operations is 0, it sets the reheat temperature of the current reheat stage corresponding to the lid-opening trigger signal as the standard reheat temperature; during the current reheat stage, it reheats the pot temperature to the standard reheat temperature using a standard-power reheat power; wherein, the lid-opening reheat temperature is 3-5℃ lower than the standard reheat temperature, and the low-power reheat power is lower than the preset power of the standard reheat power.

[0006] In one possible implementation, the method further includes: obtaining the standard number of lid-opening operations corresponding to the current cooking mode, current cooking stage, and current pot temperature; when the expected number of lid-opening operations is greater than 1, determining the square root of the ratio of the standard number of lid-opening operations to the expected number of lid-opening operations as a first temperature recovery adjustment factor; determining the product of the lid-opening adjustment temperature and the first temperature recovery adjustment factor as a corrected lid-opening adjustment temperature; determining the product of the low-level temperature recovery power and the first temperature recovery adjustment factor as a corrected low-level temperature recovery power; and restoring the pot temperature to the corrected lid-opening adjustment temperature according to the corrected low-level temperature recovery power during the current temperature recovery stage.

[0007] In another possible implementation, the method further includes: obtaining the standard lid-opening time corresponding to the current cooking mode, the current cooking stage, and the current pot temperature; when the expected number of lid-opening operations is greater than 1, determining the maximum expected lid-opening time among the expected lid-opening times corresponding to multiple expected lid-opening operations; determining the square root of the ratio of the standard lid-opening time to the maximum expected lid-opening time as a second reheat adjustment factor; determining the product of the lid-opening adjustment temperature and the second reheat adjustment factor as the corrected lid-opening adjustment temperature; determining the product of the low-level reheating power and the second reheat adjustment factor as the corrected low-level reheating power; and reheating the pot temperature to the corrected lid-opening adjustment temperature according to the corrected low-level reheating power during the current reheating stage.

[0008] In another possible implementation, the method further includes: obtaining the standard total lid-opening time corresponding to the current cooking mode, the current cooking stage, and the current pot temperature; determining the sum of the expected lid-opening times corresponding to multiple expected lid-opening operations as the total expected lid-opening time; determining the square root of the ratio of the standard total lid-opening time to the total expected lid-opening time as the third reheat adjustment factor; determining the product of the lid-opening adjustment temperature and the third reheat adjustment factor as the corrected lid-opening adjustment temperature; determining the product of the low-level reheating power and the third reheat adjustment factor as the corrected low-level reheating power; and reheating the pot temperature to the corrected lid-opening adjustment temperature according to the corrected low-level reheating power during the current reheating stage.

[0009] In another possible implementation, the method further includes: obtaining the standard warm-up time corresponding to the current cooking mode, current cooking stage, and current pot temperature; obtaining the current warm-up time of the current warm-up stage; determining the ratio of the standard warm-up time to the current warm-up time as a warm-up time coefficient; obtaining the standard warm-up power corresponding to the current cooking mode, current cooking stage, and current pot temperature; determining the ratio of the product of the standard warm-up time and the standard warm-up power, and the product of the current warm-up time and the low-level warm-up power, as a warm-up energy consumption coefficient; obtaining... The following parameters are considered: current cooking mode, current cooking stage, current pot temperature, temperature adjusted by opening the lid, and the risk coefficient for overflow during low-level reheating. A reheating risk coefficient is determined based on the reheating duration coefficient, reheating energy consumption coefficient, and reheating overflow risk coefficient. The ratio of the standard reheating risk coefficient to the reheating risk coefficient is determined as a comprehensive reheating adjustment factor. The product of the low-level reheating power and the comprehensive reheating adjustment factor is determined as the corrected low-level reheating power. During the current reheating stage, the pot temperature is reheated to the corrected temperature adjusted by opening the lid using the corrected low-level reheating power.

[0010] In another possible implementation, the reheating risk coefficient is determined based on the reheating duration coefficient, the reheating energy consumption coefficient, and the reheating overflow risk coefficient. This includes: obtaining the reheating duration weight, reheating energy consumption weight, and reheating overflow risk weight corresponding to the current cooking mode and the current cooking stage; and determining the sum of the products of the reheating duration weight and the reheating duration coefficient, the reheating energy consumption weight and the reheating energy consumption coefficient, and the reheating overflow risk weight and the reheating overflow risk coefficient as the reheating risk coefficient.

[0011] In another possible implementation, the reheating risk coefficient is determined based on the reheating duration coefficient, the reheating energy consumption coefficient, and the reheating overflow risk coefficient. This further includes: obtaining the duration priority factor corresponding to the current cooking mode and the current cooking stage; wherein the duration priority factor is less than 1, and the shorter the duration corresponding to the current cooking stage, the smaller the duration priority factor; determining the product of the reheating duration weight and the duration priority factor as the corrected reheating duration weight; and determining the sum of the products of the corrected reheating duration weight and the reheating duration coefficient, the reheating energy consumption weight and the reheating energy consumption coefficient, and the reheating overflow risk weight and the reheating overflow risk coefficient as the reheating risk coefficient.

[0012] In another possible implementation, the method further includes: obtaining the current cooking stage label corresponding to the current cooking stage; when the current cooking stage label is a high-temperature cooking stage, obtaining the high-temperature recovery correction factor corresponding to the high-temperature cooking stage; determining the product of the corrected lid-opening adjustment temperature and the high-temperature recovery correction factor as the high-temperature lid-opening adjustment temperature; and restoring the pot temperature to the high-temperature lid-opening adjustment temperature according to the corrected low-level recovery power during the current recovery stage; wherein the high-temperature recovery correction factor is 1.1 to 1.25.

[0013] In another possible implementation, the method further includes: when the current cooking stage is labeled as the cooking end stage, obtaining the end-of-cooking temperature correction factor corresponding to the high-temperature cooking stage; determining the product of the corrected opening temperature and the end-of-cooking temperature correction factor as the high-temperature opening temperature; and warming the pot temperature to the high-temperature opening temperature according to the corrected low-level warming power during the current warming stage; wherein the end-of-cooking temperature correction factor is 0.8 to 0.9.

[0014] Secondly, embodiments of this application provide a heating control system for an electromagnetic heating rice cooker based on a temperature sensor, including units for implementing the above-described method.

[0015] The beneficial effects of the embodiments in this application compared with the prior art are: This application provides a heating control method for an electromagnetic heating rice cooker based on a temperature sensor. It establishes a user lid-opening behavior feature library based on multiple lid-opening records. During the rice cooker's cooking process, when a lid-opening trigger signal is detected, the method acquires the current cooking mode and stage corresponding to the trigger signal, and obtains the current pot temperature detected by the temperature sensor. After the lid-opening operation corresponding to the trigger signal ends, the method uses the user lid-opening behavior feature library to determine the expected lid-opening operations and expected lid-opening duration within a preset time period based on the current cooking mode and stage. It also acquires the standard recovery temperature and standard recovery power corresponding to the current cooking mode, stage, and pot temperature. When the expected number of lid-opening operations is greater than or equal to one, the recovery temperature of the current recovery stage corresponding to the trigger signal is set as the lid-opening adjustment temperature. During the current recovery stage, the pot temperature is recovered to the lid-opening adjustment temperature using a low recovery power. This application embodiment can achieve energy-saving control of the electromagnetic heating rice cooker's cooking process by incorporating user lid-opening behavior, while avoiding frequent heating and cooling that could affect the taste of the cooked food. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in the embodiments of this application, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0017] Figure 1 A schematic flowchart illustrating the first electromagnetic heating electric rice cooker heating control method based on a temperature sensor provided in this application embodiment; Figure 2 A schematic diagram illustrating the working process of the first electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment; Figure 3 A schematic flowchart illustrating the second electromagnetic heating electric rice cooker heating control method based on a temperature sensor provided in this application embodiment; Figure 4 A schematic diagram illustrating the workflow of the second electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment; Figure 5 A schematic flowchart illustrating the third electromagnetic heating electric rice cooker heating control method based on a temperature sensor provided in this application embodiment; Figure 6 A schematic diagram illustrating the workflow of the third electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment; Figure 7A schematic flowchart illustrating the fourth electromagnetic heating electric rice cooker heating control method based on a temperature sensor provided in this application embodiment; Figure 8 A schematic diagram illustrating the working process of the fourth electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment; Figure 9 A schematic flowchart illustrating the fifth electromagnetic heating electric rice cooker heating control method based on a temperature sensor provided in this application embodiment; Figure 10 A schematic diagram illustrating the workflow of the fifth electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment; Figure 11 A schematic flowchart illustrating the sixth electromagnetic heating electric rice cooker heating control method based on a temperature sensor provided in this application embodiment; Figure 12 A schematic flowchart illustrating the seventh electromagnetic heating electric rice cooker heating control method based on a temperature sensor provided in this application embodiment; Figure 13 A schematic flowchart illustrating the eighth electromagnetic heating electric rice cooker heating control method based on a temperature sensor provided in this application embodiment; Figure 14 A schematic diagram illustrating the working process of the eighth electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment; Figure 15 This is a schematic diagram of the logic structure of an electromagnetic heating electric rice cooker heating control system based on a temperature sensor, provided in an embodiment of this application. Detailed Implementation

[0018] It should be understood that, when used in this application specification and the appended claims, the term "comprising" indicates the presence of the described features, integrals, steps, operations, elements and / or components, but does not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components and / or a collection thereof.

[0019] It should also be understood that the term “and / or” as used in this application specification and the appended claims means any combination of one or more of the associated listed items and all possible combinations, and includes such combinations.

[0020] As used in this application specification and the appended claims, the term "if" may be interpreted, depending on the context, as "when," "once," "in response to determination," or "in response to detection." Similarly, the phrase "if determined" or "if detected [the described condition or event]" may be interpreted, depending on the context, as meaning "once determined," "in response to determination," "once detected [the described condition or event]," or "in response to detection [the described condition or event]."

[0021] Furthermore, in the description of this application and the appended claims, the terms "first," "second," "third," etc., are used only to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0022] References to "one embodiment" or "some embodiments" as described in this specification mean that one or more embodiments of this application include a specific feature, structure, or characteristic described in connection with that embodiment. Therefore, the phrases "in one embodiment," "in some embodiments," "in other embodiments," "in still other embodiments," etc., appearing in different parts of this specification do not necessarily refer to the same embodiment, but rather mean "one or more, but not all, embodiments," unless otherwise specifically emphasized. The terms "comprising," "including," "having," and variations thereof mean "including but not limited to," unless otherwise specifically emphasized.

[0023] Existing electromagnetic heating rice cookers cannot control the internal temperature of the rice cooker based on the user's opening behavior to save energy.

[0024] Based on the above reasons, this application provides a heating control method for an electromagnetic heating rice cooker based on a temperature sensor. The method includes: acquiring multiple lid-opening records of different ingredients at different cooking stages in different cooking modes during user cooking, the lid-opening records including lid-opening frequency and average lid-opening duration; determining a user lid-opening behavior feature library based on the multiple lid-opening records; when a lid-opening trigger signal is detected during the rice cooker's cooking program, acquiring the current cooking mode and current cooking stage corresponding to the lid-opening trigger signal, and acquiring the current internal temperature detected by the temperature sensor; after the lid-opening operation corresponding to the lid-opening trigger signal ends, determining the user lid-opening behavior feature library based on the current cooking mode and average cooking stage during user cooking program. The system determines the expected lid-opening operations and duration within a preset time period based on the cooking mode and current cooking stage. It acquires the standard reheat temperature and standard reheat power corresponding to the current cooking mode, current cooking stage, and current pot temperature. When the expected number of lid-opening operations is greater than or equal to 1, the reheat temperature of the current reheat stage corresponding to the lid-opening trigger signal is set as the lid-opening adjustment temperature. During the current reheat stage, the pot temperature is reheated to the lid-opening adjustment temperature using a low reheat power. When the expected number of lid-opening operations is 0, the reheat temperature of the current reheat stage corresponding to the lid-opening trigger signal is set as the standard reheat temperature. During the current reheat stage, the pot temperature is reheated to the standard reheat temperature using the standard reheat power. In this embodiment, the cooking process of the electromagnetic heating rice cooker can be energy-efficiently controlled based on the user's lid-opening behavior, while avoiding frequent heating and cooling that could affect the taste of the cooked food.

[0025] In some scenarios, the electromagnetic heating control method for rice cookers based on temperature sensors according to an embodiment of this application can be applied to everyday home cooking scenarios such as making porridge and stewing soup. It can accurately monitor changes in the temperature inside the pot and intelligently adjust the heating power, thereby improving the energy-saving effect of cooking.

[0026] The following describes in detail, with specific examples, a heating control method for an electromagnetic heating rice cooker based on a temperature sensor, provided in the embodiments of this application.

[0027] Figure 1 A schematic flowchart illustrating the first electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment is shown below. Figure 1 As shown in the embodiment of this application, a heating control method for an electromagnetic heating rice cooker based on a temperature sensor is provided. The method further includes steps S110 to S130, which will be described in detail below.

[0028] S110. Obtain multiple lid-opening records for different ingredients at different cooking stages in different cooking modes during user cooking. The lid-opening records include the lid-opening frequency and average lid-opening duration. Based on the multiple lid-opening records, determine a user lid-opening behavior feature database during user cooking.

[0029] Figure 2 A schematic diagram illustrating the workflow of the first electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment is shown below. Figure 2 As shown, in this implementation, the network module and status sensing component of the smart cooking device can be used to collect various related data during each cooking process. The device can combine the cooking ingredients reported by the device, the cooking mode parameters selected by the user, and the stage identifier of the device operation to synchronously record the trigger time and end time of each lid opening action, and integrate them to obtain multiple lid opening records including the lid opening frequency and average lid opening time.

[0030] It should be noted that different ingredients have different cooking difficulties and require different cooking environments. Different cooking modes have different power adjustment logic and time planning. The core control objectives are different in different cooking stages. The corresponding combination of these three factors directly affects the probability and manifestation of the user's opening behavior.

[0031] For example, when the ingredient is grain, the cooking mode is porridge, and the cooking stage is boiling, the user's behavior when opening the lid is mostly to skim off the foam; when the ingredient is meat, the cooking mode is stew, and the cooking stage is reducing the sauce, the user's behavior when opening the lid is mostly to check the degree of sauce reduction and seasoning. There are significant differences in the frequency of opening the lid and the average duration of opening the lid under the two combinations.

[0032] It should be noted that the statistics on lid opening frequency are based on the complete duration of the corresponding cooking stage as the statistical period. The statistical rule is the ratio of the number of times the lid is opened within the period to the duration of the statistical period. The average lid opening time is calculated as the ratio of the sum of the durations of all single lid openings within the statistical period to the number of times the lid is opened. The value range can be determined based on the user's operating habits and cooking needs.

[0033] For example, the statistical period for a certain cooking stage is 30 minutes. During the period, the user triggers the lid-opening action 6 times, with each lid-opening action lasting 10 seconds, 15 seconds, 12 seconds, 8 seconds, 20 seconds, and 15 seconds respectively. The lid-opening frequency can be calculated to be 0.2 times / minute, and the average lid-opening time is 13.3 seconds.

[0034] It should be noted that the sample size of multiple lid opening records should be sufficient to cover common cooking scenarios for users. Effective record screening rules can exclude lid opening actions in non-cooking scenarios. The judgment criteria for abnormal lid opening records can be determined by combining the device's operating status and the triggering logic of the operation.

[0035] For example, the sample size can be set to no less than 20 records of valid cooking processes. When screening, the opening operation during the equipment cleaning and preheating stages can be excluded, as well as the opening action triggered by equipment failure and abnormal opening records that are not actively operated by the user. Only the opening records actively triggered by the user during normal cooking process can be retained as valid samples.

[0036] In this implementation, multiple valid open-lid records after filtering can be structured and the three categories of food type, cooking mode and cooking stage can be extracted from the records. The open-lid frequency and average open-lid time under the same category dimension combination can be summarized and statistically analyzed. The statistical results are organized and stored according to the category dimension to form a user open-lid behavior feature library adapted to the user's cooking habits.

[0037] It should be noted that the construction process of the user opening behavior feature library can go through three core steps: feature dimension extraction, feature value statistics, and feature structured storage. The feature library can be stored in the form of a structured data table, and the content items need to cover the feature parameters corresponding to all categories and dimensions, so as to facilitate the subsequent calling and matching in the cooking process.

[0038] For example, the extracted feature dimensions include ingredient type, cooking mode, and cooking stage. The average opening frequency and average opening time parameters under each dimension combination are statistically analyzed. All parameters are stored in a structured data table in the form of key-value pairs. Each data entry in the table corresponds to a set of user opening behavior feature parameters under a set of dimension combinations, forming the final user opening behavior feature library.

[0039] S120. During the cooking process of the rice cooker, when a lid-opening trigger signal is detected, the current cooking mode and current cooking stage corresponding to the lid-opening trigger signal are obtained, and the current temperature inside the pot detected by the temperature sensor is also obtained. After the lid-opening operation corresponding to the lid-opening trigger signal is completed, the expected lid-opening operation and expected lid-opening duration within the subsequent preset time period are determined based on the user lid-opening behavior feature library, the current cooking mode, and the current cooking stage.

[0040] In this implementation, the trigger signal can be monitored in real time throughout the entire cooking process of the rice cooker. When the lid-opening trigger signal is detected, the current operating parameters of the rice cooker can be called simultaneously, the identifier of the currently executing cooking mode and the identifier of the current cooking stage can be extracted, and the real-time detection data of the temperature sensor can be read to obtain the current temperature parameters inside the pot.

[0041] It should be noted that the trigger signal for opening the lid includes two types: hardware trigger signal and software trigger signal. The detection method corresponds to different signal acquisition paths. The effective judgment rule needs to be determined by combining the trigger source of the signal and the operating status of the device to avoid false detection.

[0042] It should be noted that the temperature sensor should be installed in a position that fits the cooking environment inside the pot, the detection frequency should be adapted to the rate of temperature change, the current temperature value inside the pot should be filtered to remove abnormal fluctuations, and the accuracy should meet the requirements of cooking temperature control to ensure the reliability of temperature parameters.

[0043] For example, the temperature sensor is installed at the center of the rice cooker lid, and the detection frequency is set to collect temperature data once per second. The current temperature inside the pot is the average of three consecutive data collections. The accuracy error is controlled within a reasonable range, which can meet the requirements for detecting the temperature inside the pot before and after opening the lid.

[0044] In this implementation, the entire process of opening the lid can be monitored. Once the lid-opening operation is determined to be complete, a pre-built user lid-opening behavior feature library is invoked. The current cooking mode and current cooking stage can be used as search conditions to match the corresponding user behavior features in the user lid-opening behavior feature library. Based on the matching results, the expected lid-opening operation and the corresponding expected lid-opening duration within a preset time period are determined.

[0045] It should be noted that the determination of the end of the lid opening operation is based on the state change parameters of the lid. The end time is calibrated according to the time when the lid is completely closed and the equipment resumes cooking operation, so as to ensure the accuracy of the time point calibration.

[0046] For example, firstly, the feature group that matches the current cooking mode is retrieved from the user opening behavior feature library, and then feature entries that match the current cooking stage are retrieved within the group to finally obtain the user opening behavior feature data corresponding to the combination.

[0047] It should be noted that the duration of the subsequent preset time period is determined based on the total time of the corresponding cooking stage and the pattern of user opening behavior. Different preset time periods can be matched with different values ​​for different cooking modes and cooking stages to adapt to the needs of predicting opening behavior in different scenarios.

[0048] For example, when the cooking mode is porridge and the cooking stage is boiling, the duration of the subsequent preset time period can match the remaining cooking time of that stage; when the cooking mode is rice steaming and the cooking stage is keep-warm, the duration of the subsequent preset time period can be adapted to the user's commonly used operation interval settings during the keep-warm stage.

[0049] It should be noted that the judgment criteria for the expected opening operation are determined based on the opening frequency parameter in the matched user opening behavior characteristics, and the calculation of the expected opening time is determined based on the average opening time parameter in the corresponding characteristics. The error adjustment rules can be set in combination with the deviation range of historical data to ensure the accuracy of the prediction results.

[0050] For example, when the frequency of opening the lid in the matched features reaches a preset threshold, it is determined that there is an expected lid opening operation within a subsequent preset time period. The expected lid opening duration is taken as the average lid opening duration in the features, and then the duration parameter is adjusted in combination with the error range of historical predictions to obtain the final expected lid opening duration.

[0051] S130: Obtain the standard reheat temperature and standard reheat power corresponding to the current cooking mode, current cooking stage, and current pot temperature. When the expected number of lid-opening operations is greater than or equal to 1, set the reheat temperature of the current reheat stage corresponding to the lid-opening trigger signal as the lid-opening adjustment temperature. During the current reheat stage, reheat the pot temperature to the lid-opening adjustment temperature using a low-power reheat power. When the expected number of lid-opening operations is 0, set the reheat temperature of the current reheat stage corresponding to the lid-opening trigger signal as the standard reheat temperature. During the current reheat stage, reheat the pot temperature to the standard reheat temperature using the standard power. The lid-opening reheat temperature is 3-5℃ lower than the standard reheat temperature, and the low-power reheat power is lower than the preset power of the standard reheat power.

[0052] In this implementation, after the lid-opening operation is completed, the current operating parameters of the rice cooker can be combined with the pre-stored reheat control parameter table. The current cooking mode, current cooking stage, and current pot temperature can be used as matching dimensions to retrieve the corresponding standard reheat temperature and standard reheat power from the reheat control parameter table, which can then be used as the basic reference parameters for reheat control.

[0053] It should be noted that the matching rules for standard reheat temperature and standard reheat power are based on the cooking requirements of the cooking mode, combined with the control objectives of the cooking stage and the current temperature inside the pot. Different combinations of dimensions correspond to different parameter values ​​to adapt to the reheat requirements of different scenarios.

[0054] For example, when the cooking mode is stewing meat, the cooking stage is the simmering stage after boiling, and the current temperature inside the pot is in the medium temperature range, the corresponding standard warming temperature matches the temperature required for simmering, and the standard warming power is adapted to the control requirements of rapid warming and preventing the bottom from sticking; when the cooking mode is steaming rice, the cooking stage is the maturation stage, and the current temperature inside the pot is in the high temperature range, the corresponding standard warming temperature and standard warming power match the control requirements of steaming rice until it is fragrant.

[0055] In this implementation, the expected number of lid-opening operations can be statistically determined. When the statistically determined number of lid-opening operations is greater than or equal to 1, the control parameters of the current reheating stage are adjusted. The reheating target of the current reheating stage corresponding to the lid-opening trigger signal can be set as the lid-opening adjustment temperature, replacing the original standard reheating temperature, to adapt to the temperature control requirements of subsequent lid-opening operations.

[0056] It should be noted that the current warming phase begins at the end of the opening operation and ends at the point when the temperature inside the pot reaches the target warming temperature and remains stable. The start and end conditions need to be determined in conjunction with the equipment's operating status and temperature detection data to ensure the accuracy of the phase division.

[0057] For example, the starting point of the current warming phase is the time when the pot lid is completely closed and the equipment resumes heating. When the temperature sensor detects that the temperature inside the pot has reached the set target warming temperature and the temperature has been maintained stably for a preset duration, the current warming phase is determined to be over.

[0058] It should be noted that the temperature adjustment setting when opening the lid is determined by subtracting a fixed difference from the standard return temperature. The specific value of the difference, which is within the range of 3-5℃, can be determined based on the expected number of lid opening operations and the expected opening time, to adapt to the temperature adjustment needs in different scenarios.

[0059] For example, when the expected number of subsequent lid-opening operations is 2 and the expected lid-opening time is relatively long, the larger difference within the range is selected to calculate the lid-opening adjustment temperature; when the expected number of subsequent lid-opening operations is 1 and the expected lid-opening time is relatively short, the smaller difference within the range is selected to calculate the lid-opening adjustment temperature.

[0060] In this implementation, when the estimated number of lid-opening operations is greater than or equal to 1, a low-level recovery power can be used as the output power during the current recovery heating phase. The output of the rice cooker's heating components can be adjusted through the power control module, continuously applying the low-level recovery power to the inner pot to gradually increase the temperature inside the pot until the temperature sensor detects that the temperature inside the pot has reached the temperature for lid opening and adjustment, thus completing the recovery control for this phase.

[0061] It should be noted that the low-power reheat temperature control process adopts a logic of constant power output and real-time temperature monitoring. The allowable temperature fluctuation range is adapted to the control accuracy requirements of opening the lid to adjust the temperature, so as to avoid the temperature from being too high and exceeding the adjusted target value.

[0062] For example, during the reheating process, the low-power reheating output is kept constant, and the temperature data inside the pot is collected in real time. When the temperature approaches the temperature for opening the lid to adjust, the power output can be appropriately reduced to control the temperature fluctuation within the allowable range until the temperature stabilizes and reaches the temperature for opening the lid to adjust.

[0063] In this implementation, the expected number of lid-opening operations can be statistically determined. When the statistically determined expected number of lid-opening operations is 0, the standard reheating parameters are used to control the reheating process. The reheating target of the current reheating stage corresponding to the lid-opening trigger signal can be set as the standard reheating temperature to ensure that the temperature after reheating meets the preset requirements of the cooking program.

[0064] In this implementation, during the current warming phase, a standard warming power is used as the output reference, and the output power is dynamically adjusted based on real-time temperature data. The output power of the heating element can be adjusted through the power control module to gradually increase the temperature inside the pot and stabilize it at the standard warming temperature. After completing the control of the warming phase, the next cooking phase begins.

[0065] This implementation method collects multiple lid-opening records of different ingredients at different cooking stages in different cooking modes during user cooking, and constructs a user lid-opening behavior feature library. When a lid-opening trigger signal is detected during subsequent cooking, the expected lid-opening operation and expected lid-opening duration within the subsequent preset time period can be obtained by combining the current cooking mode and the current cooking stage. This can accurately match the usage habits of different users and avoid the problem of mismatch between the reheating strategy and the actual lid-opening needs.

[0066] This implementation method obtains the standard reheat temperature and standard reheat power corresponding to the current cooking mode, current cooking stage, and current pot temperature detected by the temperature sensor after the lid-opening operation is completed. Based on this, the reheat parameters are adjusted according to the expected number of lid-opening operations to ensure that the reheating process always matches the basic temperature requirements of the current cooking scenario and avoids deviations in the cooking state of the ingredients.

[0067] With this method, when the expected number of lid-opening operations is greater than or equal to 1, the current recovery temperature is set to a lid-opening adjustment temperature that is 3-5℃ lower than the standard recovery temperature, and the recovery power is set to a low level that is lower than the preset power than the standard recovery power. When the expected number of lid-opening operations is 0, the recovery power is set to the standard recovery temperature. This can reduce the ineffective heating energy consumption caused by multiple lid openings in a short period of time, and at the same time avoid frequent heating and cooling that may affect the taste of the food.

[0068] Figure 3 A schematic flowchart illustrating the second electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment is shown below. Figure 3 As shown, in some implementations, the above method also includes S140 to S150, which will be described in detail below.

[0069] S140. Obtain the standard number of lid-opening operations corresponding to the current cooking mode, current cooking stage, and current pot temperature. When the expected number of lid-opening operations is greater than 1, determine the square root of the ratio of the standard number of lid-opening operations to the expected number of lid-opening operations as the first temperature adjustment factor.

[0070] Figure 4 A schematic diagram illustrating the workflow of the second electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment is shown below. Figure 4 As shown in this implementation, after predicting the user's lid-opening behavior, a pre-built cooking scenario parameter mapping table can be invoked. The current cooking mode, current cooking stage, and current pot temperature can be used as search dimensions to match the corresponding standard number of lid-opening operations in the cooking scenario parameter mapping table, which serves as a benchmark reference value for adjusting the temperature recovery parameter.

[0071] It should be noted that the matching and mapping rules for the standard number of lid-opening operations are based on the operational requirements of the cooking mode, combined with the interaction frequency during the cooking stage and the operational limitations of the current pot temperature. Different combinations of dimensions correspond to different values, adapting to the general operational rules of various cooking scenarios.

[0072] For example, when the cooking mode is baking, the cooking stage is the mid-cooking addition stage, and the current pot temperature is in the medium temperature range, the corresponding standard number of lid-opening operations matches the number of regular addition operations in this stage; when the cooking mode is soup making, the cooking stage is the slow cooking stage, and the current pot temperature is in the high temperature range, the corresponding standard number of lid-opening operations matches the general frequency of a few viewing operations in this stage.

[0073] It should be noted that the statistical benchmark for the standard number of lid opening operations is the average number of lid opening operations for most users in the same scenario. The benchmark parameters can be differentiated according to the operating habits of different user groups and the functional requirements of different usage scenarios to improve their adaptability.

[0074] For example, for users with extensive cooking experience, the standard number of lid-opening operations can be appropriately increased to suit their habits of frequently seasoning and checking the status of ingredients; for usage scenarios with preset automatic cooking programs, the standard number of lid-opening operations can be appropriately decreased to suit the characteristics of less human intervention in such scenarios.

[0075] In this implementation, the predicted number of lid-opening operations can be numerically judged. When the predicted number of lid-opening operations is determined to be greater than 1, the calculation process of the temperature recovery adjustment factor is initiated. The ratio of the standard number of lid-opening operations to the predicted number of lid-opening operations can be calculated first, and then the square root of this ratio can be taken to obtain the first temperature recovery adjustment factor, which is used as the calculation coefficient for subsequent temperature recovery parameter adjustments.

[0076] It should be noted that the calculation of the first reheat adjustment factor is based on the relative difference between the standard number of lid opening operations and the expected number of lid opening operations. The difference is smoothed by square root operation. Different expected number of lid opening operations correspond to different factor values, so as to achieve gradient adjustment of the reheat parameters.

[0077] For example, if the standard number of lid-opening operations is 1 in a certain scenario and the expected number of lid-opening operations is 4, first calculate the ratio of the two to 0.25, and then take the square root of the ratio to get 0.5, which is the first temperature adjustment factor corresponding to this scenario.

[0078] It should be noted that the first reheat adjustment factor is applicable to reheat control scenarios where frequent opening of the lid is expected. Its scope covers the adjustment process of parameters such as reheat temperature and reheat power. When the factor value exceeds the reasonable range, a preset correction rule can be used to handle it, ensuring the rationality of parameter adjustment.

[0079] S150. Determine the product of the opening-lid adjustment temperature and the first reheat adjustment factor as the corrected opening-lid adjustment temperature. Determine the product of the low-level reheat power and the first reheat adjustment factor as the corrected low-level reheat power. During the current reheating stage, reheat the pot temperature to the corrected opening-lid adjustment temperature according to the corrected low-level reheat power.

[0080] In this implementation, after obtaining the opening adjustment temperature and the first reheat adjustment factor, the corrected reheat temperature parameters can be calculated. The opening adjustment temperature can be used as the calculation base, multiplied by the first reheat adjustment factor, to obtain the corrected opening adjustment temperature, which serves as the new temperature control target for the current reheat stage.

[0081] It should be noted that the calculation of the corrected opening temperature is based on the opening temperature. The first temperature return adjustment factor is used to adapt to the differences in the user's actual opening frequency and standard level. Different first temperature return adjustment factors correspond to different corrected temperature values, so as to achieve personalized adjustment of the temperature target.

[0082] For example, if the opening temperature adjustment is 85°C in a certain scenario and the first temperature adjustment factor is 0.8, multiplying the two gives 68°C, which is the corrected opening temperature adjustment for that scenario.

[0083] In this implementation, after obtaining the low-level reheat power and the first reheat adjustment factor, the corrected reheat power parameters can be calculated. The low-level reheat power can be used as the calculation base, multiplied by the first reheat adjustment factor, to obtain the corrected low-level reheat power, which serves as the new power output benchmark for the current reheat stage.

[0084] It should be noted that the calculation of the low-end reheat power is based on the low-end reheat power. The first reheat adjustment factor is used to adapt to the different heating power requirements of the user's opening operation. Different first reheat adjustment factors correspond to different corrected power values, so as to achieve accurate matching of power output.

[0085] For example, if the low-end reheat power is 400W in a certain scenario and the first reheat adjustment factor is 0.9, multiplying the two together gives 360W, which is the corrected low-end reheat power for that scenario.

[0086] In this implementation, the heating control process for the current warming phase can be initiated after determining the corrected low-level warming power and the corrected lid-opening adjustment temperature. Heating power can be output according to the corrected low-level warming power, and the temperature change inside the pot can be monitored in real time until the temperature inside the pot reaches the corrected lid-opening adjustment temperature, thus completing the control of this warming phase.

[0087] It should be noted that if a new lid-opening trigger signal is detected during the reheating process, the current reheating control process needs to be paused. The lid-opening adjustment temperature and low-level reheating power should be recalculated and corrected based on the latest operating parameters to achieve dynamic updates of the reheating parameters and adapt to the latest cooking conditions.

[0088] This implementation method obtains the standard number of lid-opening operations corresponding to the current cooking mode, current cooking stage, and current pot temperature. When the expected number of lid-opening operations is greater than 1, the square root of the ratio of the standard number of lid-opening operations to the expected number of lid-opening operations is calculated to obtain the first temperature recovery adjustment factor, thereby realizing the quantitative and dynamic adjustment of the temperature recovery parameter and avoiding the problem of insufficient adaptability of fixed parameters.

[0089] This implementation method uses the product of the opening temperature adjustment and the first reheat adjustment factor as the corrected opening temperature adjustment. The target reheat temperature can be flexibly adjusted based on the expected number of openings. In scenarios with multiple openings, there is no need to raise the temperature back to the original opening temperature adjustment, thus reducing unnecessary heat loss.

[0090] This implementation method uses the product of the low-level reheating power and the first reheating adjustment factor as the corrected low-level reheating power. During the current reheating stage, the temperature inside the pot is restored to the corrected opening temperature according to the corrected low-level reheating power. The reheating speed can be adjusted according to the frequency of opening the lid, so as to avoid excessive temperature fluctuations that may affect the cooking effect of the food.

[0091] Figure 5 A schematic flowchart illustrating the third electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment is shown below. Figure 5 As shown, in some implementations, the above method also includes S160 to S170, which will be described in detail below.

[0092] S160. Obtain the standard lid-opening time corresponding to the current cooking mode, current cooking stage, and current pot temperature. When the expected number of lid-opening operations is greater than 1, determine the maximum expected lid-opening time among the expected lid-opening times corresponding to multiple expected lid-opening operations. Determine the square root of the ratio of the standard lid-opening time to the maximum expected lid-opening time as the second temperature recovery adjustment factor.

[0093] Figure 6 A schematic diagram illustrating the workflow of the third electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment is shown below. Figure 6 As shown in this implementation, after calculating the relevant parameters for the expected lid-opening operation, a pre-stored cooking scenario duration mapping table can be invoked. The current cooking mode, current cooking stage, and current pot temperature can be used as search dimensions to match the corresponding standard lid-opening duration in the cooking scenario duration mapping table, which serves as the benchmark reference parameter for adjusting the duration dimension.

[0094] It should be noted that the mapping and matching rules for standard lid opening time are based on the operational complexity of the cooking mode, combined with the operational content of the cooking stage and the operational limitations of the current pot temperature. Different combinations of dimensions correspond to different values, adapting to the general lid opening operation time rules under various cooking scenarios.

[0095] For example, when the cooking mode is stewing meat, the cooking stage is the seasoning stage, and the current temperature inside the pot is in the medium temperature range, the corresponding standard lid opening time matches the normal operation time for adding seasonings and stirring ingredients; when the cooking mode is porridge cooking, the cooking stage is the skimming stage, and the current temperature inside the pot is in the high temperature range, the corresponding standard lid opening time is adapted to the operation time characteristics of quickly skimming off foam.

[0096] In this implementation, the expected number of lid-opening operations can be numerically determined. When the expected number of lid-opening operations is greater than 1, a filtering process for the maximum expected lid-opening time is initiated. The expected lid-opening times corresponding to multiple expected lid-opening operations can be compared one by one, and the one with the largest value can be selected as the maximum expected lid-opening time, providing a basic parameter for the calculation of the second temperature adjustment factor.

[0097] It should be noted that the maximum estimated opening time is selected using a comparison-by-comparison and step-by-step selection logic. When multiple maximum estimated opening time values ​​exist, the value can be selected directly without additional processing, ensuring the accuracy of the selection results and the efficiency of the calculation.

[0098] For example, in a certain scenario, the expected opening time corresponding to multiple expected opening operations is 10 seconds, 15 seconds, 15 seconds and 8 seconds respectively. After comparing them one by one, the maximum value is determined to be 15 seconds, that is, the maximum expected opening time in this scenario is 15 seconds.

[0099] In this implementation, after obtaining the standard opening time and the maximum expected opening time, the calculation process for the second temperature adjustment factor can be carried out. First, the ratio of the standard opening time to the maximum expected opening time can be calculated. Then, the square root of this ratio is taken to obtain the second temperature adjustment factor, which serves as the calculation coefficient for adjusting the temperature parameters in the time dimension.

[0100] It should be noted that the calculation of the second reheat adjustment factor is based on the difference between the standard lid opening time and the user's actual maximum expected lid opening time. The difference is smoothed by square root operation. Different maximum expected lid opening times correspond to different factor values, so as to realize the gradient adjustment of the reheat parameters.

[0101] For example, if the standard opening time is 10 seconds and the maximum expected opening time is 40 seconds in a certain scenario, first calculate the ratio of the two to 0.25, and then take the square root of the ratio to get 0.5, which is the second temperature adjustment factor corresponding to the scenario.

[0102] S170. Determine the product of the opening temperature adjustment and the second reheat adjustment factor as the corrected opening temperature adjustment. Determine the product of the low-level reheat power and the second reheat adjustment factor as the corrected low-level reheat power. During the current reheating phase, reheat the pot temperature to the corrected opening temperature according to the corrected low-level reheat power.

[0103] In this implementation, after obtaining the opening adjustment temperature and the second reheat adjustment factor, a correction calculation for the reheat target temperature can be performed. The opening adjustment temperature can be used as a baseline value, multiplied by the second reheat adjustment factor, to obtain the corrected opening adjustment temperature, which can then be used as the temperature control target for the current reheat stage.

[0104] It should be noted that the calculation of the corrected opening temperature based on the second temperature adjustment factor takes the opening temperature as the basis and adapts to the differences between the user's longest opening time and the standard level through the second temperature adjustment factor. Different second temperature adjustment factors correspond to different corrected temperature values, so as to achieve accurate adaptation of the temperature target.

[0105] For example, if the opening temperature adjustment is 80°C in a certain scenario and the second temperature adjustment factor is 0.7, multiplying the two gives 56°C, which is the corrected opening temperature adjustment for that scenario.

[0106] In this implementation, after obtaining the low-level reheating power and the second reheating adjustment factor, the reheating power parameter correction calculation can be performed. The low-level reheating power can be used as a reference value, multiplied by the second reheating adjustment factor, to obtain the corrected low-level reheating power, which serves as the power output reference for the current reheating stage.

[0107] It should be noted that when both the first and second reheat adjustment factors exist, a product fusion calculation rule can be used to multiply the two factors to obtain a comprehensive adjustment coefficient, which is then multiplied by the opening temperature adjustment and the low-level reheat power respectively to obtain the final correction parameter, thereby achieving the synergistic effect of the two adjustment dimensions.

[0108] In this implementation, the heating control process for the current warming phase can be initiated after determining the corrected low-level warming power and the corrected lid-opening adjustment temperature. Heating power can be output according to the corrected low-level warming power, and the temperature change inside the pot can be monitored in real time until the temperature inside the pot reaches the corrected lid-opening adjustment temperature, thus completing the control of this warming phase.

[0109] This implementation method obtains the standard lid-opening time corresponding to the current cooking mode, current cooking stage, and current pot temperature. When the expected number of lid-opening operations is greater than 1, the maximum expected lid-opening time among the expected lid-opening times corresponding to multiple expected lid-opening operations is taken. The square root of the ratio of the standard lid-opening time to the maximum expected lid-opening time is calculated to obtain the second temperature adjustment factor, which can achieve precise parameter adaptation based on the actual lid-opening time characteristics.

[0110] By using this method, the product of the opening temperature adjustment and the second reheat adjustment factor is used as the corrected opening temperature adjustment. The reheat target temperature can be dynamically adjusted down based on the longest expected opening time, avoiding the rapid loss of the already risen temperature due to prolonged opening and reducing ineffective heat consumption.

[0111] This implementation method uses the product of the low-level reheating power and the second reheating adjustment factor as the corrected low-level reheating power. During the current reheating stage, the temperature inside the pot is restored to the corrected opening temperature according to the corrected low-level reheating power. The reheating rate can be flexibly adjusted according to the opening time, reducing the fluctuation range of the temperature inside the pot and ensuring the stable taste of the cooked food.

[0112] Figure 7 A schematic flowchart illustrating the fourth electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment is shown below. Figure 7 As shown, in some implementations, the above method also includes S180 to S190, which will be described in detail below.

[0113] S180. Obtain the standard total lid-opening time corresponding to the current cooking mode, current cooking stage, and current pot temperature. Determine the sum of the expected lid-opening times corresponding to multiple expected lid-opening operations as the total expected lid-opening time. Determine the square root of the ratio of the standard total lid-opening time to the total expected lid-opening time as the third reheat adjustment factor.

[0114] Figure 8 A schematic diagram illustrating the workflow of the fourth electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment is shown below. Figure 8 As shown in this implementation, after completing the relevant statistics for the expected lid-opening operation, a pre-built total cooking scene duration mapping table can be invoked. The current cooking mode, current cooking stage, and current pot temperature can be used as search dimensions to match the corresponding standard total lid-opening time in the total cooking scene duration mapping table, which serves as the benchmark reference parameter for adjusting the total duration dimension.

[0115] It should be noted that the mapping and matching rules for the standard total lid opening time are based on the overall operational requirements of the cooking mode, combined with the total amount of operation in the cooking stage and the operational limitations of the current pot temperature. Different combinations of dimensions correspond to different values, adapting to the general rules of total lid opening time in various cooking scenarios.

[0116] For example, when the cooking mode is braising, the cooking stage is seasoning and coloring, and the current pot temperature is in the medium temperature range, the corresponding standard total lid opening time matches the total operation time of adding seasonings and turning the ingredients multiple times; when the cooking mode is steaming, the cooking stage is maturation, and the current pot temperature is in the high temperature range, the corresponding standard total lid opening time matches the total time required to check the status of the ingredients in a small amount of time.

[0117] In this implementation, the estimated opening time for each of the multiple anticipated opening operations can be aggregated and calculated. The estimated opening times for all anticipated opening operations can be summed up, and the total estimated opening time can be used as the basic parameter for calculating the third temperature adjustment factor.

[0118] It should be noted that the total estimated opening time is based on the independent duration of each estimated opening operation. When there are scenarios where the estimated opening times overlap, the calculation is performed according to the rule that the overlapping period is only counted once, to ensure the accuracy of the total time statistics and avoid parameter deviations caused by repeated calculations.

[0119] For example, in a certain scenario, the estimated opening times for three expected opening operations are 10 seconds, 12 seconds, and 8 seconds, respectively, and there is no time overlap. The sum of these times gives a total estimated opening time of 30 seconds. If two of the expected opening operations have a 5-second overlap, the overlap of 5 seconds is deducted when summing, and the final total estimated opening time is 25 seconds.

[0120] In this implementation, after obtaining the standard total opening time and the total expected opening time, the calculation process for the third regeneration adjustment factor can be carried out. First, the ratio of the standard total opening time to the total expected opening time can be calculated. Then, the square root of this ratio is taken to obtain the third regeneration adjustment factor, which serves as the calculation coefficient for adjusting the regeneration parameters under the total duration dimension.

[0121] It should be noted that the calculation of the third rewarming adjustment factor is based on the difference between the standard total opening time and the user's total expected opening time. The difference is smoothed by square root operation. Different total expected opening times correspond to different factor values, so as to realize the gradient adjustment of the rewarming parameters.

[0122] For example, if the standard total opening time is 20 seconds and the total expected opening time is 80 seconds in a certain scenario, first calculate the ratio of the two to 0.25, and then take the square root of the ratio to get 0.5, which is the third temperature adjustment factor corresponding to the scenario.

[0123] It should be noted that the priority of the third temperature adjustment factor, the first temperature adjustment factor, and the second temperature adjustment factor can be determined according to the control requirements of the cooking scenario. When multiple factors coexist, a synergistic logic of weighted fusion or product fusion can be adopted to achieve accurate adaptation of the temperature adjustment parameters.

[0124] For example, in cooking scenarios that are sensitive to total operation time, the priority of the third reheat adjustment factor can be set higher than that of the other two factors. The reheat parameters are first corrected based on the third reheat adjustment factor, and then a second adjustment is made through the other two factors. In normal scenarios, the three factors can be weighted and summed according to preset weights to obtain a comprehensive adjustment coefficient, which works together to correct the reheat temperature and power.

[0125] S190. Determine the product of the opening-lid adjustment temperature and the third reheat adjustment factor as the corrected opening-lid adjustment temperature. Determine the product of the low-level reheat power and the third reheat adjustment factor as the corrected low-level reheat power. During the current reheating stage, reheat the pot temperature to the corrected opening-lid adjustment temperature according to the corrected low-level reheat power.

[0126] In this implementation, after obtaining the opening adjustment temperature and the third reheat adjustment factor, a correction calculation for the reheat target temperature can be performed. The opening adjustment temperature can be used as a baseline value, multiplied by the third reheat adjustment factor, to obtain the corrected opening adjustment temperature, which can then be used as the temperature control target for the current reheat stage.

[0127] It should be noted that the calculation of the corrected opening temperature based on the third temperature adjustment factor is based on the opening temperature. The third temperature adjustment factor is used to adapt to the differences between the user's total expected opening time and the standard level. Different third temperature adjustment factors correspond to different corrected temperature values, so as to achieve accurate adaptation of the temperature target.

[0128] For example, if the opening temperature adjustment is 78°C in a certain scenario and the third temperature adjustment factor is 0.6, the product of the two is 46.8°C, which is the corrected opening temperature adjustment for that scenario.

[0129] In this implementation, after obtaining the low-level reheating power and the third reheating adjustment factor, the reheating power parameter correction calculation can be performed. The low-level reheating power can be used as a reference value, multiplied by the third reheating adjustment factor, to obtain the corrected low-level reheating power, which serves as the power output reference for the current reheating stage.

[0130] In this implementation, the heating control process for the current warming phase can be initiated after determining the corrected low-level warming power and the corrected lid-opening adjustment temperature. Heating power can be output according to the corrected low-level warming power, and the temperature change inside the pot can be monitored in real time until the temperature inside the pot reaches the corrected lid-opening adjustment temperature, thus completing the control of this warming phase.

[0131] This implementation method obtains the standard total lid-opening time corresponding to the current cooking mode, current cooking stage, and current pot temperature. It calculates the sum of the expected lid-opening times corresponding to multiple expected lid-opening operations to obtain the total expected lid-opening time. Then, it takes the square root of the ratio of the standard total lid-opening time to the total expected lid-opening time to obtain the third temperature adjustment factor, making the parameter adjustment basis more closely match the overall lid-opening time.

[0132] This implementation method uses the product of the opening temperature adjustment and the third reheat adjustment factor as the corrected opening temperature adjustment. It can flexibly adjust the reheat target value in combination with the overall opening time, avoiding heat waste caused by repeated temperature rises when the total opening time is long.

[0133] This method uses the product of the low-level reheating power and the third reheating adjustment factor as the corrected low-level reheating power. During the current reheating stage, the temperature inside the pot is restored to the corrected opening temperature according to the corrected low-level reheating power. This can match the total opening time to adapt the reheating speed, reduce temperature fluctuations, and ensure stable cooking results.

[0134] Figure 9 A schematic flowchart illustrating the fifth electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment is shown below. Figure 9 As shown, in some implementations, the above method also includes S210 to S220, which will be described in detail below.

[0135] S210. Obtain the standard warm-up time corresponding to the current cooking mode, current cooking stage, and current pot temperature. Obtain the current warm-up time of the current warm-up stage. Determine the ratio of the standard warm-up time to the current warm-up time as the warm-up time coefficient. Obtain the standard warm-up power corresponding to the current cooking mode, current cooking stage, and current pot temperature. Determine the ratio of the product of the standard warm-up time and the standard warm-up power, and the product of the current warm-up time and the low-level warm-up power, as the warm-up energy consumption coefficient. Obtain the warm-up overflow risk coefficient corresponding to the current cooking mode, current cooking stage, current pot temperature, temperature adjustment with the lid open, and low-level warm-up power.

[0136] Figure 10 A schematic diagram illustrating the workflow of the fifth electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment is shown below. Figure 10 As shown in this implementation, a pre-stored cooking scenario reheat duration mapping table can be invoked during the reheat control process. The current cooking mode, current cooking stage, and current pot temperature can be used as search dimensions to match the corresponding standard reheat duration in the mapping table, which serves as the benchmark reference parameter for the reheat duration dimension.

[0137] It should be noted that the mapping and matching rules for standard reheating time are based on the heating requirements of the cooking mode, combined with the temperature control target of the cooking stage, the difference between the current pot temperature and the target temperature. Different combinations of dimensions correspond to different values, adapting to the reheating time patterns of various cooking scenarios.

[0138] For example, when the cooking mode is porridge, the cooking stage is the heating stage, and the difference between the current temperature inside the pot and the target temperature is large, the corresponding standard warming time matches the control requirement of slow heating to avoid overflowing; when the cooking mode is stewing meat, the cooking stage is the simmering stage, and the difference between the current temperature inside the pot and the target temperature is small, the corresponding standard warming time adapts to the requirement of rapid warming to maintain the temperature.

[0139] In this implementation, the elapsed duration of the current reheating phase can be statistically analyzed in real time. The starting time of the reheating phase can be used as the starting point for statistics, and the duration of continuous heating during the reheating process can be accumulated to obtain the current reheating duration, providing a basic parameter for calculating the reheating duration coefficient.

[0140] It should be noted that the current starting point for the statistics of the warming time is the time when the warming phase begins. The statistical rule is to accumulate the effective heating time during the warming process. When there is an interruption during the warming process, the duration of the interruption period is deducted to ensure the accuracy of the time statistics.

[0141] For example, if the heating is interrupted for 8 seconds due to a temporary opening of the lid during the reheating process, when calculating the current reheating time, the 8 seconds are deducted from the total time, and only the actual heating time is added to obtain the final current reheating time.

[0142] In this implementation, after obtaining the standard rewarming duration and the current rewarming duration, the rewarming duration coefficient can be calculated. The ratio of the standard rewarming duration to the current rewarming duration can be calculated to obtain the rewarming duration coefficient, which is used to measure the difference between the current rewarming progress and the standard progress.

[0143] It should be noted that the calculation of the reheating time coefficient is based on the relative relationship between the standard reheating time and the current reheating time. Different reheating progresses correspond to different coefficient values, which can intuitively reflect the speed of the current reheating process.

[0144] For example, if the standard warm-up time is 100 seconds in a certain scenario and the current warm-up time is 50 seconds, the ratio of the two is 2, which is the warm-up time coefficient corresponding to this warm-up progress.

[0145] In this implementation, a pre-stored cooking scenario reheating power mapping table can be called to match the standard reheating power for the corresponding scenario. The product of standard reheating duration and standard reheating power, and the product of current reheating duration and low-level reheating power can be calculated separately. Then, the ratio of the two products is calculated to obtain the reheating energy consumption coefficient.

[0146] It should be noted that the calculation of the reheat energy consumption coefficient is based on the relative relationship between the standard reheat energy consumption and the current reheat energy consumption. Different combinations of power and duration correspond to different coefficient values, which can reflect the difference between the energy consumption of the current reheat process and the standard level.

[0147] For example, in a certain scenario, the standard reheating time is 100 seconds and the standard reheating power is 400W, and the product of the two is 40000; the current reheating time is 50 seconds and the low-level reheating power is 300W, and the product of the two is 15000; the ratio of the two products is approximately 2.67, which is the corresponding reheating energy consumption coefficient in this scenario.

[0148] In this implementation, a pre-built overflow risk assessment experience value table can be called during the reheat control process. The current cooking mode, current cooking stage, current pot temperature, temperature adjustment when the lid is opened, and low-level reheat power can be used as detection dimensions. The corresponding reheat overflow risk coefficient can be determined through the overflow risk assessment experience value table, which serves as a reference indicator for risk assessment of the reheat process.

[0149] It should be noted that the overflow risk coefficient during the reheating process is used to measure the risk of overflow during the reheating process. The value ranges from 0 to 1. The higher the value, the greater the risk of overflow. Different parameter combinations correspond to different risk coefficients to meet the risk assessment needs of various reheating scenarios.

[0150] S220. Determine the reheating risk coefficient based on the reheating duration coefficient, reheating energy consumption coefficient, and reheating overflow risk coefficient. Determine the ratio of the standard reheating risk coefficient to the reheating risk coefficient, using this as the comprehensive reheating adjustment factor. Determine the product of the low-level reheating power and the comprehensive reheating adjustment factor, using this as the corrected low-level reheating power. During the current reheating phase, reheat the pot temperature to the corrected opening temperature according to the corrected low-level reheating power.

[0151] In this implementation, a comprehensive assessment of the reheating risk can be conducted after obtaining the reheating duration coefficient, reheating energy consumption coefficient, and reheating overflow risk coefficient. The three coefficients can be integrated and calculated according to preset fusion rules to obtain the reheating risk coefficient, which serves as a quantitative assessment indicator of the overall risk of the reheating process.

[0152] It should be noted that the calculation of the warming risk coefficient adopts a weighted fusion rule. The corresponding weights are set according to the degree of influence of the three coefficients on the warming process. The coefficients are multiplied by their corresponding weights and then summed to obtain the final warming risk coefficient. The numerical range is adapted to the needs of risk level classification.

[0153] For example, the weight of the warming time coefficient is 0.2, the weight of the warming energy consumption coefficient is 0.2, and the weight of the warming overflow risk coefficient is 0.6. If the three coefficients are 1.2, 1.1, and 0.5 respectively, the weighted sum is 0.76, which is the warming risk coefficient in this scenario.

[0154] In this implementation, a pre-stored standard reheat risk parameter table can be called to match the standard reheat risk coefficient corresponding to the current cooking scenario. The ratio of the standard reheat risk coefficient to the reheat risk coefficient can be calculated to obtain a comprehensive reheat adjustment factor, which serves as the comprehensive coefficient for adjusting the reheat power.

[0155] It should be noted that the standard reheat risk coefficient is determined based on the acceptable risk level of the corresponding cooking mode and cooking stage. The acceptable risk level is different in different cooking scenarios, and therefore, different standard reheat risk coefficient values ​​are obtained.

[0156] For example, the boiling stage in the porridge cooking mode is highly sensitive to the risk of overflow, and the standard reheat risk coefficient is set to a low value; the simmering stage in the stewing mode has a higher risk tolerance, and the standard reheat risk coefficient is set to a relatively high value.

[0157] In this implementation, the low-level regeneration power can be used as a baseline value, multiplied by a comprehensive regeneration adjustment factor to obtain the corrected low-level regeneration power, which serves as the new power output baseline for the current regeneration stage. Regeneration control can be carried out based on the corrected power parameters, balancing the needs of regeneration efficiency and risk control.

[0158] It should be noted that when calculating and correcting the low-level reheat power based on the comprehensive reheat adjustment factor, the calculation results must conform to the power support range of the rice cooker hardware. When the results exceed the range, boundary calibration rules are used to ensure the safe operation of the equipment.

[0159] For example, the power support range of the rice cooker is 200W to 500W. If the calculated corrected low-temperature recovery power is 180W, it is adjusted to the lower limit of the range, 200W; if the calculated result is 550W, it is adjusted to the upper limit of the range, 500W.

[0160] It should be noted that the priority of the comprehensive temperature recovery adjustment factor and the first, second and third temperature recovery adjustment factors can be determined according to the needs of the scenario. When multiple factors coexist, the logic of taking the higher priority or weighted fusion can be used to determine the final correction coefficient to ensure the rationality of power adjustment.

[0161] For example, in cooking scenarios with a high risk of overflowing, the overall temperature adjustment factor is given higher priority than the other three factors, and the correction power is calculated directly using this factor; in normal scenarios, the overall temperature adjustment factor and other factors are fused together according to their weights to obtain the total adjustment coefficient, and then the final correction low-level temperature power is calculated.

[0162] In this implementation, the heating power can be output according to the corrected low-level reheating power, the temperature change inside the pot can be monitored in real time, and the power output can be dynamically adjusted until the temperature inside the pot reaches the corrected opening temperature, thus completing the control of the current reheating stage.

[0163] This implementation method obtains the standard warm-up time corresponding to the current cooking mode, current cooking stage, and current pot temperature, as well as the current warm-up time of the current warm-up stage. It calculates the warm-up time coefficient, and then combines it with the warm-up energy consumption coefficient and the warm-up overflow risk coefficient to determine the warm-up risk coefficient. The combination of multi-dimensional parameters makes the adjustment basis more comprehensive and avoids the bias of single-dimensional judgment.

[0164] This implementation method calculates the ratio of the standard warming risk coefficient to the warming risk coefficient to obtain a comprehensive warming adjustment factor. Based on the duration of the warming process, energy consumption, and spillover risks, the comprehensive adjustment parameters can effectively adapt to the actual operating status of the current warming stage and reduce the probability of spillover during the warming process.

[0165] This method uses the product of low-level reheating power and comprehensive reheating adjustment factor as the corrected low-level reheating power. During the current reheating stage, the temperature inside the pot is restored to the corrected open-lid adjustment temperature according to the corrected low-level reheating power. This reduces energy consumption while taking into account reheating efficiency and safety, and ensures a stable cooking process.

[0166] Figure 11 A schematic flowchart illustrating the sixth electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment is shown below. Figure 11 As shown, in the above-mentioned S220, the reheating risk coefficient is determined based on the reheating duration coefficient, the reheating energy consumption coefficient, and the reheating overflow risk coefficient. It also includes S221 to S222, which will be explained in detail below.

[0167] S221. Obtain the reheating time weight, reheating energy consumption weight, and reheating overflow risk weight corresponding to the current cooking mode and current cooking stage.

[0168] In this implementation, a pre-built weighted parameter mapping table can be invoked before calculating the reheating risk coefficient. The current cooking mode and current cooking stage can be used as search dimensions to match the corresponding reheating duration weight, reheating energy consumption weight, and reheating overflow risk weight in the weighted parameter mapping table, providing a weighted basis for multi-coefficient fusion calculation.

[0169] It should be noted that the mapping and matching rules for the three weights are based on the core control objectives of the cooking mode and are determined in combination with the key control requirements of the cooking stage. Different combinations of cooking modes and cooking stages correspond to different weight values ​​to adapt to the control priority requirements of various scenarios.

[0170] For example, when the cooking mode is porridge and the cooking stage is the boiling stage, the weight of the risk of overflow due to heat recovery is set to the highest value, while the weights of the heat recovery duration and the heat recovery energy consumption are set to lower values; when the cooking mode is quick stewing meat and the cooking stage is the heating stage, the weight of the heat recovery duration is set to the highest value, while the other two weights are set to lower values.

[0171] For example, if the control priority of the warming time is the highest in a certain scenario, the corresponding weight is set to 0.5; the priority of warming energy consumption is the second highest, the weight is set to 0.3; and the priority of warming overflow risk is the lowest, the weight is set to 0.2. The sum of the three weights is 1, which conforms to the sum constraint rule.

[0172] It should be noted that the three weights can be adjusted differently for different cooking needs, adapting to the user's personalized cooking requirements and enabling flexible switching of control orientation.

[0173] For example, in the quick cooking mode, the reheating time weight is set to the highest value to prioritize the speed of reheating; in the energy-saving mode, the reheating energy consumption weight is set to the highest value to prioritize reducing heating energy consumption; and in the fine cooking mode, the reheating overflow risk weight is set to the highest value to prioritize ensuring a stable cooking process without overflowing.

[0174] S222. The sum of the products of the recovery duration weight and the recovery duration coefficient, the recovery energy consumption weight and the recovery energy consumption coefficient, and the recovery overflow risk weight and the recovery overflow risk coefficient shall be used as the recovery risk coefficient.

[0175] In this implementation, after obtaining the corresponding weights and coefficients, the calculation process for the product terms of each dimension can be carried out. The weights of the warming duration and the warming duration coefficient, the weights of the warming energy consumption and the warming energy consumption coefficient, and the weights of the warming overflow risk and the warming overflow risk coefficient can be multiplied separately to obtain the weighted product terms of the three dimensions, providing intermediate parameters for the calculation of the warming risk coefficient.

[0176] It should be noted that the calculation of the three product terms corresponds to the weighted assessment of three dimensions: duration, energy consumption, and spillover risk. The numerical range of each product term is determined by the value range of the corresponding weight and coefficient, which can intuitively reflect the degree of contribution of each dimension to the overall risk.

[0177] For example, in a certain scenario, the weight of the warming time is 0.2 and the warming time coefficient is 1.5, and their product is 0.3; the weight of the warming energy consumption is 0.3 and the warming energy consumption coefficient is 1.2, and their product is 0.36; the weight of the warming overflow risk is 0.5 and the warming overflow risk coefficient is 0.6, and their product is 0.3. All three product terms are within a reasonable range.

[0178] In this implementation, the weighted product terms of the three dimensions can be summed, and the sum can be used as the warming risk coefficient to achieve a quantitative assessment of the comprehensive risk of the warming process, providing a reference for subsequent adjustment of warming parameters.

[0179] It should be noted that the reheat risk coefficient is calculated by summing three weighted product terms. Due to differences in weights and coefficients in different cooking scenarios, the corresponding reheat risk coefficient values ​​will vary, which can accurately reflect the actual reheat risk level in different scenarios.

[0180] This implementation method obtains the reheating time weight, reheating energy consumption weight, and reheating overflow risk weight corresponding to the current cooking mode and current cooking stage. The weights under different cooking scenarios can be flexibly adapted, making the calculation of the reheating risk coefficient more in line with the current cooking needs and avoiding the problem of insufficient adaptability of fixed weights.

[0181] This implementation method calculates the sum of the products of the reheating time weight and the reheating time coefficient, the reheating energy consumption weight and the reheating energy consumption coefficient, and the reheating overflow risk weight and the reheating overflow risk coefficient. This value is used as the reheating risk coefficient. The proportion of each influencing factor can be adjusted according to the emphasis needs of different cooking stages to improve the accuracy of risk assessment.

[0182] Through this implementation method, the weighted calculation of the reheating risk coefficient can more accurately reflect the actual state of the current reheating stage. Based on this, the corrected low-level reheating power is more suitable for the current scenario, which can ensure cooking safety while taking into account energy consumption control and reheating efficiency, and improve the overall cooking experience.

[0183] Figure 12 A schematic flowchart illustrating the seventh electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment is shown below. Figure 12 As shown, in some implementations, in the above-mentioned S220, the reheating risk coefficient is determined based on the reheating duration coefficient, the reheating energy consumption coefficient, and the reheating overflow risk coefficient. It also includes S223 to S224, which will be explained in detail below.

[0184] S223. Obtain the time priority factor corresponding to the current cooking mode and the current cooking stage. The time priority factor is less than 1, and the shorter the time corresponding to the current cooking stage, the smaller the time priority factor.

[0185] In this implementation, a pre-built time-priority parameter mapping table can be invoked during the reheating parameter adjustment process. The current cooking mode and current cooking stage can be used as search dimensions to match the corresponding time-priority factor in the mapping table, which serves as the priority adjustment coefficient for the time dimension in reheating control.

[0186] It should be noted that the mapping and matching rules of the time priority factor are based on the time sensitivity of the cooking mode and are determined in combination with the remaining time requirements of the cooking stage. Different combinations of cooking modes and cooking stages correspond to different factor values ​​to adapt to the time control priority requirements of various scenarios.

[0187] For example, when the cooking mode is quick rice and the cooking stage is the final simmering stage, the corresponding time priority factor is set to a lower value; when the cooking mode is slow stew and the cooking stage is the initial heating stage, the corresponding time priority factor is set to a relatively higher value.

[0188] It should be noted that the time priority factor changes in a gradient relationship with the time corresponding to the current cooking stage. For every fixed decrease in time, the time priority factor is adjusted down by a fixed step, thus achieving a gradient adjustment of the factor value.

[0189] For example, for every 5 minutes the cooking time is shortened in the current cooking stage, the time priority factor is reduced by 0.1. If the factor value is 0.8 when the cooking time is 20 minutes, the factor value is adjusted to 0.7 when the cooking time is shortened to 15 minutes, and the factor value is adjusted to 0.6 when the cooking time is shortened to 10 minutes.

[0190] S224. Determine the product of the warming duration weight and the duration priority factor as the corrected warming duration weight. Determine the sum of the products of the corrected warming duration weight and the warming duration coefficient, the warming energy consumption weight and the warming energy consumption coefficient, and the warming overflow risk weight and the warming overflow risk coefficient as the warming risk coefficient.

[0191] In this implementation, after obtaining the recovery duration weight and duration priority factor, a correction calculation of the duration weight can be performed. The recovery duration weight can be used as a baseline value, multiplied by the duration priority factor, to obtain the corrected recovery duration weight, which replaces the original recovery duration weight in the calculation of the subsequent recovery risk coefficient.

[0192] It should be noted that the calculation of the corrected reheating time weight is based on the original reheating time weight. The time priority factor is used to adapt to the time control priority requirements of the current cooking stage. Different time priority factor values ​​correspond to different corrected weights, so as to realize the dynamic adjustment of the evaluation ratio of the time dimension.

[0193] For example, in a certain scenario, the original warm-up duration weight is 0.3, the duration priority factor is 0.8, and the product of the two is 0.24, which is the corresponding corrected warm-up duration weight in that scenario.

[0194] In this implementation, the warming risk coefficient can be calculated based on the corrected warming duration weight. The product of the corrected warming duration weight and the warming duration coefficient, the product of the warming energy consumption weight and the warming energy consumption coefficient, and the product of the warming overflow risk weight and the warming overflow risk coefficient can be calculated separately. Then, the three product terms are summed to obtain the updated warming risk coefficient.

[0195] It should be noted that the time priority factor affects the result of the reheating risk coefficient by adjusting the weight of the reheating time dimension. The shorter the remaining time in the current cooking stage, the smaller the time priority factor, the lower the weight of the reheating time correction, and the smaller the impact of the time dimension on the reheating risk coefficient.

[0196] For example, the original reheating time weight is 0.3, and the corresponding calculated reheating risk coefficient is 0.7; after adjusting the reheating time weight to 0.2, the calculated reheating risk coefficient is 0.65. In scenarios where the time requirement is low, the adjusted coefficient is more in line with the actual risk level; when the cooking mode is quick cooking, the applicable logic of adjusting the reheating time weight is triggered to ensure that the risk assessment is adapted to the scenario requirements.

[0197] This implementation method obtains the time priority factor corresponding to the current cooking mode and the current cooking stage. The time priority factor decreases as the time corresponding to the current cooking stage decreases, which can automatically match the time urgency requirements of different cooking stages and avoid the problem that fixed weights cannot adapt to the characteristics of the stages.

[0198] This implementation method uses the product of the reheating time weight and the time priority factor as the corrected reheating time weight, which can flexibly adjust the proportion of reheating time in risk calculation. In the cooking stage where reheating needs to be completed quickly, the influence of the time factor is increased, ensuring that the reheating efficiency meets the cooking progress requirements.

[0199] This implementation method uses the sum of the products of the modified reheating time weight and the reheating time coefficient, the reheating energy consumption weight and the reheating energy consumption coefficient, and the reheating overflow risk weight and the reheating overflow risk coefficient as the reheating risk coefficient. This balances efficiency, energy consumption, and safety, making the reheating strategy more in line with the actual needs of the current cooking stage.

[0200] Figure 13 A schematic flowchart illustrating the eighth electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment is shown below. Figure 13As shown, in some implementations, the above method also includes S310 to S320, which will be described in detail below.

[0201] S310. Obtain the current cooking stage label corresponding to the current cooking stage.

[0202] Figure 14 A schematic diagram illustrating the workflow of the eighth electromagnetic heating rice cooker heating control method based on a temperature sensor provided in this application embodiment is shown below. Figure 14 As shown, in this implementation, the current cooking stage tag sent by the device can be collected in real time during the cooking program, which is used for matching and calling subsequent cooking control parameters to ensure the adaptability of the control logic and the current running stage.

[0203] It should be noted that the current cooking stage labels in different cooking modes are named according to the stage function, and each label corresponds to a clear stage operation characteristic, which is adapted to the process design requirements of different cooking modes.

[0204] For example, the current cooking stage label in the porridge cooking mode includes the heating stage, boiling stage, simmering stage, and heat preservation stage. The heating stage corresponds to the characteristics of full power operation and gradual increase in pot temperature; the boiling stage corresponds to the characteristics of intermittent power operation and maintaining a gentle boil in the pot.

[0205] S320. When the current cooking stage is labeled as high-temperature cooking stage, obtain the high-temperature recovery correction factor corresponding to the high-temperature cooking stage. Determine the product of the corrected lid-opening adjustment temperature and the high-temperature recovery correction factor as the high-temperature lid-opening adjustment temperature. Within the current recovery stage, restore the pot temperature to the high-temperature lid-opening adjustment temperature according to the corrected low-level recovery power. The high-temperature recovery correction factor is between 1.1 and 1.25.

[0206] In this implementation, after obtaining the current cooking stage label, the label type can be determined. When the current cooking stage label is determined to be a high-temperature cooking stage, the pre-stored high-temperature scene parameter table is called to match and obtain the corresponding high-temperature recovery correction factor, which serves as a dedicated coefficient for adjusting the recovery temperature under high-temperature scenarios.

[0207] For example, when the cooking mode is steaming, the label for the high-temperature cooking stage is steaming stage, during which the target temperature inside the pot is in the high-temperature range; when the cooking mode is braising, the label for the high-temperature cooking stage is reducing sauce and coloring stage, during which the temperature inside the pot is also at a high level.

[0208] In this implementation, the adjusted temperature upon opening the lid can be used as a baseline value, multiplied by a high-temperature recovery correction factor to obtain the high-temperature adjusted temperature upon opening the lid, which serves as the target temperature for recovery control during the high-temperature cooking stage. Recovery heating control can be carried out based on this target temperature to adapt to the cooking needs in high-temperature scenarios.

[0209] It should be noted that the high-temperature recovery correction factor should be within the range of 1.1 to 1.25. The specific value is determined based on the actual temperature requirements during the high-temperature cooking stage and the tolerance of the ingredients. Different values ​​within the range can be selected for different scenarios to ensure the rationality of temperature adjustment.

[0210] For example, when the high-temperature cooking stage is the steaming stage and the food is meat that can withstand steaming, the high-temperature recovery correction factor is selected at the higher value of 1.25 within the range; when the high-temperature cooking stage is the sauce reduction and coloring stage and the food is sugary food that is easy to burn, the high-temperature recovery correction factor is selected at the lower value of 1.1 within the range.

[0211] It should be noted that the calculation of the high-temperature opening temperature adjustment is based on the correction of the opening temperature adjustment. The high-temperature recovery correction factor is used to adapt to the temperature increase requirements of high-temperature scenarios. Different scenarios correspond to different high-temperature opening temperature adjustment values, which meet the control requirements of high-temperature cooking.

[0212] For example, in a certain scenario, the corrected opening temperature is 80℃, and the high temperature recovery correction factor is 1.2. Multiplying the two together gives 96℃, which is the corresponding high temperature opening temperature in that scenario.

[0213] In this implementation, after determining the high-temperature lid-opening adjustment temperature and correcting the low-level reheating power, the high-temperature scenario reheating control process can be initiated. Heating power can be output according to the corrected low-level reheating power, and the temperature change inside the pot can be monitored in real time until the pot temperature reaches the high-temperature lid-opening adjustment temperature, thus completing the control of the current reheating stage.

[0214] This implementation method obtains the current cooking stage label corresponding to the current cooking stage, identifies the current cooking stage type, and can quickly trigger special adjustment logic for the corresponding scenario to adapt to the temperature requirements of different cooking stages, avoiding the problem that a uniform warming strategy does not conform to the characteristics of the stage.

[0215] This implementation method allows for the acquisition of a high-temperature recovery correction factor of 1.1 to 1.25 when the current cooking stage is labeled as high-temperature cooking stage. The product of the correction temperature for opening the lid and the high-temperature recovery correction factor is used as the high-temperature temperature for opening the lid. This can specifically improve the recovery target value of the high-temperature stage and meet the temperature requirements of high-temperature cooking.

[0216] This method restores the pot temperature to a high temperature by adjusting the lid during the current warming phase using a modified low-power warming setting. This retains the energy-saving advantage of low-power warming while ensuring sufficient temperature during the high-temperature cooking phase, preventing undercooked food or off-taste due to insufficient temperature.

[0217] In some implementations, the above method further includes: when the current cooking stage is labeled as the cooking completion stage, obtaining the completion and warm-up correction factor corresponding to the high-temperature cooking stage. The product of the corrected lid-opening adjustment temperature and the completion and warm-up correction factor is determined as the high-temperature lid-opening adjustment temperature. During the current warm-up stage, the pot temperature is warmed back to the high-temperature lid-opening adjustment temperature according to the corrected low-level warm-up power. The completion and warm-up correction factor is between 0.8 and 0.9.

[0218] In this implementation, after obtaining the current cooking stage label, the label type can be determined. When the current cooking stage label is determined to be the cooking end stage, the pre-stored end stage parameter table is called to match and obtain the corresponding end stage warming correction factor, which is used as a special coefficient for adjusting the warming temperature in the end stage.

[0219] For example, when the cooking mode is steaming rice, the label for the final stage of cooking is "simmering rice stage", and the corresponding time range is adapted to the needs of rice gelatinization and simmering aroma; when the cooking mode is stewing meat, the label for the final stage of cooking is "flavoring and reducing sauce stage", and the corresponding time range is adapted to the control requirements of meat flavoring and sauce thickening.

[0220] In this implementation, the adjusted temperature upon opening the lid can be used as a baseline value, multiplied by a final temperature correction factor to obtain the high-temperature adjustment temperature upon opening the lid, which serves as the target temperature for temperature control during the final cooking stage. Temperature control can then be implemented based on this target temperature to adapt to the cooking needs of the ingredients during the final stage.

[0221] It should be noted that the value of the finishing temperature correction factor should be within the range of 0.8 to 0.9. The specific value is determined based on the finishing temperature requirements of the cooking mode and the tolerance of the ingredients. Different values ​​within the range can be selected in different scenarios to ensure the rationality of temperature adjustment.

[0222] For example, when the final cooking stage is the rice-simmering stage and the ingredient is rice, the final temperature correction factor is selected at a higher value of 0.9 within the range to avoid the temperature being too low and affecting the taste of the rice; when the final cooking stage is the flavor-absorbing and sauce-reducing stage and the ingredient is easily overcooked meat, the final temperature correction factor is selected at a lower value of 0.8 within the range to avoid the high temperature damaging the fiber of the ingredients.

[0223] It should be noted that the high-temperature opening temperature adjustment calculation in the final stage of cooking is based on the corrected opening temperature adjustment. The final temperature adjustment is adapted to the temperature reduction requirements in the final stage through the final temperature recovery correction factor. Different high-temperature opening temperature adjustment values ​​correspond to different scenarios, which meet the cooking control requirements in the final stage.

[0224] For example, in a certain scenario, the corrected opening temperature is 90°C, and the end-of-life temperature correction factor is 0.85. Multiplying the two together gives 76.5°C, which is the corresponding high-temperature opening temperature for that scenario.

[0225] In this implementation, after determining the high-temperature lid-opening adjustment temperature and correcting the low-level reheating power, the reheating control process for the final stage of cooking can be initiated. Heating power can be output according to the corrected low-level reheating power, and the temperature change inside the pot can be monitored in real time until the temperature inside the pot reaches the high-temperature lid-opening adjustment temperature, thus completing the control of the current reheating stage.

[0226] This implementation identifies the current cooking stage label corresponding to the current cooking stage. When the label indicates the cooking is nearing completion, a dedicated adjustment logic is triggered, which can accurately match the cooking characteristics of the nearing completion stage and avoid the problem that the general warming strategy is not applicable to this stage.

[0227] With this implementation, when the current cooking stage is labeled as the cooking end stage, a finishing temperature correction factor of 0.8 to 0.9 is used. The product of the temperature adjustment for opening the lid and the finishing temperature correction factor is used as the high temperature temperature adjustment for opening the lid. This can reasonably reduce the temperature adjustment target for the finishing stage and avoid the bottom of the food from burning due to excessively high temperature.

[0228] This method allows the pot temperature to be warmed up to a high temperature by adjusting the low-power warming setting during the current warming phase. This reduces energy consumption during the final stage while maintaining the pot temperature within a suitable range, ensuring the food is properly cooked and improving the final taste.

[0229] This application also provides a heating control system for an electromagnetic heating rice cooker based on a temperature sensor, including a unit for implementing the method described above.

[0230] Figure 15 A schematic diagram of the logic structure of a temperature sensor-based electromagnetic heating electric rice cooker heating control system is provided in an embodiment of this application, as shown below. Figure 15 As shown, the system 1 of this embodiment includes a processing unit 11, a storage unit 12, and a transceiver unit 13. The processing unit 11 is used to process data, the storage unit 12 is used to store data, and the transceiver unit 13 is used to send and receive data. The processing unit 11, the storage unit 12, and the transceiver unit 13 cooperate with each other to implement the above-described method. The beneficial effects of the embodiments of this application have been described in the above-described method and will not be repeated here.

[0231] It should be noted that the information interaction and execution process between the above-mentioned devices / units are based on the same concept as the method embodiments of this application. For details on their specific functions and technical effects, please refer to the method embodiments section, and they will not be repeated here.

[0232] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the above-described division of functional units and modules is merely an example. In practical applications, the above functions can be assigned to different functional units and modules as needed, that is, the internal structure of the device can be divided into different functional units or modules to complete all or part of the functions described above. The functional units and modules in the embodiments 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. The integrated unit can be implemented in hardware or as a software functional unit. Furthermore, the specific names of the functional units and modules are only for easy differentiation and are not intended to limit the scope of protection of this application. The specific working process of the units and modules in the above system can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0233] If the integrated unit is implemented as a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, all or part of the processes in the methods of the above embodiments of this application can be implemented by a computer program instructing related hardware. The computer program can be stored in a computer-readable storage medium, and when executed by a processor, it can implement the steps of the various method embodiments described above. The computer program includes computer program code, which can be in the form of source code, object code, executable files, or certain intermediate forms. The computer-readable medium can include at least: any entity or device capable of carrying computer program code to a photographing device / terminal device, a recording medium, a computer memory, a read-only memory (ROM), a random access memory (RAM), an electrical carrier signal, a telecommunication signal, and a software distribution medium. Examples include USB flash drives, portable hard drives, magnetic disks, or optical disks. In some jurisdictions, according to legislation and patent practice, computer-readable media cannot be electrical carrier signals or telecommunication signals.

[0234] In the above embodiments, the descriptions of each embodiment have different focuses. For parts that are not described in detail or recorded in a certain embodiment, please refer to the relevant descriptions of other embodiments.

[0235] Those skilled in the art will recognize that the units and algorithm steps of the various examples described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are implemented in hardware or software depends on the specific application and design constraints of the technical solution. Those skilled in the art can use different methods to implement the described functions for each specific application, but such implementation should not be considered beyond the scope of this application.

[0236] In the embodiments provided in this application, it should be understood that the disclosed apparatus and methods can be implemented in other ways. For example, the apparatus embodiments described above are merely illustrative. For instance, the division of modules or units is only a logical functional division, and in actual implementation, there may be other division methods. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the coupling or direct coupling or communication connection shown or discussed may be through some interfaces; the indirect coupling or communication connection between apparatuses or units may be electrical, mechanical, or other forms.

[0237] 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.

[0238] The above-described embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications 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 this application, and should all be included within the protection scope of this application.

Claims

1. A heating control method for an electromagnetic heating rice cooker based on a temperature sensor, characterized in that, The method includes: Acquire multiple lid-opening records of different ingredients at different cooking stages in different cooking modes during user cooking. The lid-opening records include the lid-opening frequency and average lid-opening duration. Based on the multiple lid-opening records, determine the user lid-opening behavior feature library during user cooking. During the cooking process of the rice cooker, when a lid-opening trigger signal is detected, the current cooking mode and current cooking stage corresponding to the lid-opening trigger signal are obtained, and the current temperature inside the pot detected by the temperature sensor is also obtained; after the lid-opening operation corresponding to the lid-opening trigger signal is completed, the expected lid-opening operation and expected lid-opening duration within the subsequent preset time period are determined by the user lid-opening behavior feature library based on the current cooking mode and current cooking stage. Obtain the standard reheat temperature and standard reheat power corresponding to the current cooking mode, current cooking stage, and current pot temperature; when the expected number of lid-opening operations is greater than or equal to 1, set the reheat temperature of the current reheat stage corresponding to the lid-opening trigger signal as the lid-opening adjustment temperature; within the current reheat stage, reheat the pot temperature to the lid-opening adjustment temperature using a low-power reheat power; when the expected number of lid-opening operations is 0, set the reheat temperature of the current reheat stage corresponding to the lid-opening trigger signal as the standard reheat temperature; within the current reheat stage, reheat the pot temperature to the standard reheat temperature using a standard-power reheat power; wherein, the lid-opening reheat temperature is 3-5℃ lower than the standard reheat temperature, and the low-power reheat power is lower than the preset power of the standard reheat power.

2. The method according to claim 1, characterized in that, The method further includes: Obtain the standard number of lid-opening operations corresponding to the current cooking mode, current cooking stage, and current pot temperature; when the expected number of lid-opening operations is greater than 1, determine the square root of the ratio of the standard number of lid-opening operations to the expected number of lid-opening operations as the first temperature recovery adjustment factor. The product of the opening temperature adjustment and the first reheat adjustment factor is determined as the corrected opening temperature adjustment; the product of the low-level reheat power and the first reheat adjustment factor is determined as the corrected low-level reheat power; during the current reheating stage, the pot temperature is reheated to the corrected opening temperature according to the corrected low-level reheat power.

3. The method according to claim 2, characterized in that, The method further includes: Obtain the standard lid-opening time corresponding to the current cooking mode, current cooking stage, and current pot temperature; when the expected number of lid-opening operations is greater than 1, determine the maximum expected lid-opening time among the expected lid-opening times corresponding to multiple expected lid-opening operations; determine the square root of the ratio of the standard lid-opening time to the maximum expected lid-opening time as the second temperature recovery adjustment factor. The product of the opening temperature adjustment factor and the second reheat adjustment factor is determined as the corrected opening temperature adjustment factor; the product of the low-level reheat power and the second reheat adjustment factor is determined as the corrected low-level reheat power; during the current reheating stage, the pot temperature is reheated to the corrected opening temperature according to the corrected low-level reheat power.

4. The method according to claim 3, characterized in that, The method further includes: Obtain the standard total lid-opening time corresponding to the current cooking mode, current cooking stage, and current pot temperature; determine the sum of the expected lid-opening times corresponding to multiple expected lid-opening operations as the total expected lid-opening time; determine the square root of the ratio of the standard total lid-opening time to the total expected lid-opening time as the third temperature recovery adjustment factor; The product of the opening temperature adjustment and the third reheat adjustment factor is determined as the corrected opening temperature adjustment; the product of the low-level reheat power and the third reheat adjustment factor is determined as the corrected low-level reheat power; during the current reheating stage, the pot temperature is reheated to the corrected opening temperature according to the corrected low-level reheat power.

5. The method according to claim 4, characterized in that, The method further includes: Obtain the standard warm-up time corresponding to the current cooking mode, current cooking stage, and current pot temperature; obtain the current warm-up time of the current warm-up stage; determine the ratio of the standard warm-up time to the current warm-up time as the warm-up time coefficient; obtain the standard warm-up power corresponding to the current cooking mode, current cooking stage, and current pot temperature; determine the ratio of the product of the standard warm-up time and the standard warm-up power, and the product of the current warm-up time and the low-level warm-up power, as the warm-up energy consumption coefficient; obtain the warm-up overflow risk coefficient corresponding to the current cooking mode, current cooking stage, current pot temperature, temperature adjustment with the lid open, and low-level warm-up power. Based on the recovery time coefficient, recovery energy consumption coefficient, and recovery overflow risk coefficient, the recovery risk coefficient is determined; the ratio of the standard recovery risk coefficient to the recovery risk coefficient is determined as the comprehensive recovery adjustment factor; the product of the low-level recovery power and the comprehensive recovery adjustment factor is determined as the corrected low-level recovery power; during the current recovery stage, the pot temperature is recovered to the corrected opening temperature according to the corrected low-level recovery power.

6. The method according to claim 5, characterized in that, The recovery risk coefficient is determined based on the recovery time coefficient, recovery energy consumption coefficient, and recovery overflow risk coefficient, including: Obtain the reheating time weight, reheating energy consumption weight, and reheating overflow risk weight corresponding to the current cooking mode and current cooking stage; The sum of the products of the recovery duration weight and the recovery duration coefficient, the recovery energy consumption weight and the recovery energy consumption coefficient, and the recovery overflow risk weight and the recovery overflow risk coefficient is determined as the recovery risk coefficient.

7. The method according to claim 6, characterized in that, The recovery risk coefficient is determined based on the recovery time coefficient, recovery energy consumption coefficient, and recovery overflow risk coefficient, and also includes: Obtain the time priority factor corresponding to the current cooking mode and the current cooking stage; wherein, the time priority factor is less than 1, and the shorter the time corresponding to the current cooking stage, the smaller the time priority factor; The product of the recovery duration weight and the duration priority factor is determined as the corrected recovery duration weight; the sum of the products of the corrected recovery duration weight and the recovery duration coefficient, the recovery energy consumption weight and the recovery energy consumption coefficient, and the recovery overflow risk weight and the recovery overflow risk coefficient is determined as the recovery risk coefficient.

8. The method according to claim 7, characterized in that, The method further includes: Get the current cooking stage label corresponding to the current cooking stage; When the current cooking stage is labeled as high-temperature cooking stage, obtain the high-temperature recovery correction factor corresponding to the high-temperature cooking stage; determine the product of the corrected open-lid adjustment temperature and the high-temperature recovery correction factor as the high-temperature open-lid adjustment temperature; within the current recovery stage, restore the pot temperature to the high-temperature open-lid adjustment temperature according to the corrected low-level recovery power; wherein, the high-temperature recovery correction factor is 1.1 to 1.

25.

9. The method according to claim 8, characterized in that, The method further includes: When the current cooking stage is labeled as the cooking end stage, obtain the end-of-cooking temperature correction factor corresponding to the high-temperature cooking stage; determine the product of the corrected opening temperature and the end-of-cooking temperature correction factor as the high-temperature opening temperature; and restore the pot temperature to the high-temperature opening temperature according to the corrected low-level restoration power during the current restoration stage; wherein, the end-of-cooking temperature correction factor is 0.8 to 0.

9.

10. A heating control system for an electromagnetic heating rice cooker based on a temperature sensor, characterized in that, Includes units for implementing the method of any one of claims 1 to 9.

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