Method and device for pre-ordering preservation, cooking equipment, storage medium and program product
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
- Filing Date
- 2024-12-20
- Publication Date
- 2026-06-23
Smart Images
Figure CN122250809A_ABST
Abstract
Description
Technical Field
[0001] The embodiments of this application relate to, but are not limited to, the field of household appliances, and relate to, but are not limited to, methods, devices, cooking equipment, storage media, and program products for pre-preservation of food. Background Technology
[0002] Currently, more and more cooking appliances have a timer function, which greatly facilitates users' daily lives. However, if the timer is set for a long period of time, the cooked food may have an obvious odor. Therefore, users generally do not set long timers for cooking in the summer. Summary of the Invention
[0003] In view of this, embodiments of this application provide at least one method, apparatus, cooking equipment, storage medium, and program product for pre-preservation.
[0004] The technical solution of this application embodiment is implemented as follows:
[0005] In a first aspect, embodiments of this application provide a reservation preservation method, which includes: responding to a reservation event and determining a reservation duration associated with the reservation event; controlling a temperature measuring component to acquire the current temperature of the cooking cavity; and based on the current temperature and the reservation duration, controlling a pressure component to run at least one operation cycle within a preset time interval to cause a pressure change in the cooking cavity, inhibiting the growth of microorganisms in the cooking cavity, and achieving preservation of the food in the cooking cavity; the operation cycle includes a depressurization phase and a pressurization phase.
[0006] Secondly, embodiments of this application provide a cooking device, comprising: a cooking chamber for holding ingredients to be cooked; a heating component for heating the ingredients in the cooking chamber; a pressure component for changing the pressure inside the cooking chamber; a temperature measuring component for detecting the temperature of the cooking chamber; a prompting component for issuing a warning signal; and a control component for determining a reservation duration associated with a reservation event in response to the reservation event; controlling the temperature measuring component to acquire the current temperature of the cooking chamber; and controlling the pressure component to operate for at least one operating cycle within a preset time interval based on the current temperature and the reservation duration, so as to cause pressure changes in the cooking chamber, inhibit the growth of microorganisms inside the cooking chamber, and achieve preservation of the ingredients inside the cooking chamber; the operating cycle includes a depressurization phase and a pressurization phase.
[0007] Thirdly, embodiments of this application provide a reservation preservation device, which includes: a first determining module, used to determine a reservation duration associated with a reservation event in response to a reservation event; a first control module, used to control a temperature measuring component to acquire the current temperature of the cooking cavity; and a second control module, used to control a pressure component to operate for at least one operating cycle within a preset time interval based on the current temperature and the reservation duration, so as to cause a pressure change in the cooking cavity, inhibit the growth of microorganisms in the cooking cavity, and achieve preservation of the food in the cooking cavity; the operating cycle includes a depressurization phase and a pressurization phase.
[0008] Fourthly, embodiments of this application provide a computer-readable storage medium storing a computer program or instructions thereon, which, when executed by a processor, implement the steps in the above-described reservation preservation method.
[0009] Fifthly, embodiments of this application provide a computer program product, including a computer program or instructions, which, when executed by a processor, implement the steps in the aforementioned reservation preservation method.
[0010] In this embodiment, based on the preset cooking time and current temperature of the cooking cavity, the pressure component can be controlled to run at least one operation cycle within a preset time interval. Thus, the pressure component is cyclically controlled within the preset time by using the time interval as the operating cycle. By controlling the pressure in the cooking cavity to alternate between negative and positive pressure, the growth of microorganisms in the cooking cavity is inhibited. This allows for the preservation of food in the cooking cavity at the preset time and current temperature, thereby solving the problem of food having an off-flavor after being cooked for a long time in summer.
[0011] It should be understood that the above general description and the following detailed description are merely exemplary and explanatory, and are not intended to limit the technical solutions of this disclosure. Attached Figure Description
[0012] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with this application and, together with the specification, serve to explain the technical solutions of this application.
[0013] Figure 1 A schematic diagram illustrating the implementation process of a pre-ordered food preservation method provided in this application embodiment;
[0014] Figure 2 This is a schematic diagram of the composition structure of a cooking device provided in an embodiment of this application;
[0015] Figure 3 A schematic diagram illustrating the implementation process of a pre-order preservation method for rice provided in an embodiment of this application;
[0016] Figure 4A schematic diagram of the composition structure of a rice cooking device provided in this application embodiment. Figure 1 ;
[0017] Figure 5 A schematic diagram illustrating the pressure change in a cooking cavity based on scheme 2, provided as an embodiment of this application;
[0018] Figure 6 A schematic diagram of the composition structure of a rice cooking device provided in this application embodiment. Figure 2 ;
[0019] Figure 7 A schematic diagram illustrating the pressure change in the cooking cavity based on scheme 3, provided as an embodiment of this application;
[0020] Figure 8 This is a schematic diagram of the composition of a pre-order preservation device provided in an embodiment of this application. Detailed Implementation
[0021] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. The following embodiments are used to illustrate this application, but are not intended to limit the scope of this application. Based on the embodiments in this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.
[0022] In the following description, references are made to “some embodiments,” which describe a subset of all possible embodiments. However, it is understood that “some embodiments” may be the same subset or different subsets of all possible embodiments and may be combined with each other without conflict.
[0023] It should be noted that the terms "first, second, and third" used in the embodiments of this application are merely to distinguish similar objects and do not represent a specific ordering of objects. It is understood that "first, second, and third" can be interchanged in a specific order or sequence where permitted, so that the embodiments of this application described herein can be implemented in an order other than that illustrated or described herein.
[0024] It will be understood by those skilled in the art that, unless otherwise defined, all terms used herein (including technical and scientific terms) have the same meaning as commonly understood by one of ordinary skill in the art to which the embodiments of this application pertain. It should also be understood that terms such as those defined in general dictionaries should be understood to have a meaning consistent with their meaning in the context of the prior art, and should not be interpreted in an idealized or overly formal sense unless specifically defined as herein.
[0025] This application provides a pre-order preservation method, such as... Figure 1 As shown, the method may include steps S101 to S103:
[0026] Step S101: In response to the reservation event, determine the reservation duration associated with the reservation event;
[0027] Here, a scheduled event refers to a situation where the user puts the ingredients into the cooking device and sets the scheduled time on the device's panel, so that the cooking device can automatically start cooking the ingredients after the scheduled time has elapsed.
[0028] In some implementations, after the user completes the reservation, a reservation instruction is generated and sent to the control component in the cooking device. Upon receiving the reservation instruction, the control component obtains the reservation duration from the instruction.
[0029] Step S102: Control the temperature measuring component to obtain the current temperature of the cooking cavity;
[0030] Here, the cooking cavity can be a container that is closed at the bottom and sealed at the top with a lid, used to hold ingredients and water to be cooked. The temperature sensing component typically consists of a temperature sensor (such as a thermocouple, thermistor, etc.) and its related circuitry, capable of sensing the temperature of the cooking cavity in real time. The working principle of the temperature sensing component is usually based on the principle that the physical properties of materials change with temperature. For example, the resistance of a thermistor decreases as the temperature rises, while a thermocouple calculates the temperature by measuring the potential difference between two different metal conductors.
[0031] In some implementations, the temperature sensing component sends the current temperature to the control component after monitoring the current temperature of the food inside the cooking cavity.
[0032] Step S103: Based on the current temperature and the scheduled time, control the pressure component to run at least one operation cycle within the preset time interval to cause pressure changes in the cooking chamber, inhibit the growth of microorganisms in the cooking chamber, and achieve the preservation of food in the cooking chamber; the operation cycle includes a depressurization stage and a pressurization stage.
[0033] Here, the pressure assembly can be used to change the pressure in the cooking chamber.
[0034] In some implementations, the pressure assembly may be a single pressure assembly that can either reduce or increase the pressure within the cooking cavity.
[0035] In some embodiments, the pressure assembly may include a negative pressure assembly and a pressure boosting assembly. The negative pressure assembly can extract air from the cooking cavity to reduce the pressure inside the cooking cavity, thereby creating a negative pressure environment inside the cooking cavity. The pressure boosting assembly can introduce air into the cooking cavity to increase the pressure inside the cooking cavity, thereby creating a normal pressure environment or a high pressure environment inside the cooking cavity.
[0036] In some implementations, the time interval can be preset by a control component within the cooking cavity.
[0037] In some implementations, the control component can determine, based on the current temperature and the reservation duration, whether the condition for triggering the pressure component to run at least one operation cycle within a preset time interval is met, thereby controlling the pressure component to run at least one operation cycle within the preset time interval if the current temperature and reservation duration are determined to meet the condition.
[0038] In some implementations, if the reservation duration is less than a preset time interval, the runtime of one operation cycle of the pressure component is determined. If the reservation duration is greater than or equal to the runtime, the pressure component is controlled to run one operation cycle; if the reservation duration is less than or equal to the runtime, the pressure component is controlled to maintain its current state.
[0039] In some implementations, when the scheduled duration is longer than the duration interval, the pressure control component cycles at duration intervals until the scheduled duration is reached.
[0040] In this embodiment, based on the preset cooking time and current temperature of the cooking cavity, the pressure component can be controlled to run at least one operation cycle within a preset time interval. Thus, the pressure component is cyclically controlled within the preset time by using the time interval as the operating cycle. By controlling the pressure in the cooking cavity to alternate between negative and positive pressure, the growth of microorganisms in the cooking cavity is inhibited. This allows for the preservation of food in the cooking cavity at the preset time and current temperature, thereby solving the problem of food having an off-flavor after being cooked for a long time in summer.
[0041] In some embodiments, step S103 above, which controls the pressure component to operate for at least one operating cycle within a preset time interval based on the current temperature and the scheduled duration, may include any one of steps S1031 to S1033:
[0042] Step S1031: When the reservation duration is less than or equal to the first duration threshold and the current temperature is greater than the first temperature threshold and less than or equal to the second temperature threshold, the control pressure component shall run at least one operation cycle within the time interval.
[0043] Here, the first duration threshold can be 12 hours (H), the first temperature threshold can be 25 degrees, the second temperature threshold can be 30 degrees, and the duration interval can be 3H.
[0044] Step S1032: If the scheduled duration is greater than the first duration threshold and less than or equal to the second duration threshold, and the current temperature is greater than the third temperature threshold and less than or equal to the fourth temperature threshold, the control pressure component shall run at least one operation cycle within the time interval.
[0045] Here, the second duration threshold can be 16 hours, the third temperature threshold can be 25 degrees, and the fourth temperature threshold can be 28 degrees.
[0046] Step S1033: If the scheduled duration is greater than the second duration threshold and the current temperature is less than or equal to the fifth temperature threshold, the control pressure component shall run at least one operating cycle within the duration interval.
[0047] Here, the fifth temperature threshold can be 26 degrees.
[0048] The above embodiments illustrate the triggering conditions for controlling the pressure component to run at least one operation cycle within a preset time interval. Thus, when the preset time and current temperature meet the above triggering conditions, the pressure component is controlled to run at least one operation cycle within the preset time interval, thereby achieving the preservation of food in the cooking cavity under the above conditions.
[0049] In some embodiments, step S102, which controls the pressure component to operate for at least one operating cycle within a preset time interval, can be described as controlling the pressure component to operate for one operating cycle, and may include steps S111 and S112:
[0050] Step S111: During the depressurization phase, the pressure control component reduces the pressure in the cooking chamber to the first pressure;
[0051] Here, the first pressure is less than 0 kPa.
[0052] In some embodiments, the pressure component is described as a single component. The first pressure may be a control component preset in the cooking cavity. The control component controls the pressure component to start, and the pressure component draws air out of the cooking cavity to reduce the pressure in the cooking cavity.
[0053] In some embodiments, the pressure assembly is described as including a negative pressure assembly and a pressure boosting assembly. The first pressure may be a control assembly preset in the cooking cavity. The control assembly controls the negative pressure assembly to start, thereby drawing air out of the cooking cavity and reducing the pressure inside the cooking cavity.
[0054] Step S112: During the pressurization stage, after the pressure in the cooking chamber reaches the first pressure, the pressure control component increases the pressure in the cooking chamber from the first pressure to the second pressure; the difference between the first pressure and the second pressure is greater than or equal to 30 kPa.
[0055] Here, the second pressure is greater than or equal to 0 kPa.
[0056] In some embodiments, the pressure component is described as a single component. After the pressure in the cooking chamber is detected to have reached a first pressure, the control component controls the pressure component to introduce air into the cooking chamber to increase the pressure inside the cooking chamber.
[0057] In some embodiments, the pressure assembly is described as including a negative pressure assembly and a pressure boosting assembly. The second pressure may be a control assembly preset in the cooking cavity. The control assembly controls the negative pressure assembly to stop operating and simultaneously controls the pressure boosting assembly to start, so that air is introduced into the cooking cavity through the pressure boosting assembly to increase the pressure in the cooking cavity.
[0058] In the above embodiments, by extracting air from the cooking cavity using the pressure component, abnormal odors can be eliminated, improving the cooking quality of the food. Furthermore, extracting air reduces the oxygen content within the cooking cavity, creating a negative pressure environment that inhibits the growth of microorganisms. The pressure component then maintains either normal or high pressure within the cooking cavity, allowing for alternating negative and positive pressure changes. These alternating negative and positive pressure changes further enhance the inhibition of microbial growth, thus ensuring the food remains fresh even after extended cooking.
[0059] In some embodiments, the operating cycle further includes a first constant pressure stage and a second constant pressure stage, controlling the negative pressure component and the boost component to run one operating cycle, which may include steps S113 to S116:
[0060] Step S113: During the depressurization phase, the pressure control component reduces the pressure in the cooking chamber to the first pressure;
[0061] Step S114: In the first constant pressure stage, the pressure control component maintains the pressure in the cooking chamber at a first pressure for a first duration.
[0062] Here, the first maintenance duration is less than or equal to the duration interval.
[0063] In some embodiments, the pressure component is described as a single component. The first maintenance duration can be a control component preset in the cooking cavity. When the pressure in the cooking cavity reaches the first pressure, the control component adjusts the operating parameters of the pressure component so that the pressure in the cooking cavity is maintained at the first pressure during the first maintenance duration.
[0064] In some embodiments, the pressure component is described as including a negative pressure component and a pressure boosting component. The first maintenance duration can be a control component preset in the cooking cavity. When the pressure in the cooking cavity reaches the first pressure, the control component adjusts the operating parameters of the negative pressure component so that the pressure in the cooking cavity is maintained at the first pressure during the first maintenance duration.
[0065] Step S115: During the pressurization phase, after the first holding time is reached, the pressure control component increases the pressure in the cooking chamber from the first pressure to the second pressure.
[0066] In some embodiments, the pressure assembly is described as including a negative pressure assembly and a pressure boosting assembly. After the pressure in the cooking chamber reaches a first pressure, the control assembly starts timing and maintains the pressure in the cooking chamber at the first pressure through the negative pressure assembly. After the timing duration reaches a first maintenance duration, the control assembly controls the negative pressure assembly to close and simultaneously controls the pressure boosting assembly to start, introducing air into the cooking chamber through the pressure boosting assembly to increase the pressure inside the cooking chamber.
[0067] In some embodiments, the pressure component is described as a single component. After the pressure in the cooking chamber reaches a first pressure, the control component starts timing and maintains the pressure in the cooking chamber at the first pressure through the pressure component. After the timing duration reaches a first maintenance duration, the control component controls the pressure component to introduce air into the cooking chamber to increase the pressure in the cooking chamber.
[0068] Step S116: In the second constant pressure stage, the pressure control component maintains the pressure in the cooking chamber at the second pressure for the second maintenance duration; the difference between the first pressure and the second pressure is greater than or equal to 30 kPa.
[0069] Here, the second duration is less than or equal to the duration interval.
[0070] In some embodiments, the pressure component is described as including a negative pressure component and a pressure boosting component. The second maintenance duration can be a control component preset in the cooking cavity. When the pressure in the cooking cavity reaches the second pressure, the control component adjusts the operating parameters of the pressure boosting component so that the pressure in the cooking cavity is maintained at the first pressure during the second maintenance duration.
[0071] In some embodiments, the pressure component is described as a single component. The second maintenance duration can be a control component preset in the cooking cavity. When the pressure in the cooking cavity reaches the second pressure, the control component adjusts the operating parameters of the pressure component so that the pressure in the cooking cavity is maintained at the first pressure during the second maintenance duration.
[0072] In some implementations, the control component starts the cooking program after the scheduled duration has elapsed.
[0073] In some implementations, after the current time has not reached the predetermined duration, the control component, in the depressurization phase, controls the pressure component to reduce the pressure in the cooking chamber to a first pressure; in the first constant pressure phase, the control pressure component maintains the pressure in the cooking chamber at the first pressure for a first maintenance duration; in the pressurization phase, after the first maintenance duration has been reached, the control pressure component increases the pressure in the cooking chamber from the first pressure to a second pressure; and in the second constant pressure phase, the control pressure component maintains the pressure in the cooking chamber at the second pressure for a second maintenance duration.
[0074] In the above embodiments, by extracting air from the cooking cavity using the pressure component, abnormal odors can be eliminated, improving the cooking quality of the food. Furthermore, extracting air reduces the oxygen content within the cooking cavity, creating a negative pressure environment. Maintaining this negative pressure environment for the initial duration better inhibits the growth of microorganisms. The pressure component then creates either normal or high-pressure environments within the cooking cavity. Alternating negative and positive pressure within the cooking cavity further enhances the inhibition of microbial growth, thus ensuring the food remains fresh even after extended cooking.
[0075] In some embodiments, the pre-preservation method may further include steps S104 and S105:
[0076] Step S104: If the scheduled duration is less than or equal to the first duration threshold and the current temperature is less than or equal to the first temperature threshold, control the pressure component and the heating component to be in an unstarted state.
[0077] Here, the heating component refers to the component that converts electrical energy into heat energy to heat the food in the cooking cavity. The heating component may include a heating element, a control circuit, and a temperature sensor. The heating element may be an electric heating plate or an electric heating tube, which generates heat through the thermal effect of electric current to heat the food in the cooking cavity. The control circuit is responsible for turning the heating element on and off to adjust the heating power and heating time.
[0078] Step S105: If the scheduled duration is greater than the first duration threshold and less than or equal to the second duration threshold, and the current temperature is less than or equal to the third temperature threshold, the control pressure component shall run at least one operation cycle within the scheduled duration.
[0079] In some implementations, when the control component determines that the reservation duration is greater than a first duration threshold and less than or equal to a second duration threshold, and the current temperature is less than or equal to a third temperature threshold, the control component obtains the preservation strategy corresponding to this condition, that is, controls the pressure component to run at least one operation cycle within the reservation duration. The runtime of this operation cycle is less than the reservation duration. The runtime of this operation cycle is preset in the control component in the cooking cavity. The runtime and operating parameters of the pressure component corresponding to each stage of the operation cycle under this condition can be preset in the control component in the cooking cavity.
[0080] The above embodiments illustrate food preservation strategies under different temperature and reservation duration conditions. In this way, the control component can match the corresponding preservation strategy according to the reservation duration and the current temperature, so as to control the pressure component and / or heating component to operate according to the preservation strategy, thereby achieving food preservation in the cooking cavity under the conditions.
[0081] In some embodiments, the pre-preservation method may further include step S106:
[0082] Step S106: When the scheduled duration is less than or equal to the first duration threshold and the current temperature is greater than the second temperature threshold, control the pressure component to run at least two operating cycles within the time interval, and control the heating component to heat the cooking cavity to the preset temperature.
[0083] In some implementations, the control component can determine, based on the current temperature and the reservation duration, whether the condition for triggering the pressure component to operate for at least two operating cycles within the time interval is met, thereby controlling the pressure component to operate for at least two operating cycles within the time interval if the current temperature and reservation duration are determined to meet the condition.
[0084] In some implementations, when the scheduled duration is longer than the duration interval, the pressure control component cycles at duration intervals until the scheduled duration is reached.
[0085] It should be noted that under these conditions, the pressure control component operates for at least two operating cycles, which are described as including a first constant pressure stage and a second constant pressure stage. The operation process of each operating cycle is as follows: In the depressurization stage, the pressure control component reduces the pressure in the cooking chamber to a third pressure; in the first constant pressure stage, the pressure control component maintains the pressure in the cooking chamber at the third pressure for a third holding duration; in the pressure increase stage, after the third holding duration is reached, the pressure control component increases the pressure in the cooking chamber from the third pressure to a fourth pressure; in the second constant pressure stage, the pressure control component maintains the pressure in the cooking chamber at the fourth pressure for a fourth holding duration. The third pressure, fourth pressure, third holding duration, and fourth holding duration can be preset in the control component. In some embodiments, the third pressure can be equal to the first pressure, the fourth pressure can be equal to the second pressure, the third holding duration can be equal to the first holding duration, and the fourth holding duration can be equal to the second holding duration. In other embodiments, the third pressure may not be equal to the first pressure, the fourth pressure may not be equal to the second pressure, the third duration of maintenance may not be equal to the first duration of maintenance, and the fourth duration of maintenance may not be equal to the second duration of maintenance.
[0086] In some implementations, the preset temperature may be determined from a temperature range of [45, 70].
[0087] In the above embodiments, firstly, the heating component can heat the food in the cooking cavity to destroy the growth environment of microorganisms in the cooking cavity. Then, the pressure component extracts air from the cooking cavity to reduce the oxygen content in the cooking cavity, creating a negative pressure environment that inhibits the growth of microorganisms in the cooking cavity. Subsequently, the pressure component creates a normal pressure environment or a high pressure environment in the cooking cavity. Thus, the alternating negative / positive pressure changes in the cooking cavity enhance the inhibition effect on the growth of microorganisms in the cooking cavity, enabling the food to remain fresh for a long time.
[0088] In some embodiments, the pre-preservation method may further include steps S107 and S108:
[0089] Step S107: If the reservation duration is greater than the first duration threshold and less than or equal to the second duration threshold, and the current temperature is greater than the fourth temperature threshold, the control prompt component issues a warning signal to remind the user to make the reservation duration less than or equal to the first duration threshold when the current temperature is greater than the fourth temperature threshold.
[0090] Here, a notification component is a device used to provide feedback on abnormalities. It promptly notifies the user of any abnormal situation through various means such as sound, light, and vibration. For example, a notification component can be a buzzer or an LED sound and light alarm.
[0091] In some implementations, after determining that the reservation duration is greater than a first duration threshold and less than or equal to a second duration threshold, and that the current temperature is greater than a fourth temperature threshold, the control component sends an alarm trigger signal to the prompting component. Upon receiving the alarm trigger signal, the prompting component drives the prompting component to issue a warning signal.
[0092] Step S108: If the reservation duration is greater than the second duration threshold and the current temperature is greater than the fifth temperature threshold, the control prompt component issues a warning signal to remind the user to make the reservation duration less than or equal to the second duration threshold when the current temperature is greater than the fifth temperature threshold.
[0093] In some implementations, after determining that the reservation duration is greater than a second duration threshold and the current temperature is greater than a fifth temperature threshold, the control component sends an alarm trigger signal to the prompting component. Upon receiving the alarm trigger signal, the prompting component is driven to issue a warning signal.
[0094] The above embodiments illustrate the conditions under which a long-term reservation for food items in a high-temperature environment triggers an alarm event. When the reservation duration and the current temperature meet these conditions, the prompting component is triggered to issue a warning signal to remind the user that the reservation duration set at the current temperature is unreasonable, so that the user can reset the reservation duration after receiving the warning signal.
[0095] This application provides a cooking device for implementing the pre-preservation method described in the above-described method embodiments. For example... Figure 2 As shown, the cooking equipment includes:
[0096] Cooking cavity 201, used to hold ingredients to be cooked;
[0097] Heating component 202 is used to heat the food in the cooking cavity;
[0098] Pressure component 203 is used to change the pressure inside the cooking cavity;
[0099] Temperature sensing component 204 is used to detect the temperature of the cooking cavity;
[0100] The prompt component 205 is used to issue a warning signal;
[0101] Control component 206 is used to respond to a reservation event, determine the reservation duration associated with the reservation event; control the temperature measuring component to obtain the current temperature of the cooking cavity; based on the current temperature and the reservation duration, control the pressure component to run at least one operation cycle within a preset time interval, so as to cause pressure changes in the cooking cavity, inhibit the growth of microorganisms in the cooking cavity, and achieve the preservation of food in the cooking cavity; the operation cycle includes a depressurization stage and a second constant pressure stage.
[0102] It should be noted that the pressure component can be a single pressure component that simultaneously supports extracting the air in the cooking cavity and introducing air into the cooking cavity. The pressure component can also include a negative pressure component and a boosting component. The negative pressure component is used to extract the air in the cooking cavity, and the boosting component is used to introduce air into the cooking cavity. For example, the negative pressure component can be an air pump, and the boosting component can be an air valve or an inflation component.
[0103] Currently, more and more rice cookers support the 24H reservation function. However, when using the reservation function to cook rice in summer, it may cause the cooked rice to have an obvious sour smell. This is because the moisture content of the rice during reservation is too high, and the rice itself carries a large number of microorganisms, resulting in the deterioration and stench of the cooked rice. Therefore, users in summer or southern regions basically do not use this function.
[0104] To solve this problem, the embodiments of the present application control the reservation cooking program through the reservation time (i.e., the reservation duration) and temperature, and achieve the antibacterial effect by adopting pressure changes, as Figure 3 shown, including steps S301 to step S305:
[0105] Step S301: Obtain the reservation time;
[0106] Here, the user first puts the rice and water into the cooking cavity, selects the corresponding reservation program on the operation panel of the cooking device, and sets the reservation time t. After receiving the reservation instruction, the control component in the cooking device will obtain the reservation time in the reservation instruction.
[0107] Step S302: Compare the reservation time t with the preset duration threshold;
[0108] Here, the duration threshold can include a first duration threshold, a second duration threshold, and a third duration threshold. The first duration threshold can be 12h, the second duration threshold can be 16h, and the third duration threshold can be 24h.
[0109] During implementation, when the reservation time t ≤ 12h, step S303 is entered; when the reservation time 12 < t ≤ 16h, step S304 is entered; when the reservation time 16 < t ≤ 24h, step S305 is entered.
[0110] Step S303: Compare the temperature T1 with the preset temperature threshold;
[0111] Here, the temperature sensor in the cooking device detects the temperature to determine the temperature T1 of the rice water added to the cooking cavity of the cooking device (i.e., the current temperature of the cooking cavity), and sends the temperature to the control component. The control component compares the temperature T1 with a preset temperature threshold to determine the food preservation plan adopted by the cooking device. Among them, the temperature threshold can include a first temperature threshold and a second temperature threshold. The first temperature threshold can be 25°C, and the second temperature threshold can be 30°C.
[0112] The implementation process is shown in steps S3031 to S3033:
[0113] Step S3031: When the temperature T1 ≤ 25°C, start Plan 1, that is, the cooking device does not perform any control, and neither the heating component nor the pressure component in the cooking device is started;
[0114] Step S3032: When the temperature 25 < T1 ≤ 30°C, start Plan 2, and make the pressure in the cooking cavity change at least once every 3 hours by controlling the pressure component.
[0115] During implementation, first, the air in the cooking cavity is extracted through the pressure component, and the pressure in the cooking cavity is changed to p1 (i.e., the first pressure), where p1 ≤ -20 kPa. Then, when the pressure in the cooking cavity reaches p1, control the pressure component to maintain the pressure in the cooking cavity at p1, where the maintenance time is t1 (i.e., the first maintenance duration), and t1 ≤ 3 h. Finally, air is introduced into the cooking cavity through the pressure component to make the pressure in the cooking cavity rise to p2 (i.e., the second pressure), where p2 - p1 ≥ 30 kPa.
[0116] Step S3033: When the temperature T1 > 30°C, start Plan 3, make the pressure in the cooking cavity change at least twice every 3 hours by controlling the pressure component, and at the same time start the heating component to raise the temperature of the rice water to T2 (i.e., the preset temperature), where 45 ≤ T2 ≤ 70°C.
[0117] During implementation, first, the air in the cooking cavity is extracted through the pressure component, and the pressure in the cooking cavity is changed to p3, where p1 ≤ -20 kPa. Then, when the pressure in the cooking cavity reaches p2, control the pressure component to maintain the pressure in the cooking cavity at p3, where the maintenance time is t2, and t1 ≤ 3 h. Finally, air is introduced into the cooking cavity through the pressure component to make the pressure in the cooking cavity rise to p4, where p4 - p3 ≥ 30 kPa.
[0118] Step S304: Compare the temperature T1 with the preset temperature threshold;
[0119] Here, the temperature sensor in the cooking device detects the temperature to determine the temperature T1 of the rice water added to the cooking cavity of the cooking device, and sends the temperature to the control component. The control component compares the temperature T1 with a preset temperature threshold to determine the food preservation scheme adopted by the cooking device. Among them, the temperature threshold can include a third temperature threshold and a fourth temperature threshold. The third temperature threshold can be 25°C, and the fourth temperature threshold can be 28°C.
[0120] The implementation process is shown in steps S3041 to S3043:
[0121] Step S3041: When the temperature T1 ≤ 25°C, start Scheme 4. During the entire reservation period, the pressure component is started at least once, and the start duration is less than the reservation duration.
[0122] Step S3042: When the temperature 25 < T1 ≤ 28°C, start Scheme 5. Scheme 5 is the same as Scheme 2.
[0123] Step S3043: When the temperature T1 > 28°C, start Scheme 6. Scheme 6 is an alarm event. The control component controls the prompting component to send out a warning signal to advise the user not to select a reservation time of more than 12 hours under this temperature condition.
[0124] Step S305: Compare the temperature T1 with the preset temperature threshold.
[0125] Here, the temperature sensor in the cooking device detects the temperature to determine the temperature T1 of the rice water added to the cooking cavity of the cooking device, and sends the temperature to the control component. The control component compares the temperature T1 with a preset temperature threshold to determine the food preservation scheme adopted by the cooking device. Among them, the temperature threshold can include a fifth temperature threshold. The fifth temperature threshold can be 26°C.
[0126] The implementation process is shown in steps S3051 and S3052:
[0127] Step S3051: When the temperature T1 ≤ 26°C, start Scheme 7. Scheme 5 is the same as Scheme 2.
[0128] Step S3052: When the temperature T1 > 26°C, start Scheme 8. Scheme 8 is an alarm event. The control component controls the prompting component to send out a warning signal to advise the user not to select a reservation time of more than 16 hours under this temperature condition.
[0129] The following uses specific embodiments to illustrate the above program for controlling reservation cooking through reservation time and temperature.
[0130] Combined with Figure 4The cooking device shown is described below. The cooking device includes a negative pressure component 2031, a gas valve 2032, a cooking chamber 201, a heating component 202, a temperature measuring component 204, a prompting component 205, and a control component 206. The negative pressure component 2031 draws air out of the cooking chamber 201 to form a negative pressure environment, while the gas valve 2032 can introduce outside air into the cooking chamber 201 to form a normal pressure environment.
[0131] 1. When the user's reservation time is t=12h, the temperature sensor (i.e., temperature measuring component) in the cooking device will detect the temperature and determine that the ambient temperature is T1=26℃.
[0132] 2. Activation Scheme 2: First, the negative pressure assembly extracts air from the cooking chamber, changing the pressure inside to p1 = -40 kPa. Then, when the pressure inside the cooking chamber reaches -40 kPa, the negative pressure assembly maintains the pressure at -40 kPa for a duration of t1 = 2 hours. Finally, the air valve is opened, allowing air to enter the cooking chamber and raising the pressure to p2 = 0 kPa.
[0133] During this process, the pressure changes in the cooking cavity are as follows: Figure 5 As shown, the negative pressure component activates every 3 hours, maintaining a negative pressure of -40 kPa within the cooking chamber for the duration (t1 = 2 hours). The negative pressure component activates 4 times during the entire 12-hour reservation period.
[0134] Combination Figure 6 The cooking device shown is described below. The cooking device includes a negative pressure component 2031, an air inflation component 2033, a cooking chamber 201, a heating component 202, a temperature measuring component 204, a prompting component 205, and a control component 206. The negative pressure component 2031 removes air from the cooking chamber 201 to create a negative pressure environment, while the air inflation component 2033 can introduce outside air into the cooking chamber 201 to create a normal pressure environment or a high pressure environment.
[0135] 1. When the user's scheduled time t = 6 hours, the temperature sensor in the cooking device will detect the temperature and determine that the ambient temperature is T1 = 31℃.
[0136] 2. Activation Scheme 3: First, the negative pressure assembly extracts air from the cooking cavity, changing the pressure inside the cavity to p3 = -30 kPa. Then, when the pressure inside the cooking cavity reaches -30 kPa, the negative pressure assembly is controlled to maintain the pressure at -30 kPa for a duration of t2 = 1 hour. Finally, the inflation assembly is opened, allowing air to be introduced into the cooking cavity, raising the pressure inside to p4 = 10 kPa.
[0137] During this process, the pressure changes in the cooking cavity are as follows: Figure 7 As shown, the negative pressure component activates every 1.5 hours, maintaining a negative pressure of -30 kPa within the cooking chamber for the duration (t2 = 1 hour). Then, the inflation component activates, increasing the pressure within the cooking chamber to p4 = 10 kPa, and maintaining a positive pressure of 10 kPa within the cooking chamber for the duration (t3 = 0.5 hours). The negative pressure component and inflation component cycle through and activate four times during the entire 6-hour pre-set time.
[0138] Microorganisms require suitable temperature and time to grow. When the temperature exceeds 25°C or the preset time exceeds 12 hours, they are prone to spoilage. In the above embodiment, the environment for microbial growth is destroyed by raising the temperature to above 45°C, or the oxygen content is reduced by extracting gas from the cooking cavity, and a negative pressure environment is created to inhibit microbial growth. Thus, the antibacterial effect is achieved by alternating negative and positive pressure in the cooking cavity, thereby preventing rice from spoiling during long-term preset cooking. This solves the problem of microbial growth caused by long-term preset cooking of rice and other grains in rice cookers and electric pressure cookers, and also solves the problem of stale taste caused by grains being left for a long time.
[0139] It should be noted that the above-mentioned scheme of controlling the cooking process by setting the time and temperature can also be applied to scenarios where meat and other ingredients need to be kept fresh for extended periods.
[0140] Based on the foregoing embodiments, this application provides a pre-order preservation device, which includes various modules and units included in each module, and can be implemented by a processor in the control component; of course, it can also be implemented by specific logic circuits; in the implementation process, the processor can be a central processing unit (CPU), microprocessor unit (MPU), digital signal processor (DSP), or field programmable gate array (FPGA), etc.
[0141] Figure 8 This is a schematic diagram of the composition of a pre-order preservation device provided in an embodiment of this application, as shown below. Figure 8 As shown, the pre-set preservation device 800 includes:
[0142] The first determining module 810 is used to determine the reservation duration associated with the reservation event in response to the reservation event;
[0143] The first control module 820 is used to control the temperature measuring component to obtain the current temperature of the cooking cavity;
[0144] The second control module 830 is used to control the pressure component to run at least one operating cycle within a preset time interval based on the current temperature and the preset time, so as to cause pressure changes in the cooking cavity, inhibit the growth of microorganisms in the cooking cavity, and achieve the preservation of food in the cooking cavity; the operating cycle includes a depressurization stage and a pressurization stage.
[0145] In some embodiments, the first control module includes: a first control unit, configured to control the pressure component to operate for at least one operating cycle within a time interval when the scheduled duration is less than or equal to a first duration threshold and the current temperature is greater than a first temperature threshold and less than or equal to a second temperature threshold; a second control unit, configured to control the pressure component to operate for at least one operating cycle within a time interval when the scheduled duration is greater than the first duration threshold and less than or equal to the second duration threshold, and the current temperature is greater than a third temperature threshold and less than or equal to a fourth temperature threshold; and a third control unit, configured to control the pressure component to operate for at least one operating cycle within a time interval when the scheduled duration is greater than the second duration threshold and the current temperature is less than or equal to a fifth temperature threshold.
[0146] In some embodiments, the first control module includes: a fourth control unit for controlling the pressure assembly to reduce the pressure of the cooking chamber to a first pressure during the depressurization phase; and a fifth control unit for controlling the pressure assembly to increase the pressure of the cooking chamber from the first pressure to a second pressure during the pressurization phase after the pressure of the cooking chamber reaches the first pressure; wherein the difference between the first pressure and the second pressure is greater than or equal to 30 kPa.
[0147] In some embodiments, the operating cycle further includes a first constant pressure phase and a second constant pressure phase. The first control module includes: a sixth control unit, configured to control the pressure component to reduce the pressure in the cooking chamber to a first pressure during the depressurization phase; a seventh control unit, configured to control the pressure component to maintain the pressure in the cooking chamber at the first pressure for a first maintenance duration during the first constant pressure phase; an eighth control unit, configured to control the pressure component to increase the pressure in the cooking chamber from the first pressure to a second pressure after the first maintenance duration is reached during the pressurization phase; and a ninth control unit, configured to control the pressure component to maintain the pressure in the cooking chamber at the second pressure for a second maintenance duration during the second constant pressure phase.
[0148] In some embodiments, the reservation preservation device includes: a third control module, configured to control the pressure component and the heating component to be in an unstarted state when the reservation duration is less than or equal to a first duration threshold and the current temperature is less than or equal to a first temperature threshold; and a fourth control module, configured to control the pressure component to run at least one operating cycle within the reservation duration when the reservation duration is greater than the first duration threshold and less than or equal to a second duration threshold and the current temperature is less than or equal to a third temperature threshold.
[0149] In some embodiments, the pre-set preservation device includes: a fifth control module, configured to control the pressure component to operate for at least two operating cycles within a preset time interval when the pre-set time is less than or equal to a first time threshold and the current temperature is greater than a second temperature threshold, and to control the heating component to heat the cooking cavity to a preset temperature.
[0150] In some embodiments, the reservation preservation device includes: a sixth control module, configured to control a prompting component to issue a warning signal when the reservation duration is greater than a first duration threshold and less than or equal to a second duration threshold, and the current temperature is greater than a fourth temperature threshold, so as to remind the user to make the reservation duration less than or equal to the first duration threshold when the current temperature is greater than the fourth temperature threshold; and a seventh control module, configured to control a prompting component to issue a warning signal when the reservation duration is greater than the second duration threshold, and the current temperature is greater than a fifth temperature threshold, so as to remind the user to make the reservation duration less than or equal to the second duration threshold when the current temperature is greater than the fifth temperature threshold.
[0151] It should be noted that, in the embodiments of this application, if the above-mentioned reservation preservation method is implemented in software and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiments of this application, or the part that contributes to the related technology, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause cooking equipment (induction cooker, rice cooker, and slow cooker, etc.) to execute all or part of the methods of the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), magnetic disks, or optical disks. Thus, the embodiments of this application are not limited to any specific hardware and software combination.
[0152] Correspondingly, embodiments of this application provide a computer-readable storage medium storing a computer program or instructions thereon, which, when executed by a processor, implements the steps in the above-described reservation preservation method.
[0153] Correspondingly, in this embodiment of the application, a chip is also provided. The chip includes programmable logic circuits and / or program instructions, which, when the chip is running, are used to implement the steps in any of the pre-preservation methods in the above embodiments.
[0154] Correspondingly, in this embodiment of the application, a computer program product is also provided, including a computer program or instructions, which, when executed by a processor, implement the steps in the above-mentioned reservation preservation method.
[0155] It should be noted that the descriptions of the storage medium and device embodiments above are similar to the descriptions of the method embodiments above, and have similar beneficial effects. For technical details not disclosed in the storage medium and device embodiments of this application, please refer to the descriptions of the method embodiments of this application for understanding.
[0156] It should be understood that the phrase "one embodiment" or "an embodiment" throughout the specification means that a specific feature, structure, or characteristic related to the embodiment is included in at least one embodiment of this application. Therefore, "in one embodiment" or "in an embodiment" appearing throughout the specification does not necessarily refer to the same embodiment. Furthermore, these specific features, structures, or characteristics can be combined in any suitable manner in one or more embodiments. It should be understood that in the various embodiments of this application, the sequence numbers of the above-described processes do not imply a sequential order of execution; the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of this application. The sequence numbers of the above-described embodiments are merely descriptive and do not represent the superiority or inferiority of the embodiments.
[0157] It should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes that element.
[0158] In the several embodiments provided in this application, it should be understood that the disclosed devices and methods can be implemented in other ways. The device embodiments described above are merely illustrative. For example, the division of units is only a logical functional division, and in actual implementation, there may be other division methods, such as: multiple units or components can be combined, or integrated into another system, or some features can be ignored or not executed. In addition, the coupling, direct coupling, or communication connection between the various components shown or discussed can be through some interfaces, and the indirect coupling or communication connection between devices or units can be electrical, mechanical, or other forms.
[0159] The units described above as separate components may or may not be physically separate. The components shown as units may or may not be physical units. They may be located in one place or distributed across multiple network units. Some or all of the units may be selected to achieve the purpose of the embodiments of this application, depending on actual needs.
[0160] In addition, each functional unit in the various embodiments of this application can be integrated into one processing unit, or each unit can be a separate unit, or two or more units can be integrated into one unit; the integrated unit can be implemented in hardware or in the form of hardware plus software functional units.
[0161] Alternatively, if the integrated units described above are implemented as software functional modules and sold or used as independent products, they can also be stored in a computer-readable storage medium. Based on this understanding, the technical solutions of the embodiments of this application, or the parts that contribute to related technologies, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause the device automatic test line to execute all or part of the methods of the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as mobile storage devices, ROMs, magnetic disks, or optical disks.
[0162] The methods disclosed in the several method embodiments provided in this application can be arbitrarily combined without conflict to obtain new method embodiments.
[0163] The features disclosed in the several method or device embodiments provided in this application can be arbitrarily combined without conflict to obtain new method or device embodiments.
[0164] The above are merely embodiments of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.
Claims
1. A pre-ordered food preservation method, characterized in that, The methods include: In response to a reservation event, determine the reservation duration associated with the reservation event; The temperature sensing component is controlled to obtain the current temperature of the cooking cavity; Based on the current temperature and the scheduled duration, the pressure control component operates for at least one cycle within a preset time interval to cause pressure changes in the cooking chamber, inhibiting the growth of microorganisms in the cooking chamber and thus preserving the food in the cooking chamber. The operating cycle includes a depressurization phase and a boost phase.
2. The method based on claim 1, characterized in that, The step of controlling the pressure component to operate for at least one cycle within a preset time interval, based on the current temperature and the scheduled duration, includes: If the scheduled duration is less than or equal to a first duration threshold, and the current temperature is greater than a first temperature threshold and less than or equal to a second temperature threshold, the pressure component is controlled to run at least one operating cycle within the time interval. If the scheduled duration is greater than the first duration threshold and less than or equal to the second duration threshold, and the current temperature is greater than the third temperature threshold and less than or equal to the fourth temperature threshold, the pressure component is controlled to run at least one operating cycle within the duration interval. If the scheduled duration is greater than the second duration threshold and the current temperature is less than or equal to the fifth temperature threshold, the pressure component is controlled to operate for at least one operating cycle within the specified duration interval.
3. The method based on claim 1, characterized in that, The pressure control component operates for at least one cycle within a preset time interval, including: During the depressurization phase, the pressure assembly is controlled to reduce the pressure in the cooking chamber to a first pressure; During the pressurization phase, after the pressure in the cooking chamber reaches the first pressure, the pressure assembly is controlled to increase the pressure in the cooking chamber from the first pressure to the second pressure; the difference between the first pressure and the second pressure is greater than or equal to 30 kPa.
4. The method based on claim 3, characterized in that, The operation cycle includes a first constant pressure stage and a second constant pressure stage, and the method includes: During the depressurization phase, the pressure assembly is controlled to reduce the pressure in the cooking cavity to the first pressure; During the first constant pressure phase, the pressure component is controlled to maintain the pressure in the cooking cavity at the first pressure for a first maintenance duration; During the pressurization phase, after the first maintenance duration is reached, the pressure assembly is controlled to increase the pressure in the cooking chamber from the first pressure to the second pressure; During the second constant pressure phase, the pressure component is controlled to maintain the pressure in the cooking chamber at the second pressure for a second duration.
5. The method according to any one of claims 1 to 4, characterized in that, The method further includes: If the scheduled duration is less than or equal to the first duration threshold and the current temperature is less than or equal to the first temperature threshold, the pressure component and the heating component are controlled to be in an inactive state. If the scheduled duration is greater than the first duration threshold and less than or equal to the second duration threshold, and the current temperature is less than or equal to the third temperature threshold, the pressure component is controlled to operate for at least one operating cycle within the scheduled duration.
6. The method according to any one of claims 1 to 4, characterized in that, The method further includes: If the scheduled duration is less than or equal to the first duration threshold and the current temperature is greater than the second temperature threshold, the pressure component is controlled to run at least two operating cycles within the duration interval, and the heating component is controlled to heat the cooking cavity to a preset temperature.
7. The method according to any one of claims 1 to 4, characterized in that, The method further includes: If the reservation duration is greater than the first duration threshold and less than or equal to the second duration threshold, and the current temperature is greater than the fourth temperature threshold, the control prompt component issues a warning signal to remind the user to make the reservation duration less than or equal to the first duration threshold when the current temperature is greater than the fourth temperature threshold. If the scheduled duration exceeds the second duration threshold and the current temperature exceeds the fifth temperature threshold, the prompting component is controlled to issue a warning signal to remind the user to make the scheduled duration less than or equal to the second duration threshold if the current temperature exceeds the fifth temperature threshold.
8. A cooking device, characterized in that, Cooking equipment includes: The cooking cavity is used to hold ingredients that are about to be cooked. Heating components are used to heat the food in the cooking cavity; A pressure assembly for changing the pressure within the cooking cavity; Temperature sensing components are used to detect the temperature of the cooking cavity; The alert component is used to issue warning signals; A control component is used to respond to a reservation event, determine the reservation duration associated with the reservation event, control a temperature measuring component to acquire the current temperature of the cooking cavity, and control a pressure component to run at least one operation cycle within a preset time interval based on the current temperature and the reservation duration, so as to cause a pressure change in the cooking cavity, inhibit the growth of microorganisms in the cooking cavity, and achieve the preservation of food in the cooking cavity; the operation cycle includes a depressurization phase and a pressurization phase.
9. A pre-set freshness preservation device, characterized in that, The pre-order preservation device includes: The first determining module is used to determine the reservation duration associated with the reservation event in response to the reservation event; The first control module is used to control the temperature measuring component to obtain the current temperature of the cooking cavity; The second control module is used to control the pressure component to run at least one operation cycle within a preset time interval based on the current temperature and the preset time duration, so as to cause pressure changes in the cooking cavity, inhibit the growth of microorganisms in the cooking cavity, and achieve the preservation of food in the cooking cavity; the operation cycle includes a depressurization phase and a pressurization phase.
10. A computer-readable storage medium having a computer program or instructions stored thereon, characterized in that, When a computer program or instruction is executed by a processor, it implements the steps of any one of the pre-preservation methods of claims 1 to 7.
11. A computer program product, comprising a computer program or instructions, characterized in that, When a computer program or instruction is executed by a processor, it implements the steps of any one of the pre-preservation methods of claims 1 to 7.