Control method of cooking appliance and cooking appliance
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- ZHEJIANG SUPOR ELECTRICAL APPLIANCES MFG CO LTD
- Filing Date
- 2025-01-10
- Publication Date
- 2026-07-10
AI Technical Summary
Existing cooking appliances often cause overflowing when cooking low-sugar rice due to the boiling water, especially when users add water inaccurately, which affects the user experience.
By installing a steaming rack and a top temperature sensor in the inner pot, the temperature change at the top is monitored, and the heating time and power in the rinsing process are adjusted to prevent overflow.
It effectively avoids overflowing during the rinsing process, improving the safety of cooking utensils and the user experience.
Smart Images
Figure CN122350486A_ABST
Abstract
Description
Technical Field
[0001] This application relates to the field of cooking appliance technology, and more specifically to a control method for a cooking appliance and a cooking appliance, such as one that can cook low-sugar rice. Background Technology
[0002] In existing cooking appliances, when cooking low-sugar rice, during the high-power rinsing stage, the water in the pot boils violently when heated, and the surging boiling water rinses the rice on the steaming rack; when heating stops, the surging boiling water falls back into the pot, carrying the starch in the rice to the bottom of the pot in the process of falling back, thus making the rice achieve a low-sugar effect.
[0003] Some users do not follow the water level indicator when adding water, which may result in adding too little or too much water. When too much water is added, the program will still heat the water during the flushing stage according to the heating ratio matched to the normal water volume, which can easily lead to overflow and affect the user experience.
[0004] Therefore, a cooking appliance is needed to at least partially solve the above problems. Summary of the Invention
[0005] The summary section introduces a series of simplified concepts, which will be further explained in detail in the detailed description section. This summary section is not intended to limit the key and essential technical features of the claimed technical solution, nor is it intended to determine the scope of protection of the claimed technical solution.
[0006] To at least partially solve the above problems, a first aspect of this application provides a control method for a cooking appliance, wherein the cooking appliance comprises:
[0007] The inner pot, the internal space of which forms a cooking cavity;
[0008] A steaming rack, removably mounted within the inner pot, is provided with a steaming rack through-hole to allow water from the inner pot to enter the steaming rack through the through-hole; and
[0009] A top temperature sensor is used to sense the temperature at the top of the cooking cavity;
[0010] The control method includes:
[0011] Provides a low-sugar cooking process for preparing low-sugar rice.
[0012] The low-sugar cooking process includes a heating step and a rinsing step. In the heating step, the cooking appliance is heated to raise the temperature of the water in the inner pot. In the rinsing step, the cooking appliance operates for multiple heating cycles to rinse the rice in the steaming rack. During one heating cycle, the cooking appliance is heated for a specified duration to bring the water in the inner pot to a boil and allow it to enter the steaming rack. Then, heating is stopped for a specified duration to allow the water in the steaming rack to drain back into the inner pot.
[0013] In the heating process, the temperature change of the top is monitored, and the heating duration in at least one heating cycle of the rinsing process is adjusted according to the temperature change.
[0014] According to this application, by monitoring the change in the top temperature of the water before it boils, and adjusting the heating time in the rinsing process based at least on the change, overflow during the rinsing process can be avoided.
[0015] Optionally, monitoring the temperature change of the top during the heating process includes:
[0016] The temperature of the top is periodically acquired for a first preset duration, and the difference between the latter and former temperatures of the top in two consecutive measurements is taken as the change value.
[0017] Furthermore, the first preset duration is 1-60 seconds.
[0018] According to this application, by monitoring the rate of change of the top temperature before the water boils, and determining the heating power in the rinsing process based at least on the rate of change, overflow during the rinsing process can be avoided.
[0019] Optionally, once the temperature of the top reaches a first preset temperature, the change in the temperature of the top is monitored.
[0020] Furthermore, the first preset temperature is 33-45℃.
[0021] According to this application, in the early stage of the heating process in the low-sugar rice cooking program, most of the heat released by the steam generated by boiling in the pot is absorbed by the rice. Only a small amount of steam can pass through the rice in the steamer to reach the top temperature sensor. Therefore, the temperature change rate at the top is relatively small in the early stage of the heating process. In the later stage of the heating process in the low-sugar rice cooking program, the rice in the steamer gradually softens after absorbing the heat from the boiling steam. This allows a large amount of steam from boiling in the pot to pass through the rice in the steamer to reach the top temperature sensor. Therefore, the temperature change rate at the top increases rapidly in the later stage of the heating process. This application determines the heating power in the rinsing process by the temperature change rate during the rapid rise in top temperature in the later stage of the heating process.
[0022] Optionally, the control method further includes:
[0023] During the heating process, the temperature change of the top is monitored, and the heating duration is adjusted, at least based on the temperature change, throughout all heating cycles of the rinsing process; and / or
[0024] In the rinsing process, the cooking appliance is subjected to a preset number of rinsing cycles, wherein the preset number of rinsing cycles is greater than 1.
[0025] According to this application, by monitoring the change in the top temperature of the water before it boils and adjusting the heating duration of all heating cycles in the rinsing process based at least on this change, overflow during the rinsing process can be avoided. The rinsing process includes a fixed number of heating cycles, thus ensuring that the rice is rinsed the same number of times each cooking session is completed, simplifying control.
[0026] Optionally, adjusting the heating duration in at least one heating cycle of the rinsing process based on the change value includes:
[0027] The actual initial water volume in the pot is determined based on at least the change value, and the heating duration in at least one heating cycle of the rinsing process is adjusted based on the actual initial water volume.
[0028] According to this application, by controlling the heating time of the flushing stage based on the actual initial water volume, overflow during the flushing stage can be avoided.
[0029] Optionally, determining the actual initial water volume in the pot at least based on the change value includes:
[0030] In the heating process, the temperature at the top when the change value is greater than or equal to the first preset threshold is recorded as the third temperature, and the actual initial water volume is determined based on the measured value of the third temperature.
[0031] Furthermore, the first preset threshold is 3-10℃.
[0032] According to this application, when the change value is large, it indicates that the top temperature is in a rapid heating stage, meaning that the water vapor in the boiler has a significant impact on the top temperature. At this point, the top temperature can be considered to have reached the temperature abrupt change point. During the heating process, when the water volume is small, the top temperature rises rapidly earlier, meaning the temperature abrupt change point occurs earlier; conversely, when the water volume is large, the top temperature rises rapidly later, meaning the temperature abrupt change point occurs later. Therefore, with different water volumes, the top temperature curve is the same, but the temperature abrupt change point temperature is different. The initial water volume can be determined based on the temperature abrupt change point temperature.
[0033] Optionally, determining the actual initial water volume based on the measured value of the third temperature includes:
[0034] Establish a first relationship between the third temperature and the initial water volume in the pot, and determine the actual initial water volume based on the first relationship and the measured value of the third temperature.
[0035] Furthermore, determining the actual initial water volume based on the first relationship and the measured value of the third temperature includes:
[0036] When the measured value of the third temperature is greater than or equal to the second preset threshold, it is determined that the actual amount of water added is excessive.
[0037] When the measured value of the third temperature is less than the second preset threshold, it is determined that the actual amount of water added is appropriate.
[0038] Furthermore, the second preset threshold is 60-70℃.
[0039] According to this application, during the heating process, when the water volume is small, the top temperature rises rapidly earlier, meaning the temperature abrupt change occurs earlier; conversely, when the water volume is large, the top temperature rises rapidly later, meaning the temperature abrupt change occurs later. During this relatively delayed period, the water in the steamer is continuously heated, causing the water temperature to rise continuously. Therefore, when the water volume is large, the temperature abrupt change occurs later, and the temperature at the temperature abrupt change occurs is higher, allowing the initial water volume to be determined based on the temperature at the temperature abrupt change.
[0040] Optionally, the control method further includes: in the heating process, after the change value is greater than or equal to the first preset threshold, when the temperature of the top reaches the second preset temperature, stopping the heating, and then allowing the low-sugar cooking process to enter the rinsing process.
[0041] According to this application, during the heating process, after a sudden change in the top temperature, when the top temperature continues to rise to the second preset temperature, heating should be stopped in time to avoid overflow.
[0042] Optionally, adjusting the heating duration in at least one heating cycle of the flushing process based on the actual initial water volume includes:
[0043] When the actual initial water volume indicates that the actual water volume is too high, the heating duration in at least one heating cycle shall be less than the heating duration in the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate.
[0044] According to this application, the more water there is initially, the more likely the pot will overflow; reducing the heating time can suppress overflow.
[0045] Optionally, the control method further includes: when the actual initial water volume indicates that the actual water volume is too high, making the heating duration in each heating cycle shorter than the heating duration in the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate.
[0046] Furthermore, the control method further includes: when the actual initial water volume indicates that the actual water volume is too high, making the ratio of the heating duration in each heating cycle to the heating duration in the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate 0.55 to 0.65.
[0047] According to this application, the more water there is initially, the more likely the pot will overflow. Reducing the heating time in the entire heating cycle can suppress overflow.
[0048] Optionally, the control method further includes: when the actual initial water volume indicates that the actual water volume is too high, making the sum of the heating durations in all heating cycles less than the sum of the heating durations in all heating cycles when the actual initial water volume indicates that the actual water volume is appropriate.
[0049] Furthermore, the control method further includes: when the actual initial water volume indicates that the actual water volume is too high, making the ratio of the total heating duration in all heating cycles to the total heating duration in all heating cycles when the actual initial water volume indicates that the actual water volume is appropriate 0.55 to 0.65.
[0050] According to this application, the more initial water volume, the easier it is for the pot to overflow; reducing the total heating time can suppress overflow.
[0051] Optionally, the control method further includes: when the actual initial water volume indicates that the actual water volume is too high, making the quotient of the heating duration in the at least one heating cycle divided by the duration of the at least one heating cycle less than the quotient of the heating duration in the corresponding heating cycle divided by the duration of the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate.
[0052] Furthermore, the control method further includes: when the actual initial water volume indicates that the actual water volume is too high, making the quotient of the heating duration in each heating cycle divided by the duration of the heating cycle less than the quotient of the heating duration in the corresponding heating cycle divided by the duration of the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate.
[0053] According to this application, the more water there is initially, the easier it is for the pot to overflow. Reducing the proportion of heating time in the heating cycle helps to prevent overflow.
[0054] Optionally, the control method further includes: when the actual initial water volume indicates that the actual water volume is too high, making the ratio of the heating duration in at least one heating cycle to the heating duration in the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate 0.55 to 0.65.
[0055] According to this application, when the initial water volume is too high, the heating time for rinsing the rice can be reduced by a certain proportion, and the control method is simple.
[0056] Optionally, the control method further includes:
[0057] When the actual initial water volume indicates that the actual water added is excessive, the stop duration in at least one heating cycle shall be the same as the stop duration in the corresponding heating cycle when the actual initial water volume indicates that the actual water added is appropriate; or
[0058] When the actual initial water volume indicates that the actual water volume is too high, the duration of at least one heating cycle shall be the same as the duration of the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate.
[0059] Furthermore, the control method also includes:
[0060] When the actual initial water volume indicates that the actual water added is excessive, the stop duration in each heating cycle is made the same as the stop duration in the corresponding heating cycle when the actual initial water volume indicates that the actual water added is appropriate; or
[0061] When the actual initial water volume indicates that the actual water volume is too high, the duration of each heating cycle is made the same as the duration of the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate.
[0062] According to this application, in the rinsing process, when there is too much water, the time for the water to fall back after each rinse of rice remains the same or is extended, so that the water can fall back into the pot.
[0063] Optionally, the control method further includes: when the actual initial water volume indicates that the actual water volume is too high, the higher the actual initial water volume, the shorter the heating duration in at least one of the heating cycles.
[0064] According to this application, the more water there is initially, the more likely the pot will overflow; reducing the heating time can suppress overflow.
[0065] A second aspect of this application provides a cooking appliance, the cooking appliance comprising:
[0066] The inner pot, the internal space of which forms a cooking cavity;
[0067] A steaming rack is provided for removably mounting in the inner pot. The steaming rack is provided with a steaming rack through hole so that water in the inner pot can enter the steaming rack through the steaming rack through the through hole.
[0068] A heating device is used to heat the inner pot.
[0069] A top temperature sensor for sensing the temperature at the top of the cooking cavity; and
[0070] A control device electrically connected to the heating device and the top temperature sensor, wherein the control device is configured to perform the steps of the control method according to any one of the first aspects.
[0071] According to this application, by monitoring the change in the top temperature of the water before it boils, and determining the heating time in the rinsing process based at least on the change, overflow during the rinsing process can be avoided. Attached Figure Description
[0072] The following drawings, which are incorporated herein by reference as part of this application, are provided for understanding the application. The drawings illustrate representative embodiments of the application and are used to explain the principles of the application, not to limit it.
[0073] In the attached image:
[0074] Figure 1 This is a side cross-sectional view of a cooking appliance according to a specific embodiment of this application;
[0075] Figure 2 This is a schematic diagram illustrating an exemplary workflow for cooking low-sugar rice using a cooking appliance according to a specific embodiment of this application.
[0076] Figure 3 for Figure 2 An exemplary process diagram of the heating process in the diagram;
[0077] Figure 4 This is a schematic diagram of the top temperature change curve during the heating process of a cooking appliance according to a specific embodiment of this application when performing low-sugar rice cooking.
[0078] Explanation of reference numerals in the attached figures:
[0079] 10: Claypot
[0080] 14: Receiving cavity
[0081] 17: Heating device
[0082] 18: Bottom temperature sensor
[0083] 20: Cover
[0084] 28: Top Temperature Sensor
[0085] 30: Pot Inner Wall
[0086] 32: Pot Inner Chamber Capacity
[0087] 50: Steamer
[0088] 53: Steamer rack perforation
[0089] 100: Cooking utensils Detailed Implementation
[0090] The following description provides numerous specific details to offer a more thorough understanding of this application. However, it will be apparent to those skilled in the art that this application can be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described to avoid confusion with this application.
[0091] To fully understand this application, a detailed description will be provided in the following description. It should be understood that these embodiments are provided so that the disclosure of this application is thorough and complete, and that the concept of these exemplary embodiments is fully conveyed to those skilled in the art. Obviously, the implementation of the embodiments of this application is not limited to the specific details familiar to those skilled in the art. Preferred embodiments of this application are described in detail below; however, in addition to these detailed descriptions, this application may have other embodiments.
[0092] The ordinal numbers such as “first” and “second” used in this application are merely identifiers and have no other meaning, such as a specific order. Furthermore, for example, the term “first component” does not imply the existence of a “second component,” and the term “second component” does not imply the existence of a “first component.” The use of words such as “first,” “second,” and “third” does not indicate any order and can be interpreted as names.
[0093] It should be noted that the terms “upper,” “lower,” “front,” “back,” “left,” “right,” “inner,” “outer,” and similar expressions used in this application are for illustrative purposes only and are not intended to be limiting.
[0094] In this document, terms such as “equal” and “same” are not strict mathematical and / or geometric limitations, but also include errors that are understandable to those skilled in the art and permissible in manufacturing or use.
[0095] Unless otherwise stated, the numerical ranges in this document include not only the entire range within its two endpoints, but also the subranges contained therein.
[0096] This application provides a method for controlling a cooking appliance and a cooking appliance using the method, particularly a cooking appliance capable of cooking low-sugar rice.
[0097] Exemplary embodiments according to this application will now be described in more detail with reference to the accompanying drawings.
[0098] like Figure 1 As shown, in a specific embodiment, the cooking appliance 100 according to this application is, for example, a rice cooker, and may include a cooker body 10 and a lid 20. The lid 20 may be pivotally connected to the cooker body 10 via a pivot shaft for closing the cooker body 10.
[0099] The pot body 10 includes a cooking cavity for holding and cooking ingredients. The cooking cavity has an opening for placing and removing ingredients. For example, the pot body 10 may have a cylindrical (or other shaped) receiving cavity 14, into which the inner pot 30 can be freely placed or removed. The internal space of the inner pot 30 is the cooking cavity, and the opening of the inner pot 30 is the opening of the cooking cavity.
[0100] The cooking appliance 100 has a heating element 17. The heating element 17 is typically located at the bottom of the pot body 10, for example, below the inner pot 30. The heating element 17 is used to heat the food in the cooking cavity, thereby achieving the cooking function. The heating element 17 can be configured, for example, in the form of a heating plate.
[0101] The cooking appliance 100 may also have a top temperature sensor 28 and a bottom temperature sensor 18. The top temperature sensor 28 is typically located on the lid 20 and is used to detect the temperature T_top at the top of the cooking cavity. The bottom temperature sensor 18 is located in the pot body 10 and is used to detect the temperature T_bot at the bottom of the inner pot 30.
[0102] In addition, the cooking appliance 100 also includes a control device (not shown) for controlling the cooking process. This control device can be, for example, a microcontroller unit (MCU). The control device is electrically connected to the heating element 17, temperature sensors 28 and 18, allowing the heating element 17 to operate based on the temperature sensor readings. It is understood that the control methods for the cooking appliance 100 are all built into the control software of the control device; that is, the control device executes the steps of the control method to achieve specific cooking functions. When the control device controls the heating element 17 to operate (outputs heating power), that is, when the cooking appliance 100 is heating.
[0103] The cooking appliance 100 may also include a human-machine interface device (not shown) for enabling human-machine interaction functions with the cooking appliance 100. The human-machine interface device is electrically connected to a control device. Examples of human-machine interface devices include buttons, touchscreens, displays, indicator lights, microphones, speakers, etc.
[0104] The cooking appliance 100 is designed for cooking low-sugar rice. To this end, the cooking appliance 100 also includes a steamer rack 50. The steamer rack 50 is basin-shaped and is designed to be removably placed within the inner pot 30. The steamer rack 50 has, for example, multiple steamer holes 53 on its bottom wall to allow water from the inner pot 30 to enter the steamer rack 50 through the steamer holes 53. Figure 1 As shown, during cooking, the steamer rack 50 is placed inside the inner pot 30, preferably in sealed contact with it, forming a pot-containing space 32 between the steamer rack 50 and the inner pot 30 (the steamer rack 50 is located in the cooking cavity, and the pot-containing space 32 is part of the cooking cavity, or in other words, the cooking cavity consists of the space occupied by the steamer rack 50 and the pot-containing space 32). Rice is placed in the steamer rack 50, and water is placed in the inner pot 30, that is, the water is located in the pot-containing space 32. After the heating device 17 is activated, the gas in the pot-containing space 32 is heated. Because the steamer rack 50 is in sealed contact with the inner pot 30, the gas in the pot-containing space 32 is difficult to flow, thus increasing the gas pressure. Under the action of gas pressure, the water in the pot-containing space 32 enters the steamer rack 50 through the steamer rack through-hole 53 and comes into contact with the rice. Then, the heating device 17 reduces its power or stops working, causing the temperature and pressure in the inner pot 32 to drop. The water in the steamer 50 then flows back into the inner pot 32 through the steamer opening 53. Simultaneously, the flowing water rinses the rice, removing some of the starch and reducing the starch content of the cooked rice, thus achieving low-sugar rice cooking.
[0105] For example, a sealing ring can be installed around the opening of the steamer rack 50. When the steamer rack 50 is placed in the inner pot 30, the sealing ring makes sealing contact with the opening of the inner pot 30, thereby sealing the steamer rack 50 and the inner pot 30, and the inner pot accommodating space 32 becomes a sealed space.
[0106] Of course, when the steamer rack 50 is placed inside the inner pot 30, the contact between the steamer rack 50 and the inner pot 30 does not have to be strictly sealed. For example, a sealing ring may not be installed around the opening of the steamer rack 50. Conventional processing techniques can ensure that the outer surfaces of the steamer rack 50 and the inner pot 30 are smooth and flat, so that the gap between them is very small (e.g., less than 1 mm). When the water in the inner pot 30 boils, this size gap has little impact on the increase in air pressure in the inner pot 30 (small gap, poor air leakage), and the air pressure in the inner pot 30 will still rise rapidly, causing water to enter the steamer rack 50.
[0107] The bottom wall of the steamer 50 is constructed such that the middle protrudes upward relative to the outer periphery, and the steamer through holes 53 can be respectively concentrated at the top of the protruding part and the outer periphery of the bottom wall. In the protruding part, because the thickness of the rice is small, the resistance to water is small, making it easier for water in the inner pot 30 to enter the steamer 50 from here.
[0108] To guide users in adding water to the inner pot 30, the inner surface of the side wall of the inner pot 30 is usually marked with water level lines corresponding to different amounts of rice.
[0109] The control unit has a built-in low-sugar cooking process for cooking low-sugar rice. For example... Figure 2 As shown, the low-sugar cooking process of the cooking appliance 100 may include a heating step S20, a rinsing step S30, a rice-cooking step S40, and a heat-keeping step S50. Each step is also a working stage.
[0110] In this application, the heating process S20 is used to quickly bring the cooking water (i.e., the water in the inner pot 30) to a high temperature (e.g., near boiling temperature), for example, by heating with a rated power P0. The rinsing process S30 is used to repeatedly boil the water, and the boiled water enters the steaming rack 50, thereby repeatedly washing the rice and initially cooking it with hot water. The steaming process S40 is used to dry the free moisture in the steaming rack 50 and further cook the rice. In the steaming process, the water in the inner pot 30 boils but does not enter the steaming rack 50. The steaming process S40 can be understood as a process of steaming rice with steam. On the one hand, after the rinsing process S30, the amount of water in the inner pot 30 is reduced, making it difficult for water to enter the steaming rack 50. On the other hand, due to the reduced water volume, in order to prevent the pot from drying out, the heating power of the steaming process S40 is lower than that of the rinsing process S30, thus the pressure in the inner pot's containing space 32 decreases, which also prevents water from entering the steaming rack 50. The heat preservation process S50 is used to maintain the rice at a suitable temperature (e.g., by intermittent heating to keep the bottom temperature T_bot at 40-80°C), so that the user can eat the warm rice. During the heat preservation process S50, the user can, for example, end the heat preservation process by pressing the "cancel" button.
[0111] In the rinsing process S30, the heating device 17 heats intermittently, i.e., operates for multiple heating cycles. In each heating cycle, the heating device 17 heats (operates) for a specified duration to bring the water in the inner pot 30 to a boil and into the steaming rack 50, then stops heating for a specified duration to allow the water in the steaming rack 50 to drain back into the inner pot 30. That is, the rice in the steaming rack 50 is rinsed once per heating cycle. In the rinsing process S30, the heating device 17 can operate for a preset number of rinsing cycles (the preset number of rinsing cycles is greater than 1, for example, 10-20 times), i.e., rinsing the rice in the steaming rack 50 a preset number of times. The duration of each heating cycle can be the same or different.
[0112] In this application, to prevent the user from adding too much water to the inner pot's containing space 32 initially, which could cause overflow during the rinsing stage, the cooking appliance 100 monitors the change value Td of the top temperature T_top during the heating process S20, and adjusts the heating duration in at least one heating cycle of the rinsing process S30 based on this change value Td. For example, the cooking appliance 100 can determine the actual initial water volume in the inner pot 30 based on the change value Td, and adjust the heating duration in at least one heating cycle of the rinsing process S30 based on the actual initial water volume. For example, in the heating process S20, the top temperature T_top when the change value Td is greater than or equal to a first preset threshold th1 is recorded as a third temperature T3. The actual initial water volume in the inner pot 30 is determined based on the measured value of the third temperature T3, and then the heating duration in at least one heating cycle of the rinsing process S30 is adjusted based on the actual initial water volume.
[0113] The cooking appliance 100 can adjust the heating duration in each heating cycle of the rinsing process S30 at least based on the change value Td. For example, the cooking appliance 100 can determine the actual initial water volume in the inner pot 30 at least based on the change value Td, and adjust the heating duration in each heating cycle of the rinsing process S30 based on the actual initial water volume. For example, in the heating process S20, the temperature T_top at the top when the change value Td is greater than or equal to the first preset threshold th1 is recorded as the third temperature T3. The actual initial water volume in the inner pot 30 is determined based on the measured value of the third temperature T3, and then the heating duration in each heating cycle of the rinsing process S30 is adjusted based on the actual initial water volume.
[0114] Optionally, in the heating step S20, after the change value Td is greater than or equal to the first preset threshold th1, when the top temperature T_top reaches the second preset temperature, heating is stopped, and then the low-sugar cooking process enters the rinsing step S30. For example, after stopping heating, an additional stop time (e.g., 30-90 seconds, e.g., 60 seconds) is allowed before the low-sugar cooking process enters the rinsing step S30. The second preset temperature is, for example, 85-95℃, close to the boiling point temperature. That is, in the heating step S20, when the water in the inner pot 30 is close to boiling, heating can be stopped in time to avoid overflow.
[0115] Specifically, such as Figure 3 As shown, the heating process S20 may include the following steps.
[0116] First, in step S21, the control device controls the heating device 17 to heat the water in the pot liner 30, for example, at the rated power P0, so that the water temperature rises rapidly. Simultaneously, in step S22, the control device monitors the temperature T_top at the top using the top temperature sensor 28 and calculates the change in T_top, Td.
[0117] For example, in step S22, the top temperature sensor 28 periodically acquires the top temperature T_top with a first preset duration t1. The control device uses the difference between the latter and former temperatures of two consecutive top temperatures T_top as the change value Td of T_top. The first preset duration t1 can be 1-60 seconds (e.g., 20 seconds, 30 seconds). Thus, the control device acquires a T_top value every first preset duration t1. When the heating device 17 is continuously operating, the value of T_top gradually increases, that is, the later value is higher than the previous value. The value of Td is the difference between the last T_top value and the second-to-last T_top value. The change value Td of T_top can also be considered as the rate of change of T_top.
[0118] After obtaining the change value Td of T_top, the control device compares Td with a first preset threshold th1 in step S23. When Td reaches the first preset threshold th1, the measured value of T_top at this point is obtained in step S24, which is also the measured value of the third temperature T3. The first preset threshold th1 is, for example, 3-10℃. If Td has not yet reached the first preset threshold th1, the value of T_top continues to be monitored, and a new value of Td is calculated.
[0119] When the rate of change of T_top is greater than or equal to the first preset threshold th1, it can be considered that the temperature T_top at the top has reached the temperature abrupt change point. In the early stage of the heating process S20 of the low-sugar rice program, most of the heat released by the steam generated by boiling in the pot 30 is absorbed by the rice. Only a small amount of steam can pass through the rice in the steamer 50 to reach the top temperature sensor 28. Therefore, the rate of change of the top temperature T_top is relatively small in the early stage of the heating process S20. In the later stage of the heating process S20 of the low-sugar rice program, the rice in the steamer 50 gradually softens after absorbing the heat from the boiling steam, allowing a large amount of boiling steam in the pot 30 to pass through the rice in the steamer 50 to reach the top temperature sensor 28. Therefore, the rate of change of the top temperature increases rapidly in the later stage of the heating process S20. When the water in the pot 30 approaches boiling, the change in top temperature tends to level off. In other words, the moment the temperature abrupt change point is reached is the moment when the boiling water in the pot 30 can fully exert its effect.
[0120] Since the rate of change of the top temperature T_top is relatively small in the early stage of the heating process S20, in order to save resources, the change value Td of the top temperature T_top can be monitored only after the top temperature T_top reaches the first preset temperature Tp1. The first preset temperature Tp1 is, for example, 35-45℃.
[0121] In this application, the third temperature T3 specifically refers to the temperature T_top at the moment when the change value Td of the top temperature T_top reaches the first preset threshold th1, such as the last top temperature T_top value obtained when Td reaches the first preset threshold th1. It is understandable that the actual value of the third temperature T3 will differ in different actual cooking processes.
[0122] The control device has a built-in first relationship between the third temperature T3 and the initial water volume in the pot 30. Therefore, in step S25, the control device determines the actual initial water volume based on this first relationship and the measured value of the third temperature T3. In step S26, the control device adjusts the heating duration of at least one heating cycle in the rinsing process S30 based on the actual initial water volume.
[0123] The primary relationship between the third temperature T3 and the initial water volume in the inner pot 30 can be as follows: when the measured value of the third temperature T3 is greater than or equal to the second preset threshold th2, it is determined that the actual amount of water added is excessive; when the measured value of the third temperature T3 is less than the second preset threshold th2, it is determined that the actual amount of water added is appropriate. Here, "excessive" or "appropriate" water volume refers to the amount of rice in the steamer 50, that is, the actual amount of water added is excessive relative to the actual amount of rice, or the actual amount of water added is appropriate relative to the actual amount of rice. The second preset threshold th2 is, for example, 60-70℃.
[0124] As mentioned earlier, it takes a certain amount of time for the heat from the water in the steamer 50 to significantly affect the top temperature sensor 28. This time is delayed when the initial water volume increases. During this relatively extended period, the water in the steamer 50 is continuously heated, causing the water temperature to rise continuously. Therefore, when the top temperature T_top reaches the temperature abrupt change point, the value of the top temperature T_top is relatively high. Figure 4 As shown in the temperature curve, in the heating process S20, when the water volume is appropriate, the top temperature rises rapidly earlier, meaning the temperature abrupt change occurs earlier. Conversely, when the water volume is excessive, the top temperature rises rapidly later, meaning the temperature abrupt change occurs later. The preset threshold th2 for detecting the temperature abrupt change at the top temperature is the same value (e.g., 5 degrees Celsius). Therefore, when the water volume is appropriate, the top temperature corresponding to the detected temperature abrupt change is relatively low (approximately 54°C), while when the water volume is excessive, the top temperature corresponding to the detected temperature abrupt change is relatively high (approximately 72°C).
[0125] Therefore, by comparing the measured top temperature T3 at the point of temperature change with the second preset threshold th2, it can be determined whether the actual initial water volume is too much or appropriate.
[0126] Of course, the first relationship can also be other functional relationships between the initial water volume (dependent variable) in the inner pot 30 and the third temperature T3 (independent variable). For example, the specific value of the actual initial water volume can be determined through the first relationship and the third temperature T3, rather than a rough range. Then, by comparing the water volume with the rice volume set by the user, or the rice volume measured or analyzed, it can be determined whether the actual initial water volume is too much or appropriate relative to the rice volume. Those skilled in the art can add different amounts of water with the same rice volume to obtain the value of the third temperature T3 under different water volumes, and thus determine the first relationship between the specific water volume and the third temperature T3 based on the experimental data.
[0127] In step S26, the heating duration of the heating cycle in the rinsing process S30 can be determined as follows: As shown in Table 1 (taking a rinsing process S30 consisting of only two heating cycles as an example), when the actual initial water volume indicates that the actual water volume is appropriate, the heating duration in each heating cycle is the first duration tf (the heating durations of different heating cycles can be the same or different). When the actual initial water volume indicates that the actual water volume is excessive, the heating duration in each heating cycle is the second duration ts (the heating durations of different heating cycles can be the same or different). It is understood that the first duration and the second duration both correspond to the same heating cycle, but are used for different water volume situations. Since overflow is more likely when there is a large amount of water, the heating duration can be shortened to avoid overflow. Therefore, the control device makes at least one second duration less than the corresponding first duration. For example, the second duration can be shortened proportionally relative to the corresponding first duration, for example, making the ratio a of the second duration to the first duration 0.55 to 0.65.
[0128] Furthermore, in step S26, the control device can make all second durations shorter than their corresponding first durations. For example, each second duration can be shortened proportionally relative to its corresponding first duration, such as making the ratio 'a' of each second duration to its corresponding first duration 0.55 to 0.65.
[0129] When there is too much water, the more water there is initially, the shorter the heating time will be; for example, the smaller the ratio 'a' will be. Therefore, the more water there is, the shorter the heating time, to avoid overflowing.
[0130] When the actual water volume is excessive, the heating time in at least one heating cycle is shortened, meaning at least one second duration is shorter than the corresponding first duration, resulting in the sum of all second durations being less than the sum of all first durations. For example, the ratio of the sum of all second durations to the sum of all first durations is between 0.55 and 0.65.
[0131] When the actual water volume is excessive, the stop times tt1 and tt2 in the heating cycle can be kept constant by reducing the heating duration within the heating cycle. That is, the stop time is the same in the corresponding heating cycle, regardless of whether the actual water volume is excessive or appropriate. For example, the control device can keep the stop time constant for at least one heating cycle, or it can keep the stop time constant for all heating cycles.
[0132] Alternatively, when the actual water volume is excessive, the heating time within the heating cycle can be reduced, while the cycle lengths tp1 and tp2 (cycle length = heating time + stop time) remain unchanged. That is, within the corresponding heating cycle, regardless of whether the actual water volume is excessive or adequate, the cycle length remains the same (equivalent to extending the stop time). For example, the control device can keep the duration of at least one heating cycle constant, or it can keep the duration of all heating cycles constant.
[0133] When the actual water volume is excessive, the amount of water entering the steamer 50 during each rinsing process S30 will also increase. To ensure that the water can fully drain back into the inner pot 30, sufficient draining time is required, which is the stop time in each heating cycle. When the actual initial water volume indicates that the actual water volume is excessive, the control device ensures that the quotient of at least one second duration divided by the cycle length of the corresponding heating cycle is less than the quotient of the corresponding first duration divided by the cycle length of the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate. Furthermore, when the actual initial water volume indicates that the actual water volume is excessive, the control device ensures that the quotient of each second duration divided by the cycle length of the corresponding heating cycle is less than the quotient of the corresponding first duration divided by the cycle length of the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate.
[0134] Table 1. Operating parameters for the heating cycle of the rinsing process.
[0135]
[0136] The following specific examples illustrate the control method of cooking utensil 100.
[0137] The rated heating power P0 of the cooking appliance 100 is 350W. In the heating process S20, the first preset temperature Tp1 is 40℃, the temperature T_top at the top is collected at a sampling rate of once per second, the first preset threshold th1 is 5℃, and the first preset threshold th2 is 65℃. In the rinsing process S30, the heating time in each heating cycle is shortened proportionally, where the proportionality coefficient a = 0.63, and the stop time in each heating cycle remains unchanged.
[0138] In Example 1: The amount of rice is 150g, the initial amount of water is 590g, the amount of water and rice are well matched, and the measured value of the third temperature T3 at the temperature change point is 55℃.
[0139] In Example 2: The amount of rice is 150g, and the initial amount of water is 665g. The amount of water is too much relative to the amount of rice. The measured value of the third temperature T3 at the temperature change point is 70℃.
[0140] In Example 3: The amount of rice is 225g, the initial amount of water is 640g, the amount of water and rice are well matched, and the measured value of the third temperature T3 at the temperature change point is 53℃.
[0141] In Example 4: The amount of rice is 225g, the initial amount of water is 820g, the amount of water is too much relative to the amount of rice, and the measured value of the third temperature T3 at the temperature change point is 76℃.
[0142] When the cooking appliance 100 is controlled using the parameters set above, all four examples can ensure that the water in the inner pot 30 repeatedly enters the steamer 50 to rinse the rice in the rinsing process S30, without overflowing the pot.
[0143] The processes and steps described in all the preferred embodiments above are merely examples. Unless adverse effects occur, various processing operations can be performed in a different order than those described above. The order of steps in the above process can also be added, combined, or deleted according to actual needs.
[0144] In understanding the scope of this application, the term "comprising" and its derivatives, as used herein, are intended to be open-ended terms that specify the presence of a described feature, element, component, group, whole, and / or step, but do not exclude the presence of other undescribed features, elements, components, groups, wholes, and / or steps. This concept also applies to words with similar meanings, such as the terms "comprising," "having," and their derivatives.
[0145] The term "attached" or "joined" as used herein includes: a construction in which one element is directly fixed to another element by fixing it directly to another element; a construction in which one element is indirectly fixed to another element by fixing it to an intermediate member, which in turn is fixed to another element; and a construction in which one element is integral with another element, that is, one element is substantially part of another element. This definition also applies to words with similar meanings, such as "connect," "joint," "couple," "install," "adhere," "fix," and their derivatives. Finally, degree terms such as "substantially," "approximately," and "approximately" as used herein indicate the amount of deviation from which modifications to the terminology do not significantly alter the final result.
[0146] Unless otherwise defined, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used herein is for descriptive purposes only and is not intended to limit the scope of this application. Features described in one embodiment may be applied, alone or in combination with other features, to another embodiment, unless that feature is not applicable in that other embodiment or is otherwise stated.
[0147] This application has been described through the above embodiments. However, it should be understood that the above embodiments are for illustrative purposes only and are not intended to limit this application to the described embodiments. Furthermore, those skilled in the art will understand that this application is not limited to the above embodiments, and many more variations and modifications can be made based on the teachings of this application, all of which fall within the scope of protection claimed in this application.
Claims
1. A control method for cooking appliances, wherein, The cooking appliance includes: The inner pot, the internal space of which forms a cooking cavity; A steaming rack, removably mounted within the inner pot, is provided with a steaming rack through-hole to allow water from the inner pot to enter the steaming rack through the through-hole; and A top temperature sensor is used to sense the temperature at the top of the cooking cavity; The control method is characterized by comprising: Provides a low-sugar cooking process for preparing low-sugar rice. The low-sugar cooking process includes a heating step and a rinsing step. In the heating step, the cooking appliance is heated to raise the temperature of the water in the inner pot. In the rinsing step, the cooking appliance operates for multiple heating cycles to rinse the rice in the steaming rack. During one heating cycle, the cooking appliance is heated for a specified duration to bring the water in the inner pot to a boil and allow it to enter the steaming rack. Then, heating is stopped for a specified duration to allow the water in the steaming rack to drain back into the inner pot. In the heating process, the temperature change of the top is monitored, and the heating duration in at least one heating cycle of the rinsing process is adjusted according to the temperature change.
2. The control method according to claim 1, characterized in that, Monitoring the temperature change of the top during the heating process includes: The temperature of the top is periodically acquired for a first preset duration, and the difference between the latter and former temperatures of the top in two consecutive measurements is taken as the change value.
3. The control method according to claim 2, characterized in that, The first preset duration is 1-60 seconds.
4. The control method according to claim 1, characterized in that, During the heating process, once the temperature of the top reaches the first preset temperature, the change in the temperature of the top is monitored.
5. The control method according to claim 4, characterized in that, The first preset temperature is 33-45℃.
6. The control method according to claim 1, characterized in that, The control method further includes: During the heating process, the temperature change of the top is monitored, and the heating duration is adjusted, at least based on the temperature change, throughout all heating cycles of the rinsing process; and / or In the rinsing process, the cooking appliance is subjected to a preset number of rinsing cycles, wherein the preset number of rinsing cycles is greater than 1.
7. The control method according to any one of claims 1 to 6, characterized in that, Adjusting the heating duration in at least one heating cycle of the rinsing process based on the change value includes: The actual initial water volume in the pot is determined based on at least the change value, and the heating duration in at least one heating cycle of the rinsing process is adjusted based on the actual initial water volume.
8. The control method according to claim 7, characterized in that, Determining the actual initial water volume in the pot liner based at least on the change value includes: In the heating process, the temperature at the top when the change value is greater than or equal to the first preset threshold is recorded as the third temperature, and the actual initial water volume is determined based on the measured value of the third temperature.
9. The control method according to claim 8, characterized in that, The first preset threshold is 3-10℃.
10. The control method according to claim 8, characterized in that, Determining the actual initial water volume based on the measured value of the third temperature includes: Establish a first relationship between the third temperature and the initial water volume in the pot, and determine the actual initial water volume based on the first relationship and the measured value of the third temperature.
11. The control method according to claim 10, characterized in that, Determining the actual initial water volume based on the first relationship and the measured value of the third temperature includes: When the measured value of the third temperature is greater than or equal to the second preset threshold, it is determined that the actual amount of water added is excessive. When the measured value of the third temperature is less than the second preset threshold, it is determined that the actual amount of water added is appropriate.
12. The control method according to claim 11, characterized in that, The second preset threshold is 60-70℃.
13. The control method according to claim 8, characterized in that, The control method further includes: in the heating process, after the change value is greater than or equal to the first preset threshold, when the temperature of the top reaches the second preset temperature, stopping the heating, and then allowing the low-sugar cooking process to enter the rinsing process.
14. The control method according to claim 7, characterized in that, Adjusting the heating duration in at least one heating cycle of the flushing process based on the actual initial water volume includes: When the actual initial water volume indicates that the actual water volume is too high, the heating duration in at least one heating cycle shall be less than the heating duration in the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate.
15. The control method according to claim 14, characterized in that, The control method further includes: when the actual initial water volume indicates that the actual water volume is too high, making the heating duration in each heating cycle shorter than the heating duration in the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate.
16. The control method according to claim 15, characterized in that, The control method further includes: when the actual initial water volume indicates that the actual water volume is too high, making the ratio of the heating duration in each heating cycle to the heating duration in the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate, a value of 0.55 to 0.65 is made.
17. The control method according to claim 14, characterized in that, The control method further includes: when the actual initial water volume indicates that the actual water volume is too high, making the sum of the heating durations in all heating cycles less than the sum of the heating durations in all heating cycles when the actual initial water volume indicates that the actual water volume is appropriate.
18. The control method according to claim 17, characterized in that, The control method further includes: when the actual initial water volume indicates that the actual water volume is too high, making the ratio of the total heating duration in all heating cycles to the total heating duration in all heating cycles when the actual initial water volume indicates that the actual water volume is appropriate, a value of 0.55 to 0.65 is made.
19. The control method according to claim 14, characterized in that, The control method further includes: when the actual initial water volume indicates that the actual water volume is too high, making the quotient of the heating duration in the at least one heating cycle divided by the duration of the at least one heating cycle less than the quotient of the heating duration in the corresponding heating cycle divided by the duration of the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate.
20. The control method according to claim 19, characterized in that, The control method further includes: when the actual initial water volume indicates that the actual water volume is too high, making the quotient of the heating duration in each heating cycle divided by the duration of the heating cycle less than the quotient of the heating duration in the corresponding heating cycle divided by the duration of the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate.
21. The control method according to claim 14, characterized in that, The control method further includes: when the actual initial water volume indicates that the actual water volume is too high, making the ratio of the heating duration in at least one heating cycle to the heating duration in the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate, a value of 0.55 to 0.65 is made.
22. The control method according to claim 14, characterized in that, The control method further includes: When the actual initial water volume indicates that the actual water added is excessive, the stop duration in at least one heating cycle shall be the same as the stop duration in the corresponding heating cycle when the actual initial water volume indicates that the actual water added is appropriate; or When the actual initial water volume indicates that the actual water volume is too high, the duration of at least one heating cycle shall be the same as the duration of the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate.
23. The control method according to claim 22, characterized in that, The control method further includes: When the actual initial water volume indicates that the actual water added is excessive, the stop duration in each heating cycle is made the same as the stop duration in the corresponding heating cycle when the actual initial water volume indicates that the actual water added is appropriate; or When the actual initial water volume indicates that the actual water volume is too high, the duration of each heating cycle is made the same as the duration of the corresponding heating cycle when the actual initial water volume indicates that the actual water volume is appropriate.
24. The control method according to claim 14, characterized in that, The control method further includes: when the actual initial water volume indicates that the actual water volume is too large, the larger the actual initial water volume, the shorter the heating duration in at least one of the heating cycles.
25. A cooking utensil, characterized in that, The cooking appliance includes: The inner pot, the internal space of which forms a cooking cavity; A steaming rack is provided for removably mounting in the inner pot. The steaming rack is provided with a steaming rack through hole so that water in the inner pot can enter the steaming rack through the steaming rack through the through hole. A heating device is used to heat the inner pot. A top temperature sensor for sensing the temperature at the top of the cooking cavity; and A control device electrically connected to the heating device and the top temperature sensor, wherein the control device is configured to perform the steps of the control method according to any one of claims 1 to 14.