Gas stove automatic temperature control method based on double-sensor fusion algorithm and beef steak frying device

Abstract

The present application relates to the technical field of intelligent cooking control, and discloses a gas stove automatic temperature control method and a steak frying device based on a double-sensor fusion algorithm. The method collects the surface temperature of the steak through an infrared temperature measurement module, collects the bottom temperature of the pot through a pot bottom temperature sensing module, estimates the center temperature of the steak in combination with the target doneness, the thickness of the steak, the initial temperature and the heating duration, and determines the frying stage and the doneness state. When the bottom temperature of the pot exceeds the safety threshold, the anti-burnt bottom fire control is preferentially executed; when the bottom temperature of the pot is within the safety range, the phased temperature control, the turning-over reminder and the completion reminder are executed. At the same time, the surface temperature of the steak is subjected to high-temperature radiation compensation, credibility correction and boundary temperature fusion, and the center temperature estimation result is corrected in combination with the water evaporation heat loss, and the opening degree of the gas solenoid valve is adjusted through a PID closed loop to realize the automatic adjustment of the gas stove firepower and the control of the steak doneness.

Description

Technical Field

[0001] This invention relates to the field of intelligent cooking control technology, and in particular to an automatic temperature control method for gas stoves and a steak-frying device based on a dual-sensor fusion algorithm. Background Technology

[0002] Intelligent steak grilling equipment, automatic temperature-controlled gas stoves, and related cooking devices typically integrate heating modules, temperature detection modules, main control modules, human-machine interaction modules, and execution adjustment modules. They can control the heat, time, and stage switching during the steak grilling process based on preset temperatures, doneness settings, or heating programs, thus replacing manual control over heat and flipping timing to a certain extent. Some devices also feature temperature display, stage prompts, flipping reminders, and automatic heat preservation functions, achieving automation and standardization of the grilling process.

[0003] The aforementioned automatic temperature control equipment can not only control the heating during the steak cooking process, but also detect the temperature of the pan, the surface temperature of the food, or the center temperature of the food, and adjust the heat based on the detection results to improve the consistency and convenience of the cooking process.

[0004] For example, the gas stove and cooking method therefor disclosed in Chinese utility model patent CN112524649B can, after acquiring the navigation recipe, the current burner and the current cooking code, control the gas stove firepower using an ADRC model based on the temperature-time curve of the corresponding cooking stage, and adjust the electromagnetic proportional valve current corresponding to the inner and outer ring flames to make the gas stove reach the target firepower state, thereby achieving automatic cooking temperature control.

[0005] For example, the temperature control method, control device, and storage medium based on duty cycle disclosed in Chinese invention patent application CN116880607A can be applied to heating equipment such as steam ovens. By obtaining the duty cycle, correction coefficient, target set temperature, and the correlation between the duty cycle of the reference device and the target set temperature of the heating equipment at a first set temperature, the initial duty cycle of the heating equipment at the target set temperature is determined. Then, based on the initial duty cycle, a proportional-integral-differential algorithm is used to regulate the current temperature of the heating equipment so that the current temperature reaches the target set temperature, thereby improving the temperature control accuracy of the heating equipment.

[0006] However, the aforementioned existing technology has at least the following technical problems: Existing intelligent steak grilling equipment, automatic cooking equipment, or gas stoves with temperature control functions can typically control the heat, heating time, and stage switching based on preset recipes, temperature-time curves, or heating programs. While this type of solution can improve the automation of the cooking process, its control is mostly focused on the stove's heat level, the pot's temperature, or the temperature of the cooking medium. It mainly addresses whether the heating process follows a preset curve and cannot directly reflect the difference between the surface heating state of the steak and the internal maturation process.

[0007] On the other hand, while existing food core temperature prediction solutions can predict the core temperature of food using information from temperature sensors and mass sensors, and adjust the cooking process accordingly, these solutions are mostly geared towards heating chambers, ovens, or enclosed cooking environments, where the temperature field is relatively stable. The process of searing steak on a gas stove is an open, high-temperature cooking process where the temperature of the pan bottom, the surface temperature of the steak, the flame heating state, and the evaporation of oil and moisture all change simultaneously. If control is based solely on a single temperature curve or ordinary core temperature prediction results, problems such as delayed doneness assessment, inaccurate flipping timing, or mismatched heat adjustment can easily occur.

[0008] Meanwhile, existing temperature detection solutions mostly use a single infrared thermometer module to non-contactly detect the surface temperature of the steak, and then use this information to determine doneness or adjust the heat. This method has the advantages of fast response and convenient deployment, but under high-temperature cooking conditions, the infrared thermometer results are easily affected by the high-temperature area of ​​the pan, heat source radiation, reflection path, oil fumes, steam, and contamination of the temperature measurement path, leading to fluctuations, abrupt changes, or localized distortion in the temperature signal. If the infrared thermometer results are directly used as the basis for controlling the surface temperature or doneness of the steak, it can easily affect the stability of subsequent cooking stage judgments and heat adjustments.

[0009] Furthermore, during the actual cooking process of steak, heat transfer from the surface to the center is delayed, with surface temperature typically changing faster than the center temperature. Simultaneously, the evaporation of surface and internal moisture continuously consumes heat, altering the correlation between surface temperature, pan temperature, and the steak's center temperature. If the control process only focuses on pan temperature, food surface temperature, or preset heating time, without considering the pan's safety condition, the steak's surface heating status, and the estimated center temperature, it becomes difficult to simultaneously address issues such as preventing scorching, achieving proper doneness, providing flipping reminders, and implementing closed-loop heat control. Summary of the Invention

[0010] This invention provides an automatic temperature control method for gas stoves and a steak-frying device based on a dual-sensor fusion algorithm. It addresses the problems of existing gas stoves where a single temperature measurement method is insufficient to simultaneously determine steak doneness and control pan bottom safety, infrared temperature measurement results are easily affected by high-temperature radiation from the cookware and oil fumes, and relying solely on pan bottom temperature or steak body temperature is insufficient to accurately characterize the actual heating state of the steak. This improves the accuracy of steak doneness determination and the stability of gas stove flame control.

[0011] In a first aspect, embodiments of the present invention provide an automatic temperature control method for a gas stove based on a dual-sensor fusion algorithm, comprising: loading a steak center temperature threshold and frying control parameters corresponding to the selected target steak doneness; synchronously acquiring the steak body temperature and pan bottom temperature as dual-path temperature inputs for the current control cycle; determining the steak center temperature at the current moment based on the pan bottom temperature, combined with the steak thickness, initial steak temperature, and current heating duration; determining the current frying stage based on the steak body temperature, current heating duration, flipping reminder output status, and flipping confirmation status, and determining whether the current state is in a continuing frying state or a frying completed state based on the comparison result between the steak center temperature and the steak center temperature threshold corresponding to the target doneness; when the current state is in a continuing frying state, performing corresponding staged temperature control according to the current frying stage, and performing PID closed-loop temperature control based on the error between the target pan bottom temperature and the current pan bottom temperature to adjust the opening of the gas solenoid valve; when the current state is in a frying completed state, closing the gas solenoid valve and outputting a completion reminder.

[0012] Furthermore, before determining the current frying state, the control unit performs a safety priority judgment based on the pan bottom temperature. When the pan bottom temperature is higher than a preset safety threshold, it enters an anti-scorching priority control state; when the pan bottom temperature is within the preset safety threshold range, it enters a doneness control state and performs staged temperature control according to the current frying stage. The current frying stage includes a high-temperature sealing stage, a medium-temperature slow frying stage, a flipping trigger stage, a stage of continuing frying after flipping, and a doneness locking stage.

[0013] Furthermore, the control unit compensates for the high-temperature radiation from the cookware by adjusting the temperature of the steak body to obtain the first corrected surface temperature. Then, based on the ambient humidity, short-term fluctuations in infrared temperature measurement, the variance of infrared temperature measurement, the number of consecutive jumps, and the interference state of high-temperature radiation from the cookware, the reliability weight of the first corrected surface temperature is determined. The first corrected surface temperature is then weighted and fused with the stable surface temperature of the previous control cycle to obtain the stable surface temperature of the current control cycle.

[0014] Furthermore, the control unit determines the boundary fusion weight of the stable surface temperature participating in the fusion based on the confidence weight of the first corrected surface temperature and the current heating duration, and performs weighted fusion of the stable surface temperature and the bottom temperature of the pot according to the boundary fusion weight to obtain the fusion boundary temperature; the fusion boundary temperature is used as the heated boundary input of the heat conduction model to calculate the center temperature of the steak at the current moment.

[0015] Secondly, embodiments of the present invention provide a steak-frying device applying the above-mentioned automatic temperature control method for a gas stove based on a dual-sensor fusion algorithm, comprising a gas heating module, an infrared temperature measurement module, a pan bottom temperature sensing module, a processor, and an execution unit. The gas heating module is used to heat the pan; the infrared temperature measurement module is used to collect the temperature of the steak body; the pan bottom temperature sensing module is used to collect the temperature of the pan bottom; the processor is used to receive the steak body temperature and the pan bottom temperature, and determine the steak center temperature, the current frying stage, the current frying state, and the heat adjustment command; the execution unit is used to adjust the opening of the gas solenoid valve according to the heat adjustment command to control the gas stove heat.

[0016] The technical solution provided by this invention has at least the following beneficial effects: By simultaneously collecting the temperature of the steak body and the temperature of the pan, the heating state of the steak and the heating state of the pan can be obtained separately. This provides dual-source temperature data for steak center temperature estimation, pan bottom safety judgment, and heat adjustment, reducing judgment errors caused by relying solely on a single temperature for frying control. By combining steak thickness, initial steak temperature, and current heating duration to determine the steak center temperature, the lag process of heat transfer from the surface to the center of the steak can be reflected, improving the accuracy of target doneness judgment, flipping reminders, and frying completion reminders.

[0017] By prioritizing anti-scorching heat control when the pan temperature exceeds a preset safety threshold, and implementing staged temperature control when the pan temperature is within a safe range, the safety of the pan bottom can be ensured before dominance control, reducing the risk of the steak burning due to overheating. Through staged control of high-temperature sealing of juices, medium-temperature slow cooking, flipping triggering, continued cooking after flipping, and dominance locking, different heat adjustment targets can be applied to different cooking stages, reducing problems such as overcooked surface, undercooked center, or inconsistent dominance caused by fixed heat control.

[0018] By compensating the steak's body temperature for high-temperature radiation from the cookware to obtain a first corrected surface temperature, and then applying a reliability correction to this first corrected surface temperature to obtain a stable surface temperature, the influence of high-temperature radiation from the cookware, oil fumes, steam, and temperature measurement path interference on the infrared thermometry results can be reduced, thus improving the stability of the temperature input. By merging the stable surface temperature with the bottom temperature of the cookware to form a fusion boundary temperature, and using this fusion boundary temperature as the heating boundary input of the heat conduction model, the actual heating results of the steak surface and the heating status of the cookware can be utilized simultaneously, reducing the estimation deviation of the steak's center temperature.

[0019] By modifying the heat transfer parameters in the heat conduction model incorporating heat loss due to moisture evaporation, the impact of evaporative heat absorption on the rate of temperature rise at the center of the steak can be compensated, making the estimated center temperature of the steak closer to the actual doneness. Through a PID closed-loop method, the opening of the gas solenoid valve is adjusted based on the error between the target pan temperature and the current pan temperature. This allows for continuous feedback of heat adjustment results to changes in pan temperature, achieving coordinated control of pan safety, doneness, flipping reminders, and completion reminders. Attached Figure Description

[0020] Figure 1 This is a basic flowchart of the automatic temperature control method for gas stoves based on a dual-sensor fusion algorithm provided in an embodiment of the present invention; Figure 2 A flowchart for temperature acquisition and frying state determination provided in an embodiment of the present invention; Figure 3 A flowchart of a safety-priority and phased fire control execution process is provided in this embodiment of the invention; Figure 4 This is a flowchart of a steak temperature correction and fusion process provided in an embodiment of the present invention. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the implementation methods of this application will be further described in detail below with reference to the accompanying drawings.

[0022] Embodiment 1 of the present invention provides an automatic temperature control method for a gas stove and a steak-frying device based on a dual-sensor fusion algorithm. This control method simultaneously acquires the temperature of the steak body and the temperature of the pan during steak frying, and determines the center temperature of the steak by combining the steak thickness, initial steak temperature, and current heating duration. It then determines the current frying stage based on the steak body temperature, determines the current frying state based on the comparison between the steak center temperature and a preset doneness threshold, and executes corresponding staged temperature control based on priority determination to achieve target doneness control.

[0023] The device used in this method includes at least a gas stove, a cookware, an infrared temperature measurement module, a pot bottom temperature sensing module, and a processor connected to each detection module. The gas stove serves as the heating element, and the processor adjusts the gas stove's heat output. The infrared temperature measurement module, mounted above the cookware, is used to collect the temperature T of the steak itself. me For example, it can be installed on the surface of a range hood, aligned with the center of a steak on a cookware, to collect the surface temperature of the steak and upload it to a processor for analysis; the bottom temperature sensor module is used to collect the bottom temperature T. pThe bottom temperature sensing module can be a contact temperature sensor or a non-contact infrared temperature sensor. The contact temperature sensor is preferably installed in the corresponding position in the middle of the gas stove, with its top in contact with the bottom of the pot, to detect the bottom temperature. The sensor has a heat insulation structure on its side to reduce the influence of the surrounding high-temperature environment on the temperature measurement results. Preferably, the installation position corresponds to the non-flame outlet area in the middle of the gas stove, thus avoiding the direct path of the flame. The non-contact infrared temperature sensor is preferably installed on the gas stove panel or near the pot support, facing the bottom temperature measurement area covered by the pot, and has a light-shielding and heat-insulating protective structure on its outer side. Figure 2 This invention provides a flowchart for temperature acquisition and cooking state determination. The flowchart illustrates the process of determining the doneness of steak during cooking: After starting, the target doneness is selected and the corresponding parameters are loaded, and then the temperature of the steak body and the temperature of the pan are acquired simultaneously; then, the center temperature of the steak is determined based on the pan temperature, steak thickness, initial steak temperature, and heating duration, and then the current cooking stage and cooking state are determined; finally, the current cooking state is determined based on the comparison between the center temperature of the steak and the preset doneness threshold, and the process ends. Figure 3 This invention provides a safety-priority and phased fire control execution flowchart, which illustrates the temperature control process during steak searing. Upon start, the current searing stage, searing status, and pan bottom temperature are acquired. Next, it is determined whether the pan bottom temperature exceeds a safety threshold. If it does, anti-sticking priority control / fire reduction adjustment is executed. If it does not exceed the threshold, corresponding phased temperature control is executed, and the PID closed-loop adjustment of the solenoid valve opening is performed based on the center temperature deviation. Then, it is determined whether the steak center temperature has reached the target threshold. If it has, the gas solenoid valve is closed, a completion reminder is output, and the process ends. If it has not reached the target threshold, the process returns to the temperature acquisition stage to continue the cyclical control.

[0024] like Figure 1 The provided basic flowchart illustrates the automatic temperature control method for gas stoves based on a dual-sensor fusion algorithm. The control method specifically includes the following steps: S1: Select the target steak doneness, load the corresponding steak center temperature threshold and cooking control parameters. The control unit receives the selection signal corresponding to the target steak doneness and loads the steak center temperature threshold T corresponding to that target steak doneness. t And the current frying control parameters, which include at least the preset flipping trigger temperature threshold, the target pan bottom temperature or target pan bottom temperature zone corresponding to each frying stage, the heat control parameters corresponding to the doneness locking stage, and the PID closed-loop temperature control parameters; the steak center temperature threshold T t It is pre-calibrated based on the correspondence between the center temperature of the steak at different doneness levels and the actual doneness, and stored in a doneness parameter table. For example, the target doneness may include rare, medium-rare, medium, and well-done, with corresponding steak center temperature thresholds T.t The temperature can be set to 55℃, 60℃, 65℃ and 71℃ respectively.

[0025] S2: The control unit in the processor synchronously reads the steak body temperature collected by the infrared temperature measurement module and the pan bottom temperature collected by the pan bottom temperature sensing module in each control cycle, as the dual-channel temperature input for the current control cycle; among them, the steak body temperature is used for subsequent judgment of the current cooking stage, and the pan bottom temperature is used for subsequent calculation of the steak center temperature and safety priority determination; the control cycle is one loop cycle in which the control unit sequentially completes steak body temperature acquisition, pan bottom temperature acquisition, temperature data reading, status judgment and control signal update according to the preset sampling frequency.

[0026] S3: The control unit in the processor first acquires the pot bottom temperature within the current control cycle and uses it as the heating boundary temperature of the steak. Then, it acquires the steak thickness and initial steak temperature. The steak thickness determines the heat transfer distance from the heated surface to the center, and the initial steak temperature determines the initial temperature state inside the steak before heating begins. Simultaneously, it acquires the current heating duration and determines the current progress of heat propagation from the heated surface to the center of the steak based on this duration. Based on the pot bottom temperature, steak thickness, initial steak temperature, and current heating duration, it calculates the heat transfer process from the heated surface to the center inside the steak, obtaining the steak center temperature T at the current moment. m Preferably, the center temperature of the steak is calculated according to the following formula: Wherein: T m (t) represents the center temperature of the steak at time t, where T is the center temperature of the steak. p (t) represents the temperature of the pan bottom at time t, and α represents the thermal diffusivity of the steak. In one embodiment, the thermal diffusivity of the steak is preferably set to α = 1.2 * 10⁻⁶. -7 m 2 / s, this value is obtained from the heating calibration test of a preset steak sample. During calibration, the temperature of the bottom of the pot, the temperature of the steak body, and the measured temperature of the center of the steak are collected simultaneously, and the thermal diffusivity that makes the deviation between the estimated value of the center temperature of the steak and the measured temperature of the center of the steak meet the preset temperature tolerance is selected as α; the steak thickness d is the steak thickness parameter. When the user does not input the thickness parameter separately, the control unit calls the default thickness value as the steak thickness parameter. In one embodiment, the default steak thickness value is preferably set to 2cm, because this thickness can better correspond to the specifications of common steak ingredients and take into account the control requirements of rapid surface heating and internal cooking process; the initial temperature of the steak T iTo determine the initial temperature of the steak before it is noticeably heated, the control unit, after starting the cooking program but before the gas solenoid valve opens, uses an infrared temperature measurement module to collect the temperature of the steak surface once or multiple times, and records the collected steak body temperature T. me Alternatively, the average of multiple sampling results can be used as the initial temperature T of the steak. i .

[0027] Obtain the current center temperature T of the steak. m Then, the control unit further determines the current cooking stage based on the steak body temperature collected during the current control cycle. Specifically, under doneness control, the control unit determines the current cooking stage based on whether the steak's body temperature has reached the preset flipping trigger temperature threshold and the current cooking process. If the current heating duration is less than the high-temperature sealing duration threshold and no flipping reminder is output, the system enters the high-temperature sealing stage. If the current heating duration is not less than the high-temperature sealing duration threshold and the steak's body temperature is less than the preset flipping trigger temperature threshold, the system enters the medium-temperature slow-cooking stage. If the steak's body temperature is not less than the preset flipping trigger temperature threshold and no flipping reminder signal is output, the system enters the flipping trigger stage. After the control unit outputs the flipping reminder signal, the steak is flipped. If the steak's center temperature is less than the target doneness center temperature threshold, and the difference between the target doneness center temperature threshold and the current steak center temperature is greater than the doneness locking temperature difference threshold, the system enters the stage of continuing to cook after flipping. If the difference between the target doneness center temperature threshold and the current steak center temperature is greater than 0 and not greater than the doneness locking temperature difference threshold, the system enters the doneness locking stage.

[0028] Among them, the high-temperature sealing duration threshold is obtained by pre-calibrating based on the steak thickness, target doneness, and target pan bottom temperature zone corresponding to the high-temperature sealing stage; the doneness locking temperature difference threshold is obtained by pre-calibrating based on the residual heat rise of the steak center temperature after the gas solenoid valve reduces its opening or closes, and is stored in the frying control parameter table.

[0029] After determining the doneness lock stage, the control unit sets the steak's center temperature T... m The core temperature threshold T of the steak corresponding to the target doneness t Perform real-time comparisons when At that time, it is determined that the current state is in the process of continuing to fry; At that time, it is determined that the frying process is complete.

[0030] Furthermore, in this embodiment, the control unit preferably first determines the temperature T of the pot bottom. p Prioritize the temperature of the pot bottom (T). p With respect to the set safety threshold T of the pot bottom safeReal-time comparison is performed; in this embodiment, the safety threshold T of the pot bottom is... safe Preferred setting is ,like If the gas stove's flame is reduced, the pan's temperature will immediately enter the anti-sticking priority mode, and the gas proportional solenoid valve opening will be adjusted to the anti-sticking setting to reduce the stove's heat until the pan's temperature drops to a safe range. The anti-sticking setting is less than the target valve opening for the current cooking stage, and is pre-calibrated and stored in the cooking control parameter table. During calibration, the valve opening that allows the pan's temperature to drop below the safe threshold within a preset recovery time without causing abnormal flameout of the gas stove is selected as the anti-sticking setting. If the temperature is high enough, the steak enters the doneness control state. First, the current cooking state is determined based on the comparison between the center temperature of the steak and the target doneness threshold. Then, while continuing to cook, the corresponding phased temperature control process is executed according to the determined current cooking stage.

[0031] S4: Execute the phased temperature control corresponding to the current frying stage, and determine the target pan bottom temperature for the current stage based on the deviation between the steak center temperature and the target doneness threshold, combined with the current frying stage. Then, execute PID closed-loop temperature control based on the error between the target pan bottom temperature and the current pan bottom temperature, and adjust the opening of the solenoid valve to control the heat. When the steak center temperature reaches the target threshold, close the gas solenoid valve and output a completion reminder.

[0032] In this embodiment, after determining the current frying stage, the control unit executes the temperature control operation corresponding to that stage. Specifically, if the current frying stage is a high-temperature sealing stage, the control unit uses the target pan bottom temperature within a preset high-temperature range as the target pan bottom temperature for the current stage. Based on the error between the target pan bottom temperature and the current pan bottom temperature, it executes PID closed-loop control and adjusts the opening of the gas solenoid valve to keep the pan bottom temperature within the preset high-temperature range, preferably between 220°C and 260°C, to quickly heat the surface of the steak. If the current frying stage is a medium-temperature slow-frying stage, the control unit adjusts the temperature based on the center temperature T of the steak. m The core temperature threshold of the steak corresponding to the target doneness The control unit dynamically adjusts the opening of the gas solenoid valve to monitor the deviation between the internal and external temperatures, ensuring a continuous rise in the internal temperature of the steak while preventing excessive surface heating. If the current cooking stage is the flipping trigger stage, the control unit outputs a flipping reminder signal. After flipping, the control unit continues to adjust the temperature based on the center temperature T of the steak. m The core temperature threshold of the steak corresponding to the target doneness Adjust the heat according to the deviation between the two conditions until the center temperature of the steak is close to the target doneness threshold; if the current cooking stage is the doneness lock stage, the control unit will adjust the gas solenoid valve to the minimum opening, or execute the shutdown control to avoid continued heating and overcooking.

[0033] Furthermore, in this embodiment, since there is a heat transfer lag in the process of the gas stove heating the pan, the control unit approximates the dynamic relationship between the firepower control quantity and the pan bottom temperature response as a first-order inertial plus pure delay system, and its model output pan bottom temperature is denoted as... Its expression is: in, The temperature of the pot bottom at time t is the output of the model. For example, when the initial room temperature is: The optimal room temperature is at that time. For system gain, Let T be the current time, and T be the time constant. Gas stove firepower control and Dimensionless quantity, with values ​​ranging from 0 to 1. The pure delay time; where the system gain is... These are the model parameters obtained through pre-calibration. Specifically, under preset cookware, preset installation location, and preset environmental conditions, different amounts of heat control are applied to the gas stove. The corresponding pot bottom temperature response curve is collected; then, based on the correspondence between the steady-state change of pot bottom temperature and the change of heat control quantity, the system gain is determined. .

[0034] To obtain the target pot bottom temperature at the current stage Then, the device executes PID closed-loop control based on the error between the target pot bottom temperature and the current pot bottom temperature. The pot bottom temperature error is: Based on the error, the PID control output quantity for: in To control the output, K is the error in controlling the temperature of the pot bottom. p K is the proportionality coefficient. i K is the integral coefficient. d are the differential coefficients, where It reflects the magnitude of the current error and determines the system's response speed and basic control strength; It reflects the cumulative effect of errors and is used to eliminate steady-state errors and ensure the control accuracy of the system; It reflects the trend of error changes, is used to predict system state, suppress overshoot, and improve system stability. The proportional coefficient K... p Integral coefficient K i and differential coefficient K dThe pre-tuned closed-loop temperature control parameters are stored in the frying control parameter table; when S1 loads the frying control parameters corresponding to the target steak doneness, the control unit synchronously loads K corresponding to the current frying stage. p K i and K d .

[0035] In this embodiment, the PID formula is used to characterize the control law. The control unit discretely updates the control output and adjusts the solenoid valve opening according to the control cycle. The integral term corresponds to the cumulative update of the error in the current control cycle and the accumulated error retained from the previous control cycle, while the derivative term preferably corresponds to the difference between the error in the current control cycle and the error in the previous control cycle. The control unit determines the target valve opening based on the control output calculated in the current cycle. The target valve opening is determined according to the pre-established correspondence between the control output and the gas solenoid valve opening, and the target valve opening is limited to the allowable opening range of the gas solenoid valve. When the control output reaches the upper or lower limit of the opening and the current error direction will continue to drive the control output towards saturation, the integral term is limited to prevent integral saturation. The control unit adjusts the gas solenoid valve according to the limited target valve opening to change the gas stove's heat output and gradually bring the pot bottom temperature closer to the target pot bottom temperature corresponding to the current stage in subsequent control cycles.

[0036] When the center temperature of the steak The core temperature threshold of the steak to reach the target doneness When the steak reaches the target doneness, the control unit determines that it has reached the target doneness, closes the gas solenoid valve, and outputs a completion reminder signal. In an optional implementation, the gas solenoid valve can also be switched to the minimum heat-keeping opening after the target doneness is reached before outputting the completion reminder.

[0037] In this embodiment, the steak center temperature formula is used to estimate the current steak center temperature based on the pan bottom temperature, steak thickness, initial steak temperature, and current heating duration, thus characterizing the steak's internal cooking process. The gas solenoid valve opening adjustment process determines the target valve opening based on the control output and, by changing the gas stove's heat output, gradually brings the current pan bottom temperature closer to the target pan bottom temperature corresponding to the current stage within subsequent control cycles. The PID control formula generates a control output based on the error between the current target pan bottom temperature and the current pan bottom temperature, and adjusts the gas solenoid valve opening to change the gas stove's heat output. Through the combined calculation of these three formulas, the cooking process can be determined based on the steak center temperature, and the pan bottom temperature can be gradually brought closer to the target pan bottom temperature corresponding to the current stage, thereby achieving coordinated control of steak cooking and pan bottom temperature while considering the heat conduction hysteresis characteristics.

[0038] Example 2: Based on Example 1, during the steak cooking process, when the pan bottom is at a high temperature and there are high-temperature areas, reflection paths, or transmission paths of the cookware within the infrared temperature measurement field of view, the steak's body temperature will be mixed with the high-temperature radiation component of the cookware, resulting in an overestimation of the temperature measurement result. To reduce the impact of this additional radiation on the steak surface temperature judgment result, the control unit performs cookware high-temperature radiation compensation on the original steak body temperature to obtain a first corrected surface temperature.

[0039] Specifically, within the current control cycle, the original temperature of the steak body collected by the infrared temperature measurement module is: The temperature of the bottom of the pot collected by the temperature sensor is T. p The control unit determines the amount of overestimation caused by the high-temperature radiation from the cookware to the infrared temperature measurement result based on the temperature difference between the bottom of the pot and the original temperature of the steak body. It then subtracts this overestimation from the original steak body temperature to obtain the first corrected surface temperature. Preferably, the temperature of the first corrected surface satisfies: ; in, This refers to the high-temperature radiation compensation coefficient for cookware. The value is determined based on the degree to which the original steak body temperature is higher than the steak surface reference temperature T, the temperature difference between the pan bottom temperature and the original steak body temperature, and the pre-calibrated mapping relationship. The preferred value is limited to between 0 and 1, which is used to characterize the additional influence of the high temperature radiation of the cookware on the infrared temperature measurement results. T is the steak surface reference temperature, which represents the infrared-collected steak surface reference temperature when the steak covers the corresponding temperature measurement area of ​​the pan bottom and there is no obstruction of the high temperature area of ​​the cookware in the infrared temperature measurement field of view.

[0040] After completing the high-temperature radiation compensation for the cookware, the control unit outputs the first corrected surface temperature. The first corrected surface temperature, compared to the original steak body temperature, has reduced the influence of the high temperature radiation from the cookware on the overestimation of the temperature, and can be used as the input for subsequent temperature processing.

[0041] This embodiment compensates for the high temperature radiation of the cookware by applying cookware high-temperature radiation compensation to the original steak body temperature, which can reduce the additional influence of the high temperature area of ​​the bottom of the pot and its reflection and transmission paths on the infrared temperature measurement results. Compared with the previous uncompensated scheme, the surface temperature of the steak can be more closely represented to the actual heating state, thus providing a more reliable input for subsequent stage judgments.

[0042] Example 3: Based on Example 2, this example further illustrates how to perform a confidence correction on the first corrected surface temperature to obtain a stable surface temperature.

[0043] During the steak cooking process, even though the additional impact of high-temperature radiation from the cookware on the infrared temperature measurement results has been reduced through Example 2, the infrared temperature measurement results may still be affected by factors such as oil fumes, steam, surface grease precipitation, and partial obstruction of the temperature measurement path, resulting in short-term fluctuations, local distortions, or continuous jumps, thus affecting the stability of the steak surface temperature judgment results. Therefore, in this embodiment, after obtaining the first corrected surface temperature, its reliability is corrected to obtain a stable surface temperature used to characterize the stable heating state of the steak surface.

[0044] Specifically, the control unit acquires ambient humidity, short-term fluctuations in infrared temperature measurement, infrared temperature measurement variance, number of consecutive jumps, and whether it is currently in a high-radiation interference range within each control cycle. Based on this information, it determines the reliability of the first corrected surface temperature within the current control cycle. Ambient humidity reflects the risk of interference from oil fumes and / or steam; short-term fluctuations and variance in infrared temperature measurement reflect the instability of the temperature measurement results; the number of consecutive jumps reflects the persistence of abnormal distortion; and whether it is in a high-radiation interference range reflects the risk of high-temperature radiation interference from the cookware.

[0045] Preferably, the short-term fluctuation of infrared temperature measurement is represented by the absolute value of the difference between the first correction surface temperature within two adjacent control cycles, i.e. ; in, T represents the infrared fluctuation value at the current moment. s1 (t) represents the first corrected surface temperature at the current moment, T s1 (t-1) represents the first corrected surface temperature at the previous moment. The infrared fluctuation value can be used to quantify the instantaneous change in the infrared temperature measurement result within the current control cycle.

[0046] Furthermore, when the ambient humidity exceeds a preset humidity threshold and the short-term fluctuation value of the infrared temperature measurement exceeds a preset fluctuation threshold, the control unit determines that oil fume or steam interference is established; when the pot bottom temperature exceeds a preset radiation interference temperature threshold and the temperature difference between the pot bottom temperature and the first correction surface temperature exceeds a preset radiation temperature difference threshold, the control unit determines that high-temperature radiation interference from the cookware is established; if the corresponding conditions are not met, the corresponding interference is determined not to be established. The interference determination result is used to determine the confidence weight of the first correction surface temperature within the current control cycle.

[0047] Subsequently, the control unit performs a weighted fusion of the first corrected surface temperature obtained in the current control cycle and the stable surface temperature obtained in the previous control cycle to obtain the stable surface temperature for the current control cycle. Preferably, the following conditions are met: ; in, The stable surface temperature at the current moment; The first corrected surface temperature at the current moment; The confidence weight for the first corrected surface temperature is 0 to 1. The stable surface temperature at the current moment; where, Based on infrared fluctuation values Interference judgment results are determined as follows: when the short-term fluctuation of infrared temperature measurement is not greater than the preset fluctuation threshold, the variance of infrared temperature measurement is not greater than the preset variance threshold, the number of consecutive jumps is not greater than the preset number of jumps threshold, and interference from oil fumes or steam and high-temperature radiation interference from cookware are not established, then... It is determined as the first weight; when any of the following conditions are met: short-term fluctuation of infrared temperature measurement exceeds a preset fluctuation threshold, infrared temperature measurement variance exceeds a preset variance threshold, number of consecutive jumps exceeds a preset jump number threshold, oil fume or steam interference is established, or high-temperature radiation interference from cookware is established, it will be... It was determined to be the second weight.

[0048] The first and second weights are pre-stored in the frying control parameter table and are called by the control unit when the frying control parameters are loaded in S1. The first weight is greater than 0.5 and not greater than 1, and the second weight is greater than 0 and less than 0.5. 0.5 is used to indicate that the first corrected surface temperature in the current control cycle has the same participation ratio as the stable surface temperature in the previous control cycle. The first weight is used to ensure that the current first corrected surface temperature accounts for the main proportion when the short-term fluctuation of infrared temperature measurement, the variance of infrared temperature measurement, the number of consecutive jumps, and the interference judgment result all meet the credibility conditions. The second weight is used to ensure that the stable surface temperature in the previous control cycle accounts for the main proportion when the short-term fluctuation of infrared temperature measurement, the variance of infrared temperature measurement, the number of consecutive jumps, or the interference judgment result does not meet the credibility conditions.

[0049] The stable surface temperature of the current control cycle is obtained through the above method. The stable surface temperature further reduces the impact of oil fumes, steam, surface grease precipitation and abnormal fluctuations on the basis of the first corrected surface temperature, and can be used as an input for judging the subsequent heating process of the steak surface or for subsequent boundary temperature fusion treatment.

[0050] This embodiment, by correcting the reliability of the first corrected surface temperature, can further reduce the short-term fluctuations and abrupt changes caused by oil fumes, steam, surface grease precipitation, and local obstruction. Compared with the previous scheme that only performs radiation compensation, it can improve the continuity and stability of the surface temperature results, making the judgment of the current frying stage more stable.

[0051] Example 4: Based on Example 3, this example further illustrates how to fuse the stable surface temperature with the bottom temperature of the pot to obtain the fusion boundary temperature, and use the fusion boundary temperature as the heat transfer boundary input of the heat conduction model to make a preliminary estimate of the center temperature of the steak.

[0052] During steak searing, the stable surface temperature characterizes the actual temperature response of the steak surface under current heating, while the pan bottom temperature characterizes the current heating level and heating boundary state applied to the steak by the pan. These correspond to the heating result of the steak surface and the heating conditions on the pan side, respectively. Since the heat conduction model corresponding to the steak center temperature estimation requires boundary inputs that simultaneously reflect the actual heating result of the steak surface and the heating conditions on the pan side, the control unit fuses the stable surface temperature and the pan bottom temperature to obtain a fused boundary temperature that equivalently characterizes the actual heating boundary of the steak. This fused boundary temperature serves as the heating boundary input for the subsequent heat conduction model corresponding to the steak center temperature estimation. Compared to using only the pan bottom temperature as the boundary input, the fused boundary temperature also incorporates information about the actual temperature response of the steak surface, thus improving the accuracy of the boundary input in representing the steak's current true heating condition. It should be noted that the pan bottom temperature, used for high-temperature radiation compensation in the previous stage, is used for boundary fusion modeling in this stage. The former corrects the infrared thermometry results, while the latter constructs the boundary input for the heat conduction model; their objects and purposes differ.

[0053] Specifically, in obtaining the stable surface temperature T of the current control cycle s After (t), the control unit further obtains the pot bottom temperature T of the current control cycle. p (t), and determine the weight of stable surface temperature in the fusion process based on the reliability of the stable surface temperature and the current heating process. ,in, The value ranges from 0 to 1. Preferably, the fusion boundary temperature of the current control cycle... satisfy: ; Furthermore, when the reliability of the stable surface temperature is high, the infrared fluctuation is small, and the heating has been ongoing for a certain period of time, the improvement is achieved. This allows the fusion boundary temperature to more fully reflect the true heating results of the steak surface; when the reliability of the stable surface temperature is low, there is significant interference, or it is in the initial stage of heating, the temperature should be reduced. This makes the fusion boundary temperature closer to the bottom temperature of the pot, thereby improving the stability of the boundary input.

[0054] The fusion boundary temperature T obtained by the above method f (t), compared to using the bottom temperature of the pot alone as the boundary input, can simultaneously reflect the actual heating state of the steak surface and the current heating boundary state of the pot, and can more accurately reflect the actual heating state of the steak at the current moment.

[0055] To obtain the fusion boundary temperature T at the current moment. fAfter (t), the control unit will fuse the boundary temperature T. f (t) is used as the thermal boundary input for the heat conduction model, and combined with the initial temperature T of the steak. i The heat conduction hysteresis relationship between the surface and center of the steak is established using the steak thickness *d* and the current heating duration *t*. Preferably, when only boundary input corrections are considered, the center temperature *T* of the steak is... m (t) satisfies: Preferably, in order to balance computational efficiency and temperature estimation accuracy in real-time control, the control unit approximates the first three terms of the series expansion with n=0 to 2; within the preset steak thickness range, heating time range, and temperature range, the change in the estimated steak center temperature caused by increasing the number of expansion terms is lower than the preset temperature tolerance error, so the first three terms can meet the current requirements for frying control accuracy.

[0056] Through the above method, this embodiment achieves the fusion boundary temperature obtained by fusing the stable surface temperature and the bottom temperature of the pot, and completes the preliminary estimation of the center temperature of the steak based on the fusion boundary temperature, providing a basis for further correction of heat loss due to water evaporation.

[0057] This embodiment merges the stable surface temperature and the pan bottom temperature to obtain a fused boundary temperature, which is then used as the boundary input for the heat conduction model. Since the pan bottom temperature characterizes the current heating state of the pan, but is not necessarily equal to the actual heated temperature of the steak surface; and the stable surface temperature reflects the actual temperature response of the steak surface, but it originates from infrared thermometry and is easily affected by oil fumes, steam, and high-temperature radiation from the pan, using either the pan bottom temperature or the stable surface temperature alone as boundary input has limitations. The fused boundary temperature obtained in this embodiment essentially serves to equivalently characterize the actual heating boundary state of the steak, retaining the heating intensity reflected by the pan bottom temperature while incorporating the actual heating result of the steak surface reflected by the stable surface temperature. Compared to a scheme that only uses the pan bottom temperature as a boundary input, this embodiment can more comprehensively reflect the current actual heating situation of the steak, making the boundary conditions of the heat conduction model closer to the true heating boundary when heat transfers from the steak surface to the center, thereby improving the consistency between the preliminary estimation of the steak's center temperature and the actual internal cooking state.

[0058] Example 5: Based on Example 4, this example further illustrates how to further adjust the center temperature of the steak by taking into account the heat loss caused by moisture evaporation during the frying process. For example... Figure 4As shown in the flowchart of a steak temperature correction and fusion process, the original steak body temperature and pot bottom temperature are first collected, and the first corrected surface temperature is obtained through high-temperature radiation compensation of the pot. Then, by determining the confidence weight, a stable surface temperature is obtained by weighted fusion. Next, the boundary fusion weight is determined, and the stable surface temperature and pot bottom temperature are fused to obtain the fusion boundary temperature. Then, the steak center temperature is initially determined based on the heat conduction model, and the heat conduction parameters are corrected to finally obtain the corrected steak center temperature, thus completing the detection process.

[0059] During continuous searing, heat transfer from the surface to the center of the steak exhibits a lag in heat conduction. Simultaneously, the evaporation of moisture from the surface and interior of the steak carries away some heat, resulting in an actual heat transfer capacity lower than the ideal state without considering evaporation losses. To improve the consistency between the estimated steak center temperature and the actual cooked state, the control unit, based on the preliminary estimate of the steak center temperature established in Example 4, further corrects the thermal diffusivity parameter in the heat conduction model according to the current searing stage and temperature changes, thereby obtaining the corrected steak center temperature.

[0060] Specifically, the control unit first determines the fusion boundary temperature T at the current moment. f (t), initial temperature of steak T i Given the steak thickness d and the current heating duration t, calculate the equivalent thermal diffusivity α that matches the actual heat transfer state at the current moment. eq (t), preferably, equivalent thermal diffusivity satisfy: Where, α eq (t) represents the equivalent thermal diffusivity. The core temperature of the steak, obtained in the previous control cycle, is used to characterize the internal temperature state of the steak before the current control cycle correction. The equivalent thermal diffusivity characterizes the actual heat transfer capacity inside the steak under the current boundary input and current heat transfer conditions.

[0061] After obtaining the equivalent thermal diffusivity α eq After (t), the control unit further calculates the water evaporation coefficient η(t) at the current moment. Preferably, the water evaporation coefficient η(t) satisfies: ; in, The basic thermal diffusivity, η(t), is used to represent the degree to which moisture evaporation weakens the thermal diffusivity; T s (t) represents the stable surface temperature; T f (t) represents the fusion boundary temperature. Where, when hour Take 0, when hour Take 1; when If the temperature difference is less than the preset minimum, the update will not be performed. Alternatively, we can use η(t) from the previous control cycle; otherwise, the denominator will be too small and unstable in the early stages of heating.

[0062] The control unit further controls the equivalent thermal diffusivity α. eq The thermal diffusivity α is obtained by correcting the thermal diffusivity α of the current control cycle using the evaporation coefficient η(t) and the moisture evaporation coefficient η(t). r (t). Here, the moisture evaporation coefficient η(t) characterizes the proportion of reduction in the internal heat transfer capacity of the steak due to moisture evaporation during the current frying process. The value of η(t) ranges from 0 to 1; the closer η(t) is to 0, the smaller the reduction in internal heat transfer capacity due to moisture evaporation; the closer η(t) is to 1, the greater the reduction in internal heat transfer capacity due to moisture evaporation. Preferably, the thermal diffusivity is corrected. satisfy: ; Within the current control cycle, the corrected thermal diffusivity α will be determined based on the current temperature state. r (t) is substituted into the heat conduction model as the equivalent thermal diffusivity parameter during the control cycle.

[0063] Based on this, the corrected steak center temperature T m satisfy: Obtain the corrected core temperature T of the steak m Then, the control unit sets the center temperature T of the steak. m The core temperature threshold T of the steak corresponding to the target doneness t Perform real-time comparisons when At that time, it is determined that the current state is in the process of continuing to fry; At that time, it is determined that the frying is complete; furthermore, in the cookedness priority state, the control unit determines the stable surface temperature T. s and the corrected center temperature T of the steak mSpecifically, when the current heating duration is less than the high-temperature sealing duration threshold and no flipping reminder is output, the process is determined to enter the high-temperature sealing stage; when the current heating duration is not less than the high-temperature sealing duration threshold, the steak body temperature is less than the flipping trigger temperature threshold, and no flipping reminder is output, the process is determined to enter the medium-temperature slow-cooking stage; when the steak body temperature is not less than the preset flipping trigger temperature threshold and no flipping reminder signal is output, the process is determined to enter the flipping trigger stage, where the control unit outputs a flipping reminder signal and then flips the steak; when the steak center temperature is less than the steak center temperature threshold corresponding to the target doneness, and the difference between the steak center temperature threshold corresponding to the target doneness and the current steak center temperature is greater than the doneness locking temperature difference threshold, the process is determined to enter the stage of continuing to cook after flipping; when the difference between the steak center temperature threshold corresponding to the target doneness and the current steak center temperature is greater than 0 and not greater than the doneness locking temperature difference threshold, the process is determined to enter the doneness locking stage.

[0064] Among them, the flipping trigger temperature threshold is used to determine whether the steak has reached the flipping condition; the high temperature sealing duration threshold, the doneness locking temperature difference threshold, and the flipping trigger temperature threshold are all stored in the frying control parameter table and are called by the control unit when the target steak doneness is loaded.

[0065] After determining the current frying state, the control unit continues to use the phased temperature control and PID closed-loop control process from Example 1, based on the target pot bottom temperature T corresponding to the current stage. set (t) and the current pot bottom temperature T p The deviation between (t) is used to implement closed-loop fire control, and the pot bottom temperature control error meets the following requirements: The PID control output must satisfy: The control unit based on the control output quantity Adjust the opening of the gas solenoid valve to change the gas stove's flame; when the corrected center temperature T of the steak... m Reaching the target maturity threshold T t When the time is right, the gas solenoid valve will be closed and a completion notification will be output.

[0066] This embodiment further incorporates the heat loss caused by water evaporation during the frying process and corrects the heat transfer parameters in the heat conduction model. Compared with the scheme in Embodiment 4, which only estimates the center temperature based on the fusion boundary temperature, this embodiment can further reduce the estimation deviation caused by evaporation heat absorption, thereby improving the consistency between the corrected steak center temperature and the actual internal cooking state.

Claims

1. An automatic temperature control method for gas stoves based on a dual-sensor fusion algorithm, characterized in that, Includes the following steps: S1: Based on the selected target steak doneness, load the corresponding steak center temperature threshold and cooking control parameters; S2: Synchronously collect the temperature of the steak body and the temperature of the bottom of the pot as the dual-channel temperature input for the current control cycle; S3: Determine the center temperature of the steak at the current moment based on the temperature of the bottom of the pan, the thickness of the steak, the initial temperature of the steak, and the current heating duration; The current cooking stage is determined based on the steak body temperature, current heating duration, flipping reminder output status, and flipping confirmation status. The current cooking state or cooking completion state is determined based on the comparison between the steak center temperature and the steak center temperature threshold corresponding to the target doneness. S4: When the steak is in the process of continuing to cook, the corresponding phased temperature control is executed according to the current cooking stage. Based on the deviation between the center temperature of the steak and the target doneness threshold, the target pan bottom temperature for the current stage is determined. Then, based on the error between the target pan bottom temperature and the current pan bottom temperature, PID closed-loop temperature control is executed to adjust the opening of the solenoid valve to control the heat. When the frying process is complete, the gas solenoid valve will be turned off and a completion notification will be displayed.

2. The automatic temperature control method for a gas stove based on a dual-sensor fusion algorithm according to claim 1, characterized in that, The process of obtaining the center temperature of the steak is as follows: Get the bottom temperature of the pot during the current control cycle, and use the bottom temperature of the pot as the heating boundary temperature of the steak; Get the steak thickness, initial steak temperature, and current heating duration; Based on the temperature of the pan bottom, the thickness of the steak, the initial temperature of the steak, and the current heating duration, the heat transfer process from the heated surface to the center of the steak is calculated to obtain the center temperature of the steak at the current moment.

3. The automatic temperature control method for a gas stove based on a dual-sensor fusion algorithm according to claim 1, characterized in that, Priority determination is performed before determining the current frying status. The priority determination process is as follows: Safety priority judgment is made based on the temperature of the bottom of the pot. When the temperature of the bottom of the pot is higher than the preset safety threshold, it is determined to enter the anti-sticking priority control state and the heat reduction adjustment is executed until the temperature of the bottom of the pot drops back to the preset safety threshold range. When the temperature of the bottom of the pot is within the preset safety threshold range, it is determined that the cooking control state has been entered. Under doneness control, the current state of continuing to cook or cooking completed is determined based on the comparison between the center temperature of the steak and the preset doneness threshold.

4. The automatic temperature control method for a gas stove based on a dual-sensor fusion algorithm according to claim 3, characterized in that, Implement phased temperature control according to the current frying stage, including: The current cooking stage is determined based on the current heating duration, steak body temperature, steak center temperature, flipping reminder output status, and flipping confirmation status. The current cooking stage includes the high-temperature sealing stage, the medium-temperature slow cooking stage, the flipping trigger stage, the stage of continuing to cook after flipping, and the doneness locking stage. During the high-temperature sealing stage and the medium-temperature slow frying stage, the opening of the gas solenoid valve is adjusted according to the target pot bottom temperature corresponding to the current stage. During the flipping trigger stage, a flipping reminder is output. During the continued cooking stage after flipping, the opening of the gas solenoid valve is adjusted according to the difference between the center temperature of the steak and the steak center temperature threshold corresponding to the target doneness. During the maturity locking stage, reduce the opening degree of the gas solenoid valve or close the gas solenoid valve.

5. The automatic temperature control method for a gas stove based on a dual-sensor fusion algorithm according to claim 1, characterized in that, The steak body temperature collected in S2 is compensated for by high-temperature radiation from the cookware, and the first corrected surface temperature is used to replace the steak body temperature in S2. The specific process is as follows: Based on the temperature of the bottom of the pot and the temperature of the steak body, the amount of overestimation caused by the high temperature radiation of the pot is determined, and the overestimation is subtracted from the infrared temperature measurement result to obtain the first corrected surface temperature. The excess is the product of the cookware's high-temperature radiation compensation coefficient and the difference between the bottom temperature of the pot and the temperature of the steak body. The cookware's high-temperature radiation compensation coefficient is determined according to a pre-calibrated compensation mapping relationship. The compensation mapping relationship is established based at least on the degree of excess of the original steak body temperature relative to the reference surface temperature and the temperature difference between the bottom temperature of the pot and the original steak body temperature. It is used to characterize the proportion of additional influence of the cookware's high-temperature radiation on the infrared thermometry results.

6. The automatic temperature control method for a gas stove based on a dual-sensor fusion algorithm according to claim 5, characterized in that, This also includes performing a confidence correction on the first corrected surface temperature to obtain a stable surface temperature, the specific process of which is as follows: Within each control cycle, the reliability of the first calibration surface temperature is determined based on whether the ambient humidity is higher than the preset threshold, short-term fluctuations in infrared temperature measurement, infrared temperature measurement variance, number of consecutive jumps, and whether the current area is in a high radiation interference range. The confidence weight of the first corrected surface temperature is adjusted according to the confidence level, and the first corrected surface temperature obtained in the current control cycle is weighted and fused with the stable surface temperature obtained in the previous control cycle to obtain the stable surface temperature of the current control cycle.

7. The automatic temperature control method for a gas stove based on a dual-sensor fusion algorithm according to claim 6, characterized in that, The process for determining the confidence weight of the first corrected surface temperature includes: When the ambient humidity is greater than the preset humidity threshold and the short-term fluctuation of infrared temperature measurement is greater than the preset fluctuation threshold, it is determined that the oil fume or steam interference is established. When the temperature of the bottom of the pot is greater than the preset radiation interference temperature threshold, and the temperature difference between the bottom of the pot and the temperature of the first correction surface is greater than the preset radiation temperature difference threshold, the high temperature radiation interference of the cookware is determined to be established. When the short-term fluctuation of infrared temperature measurement is not greater than the preset fluctuation threshold, the infrared temperature measurement variance is not greater than the preset variance threshold, the number of consecutive jumps is not greater than the preset number of jumps threshold, and the interference of oil fume or steam and the high temperature radiation interference of cookware are not established, the confidence weight of the first calibration surface temperature is determined as the first weight. When any of the following conditions are met: short-term fluctuation of infrared temperature measurement is greater than the preset fluctuation threshold, infrared temperature measurement variance is greater than the preset variance threshold, number of consecutive jumps is greater than the preset number of jumps threshold, oil fume or steam interference is established, or high-temperature radiation interference from cookware is established, the confidence weight of the first corrected surface temperature is determined as the second weight. The first weight is greater than the second weight.

8. The automatic temperature control method for a gas stove based on a dual-sensor fusion algorithm according to claim 6, characterized in that, It also includes generating a fusion boundary temperature based on the stable surface temperature and the bottom of the pot, and calculating the center temperature of the steak based on the fusion boundary temperature. The specific process is as follows: Obtain the stable surface temperature and bottom temperature of the pot during the current control cycle; The fusion weight of stable surface temperature in the fusion process is determined based on the reliability of the stable surface temperature and the current heating process. The stable surface temperature and the bottom temperature are weighted and fused according to the fusion weight to obtain the fusion boundary temperature of the current control cycle; The fusion boundary temperature is used as the heated boundary input of the heat conduction model, and the initial temperature of the steak, the thickness of the steak, and the current heating duration are combined to calculate the center temperature of the steak at the current moment.

9. The automatic temperature control method for a gas stove based on a dual-sensor fusion algorithm according to claim 8, characterized in that, The process of obtaining the fusion boundary temperature includes: The boundary fusion weight for stable surface temperatures participating in fusion is determined based on the confidence weight of the first corrected surface temperature and the current heating duration. When the confidence weight of the first corrected surface temperature is the first weight, and the current heating duration is not less than the boundary fusion start time threshold, the boundary fusion weight is determined as the first fusion weight. When the confidence weight of the first corrected surface temperature is the second weight, or when the current heating duration is less than the boundary fusion start time threshold, the boundary fusion weight is determined as the second fusion weight. Among them, the first fusion weight is greater than the second fusion weight; The stable surface temperature and the bottom temperature are weighted and fused according to the boundary fusion weight to obtain the fusion boundary temperature of the current control cycle.

10. A steak-frying device employing the gas stove automatic temperature control method based on a dual-sensor fusion algorithm as described in any one of claims 1-9, characterized in that, include: A gas heating module, including a burner head, a gas passage, and a gas solenoid valve installed on the gas passage, is used to heat cookware; An infrared temperature measurement module installed above the cookware is used to collect the temperature of the steak itself. A pot bottom temperature sensing module installed in the corresponding position in the middle of the gas stove, near the pot rack support, or on the gas stove panel is used to collect the pot bottom temperature. The processor is connected to the infrared temperature measurement module and the bottom temperature sensing module of the pot. The processor is equipped with a control unit. The control unit is used to receive the temperature of the steak body and the temperature of the bottom of the pot, and determine the center temperature of the steak, the current cooking stage and the current cooking state, and output the heat adjustment command according to the current cooking stage and the current cooking state. The execution unit, connected to the processor, is used to adjust the opening of the gas solenoid valve according to the firepower adjustment command, so as to control the firepower of the gas stove.

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