A heating control method for an electric stew pot based on cooperation of double heating bodies and double temperature controls

Abstract

This invention relates to the field of electric slow cooker technology, specifically a heating control method for electric slow cookers based on dual heating elements and dual temperature control. By employing two heating elements arranged in a staggered manner along the circumference of the inner pot and positioned at different heights, the uniformity of the circumferential temperature of the inner pot is effectively improved, resulting in more even heating of the food inside. Simultaneously, by combining dual temperature control with temperature detection devices at both the heat source and the food, the two heating elements are controlled to heat in stages according to the real-time temperature of the food, using methods such as full power, reduced power, alternating high and low power, and intermittent stops. Heating temperature limit protection is also implemented based on the real-time temperature of the heat source, effectively ensuring even heating of the food and improving the stewing effect.

Description

Technical Field

[0001] This invention relates to the field of electric slow cooker technology, specifically a heating control method for electric slow cookers based on the synergy of dual heating elements and dual temperature control. Background Technology

[0002] Currently, common electric slow cookers typically use a heating element placed at the bottom of the inner pot or a circumferential heating element on the outer wall of the inner pot. Using a bottom-mounted heating element can easily cause food to burn due to localized overheating at the bottom. With a single heating element, the central area of ​​the heating element has a higher power output, while the two terminals and the area between them do not heat up. This results in a significant temperature difference within the inner pot, with the area corresponding to the heating element at the center being hotter than the area corresponding to the terminals, leading to uneven heating of the food. Furthermore, existing electric slow cookers usually use a single heating power and rely on time control to switch heating on and off, failing to adjust the heating based on the actual temperature inside the slow cooker. This can easily result in temperatures exceeding or falling below the target temperature, affecting the cooking effect and the quality of the food. Summary of the Invention

[0003] The purpose of this invention is to provide a heating control method for electric slow cookers based on the synergy of dual heating elements and dual temperature control, thereby solving the problems caused by the large circumferential temperature difference in the inner pot of current electric slow cookers and the failure to control heating according to the actual temperature inside the slow cooker.

[0004] To address the above problems, the present invention provides the following technical solution: A heating control method for an electric slow cooker based on dual heating elements and dual temperature control, the electric slow cooker including a heat-conducting inner pot, a cooking inner pot disposed within the inner cavity of the heat-conducting inner pot, two heating elements disposed at different heights on the sidewall of the heat-conducting inner pot, a heat source end temperature detection element disposed on the sidewall of the heat-conducting inner pot, a food end temperature detection element disposed at the bottom of the cooking inner pot, and a control circuit board electrically connected to the heating elements, the heat source end temperature detection element, and the food end temperature detection element. The terminals of the two heating elements are staggered circumferentially within the heat-conducting inner pot. The heat source end temperature detection element is used to detect the real-time temperature Tr of the heat source end, and the food end temperature detection element is used to detect the real-time temperature Ts of the food end. The heating control method includes the following steps: S1. Control the two heating elements to heat at full power until the real-time temperature Ts of the food end is greater than or equal to the preset heating temperature Ta. S2. Control one of the heating elements to reduce power while the other heating element maintains full power heating until the real-time temperature Ts of the food end is greater than or equal to the preset target temperature Tb. S3. Control the two heating elements to stop heating until the real-time temperature Ts of the food end is less than or equal to the preset heating temperature Ta. S4. Control the two heating elements to alternately perform high power value and low power value heating according to the preset cycle until the real-time temperature Ts of the food end is greater than or equal to the preset target temperature Tb. S5. Repeat steps S3 and S4 once at interval Tg until the set heating time Tm is reached; In steps S1 to S5, if the real-time temperature Tr at the heat source end is greater than the heat source temperature limit threshold Tx, the two heating elements are controlled to reduce their power to heat the food until the real-time temperature Tr at the heat source end is less than or equal to the heat source temperature limit threshold Tx, until the real-time temperature Ts at the food end reaches the preset heating temperature Ta.

[0005] The heating control method for an electric slow cooker based on dual heating elements and dual temperature control as described above further includes: S6, dynamically adjusting the power of the two heating elements through a PID algorithm to maintain the real-time temperature Ts of the food at a preset target temperature Tb±1℃ until the set heat preservation time Tk is reached.

[0006] As described above, an electric slow cooker heating control method based on dual heating elements and dual temperature control is described. The two heating elements are respectively installed in a ring on the side wall of the heat-conducting inner pot. The rated power of the two heating elements is equal, and the wiring terminals of the two heating elements are respectively located on two opposite sides of the heat-conducting inner pot. The two heating elements can be controlled independently or synchronously.

[0007] In the electric slow cooker heating control method based on dual heating elements and dual temperature control as described above, in step S2, the power of one of the heating elements is reduced to 40% to 60% of its rated power.

[0008] As described above, in the electric slow cooker heating control method based on dual heating elements and dual temperature control, in step S4, the high power value is 50% to 80% of the rated power, the low power value is 40% to 70% of the rated power, and within the same cycle, the sum of the high power value and the low power value is 110% to 150% of the rated power.

[0009] As described above, in an electric slow cooker heating control method based on dual heating elements and dual temperature control, the temperature detection device at the heat source end and the temperature detection device at the food end perform a short circuit or open circuit self-test when the cooker is started. If the self-test result of either the temperature detection device at the heat source end or the temperature detection device at the food end is a short circuit or an open circuit, the control will stop the cooker.

[0010] As described above, in the electric slow cooker heating control method based on dual heating elements and dual temperature control, if the real-time temperature Ts of the food end detected by the food end temperature detection device is ≥7K / min in the range of 55℃~85℃, the two heating elements are controlled to stop heating.

[0011] The electric slow cooker heating control method based on dual heating elements and dual temperature control as described above further includes a snap-action thermostat disposed on the side wall of the heat-conducting inner pot. The snap-action thermostat is electrically connected to the control circuit board. If the real-time temperature Tr detected by the heat source end temperature detection device is greater than or equal to the preset snap-action threshold Td, the snap-action thermostat controls the power-off operation.

[0012] As described above, the heating control method for an electric slow cooker based on the synergy of dual heating elements and dual temperature control is as follows: In step S1, the temperature rise slope is obtained based on the real-time temperature Ts of the food end detected by the food end temperature detection device, and the current water addition is determined by comparing the temperature rise slope with the water addition amount in the database.

[0013] As described above, in the electric slow cooker heating control method based on dual heating elements and dual temperature control, if the real-time temperature Ts of the food end is less than the preset heating temperature Ta and the duration Tc does not change, the preset heating temperature Ta and the preset target temperature Tb are corrected.

[0014] Compared with the prior art, the present invention has the following advantages: This invention provides a heating control method for an electric slow cooker based on dual heating elements and dual temperature control. By employing two heating elements arranged in a staggered manner along the circumference of the inner pot and positioned at different heights, the uniformity of the circumferential temperature of the inner pot is effectively improved, resulting in more even heating of the food inside. Simultaneously, by combining dual temperature control with temperature detection devices at both the heat source and the food, the two heating elements are controlled to heat in stages according to the real-time temperature of the food, using methods such as full power, reduced power, alternating high and low power, and intermittent stops. Heating temperature limit protection is also implemented based on the real-time temperature of the heat source, effectively ensuring even heating of the food and improving the stewing effect. Attached Figure Description

[0015] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0016] Figure 1 An exploded view of an electric slow cooker in an embodiment of the present invention, which is based on a heating control method for an electric slow cooker with dual heating elements and dual temperature control.

[0017] Figure 2 This is a flowchart of a heating control method for an electric slow cooker based on the synergy of dual heating elements and dual temperature control, according to an embodiment of the present invention. Detailed Implementation

[0018] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present invention.

[0019] Please see the appendix Figure 1 and attached Figure 2 This embodiment provides a heating control method for an electric slow cooker based on the synergy of dual heating elements and dual temperature control. The electric slow cooker includes a heat-conducting inner pot 1, a cooking inner pot 2 disposed in the inner cavity of the heat-conducting inner pot 1, two heating elements 3 disposed at different heights on the side wall of the heat-conducting inner pot 1, a heat source end temperature detection element disposed on the side wall of the heat-conducting inner pot 1, a food end temperature detection element disposed at the bottom of the cooking inner pot 2, and a control circuit board electrically connected to the heating elements 3, the heat source end temperature detection element, and the food end temperature detection element. The terminals of the two heating elements 3 are staggered in the circumferential direction of the heat-conducting inner pot 1. The heat source end temperature detection element is used to detect the real-time temperature Tr of the heat source end, and the food end temperature detection element is used to detect the real-time temperature Ts of the food end.

[0020] The heating control method includes the following steps: S1. Control the two heating elements 3 to heat at full power until the real-time temperature Ts of the food end is greater than or equal to the preset heating temperature Ta. S2. Control one of the heating elements 3 to reduce power while the other heating element 3 maintains full power heating until the real-time temperature Ts of the food end is greater than or equal to the preset target temperature Tb. S3. Control the two heating elements 3 to stop heating until the real-time temperature Ts of the food end is less than or equal to the preset heating temperature Ta. S4. Control the two heating elements 3 to alternately perform high power value and low power value heating according to the preset cycle until the real-time temperature Ts of the food end is greater than or equal to the preset target temperature Tb. S5. Repeat steps S3 and S4 once at interval Tg until the set heating time Tm is reached; In steps S1 to S5, if the real-time temperature Tr at the heat source end is greater than the heat source temperature limit threshold Tx, the power of the two heating elements 3 is reduced to make the real-time temperature Tr at the heat source end less than or equal to the heat source temperature limit threshold Tx, until the real-time temperature Ts at the food end reaches the preset heating temperature Ta.

[0021] This embodiment employs two heating elements 3 arranged in a staggered pattern along the circumference of the inner pot 1 at different heights, effectively improving the circumferential temperature uniformity of the inner pot and ensuring more even heating of the food inside. Simultaneously, by combining dual temperature control with temperature detection at both the heat source and food end, the two heating elements are controlled to heat in stages according to the real-time temperature of the food end, using methods such as full power, reduced power, alternating high and low power, and intermittent stops. Furthermore, heating temperature limit protection is implemented based on the real-time temperature of the heat source end, effectively ensuring even heating of the food and improving the stewing effect.

[0022] Specifically, step S1 rapidly heats the food to the preset heating temperature using full-power heating, shortening the heating start-up time. Step S2 employs an asymmetrical heating mode of alternating between high and low power, slowing the heating rate as the temperature approaches the target temperature to maintain sufficient heat supply while effectively preventing overheating. Step S3's intermittent stops allow heat to penetrate inward, balancing the temperature difference between the inside and outside of the food. Step S4's alternating high and low power heating achieves precise temperature control, ensuring the food remains evenly heated after approaching the target temperature. The periodic repetition of step S5 further stabilizes the stewing process. Furthermore, heat source temperature limiting protection effectively prevents overheating damage to the heating element or scorching of the food, enhancing the equipment's safety and reliability.

[0023] Preferably, the temperature detection device at the heat source end and the temperature detection device at the food end in this embodiment are NTC temperature sensors.

[0024] Preferably, the heat-conducting inner liner 1 is made of aluminum, which has excellent thermal conductivity and can quickly and evenly transfer the heat generated by the two heating elements 3 to the entire heat-conducting inner liner 1, further improving the uniformity of the circumferential temperature distribution of the inner liner.

[0025] Preferably, the cooking inner pot 2 is made of ceramic material. Ceramic material has stable chemical properties and does not release harmful substances during high-temperature stewing. Its smooth surface makes it easy to clean as food residue does not easily adhere to it.

[0026] Furthermore, the heating control method also includes: S6, dynamically adjusting the power of the two heating elements 3 using a PID algorithm to maintain the real-time temperature Ts of the food at a preset target temperature Tb ± 1℃ until the set heat preservation time Tk is reached. During the heat preservation stage after stewing, the PID algorithm performs high-precision dynamic power adjustment of the two heating elements 3, which can stably control the food temperature within a very small fluctuation range of ± 1℃ from the target temperature, significantly improving the stability of the food's taste and quality during the heat preservation stage.

[0027] Furthermore, the two heating elements 3 are respectively installed in a ring on the side wall of the heat-conducting inner liner 1. The two heating elements 3 have equal rated power, and their terminals are located on opposite sides of the heat-conducting inner liner 1. The two heating elements 3 can be controlled independently or synchronously. The staggered arrangement of the terminals of the two heating elements 3 with equal rated power allows the low-temperature area at the terminal of one heating element 3 and the high-temperature area at the center of the other heating element 3 to compensate for each other, thereby making the circumferential temperature distribution of the heat-conducting inner liner 1 more uniform and further improving the consistency of food heating.

[0028] Furthermore, in step S2, the power of one of the heating elements 3 is reduced to 40%–60% of its rated power. Controlling the power of the reduced-power heating element 3 within the range of 40%–60% of its rated power effectively slows down the heating rate to prevent temperature overshoot while maintaining sufficient heat supply. This avoids excessively large reductions in power consumption that could lead to stagnation or prolonged heating time, achieving a good balance between heating rate and control precision. Preferably, the power of the reduced-power heating element 3 is controlled at 50% of its rated power.

[0029] Furthermore, in step S4, the high power value is 50%–80% of the rated power, and the low power value is 40%–70% of the rated power. Within the same cycle, the sum of the high and low power values ​​is 110%–150% of the rated power. By setting the sum of the high and low power values ​​to exceed the rated power of a single heating element 3 within the same cycle, the total output power is kept at a high level when the two heating elements 3 work alternately. This effectively compensates for heat fluctuations during alternating heating while maintaining temperature stability, preventing the temperature from dropping too quickly, and ensuring uniform heating of the inner liner around the circumference.

[0030] Furthermore, the heat source temperature sensor and the food end temperature sensor perform short-circuit or open-circuit self-checks upon startup. If either the heat source temperature sensor or the food end temperature sensor shows a short circuit or open circuit during self-check, the system will shut down. Performing short-circuit / open-circuit self-checks on both temperature sensors during startup ensures timely shutdown protection in case of temperature sensor failure. This prevents misjudgments in the control circuit due to failed detection signals, and avoids overheating or dry-burning accidents caused by continuous heating of the heating element, significantly improving the safety of the electric slow cooker.

[0031] Furthermore, in steps S1 to S5, if the real-time temperature Ts of the food end detected by the food end temperature detection device has a temperature rise rate ≥7K / min in the range of 55℃ to 85℃, the two heating elements 3 are controlled to stop heating. When the food end exhibits an abnormally rapid temperature rise rate within the typical stewing temperature rise range of 55℃ to 85℃, it is determined that the water level in the pot is too low or the pot is dry-burning, and heating is immediately stopped, thereby effectively preventing the risk of food burning, dry burning of the inner pot, or even fire due to lack of water.

[0032] Furthermore, the electric slow cooker also includes a snap-action thermostat located on the side wall of the heat-conducting inner pot 1. The snap-action thermostat is electrically connected to the control circuit board. If the real-time temperature Tr detected by the heat source temperature detection device is greater than or equal to the preset snap-action threshold Td, the snap-action thermostat controls the power-off. By adding a snap-action thermostat as a secondary hardware protection device to the electronic temperature control, when the temperature at the heat source abnormally rises above the preset snap-action threshold, the snap-action thermostat directly performs a physical power-off, forming a redundant safety protection mechanism independent of the control circuit board. Even if the control circuit or software malfunctions, it can still effectively cut off the heating power supply, significantly improving fault safety protection capabilities.

[0033] Furthermore, in step S1, the temperature rise slope is obtained based on the real-time temperature Ts of the food end detected by the food end temperature sensor, and the current water volume is determined according to the temperature rise slope and water volume comparison database. By calculating the temperature rise slope of the food end in real time during the initial full-power heating stage and matching it with the pre-stored temperature rise slope and water volume comparison database, the water volume in the pot can be intelligently identified without adding an additional water level sensor. This provides an adaptive reference for power adjustment in subsequent stages and provides a basis for optimizing stewing control under different water volumes.

[0034] Furthermore, in step 1, if the real-time temperature Ts of the food is less than the preset heating temperature Ta and the duration Tc remains unchanged, the preset heating temperature Ta and the preset target temperature Tb are adjusted. The duration Tc can be set to a range of 1 min to 5 min. When the real-time temperature Ts of the food remains below the preset heating temperature for a long time without rising, it is automatically identified as a high-altitude low-boiling-point environment. The preset heating temperature Ta and the preset target temperature Tb are dynamically adjusted according to the actual saturation temperature reached. This allows the heating control method to adapt to the boiling point changes in different altitude regions, avoiding continuous heating without temperature rise, dry burning, or control failure due to the set temperature being higher than the actual boiling point. This significantly improves the applicability of the electric slow cooker in high-altitude environments and the consistency of stewing effects.

[0035] In some embodiments, the rated power of the heating element 3 is 110W, the preset heating temperature Ta is 95℃, the preset target temperature Tb is 99℃, the heat source temperature limit threshold Tx is 160℃, and the preset jump threshold Td is 180℃. The specific heating control method is as follows: S1. The two heating elements 3 heat up at a total of 220W, rapidly raising the temperature until the real-time temperature of the food end Ts ≥ 95℃. S2. Control one of the heating elements 3 to reduce its power to 50% of its rated power, i.e., 55W, while the other heating element 3 maintains full power, i.e., 110W, until the real-time temperature Ts at the food end is ≥99℃. S3. Control the two heating elements 3 to stop heating until the real-time temperature of the food end Ts ≤ 95℃; S4. Control the two heating elements 3 to alternately perform high power and low power heating according to a preset cycle. That is, first control the first heating element to heat at 75% of its rated power (82.5W), and the second heating element to heat at 50% of its rated power (55W). In the next cycle, switch the second heating element to heat at 75% of its rated power (82.5W) and the first heating element to heat at 50% of its rated power (55W). In the next cycle, switch the first heating element to heat at 75% of its rated power (82.5W) and the second heating element to heat at 50% of its rated power (55W) until the real-time temperature of the food end Ts ≥ 99℃. This cycle repeats. S5. Repeat steps S3 and S4 once at an interval of 10 minutes, for example, until the set heating time Tm is reached, for example, 60 minutes. In steps S1 to S5, if the real-time temperature Tr at the heat source end is greater than 160°C, the power of the two heating elements 3 is reduced to make the real-time temperature Tr at the heat source end less than or equal to 160°C, until the real-time temperature Ts at the food end reaches 95°C.

[0036] S6. The power of the two heating elements 3 is dynamically adjusted through the PID algorithm so that the real-time temperature Ts of the food end is maintained at the preset target temperature of 99℃±1℃ until the set heat preservation time Tk is reached, for example, 180min.

[0037] It should be understood that the terms "first," "second," etc., are used in this invention to describe various information, but this information should not be limited to these terms. These terms are only used to distinguish information of the same type from each other. For example, without departing from the scope of this invention, "first" information can also be referred to as "second" information, and similarly, "second" information can also be referred to as "first" information. In addition, the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this invention.

[0038] The above description represents the preferred embodiments of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications are also considered to be within the scope of protection of the present invention.

Claims

1. A heating control method for an electric stew pot based on the cooperation of double heating bodies and double temperature controls, characterized in that, The electric slow cooker includes a heat-conducting inner pot (1), a cooking inner pot (2) disposed inside the heat-conducting inner pot (1), two heating elements (3) disposed at different heights on the side wall of the heat-conducting inner pot (1), a heat source end temperature detection device disposed on the side wall of the heat-conducting inner pot (1), a food end temperature detection device disposed at the bottom of the cooking inner pot (2), and a control circuit board electrically connected to the heating elements (3), the heat source end temperature detection device, and the food end temperature detection device. The terminals of the two heating elements (3) are staggered in the circumference of the heat-conducting inner pot (1). The heat source end temperature detection device is used to detect the real-time temperature Tr of the heat source end, and the food end temperature detection device is used to detect the real-time temperature Ts of the food end. The heating control method includes the following steps: S1. Control the two heating elements (3) to heat at full power until the real-time temperature Ts of the food end is greater than or equal to the preset heating temperature Ta; S2. Control one of the heating elements (3) to reduce power while the other heating element (3) maintains full power heating until the real-time temperature Ts of the food end is greater than or equal to the preset target temperature Tb. S3. Control the two heating elements (3) to stop heating until the real-time temperature Ts of the food end is less than or equal to the preset heating temperature Ta; S4. Control the two heating elements (3) to alternately perform high power value and low power value heating according to the preset cycle until the real-time temperature Ts of the food end is greater than or equal to the preset target temperature Tb. S5. Repeat steps S3 and S4 once at interval Tg until the set heating time Tm is reached; In steps S1 to S5, if the real-time temperature Tr at the heat source end is greater than the heat source temperature limit threshold Tx, the two heating elements (3) are controlled to reduce their power to heat the food until the real-time temperature Tr at the heat source end is less than or equal to the heat source temperature limit threshold Tx, until the real-time temperature Ts at the food end reaches the preset heating temperature Ta.

2. The heating control method of an electric stew pot based on the cooperation of double heating bodies and double temperature controls according to claim 1, characterized in that, The heating control method further includes: S6, dynamically adjusting the power of the two heating elements (3) through a PID algorithm so that the real-time temperature Ts of the food end is maintained at the preset target temperature Tb±1℃ until the set heat preservation time Tk is reached.

3. A heating control method for an electric slow cooker based on the synergy of dual heating elements and dual temperature control, as described in claim 1 or 2, characterized in that... The two heating elements (3) are respectively installed in a ring on the side wall of the heat-conducting inner liner (1). The rated power of the two heating elements (3) is equal, and the wiring terminals of the two heating elements (3) are respectively located on two opposite sides of the heat-conducting inner liner (1). The two heating elements (3) can be controlled independently or synchronously.

4. The electric stew pot heating control method based on the cooperation of double heating bodies and double temperature controls according to claim 3, characterized in that, In step S2, the power of one of the heating elements (3) is reduced to 40% to 60% of its rated power.

5. The electric stew pot heating control method based on the cooperation of double heating bodies and double temperature controls according to claim 3, characterized in that, In step S4, the high power value is 50% to 80% of the rated power, and the low power value is 40% to 70% of the rated power. Within the same cycle, the sum of the high power value and the low power value is 110% to 150% of the rated power.

6. The electric stew pot heating control method based on the cooperation of double heating bodies and double temperature controls according to claim 1, characterized in that, When the heat source temperature detection device and the food temperature detection device are started, they perform short circuit or open circuit self-tests. If the self-test result of either the heat source temperature detection device or the food temperature detection device is a short circuit or an open circuit, the system will be stopped.

7. The heating control method for an electric slow cooker based on the synergy of dual heating elements and dual temperature control as described in claim 1, characterized in that, In steps S1 to S5, if the real-time temperature Ts of the food end detected by the food end temperature detection device has a temperature rise rate ≥7K / min in the range of 55℃~85℃, the two heating elements (3) are controlled to stop heating.

8. The heating control method of an electric stew pot based on the cooperation of double heating bodies and double temperature controls according to claim 1, characterized in that, The electric slow cooker also includes a snap-action thermostat located on the side wall of the heat-conducting inner pot (1). The snap-action thermostat is electrically connected to the control circuit board. If the real-time temperature Tr detected by the heat source end temperature detection device is greater than or equal to the preset snap-action threshold Td, the snap-action thermostat controls the power-off operation.

9. The heating control method of an electric stew pot based on the cooperation of double heating bodies and double temperature controls according to claim 1, characterized in that, In step S1, the temperature rise slope is obtained based on the real-time temperature Ts of the food end detected by the food end temperature detection device, and the current water addition is determined by comparing the temperature rise slope with the water addition amount in the database.

10. The heating control method of an electric stew pot based on the cooperation of double heating bodies and double temperature controls according to claim 1, characterized in that, In step 1, if the real-time temperature Ts of the food end is less than the preset heating temperature Ta and the duration Tc remains unchanged, the preset heating temperature Ta and the preset target temperature Tb are corrected.

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