Cooking utensil rice cooking control method and cooking utensil
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Solution Overview
Problem
Existing rice cooking utensils face issues with poor temperature control accuracy during the water absorption stage due to temperature detection hysteresis, leading to inconsistent cooking results.
Innovation Solution
A control method using a cooking utensil equipped with a heating device, air supply device, and temperature sensor, where a hot air flow is generated to combine with the heating device for precise temperature control, maintaining the water absorption temperature below a set threshold.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If temperature detection hysteresis is present in conventional rice cookers, then the temperature control is simpler, but the temperature control accuracy deteriorates
Solution Approach 1:
The patent introduces air as an intermediary medium to transfer heat from the inner pot wall to the rice water. The air supply device creates air flow that contacts the heated inner pot wall and then contacts the rice water, enabling indirect heat transfer that improves temperature control accuracy while reducing the impact of direct temperature detection hysteresis
Solution Approach 2:
The patent replaces direct thermal conduction measurement (mechanical/physical contact measurement) with optical or wireless temperature sensing, eliminating the hysteresis inherent in contact-based temperature detection. This substitution maintains measurement accuracy while reducing system complexity
2Productivity
If the water absorption temperature increases slowly in conventional rice cookers, then the heating power is lower, but the cooking efficiency deteriorates
Solution Approach 1:
The patent maintains continuous heating during the water absorption stage by controlling the heating device to operate continuously or in frequent cycles, while simultaneously using air flow to enhance heat transfer. This continuous useful action ensures the water absorption temperature increases at an appropriate rate without excessive heating power
Solution Approach 2:
The patent uses pneumatic principles by introducing air flow through the air supply device to enhance heat transfer from the inner pot wall to the rice water. The moving air acts as a heat transfer medium, accelerating the water absorption process and improving cooking efficiency without requiring excessive heating power
3Measurement precision
If conventional rice cookers use only heating device for temperature control, then the device structure is simpler, but the temperature control accuracy deteriorates
Solution Approach 1:
The patent merges the heating device and air supply device into a coordinated temperature control system. The heating device provides thermal energy while the air supply device provides convective heat transfer, and both work together under unified control to achieve accurate temperature control during the water absorption stage
Solution Approach 2:
The air supply device serves multiple functions: it enhances heat transfer during the water absorption stage, assists in temperature control, and may contribute to drying or circulation in other cooking stages. This multi-functionality justifies the added structural complexity by providing benefits across multiple operational modes
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enhances temperature control accuracy and accelerates the water absorption process, resulting in more uniform rice cooking and improved taste.
Implementation Method 1
controlling wind generated by an air supply device to blow toward an outer wall of the inner pot to form a wind flow, the wind flow is heated by the outer wall of the inner pot and/or the heating device to form a hot wind flow
Implementation Method 2
controlling wind generated by an air supply device to blow toward an outer wall of the inner pot to form a wind flow
Implementation Method 3
the wind flow is heated by the outer wall of the inner pot and/or the heating device to form a hot wind flow
Data Source
AI summary
A control method includes the following steps: receiving a cooking instruction, and controlling a cooking utensil to execute a preset cooking curve to a water absorption stage; acquiring a first temperature of the wall of an inner container; controlling wind generated by an air supply apparatus to blow toward the outer wall of the inner container to form an air flow, the air flow being heated by the outer wall of the inner container and/or a heating apparatus to form a hot air flow, and the air supply apparatus and the heating apparatus jointly controlling a water absorption temperature in the inner container to be a set temperature, the set temperature being no greater than the first temperature. The cooking utensil comprises an inner container used for cooking rice, a heating apparatus, a bottom temperature sensor and an air supply apparatus.