CN105266566A - Cooker, and control method and control apparatus thereof - Google Patents
Cooker, and control method and control apparatus thereof Download PDFInfo
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- CN105266566A CN105266566A CN201510821723.2A CN201510821723A CN105266566A CN 105266566 A CN105266566 A CN 105266566A CN 201510821723 A CN201510821723 A CN 201510821723A CN 105266566 A CN105266566 A CN 105266566A
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Abstract
The invention discloses a cooker, and a control method and control apparatus thereof, and relates to the field of a cooker. The method comprises the following steps: when cooking begins, obtaining a bottom temperature change rate of the cooker; if the bottom temperature change rate indicates that the bottom temperature of the cooker is in a decline trend, determining that the initial cooking state of the cooker is hot pot cooking; and according to the initial cooking state of the hot pot cooking, controlling the cooking process of the cooker. According to the invention, the initial cooking state of the cooker is determined according to the temperature change rate, and the determination result is enabled to be more accurate.
Description
Technical field
The present invention relates to cooker field, particularly a kind of cooker and control method thereof and control device.
Background technology
The rice cooker process of cooking generally comprises immersion water suction, heat temperature raising, seethes with excitement and cook rice over a slow fire the stage.Wherein, soaking the water suction stage is to enable moisture fully enter grain of rice inside, promotes the gelatinization of starch.If soak time is not enough, moisture does not enter grain of rice core, and just grain of rice outer absorbent member expands, and easily cause rice half-cooked, particularly rice amount is cooked and more easily occurred this problem.
Current rice cooker is all generally install temperature sensing device respectively on bottom and rice cooker top cover, the two with the use of, determine according to bottom and head temperature the state of cooking, thus control to cook process.But only judge that the state of cooking may occur judging inaccurate situation according to the temperature detected.Such as, when cooking continuously, the situation of hot pan boiling meal (time namely the bottom temp of rice cooker is higher than room temperature) may be there is, bottom temp now due to rice cooker is higher, the process of cooking may be omitted and soak the water suction stage, directly enters the heat temperature raising stage of next stage, and in fact in pot food temperature lower, because soak time is not enough, rice is caused to occur half-cooked or mouthfeel is harder.
Summary of the invention
An embodiment of the present invention technical problem to be solved is, accurately judges the state of cooking of rice cooker.
According to an aspect of the present invention, provide a kind of control method of cooker, described method comprises: when starting to cook, and obtains the bottom temp rate of change of cooker; If described bottom temp rate of change represents that the bottom temp of cooker is on a declining curve, judge that the initially state of cooking of cooker is hot pan boiling meal; The cook process of state of initially cooking to cooker according to hot pan boiling meal controls.
Preferably, the described state of initially cooking according to hot pan boiling meal is carried out control to the process of cooking of cooker and is comprised: the head temperature rate of change obtaining cooker; The initially state of cooking according to described bottom temp rate of change and described head temperature rate of change identification cooker is that hot pot cold water is cooked or hot pot hot water is cooked; Respectively the process of cooking of cooker is controlled according to the state of initially cooking that hot pot cold water is cooked or hot pot hot water is cooked.
Preferably, the described initially state of cooking according to described bottom temp rate of change and described head temperature rate of change identification cooker is that hot pot cold water is cooked or hot pot hot water is cooked and comprised: if described bottom temp rate of change represents that the bottom temp of cooker is on a declining curve and described head temperature rate of change represents that the head temperature of cooker is in declining or moderate tone, judges that the initially state of cooking of cooker is that hot pot cold water is cooked; If described bottom temp rate of change represents that the bottom temp of cooker is on a declining curve and described head temperature rate of change represents that the head temperature of cooker is in rising trend, judge that the initially state of cooking of cooker is that hot pot hot water is cooked.
Preferably, the described initially state of cooking according to described head temperature rate of change identification cooker is that hot pot cold water is cooked or hot pot hot water is cooked and comprised: if described head temperature rate of change represents that the head temperature of cooker is in declining or moderate tone, judges that the initially state of cooking of cooker is that hot pot cold water is cooked; If described head temperature rate of change represents that the head temperature of cooker is in rising trend, judge that the initially state of cooking of cooker is that hot pot hot water is cooked.
Preferably, describedly respectively control is carried out to the process of cooking of cooker according to the state of initially cooking that hot pot cold water is cooked or hot pot hot water is cooked and comprise: if initially the state of cooking is that hot pot cold water is cooked, control cooker and enter and soak the water suction stage; If initially the state of cooking is that hot pot hot water is cooked, enters according to the different situations control cooker of the bottom temp of cooker and cook the stage accordingly.
Preferably, if initially the state of cooking is that hot pot hot water is cooked, enter according to the different situations control cooker of the bottom temp of cooker and cook the stage accordingly, comprising: if initially the state of cooking is that hot pot hot water is cooked, the bottom temp of cooker and soaking temperature are compared; If the bottom temp of cooker is lower than soaking temperature, controls cooker and be heated to soaking temperature, and enter the immersion water suction stage; If the bottom temp of cooker is higher than soaking temperature, controls cooker and shorten immersion absorbent time or enter the heat temperature raising stage.
Preferably, when starting to cook, before the bottom temp rate of change obtaining cooker, described method also comprises: the bottom temp detecting cooker, the bottom temp of cooker is moved temperature with immersion and compares; If the bottom temp of cooker is more than or equal to soak migration temperature, then perform the step of the bottom temp rate of change obtaining cooker; If the bottom temp of cooker is less than soak migration temperature, controls cooker and be heated to soaking temperature, and enter the immersion water suction stage.
According to another aspect of the present invention, provide a kind of control device of cooker, described device comprises: bottom temp information acquisition unit, for when starting to cook, obtains the bottom temp rate of change of cooker; To cook state determination unit, if represent that the bottom temp of cooker is on a declining curve for described bottom temp rate of change, judge that the initially state of cooking of cooker is hot pan boiling meal; To cook process control unit, control for the process of cooking of state of initially cooking to cooker according to hot pan boiling meal.
Preferably, described device also comprises: head temperature information acquisition unit, for obtaining the head temperature rate of change of cooker; Described state determination unit of cooking, for being that hot pot cold water is cooked or hot pot hot water is cooked according to the initially state of cooking of described bottom temp rate of change and described head temperature rate of change identification cooker; Described process control unit of cooking, for controlling the process of cooking of cooker respectively according to the state of initially cooking that hot pot cold water is cooked or hot pot hot water is cooked.
Preferably, described state determination unit of cooking, for: if described bottom temp rate of change represents that the bottom temp of cooker is on a declining curve and described head temperature rate of change represents that the head temperature of cooker is in declining or moderate tone, judges that the initially state of cooking of cooker is that hot pot cold water is cooked; If described bottom temp rate of change represents that the bottom temp of cooker is on a declining curve and described head temperature rate of change represents that the head temperature of cooker is in rising trend, judge that the initially state of cooking of cooker is that hot pot hot water is cooked.
Preferably, described in cook process control unit, comprising: hot pot cold water is cooked control module, if be that hot pot cold water is cooked for the initial state of cooking, control cooker and enter and soak the water suction stage; Hot pot hot water is cooked control module, if be that hot pot hot water is cooked for the initial state of cooking, control cooker enter and cook the stage accordingly according to the different situations of the bottom temp of cooker.
Preferably, described hot pot hot water is cooked control module, for: if initially the state of cooking is that hot pot hot water is cooked, the bottom temp of cooker and soaking temperature are compared; If the bottom temp of cooker is lower than soaking temperature, controls cooker and be heated to soaking temperature, and enter the immersion water suction stage; If the bottom temp of cooker is higher than soaking temperature, controls cooker and shorten immersion absorbent time or enter the heat temperature raising stage.
Preferably, described device also comprises: temperature comparing unit, compares for the bottom temp of the cooker detected is moved temperature with immersion; Described bottom temp information acquisition unit, if be more than or equal to immersion migration temperature for the bottom temp of cooker, then obtains the bottom temp rate of change of cooker; Described process control unit of cooking, if be also less than immersion migration temperature for the bottom temp of cooker, control cooker and is heated to soaking temperature, and enter the immersion water suction stage.
According to a further aspect of the invention, provide a kind of cooker, comprise the control device of aforesaid cooker.
The present invention judges the state of initially cooking of cooker according to rate temperature change, and judged result can be made more accurate.Further, in conjunction with head temperature rate of change on the basis of bottom temp rate of change, hot pan boiling meal can be identified further and belong to the ripe meal of hot pot cold water or hot pot hot water is cooked, thus carry out the control of process of cooking respectively.Further, cooking in control procedure, even if when hot pan boiling meal, also can not omit and soak the water suction stage, thus avoid the situation that occurs that food is half-cooked or partially hard.
By referring to the detailed description of accompanying drawing to exemplary embodiment of the present invention, further feature of the present invention and advantage thereof will become clear.
Accompanying drawing explanation
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
Fig. 1 is the schematic flow sheet of a control method embodiment of cooker of the present invention.
Fig. 2 is the schematic flow sheet of another embodiment of control method of cooker of the present invention.
Fig. 3 A is temperature schematic diagram of normally cooking.
Fig. 3 B adopts prior art carry out the cooking hot pot cold water that controls to cook temperature schematic diagram.
Fig. 3 C adopts the present invention program's carry out cooking hot pot cold water of controlling to cook temperature schematic diagram.
Fig. 3 D adopts the present invention program's carry out cooking hot pot hot water of controlling to cook temperature schematic diagram.
Fig. 4 is the schematic flow sheet of another embodiment of control method of cooker of the present invention.
Fig. 5 is the structural representation of a control device embodiment of cooker of the present invention.
Fig. 6 is the structural representation of another embodiment of control device of cooker of the present invention.
Detailed description of the invention
Below in conjunction with the accompanying drawing in the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Illustrative to the description only actually of at least one exemplary embodiment below, never as any restriction to the present invention and application or use.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Only judge that the state of cooking may occur judging inaccurate situation according to bottom the rice cooker detected with the temperature at top for prior art, propose the solution of the present invention.
Fig. 1 is the schematic flow sheet of a control method embodiment of cooker of the present invention.Cooker can be such as the machine of the Automatic-cookings such as rice cooker.
As shown in Figure 1, the method for the present embodiment comprises the following steps:
Step S102, when starting to cook, obtains the bottom temp rate of change of cooker.
A kind of exemplary implementation, when starting to cook, timer is started from scratch timing, and the bottom temp Tb that the bottom temperature-sensitive bag receiving cooker detects, then the bottom temp in each moment is compared to obtain bottom temp rate of change Vb, till the initial detection time t0 reaching setting.If the bottom temp passing each moment is in time on a declining curve, then bottom temp rate of change Vb < 0.
Step S104, if bottom temp rate of change represents that the bottom temp of cooker is on a declining curve, judge that the initially state of cooking of cooker is hot pan boiling meal, when namely starting to cook, cooker is not just normal temperature, but heat.The situation of hot pan boiling meal is normally owing to using cooker to cook continuously to cause.
Step S106, the cook process of state of initially cooking to cooker according to hot pan boiling meal controls.Thus when cooker is heat, can not be mistaken for and need to enter heat temperature raising stage next stage of cooking, but control as a new process of cooking, when just initially cooking, cooker is hot, thus can not omit easily and soak the water suction stage.Such as, control process of cooking still successively experience soak water suction, heat temperature raising, seethe with excitement and the stage such as to cook rice over a slow fire.
Such scheme judges the state of initially cooking of cooker according to rate temperature change, and judged result can be made more accurate.
In addition, the present invention in conjunction with head temperature rate of change, can identify hot pan boiling meal further and belong to the ripe meal of hot pot cold water or hot pot hot water is cooked, thus carry out the control of process of cooking respectively on the basis of bottom temp rate of change.Below in conjunction with Fig. 2, this situation is described.
Fig. 2 is the schematic flow sheet of another embodiment of control method of cooker of the present invention.
As shown in Figure 2, the method for the present embodiment comprises the following steps:
Step S202, when starting to cook, obtains bottom temp rate of change and the head temperature rate of change of cooker.
Wherein, the obtain manner of head temperature rate of change can bottom referenced rate temperature change.Such as, when starting to cook, timer is started from scratch timing, and the head temperature Tt that the top temperature-sensitive bag receiving cooker detects, then the head temperature in each moment is compared to obtain head temperature rate of change Vt, till the initial detection time t0 reaching setting.If the head temperature of passing each moment is in time on a declining curve, then head temperature rate of change Vt < 0; If the head temperature of passing each moment is in time in rising trend, then head temperature rate of change Vt > 0; If the head temperature of passing each moment in time does not change substantially in moderate tone, then head temperature rate of change Vt=0.
Step S204, the initially state of cooking according to bottom temp rate of change and head temperature rate of change identification cooker is that hot pot cold water is cooked or hot pot hot water is cooked, thus uses cold water to cook by cooking continuously or hot water is cooked and made a distinction.
A kind of exemplary RM, if bottom temp rate of change represents that the bottom temp of cooker is on a declining curve and head temperature rate of change represents that the head temperature of cooker is in declining or moderate tone, judges that the initially state of cooking of cooker is that hot pot cold water is cooked; If bottom temp rate of change represents that the bottom temp of cooker is on a declining curve and head temperature rate of change represents that the head temperature of cooker is in rising trend, judge that the initially state of cooking of cooker is that hot pot hot water is cooked.This be due to hot pot hot water cook time, the heat of water constantly passes to the food in cooker, although bottom temp declines, but head temperature but rises under vapor action, can judge that the initially state of cooking of cooker is that hot pot hot water is cooked thus, otherwise, if bottom temp is in decline, head temperature but in declining or moderate tone, then can judge that the initially state of cooking of cooker is that hot pot cold water is cooked.
Step S206, controls the process of cooking of cooker respectively according to the state of initially cooking that hot pot cold water is cooked or hot pot hot water is cooked.
If initially the state of cooking is that hot pot cold water is cooked, an exemplary control mode, can control cooker and enter the immersion water suction stage, instead of enter heat temperature raising stage next stage, ensure the absorption moisture that food can be sufficient, avoid occurring that food is half-cooked or partially hard.In addition, the time of soaking water inlet can be preset, such as 10 minutes.
If initially the state of cooking is that hot pot hot water is cooked, can enters according to the different situations control cooker of the bottom temp of cooker and cook the stage accordingly.A kind of exemplary control mode, the bottom temp of cooker and soaking temperature are compared, if the bottom temp of cooker is lower than soaking temperature, control cooker and be heated to soaking temperature, and enter the immersion water suction stage, if the bottom temp of cooker is higher than soaking temperature, controls cooker and shorten immersion absorbent time, such as soak 3 minutes, or also can control cooker and enter the heat temperature raising stage.Otherwise due to water temperature over-high, cause the outside starch gelatinization of the grain of rice, now cooker does not heat, and does not have heat supply, is not enough to again make the gelatinization of grain of rice internal starch, causes rice to occur hard core.
Such scheme, is cooking in control procedure, even if when hot pan boiling meal, also can not omit easily and soak the water suction stage, thus avoid the situation that occurs that food is half-cooked or partially hard.
With reference to the temperature schematic diagram of cooking of figure 3A, 3B, 3C, 3D.Wherein, Fig. 3 A is temperature schematic diagram of normally cooking, the situation that the right and wrong illustrated are cooked continuously, namely cooker is normal temperature, according to the bottom temp curve before initial detection time t0, bottom temp is moderate tone, but not downward trend, therefore, the situation of normally cooking can be determined, and control according to the process of normally cooking, successively through soaking water suction, heat temperature raising, seething with excitement, cooking rice over a slow fire the stage.Fig. 3 B adopts prior art carry out the cooking hot pot cold water that controls to cook temperature schematic diagram.From Fig. 3 B, because bottom temp is higher, directly control to enter heat temperature raising stage next stage, omit and soak the water suction stage.Fig. 3 C adopts the present invention program's carry out cooking hot pot cold water of controlling to cook temperature schematic diagram.From Fig. 3 C, although bottom temp is higher, but still there is the immersion water suction stage, and then heat temperature raising.Fig. 3 D adopts the present invention program's carry out cooking hot pot hot water of controlling to cook temperature schematic diagram.Shown in Fig. 3 D is that hot pot hot water cooks the bottom temp of cooker in sight higher than the situation of soaking temperature, can shorten immersion absorbent time, or also can enter the heat temperature raising stage.
In order to improve control efficiency further, the present invention proposes can before the bottom temp rate of change obtaining cooker, the bottom temp of cooker is moved temperature with immersion compare, to determine the control mode of cooking of cook control mode or the routine that adopt rate temperature change of the present invention.Below in conjunction with Fig. 4, this situation is described.
Fig. 4 is the schematic flow sheet of another embodiment of control method of cooker of the present invention.
As shown in Figure 4, the method for the present embodiment comprises the following steps:
Step S400, cooker starts to cook.
Step S402, timer is started from scratch timing, the bottom temp Tb that the bottom temperature-sensitive bag simultaneously receiving cooker detects and the head temperature Tt that top temperature-sensitive bag detects, and constantly the bottom temp in each moment is compared to obtain bottom temp rate of change Vb, and the head temperature in each moment is compared to obtain head temperature rate of change Vt, till the initial detection time t0 reaching setting.
Step S404, judges whether current bottom temp is more than or equal to and soaks migration temperature.If the bottom temp of cooker is more than or equal to soak migration temperature, perform S406, if the bottom temp of cooker is less than soak migration temperature, perform S412.
Step S406, if the bottom temp of cooker is more than or equal to soak migration temperature, judges whether bottom temp rate of change is less than zero, also namely judges that whether the bottom temp of cooker is on a declining curve.If bottom temp rate of change is less than zero, perform S408.
Step S408, if bottom temp rate of change is less than zero, namely the bottom temp of cooker is on a declining curve, the initially state of cooking of judgement cooker is hot pan boiling meal, judges whether head temperature rate of change is greater than zero, if be greater than zero, perform S410, if be less than or equal to zero, perform S414.
Step S410, when hot pan boiling meal, if head temperature rate of change is greater than zero, illustrate that initially the state of cooking is that hot pot hot water is cooked, can enter according to the different situations control cooker of bottom temp and cook the stage accordingly, such as shorten and soak absorbent time or enter the heat temperature raising stage etc., specifically can with reference to description above.Follow-up, then the control in next stage of cooking can be proceeded on the basis in current stage of cooking.
Step S412, if the bottom temp of cooker is less than soak migration temperature, controls cooker and is heated to soaking temperature, then perform S414.
Step S414, controls cooker and enters the immersion water suction stage.Follow-up, then the control in next stage of cooking can be proceeded on the basis in current stage of cooking.
Such scheme judges the state of initially cooking of cooker according to rate temperature change, and judged result can be made more accurate.Further, in conjunction with head temperature rate of change on the basis of bottom temp rate of change, hot pan boiling meal can be identified further and belong to the ripe meal of hot pot cold water or hot pot hot water is cooked, thus carry out the control of process of cooking respectively.Further, cooking in control procedure, even if when hot pan boiling meal, also can not omit and soak the water suction stage, thus avoid the situation that occurs that food is half-cooked or partially hard.
Fig. 5 is the structural representation of a control device embodiment of cooker of the present invention.
As shown in Figure 5, the control device of the cooker of the present embodiment comprises:
Bottom temp information acquisition unit 502, for when starting to cook, obtains the bottom temp rate of change of cooker;
To cook state determination unit 504, if represent that the bottom temp of cooker is on a declining curve for bottom temp rate of change, judge that the initially state of cooking of cooker is hot pan boiling meal;
To cook process control unit 506, control for the process of cooking of state of initially cooking to cooker according to hot pan boiling meal.
Fig. 6 is the structural representation of another embodiment of control device of cooker of the present invention.
As shown in Figure 6, the control device of cooker also comprises: head temperature information acquisition unit 603, for obtaining the head temperature rate of change of cooker; Accordingly, state determination unit 504 of cooking, for being that hot pot cold water is cooked or hot pot hot water is cooked according to the initially state of cooking of bottom temp rate of change and head temperature rate of change identification cooker; To cook process control unit 506, for controlling the process of cooking of cooker respectively according to the state of initially cooking that hot pot cold water is cooked or hot pot hot water is cooked.
To cook state determination unit 504, if represent that the bottom temp of cooker is on a declining curve and head temperature rate of change represents that the head temperature of cooker is in declining or moderate tone, judges that the initially state of cooking of cooker is that hot pot cold water is cooked specifically for bottom temp rate of change; If bottom temp rate of change represents that the bottom temp of cooker is on a declining curve and head temperature rate of change represents that the head temperature of cooker is in rising trend, judge that the initially state of cooking of cooker is that hot pot hot water is cooked.
As shown in Figure 6, process control unit 506 of cooking comprises:
Hot pot cold water is cooked control module 6062, if be that hot pot cold water is cooked for the initial state of cooking, control cooker and enters and soak the water suction stage;
Hot pot hot water is cooked control module 6064, if be that hot pot hot water is cooked for the initial state of cooking, control cooker enter and cook the stage accordingly according to the different situations of the bottom temp of cooker.
Hot pot hot water cook control module 6064 specifically for: if initially the state of cooking is that hot pot hot water is cooked, the bottom temp of cooker and soaking temperature are compared; If the bottom temp of cooker is lower than soaking temperature, controls cooker and be heated to soaking temperature, and enter the immersion water suction stage; If the bottom temp of cooker is higher than soaking temperature, controls cooker and shorten immersion absorbent time or enter the heat temperature raising stage.
As shown in Figure 6, control device also comprises: temperature comparing unit 601, compares for the bottom temp of the cooker detected is moved temperature with immersion; Accordingly, bottom temp information acquisition unit 502, if be more than or equal to immersion migration temperature for the bottom temp of cooker, then obtains the bottom temp rate of change of cooker; To cook process control unit 504, soak migration temperature if be also less than for the bottom temp of cooker, control cooker and be heated to soaking temperature, and enter and soak the water suction stage.
The present invention also provides a kind of cooker, comprises the control device of aforesaid cooker.
Cooker of the present invention and control device thereof judge the state of initially cooking of cooker according to rate temperature change, and judged result can be made more accurate.Further, in conjunction with head temperature rate of change on the basis of bottom temp rate of change, hot pan boiling meal can be identified further and belong to the ripe meal of hot pot cold water or hot pot hot water is cooked, thus carry out the control of process of cooking respectively.Further, cooking in control procedure, even if when hot pan boiling meal, also can not omit and soak the water suction stage, thus avoid the situation that occurs that food is half-cooked or partially hard.
One of ordinary skill in the art will appreciate that all or part of step realizing above-described embodiment can have been come by hardware, the hardware that also can carry out instruction relevant by program completes, described program can be stored in a kind of computer-readable recording medium, the above-mentioned storage medium mentioned can be read-only storage, disk or CD etc.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (13)
1. a control method for cooker, is characterized in that, described method comprises:
When starting to cook, obtain the bottom temp rate of change of cooker;
If described bottom temp rate of change represents that the bottom temp of cooker is on a declining curve, judge that the initially state of cooking of cooker is hot pan boiling meal;
The cook process of state of initially cooking to cooker according to hot pan boiling meal controls.
2. the method for claim 1, is characterized in that, the described state of initially cooking according to hot pan boiling meal is carried out control to the process of cooking of cooker and comprised:
Obtain the head temperature rate of change of cooker;
The initially state of cooking according to described bottom temp rate of change and described head temperature rate of change identification cooker is that hot pot cold water is cooked or hot pot hot water is cooked;
Respectively the process of cooking of cooker is controlled according to the state of initially cooking that hot pot cold water is cooked or hot pot hot water is cooked.
3. method as claimed in claim 2, is characterized in that, the described initially state of cooking according to described bottom temp rate of change and described head temperature rate of change identification cooker is that hot pot cold water is cooked or hot pot hot water is cooked and comprised:
If described bottom temp rate of change represents that the bottom temp of cooker is on a declining curve and described head temperature rate of change represents that the head temperature of cooker is in declining or moderate tone, judges that the initially state of cooking of cooker is that hot pot cold water is cooked;
If described bottom temp rate of change represents that the bottom temp of cooker is on a declining curve and described head temperature rate of change represents that the head temperature of cooker is in rising trend, judge that the initially state of cooking of cooker is that hot pot hot water is cooked.
4. method as claimed in claim 2, is characterized in that, describedly carries out control to the process of cooking of cooker respectively according to the state of initially cooking that hot pot cold water is cooked or hot pot hot water is cooked and comprises:
If initially the state of cooking is that hot pot cold water is cooked, controls cooker and enter the immersion water suction stage;
If initially the state of cooking is that hot pot hot water is cooked, enters according to the different situations control cooker of the bottom temp of cooker and cook the stage accordingly.
5. method as claimed in claim 4, is characterized in that, if initially the state of cooking is that hot pot hot water is cooked, enters and cooks the stage accordingly, comprising according to the different situations control cooker of the bottom temp of cooker:
If initially the state of cooking is that hot pot hot water is cooked, the bottom temp of cooker and soaking temperature are compared;
If the bottom temp of cooker is lower than soaking temperature, controls cooker and be heated to soaking temperature, and enter the immersion water suction stage;
If the bottom temp of cooker is higher than soaking temperature, controls cooker and shorten immersion absorbent time or enter the heat temperature raising stage.
6. the method as described in any one of claim 1-5, is characterized in that, when starting to cook, before the bottom temp rate of change obtaining cooker, described method also comprises:
Detect the bottom temp of cooker, and the bottom temp of cooker is moved temperature and compares with soaking;
If the bottom temp of cooker is more than or equal to soak migration temperature, then perform the step of the bottom temp rate of change obtaining cooker;
If the bottom temp of cooker is less than soak migration temperature, controls cooker and be heated to soaking temperature, and enter the immersion water suction stage.
7. a control device for cooker, is characterized in that, described device comprises:
Bottom temp information acquisition unit, for when starting to cook, obtains the bottom temp rate of change of cooker;
To cook state determination unit, if represent that the bottom temp of cooker is on a declining curve for described bottom temp rate of change, judge that the initially state of cooking of cooker is hot pan boiling meal;
To cook process control unit, control for the process of cooking of state of initially cooking to cooker according to hot pan boiling meal.
8. device as claimed in claim 7, is characterized in that, also comprise:
Head temperature information acquisition unit, for obtaining the head temperature rate of change of cooker;
Described state determination unit of cooking, for being that hot pot cold water is cooked or hot pot hot water is cooked according to the initially state of cooking of described bottom temp rate of change and described head temperature rate of change identification cooker;
Described process control unit of cooking, for controlling the process of cooking of cooker respectively according to the state of initially cooking that hot pot cold water is cooked or hot pot hot water is cooked.
9. device as claimed in claim 8, is characterized in that, described in cook state determination unit, for:
If described bottom temp rate of change represents that the bottom temp of cooker is on a declining curve and described head temperature rate of change represents that the head temperature of cooker is in declining or moderate tone, judges that the initially state of cooking of cooker is that hot pot cold water is cooked;
If described bottom temp rate of change represents that the bottom temp of cooker is on a declining curve and described head temperature rate of change represents that the head temperature of cooker is in rising trend, judge that the initially state of cooking of cooker is that hot pot hot water is cooked.
10. device as claimed in claim 8, is characterized in that, described in cook process control unit, comprising:
Hot pot cold water is cooked control module, if be that hot pot cold water is cooked for the initial state of cooking, control cooker and enters and soak the water suction stage;
Hot pot hot water is cooked control module, if be that hot pot hot water is cooked for the initial state of cooking, control cooker enter and cook the stage accordingly according to the different situations of the bottom temp of cooker.
11. devices as claimed in claim 10, is characterized in that, described hot pot hot water is cooked control module, for:
If initially the state of cooking is that hot pot hot water is cooked, the bottom temp of cooker and soaking temperature are compared;
If the bottom temp of cooker is lower than soaking temperature, controls cooker and be heated to soaking temperature, and enter the immersion water suction stage;
If the bottom temp of cooker is higher than soaking temperature, controls cooker and shorten immersion absorbent time or enter the heat temperature raising stage.
12. devices as described in any one of claim 7-11, it is characterized in that, described device also comprises:
Temperature comparing unit, compares for the bottom temp of the cooker detected is moved temperature with immersion;
Described bottom temp information acquisition unit, if be more than or equal to immersion migration temperature for the bottom temp of cooker, then obtains the bottom temp rate of change of cooker;
Described process control unit of cooking, if be also less than immersion migration temperature for the bottom temp of cooker, control cooker and is heated to soaking temperature, and enter the immersion water suction stage.
13. 1 kinds of cookers, is characterized in that, comprise the control device described in any one of claim 7-12.
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| CN201510821723.2A CN105266566B (en) | 2015-11-23 | 2015-11-23 | Cooker, and control method and control apparatus thereof |
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| CN201510821723.2A CN105266566B (en) | 2015-11-23 | 2015-11-23 | Cooker, and control method and control apparatus thereof |
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| CN105266566B CN105266566B (en) | 2017-04-19 |
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Cited By (18)
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