CN109363485B - Cook machine and food identification method thereof - Google Patents
Cook machine and food identification method thereof Download PDFInfo
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- CN109363485B CN109363485B CN201811307234.5A CN201811307234A CN109363485B CN 109363485 B CN109363485 B CN 109363485B CN 201811307234 A CN201811307234 A CN 201811307234A CN 109363485 B CN109363485 B CN 109363485B
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- 235000013305 food Nutrition 0.000 title claims abstract description 103
- 238000000034 method Methods 0.000 title claims abstract description 35
- 238000010438 heat treatment Methods 0.000 claims abstract description 124
- 238000001514 detection method Methods 0.000 claims abstract description 39
- 238000012545 processing Methods 0.000 claims abstract description 19
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000012546 transfer Methods 0.000 claims description 11
- 235000015219 food category Nutrition 0.000 claims description 7
- 230000001934 delay Effects 0.000 claims description 3
- 239000003921 oil Substances 0.000 description 20
- 230000002457 bidirectional effect Effects 0.000 description 7
- 238000010586 diagram Methods 0.000 description 4
- 230000006870 function Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 2
- 239000003990 capacitor Substances 0.000 description 2
- 229910052710 silicon Inorganic materials 0.000 description 2
- 239000010703 silicon Substances 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J2202/00—Devices having temperature indicating means
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
The invention relates to a cook machine and a food identification method thereof, wherein the cook machine comprises a temperature detection device, a heating device and a control device, and the food identification method of the cook machine comprises the following steps: s1, after preheating is completed, the control device receives temperature information sent by the temperature detection device; s2, the control device processes the temperature information and determines the food state in the cooker body of the cook machine according to the processing result; and S3, the control device controls the heating device to heat according to the heating mode corresponding to the food state, and identifies the food type and the food amount in the pot body. The invention can intelligently identify the food state of the pot body of the cook machine, and adopts the corresponding heating mode to heat the pot body according to the food state in the pot body of the cook machine, thereby avoiding the error judgment result caused by the deviation of the temperature detection result and ensuring the normal operation of the cooking function.
Description
Technical Field
The invention relates to the field of control of cookers, in particular to a cooker and a food identification method thereof.
Background
The traditional food judgment method of the chef machine is to judge the heating mode by calculating the slope directly in the heating process. Since the food type is not determined depending on the amount of food, this determination method is only a rough determination method, and a great variation occurs in the determination method for the cook machine having poor heat transfer.
The temperature difference between the temperature detected by the sensor of the cook machine and the temperature of food in the pot of the cook machine is mainly caused by two modes, wherein one mode is that the heater has overhigh power and is heated too fast, so that a large amount of heat is concentrated on the chassis, the heat is not transferred into the pot, and the temperature detected by the sensor is higher than the temperature of the food in the pot. Another way is that the sensor is placed at the cold spot of the chassis, the temperature of the sensor needs to be transferred by the temperature of the food in the pot, the heat transfer still needs a certain time, needs several seconds for being slow, if the heating is too fast, the temperature of the food in the pot is too high, the temperature of the food in the pot is not detected by the temperature of the sensor, the temperature of the sensor is lower than the temperature of the food, and the temperature of the sensor is obviously lagged behind the temperature of the pot body.
If according to the traditional food judging method, the detection result is greatly deviated, and for some applications of the cook machine, the pan cooking or the cooking failure can be caused, for example, the cook machine is currently in a dry cooking state, a frying state of an oil pan or a dough yeast fermentation state, and if the cooking function judgment is abnormal, temperature overshoot can occur, so that the problem of the cooking function failure is caused.
Disclosure of Invention
The present invention is directed to a cook machine and a control method thereof, which overcome the above-mentioned drawbacks of the prior art.
The technical scheme adopted by the invention for solving the technical problems is as follows: a food recognition method of a cook machine including a temperature detection device, a heating device, and a control device is configured, the food recognition method of the cook machine including:
s1, after preheating is completed, the control device receives temperature information sent by the temperature detection device;
s2, the control device processes the temperature information and determines the food state in the cooker body of the cook machine according to the processing result;
and S3, the control device controls the heating device to heat according to the heating mode corresponding to the food state, and identifies the food type and the food amount in the pot body.
Preferably, the temperature information includes: the first temperature and the second temperature are sent by the temperature detection device;
the step S1 includes:
s1-0, controlling the heating device to heat the pot body for a preset time according to a first preset heating power by the control device;
s1-1, the temperature detection device detects a first temperature of the pot body at the current moment and sends the first temperature to the control device;
s1-2, after heating to the preset time, continuing to heat to the first set time with the first preset heating power, and after heating to the first set time, controlling the heating device to stop heating and delaying to the second set time by the control device;
s1-3, detecting a second temperature of the pot body at the current moment by the temperature detection, and sending the second temperature to the control device.
Preferably, the step S2 includes:
s21, subtracting the second temperature from the first temperature to obtain a first temperature difference value;
and S22, if the first temperature difference value meets the preset condition, determining the food state in the cooker body of the cook machine body according to the first temperature difference value.
Preferably, the step S22 includes:
if the first temperature difference value meets a first preset condition, the cooker body of the cook machine is in a dry-burning state;
and if the first temperature difference value meets a second preset condition, the cooker body of the chef machine is in a water or water-soluble mixture state or an oil or oil mixture state.
Preferably, if the cooker body is in a dry-cooking state, the step S3 includes:
the control device controls the heating device to heat the pot body in a dry burning mode.
Preferably, the dry-fire mode is:
the control device controls the heating device to heat in an intermittent mode by adopting the lowest gear power.
Preferably, if the chef machine body is water or water-soluble mixture state or oil-mixture state, the step S3 includes:
s31, controlling the heating device to heat the pot body to a third set time according to a second preset heating power by the control device;
s32, after heating to the third set time, the control device controls the heating device to stop heating and delays the heating time to the fourth set time;
s33, the control device receives and records a fourth temperature detected by the temperature detection device at a fourth set time;
and S34, processing the second temperature and the fourth temperature, and determining the food state and the food amount in the pot body according to the processing result.
Preferably, the step S34 includes:
s341, subtracting the fourth temperature from the second temperature to obtain a second temperature difference value;
and S342, determining the food category in the cooker body of the cook machine according to the second temperature difference value.
Preferably, the step S34 further includes:
and S343, calculating the food amount in the cooker body of the chef machine according to the second temperature difference value, the food category and the heat transfer formula.
The present invention also provides a cook machine including a temperature detecting device, a heating device, and a control device, the control device including:
the receiving unit is used for receiving the temperature information sent by the temperature detection device after preheating is finished;
the processing unit is used for processing the temperature information and determining the food state in the cooker body of the cook machine according to the processing result;
and the control identification unit is used for controlling the heating device to heat according to the heating mode corresponding to the food state and identifying the food type and the food amount in the pot body.
The food identification method of the chef machine has the following beneficial effects: the invention can intelligently identify the food state in the cooker body of the cook, and heats the cooker body by adopting the corresponding heating mode according to the food state in the cooker body of the cook, thereby avoiding the error judgment result caused by the deviation of the temperature detection result and effectively ensuring the normal operation of the cooking function.
Drawings
The invention will be further described with reference to the accompanying drawings and examples, in which:
FIG. 1 is a schematic flow chart of a food recognition method for a cook machine according to an embodiment of the present invention;
FIG. 2 is a schematic diagram of a hardware circuit adopted in the food identification method of the chef machine according to the embodiment of the present invention;
fig. 3 is a schematic block diagram of a control device of a chef machine according to an embodiment of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 2, the schematic diagram of the hardware circuit can be disposed inside the cook machine for recognizing food in the pot of the cook machine, and can also be applied to other heating products for temperature detection and other related control.
As shown in fig. 2, the hardware control circuit diagram includes a heater R, a triac TR, a bidirectional photocoupler U1, a resistor R100, a resistor C100, a resistor R101, a resistor R102, a resistor R103, and a transistor Q1. The bidirectional thyristor TR and the heater R are connected in series in an ACN loop and an ACL loop, the ACN loop and the ACL loop are connected with an alternating current input power supply, a resistor R100 and a resistor R101 form a photoelectric coupler U1 and a G limiting current resistor of the bidirectional thyristor TR, the resistor R100 and a capacitor C100 form an absorption loop of the bidirectional thyristor TR, and the bidirectional thyristor TR is mainly protected. The triode Q1 is connected in series with the control terminal of the photocoupler U1 and is used for controlling the conduction and the closing of the photocoupler U1. The resistor R102 and the resistor R103 are current-limiting resistors and are used for protecting the photoelectric coupler U1 and limiting the current of the base (end B) of the triode Q1; the A port is connected with the MCU port. The MCU controls the conduction angle of the bidirectional controllable silicon TR by outputting certain level change, thereby controlling the conduction and the closing of the bidirectional controllable silicon TR and further controlling the heater R to output heating power of different gears. Here, the heater R is used to heat a pot body in a cook machine, and heat treatment of food put in the pot body is realized by heating the pot body. The photoelectric coupler can adopt a photoelectric coupler of the MOC 3021.
Referring to fig. 1, an embodiment of the present invention provides a food recognition method of a chef machine, which can be controlled by the hardware circuit of fig. 2.
In an embodiment of the present invention, the chef machine includes a temperature detection device, a heating device, and a control device. The heating device according to the embodiment of the present invention may be the heater R shown in fig. 2, and a circuit composed of a photocoupler, a triac TR, a resistor R100, a resistor R101, a capacitor C100, a resistor R102, a resistor R103, a transistor Q1, and the like shown in fig. 2 is used to control the output power of the heater R. The temperature detection device can realize the temperature detection of the chef machine through the temperature sensor. The control means may be implemented by the aforementioned MCU.
In an embodiment of the present invention, the food identification method of the chef machine includes:
in step S1, the control device receives the temperature information sent by the temperature detection device after the preheating is completed.
Optionally, in this embodiment of the present invention, the temperature information sent by the temperature detection device includes a first temperature and a second temperature, where the first temperature and the second temperature are temperatures detected by the temperature detection device at different times.
Further, step S1 is preceded by:
and step S1-0, the control device controls the heating device to heat the pot body to a preset time according to the first preset heating power.
In the embodiment of the invention, the chef machine can divide the output power of the chef machine into a plurality of gears in advance according to the own equipment characteristics and store the gears in the memory inside the control device. Wherein each gear is constant. For example, a 1000W heater can be divided into 5 power steps, each step is 200W, the minimum step is 200W, and the maximum step is 1000W.
Alternatively, in the embodiment of the present invention, the first preset heating power may be set to be an intermediate heating power, and the intermediate heating power is 1/2 of the maximum heating power. Wherein the preset time can be set to 2s in general.
And S1-1, detecting the first temperature of the pot body at the current moment by the temperature detection device, and sending the first temperature to the control device.
It can be understood that, after the heating device heats the pan body for 2s with the first preset heating power, the control device receives the current temperature (i.e. the first temperature) of the pan body detected by the temperature detection device at that moment and records the first temperature.
And step S1-2, after the heating is carried out for the preset time, continuing to heat to the first set time with the first preset heating power, and after the heating is carried out for the first set time, controlling the heating device to stop heating by the control device and delaying to the second set time.
Here, in step S1-1, after the heating device heats the pot body with the first preset heating power for 2S, the heating device continues to heat the pot body with the first preset heating power until the heating reaches the first set time. Wherein the first setting time is not suitable for too long or too short, and too long causes too high residual temperature and too short is not favorable for heat transfer. In the embodiment of the invention, the heat quantity of the pot body can be selected to be 8000-10000 joules, and the first set time can be set to be 20s according to the relation between the heat quantity and power and time (Q ═ P x T). In the embodiment of the invention, the medium heating power is adopted for heating, so that on one hand, the excessive temperature can be ensured not to cause the overhigh temperature in the pan body in a dry-burning state or a small food state; on the other hand, the medium heating power is adopted for heating, so that the local temperature is over-high in a short time, and the phenomenon that the heat slowly disappears to cause judgment errors in the judgment process is avoided.
Further, the second set time may be set to 40 s.
By stopping heating and waiting for 40s after heating to 20s by adopting medium heating power, the complete heat conversion can be ensured, and the problems of lead and lag between the pot body and the temperature detection device can be eliminated, so that the temperature between the pot body and the temperature detection device is balanced.
And step S1-3, detecting the second temperature of the pot body at the current moment by temperature detection, and sending the second temperature to the control device.
It can be understood that, when the heating is stopped and the second set time is waited to be reached, the control device receives the current temperature (i.e. the second temperature) of the pot body detected by the temperature detection device at that moment and records the second temperature.
Step S2, the control device processes the temperature information and determines the food state in the cooker body of the cook according to the processing result.
Specifically, step S2 may include:
and step S21, subtracting the second temperature from the first temperature to obtain a first temperature difference value.
Here, a first temperature recorded when the pot body is heated to 2s with the medium heating power is represented by T0, a second temperature recorded when the heating is stopped and waiting to the second set time is represented by T40, and a first temperature difference is represented by Δ T1, then:
△T1＝T40-T0。
step S22, if the first temperature difference satisfies the predetermined condition, determining the food status in the cook' S body according to the first temperature difference.
The specific step S22 includes:
if the first temperature difference value meets the first preset condition, the cooker body of the cook machine is in a dry-burning state. If the first temperature difference value meets the second preset condition, the cooker body of the chef machine is in a water or water-soluble mixture state or an oil or oil mixture state.
Wherein the first preset condition is as follows: the first temperature difference is more than 35-24 ℃, namely the delta T1 is more than 35-24 ℃. The second preset condition is as follows: the first temperature difference is less than 35-24 ℃, namely, the delta T1 is less than 35-24 ℃.
Therefore, when the first temperature difference delta T1 is more than 35-24 ℃, the pan body can be determined to be in a dry-burning state, and conversely, the pan body can be determined to be in a water or water-soluble mixture state or an oil or oil mixture state.
It can be understood that the food state in the cooker body of the chef can be preliminarily identified through the first temperature difference, namely, the food state can be preliminarily identified as a dry-cooking state or a non-dry-cooking state. Wherein the non-dry-burning state comprises water or water-soluble mixture state, or oil mixture state.
And step S3, the control device controls the heating device to heat according to the heating mode corresponding to the food state, and identifies the food type and the food amount in the pot body.
Specifically, when it is determined in step S2 that the cook machine body is in the dry-cooking state, the control device controls the heating device to heat the pot body in the dry-cooking mode. Wherein, the dry burning mode is as follows: the control device controls the heating device to heat the pot body in an intermittent mode by adopting the lowest gear power.
In this embodiment, the power of the lowest gear of the chef machine may be set to 250W.
Since the chef machine is not hermetically heated in the heating process, the air takes away a part of heat, and a part of energy needs to be supplemented to maintain the temperature stable, the intermittent heating mode of the embodiment is to heat for 10 seconds by 250W power and then stop for 20 seconds. The heating time is also dynamically adjusted, the initial time is heated in a cyclic heating mode of stopping heating for 20 seconds and 30 seconds, the temperature is detected once every second in the process of one cycle and is recorded and stored by a control device, after the 30-second cycle is finished (wherein the time of the 30 seconds of the total cycle is determined according to the test of a complete machine and is determined by a contact structure of a temperature detection device and a pot body), the average value of the sum of T1 (the time corresponding to the first second of heating) to T30 (the time corresponding to the 30 seconds of heating) is calculated, the average value is a temperature value representing the current heating mode, if the temperature value is lower than the set temperature of the heating device, the heating time needs to be increased, the maximum cycle total time is reached, otherwise, if the temperature value is higher than the set value, the heating time is reduced, and the minimum is 0.
Further, when the cooker body of the chef machine is determined to be in a water or water-soluble mixture state or an oil or oil mixture state, the food type in the cooker body needs to be judged through secondary heating, and meanwhile, the food amount in the cooker body can be identified.
Specifically, if the cooker body of the chef machine is in a water or water-soluble mixture state or an oil or oil mixture state, step S3 includes:
and step S31, the control device controls the heating device to heat the pot body to a third set time according to the second preset heating power.
Alternatively, the second preset heating power may be set to 1/4 of the maximum heating power of the cook machine, and the third set time may be set to 40 s. It can be understood that when the cooker body of the chef machine is identified to be in a water or water-soluble mixture state or an oil or oil mixture state, if the cooker body is heated by using too high power, the heat transfer is not uniform, and the judgment is failed, so that the embodiment of the invention uses 1/4 with the maximum heating power for heating, and the uniform heat transfer is ensured; meanwhile, the heating time is not too short, the residual temperature is not enough due to too short time, and the temperature of food in the pot body is difficult to raise, so that the food is continuously heated for 40s to ensure that the temperature of the food is effectively raised.
And step S32, after the heating device is heated to the third set time, the control device controls the heating device to stop heating and delays the heating device to the fourth set time.
Alternatively, the fourth setting time may be set to 20 s.
After 1/4 with the maximum heating power is heated for 40s, the heating is stopped and the pot is waited for 20s, so that the temperature of food in the pot, the temperature of the heating device and the temperature of the temperature detection device are approximately consistent, and the accuracy of the detection result and the judgment result can be ensured.
In step S33, the control device receives and records the fourth temperature detected by the temperature detection device at the fourth setting time.
It can be understood that, when the heating is stopped and the fourth set time is waited to be reached, the control device receives the current temperature of the pan body (i.e. the fourth temperature) detected by the temperature detection device at that moment and records the fourth temperature.
And step S34, processing the second temperature and the fourth temperature, and determining the food state and the food amount in the pot body according to the processing result.
Optionally, step S34 includes:
and step S341, subtracting the fourth temperature from the second temperature to obtain a second temperature difference.
Here, a fourth temperature recorded when the pot body is heated to 40s with the heating power of 1/4 with the maximum heating power and stops heating for 20s is represented by T60, and a second temperature difference is represented by Δ T2, then:
△T2＝T60-T40。
and step S342, determining the food category in the cooker body of the chef machine body according to the second temperature difference value.
Specifically, when the second temperature difference is less than or equal to 8 ℃, i.e. Δ T2 is less than or equal to 8 ℃, it can be determined that the food in the pot body is water or a water-soluble mixture. And when the second temperature difference is more than 15-8 ℃, namely the delta T2 is more than 15-8 ℃, determining that the food in the pot body is oil or oil mixture.
Further, step S34 may further include:
step S343, calculating the amount of food in the cooker body according to the second temperature difference, the food category and the heat transfer formula.
Specifically, after the food type in the cook pot is determined, the food amount in the cook pot can be calculated according to the second temperature difference, the food type and the heat transfer formula. Wherein the heat transfer formula is:
Q＝P*T*η＝C*M*ΔT； (1)。
ΔT＝P*T*η/C*M； (2)。
M＝P*T*η/ΔT*C； (3)。
wherein P is heating power, T is heating time, Q is transferred heat, eta is heat transfer efficiency, C is specific heat capacity of food, M is food amount, and delta T is temperature difference.
The specific heat capacity of water, C, water, and oil, C, is known to be 4.2 x 1000, and 1.8 to 2.4 x 1000, respectively. The specific heat capacity of the water-soluble mixture is close to that of water, and is approximately equal to C water-soluble mixture (4.2 x 1000), and the specific heat capacity of the oil-soluble mixture is close to that of oil, and is approximately equal to C oil-soluble mixture (1.8-2.4 x 1000).
Therefore, after determining the food category in the pan, the calculated second temperature difference Δ T2 and these known parameters are substituted into equation (3), so that the food amount M in the pan can be calculated.
It can be understood that after the food type and the food amount in the pot body are determined, the temperature rise difference value needs to be judged again at regular intervals in the subsequent heating process, so that the food amount of the same kind of food is determined, and whether the initial food judgment result is correct can be further verified. For example, when the temperature of the water is less than or equal to 8 ℃ at delta T2, the food in the pot body can be determined to be water or water-soluble mixture, but the amount of food with less water can be 5-8 ℃, and the amount of food with more water can be 0-5 ℃. Similarly, the food in the pot body can be judged and verified to be oil or oil mixture by adopting the same principle.
The invention also provides a cook machine which comprises a temperature detection device, a heating device and a control device. The chef machine provided by the embodiment of the invention can be used for realizing the food identification method of the chef machine.
As shown in fig. 3, the control device includes:
and the receiving unit is used for receiving the temperature information sent by the temperature detection device after preheating is finished.
And the processing unit is used for processing the temperature information and determining the food state in the cooker body of the chef machine according to the processing result.
And the control identification unit is used for controlling the heating device to heat according to the heating mode corresponding to the food state and identifying the food type and the food amount in the pot body.
The above embodiments are merely illustrative of the technical ideas and features of the present invention, and are intended to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the scope of the present invention. All equivalent changes and modifications made within the scope of the claims of the present invention should be covered by the claims of the present invention.
It will be understood that modifications and variations can be made by persons skilled in the art in light of the above teachings and all such modifications and variations are intended to be included within the scope of the invention as defined in the appended claims.
Claims (9)
1. A food recognition method of a cook machine including a temperature detection device, a heating device, and a control device, the food recognition method comprising:
s1, after preheating is completed, the control device receives temperature information sent by the temperature detection device;
the temperature information includes: the first temperature and the second temperature are sent by the temperature detection device;
the step S1 includes:
s1-0, controlling the heating device to heat the pot body for a preset time according to a first preset heating power by the control device;
s1-1, the temperature detection device detects a first temperature of the pot body at the current moment and sends the first temperature to the control device;
s1-2, after heating to the preset time, continuing to heat to the first set time with the first preset heating power, and after heating to the first set time, controlling the heating device to stop heating and delaying to the second set time by the control device;
s1-3, detecting a second temperature of the pot body at the current moment by the temperature detection, and sending the second temperature to the control device;
s2, the control device processes the temperature information and determines the food state in the cooker body of the cook machine according to the processing result;
and S3, the control device controls the heating device to heat according to the heating mode corresponding to the food state, and identifies the food type and the food amount in the pot body.
2. The food recognition method of a chef machine according to claim 1, wherein the step S2 includes:
s21, subtracting the second temperature from the first temperature to obtain a first temperature difference value;
and S22, if the first temperature difference value meets the preset condition, determining the food state in the cooker body of the cook machine body according to the first temperature difference value.
3. The food recognition method of a chef machine according to claim 2, wherein the step S22 includes:
if the first temperature difference value meets a first preset condition, the cooker body of the cook machine is in a dry-burning state;
and if the first temperature difference value meets a second preset condition, the cooker body of the chef machine is in a water or water-soluble mixture state or an oil or oil mixture state.
4. The food recognition method of claim 3, wherein if the cook machine pot is in a dry-cooking state, the step S3 includes:
the control device controls the heating device to heat the pot body in a dry burning mode.
5. The food recognition method of a chef machine according to claim 4, wherein the dry-cooking mode is:
the control device controls the heating device to heat in an intermittent mode by adopting the lowest gear power.
6. The food recognition method of the chef machine as claimed in claim 3, wherein if the chef machine body is water or water-soluble mixture state or oil-mixture state, the step S3 comprises:
s31, controlling the heating device to heat the pot body to a third set time according to a second preset heating power by the control device;
s32, after heating to the third set time, the control device controls the heating device to stop heating and delays the heating time to the fourth set time;
s33, the control device receives and records a fourth temperature detected by the temperature detection device at a fourth set time;
and S34, processing the second temperature and the fourth temperature, and determining the food state and the food amount in the pot body according to the processing result.
7. The food recognition method of a chef machine according to claim 6, wherein the step S34 includes:
s341, subtracting the fourth temperature from the second temperature to obtain a second temperature difference value;
and S342, determining the food category in the cooker body of the cook machine according to the second temperature difference value.
8. The food recognition method of a chef machine according to claim 6, wherein the step S34 further comprises:
and S343, calculating the food amount in the cooker body of the chef machine according to the second temperature difference value, the food category and the heat transfer formula.
9. A chef machine comprising a temperature detecting device, a heating device, and a control device, the chef machine being configured to implement the food recognition method of the chef machine according to any one of claims 1 to 8, wherein the control device comprises:
the receiving unit is used for receiving the temperature information sent by the temperature detection device after preheating is finished;
the processing unit is used for processing the temperature information and determining the food state in the cooker body of the cook machine according to the processing result;
and the control identification unit is used for controlling the heating device to heat according to the heating mode corresponding to the food state and identifying the food type and the food amount in the pot body.
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| CN201811307234.5A CN109363485B (en) | 2018-11-05 | 2018-11-05 | Cook machine and food identification method thereof |
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| CN109363485A CN109363485A (en) | 2019-02-22 |
| CN109363485B true CN109363485B (en) | 2020-10-30 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| AU2020283933A1 (en) * | 2019-05-28 | 2021-12-23 | Sharkninja Operating Llc | Heated food processor |
| CN111006254A (en) * | 2019-10-30 | 2020-04-14 | 北京万羿科技有限公司 | Intelligent temperature control induction cooker and control method thereof |
| CN114305126A (en) * | 2020-09-30 | 2022-04-12 | 广东美的生活电器制造有限公司 | Dry burning detection method and device, food cooking equipment and storage medium |
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| CN101317734A (en) * | 2008-07-03 | 2008-12-10 | 宁波大学 | Electric chafing dish with constant temperature function and constant temperature control method of the electric chafing dish |
| CN203647042U (en) * | 2013-11-20 | 2014-06-18 | 美的集团股份有限公司 | Electromagnetic heating cooking implement and electric cooker |
| CN106658807A (en) * | 2017-01-18 | 2017-05-10 | 广东美的厨房电器制造有限公司 | Heating control method and apparatus, and microwave oven |
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| CN101449918A (en) * | 2007-12-04 | 2009-06-10 | 阿仑尼·卢西亚诺 | Foot cooking vessel |
| CN201508244U (en) * | 2009-04-09 | 2010-06-16 | 杭州九阳欧南多小家电有限公司 | Temperature measuring device for electric pressure cooker |
| CN102003996A (en) * | 2009-08-29 | 2011-04-06 | 乐金电子(天津)电器有限公司 | Method for identifying shape, size, placing position and temperature of food in micro-wave oven |
| ITMI20112356A1 (en) * | 2011-12-22 | 2013-06-23 | Ballarini Paolo & Figli Spa | CONTAINER FOR COOKING FOOD WITH A THERMAL INDICATOR |
| CN108731035A (en) * | 2018-06-06 | 2018-11-02 | 深圳酷平方科技有限公司顺德分公司 | One-touch intelligent cooking electromagnetic oven |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317734A (en) * | 2008-07-03 | 2008-12-10 | 宁波大学 | Electric chafing dish with constant temperature function and constant temperature control method of the electric chafing dish |
| CN203647042U (en) * | 2013-11-20 | 2014-06-18 | 美的集团股份有限公司 | Electromagnetic heating cooking implement and electric cooker |
| CN106658807A (en) * | 2017-01-18 | 2017-05-10 | 广东美的厨房电器制造有限公司 | Heating control method and apparatus, and microwave oven |
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| CN109363485A (en) | 2019-02-22 |
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