CN110244801B - Rice cooking apparatus and rice cooking control method - Google Patents

Abstract

A rice cooking device and a rice cooking control method; the rice cooking equipment comprises a cooker body (100), wherein an accommodating space for accommodating an inner pot (200) is formed in the cooker body (100); the rice cooking apparatus further comprises a heating means (300) installed at the pot body (100) for heating the inner pot (200) received in the receiving space; the cooking apparatus further includes a temperature measuring structure (400) for contacting the inner pot (200) to sense a temperature of the inner pot (200); a door body (110) for opening the accommodating space is arranged on the cooker body (100); the cooker body (100) is provided with a vent hole (120) for communicating the accommodating space with the external environment; the rice cooking apparatus further includes a gas sensor (500) disposed in the vent hole (120) for sensing steam. The rice cooking equipment and the rice cooking control method are ingenious in design and high in practicability.

Description

Rice cooking apparatus and rice cooking control method

Technical Field

The invention relates to the field of household appliances, in particular to a rice cooking device and a rice cooking control method.

Background

The existing rice cooking equipment generally heats an inner pot of the rice cooking equipment so as to heat rice and water in the inner pot, thereby realizing a rice cooking process; meanwhile, the rice cooking device usually adopts a temperature controller to realize the control of the rice cooking process: in the heating process of the inner pot, when the water in the inner pot is not completely evaporated, the temperature of the inner pot can be maintained within a certain range due to the constant boiling point of the water, and the temperature controller can continuously realize the heating of the inner pot; when the water in the inner pot is evaporated completely, the temperature of the inner pot can be rapidly increased to break through the preset temperature threshold, the temperature controller can stop heating the inner pot, and at the moment, the cooking process is ended. The rice cooking equipment cannot accurately control the rice cooking process and the evaporation amount of water in the rice cooking process, and rice crust is formed at the bottom of the inner pot due to local overheating, so that the quality of rice is affected.

Disclosure of Invention

The invention aims to provide a rice cooking device and a rice cooking control method aiming at the technical problems.

The technical scheme for solving the technical problem is as follows:

the invention provides a rice cooking device, which comprises a cooker body, wherein an accommodating space for accommodating an inner pot is formed in the cooker body; the rice cooking equipment also comprises a heating device which is arranged on the cooker body and is used for heating the inner pot contained in the containing space; the cooking device further comprises a temperature measuring structure for contacting the inner pot to sense the temperature of the inner pot; the cooker body is provided with a door body for opening the accommodating space; the cooker body is provided with a vent hole for communicating the accommodating space with the external environment; the rice cooking apparatus further includes a gas sensor disposed in the vent hole for sensing steam.

In the above rice cooking apparatus of the present invention, the heating device includes an electromagnetic induction heating coil assembly disposed on the bottom wall of the pot body for heating the inner pot, and an electromagnetic induction heating controller for controlling power supply to the electromagnetic induction heating coil assembly.

In the above rice cooking apparatus of the present invention, the top of the electromagnetic induction heating coil assembly is provided with the partition plate for supporting the inner pot; when the inner pot is supported on the isolation plate, a clearance of 6mm-15mm is formed between the electromagnetic induction heating coil assembly and the inner pot.

The invention also provides a rice cooking control method based on the rice cooking equipment, which comprises the following steps:

step S1, presetting gelatinization time t₂(ii) a Obtaining the mass M of the inner pan_{Pot with heating device}；

Step S2, pouring rice into the inner pot, and pouring water into the inner pot to enable the water level to submerge the rice and exceed 2mm-1.5 cm; then placing the inner pot in the accommodating space, and closing the door body; then the inner pot is heated by a heating device so as to lead the temperature of the inner pot to reach T₀And for a period of time; wherein, T₀The value is 30-55 ℃;

obtaining the constant temperature T of the heating device in the inner pot₀Average output power W during the period₀(ii) a Within recalculationHeat dissipation average power W of a pot_Put：

W_Put＝W₀；

Step S3, continuing to heat the inner pot through the heating device so as to enable the temperature of the inner pot to reach T₁And obtaining the temperature of the heating device in the inner pot from T₀Up to T₁During which the output energy Q_{Lifting of wine}Obtaining the temperature of the inner pot from T₀Up to T₁Elapsed time t₁(ii) a Wherein, T₁The value is 60-85 ℃;

calculating the mass M of the rice poured into the inner pot in the step S2_{Rice and its production process}And water mass M_{Water (W)}：

Wherein, C_{Pot with heating device}Represents the specific heat capacity of the inner pot;

C_{rice and its production process}Represents the specific heat capacity of the rice;

C_{water (W)}Represents the specific heat capacity of water;

alpha is 1-1.4;

heating the inner pot by a heating device until the steam concentration detected by the gas sensor reaches gamma, and heating by a heating device W_PasteOutput power of heating the inner pot t₂The time of (d); here, γ takes a value of 70% to 100%;

W_paste＝λ[M_{Rice and its production process}+M_{Water (W)}-M_{Rice and its production process}(1-β_{Raw material})/(1-β_Cooking)]/t₂+W₀；

λ represents the latent heat of vaporization of water at 100 ℃ under one atmosphere;

the value is 0.7-0.9;

β_{raw material}The value is 0.1-0.15;

β_cookingThe value is 0.55-0.70;

step S4, the heating device stops heating the inner pot until the steam concentration detected by the gas sensor is reduced to 92% -98%; then starting the heating device to heat the inner pot until the steam concentration detected by the gas sensor reaches gamma-1.5 gamma and maintaining for a period of time; the heating of the inner pot by the heating device is then terminated.

In the above cooking control method of the present invention, the temperature of the heating means in the inner pot is acquired to be constant at T₀Average output power W during the period₀The method comprises the following steps:

obtaining the constant temperature T of the heating device in the inner pot₀The energy output during the period and the time for outputting the energy are continued, and then the average output power W is obtained by calculation according to the energy₀。

The rice cooking equipment and the rice cooking control method adopt an electric heating mode, so that the energy consumed in the cooking process can be accurately measured, the quality of rice and water actually cooked can be calculated more finely, and the accurate control of the evaporation capacity is finally realized. The accuracy and the uniformity of the cooking are guaranteed, the situation that the bottom of the inner pot forms a pan is avoided, the design is ingenious, and the practicability is high.

Drawings

The invention will be further described with reference to the accompanying drawings and examples, in which:

fig. 1 is a schematic structural view showing a rice cooking apparatus according to a preferred embodiment of the present invention.

Detailed Description

In order to make the technical purpose, technical solutions and technical effects of the present invention more clear and facilitate those skilled in the art to understand and implement the present invention, the present invention will be described in further detail with reference to the accompanying drawings and specific embodiments.

Referring to fig. 1, fig. 1 is a schematic view showing a construction of a rice cooking apparatus in accordance with a preferred embodiment of the present invention. The rice cooking apparatus includes a pot body 100, a receiving space for receiving an inner pot 200 is formed inside the pot body 100; the rice cooking apparatus further comprises a heating means 300 installed at the pot body 100 for heating the inner pot 200 received in the receiving space; the pot body 100 is provided with a door body 110 for opening the accommodating space, and here, the door body 110 may be provided at the top or the side of the pot body 100. The rice cooking apparatus further includes a temperature measuring structure 400 for contacting the inner pot 200 to sense the temperature of the inner pot 200. In this embodiment, the temperature measuring structure 400 is disposed on the inner wall of the pot body 100 facing the door body 110.

Further, in the present embodiment, as shown in fig. 1, the pot body 100 is provided with a vent 120 for communicating the accommodating space with the external environment; the rice cooking apparatus further includes a gas sensor 500 provided in the vent hole 120 for sensing steam. The gas sensor 500 can know the cooking condition in the inner pot according to the sensed steam concentration by sensing the steam concentration; and the automatic control of the cooking process can be realized through the corresponding control circuit according to the sensed steam concentration.

Further, as shown in fig. 1, the heating device 300 includes an electromagnetic induction heating coil assembly 310 provided on the bottom wall of the pot body 100 for heating the inner pot 200, and an electromagnetic induction heating controller 320 for controlling power supply to the electromagnetic induction heating coil assembly 310. When the inner pan 200 is disposed in the receiving space, there is a certain gap between the inner pan 200 and the electromagnetic induction heating coil assembly 310. That is, the inner pan 200 is not in contact with the electromagnetic induction heating coil assembly 310. In this way, the inner pan 200 is prevented from being repeatedly pushed in or pulled out while being frequently rubbed against the electromagnetic induction heating coil assembly 310 to cause abrasion of the electromagnetic induction heating coil assembly 310. Preferably, in the present embodiment, the electromagnetic induction heating coil assembly 310 is provided at the top thereof with a partition plate 330 for supporting the inner pan 200. When the inner pan 200 is supported on the partition plate 330, a gap of 6mm-15mm is formed between the electromagnetic induction heating coil assembly 310 and the inner pan 200, which can ensure that the electromagnetic induction heating coil assembly can achieve the best heating effect on the inner pan 200. The isolation plate is made of an insulating material, and in the embodiment, the isolation plate is made of microcrystalline glass. It is to be understood that the heating device 300 may also employ a hot plate heating device.

Further, the present invention provides a rice cooking control method based on the above rice cooking apparatus, comprising the steps of:

step S1, presetting gelatinization time t₂(ii) a Obtaining the mass M of the inner pan 200_{Pot with heating device}；

Step S2, pouring the rice into the inner pot 200, and then pouring water into the inner pot 200, so that the water level submerges the rice and exceeds 2mm-1.5 cm; then, the inner pot 200 is placed in the accommodating space, and the door body 110 is closed; then the inner pot 200 is heated by the heating means 300 so that the temperature of the inner pot 200 reaches T₀And for a period of time; wherein, T₀The value is 30-55 ℃;

obtaining the temperature of the heating device 300 in the inner pot 200 to be constant at T₀Average output power W during the period₀(ii) a Then calculates the average power W of heat dissipation of the inner pot 200_Put：

W_Put＝W₀；

In this step, it is obtained that the temperature of the heating device 300 in the inner pot 200 is constant at T₀Average output power W during the period₀The method comprises the following steps:

obtaining the temperature of the heating device 300 in the inner pot 200 to be constant at T₀During which the output energy and the duration of the output energy are calculated to obtain the average output power W₀。

When the temperature of the inner pot 200 is constant at T₀During this time, the energy supplied to the inner pot 200 by the heating means 300 is balanced with the heat dissipated from the inner pot 200, and thus, there is W_Put＝W₀。

Step S3, continuing to heat the inner pot 200 by the heating device 300 so that the temperature of the inner pot 200 reaches T₁And obtaining the temperature T of the heating device 300 in the inner pot 200₀Up to T₁During which the output energy Q_{Lifting of wine}Obtaining the temperature T of the inner pot 200₀Up to T₁Elapsed time t₁(ii) a Wherein, T₁The value is 60-85 ℃;

calculating the mass M of the rice poured into the inner pot 200 in the step S2_{Rice and its production process}And water mass M_{Water (W)}：

Wherein, C_{Pot with heating device}Represents the specific heat capacity of the inner pan 200;

C_{rice and its production process}Represents the specific heat capacity of the rice;

C_{water (W)}Represents the specific heat capacity of water;

alpha is 1-1.4;

the inner pot 200 is further heated by the heating device 300 until the steam concentration detected by the gas sensor 500 reaches gamma, and then the heating device 300 heats the inner pot with the steam concentration of W_PasteOutput power of heating the inner pot 200 t₂The time of (d); here, the value of gamma is 70-100%;

W_paste＝λ[M_{Rice and its production process}+M_{Water (W)}-M_{Rice and its production process}(1-β_{Raw material})/(1-β_Cooking)]/t₂+W₀；

λ represents the latent heat of vaporization of water at 100 ℃ under one atmosphere;

the value is 0.7-0.9;

β_{raw material}The value is 0.1-0.15;

β_cookingThe value is 0.55-0.70;

in this step, the temperature of the inner pot 200 is changed from T₀Up to T₁Meanwhile, the heat Q absorbed by the inner pot 200_{Pot with heating device}Comprises the following steps:

Q_{pot with heating device}＝C_{Pot with heating device}M_{Pot with heating device}ΔT＝C_{Pot with heating device}M_{Pot with heating device}(T₁-T₀)； (1)

Wherein, C_{Pot with heating device}Represents the specific heat capacity of the inner pan 200;

M_{pot with heating device}Represents the mass of the inner pan 200;

Δ T represents the temperature of the inner pot 200 from T₀Up to T₁The temperature difference during;

the temperature of the inner pot 200 is controlled by T₀Up to T₁Meanwhile, the heat dissipation quantity Q of the inner pot 200_{Put 1}Comprises the following steps:

Q_{put 1}＝W_Putt₁＝W₀t₁； (2)

The total mass of the rice and water in the inner pot 200 is recorded as M_{General assembly}Then, there are:

M_{water (W)}＝M_{General assembly}/(1+α)；

M_{Rice and its production process}＝αM_{General assembly}/(1+α)；

Wherein alpha is the ratio of rice to water and is 1-1.4;

thus, the temperature of the inner pot 200 is changed from T₀Up to T₁During the period, the heat Q absorbed by the rice_{Rice and its production process}Comprises the following steps:

Q_{rice and its production process}＝C_{Rice and its production process}M_{Rice and its production process}ΔT＝C_{Rice and its production process}αM_{General assembly}(T₁-T₀)/(1+α)； (3)

The temperature of the inner pot 200 is controlled by T₀Up to T₁During the period, the heat Q absorbed by the water_{Water (W)}Comprises the following steps:

Q_{water (W)}＝C_{Water (W)}M_{Water (W)}ΔT＝C_{Water (W)}M_{General assembly}(T₁-T₀)/(1+α)； (4)

Q_{Lifting of wine}＝Q_{Rice and its production process}+Q_{Water (W)}+Q_{Pot with heating device}+Q_{Put 1}； (5)

Simultaneous calculation formulas (1) to (5) include:

(C_{rice and its production process}α+C_{Water (W)})M_{General assembly}(T₁-T₀)/(1+α)＝Q_{Lifting of wine}-W₀t₁-C_{Pot with heating device}M_{Pot with heating device}(T₁-T₀)

When the steam concentration detected by the gas sensor 500 reaches gamma, the rice in the inner pot 200 is switched to a gelatinization stage, and the water temperature in the inner pot 200 is still the boiling point temperature; the gelatinization phase lasts for t₂Time, thus, heat dissipation Q of the pot 200 in the gelatinization stage_{Put 2}Comprises the following steps:

Q_{put 2}＝W_Putt₂＝W₀t₂；

The evaporation amount M of water from the beginning of heating to the end of gelatinization stage_{Vaporization of}Comprises the following steps:

M_{vaporization of}＝M_{Rice and its production process}+M_{Water (W)}-M_{Rice and its production process}(1-β_{Raw material})/(1-β_Cooking)；

Wherein, beta_{Raw material}The water content of the raw rice is expressed, and the value is 0.1-0.15;

β_cookingThe water content of the cooked rice is represented, and the value is 0.55-0.70;

thus, the heat of vaporization Q of water in the gelatinization stage_{Vaporization of}Comprises the following steps:

Q_{vaporization of}＝λM_{Vaporization of}＝λ[M_{Rice and its production process}+M_{Water (W)}-M_{Rice and its production process}(1-β_{Raw material})/(1-β_Cooking)]；

Wherein, lambda represents the latent heat of vaporization of water at 100 ℃ under one atmosphere, and is specifically 2257.2 kJ/Kg;

representing a gelatinization stage, wherein the evaporation capacity of water in the whole heating process accounts for 0.7-0.9 in the gelatinization stage;

thus, the total energy Q output by the heating device 300 in the gelatinization stage_GelatinizingComprises the following steps:

Q_gelatinizing＝Q_{Vaporization of}+Q_{Put 2}＝λ[M_{Rice and its production process}+M_{Water (W)}-M_{Rice and its production process}(1-β_{Raw material})/(1-β_Cooking)]+W₀t₂；

Pasting power W_PasteComprises the following steps:

W_paste＝Q_Gelatinizing/t₂＝λ[M_{Rice and its production process}+M_{Water (W)}-M_{Rice and its production process}(1-β_{Raw material})/(1-β_Cooking)]/t₂+W₀。

Step S4, the heating device 300 stops heating the inner pan 200 until the steam concentration detected by the gas sensor 500 is reduced to 92% γ -98% γ; then the heating device 300 is started to heat the inner pot 200 until the concentration of the steam detected by the gas sensor 500 reaches gamma-1.5 gamma and is maintained for a period of time; the heating means 300 is then terminated to heat the inner pot 200.

The rice cooking equipment and the rice cooking control method adopt an electric heating mode, so that the energy consumed in the cooking process can be accurately measured, the quality of rice and water actually cooked can be calculated more finely, and the accurate control of the evaporation capacity is finally realized. The accuracy and the uniformity of the cooking are guaranteed, the situation that the bottom of the inner pot forms a pan is avoided, the design is ingenious, and the practicability is high.

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 (4)

1. The cooking control method based on the cooking equipment is characterized by comprising a cooker body (100), wherein a containing space for containing an inner pot (200) is formed in the cooker body (100); the rice cooking apparatus further comprises a heating means (300) installed at the pot body (100) for heating the inner pot (200) received in the receiving space; the cooking apparatus further includes a temperature measuring structure (400) for contacting the inner pot (200) to sense a temperature of the inner pot (200); a door body (110) for opening the accommodating space is arranged on the cooker body (100); the cooker body (100) is provided with a vent hole (120) for communicating the accommodating space with the external environment; the rice cooking apparatus further comprises a gas sensor (500) disposed in the vent hole (120) for sensing steam;

the rice cooking control method comprises the following steps:

step S1, presetting gelatinization time t₂(ii) a Obtaining the mass M of the inner pan (200)_{Pot with heating device}；

Step S2, pouring the rice into the inner pot (200), and then pouring water into the inner pot (200) to ensure that the water level submerges the rice and exceeds 2mm-1.5 cm; then the inner pot (200) is placedClosing the door body (110) in the accommodating space; then the inner pot (200) is heated by the heating device (300) to make the temperature of the inner pot (200) reach T₀And for a period of time; wherein, T₀The value is 30-55 ℃;

obtaining that the temperature of the heating device (300) in the inner pot (200) is constant at T₀Average output power W during the period₀(ii) a Then calculating the average power W of heat dissipation of the inner pot (200)_Put：

W_Put＝W₀；

Step S3, continuing to heat the inner pot (200) through the heating device (300) so that the temperature of the inner pot (200) reaches T₁And obtaining the temperature T of the heating device (300) in the inner pot (200)₀Up to T₁During which the output energy Q_{Lifting of wine}Obtaining the temperature T of the inner pot (200)₀Up to T₁Elapsed time t₁(ii) a Wherein, T₁The value is 60-85 ℃;

calculating the mass M of the rice poured into the inner pot (200) in the step S2_{Rice and its production process}And water mass M_{Water (W)}：

Wherein, C_{Pot with heating device}Represents the specific heat capacity of the inner pot (200);

C_{rice and its production process}Represents the specific heat capacity of the rice;

C_{water (W)}Represents the specific heat capacity of water;

alpha is 1-1.4;

the inner pot (200) is continuously heated by the heating device (300) until the steam concentration detected by the gas sensor (500) reaches gamma, and then the steam concentration is measured by the heating device (300) at W_PasteThe output power of the heater heats the inner pot (200) t₂The time of (d); here, the value of gamma is 70-100%;

W_paste＝λ[M_{Rice and its production process}+M_{Water (W)}-M_{Rice and its production process}(1-β_{Raw material})/(1-β_Cooking)]/t₂+W₀；

λ represents the latent heat of vaporization of water at 100 ℃ under one atmosphere;

the value is 0.7-0.9;

β_{raw material}The value is 0.1-0.15;

β_cookingThe value is 0.55-0.70;

step S4, the heating device (300) stops heating the inner pot (200) until the concentration of the steam detected by the gas sensor (500) is reduced to 92% -98%; then the heating device (300) is started to heat the inner pot (200) until the concentration of the steam detected by the gas sensor (500) reaches gamma-1.5 gamma and is maintained for a period of time; then the heating device (300) is stopped to heat the inner pot (200).

2. The cooking control method as claimed in claim 1, wherein the heating means (300) comprises an electromagnetic induction heating coil assembly (310) provided on the bottom wall of the pot body (100) for heating the inner pot (200), and an electromagnetic induction heating controller (320) for controlling power supply to the electromagnetic induction heating coil assembly (310).

3. The cooking control method as claimed in claim 1, wherein a separation plate (330) for supporting the inner pan (200) is provided on a top of the electromagnetic induction heating coil assembly (310); when the inner pot (200) is supported on the partition plate (330), a gap of 6mm-15mm is formed between the electromagnetic induction heating coil assembly (310) and the inner pot (200).

4. The cooking control method according to any one of claims 1 to 3, wherein the heating means (300) is obtained such that the temperature of the inner pot (200) is constant at T₀Average output power W during the period₀The method comprises the following steps:

obtaining that the temperature of the heating device (300) in the inner pot (200) is constant at T₀During which the output energy and the duration of the output energy are calculated to obtain the average output power W₀。

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