CN111965218B - Oxygen sensor calibration method and steaming and baking equipment applying same for accurately detecting humidity - Google Patents
Oxygen sensor calibration method and steaming and baking equipment applying same for accurately detecting humidity Download PDFInfo
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- CN111965218B CN111965218B CN202010675023.8A CN202010675023A CN111965218B CN 111965218 B CN111965218 B CN 111965218B CN 202010675023 A CN202010675023 A CN 202010675023A CN 111965218 B CN111965218 B CN 111965218B
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- 229910052760 oxygen Inorganic materials 0.000 title claims abstract description 236
- 239000001301 oxygen Substances 0.000 title claims abstract description 236
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 title claims abstract description 235
- 238000010025 steaming Methods 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 abstract description 7
- 238000010411 cooking Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 230000001105 regulatory effect Effects 0.000 abstract description 4
- 238000001514 detection method Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic 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
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
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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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
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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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0664—Accessories
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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
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
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- Engineering & Computer Science (AREA)
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Measuring Oxygen Concentration In Cells (AREA)
- Investigating Or Analyzing Materials By The Use Of Fluid Adsorption Or Reactions (AREA)
Abstract
The application discloses an oxygen sensor calibration method and steaming and baking equipment for accurately detecting humidity by using the same, wherein the oxygen sensor calibration method comprises the following steps: s1, dividing the oxygen concentration range in a medium into three areas in sequence: a first region, a second region, and a third region; s2, calculating specific constants of the oxygen sensors of the first area and the third area respectively; s3, calculating the specific constants of the oxygen sensors of the second area through the specific constants of the oxygen sensors of the first area and the third area. According to the oxygen sensor calibration method, the oxygen concentration range in the medium is divided into three areas, and the specific constants of the oxygen sensors in each area are calculated respectively, so that the specific constants of the oxygen sensors in different oxygen concentration ranges are calibrated, the humidity is accurately regulated and controlled by combining the corresponding relation between the oxygen concentration, the current value and the water vapor, and the better cooking effect is realized according to the matching of the food materials with the corresponding humidity.
Description
Technical Field
The application belongs to the technical field of steaming and baking equipment, and particularly relates to an oxygen sensor calibration method and steaming and baking equipment for accurately detecting humidity by using the same.
Background
The oxygen sensor is a device for detecting the oxygen concentration, and generally converts the detected oxygen concentration into a current signal and sends the current signal to the control device, and the control device converts the current signal into a digital signal to be displayed on the controller.
However, in the actual manufacturing process of the oxygen sensor, the individuals generally have differences and show discreteness, meanwhile, in the kitchen electric product, the consistency of the detection result of the oxygen sensor of the same type is better under the condition that the oxygen concentration in the oven cavity is higher, and the consistency of the detection result of the oxygen sensor of the same type is worse under the condition that the oxygen concentration in the steam box cavity is lower, so that the consistency of the product performance of the steam baking equipment can be influenced by the application of the oxygen sensor for humidity detection.
Disclosure of Invention
In order to solve the above problems, the present application provides an oxygen sensor calibration method that calibrates specific constants of oxygen sensors of different oxygen concentration ranges by dividing an oxygen concentration range in a medium into three regions and calculating specific constants of the oxygen sensors of each region, respectively.
The application further aims to provide steaming and baking equipment capable of accurately detecting humidity.
The technical scheme adopted by the application is as follows:
an oxygen sensor calibration method comprising the steps of:
s1, dividing the oxygen concentration range in a medium into three areas in sequence: a first region, a second region, and a third region;
s2, calculating specific constants of the oxygen sensors of the first area and the third area respectively;
s3, calculating the specific constants of the oxygen sensors in the second area through the specific constants of the oxygen sensors in the first area and the third area, and further calibrating the specific constants of the oxygen sensors in different oxygen concentration ranges.
Preferably, the step S1 specifically includes the following steps:
s11, dividing a low oxygen concentration range in a medium into a first area;
s12, dividing the medium oxygen concentration range in the medium into a second area;
s13, dividing the high oxygen concentration range in the medium into a third region.
Preferably, the step S2 specifically includes the following steps:
s21, calculating a specific constant of the oxygen sensor of the first area through a current value range and an oxygen concentration range of the first area;
s22, calculating a specific constant of the oxygen sensor of the third region through the current value range and the oxygen concentration range of the third region.
Preferably, the S3 specifically is: the specific constant of the oxygen sensor in the second region can be obtained by dividing the sum of the specific constant of the oxygen sensor in the first region and the specific constant of the oxygen sensor in the third region by two.
Preferably, the calculation formula of the current value I of the oxygen sensor in the medium is:
I＝-K*ln(1-C/100) (1)
where C is the oxygen concentration in the medium in percent and K is the specific constant of the oxygen sensor.
Preferably, the calculation formula of the percentage capacity W of the water vapor in the medium is:
W＝100-C*100/21 (2)
wherein C is the oxygen concentration in the medium expressed as a percentage.
Preferably, the oxygen concentration of the first region is in the range of 0-5%, the oxygen concentration of the second region is in the range of 5% -15%, and the oxygen concentration of the third region is in the range of 15% -21%.
Preferably, the calculation formula of the specific constant K1 of the oxygen sensor in the first region is:
K1＝I1/5 (3)
wherein I1 is a current value at an oxygen concentration of 5%;
the calculation formula of the specific constant K3 of the oxygen sensor in the third region is:
K3＝(I3-I2)/(21-15) (4)
wherein I3 is a current value when the oxygen concentration is 21%, and I2 is a current value when the oxygen concentration is 15%.
Preferably, the value range of the specific constant K1 of the oxygen sensor in the first region is 1% -4% of the oxygen concentration range, and the value range of the specific constant K3 of the oxygen sensor in the third region is 16% -20% of the oxygen concentration range.
The other technical scheme of the application is realized as follows:
the steaming and baking equipment for accurately detecting the humidity by applying the oxygen sensor calibration method comprises a steaming and baking equipment body, an evaporator, a water tank, a temperature sensor and an oxygen sensor, wherein the water tank is connected with the evaporator through a water pump and a water pipe, the evaporator is connected with the steaming and baking equipment body through a steam pipeline, and the temperature sensor and the oxygen sensor are arranged in the steaming and baking equipment body;
the internal oxygen concentration range according to oxygen sensor of steaming and baking equipment is from low to high three kinds of modes that divide into in proper order:
the first region is in a pure vapor mode, and the specific constant of the oxygen sensor is the specific constant of the oxygen sensor of the first region;
the second area is a tender roasting mode, and the specific constant of the oxygen sensor is the specific constant of the oxygen sensor in the second area;
the third zone is a pure bake mode and the specific constant of the oxygen sensor is the specific constant of the oxygen sensor of the third zone.
Compared with the prior art, the oxygen sensor calibration method has the advantages that the oxygen concentration range in the medium is divided into three areas, the specific constants of the oxygen sensors in each area are calculated respectively, and then the specific constants of the oxygen sensors in different oxygen concentration ranges are calibrated, so that the humidity is accurately regulated and controlled by combining the corresponding relation between the oxygen concentration, the current value and the water vapor, and the better cooking effect is realized according to the matching of the corresponding humidity of food materials.
Drawings
FIG. 1 is a flow chart of an oxygen sensor calibration method provided in embodiment 1 of the present application;
FIG. 2 is a graph showing the relationship between the current value and the oxygen concentration of an oxygen sensor calibration method according to example 1 of the present application;
FIG. 3 is a graph showing the relationship between the measured medium water vapor and oxygen in the oxygen sensor calibration method according to example 1 of the present application;
fig. 4 is a schematic structural diagram of a steaming and baking apparatus for accurately detecting humidity according to embodiment 2 of the present application;
fig. 5 is a scene application diagram of a steaming and baking device for accurately detecting humidity according to embodiment 2 of the present application.
Description of the reference numerals
1-steaming and baking equipment body, 2-evaporator, 3-water tank, 4-temperature sensor and 5-oxygen sensor.
Detailed Description
The present application will be described in further detail with reference to the drawings and examples, in order to make the objects, technical solutions and advantages of the present application more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the application.
Example 1
Embodiment 1 of the present application provides a calibration method for an oxygen sensor, as shown in fig. 1-3, comprising the following steps:
s1, dividing the oxygen concentration range in a medium into three areas in sequence: a first region, a second region, and a third region;
s2, calculating specific constants of the oxygen sensors of the first area and the third area respectively;
s3, calculating the specific constants of the oxygen sensors in the second area through the specific constants of the oxygen sensors in the first area and the third area, and further calibrating the specific constants of the oxygen sensors in different oxygen concentration ranges.
Thus, by dividing the oxygen concentration range in the medium into three regions: the method comprises the steps of calculating specific constants of oxygen sensors of a first area, a second area and a third area according to current values and oxygen concentration ranges, calculating the specific constants of the oxygen sensors of the first area and the third area according to the specific constants of the oxygen sensors of the first area and the third area, and finally calculating the specific constants of the oxygen sensors of the second area according to the specific constants of the oxygen sensors of the first area and the third area, so that calibration of the specific constants of the oxygen sensors of different oxygen concentration ranges is achieved, humidity is accurately regulated and controlled according to the corresponding relation between oxygen concentration, current values and water vapor, and better cooking effect is achieved according to matching of food materials with corresponding humidity.
The step S1 specifically comprises the following steps:
s11, dividing a low oxygen concentration range in a medium into a first area;
s12, dividing the medium oxygen concentration range in the medium into a second area;
s13, dividing the high oxygen concentration range in the medium into a third region.
Thus, the oxygen concentration range in the medium can be divided into three areas according to actual needs, wherein the first area is a low oxygen concentration range, the second area is a medium oxygen concentration range, and the third area is a high oxygen concentration range.
The step S2 specifically comprises the following steps:
s21, calculating a specific constant of the oxygen sensor of the first area through a current value range and an oxygen concentration range of the first area;
s22, calculating a specific constant of the oxygen sensor of the third region through the current value range and the oxygen concentration range of the third region.
In this way, the specific constant of the oxygen sensor in the first region can be calculated from the current value range of the first region (i.e., the highest current value and the lowest current value range corresponding to the oxygen concentration range of the first region) and the oxygen concentration range, and the specific constant of the oxygen sensor in the third region can be calculated from the current value range of the third region (i.e., the highest current value and the lowest current value range corresponding to the oxygen concentration range of the third region) and the oxygen concentration range.
The step S3 is specifically as follows: the specific constants of the oxygen sensors in the second region can be obtained by dividing the sum of the specific constants of the oxygen sensors in the first region and the third region by two.
Thus, the specific constant of the oxygen sensor in the second region can be obtained by dividing the sum of the specific constant of the oxygen sensor in the first region and the specific constant of the oxygen sensor in the third region by two, that is, k2= (k1+k3)/2.
The calculation formula of the current value I of the oxygen sensor in the medium is as follows:
I＝-K*ln(1-C/100) (1)
where C is the oxygen concentration in the medium in percent and K is the specific constant of the oxygen sensor.
Thus, the oxygen concentration percentage C in the medium can be obtained by combining the current value I of the oxygen sensor in the medium with the specific constant K of the oxygen sensor by the formula (1).
As shown in fig. 3, the calculation formula of the percentage capacity W of the water vapor in the medium is as follows:
W＝100-C*100/21 (2)
wherein C is the oxygen concentration in the medium expressed as a percentage.
Thus, the percentage capacity W of water vapor in the medium, i.e., the humidity value in the medium, can be obtained from the oxygen concentration percentage C in the medium by this formula (2). In the application, a specific constant K value (when the same current value corresponds to two or more K value curves, a K value corresponding to a smaller oxygen concentration range is preferable) of the corresponding oxygen sensor can be determined according to the current value, a specific oxygen concentration percentage C value is further determined according to a formula (1), and finally a percentage W value of water vapor, namely a humidity value, is determined according to a formula (2) so as to be used for determining the humidity in steaming and baking equipment.
The oxygen concentration range of the first area is 0-5%, the oxygen concentration range of the second area is 5-15%, and the oxygen concentration range of the third area is 15-21%.
Thus, the oxygen concentration range can be divided into three areas according to actual needs, wherein the oxygen concentration range of the first area is 0-5%, the oxygen concentration range of the second area is 5-15%, the oxygen concentration range of the third area is 15-21%, the highest value of the oxygen concentration is 21% because the oxygen content in the air is 21%, and if no water vapor exists in the air, the oxygen concentration range is 21%.
As shown in fig. 2, the calculation formula of the specific constant K1 of the oxygen sensor in the first region is:
K1＝I1/5 (3)
wherein I1 is a current value at an oxygen concentration of 5%;
the calculation formula of the specific constant K3 of the oxygen sensor in the third region is:
K3＝(I3-I2)/(21-15) (4)
wherein I3 is a current value when the oxygen concentration is 21%, and I2 is a current value when the oxygen concentration is 15%.
In this way, according to the calculation formula (3) of the specific constant K1 of the oxygen sensor in the first region, the specific constant K1 of the oxygen sensor in the first region having the oxygen concentration range of 0 to 5% can be calculated from the current value I1 having the oxygen concentration of 5% and the current value 0 having the oxygen concentration of 0%; according to the calculation formula (4) of the specific constant K3 of the oxygen sensor in the third region, the specific constant K3 of the oxygen sensor in the third region having an oxygen concentration in the range of 15% -21% can be calculated from the current value I3 having an oxygen concentration of 21% and the current value I2 having an oxygen concentration of 15%.
The value range of the specific constant K1 of the oxygen sensor in the first area is 1% -4% of the oxygen concentration range, and the value range of the specific constant K3 of the oxygen sensor in the third area is 16% -20% of the oxygen concentration range.
Thus, the specific constant of the oxygen sensor at a certain point can be selected to be K1 when the oxygen concentration range of the first region is 1% -4%, and the specific constant of the oxygen sensor at a certain point can be selected to be K3 when the oxygen concentration range of the third region is 16% -20%.
According to the oxygen sensor calibration method, the oxygen concentration range in the medium is divided into three areas, and the specific constants of the oxygen sensors in each area are calculated respectively, so that the specific constants of the oxygen sensors in different oxygen concentration ranges are calibrated, the humidity is accurately regulated and controlled by combining the corresponding relation between the oxygen concentration, the current value and the water vapor, and the better cooking effect is realized according to the matching of the food materials with the corresponding humidity.
Example 2
As shown in fig. 4-5, embodiment 2 of the present application provides a steaming and baking apparatus for accurately detecting humidity by applying the oxygen sensor calibration method, which comprises a steaming and baking apparatus body 1, an evaporator 2, a water tank 3, a temperature sensor 4 and an oxygen sensor 5, wherein the water tank 3 is connected with the evaporator 2 through a water pump and a water pipe, the evaporator 2 is connected with the steaming and baking apparatus body 1 through a steam pipeline, and the temperature sensor 4 and the oxygen sensor 5 are installed in the steaming and baking apparatus body 1;
the interior of the steaming and baking equipment body 1 is divided into three modes in sequence from low to high according to the oxygen concentration range of the oxygen sensor 5:
the first region is in a pure vapor mode, and the specific constant of the oxygen sensor is the specific constant of the oxygen sensor of the first region;
the second area is a tender roasting mode, and the specific constant of the oxygen sensor is the specific constant of the oxygen sensor in the second area;
the third zone is a pure bake mode and the specific constant of the oxygen sensor is the specific constant of the oxygen sensor of the third zone.
Therefore, the steaming and baking equipment for accurately detecting the humidity by the oxygen sensor calibration method can be sequentially divided into three modes from low to high according to the oxygen concentration range in the medium: the first area is in a pure steaming mode, the specific constant of the oxygen sensor is the specific constant of the oxygen sensor in the first area, and the mode is mainly used when the food material is required to be steamed; the second area is a tender roasting mode, and the specific constant of the oxygen sensor is the specific constant of the oxygen sensor in the second area, and the mode is mainly used when the food material needs tender roasting; the third region is in a pure baking mode, and the specific constant of the oxygen sensor is the specific constant of the oxygen sensor in the third region, and the mode is mainly used when the food material is required to be made by pure baking.
According to the steaming and baking equipment for accurately detecting humidity, the oxygen concentration range in the steaming and baking equipment is divided into three areas, and the oxygen concentration and the humidity in the steaming and baking equipment are accurately detected by combining the specific constants of the oxygen sensors of all the areas, so that a pure steaming mode, a tender baking mode and a pure baking mode are provided for food according to actual needs, and the cooking effect is improved.
In the application, the steaming and baking equipment comprises a steaming and baking oven, a steaming and baking integrated machine, a micro steaming and baking oven, a micro steaming and baking integrated machine and the like.
The present application is not limited to the above-mentioned embodiments, and any changes or substitutions that can be easily understood by those skilled in the art within the technical scope of the present application are intended to be included in the scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.
Claims (3)
1. An oxygen sensor calibration method, comprising the steps of:
s1, dividing the oxygen concentration range in a medium into three areas in sequence: a first region, a second region, and a third region;
s11, dividing a low oxygen concentration range in a medium into a first area, wherein the oxygen concentration range of the first area is 0-5%;
s12, dividing the medium oxygen concentration range in the medium into a second area, wherein the oxygen concentration range of the second area is 5% -15%;
s13, dividing a high oxygen concentration range in the medium into a third region, wherein the oxygen concentration range of the third region is 15% -21%;
s2, calculating specific constants of the oxygen sensors of the first area and the third area respectively;
s21, calculating a specific constant K1 of the oxygen sensor of the first area through the current value range and the oxygen concentration range of the first area;
the calculation formula of the specific constant K1 of the oxygen sensor in the first area is as follows:
K1＝I1/5 (3)
wherein I1 is a current value at an oxygen concentration of 5%;
s22, calculating a specific constant K3 of the oxygen sensor of the third area through the current value range and the oxygen concentration range of the third area;
the calculation formula of the specific constant K3 of the oxygen sensor in the third region is:
K3＝(I3-I2)/(21-15) (4)
wherein, I3 is the current value when the oxygen concentration is 21%, and I2 is the current value when the oxygen concentration is 15%;
s3, calculating the specific constants of the oxygen sensors in the second area through the specific constants of the oxygen sensors in the first area and the third area, and further calibrating the specific constants of the oxygen sensors in different oxygen concentration ranges;
the step S3 is specifically as follows: the specific constant of the oxygen sensor in the second region can be obtained by dividing the sum of the specific constant of the oxygen sensor in the first region and the specific constant of the oxygen sensor in the third region by two.
2. The method for calibrating an oxygen sensor according to claim 1, wherein the calculation formula of the current value I of the oxygen sensor in the medium is:
I＝-K*ln(1-C/100) (1)
where C is the oxygen concentration in the medium in percent and K is the specific constant of the oxygen sensor.
3. A steaming and baking device for accurately detecting humidity by applying the oxygen sensor calibration method according to any one of claims 1-2, which is characterized by comprising a steaming and baking device body (1), an evaporator (2), a water tank (3), a temperature sensor (4) and an oxygen sensor (5), wherein the water tank (3) is connected with the evaporator (2) through a water pump and a water pipe, the evaporator (2) is connected with the steaming and baking device body (1) through a steam pipeline, and the temperature sensor (4) and the oxygen sensor (5) are arranged in the steaming and baking device body (1);
the interior of the steaming and baking equipment body (1) is divided into three modes in sequence from low to high according to the oxygen concentration range of the oxygen sensor (5):
the first region is in a pure vapor mode, and the specific constant of the oxygen sensor is the specific constant of the oxygen sensor of the first region;
the second area is a tender roasting mode, and the specific constant of the oxygen sensor is the specific constant of the oxygen sensor in the second area;
the third zone is a pure bake mode and the specific constant of the oxygen sensor is the specific constant of the oxygen sensor of the third zone.
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