CN112815365A - Control method of cooking appliance, cooking appliance and storage medium - Google Patents
Control method of cooking appliance, cooking appliance and storage medium Download PDFInfo
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- CN112815365A CN112815365A CN202110004774.1A CN202110004774A CN112815365A CN 112815365 A CN112815365 A CN 112815365A CN 202110004774 A CN202110004774 A CN 202110004774A CN 112815365 A CN112815365 A CN 112815365A
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/02—Stoves or ranges heated by electric energy using microwaves
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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
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for 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
- A47J36/00—Parts, details or accessories of 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
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/081—Arrangement or mounting of control or safety devices on stoves
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Manufacturing & Machinery (AREA)
- Cookers (AREA)
Abstract
The invention discloses a control method of a cooking appliance, the cooking appliance and a storage medium. The control method of the cooking appliance comprises the steps of detecting the temperature inside the cavity after detecting the starting signal until the temperature inside the cavity meets the preset condition, controlling the temperature inside the cavity according to a cooking target temperature-time curve and the like. The starting temperature control is determined according to the fact that the temperature inside the cavity measured in the using process meets the preset conditions, namely the actual heating or cooling of the cavity is determined according to the fact that the temperature inside the cavity measured in the using process meets the preset conditions, the cooking effect deviation caused by the fact that the actual temperature inside the cavity is inconsistent with the temperature measured under the laboratory conditions when the whole process is heated or cooled according to the preset target temperature-time curve can be effectively avoided, and the actually obtained cooking effect is closer to the cooking effect obtained under the laboratory conditions.
Description
Technical Field
The invention relates to the technical field of cooking appliances, in particular to a control method of a cooking appliance, the cooking appliance and a storage medium.
Background
The existing electric cookers such as electric cookers and microwave ovens have an automatic control function, can execute a preset cooking program, and cook food according to set cooking parameters, wherein the main cooking parameters are temperature. However, in the prior art, the cooking program is written into the control part of the cooking appliance during the production process of the cooking appliance, the cooking parameters used by the cooking program are established based on data measured under laboratory conditions, the parameters of the cooking appliance in actual use are generally deviated from the data measured under laboratory conditions, for example, in the laboratory measurement of the heating curve of the cooking appliance, the measurement is generally started under the condition of room temperature, in which case the heating curve is measured based on the condition that the initial temperature is room temperature, under the condition of continuous use of the cooking appliance, due to the influence of residual temperature generated by previous use, the initial temperature deviates from the room temperature, and if the cooking program is continuously executed by using the preset heating curve to heat the food, the actually obtained cooking effect is often in a larger difference with the cooking effect obtained under the laboratory condition because the actual parameter deviates from the preset parameter.
Disclosure of Invention
In view of at least one of the above technical problems, an object of the present invention is to provide a control method of a cooking appliance, a cooking appliance and a storage medium, so as to improve a cooking effect of the cooking appliance in an actual cooking process.
According to the first aspect embodiment of the invention, the control method of the cooking appliance comprises a cavity for accommodating cooking matters, and the control method of the cooking appliance comprises the following steps:
detecting a start signal;
after the starting signal is detected, continuously or according to a set period, detecting the temperature inside the cavity until the temperature inside the cavity meets a preset condition;
obtaining a target temperature-time curve for cooking
And controlling the temperature inside the cavity according to the cooking target temperature-time curve.
According to the control method of the cooking appliance in the embodiment of the first aspect of the invention, at least the following beneficial effects are achieved: the starting signal is used as the starting point of the primary cooking process, the temperature inside the cavity is controlled after the temperature inside the cavity meets the preset condition, the starting time of temperature control inside the cavity can be delayed by the setting of the preset condition, and therefore the temperature inside the cavity of the cooking appliance is influenced. The starting temperature control is determined by meeting the preset condition according to the temperature inside the cavity measured in the using process, namely the actual heating or refrigeration of the starting cavity is determined by meeting the preset condition according to the temperature inside the cavity measured in the using process, so that the cooking effect deviation caused by the fact that the actual temperature inside the cavity is inconsistent with the measured temperature under the laboratory condition in the whole course of the primary cooking process of the cooking appliance is effectively avoided when the cooking appliance heats or refrigerates according to the preset target temperature-time curve, and the actually obtained cooking effect is closer to the cooking effect obtained under the laboratory condition.
In some embodiments, the control method further comprises:
before the temperature inside the cavity meets the preset condition, the cavity is heated or cooled, so that the temperature inside the cavity meets the preset condition.
Through heating or refrigerating the cavity, the heating or refrigerating of the cooking process can be executed after the actual temperature in the cavity is consistent with the corresponding target temperature in the target temperature-time curve under the condition that the cooking appliance continuously performs the cooking process, so that the deviation of the initial temperature in the furnace to the environment temperature caused by the heating or refrigerating of the last cooking process is relieved, the cooking effect deviation caused by the inconsistency of the temperature in the cavity and the temperature measured under the laboratory condition is corrected, and the actually obtained cooking effect is closer to the cooking effect obtained under the laboratory condition.
In some embodiments, the temperature control is heating or cooling.
The temperature control of the embodiment of the invention can be heating or cooling, so that the control method in the embodiment of the invention is suitable for various cooking appliances with different cooking functions and has wide applicability.
In some embodiments, the controlling the temperature inside the cavity according to the target cooking temperature-time curve includes:
and controlling the difference between the temperature inside the cavity and the target temperature corresponding to the target temperature-time curve to be smaller than a first threshold value.
According to the embodiment of the invention, the temperature in the cavity is controlled to be close to the target temperature, so that the preset cooking process can be executed, and the actually obtained cooking effect is closer to the cooking effect obtained under the laboratory condition.
In some embodiments, the controlling the difference between the temperature inside the cavity and the target temperature corresponding to the target temperature-time curve to be less than a first threshold value comprises:
when the temperature in the cavity is lower than the target temperature corresponding to the target temperature-time curve at the same moment, heating the interior of the cavity;
and when the temperature in the cavity reaches or is higher than the target temperature corresponding to the target temperature-time curve at the same moment, stopping heating the interior of the cavity.
In some embodiments, the heating the inside of the cavity when the temperature of the inside of the cavity is lower than the target temperature corresponding to the target temperature-time curve at the same time includes:
acquiring the temperature difference between the temperature inside the cavity and the target temperature in the corresponding target temperature-time curve at the same moment;
determining a heating quantity according to the temperature difference, wherein the heating quantity is positively correlated with the temperature difference;
and heating the interior of the cavity by the heating quantity.
In some embodiments, the temperature controlling the inside of the cavity according to the target temperature-time curve of the cooking includes:
when the temperature in the cavity is higher than the target temperature corresponding to the target temperature-time curve at the same moment, refrigerating the interior of the cavity;
and when the temperature in the cavity reaches or is lower than the target temperature corresponding to the target temperature-time curve at the same moment, stopping refrigerating the cavity in the cavity.
In some embodiments, the cooling the interior of the chamber when the temperature of the interior of the chamber is lower than the target temperature corresponding to the target temperature-time curve at the same time comprises:
acquiring the temperature difference between the temperature inside the cavity and the target temperature in the corresponding target temperature-time curve at the same moment;
determining the refrigerating capacity according to the temperature difference, wherein the refrigerating capacity is positively correlated with the temperature difference;
and refrigerating according to the refrigerating capacity.
In the temperature control process inside the cavity in the embodiment, the heating power is matched with the temperature difference, so that the temperature inside the cavity can be controlled to approach the target temperature quickly, the fluctuation of the temperature inside the cavity is reduced, and the stability of the cooking effect is kept.
A cooking appliance according to an embodiment of a second aspect of the present invention includes:
a cavity for accommodating cooking materials;
the human-computer interaction device is used for detecting a starting signal;
the temperature sensing device is used for continuously or according to a set period detecting the temperature in the cavity after detecting the starting signal until the temperature in the cavity meets a preset condition;
and the temperature control device is used for acquiring a cooking target temperature-time curve and controlling the temperature inside the cavity according to the cooking target temperature-time curve.
According to the cooking appliance of the embodiment of the second aspect of the invention, at least the following advantages are achieved: the starting signal is used as the starting point of the primary cooking process, the temperature inside the cavity is controlled after the temperature inside the cavity meets the preset condition, the starting time of temperature control inside the cavity can be delayed by the setting of the preset condition, and therefore the temperature inside the cavity of the cooking appliance is influenced. The starting temperature control is determined by meeting the preset condition according to the temperature inside the cavity measured in the using process, namely the actual heating or refrigeration of the starting cavity is determined by meeting the preset condition according to the temperature inside the cavity measured in the using process, so that the cooking effect deviation caused by the fact that the actual temperature inside the cavity is inconsistent with the measured temperature under the laboratory condition in the whole course of the primary cooking process of the cooking appliance is effectively avoided when the cooking appliance heats or refrigerates according to the preset target temperature-time curve, and the actually obtained cooking effect is closer to the cooking effect obtained under the laboratory condition.
In some embodiments, the temperature control device is a heating device or a cooling device.
A storage medium according to an embodiment of a third aspect of the present invention has stored therein processor-executable instructions for performing the control method of the cooking appliance in the embodiment when executed by the processor.
The storage medium according to the embodiment of the third aspect of the present invention has at least the following advantages: the computer instructions of the control method of the cooking appliance in the embodiment can be stored, so that the processor is driven to execute the control method of the cooking appliance in the embodiment, and the technical effect of the control method of the cooking appliance in the embodiment is achieved.
Drawings
Fig. 1 is a flowchart of a control method of a cooking appliance in an embodiment of the present invention;
FIG. 2 is a schematic diagram of a target temperature-time profile during cooking for a thermal process in an embodiment of the present invention;
FIG. 3 is a schematic of a target temperature-time curve during cooking for a cold working process in an embodiment of the present invention;
FIG. 4 is a schematic diagram illustrating a cooking process of the thermal processing technology to determine whether the temperature inside the cavity meets a preset condition according to an embodiment of the present invention;
FIG. 5 is a schematic diagram illustrating a cooking process of a cold working process to determine whether a temperature inside a cavity meets a predetermined condition according to an embodiment of the present invention;
fig. 6 is a structural view of a microwave oven as a cooking appliance in the embodiment of the present invention.
Detailed Description
In the embodiment of the present invention, the cooking appliance may be an appliance that raises or lowers the temperature of food to achieve cooking, where the cooking includes a primary processing process of food, such as baking food or freezing food, and may also refer to a processing process of food, such as secondary heating of prepared dishes to achieve a palatable temperature state, and also belongs to the cooking in the embodiment.
In the embodiment of the invention, the cooking appliance to be controlled is used for a cavity for accommodating cooking objects, and can be widely used appliances such as a microwave oven and an electric cooker or appliances developed later. The cooking appliances are provided with a temperature control device capable of heating or refrigerating, a control device capable of controlling the temperature control device to work and a temperature sensing device used for detecting the temperature in the cavity, wherein the control device controls the temperature control device to adjust the temperature in the cavity so as to carry out a food cooking process, and the control device detects the temperature in the cavity in real time through the temperature sensing device so as to carry out negative feedback, so that the controllability of the temperature in the cavity is realized. The cooking appliances can also be provided with a key, a knob or a touch screen and other human-computer interaction devices, wherein the human-computer interaction devices are connected with the control device, and the human-computer interaction devices receive instructions input by a user and send the instructions to the control device.
In an embodiment of the present invention, the control method of the cooking appliance may be executed by a control device in the cooking appliance by running a computer program. Referring to fig. 1, a method for controlling a cooking appliance includes the steps of:
s1, detecting a starting signal;
s2, after the starting signal is detected, continuously or according to a set period, detecting the temperature inside the cavity until the temperature inside the cavity meets a preset condition;
s3, acquiring a target temperature-time curve of cooking;
and S4, controlling the temperature inside the cavity according to the cooking target temperature-time curve.
In this embodiment, the cooking appliance detects the start signal through the human-computer interaction device. For example, when the human-computer interaction device is a key or a touch screen, the cooking device can be operated by a user through a visible menu, and the user can input a starting signal through the menu, or when the human-computer interaction device is a knob with a countdown function, the user equivalently inputs the starting signal when finishing operating the knob.
In this embodiment, the start signal is used as the start of a cooking process. After the starting signal is detected, the cooking appliance detects the temperature inside the cavity continuously or according to a set period through the temperature sensing device. The temperature control module or the control module of the cooking appliance continuously or periodically compares the detected temperature inside the cavity with a preset condition synchronously with the temperature sensing device. If the temperature inside the cavity is detected to meet the preset condition at a certain moment, the temperature sensing module controls the temperature inside the cavity according to a cooking target temperature-time curve, and specifically, the temperature sensing module conducts continuous or intermittent energy transfer on the inside of the cavity to enable the temperature inside the cavity to approach or meet the target temperature-time curve.
In this embodiment, the specific form of energy transfer is determined by the variety or function of the cooking appliance, for example, if the cooking appliance used is a microwave oven, continuous or intermittent heat energy input is performed to the inside of the cavity, that is, the energy transfer is heating; if the used cooking appliance is an appliance for completing the cooking process by freezing food, continuous or intermittent cold energy input is carried out in the cavity, namely, energy is transferred into refrigeration.
A set of target temperature-time curves shown in fig. 2 or fig. 3 is preset in a control device or a temperature control device of a cooking appliance, where the target temperature-time curve shown in fig. 2 may represent a target temperature corresponding to each time point in a cooking process of a hot working process, and the target temperature-time curve shown in fig. 3 may represent a target temperature corresponding to each time point in a cooking process of a cold working process. The target temperature-time curve may represent the target temperature corresponding to each time point in the form of a data table, and the target temperature-time curve in this embodiment may be determined by performing a plurality of tests on the food cooking process under laboratory conditions according to the result of the test that achieves a better cooking effect, and the data corresponding to the target temperature-time curve is written into the control device or the storage device of the cooking appliance in the form of a data table or the like, so that the temperature control device can read the data when performing step S3.
In step S4, during the continuous or intermittent heating or cooling process of the interior of the cavity, the control device of the cooking appliance collects the temperature of the interior of the cavity through the temperature sensing device, records the collection time and the temperature actually collected during the collection time, and uses the temperature as a negative feedback parameter for controlling the temperature of the interior of the cavity, so that the temperature of the interior of the cavity approaches or meets a target temperature-time curve.
In this embodiment, the principle of steps S1-S4 is: the starting signal is used as the starting point of the primary cooking process, the energy transfer is started to be carried out inside the cavity after the temperature inside the cavity meets the preset condition, the starting time of the energy transfer to be carried out inside the cavity can be delayed by the setting of the preset condition, and therefore the temperature inside the cavity of the cooking appliance is influenced. The energy transfer is determined to be started by meeting the preset condition according to the temperature inside the cavity measured actually in the using process, namely the actual heating or refrigeration of the cavity is determined to be started according to the preset condition met by the temperature inside the cavity measured actually in the using process, so that the cooking effect deviation caused by the fact that the actual temperature inside the cavity is inconsistent with the measured temperature under the laboratory condition in the whole course of the primary cooking process of the cooking appliance is effectively avoided when the cooking appliance is heated or refrigerated according to the preset target temperature-time curve, and the actually obtained cooking effect is closer to the cooking effect obtained under the laboratory condition.
In this embodiment, the preset conditions in step S2 specifically include: at the same time, the temperature inside the cavity is equal to the target temperature corresponding to the target temperature-time curve.
In this embodiment, a principle of determining whether the temperature inside the cavity meets the preset condition is shown in fig. 4 or fig. 5, where the fact that the temperature inside the cavity meets the preset condition means that the temperature inside the cavity is equal to a target temperature corresponding to a target temperature-time curve at the same time.
Fig. 4 may represent a principle of determining whether the temperature inside the cavity satisfies a preset condition during the cooking of the hot working process, and fig. 5 may represent a principle of determining whether the temperature inside the cavity satisfies a preset condition during the cooking of the cold working process. The solid line in fig. 4 and 5 represents the target temperature-time curve, and the dotted line represents the actually measured intracavity temperature at each time point in the case of continuous use. The continuous use in this embodiment means that at least one cooking process requiring heating is performed before a cooking process requiring heating is performed currently, or at least one cooking process requiring cooling is performed before a cooking process requiring cooling is performed currently, and a time interval between the currently performed cooking process and a previously finished cooking process is short, so that an initial furnace temperature of the currently performed cooking process is affected by the previously finished cooking process, that is, the initial furnace temperature greatly deviates from an ambient temperature, specifically, when a heating cooking process is performed, the initial furnace temperature is higher than the ambient temperature, and when a cooling cooking process is performed, the initial furnace temperature is lower than the ambient temperature.
In fig. 4, the dotted arrows respectively indicate the time when the start signal is detected and the time when the temperature inside the cavity is detected to satisfy the preset condition. According to fig. 4, when a start signal is detected and a cooking process is started, since a cooking process of other heating processes is performed before the cooking process, the temperature in the cavity is far higher than the room temperature, the temperature control device does not heat the temperature in the cavity before the temperature sensing device detects that the temperature in the cavity meets a preset condition, and the temperature in the cavity is reduced by natural heat dissipation or forced heat dissipation. When the temperature sensing device detects that the temperature inside the cavity meets a preset condition, namely the temperature inside the cavity is equal to a target temperature corresponding to a target temperature-time curve at the same time, the temperature control device heats the cavity and continuously collects the temperature inside the cavity through the temperature sensing device to form negative feedback control, so that the temperature inside the cavity is kept consistent with the target temperature at the same time on the target temperature-time curve or the temperature difference is smaller than a first threshold, and when the first threshold is set to be 0.1 ℃ or other smaller values, the deviation between the temperature inside the cavity and the target temperature is small, so that the temperature inside the cavity in fig. 4 fluctuates around the target temperature-time curve, namely the temperature inside the cavity is basically kept around the corresponding target temperature at the same time.
In fig. 5, the dotted arrows respectively indicate the time when the start signal is detected and the time when the temperature inside the cavity is detected to satisfy the preset condition. According to fig. 5, when a starting signal is detected and a cooking process is started, since a cooking process of other refrigeration processes is performed before the cooking process, the temperature in the cavity is far lower than the room temperature, the temperature control device does not refrigerate the temperature in the cavity before the temperature sensing device detects that the temperature in the cavity meets a preset condition, and the temperature in the cavity is raised in a natural heat absorption or forced heating manner. When the temperature sensing device detects that the temperature inside the cavity meets a preset condition, namely the temperature inside the cavity is equal to a target temperature corresponding to a target temperature-time curve at the same time, the temperature control device refrigerates the cavity and continuously collects the temperature inside the cavity through the temperature sensing device to form negative feedback control, so that the temperature inside the cavity is kept consistent with the target temperature at the same time on the target temperature-time curve or the temperature difference is smaller than a first threshold, and when the first threshold is set to be 0.1 ℃ or other smaller values, the deviation between the temperature inside the cavity and the target temperature is small, so that the temperature inside the cavity in fig. 5 fluctuates near the target temperature-time curve, namely the temperature inside the cavity is basically kept near the corresponding target temperature at the same time.
In this embodiment, when natural heat dissipation or natural heat absorption is performed, the heating device or the cooling device of the cooking appliance stops working, and stops actively inputting heat or cooling energy into the cavity, and the cavity dissipates heat to the outside or absorbs heat from the outside through the heat conduction performance of the wall material; when the forced heat dissipation is carried out, devices such as a heat dissipation fan and the like arranged in the cooking appliance can be used, when the forced heat dissipation or the forced heating is carried out, a heating device or a refrigerating device of the cooking appliance stops working, the heat or the cold is stopped from being actively input into the cavity, the control device controls the heat dissipation fan to work, and on the basis that the cavity dissipates heat to the outside through the heat conduction performance of the wall material or absorbs heat from the outside, the heat dissipation rate or the heat absorption rate is increased through airflow flowing.
By executing natural or forced heat dissipation, referring to fig. 4, under the condition that the cooking appliance continuously performs the cooking process of the heating process, after the actual temperature in the cavity is reduced to be consistent with the corresponding target temperature in the target temperature-time curve, the heating of the cooking process is executed again, so that the influence of the initial temperature in the furnace higher than the ambient temperature caused by the heating of the previous cooking process is relieved, the cooking effect deviation caused by the inconsistency between the temperature in the cavity and the measured temperature under the laboratory condition is corrected, and the actually obtained cooking effect is closer to the cooking effect obtained under the laboratory condition. By executing natural heat absorption or forced heating, referring to fig. 5, under the condition that a cooking appliance continuously performs a cooking process of a refrigeration process, after the actual temperature in the cavity is increased to be consistent with the corresponding target temperature in the target temperature-time curve, the refrigeration of the cooking process is executed again, so that the influence of the initial temperature in the furnace lower than the environmental temperature caused by the refrigeration of the previous cooking process is relieved, the cooking effect deviation caused by the inconsistency of the temperature in the cavity and the measured temperature under a laboratory condition is corrected, and the actually obtained cooking effect is closer to the cooking effect obtained under the laboratory condition.
In this embodiment, when the energy transfer to the inside of the cavity is heating, step S4 includes the following steps:
S401A, when the temperature inside the cavity is lower than a target temperature, heating the inside of the cavity;
S402A, when the temperature inside the cavity reaches or is higher than a target temperature, heating inside the cavity is stopped.
The dynamic process formed by the steps S401A-S402A can maintain the temperature inside the cavity at the target temperature or fluctuate around the target temperature, and when the execution frequency of the steps S401A-S402A is higher, the fluctuation of the temperature inside the cavity to the target temperature is smaller, so that the temperature inside the cavity macroscopically tends to or reaches the target temperature, heating and cooking according to a target temperature-time curve determined by laboratory conditions are realized, and a better cooking effect is obtained.
The heating in steps S401A-S402A includes the steps of:
S4001A, acquiring a temperature difference between the temperature inside the cavity and a target temperature;
S4002A, determining the heating quantity according to the temperature difference; the magnitude of the heating capacity is positively correlated with the temperature difference;
S4003A, heating is carried out by using a heating quantity.
The heating amount in step S4002A may be a heating amount per unit time, i.e., heating power. The principle of steps S4001A-S4003A is: when the heating process is executed, the cooking device positively correlates the heating power in the cavity with the temperature difference between the temperature in the cavity and the target temperature at the current time point, specifically, the positive correlation between the heating power and the temperature difference can be taken as a direct proportional relation, and by matching the heating power with the temperature difference, the temperature in the cavity can be controlled to approach the target temperature more quickly, the fluctuation of the temperature in the cavity is reduced, and the stability of the cooking effect is maintained.
In this embodiment, when the energy transfer to the inside of the cavity is refrigeration, step S4 includes the following steps:
S401B, when the temperature inside the cavity is higher than a target temperature, refrigerating the inside of the cavity;
S402B, when the temperature inside the cavity reaches or is lower than the target temperature, the refrigeration of the inside of the cavity is stopped.
The dynamic process formed by the steps S401B-S402B can maintain the temperature inside the cavity at the target temperature or fluctuate around the target temperature, and when the execution frequency of the steps S401B-S402B is higher, the fluctuation of the temperature inside the cavity to the target temperature is smaller, so that the temperature inside the cavity macroscopically tends to or reaches the target temperature, heating and cooking according to a target temperature-time curve determined by laboratory conditions are realized, and a better cooking effect is obtained.
The heating in steps S401B-S402B includes the steps of:
S4001B, acquiring a temperature difference between the temperature inside the cavity and a target temperature;
S4002B, determining the refrigerating capacity according to the temperature difference, wherein the refrigerating capacity is positively correlated with the temperature difference;
S4003B, refrigerate with the refrigerating capacity.
The cooling capacity in step S4002B may be a cooling capacity per unit time, and is related to the cooling power and the energy efficiency ratio of a cooling device used by the cooking appliance, and when the energy efficiency ratio of the cooling device is constant, the cooling capacity is related to the cooling power of the cooling device. The principle of steps S4001B-S4003B is: when the refrigeration process is executed, the positive correlation between the refrigeration power in the cavity and the temperature difference between the temperature in the cavity and the target temperature at the current time point can be taken as a direct proportional relation, and the refrigeration power is matched with the temperature difference, so that the temperature in the cavity can be controlled to approach the target temperature quickly, the fluctuation of the temperature in the cavity is reduced, and the stability of the cooking effect is kept.
One embodiment of the cooking appliance is a microwave oven as shown in fig. 6, which includes a cavity, a temperature sensor 1, a heating tube 2 and a hot air motor 3, wherein the temperature sensor 1 is used as a temperature sensing device, and the heating tube 2 and the hot air motor 3 are used as temperature control devices. The microwave oven is also provided with a control device, the control device is loaded with a computer program, and when the computer program is executed in the control device, the control device controls each device of the microwave oven to execute the steps S1-S4, so that the same technical effects as those described in the embodiment are realized.
In the present embodiment, a storage medium in which a program executable by a processor for executing the control method in the embodiment is stored, when the program is executed by the processor, achieves the same technical effects as described in the embodiment.
It should be noted that, unless otherwise specified, when a feature is referred to as being "fixed" or "connected" to another feature, it may be directly fixed or connected to the other feature or indirectly fixed or connected to the other feature. Furthermore, the descriptions of upper, lower, left, right, etc. used in the present disclosure are only relative to the mutual positional relationship of the constituent parts of the present disclosure in the drawings. As used in this disclosure, the singular forms "a", "an", and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. In addition, unless defined otherwise, all technical and scientific terms used in this example have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used in the description of the embodiments herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used in this embodiment, the term "and/or" includes any combination of one or more of the associated listed items.
It will be understood that, although the terms first, second, third, etc. may be used herein to describe various elements, these elements should not be limited by these terms. These terms are only used to distinguish one element of the same type from another. For example, a first element could be termed a second element, and, similarly, a second element could be termed a first element, without departing from the scope of the present disclosure. The use of any and all examples, or exemplary language ("e.g.," such as "or the like") provided with this embodiment is intended merely to better illuminate embodiments of the invention and does not pose a limitation on the scope of the invention unless otherwise claimed.
It should be recognized that embodiments of the present invention can be realized and implemented by computer hardware, a combination of hardware and software, or by computer instructions stored in a non-transitory computer readable memory. The methods may be implemented in a computer program using standard programming techniques, including a non-transitory computer-readable storage medium configured with the computer program, where the storage medium so configured causes a computer to operate in a specific and predefined manner, according to the methods and figures described in the detailed description. Each program may be implemented in a high level procedural or object oriented programming language to communicate with a computer system. However, the program(s) can be implemented in assembly or machine language, if desired. In any case, the language may be a compiled or interpreted language. Furthermore, the program can be run on a programmed application specific integrated circuit for this purpose.
Further, operations of processes described in this embodiment can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The processes described in this embodiment (or variations and/or combinations thereof) may be performed under the control of one or more computer systems configured with executable instructions, and may be implemented as code (e.g., executable instructions, one or more computer programs, or one or more applications) collectively executed on one or more processors, by hardware, or combinations thereof. The computer program includes a plurality of instructions executable by one or more processors.
Further, the method may be implemented in any type of computing platform operatively connected to a suitable interface, including but not limited to a personal computer, mini computer, mainframe, workstation, networked or distributed computing environment, separate or integrated computer platform, or in communication with a charged particle tool or other imaging device, and the like. Aspects of the invention may be embodied in machine-readable code stored on a non-transitory storage medium or device, whether removable or integrated into a computing platform, such as a hard disk, optically read and/or write storage medium, RAM, ROM, or the like, such that it may be read by a programmable computer, which when read by the storage medium or device, is operative to configure and operate the computer to perform the procedures described herein. Further, the machine-readable code, or portions thereof, may be transmitted over a wired or wireless network. The invention described in this embodiment includes these and other different types of non-transitory computer-readable storage media when such media include instructions or programs that implement the steps described above in conjunction with a microprocessor or other data processor. The invention also includes the computer itself when programmed according to the methods and techniques described herein.
A computer program can be applied to input data to perform the functions described in the present embodiment to convert the input data to generate output data that is stored to a non-volatile memory. The output information may also be applied to one or more output devices, such as a display. In a preferred embodiment of the invention, the transformed data represents physical and tangible objects, including particular visual depictions of physical and tangible objects produced on a display.
The above description is only a preferred embodiment of the present invention, and the present invention is not limited to the above embodiment, and any modifications, equivalent substitutions, improvements, etc. within the spirit and principle of the present invention should be included in the protection scope of the present invention as long as the technical effects of the present invention are achieved by the same means. The invention is capable of other modifications and variations in its technical solution and/or its implementation, within the scope of protection of the invention.
Claims (10)
1. A control method of a cooking appliance comprising a cavity for containing a cooking product, characterized in that it comprises:
detecting a start signal;
after the starting signal is detected, continuously or according to a set period, detecting the temperature inside the cavity until the temperature inside the cavity meets a preset condition;
acquiring a target temperature-time curve of cooking;
and controlling the temperature inside the cavity according to the cooking target temperature-time curve.
2. The control method according to claim 1, characterized by further comprising:
before the temperature inside the cavity meets the preset condition, the cavity is heated or cooled, so that the temperature inside the cavity meets the preset condition.
3. The control method according to claim 1, wherein the temperature control is heating or cooling.
4. The control method according to any one of claims 1 to 3, wherein the temperature control of the interior of the cavity is performed according to the target temperature-time curve of the cooking, in particular:
and controlling the difference between the temperature inside the cavity and the target temperature corresponding to the target temperature-time curve to be smaller than a first threshold value.
5. The control method of claim 4, wherein controlling the difference between the temperature inside the cavity and the target temperature corresponding to the target temperature-time curve to be less than a first threshold value comprises:
when the temperature in the cavity is lower than the target temperature corresponding to the target temperature-time curve at the same moment, heating the interior of the cavity;
and when the temperature in the cavity reaches or is higher than the target temperature corresponding to the target temperature-time curve at the same moment, stopping heating the interior of the cavity.
6. The control method according to claim 5, wherein heating the interior of the chamber when the temperature of the interior of the chamber is lower than a target temperature corresponding to the target temperature-time curve at the same time comprises:
acquiring the temperature difference between the temperature inside the cavity and the target temperature in the corresponding target temperature-time curve at the same moment;
determining a heating quantity according to the temperature difference, wherein the heating quantity is positively correlated with the temperature difference;
and heating the interior of the cavity by the heating quantity.
7. The control method of claim 4, wherein controlling the difference between the temperature inside the cavity and the target temperature corresponding to the target temperature-time curve to be less than a first threshold value comprises:
when the temperature in the cavity is higher than the target temperature corresponding to the target temperature-time curve at the same moment, refrigerating the interior of the cavity;
and when the temperature in the cavity reaches or is lower than the target temperature corresponding to the target temperature-time curve at the same moment, stopping refrigerating the interior of the cavity.
8. The control method of claim 7, wherein the cooling the cavity interior when the temperature of the cavity interior is higher than the target temperature corresponding to the target temperature-time curve at the same time comprises:
acquiring the temperature difference between the temperature inside the cavity and the target temperature in the corresponding target temperature-time curve at the same moment;
determining the refrigerating capacity according to the temperature difference, wherein the refrigerating capacity is positively correlated with the temperature difference;
and refrigerating the interior of the cavity by the refrigerating capacity.
9. An electric cooking appliance, characterized in that it comprises:
a cavity for accommodating cooking materials;
the human-computer interaction device is used for detecting a starting signal;
the temperature sensing device is used for continuously or according to a set period detecting the temperature in the cavity after detecting the starting signal until the temperature in the cavity meets a preset condition;
and the temperature control device is used for acquiring a cooking target temperature-time curve and controlling the temperature inside the cavity according to the cooking target temperature-time curve.
10. A storage medium having stored therein processor-executable instructions, which when executed by a processor, are configured to perform the control method of any one of claims 1-8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110004774.1A CN112815365A (en) | 2021-01-04 | 2021-01-04 | Control method of cooking appliance, cooking appliance and storage medium |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110004774.1A CN112815365A (en) | 2021-01-04 | 2021-01-04 | Control method of cooking appliance, cooking appliance and storage medium |
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| CN112815365A true CN112815365A (en) | 2021-05-18 |
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| CN202110004774.1A Withdrawn CN112815365A (en) | 2021-01-04 | 2021-01-04 | Control method of cooking appliance, cooking appliance and storage medium |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114281131A (en) * | 2021-12-20 | 2022-04-05 | 广东美的厨房电器制造有限公司 | Temperature control method, electric appliance and computer readable storage medium |
| CN114271707A (en) * | 2021-12-30 | 2022-04-05 | 广东美的厨房电器制造有限公司 | Baking oven |
-
2021
- 2021-01-04 CN CN202110004774.1A patent/CN112815365A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114281131A (en) * | 2021-12-20 | 2022-04-05 | 广东美的厨房电器制造有限公司 | Temperature control method, electric appliance and computer readable storage medium |
| CN114271707A (en) * | 2021-12-30 | 2022-04-05 | 广东美的厨房电器制造有限公司 | Baking oven |
| CN114271707B (en) * | 2021-12-30 | 2023-08-15 | 广东美的厨房电器制造有限公司 | Oven with a baking oven |
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