CN114077199B - Control method and device of cooking equipment, cooking equipment and computer storage medium - Google Patents
Control method and device of cooking equipment, cooking equipment and computer storage medium Download PDFInfo
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- CN114077199B CN114077199B CN202010833850.5A CN202010833850A CN114077199B CN 114077199 B CN114077199 B CN 114077199B CN 202010833850 A CN202010833850 A CN 202010833850A CN 114077199 B CN114077199 B CN 114077199B
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- 238000010411 cooking Methods 0.000 title claims abstract description 302
- 238000000034 method Methods 0.000 title claims abstract description 77
- 238000012545 processing Methods 0.000 claims description 19
- 238000000605 extraction Methods 0.000 claims description 18
- 238000001514 detection method Methods 0.000 claims description 16
- 238000004590 computer program Methods 0.000 claims description 12
- 244000005700 microbiome Species 0.000 claims description 11
- 241000894007 species Species 0.000 claims description 6
- 235000013305 food Nutrition 0.000 description 77
- 239000000463 material Substances 0.000 description 64
- 241000209094 Oryza Species 0.000 description 53
- 235000007164 Oryza sativa Nutrition 0.000 description 53
- 235000009566 rice Nutrition 0.000 description 53
- 230000006866 deterioration Effects 0.000 description 36
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 26
- 230000001276 controlling effect Effects 0.000 description 24
- 230000001360 synchronised effect Effects 0.000 description 9
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 6
- 230000006870 function Effects 0.000 description 5
- 238000005086 pumping Methods 0.000 description 5
- 238000004891 communication Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000005291 magnetic effect Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000003068 static effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 3
- 238000004364 calculation method Methods 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 230000001960 triggered effect Effects 0.000 description 3
- 230000007797 corrosion Effects 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 235000019800 disodium phosphate Nutrition 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 230000003287 optical effect Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 238000003491 array Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000005294 ferromagnetic effect Effects 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000001902 propagating effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
Classifications
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B15/00—Systems controlled by a computer
- G05B15/02—Systems controlled by a computer electric
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
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- Engineering & Computer Science (AREA)
- General Engineering & Computer Science (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Cookers (AREA)
Abstract
The invention discloses a control method and device of cooking equipment, the cooking equipment and a computer storage medium. The method comprises the following steps: detecting a gas state in the cooking device; determining the negative pressure working time length by using the detected gas state; and controlling the cooking equipment to extract the gas in the cooking equipment according to the determined negative pressure working time.
Description
Technical Field
The present invention relates to the field of household appliances, and in particular, to a control method and apparatus for a cooking device, and a computer storage medium.
Background
The cooking apparatus currently in use in the market performs a cooking function set by a user, and a vacuum operation (i.e., a negative pressure operation is performed on a cavity of the cooking apparatus) is simultaneously set according to needs. However, currently, when the negative pressure working time is set, the negative pressure operation time is generally determined by setting a preset threshold value. The working time of the cooking equipment for executing the negative pressure operation is the same as a set time length value, and different working time lengths cannot be set based on different cooking conditions.
Therefore, the above-mentioned functions of the cooking apparatus are still required to be optimized.
Disclosure of Invention
In order to solve the related technical problems, the embodiment of the invention provides a control method and device of cooking equipment, the cooking equipment and a computer storage medium.
The technical scheme of the embodiment of the invention is realized as follows:
the embodiment of the invention provides a control method of cooking equipment, which comprises the following steps:
detecting a gas state in the cooking device;
determining the negative pressure working time length by using the detected gas state;
and controlling the cooking equipment to extract the gas in the cooking equipment according to the determined negative pressure working time.
In the above scheme, the detecting the gas state in the cooking device includes:
the species of the gas and/or the concentration of the gas are detected.
In the above scheme, the method further comprises:
acquiring a cooking reservation instruction; the cooking reservation instruction is used for controlling the cooking equipment to perform cooking reservation processing;
based on the cooking reservation instruction, cooking reservation processing is performed; wherein,
detecting a gas state in the cooking equipment in the cooking reservation processing process; determining the negative pressure working time length by using the detected gas state; and controlling the cooking equipment to extract the gas in the cooking equipment according to the determined negative pressure working time.
In the scheme, the gas state in the cooking equipment is detected at a specific temperature.
In the scheme, the gas state in the cooking equipment is detected at intervals;
determining the negative pressure working time length by utilizing the gas state detected at intervals;
and controlling the cooking equipment to extract the gas in the cooking equipment at intervals according to the determined negative pressure working time.
In the above scheme, when the gas state in the cooking device is detected at intervals, the method includes:
controlling the cooking equipment to extract gas by utilizing the negative pressure working time determined at the time;
and detecting the gas state in the cooking equipment again after a first time interval.
In the above scheme, the method further comprises:
determining a second time period; the second time length represents the time length from the moment when the gas extraction of the cooking equipment is completed to the second time; the second moment characterizes the end moment of a specific cooking phase;
detecting the gas state in the cooking equipment again after the first time interval under the condition that the second time interval is longer than the preset time interval; the first time period is less than the second time period.
In the above scheme, the determining the negative pressure working time length by using the detected gas state includes:
And under the condition that the gas state meets the preset condition, determining the negative pressure working time length by using the detected gas state.
The embodiment of the invention also provides a control device of the cooking equipment, which comprises:
the detection unit is used for detecting the gas state in the cooking equipment;
the determining unit is used for determining the negative pressure working time length by using the detected gas state;
and the control unit is used for controlling the cooking equipment to extract the gas in the cooking equipment according to the determined negative pressure working time.
The embodiment of the invention also provides cooking equipment, which comprises: a processor and a memory for storing a computer program capable of running on the processor; wherein,
the processor is configured to perform the steps of any of the methods described above when the computer program is run.
The embodiment of the invention also provides a computer storage medium, wherein a computer program is stored in the computer storage medium, and when the computer program is executed by a processor, the steps of any method are executed.
The embodiment of the invention provides a control method and device of cooking equipment, the cooking equipment and a computer storage medium, and the gas state in the cooking equipment is detected; determining the negative pressure working time length by using the detected gas state; and controlling the cooking equipment to extract the gas in the cooking equipment according to the determined negative pressure working time. According to the scheme provided by the embodiment of the invention, the gas state in the cooking equipment is detected, the specific gas state of the cooking equipment can reflect the deterioration characteristics (such as deterioration speed and the like) of food materials in the cooking equipment, the negative pressure duration of the cooking equipment is determined according to the detected gas state, and the operation of extracting gas with different durations can be executed according to the deterioration characteristics of different food materials, so that the different negative pressure states of the cooking equipment can be achieved according to the deterioration characteristics of different food materials, and the aim of accurately executing corresponding fresh-keeping measures according to the deterioration characteristics of different food materials is fulfilled.
Drawings
Fig. 1 is a schematic flow chart of a control method of a cooking apparatus according to an embodiment of the present invention;
fig. 2 is a schematic structural view of a cooking apparatus according to an embodiment of the present invention;
fig. 3 is a flow chart of a control method of a cooking apparatus according to an embodiment of the present invention;
fig. 4 is a schematic structural view of a control device of a cooking apparatus according to an embodiment of the present invention;
fig. 5 is a schematic diagram of a hardware structure of a cooking apparatus according to an embodiment of the present invention.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings and examples.
Currently, many cooking apparatuses on the market perform a cooking function with a vacuum operation (i.e. performing a negative pressure operation on a cavity of the cooking apparatus), so as to achieve freshness preservation. However, currently, when the negative pressure working time is set, the negative pressure operation time is generally determined by setting a preset threshold value. The working time of the cooking equipment for executing the negative pressure operation is the same as a set time length value, and different working time lengths cannot be set based on different cooking conditions. Different negative pressure control can not be performed to different food materials characteristically, so that the situation that the set control process suitable for certain food materials is not suitable for other food materials can possibly occur, and therefore the fresh-keeping effect on other food materials cannot be well achieved.
Illustratively, as the living standard of people increases, the living rhythm is faster and faster, and thus, a reservation function of the cooking apparatus is often one of functions frequently used by users. However, in the reservation process of the current cooking equipment, particularly in a high-temperature environment in summer, food materials in the cooking equipment quickly begin to spoil and generate a stimulating peculiar smell due to long-term soaking in water, so that inconvenience is brought to life and the use experience of users is also affected.
Based on this, can adopt the gas in the extraction cooking equipment to realize the isolation of food material and air in the equipment to reach the purpose that the reservation in-process is kept fresh to food material. However, in practical application, the control process of the adopted extraction gas is quite the same for different food materials, and different negative pressure control cannot be performed for different food materials characteristically, namely, different negative pressure control cannot be performed according to the characteristics of different food materials, so that the situation that the set control process suitable for a certain food material is not suitable for other food materials may occur, and thus, the fresh-keeping effect for other food materials cannot be well realized.
Based on this, in various embodiments of the present invention, based on the deterioration characteristics (such as deterioration rate, etc.) of the food material in the cooking apparatus, by detecting the gas state representing the deterioration characteristics of the food material, the operations of extracting the gas with different time periods are performed according to the gas state of the specific gas, so that the control process can make different adjustments according to the deterioration characteristics of the food material, so as to achieve the purpose of accurately achieving the fresh keeping of the food material for different food materials.
The embodiment of the invention provides a control method of cooking equipment, which is applied to the cooking equipment (such as an electric cooker and the like), as shown in fig. 1, and comprises the following steps:
step 101: detecting a gas state in the cooking device;
step 102: determining the negative pressure working time length by using the detected gas state;
step 103: and controlling the cooking equipment to extract the gas in the cooking equipment according to the determined negative pressure working time.
In practical applications, detecting the gas state in the cooking device includes detecting the kind of gas and/or the concentration of the gas.
In practical applications, the embodiment of the invention can determine the type of the gas and/or the concentration of the gas to be detected based on the type of food in the cooking device. For example, when the type of food in the cooking device is A, determining the type and the number of the types of the gas to be detected, and determining the negative pressure working time based on the detected number of the types of the gas; when the type of food in the cooking equipment is B, determining the type of gas to be detected and the corresponding gas concentration, and determining the negative pressure working time based on the detected gas concentration.
Illustratively, when the food is a rice water mixture, the rice water mixture is deteriorated, acetaldehyde is generated, and the concentration of acetaldehyde reflects the deterioration of the rice water mixture, so that when the food is a rice water mixture, the concentration of acetaldehyde gas is determined to be detected.
In practical application, the embodiment of the invention can be applied to a plurality of cooking scenes, such as food preservation treatment in a reservation process.
Specifically, a cooking reservation instruction is acquired; the cooking preset instruction is used for controlling the cooking equipment to carry out cooking reservation processing; based on the cooking reservation instruction, cooking reservation processing is performed; and detecting the gas state in the cooking equipment in the cooking reservation processing process, determining the negative pressure working time length by using the detected gas state, and controlling the cooking equipment to extract the gas in the cooking equipment according to the determined negative pressure working time length.
In actual application, the cooking reservation instruction can be triggered and sent through a key on a control panel of the cooking equipment, can be triggered and sent through a remote controller corresponding to the cooking equipment, and can be triggered and sent through a wireless network through an intelligent terminal; correspondingly, the cooking equipment receives a cooking reservation instruction, and the cooking reservation instruction can carry information such as a set reservation time length, a reservation cooking type (such as reservation cooking, reservation soup cooking and the like) and the like.
The control cooking device performs reservation processing, including:
controlling the cooking equipment to set the starting time of a cooking program according to the reserved time length information carried in the cooking reserved instruction;
Controlling the cooking equipment to start a corresponding cooking program and the like according to the reserved cooking type information carried in the cooking reserved instruction, for example, when the cooking type is reserved cooking, starting the cooking program; for another example, when the cooking type is a reserved soup cooking, a soup cooking program is started.
In practice, the gas state can be detected by means of an odor sensor.
In actual application, the cooking equipment can only detect the gas state once, determine the negative pressure working time length according to the detected gas state, and only extract the gas in the cooking equipment once according to the determined negative pressure working time length; the gas state in the cooking equipment can be detected at intervals; determining the negative pressure working time length by utilizing the gas state detected at intervals; and controlling the cooking equipment to extract the gas in the cooking equipment at intervals according to the determined negative pressure working time.
The intermittent detection of the gas state can detect the gas state for a plurality of times, monitor the food deterioration condition in the cooking equipment at intervals, and extract the gas in the cooking equipment at intervals according to the detection result, so that the food in the cooking equipment can always maintain a good fresh-keeping effect, the condition that the concentration of the gas is detected once only is avoided, the cooking equipment only extracts the gas once, and the food does not isolate air well to deteriorate.
In actual application, for detecting the gas state in the cooking equipment at intervals, the gas state in the cooking equipment can be detected for the first time according to a detection instruction, and the negative pressure working time length is determined by utilizing the detected gas state for the first time; controlling the cooking equipment to extract gas by using the negative pressure working time length determined at the time, detecting the gas state in the cooking equipment again after a first time length is reserved, and determining the corresponding negative pressure working time length; the gas state is not detected firstly according to the detection instruction, but is detected after the first time interval is carried out after the detection instruction is received, the negative pressure working time is determined according to the gas state, the cooking equipment is controlled to finish gas extraction by utilizing the determined negative pressure working time, and the gas state in the cooking equipment is detected again after the first time interval is carried out from the gas extraction.
For example, when the detection instruction is a reservation instruction, the gas state in the cooking device may be detected for the first time according to the cooking reservation instruction, and a negative pressure working time period may be determined by using the detected gas state for the first time; controlling the cooking equipment to extract gas by using the negative pressure working time length determined at the time, detecting the gas state in the cooking equipment again after a first time length is reserved, and determining the corresponding negative pressure working time length; the gas state can be detected after the first time interval is included after the cooking reservation instruction is received, the negative pressure working time length is determined according to the gas state, the cooking equipment is controlled to finish gas extraction by utilizing the determined negative pressure working time length, and the gas state in the cooking equipment is detected again after the first time interval is included after the gas extraction is completed.
Here, the first time period may be a time period set by a developer or a user according to a deterioration experience condition of the food material.
In an embodiment, the method may further include:
determining a second time period; the second time length represents the time length from the moment when the gas extraction of the cooking equipment is completed to the second time; the second moment characterizes the end moment of a specific cooking phase;
detecting the gas state in the cooking equipment again after the first time interval under the condition that the second time interval is longer than the preset time interval; the first time period is less than the second time period.
Here, the second period of time may be set to a period of time remaining from the cooking end time after the gas extraction according to the negative pressure operation period of time is completed. For example, when the cooking process is a reservation process, the second time period is set to a time period remaining from a reservation end time set by the user after the gas extraction according to the negative pressure operation time period is completed, that is, the cooking end time is the reservation end time set by the user.
The preset time length is a time length value set by a research and development personnel or a user according to the time length required in the cooking process of the cooking equipment on the food.
After the cooking apparatus performs the negative pressure operation, if other cooking processes without the negative pressure operation are still needed to be performed, a period of time needs to be reserved for preparation work before starting other cooking processes, such as adjusting the air pressure state, the temperature and the like of the cooking apparatus, before starting other cooking processes. In the period, the food is kept fresh without detecting the gas state in the cooking equipment, so that a preset time is set, the preparation before the cooking program is started is carried out for the time corresponding to the preset time, and when the second time is smaller than or equal to the preset time, the cooking equipment maintains the current state, the preparation before the cooking program is started is carried out, and the gas concentration in the cooking equipment is not required to be detected.
In the reservation process, the user needs to start the cooking program immediately after the reservation time period is over to cook the food, and a time period needs to be reserved for the preparation work before the cooking program is started, so that a preset time period is set, the time corresponding to the preset time period is used for the preparation before the cooking program is started, the cooking device maintains the current state when the second time period is less than or equal to the preset time period, the preparation before the cooking program is started is performed, and the gas concentration in the cooking device does not need to be detected any more.
In practical application, in the reservation process, the growth and reproduction of microorganisms can be inhibited by increasing a certain temperature, so that the deterioration speed of food materials can be slowed down.
Based on this, in an embodiment, the gas state within the cooking apparatus is detected at a specific temperature.
Wherein, the specific temperature can be set as a temperature for inhibiting the growth of microorganisms, which is set by a developer or a user according to the deterioration experience condition of the food. For example, it may be selected to be between 50 and 60 ℃.
For example, if the cooking process is a reservation process, the cooking device may be heated to a preset temperature in addition to the first gas state detection, and the temperature of the cooking device may be detected during the whole reservation process, and when the temperature of the cooking device is lower than the preset temperature, the cooking device is heated so that the temperature of the cooking device reaches the preset temperature; the temperature of the cooking equipment can be detected only before the cooking equipment needs to extract the gas, when the temperature of the cooking equipment is lower than the preset temperature, the cooking equipment is heated, the temperature of the cooking equipment reaches the preset temperature, and when the temperature of the cooking equipment reaches the preset temperature, the gas in the cooking equipment is extracted again.
In the reservation process, the cooking equipment is heated to a preset temperature, so that microorganisms in the cooking equipment are not easy to reproduce and grow at the temperature, the reproduction and growth of the microorganisms are inhibited, the number of the microorganisms in the cooking equipment is reduced, the corrosion of the microorganisms to food materials is reduced, the deterioration speed of the food materials is reduced, and the fresh-keeping effect of the food materials in the cooking equipment is enhanced.
When the method is actually applied, the negative pressure working time is determined by utilizing the detected gas state, and the negative pressure working time can be determined based on the detected gas state, the weight of food materials in the cooking equipment, the total capacity of the cooking equipment and the air extraction rate.
Illustratively, determining the negative pressure operating duration using the detected first gas concentration includes:
and determining the negative pressure working time by using the detected first gas concentration, the weight of food materials in the cooking equipment, the total capacity of the cooking equipment and the air suction rate.
In practical application, the first gas can be gas emitted when food materials are spoiled, and the concentration of the first gas can represent the spoiled property of the food materials. Different food materials, the detected first gas is determined to be different. Illustratively, when the food material is rice, the detected first gas is determined to be acetaldehyde and the first gas concentration is acetaldehyde concentration.
Here, the weight of the food material in the cooking apparatus means: the total weight of food materials (e.g., rice) within the cooking apparatus (e.g., the weight of food materials includes the total weight of water and rice).
In practical application, if the cooking process is a reservation process, the weight of the food material can be indirectly obtained by a heating time required for heating the food material to a preset temperature.
For example, when the food material is rice, the weight of the food material at this time may be replaced with a rice water level. The rice water level may be determined by the length of time it takes for the rice and water to heat to a preset temperature. If the rice and the water are heated to the preset temperature, the consumed time is long, and the rice water level is high; the rice and water take a short time to heat to a preset temperature, and the rice water level is low.
Wherein, the rice water quantity grade is high, the weight of rice and water in the cooking equipment is high; on the contrary, when the rice water level is low, the weight of rice and water in the cooking equipment is small.
In practical application, when the rice water level is set, the rice and water weight can be set to be below 300g, and the level is 0; when the weight of the rice and the water is 300-600g, the grade is 1; every 300g of rice and water weight increase, grade 1 and so on.
In actual application, whether the detected gas state is used for determining the negative pressure working time length can be judged according to whether the gas state meets the preset condition.
In an embodiment, the determining the negative pressure working time period by using the detected gas state includes:
and under the condition that the gas state meets the preset condition, determining the negative pressure working time length by using the detected gas state.
Specifically, the preset condition may be set according to the detected gas state.
Illustratively, if the detected gas state includes a number of detected gas species, the preset condition is set as to whether the number of detected gas species is greater than a preset number threshold; and under the condition that the number of the gas types is larger than a preset number threshold value, determining the negative pressure working time length by using the number of the detected gas types.
For example, if the detected gas state includes detecting a concentration of the first gas, the preset condition may be set as to whether the first gas concentration is greater than a preset concentration threshold; and under the condition that the first gas concentration is larger than a preset concentration threshold value, determining the negative pressure working time length by using the detected first gas concentration.
Here, the preset number threshold may be the number of gas types indicating that the food material has started to deteriorate, which are set by a developer or a user according to the condition of experience of deterioration of the food material.
The preset concentration threshold may be a gas concentration value set by a developer or a user according to the deterioration experience of the food material, which indicates that the food material has started to deteriorate.
In practical application, when the gas state meets the preset condition, the food material is indicated to start to deteriorate, so that the detected gas state is used for determining the negative pressure working time, the gas in the cooking equipment is extracted according to the negative pressure working time to keep the food material fresh, and when the detected gas state is smaller than or equal to the preset concentration threshold value, the food material is indicated to not start to deteriorate, and at the moment, the food material is not required to be kept fresh according to the detected gas state.
For example, when the first gas concentration in the cooking apparatus is detected at intervals, whether the first gas concentration is greater than a preset threshold value may be determined after each detection of the first gas concentration, and if the detected first gas concentration is greater than the preset threshold value, the negative pressure working time is determined by using the detected first gas concentration; and if the detected gas concentration is smaller than or equal to the preset threshold value, detecting the first gas concentration in the cooking equipment after a preset time interval again.
When the cooking device is used for pumping gas, the gas in the cooking device can be pumped through a negative pressure device (such as a vacuum pump). Extracting gas in the cooking equipment according to the determined negative pressure working time length, and controlling the negative pressure device to operate to extract the gas in the cooking equipment, wherein the operating time length of the negative pressure device is the determined negative pressure working time length.
According to the control method of the cooking equipment, provided by the embodiment of the invention, the gas state in the cooking equipment is detected; determining the negative pressure working time length by using the detected gas state; and controlling the cooking equipment to extract the gas in the cooking equipment according to the determined negative pressure working time. According to the embodiment of the invention, the gas state in the cooking equipment is detected, the specific gas state can reflect the deterioration characteristics (such as deterioration speed and the like) of food materials in the cooking equipment, the negative pressure working time is determined according to the detected gas concentration, and the food materials easy to deteriorate are more in specific gas and larger in gas concentration, so that the negative pressure working time is longer; for food materials which are not easy to deteriorate, the generated specific gas is less, the gas concentration is small, so that the negative pressure working time is short, that is, for the deterioration characteristics of different food materials, the operation of extracting the gas with different time is performed, so that different negative pressure control is adopted for the deterioration characteristics of different food materials, and compared with the mode of adopting the same control process for the deterioration characteristics of different food materials, the accurate fresh-keeping of the food materials is realized.
Meanwhile, in the embodiment of the invention, the specific gas concentration is detected, the negative pressure working time length of the cooking equipment is determined according to the detected specific gas concentration, and when food materials start to deteriorate, more specific gas is generated, the gas concentration is higher, and the determined negative pressure working time length is longer; when food materials do not start to deteriorate, the generated specific gas is less, the gas concentration is small, and the determined negative pressure working time is short, so that different negative pressure control is executed for different deterioration conditions of the same food materials, and compared with different deterioration conditions of the same food materials, the accurate fresh-keeping of the food materials is realized by adopting a mode of the same control process.
The present invention will be described in further detail with reference to examples of application.
The embodiment of the application is applied to the electric cooker, and can be used for carrying out operations of extracting gas in different time periods according to the concentration of the acetaldehyde gas by detecting the concentration of the acetaldehyde gas representing the rice deterioration condition based on the rice deterioration condition in the electric cooker in the reservation process, so that different adjustments can be made according to the deterioration characteristics of different rice in the control process, and the aim of accurately realizing food fresh-keeping aiming at the deterioration characteristics of different rice is fulfilled. Referring to fig. 2, a schematic structure of the electric cooker is shown.
The electric cooker in the application embodiment is based on the original electric cooker, and is internally embedded with an odor sensor 201 and a negative pressure device 202; the smell sensor 201 can detect the concentration of the acetaldehyde gas in the electric cooker, form signal output and output the concentration value of the acetaldehyde; the negative pressure device 202 comprises an air pump, a pipeline and the like, and can carry out air extraction treatment on the electric rice cooker.
Specifically, referring to fig. 3, the control flow of the electric cooker includes the following steps:
step 301: the electric cooker enters a reservation state, outputs reservation time t, and then executes step 302;
after receiving the cooking reservation instruction, the electric cooker enters a reservation state and starts cooking reservation processing.
Step 302: heating to 50-60 ℃, and then executing step 303;
step 303: stopping heating, calculating the rice water level n, and then executing step 304;
here, the rice water level may be obtained according to a heating time period required for the electric rice cooker to heat the food material to a preset temperature.
Step 304: detecting the concentration of acetaldehyde by the smell sensor 201 to obtain the concentration c1 of acetaldehyde substance, calculating the negative pressure working time period t1, and then executing step 305;
the negative pressure working time t1 can be obtained by calculation according to the concentration c1 of the acetaldehyde substance, the water quantity grade n of the rice and the total volume and the air extraction rate of the electric cooker.
Step 305: starting the negative pressure device 202, wherein the working time is t1, and then executing step 306;
here, the negative pressure device 202 is started to pump the gas in the electric cooker, and the pumping time period is t1.
Step 306: closing the negative pressure device 202, and maintaining vacuum in the electric cooker; step 307 is then performed;
step 307: judging the time t0 of closing the negative pressure device in the step 306 from the reservation end; if t0 is less than or equal to 40min, go to step 308; if the time is greater than 40min, step 309 is performed;
here, the time period from the end of reservation is determined based on the reservation time set by the user and the time when the negative pressure device 202 is turned off.
Step 308: maintaining the negative pressure state of the current electric cooker until the reserved state is finished;
step 309: starting to start timing from the closing of the negative pressure device in step 306, wherein the timing duration is denoted as Δt, and if Δt is equal to 30min, i.e. Δt=30 min, then executing step 310;
starting the timing from the turning off of the negative pressure device 202, the execution of step 310 is started after the time period Δt reaches 30 min.
Step 310: the odor sensor 201 detects the concentration of acetaldehyde, after which step 311 is performed;
step 311: the odor sensor 201 outputs the acetaldehyde substance concentration c2, after which step 312 is performed;
step 312: judging the deterioration condition according to c2, if c2 is smaller than or equal to 4.8ug/L, executing step 307, and if c2 is larger than 4.8ug/L, executing step 313;
here, if c2 is greater than 4.8ug/L, it indicates that the rice starts to deteriorate, step 313 is performed, and if c2 is less than or equal to 4.8ug/L, it indicates that the rice does not deteriorate, and no pumping operation is performed, and step 307 is performed continuously.
Step 313: calculating the negative pressure working time t2, and then executing step 314;
the negative pressure working time t2 can be obtained by calculation according to the concentration c2 of the acetaldehyde substance, the water quantity grade n of the rice and the total capacity and the extraction rate of the electric cooker.
Step 314: heating to 50-60 ℃, and then executing step 315;
Step 315: stopping heating, and then performing step 316;
step 316: starting the negative pressure device 202, wherein the working time is t2, and then executing step 317;
the negative pressure device is started to pump the gas in the electric cooker, and the pumping time is t2.
Step 317: the negative pressure device 202 is turned off, the vacuum is maintained in the electric rice cooker, and then step 307 is performed.
Specifically, in the present application embodiment, the calculation formulas of t1 and t2 may be referred to the following table:
| rice grade (n) | t 1 (min) | t 2 (min) |
| 0 | t 1 ＝12+c 1 ×0.8×V/v | t 2 ＝(c 2 -4.8)×0.8×V/v |
| 1 | t 1 ＝10+c 1 ×0.7×V/v | t 2 ＝(c 2 -4.8)×0.7×V/v |
| 2 | t 1 ＝8+c 1 ×0.5×V/v | t 2 ＝(c 2 -4.8)×0.5×V/v |
| 3 | t 1 ＝5+c 1 ×0.25×V/v | t 2 ＝(c 2 -4.8)×0.25×V/v |
TABLE 1
Wherein V is the total capacity of the electric cooker, and the unit is L; v is the pumping rate of the negative pressure device, the unit is L/min, c is the concentration of acetaldehyde, and the unit is ug/L.
As can be seen from the above description, the control method of the cooking apparatus according to the embodiment of the present invention can identify the deterioration of rice and the freshness of rice (refer to the degree of aging deterioration of rice during the storage process) in the electric cooker by using the hexanal concentration, that is, can identify the deterioration characteristics of rice by using hexanal concentration. If the rice is old rice, the acetaldehyde concentration value is larger in the first test, the first negative pressure treatment time is longer, and if the rice is new rice, the acetaldehyde concentration value is smaller in the first test, the first negative pressure treatment time is shorter; and if the rice is old, hexanal generated in the subsequent detection process is more than that of new rice, and the negative pressure treatment time is longer than that of the new rice. Therefore, aiming at the deterioration characteristics of different rice, the negative pressure treatment is carried out for different time periods, so that the negative pressure process can be regulated differently according to the deterioration characteristics of different rice, and the aim of accurately realizing food fresh-keeping aiming at the deterioration characteristics of rice is fulfilled. Meanwhile, in the reservation process, the embodiment of the invention utilizes the concentration identification of the acetaldehyde, if the rice is deteriorated, food materials (rice and water) in the electric cooker are heated, the growth of microorganisms is inhibited, the time required for negative pressure operation is calculated according to the concentration of hexanal generated by the deterioration, and the negative pressure control is executed, so that the vacuum state in the electric cooker is maintained, the peculiar smell in the electric cooker can be removed, and the effect of food material preservation is realized.
In addition, when the electric cooker enters a reservation stage, the electric cooker starts to be heated, so that microorganisms are inhibited from growing and propagating when the base number of the microorganisms is smaller, and corrosion of the microorganisms to food materials is reduced.
In order to implement the method of the embodiment of the present invention, the embodiment of the present invention further provides a control device of a cooking apparatus, which is disposed on the cooking apparatus, as shown in fig. 4, a control device 400 of the cooking apparatus includes: a detection unit 411, a determination unit 412, and a control unit 413; wherein,
the detecting unit 411 is configured to detect a gas state in the cooking apparatus;
the determining unit 412 is configured to determine a negative pressure working duration by using the detected gas state;
the control unit 413 is configured to control the cooking device to extract the gas in the cooking device according to the determined negative pressure working time.
In an embodiment, the detecting unit 411 is specifically configured to:
the species of the gas and/or the concentration of the gas are detected.
In an embodiment, the control device 400 of the cooking apparatus further includes:
the reservation unit is used for acquiring a cooking reservation instruction; the cooking reservation instruction is used for controlling the cooking equipment to perform cooking reservation processing; based on the cooking reservation instruction, cooking reservation processing is performed; wherein,
During a cooking reservation process, the detecting unit 411 detects a gas state in the cooking apparatus; the determining unit 412 determines a negative pressure operation period using the detected gas state; the control unit 413 controls the cooking device to pump the gas in the cooking device according to the determined negative pressure working time.
In an embodiment, the detecting unit 411 is specifically configured to:
detecting a gas state in the cooking apparatus at a specific temperature.
In one embodiment, the detecting unit 411 is configured to detect the gas state in the cooking apparatus at intervals;
the determining unit 412 is configured to determine a negative pressure working duration by using the gas state detected at intervals;
the control unit 413 is configured to intermittently control the cooking device to pump the gas in the cooking device according to the determined negative pressure working time period.
In an embodiment, the detecting unit 411 is specifically configured to:
controlling the cooking equipment to extract gas by utilizing the negative pressure working time determined at the time;
and detecting the gas state in the cooking equipment again after a first time interval.
In an embodiment, the detecting unit 411 is specifically configured to:
Determining a second time period; the second time length represents the time length from the moment when the gas extraction of the cooking equipment is completed to the second time; the second moment characterizes the end moment of a specific cooking phase;
detecting the gas state in the cooking equipment again after the first time interval under the condition that the second time interval is longer than the preset time interval; the first time period is less than the second time period.
In an embodiment, the determining unit 412 is specifically configured to:
and under the condition that the gas state meets the preset condition, determining the negative pressure working time length by using the detected gas state.
In practice, the detection unit 411, the determination unit 412 and the control unit 413 may be implemented by a processor in the control device of the cooking appliance in combination with a communication interface.
It should be noted that: the control device of the cooking apparatus provided in the above embodiment only exemplifies the division of the program modules when the control of the cooking apparatus is performed, and in practical application, the processing allocation may be performed by different program modules according to needs, that is, the internal structure of the terminal is divided into different program modules, so as to complete all or part of the processing described above. In addition, the control device of the cooking apparatus provided in the foregoing embodiment and the control method embodiment of the cooking apparatus belong to the same concept, and specific implementation processes thereof are detailed in the method embodiment and are not described herein again.
Based on the hardware implementation of the program modules, and in order to implement the method according to the embodiment of the present invention, the embodiment of the present invention further provides a cooking apparatus, as shown in fig. 5, the cooking apparatus 50 includes:
a communication interface 51 capable of information interaction with other devices (such as network devices, terminals, etc.);
a processor 52, connected to the communication interface 51, for implementing information interaction with other devices, for executing the methods provided by one or more of the above technical solutions when running a computer program;
a memory 53 for storing a computer program capable of running on said processor 52.
Specifically, the processor 52 is configured to perform the following operations:
detecting a gas state in the cooking device;
determining the negative pressure working time length by using the detected gas state;
and controlling the cooking equipment to extract the gas in the cooking equipment according to the determined negative pressure working time.
In one embodiment, the processor 52 is further configured to perform the following operations:
the species of the gas and/or the concentration of the gas are detected.
In one embodiment, the processor 52 is further configured to perform the following operations:
acquiring a cooking reservation instruction; the cooking reservation instruction is used for controlling the cooking equipment to perform cooking reservation processing;
Based on the cooking reservation instruction, cooking reservation processing is performed; wherein,
detecting a gas state in the cooking equipment in the cooking reservation processing process; determining the negative pressure working time length by using the detected gas state; and controlling the cooking equipment to extract the gas in the cooking equipment according to the determined negative pressure working time.
In one embodiment, the processor 52 is further configured to perform the following operations:
detecting a gas state in the cooking apparatus at a specific temperature.
In one embodiment, the processor 52 is further configured to perform the following operations:
detecting the gas state in the cooking equipment at intervals;
determining the negative pressure working time length by utilizing the gas state detected at intervals;
and controlling the cooking equipment to extract the gas in the cooking equipment at intervals according to the determined negative pressure working time.
In one embodiment, the processor 52 is further configured to perform the following operations:
controlling the cooking equipment to extract gas by utilizing the negative pressure working time determined at the time;
and detecting the gas state in the cooking equipment again after a first time interval.
In one embodiment, the processor 52 is further configured to perform the following operations:
Determining a second time period; the second time length represents the time length from the moment when the gas extraction of the cooking equipment is completed to the second time; the second moment characterizes the end moment of a specific cooking phase;
detecting the gas state in the cooking equipment again after the first time interval under the condition that the second time interval is longer than the preset time interval; the first time period is less than the second time period.
In one embodiment, the processor 52 is further configured to perform the following operations:
and under the condition that the gas state meets the preset condition, determining the negative pressure working time length by using the detected gas state.
It should be noted that: the details of the process of the processor 52 for executing the above operation are detailed in the method embodiment, and will not be described herein.
Of course, in practice, the various components of cooking apparatus 50 are coupled together by bus system 54. It is understood that the bus system 54 is used to enable connected communications between these components. The bus system 54 includes a power bus, a control bus, and a status signal bus in addition to the data bus. But for clarity of illustration the various buses are labeled as bus system 54 in fig. 5.
The memory 53 in the embodiment of the present invention is used to store various types of data to support the operation of the cooking apparatus 50. Examples of such data include: any computer program for operating on cooking device 50.
The method disclosed in the above embodiment of the present invention may be applied to the processor 52 or implemented by the processor 52. The processor 52 may be an integrated circuit chip having signal processing capabilities. In implementation, the steps of the above method may be performed by integrated logic circuitry in hardware in processor 52 or by instructions in the form of software. The processor 52 may be a general purpose processor, a digital signal processor (DSP, digital Signal Processor), or other programmable logic device, discrete gate or transistor logic device, discrete hardware components, or the like. Processor 52 may implement or perform the methods, steps, and logic blocks disclosed in embodiments of the present invention. The general purpose processor may be a microprocessor or any conventional processor or the like. The steps of the method disclosed in the embodiment of the invention can be directly embodied in the hardware of the decoding processor or can be implemented by combining hardware and software modules in the decoding processor. The software modules may be located in a storage medium in the memory 53 and the processor 52 reads information from the memory 53 and in combination with its hardware performs the steps of the method as described above.
In an exemplary embodiment, the cooking appliance 50 may be implemented by one or more application specific integrated circuits (ASIC, application Specific Integrated Circuit), DSPs, programmable logic devices (PLD, programmable Logic Device), complex programmable logic devices (CPLD, complex Programmable Logic Device), field-programmable gate arrays (FPGA, field-Programmable Gate Array), general purpose processors, controllers, microcontrollers (MCU, micro Controller Unit), microprocessors (Microprocessor), or other electronic components for performing the aforementioned methods.
It will be appreciated that the memory 53 of embodiments of the present invention may be either volatile memory or nonvolatile memory, and may include both volatile and nonvolatile memory. Wherein the nonvolatile Memory may be Read Only Memory (ROM), programmable Read Only Memory (PROM, programmable Read-Only Memory), erasable programmable Read Only Memory (EPROM, erasable Programmable Read-Only Memory), electrically erasable programmable Read Only Memory (EEPROM, electrically Erasable Programmable Read-Only Memory), magnetic random access Memory (FRAM, ferromagnetic random access Memory), flash Memory (Flash Memory), magnetic surface Memory, optical disk, or compact disk Read Only Memory (CD-ROM, compact Disc Read-Only Memory); the magnetic surface memory may be a disk memory or a tape memory. The volatile memory may be random access memory (RAM, random Access Memory), which acts as external cache memory. By way of example, and not limitation, many forms of RAM are available, such as static random access memory (SRAM, static Random Access Memory), synchronous static random access memory (SSRAM, synchronous Static Random Access Memory), dynamic random access memory (DRAM, dynamic Random Access Memory), synchronous dynamic random access memory (SDRAM, synchronous Dynamic Random Access Memory), double data rate synchronous dynamic random access memory (ddr SDRAM, double Data Rate Synchronous Dynamic Random Access Memory), enhanced synchronous dynamic random access memory (ESDRAM, enhanced Synchronous Dynamic Random Access Memory), synchronous link dynamic random access memory (SLDRAM, syncLink Dynamic Random Access Memory), direct memory bus random access memory (DRRAM, direct Rambus Random Access Memory). The memory described by embodiments of the present invention is intended to comprise, without being limited to, these and any other suitable types of memory.
In an exemplary embodiment, the present invention also provides a storage medium, i.e. a computer storage medium, in particular a computer readable storage medium, for example comprising a memory 53 storing a computer program executable by the processor 52 of the cooking apparatus 50 for performing the steps of the method as described above. The computer readable storage medium may be FRAM, ROM, PROM, EPROM, EEPROM, flash Memory, magnetic surface Memory, optical disk, or CD-ROM.
It should be noted that: "first," "second," etc. are used to distinguish similar objects and not necessarily to describe a particular order or sequence.
In addition, the embodiments of the present invention may be arbitrarily combined without any collision.
The foregoing description is only of the preferred embodiments of the present invention, and is not intended to limit the scope of the present invention.
Claims (7)
1. A control method of a cooking apparatus, comprising:
detecting a gas state in the cooking device;
determining the negative pressure working time length by using the detected gas state;
controlling the cooking equipment to extract gas in the cooking equipment according to the determined negative pressure working time; wherein,
The detecting the gas state in the cooking device comprises:
detecting the species of the gas and/or the concentration of the gas; wherein,
detecting the gas state in the cooking equipment at intervals;
determining the negative pressure working time length by utilizing the gas state detected at intervals;
intermittently controlling the cooking equipment to extract gas in the cooking equipment according to the determined negative pressure working time; wherein,
when the gas state in the cooking equipment is detected at intervals, the method comprises the following steps:
controlling the cooking equipment to extract gas by utilizing the negative pressure working time determined at the time;
detecting the gas state in the cooking equipment again after a first time interval;
determining a second time period; the second time length represents the time length from the moment when the gas extraction of the cooking equipment is completed to the second time; the second moment characterizes the end moment of a specific cooking phase; the specific cooking stage is the cooking stage when the cooking equipment finishes extracting gas at the present time;
detecting the gas state in the cooking equipment again after the first time interval under the condition that the second time interval is longer than the preset time interval; the first time period is less than the second time period.
2. The method according to claim 1, wherein the method further comprises:
acquiring a cooking reservation instruction; the cooking reservation instruction is used for controlling the cooking equipment to perform cooking reservation processing;
based on the cooking reservation instruction, cooking reservation processing is performed; wherein,
detecting a gas state in the cooking equipment in the cooking reservation processing process; determining the negative pressure working time length by using the detected gas state; and controlling the cooking equipment to extract the gas in the cooking equipment according to the determined negative pressure working time.
3. The method of claim 2, wherein the gas state within the cooking apparatus is detected at a specific temperature; the specific temperature is a temperature at which microorganisms are not easy to reproduce and grow.
4. A method according to any one of claims 1 to 3, wherein said determining the negative pressure operation period using the detected gas state comprises:
and under the condition that the gas state meets the preset condition, determining the negative pressure working time length by using the detected gas state.
5. A control device of a cooking apparatus, characterized by comprising:
the detection unit is used for detecting the gas state in the cooking equipment;
The determining unit is used for determining the negative pressure working time length by using the detected gas state;
the control unit is used for controlling the cooking equipment to extract the gas in the cooking equipment according to the determined negative pressure working time; wherein,
the detection unit is specifically used for detecting the type of the gas and/or the concentration of the gas; wherein,
the detecting unit is also used for detecting the gas state in the cooking equipment at intervals;
the determining unit is also used for determining the negative pressure working time length by utilizing the gas state detected at intervals;
the control unit is also used for controlling the cooking equipment to extract the gas in the cooking equipment at intervals according to the determined negative pressure working time;
the detection unit is specifically used for controlling the cooking equipment to extract gas by utilizing the negative pressure working time determined at the time; detecting the gas state in the cooking equipment again after a first time interval;
the detection unit is specifically configured to determine a second duration; the second time length represents the time length from the moment when the gas extraction of the cooking equipment is completed to the second time; the second moment characterizes the end moment of a specific cooking phase; the specific cooking stage is the cooking stage when the cooking equipment finishes extracting gas at the present time; detecting the gas state in the cooking equipment again after the first time interval under the condition that the second time interval is longer than the preset time interval; the first time period is less than the second time period.
6. A cooking apparatus, comprising: a processor and a memory for storing a computer program capable of running on the processor; wherein,
the processor is configured to execute the steps of the control method of the cooking apparatus according to any one of claims 1 to 4 when the computer program is run.
7. A computer storage medium having a computer program stored therein, characterized in that the computer program, when executed by a processor, performs the steps of the control method of a cooking apparatus according to any one of claims 1 to 4.
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