CN115486728A - Intelligent cooking method based on temperature sensor - Google Patents
Intelligent cooking method based on temperature sensor Download PDFInfo
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- CN115486728A CN115486728A CN202211286764.2A CN202211286764A CN115486728A CN 115486728 A CN115486728 A CN 115486728A CN 202211286764 A CN202211286764 A CN 202211286764A CN 115486728 A CN115486728 A CN 115486728A
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
- A47J37/0641—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements with forced air circulation, e.g. air fryers
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0664—Accessories
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- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06F—ELECTRIC DIGITAL DATA PROCESSING
- G06F17/00—Digital computing or data processing equipment or methods, specially adapted for specific functions
- G06F17/10—Complex mathematical operations
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Abstract
The invention discloses an intelligent cooking method based on a temperature sensor, and belongs to the field of intelligent cooking. Step 1: collecting data of reference point, and feeding back from T by temperature sensor when cooking food of different quality min Heating to T max The time required is t M (ii) a Step 2: for food quality M and temperature rise time t M Carrying out cubic spline curve function fitting; and step 3: temperature rise time t acquired in cooking M0 Calculating the mass M of the food cooked currently 0 . The temperature sensor collects the temperature of the oven cavity for temperature control, and judges the weight of the cooked food by a method of detecting the temperature rise speed in the oven. And giving proper cooking temperature and cooking time according to the judged weight of the food.
Description
Technical Field
The invention relates to the technical field of intelligent cooking, in particular to an intelligent cooking method based on a temperature sensor.
Background
With the development of intelligent control technology, household appliances such as kitchen appliances enter an intelligent era. The food menu of the traditional oven and the air fryer provides fixed temperature and time for cooking food by limiting the food quality, and the temperature sensor is only used for controlling the oven temperature, so the method has large limitation and poor cooking effect.
The temperature rise speed is detected through the temperature sensor, the quality of cooked food is accurately judged, and the cooking temperature time is automatically given. The intelligent control method has high accuracy and low new cost, and is the main development direction of the current kitchenware.
Disclosure of Invention
The invention aims to provide an intelligent cooking method based on a temperature sensor to solve the problems in the background art.
In order to solve the technical problem, the invention provides an intelligent cooking method based on a temperature sensor, which comprises the following steps:
step 1: collecting data of reference point, and feeding back from T by temperature sensor when cooking food of different quality min Heating to T max The time required is t M ；
Step 2: for food quality M and temperature rise time t M Fitting a cubic spline curve function;
and step 3: temperature rise time t acquired in cooking M0 Calculating the mass M of the food cooked currently 0 。
In one embodiment, in step 1, empty disk mass M is taken min As a minimum value of the food mass, the full pan mass M max As maximum value of food quality, for different qualities M min ，M 1 ，M 2 ，M 3 ，...，M max The time required for the food is averaged to obtain a series of reference points
In one embodiment, in the second step, the cubic spline curve functions are temperature rise time t M Mass M curve, rate of temperature rise V M Mass M curve and temperature rise acceleration a M -a mass M curve; wherein the rate of temperature rise V M Mass M curve is the time t of temperature rise M First derivative of the mass M curve, temperature rise acceleration a M Mass M curve is the time t of temperature rise M -the second derivative of the mass M curve; the three curves all remain continuous as the food mass M changes.
In one embodiment, cubic spline curve interpolation is performed through a Hermite basis function, and the slope of the endpoint at two ends is 1.
In one embodiment, the temperature sensor comprises a ntc thermistor, thermopile sensor, pyroelectric sensor.
The intelligent cooking method based on the temperature sensor has the following beneficial effects:
(1) A menu mode that only fixed temperature and fixed time can be set in a traditional oven and an air fryer is abandoned, and accurate automatic judgment and intelligent cooking of food quality are realized on the premise of not increasing cost greatly;
(2) Fitting a temperature rise speed and food quality curve by adopting a fitting mode of a cubic spline curve, judging the quality of food, ensuring the continuity of the first and second derivatives of the curve and improving the accuracy of a fitting result;
(3) Only need select to eat the material kind in the operation process, need not accurate temperature and time of setting up, the system alright with according to temperature sensor's feedback, self-heating provides convenience for the kitchen utensils and appliances user.
Drawings
Fig. 1 is a schematic flow diagram of an intelligent cooking method based on a temperature sensor according to the present invention.
Fig. 2 is a schematic diagram of a control block structure of the intelligent controller.
Detailed Description
The following describes an intelligent cooking method based on a temperature sensor in detail with reference to the accompanying drawings and specific embodiments. The advantages and features of the present invention will become more apparent from the following description. It is to be noted that the drawings are in a very simplified form and are not to precise scale, which is merely for the purpose of facilitating and distinctly claiming the embodiments of the present invention.
The temperature sensor generally plays a role in collecting the temperature of the oven cavity or the temperature of food in the kitchen ware, in the invention, the temperature sensor controls the oven temperature and also plays a role in detecting the quality of the food through the relation between the temperature and the quality, the feedback temperature rising speeds of the temperature sensors are different when the food with different qualities is heated at the same power, and the quality of the food can be judged according to the temperature rising speed.
In the cooking process, under the condition that the heating power is constant, the mass M of certain food and the temperature rise speed V of the temperature fed back by the temperature sensor M There is a certain relationship. Because there is no direct formula relation between the two, the relation curve of the two is constructed by means of curve fitting.
The first step, collecting data of reference point, and collecting feedback of temperature sensor from T when cooking different quality food min Heating to T max The time required is t M 。T min And T max A temperature judgment section for giving different qualities according to different food types with discrimination, but keeping consistency for the same quality. Food quality is generally the minimum value M of the empty tray min Full disc is maximum value M max For different masses M min ，M 1 ，M 2 ，M 3 ，...，M max The time required for the food is averaged to obtain a series of reference points
In the second step, the ambient temperature and the temperature rise rate areThe relationship is close to a direct proportional relationship, but the relationship between the food quality and the temperature rise speed is not a simple direct proportional relationship because the food quality is influenced by factors such as thickness, moisture and the like. When the curve is fitted, a cubic spline curve fitting is adopted to ensure that t is used when the food quality M is changed M The first derivative of the M curve is increasing the temperature V while the M curve is continuous M M and second derivative temperature rise acceleration a M M and keep continuous, realize food mass M and temperature rise time t M Is accurately fitted. Because the curve fitted by interpolation needs to pass through the parameter points obtained in the first step, a Hermite basis function is selected to carry out cubic spline curve interpolation calculation, and the slope of the endpoint at two ends is 1.
Third step, based on the food mass M calculated in the second step with respect to the time t of temperature rise M By a cubic spline curve function of (c), the temperature rise time t obtained by the collection in cooking M0 The mass M of the food cooked at present can be calculated 0 。
Fourthly, as shown in fig. 2, according to the intelligent cooking system which can be realized by the intelligent cooking method based on the temperature sensor provided by the invention, the optimal cooking temperature and cooking time of the food with the current quality are given according to the food cooking data stored in the database and by combining the initial furnace temperature.
For example, in a certain type of oven, when 200g of chips and 400g of chips are cooked at the initial oven temperature of 40 ℃, the intelligent cooking system can increase the temperature by a speed of temperature rise, wherein 200g of chips are cooked for 14 minutes, and 400g of chips are cooked for 20 minutes. After cooking is finished, the dehydration rate of the 2-pot chips is about 50%, and the consistency of cooking effect is kept.
The above description is only for the purpose of describing the preferred embodiments of the present invention, and is not intended to limit the scope of the present invention, and any variations and modifications made by those skilled in the art based on the above disclosure are within the scope of the appended claims.
Claims (5)
1. An intelligent cooking method based on a temperature sensor is characterized by comprising the following steps:
step 1:collecting data of reference point, and feeding back from T by temperature sensor when cooking food of different quality min Heating to T max The required time is t M ；
And 2, step: for food quality M and temperature rise time t M Carrying out cubic spline curve function fitting;
and 3, step 3: temperature rise time t acquired in cooking M0 Calculating the mass M of the food cooked currently 0 。
2. The intelligent cooking method based on temperature sensor according to claim 1, wherein in step 1, empty plate mass M is taken min As a minimum value of the food mass, the full plate mass M max For maximum food quality, for different qualities M min ，M 1 ，M 2 ，M 3 ，...，M max The time required for the food is averaged to obtain a series of reference points
3. The intelligent cooking method based on temperature sensor according to claim 2, wherein in the second step, the cubic spline curve functions are temperature rise time t M Mass M curve, rate of temperature rise V M Mass M curve and temperature rise acceleration a M -a mass M curve; wherein the rate of temperature rise V M Mass M curve is the time t of temperature rise M First derivative of the mass M curve, temperature rise acceleration a M Mass M curve is the time t of temperature rise M -the second derivative of the mass M curve; the three curves all remain continuous as the food mass M changes.
4. The intelligent cooking method based on temperature sensor according to claim 3, wherein the cubic spline curve interpolation is performed by the Hermite basis function, and the slope of the end points at both ends is 1.
5. The intelligent cooking method based on temperature sensor according to claim 1, wherein the temperature sensor comprises ntc thermistor, thermopile sensor, pyroelectric sensor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211286764.2A CN115486728A (en) | 2022-10-20 | 2022-10-20 | Intelligent cooking method based on temperature sensor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211286764.2A CN115486728A (en) | 2022-10-20 | 2022-10-20 | Intelligent cooking method based on temperature sensor |
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| Publication Number | Publication Date |
|---|---|
| CN115486728A true CN115486728A (en) | 2022-12-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202211286764.2A Pending CN115486728A (en) | 2022-10-20 | 2022-10-20 | Intelligent cooking method based on temperature sensor |
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2022
- 2022-10-20 CN CN202211286764.2A patent/CN115486728A/en active Pending
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