CN111035262A

CN111035262A - Method for judging operation mode in cooking utensil in cooking process

Info

Publication number: CN111035262A
Application number: CN201911416496.XA
Authority: CN
Inventors: 陈昭民; 李凡; 李婧; 敬小丽
Original assignee: Shenzhen Kupingfang Technology Co ltd
Current assignee: Shenzhen Kupingfang Technology Co ltd
Priority date: 2019-12-31
Filing date: 2019-12-31
Publication date: 2020-04-21

Abstract

A method of determining an operating mode within a cooking appliance during a cooking process, comprising the steps of: step one, starting a cooking appliance to start cooking, and entering step two; step two, after corresponding heating cycles, each heating cycle is 1 second, the heating cycle is the first heating cycle when the heating cycle is the first heating, the heating cycle is the second heating cycle when the heating cycle is the second heating, and the like; entering a third step; step three, obtaining the current temperature T of the cooking appliance through a temperature sensor arranged on the cooking appliance₀，T₀The unit of (C) is that entering the step four; step four, when T is reached₀Entering the eleventh step when the temperature is more than or equal to 100 ℃; otherwise, entering the step five; step five, calculating the water quantity M in the current cooking utensil after the corresponding heating period_{Water (W)}，M_{Water (W)}Unit of (d) is g; m_{Water (W)}＝【(W_{General assembly}‑Q_{Total water powder})/(T_{Utensil conveyer}‑T₀)‑C_Implement】/B_{Water (W)}. The invention has the characteristic of accurate calculation.

Description

Method for judging operation mode in cooking utensil in cooking process

Technical Field

The invention relates to a method for judging an operation mode in a cooking appliance in a cooking process.

Background

Chinese patent document No. CN 105852617a discloses a method and a device for controlling a cooking appliance in 2016, 08, 17 th month, wherein the method for controlling the cooking appliance includes: detecting a water temperature in the cooking appliance when a cooking instruction is received; determining heating parameters of the cooking appliance when the cooking appliance enters a heating and temperature-rising stage according to the corresponding relation between the water temperature and the heating parameters, or calculating the heating parameters of the cooking appliance when the cooking appliance enters the heating and temperature-rising stage according to a calculation formula of the heating parameters and the water temperature in the cooking appliance; controlling the cooking appliance to heat according to the determined heating parameters of the cooking appliance when the cooking appliance enters a heating and temperature-rising stage so as to control the cooking appliance to enter the heating and temperature-rising stage. The method for detecting the water temperature in the cooking utensil is not accurate enough and needs to be improved.

Disclosure of Invention

The invention aims to provide a method for judging an operation mode in a cooking appliance in a cooking process with accurate calculation so as to overcome the defects in the prior art.

The method for judging the operation mode in the cooking utensil in the cooking process is characterized by comprising the following steps:

step one, starting a cooking appliance to start cooking, and entering step two;

step two, obtaining the initial temperature T of the cooking appliance through a temperature sensor arranged on the cooking appliance₀，T₀The unit of (C) is C, entering a third step;

step three, after corresponding heating cycles, each heating cycle is 1 second, the heating cycle is the first heating cycle when the heating cycle is the first heating, the heating cycle is the second heating cycle when the heating cycle is the second heating, and the like; entering the step four;

step four, obtaining the current temperature T of the cooking appliance through a temperature sensor arranged on the cooking appliance_{Utensil conveyer}，T_{Utensil conveyer}The unit of (C) is that entering the step five;

step five, when T is reached_{Utensil conveyer}Entering the step twelve when the temperature is more than or equal to 100 ℃; otherwise, entering the step six;

step six, calculating the water quantity M in the current cooking utensil after the corresponding heating period_{Water (W)}，M_{Water (W)}Unit of (d) is g;

M_{water (W)}＝【(W_{General assembly}-Q_{Total water powder})/(T_{Utensil conveyer}-T₀)-C_Implement】/B_{Water (W)}，

W_{General assembly}For the total work currently provided to the cooking appliance, W_{General assembly}The unit of (a) is J;

W_{general assembly}＝W_{Before one}+W_{At present}；

W_{Before one}For the front total work previously provided to the cooking appliance, W_{Before one}The unit of (a) is J;

Q_{total water powder}For the total water heat dissipation of the cooking appliance, Q_{Total water powder}The unit of (a) is J;

Q_{total water powder}＝Q_{Boiled water powder}+Q_{Heat loss}；

Q_{Boiled water powder}＝P_{Water powder}*Z_{Total time of day}；

Q_{Boiled water powder}For heat dissipation during boiling, Q_{Boiled water powder}The unit of (a) is J,

P_{water powder}＝【(T_{Utensil conveyer}-T₀)/2+T₀】*N_{Water powder}；

Z_{Total time of day}The total heating time is the total heating time accumulated after the heating is started;

N_{water powder}Is the heat dissipation coefficient of water, and N is obtained when the temperature of the sensor is 0-100 DEG C_{Water powder}The value range of (A) is 0.8-20J/(° C second);

T_{utensil conveyer}Is the current temperature, T, of the cooking appliance_{Utensil conveyer}The unit of (A) is; t is_{Utensil conveyer}Obtained by a temperature sensor of the cooking appliance;

T₀is the current temperature; the current temperature T₀The temperature of the cooking appliance at the beginning of the cooking process; obtained by user input through the central controller of the cooking appliance orObtained by a central controller connected with a temperature sensor of the cooking utensil;

Q_{heat loss}For heat loss from the heat source of the cooking appliance, Q_{Heat loss}The unit of (a) is J,

Q_{heat loss}＝P_{Heat loss}*Z_{Total time of day}；

Q_{Heat loss}＝P_{Heat loss}*Z_{Total time of day}，

B_{Water (W)}Is the specific heat capacity of water, and B is measured at the temperature of 0-100 DEG C_{Water (W)}Is 4.2J/(g ℃);

then, entering a step seven;

step seven, when M_{Water (W)}When the temperature is more than or equal to P, entering the step eight, otherwise, entering the step three, and performing the next heating period;

wherein the value range of P is 200-350 ml, or 200-350 g;

step eight, entering a water boiling mode into step nine;

step nine, calculating the current water temperature of the stewed objects in the current cooking utensil after the corresponding heating period as T_{Water (W)}Having a value of T_{Water (W)}＝(W_{At present}-Q_{The existing water boiling powder})/(C_{Water (W)}+C_Implement)+T_Pre-stewing，

W_{At present}For the current work provided to the cooking appliance during the current heating cycle,

W_{at present}＝P_{At present}*Z_{At present}，W_{At present}The unit of (a) is J;

P_{at present}Is the current power, P, in the current heating cycle_{At present}Is determined by the input end or the selection end of the cooking appliance;

Q_{the existing water boiling powder}For the current heat output, Q, of the stew in the cooking appliance in the current heating cycle_{The existing water boiling powder}The unit of (a) is J,

Q_{the existing water boiling powder}＝Q_{Current heat loss}+Q_{Water boiling powder}；

Wherein, T_Pre-stewingT of the last heating period for stewing before the current heating period_{Water (W)}(ii) a When the calculation is from the beginning of the first heating cycle, T_Pre-stewingFor the current temperature T of the cooking appliance obtained by the sensor of the cooking appliance₀，T_Pre-stewingAnd T₀The units of (a) are respectively;

Q_{water boiling powder}Is the heat dissipation capacity during stewing water, Q_{Water boiling powder}The unit of (a) is J,

Q_{water boiling powder}＝N_{Water powder}*T_Pre-stewing*Z_{At present}，

C_{water (W)}Is the heat capacity of the water and is,

C_{water (W)}＝B_{Water (W)}*M_{Water (W)}，C_{Water (W)}In J/DEG C;

B_{water (W)}Is the specific heat capacity of water, B_{Water (W)}The unit of (c) is J/(g ℃);

M_{water (W)}Is the mass of water, M_{Water (W)}Unit of (d) is g;

then, entering the step ten;

step ten, when T is_{Water (W)}Entering the eleventh step when the temperature is more than or equal to 100 ℃, or entering the third step;

step eleven, exiting and entering a temperature control mode;

step twelve, calculating the cooking oil amount M in the current cooking utensil after the corresponding heating period_OilWhen M is_OilIf not, entering the seventeenth step, otherwise, entering the thirteen step; wherein the value range of F is 200-350 ml, or the value range of F is 200-350 g;

calculating the amount M of cooking oil in the current cooking utensil after the first heating period_Oil，M_OilUnit of (d) is g;

M_oil＝【(W_{General assembly}-Q_{Total oil powder})/(T_{Utensil conveyer}-T₀)-C_Implement】/B_Oil，

W_{General assembly}＝W_{Before one}+W_{At present}；

Q_{Total oil powder}For total oil heat removal of cooking appliances, Q_{Total oil powder}The unit of (a) is J;

Q_{total oil powder}＝Q_{Cooking oil powder}+Q_{Heat loss}；

Q_{Cooking oil powder}For heat dissipation of cooking oil, Q_{Cooking oil powder}The unit of (a) is J,

Q_{cooking oil powder}＝P_{Cooking oil powder}*Z_{Total time of day}；

P_{Cooking oil powder}＝【(T_{Utensil conveyer}-T₀)/2+T₀】*N_{Cooking oil powder}；

N_{Cooking oil powder}Is the heat dissipation coefficient of cooking oil, and N is obtained when the temperature of the sensor is 0-220 DEG C_{Cooking oil powder}The value range of (A) is 0.1-20J/(° C second);

B_oilIs the specific heat capacity of the oil, B_Oil1.8-2.4J/(g DEG C);

step thirteen, entering a cooking mode, and then entering step fourteen;

step fourteen, calculating the current surface temperature of the fried object after the corresponding heating period as T_Frying(ii) a Then go to step fifteen;

during the cooking process, the current temperature of the inner surface of the cooking utensil in the current heating period is T_FryingHaving a value of T_Frying＝(W_{At present}-Q_{Powder of general stir-fry})/C_Implement+T_{Parching before}，

Q_{Powder of general stir-fry}Is the current total heat dissipation amount, Q, of the frying in the current heating cycle_{Powder of general stir-fry}The unit of (a) is J,

Q_{powder of general stir-fry}＝Q_{Current heat loss}+Q_{Powder prepared from radix rehmanniae Preparata}；

Q_{Current heat loss}For heat loss from the heat source of the cooking appliance during the current heating cycle, Q_{Current heat loss}The unit of (a) is J,

Q_{current heat loss}＝P_{Heat loss}*Z_{At present}，P_{Heat loss}A preset constant for the cooking appliance, usually provided by the manufacturer of the cooking appliance; p_{Heat loss}The unit of (a) is J/sec;

wherein, T_{Parching before}T of the last heating period before the current heating period_Frying(ii) a When the calculation is from the beginning of the first heating cycle, T_{Parching before}For the initial temperature T of the cooking appliance obtained by the sensor of the cooking appliance₀，T_{Parching before}And T₀The units of (a) are respectively;

Q_{powder prepared from radix rehmanniae Preparata}For the heat dissipated by the cooking appliance during the current heating cycle, Q_{Powder prepared from radix rehmanniae Preparata}The unit of (a) is J,

Q_{powder prepared from radix rehmanniae Preparata}＝N_Implement*T_{Parching before}*Z_{At present}，

N_ImplementIs the heat dissipation coefficient of the cooking utensil, and N is obtained when the temperature of the sensor is 0-220 DEG C_ImplementThe value range of (A) is 0.1-20J/(° C second);

C_implementIn order to be the thermal capacity of the cooking appliance,

C_implement＝B_Implement*M_Implement，C_ImplementIn J/DEG C;

B_implementSpecific heat capacity of cooking utensil, B_ImplementThe unit of (c) is J/(g ℃); b is_ImplementThe preset constant for the cooking appliance, usually provided by the manufacturer of the cooking appliance,

M_implementMass of cooking utensil, M_ImplementThe unit is g; m_ImplementTypically provided by the manufacturer of the cooking appliance;

step fifteen, when T is reached_FryingWhen the R is more than or equal to R, entering the step sixteen, otherwise entering the step three; wherein the value range of F is 170-210 ℃;

sixthly, exiting and entering a temperature control mode;

seventhly, calculating the water quantity M in the current cooking utensil after the corresponding heating period_{Water (W)}，M_{Water (W)}Unit of (d) is g;

W_{general assembly}＝W_{Before one}+W_{At present}；

Q_{total water powder}＝Q_{Boiled water powder}+Q_{Heat loss}；

Q_{Boiled water powder}＝P_{Water powder}*Z_{Total time of day}；

P_{water powder}＝【(T_{Utensil conveyer}-T₀)/2+T₀】*N_{Water powder}；

T₀is the current temperature; the current temperature T₀The temperature of the cooking appliance at the beginning of the cooking process; obtained by a user through a central controller input of the cooking appliance or obtained through a central controller connected with a temperature sensor of the cooking appliance;

Q_{heat loss}＝P_{Heat loss}*Z_{Total time of day}；

Q_{Heat loss}＝P_{Heat loss}*Z_{Total time of day}，

when M is_{Water (W)}Entering eighteen steps when the K is more than or equal to K, or entering twenty-two steps; wherein the value range of K is 1900-2100 ml, or the value range of K is 1900-2100 g;

eighteen, entering a water boiling mode into nineteen steps;

step nineteen, calculating the current water temperature of the stewed objects in the current cooking utensil after the corresponding heating period as T_{Water (W)}，

Having a T_{Water (W)}＝(W_{At present}-Q_{The existing water boiling powder})/(C_{Water (W)}+C_Implement)+T_Pre-stewing，

Q_{water boiling powder}＝N_{Water powder}*T_Pre-stewing*Z_{At present}，

C_{water (W)}Is the heat capacity of the water and is,

C_{water (W)}＝B_{Water (W)}*M_{Water (W)}，C_{Water (W)}In J/DEG C;

M_{water (W)}Is the mass of water, M_{Water (W)}Unit of (d) is g;

then, go to step twenty;

step twenty, when T is reached_{Water (W)}When the temperature is more than or equal to 100 ℃, entering twenty-one step, otherwise, entering the third step;

step twenty one, exiting and entering a temperature control mode;

twenty-two, entering a frying mode, and then entering twenty-three;

twenty-three, calculating the current temperature T of the inner surface of the cooking appliance after the corresponding heating period_{Frying in oil}Then entering into twenty-four steps;

having a T_{Frying in oil}＝(W_{At present}-Q_{Current frying powder})/(C_Oil+C_Implement)+T_Pre-frying，

Q_{Current frying powder}For the current frying heat dissipation during the current heating cycle, Q_{Current frying powder}The unit of (a) is J,

Q_{current frying powder}＝Q_{Current heat loss}+Q_{Oil powder}；

wherein, T_Pre-fryingT of the last heating period before the current heating period_{Frying in oil}(ii) a When the calculation is from the beginning of the first heating cycle, T_Pre-fryingFor the initial temperature T of the cooking appliance obtained by the sensor of the cooking appliance₀，T_Pre-fryingAnd T₀The units of (a) are respectively;

Q_{oil powder}For heat removal from oil during the current heating cycle, Q_{Oil powder}The unit of (a) is J,

Q_{oil powder}＝N_{Surface oil powder}*T_Pre-frying*Z_{At present}，

N_{Surface oil powder}Is the heat dissipation coefficient of surface oil, and N is obtained when the temperature of the sensor is 0-220 DEG C_{Surface oil powder}The value range of (A) is 0.1-20J/(° C second);

C_oilIn order to be the heat capacity of the oil,

C_oil＝B_Oil*M_Oil，C_OilIn J/DEG C;

B_oilIs the specific heat capacity of the oil, B_Oil1.8-2.4J/(g DEG C);

M_oilIs the mass of the oil, M_OilUnit of (d) is g;

C_implementIn order to be the thermal capacity of the cooking appliance,

C_implement＝B_Implement*M_Implement，C_ImplementIn J/DEG C;

twenty four steps, when T_{Frying in oil}If not, entering twenty-five step, otherwise entering step three; wherein the value range of L is 158-172 ℃;

and twenty five, exiting and entering a temperature control mode.

Further, the temperature control mode is to maintain the current heating power for heating.

Further, the cooking process is a gas heating cooking process, an electromagnetic heating cooking process, a light wave heating cooking process or a microwave heating cooking process.

On the premise that the temperature measurement of the temperature sensor in the current cooking process is not accurate enough, the invention can obtain more accurate data by adopting the technical scheme, and lays a solid foundation for realizing the cooking automation.

The invention is not only suitable for the cooking process of gas heating, but also suitable for the cooking process of electromagnetic heating, the cooking process of light wave heating or the cooking process of microwave heating, and has wide application range.

Drawings

Fig. 1 is a control flow chart according to an embodiment of the invention.

Detailed Description

The invention is further described with reference to the following figures and examples.

First embodiment

Referring to fig. 1, the method for determining an operation mode in a cooking appliance in a cooking process includes the following steps:

step one, starting a cooking appliance to start cooking, and entering step two;

step six, calculatingAmount of water M in the current cooking appliance after the corresponding heating cycle_{Water (W)}，M_{Water (W)}Unit of (d) is g;

W_{general assembly}＝W_{Before one}+W_{At present}；

Q_{total water powder}＝Q_{Boiled water powder}+Q_{Heat loss}；

Q_{Boiled water powder}＝P_{Water powder}*Z_{Total time of day}；

P_{water powder}＝【(T_{Utensil conveyer}-T₀)/2+T₀】*N_{Water powder}；

Q_{heat loss}For cooking appliancesHeat loss of heat source, Q_{Heat loss}The unit of (a) is J,

Q_{heat loss}＝P_{Heat loss}*Z_{Total time of day}；

Q_{Heat loss}＝P_{Heat loss}*Z_{Total time of day}，

then, entering a step seven;

wherein the value range of P is 200-350 ml, or 200-350 g;

step eight, entering a water boiling mode into step nine;

Wherein, T_Pre-stewingT of the last heating period for stewing before the current heating period_{Water (W)}(ii) a When the calculation is from the beginning of the first heating cycle, T_{Before oneStewing and boiling}For the current temperature T of the cooking appliance obtained by the sensor of the cooking appliance₀，T_Pre-stewingAnd T₀The units of (a) are respectively;

Q_{water boiling powder}＝N_{Water powder}*T_Pre-stewing*Z_{At present}，

C_{water (W)}Is the heat capacity of the water and is,

C_{water (W)}＝B_{Water (W)}*M_{Water (W)}，C_{Water (W)}In J/DEG C;

M_{water (W)}Is the mass of water, M_{Water (W)}Unit of (d) is g;

then, entering the step ten;

step eleven, exiting and entering a temperature control mode;

W_{General assembly}＝W_{Before one}+W_{At present}；

Q_{Total oilPowder medicine}For total oil heat removal of cooking appliances, Q_{Total oil powder}The unit of (a) is J;

Q_{total oil powder}＝Q_{Cooking oil powder}+Q_{Heat loss}；

Q_{cooking oil powder}＝P_{Cooking oil powder}*Z_{Total time of day}；

B_oilIs the specific heat capacity of the oil, B_Oil1.8-2.4J/(g DEG C);

step thirteen, entering a cooking mode, and then entering step fourteen;

Q_{current heat loss}＝P_{Heat loss}*Z_{At present}，P_{Heat loss}For presetting constants for cooking utensils, usually carried out by the manufacturer of the cooking utensilsSupplying; p_{Heat loss}The unit of (a) is J/sec;

C_implementIn order to be the thermal capacity of the cooking appliance,

C_implement＝B_Implement*M_Implement，C_ImplementIn J/DEG C;

sixthly, exiting and entering a temperature control mode;

W_{general assembly}＝W_{Before one}+W_{At present}；

Q_{total water powder}＝Q_{Boiled water powder}+Q_{Heat loss}；

Q_{Boiled water powder}＝P_{Water powder}*Z_{Total time of day}；

P_{water powder}＝【(T_{Utensil conveyer}-T₀)/2+T₀】*N_{Water powder}；

Q_{heat loss}＝P_{Heat loss}*Z_{Total time of day}；

Q_{Heat loss}＝P_{Heat loss}*Z_{Total time of dayWorkshop}，

eighteen, entering a water boiling mode into nineteen steps;

Q_{water boilingPowder medicine}＝N_{Water powder}*T_Pre-stewing*Z_{At present}，

C_{water (W)}Is the heat capacity of the water and is,

C_{water (W)}＝B_{Water (W)}*M_{Water (W)}，C_{Water (W)}In J/DEG C;

M_{water (W)}Is the mass of water, M_{Water (W)}Unit of (d) is g;

then, go to step twenty;

step twenty one, exiting and entering a temperature control mode;

twenty-two, entering a frying mode, and then entering twenty-three;

Q_{current frying powder}＝Q_{Current heat loss}+Q_{Oil powder}；

Q_{current heat loss}＝P_{Heat loss}*Z_{At present}，P_{Heat loss}The preset constant for the cooking utensil is usually provided by the manufacturer of the cooking utensil；P_{Heat loss}The unit of (a) is J/sec;

Q_{oil powder}＝N_{Surface oil powder}*T_Pre-frying*Z_{At present}，

C_oilIn order to be the heat capacity of the oil,

C_oil＝B_Oil*M_Oil，C_OilIn J/DEG C;

B_oilIs the specific heat capacity of the oil, B_Oil1.8-2.4J/(g DEG C);

M_oilIs the mass of the oil, M_OilUnit of (d) is g;

C_implementIn order to be the thermal capacity of the cooking appliance,

C_implement＝B_Implement*M_Implement，C_ImplementIn J/DEG C;

and twenty five, exiting and entering a temperature control mode.

In the present embodiment, cooking starts, and the initial temperature T of the cooking appliance is obtained by the temperature sensor provided on the cooking appliance₀After heating for 100 seconds at 20 ℃, the current temperature T of the cooking appliance is obtained by a temperature sensor arranged on the cooking appliance_{Utensil conveyer}80 ℃ since T is then_{Utensil conveyer}The temperature is switched to the step six when the temperature is less than 100 ℃, and the current water quantity M in the cooking utensil is carried out_{Water (W)}And (4) calculating.

Setting a current power P of a cooking appliance_{At present}5000J/s, the current power P is the loss rate of the cooking utensil_{At present}40% of the total amount of heat lost by the cooking appliance, the rate of loss of the cooking appliance being provided by the manufacturer of the cooking appliance, so that the heat loss P of the heat source of the cooking appliance is_{Heat loss}5000J/s 0.4-2000J/s, mass M of cooking utensil_Implement1000g, specific heat capacity of cooking utensil B_Implement0.6J/(g ℃), and the specific heat capacity B of water when the temperature of the sensor is 0-100 DEG C_{Water (W)}The temperature was 4.2J/(g ℃ C.).

W_{General assembly}＝W_{Before one}+W_{At present}；

During heating, the 100 th second is the last 1 second, and all preceding 100 th second are preceding, then W_{At present}5000J/sec 1 sec 5000J;

W_{before one}5000J/sec 99 sec 495000J;

W_{general assembly}＝W_{Before one}+W_{At present}＝495000J+5000J＝500000J；

Q_{Total water powder}＝Q_{Boiled water powder}+Q_{Heat loss}；

Q_{Boiled water powder}＝P_{Water powder}*Z_{Total time of day}；

P_{Water powder}＝【(T_{Utensil conveyer}-T₀)/2+T₀】*N_{Water powder}；

Since the temperature of the sensor is 0 ℃At 100 ℃, N_{Water powder}The value range of (A) is 0.8-20J/(° C second); therefore, at 80 ℃, N_{Water powder}May be chosen to be 14J/(° c sec);

P_{water powder}14J/(° c) 50 ℃x14J/(° c) 700J/sec;

Q_{boiled water powder}＝P_{Water powder}*Z_{Total time of day}700J/sec 100 sec 70000J;

Q_{heat loss}＝P_{Heat loss}*Z_{Total time of day}2000J/sec 100 sec 200000J;

Q_{total water powder}＝Q_{Boiled water powder}+Q_{Heat loss}＝70000J+200000J＝270000J；

W_{General assembly}-Q_{Total water powder}＝500000J-270000J＝230000J；

T_{Utensil conveyer}-T₀＝80℃-20℃＝60℃；

C_Implement＝M_Implement*B_Implement＝1000g*0.6J/(g℃)＝600J/℃；

M_{Water (W)}＝【(W_{General assembly}-Q_{Total water powder})/(T_{Utensil conveyer}-T₀)-C_Implement】/B_{Water (W)}＝【230000J/60℃-600 J/℃】/4.2J/(g℃)＝【3833.3333J/℃-600J/℃】/4.2J/(g℃)＝3233.3333 J/℃/4.2J/(g℃)＝769.8413g；

At this time, M is calculated_{Water (W)}769.8413 g; comparing in the seventh step, wherein the value range of P is 200-350 ml, or 200-350 g; therefore M_{Water (W)}When 769.8413 is not less than P, entering step eight, boiling water mode, then entering step nine, and calculating the current water temperature T of the stewed food in the current cooking utensil after the corresponding heating period_{Water (W)}，

W_{At present}＝P_{At present}*Z_{At present}5000J/sec 1 sec 5000J;

Q_{Water boiling powder}＝N_{Water powder}*T_Pre-stewing*Z_{At present}，

Since the heating period is one unit per second, the first 99 seconds of the cycle calculation can yield the T at the 99 th second_{Water (W)}＝78.543℃，

Due to T_Pre-stewingT of the last heating period for stewing before the current heating period_{Water (W)}(ii) a When the calculation is from the beginning of the first heating cycle, T_Pre-stewingFor the current temperature T of the cooking appliance obtained by the sensor of the cooking appliance₀，T_Pre-stewingAnd T₀The units of (a) are respectively; therefore T_Pre-stewing＝78.543℃；

Q_{Water boiling powder}＝N_{Water powder}*T_Pre-stewing*Z_{At present}14J/(° c sec) 78.543℃ 1 sec 1099.602J;

Q_{current heat loss}＝P_{Heat loss}*Z_{At present}2000J/sec 1 sec 2000J;

Q_{the existing water boiling powder}＝Q_{Current heat loss}+Q_{Water boiling powder}＝2000J+1099.602J＝3099.602J；

W_{At present}-Q_{The existing water boiling powder}＝5000J-3099.602J＝1900.398J；

C_{Water (W)}＝B_{Water (W)}*M_{Water (W)}＝4.2J/(g℃)*769.8413g＝3233.3335J/℃；

C_Implement＝B_Implement*M_Implement＝0.6J/(g℃)*1000g＝600J/℃；

C_{Water (W)}+C_Implement＝3233.3335J/℃+600J/℃＝3833.3335J/℃；

T_{Water (W)}＝(W_{At present}-Q_{The existing water boiling powder})/(C_{Water (W)}+C_Implement)+T_Pre-stewing＝1900.398J/3833.3335

J/℃+78.543℃＝0.4958℃+78.543℃＝79.0388℃。

At this time, due to T_{Water (W)}＝79.0388The temperature is less than 100 ℃, and the step three is carried out.

Calculated T when the cooking process proceeded to 147 th second_{Water (W)}≥100℃。

Second embodiment

In the present embodiment, cooking starts, and the initial temperature T of the cooking appliance is obtained by the temperature sensor provided on the cooking appliance₀After heating for 100 seconds at 20 ℃, the current temperature T of the cooking appliance is obtained by a temperature sensor arranged on the cooking appliance_{Utensil conveyer}120 deg.C since T is present_{Utensil conveyer}If the temperature is higher than 100 ℃, the step twelve is carried out, and the oil mass M in the current cooking utensil is carried out_OilAnd (4) calculating.

Setting the current power P of the cooking utensil_{At present}5000J/s, the current power P is the loss rate of the cooking utensil_{At present}40% of the total amount of heat lost by the cooking appliance, the rate of loss of the cooking appliance being provided by the manufacturer of the cooking appliance, so that the heat loss P of the heat source of the cooking appliance is_{Heat loss}5000J/s 0.4-2000J/s, mass M of cooking utensil_Implement1000g, specific heat capacity of cooking utensil B_Implement0.6J/(g ℃), specific heat capacity B of the oil at a sensor temperature of 120 DEG C_{Water (W)}The temperature was 2J/(g ℃ C.).

After calculation, M can be obtained_Oil850g, then compare, M_Oil850g is less than K, go to twenty-two, fry mode, then go to twenty-three, calculate T_{Frying in oil}，

After the 1 st second in the cooking process is finished,

T_{frying in oil}＝21.2174℃；

……

After the cooking process proceeded to the end of the 99 th second,

T_{frying in oil}＝118℃；

After the 100 th second in the cooking process is finished,

T_{frying in oil}＝(W_{At present}-Q_{Current frying powder})/(C_Oil+C_Implement)+T_Pre-frying＝118.79℃

Then, go to twenty-four steps, when T_{Frying in oil}When the temperature is higher than 120 ℃ and lower than L, entering a step III; wherein the value range of L is 158-172 ℃.

For the individual calculations of the above-mentioned formulas, the following will be exemplified separately.

(one) M_{Water (W)}Example of (2).

First embodiment

In the present embodiment, the starting temperature T of the cooking appliance₀At 20 ℃, the current power P of the cooking utensil_{At present}Working Z at 5000J/sec_{Total time of day}After three minutes, the current temperature T of the cooking utensil obtained by the sensor_{Utensil conveyer}Is 100 ℃, since the cooking utensil has a loss rate of the current power P_{At present}40% of the total cooking time, the wear rate of the cooking appliance is provided by the manufacturer of the cooking appliance. So that the heat loss P of the heat source of the cooking utensil_{Heat loss}5000J/s 0.4-2000J/s, heat dissipation coefficient N of water in cooking utensil_{Water powder}3.5J/(. degree. C.sec.), Mass M of the cooking utensil_Implement1000g, specific heat capacity of cooking utensil B_Implement0.6J/(g ℃ C.), the specific heat capacity B of water in the cooking utensil_{Water (W)}The temperature was 4.2J/(g ℃ C.).

As a result of this, the number of the,

M_{water (W)}＝【(W_{General assembly}-Q_{Total water powder})/(T_{Utensil conveyer}-T₀)-C_Implement】/B_{Water (W)}；

W_{General assembly}＝W_{Before one}+W_{At present}；

Since the cooking process is three minutes in duration from the very beginning, the first 2 minutes, 59 seconds, are the first for the last second of the 3 rd minute, and the last second of the 3 rd minute is the current one, since the present invention is calculated for one heating cycle every 1 second;

therefore has W_{Before one}5000J/sec 179 sec 895000J;

W_{at present}5000J/sec 1 sec 5000J;

W_{general assembly}＝W_{Before one}+W_{At present}＝895000J+5000J＝900000J；

Q_{Total water powder}＝Q_{Boiled water powder}+Q_{Heat loss}；

Q_{Boiled water powder}＝P_{Water powder}*Z_{Total time of day}；

P_{Water powder}＝【(T_{Utensil conveyer}-T₀)/2+T₀】*N_{Water powder}3.5J/(° c) 210J/sec, [ 100 ℃ -20 ℃)/2+20 ℃;

Q_{boiled water powder}210J/sec 3 × 60 sec 37800J;

Q_{heat loss}＝P_{Heat loss}*Z_{Total time of day}2000J/sec 3 × 60 sec 360000J;

W_{general assembly}-Q_{Total water powder}＝900000J-37800J-360000J-0＝502200J；

C_Implement＝M_Implement*B_Implement＝1000g*0.6J/(g℃)＝600J/℃；

(W_{General assembly}-Q_{Total water powder})/(T_{Utensil conveyer}-T₀)-C_Implement＝502200J/(100℃-20℃)-600 J/℃＝6277.5J/℃-600J/℃＝5677.5J/℃；

M_{Water (W)}＝5677.5J/℃/4.2J/(g℃)＝1351.79g。

Second embodiment

In the present embodiment, the starting temperature T of the cooking appliance₀The temperature is 20 ℃, the cooking utensil firstly works with high power and then works with low power, and the method specifically comprises the following steps: the current power P of the cooking appliance in the first minute after the cooking process starts_{At present}5000J/s, the current power P is the loss rate of the cooking utensil_{At present}40%, so that the heat loss P of the heat source of the cooking appliance is within the first minute after the cooking process is started_{Heat loss}5000J/s 0.4-2000J/s, and the current power P of the cooking utensil in the second minute to the fourth minute after the cooking process is started_{At present}2000J/s, heat loss P of the heat source of the cooking utensil in the second minute to the fourth minute after the cooking process is started_{Heat loss}2000J/s 0.4-800J/s, the current temperature T of the cooking utensil obtained by the sensor after the fourth minute_{Utensil conveyer}At 90 ℃, the heat dissipation coefficient N of the water in the cooking utensil_{Water powder}At 3.48J/(. degree. C.sec.), mass M of the cooking utensil_Implement1000g, specific heat capacity of cooking utensil B_Implement0.6J/(g ℃ C.), the specific heat capacity B of water in the cooking utensil_{Water (W)}The temperature was 4.2J/(g ℃ C.). As a result of this, the number of the,

W_{General assembly}＝W_{Before one}+W_{At present}；

Since the cooking process is performed in stages from the very beginning, that is, before the last 1 second of the fourth minute, there are two stages of heating, then,

W_{before one}5000J/sec 60 sec + 2000J/sec 179 sec 300000J +358000J 658000J;

W_{at present}2000J/sec 1 sec 2000J;

W_{general assembly}＝658000J+2000J＝660000J；

Q_{Total water powder}＝Q_{Boiled water powder}+Q_{Heat loss}；

Q_{Boiled water powder}＝P_{Water powder}*Z_{Total time of day}；

P_{Water powder}＝【(T_{Utensil conveyer}-T₀)/2+T₀】*N_{Water powder}(vii) ((90 ℃ -20 ℃)/2+20 ℃) 3.48J/(° c sec) 191.4J/sec;

at this time, Z_{Total time of day}It was four minutes.

Q_{Boiled water powder}191.4J/sec 4 × 60 sec 45936J;

Q_{heat loss}＝P_{Heat loss}*Z_{Total time of day}2000J/sec 1 × 60 sec + 800J/sec 3 × 60 ═ 120000J +144000J ═ 264000J;

W_{general assembly}-Q_{Total water powder}＝660000J-45936J-264000J＝350064J；

C_Implement＝M_Implement*B_Implement＝1000g*0.6J/(g℃)＝600J/℃；

(W_{General assembly}-Q_{Total water powder})/(T_{Utensil conveyer}-T₀)-C_Implement＝350064J/(90℃-20℃)-600 J/℃＝5000.91J/℃-600J/℃＝4400.91J/℃；

M_{Water (W)}＝4400.91J/℃/4.2J/(g℃)＝1047.84g。

The rest of the parts which are not described in the first embodiment are not described in detail.

Third embodiment

In the present embodiment, the starting temperature T of the cooking appliance₀The temperature is 20 ℃, the cooking utensil works with low power firstly and then with high power, and the method specifically comprises the following steps: the current power P of the cooking appliance in the first minute after the cooking process starts_{At present}2000J/s, the current power P is the loss rate of the cooking utensil_{At present}40%, so that the heat loss P of the heat source of the cooking appliance is within the first minute after the cooking process is started_{Heat loss}2000J/s 0.4J/s 800J/s, and the current power P of the cooking appliance in the second to third minutes after the cooking process is started_{At present}3500J/s, heat loss P of heat source of cooking utensil in the second minute to the third minute after the cooking process is started_{Heat loss}3500J/s 0.4 1400J/s, current temperature T of cooking utensil obtained by sensor after third minute_{Utensil conveyer}At 84 ℃, the heat dissipation coefficient N of the water in the cooking utensil_{Water powder}At 3.25J/(. degree. C.sec.), mass M of the cooking utensil_Implement1000g, specific heat capacity of cooking utensil B_Implement0.6J/(g ℃ C.), the specific heat capacity B of water in the cooking utensil_{Water (W)}The temperature was 4.2J/(g ℃ C.). As a result of this, the number of the,

W_{General assembly}＝W_{Before one}+W_{At present}；

Since the cooking process is performed in stages from the very beginning, that is, there are two stages of heating before the last second of the third minute, then,

W_{before one}2000J/sec +60 sec + 3500J/sec 119 sec 120000J +416500J 536500J;

W_{at present}3500J/sec 1 sec 3500J;

W_{general assembly}＝536500J+3500J＝540000J；

Q_{Total water powder}＝Q_{Boiled water powder}+Q_{Heat loss}；

Q_{Boiled water powder}＝P_{Water powder}*Z_{Total time of day}；

P_{Water powder}＝【(T_{Utensil conveyer}-T₀)/2+T₀】*N_{Water powder}3.25J/(° c) 169J/sec, [ 84 ℃ -20 ℃)/2+20 ℃;

at this time, Z_{Total time of day}Was three minutes.

Q_{Boiled water powder}191.4J/sec 3 × 60 sec 30420J;

Q_{heat loss}＝P_{Heat loss}*Z_{Total time of day}800J/sec 1 × 60 sec + 1400J/sec 1 × 60 ═ 48000J +84000J ═ 132000J;

W_{general assembly}-Q_{Total water powder}＝540000J-30420J-132000J＝377580J；

C_Implement＝M_Implement*B_Implement＝1000g*0.6J/(g℃)＝600J/℃；

(W_{General assembly}-Q_{Total water powder})/(T_{Utensil conveyer}-T₀)-C_Implement＝377580J/(84℃-20℃)-600 J/℃＝5899.69J/℃-600J/℃＝5299.69J/℃；

M_{Water (W)}＝5299.69J/℃/4.2J/(g℃)＝1261.83g。

(II) T_{Water (W)}Example of (2).

First embodiment

In this embodiment, cooking is started, in this case, the first heating cycle, and the initial temperature T of the cooking appliance obtained by the sensor of the cooking appliance₀Is 20 ℃ and is thus T₀＝T_Pre-stewing＝20℃。

Current power P of cooking utensil_{At present}5000J/s, the current power P is the loss rate of the cooking utensil_{At present}40% of the total amount of heat lost by the cooking appliance, the rate of loss of the cooking appliance being provided by the manufacturer of the cooking appliance, so that the heat loss P of the heat source of the cooking appliance is_{Heat loss}5000J/s 0.4-2000J/s, heat dissipation coefficient N of water in cooking utensil at 20 ℃_{Water powder}0.8J/(. degree. C.sec.), Mass M of water in the cooking appliance_{Water (W)}500g, mass M of cooking utensil_Implement1000g, specific heat capacity of cooking utensil B_ImplementThe specific heat capacity B of water in the cooking utensil is 0.6J/(g ℃) at 20 DEG C_{Water (W)}Is 4.2J/(g ℃ C.), Z_{At present}1 second.

Now the first second after the cooking appliance has been operated, the stew water temperature in the cooking appliance is calculated.

T_{Water (W)}＝(W_{At present}-Q_{The existing water boiling powder})/(C_{Water (W)}+C_Implement)+T_Pre-stewing，

W_{At present}＝P_{At present}*Z_{At present}5000J/sec 1 sec 5000J,

Q_{the existing water boiling powder}＝Q_{Current heat loss}+Q_{Water boiling powder}，

Q_{Current heat loss}＝P_{Heat loss}*Z_{At present}2000J/sec 1 sec 2000J,

Q_{water boiling powder}＝N_{Water powder}*T_Pre-stewing*Z_{At present}0.8J/(° c sec) 20℃ 1 sec 16J,

Q_{the existing water boiling powder}＝2000J+16J＝2016J，

W_{At present}-Q_{The existing water boiling powder}＝5000J-2016J＝2984J，

C_{Water (W)}＝B_{Water (W)}*M_{Water (W)}＝4.2J/(g℃)*500g＝2100J/℃，

C_Implement＝B_Implement*M_Implement＝0.6J/(g℃)*1000g＝600J/℃，

T_{Water (W)}＝2984J/(2100J/℃+600J/℃)+20℃＝2984J/2700J/℃+20℃＝1.1052℃+20℃＝21.1052℃。

Second embodiment

Next, a cooking utensil is to be obtainedAfter working for the second, the temperature of the stewing object water in the cooking utensil is continuously set by the conditions, the heating period is the second heating period at the moment, the stewing is carried out for the first heating period before, and then the T obtained after the first heating period is used_{Water (W)}Is assigned to T_Pre-stewingThen, T is_Pre-stewingThe temperature was 21.1052 ℃.

Current power P of cooking utensil_{At present}5000J/s, heat loss P of heat source of cooking utensil_{Heat loss}5000J/s 0.4-2000J/s, heat dissipation coefficient N of water in cooking utensil_{Water powder}0.8J/(. degree. C.sec.), Mass M of water in the cooking appliance_{Water (W)}500g, mass M of cooking utensil_Implement1000g, specific heat capacity of cooking utensil B_{Device for cleaning the skin}0.6J/(g ℃ C.), the specific heat capacity B of water in the cooking utensil_{Water (W)}The temperature was 4.2J/(g ℃ C.).

Now the calculation of the stew water temperature in the cooking appliance after the second of operation of the cooking appliance has started.

W_{At present}＝P_{At present}*Z_{At present}5000J/sec 1 sec 5000J,

Q_{Current heat loss}＝P_{Heat loss}*Z_{At present}2000J/sec 1 sec 2000J,

Q_{water boiling powder}＝N_{Water powder}*T_Pre-stewing*Z_{At present}0.8J/(° c sec) 21.1052℃ 1 sec 16.8842J,

Q_{the existing water boiling powder}＝2000J+16.8842J＝2016.8842J，

W_{At present}-Q_{The existing water boiling powder}＝5000J-2016.8842J＝2983.1158J，

C_{Water (W)}＝B_{Water (W)}*M_{Water (W)}＝4.2J/(g℃)*500g＝2100J/℃，

C_Implement＝B_Implement*M_Implement＝0.6J/(g℃)*1000g＝600J/℃，

T_{Water (W)}＝2983.1158J/2700J/℃+21.1052℃＝1.1049℃+21.1052℃＝22.2101℃。

Third embodiment

Then, after the cooking utensil works for the third second, the temperature of the stewing object in the cooking utensil is obtained, the above condition setting is continuously carried out, the third heating period is adopted, the first heating period and the second heating period exist in the previous stewing, and then the T obtained after the second heating period is used_{Water (W)}Is assigned to T_Pre-stewingThen, T is_Pre-stewingThe temperature was 22.2101 ℃.

Current power P of cooking utensil_{At present}5000J/s, heat loss P of heat source of cooking utensil_{Heat loss}2000J/s, heat dissipation coefficient N of water in cooking utensil_{Water powder}0.8J/(. degree. C.sec.), Mass M of water in the cooking appliance_{Water (W)}500g, mass M of cooking utensil_Implement1000g, specific heat capacity of cooking utensil B_{Device for cleaning the skin}0.6J/(g ℃ C.), the specific heat capacity B of water in the cooking utensil_{Water (W)}The temperature was 4.2J/(g ℃ C.).

Now the calculation of the stew water temperature in the cooking appliance after the third second of operation of the cooking appliance has started.

W_{At present}＝P_{At present}*Z_{At present}5000J/sec 1 sec 5000J,

Q_{Current heat loss}＝P_{Heat loss}*Z_{At present}2000J/sec 1 sec 2000J,

Q_{water boiling powder}＝N_{Water powder}*T_Pre-stewing*Z_{At present}0.8J/(° c sec) 22.2101℃ 1 sec 17.7681J,

Q_{the existing water boiling powder}＝2000J+17.7681J，＝2017.7681J，，

W_{At present}-Q_{The existing water boiling powder}＝5000J-2017.7681J＝2982.2319J，

C_{Water (W)}＝B_{Water (W)}*M_{Water (W)}＝4.2J/(g℃)*500g＝2100J/℃，

C_Implement＝B_Implement*M_Implement＝0.6J/(g℃)*1000g＝600J/℃，

T_{Water (W)}＝2982.2319J/2700J/℃+22.2101℃＝1.1045℃+22.2101℃＝ 23.3146℃。

(III) M_OilExample of (2).

First embodiment

In the present embodiment, the starting temperature T of the cooking appliance₀At 20 ℃, the current power P of the cooking utensil_{At present}Working Z at 5000J/sec_{Total time of day}After three minutes, the current temperature T of the cooking utensil obtained by the sensor_{Utensil conveyer}150 ℃, since the cooking utensil has a loss rate of the current power P_{At present}40% of the total cooking time, the wear rate of the cooking appliance is provided by the manufacturer of the cooking appliance. Thus, heat loss P of the heat source of the cooking appliance_{Heat loss}5000J/s 0.4-2000J/s, mass M of cooking utensil_Implement1000g, specific heat capacity of cooking utensil B_Implement0.6J/(g ℃ C.), specific heat capacity B of oil in the cooking utensil_OilIs 2J/(g ℃); current temperature T_{Utensil conveyer}N at 150 ℃ corresponding to_{Cooking oil powder}1.43J/(. degree. C.),

W_{General assembly}＝W_{Before one}+W_{At present}(ii) a Since the cooking process is continuous and continuous from the very beginning, the first 2 minutes and 59 seconds are the first to the last second of the 3 rd minute, and the last second of the 3 rd minute is the current one, because the present invention adds every 1 secondThe thermal cycle is calculated;

therefore has W_{Before one}5000J/sec 179 sec 895000J;

W_{at present}5000J/sec 1 sec 5000J;

Q_{Total oil powder}＝Q_{Cooking oil powder}+Q_{Heat loss}；

Q_{Cooking oil powder}＝P_{Cooking oil powder}*Z_{Total time of day}；

P_{Cooking oil powder}＝【(T_{Utensil conveyer}-T₀)/2+T₀】*N_{Cooking oil powder}1.43J/(° c) 121.55J/sec, ((150 ℃ -20 ℃)/2+20 ℃);

Q_{cooking oil powder}121.55J/sec 180 sec 21879J;

W_{general assembly}-Q_{Total oil powder}＝900000J-21879J-360000J＝518121J；

C_Implement＝M_Implement*B_Implement＝1000g*0.6J/(g℃)＝600J/℃；

M_Oil＝【(W_{General assembly}-Q_{Total oil powder})/(T_{Utensil conveyer}-T₀)-C_Implement】/B_Oil＝【518121J/(150℃-20℃)-600J/℃】/2J/(g℃)＝(3985.55J/℃-600J/℃)/2J/(g℃) ＝1692.78g。

Second embodiment

In the present embodiment, the starting temperature T of the cooking appliance₀At 20 ℃, the cooking utensil is firstly at the current power P_{At present}Working for one minute at 5000J/s and then at the current power P_{At present}Current temperature T of cooking utensil obtained by sensor after 3000J/s for one minute_{Utensil conveyer}123 ℃, since the cooking utensil has a loss rate of the current power P_{At present}40% of the total heating is two stages, P in the first stage_{Heat loss}5000J/s 0P of the second stage, 4 ═ 2000J/sec_{Heat loss}3000J/s 0.4 1200J/s, mass M of the cooking utensil_Implement1000g, specific heat capacity of cooking utensil B_Implement0.6J/(g ℃ C.), specific heat capacity B of oil in the cooking utensil_OilIs 2J/(g ℃); current temperature T_{Utensil conveyer}N at 123 ℃_{Cooking oil powder}1.36J/(. degree.C.sec.), Z_{Total time of day}Two minutes.

W_{General assembly}＝W_{Before one}+W_{At present}；

For the last second of the 2 nd minute, the previous 1 minute 59 seconds are previous, and the last second of the 2 nd minute is current, because the present invention is calculated with one heating cycle every 1 second;

therefore has W_{Before one}5000J/sec + 60J/sec + 3000J/sec 59 sec 300000J + 177000J 477000J;

W_{at present}3000J/sec 1 sec 3000J;

W_{general assembly}＝W_{Before one}+W_{At present}＝477000J+3000J＝480000J；

Q_{Total oil powder}＝Q_{Cooking oil powder}+Q_{Heat loss}；

Q_{Cooking oil powder}＝P_{Cooking oil powder}*Z_{Total time of day}；

P_{Cooking oil powder}＝【(T_{Utensil conveyer}-T₀)/2+T₀】*N_{Cooking oil powder}1.36J/(° c) 97.24J/sec, ((c ℃.)/2 +20 ℃);

Q_{cooking oil powder}97.24J/sec 120 sec 11668.8J;

Q_{heat loss}＝P_{Heat loss}*Z_{Total time of day}2000J/sec 1 × 60 sec + 1200J/sec 1 × 60 sec 192000J;

W_{general assembly}-Q_{Total oil powder}＝480000J-11668.8J-192000J＝276331.2J；

C_Implement＝M_Implement*B_Implement＝1000g*0.6J/(g℃)＝600J/℃；

M_Oil＝【(W_{General assembly}-Q_{Total oil powder})/(T_{Utensil conveyer}-T₀)-C_Implement】/B_Oil＝【276331.2J/(123℃ -20℃)-600J/℃】/2J/(g℃)＝(2682.83J/℃-600J/℃)/2J/(g℃) ＝1041.4136g。

Third embodiment

In the present embodiment, the starting temperature T of the cooking appliance₀At 20 ℃, the cooking utensil is firstly at the current power P_{At present}At 3600J/s for two minutes, and then at the current power P_{At present}Current temperature T of cooking utensil obtained by sensor after half minute of 5000J/s operation_{Utensil conveyer}190 ℃ since the cooking utensil has a loss rate of the current power P_{At present}40% of the total heating is two stages, P in the first stage_{Heat loss}3600J/s 0.4 1440J/s, P of the second stage_{Heat loss}5000J/s 0.4-2000J/s, mass M of cooking utensil_Implement1000g, specific heat capacity of cooking utensil B_Implement0.6J/(g ℃ C.), specific heat capacity B of oil in the cooking utensil_OilIs 2J/(g ℃); current temperature T_{Utensil conveyer}N corresponding to 190 ℃_{Cooking oil powder}2.05J/(. degree.C.sec.), Z_{Total time of day}Was three minutes.

The total working time was 2.5 minutes, the last second of the 2.5 minute was current and before the last second of the 2.5 minute was previous;

W_{before one}3600J/sec 2 × 60 sec + 5000J/sec 29 sec 432000J + 145000J 577000J;

W_{at present}5000J/sec 1 sec 5000J;

W_{general assembly}＝W_{Before one}+W_{At present}＝577000J+5000J＝582000J；

Q_{Total oil powder}＝Q_{Cooking oil powder}+Q_{Heat loss}；

Q_{Cooking oil powder}＝P_{Cooking oil powder}*Z_{Total time of day}；

P_{Cooking oil powder}＝【(T_{Utensil conveyer}-T₀)/2+T₀】*N_{Cooking oil powder}2.05J/(° c) 215.25/sec (190 ℃ -20 ℃)/2+20 ℃;

Q_{cooking oil powder}215.25/sec (120+30) sec 32287.5J;

Q_{heat loss}1440J/sec 2 × 60 sec + 2000J/sec 0.5 × 60 sec-172800J + 60000-232800J;

W_{general assembly}-Q_{Total oil powder}＝582000J-32287.5J-232800J＝316912.5J；

C_Implement＝M_Implement*B_Implement＝1000g*0.6J/(g℃)＝600J/℃；

M_Oil＝【(W_{General assembly}-Q_{Total oil powder})/(T_{Utensil conveyer}-T₀)-C_Implement】/B_Oil＝【316912.5J/(190℃ -20℃)-600J/℃】/2J/(g℃)＝(1864.19J/℃-600J/℃)/2J/(g℃) ＝632.10g。

(IV) T_FryingExample of (2).

First embodiment

In this embodiment, cooking is started, in this case, the first heating cycle, and the initial temperature T of the cooking appliance obtained by the sensor of the cooking appliance₀Is 20 ℃ and is thus T₀＝T_{Parching before}＝20℃。

Current power P of cooking utensil_{At present}5000J/s, the current power P is the loss rate of the cooking utensil_{At present}40% of the total amount of heat lost by the cooking appliance, the rate of loss of the cooking appliance being provided by the manufacturer of the cooking appliance, so that the heat loss P of the heat source of the cooking appliance is_{Heat loss}5000J/s 0.4-2000J/s, heat dissipation factor N of cooking utensil at 20 ℃_Implement0.2J/(. degree.C.sec.) of) Mass M of cooking utensil_Implement1000g, specific heat capacity of cooking utensil B_Implement0.6J/(g C.), the current temperature T of the inner surface temperature in the cooking appliance after the first second of the cooking appliance operation is now calculated_Frying。

Having a T_Frying＝(W_{At present}-Q_{Powder of general stir-fry})/C_Implement+T_{Parching before}，

W_{At present}＝P_{At present}*Z_{At present}5000J/sec 1 sec 5000J;

Q_{Current heat loss}＝P_{Heat loss}*Z_{At present}2000J/sec 1 sec 2000J;

Q_{powder prepared from radix rehmanniae Preparata}＝N_Implement*T_{Parching before}*Z_{At present}0.2J/(° c sec) 20℃ 1 sec-4J;

Q_{powder of general stir-fry}＝Q_{Current heat loss}+Q_{Powder prepared from radix rehmanniae Preparata}＝2000J+4J＝2004J；

W_{At present}-Q_{Powder of general stir-fry}＝5000J-2004J＝2996J；

C_Implement＝B_Implement*M_Implement＝0.6J/(g℃)*1000g＝600J/℃，

T_Frying＝2996J/600J/℃+20℃＝4.9933℃+20℃＝24.9933℃。

Second embodiment

Next, the current temperature T of the inner surface temperature of the cooking appliance after the cooking appliance is operated for the second is obtained_FryingContinuing to use the above condition setting, then the second heating cycle is present, the first heating cycle is existed before, and the T obtained after the first heating cycle is used_FryingIs assigned to T_{Parching before}Then, T is_{Parching before}At 24.9933 ℃, the current power P of the cooking utensil_{At present}5000J/s, heat loss P of heat source of cooking utensil_{Heat loss}2000J/s, heat dissipation coefficient N of the cooking utensil at 24.9933 DEG C_Implement0.21J/DEG C, cookMass M of a cooking appliance_Implement1000g, specific heat capacity of cooking utensil B_{Device for cleaning the skin}0.6J/(g C.), the current temperature T of the inner surface temperature of the cooking appliance after the second of the cooking appliance operation is now calculated_Frying。

W_{At present}＝P_{At present}*Z_{At present}5000J/sec 1 sec 5000J;

Q_{Current heat loss}＝P_{Heat loss}*Z_{At present}2000J/sec 1 sec 2000J;

Q_{powder prepared from radix rehmanniae Preparata}＝N_Implement*T_{Parching before}*Z_{At present}0.21J/(° c sec) 24.9933℃ 1 sec 5.2486J;

Q_{powder of general stir-fry}＝Q_{Current heat loss}+Q_{Powder prepared from radix rehmanniae Preparata}＝2000J+5.2486J＝2005.2486J；

W_{At present}-Q_{Powder of general stir-fry}＝5000J-2005.2486J＝2994.7514J；

C_Implement＝B_Implement*M_Implement＝0.6J/(g℃)*1000g＝600J/℃，

T_Frying＝2994.7514J/600J/℃+20℃＝4.9913℃+24.9933℃＝29.9846℃。

Third embodiment

Next, the current temperature T of the inner surface temperature of the cooking appliance after the cooking appliance is operated for the third second is obtained_FryingContinuing to use the above condition setting, then the third heating cycle is present, the first heating cycle and the second heating cycle are present before, and then the T obtained after the second heating cycle is used_FryingIs assigned to T_{Parching before}Then, T is_{Parching before}At 29.9846 ℃, the current power P of the cooking utensil_{At present}Is 5000J/sHeat loss P of heat source of cooking utensil_{Heat loss}2000J/s, heat dissipation coefficient N of the cooking utensil at 29.9846 DEG C_Implement0.24J/DEG C, mass M of the cooking utensil_Implement1000g, specific heat capacity of cooking utensil B_{Device for cleaning the skin}0.6J/(g C.), the current temperature T of the inner surface temperature of the cooking appliance after the cooking appliance starts to operate for the third second now_Frying。

W_{At present}＝P_{At present}*Z_{At present}5000J/sec 1 sec 5000J;

Q_{Current heat loss}＝P_{Heat loss}*Z_{At present}2000J/sec 1 sec 2000J;

Q_{powder prepared from radix rehmanniae Preparata}＝N_Implement*T_{Parching before}*Z_{At present}0.24J/(° c sec) 29.9846℃ 1 sec 7.1963J;

Q_{powder of general stir-fry}＝Q_{Current heat loss}+Q_{Powder prepared from radix rehmanniae Preparata}＝2000J+7.1963J＝2007.1963J；

W_{At present}-Q_{Powder of general stir-fry}＝5000J-2007.1963J＝2992.8037J；

C_Implement＝B_Implement*M_Implement＝0.6J/(g℃)*1000g＝600J/℃，

T_Frying＝2992.8037J/600J/℃+20℃＝4.9880℃+29.9846℃＝34.9726℃。

(V) T_{Frying in oil}Example of (2).

First embodiment

In this embodiment, cooking is started, in this case, the first heating cycle, and the initial temperature T of the cooking appliance obtained by the sensor of the cooking appliance₀Is 20 ℃ and is thus T₀＝T_Pre-frying＝20℃。

Current power P of cooking utensil_{At present}5000J/s, the current power P is the loss rate of the cooking utensil_{At present}40% of the total amount of heat lost by the cooking appliance, the rate of loss of the cooking appliance being provided by the manufacturer of the cooking appliance, so that the heat loss P of the heat source of the cooking appliance is_{Heat loss}5000J/sec 0.4 2000J/sec,

heat dissipation coefficient N of oil in cooking utensil at 20 DEG C_{Surface oil powder}0.16J/(. degree. C.),

mass M of oil in a cooking appliance_OilThe weight of the mixture is 500g,

mass M of cooking utensil_ImplementThe weight of the mixture is 1000g,

specific heat capacity B of cooking utensil_ImplementIs 0.6J/(g ℃ C.),

specific heat capacity B of oil in cooking utensil at 20 DEG C_OilIs 1.82J/(g ℃ C.)

Now the first second after the cooking appliance has been operated, the temperature of the surface of the fry in the cooking appliance is calculated.

T_{Frying in oil}＝(W_{At present}-Q_{Current frying powder})/(C_Oil+C_Implement)+T_Pre-frying，

W_{At present}＝P_{At present}*Z_{At present}5000J/sec 1 sec 5000J;

Q_{current frying powder}＝Q_{Current heat loss}+Q_{Oil powder}；

Q_{Current heat loss}＝P_{Heat loss}*Z_{At present}2000J/sec 1 sec 2000J;

Q_{oil powder}＝N_{Surface oil powder}*T_Pre-frying*Z_{At present}0.16J/(° c sec) 1 sec 20 ℃3.2J;

Q_{current frying powder}＝2000J+3.2J＝2003.2J；

W_{At present}-Q_{Current frying powder}＝5000J-2003.2J＝2996.8J；

C_Oil＝B_Oil*M_Oil＝1.82J/(g℃)*500g＝910J/℃；

C_Implement＝B_Implement*M_Implement＝0.6J/(g℃)*1000g＝600J/℃；

C_Oil+C_Implement＝910J/℃+600J/℃＝1510J/℃；

T_{Frying in oil}＝2996.8J/1510J/℃+20℃＝1.9846℃+20℃＝21.9846℃。

Second embodiment

Then, after the cooking utensil works for the second, the surface temperature of the fried object in the cooking utensil is obtained, the condition setting is continuously carried out, the second heating period is the second heating period, the first heating period exists before, and the T obtained after the first heating period is used_{Frying in oil}Is assigned to T_Pre-fryingThen, T is_Pre-fryingThe temperature was 21.9846 ℃.

Current power P of cooking utensil_{At present}5000J/s, heat loss P of heat source of cooking utensil_{Heat loss}5000J/s 0.4-2000J/s, heat dissipation coefficient N of oil in cooking utensil at 21.9846 ℃_{Surface oil powder}0.161J/(. degree.C.),

mass M of oil in a cooking appliance_OilThe weight of the mixture is 500g,

mass M of cooking utensil_ImplementThe weight of the mixture is 1000g,

specific heat capacity B of cooking utensil_ImplementIs 0.6J/(g ℃ C.),

specific heat capacity B of oil in cooking utensil at 20 DEG C_OilIs 1.83J/(g ℃ C.)

Now the second after the cooking appliance has been operated, the temperature of the surface of the fry in the cooking appliance is calculated.

W_{At present}＝P_{At present}*Z_{At present}5000J/sec 1 sec 5000J;

Q_{current frying powder}＝Q_{Current heat loss}+Q_{Oil powder}；

Q_{Current heat loss}＝P_{Heat loss}*Z_{At present}＝2000J/sec 1 sec 2000J;

Q_{oil powder}＝N_{Surface oil powder}*T_Pre-frying*Z_{At present}0.161J/(° c sec) 1 sec 21.9846 ℃ 3.5395J;

Q_{current frying powder}＝2000J+3.5395J＝2003.5395J；

W_{At present}-Q_{Current frying powder}＝5000J-2003.5395J＝2996.4605J；

C_Oil＝B_Oil*M_Oil＝1.83J/(g℃)*500g＝915J/℃；

C_Implement＝B_Implement*M_Implement＝0.6J/(g℃)*1000g＝600J/℃；

C_Oil+C_Implement＝915J/℃+600J/℃＝1510J/℃；

T_{Frying in oil}＝2996.4605J/1510J/℃+21.9846℃＝1.9844℃+21.9846℃＝23.969℃。

Third embodiment

Then, after the cooking utensil works for the third second, the surface temperature of the fried object in the cooking utensil is obtained, the condition setting is continuously carried out, the third heating period is the third heating period, the first heating period and the second heating period exist before, and the T obtained after the second heating period is used_{Frying in oil}Is assigned to T_Pre-fryingThen, T is_Pre-fryingThe temperature was 23.969 ℃.

Current power P of cooking utensil_{At present}5000J/s, heat loss P of heat source of cooking utensil_{Heat loss}5000J/s 0.4-2000J/s, 23.969 ℃, heat dissipation factor N of oil in cooking utensil_{Surface oil powder}0.165J/(. degree. C.),

mass M of oil in a cooking appliance_OilThe weight of the mixture is 500g,

mass M of cooking utensil_ImplementThe weight of the mixture is 1000g,

specific heat capacity B of cooking utensil_ImplementIs 0.6J/(g ℃ C.),

at 26.659 ℃, in cooking utensilsSpecific heat capacity B of oil_OilIs 1.85J/(g ℃ C.)

Now the calculation of the surface temperature of the fries in the cooking appliance after the third second of operation of the cooking appliance has started.

W_{At present}＝P_{At present}*Z_{At present}5000J/sec 1 sec 5000J;

Q_{current frying powder}＝Q_{Current heat loss}+Q_{Oil powder}；

Q_{Current heat loss}＝P_{Heat loss}*Z_{At present}2000J/sec 1 sec 2000J;

Q_{oil powder}＝N_{Surface oil powder}*T_Pre-frying*Z_{At present}0.165J/(° c sec) 1 sec 23.969 ℃ 3.9549J;

Q_{current frying powder}＝2000J+3.9549J＝2003.9549J；

W_{At present}-Q_{Current frying powder}＝5000J-2003.9549J＝2996.0451J；

C_Oil＝B_Oil*M_Oil＝1.85J/(g℃)*500g＝925J/℃；

C_Implement＝B_Implement*M_Implement＝0.6J/(g℃)*1000g＝600J/℃；

C_Oil+C_Implement＝925J/℃+600J/℃＝1525J/℃；

T_{Frying in oil}＝2996.0451J/1525J/℃+23.9689℃＝1.9646℃+23.9689℃＝25.9335℃。

In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are used only for the convenience of description and simplicity of description, rather than to indicate or imply that the referenced device or element must have a particular orientation, be constructed and operated in a particular orientation, and thus should not be construed as limiting the invention, the terms "first" and "second" are used for descriptive purposes only, and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated.

The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims

1. A method for judging an operation mode in a cooking appliance in a cooking process is characterized by comprising the following steps:

step one, starting a cooking appliance to start cooking, and entering step two;

W_{general assembly}＝W_{Before one}+W_{At present}；

Q_{total water powder}＝Q_{Boiled water powder}+Q_{Heat loss}；

Q_{Boiled water powder}＝P_{Water powder}*Z_{Total time of day}；

P_{water powder}＝【(T_{Utensil conveyer}-T₀)/2+T₀】*N_{Water powder}；

Q_{heat loss}＝P_{Heat loss}*Z_{Total time of day}；

Q_{Heat loss}＝P_{Heat loss}*Z_{Total time of day}，

then, entering a step seven;

wherein the value range of P is 200-350 ml, or 200-350 g;

step eight, entering a water boiling mode into step nine;

Q_{water boiling powder}＝N_{Water powder}*T_Pre-stewing*Z_{At present}，

C_{water (W)}Is the heat capacity of the water and is,

C_{water (W)}＝B_{Water (W)}*M_{Water (W)}，C_{Water (W)}In J/DEG C;

M_{water (W)}Is the mass of water, M_{Water (W)}Unit of (d) is g;

then, entering the step ten;

step eleven, exiting and entering a temperature control mode;

W_{General assembly}＝W_{Before one}+W_{At present}；

Q_{Total oil powder}In order to provide the total heat dissipation of the oil of the cooking appliance,Q_{total oil powder}The unit of (a) is J;

Q_{total oil powder}＝Q_{Cooking oil powder}+Q_{Heat loss}；

Q_{cooking oil powder}＝P_{Cooking oil powder}*Z_{Total time of day}；

B_oilIs the specific heat capacity of the oil, B_Oil1.8-2.4J/(g DEG C);

step thirteen, entering a cooking mode, and then entering step fourteen;

C_implementIn order to be the thermal capacity of the cooking appliance,

C_implement＝B_Implement*M_Implement，C_ImplementIn J/DEG C;

sixthly, exiting and entering a temperature control mode;

W_{General assembly}For cooking currently providedTotal work of the tool, W_{General assembly}The unit of (a) is J;

W_{general assembly}＝W_{Before one}+W_{At present}；

Q_{total water powder}＝Q_{Boiled water powder}+Q_{Heat loss}；

Q_{Boiled water powder}＝P_{Water powder}*Z_{Total time of day}；

P_{water powder}＝【(T_{Utensil conveyer}-T₀)/2+T₀】*N_{Water powder}；

Q_{heat loss}＝P_{Heat loss}*Z_{Total time of day}；

Q_{Heat loss}＝P_{Heat loss}*Z_{Total time of day}，

eighteen, entering a water boiling mode into nineteen steps;

Q_{water boiling powder}＝N_{Water powder}*T_Pre-stewing*Z_{At present}，

N_{Water powder}Coefficient of heat dissipation for waterN at a sensor temperature of 0 ℃ to 100 ℃_{Water powder}The value range of (A) is 0.8-20J/(° C second);

C_{water (W)}Is the heat capacity of the water and is,

C_{water (W)}＝B_{Water (W)}*M_{Water (W)}，C_{Water (W)}In J/DEG C;

M_{water (W)}Is the mass of water, M_{Water (W)}Unit of (d) is g;

then, go to step twenty;

step twenty one, exiting and entering a temperature control mode;

twenty-two, entering a frying mode, and then entering twenty-three;

Q_{current frying powder}＝Q_{Current heat loss}+Q_{Oil powder}；

Q_{oil powder}＝N_{Surface oil powder}*T_Pre-frying*Z_{At present}，

C_oilIn order to be the heat capacity of the oil,

C_oil＝B_Oil*M_Oil，C_OilIn J/DEG C;

B_oilIs the specific heat capacity of the oil, B_Oil1.8-2.4J/(g DEG C);

M_oilIs the mass of the oil, M_OilUnit of (d) is g;

C_implementIn order to be the thermal capacity of the cooking appliance,

C_implement＝B_Implement*M_Implement，C_ImplementIn J/DEG C;

and twenty five, exiting and entering a temperature control mode.

2. The method as claimed in claim 1, wherein the temperature control mode is a heating mode in which a current heating power is maintained.

3. The method of claim 1, wherein the cooking process is a gas heating cooking process, an electromagnetic heating cooking process, a light wave heating cooking process or a microwave heating cooking process.