CN112043154B - Steam cooking device and humidity control method - Google Patents
Steam cooking device and humidity control method Download PDFInfo
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- 238000010411 cooking Methods 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 36
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 226
- 239000001301 oxygen Substances 0.000 claims abstract description 226
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 226
- 238000001514 detection method Methods 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 238000007789 sealing Methods 0.000 claims description 23
- 238000010025 steaming Methods 0.000 claims description 9
- 238000002474 experimental method Methods 0.000 claims description 8
- 239000007789 gas Substances 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000009434 installation Methods 0.000 description 4
- 238000012423 maintenance Methods 0.000 description 4
- 229920006395 saturated elastomer Polymers 0.000 description 4
- 230000008020 evaporation Effects 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 239000011120 plywood Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011900 installation process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0004—Gaseous mixtures, e.g. polluted air
- G01N33/0009—General constructional details of gas analysers, e.g. portable test equipment
- G01N33/0027—General constructional details of gas analysers, e.g. portable test equipment concerning the detector
- G01N33/0036—General constructional details of gas analysers, e.g. portable test equipment concerning the detector specially adapted to detect a particular component
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
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Abstract
The invention discloses a steam cooking device and a humidity control method, wherein the humidity control method comprises the following steps: s1, starting the steam cooking device, selecting a cooking mode, and setting a target temperature and a target humidity; s2, preheating the inner container to a target temperature; s3, continuously humidifying the inner container, collecting the real-time oxygen concentration, and stopping humidifying when the real-time oxygen concentration reaches the overshoot-prevention oxygen concentration for the first time; s4, judging whether the condensed water is completely evaporated, and entering S5 when the condensed water is completely evaporated; and S5, judging whether to humidify according to the comparison relation between the real-time oxygen concentration and the target oxygen concentration. According to the invention, the humidification is stopped when the real-time oxygen concentration reaches the overshoot-proof oxygen concentration for the first time, and whether humidification is carried out or not is judged after the condensed water is completely evaporated, so that the problems of excessive overshoot of the humidity of the inner container and inaccurate humidity control caused by the condensed water are effectively solved; meanwhile, the oxygen concentration detection assembly is arranged on the middle-layer plate, so that the oxygen concentration detection assembly is convenient to disassemble and assemble.
Description
Technical Field
The invention belongs to the technical field of steam cooking devices, and particularly relates to a steam cooking device and a humidity control method.
Background
The mouthfeel of food cooking is related to food materials and cooking environments, the cooking environments mainly comprise temperature, humidity and the like, and under the condition of keeping the temperature to be proper, the environmental humidity has great influence on the mouthfeel of the food cooking. For example, if the humidity is too high, the steamed food is wet and dirty due to too much moisture, and the steam-baked food is too wet and does not achieve the effect of crisp outside and tender inside; when the humidity is too low, the steamed food is difficult to be steamed, and the steam-baked food becomes too dry, so that the optimal taste is obtained by cooking with proper humidity.
At present, an oxygen sensor is used for humidity detection in a steam cooking device, but the oxygen sensor is mostly positioned and installed from the inside of an inner container, the installation process is inconvenient, and installation parts located in the inner container are easy to age in high-temperature, high-humidity and oil smoke environments, but the maintenance is difficult. Moreover, condensate water often drops on the bottom of the inner container in the humidification process, and after humidification is stopped along with the humidity reaching a set value, the humidity of the inner container is continuously overshot due to the fact that the condensate water at the bottom of the inner container is heated and evaporated by the heating pipe, and therefore humidity control is inaccurate.
Disclosure of Invention
In view of the above, an object of the present invention is to provide a humidity control method for a steam cooking device, which effectively solves the problems of overshooting of the humidity of the inner container and inaccurate humidity control caused by condensed water by stopping humidification when the real-time oxygen concentration reaches the overshoot-prevention oxygen concentration for the first time and judging whether humidification is performed or not according to the comparison relationship between the real-time oxygen concentration and the target oxygen concentration after the condensed water is completely evaporated.
Another object of the present invention is to provide a steam cooking device, which employs the above humidity control method, and the oxygen concentration detection assembly is detachably disposed on the middle layer plate, and only the top portion of the oxygen concentration detection assembly extends into the inner container, so that the oxygen concentration detection assembly is mounted outside the inner container, and the steam cooking device is convenient to assemble and disassemble, and has accurate humidity control.
The invention adopts the technical scheme that the humidity control method is used for a steam cooking device and comprises the following steps:
s1, starting the steam cooking device, selecting a cooking mode, and setting a target temperature and a target humidity;
s2, preheating the inner container of the cooking device to a target temperature;
s3, continuously humidifying the inner container, collecting the real-time oxygen concentration in the inner container, and stopping humidifying when the real-time oxygen concentration reaches the overshoot-prevention oxygen concentration for the first time;
wherein, the overshoot-proof oxygen concentration is obtained according to the target humidity and condensed water generated in the preheating process;
s4, judging whether the condensed water is completely evaporated, and entering S5 when the condensed water is judged to be completely evaporated;
s5, collecting the real-time oxygen concentration, and judging whether humidification is needed according to the comparison relation between the real-time oxygen concentration and the target oxygen concentration;
and the target oxygen concentration is obtained according to the target humidity and the controllable humidity corresponding to the cooking mode.
Preferably, the target oxygen concentration in S5 is obtained according to a target humidity and a controllable humidity corresponding to the cooking mode, and specifically includes:
Preferably, the humidity control interval is a target humidity ± a controllable humidity corresponding to the cooking mode.
Preferably, when the cooking mode is a steaming mode, the controllable humidity is 3-5%; when the cooking mode is a steam baking mode, the controllable humidity is 1-2%.
Preferably, the target oxygen concentration is aTarget±aControllable。
Preferably, the judging whether to humidify according to the comparison relationship between the real-time oxygen concentration and the target oxygen concentration specifically includes:
s5.1, judging whether the real-time oxygen concentration is greater than aTarget-aControllable；
If yes, humidifying;
otherwise, the humidification is not carried out, and S5.2 is carried out;
s5.2, judging whether the real-time oxygen concentration is greater than aTarget+aControllable；
If yes, humidifying;
otherwise, not humidifying;
wherein, the humidification is realized by starting the steam generating component to input steam into the inner container.
Preferably, in S4, determining whether the condensed water is completely evaporated includes:
and collecting the real-time oxygen concentration, and judging whether the condensed water is completely evaporated according to the reduction rate of the real-time oxygen concentration.
Preferably, the determining whether the condensed water is completely evaporated according to the reduction rate of the real-time oxygen concentration includes:
judging whether the reduction rate of the real-time oxygen concentration is less than 0.01%/s;
if yes, the condensed water is completely evaporated;
otherwise, continuing to collect and judge.
Preferably, the overshoot oxygen prevention concentration in S3 is obtained according to the target humidity and the condensed water generated in the preheating process, specifically:
the overshoot-proof oxygen concentration is the oxygen concentration a corresponding to the target humidityTarget+ decrease a of oxygen concentration when condensed water is completely evaporated at the time of stopping humidificationx；
Wherein, the axObtained through experiments.
The invention also discloses a steam cooking device, which adopts the humidity control method and comprises a shell, an inner container, a middle layer plate and an oxygen concentration detection assembly, wherein the inner container is arranged in the shell, the middle layer plate is positioned above the inner container, the oxygen concentration detection assembly is detachably arranged on the middle layer plate, and the top of the oxygen concentration detection assembly extends into the inner container.
Preferably, a sealing element is arranged between the oxygen concentration detection assembly and the inner container, the sealing element is sleeved on the oxygen concentration detection assembly, and the sealing element is positioned outside the inner container.
Preferably, still including being used for connecting oxygen concentration detection subassembly with the connecting piece of median plate, the connecting piece is established including the cover connecting plate on the oxygen concentration detection subassembly with set up in set screw on the connecting plate, be provided with on the median plate with set screw one-to-one, the trompil of mutually supporting.
The invention has the beneficial effects that: according to the invention, the humidification is stopped when the real-time oxygen concentration reaches the overshoot-prevention oxygen concentration for the first time, and whether humidification is performed or not is judged according to the comparison relation between the real-time oxygen concentration and the target oxygen concentration after the condensed water is completely evaporated, so that the influence of the evaporation of the condensed water on the humidity control is avoided, and the accuracy of the humidity control is ensured; meanwhile, the target oxygen concentration is obtained according to the target humidity and the controllable humidity corresponding to the cooking mode, so that the accuracy of humidity detection is ensured, and the problems of excessive humidity overshoot of the inner container and inaccurate humidity control caused by condensed water are effectively solved; in addition, the oxygen concentration detection assembly is detachably arranged on the middle layer plate, and only the top of the oxygen concentration detection assembly extends into the inner container, so that the oxygen concentration detection assembly is installed outside the inner container, the assembly and disassembly are convenient, and the problem that the oxygen concentration detection assembly is difficult to assemble, disassemble and maintain is solved.
Drawings
Fig. 1 is a flowchart of a humidity control method according to embodiment 1 of the present invention;
fig. 2 is a flowchart of a humidity control method according to embodiment 1 of the present invention;
fig. 3 is a perspective view of a steam cooking apparatus according to embodiment 2 of the present invention;
fig. 4 is an exploded view of a steam cooking apparatus according to embodiment 2 of the present invention;
fig. 5 is an assembly view of an oxygen concentration detecting assembly and a connecting member in a steam cooking apparatus according to embodiment 2 of the present invention;
fig. 6 is a sectional view of a steam cooking apparatus according to embodiment 2 of the present invention.
In the figure: 1. a housing; 2. an inner container; 3. a middle layer plate; 31. opening a hole; 4. an oxygen concentration detection component; 5. a seal member; 6. a connecting member; 61. a connecting plate; 62. and fixing the screw.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The present embodiment provides a humidity control method for a steam cooking device, as shown in fig. 1, including the following steps:
s1, starting the steam cooking device, selecting a cooking mode, and setting a target temperature and a target humidity;
s2, preheating the inner container of the cooking device to a target temperature;
s3, continuously humidifying the inner container, collecting the real-time oxygen concentration in the inner container, and stopping humidifying when the real-time oxygen concentration reaches the overshoot-prevention oxygen concentration for the first time;
wherein, the overshoot-proof oxygen concentration is obtained according to the target humidity and condensed water generated in the preheating process;
s4, judging whether the condensed water is completely evaporated, and entering S5 when the condensed water is judged to be completely evaporated;
s5, collecting the real-time oxygen concentration, and judging whether humidification is performed or not according to the comparison relation between the real-time oxygen concentration and the target oxygen concentration;
and the target oxygen concentration is obtained according to the target humidity and the controllable humidity corresponding to the cooking mode.
Therefore, the humidification is stopped when the real-time oxygen concentration reaches the overshoot-prevention oxygen concentration for the first time, and whether the humidification is performed or not is judged after the condensed water is completely evaporated, so that the influence of the evaporation process of the condensed water on the humidity can be effectively avoided; meanwhile, whether humidification is carried out or not is judged by comparing the real-time oxygen concentration with the target oxygen concentration, and the humidity of the inner container can be accurately controlled.
The basis for humidity judgment and control based on oxygen concentration in this embodiment is:
the steam cooking device is communicated with the atmosphere, so that the interior of the inner container is defaulted to be at the atmospheric pressure; the volume fraction of other gases except oxygen can be obtained according to the oxygen concentration in the liner, so that the volume fraction of the water vapor in the liner is obtained, and at the moment, the absolute humidity can be obtained according to the volume fraction of the water vapor, so that the relative humidity is obtained.
That is, when the oxygen concentration in the liner is a, the volume fraction e of the gas other than oxygen (i.e., nitrogen and other gas) is 79 × a/21, which is obtained from the volume ratio of nitrogen, other gas and oxygen in the air; when the humidity in the inner container is increased, the water vapor is increased, the volume fractions of oxygen and gases except the oxygen are reduced, and the volume fraction of the water vapor is d-1-a-e-1-100 a/21;
according to an ideal gas state equation: PV-nRT
Both sides are multiplied by the density ρ, divided by the amount of substance n, to give the equation: PM ═ ρ RT
Therefore, the water vapor density ρ is PM/RT
Wherein, P is the absolute pressure of the inner container of the steaming oven, namely the atmospheric pressure; v is the volume; n is the molar mass; r is a common gas constant 8.314J/(mol.K); t is the temperature in Kelvin; m is relative molecular mass, and the water vapor is 18 g/mol;
looking up the prior knowledge, the absolute humidity is the density of the water vapor in the air, namely
Absolute humidity b ═ ρ · d
At this time, the relative humidity c is b/saturated absolute humidity, which is the maximum absolute humidity that can be reached at a certain temperature; or c ═ d × P/saturated vapor pressure, P being atmospheric pressure, saturated vapor pressure being related to temperature (which can be looked up by existing tables of saturated vapor pressures of water at different temperatures);
thus, the relative humidity of the inner container can be obtained by detecting the oxygen concentration of the inner container.
The steam cooking device has a plurality of modes such as a steaming mode and a steam-baking mode, and the temperatures and humidities of the different modes are different; in the steaming mode, the relative humidity is generally higher and is about 60 to 100 percent; the tendering and baking mode is generally about 180 ℃, the relative humidity is about 0-15%, and the relative humidity is far smaller than that of the steaming mode.
In order to prevent the situation that the relative humidity of an inner container exceeds a control range due to insufficient humidity control precision and the taste of food materials is poor, the range of the target oxygen concentration is expanded, and the target oxygen concentration is not only the oxygen concentration corresponding to the target humidity, but also the cooking mode is correspondingly expanded.
In specific implementation, the target oxygen concentration in S5 is obtained according to the target humidity and the controllable humidity corresponding to the cooking mode, and specifically includes:
the humidity control interval is the target humidity plus or minus the controllable humidity corresponding to the cooking mode;
in specific implementation, when the cooking mode is a steaming mode, the controllable humidity is 3-5%, preferably 5%; when the cooking mode is a steam baking mode, the controllable humidity is 1-2%, and the preferable humidity is 1%;
specifically, calculating oxygen concentrations respectively corresponding to the target humidity + the controllable humidity corresponding to the cooking mode and the target humidity-the controllable humidity corresponding to the cooking mode;
Specifically, the difference between the target humidity + the controllable humidity corresponding to the cooking mode and the oxygen concentration corresponding to the controllable humidity corresponding to the target humidity-the cooking mode is selected as the maximum controllable oxygen concentration aControllable；
In specific embodiments, the oxygen concentration a can be controlledControllableIs any value between 0 and the maximum controllable oxygen concentration, and the specific value is determined according to the actual requirement;
where the controllable oxygen concentration aControllableIs 0 and the maximum controllable oxygen concentration aControllableAny number in between, specifically determined according to use needs;
the target oxygen concentration is aTarget±aControllable。
Therefore, the oxygen concentration is kept in the controllable interval, namely the controllable interval of the oxygen concentration in the cooking mode, and the humidity of the inner container can be ensured.
Taking the steam mode target humidity as 80% as an example, the humidity control interval is 80 ± 5%, the corresponding oxygen concentration range is 3.36-5.43% by calculation, and the oxygen concentration corresponding to 80% is 4%, so the controllable oxygen concentration aControllableThe value is 0-1.43%, namely any value between 0-1.43%, and the value can be determined according to actual needs.
Since the oxygen concentration detection element has an error and the humidity variation is difficult to control, it is necessary to reduce the controllable oxygen concentration aControllableThe humidity of the humidity control can be ensured to be within the set range. In addition, the oxygen concentration a can be controlled through experimentsControllableLarger, the greater the relative humidity change; controllable oxygen concentration aControllableThe change of the relative humidity is small, but the start and stop of the evaporator are frequent, so that the service life of a relay for controlling the switch of the evaporator is shortened; and the same controllable oxygen concentration a is found through experimentsControllableThat is, the same oxygen control range, the lower humidity makes the humidifying frequency higher, mainly because the humidity changes faster under high humidity, so the controllable oxygen concentration a can be reduced properly under low humidityControllableThe controllable oxygen concentration a can be increased properly when the humidity is highControllable。
In a specific implementation, the determining whether to humidify according to the comparison relationship between the real-time oxygen concentration and the target oxygen concentration specifically includes:
s5.1, judging whether the real-time oxygen concentration is greater than aTarget-aControllable；
If yes, humidifying, namely starting the steam generating assembly;
otherwise, the steam generating assembly is closed without humidification, and S5.2 is carried out;
s5.2, judging whether the real-time oxygen concentration is greater than aTarget+aControllable；
If yes, humidifying, namely starting the steam generating assembly;
otherwise, the steam generating assembly is closed without humidifying.
However, the above determination process is not always turned on or off after the start, and the real-time oxygen concentration and a need to return to S5.1 after the start or the offTarget±aControllableAnd (4) judging, namely opening or closing the steam generation assembly through judging again, so that the humidity control of the inner container is ensured.
In a specific implementation, the determining whether the condensed water is completely evaporated in S4 specifically includes:
and collecting the real-time oxygen concentration, and judging whether the condensed water is completely evaporated according to the reduction rate of the real-time oxygen concentration.
Namely judging whether the reduction rate of the real-time oxygen concentration is less than 0.01%/s;
if yes, the condensed water is completely evaporated;
otherwise, continuing to collect and judge.
Meanwhile, the overshoot oxygen prevention concentration in S3 is obtained according to the target humidity and the condensed water generated in the preheating process, and specifically includes:
the overshoot-proof oxygen concentration is the oxygen concentration a corresponding to the target humidityTarget+ decrease a of oxygen concentration when condensed water is completely evaporated at the time of stopping humidificationx；
Wherein, the axObtained through experiments.
In specific implementation, a curve of the humidifying oxygen concentration change of the inner container of the steam cooking device can be obtained according to experiments, and the humidifying is stopped before the oxygen concentration corresponding to the target humidity is reached, so that the oxygen concentration can be continuously reduced by axThat is, a can be obtained by experimentx。
In this way, the influence of the condensed water on the humidity control can be avoided.
In the humidifying process of the steam cooking device, steam generated by a steam generating assembly is generally introduced into the inner container for humidification, and as the steam enters the inner container, numerous condensed water condensed on a pipeline, the wall surface of the inner container and the like along with the steam is gathered at the bottom of the inner container and heated and evaporated by a heating pipe at the bottom of the inner container, so that when the humidity of the inner container reaches a preset value, the humidity of the inner container can be continuously increased due to the steam generated at the bottom of the inner container, the humidity exceeds a preset threshold value, a control program is failed and the like, and;
therefore, there is a need for a method of preventing excessive humidity by turning off the evaporator in advance to generate steam, i.e. stopping humidification when the real-time oxygen concentration reaches the overshoot-preventing oxygen concentration, and then stopping humidification according to the real-time oxygen concentration and a after the condensed water is completely evaporatedTarget±aControllableThe relationship (2) confirms whether humidification is performed or not.
Specifically, the main principle of the method is as follows: obtaining a humidifying oxygen concentration change curve of the inner container of the steam cooking device according to experiments, stopping humidifying until a preset oxygen concentration threshold value and an oxygen concentration corresponding to a target humidity are reached, and continuously reducing the oxygen concentration by a value axThe system reaches the oxygen concentration of the inner container for the first timeTarget+axThe evaporator is controlled to stop humidifying before the real-time oxygen concentration and the target oxygen concentration a are obtained according to the real-time oxygen concentration and the target oxygen concentration a when the oxygen concentration reduction rate is less than 0.01%/s (namely the oxygen concentration reduction per second is less than 0.01%)Target±aControllableThe relationship (2) confirms whether humidification is performed or not.
As shown in fig. 2, the present embodiment provides a specific humidity control method, taking the flow of fig. 2 as an example, including the following steps:
s1, starting the steam cooking device, selecting a cooking mode, wherein the cooking mode can be a steaming mode or a steam baking mode, and setting a target temperature and a target humidity;
s2, preheating the inner container of the cooking device to a target temperature, and putting food materials into the inner container;
s3, continuously humidifying the inner container, collecting the real-time oxygen concentration in the inner container, and when the real-time oxygen concentration reaches the overshoot-prevention oxygen concentration for the first time, namely aTarget+axStopping humidifying;
s4, collecting the real-time oxygen concentration, and judging whether the reduction rate of the real-time oxygen concentration is less than 0.01%/S;
if yes, the condensed water is completely evaporated and enters S5;
otherwise, continuing to collect and judge;
s5, collecting the real-time oxygen concentrationAccording to the real-time oxygen concentration and the target oxygen concentration aTarget±aControllableJudging whether humidification is performed or not according to the comparison relation;
the method specifically comprises the following steps:
s5.1, judging whether the real-time oxygen concentration is greater than aTarget-aControllable；
If yes, humidifying, namely starting the steam generating assembly;
otherwise, the steam generating assembly is closed without humidification, and S5.2 is carried out;
s5.2, judging whether the real-time oxygen concentration is greater than aTarget+aControllable；
If yes, humidifying, namely starting the steam generating assembly;
otherwise, the steam generating assembly is closed without humidifying.
In the embodiment, the humidification is stopped when the real-time oxygen concentration reaches the overshoot-prevention oxygen concentration for the first time, and whether humidification is performed or not is judged according to the comparison relation between the real-time oxygen concentration and the target oxygen concentration after the condensed water is completely evaporated, so that the influence of the evaporation of the condensed water on the humidity control is avoided, and the accuracy of the humidity control is ensured; meanwhile, the target oxygen concentration is obtained according to the target humidity and the controllable humidity corresponding to the cooking mode, so that the accuracy of humidity detection is ensured, and the problems of excessive humidity overshoot of the inner container and inaccurate humidity control caused by condensed water are effectively solved.
Example 2
The embodiment provides a steam cooking device, which adopts the humidity control method, as shown in fig. 3 and 4, the steam cooking device includes a casing 1, an inner container 2, a middle layer plate 3 and an oxygen concentration detection assembly 4, the inner container 2 is arranged in the casing 1, the middle layer plate 3 is positioned above the inner container 2, the oxygen concentration detection assembly 4 is detachably arranged on the middle layer plate 3, and the top of the oxygen concentration detection assembly 4 extends into the inner container 2.
Like this, set up oxygen concentration detection subassembly 4 on well plywood 3 to stretch into inner bag 2 with the top of oxygen concentration detection subassembly 4 in, also be used for detecting the head of oxygen concentration and stretch into inner bag 2 in, made things convenient for the dismouting of oxygen concentration detection subassembly 4.
Meanwhile, the part of the oxygen concentration detection assembly 4 which does not extend into the inner container 2 is abutted against the outer wall of the inner container 2, and a certain sealing effect is achieved.
In order to ensure the sealing performance of the inner container 2, as shown in fig. 6, a sealing member 5 is disposed between the oxygen concentration detecting assembly 4 and the inner container 2, the sealing member 5 is sleeved on the oxygen concentration detecting assembly 4, and the sealing member 5 is located outside the inner container 2.
In a specific embodiment, the sealing member 5 may be a sealing ring, but the sealing member 5 is not limited to the sealing ring, and any sealing member that can be applied to the present embodiment is applicable to the present invention.
In a specific implementation, the oxygen concentration detection module 4 may be an oxygen sensor, but is not limited to the oxygen sensor, and may be any one that can detect the oxygen concentration and is applicable to the present embodiment.
In the existing steam cooking device, in order to prevent a user from contacting a sensor and improve the measurement precision as much as possible, an oxygen concentration detection assembly is generally selectively fixed on the back or the upper right corner of an inner container, and a fixed screw, a fixed nut and a fixed sealing ring are generally installed from inside to outside, so that the installation is extremely inconvenient; moreover, the aging of the sealing ring and the air leakage of the inner container are easily caused by high temperature, high humidity and oil smoke environment; moreover, the maintenance is difficult, and all parts on the whole middle layer plate need to be dismantled; meanwhile, the oxygen sensor probe is large and is not suitable to be fixed on the inner container.
Compare in current mounting means, this embodiment can dismantle oxygen concentration detection subassembly 4 and set up on well plywood 3 to stretch into inner bag 2 with the head, set up sealing member 5 outside inner bag 2, can reduce the corruption and the high temperature that sealing member 5 accepted the culinary art environment, improve its sealed durability and installation, the convenience of maintenance, the also easy dismounting of oxygen concentration detection subassembly 4 simultaneously, it is convenient to change.
In order to realize the detachable connection between the oxygen concentration detection assembly 4 and the middle layer plate 3, as shown in fig. 5, the oxygen concentration detection assembly 4 and the middle layer plate 3 are further connected by a connecting piece 6, the connecting piece 6 comprises a connecting plate 61 arranged on the oxygen concentration detection assembly 4 and a fixing screw 62 arranged on the connecting plate 61, and the middle layer plate 3 is provided with an opening 31 corresponding to the fixing screw 62 in a one-to-one manner and matched with each other. In specific implementation, the steam cooking device of the present embodiment may apply the humidity control method of embodiment 1.
Thus, the oxygen concentration detection module 4 is fixed to the middle plate 3 by attaching the connection plate 61 to the middle plate 3 and fitting the fixing screws 62 to the openings 31.
In specific implementation, the steam cooking device is also internally provided with a steam generation assembly, a control assembly, a heating assembly, a temperature detection assembly and the like.
In specific implementation, the steam cooking device can be a steam box, a micro-steam box, a steam oven, a micro-steaming and baking integrated machine and the like.
The working principle is as follows: when the oxygen concentration detection module 4 of the present embodiment is mounted, the connection plate 61 of the oxygen concentration detection module 4 is attached to the middle plate 3, and the fixing screw 62 is engaged with the opening 31, and at this time, the sealing member 5 completely seals the connection portion between the oxygen concentration detection module 4 and the inner container 2, and thus, the oxygen concentration detection module can be used.
In the embodiment, the oxygen concentration detection assembly is detachably arranged on the middle-layer plate, and only the top of the oxygen concentration detection assembly extends into the inner container, so that the oxygen concentration detection assembly is installed outside the inner container, the assembly and disassembly are convenient, and the problem that the oxygen concentration detection assembly is difficult to assemble, disassemble and maintain is solved; simultaneously this embodiment can reduce the corruption and the high temperature of sealing member contact culinary art environment through set up the sealing member outside the inner bag, improves the convenience of its sealed durability and installation, maintenance, and the oxygen concentration detection subassembly is easy dismounting simultaneously, and it is convenient to change.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (10)
1. A humidity control method for a steam cooking device, comprising the steps of:
s1, starting the steam cooking device, selecting a cooking mode, and setting a target temperature and a target humidity;
s2, preheating the inner container of the cooking device to a target temperature;
s3, continuously humidifying the inner container, collecting the real-time oxygen concentration in the inner container, and stopping humidifying when the real-time oxygen concentration reaches the overshoot-prevention oxygen concentration for the first time;
wherein, the overshoot-proof oxygen concentration is obtained according to the target humidity and condensed water generated in the preheating process;
s4, collecting the real-time oxygen concentration, and judging whether the reduction rate of the real-time oxygen concentration is less than 0.01%/S; if so, the condensed water is completely evaporated and then enters S5; otherwise, continuing to collect and judge;
s5, judging whether to humidify according to the comparison relation between the real-time oxygen concentration and the target oxygen concentration;
and the target oxygen concentration is obtained according to the target humidity and the controllable humidity corresponding to the cooking mode.
2. The humidity control method according to claim 1, wherein the target oxygen concentration in S5 is obtained according to a target humidity and a controllable humidity corresponding to a cooking mode, and specifically includes:
step 1, obtaining a humidity control interval according to target humidity and controllable humidity corresponding to a cooking mode;
step 2, calculating an oxygen concentration range value corresponding to the humidity control interval;
step 3, taking the absolute value of the maximum difference value of the oxygen concentration range value obtained in the step 2 and the oxygen concentration corresponding to the target humidity as the maximum controllable oxygen concentration aControllable；
Step 4, obtaining the controllable oxygen concentration a according to the step 3ControllableOxygen concentration a corresponding to the target humidityTargetThe target oxygen concentration is obtained.
3. The humidity control method according to claim 2, wherein the humidity control interval is a target humidity ± a controllable humidity corresponding to the cooking mode.
4. The humidity control method according to claim 3, wherein when the cooking mode is a steaming mode, the controllable humidity is 3-5%; when the cooking mode is a steam baking mode, the controllable humidity is 1-2%.
5. A humidity control method according to any one of claims 2 to 4 wherein the target oxygen concentration is aTarget±aControllable。
6. The humidity control method according to claim 5, wherein the judging whether to humidify according to the comparison relationship between the real-time oxygen concentration and the target oxygen concentration specifically comprises:
s5.1, judging whether the real-time oxygen concentration is greater than aTarget-aControllable；
If yes, humidifying;
otherwise, the humidification is not carried out, and S5.2 is carried out;
s5.2, judging whether the real-time oxygen concentration is greater than aTarget+aControllable；
If yes, humidifying;
otherwise, not humidifying;
wherein, the humidification is realized by starting the steam generating component to input steam into the inner container.
7. The humidity control method according to claim 1, wherein the overshoot-proof oxygen concentration in S3 is obtained according to the target humidity and the condensed water generated during the preheating process, and specifically comprises:
the overshoot-proof oxygen concentration is the oxygen concentration a corresponding to the target humidityTarget+ decrease a of oxygen concentration when condensed water is completely evaporated at the time of stopping humidificationx；
Wherein, the axObtained through experiments.
8. A steam cooking device adopting the humidity control method as claimed in any one of claims 1 to 7, comprising a shell (1), a liner (2), a middle plate (3) and an oxygen concentration detection component (4), wherein the liner (2) is arranged in the shell (1), the middle plate (3) is positioned above the liner (2), the oxygen concentration detection component (4) is detachably arranged on the middle plate (3), and the top of the oxygen concentration detection component (4) extends into the liner (2).
9. Steam cooking device according to claim 8, characterised in that a sealing element (5) is arranged between the oxygen concentration detection assembly (4) and the inner container (2), the sealing element (5) is sleeved on the oxygen concentration detection assembly (4), and the sealing element (5) is located outside the inner container (2).
10. The steam cooking device according to claim 9, further comprising a connecting member (6) for connecting the oxygen concentration detecting assembly (4) and the middle plate (3), wherein the connecting member (6) comprises a connecting plate (61) sleeved on the oxygen concentration detecting assembly (4) and fixing screws (62) arranged on the connecting plate (61), and the middle plate (3) is provided with openings (31) corresponding to the fixing screws (62) one by one and matched with each other.
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