KR0140794B1 - Method of detecting heat content of electric rice cooker - Google Patents

Abstract

The present invention relates to a method for detecting the heat content of an electric thermal cooker, in particular, by detecting the heat of the heater generated during the cooking process to detect the heat content of the cooker itself in the uncooked state after the completion of cooking to determine the cooked amount at the time of recooking It is to detect the heat content of the electric insulation rice cooker and regain proper control when it is possible to err.

That is, the upper sensor S1 of the temperature sensor 30 detects the rate of change of the temperature of the rice cooker and determines the presence or absence of heat content during the cooking process from the microcomputer 60 to reheat or cook the heater. It is a heat content detection method of electric heat cooker to control the thermal power of 20).

Description

Method of detecting heat content of electric rice cooker

1 is a circuit diagram according to the present invention

2 is a flowchart illustrating a cooking process according to the present invention.

3 is a graph of temperature rise and temperature drop generated in the cooking process of the present invention

4 is a flow chart for determining the presence or absence of heat content in the cooking process of the present invention

Explanation of symbols on the main parts of the drawings

10: power supply unit 20: heater driving unit

30: microcomputer 40: temperature sensor

50: key operation part 60: display part

H1: Lower Heater H2: Upper Heater

S1: Upper sensor S2: Lower sensor

The present invention relates to a method for detecting the heat content of an electric thermal cooker, and in particular, by detecting the heat of the heater generated during the cooking process to detect the heat content of the cooker itself in the uncooked state after the completion of cooking to determine the cooked amount at the time of recooking It is to detect the heat content of the electric insulation rice cooker and regain proper control when it is possible to err.

In general, when cooking with an electric heat cooker, the cooking amount is detected in order to control the appropriate thermal power. That is, when detecting the amount of rice, the amount of rice or water, or various kinds of cooking conditions such as water temperature, voltage, and room temperature are considered. . For example, if the amount of rice and water is large, the time increase rate of a certain section is increased during the cooking process. On the contrary, if the amount of rice and water is small, the time increase rate of a certain section is small during the cooking process.

Therefore, in the related art, the amount of water, the amount of water, and the water temperature relationship increase the time increase rate when the water temperature is high at a constant amount of water and the amount of water, and the time increase rate when the water temperature is low. When it was judged in this manner, when cooking with the calorie of the rice cooker itself, it was possible to err on the determination of the cooking quantity. That is, when the cooker has its own heat content, the upper sensor is higher than room temperature, and the lower sensor does not sense room temperature. Incorrect room temperature and water temperature are sensed, and the time increase rate also changes, causing an error in the determination of the amount of cooking. It is possible to determine the wrong cooking amount by the combination of wrong water temperature, room temperature and cooking amount.

In the conventional cooking process for cooking, when cooking is made with a predetermined cooking amount, the cooking amount is determined according to the parameters detected by the upper sensor and the lower sensor, and the appropriate firepower is controlled to complete the cooking. Therefore, the fire control suitable for the cooking quantity was not achieved and the required cooking condition was not obtained at the completion of cooking.

The present invention, in view of the above problems, by detecting the temperature change rate of the upper sensor itself mounted on the inner side of the electric rice cooker and determine the heat content of the rice cooker during the cooking process to prevent errors in the determination of the cooking amount The purpose is to prevent cooking failure.

In order to achieve the above object, the upper sensor of the temperature sensor unit detects the temperature change rate of the rice cooker itself and determines the presence or absence of heat content during the cooking process from the microcomputer to control the heating power of the heater driving unit during re-cooking or continuous cooking. It is characterized by making it possible to detect the heat content of the electric rice cooker.

Hereinafter, looking at the heat content detection method of the electric thermal cooker of the present invention based on the accompanying drawings.

In the circuit diagram of FIG. 1, the first switching element TR1 is provided by a control signal of the power supply unit 10 and the microcomputer 60, which are configured to provide power to the microcomputer 60 and provide continuous power even when the power is cut off. Is turned on, and the second switching element TR2 is turned on by the control signal of the lower heater H1 and the microcomputer 60 that supplies or cuts fire power from the bottom of the rice cooker by driving the relay RL, and the triac TR3. Heater driving unit 20 consisting of an upper heater (H2) for supplying or cutting fire power from the top of the rice cooker by driving the upper, and the upper sensor (H1) and lower heater (H1) mounted on one side of the lid to detect its own heat content A lower sensor (S2) positioned at one side of the central hole and changing a resistance value according to temperature change to apply a predetermined signal to the microcomputer 60 to read the temperature according to the signal change value already set in the microcomputer 60; Setting or taking cooking conditions from the outside The configuration was made with the key operation unit 40, a display section 50 for displaying the cooking process of the cooker to on / off.

The circuit configured as described above performs the cooking process of FIG. 2, in which the key input required for the cooking is performed by the key manipulation unit 40 after the power of the power supply unit 10 is turned on.

In addition, the display unit 50 visually displays a cooking menu or cooking process, and the heater driving unit 20 starts cooking under the control of the microcomputer 60. At this time, the upper sensor (S1) and the lower sensor (S2) of the temperature sensor unit 30 detects the temperature change during the initial temperature and cooking, and outputs the temperature change to the microcomputer (60). The microcomputer 60 determines the cooking quantity and controls the heater driving unit 20 to apply an appropriate fire power to complete the cooking.

In addition, the user may cook immediately after completing cooking as described above or even after a certain time has elapsed. Therefore, when the user cooks immediately after cooking, the cooker may have a large amount of calorie itself, and when cooking after a long time may not have the calorie of the cooker itself. That is, the determination of the cooking amount may be accurate or wrong depending on when the user uses the cooker.

In the flowchart according to the heat content determination of FIG. 4, key input is received from the key operating unit 40 for cooking and heating is started by the control of the heater driving unit 20. Then, the upper sensor H2 stores the temperature Ta in the microcomputer 60 at the start time ta, and detects the temperature Tb after the predetermined time tab (see FIG. 3) has elapsed. Since there is heat generation in the heater driving unit 20, the relationship of TbTa is established.

If the difference between the temperature Tb and Ta of ta and tb is Tb-Ta 2 ° C, the electric heat cooker is in a hot state and mode 1 is stored.

After the cooking is finished in the mode before cooking, when the cooking mode is not completed, the temperature Tc of the time tc at the time of the cancel key input is stored, and the temperature Td when the predetermined time of tcd has elapsed is detected.

Td-Tc When the relationship of 1 ° C is established, the mode is 0, that is, the state is changed to no heat content, but on the contrary, Td-Tc has high heat content. In the state where the relationship of 1 ° C. is not established, cooking is performed as state mode = 1.

At this time, Td-Tc with high heat content When cooking in a state where the relationship of 1 ℃ is not established, the rice cooker itself contains heat, and the upper and lower sensors for detecting the temperature of the rice cooker do not detect the actual temperature inside the rice cooker and the rice cooker itself takes The amount of cooking is determined according to the amount of heat present, and thus an error is present in the amount of cooking judgment data.

Therefore, it is necessary to know the cooker conditions before the actual cooking.

The data correction section is corrected as follows because the data of the cooking quantity judgment section varies depending on the temperature before cooking.

For the correction data, the cooking data is set to 110 sec to 70 sec for the determination temperature (10 deg. C to 60 deg. C) based on 2 servings and 20 deg. C, and the deviation of the data for correction is +30 sec to -10 sec.

Also tcd elapsed Td-Tc If it is 1 ° C, Td is stored again in Tc, and the temperature (Tn) after the elapsed time of tcd is stored in Td again and Td-Tc The condition which is 1 degreeC is repeated.

Once mode = 0, do not switch to mode = 1 without entering the cooking time. When cooking with mode = 0 After the tcd time has elapsed, the mode is changed to 1, but the cooking process at that time is made to proceed in the mode of 0, and after completion of cooking, the mode is set to 1 and the flowchart of FIG. 4 is repeated.

Therefore, the present invention is to detect the heat content of the electric rice cooker to eliminate the error according to the determination of the cooking amount, thereby preventing the failure factor of cooking.

Claims (1)

When the heater sensor 20 is operated by the key operating unit 40 and the upper sensor S1 of the temperature sensing sensor unit 30 detects a temperature from the electric heat cooker heated by the key operation unit 40 and outputs the temperature to the microcomputer 60, the microcomputer 60. ) Is a certain amount of time during cooking tab), after comparing the temperature Tb and the initial temperature Ta, Tb-Ta When the temperature reaches 2 ℃, it is judged that the rice cooker has heat content. tab) compares the temperature Tb after the elapsed time with the temperature Tc at the time when the cancellation is entered, and then Tc-Td How to detect the heat content of the electric heat cooker, characterized in that the microcomputer 60 is controlled until the heat content of the rice cooker itself does not exist below a predetermined temperature of 1 so as not to be re-cooked in the state that the rice cooker itself contains heat. .