Cooking equipment, temperature control method, device and storage medium thereof

Abstract

The present invention discloses a cooking device and a temperature control method, device and storage medium thereof, which obtains test data of various heating simulation conditions, and obtains the optimal heating strategy corresponding to different characteristic foods under different temperature environments and different temperature test target values ​​according to the test data, and then establishes a food temperature control model, so that in actual use, the optimal heating strategy of food can be obtained according to the food temperature control model, which can improve the accuracy of temperature control to a certain extent, thereby ensuring the quality of food cooking. Without the aid of water medium, the precise temperature control of the center of food required for sousvide cooking is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of kitchen appliances, and in particular to a cooking device and a temperature control method, device and storage medium thereof. Background Art

[0002] With the development of social economy and science and technology, household kitchen cooking equipment has been widely used. In order to ensure the cooking effect, the temperature control of food in the cooking equipment is a very important control parameter indicator. In the prior art, the cooking cavity is heated according to the directly set temperature value, and the temperature in the cooking cavity is detected, and then the cooking cavity is cyclically heated. However, this heating method may cause the temperature to be too high or too low, and accurate temperature control cannot be achieved. Summary of the invention

[0003] The present invention aims to solve the above-mentioned problems to a certain extent. To this end, multiple aspects of the present invention provide a cooking device and a temperature control method, device and computer-readable storage medium thereof, which can improve the accuracy of cooking temperature control of the cooking device.

[0004] A first aspect of the present invention provides a temperature control method for a cooking device, comprising:

[0005] Acquire temperature change test data of food temperature test points corresponding to various simulated working conditions, wherein the various simulated working conditions include: using different heating strategies to perform heating tests of multiple temperature test target values ​​on different characteristic foods under different temperature environments; the different characteristic foods refer to foods having different characteristic information;

[0006] According to the temperature change test data of the food temperature test points corresponding to the various simulated working conditions, the optimal heating strategies corresponding to different characteristic foods under different temperature environments and different temperature test target values ​​are selected, and the food temperature control model is established according to the optimal heating strategy corresponding to each characteristic food when it is heated under each temperature environment with each temperature test target value as the target;

[0007] Acquire current environment information and characteristic information of the cooked food, and match the food temperature control model according to the characteristic information, the current environment information and a preset target temperature value to obtain an optimal heating strategy for the cooked food under the current temperature environment;

[0008] The cooking device is controlled to heat the food to be cooked according to an optimal heating strategy for the food to make the food to be cooked reach the target temperature value.

[0009] A second aspect of the present invention provides a temperature control device, which is applicable to a cooking device, wherein the cooking device is provided with an inner pot for holding food, and the temperature control device comprises:

[0010] The test data acquisition module is used to acquire the cooking pot bottom temperature change test data and the food temperature change test data corresponding to various simulated working conditions, wherein the various simulated working conditions include: using different heating strategies to perform heating tests of multiple temperature test target values ​​on different characteristic foods under different temperature environments; the different characteristic foods refer to foods with different characteristic information;

[0011] A temperature control model establishment module is used to select the optimal heating strategies corresponding to different characteristic foods under different temperature environments and different temperature test target values ​​according to the temperature change test data of the food temperature test points corresponding to the various simulated working conditions, and establish a food temperature control model according to the optimal heating strategy corresponding to each characteristic food when it is heated under each temperature environment with each temperature test target value as the target;

[0012] An optimal heating strategy acquisition module, used to acquire current environment information and characteristic information of the cooked food, and match the food temperature control model according to the characteristic information, the current environment information and a preset target temperature value, so as to obtain an optimal heating strategy for the cooked food under the current temperature environment;

[0013] The heating module is used to control the cooking device to heat the food to be cooked according to the optimal heating strategy for the food to make the food to be cooked reach the target temperature value.

[0014] A third aspect of the present invention provides a cooking device, comprising: a memory, a processor, and a temperature control program stored in the memory and executable on the processor, wherein when the temperature control program is executed by the processor, the temperature control method of the cooking device provided in the first aspect above is implemented.

[0015] A fourth aspect of the present invention provides a computer-readable storage medium having a temperature control program stored thereon. When the temperature control program is executed by a processor, the temperature control method for a cooking device as provided in the first aspect above is implemented.

[0016] Compared with the prior art, the temperature control method, temperature control device, cooking device and computer-readable storage medium provided by the present invention have the following beneficial effects:

[0017] The temperature control method of the cooking device provided by the present invention obtains the temperature change test data of the food temperature test point corresponding to various simulated working conditions, and selects the optimal heating strategy corresponding to different characteristic foods under different temperature environments and different temperature test target values ​​according to the temperature change test data of the food temperature test point corresponding to various simulated working conditions, so as to establish a food temperature control model; in specific cooking, by obtaining the current environment information and the characteristic information of the cooking food, and matching the food temperature control model according to the characteristic information, the current environment information and the preset target temperature value, the optimal heating strategy of the cooking food under the current temperature environment is obtained, so as to control the cooking device to heat the cooking food with the optimal heating strategy of the cooking food, so that the cooking food reaches the target temperature value. The present invention obtains the optimal heating strategy corresponding to different characteristic foods under different temperature environments and different temperature test target values ​​through the test of multiple simulated working conditions, and then establishes the food temperature control model, so that the optimal heating strategy of the food can be obtained according to the food temperature control model in actual use, and the accuracy of the food temperature control of the cooking device can be improved to a certain extent, thereby ensuring the quality of food cooking. Correspondingly, the present invention also provides a temperature control device, a cooking device and a computer-readable storage medium. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 is a flow chart of a temperature control method for a cooking device provided by an embodiment of the present invention;

[0019] Figure 2 is a comparison diagram of temperature curves of food temperature test points obtained by using the existing temperature control method and the temperature control method of the embodiment of the present invention;

[0020] Figure 3 It is a structural block diagram of a temperature control device provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0021] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0022] See also Figure 1 , Figure 1 1 is a flow chart of a temperature control method for a cooking device provided by an embodiment of the present invention. The temperature control method for a cooking device provided by an embodiment of the present invention comprises steps S11 to S14:

[0023] S11, obtaining temperature change test data of food temperature test points corresponding to various simulated working conditions, wherein the various simulated working conditions include: using different heating strategies to perform heating tests of different characteristic foods with multiple temperature test target values ​​under different temperature environments; the different characteristic foods refer to foods with different characteristic information. The food temperature test point may be at least one of the bottom of a cooking pot, a cooking pot cover, an inner cavity of a cooking device, the center of a food, the bottom of a food, or the center of a food.

[0024] Before executing the temperature control method of the cooking device of the present application, various test experiments of simulated working conditions are first carried out, which can be: using different heating strategies under different temperature environments to perform heating tests of multiple temperature test target values ​​on different characteristic foods, and recording the temperature change test data of the food temperature test point corresponding to each simulated working condition, taking the cooking device temperature change test data and the food temperature change test data as an example, the following Table 1 is obtained, wherein the cooking device temperature change data S is represented by a curve of the bottom temperature of the pot changing with time, and H is a curve of the food temperature changing with time:

[0025]

[0026] The temperature data of the bottom of the cooking pot can be measured in real time or every other collection period by a temperature sensor built into the bottom of the pot, and sent to the controller. The controller receives the temperature sensor data built into the bottom of the pot to obtain the temperature change test data of the cooking equipment under various simulated working conditions. The food temperature can be obtained by an external temperature sensor. At the same time, in order to ensure the accuracy of food measurement, a more accurate temperature sensor can be selected for measurement, such as a temperature probe. The external temperature sensor sends the collected temperature test data to the controller, and the controller saves the food temperature test data in the memory so that the relevant temperature data can be directly obtained from the memory when executing step S11.

[0027] In an optional implementation, the characteristic information of the food includes at least any one of the following: the type of food, whether the shape of the food is hollow, whether the food contains liquid, the volume of the food, or the weight of the food.

[0028] That is, in an embodiment of the present invention, when conducting a simulated working condition test, liquid food and non-liquid food of a certain volume / weight and different types and shapes will be heated to a temperature test target value under different temperature environments and using different heating strategies. For example, the type of food, the shape of the food, the temperature environment, the heating strategy and the temperature test target value are set as constants, and heating tests are performed on liquid food and non-liquid food of a certain volume / weight. It is understandable that the temperature change trends of foods with different characteristics when heated are different, and the selected heating methods should also be different. By simulating the temperature test changes of foods with different characteristics, the embodiment of the present invention can better understand the temperature change characteristics of foods with different characteristics when heated, which is conducive to the subsequent selection of the corresponding optimal heating strategy based on the temperature change test data of foods with different characteristics, so as to further improve the temperature accuracy of food cooking.

[0029] In an optional implementation, the heating strategy referred to in step S11 refers to selecting different heating powers to heat the food in different heating stages.

[0030] Preferably, selecting different heating powers to heat the food in different heating stages is specifically achieved by the following steps:

[0031] Obtaining the temperature difference obtained in the previous heating stage, and determining the temperature compensation coefficient of the previous heating stage according to the temperature difference in the previous heating stage; wherein the temperature difference is the difference between the temperature of the food temperature test point and the temperature test target value;

[0032] According to the correspondence between the preset temperature compensation coefficient and the heating control function, a heating control function corresponding to the temperature compensation coefficient of the previous heating stage is determined and used as the heating control function of the current heating stage;

[0033] When entering the current heating stage, the food is heated according to the heating control function of the current heating stage.

[0034] Exemplarily, each heating stage may correspond to each sampling cycle of the temperature sensor. The temperature of the food temperature test point in each heating stage is obtained, and the temperature difference of each heating stage is obtained by subtracting it from the test target value, and the temperature compensation coefficient is determined by the temperature difference (which can be obtained by the correspondence between the preset temperature difference and the temperature compensation coefficient), so as to fine-tune the heating power of the food in the next acquisition cycle according to the temperature compensation coefficient. Specifically, the present application obtains the correspondence between the temperature compensation coefficient and the heating control function of the next heating stage through multiple experiments and experience, and the heating control function is represented by a curve of the heating power changing with time. In an embodiment of the present invention, the heating control function of the next stage is determined according to the temperature compensation coefficient of the previous heating stage, and the heating power is adjusted according to the heating control function. Compared with the existing method of directly adjusting the heating power according to the temperature difference, the embodiment of the present invention can better control the temperature of the food and avoid excessive fluctuations and over-adjustment of the food temperature. Specifically, Figure 2 It is a temperature curve comparison diagram of food temperature test points obtained by heating by combining the existing heating control method with the present application in a manner of combining temperature compensation coefficient and heating control function before the implementation of the present application. Figure 2 The top temperature curve is a temperature curve obtained by using the prior art, and the following three are temperature curves obtained by heating food by using the method of combining the temperature compensation coefficient and the heating control function provided by the embodiment of the present invention. Figure 2 It can be seen that the temperature control method of the embodiment of the present invention can not only achieve more accurate temperature control, but also avoid overheating and excessive fluctuations, thereby ensuring the taste of cooked food.

[0035] In specific implementation, after obtaining the temperature difference compensation coefficient corresponding to the temperature difference in each heating stage, the tester can set multiple heating control functions according to experience to simulate the change of heating power when heating food. For example, when the food just starts to be heated, the food enters the first heating stage, at this time, the food is set to be heated at the rated power, when the food enters the second heating stage, the food is set to be heated at 80% of the rated power, when the food enters the final heating stage, the food is first set to be heated at a larger heating power, and then the food is set to be heated at a smaller heating power (that is, the power curve corresponding to the heating control function at this time is first rising and then falling). Exemplarily, the heating control function can be a proportional function, a differential function, an integral function, etc.

[0036] Considering that in actual operation, users may not necessarily be willing to use a temperature probe to test food, therefore, in the case where the food temperature cannot be collected, the embodiment of the present invention selects the device temperature, takes the difference between the device temperature and the temperature test target value as the temperature difference, and further determines the temperature difference compensation coefficient, and further determines the heating control function by the temperature compensation coefficient. At the same time, in order to ensure the accuracy of temperature control, during the simulation test, the embodiment of the present invention will test different food test points, including the bottom temperature of the pot, the lid temperature, the pot body cavity temperature and the food temperature, and respectively calculate the temperature difference between the temperature of different food test points and the temperature test target value to obtain the corresponding temperature compensation coefficient, and then determine the heating control function. The following Table 2 shows the relationship between the temperature compensation coefficient and the heating control function obtained by selecting the bottom temperature of the pot as the food temperature test point, and Table 3 shows the relationship between the temperature compensation coefficient and the heating control function obtained by selecting the food temperature as the food temperature test point: Table 4 shows the relationship between the temperature compensation coefficient and the heating control function obtained by selecting the bottom temperature of the pot and the food temperature as the food temperature test point.

[0037] Table 2

[0038] The temperature of the pot bottom and the target value Temperature compensation coefficient Heating control function T1 C1 F1 ... ... ... Tn Cn Fn

[0039] Table 3

[0040] Food temperature vs. target temperature Temperature compensation coefficient Heating control function T1 C2 F2 ... ... ... Tn Cn Fn

[0041] Table 4

[0042]

[0043] In this way, when the temperature of all food temperature test points can be obtained, all food temperature test points are selected during specific implementation. Otherwise, specific food temperature test points are selected according to actual conditions. The embodiment of the present invention can consider multiple food temperature test methods, which can not only achieve more accurate temperature control, but also greatly improve its transplantation performance.

[0044] S12, based on the temperature change test data of the food temperature test points corresponding to the various simulated working conditions, select the optimal heating strategies corresponding to different characteristic foods under different temperature environments and different temperature test target values, and establish a food temperature control model based on the optimal heating strategy corresponding to each characteristic food when heated under each temperature environment with each temperature test target value as the target.

[0045] In specific implementation, when food with the same characteristic information is heated with different heating strategies under the same temperature environment and the same temperature test target value, multiple different temperature change test curves of the food temperature test points will be obtained. It can be understood that although the heating cutoff temperature of the food is set as the temperature test target value during the test, the equipment cannot necessarily ensure that the final temperature of the food is the test temperature target value during heating. Therefore, in an embodiment of the present invention, the corresponding optimal heating strategy can be selected according to the following rules: (1) The final end point of the temperature change curve of the food temperature test point is the temperature test target value; (2) The temperature change law of the temperature change curve of the food temperature test point is more consistent with the temperature change law of the food during the cooking process. In specific implementation, the heating strategy that meets these two conditions is selected as the corresponding optimal heating strategy.

[0046] In an optional implementation, step S12 specifically includes:

[0047] According to the temperature change test data of the food temperature test points and the food test data corresponding to the various simulated working conditions, the optimal heating strategy corresponding to different characteristic foods under different temperature environments and different temperature test target values ​​is selected; wherein the food test data includes at least any one of the following: food color value, food taste value, food smell value.

[0048] In specific implementation, when completing each simulated working condition test, based on the temperature change curve of the food temperature test point, the food temperature change curve with the end point value of the curve as the target preset value can be selected as a candidate heating strategy. There may be multiple candidate heating strategies selected. Afterwards, for the multiple selected candidate heating strategies, select test personnel to conduct a comprehensive evaluation of the food obtained corresponding to each candidate heating strategy. For example, based on the comprehensive score of the color value, taste value and smell value of the food, select the candidate heating strategy with the highest comprehensive score as the optimal heating strategy corresponding to the target heating of the food to be cooked under the current temperature environment with the corresponding temperature test target value, so as to implement the optimal heating strategy selection procedure. Optionally, the comprehensive score of the food can be the sum of the color value, taste value and smell value of the food, or it can be the weighted average sum of the color value, taste value and smell value of the food, which can be set according to the actual situation.

[0049] In the embodiment of the present invention, the controller of the cooking device will obtain the food test data stored in the cooking device memory and the temperature change test data of the food temperature test points of various simulated working conditions, and complete the correspondence between the food characteristics, temperature environment, temperature test target value and the optimal heating strategy according to the above-set optimal strategy selection program, and then establish a food temperature control model according to the correspondence. Since the food temperature control model provided by the embodiment of the present invention not only takes into account the characteristics and temperature environment of the food, but also selects the optimal heating strategy for heating the food in combination with aspects such as the taste of the food, it can not only provide the accuracy of the cooking device's food temperature control to a certain extent, but also preserve the taste of the cooked food.

[0050] S13, obtaining current environmental information and characteristic information of the cooked food, and matching the food temperature control model according to the characteristic information, the current environmental information and a preset target temperature value to obtain an optimal heating strategy for the cooked food under the current temperature environment.

[0051] In the specific implementation, the best heating strategy that matches the current temperature environment and food characteristic information is screened out according to the food characteristic information, the current temperature environment and the target temperature value input by the user, and the best heating strategy adopted for heating the cooked food at the target temperature value under the current temperature environment is obtained.

[0052] S14, controlling the cooking device to heat the food according to the optimal heating strategy for the food, so that the food reaches the target temperature value.

[0053] Since the optimal heating strategy corresponding to the cooked food has been obtained in step S13, the controller only needs to heat the food according to the corresponding optimal heating strategy, so that the cooked food can reach the target temperature value.

[0054] Based on the technical solution provided by the embodiment of the present invention, it simulates food heating tests under various working conditions to obtain a food temperature control model, and then matches the food temperature control model through the characteristic information and environmental information of the food in actual application to obtain the optimal heating strategy. Since the embodiment of the present invention takes into account the characteristic information and temperature environment of the food, and determines the heating control function through the temperature compensation coefficient to regulate the heating power of the food, it can effectively improve the accuracy of the temperature control of the cooking equipment. In addition, the present invention also selects the best heating strategy for food heating according to the color, taste and smell of the food, which can ensure the quality and taste of the food cooking while ensuring the accuracy of the temperature control, thereby improving the user experience.

[0055] Accordingly, see Figure 3 , Figure 31 is a structural block diagram of a temperature control device provided by another embodiment of the present invention. The temperature control device of the embodiment of the present invention is applicable to a cooking device, wherein the cooking device is provided with an inner pot for holding food, and the temperature control device 10 comprises:

[0056] The test data acquisition module 110 is used to acquire the temperature change test data of the food temperature test point corresponding to various simulated working conditions; wherein the various simulated working conditions include: using different heating strategies to perform heating tests of multiple temperature test target values ​​on different characteristic foods under different temperature environments; the different characteristic foods refer to foods having different characteristic information;

[0057] The temperature control model building module 120 is used to select the optimal heating strategies corresponding to different characteristic foods under different temperature environments and different temperature test target values ​​according to the temperature change test data of the food temperature test points corresponding to the various simulated working conditions, and to build a food temperature control model according to the optimal heating strategy corresponding to each characteristic food when it is heated under each temperature environment with each temperature test target value as a target;

[0058] The optimal heating strategy acquisition module 130 is used to acquire current environment information and characteristic information of the cooked food, and match the food temperature control model according to the characteristic information, the current environment information and a preset target temperature value to obtain the optimal heating strategy for the cooked food under the current temperature environment;

[0059] The heating module 140 is used to control the cooking device to heat the food to be cooked according to the optimal heating strategy for the food to be cooked, so that the food to be cooked reaches the target temperature value.

[0060] In an optional embodiment, the characteristic information includes at least any one of the following: the type of food, whether the shape of the food is hollow, whether the food contains liquid, the volume of the food, or the weight of the food.

[0061] In an optional embodiment, the optimal heating strategy corresponding to different characteristic foods under different temperature environments and different temperature test target values ​​is selected according to the temperature change test data of the food temperature test points corresponding to the various simulated working conditions, specifically including:

[0062] According to the temperature change test data of the food temperature test points and the food test data corresponding to the various simulated working conditions, the optimal heating strategy corresponding to different characteristic foods under different temperature environments and different temperature test target values ​​is selected; wherein the food test data includes at least any one of the following: food color value, food taste value, food smell value.

[0063] In an optional embodiment, the heating strategy refers to selecting different heating powers to heat the food in different heating stages.

[0064] In an optional embodiment, the step of selecting different heating powers to heat the food in different heating stages is specifically implemented by the following steps:

[0065] Obtaining the temperature difference obtained in the previous heating stage, and determining the temperature compensation coefficient of the previous heating stage according to the temperature difference in the previous heating stage; wherein the temperature difference is the difference between the temperature of the food temperature test point and the temperature test target value;

[0066] According to the correspondence between the preset temperature compensation coefficient and the heating control function, a heating control function corresponding to the temperature compensation coefficient of the previous heating stage is determined and used as the heating control function of the current heating stage;

[0067] When entering the current heating stage, the food is heated according to the heating control function of the current heating stage.

[0068] It should be noted that the temperature control device provided in the embodiment of the present invention is used to execute all steps and processes of the temperature control method of the cooking equipment. The working principles and functions of the two correspond one to one, and no further elaboration will be made here.

[0069] In addition, the device embodiments described above are merely schematic, wherein the units described as separate components may or may not be physically separated, and the components displayed as units may or may not be physical units, that is, they may be located in one place, or they may be distributed on multiple network units. Some or all of the modules may be selected according to actual needs to achieve the purpose of the scheme of this embodiment. In addition, in the accompanying drawings of the device embodiments provided by the present invention, the connection relationship between the modules indicates that there is a communication connection between them, which may be specifically implemented as one or more communication buses or signal lines. A person of ordinary skill in the art may understand and implement it without paying any creative effort.

[0070] Another embodiment of the present invention provides a cooking device, including: a memory, a processor, and a temperature control program stored in the memory and executable on the processor, wherein when the temperature control program is executed by the processor, the temperature control method of the cooking device provided in the above embodiment is implemented, for example, Figure 1 Steps S11 to S14 are shown.

[0071] Another embodiment of the present invention provides a computer-readable storage medium, wherein the computer-readable storage medium includes a stored computer program, wherein when the computer program is running, the device where the computer-readable storage medium is located is controlled to execute the temperature control method of the cooking device provided in the above embodiment, for example, Figure 1 Steps S11 to S14 are shown.

[0072] The computer program includes computer program code, which may be in source code form, object code form, executable file or some intermediate form, etc. The computer readable medium may include: any entity or device capable of carrying the computer program code, recording medium, USB flash drive, mobile hard disk, magnetic disk, optical disk, computer memory, read-only memory (ROM), random access memory (RAM), electric carrier signal, telecommunication signal and software distribution medium, etc. It should be noted that the content contained in the computer readable medium may be appropriately increased or decreased according to the requirements of legislation and patent practice in the jurisdiction. For example, in some jurisdictions, according to legislation and patent practice, computer readable media do not include electric carrier signals and telecommunication signals.

[0073] The above is a preferred embodiment of the present invention. It should be pointed out that a person skilled in the art can make several improvements and modifications without departing from the principle of the present invention. These improvements and modifications are also considered to be within the scope of protection of the present invention.

Claims

1. A temperature control method for a cooking device, characterized in that: include: Acquire temperature change test data of food temperature test points corresponding to various simulated working conditions, wherein the various simulated working conditions include: using different heating strategies to perform heating tests of multiple temperature test target values ​​on different characteristic foods under different temperature environments; the different characteristic foods refer to foods having different characteristic information; According to the temperature change test data of the food temperature test points corresponding to the various simulated working conditions, the optimal heating strategies corresponding to different characteristic foods under different temperature environments and different temperature test target values ​​are selected, and the food temperature control model is established according to the optimal heating strategy corresponding to each characteristic food when it is heated under each temperature environment with each temperature test target value as the target; Acquire current environment information and characteristic information of the cooked food, and match the food temperature control model according to the characteristic information, the current environment information and a preset target temperature value to obtain an optimal heating strategy for the cooked food under the current temperature environment; Controlling the cooking device to heat the food to be cooked according to the optimal heating strategy for the food to make the food to be cooked reach the target temperature value; The heating strategy refers to selecting different heating powers to heat food at different heating stages; The method of selecting different heating powers to heat food at different heating stages is specifically implemented by the following steps: Obtaining the temperature difference obtained in the previous heating stage, and determining the temperature compensation coefficient of the previous heating stage according to the temperature difference in the previous heating stage; wherein the temperature difference is the difference between the temperature of the food temperature test point and the temperature test target value; According to the correspondence between the preset temperature compensation coefficient and the heating control function, a heating control function corresponding to the temperature compensation coefficient of the previous heating stage is determined and used as the heating control function of the current heating stage; When entering the current heating stage, the food is heated according to the heating control function of the current heating stage.

2. The temperature control method of a cooking device according to claim 1, characterized in that: The characteristic information includes at least any one of the following: the type of food, whether the shape of the food is hollow, whether the food contains liquid, the volume of the food, or the weight of the food.

3. The temperature control method of a cooking device according to claim 1, characterized in that: The method of selecting the optimal heating strategy corresponding to different characteristic foods under different temperature environments and different temperature test target values ​​according to the temperature change test data of the food temperature test points corresponding to the various simulated working conditions specifically includes: According to the temperature change test data of the food temperature test points and the food test data corresponding to the various simulated working conditions, the optimal heating strategy corresponding to different characteristic foods under different temperature environments and different temperature test target values ​​is selected; wherein the food test data includes at least any one of the following: food color value, food taste value, food smell value.

4. A temperature control device, characterized in that: The temperature control device is suitable for a cooking device provided with an inner pot for holding food, and the temperature control device comprises: The test data acquisition module is used to acquire the temperature change test data of the food temperature test points corresponding to various simulated working conditions, wherein the various simulated working conditions include: using different heating strategies to perform heating tests of multiple temperature test target values ​​on different characteristic foods under different temperature environments; the different characteristic foods refer to foods with different characteristic information; A temperature control model establishment module is used to select the optimal heating strategies corresponding to different characteristic foods under different temperature environments and different temperature test target values ​​according to the temperature change test data of the food temperature test points corresponding to the various simulated working conditions, and establish a food temperature control model according to the optimal heating strategy corresponding to each characteristic food when it is heated under each temperature environment with each temperature test target value as a target; An optimal heating strategy acquisition module, used to acquire current environment information and characteristic information of the cooked food, and match the food temperature control model according to the characteristic information, the current environment information and a preset target temperature value, so as to obtain an optimal heating strategy for the cooked food under the current temperature environment; a heating module, used for controlling the cooking device to heat the food to be cooked according to the optimal heating strategy for the food to be cooked, so that the food to be cooked reaches the target temperature value; The heating strategy refers to selecting different heating powers to heat food at different heating stages; The method of selecting different heating powers to heat food at different heating stages is specifically implemented by the following steps: Obtaining the temperature difference obtained in the previous heating stage, and determining the temperature compensation coefficient of the previous heating stage according to the temperature difference in the previous heating stage; wherein the temperature difference is the difference between the temperature of the food temperature test point and the temperature test target value; According to the correspondence between the preset temperature compensation coefficient and the heating control function, a heating control function corresponding to the temperature compensation coefficient of the previous heating stage is determined and used as the heating control function of the current heating stage; When entering the current heating stage, the food is heated according to the heating control function of the current heating stage.

5. A cooking device, characterized in that: The cooking device comprises: a memory, a processor, and a temperature control program stored in the memory and executable on the processor, wherein the temperature control program implements the temperature control method of the cooking device according to any one of claims 1 to 3 when executed by the processor.

6. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores a temperature control program, and when the temperature control program is executed by a processor, the temperature control method of the cooking device according to any one of claims 1 to 3 is implemented.

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