Oven cooking control method, device and medium

Abstract

The present invention discloses a cooking control method, device and medium for an oven, which specifically includes obtaining a preset recipe for oven cooking and specific heat data of corresponding food; obtaining the initial state of food in the oven cavity; determining the target temperature and the first temperature based on the preset recipe; obtaining the real-time temperature of the oven cavity; recording the working time of the oven heating tube during the time period when the real-time temperature of the oven cavity rises from the first temperature to the target temperature; determining the weight of the food in the oven cavity based on the preset recipe, the specific heat data of the food, the initial state of the food and the working time of each heating tube of the oven; and determining the cooking time of the oven based on the weight of the food. The oven cooking control method, device and medium provided by the present invention can enable the oven to automatically measure the weight of the food in the oven cavity, adaptively adjust the cooking time of the food, ensure the cooking effect, and do not need to add additional hardware.

Description

Technical Field

[0001] The present invention relates to the field of intelligent control of cooking equipment, and in particular to an intelligent cooking control method, device and medium of an oven. Background Art

[0002] As people pursue a higher standard of life, ovens are used more and more frequently. In order to facilitate users to use ovens, many ovens have launched smart recipe functions, allowing users to cook dishes according to recipes.

[0003] The smart recipes of existing ovens are mainly to select from the menu, determine the time and temperature, and then perform the cooking operation. However, in actual operation, the user cannot determine the weight of the food, resulting in a mismatch between the cooking time and the weight of the food, leading to poor cooking results.

[0004] At present, there are two ways for ovens to automatically determine the weight of food. One is to use a weighing sensor to measure the weight of ingredients. This method is effective but increases costs, and the installation and assembly of the sensor requires additional design. The other is to use a color screen display, and the user can select the corresponding food weight, but the color screen investment is large, the labels for selecting food weight are limited, and the user's estimation of food weight is also prone to large errors. Therefore, how to automatically determine the weight of food during cooking and determine the cooking time based on the weight of food needs to be solved urgently. Summary of the invention

[0005] The technical problem to be solved by the present invention is to overcome the defects in the prior art and provide a cooking control method and a cooking control device which can automatically calculate the weight of food and determine the cooking time according to the weight of food.

[0006] The present invention solves the above technical problems through the following technical solutions: a cooking control method of an oven, characterized in that:

[0007] Obtain preset recipes for oven cooking and specific heat data of corresponding foods;

[0008] Obtaining the initial state of food in the oven cavity;

[0009] determining a target temperature (T2) based on the preset recipe, and determining a first temperature (T3) less than the target temperature (T2) based on the preset recipe and the determined target temperature (T2);

[0010] The oven enters a preheating state, and obtains the real-time temperature (T) of the oven cavity; and records the working time of the oven heating tube during the time period when the real-time temperature (T) of the oven cavity rises from the first temperature (T3) to the target temperature (T2);

[0011] Determine the weight of the food in the oven cavity based on the preset recipe, the specific heat data of the food, the initial state of the food and the working time of each heating tube of the oven;

[0012] The oven cooking time is determined based on the weight of the food.

[0013] Preferably, the preset recipe obtained includes a multi-stage recipe or a single-stage recipe, and determining the target temperature (T2) based on the preset recipe specifically includes:

[0014] If it is a multi-stage recipe, if the first stage working temperature is ≤100℃, the target temperature (T2) is determined to be the second stage working temperature; if the first stage working temperature is >100℃, the target temperature (T2) is determined to be the first stage working temperature;

[0015] If it is a single-stage recipe, determine the target temperature (T) as the working temperature of the single-stage recipe.

[0016] Preferably, determining a first temperature (T3) less than the target temperature (T2) based on the preset recipe and the target temperature (T2) determined therefrom specifically includes:

[0017] If the preset recipe is a multi-stage recipe, or the preset recipe is a single-stage recipe and its target temperature (T2) is greater than 100°C, the first temperature (T3) is ≥100°C;

[0018] If the preset recipe is a single-stage recipe and its target temperature (T2) is ≤100°C, the first temperature (T3) is ≥50°C.

[0019] Preferably, the weight of the food in the oven cavity is determined based on the preset recipe, the specific heat data of the food, the initial state of the food and the working time of the oven heating tube; specifically including

[0020] First, calculate the total heat (Q) transferred to the food based on the working time of the oven heating tube;

[0021] The weight of the food in the oven cavity is calculated based on the calculated total heat (Q), the preset recipe, the specific heat data of the food, and the initial state of the food.

[0022] Preferably, the total heat (Q) transferred to the food is calculated according to the working time of the oven heating tube, and the total heat , where m is the number of heating tubes in the oven, n i is the heat transfer efficiency corresponding to the heating tube, P i is the power of the heating tube, t i is the working time of the heating tube, and i represents each heating tube.

[0023] Preferably, the weight of the food in the oven cavity is calculated based on the calculated total heat (Q) transferred to the food, the preset recipe, the specific heat data of the food, and the initial state of the food, specifically including:

[0024] If the preset recipe is a multi-stage recipe, or the preset recipe is a single-stage recipe and the target temperature (T2) is greater than 100°C, the weight of the food is calculated according to the following formula:

[0025]

[0026] Among them C p is the specific heat data of food, m is the weight of food;

[0027] If the preset recipe is a single-stage recipe and the target temperature (T2) is ≤100°C, the weight of the food is calculated according to the following formula:

[0028]

[0029] Among them C p is the specific heat data of the food, λ is the water content correction coefficient of the frozen food, if the initial state of the food is room temperature, then λ is 1, B is the water content of the food, C ps is the specific heat data of water.

[0030] Preferably, obtaining the initial state of the food in the oven cavity specifically includes:

[0031] Get the initial temperature of the oven cavity when no food is put in (T1);

[0032] Get the temperature difference after the food is placed in the oven cavity ( );

[0033] According to the initial temperature of the oven cavity (T1) and the temperature difference change after the food is put into the oven cavity ( ) Determine whether the initial state of the food is room temperature or frozen.

[0034] Preferably, when the real-time temperature (T) of the oven cavity rises from the first temperature (T3) to the target temperature (T2), if the door of the oven cavity is opened and then closed, the recorded working time of each heating tube of the oven is reset to zero, and a second temperature (T5) of the oven cavity after the door is opened and then closed is obtained.

[0035] If the second temperature (T5) is lower than the first temperature (T3), the first temperature (T3) remains unchanged, and the working time of each heating tube is recorded again;

[0036] If the second temperature (T5) is greater than or equal to the first temperature (T3), the first temperature is corrected to add a preset correction value (C), and the working time of each heating tube is recorded again.

[0037] Preferably, if the preset recipe is a multi-stage recipe, or the preset recipe is a single-stage recipe and its target temperature (T2) is greater than 100°C, the first temperature (T3) = 100°C;

[0038] If the preset recipe is a single-stage recipe and its target temperature (T2) is ≤100°C, the first temperature (T3) = 50°C.

[0039] Another aspect of the present invention provides a cooking control device for an oven, characterized in that:

[0040] A first acquisition unit, used to acquire a preset recipe for cooking in the oven and specific heat data of corresponding food in the recipe;

[0041] A second acquisition unit, used to acquire the initial state of the food in the oven cavity;

[0042] A first determining unit, used for determining a target temperature (T2) and a first temperature (T3) lower than the target temperature (T2) according to a preset recipe;

[0043] A third acquisition unit is used to acquire the real-time temperature (T) in the cavity after the oven enters the preheating state;

[0044] a recording unit, used to record the working time of the oven heating tube when the real-time temperature of the oven cavity rises from the first temperature to the target temperature;

[0045] The second determination unit calculates the weight of the food in the oven cavity according to a preset recipe, specific heat data of the food, the state of the food and the working time of the oven heating tube, and determines the oven cooking time based on the weight of the food.

[0046] Preferably, the first acquisition unit includes a recipe acquisition unit and a specific heat data acquisition unit.

[0047] The recipe acquisition unit is used to acquire the preset recipe from a storage device of the oven, or to obtain the preset recipe by input;

[0048] The specific heat data acquisition unit is used to acquire the specific heat data from a storage device of the oven, or to obtain the specific heat data through user input.

[0049] Preferably, the second acquisition unit includes a temperature acquisition unit for acquiring the temperature of the oven cavity, a temperature difference acquisition unit for acquiring the change in the temperature of the oven cavity, and an auxiliary judgment unit for judging the initial state of food.

[0050] Preferably, the first determining unit is a target temperature determining unit that first determines a target temperature (T2) according to a preset recipe, and then determines the first temperature (T3) according to the target temperature (T2) and the preset recipe.

[0051] Preferably, the recording unit includes units corresponding to the number of oven heating tubes, and each unit records the working time of the corresponding oven heating tube.

[0052] Preferably, the second determination unit includes a heat determination unit and a quality determination unit;

[0053] The heat determination unit is used to calculate the total heat (Q) transferred to the food according to the working time of the oven heating tube;

[0054] The mass determination unit is used to determine the weight of the food in the oven cavity according to the total heat (Q) calculated by the heat determination unit, the specific heat data of the food, the initial state of the food and the preset recipe.

[0055] Preferably, it further comprises a first judgment unit, wherein the first judgment unit is used to judge whether the door of the oven cavity is opened and then closed during the process in which the real-time temperature (T) of the oven cavity rises from the first temperature (T3) to the target temperature (T2);

[0056] Also included is a fourth acquisition unit, for acquiring a second temperature (T5) of the oven cavity when the door of the oven cavity is opened and then closed;

[0057] It also includes a second judgment unit, which is used to judge the relationship between the second temperature (T5) and the first temperature (T3), and determine whether the first temperature (T3) needs to be corrected;

[0058] A correction unit is used to add a preset correction value (C) to the first temperature (T3) when the second judgment unit judges that the first temperature (T3) needs to be corrected.

[0059] According to another aspect of the present invention, there is also provided an electronic device, comprising:

[0060] at least one processor; and

[0061] a memory communicatively connected to the at least one processor; wherein,

[0062] The memory stores instructions that can be executed by the at least one processor, and the instructions are executed by the at least one processor to enable the at least one processor to perform the above method.

[0063] Another aspect of the present invention further provides a non-transitory computer-readable storage medium storing computer instructions, wherein the computer instructions are used to enable the computer to execute the above method.

[0064] The positive progress of the present invention is that the control method, device and medium for oven cooking provided by the present invention can enable the oven to automatically measure the weight of the food in the oven cavity, adaptively adjust the cooking time of the food, and ensure the cooking effect, without adding additional heavy sensors, weight display selection labels and other hardware. In addition, considering special operations such as opening the door during preheating, the accurate and reliable calculation of food mass is ensured. BRIEF DESCRIPTION OF THE DRAWINGS

[0065] Figure 1 This is a flow chart of a cooking control method for an oven according to Embodiment 1 of the present invention;

[0066] Figure 2 for Figure 1 Schematic diagram of the process of step S102;

[0067] Figure 3 for Figure 1 Schematic diagram of the process of step S105;

[0068] Figure 4 Schematic diagram of the flow of step S104' in the cooking control method of the oven according to the second embodiment of the present invention;

[0069] Figure 5 This is a module schematic diagram of a cooking control device for an oven according to Embodiment 3 of the present invention;

[0070] Figure 6 A schematic diagram of a module of a cooking device of an oven according to another optional embodiment of the present invention;

[0071] Figure 7 A schematic block diagram of an exemplary electronic device 500 provided in accordance with Embodiment 4 of the present invention. DETAILED DESCRIPTION

[0072] The present invention is further described below by way of examples, but the present invention is not limited to the scope of the examples.

[0073] Example 1

[0074] A cooking control method for an oven, such as Figure 1 As shown, the specific steps include:

[0075] S101, obtaining a preset recipe for oven cooking and specific heat data of corresponding food.

[0076] Preset recipes usually include multi-stage recipes and single-stage recipes. Multi-stage recipes usually set at least two working temperatures and at least two working times. When the working time of the current working temperature is met, it will automatically heat to the second working temperature state. When the working time of the second working temperature is met, the whole cooking process ends. Single-stage recipes set one working temperature and one working time. When the working temperature is reached and the working time is met, the cooking ends.

[0077] Usually, when cooking food in an oven, the cavity needs to be preheated before cooking. The purpose of this method is to determine the weight of the food being cooked during the preheating stage and the cooking stage, and then in the subsequent cooking process, the cooking time can be automatically determined according to the weight of the food.

[0078] The specific heat data of the food and the preset recipes can be stored in the storage device of the oven for calling up the corresponding information at any time, and can also be obtained through user input.

[0079] S102, obtaining the state of food in the oven cavity;

[0080] The state of the food in the oven cavity can be divided into room temperature and frozen. Preferably, it is determined whether the food is at room temperature or frozen. Figure 2 As shown, the following steps may be included:

[0081] S1021, obtaining the initial temperature T1 of the oven cavity when no food is put in; if the initial temperature T1 is within the first threshold range, it is considered that the oven is not at a normal temperature before starting, and if the initial temperature T1 is greater than the higher end value of the first threshold range, it is considered that the oven is at a high temperature. The lower end value of the first threshold range is 5-10°C, and the higher end value of the first threshold range is 27-35°C. Those skilled in the art can set it as needed.

[0082] Regardless of whether the oven cavity is at room temperature or high temperature, after the food to be cooked is placed in the oven cavity, the temperature of the cavity will usually fluctuate to a certain extent. In particular, if frozen food is placed in the cavity, the cavity temperature will inevitably drop.

[0083] S1022, obtaining the temperature difference change after the food is placed in the oven cavity ;

[0084] S1023, determining whether the food is at room temperature or frozen;

[0085] If the oven cavity is at room temperature, that is, the initial temperature T1 is within the first threshold range, and after the food is put in, the temperature difference of the cavity changes Within the second threshold range, preferably, the second threshold range is ±3, the food is considered to be at room temperature; and if the temperature difference of the cavity changes If the temperature drops by more than the fourth threshold, for example, the fourth threshold is 3, and the cavity temperature drops by more than 5° C., the food is considered to be frozen, because the placement of frozen food usually causes the cavity temperature to drop.

[0086] Similarly, if the oven cavity is at a high temperature, that is, the initial temperature T1 is greater than the higher end value of the first threshold range, and after the food is put in, the temperature difference of the cavity changes within the third threshold range, preferably, the third threshold is ±5°C, then the food is considered to be at room temperature. If frozen food is put into the high-temperature oven cavity, it will inevitably cause the oven cavity temperature to drop. If the temperature difference changes If the temperature drops below a fifth threshold, for example, the fifth threshold is 5, the food is considered to be in a frozen state.

[0087] Of course, other methods may also be used to determine whether the food is at room temperature or frozen, such as directly obtaining it through user input, or collecting the temperature of the food to determine it, etc., and are not limited to the above-mentioned determination methods.

[0088] S103, determining a target temperature T2 based on the preset recipe, and determining a first temperature T3 that is less than the target temperature T2 based on the preset recipe and the determined target temperature T2;

[0089] The preset recipes obtained can be divided into multi-stage recipes and single-stage recipes. Multi-stage recipes usually include at least two working temperatures, and at least the working temperature of the second stage is greater than 100°C, while the working temperature of the first stage may be lower than 100°C or greater than 100°C. If the working temperature of the first stage is already greater than 100°C, the target temperature T2 is set to the working temperature of the first stage. If the working temperature of the first stage is less than or equal to 100°C, the working temperature of the second stage must be greater than 100°C, then the target temperature is set to the working temperature of the second stage. Therefore, when the recipe is a multi-stage recipe, the target temperature T2 set therein must be greater than 100°C. If it is a single-stage recipe, the final temperature of the oven in the preheating state is its working temperature, so the target temperature T2 is determined as its working temperature. The first temperature T3 is used as the starting temperature for calculating the weight of food. The principle is as follows:

[0090] Q=M'C p '(T2'-T1')

[0091] In the above formula, the mass of food is M', C p' is the specific heat data of the food, and the heat required for the food to heat up from temperature T1' to T2' is Q. Therefore, by determining the heat required for the food to heat up from T1' to T2', the specific heat data of the food can be used to calculate the mass M' of the food.

[0092] The above formula also needs to consider the water content of different foods when calculating the mass of food. In the process of calculating the mass of food, choosing the appropriate temperature range has a great impact on the difficulty and accuracy of food mass calculation. Especially when calculating the relationship between the specific heat data of food and the absorbed heat below 100℃, it is particularly necessary to consider the heat absorption of water.

[0093] Therefore, in this embodiment, if the preset recipe is a multi-stage recipe, or the preset recipe is a single-stage recipe and its target temperature T2 is greater than 100°C, in this case, the final temperature of the oven preheating state will usually exceed 100°C, so the first temperature T3 is determined to be ≥ 100°C. When determining the specific heat data of food above 100°C, due to the evaporation of water, the factor of water absorption can be ignored, making the calculation simple and the result accurate. Preferably, the first temperature T3 is determined to be 100°C.

[0094] When the preset recipe is a single-stage recipe and its target temperature T2 ≤ 100°C, the first temperature T3 ≥ 50°C. Because for ovens, temperatures below 50°C are mainly used for some auxiliary functions, such as drying and deodorization, and the working temperatures of recipes below 100°C are concentrated between 70-90°C. Preferably, the first temperature is determined to be 50°C.

[0095] S104, turning on the oven to enter a preheating state, obtaining the real-time temperature T of the oven cavity, and recording the working time of each heating tube of the oven during the time period when the real-time temperature T of the oven cavity rises from the first temperature T3 to the target temperature T2.

[0096] For example, in this embodiment, the oven includes three heating tubes, namely an upper tube, a back tube and a bottom tube. During the time period when the real-time temperature of the oven cavity rises from the first temperature T3 to the target temperature T2, the working time of the upper tube is t1, P1 is the upper tube power, and the heat transfer efficiency is n1; the working time of the back tube is t2, the power is P2, and the heat transfer efficiency is n2; the working time of the bottom tube is t3, the power is P3, and the heat transfer efficiency is n3.

[0097] Preferably, in this step, the real-time temperature T of the oven cavity used should be equal to the temperature of the food under ideal conditions. However, in actual operation, the oven temperature detection sensor is usually placed around the oven, and the actual temperature measured by the sensor may be different from the actual temperature of the food. The real-time temperature T of the oven cavity can be revised by adding a coefficient through a certain calibration test method to make the real-time temperature T of the oven cavity close to the temperature of the food.

[0098] S105, based on the preset recipe, the specific heat data of the food, the initial state of the food and the working time of each heating tube of the oven, determine the weight of the food in the oven cavity, such as Figure 3 As shown, specifically including:

[0099] S1051, calculating the total heat Q transferred to the food according to the working time of the oven heating tube;

[0100] The total heat is calculated according to the following formula:

[0101] ;

[0102] Where m is the number of heating tubes in the oven, n i The heat transfer efficiency corresponding to each heating tube, P i is the power of the heating tube, t i is the working time of each heating tube, and i represents each heating tube.

[0103] For example, in this embodiment, the oven includes three heating tubes, namely, the upper tube, the back tube and the bottom tube. During the preheating process of the oven, the temperature of the cavity rises from T3 to T2, and the medium heat transferred to the food in the oven cavity is: Q = n1 P1 t 1+ n2 P2 t2+ n3P3 t3.

[0104] S1052: Calculate the weight of the food in the oven cavity according to the calculated total heat (Q), the preset recipe, the specific heat data of the food, and the initial state of the food.

[0105] This step needs to take into account the type of preset recipes and the initial state of the food as the basis for judgment, and needs to use the total calories and specific heat data of the food.

[0106] If the preset recipe is a multi-stage recipe, or the preset recipe is a single-stage recipe and the target temperature T2 is greater than 100°C, the weight of the food is calculated according to the following formula:

[0107] ;

[0108] Among them C p is the specific heat data of food, m is the weight of food;

[0109] If the preset recipe is a single-stage recipe and the target temperature T2 ≤ 100°C, the weight of the food is calculated according to the following formula:

[0110] ;

[0111] Among them C p is the specific heat data of the food, λ is the water content correction coefficient of frozen food, if it is room temperature food, λ is 1, B is the water content of the food, C ps is the specific heat data of water.

[0112] Food cooked in an oven is usually of a single type. Although in some cases the food cooked includes more than one ingredient, there is always a main ingredient. Therefore, the specific heat data of the main ingredient can be determined as the specific heat data of the food, such as meat, vegetables or pasta. Different foods have different specific heat data. Especially when the temperature is below 100°C, the food still contains a lot of water. Therefore, when calculating the weight of the food, the water content of the food needs to be considered. However, when T2 and T3 are both higher than 100°C, the water content of the food can be ignored.

[0113] When the preset recipe is a multi-stage recipe, or the preset recipe is a single-stage recipe and the target temperature T2>100℃, because the first temperature T1 used to calculate the food weight has been set to be greater than 100℃, therefore, in the process of the first temperature rising to the target temperature, the temperature is always kept greater than 100℃. When calculating, the moisture in the food can be completely ignored, and the initial state of the food being refrigerated or frozen can also be ignored, because the moisture has evaporated when the food temperature is greater than 100℃.

[0114] Such a setting of the first temperature greatly simplifies the complexity in calculating the weight of food, and also improves the accuracy of the calculation.

[0115] S106, determining the oven cooking time based on the weight of the food.

[0116] The weight of the above food is obtained during the preheating state, so the cooking time after preheating can be automatically adjusted according to the obtained food weight. For example, for roasted corn, at 230 degrees Celsius, upper and lower fire mode, the weight is 2kg-2.5kg, it takes 15 minutes to roast, and the weight is 2.5kg-3.5kg, it takes 20 minutes to roast.

[0117] Example 2

[0118] The other steps in this embodiment 2 are the same as those in the embodiment 1, and the only difference is step S104'. In step S104 of the embodiment 1, the oven is turned on to enter the preheating state, and the real-time temperature T of the oven cavity is obtained; the working time of the oven heating tube during the time period when the real-time temperature T of the oven cavity rises from the first temperature T3 to the target temperature T2 is recorded. If the oven door is opened and closed again at this time, then: step S104 can be specifically divided into, such as Figure 4 As shown,

[0119] The oven enters the preheating state and obtains the real-time temperature T of the oven cavity;

[0120] Determine whether the door is opened and closed. If the door is not opened or closed, obtain the real-time temperature T of the oven cavity; record the working time of the oven heating tube during the time period when the real-time temperature T of the oven cavity rises from the first temperature T3 to the target temperature T2;

[0121] If the door is opened and closed again, the recorded working time of each heating tube of the oven is reset to zero;

[0122] Obtaining a second temperature T5 of the oven cavity after the door is opened and then closed;

[0123] The relationship between the second temperature T5 and the original first temperature T3 is determined. If the second temperature T5 is less than the first temperature T3, the first temperature T3 remains unchanged, and the oven continues to operate in the preheating state until the real-time temperature T of the cavity reaches the first temperature T3, and the working time of each heating tube is recorded, that is, the working time of each heating tube is recorded again.

[0124] If the second temperature T5 is greater than or equal to the first temperature T3 at this time, the first temperature is corrected to add a preset correction value C, and the working time of each heating tube is recorded again.

[0125] That is, at this time, the first temperature is corrected to T1+C, the oven continues to preheat, and when the cavity temperature reaches T1+C, the working time of each heating tube begins to be recorded until the cavity temperature reaches the target temperature T2.

[0126] At this time, the corrected temperature T1+C also needs to be less than the target temperature T2, and C is a positive value. The size of the preset correction value C can be preset as needed.

[0127] Example 3

[0128] like Figure 5As shown, this embodiment discloses a control device for oven cooking, including a first acquisition unit 11, which is used to acquire a preset recipe for oven cooking and specific heat data of corresponding food in the recipe; preferably, the first acquisition unit 11 includes a recipe acquisition unit 111 and a specific heat data acquisition unit 112, which are respectively used to acquire the preset recipe and specific heat data of food. The recipe acquisition unit 111 is used to acquire the preset recipe from the storage device of the oven, or to obtain the preset recipe by input; the specific heat data acquisition unit 112 is used to acquire specific heat data from the storage device of the oven, or to obtain specific heat data by user input.

[0129] The second acquisition unit 12 is used to acquire the initial state of the food in the oven cavity. The initial state includes freezing or room temperature, which can be acquired by various methods, such as by detecting the temperature of the food, or by manual input.

[0130] Preferably, the second acquisition unit 12 includes a temperature acquisition unit 121 for acquiring the temperature of the oven cavity, and a temperature difference acquisition unit 122 for acquiring the temperature change of the oven cavity. The temperature acquisition unit 121 is used to acquire the initial temperature T1 of the oven cavity when no food is put in, and the temperature difference acquisition unit 122 is used to acquire the temperature difference change after the food is put into the oven cavity. The second acquisition unit 12 may also include an auxiliary judgment unit to determine whether the initial state of the food is frozen or at room temperature by judging the initial temperature T1 of the oven cavity when the food 2 is not put in and the temperature difference change of the oven cavity after the food is put in.

[0131] The first determination unit 21 is used to determine the target temperature T2 and a first temperature T3 which is less than the target temperature T2 according to a preset recipe; preferably, the first determination unit 21 first determines the target temperature T2 according to the preset recipe, and then determines the first temperature T3 according to the target temperature T2 and the preset recipe.

[0132] The third acquisition unit 13 is used to obtain the real-time temperature T in the cavity after the oven enters the preheating state; the acquisition unit can be a temperature detection device and a corresponding control circuit, and in order to make the real-time temperature T of the cavity closer to the temperature of the food, the third acquisition unit 13 can also include a correction unit for correcting the real-time temperature T of the oven cavity.

[0133] The recording unit 3 is used to record the working time of the oven heating tube when the real-time temperature of the oven cavity rises from the first temperature to the target temperature; the recording unit 3 is divided into a plurality of sub-recording units 31, the number of the sub-recording units 31 matches the number of the oven heating tubes, and is used to record the working time of the corresponding oven heating tubes respectively.

[0134] The second determination unit 22 calculates the weight of the food in the oven cavity according to the preset recipe, the specific heat data of the food, the state of the food and the working time of the oven heating tube, and determines the oven cooking time based on the weight of the food. The second determination unit includes a heat determination unit 221 and a quality determination unit 222; the heat determination unit 221 is used to calculate the total heat Q transferred to the food according to the working time of the oven heating tube; specifically, the calculation method of the total heat satisfies the following formula:

[0135] ;

[0136] Where m is the number of heating tubes in the oven, n i The heat transfer efficiency corresponding to each heating tube, P i is the power of the heating tube, t i is the working time of each heating tube, and i represents each heating tube.

[0137] The mass determination unit 222 is used to determine the weight of the food in the oven cavity according to the total heat (Q) calculated by the heat determination unit, the specific heat data of the food, the initial state of the food and the preset recipe. Preferably, if the preset recipe is a multi-stage recipe, or the preset recipe is a single-stage recipe and the target temperature T2 is greater than 100°C, the weight of the food is calculated according to the following formula:

[0138] ;

[0139] Among them C p is the specific heat data of food, m is the weight of food;

[0140] If the preset recipe is a single-stage recipe and the target temperature T2 ≤ 100°C, the weight of the food is calculated according to the following formula:

[0141] ;

[0142] Where Cp is the specific heat data of the food, λ is the water content correction coefficient of frozen food, if it is room temperature food, λ is 1, B is the water content of the food, C ps is the specific heat data of water.

[0143] As another embodiment of the present invention, Figure 6 As shown, the cooking control device of the oven of the present invention further includes a first judgment unit 41, wherein the first judgment unit 41 is used to judge whether the door of the oven cavity is opened and then closed during the process in which the real-time temperature T of the oven cavity rises from the first temperature T3 to the target temperature T3;

[0144] It also includes a fourth acquisition unit 14, which is used to obtain the second temperature T5 of the oven cavity when the door of the oven cavity is opened and then closed; it also includes a second judgment unit 42, which is used to judge the relationship between the second temperature T5 and the first temperature T3, and determine whether the first temperature T3 needs to be corrected; it also includes a correction unit 5, which is used to correct the first temperature to add a preset correction value, that is, to T2+C when the second judgment unit 42 determines that the first temperature T3 needs to be corrected. The preset correction value C is pre-set according to needs.

[0145] Embodiment 4:

[0146] According to Embodiment 4 of the present invention, the present invention further provides an electronic device, a readable storage medium and a computer program product. Figure 7 A schematic block diagram of an example electronic device 500 that can be used to implement an embodiment of the present invention is shown. The device 500 includes a computing unit 501, which can perform various appropriate actions and processes according to a computer program stored in a ROM (Read-Only Memory) 502 or a computer program loaded from a storage unit 508 to a RAM (Random Access Memory) 503. In the RAM 503, various programs and data required for the operation of the device 500 can also be stored. The computing unit 501, the ROM 502, and the RAM 503 are connected to each other via a bus 504. An I / O (Input / Output) interface 505 is also connected to the bus 504.

[0147] A number of components in the device 500 are connected to the I / O interface 505, including: an input unit 506, such as a keyboard, a mouse, etc.; an output unit 507, such as various types of displays, speakers, etc.; a storage unit 508, such as a disk, an optical disk, etc.; and a communication unit 509, such as a network card, a modem, a wireless communication transceiver, etc. The communication unit 509 allows the device 500 to exchange information / data with other devices through a computer network such as the Internet and / or various telecommunication networks.

[0148] The computing unit 501 may be a variety of general and / or special processing components with processing and computing capabilities. Some examples of the computing unit 501 include, but are not limited to, a CPU (Central Processing Unit), a GPU (Graphic Processing Units), various dedicated AI (Artificial Intelligence) computing chips, various computing units running machine learning model algorithms, a DSP (Digital Signal Processor), and any appropriate processor, controller, microcontroller, etc. The computing unit 501 performs the various methods and processes described above, such as a control method for oven cooking. For example, in some embodiments, the control method for oven cooking may be implemented as a computer software program, which is tangibly contained in a machine-readable medium, such as a storage unit 508. In some embodiments, part or all of the computer program may be loaded and / or installed on the device 500 via the ROM 502 and / or the communication unit 509. When the computer program is loaded into the RAM 503 and executed by the computing unit 501, one or more steps of the method described above may be performed. Alternatively, in other embodiments, the computing unit 501 may be configured to execute the aforementioned oven cooking control method in any other appropriate manner (for example, by means of firmware).

[0149] Those skilled in the art will appreciate that the embodiments of the present application may be provided as methods, systems, or computer program products. Therefore, the present application may adopt the form of a complete hardware embodiment, a complete software embodiment, or an embodiment combining software and hardware. Moreover, the present application may adopt the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program codes.

[0150] The present application is described with reference to the flowcharts and / or block diagrams of the methods, devices (systems), and computer program products according to the embodiments of the present application. It should be understood that each process and / or box in the flowchart and / or block diagram, as well as the combination of the processes and / or boxes in the flowchart and / or block diagram, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, a special-purpose computer, an embedded processor, or other programmable data processing device to generate a machine, so that the instructions executed by the processor of the computer or other programmable data processing device generate instructions for implementing the processes in the flowchart and / or block diagram. Figure 1 A process or multiple processes and / or boxes Figure 1 A device that provides the functions specified in a block or multiple blocks.

[0151] It should also be noted that the terms "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, commodity or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, commodity or device. In the absence of more restrictions, the elements defined by the sentence "comprises a ..." do not exclude the existence of other identical elements in the process, method, commodity or device including the elements.

[0152] The above are only embodiments of the present application and are not intended to limit the present application. For those skilled in the art, the present application may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included within the scope of the claims of the present application.

Claims

1. A cooking control method for an oven, characterized in that: Obtain preset recipes for oven cooking and specific heat data of corresponding foods; Obtaining the initial state of food in the oven cavity; determining a target temperature (T2) based on the preset recipe, and determining a first temperature (T3) less than the target temperature (T2) based on the preset recipe and the determined target temperature (T2); The oven enters a preheating state, and obtains the real-time temperature (T) of the oven cavity; obtains the working time of the oven heating tube during the time period when the real-time temperature (T) of the oven cavity rises from the first temperature (T3) to the target temperature (T2); Determine the weight of the food in the oven cavity based on the preset recipe, the specific heat data of the food, the initial state of the food and the working time of each heating tube of the oven; determining an oven cooking time based on the weight of the food; The preset recipe obtained includes a multi-stage recipe or a single-stage recipe, and the target temperature (T2) is determined based on the preset recipe, specifically including: If it is a multi-stage recipe, if the first stage working temperature is ≤100℃, the target temperature (T2) is determined to be the second stage working temperature; if the first stage working temperature is >100℃, the target temperature (T2) is determined to be the first stage working temperature; If it is a single-stage recipe, the target temperature (T2) is determined to be the working temperature of the single-stage recipe; Determining a first temperature (T3) less than the target temperature (T2) based on the preset recipe and the target temperature (T2) determined therefrom, specifically comprising: If the preset recipe is a multi-stage recipe, or the preset recipe is a single-stage recipe and its target temperature (T2) is greater than 100°C, the first temperature (T3) is ≥100°C; If the preset recipe is a single-stage recipe and its target temperature (T2) is ≤100°C, the first temperature (T3) is ≥50°C; The method comprises: determining the weight of the food in the oven cavity based on the preset recipe, the specific heat data of the food, the initial state of the food and the working time of the oven heating tube; specifically including: First, calculate the total heat (Q) transferred to the food based on the working time of the oven heating tube; Calculate the weight of the food in the oven cavity based on the calculated total heat (Q), the preset recipe, the specific heat data of the food, and the initial state of the food; The total heat (Q) transferred to the food according to the working time of the oven heating tube is calculated as follows: , where m is the number of heating tubes in the oven, n i is the heat transfer efficiency corresponding to the heating tube, P i is the power of the heating tube, t i is the working time of the heating tube, i represents each heating tube; The weight of the food in the oven cavity is calculated based on the calculated total heat (Q) transferred to the food, the preset recipe, the specific heat data of the food, and the initial state of the food, specifically including: If the preset recipe is a multi-stage recipe, or the preset recipe is a single-stage recipe and the target temperature (T2) is greater than 100°C, the weight of the food is calculated according to the following formula: Among them C p is the specific heat data of food, m is the weight of food; If the preset recipe is a single-stage recipe and the target temperature (T2) is ≤100°C, the weight of the food is calculated according to the following formula: Among them C p is the specific heat data of the food, λ is the water content correction coefficient of the frozen food, if the initial state of the food is room temperature, then λ is 1, B is the water content of the food, C ps is the specific heat data of water; Obtaining the initial state of the food in the oven cavity specifically includes: Get the initial temperature of the oven cavity when no food is put in (T1); Get the temperature difference after the food is placed in the oven cavity ( ); According to the initial temperature of the oven cavity (T1) and the temperature difference change after the food is put into the oven cavity ( ) Determine whether the initial state of the food is room temperature or frozen; When the real-time temperature (T) of the oven cavity rises from the first temperature (T3) to the target temperature (T2), if the door of the oven cavity is opened and then closed, the recorded working time of each heating tube of the oven is reset to zero, and the second temperature (T5) of the oven cavity after the door is opened and then closed is obtained. If the second temperature (T5) is lower than the first temperature (T3), the first temperature (T3) remains unchanged, and the working time of each heating tube is recorded again; If the second temperature (T5) is greater than or equal to the first temperature (T3), the first temperature is corrected to add a preset correction value (C), and the working time of each heating tube is recorded again.

2. The cooking control method of the oven according to claim 1, characterized in that: If the preset recipe is a multi-stage recipe, or the preset recipe is a single-stage recipe and its target temperature (T2) is greater than 100°C, the first temperature (T3) = 100°C; If the preset recipe is a single-stage recipe and its target temperature (T2) is ≤100°C, the first temperature (T3) = 50°C.

3. A cooking control device for an oven, characterized in that: include A first acquisition unit, used to acquire a preset recipe for cooking in the oven and specific heat data of corresponding food in the recipe; A second acquisition unit, used to acquire the initial state of the food in the oven cavity; A first determining unit, used for determining a target temperature (T2) and a first temperature (T3) lower than the target temperature (T2) according to a preset recipe; A third acquisition unit is used to acquire the real-time temperature (T) in the cavity after the oven enters the preheating state; a recording unit, used to record the working time of the oven heating tube when the real-time temperature of the oven cavity rises from the first temperature to the target temperature; a second determination unit, which calculates the weight of the food in the oven cavity according to a preset recipe, specific heat data of the food, the state of the food, and the working time of the oven heating tube, and determines the oven cooking time based on the weight of the food; The second acquisition unit includes a heat determination unit and a mass determination unit; The heat determination unit is used to calculate the total heat Q transferred to the food according to the working time of the oven heating tube, and the calculation method of the total heat satisfies the following formula: ； Where m is the number of heating tubes in the oven, n i is the heat transfer efficiency corresponding to the heating tube, P i is the power of the heating tube, t i is the working time of the heating tube, i represents each heating tube; The mass determination unit is used to determine the weight of the food in the oven cavity according to the total heat (Q) calculated by the heat determination unit, the specific heat data of the food, the initial state of the food and the preset recipe; If the preset recipe is a multi-stage recipe, or the preset recipe is a single-stage recipe and the target temperature T2 is greater than 100°C, the weight of the food is calculated according to the following formula: ； Among them C p is the specific heat data of food, m is the weight of food; If the preset recipe is a single-stage recipe and the target temperature T2 ≤ 100°C, the weight of the food is calculated according to the following formula: ； Where Cp is the specific heat data of the food, λ is the water content correction coefficient of frozen food, if it is room temperature food, λ is 1, B is the water content of the food, C ps is the specific heat data of water; Also included is a first judgment unit, the first judgment unit is used to judge whether the door of the oven cavity is opened and then closed during the process in which the real-time temperature T of the oven cavity rises from the first temperature T3 to the target temperature T3; The device further comprises a fourth acquisition unit, which is used to acquire a second temperature T5 of the oven cavity when the door of the oven cavity is opened and then closed; Also includes a second judgment unit, for judging the relationship between the second temperature T5 and the first temperature T3, and determining whether the first temperature T3 needs to be corrected; It also includes a correction unit for correcting the first temperature T3 by adding a preset correction value, that is, correcting it to T2+C when the second judgment unit determines that the first temperature T3 needs to be corrected. The preset correction value C is pre-set according to needs.

4. An electronic device comprising: at least one processor; as well as a memory communicatively connected to the at least one processor; wherein, The memory stores instructions that can be executed by the at least one processor, and the instructions are executed by the at least one processor to enable the at least one processor to perform the method according to any one of claims 1 to 2.

5. A non-transitory computer-readable storage medium storing computer instructions, wherein: The computer instructions are used to cause the computer to execute the method according to any one of claims 1-2.

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