Control method, device, computer program product and storage medium of a cooking appliance

Abstract

The application relates to a cooking appliance control method and device, a cooking appliance, a computer readable storage medium and a computer program product. The method comprises: obtaining a target heating purpose of food in a cooking appliance; determining a target heating time according to the target heating purpose and determining a target heating parameter from preset working parameters corresponding to an ohmic heating mode; and controlling the cooking appliance to perform ohmic heating on the food according to the target heating parameter and the target heating time. The method can improve the heating control accuracy.

Description

Technical Field

[0001] This application relates to the field of smart home appliance technology, and in particular to a control method, apparatus, computer-readable storage medium, and computer program product for a cooking appliance. Background Technology

[0002] Currently, cooking appliances require heating both the appliance and the food during food processing to meet specific process parameters. Existing cooking appliances heat food through heat exchange methods such as heat conduction, radiative heat transfer, and convective heat transfer.

[0003] However, existing heat exchange methods are prone to overheating at the conduction interface, resulting in poor heating effect and low heating control accuracy. Summary of the Invention

[0004] Therefore, it is necessary to provide a control method, device, computer-readable storage medium, and computer program product for cooking appliances that can improve the accuracy of heating control, in order to address the above-mentioned technical problems.

[0005] In a first aspect, this application provides a method for controlling a cooking appliance, the method comprising: obtaining a target heating purpose for food in the cooking appliance; determining a target heating time based on the target heating purpose and determining a target heating parameter from preset operating parameters corresponding to an ohmic heating mode; and controlling the cooking appliance to perform ohmic heating on the food based on the target heating parameter and the target heating time.

[0006] In one embodiment, the target heating objective includes short-term sterilization; determining the target heating time and the target heating parameter from preset operating parameters corresponding to the ohmic heating method based on the target heating objective includes: obtaining the target type of the food; determining a first heating time from a first standard heating time for achieving the short-term sterilization based on the target type; determining a first heating parameter from a first preset heating parameter for achieving the short-term sterilization based on the target type, wherein the preset operating parameter includes the first preset heating parameter; controlling the cooking appliance to perform ohmic heating on the food based on the target heating parameter and the target heating time includes: controlling the cooking appliance to perform ohmic heating on the food based on the first heating time and the first heating parameter; wherein the target heating parameter includes the first heating parameter, and the target heating time includes the first heating time.

[0007] In one embodiment, the target heating objective includes rapid heating; determining the target heating time and the target heating parameter from preset operating parameters corresponding to the ohmic heating method based on the target heating objective includes: obtaining the target type of the food; determining a second heating time from a second standard heating time for achieving rapid heating based on the target type; determining a second heating parameter from a second preset heating parameter for achieving rapid heating based on the target type, wherein the preset operating parameters include the second preset heating parameter; controlling the cooking appliance to perform ohmic heating on the food based on the target heating parameter and the target heating time includes: controlling the cooking appliance to perform ohmic heating on the food based on the second heating time and the second heating parameter; wherein the target heating parameter includes the second heating parameter, and the target heating time includes the second heating time.

[0008] In one embodiment, the target heating objective includes high nutrient retention; determining the target heating time and the target heating parameter from preset operating parameters corresponding to the ohmic heating method based on the target heating objective includes: acquiring the target type of the food; determining a third heating time from a third standard heating time for achieving high nutrient retention based on the target type; determining a third heating parameter from a third preset heating parameter for achieving high nutrient retention based on the target type, wherein the preset operating parameters include the third preset heating parameter; controlling the cooking appliance to perform ohmic heating on the food based on the target heating parameter and the target heating time includes: controlling the cooking appliance to perform ohmic heating on the food based on the third heating time and the third heating parameter; the target heating parameter includes the third heating parameter, and the target heating time includes the third heating time.

[0009] In one embodiment, the target heating objective includes at least two of rapid heating, short-term sterilization, and high nutrient retention; determining the target heating time based on the target heating objective and determining the target heating parameters from preset operating parameters corresponding to the ohmic heating method includes: obtaining the target type of the food; determining a fourth heating time based on the target type and the target heating objective, the fourth heating time including at least two of the heating time for achieving short-term sterilization, the heating time for achieving rapid heating, and the heating time for achieving high nutrient retention corresponding to the at least two target heating objectives, the target heating time including the fourth heating time; and determining the target heating time based on the target type and the target heating objective. The target heating parameter is determined from the preset working parameters corresponding to the target heating purpose. The preset working parameters include at least two of the following: a first preset heating parameter for achieving short-term sterilization, a second preset heating parameter for achieving rapid heating, and a third preset heating parameter for achieving high nutrient retention, all corresponding to the at least two target heating purposes. The target heating parameter includes at least two of the following: a first heating parameter determined from the first preset heating parameter for achieving short-term sterilization according to the target type; a second heating parameter determined from the second preset heating parameter for achieving rapid heating according to the target type; and a third heating parameter determined from the third preset heating parameter for achieving high nutrient retention according to the target type.

[0010] In one embodiment, the target heating objective includes rapid heating, short-term sterilization, and high nutrient retention; the target heating time includes a fifth heating time to achieve short-term sterilization, a sixth heating time to achieve rapid heating, and a seventh heating time to achieve high nutrient retention; controlling the cooking appliance to perform ohmic heating on the food according to the target heating parameters and the target heating time includes: controlling the cooking appliance to perform ohmic heating on the food with the first heating parameter during the fifth heating time; controlling the cooking appliance to perform ohmic heating on the food with the second heating parameter during the sixth heating time; and controlling the cooking appliance to perform ohmic heating on the food with the third heating parameter during the seventh heating time.

[0011] In one embodiment, the fifth heating time is greater than 0 seconds and less than or equal to 10 seconds; the sixth heating time is greater than 10 seconds and less than or equal to 3 minutes; and the seventh heating time is greater than 3 minutes and less than or equal to 10 minutes.

[0012] In one embodiment, the first preset heating parameters include: a heating voltage greater than or equal to 75V and less than or equal to 150V; a heating frequency of 60Hz; and a heating temperature greater than or equal to 50℃ and less than or equal to 200℃.

[0013] In one embodiment, the first standard heating time is greater than or equal to 1 minute and less than or equal to 10 minutes.

[0014] In one embodiment, the second preset heating parameters include: a heating voltage greater than or equal to 100V and less than or equal to 200V; a heating frequency of 60Hz; and a heating temperature greater than or equal to 20℃ and less than or equal to 200℃.

[0015] In one embodiment, the second standard heating time is greater than or equal to 0.5 minutes and less than or equal to 10 minutes.

[0016] In one embodiment, the third preset heating parameters include: a heating voltage greater than or equal to 50V and less than or equal to 150V; a heating frequency of 50Hz; and a heating temperature greater than or equal to 50℃ and less than or equal to 100℃.

[0017] In one embodiment, the third standard heating time is less than or equal to 10 minutes.

[0018] Secondly, this application provides a control device for a cooking appliance, the device comprising: a first determining module for obtaining a target heating purpose of food in the cooking appliance; a second determining module for determining a target heating time based on the target heating purpose and determining a target heating parameter from preset operating parameters corresponding to an ohmic heating method; and a control module for controlling the cooking appliance to perform ohmic heating on the food based on the target heating parameter and the target heating time.

[0019] Thirdly, this application also provides a cooking appliance. The cooking appliance includes a memory and a processor. The memory stores a computer program, and the processor executes the computer program to perform the following steps: obtaining a target heating purpose for food in the cooking appliance; determining a target heating time based on the target heating purpose and determining target heating parameters from preset operating parameters corresponding to ohmic heating methods; and controlling the cooking appliance to perform ohmic heating on the food based on the target heating parameters and the target heating time.

[0020] The aforementioned control method, device, and cooking appliance, based on the target heating purpose of the food within the appliance, can determine the target heating time and parameters that match the heating purpose during the heating process. Thus, when ohmic heating of the food is performed according to the target heating time and parameters, the heating process can be accurately controlled, avoiding overheating and improving heating control accuracy. Furthermore, based on the inherent heating principle of ohmic heating, the heating efficiency of the food can be improved. Attached Figure Description

[0021] Figure 1 This is an application environment diagram of a control method for cooking appliances in one embodiment;

[0022] Figure 2 This is a flowchart illustrating a method for controlling a cooking appliance in one embodiment;

[0023] Figure 3 This is a schematic diagram of a process for determining the target heating time based on the target heating purpose and determining the target heating parameters from preset operating parameters corresponding to the ohmic heating method in one embodiment;

[0024] Figure 4 This is a flowchart illustrating the process of determining the target heating time based on the target heating purpose and determining the target heating parameters from preset operating parameters corresponding to the ohmic heating method in another embodiment.

[0025] Figure 5 This is a flowchart illustrating the process of determining the target heating time based on the target heating purpose and determining the target heating parameters from preset operating parameters corresponding to the ohmic heating method in another embodiment.

[0026] Figure 6 This is a flowchart illustrating the process of determining the target heating time based on the target heating purpose and determining the target heating parameters from preset operating parameters corresponding to the ohmic heating method in another embodiment.

[0027] Figure 7 This is a schematic diagram of a process in one embodiment of controlling a cooking appliance to heat food in ohms according to target heating parameters and target heating time;

[0028] Figure 8 This is a flowchart illustrating the control method for a cooking appliance in another embodiment;

[0029] Figure 9 This is a structural block diagram of the control device for a cooking appliance in one embodiment. Detailed Implementation

[0030] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.

[0031] The control method for cooking appliances provided in this application embodiment can be applied to, for example... Figure 1In the application environment shown, the cooking appliance 102 includes a processor 104, which controls the cooking appliance 102 to perform a corresponding cooking process. Specifically, the processor 104 obtains the target heating purpose of the food in the cooking appliance; determines the target heating time based on the target heating purpose; and determines the target heating parameters from the preset working parameters corresponding to the ohmic heating method. Then, based on the target heating parameters and the target heating time, it controls the cooking appliance to perform ohmic heating on the food.

[0032] In one embodiment, such as Figure 2 As shown, a method for controlling a cooking appliance is provided, which is applied to... Figure 1 Taking processor 104 as an example, the explanation includes the following steps:

[0033] S202, Obtain the target heating purpose of the food in the cooking appliance.

[0034] In this embodiment, the cooking appliance is a device for processing food. For example, the cooking appliance may include other types of food processing equipment such as an oven. The target heating purpose is used to indicate the intended purpose of food processing. For example, the target heating purpose may include high nutrient retention, rapid heating, and short-term sterilization. The cooking appliance can be equipped with buttons for achieving different heating purposes, such as a high nutrient retention button, a rapid heating button, and a short-term sterilization button. This allows the user to select the corresponding button to achieve the corresponding cooking needs, improving the user experience. In some embodiments, the target heating purpose of the food in the cooking appliance can be determined based on the user's button selection operation for the heating purpose of the food on the cooking appliance.

[0035] S204, determine the target heating time according to the target heating purpose and determine the target heating parameters from the preset working parameters corresponding to the ohmic heating method.

[0036] In this embodiment, the heating time and parameters of the cooking appliance vary depending on the purpose of heating the food. Therefore, by determining the target heating time based on the target heating purpose, a heating time that matches the food during the heating process can be obtained, thereby improving the accuracy of food heating control.

[0037] In this context, ohmic heating refers to the method of heating food using ohmic heating. The preset operating parameters for this ohmic heating method vary depending on the purpose of heating the food. Target heating parameters indicate the parameters used to heat the food; for example, target heating parameters may include temperature, frequency, voltage, and power. In this embodiment, by determining the target heating parameters from the preset operating parameters corresponding to the ohmic heating method based on the target heating purpose, heating parameters that match the food during the heating process can be obtained, thereby improving the heating effect and heating control accuracy.

[0038] S206, controls the cooking appliance to heat food in ohms according to the target heating parameters and target heating time.

[0039] The basic principle of ohmic heating is to utilize the dielectric properties of food itself. When a cooking appliance generates an electric current that passes through the food, the resulting current converts electrical energy into heat energy within the food, thus heating it. In this embodiment, when the current generated by the cooking appliance is converted within the food to heat it, the heating process can be accurately controlled by using target heating parameters and a target heating time, avoiding overheating.

[0040] In some embodiments, when controlling the cooking appliance to ohm heat food, the target heating temperature and target heating current of the food during the ohm heating process can be obtained. Based on the correspondence between the target heating temperature and target heating current, and the preset degree of cooking corresponding to the preset temperature and preset current of the cooking appliance during the food heating process, when it is determined that the food has reached the target degree of cooking, the cooking appliance is controlled to stop generating current, thereby stopping the ohm heating of the food.

[0041] In summary, through Figure 2 The method shown allows for precise control of the heating process when the target heating objective of food in a cooking appliance is determined. This means that the target heating time and parameters, matching the target heating objective, can be accurately controlled during ohmic heating, preventing overheating and improving heating control accuracy. Furthermore, based on the inherent heating principle of ohmic heating, it can enhance heating efficiency and uniformity.

[0042] exist Figure 2Based on the illustrated embodiment, it can be understood that even for the same heating purpose, the heating time and heating parameters of the cooking appliance may differ depending on the type of food. Therefore, a target heating time can be determined based on the target type of food and the target heating purpose, and a target heating parameter can be determined from preset operating parameters corresponding to the ohmic heating method. Then, based on the target heating parameter and the target heating time, the cooking appliance can be controlled to perform ohmic heating on the food.

[0043] In some embodiments, when a cooking appliance detects food being placed inside, it can determine the target type of the food using a camera device (such as a webcam) installed within the appliance; and, based on a user's selection of a target heating purpose, determine the target heating purpose of the food. The target type of food may be a liquid (such as soup, milk, or soy milk), or may include meat, etc.

[0044] In one embodiment, the target heating purpose may include short-term sterilization. When the target heating purpose is short-term sterilization, the cooking appliance can sterilize the food while heating it. Specifically, such as... Figure 3 The diagram illustrates a process for determining a target heating time based on the desired heating purpose and for determining the target heating parameters from preset operating parameters corresponding to the ohmic heating method. This method is applied to… Figure 1 Taking processor 104 as an example, the explanation includes the following steps:

[0045] S302, Obtain the target type of food.

[0046] S304, determine the first heating time from the first standard heating time for achieving short-term sterilization according to the target type.

[0047] In this embodiment, the first standard heating time refers to the heating time during the heating process of food to achieve short-term sterilization. The heating time for all types of food to achieve short-term sterilization is within this first standard heating time, but the time interval for different types of food to achieve short-term sterilization is different within the first standard heating time.

[0048] In one embodiment, the first standard heating time is greater than or equal to 1 minute and less than or equal to 10 minutes. The specific range of the first standard heating time can be set according to the actual application scenario, and this embodiment does not impose a specific limitation.

[0049] S306, determine the first heating parameter from the first preset heating parameters for achieving short-term sterilization according to the target type, the preset operating parameters include the first preset heating parameter.

[0050] In this embodiment, the first preset heating parameter refers to the preset heating parameter in the heating process of food to achieve short-term sterilization. The heating parameter for food to achieve short-term sterilization is different depending on the type of food.

[0051] In one embodiment, the first preset heating parameters include: a heating voltage greater than or equal to 75V and less than or equal to 150V; a heating frequency of 60Hz; and a heating temperature greater than or equal to 50℃ and less than or equal to 200℃. The specific content of the first preset heating parameters can be set according to the actual application scenario, and this embodiment does not impose specific limitations.

[0052] In this embodiment, the first heating parameter refers to the heating parameter that matches the target type of food and the short-term sterilization process. For example, the first heating parameter includes the heating temperature: when the food is meat product, the heating temperature is greater than or equal to 85°C and less than or equal to 95°C; when the food is milk, the heating temperature is greater than or equal to 60°C and less than or equal to 70°C; when the food is soup, the heating temperature is 100°C; and when the food is soy milk, the heating temperature is 120°C.

[0053] S308, control the cooking appliance to heat the food in ohms according to the first heating time and the first heating parameters; the target heating parameters include the first heating parameters, and the target heating time includes the first heating time.

[0054] In summary, through Figure 3 The method shown, when the target heating purpose is short-term sterilization, can determine a first heating time matching the target food type from a first standard heating time for achieving short-term sterilization, and a first heating parameter matching the target food type from a first preset heating parameter for achieving short-term sterilization. In this way, while sterilizing the food, the cooking appliance can accurately control the heating process of the food by applying ohmic heating based on the first heating time and the first heating parameter, avoiding overheating and improving heating control accuracy. Simultaneously, based on the inherent heating principle of ohmic heating, it can improve the heating efficiency and uniformity of the food.

[0055] based on Figure 3 As shown in one embodiment, without considering the type of food, when the target heating purpose is short-term sterilization, the target heating time is a first standard heating time and the target heating parameter is a first preset heating parameter. Then, the cooking appliance heats the food in ohms based on the first standard heating time and the first preset heating parameter.

[0056] based on Figure 3As shown in one embodiment, different food types and food recipes may produce different cooking effects under the same heating parameters and heating time. Therefore, the corresponding heating parameters and heating time can be matched according to the food type and food recipe to achieve short-term sterilization of food and improve the cooking effect of food.

[0057] In one embodiment, the target heating purpose may include rapid heating. When the target heating purpose is rapid heating, the cooking appliance can achieve rapid heating of food, improving the heating efficiency of the food. Specifically, such as... Figure 4 The diagram illustrates a process for determining a target heating time based on the desired heating purpose and for determining the target heating parameters from preset operating parameters corresponding to the ohmic heating method. This method is applied to… Figure 1 Taking processor 104 as an example, the explanation includes the following steps:

[0058] S402, Obtain the target type of food.

[0059] S404, determine the second heating time from the second standard heating time for achieving rapid heating according to the target type.

[0060] In this embodiment, the second standard heating time refers to the heating time during the process of rapidly heating food. The heating time for all kinds of food to achieve rapid heating is within this second standard heating time, but the time interval for rapid heating of different kinds of food to achieve rapid heating is different within the second standard heating time.

[0061] In one embodiment, the second standard heating time is greater than or equal to 0.5 minutes and less than or equal to 10 minutes. The specific range of the second standard heating time can be set according to the actual application scenario, and this embodiment does not impose a specific limitation.

[0062] In one embodiment, the second heating time can refer to a time interval through which the start and end of the rapid heating process can be precisely controlled to avoid overheating of the food.

[0063] S406, determine the second heating parameter from the second preset heating parameter for achieving rapid heating according to the target type, the preset operating parameters include the second preset heating parameter.

[0064] In this embodiment, the second preset heating parameter refers to the preset heating parameters used in the process of rapidly heating the food. The heating parameters for rapid heating vary depending on the type of food. The second heating parameter refers to the heating parameters and heating uniformity that match the target type of food and the goal of rapid heating.

[0065] In one embodiment, the second preset heating parameters include: a heating voltage greater than or equal to 100V and less than or equal to 200V; a heating frequency of 60Hz; and a heating temperature greater than or equal to 20℃ and less than or equal to 200℃. The specific content of the second preset heating parameters can be set according to the actual application scenario, and this embodiment does not impose specific limitations.

[0066] S408, control the cooking appliance to heat the food in ohms according to the second heating time and the second heating parameter; the target heating parameter includes the second heating parameter, and the target heating time includes the second heating time.

[0067] In summary, through Figure 4 The method shown, when the target heating purpose is rapid heating, can determine a second heating time matching the target food type from a second standard heating time for rapid heating, and a second heating parameter matching the target food type from a second preset heating parameter for rapid heating. In this way, when the cooking appliance rapidly heats the food using ohms, the heating process can be accurately controlled according to the second heating time and the second heating parameter, avoiding overheating and improving heating control accuracy. Simultaneously, based on the inherent heating principle of ohms, the heating efficiency of the food can be improved.

[0068] based on Figure 4 As shown in one embodiment, without considering the type of food, when the target heating purpose is rapid heating, the target heating time is the second standard heating time, and the target heating parameter is the second preset heating parameter. Then, the cooking appliance heats the food in ohms based on the second standard heating time and the second preset heating parameter.

[0069] In one embodiment, the target heating objective may include high nutrient retention. When the target heating objective is high nutrient retention, the cooking appliance can retain the food's nutrients to the greatest extent possible while heating the food. Specifically, such as... Figure 5 The diagram illustrates a process for determining a target heating time based on the desired heating purpose and for determining the target heating parameters from preset operating parameters corresponding to the ohmic heating method. This method is applied to… Figure 1 Taking processor 104 as an example, the explanation includes the following steps:

[0070] S502, Obtain the target type of food.

[0071] S504, determine the third heating time from the third standard heating time for achieving high nutrient retention based on the target species.

[0072] In this embodiment, the third standard heating time refers to the heating time during the heating process to achieve high nutrient retention in food. The heating time for all types of food to achieve high nutrient retention is within this third standard heating time, but the time intervals for different types of food to achieve high nutrient retention within the third standard heating time are different.

[0073] In one embodiment, the third standard heating time is less than or equal to 10 minutes. It is understood that the specific range of the third standard heating time can be set according to the actual application scenario, and this embodiment does not impose a specific limitation.

[0074] It should be noted that the third heating time can be the minimum time to control the food to reach the degree of cooking. In this way, when the food is heated according to the third heating time matched with the type of food, the loss of nutrients caused by high temperature can be avoided, thereby maximizing the preservation of the food's nutrients and achieving high nutrient retention.

[0075] S506, a third heating parameter is determined from the third preset heating parameters for achieving high nutrient retention according to the target type, and the preset operating parameters include the third preset heating parameter.

[0076] In this embodiment, the third preset heating parameter refers to the preset heating parameters used in the heating process to achieve high nutrient retention in food. The heating parameters for achieving high nutrient retention vary depending on the type of food. The third heating parameter refers to the heating parameters that match the target type of food and the goal of achieving high nutrient retention.

[0077] In one embodiment, the third preset heating parameters include: a heating voltage greater than or equal to 50V and less than or equal to 150V; a heating frequency of 50Hz; and a heating temperature greater than or equal to 50℃ and less than or equal to 100℃. The specific content of the third preset heating parameters can be set according to the actual application scenario, and this embodiment does not impose specific limitations.

[0078] S508, based on the third heating time and the third heating parameter, controls the cooking appliance to heat the food in ohms; the target heating parameter includes the third heating parameter, and the target heating time includes the third heating time.

[0079] In summary, through Figure 5The method shown, when the target heating objective is high nutrient retention, can determine a third heating time matching the target food type from the third standard heating time for achieving high nutrient retention, and a third heating parameter matching the target food type from the third preset heating parameters for achieving high nutrient retention. In this way, while efficiently retaining the nutrients in the food, the cooking appliance can accurately control the heating process when performing ohmic heating based on the third heating time and parameters, avoiding overheating and improving heating control accuracy. Simultaneously, based on the inherent heating principle of ohmic heating, it can improve the heating efficiency of the food.

[0080] based on Figure 5 In one embodiment, without considering the type of food, when the target heating purpose is to retain high nutrition, the target heating time is the third standard heating time and the target heating parameter is the third preset heating parameter. Then, the cooking appliance heats the food in ohms based on the third standard heating time and the third preset heating parameter.

[0081] At Figures 3 to 5 The cooking appliance can be equipped with multi-functional buttons to achieve at least two of the following: short-time sterilization, rapid heating, and high nutrient retention. For example, the short-time sterilization button allows the appliance to sterilize food while heating it. The rapid heating button enables rapid heating of food, improving heating efficiency. The high nutrient retention button allows the appliance to retain the maximum amount of nutrients in food while heating it. Alternatively, combination buttons can be added to the appliance. By combining the corresponding buttons for short-time sterilization, rapid heating, and high nutrient retention, the appliance can simultaneously achieve sterilization and high nutrient retention while rapidly heating food.

[0082] In one embodiment, the target heating objective includes at least two of rapid heating, short-time sterilization, and high nutrient retention, specifically, such as... Figure 6 The diagram illustrates a process for determining a target heating time based on the desired heating purpose and for determining the target heating parameters from preset operating parameters corresponding to the ohmic heating method. This method is applied to… Figure 1 Taking processor 104 as an example, the explanation includes the following steps:

[0083] S602, Obtain the target type of food.

[0084] S604, a fourth heating time is determined based on the target type and the target heating purpose. The fourth heating time includes at least two of the following: heating time for achieving short-term sterilization, heating time for achieving rapid heating, and heating time for achieving high nutrient retention. The target heating time includes the fourth heating time.

[0085] In order to ensure the balance between at least two heating purposes when cooking utensils heat food, the heating time for short-term sterilization is different from the first heating time described above, the heating time for rapid heating is different from the second heating time described above, and the heating time for high nutrient retention is different from the third heating time described above.

[0086] S606, a target heating parameter is determined from preset working parameters corresponding to at least two target heating purposes according to the target type. The target heating parameter includes at least two of the following: a first heating parameter determined from a first preset heating parameter for short-term sterilization according to the target type; a second heating parameter determined from a second preset heating parameter for rapid heating according to the target type; and a third heating parameter determined from a third preset heating parameter for high nutrient retention according to the target type.

[0087] In this embodiment, the preset working parameters include at least two of the following: a first preset heating parameter for achieving short-term sterilization, a second preset heating parameter for achieving rapid heating, and a third preset heating parameter for achieving high nutrient retention.

[0088] In one embodiment, the first preset heating parameters include: a heating voltage greater than or equal to 75V and less than or equal to 150V; a heating frequency of 60Hz; and a heating temperature greater than or equal to 50℃ and less than or equal to 200℃. The specific content of the first preset heating parameters can be set according to the actual application scenario, and this embodiment does not impose specific limitations.

[0089] In one embodiment, the second preset heating parameters include: a heating voltage greater than or equal to 100V and less than or equal to 200V; a heating frequency of 60Hz; and a heating temperature greater than or equal to 20℃ and less than or equal to 200℃. The specific content of the second preset heating parameters can be set according to the actual application scenario, and this embodiment does not impose specific limitations.

[0090] In one embodiment, the third preset heating parameters include: a heating voltage greater than or equal to 50V and less than or equal to 150V; a heating frequency of 50Hz; and a heating temperature greater than or equal to 50℃ and less than or equal to 100℃. The specific content of the third preset heating parameters can be set according to the actual application scenario, and this embodiment does not impose specific limitations.

[0091] In summary, through Figure 6 The method shown allows cooking appliances to determine heating parameters and times that match at least two heating purposes while heating food, based on the target type of food. When ohmic heating is performed on the food according to the corresponding matching heating parameters and times, the heating process can be accurately controlled, avoiding overheating and improving heating control accuracy. Furthermore, based on the inherent heating principle of ohmic heating, the heating efficiency of food can be improved.

[0092] In one embodiment, the target heating objective includes rapid heating, short-term sterilization, and high nutrient retention. The target heating parameters may include a first heating parameter, a second heating parameter, and a third heating parameter. The target heating time may include a fifth heating time to achieve short-term sterilization, a sixth heating time to achieve rapid heating, and a seventh heating time to achieve high nutrient retention. Specifically, as shown... Figure 7 The diagram illustrates a process for controlling a cooking appliance to ohmetically heat food based on target heating parameters and target heating time. This method is applied to… Figure 1 Taking processor 104 as an example, the explanation includes the following steps:

[0093] S702 controls the cooking appliance to heat the food ohmically with the first heating parameter during the fifth heating time.

[0094] S704 controls the cooking appliance to heat food ohms with the second heating parameter during the sixth heating time.

[0095] S706 controls the cooking appliance to heat food ohms with the third heating parameter during the seventh heating time.

[0096] In this embodiment, when the cooking appliance heats the food, in order to ensure the balance between the three heating purposes, the fifth heating time for short-term sterilization is different from the first heating time described above, the sixth heating time for rapid heating is different from the second heating time described above, and the seventh heating time for high nutrient retention is different from the third heating time described above.

[0097] In one embodiment, the fifth heating time is greater than 0 seconds and less than or equal to 10 seconds; the sixth heating time is greater than 10 seconds and less than or equal to 3 minutes; and the seventh heating time is greater than 3 minutes and less than or equal to 10 minutes. The specific times of the fifth, sixth, and seventh heating times can be set according to the actual application scenario, and this embodiment does not impose specific limitations.

[0098] In summary, through Figure 7The method shown allows the cooking appliance to briefly sterilize food using the first heating parameter at the fifth heating time, then rapidly heat the food using the second heating parameter at the sixth heating time, and finally retain high nutritional value of the food using the third heating parameter at the seventh heating time. In this way, the cooking appliance can simultaneously achieve rapid heating, sterilization, and high nutrient retention of the food. Furthermore, when applying ohmic heating to food for different heating purposes, the heating process can be accurately controlled by using corresponding heating parameters and times, avoiding overheating and improving heating control accuracy. Simultaneously, based on the inherent heating principle of ohmic heating, the heating efficiency and uniformity of the food can be improved.

[0099] In one embodiment, the target heating objective includes rapid heating and short-term sterilization. Through this target heating objective, the cooking appliance can simultaneously sterilize and heat food while also achieving rapid heating. Specifically, the preset operating parameters include a first preset heating parameter for achieving short-term sterilization and a second preset heating parameter for achieving rapid heating. The target heating parameters include a first heating parameter determined from the first preset heating parameter for achieving short-term sterilization based on the target type, and a second heating parameter determined from the second preset heating parameter for achieving rapid heating based on the target type. The target heating time includes an eighth heating time for achieving short-term sterilization and a ninth heating time for achieving rapid heating. Specifically, the following steps are included:

[0100] S11, control the cooking appliance to heat the food in ohms with the first heating parameter during the eighth heating time.

[0101] S12, control the cooking appliance to heat the food in ohms with the second heating parameter during the ninth heating time.

[0102] In some embodiments, the eighth heating time is greater than 0 seconds and less than or equal to 10 seconds; the ninth heating time is greater than 10 seconds and less than or equal to 7 minutes. The specific times of the eighth and ninth heating times can be set according to the actual application scenario, and this embodiment does not impose specific limitations. The specific contents of the first and second preset heating parameters can be found in the foregoing description and will not be repeated here.

[0103] In summary, using the above method, the cooking appliance can perform short-term sterilization heating of food at the eighth heating time using the first heating parameter, and rapid heating of food at the ninth heating time using the second heating parameter. Furthermore, when applying ohmic heating to food based on the heating objectives in different processes, the heating process can be accurately controlled by using the corresponding heating parameters and heating time, avoiding overheating and improving heating control accuracy. Simultaneously, based on the inherent heating principle of ohmic heating, the heating efficiency and uniformity of food can be improved.

[0104] In one embodiment, the target heating objective includes rapid heating and high nutrient retention. Through this target heating objective, the cooking appliance can rapidly heat food while maximizing the retention of its nutritional components. Specifically, the preset operating parameters include a second preset heating parameter for achieving rapid heating and a third preset heating parameter for achieving high nutrient retention. The target heating parameters include a second heating parameter determined from the second preset heating parameter for achieving rapid heating based on the target type, and a third heating parameter determined from the third preset heating parameter for achieving high nutrient retention based on the target type. The target heating time includes a tenth heating time for achieving rapid heating and an eleventh heating time for achieving high nutrient retention. Specifically, the following steps are included:

[0105] S21, control the cooking appliance to heat the food in ohms with the second heating parameter during the tenth heating time.

[0106] S22, controls the cooking appliance to heat the food ohms with the third heating parameter during the eleventh heating time.

[0107] In some embodiments, the tenth heating time is greater than 0 seconds and less than or equal to 3 minutes; the eleventh heating time is greater than 3 minutes and less than or equal to 10 minutes. The specific times for the tenth and eleventh heating times can be set according to the actual application scenario, and this embodiment does not impose specific limitations.

[0108] In summary, using the above method, the cooking appliance can rapidly heat food at the tenth heating time with the second heating parameter, and then at the eleventh heating time with the third heating parameter to retain high nutritional value. Furthermore, when ohmic heating is applied to food based on the heating objectives at different stages, the heating process can be accurately controlled by using the corresponding heating parameters and times, avoiding overheating and improving heating control accuracy. Simultaneously, based on the inherent heating principle of ohmic heating, the heating efficiency and uniformity of food can be improved.

[0109] In one embodiment, the target heating objective includes short-term sterilization and high nutrient retention. Through this target heating objective, the cooking appliance can retain the nutritional components of food to the maximum extent while performing short-term sterilization heating. Specifically, the preset operating parameters include a first preset heating parameter for achieving short-term sterilization and a third preset heating parameter for achieving high nutrient retention. The target heating parameters include a first heating parameter determined from the first preset heating parameter for achieving short-term sterilization based on the target type, and a third heating parameter determined from the third preset heating parameter for achieving high nutrient retention based on the target type. The target heating time includes a twelfth heating time for achieving short-term sterilization and a thirteenth heating time for achieving high nutrient retention. Specifically, the following steps are included:

[0110] S31, control the cooking appliance to heat the food in ohms with the first heating parameter during the twelfth heating time.

[0111] S32 controls the cooking appliance to heat the food in ohms with the third heating parameter during the thirteenth heating time.

[0112] In some embodiments, the twelfth heating time is greater than 0 seconds and less than or equal to 10 seconds; the thirteenth heating time is greater than 10 seconds and less than or equal to 10 minutes. The specific times for the twelfth and thirteenth heating times can be set according to the actual application scenario, and this embodiment does not impose specific limitations.

[0113] In summary, using the above method, the cooking appliance can perform short-term sterilization heating of food at the twelfth heating time using the first heating parameter, and then perform high-nutrient retention of food at the thirteenth heating time using the third heating parameter. Furthermore, when ohmic heating is applied to food based on the heating objectives in different processes, the heating process can be accurately controlled by using the corresponding heating parameters and heating time, avoiding overheating and improving heating control accuracy. Simultaneously, based on the inherent heating principle of ohmic heating, the heating efficiency and uniformity of food can be improved.

[0114] Based on the above, taking a steam oven as an example of a cooking appliance, in one embodiment, such as Figure 8 As shown, a method for controlling a cooking appliance is provided, specifically including the following:

[0115] The user opens the steam oven and puts in the food. The user can select a cooking mode based on the prompts on the control panel of the steam oven to determine the target heating method according to the cooking mode. The cooking module can include conventional heating method and ohmic heating method. Ohmic heating method includes ohmic heating method with a single heating purpose and ohmic heating method with a combination of heating purposes. The combination of heating purposes includes at least two of the following: high nutrient retention, rapid heating or short-term sterilization.

[0116] If the user chooses a traditional heating method, the cooking appliance can use steam heating or radiant heating to heat the food to the corresponding heating parameters and heating time to achieve the heating process; specifically, the heating parameters include the heating temperature, and the cooking appliance can heat the food by controlling the heating temperature to be greater than or equal to 100℃ and the heating time to be greater than 5 minutes.

[0117] If the user selects the ohmic heating method for a single heating purpose, the cooking appliance can perform different processes depending on whether the type of food is considered:

[0118] The first scenario: Without considering the type of food, cooking utensils can heat food to the corresponding heating parameters and heating time based on the heating purpose (such as high nutrient retention, rapid heating or short-term sterilization), thus realizing the heating process of food.

[0119] For example, if the sole purpose of heating is short-term sterilization, the cooking appliance can sterilize the food while heating it. Specifically, the heating parameters for achieving short-term sterilization include: a heating voltage greater than or equal to 75V and less than or equal to 150V; a heating frequency of 60Hz; a heating temperature greater than or equal to 50℃ and less than or equal to 200℃; and a heating time greater than or equal to 1 minute and less than or equal to 10 minutes.

[0120] For example, if the sole purpose of heating is rapid heating, the cooking appliance can achieve rapid heating of food. Specifically, the heating parameters for achieving rapid heating include: heating voltage greater than or equal to 100V and less than or equal to 200V; heating frequency of 60Hz; heating temperature greater than or equal to 20℃ and less than or equal to 200℃; and heating time greater than or equal to 0.5 minutes and less than or equal to 10 minutes.

[0121] For example, if the sole purpose of heating is to retain high levels of nutrients, the cooking appliance can heat the food while efficiently preserving its nutrients. Specifically, the heating parameters for achieving high nutrient retention include: a heating voltage greater than or equal to 50V and less than or equal to 150V; a heating frequency of 50Hz; a heating temperature greater than or equal to 50℃ and less than or equal to 100℃; and a heating time of less than or equal to 10 minutes.

[0122] The second scenario: Considering the type of food, the cooking appliance can determine the appropriate heating time and parameters based on the heating purpose of the food (such as high nutrient retention, rapid heating, or short-term sterilization), thereby achieving the desired heating effect. The specific details of the heating parameters and heating time corresponding to the food's heating purpose are described in the first scenario.

[0123] If the user selects an ohmic heating method for a combined heating purpose, the cooking appliance will heat the food to the corresponding heating parameters and for the appropriate time based on the food's heating objective (such as high nutrient retention, rapid heating, and short-term sterilization), thus achieving the heating process. Depending on whether the type of food is considered, the cooking appliance can perform different processes:

[0124] The first scenario: Without considering the type of food, cooking appliances can apply ohmic heating to food based on the intended heating purpose (e.g., high nutrient retention, rapid heating, and short-term sterilization) using appropriate heating parameters for the corresponding heating time. For example, the cooking appliance can apply ohmic heating to food for a period greater than 0 seconds and less than or equal to 10 seconds to achieve short-term sterilization; for a period greater than 10 seconds and less than or equal to 3 minutes to achieve rapid heating; and for a period greater than 3 minutes and less than or equal to 10 minutes to achieve high nutrient retention. Thus, the cooking appliance can rapidly heat the food while simultaneously sterilizing it and efficiently retaining its nutrients.

[0125] The heating parameters for achieving short-term sterilization include: a heating voltage greater than or equal to 75V and less than or equal to 150V; a heating frequency of 60Hz; and a heating temperature greater than or equal to 50℃ and less than or equal to 200℃. The heating parameters for achieving rapid heating include: a heating voltage greater than or equal to 100V and less than or equal to 200V; a heating frequency of 60Hz; and a heating temperature greater than or equal to 20℃ and less than or equal to 200℃. The heating parameters for achieving high nutrient retention include: a heating voltage greater than or equal to 50V and less than or equal to 150V; a heating frequency of 50Hz; and a heating temperature greater than or equal to 50℃ and less than or equal to 100℃.

[0126] The second scenario: When considering the type of food, the cooking appliance can determine the heating parameters that match the type of food from the heating parameters corresponding to the purpose of heating the food (such as high nutrient retention, rapid heating, or short-term sterilization), and heat the food within the heating time corresponding to the purpose of heating the food.

[0127] For example, heating parameters matching the type of food can be determined from the heating parameters corresponding to short-term sterilization, and the cooking appliance can heat the food with ohms using these parameters for a period of greater than 0 seconds and less than or equal to 10 seconds; heating parameters matching the type of food can be determined from the heating parameters corresponding to rapid heating, and the cooking appliance can heat the food with ohms using these parameters for a period of greater than 10 seconds and less than or equal to 3 minutes; heating parameters matching the type of food can be determined from the heating parameters corresponding to high nutrient retention, and the cooking appliance can heat the food with ohms using these parameters for a period of greater than 3 minutes and less than or equal to 10 minutes. Thus, the cooking appliance can rapidly heat the food while simultaneously sterilizing it and efficiently retaining its nutrients.

[0128] It should be understood that although the steps in the flowcharts of the embodiments described above are shown sequentially according to the arrows, these steps are not necessarily executed in the order indicated by the arrows. Unless explicitly stated herein, there is no strict order restriction on the execution of these steps, and they can be executed in other orders. Moreover, at least some steps in the flowcharts of the embodiments described above may include multiple steps or multiple stages. These steps or stages are not necessarily completed at the same time, but can be executed at different times. The execution order of these steps or stages is not necessarily sequential, but can be performed alternately or in turn with other steps or at least some of the steps or stages of other steps.

[0129] Based on the same inventive concept, this application also provides a control device for a cooking appliance to implement the control method for the cooking appliance described above. The solution provided by this device is similar to the solution described in the above method; therefore, the specific limitations in one or more embodiments of the control device for a cooking appliance provided below can be found in the limitations of the control method for the cooking appliance described above, and will not be repeated here.

[0130] In one embodiment, such as Figure 9 As shown, a control device for a cooking appliance is provided, including: a first determining module 902, a second determining module 904, and a control module 906, wherein: the first determining module 902 is used to obtain the target heating purpose of food in the cooking appliance; the second determining module 904 is used to determine a target heating time based on the target heating purpose and to determine target heating parameters from preset operating parameters corresponding to ohmic heating methods; and the control module 906 is used to control the cooking appliance to perform ohmic heating on the food based on the target heating parameters and the target heating time.

[0131] In one embodiment, the target heating purpose includes short-term sterilization; the second determining module 904 is further configured to: acquire the target type of food; determine a first heating time from a first standard heating time for achieving short-term sterilization based on the target type; determine a first heating parameter from a first preset heating parameter for achieving short-term sterilization based on the target type, wherein the preset operating parameter includes the first preset heating parameter; and control the cooking appliance to perform ohmic heating on the food based on the target heating parameter and the target heating time, including: controlling the cooking appliance to perform ohmic heating on the food based on the first heating time and the first heating parameter; wherein the target heating parameter includes the first heating parameter, and the target heating time includes the first heating time.

[0132] In one embodiment, the target heating objective includes rapid heating; the second determining module 904 is further configured to: acquire the target type of food; determine a second heating time from a second standard heating time for achieving rapid heating based on the target type; determine a second heating parameter from a second preset heating parameter for achieving rapid heating based on the target type, wherein the preset operating parameter includes the second preset heating parameter; and control the cooking appliance to perform ohmic heating on the food based on the target heating parameter and the target heating time, including: controlling the cooking appliance to perform ohmic heating on the food based on the second heating time and the second heating parameter; wherein the target heating parameter includes the second heating parameter, and the target heating time includes the second heating time.

[0133] In one embodiment, the target heating objective includes high nutrient retention; the second determining module 904 is further configured to: acquire the target type of food; determine a third heating time from a third standard heating time for achieving high nutrient retention based on the target type; determine a third heating parameter from a third preset heating parameter for achieving high nutrient retention based on the target type, wherein the preset operating parameters include the third preset heating parameter; and control the cooking appliance to perform ohmic heating on the food based on the target heating parameter and the target heating time, including: controlling the cooking appliance to perform ohmic heating on the food based on the third heating time and the third heating parameter; wherein the target heating parameter includes the third heating parameter, and the target heating time includes the third heating time.

[0134] In one embodiment, the target heating purpose includes at least two of rapid heating, short-term sterilization, and high nutrient retention; the second determining module 904 is further configured to: obtain the target type of food; determine a fourth heating time according to the target type and the target heating purpose, the fourth heating time including at least two of the heating time for achieving short-term sterilization, the heating time for achieving rapid heating, and the heating time for achieving high nutrient retention corresponding to at least two target heating purposes, the target heating time including the fourth heating time; determine a target heating parameter from preset working parameters corresponding to achieving at least two target heating purposes according to the target type, the preset working parameters including at least two of the first preset heating parameter for achieving short-term sterilization, the second preset heating parameter for achieving rapid heating, and the third preset heating parameter for achieving high nutrient retention corresponding to at least two target heating purposes, the target heating parameter including at least two of the first heating parameter determined from the first preset heating parameter for achieving short-term sterilization according to the target type, the second heating parameter determined from the second preset heating parameter for achieving rapid heating according to the target type, and the third heating parameter determined from the third preset heating parameter for achieving high nutrient retention according to the target type.

[0135] In one embodiment, the target heating objective includes rapid heating, short-term sterilization, and high nutrient retention; the target heating time includes a fifth heating time to achieve short-term sterilization, a sixth heating time to achieve rapid heating, and a seventh heating time to achieve high nutrient retention; the control module 906 is further configured to: control the cooking appliance to perform ohmic heating on the food with a first heating parameter during the fifth heating time; control the cooking appliance to perform ohmic heating on the food with a second heating parameter during the sixth heating time; and control the cooking appliance to perform ohmic heating on the food with a third heating parameter during the seventh heating time.

[0136] In one embodiment, the fifth heating time is greater than 0 seconds and less than or equal to 10 seconds; the sixth heating time is greater than 10 seconds and less than or equal to 3 minutes; and the seventh heating time is greater than 3 minutes and less than or equal to 10 minutes.

[0137] In one embodiment, the first preset heating parameters include: a heating voltage greater than or equal to 75V and less than or equal to 150V; a heating frequency of 60Hz; and a heating temperature greater than or equal to 50℃ and less than or equal to 200℃.

[0138] In one embodiment, the first standard heating time is greater than or equal to 1 minute and less than or equal to 10 minutes.

[0139] In one embodiment, the second preset heating parameters include: a heating voltage greater than or equal to 100V and less than or equal to 200V; a heating frequency of 60Hz; and a heating temperature greater than or equal to 20℃ and less than or equal to 200℃.

[0140] In one embodiment, the second standard heating time is greater than or equal to 0.5 minutes and less than or equal to 10 minutes.

[0141] In one embodiment, the third preset heating parameters include: a heating voltage greater than or equal to 50V and less than or equal to 150V; a heating frequency of 50Hz; and a heating temperature greater than or equal to 50℃ and less than or equal to 100℃.

[0142] In one embodiment, the third standard heating time is less than or equal to 10 minutes.

[0143] Each module in the control device of the aforementioned cooking appliance can be implemented entirely or partially through software, hardware, or a combination thereof. These modules can be embedded in the processor of the cooking appliance in hardware form or independent of it, or stored in the memory of the cooking appliance in software form, so that the processor can call and execute the operations corresponding to each module.

[0144] In one embodiment, a computer-readable storage medium is provided having a computer program stored thereon, which, when executed by a processor, performs the following steps: obtaining a target heating purpose for food in a cooking appliance; determining a target heating time based on the target heating purpose and determining target heating parameters from preset operating parameters corresponding to an ohmic heating method; and controlling the cooking appliance to perform ohmic heating on the food based on the target heating parameters and the target heating time.

[0145] In one embodiment, the target heating objective includes short-term sterilization; when the computer program is executed by the processor, it further performs the following steps: acquiring the target type of food; determining a first heating time from a first standard heating time for achieving short-term sterilization based on the target type; determining a first heating parameter from a first preset heating parameter for achieving short-term sterilization based on the target type, the preset operating parameter including the first preset heating parameter; controlling a cooking appliance to perform ohmic heating on the food based on the target heating parameter and the target heating time, including: controlling the cooking appliance to perform ohmic heating on the food based on the first heating time and the first heating parameter; the target heating parameter including the first heating parameter, and the target heating time including the first heating time.

[0146] In one embodiment, the target heating objective includes rapid heating; when the computer program is executed by a processor, it further performs the following steps: acquiring the target type of food; determining a second heating time from a second standard heating time for achieving rapid heating based on the target type; determining a second heating parameter from a second preset heating parameter for achieving rapid heating based on the target type, the preset operating parameter including the second preset heating parameter; controlling the cooking appliance to perform ohmic heating on the food based on the target heating parameter and the target heating time, including: controlling the cooking appliance to perform ohmic heating on the food based on the second heating time and the second heating parameter; the target heating parameter including the second heating parameter, and the target heating time including the second heating time.

[0147] In one embodiment, the target heating objective includes high nutrient retention; when the computer program is executed by a processor, it further performs the following steps: acquiring the target type of food; determining a third heating time from a third standard heating time for achieving high nutrient retention based on the target type; determining a third heating parameter from a third preset heating parameter for achieving high nutrient retention based on the target type, the preset operating parameter including the third preset heating parameter; controlling a cooking appliance to perform ohmic heating on the food based on the target heating parameter and the target heating time, including: controlling the cooking appliance to perform ohmic heating on the food based on the third heating time and the third heating parameter; the target heating parameter including the third heating parameter, and the target heating time including the third heating time.

[0148] In one embodiment, the target heating objective includes at least two of rapid heating, short-term sterilization, and high nutrient retention; when the computer program is executed by the processor, it further performs the following steps: obtaining the target type of food; determining a fourth heating time based on the target type and the target heating objective, the fourth heating time including heating time for achieving short-term sterilization, heating time for achieving rapid heating, and heating time for achieving high nutrient retention corresponding to at least two target heating objectives, the target heating time including the fourth heating time; determining a target heating parameter based on the target type from preset operating parameters corresponding to achieving at least two target heating objectives, the preset operating parameters including at least two of a first preset heating parameter for achieving short-term sterilization, a second preset heating parameter for achieving rapid heating, and a third preset heating parameter for achieving high nutrient retention corresponding to at least two target heating objectives, the target heating parameter including at least two of a first heating parameter determined based on the first preset heating parameter for achieving short-term sterilization, a second heating parameter determined based on the second preset heating parameter for achieving rapid heating, and a third heating parameter determined based on the third preset heating parameter for achieving high nutrient retention.

[0149] In one embodiment, the target heating objective includes rapid heating, short-term sterilization, and high nutrient retention; the target heating time includes a fifth heating time to achieve short-term sterilization, a sixth heating time to achieve rapid heating, and a seventh heating time to achieve high nutrient retention; when the computer program is executed by the processor, it further performs the following steps: controlling the cooking appliance to perform ohmic heating on the food with a first heating parameter during the fifth heating time; controlling the cooking appliance to perform ohmic heating on the food with a second heating parameter during the sixth heating time; and controlling the cooking appliance to perform ohmic heating on the food with a third heating parameter during the seventh heating time.

[0150] In one embodiment, the fifth heating time is greater than 0 seconds and less than or equal to 10 seconds; the sixth heating time is greater than 10 seconds and less than or equal to 3 minutes; and the seventh heating time is greater than 3 minutes and less than or equal to 10 minutes.

[0151] In one embodiment, the first preset heating parameters include: a heating voltage greater than or equal to 75V and less than or equal to 150V; a heating frequency of 60Hz; and a heating temperature greater than or equal to 50℃ and less than or equal to 200℃.

[0152] In one embodiment, the first standard heating time is greater than or equal to 1 minute and less than or equal to 10 minutes.

[0153] In one embodiment, the second preset heating parameters include: a heating voltage greater than or equal to 100V and less than or equal to 200V; a heating frequency of 60Hz; and a heating temperature greater than or equal to 20℃ and less than or equal to 200℃.

[0154] In one embodiment, the second standard heating time is greater than or equal to 0.5 minutes and less than or equal to 10 minutes.

[0155] In one embodiment, the third preset heating parameters include: a heating voltage greater than or equal to 50V and less than or equal to 150V; a heating frequency of 50Hz; and a heating temperature greater than or equal to 50℃ and less than or equal to 100℃.

[0156] In one embodiment, the third standard heating time is less than or equal to 10 minutes.

[0157] In one embodiment, a computer program product is provided, including a computer program that, when executed by a processor, implements the steps in the above method embodiments.

[0158] It should be noted that the user information (including but not limited to user device information, user personal information, etc.) and data (including but not limited to data used for analysis, data stored, data displayed, etc.) involved in this application are all information and data authorized by the user or fully authorized by all parties.

[0159] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. The computer program can be stored in a non-volatile computer-readable storage medium, and when executed, it can include the processes of the embodiments of the above methods. Any references to memory, databases, or other media used in the embodiments provided in this application can include at least one of non-volatile and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetic random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. By way of illustration and not limitation, RAM can take many forms, such as Static Random Access Memory (SRAM) or Dynamic Random Access Memory (DRAM). The databases involved in the embodiments provided in this application may include at least one type of relational database and non-relational database. Non-relational databases may include, but are not limited to, blockchain-based distributed databases. The processors involved in the embodiments provided in this application may be general-purpose processors, central processing units, graphics processing units, digital signal processors, programmable logic devices, quantum computing-based data processing logic devices, etc., and are not limited to these.

[0160] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0161] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of this patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this application should be determined by the appended claims.

Claims

1. A method for controlling a cooking utensil, characterized in that, The method includes: Based on the user's button selection operation on the combination buttons on the cooking appliance, the target heating purpose of the food in the cooking appliance is obtained; the target heating purpose includes rapid heating, short-term sterilization and high nutrient retention; The target heating time is determined according to the target heating purpose, and the target heating parameters are determined from the preset working parameters corresponding to the ohmic heating method; Based on the target heating parameters and the target heating time, the cooking appliance is controlled to heat the food in ohms. The process of determining the target heating time based on the target heating objective and determining the target heating parameters from preset operating parameters corresponding to the ohmic heating method includes: The target type of food is obtained; based on the target type and the target heating purpose, a fourth heating time is determined, the fourth heating time including a fifth heating time to achieve short-term sterilization, a sixth heating time to achieve rapid heating, and a seventh heating time to achieve high nutrient retention; the target heating time includes the fourth heating time, and the time intervals of the fifth heating time, the sixth heating time, and the seventh heating time do not overlap; Target heating parameters are determined from preset working parameters corresponding to achieving the target heating purpose according to the target type. The preset working parameters include a first preset heating parameter for achieving short-term sterilization, a second preset heating parameter for achieving rapid heating, and a third preset heating parameter for achieving high nutrient retention. The target heating parameters include a first heating parameter determined from the first preset heating parameter according to the target type, a second heating parameter determined from the second preset heating parameter according to the target type, and a third heating parameter determined from the third preset heating parameter according to the target type. The step of controlling the cooking appliance to heat the food in ohms according to the target heating parameters and the target heating time includes: controlling the cooking appliance to heat the food in ohms with the first heating parameters at the fifth heating time; controlling the cooking appliance to heat the food in ohms with the second heating parameters at the sixth heating time; and controlling the cooking appliance to heat the food in ohms with the third heating parameters at the seventh heating time.

2. The method according to claim 1, characterized in that, The target heating objective includes short-term sterilization; the step of determining the target heating time based on the target heating objective and determining the target heating parameters from preset operating parameters corresponding to the ohmic heating method includes: Obtain the target type of the food; The first heating time is determined from the first standard heating time for achieving the short-term sterilization according to the target type; A first heating parameter is determined from a first preset heating parameter for achieving short-term sterilization based on the target type; the preset operating parameter includes the first preset heating parameter; The step of controlling the cooking appliance to heat the food in ohms according to the target heating parameters and the target heating time includes: The cooking appliance is controlled to heat the food using ohms based on the first heating time and the first heating parameter; the target heating parameter includes the first heating parameter, and the target heating time includes the first heating time.

3. The method according to claim 1, characterized in that, The target heating objective includes rapid heating; determining the target heating time based on the target heating objective and determining the target heating parameters from preset operating parameters corresponding to the ohmic heating method includes: Obtain the target type of the food; The second heating time is determined from the second standard heating time for achieving the rapid heating based on the target type; The second heating parameter is determined from the second preset heating parameter for achieving rapid heating based on the target type; the preset operating parameter includes the second preset heating parameter; The step of controlling the cooking appliance to heat the food in ohms according to the target heating parameters and the target heating time includes: The cooking appliance is controlled to heat the food in ohms according to the second heating time and the second heating parameter; the target heating parameter includes the second heating parameter, and the target heating time includes the second heating time.

4. The method according to claim 1, characterized in that, The target heating objective includes high nutrient retention; determining the target heating time based on the target heating objective and determining the target heating parameters from preset operating parameters corresponding to the ohmic heating method includes: Obtain the target type of the food; A third heating time is determined from the third standard heating time for achieving the high nutrient retention, based on the target type, wherein the target heating time includes the third heating time; A third heating parameter is determined from the third preset heating parameter for achieving the high nutrient retention based on the target type; the preset operating parameters include the third preset heating parameter; The step of controlling the cooking appliance to heat the food in ohms according to the target heating parameters and the target heating time includes: The cooking appliance is controlled to heat the food in ohms according to the third heating time and the third heating parameter; the target heating parameter includes the third heating parameter, and the target heating time includes the third heating time.

5. The method according to claim 1, characterized in that, The fifth heating time is greater than 0 seconds and less than or equal to 10 seconds; the sixth heating time is greater than 10 seconds and less than or equal to 3 minutes; the seventh heating time is greater than 3 minutes and less than or equal to 10 minutes.

6. The method according to claim 2 or 5, characterized in that, The first preset heating parameters include: heating voltage greater than or equal to 75V and less than or equal to 150V; heating frequency of 60Hz; and heating temperature greater than or equal to 50℃ and less than or equal to 200℃.

7. The method according to claim 2, characterized in that, The first standard heating time is greater than or equal to 1 minute and less than or equal to 10 minutes.

8. The method according to claim 3 or 5, characterized in that, The second preset heating parameters include: heating voltage greater than or equal to 100V and less than or equal to 200V; heating frequency of 60Hz; and heating temperature greater than or equal to 20℃ and less than or equal to 200℃.

9. The method according to claim 3, characterized in that, The second standard heating time is greater than or equal to 0.5 minutes and less than or equal to 10 minutes.

10. The method according to claim 4 or 5, characterized in that, The third preset heating parameters include: heating voltage greater than or equal to 50V and less than or equal to 150V; heating frequency of 50Hz; and heating temperature greater than or equal to 50℃ and less than or equal to 100℃.

11. The method according to claim 4, characterized in that, The third standard heating time is less than or equal to 10 minutes.

12. A control device for a cooking utensil, characterized in that, The device includes: The first determining module is used to obtain the target heating purpose of the food in the cooking appliance based on the user's key selection operation on the combination buttons on the cooking appliance; the target heating purpose includes rapid heating, short-term sterilization and high nutrient retention; The second determining module is used to determine the target heating time according to the target heating purpose and to determine the target heating parameters from the preset working parameters corresponding to the ohmic heating method; The control module is used to control the cooking appliance to heat the food in ohms according to the target heating parameters and the target heating time; The second determining module is further configured to: acquire the target type of the food; determine a fourth heating time based on the target type and the target heating purpose, the fourth heating time including a fifth heating time for achieving short-term sterilization, a sixth heating time for achieving rapid heating, and a seventh heating time for achieving high nutrient retention; the target heating time includes the fourth heating time, and the time intervals of the fifth heating time, the sixth heating time, and the seventh heating time do not overlap; determine target heating parameters from preset working parameters corresponding to achieving the target heating purpose based on the target type, the preset working parameters including a first preset heating parameter for achieving short-term sterilization, a second preset heating parameter for achieving rapid heating, and a third preset heating parameter for achieving high nutrient retention; the target heating parameters include a first heating parameter determined from the first preset heating parameters based on the target type, a second heating parameter determined from the second preset heating parameters based on the target type, and a third heating parameter determined from the third preset heating parameters based on the target type; The control module is further configured to control the cooking appliance to heat the food ohms with the first heating parameter during the fifth heating time; control the cooking appliance to heat the food ohms with the second heating parameter during the sixth heating time; and control the cooking appliance to heat the food ohms with the third heating parameter during the seventh heating time.

13. A cooking appliance, comprising a memory and a processor, wherein the memory stores a computer program, characterized in that, When the processor executes the computer program, it implements the steps of the method according to any one of claims 1 to 11.

14. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 11.

15. A computer program product, comprising a computer program, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 11.

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