A cooking appliance, a fruit and vegetable dry cooking method, and a cooking system

Abstract

The application relates to a cooking utensil, a fruit and vegetable drying cooking method and a cooking system, and relates to the technical field of kitchen appliances. The cooking utensil comprises a utensil main body; the utensil main body is provided with a cavity; a moisture removal device is arranged in the utensil main body; the moisture removal device is used for evaporating water vapor in the cavity; an NTC temperature sensor is arranged on at least one side wall of the cavity; an infrared array temperature sensor is arranged on the top of the cavity; a heating device is used for heating food materials in the cavity during work; a controller is electrically connected with the NTC temperature sensor, the infrared array temperature sensor and the heating device; and the controller controls the working mode of the heating device based on temperature data sent by the NTC temperature sensor and temperature data sent by the infrared array temperature sensor.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of kitchen appliances, in particular to a cooking appliance, a fruit and vegetable drying cooking method, a cooking system and a non-transitory machine readable medium storing computer instructions. BACKGROUND

[0002] The fruit and vegetable dryer is a device for drying materials such as vegetables and fruits.

[0003] Currently, two kinds of dehumidification drying technologies are mainly used in the fruit and vegetable drying device for household preparation. One is low-temperature drying, which has high retention rate of nutritional ingredients, but the drying time is too long, which is time-consuming and power-consuming for household cooking. The other is high-temperature drying, which is short in time but easily destroys the vitamin activity, and the color is oxidized to dark brown, which is inconsistent with the user's expectation of good color and high vitamin content.

[0004] In order to ensure that the steam can fill the entire cavity in the steaming mode, the current steaming oven has good sealing performance, and the humid air in the cavity cannot be discharged, resulting in long fruit and vegetable drying time and a large amount of water accumulation at the bottom of the cavity.

[0005] How to better realize fruit and vegetable drying on a steaming oven or a cooking device with a steaming and baking module is a technical difficulty that needs to be overcome by those skilled in the art. SUMMARY

[0006] In order to at least partially solve the above technical difficulties, the present application provides a cooking appliance, a fruit and vegetable drying cooking method and a cooking system.

[0007] In a first aspect, the present application provides a cooking appliance adopting the following technical solution.

[0008] A cooking appliance comprises:

[0009] an appliance main body, wherein the appliance main body is provided with a cavity;

[0010] a moisture removal device, wherein the moisture removal device is arranged in the appliance main body, and the moisture removal device is used for evaporating water vapor in the cavity;

[0011] an NTC temperature sensor, wherein the NTC temperature sensor is arranged on at least one side wall of the cavity;

[0012] an infrared array temperature sensor, wherein the infrared array temperature sensor is arranged on the top of the cavity;

[0013] a heating device, wherein the heating device is used for heating food materials in the cavity when working;

[0014] A controller; the controller is electrically connected with the NTC temperature sensor, the infrared array temperature sensor and the heating device; the controller controls the working mode of the heating device based on the temperature data sent by the NTC temperature sensor and the temperature data sent by the infrared array temperature sensor.

[0015] Optionally, the working mode of the heating device is controlled based on the temperature data sent by the NTC temperature sensor and the temperature data sent by the infrared array temperature sensor, including: the working mode of the heating device is controlled based on the temperature data sent by the NTC temperature sensor and the temperature data sent by the infrared array temperature sensor in different heating stages; the different heating stages include: a preheating stage and a temperature changing stage.

[0016] Optionally, the dehumidifying device includes a wax motor, and the distance between the wax motor and the top of the cavity is smaller than the distance between the wax motor and the bottom of the cavity.

[0017] In a second aspect, the application provides a fruit and vegetable dry cooking method, which adopts the following technical scheme.

[0018] A fruit and vegetable dry cooking method, including:

[0019] In response to a cooking instruction, controlling a dehumidifying device of a cooking appliance to work;

[0020] Controlling a heating device to work to increase the temperature of a cavity of the cooking appliance;

[0021] Obtaining temperature data sent by an NTC temperature sensor and temperature data sent by an infrared array temperature sensor;

[0022] In different heating stages, the working mode of the heating device is controlled based on the temperature data sent by the NTC temperature sensor and the temperature data sent by the infrared array temperature sensor.

[0023] Optionally, the different heating stages include a preheating stage and a temperature changing stage.

[0024] The working mode of the heating device is controlled based on the temperature data sent by the NTC temperature sensor and the temperature data sent by the infrared array temperature sensor, including:

[0025] When the temperature data reaches a first temperature value T1, the average regional temperature TB of each region detected by the infrared array temperature sensor is obtained based on the temperature data; the first temperature value T1 is related to the temperature at which vitamin C is destroyed.

[0026] determining whether the average temperature TB of the region is a constant value within a first preset time period; or determining whether the average temperature TB of the region is within a fluctuation range within the first preset time period;

[0027] if yes, determining that the temperature of the surface of the fruits and vegetables reaches a first critical temperature value TB1; and

[0028] controlling the working mode of the heating device in the temperature changing stage according to the first critical temperature value TB1.

[0029] Optionally, the working mode of the heating device in the temperature changing stage is controlled according to TB1, including:

[0030] if TB1=T1, reducing the heating power of the heating device so that the temperature data detected by the NTC temperature sensor reaches a second preset value T2; T2

[0031] determining whether the average temperature TB of the region is not greater than the second preset value T2 within a second preset time period; if yes, controlling the heating device to stop working and controlling the dehumidifying device to stop working.

[0032] Optionally, the working mode of the heating device in the temperature changing stage is controlled according to TB1, further including:

[0033] if TA≤TB1

[0034] when the temperature data detected by the infrared array temperature sensor rises; and the average temperature TB of the region is greater than the first critical temperature value TB1 within a third preset time period; determining that the temperature of the surface of the fruits and vegetables reaches a second critical temperature value TB2;

[0035] reducing the heating power of the heating device so that the temperature data detected by the NTC temperature sensor reaches a third temperature value T3; T3

[0036] determining whether the average temperature TB of the region is not greater than the third temperature value T3 within a fourth preset time period; or determining whether the time period from the time when the heating power of the heating device is reduced to the current time is greater than a preset value;

[0037] if yes, controlling the heating device to stop working and controlling the dehumidifying device to stop working.

[0038] Optionally, the working mode of the heating device in the temperature changing stage is controlled according to TB1, further including:

[0039] If TB1 < TA, increase the heating power of the heating device to make the temperature data detected by the NTC temperature sensor reach a fourth temperature value T4; T4 > T1;

[0040] When the temperature data detected by the infrared array temperature sensor rises; and, the regional temperature average value TB is greater than the first critical temperature value TB1 within a fifth preset time length; it is determined that the fruit and vegetable surface temperature reaches a second critical point temperature value TB2;

[0041] Decrease the heating power of the heating device to make the temperature data detected by the NTC temperature sensor reach a fifth temperature value T5; T5 < T4;

[0042] Determine whether the regional temperature average value TB is not greater than the fifth temperature value T5 within a sixth preset time length; or, determine whether the time length from the time when the heating power of the heating device is decreased to the current time is greater than a preset value;

[0043] If yes, control the heating device to stop working and control the dehumidification device to stop working.

[0044] Optionally, the dehumidification device includes a wax motor.

[0045] Optionally, 70℃ < T1 ≤ 80℃; 80℃ < T4 ≤ 90℃.

[0046] In a third aspect, the present application discloses a cooking system, a processing unit, and a memory storing a program, wherein the program includes instructions which, when executed by the processing unit, cause the processing unit to execute the computer program of any of the above methods.

[0047] In a fourth aspect, the present application discloses a non-transitory machine-readable medium storing computer instructions, wherein the computer instructions are used to cause the computer to execute the computer program of any of the above methods.

[0048] In summary, the beneficial effects of the present application at least include:

[0049] By the NTC temperature sensor and the infrared array temperature sensor, the cavity temperature and the fruit and vegetable surface temperature can be monitored in real time, so that the portion, the slice thickness and the drying difficulty of the fruit and vegetable are automatically identified. Compared with the existing single cavity NTC temperature measurement, this method can adapt to different fruit and vegetable drying scenes, so that different types, different portions and different slice thicknesses of fruit and vegetable can achieve good drying effect. BRIEF DESCRIPTION OF DRAWINGS

[0050] Figure 1 is a block diagram of a cooking appliance according to an embodiment of the present application;

[0051] Figure 2This is a system block diagram of a cooking appliance according to an embodiment of this application;

[0052] In the diagram, 201 is the acquisition module; 202 is the first processing module; 203 is the second processing module; 204 is the third processing module; 205 is the fourth processing module; 206 is the fifth processing module; and 207 is the sixth processing module. Implementation

[0053] The following is in conjunction with the appendix Figures 1-2 The present application will be further described with reference to specific embodiments.

[0054] This application discloses a cooking utensil. (Refer to...) Figure 1 As one embodiment of a cooking appliance, the cooking appliance includes: a main body, a dehumidification device, an NTC temperature sensor, an infrared array temperature sensor, a heating device, and a controller.

[0055] The main body of the device has a cavity.

[0056] Specifically, the cooking appliance mentioned above can be a complete kitchen appliance, such as an oven or a steam oven; it can also be an integrated kitchen appliance, such as an integrated stove that integrates an oven or a steam oven. The main body of the appliance has a cavity, which is used to heat the ingredients and perform other operations to cook food. It should be understood that the cooking mentioned above is a processing process of transforming ingredients into food.

[0057] The dehumidification device is installed inside the main body of the appliance; the dehumidification device is used to evaporate the water vapor inside the cavity.

[0058] Specifically, in order to ensure that the steam oven or steam-bake module can fill the entire cavity with steam in steam mode, the steam oven or steam-bake module currently needs to ensure good sealing, which would prevent the hot and humid air inside the cavity from being discharged. By setting up a dehumidification device, the water vapor generated during the drying process can be discharged quickly.

[0059] The NTC temperature sensor is disposed on at least one side wall of the cavity.

[0060] Specifically, an NTC temperature sensor is a thermistor or probe whose principle is that the resistance value decreases rapidly as the temperature rises. There can be one or multiple NTC temperature sensors.

[0061] The infrared array temperature sensor is located at the top of the cavity.

[0062] Specifically, the surface temperature of an object can be calculated by measuring the intensity of infrared radiation emitted by the object without contacting it.

[0063] The heating device is used to heat the food inside the cavity during operation.

[0064] Specifically, the heating device can be a heating tube or other heating element that emits heat when the heating device is in operation to heat the food in the cavity. Generally, the heating device is arranged in the cavity.

[0065] The controller is electrically connected to the NTC temperature sensor, the infrared array temperature sensor, and the heating device. The controller controls the working mode of the heating device based on the temperature data sent by the NTC temperature sensor and the temperature data sent by the infrared array temperature sensor.

[0066] In this application, the cavity temperature and the surface temperature of fruits and vegetables can be monitored in real time by the NTC temperature sensor and the infrared array temperature sensor, so as to automatically identify the portion size, slice thickness, and drying difficulty of fruits and vegetables. Compared with the existing single cavity NTC temperature measurement, this method can adapt to different fruit and vegetable drying scenarios, so that fruits and vegetables of different types, different portion sizes, and different slice thicknesses can achieve good drying effect.

[0067] As an embodiment of a cooking appliance, the working mode of the heating device is controlled based on the temperature data sent by the NTC temperature sensor and the temperature data sent by the infrared array temperature sensor, including: controlling the working mode of the heating device based on the temperature data sent by the NTC temperature sensor and the temperature data sent by the infrared array temperature sensor in different heating stages; the different heating stages include: a preheating stage and a temperature changing stage.

[0068] Specifically, by controlling the working mode of the heating device based on the temperature data sent by the NTC temperature sensor and the temperature data sent by the infrared array temperature sensor in different heating stages, the drying efficiency can be improved and the loss of vitamin C and other substances can be reduced.

[0069] As an embodiment of a cooking appliance, the moisture removal device includes a wax motor, and the distance between the wax motor and the top of the cavity is smaller than the distance between the wax motor and the bottom of the cavity.

[0070] Specifically, after the thermistor in the wax motor is powered on, it heats up, causing the temperature-sensitive wax in the wax motor to melt and expand in volume, pushing the piston pressed by the spring to move outward, opening the closed air inlet, allowing external air to enter the cavity, while the steam exhaust of the cooking appliance draws air, forming atmospheric pressure balance with the air inlet of the wax motor, quickly removing the water vapor in the cavity.

[0071] Since the density of steam is smaller than that of air, in order to facilitate the removal of steam, the wax motor is arranged above the cavity, i.e., the distance between the wax motor and the top of the cavity is smaller than the distance between the wax motor and the bottom of the cavity.

[0072] The application also provides a fruit and vegetable drying cooking method, comprising the following steps:

[0073] Step 101, in response to the cooking instruction, the moisture removal device of the cooking appliance is controlled to work.

[0074] Specifically, the cooking instruction can be sent by the user through the control panel of the cooking appliance, which can be touch, key and knob, etc. In other embodiments, the cooking instruction can also be sent by the user through the intelligent terminal. The processing unit of the cooking appliance controls the moisture removal device of the cooking appliance to work in response to the cooking instruction.

[0075] Step 102, the heating device is controlled to work to increase the temperature of the cavity of the cooking appliance.

[0076] Specifically, the processing unit controls the heating device to work, and the heating device works to emit heat, thereby increasing the temperature of the cavity of the cooking appliance.

[0077] Step 103, temperature data sent by the NTC temperature sensor and temperature data sent by the infrared array temperature sensor are acquired. The temperature data sent by the NTC temperature sensor represents the cavity temperature, and the temperature data sent by the infrared array temperature sensor represents the fruit and vegetable surface temperature.

[0078] Specifically, the processing unit communicates with the NTC temperature sensor and the infrared array temperature sensor, and the NTC temperature sensor and the infrared array temperature sensor send the temperature data detected by themselves to the processing unit.

[0079] Step 104, in different heating stages, the working mode of the heating device is controlled based on the temperature data sent by the NTC temperature sensor and the temperature data sent by the infrared array temperature sensor.

[0080] Specifically, the processing unit controls the working mode of the heating device based on the temperature data sent by the NTC temperature sensor and the temperature data sent by the infrared array temperature sensor in different heating stages, and can monitor the cavity temperature and the fruit and vegetable surface temperature in real time, thereby automatically identifying the portion, slice thickness and drying difficulty of the fruit and vegetable. Compared with the existing single cavity NTC temperature measurement, the technical scheme of the application can adapt to different fruit and vegetable drying scenes, so that different types, different portions and different slice thicknesses of fruit and vegetable can achieve good drying effect.

[0081] As an embodiment of the fruit and vegetable drying cooking method, the different heating stages include a preheating stage and a variable temperature stage.

[0082] Controlling the working mode of the heating device based on the temperature data sent by the NTC temperature sensor and the temperature data sent by the infrared array temperature sensor includes:

[0083] When the temperature data reaches a first temperature value T1, a region temperature average value TB of each region detected by the infrared array temperature sensor is obtained based on the temperature data; the first temperature value T1 is related to a temperature that destroys the activity of vitamin C;

[0084] It is judged whether the region temperature average value TB is a constant value within a first preset time length; or, it is judged whether the region temperature average value TB is within a fluctuation range within the first preset time length;

[0085] If yes, it is determined that the temperature of the surface of the fruits and vegetables reaches a first critical temperature value TB1; and,

[0086] The working mode of the heating device in the variable temperature stage is controlled according to the first critical temperature value TB1.

[0087] Specifically, after the dehumidifying device works, the heating device of the cooking utensil starts to work, and the cooking utensil first enters a preheating stage. In the preheating stage, the heating device in the cooking utensil is controlled to continue to work, so that the temperature detected by the NTC temperature sensor at the side of the cavity reaches a preset first temperature value T1, and the first temperature value T1 is located in a critical point temperature section that destroys the activity of vitamin C; at this time, the infrared array temperature sensor at the top of the cavity continuously detects the temperature of each region, and when the region temperature average value TB of the temperature of each region is a constant value for the first time within a first preset time length, or fluctuates around the constant value within a fluctuation range, it is judged that the temperature of the surface of the fruits and vegetables reaches a first critical point temperature value TB1 at this time, that is, the non-bound water in the fruits and vegetables begins to vaporize, and the drying process enters a constant rate drying stage. At this time, the temperature control program of the subsequent variable temperature stage needs to be adjusted according to TB1.

[0088] The first preset time length, the second preset time length, the third preset time length, the fourth preset time length, and the fifth preset time length in the present application can be the same value, can be partially the same, or can be all the same. Those skilled in the art can make corresponding configurations according to product performance parameters.

[0089] As an embodiment of the fruit and vegetable drying cooking method, the working mode of the heating device in the variable temperature stage is controlled according to TB1, which includes:

[0090] If TB1=T1, the heating power of the heating device is reduced so that the temperature data detected by the NTC temperature sensor reaches a second preset value T2; T2

[0091] It is judged whether the region temperature average value TB is not greater than the second preset value T2 within a second preset time length; if yes, the heating device is controlled to stop working and the dehumidifying device is controlled to stop working.

[0092] Specifically, if TB1 = T1, it indicates that the fruit and vegetable in the cavity is a thin-sliced or small-portion easy-to-bake category, and the vitamin C in the fruit and vegetable should be preserved as much as possible. In the temperature variation stage, the temperature of the cavity needs to be reduced to below the first temperature value T1. The processing unit reduces the heating power of the heating device, so that the temperature data detected by the NTC temperature sensor on the side of the cavity reaches the preset second temperature value T2, T2 < T1; when the average value TB of the area temperature detected by the infrared array temperature sensor is not greater than the second temperature value T2 (in an equivalent embodiment, it can be less than the second temperature value T2) in a continuous second preset time length, it indicates that the drying process of the fruit and vegetable has been completed, and the moisture content of the fruit and vegetable has reached the equilibrium moisture state. It is difficult to continue to evaporate the water in the fruit and vegetable at this time, so the processing unit controls the heating device to stop working to end the heating and controls the dehumidifying device to stop working.

[0093] As one of the embodiments of the fruit and vegetable drying cooking method, the working mode of the heating device in the temperature variation stage is controlled according to TB1, and the method further comprises:

[0094] If TA ≤ TB1 < T1, the heating device is controlled to continue to work so that the temperature data detected by the NTC temperature sensor remains at the first temperature value T1; the TA is related to the thickness and / or quantity of the fruit and vegetable;

[0095] When the temperature data detected by the infrared array temperature sensor rises; and, the average value TB of the area temperature is greater than the first critical temperature value TB1 in a third preset time length; it is determined that the surface temperature of the fruit and vegetable reaches a second critical point temperature value TB2;

[0096] The heating power of the heating device is reduced so that the temperature data detected by the NTC temperature sensor reaches a third temperature value T3; T3 < T1;

[0097] It is judged whether the average value TB of the area temperature is not greater than the third temperature value T3 in a fourth preset time length; or, it is judged whether the time length from the time when the heating power of the heating device is reduced to the current time is greater than a preset value;

[0098] If yes, the heating device is controlled to stop working and the dehumidifying device is controlled to stop working.

[0099] Specifically, if TA ≤ TB1 < T1, it indicates that the fruit and vegetable is a medium-thickness or medium-portion easy-to-bake category, or a thin-sliced or small-portion difficult-to-bake category, and two temperature variation stages, a temperature variation first stage and a temperature variation second stage, are set for it.

[0100] The temperature-variable first stage: the processing unit controls the heating device to continue to work so that the temperature data detected by the NTC temperature sensor remains at the first temperature value T1 until the average value TB of the area temperature detected by the infrared array sensor starts to rise, and the average value TB of the area temperature is greater than the first critical temperature value TB1 in the third preset time period, it is judged that the temperature of the fruit and vegetable surface reaches the second critical point temperature value TB2, that is, the drying changes from removing the non-bound water of the fruit and vegetable to removing the bound water stage. The drying process enters the falling speed drying stage, and the temperature-variable first stage needs to be ended and the temperature-variable second stage needs to be entered.

[0101] The temperature-variable second stage: the falling speed drying stage, the temperature of the fruit and vegetable surface will gradually rise, in order to improve the retention rate of vitamin C as much as possible, the temperature of the cavity needs to be reduced. The processing unit reduces the heating power of the heating device so that the temperature data detected by the NTC temperature sensor on the side of the cavity reaches a preset third temperature value T3, T3 < T1. When the average value TB of the area temperature detected by the infrared array temperature sensor is not greater than the third temperature value T3 in the fourth preset time period, or the time length from the time when the heating power of the heating device is reduced to the current time is greater than a preset value, it is indicated that the fruit and vegetable drying process is completed, and the heating can be ended. Thereafter, the processing unit controls the heating device to stop working and controls the dehumidifying device to stop working.

[0102] As one of the embodiments of the fruit and vegetable drying cooking method, according to TB1, the working mode of the heating device in the temperature-variable stage further comprises:

[0103] If TB1 < TA, the heating power of the heating device is increased so that the temperature data detected by the NTC temperature sensor reaches a fourth temperature value T4; T4 > T1;

[0104] When the temperature data detected by the infrared array temperature sensor rises, and the average value TB of the area temperature is greater than the first critical temperature value TB1 in the fifth preset time period, it is judged that the temperature of the fruit and vegetable surface reaches the second critical point temperature value TB2;

[0105] The heating power of the heating device is reduced so that the temperature data detected by the NTC temperature sensor reaches a fifth temperature value T5; T5 < T4;

[0106] It is judged whether the average value TB of the area temperature is not greater than the fifth temperature value T5 in the sixth preset time period; or, it is judged whether the time length from the time when the heating power of the heating device is reduced to the current time is greater than a preset value;

[0107] If yes, the heating device is controlled to stop working and the dehumidifying device is controlled to stop working.

[0108] Specifically, if TB1 < TA, it indicates that the fruit and vegetable slices are thick or the portion is large, or it is a difficult-to-dry category with moderate thickness, and two temperature change stages, a temperature change first stage and a temperature change second stage, are also set for it.

[0109] The temperature change first stage: the heating power of the heating device is increased to make the temperature data detected by the NTC temperature sensor reach a fourth temperature value T4, T4 > T1. Due to the increase of the heating power, the temperature in the cavity is increased, and the regional temperature average value TB detected by the infrared array sensor starts to rise. In a fifth preset time length, the regional temperature average value TB is greater than the first critical temperature value TB1. It is determined that the fruit and vegetable surface temperature reaches a second critical point temperature value TB2, that is, the drying process enters a falling rate drying stage, and the temperature change first stage needs to be ended and the temperature change second stage needs to be entered.

[0110] The temperature change second stage: the falling rate drying stage also needs to reduce the cavity temperature to improve the retention rate of vitamin C. Therefore, the heating power of the heating device is reduced to make the temperature data detected by the NTC temperature sensor reach a fifth temperature value T5. When, in a sixth preset time length, the regional temperature average value TB is not greater than the fifth temperature value T5; or, the time length from the time when the heating power of the heating device is reduced to the current time is greater than a preset value, it indicates that the fruit and vegetable drying process has been completed, and the heating can be ended. After that, the processing unit controls the heating device to stop working and controls the dehumidifying device to stop working.

[0111] As one of the implementation manners of the fruit and vegetable drying cooking method, the dehumidifying device includes a wax motor.

[0112] As one of the implementation manners of the fruit and vegetable drying cooking method, 70℃ < T1 ≤ 80℃; 80℃ < T4 ≤ 90℃.

[0113] The embodiment of the present application also provides a cooking system, which comprises at least one processing unit and a memory in communication connection with the at least one processing unit. The memory stores a computer program capable of being executed by the at least one processing unit, and the computer program is used for causing the cooking system to execute the method of the embodiment of the present application when executed by the at least one processing unit.

[0114] The embodiment of the present application also provides a non-transient machine readable medium storing a computer program, wherein the computer program is used for causing a computer to execute the method of the embodiment of the present application when executed by a processing unit of the computer.

[0115] The embodiment of the present application also provides a computer program product comprising a computer program, wherein the computer program is used for causing a computer to execute the method of the embodiment of the present application when executed by a processing unit of the computer.

[0116] A computer program for implementing the method of the embodiments of the present application can be written in any combination of one or more programming languages. These computer programs can be provided to a processing unit or controller of a general purpose computer, a special purpose computer, or other programmable data processing apparatus, such that the computer programs, when executed by the processing unit or controller, cause the functions / operations specified in the flowcharts and / or block diagrams to be implemented. The computer programs can be executed entirely on a machine, partially on a machine, partially on a machine as a standalone software package and partially on a remote machine, or entirely on a remote machine or server.

[0117] In the context of the embodiments of the present application, the machine-readable medium can be a tangible medium that can contain or store a program for use by or in connection with an instruction execution system, apparatus, or device. The machine-readable medium can be a machine-readable signal medium or a machine-readable storage medium. The machine-readable signal medium can include, but is not limited to, an electronic, magnetic, optical, electromagnetic, infrared, or semiconductor system, apparatus, or device, or any suitable combination of the above. More specific examples of the machine-readable storage medium will include one or more wires, portable computer disks, hard disks, random access memory (RAM), read-only memory (ROM), erasable programmable read-only memory (EPROM or flash memory), optical fiber, portable compact disc read-only memory (CD-ROM), optical storage device, magnetic storage device, or any suitable combination of the above.

[0118] It should be noted that the term "comprising" and its variants used in the embodiments of the present application are open-ended, i.e., "including but not limited to". The term "based on" is "at least partially based on". The term "one embodiment" means "at least one embodiment"; the term "another embodiment" means "at least one additional embodiment"; the term "some embodiments" means "at least some embodiments". The terms "a" and "an" are intended to mean "one or more" unless explicitly indicated to the contrary.

[0119] The user information (including but not limited to user device information, user personal information, etc.) and data (including but not limited to data for analysis, stored data, displayed data, etc.) involved in the embodiments of the present application are all information and data authorized by the user or fully authorized by all parties, and the collection, use and processing of related data need to comply with relevant laws, regulations and standards of relevant countries and regions, and provide corresponding operation portal for user to choose authorization or refusal.

[0120] The steps recited in the method embodiments provided by the embodiments of the present application can be executed in different orders and / or in parallel. In addition, the method embodiments can include additional steps and / or omit the execution of the steps shown. The scope of protection of the present application is not limited in this respect.

[0121] The word "embodiment" in this specification means that the specific features, structures or characteristics described in connection with the embodiment can be included in at least one embodiment of the present application. The presence of the phrase in various places in the specification does not necessarily mean the same embodiment, nor does it mean independence or alternatives to each other. Each embodiment in the specification is described in a relevant manner, and the same or similar parts between each embodiment are referred to each other. In particular, for the device, equipment, system embodiment, since it is basically similar to the method embodiment, the description is relatively simple, and the relevant parts are referred to the part of the method embodiment.

[0122] The above-described embodiments only express several embodiments of the present application, which are described in a more specific and detailed manner. However, it should not be understood as a limitation on the scope of patent protection. It should be noted that for those skilled in the art, several modifications and improvements can be made without departing from the concept of the present application, and these all belong to the scope of protection of the present application. Therefore, the scope of protection of the present application should be subject to the appended claims.

Claims

1. A cooking utensil, characterized in that, include: The main body of the appliance; The main body of the device is provided with a cavity; A dehumidification device is provided inside the main body of the appliance; The dehumidification device is used to evaporate the water vapor inside the cavity; NTC temperature sensor; the NTC temperature sensor is disposed on at least one side wall of the cavity; Infrared array temperature sensor; the infrared array temperature sensor is disposed at the top of the cavity; Heating device; the heating device is used to heat the food inside the cavity during operation; A controller; the controller is electrically connected to the NTC temperature sensor, the infrared array temperature sensor, and the heating device; the controller controls the operation mode of the heating device based on the temperature data sent by the NTC temperature sensor and the temperature data sent by the infrared array temperature sensor; The operation mode of the heating device is controlled based on the temperature data sent by the NTC temperature sensor and the temperature data sent by the infrared array temperature sensor, including: controlling the operation mode of the heating device based on the temperature data sent by the NTC temperature sensor and the temperature data sent by the infrared array temperature sensor at different heating stages; the different heating stages include: preheating stage and temperature variation stage; The operation of the heating device is controlled based on temperature data sent by an NTC temperature sensor and temperature data sent by an infrared array temperature sensor, including: When the temperature data reaches the first temperature value T1, the average regional temperature TB of each area detected by the infrared array temperature sensor is obtained based on the temperature data; the first temperature value T1 is related to the temperature that destroys the activity of vitamin C; Determine whether the average regional temperature TB within a first preset time period is a constant value; or, determine whether the average regional temperature TB within a first preset time period is within a fluctuation range. If so, then the surface temperature of the fruit and vegetable is determined to have reached the first critical temperature value TB1; and, The operating mode of the heating device during the temperature change stage is controlled according to the first critical temperature value TB1.

2. A cooking utensil according to claim 1, characterized in that, The dehumidification device includes a wax motor; the distance between the wax motor and the top of the cavity is smaller than the distance between the wax motor and the bottom of the cavity.

3. A method for cooking dried fruits and vegetables, characterized in that, include: In response to cooking commands, control the dehumidification device of the cooking appliance to operate; Control the heating device to increase the temperature of the cavity of the cooking appliance; Acquire temperature data sent by the NTC temperature sensor and the infrared array temperature sensor; The operation mode of the heating device is controlled based on temperature data sent by the NTC temperature sensor and temperature data sent by the infrared array temperature sensor at different heating stages. The different heating stages include a preheating stage and a temperature change stage; The operation of the heating device is controlled based on temperature data sent by an NTC temperature sensor and temperature data sent by an infrared array temperature sensor, including: When the temperature data reaches the first temperature value T1, the average regional temperature TB of each area detected by the infrared array temperature sensor is obtained based on the temperature data; the first temperature value T1 is related to the temperature that destroys the activity of vitamin C; Determine whether the average regional temperature TB within a first preset time period is a constant value; or, determine whether the average regional temperature TB within a first preset time period is within a fluctuation range. If so, then the surface temperature of the fruit and vegetable is determined to have reached the first critical temperature value TB1; and, The operating mode of the heating device during the temperature change stage is controlled according to the first critical temperature value TB1.

4. A method for cooking dried fruits and vegetables according to claim 3, characterized in that, According to the operating mode of the heating device during the temperature change stage controlled by TB1, including: If TB1 = T1, then reduce the heating power of the heating device so that the temperature data detected by the NTC temperature sensor reaches the second preset value T2; T2 < T1; Determine whether the average temperature TB of the area within the second preset time period is not greater than the second preset value T2; if so, control the heating device to stop working and control the dehumidification device to stop working.

5. A method for cooking dried fruits and vegetables according to claim 4, characterized in that, According to the operating mode of the heating device in the temperature control phase of TB1, it also includes: If TA≤TB1<T1, the heating device is controlled to continue working so that the temperature data detected by the NTC temperature sensor remains at the first temperature value T1; TA is related to the thickness and / or weight of the fruits and vegetables. When the temperature data detected by the infrared array temperature sensor rises; and the average regional temperature TB is greater than the first critical temperature value TB1 within a third preset time period; it is determined that the surface temperature of the fruit and vegetable has reached the second critical temperature value TB2. Reduce the heating power of the heating device so that the temperature data detected by the NTC temperature sensor reaches the third temperature value T3; T3 < T1; Determine whether the average temperature TB of the area within the fourth preset time period is not greater than the third temperature value T3; or, determine whether the time from the moment the heating power of the heating device is reduced to the current moment is greater than a preset value. If so, then control the heating device to stop working and control the dehumidification device to stop working.

6. A method for cooking dried fruits and vegetables according to claim 5, characterized in that, According to the operating mode of the heating device in the temperature control phase of TB1, it also includes: If TB1 < TA, increase the heating power of the heating device so that the temperature data detected by the NTC temperature sensor reaches the fourth temperature value T4; T4 > T1. When the temperature data detected by the infrared array temperature sensor rises; and the average regional temperature TB is greater than the first critical temperature value TB1 within a fifth preset time period; it is determined that the surface temperature of the fruit and vegetable has reached the second critical temperature value TB2. Reduce the heating power of the heating device so that the temperature data detected by the NTC temperature sensor reaches the fifth temperature value T5; T5 < T4; Determine whether the average temperature TB of the area within the sixth preset time period is not greater than the fifth temperature value T5; or, determine whether the time from the moment the heating power of the heating device is reduced to the current moment is greater than a preset value. If so, then control the heating device to stop working and control the dehumidification device to stop working.

7. A method for cooking dried fruits and vegetables according to claim 6, characterized in that, 70℃<T1≤80℃;80℃<T4≤90℃; 8. A cooking system, characterized in that, A processing unit and a memory storing a program, wherein the program includes instructions that, when executed by the processing unit, cause the processing unit to perform the fruit and vegetable drying method according to any one of claims 3 to 7.

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