Control method and device of cooking equipment, readable storage medium and cooking equipment

Abstract

The invention provides a control method and device of cooking equipment, a readable storage medium and the cooking equipment, and relates to the technical field of cooking equipment. The control method comprises the steps that the cooking equipment is controlled to execute cooking operation, and a hot air assembly is controlled to heat a cooking cavity and used for conducting heating disturbance on gas in the cooking cavity; wherein the cooking operation comprises at least one cooking stage; determining a target cooking stage in the at least one cooking stage; in the target cooking stage, a ventilation assembly is controlled to introduce oxygen-containing gas into the cooking cavity; wherein the temperature of the oxygen-containing gas is smaller than or equal to the temperature of the gas in the cooking cavity; in the cooking operation execution process of the cooking equipment, the cooking duration of the ventilation assembly is controlled to be smaller than or equal to the cooking duration of the hot air assembly. The oxygen-containing gas is actively introduced into the cooking cavity in the cooking stage, the content of harmful substances in the air frying cooking process is reduced, generation and residues of harmful substances such as acrylamide are reduced, and healthy soft fire cooking is achieved.

Description

Technical Field

[0001] The present application relates to the technical field of cooking equipment, and in particular to a control method and device for cooking equipment, a readable storage medium, and cooking equipment. Background Art

[0002] In the related art, cooking equipment such as air fryers use hot air to bake ingredients, and the high temperature causes the Maillard reaction of the ingredients, thereby improving the flavor and color of the food. However, in addition to affecting the flavor and color of the food, the Maillard reaction also produces some harmful substances, such as acrylamide and heterocyclic amines. During the high-temperature cooking process, the use of hot air circulation to bake ingredients will cause the ingredients to dry and dehydrate. The heat of the ingredients causes the water to evaporate, and the water vapor increases the pressure in the cooking chamber. The air in the cooking chamber escapes outward and takes away some oxygen, which will cause the oxygen concentration in the cooking chamber to decrease, further leading to insufficient oxidation reaction of acrylamide, resulting in a large amount of residual harmful substances, reducing food safety. Summary of the invention

[0003] The present application aims to at least solve the problem of large amount of harmful substances such as acrylamide remaining when cooking food at high temperature in the prior art or related art.

[0004] To this end, a first aspect of the present application proposes a control method for a cooking device.

[0005] A second aspect of the present application provides a control device for a cooking device.

[0006] A third aspect of the present application provides a control device for a cooking device.

[0007] A fourth aspect of the present application provides a readable storage medium.

[0008] A fifth aspect of the present application provides a cooking device.

[0009] In view of this, the first aspect of the present application provides a control method for a cooking device, the cooking device comprising a cooking cavity, a hot air component and a ventilation component, the control method comprising: controlling the cooking device to perform a cooking operation, controlling the hot air component to heat the cooking cavity, so as to heat and disturb the gas in the cooking cavity; the cooking operation comprises at least one cooking stage; determining a target cooking stage in at least one cooking stage; in the target cooking stage, controlling the ventilation component to introduce oxygen-containing gas into the cooking cavity; wherein the temperature of the oxygen-containing gas is less than or equal to the temperature of the gas in the cooking cavity; in the process of the cooking device performing the cooking operation, controlling the cooking time of the ventilation component to be less than or equal to the cooking time of the hot air component.

[0010] In the technical solution, the cooking device includes but is not limited to an air fryer, a baking oven, a steam oven or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity, which is used to accommodate food. Taking the cooking device as an air fryer as an example, the air fryer is also provided with a heating element and a fan, and the fan guides the air circulation flow, passes the heat generated by the heating element into the cooking cavity, and performs air frying cooking on the food in the cooking cavity.

[0011] The cooking device also includes a ventilation component, which can pass oxygen-containing gas into the cooking cavity of the cooking device during the cooking operation of the cooking device. Exemplarily, the oxygen-containing gas is air. Exemplarily, the oxygen-containing gas is oxygen, and an oxygen storage bottle is provided on the cooking device. Exemplarily, the oxygen-containing gas is oxygen-enriched gas, and the oxygen-enriched gas can be obtained by producing oxygen through a molecular sieve adsorption method, or by producing oxygen through a membrane separation method. Exemplarily, the oxygen concentration in the above-mentioned oxygen-enriched gas is greater than or equal to 25%.

[0012] During the air-frying cooking process, the food undergoes the Maillard reaction in a high temperature environment, and reducing sugars and amino acids produce harmful substances such as acrylamide in the reaction path of the Strecker degradation reaction. Taking acrylamide as an example, the main production pathway of acrylamide is the Maillard reaction between reducing sugars represented by glucose and fructose and asparagine. In addition to the asparagine pathway, acrylamide can also be produced in a high-fat system through the acrolein pathway.

[0013] Harmful substances such as acrylamide will further oxidize to form flavor substances during the cooking process. In the early stage of heating food, a large amount of water in the food evaporates to form water vapor. The water vapor fills the cooking chamber, which increases the pressure in the cooking chamber. The air in the cooking chamber escapes outward. This process will take away some oxygen, resulting in a decrease in the oxygen concentration in the cooking chamber. The decrease in oxygen concentration may lead to insufficient oxidation reaction of harmful substances, resulting in the residue of harmful substances.

[0014] In response to the above problems, the technical solution of the present application determines at least one target cooking stage in one or more cooking stages of the cooking operation when the cooking device performs a cooking operation. The target cooking stage can be a stage where the actual oxygen content in the cooking cavity is lower, or it can be a stage where the oxygen demand of the cooking ingredients is higher.

[0015] When it is detected that the cooking stage has reached the target cooking stage, the cooking device controls the ventilation component to introduce oxygen-containing gas into the cooking cavity, thereby increasing the oxygen concentration in the cooking cavity. Compared with the solution without introducing oxygen-containing gas, the present application can significantly increase the oxygen concentration in the cooking cavity by introducing oxygen-containing gas. Since harmful substances such as acrylamide can react with thiol substances to form adducts under oxygen conditions, when the oxygen concentration is increased, the reaction can be promoted, affecting the ratio of harmful substances such as acrylamide and flavor substances generated by the reaction, promoting the generation of flavor substances, and reducing the residue of harmful substances.

[0016] The present application increases the oxygen content of the air fryer during the cooking process by actively introducing oxygen-containing gas (which may be air, generally, the oxygen content in air is about 21%) into the cooking cavity during the cooking stage, inhibits the generation of harmful substances such as acrylamide, and ensures the healthy eating habits of users. At the same time, ventilation in the air fryer cavity promotes the dehumidification effect in the cavity, making the food crispier and more delicious. Preferably, oxygen-containing gas with an oxygen content higher than 25% is actively introduced into the cooking cavity during the cooking stage to obtain a better light fire effect.

[0017] Secondly, the temperature of the oxygen-containing gas introduced into the cavity from the outside of the cavity by the control ventilation component is less than or equal to the temperature of the gas in the cooking cavity. That is, when the ventilation component is controlled to introduce the oxygen-containing gas into the cooking cavity, the current hot air component includes two working conditions: heating is turned on or off. (1) When the hot air component is not turned on for heating and oxygen-containing gas is introduced, the temperature of the oxygen-containing gas is equal to the temperature of the gas in the cooking cavity. That is, the high oxygen concentration (preferably, the oxygen concentration is ≥25%) of the oxygen-rich gas plays a core role. Since the formation of harmful substances such as acrylamide in food cooking processing mainly comes from the Maillard reaction, the main pathway is that reducing sugars represented by glucose and fructose react with asparagine to form harmful substances. In this reaction pathway, the same substrate participates in the reaction, and the high content of oxygen will promote the generation of flavor substances, thereby reducing the generation of acrylamide. In addition, the thiol substances in the food can react with acrylamide in the presence of oxygen to degrade harmful substances. The introduction of high oxygen content gas during the cooking process can reduce the generation of acrylamide and promote the degradation of acrylamide, thereby reducing the content of harmful substances, thereby achieving the purpose of reducing the generation content and residual hazards of harmful substances such as acrylamide. (2) When the hot air component is turned on for heating and oxygen-containing gas is introduced, the temperature of the oxygen-containing gas is lower than the temperature of the gas in the cooking chamber. That is, when the high oxygen content is introduced to degrade harmful substances, the oxygen-containing gas (instantaneous introduction is not affected by heating) forms an instantaneous temperature difference with the gas in the chamber. The oxygen-containing gas outside the chamber and the high-temperature gas in the chamber acted on by the hot air component produce a cold and hot shock, which can help promote the latent heat reaction on the food surface. Latent heat, also known as phase change latent heat, refers to the heat absorbed or released when the surface moisture of the food evaporates during the cooking process. This heat forms a water film on the surface of food, and can adjust the temperature and humidity of food through the release or absorption of latent heat, so as to improve the taste of food through the release and absorption of latent heat, and form a water film to "barrier" the surface of food, further reducing the formation of harmful substances such as acrylamide, thereby simultaneously hindering the formation of harmful substances and promoting degradation, and achieving the cooking purpose of healthy and light fire cooking.

[0018] Thirdly, during the cooking operation of the cooking equipment, the cooking time of the ventilation component is controlled to be less than or equal to the cooking time of the hot air component. While the oxygen fully acts on the harmful substances, a relatively high temperature cooking environment is ensured to be continuously maintained in the cooking cavity without affecting the cooking effects such as the ripening and crispiness of the food to be cooked, so as to achieve true light fire cooking and ensure the cooking taste and deliciousness of the food.

[0019] In addition, the control method of the cooking device in the above technical solution provided by the present application may also have the following additional technical features: In some technical solutions of the present application, optionally, the step of determining a target cooking stage in at least one cooking stage includes: determining the oxygen concentration in the cooking chamber; and when the oxygen concentration is lower than a concentration threshold, determining the current cooking stage as the target cooking stage.

[0020] In this technical solution, an oxygen concentration sensor is provided on the cooking device. Exemplarily, the oxygen concentration sensor is provided in the cooking cavity and is used to collect the real-time oxygen concentration in the cooking cavity. When it is detected that the oxygen concentration in the cooking cavity is lower than a preset concentration threshold, the current cooking stage is determined to be the above-mentioned target cooking stage, and the ventilation component is controlled to introduce oxygen-containing gas into the cooking cavity.

[0021] Exemplarily, the setting range of the above concentration threshold is 15% to 21%. Exemplarily, the concentration threshold is 19%.

[0022] By introducing oxygen-containing gas into the cooking chamber, the oxygen concentration in the cooking chamber is increased to 21% to 95%, thereby reducing the residual acrylamide.

[0023] It is understandable that in some feasible implementations, the oxygen concentration in the cooking cavity may be determined by other methods, such as by testing the change curve of the oxygen concentration at different cooking stages through experiments, and determining the oxygen concentration in the cooking cavity at different cooking stages (or cooking durations) through the change curve.

[0024] In some technical solutions of the present application, optionally, the step of determining the oxygen concentration in the cooking cavity includes: determining the oxygen concentration based on a comparison result of a current cooking time of the cooking device and a target cooking time; or, obtaining a water loss rate of the food in the cooking cavity; determining the oxygen concentration based on a comparison result of the water loss rate and a water loss rate threshold; or, obtaining a weight change value of the food in the cooking cavity corresponding to the current cooking time; and determining the oxygen concentration based on a comparison result of the weight change value corresponding to the current cooking time and a weight difference threshold.

[0025] In this technical solution, the target cooking time is the total cooking time set by the user. From a time perspective, when the current cooking time reaches different time proportions, the oxygen concentration in the cooking chamber is different. For example, in the early stage of cooking, the ingredients are not fully heated, the amount of water evaporated is small, and the amount of air escaping in the cooking chamber is small, so the oxygen content is close to the atmospheric oxygen content. In the middle stage of cooking, the ingredients are fully heated, and a large amount of water evaporates, causing a large amount of air in the cooking chamber to escape. The proportion of water vapor in the cooking chamber is the highest, and the oxygen content is significantly reduced. In the late stage of cooking, due to the full exchange of gases inside and outside the cooking chamber, the oxygen content in the cooking chamber gradually increases to close to the atmospheric oxygen content.

[0026] Exemplarily, the user sets a target cooking time Tmin, and the stage from 0 min to 0.5 Tmin is the target cooking stage, during which oxygen-containing gas is continuously introduced into the cooking cavity.

[0027] Exemplarily, the user sets a target cooking time Tmin, and the stage from 0.5Tmin to Tmin is the target cooking stage, during which the oxygen-containing gas is continuously introduced into the cooking cavity.

[0028] Therefore, by comparing the current cooking time with the target cooking time, the actual oxygen content in the cooking cavity can be estimated, thereby determining the target cooking stage in which oxygen needs to be supplemented. By introducing oxygen-containing gas into the cooking cavity during the target cooking stage, harmful substances can be reduced.

[0029] In another feasible implementation, since the change in oxygen concentration in the cooking cavity is affected by the evaporation of water in the food, the oxygen concentration in the cooking cavity can be estimated by the water loss rate of the food. The actual oxygen concentration in the cooking cavity under different water loss rates of the food can be measured experimentally and formed into a table or curve and stored in the storage medium of the cooking device. During the cooking operation, the cooking device detects the water loss rate of the food in real time, and estimates the oxygen concentration in the current cooking cavity in combination with the stored data, and determines whether the current cooking stage is the target cooking stage that requires the introduction of oxygen-containing gas based on the estimation result, thereby achieving healthy light-fire cooking.

[0030] In another feasible embodiment, a weight sensor is provided in the cooking device, and the weight of the food material can be collected by the weight sensor, so as to obtain the weight change value of the food material during the current cooking time. Among them, when the food material is heated and the internal water evaporates, the weight of the food material is reduced accordingly. Therefore, the weight change value of the food material can indirectly reflect the evaporation of the food material water, so as to estimate the oxygen concentration in the cooking chamber. For example, the actual oxygen concentration in the cooking chamber under different weight change values ​​of the food material can be measured experimentally, and formed into a table or curve, which is stored in the storage medium of the cooking device. In the process of performing the cooking operation, the cooking device detects the weight change value of the food material in real time, and estimates the oxygen concentration in the current cooking chamber in combination with the stored data, and determines whether the current cooking stage is the target cooking stage that requires the introduction of oxygen-containing gas based on the estimation result, so as to achieve healthy light-fire cooking.

[0031] In some embodiments of the present application, optionally, the step of determining the oxygen concentration based on the comparison result of the current cooking time of the cooking device with the target cooking time includes: when the current cooking time is less than or equal to the product of the target cooking time and a first proportional value, determining the oxygen concentration to be a first concentration; or when the current cooking time is greater than the product of the target cooking time and the first proportional value, and less than or equal to the product of the target cooking time and a second proportional value, determining the oxygen concentration to be a second concentration; or when the current cooking time is greater than the product of the target cooking time and the second proportional value, determining the oxygen concentration to be a third concentration; wherein the second proportional value is greater than the first proportional value, the first concentration is greater than the third concentration, and the third concentration is greater than the second concentration.

[0032] In the embodiment of the present application, illustratively, the range of the first ratio value is 25% to 35%. The range of the second ratio value is 65% to 75%. Exemplarily, the first ratio value is 30% and the second ratio value is 70%. When the cooking process is divided into three stages: front, middle and back, the oxygen concentration drops significantly in the early stage of cooking, the oxygen concentration is maintained at a low level in the middle of cooking, and the oxygen concentration recovers a little in the late stage of cooking. After testing, the oxygen content in the cooking chamber under different proportional relationships between the cooking time and the target cooking time can be obtained.

[0033] For example, if the current cooking time is less than or equal to the product of the target time and the first ratio value of 30%, that is, the current cooking time is less than or equal to 30% of the target cooking time, the oxygen concentration in the cooking cavity is determined to be 19% to 21%. Similarly, if the current cooking time is greater than 30% and less than or equal to 70% relative to the target cooking time, the oxygen concentration in the cooking cavity is determined to be 16% to 19%. If the current cooking time is greater than 70% relative to the target cooking time, the oxygen concentration in the cooking cavity is determined to be 18% to 20%.

[0034] The present application can estimate the oxygen concentration in the cooking cavity without providing an additional oxygen concentration sensor.

[0035] In some technical solutions of the present application, optionally, the step of determining the oxygen concentration according to the comparison result of the water loss rate and the water loss rate threshold includes: when the water loss rate is less than or equal to the first water loss rate threshold, determining the oxygen concentration to be a fourth concentration; or when the water loss rate is greater than the first water loss rate threshold and less than or equal to the second water loss rate threshold, determining the oxygen concentration to be a fifth concentration; or when the water loss rate is greater than the second water loss rate threshold, determining the oxygen concentration to be a sixth concentration; The second water loss rate threshold is greater than the first water loss rate threshold, the fourth concentration is greater than the sixth concentration, and the sixth concentration is greater than the fifth concentration.

[0036] In this technical solution, the change in the weight of the ingredients indirectly reflects the water loss rate of the ingredients. Therefore, a weight sensor can be set in the cooking cavity. When the user starts cooking, the cooking device records the initial weight of the ingredients as 100%, and continuously obtains the current weight of the ingredients in each cooking stage of the cooking operation to obtain the ratio of the current weight of the ingredients to the initial weight of the ingredients, thereby obtaining the water loss rate of the ingredients, and estimating the oxygen concentration in the current cooking cavity based on the water loss rate of the ingredients.

[0037] For example, when the current weight of the food is 80% to 100% of the initial weight of the food, the water loss rate of the food is determined to be 0% to 20%, and the corresponding oxygen concentration in the cooking chamber is 19% to 21%. Similarly, when the water loss rate of the food is determined to be 20% to 45%, the oxygen concentration in the cooking chamber is determined to be 16% to 19%. When the water loss rate of the food is determined to be 45% to 65%, the oxygen concentration in the cooking chamber is determined to be 18% to 20%.

[0038] The present application can estimate the oxygen concentration in the cooking cavity without providing an additional oxygen concentration sensor.

[0039] In some technical solutions of the present application, optionally, the step of obtaining the weight change value of the food in the cooking cavity corresponding to the current cooking time includes: obtaining the initial weight of the food in the cooking cavity before the cooking device performs the cooking operation; obtaining the current weight of the food in the cooking cavity corresponding to the current cooking time after the cooking device performs the cooking operation; and determining the weight change value corresponding to the current cooking time based on the initial weight of the food and the current weight of the food.

[0040] In this technical solution, after the user puts the food into the cooking cavity and before the cooking device starts to perform the cooking operation, the weight of the food at the current moment is collected by the weight sensor to obtain the initial weight of the food. After the cooking device starts to perform the cooking operation, the current weight of the food in the cooking cavity under the current cooking time is collected in real time. The difference between the current weight of the food and the initial weight of the food is the above-mentioned weight change value. Exemplarily, after the cooking operation starts, the cooking device collects the current weight of the food every 10 seconds.

[0041] In some technical solutions of the present application, optionally, the step of determining the oxygen concentration based on the comparison result of the weight change value corresponding to the current cooking time and the weight difference threshold includes: when the weight change value corresponding to the current cooking time is less than or equal to the first weight difference threshold, determining the oxygen concentration to be the fourth concentration; or when the weight change value corresponding to the current cooking time is greater than the first weight difference threshold and less than or equal to the second weight difference threshold, determining the oxygen concentration to be the fifth concentration; or when the weight change value corresponding to the current cooking time is greater than the second weight difference threshold, determining the oxygen concentration to be the sixth concentration; wherein the second weight difference threshold is greater than the first weight difference threshold, the fourth concentration is greater than the sixth concentration, and the sixth concentration is greater than the fifth concentration.

[0042] In this technical solution, the change in the weight of the ingredients indirectly reflects the water loss rate of the ingredients. Therefore, a weight sensor can be set in the cooking cavity. When the user starts cooking, the cooking device records the initial weight of the ingredients as 100%, and continuously obtains the current weight of the ingredients in each cooking stage of the cooking operation to obtain the weight change value of the ingredients. The oxygen concentration in the current cooking cavity is estimated based on the weight change value.

[0043] For example, when the weight change value is 0% to 20% of the initial weight of the food, the oxygen concentration in the cooking chamber is determined to be 19% to 21%. When the weight change value is 20% to 45% of the initial weight of the food, the oxygen concentration in the cooking chamber is determined to be 16% to 19%. When the weight change value is 45% to 65% of the initial weight of the food, the oxygen concentration in the cooking chamber is determined to be 18% to 20%.

[0044] The present application can estimate the oxygen concentration in the cooking cavity without providing an additional oxygen concentration sensor.

[0045] In some technical solutions of the present application, optionally, the step of determining a target cooking stage in at least one cooking stage includes: when heating the cooking cavity based on controlling the hot air component, when the target cooking time of the cooking device is greater than or equal to a first time threshold, and the current cooking time of the cooking device is greater than a second time threshold, determining the current cooking stage as the target cooking stage; wherein the second time threshold is less than the first time threshold, the cooking time of the ventilation component is less than or equal to the difference between the first time threshold and the second time threshold, and the target cooking time of the cooking device is greater than or equal to the cooking time of the hot air component.

[0046] In this technical solution, the target cooking time is the total cooking time set by the user. When the cooking device performs the cooking operation and controls the hot air component to start working, when the target cooking time is shorter, the food is exposed to the high temperature environment for a shorter time, the degree of Maillard reaction is lower, and the amount of water evaporated from the food is smaller, and the oxygen concentration in the cooking chamber does not change much. Therefore, when the target cooking time is less than the time threshold, the ventilation component does not work, reducing the impact on the temperature in the cooking chamber.

[0047] When the target cooking time is greater than or equal to the time threshold, the possibility of acrylamide residues being generated during the cooking process increases, and at this time, the ventilation component is controlled to pass oxygen-containing gas into the cooking cavity in at least one cooking stage. For example, in the early stage of cooking, the temperature in the cooking cavity is in a rising stage, the food is heated less, and the amount of water evaporated from the food is small, so the oxygen content in the cooking cavity does not change much. When the current cooking time reaches the second time threshold, it is determined that the oxygen concentration in the cooking cavity is reduced. At this time, the current cooking stage is determined to be the target cooking stage, and the ventilation component is controlled to work to pass oxygen-containing gas into the cooking cavity. Among them, the cooking time of the ventilation component is less than or equal to the difference between the first time threshold and the second time threshold, that is, the ventilation component is controlled to be continuously turned on or intermittently turned on during the target cooking stage; at the same time, the target cooking time of the cooking device is greater than or equal to the cooking time of the hot air component, that is, within the target cooking time of the cooking device, the hot air component can be turned on throughout the whole process or temporarily turned on during the cooking operation, but when the hot air component is controlled to be turned on, the ventilation component is controlled to work at least once, thereby, when the ventilation component introduces oxygen-containing gas into the cooking cavity, the oxygen-containing gas whose temperature outside the cavity is lower than the temperature inside the cavity is The hot air component is introduced into the cooking cavity, and the hot air component heats and disturbs the gas in the cooking cavity, so that the high-temperature gas circulates in the cavity and surrounds the food to be cooked in the cooking cavity. The temperature of the oxygen-containing gas just introduced into the cavity is lower than the temperature of the gas in the cooking cavity. The oxygen-containing gas outside the cavity and the high-temperature gas in the cavity acted on by the hot air component produce a cold and hot shock, which is conducive to promoting the latent heat reaction on the surface of the food to form a water film. The temperature and humidity of the food can be adjusted by releasing or absorbing the latent heat, so as to improve the taste of the food and reduce the generation of harmful substances such as acrylamide through the release and absorption of latent heat, so as to achieve the purpose of healthy and light-fire cooking. Specifically, by introducing the oxygen-containing gas with a lower temperature outside the cavity to act on the surface of the food, the surface of the food is adjusted to prevent the temperature from overheating and generating harmful substances (such as acrylamide, heterocyclic amines, etc.). Secondly, the water film formed by the latent heat can maintain the humidity of the surface of the food, prevent the food from drying or burning too quickly, and "block" the generation of harmful substances on the surface of the food. Further, the baking taste and texture of the food can be improved, making it more delicious and tasty.

[0048] Exemplarily, the first duration threshold ranges from 6 minutes to 10 minutes, and the second duration threshold ranges from 4 minutes to 8 minutes.

[0049] Exemplarily, the first duration threshold is 8 minutes, and the second duration threshold is 6 minutes.

[0050] Exemplarily, the target cooking time set by the user is Tmin, and T>8. Then, after the current cooking time is greater than or equal to 6 minutes, the cooking time stage from T-6min to Tmin is determined as the target cooking stage, wherein in the target cooking stage, the cooking time of the ventilation component is less than or equal to T-6min, and the cooking time of the hot air component is greater than or equal to T-6min and less than or equal to Tmin.

[0051] In some technical solutions of the present application, a target cooking stage is determined in at least one cooking stage, including: determining the cooking stage before controlling the hot air component to heat the cooking cavity as the target cooking stage; or determining all cooking stages after controlling the hot air component to heat the cooking cavity as the target cooking stage until the cooking operation is completed.

[0052] In the embodiment of the present application, the cooking preparation stage before the cooking device starts heating is determined as the target cooking stage. Before the cooking device starts heating, oxygen-containing gas is introduced into the cooking cavity, thereby increasing the initial oxygen concentration in the cooking cavity, so that the food is heated and cooked in an oxygen-rich environment. During the heating process, the ventilation component does not work, thereby preventing the external low-temperature air from lowering the temperature in the cooking cavity, thereby achieving a balance between cooking efficiency and cooking health.

[0053] In other embodiments, all cooking stages after the cooking device starts heating are regarded as target cooking stages. That is, after the cooking device starts heating, oxygen-containing gas is continuously introduced into the cooking cavity until the cooking is completed. This method can maximize the oxygen concentration in the cooking cavity, thereby minimizing acrylamide residues.

[0054] In some technical solutions of the present application, optionally, the oxygen content of the oxygen-containing gas is higher than 25%.

[0055] In this technical solution, the oxygen content in the oxygen-containing gas is higher than 25%, which can effectively reduce the generation of harmful substances such as acrylamide and achieve light fire cooking.

[0056] In some technical solutions of the present application, optionally, controlling the ventilation component to introduce oxygen-containing gas into the cooking cavity includes: continuously introducing oxygen-containing gas into the cooking cavity at a preset air flow rate; wherein the preset air flow rate is determined based on one or more of the following parameters: the volume of the cooking cavity, the current oxygen concentration in the cooking cavity, and the cooking time of the ventilation component.

[0057] In this technical solution, when the ventilation component is controlled to introduce oxygen-containing gas into the cooking cavity of the cooking device, the oxygen-containing gas is continuously introduced in the target cooking stage according to the preset ventilation volume. In order to ensure the cooking effect, the preset air flow rate is related to the amount of oxygen to be supplemented. Therefore, the larger the volume of the cooking cavity, the greater the ventilation volume of the oxygen-containing gas that needs to be introduced. The lower the current oxygen concentration in the cooking cavity, the greater the ventilation volume of the oxygen-containing gas that needs to be introduced.

[0058] Therefore, the target ventilation volume is determined according to the volume of the cooking cavity of the current cooking device, the actual oxygen concentration in the current cooking cavity, and the cooking time of the ventilation component. Based on the target ventilation volume, the ventilation component is controlled to continuously introduce oxygen-containing gas during the target cooking stage, so that the actual oxygen concentration in the cooking cavity meets the cooking requirements.

[0059] In some technical solutions of the present application, optionally, controlling the ventilation component to introduce oxygen-containing gas into the cooking cavity includes: controlling the ventilation component to introduce a first volume of oxygen-containing gas into the cooking cavity; wherein the first volume is greater than or equal to the volume of the cooking cavity.

[0060] In this technical solution, when oxygen-containing gas is introduced into the cooking cavity through the ventilation assembly, a total first volume of oxygen-containing gas can be introduced into the cooking cavity according to the set gas volume. The first volume is larger than the actual volume of the cooking cavity, so after the ventilation process is completed, the cooking cavity can be completely "ventilated", that is, the gas with low oxygen concentration inside is replaced with fresh gas with high oxygen concentration, thereby ensuring the cooking effect.

[0061] Exemplarily, the workflow of a cooking device includes: (1) a user places ingredients into a cooking cavity; (2) before cooking begins, oxygen-enriched gas having an oxygen concentration greater than or equal to 25% is introduced into the cooking cavity, where the total volume of the oxygen-enriched gas introduced is V1, and the volume of the cooking cavity is V2, satisfying V1 ≥ V2; (3) starting a cooking program, and performing cooking operations according to the set temperature, time, or wind speed; (4) cooking is completed.

[0062] Exemplarily, the workflow of the cooking device includes: (1) the user places the ingredients into the cooking cavity; (2) the cooking program is started, and the cooking operation is performed according to the set temperature, time or wind speed; (3) after the cooking program is started, oxygen-enriched gas with an oxygen concentration greater than or equal to 25% is continuously introduced into the cooking cavity, and the total volume of the oxygen-enriched gas introduced is V3, and the volume of the cooking cavity is V2, satisfying V3 ≥ V2; (4) cooking is completed.

[0063] In some technical solutions of the present application, optionally, after the step of controlling the cooking device to perform the cooking operation, the method further includes: in response to the keep warm and crisp instruction, when the cooking operation is completed, controlling the hot air component to close, and controlling the ventilation component to open, so as to introduce gas into the cooking cavity; when the temperature in the cooking cavity reaches the set temperature, controlling the cooking device to perform the keep warm and crisp operation, controlling the hot air component to open, so as to maintain the temperature in the cooking cavity within the set temperature range; and controlling the ventilation component to open intermittently to ventilate the cooking cavity until receiving an instruction to close the keep warm operation or detecting that the food in the cooking cavity is taken out. Specifically, the hot air component can be controlled to open throughout the whole process, or to open intermittently, so that the temperature in the cooking cavity is relatively maintained within the dynamic range of the set temperature.

[0064] In this technical solution, after the cooking stage, as the temperature drops, the moisture inside the food will slowly migrate to the surface of the food, and at the same time, the drop in temperature in the cooking chamber causes the humidity to rise. This will cause the surface of the already brittle food to absorb moisture. Therefore, after cooking, by opening the ventilation component to introduce gas, the water vapor in the cavity can be quickly discharged to keep the cavity dry. At the same time, the moisture on the surface of the food is taken away, and the migration of moisture from the food to the surface can be inhibited, so that the taste of the food can remain unchanged after cooking.

[0065] Exemplarily, the keep warm and crisp instruction is an instruction set by the user. When the user chooses to turn on the keep warm and crisp function, after the cooking device finishes the cooking operation, the hot air component is turned off and the ventilation component is turned on to pass gas into the cooking cavity to dehumidify the cooking cavity.

[0066] During the ventilation process, the temperature in the cooking cavity gradually decreases. When the temperature in the cooking cavity reaches the set temperature, the cooking device starts to perform the insulation operation. At this time, the cooking device turns on the hot air component to maintain the temperature in the cooking cavity within the set temperature range to prevent the food from deteriorating in taste. The ventilation component is turned on intermittently, and the duration of each opening of the ventilation component is not less than 2 minutes to ensure complete ventilation in the cooking cavity.

[0067] Exemplarily, the set temperature ranges from 60°C to 80°C.

[0068] Exemplarily, the process of the cooking device performing the cooking operation is as follows: 1. Cooking stage: Put the ingredients into the cooking chamber and start the cooking process.

[0069] 2. Cooling down phase after cooking: When the cooking phase is over, the heat preservation program is automatically started, the ventilation component is opened to let in gas, and the water vapor in the cavity is quickly discharged. When the temperature drops to the range of 60℃-80℃, the ventilation component is closed.

[0070] 3. Insulation and brittleness stage: After the ventilation component is closed for the first time, if the user does not cancel the insulation operation program, it will enter the insulation and brittleness stage. In the insulation and brittleness stage, ventilation is turned on every 2 minutes, and each time is maintained for at least 2 minutes until all the gas in the cavity is replaced. In this stage, the heating module and the temperature detector module are turned on, and the temperature in the cavity is maintained in the range of 60℃-80℃.

[0071] 4. End of operation: The user takes out the food and cancels the keep warm and crisp operation.

[0072] A second aspect of the present application provides a control device for a cooking device, the cooking device comprising a cooking cavity, a hot air component and a ventilation component, the control device comprising: a control module, used to control the cooking device to perform a cooking operation, control the hot air component to heat the cooking cavity, and heat and disturb the gas in the cooking cavity; the cooking operation comprises at least one cooking stage; a determination module, used to determine a target cooking stage in at least one cooking stage; the control module is also used to control the ventilation component to introduce oxygen-containing gas into the cooking cavity within the target cooking stage; wherein the temperature of the oxygen-containing gas is less than or equal to the temperature of the gas in the cooking cavity; during the cooking operation performed by the cooking device, the cooking time of the ventilation component is controlled to be less than or equal to the cooking time of the hot air component.

[0073] In the technical solution, the cooking device includes but is not limited to an air fryer, a baking oven, a steam oven or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity, which is used to accommodate food. Taking the cooking device as an air fryer as an example, the air fryer is also provided with a heating element and a fan, and the fan guides the air circulation flow, passes the heat generated by the heating element into the cooking cavity, and performs air frying cooking on the food in the cooking cavity.

[0074] The cooking device also includes a ventilation component, which can pass oxygen-containing gas into the cooking cavity of the cooking device during the cooking operation of the cooking device. Exemplarily, the oxygen-containing gas is air. Exemplarily, the oxygen-containing gas is oxygen, and an oxygen storage bottle is provided on the cooking device. Exemplarily, the oxygen-containing gas is oxygen-enriched gas, and the oxygen-enriched gas can be obtained by producing oxygen through a molecular sieve adsorption method, or by producing oxygen through a membrane separation method. Exemplarily, the oxygen concentration in the above-mentioned oxygen-enriched gas is greater than or equal to 25%.

[0075] During the air-frying cooking process, the food undergoes the Maillard reaction in a high temperature environment, and reducing sugars and amino acids produce harmful substances such as acrylamide in the reaction path of the Strecker degradation reaction. Taking acrylamide as an example, the main production pathway of acrylamide is the Maillard reaction between reducing sugars represented by glucose and fructose and asparagine. In addition to the asparagine pathway, acrylamide can also be produced in a high-fat system through the acrolein pathway.

[0076] Harmful substances such as acrylamide will further oxidize to form flavor substances during the cooking process. In the early stage of heating food, a large amount of water in the food evaporates to form water vapor. The water vapor fills the cooking chamber, which increases the pressure in the cooking chamber. The air in the cooking chamber escapes outward. This process will take away some oxygen, resulting in a decrease in the oxygen concentration in the cooking chamber. The decrease in oxygen concentration may lead to insufficient oxidation reaction of harmful substances, resulting in the residue of harmful substances.

[0077] In response to the above problems, the technical solution of the present application determines at least one target cooking stage in one or more cooking stages of the cooking operation when the cooking device performs a cooking operation. The target cooking stage can be a stage where the actual oxygen content in the cooking cavity is lower, or it can be a stage where the oxygen demand of the cooking ingredients is higher.

[0078] When it is detected that the cooking stage has reached the target cooking stage, the cooking device controls the ventilation component to introduce oxygen-containing gas into the cooking cavity, thereby increasing the oxygen concentration in the cooking cavity. Compared with the solution without introducing oxygen-containing gas, the present application can significantly increase the oxygen concentration in the cooking cavity by introducing oxygen-containing gas. Since harmful substances such as acrylamide can react with thiol substances to form adducts under oxygen conditions, when the oxygen concentration is increased, the reaction can be promoted, affecting the ratio of harmful substances such as acrylamide and flavor substances generated by the reaction, promoting the generation of flavor substances, and reducing the residue of harmful substances.

[0079] The present application actively introduces oxygen-containing gas (which may be air, generally, the oxygen content in air is about 21%) into the cooking cavity during the cooking stage, thereby increasing the oxygen content of the air fryer during the cooking process, inhibiting the generation of harmful substances such as acrylamide, and ensuring the user's healthy eating habits. At the same time, ventilation in the air fryer cavity promotes the dehumidification effect in the cavity, making the food crispier and more delicious.

[0080] Secondly, the temperature of the oxygen-containing gas introduced into the cavity from the outside of the cavity by the control ventilation component is less than or equal to the temperature of the gas in the cooking cavity. That is, when the ventilation component is controlled to introduce the oxygen-containing gas into the cooking cavity, the current hot air component includes two working conditions: heating is turned on or off. (1) When the hot air component is not turned on for heating and oxygen-containing gas is introduced, the temperature of the oxygen-containing gas is equal to the temperature of the gas in the cooking cavity. That is, the high oxygen concentration (preferably, the oxygen concentration is ≥25%) of the oxygen-rich gas plays a core role. Since the formation of harmful substances such as acrylamide in food cooking processing mainly comes from the Maillard reaction, the main pathway is that reducing sugars represented by glucose and fructose react with asparagine to form harmful substances. In this reaction pathway, the same substrate participates in the reaction, and the high content of oxygen will promote the generation of flavor substances, thereby reducing the generation of acrylamide. In addition, the thiol substances in the food can react with acrylamide in the presence of oxygen to degrade harmful substances. The introduction of high oxygen content gas during the cooking process can reduce the generation of acrylamide and promote the degradation of acrylamide, thereby reducing the content of harmful substances, thereby achieving the purpose of reducing the generation content and residual hazards of harmful substances such as acrylamide. (2) When the hot air component is turned on for heating and oxygen-containing gas is introduced, the temperature of the oxygen-containing gas is lower than the temperature of the gas in the cooking chamber. That is, when the high oxygen content is introduced to degrade harmful substances, the oxygen-containing gas (instantaneous introduction is not affected by heating) forms an instantaneous temperature difference with the gas in the chamber. The oxygen-containing gas outside the chamber and the high-temperature gas in the chamber acted on by the hot air component produce a cold and hot shock, which can help promote the latent heat reaction on the food surface. Latent heat, also known as phase change latent heat, refers to the heat absorbed or released when the surface moisture of the food evaporates during the cooking process. This heat forms a water film on the surface of food, and can adjust the temperature and humidity of food through the release or absorption of latent heat, so as to improve the taste of food through the release and absorption of latent heat, and form a water film to "barrier" the surface of food, further reducing the formation of harmful substances such as acrylamide, thereby simultaneously hindering the formation of harmful substances and promoting degradation, and achieving the cooking purpose of healthy and light fire cooking.

[0081] Thirdly, during the cooking operation of the cooking equipment, the cooking time of the ventilation component is controlled to be less than or equal to the cooking time of the hot air component. While the oxygen fully acts on the harmful substances, a relatively high temperature cooking environment is ensured to be continuously maintained in the cooking cavity without affecting the cooking effects such as the ripening and crispiness of the food to be cooked, so as to achieve true light fire cooking and ensure the cooking taste and deliciousness of the food.

[0082] The third aspect of the present application provides a control device for a cooking device, comprising: a memory for storing programs or instructions; a processor for implementing the steps of a control method for a cooking device as provided in any of the above-mentioned technical solutions when executing the programs or instructions, thereby also being able to achieve all of its beneficial effects. To avoid repetition, they will not be described here.

[0083] The fourth aspect of the present application provides a readable storage medium on which a program or instruction is stored. When the program or instruction is executed by a processor, the steps of the control method of the cooking device provided in any of the above-mentioned technical solutions are implemented, and thus all its beneficial effects can be achieved. To avoid repetition, they will not be repeated here.

[0084] The fifth aspect of the present application provides a cooking device, including a control device for the cooking device as provided in any of the above technical solutions; and / or a readable storage medium as provided in any of the above technical solutions, so that all its beneficial effects can be achieved. To avoid repetition, they will not be repeated here. BRIEF DESCRIPTION OF THE DRAWINGS

[0085] The above and / or additional aspects and advantages of the present application will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which: Figure 1 A schematic diagram showing the structure of a cooking device in some embodiments of the present application; Figure 2 A flow chart showing a method for controlling a cooking device according to some embodiments of the present application; Figure 3 A graph showing the change of oxygen concentration over time in a cooking cavity according to some embodiments of the present application; Figure 4 A schematic diagram showing a curve of the change in the water loss rate of food in a cooking cavity over time in some embodiments of the present application; Figure 5 A schematic diagram showing changes in oxygen concentration in a cooking cavity in some embodiments of the present application is shown; Figure 6 A cooking curve diagram of some embodiments of the present application is shown; Figure 7 A structural block diagram of a control device in some embodiments of the present application is shown; Figure 8 A structural block diagram of a control device according to some embodiments of the present application is shown.

[0086] Reference numerals: 100 cooking device, 102 cooking chamber, 104 hot air assembly, 1042 fan, 1044 heat pipe, 106 ventilation assembly. DETAILED DESCRIPTION

[0087] In order to more clearly understand the above-mentioned purposes, features and advantages of the present application, the present application is further described in detail below in conjunction with the accompanying drawings and specific implementation methods. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0088] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the present application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0089] Refer to the following Figures 1 to 8 The invention describes a cooking device control method and device, a readable storage medium and a cooking device according to some embodiments of the present application.

[0090] In some embodiments of the present application, a method for controlling a cooking device is provided. Figure 1 The schematic diagram of the structure of the cooking device of some embodiments of the present application is shown as follows: Figure 1 As shown, the cooking device 100 includes a cooking cavity 102 , a hot air assembly 104 and a ventilation assembly 106 , and the hot air assembly 104 includes a fan 1042 and a heating tube 1044 . Figure 2 A flow chart showing a method for controlling a cooking device according to some embodiments of the present application is shown. Figure 2 As shown, the control method includes: Step 202, controlling the cooking device to perform a cooking operation, controlling the hot air component to heat the cooking cavity, so as to heat and disturb the gas in the cooking cavity; the cooking operation includes at least one cooking stage; Step 204, determining a target cooking stage in at least one cooking stage; Step 206, in the target cooking stage, control the ventilation component to introduce oxygen-containing gas into the cooking cavity; wherein the temperature of the oxygen-containing gas is less than or equal to the temperature of the gas in the cooking cavity; and during the cooking operation performed by the cooking device, control the cooking time of the ventilation component to be less than or equal to the cooking time of the hot air component.

[0091] In this embodiment, the cooking device includes but is not limited to an air fryer, a baking oven, a steam oven or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity, which is used to accommodate food. Taking the cooking device as an air fryer as an example, the air fryer is also provided with a heating element and a fan, and the fan guides the air circulation flow, passes the heat generated by the heating element into the cooking cavity, and performs air frying cooking on the food in the cooking cavity.

[0092] The cooking device also includes a ventilation component, which can pass oxygen-containing gas into the cooking cavity of the cooking device during the cooking operation of the cooking device. Exemplarily, the oxygen-containing gas is air. Exemplarily, the oxygen-containing gas is oxygen, and an oxygen storage bottle is provided on the cooking device. Exemplarily, the oxygen-containing gas is oxygen-enriched gas, and the oxygen-enriched gas can be obtained by producing oxygen through a molecular sieve adsorption method, or by producing oxygen through a membrane separation method. Exemplarily, the oxygen concentration in the above-mentioned oxygen-enriched gas is greater than or equal to 25%.

[0093] During the air-frying cooking process, the food undergoes the Maillard reaction in a high temperature environment, and reducing sugars and amino acids produce harmful substances such as acrylamide in the reaction path of the Strecker degradation reaction. Taking acrylamide as an example, the main production pathway of acrylamide is the Maillard reaction between reducing sugars represented by glucose and fructose and asparagine. In addition to the asparagine pathway, acrylamide can also be produced in a high-fat system through the acrolein pathway.

[0094] Harmful substances such as acrylamide will further oxidize to form flavor substances during the cooking process. In the early stage of heating food, a large amount of water in the food evaporates to form water vapor. The water vapor fills the cooking chamber, which increases the pressure in the cooking chamber. The air in the cooking chamber escapes outward. This process will take away some oxygen, resulting in a decrease in the oxygen concentration in the cooking chamber. The decrease in oxygen concentration may lead to insufficient oxidation reaction of harmful substances, resulting in the residue of harmful substances.

[0095] In response to the above problems, in an embodiment of the present application, when a cooking device performs a cooking operation, at least one target cooking stage is determined in one or more cooking stages of the cooking operation. The target cooking stage can be a stage where the actual oxygen content in the cooking cavity is lower, or it can be a stage where the oxygen demand of the cooking ingredients is higher.

[0096] When it is detected that the cooking stage reaches the target cooking stage, the cooking device controls the ventilation component to introduce oxygen-containing gas into the cooking cavity, thereby increasing the oxygen concentration in the cooking cavity. Figure 3 A graph showing the oxygen concentration of the cooking chamber of some embodiments of the present application changing with time is shown. Figure 3 As shown, compared with the solution without introducing oxygen-containing gas, the present application can significantly increase the oxygen concentration in the cooking chamber by introducing oxygen-containing gas. Since harmful substances such as acrylamide can react with thiol substances to form adducts under oxygen conditions, when the oxygen concentration is increased, the reaction can be promoted, affecting the ratio of harmful substances such as acrylamide and flavor substances generated by the reaction, promoting the generation of flavor substances, and reducing the residual amount of harmful substances.

[0097] The present application actively introduces oxygen-containing gas (which may be air, generally, the oxygen content in air is about 21%) into the cooking cavity during the cooking stage, thereby increasing the oxygen content of the air fryer during the cooking process, inhibiting the generation of harmful substances such as acrylamide, and ensuring the user's healthy eating habits. At the same time, ventilation in the air fryer cavity promotes the dehumidification effect in the cavity, making the food crispier and more delicious.

[0098] Secondly, the temperature of the oxygen-containing gas introduced into the cavity from the outside of the cavity by the control ventilation component is less than or equal to the temperature of the gas in the cooking cavity. That is, when the ventilation component is controlled to introduce the oxygen-containing gas into the cooking cavity, the current hot air component includes two working conditions: heating is turned on or off. (1) When the hot air component is not turned on for heating and oxygen-containing gas is introduced, the temperature of the oxygen-containing gas is equal to the temperature of the gas in the cooking cavity. That is, the high oxygen concentration (preferably, the oxygen concentration is ≥25%) of the oxygen-rich gas plays a core role. Since the formation of harmful substances such as acrylamide in food cooking processing mainly comes from the Maillard reaction, the main pathway is that reducing sugars represented by glucose and fructose react with asparagine to form harmful substances. In this reaction pathway, the same substrate participates in the reaction, and the high content of oxygen will promote the generation of flavor substances, thereby reducing the generation of acrylamide. In addition, the thiol substances in the food can react with acrylamide in the presence of oxygen to degrade harmful substances. The introduction of high oxygen content gas during the cooking process can reduce the generation of acrylamide and promote the degradation of acrylamide, thereby reducing the content of harmful substances, thereby achieving the purpose of reducing the generation content and residual hazards of harmful substances such as acrylamide. (2) When the hot air component is turned on for heating and oxygen-containing gas is introduced, the temperature of the oxygen-containing gas is lower than the temperature of the gas in the cooking chamber. That is, when the high oxygen content is introduced to degrade harmful substances, the oxygen-containing gas (instantaneous introduction is not affected by heating) forms an instantaneous temperature difference with the gas in the chamber. The oxygen-containing gas outside the chamber and the high-temperature gas in the chamber acted on by the hot air component produce a cold and hot shock, which can help promote the latent heat reaction on the food surface. Latent heat, also known as phase change latent heat, refers to the heat absorbed or released when the surface moisture of the food evaporates during the cooking process. This heat forms a water film on the surface of food, and can adjust the temperature and humidity of food through the release or absorption of latent heat, so as to improve the taste of food through the release and absorption of latent heat, and form a water film to "barrier" the surface of food, further reducing the formation of harmful substances such as acrylamide, thereby simultaneously hindering the formation of harmful substances and promoting degradation, and achieving the cooking purpose of healthy and light fire cooking.

[0099] Thirdly, during the cooking operation of the cooking equipment, the cooking time of the ventilation component is controlled to be less than or equal to the cooking time of the hot air component. While the oxygen fully acts on the harmful substances, a relatively high temperature cooking environment is ensured to be continuously maintained in the cooking cavity without affecting the cooking effects such as the ripening and crispiness of the food to be cooked, so as to achieve true light fire cooking and ensure the cooking taste and deliciousness of the food.

[0100] In some embodiments of the present application, optionally, the step of determining a target cooking stage in at least one cooking stage includes: determining the oxygen concentration in the cooking chamber; and when the oxygen concentration is lower than a concentration threshold, determining the current cooking stage as the target cooking stage.

[0101] In this embodiment, an oxygen concentration sensor is provided on the cooking device. Exemplarily, the oxygen concentration sensor is provided in the cooking cavity and is used to collect the real-time oxygen concentration in the cooking cavity. When it is detected that the oxygen concentration in the cooking cavity is lower than a preset concentration threshold, the current cooking stage is determined to be the above-mentioned target cooking stage, and the ventilation component is controlled to pass oxygen-containing gas into the cooking cavity.

[0102] Exemplarily, the setting range of the above concentration threshold is 15% to 21%. Exemplarily, the concentration threshold is 19%.

[0103] By introducing oxygen-containing gas into the cooking chamber, the oxygen concentration in the cooking chamber is increased to 21% to 95%, which can reduce the residual acrylamide.

[0104] It is understandable that in some feasible implementations, the oxygen concentration in the cooking cavity may be determined by other methods, such as by testing the change curve of the oxygen concentration at different cooking stages through experiments, and determining the oxygen concentration in the cooking cavity at different cooking stages (or cooking durations) through the change curve.

[0105] In some embodiments of the present application, optionally, the step of determining the oxygen concentration in the cooking cavity includes: determining the oxygen concentration based on a comparison result of a current cooking time of the cooking device and a target cooking time; or, obtaining a water loss rate of the food in the cooking cavity; determining the oxygen concentration based on a comparison result of the water loss rate and a water loss rate threshold; or, obtaining a weight change value of the food in the cooking cavity corresponding to the current cooking time; and determining the oxygen concentration based on a comparison result of the weight change value corresponding to the current cooking time and a weight difference threshold.

[0106] In this embodiment, the target cooking time is the total cooking time set by the user. From the perspective of time, when the current cooking time reaches different time proportions, the oxygen concentration in the cooking chamber is different. For example, Figure 3 As shown in the figure, in the early stage of cooking, the food is not fully heated, the amount of water evaporated is small, and the amount of air escaping in the cooking chamber is small, so the oxygen content is close to that in the atmosphere. In the middle stage of cooking, the food is fully heated, and a large amount of water evaporates, causing a large amount of air in the cooking chamber to escape, the water vapor ratio in the cooking chamber is the highest, and the oxygen content is significantly reduced. In the late stage of cooking, due to the full exchange of gas inside and outside the cooking chamber, the oxygen content in the cooking chamber gradually increases to a level close to that in the atmosphere.

[0107] Exemplarily, the user sets a target cooking time Tmin, and the stage from 0 min to 0.5 Tmin is the target cooking stage, during which oxygen-containing gas is continuously introduced into the cooking cavity.

[0108] Exemplarily, the user sets a target cooking time Tmin, and the stage from 0.5Tmin to Tmin is the target cooking stage, during which the oxygen-containing gas is continuously introduced into the cooking cavity.

[0109] Therefore, by comparing the current cooking time with the target cooking time, the actual oxygen content in the cooking cavity can be estimated, thereby determining the target cooking stage in which oxygen needs to be supplemented. By introducing oxygen-containing gas into the cooking cavity during the target cooking stage, harmful substances can be reduced.

[0110] In another feasible implementation, since the change of oxygen concentration in the cooking cavity is affected by the evaporation of water in the food, the oxygen concentration in the cooking cavity can be estimated by the water loss rate of the food. Figure 4 A schematic diagram of a curve showing the change in water loss rate of food in a cooking cavity over time in some embodiments of the present application is shown. Figure 4 As shown, the actual oxygen concentration in the cooking cavity under different water loss rates of ingredients can be measured experimentally and formed into a table or curve and stored in the storage medium of the cooking device. During the cooking operation, the cooking device detects the water loss rate of the ingredients in real time, and estimates the oxygen concentration in the current cooking cavity in combination with the stored data, and determines whether the current cooking stage is the target cooking stage that requires the introduction of oxygen-containing gas based on the estimation result, thereby achieving healthy cooking.

[0111] In another feasible embodiment, a weight sensor is provided in the cooking device, and the weight of the food can be collected by the weight sensor, so as to obtain the weight change value of the food within the current cooking time. Among them, when the food is heated and the internal water evaporates, the weight of the food is reduced accordingly. Therefore, the weight change value of the food can indirectly reflect the evaporation of food water, so as to estimate the oxygen concentration in the cooking chamber. For example, the actual oxygen concentration in the cooking chamber under different weight change values ​​of the food can be measured experimentally, and formed into a table or curve, and stored in the storage medium of the cooking device. In the process of performing the cooking operation, the cooking device detects the weight change value of the food in real time, and estimates the oxygen concentration in the current cooking chamber in combination with the stored data, and determines whether the current cooking stage is the target cooking stage that requires the introduction of oxygen-containing gas based on the estimation result, so as to achieve healthy cooking.

[0112] In some embodiments of the present application, optionally, the step of determining the oxygen concentration based on the comparison result of the current cooking time of the cooking device with the target cooking time includes: when the current cooking time is less than or equal to the product of the target cooking time and a first proportional value, determining the oxygen concentration to be a first concentration; or when the current cooking time is greater than the product of the target cooking time and the first proportional value, and less than or equal to the product of the target cooking time and a second proportional value, determining the oxygen concentration to be a second concentration; or when the current cooking time is greater than the product of the target cooking time and the second proportional value, determining the oxygen concentration to be a third concentration; wherein the second proportional value is greater than the first proportional value, the first concentration is greater than the third concentration, and the third concentration is greater than the second concentration.

[0113] In the embodiment of the present application, exemplarily, the first ratio value ranges from 25% to 35%. The second ratio value ranges from 65% to 75%. Exemplarily, the first ratio value is 30%, and the second ratio value is 70%. Figure 3 As shown in the figure, when the cooking process is divided into three stages, the oxygen concentration drops significantly in the early stage of cooking, the oxygen concentration remains at a low level in the middle stage of cooking, and the oxygen concentration recovers a little in the late stage of cooking. After testing, the oxygen content in the cooking chamber under different proportions of cooking time and target cooking time can be obtained, as shown in Table 1 below: Table 1

[0114] Among them, if the current cooking time is less than or equal to the product of the target time and the first ratio value of 30%, that is, the current cooking time is less than or equal to 30% of the target cooking time, the oxygen concentration in the cooking cavity is determined to be 19%~21%. Similarly, if the current cooking time is greater than 30% and less than or equal to 70% relative to the target cooking time, the oxygen concentration in the cooking cavity is determined to be 16%~19%. If the current cooking time is greater than 70% relative to the target cooking time, the oxygen concentration in the cooking cavity is determined to be 18%~20%.

[0115] The present application can estimate the oxygen concentration in the cooking cavity without providing an additional oxygen concentration sensor.

[0116] In some embodiments of the present application, optionally, the step of determining the oxygen concentration according to the comparison result between the water loss rate and the water loss rate threshold includes: when the water loss rate is less than or equal to the first water loss rate threshold, determining the oxygen concentration to be a fourth concentration; or when the water loss rate is greater than the first water loss rate threshold and less than or equal to the second water loss rate threshold, determining the oxygen concentration to be a fifth concentration; or when the water loss rate is greater than the second water loss rate threshold, determining the oxygen concentration to be a sixth concentration; The second water loss rate threshold is greater than the first water loss rate threshold, the fourth concentration is greater than the sixth concentration, and the sixth concentration is greater than the fifth concentration.

[0117] In this embodiment, the change in the weight of the food indirectly reflects the water loss rate of the food. Therefore, a weight sensor can be set in the cooking cavity. When the user starts cooking, the cooking device records the initial weight of the food as 100%, and continuously obtains the current weight of the food in each cooking stage of the cooking operation to obtain the ratio of the current weight of the food to the initial weight of the food, thereby obtaining the water loss rate of the food, and estimating the oxygen concentration in the current cooking cavity based on the water loss rate of the food. After testing, the oxygen content in the cooking cavity under different water loss rates of the food can be obtained, as shown in Table 2 below: Table 2

[0118] Among them, when the current weight of the food is 80%~100% of the initial weight of the food, the water loss rate of the food is determined to be 0%~20%, and the corresponding oxygen concentration in the cooking chamber is 19%~21%. Similarly, when the water loss rate of the food is determined to be 20%~45%, the oxygen concentration in the cooking chamber is determined to be 16%~19%. When the water loss rate of the food is determined to be 45%~65%, the oxygen concentration in the cooking chamber is determined to be 18%~20%.

[0119] The present application can estimate the oxygen concentration in the cooking cavity without providing an additional oxygen concentration sensor.

[0120] In some embodiments of the present application, optionally, the step of obtaining the weight change value of the food in the cooking cavity corresponding to the current cooking time includes: obtaining the initial weight of the food in the cooking cavity before the cooking device performs the cooking operation; obtaining the current weight of the food in the cooking cavity corresponding to the current cooking time after the cooking device performs the cooking operation; and determining the weight change value corresponding to the current cooking time based on the initial weight of the food and the current weight of the food.

[0121] In this embodiment, after the user puts the food into the cooking cavity and before the cooking device starts to perform the cooking operation, the weight of the food at the current moment is collected by the weight sensor to obtain the initial weight of the food. After the cooking device starts to perform the cooking operation, the current weight of the food in the cooking cavity under the current cooking time is collected in real time. The difference between the current weight of the food and the initial weight of the food is the weight change value mentioned above. Exemplarily, after the cooking operation starts, the cooking device collects the current weight of the food every 10 seconds.

[0122] In some embodiments of the present application, optionally, the step of determining the oxygen concentration based on the comparison result of the weight change value corresponding to the current cooking time and the weight difference threshold includes: when the weight change value corresponding to the current cooking time is less than or equal to the first weight difference threshold, determining the oxygen concentration to be the fourth concentration; or when the weight change value corresponding to the current cooking time is greater than the first weight difference threshold and less than or equal to the second weight difference threshold, determining the oxygen concentration to be the fifth concentration; or when the weight change value corresponding to the current cooking time is greater than the second weight difference threshold, determining the oxygen concentration to be the sixth concentration; wherein the second weight difference threshold is greater than the first weight difference threshold, the fourth concentration is greater than the sixth concentration, and the sixth concentration is greater than the fifth concentration.

[0123] In this embodiment, the change in the weight of the ingredients indirectly reflects the water loss rate of the ingredients. Therefore, a weight sensor can be set in the cooking cavity. When the user starts cooking, the cooking device records the initial weight of the ingredients as 100%, and continuously obtains the current weight of the ingredients in each cooking stage of the cooking operation to obtain the weight change value of the ingredients. The oxygen concentration in the current cooking cavity is estimated based on the weight change value.

[0124] For example, when the weight change value is 0% to 20% of the initial weight of the food, the oxygen concentration in the cooking chamber is determined to be 19% to 21%. When the weight change value is 20% to 45% of the initial weight of the food, the oxygen concentration in the cooking chamber is determined to be 16% to 19%. When the weight change value is 45% to 65% of the initial weight of the food, the oxygen concentration in the cooking chamber is determined to be 18% to 20%.

[0125] The present application can estimate the oxygen concentration in the cooking cavity without providing an additional oxygen concentration sensor.

[0126] In some embodiments of the present application, optionally, the step of determining a target cooking stage in at least one cooking stage includes: when heating the cooking cavity based on controlling the hot air component, when the target cooking time of the cooking device is greater than or equal to a first time threshold, and the current cooking time of the cooking device is greater than a second time threshold, determining the current cooking stage as the target cooking stage; wherein the second time threshold is less than the first time threshold, the cooking time of the ventilation component is less than or equal to the difference between the first time threshold and the second time threshold, and the target cooking time of the cooking device is greater than or equal to the cooking time of the hot air component.

[0127] In this embodiment, the target cooking time is the total cooking time set by the user. When the cooking device performs a cooking operation and controls the hot air component to start working, when the target cooking time is shorter, the food is exposed to a high temperature environment for a shorter time, the degree of Maillard reaction is lower, and the amount of water evaporated from the food is smaller, and the oxygen concentration in the cooking chamber does not change much. Therefore, when the target cooking time is less than the time threshold, the ventilation component does not work, reducing the impact on the temperature in the cooking chamber.

[0128] When the target cooking time is greater than or equal to the time threshold, the possibility of acrylamide residues being generated during the cooking process increases, and at this time, the ventilation component is controlled to pass oxygen-containing gas into the cooking cavity in at least one cooking stage. For example, in the early stage of cooking, the temperature in the cooking cavity is in a rising stage, the food is heated less, and the amount of water evaporated from the food is small, so the oxygen content in the cooking cavity does not change much. When the current cooking time reaches the second time threshold, it is determined that the oxygen concentration in the cooking cavity is reduced. At this time, the current cooking stage is determined to be the target cooking stage, and the ventilation component is controlled to work to pass oxygen-containing gas into the cooking cavity. Among them, the cooking time of the ventilation component is less than or equal to the difference between the first time threshold and the second time threshold, that is, the ventilation component is controlled to be continuously turned on or intermittently turned on during the target cooking stage; at the same time, the target cooking time of the cooking device is greater than or equal to the cooking time of the hot air component, that is, within the target cooking time of the cooking device, the hot air component can be turned on throughout the whole process or temporarily turned on during the cooking operation, but when the hot air component is controlled to be turned on, the ventilation component is controlled to work at least once, thereby, when the ventilation component introduces oxygen-containing gas into the cooking cavity, the oxygen-containing gas whose temperature outside the cavity is lower than the temperature inside the cavity is The hot air component is introduced into the cooking cavity, and the hot air component heats and disturbs the gas in the cooking cavity, so that the high-temperature gas circulates in the cavity and surrounds the food to be cooked in the cooking cavity. The temperature of the oxygen-containing gas just introduced into the cavity is lower than the temperature of the gas in the cooking cavity. The oxygen-containing gas outside the cavity and the high-temperature gas in the cavity acted on by the hot air component produce a cold and hot shock, which is conducive to promoting the latent heat reaction on the surface of the food to form a water film. The temperature and humidity of the food can be adjusted by releasing or absorbing the latent heat, so as to improve the taste of the food and reduce the generation of harmful substances such as acrylamide through the release and absorption of latent heat, so as to achieve the purpose of healthy and light-fire cooking. Specifically, by introducing the oxygen-containing gas with a lower temperature outside the cavity to act on the surface of the food, the surface of the food is adjusted to prevent the temperature from overheating and generating harmful substances (such as acrylamide, heterocyclic amines, etc.). Secondly, the water film formed by the latent heat can maintain the humidity of the surface of the food, prevent the food from drying or burning too quickly, and "block" the generation of harmful substances on the surface of the food. Further, the baking taste and texture of the food can be improved, making it more delicious and tasty.

[0129] Exemplarily, the first duration threshold ranges from 6 minutes to 10 minutes, and the second duration threshold ranges from 4 minutes to 8 minutes.

[0130] Exemplarily, the first duration threshold is 8 minutes, and the second duration threshold is 6 minutes.

[0131] Exemplarily, the target cooking time set by the user is Tmin, and T>8. Then, after the current cooking time is greater than or equal to 6 minutes, the cooking time stage from T-6min to Tmin is determined as the target cooking stage, wherein in the target cooking stage, the cooking time of the ventilation component is less than or equal to T-6min, and the cooking time of the hot air component is greater than or equal to T-6min and less than or equal to Tmin.

[0132] In some embodiments of the present application, a target cooking stage is determined in at least one cooking stage, including: determining the cooking stage before controlling the hot air component to heat the cooking cavity as the target cooking stage; or determining all cooking stages after controlling the hot air component to heat the cooking cavity as the target cooking stage until the cooking operation is completed.

[0133] In the embodiment of the present application, the cooking preparation stage before the cooking device starts heating is determined as the target cooking stage. Before the cooking device starts heating, oxygen-containing gas is introduced into the cooking cavity, thereby increasing the initial oxygen concentration in the cooking cavity, so that the food is heated and cooked in an oxygen-rich environment. During the heating process, the ventilation component does not work, thereby preventing the external low-temperature air from lowering the temperature in the cooking cavity, thereby achieving a balance between cooking efficiency and cooking health.

[0134] In other embodiments, all cooking stages after the cooking device starts heating are regarded as target cooking stages. That is, after the cooking device starts heating, oxygen-containing gas is continuously introduced into the cooking cavity until the cooking is completed. This method can maximize the oxygen concentration in the cooking cavity, thereby minimizing acrylamide residues.

[0135] In some embodiments of the present application, optionally, the oxygen content of the oxygen-containing gas is higher than 25%.

[0136] In this technical solution, the oxygen content in the oxygen-containing gas is higher than 25%, which can effectively reduce the generation of harmful substances such as acrylamide and achieve light fire cooking.

[0137] In some embodiments of the present application, optionally, controlling the ventilation component to introduce oxygen-containing gas into the cooking cavity includes: continuously introducing oxygen-containing gas into the cooking cavity at a preset air flow rate; wherein the preset air flow rate is determined based on one or more of the following parameters: the volume of the cooking cavity, the current oxygen concentration in the cooking cavity, and the cooking time of the ventilation component.

[0138] In this embodiment, when the ventilation component is controlled to pass oxygen-containing gas into the cooking cavity of the cooking device, the oxygen-containing gas is continuously passed in the target cooking stage according to the preset ventilation volume. In order to ensure the cooking effect, the preset air flow rate is related to the amount of oxygen to be supplemented. Therefore, the larger the volume of the cooking cavity, the greater the ventilation volume of the oxygen-containing gas that needs to be passed in. The lower the current oxygen concentration in the cooking cavity, the greater the ventilation volume of the oxygen-containing gas that needs to be passed in.

[0139] Therefore, the target ventilation volume is determined according to the volume of the cooking cavity of the current cooking device, the actual oxygen concentration in the current cooking cavity, and the cooking time of the ventilation component. Based on the target ventilation volume, the ventilation component is controlled to continuously introduce oxygen-containing gas during the target cooking stage, so that the actual oxygen concentration in the cooking cavity meets the cooking requirements.

[0140] In some embodiments of the present application, optionally, controlling the ventilation component to introduce oxygen-containing gas into the cooking cavity includes: controlling the ventilation component to introduce a first volume of oxygen-containing gas into the cooking cavity; wherein the first volume is greater than or equal to the volume of the cooking cavity.

[0141] In this embodiment, when the oxygen-containing gas is introduced into the cooking cavity through the ventilation assembly, a total first volume of oxygen-containing gas can be introduced into the cooking cavity according to the set gas volume. The first volume is larger than the actual volume of the cooking cavity, so after the ventilation process is completed, the cooking cavity can be completely "ventilated", that is, the gas with low oxygen concentration inside is replaced with fresh gas with high oxygen concentration, thereby ensuring the cooking effect.

[0142] Exemplarily, the workflow of a cooking device includes: (1) a user places ingredients into a cooking cavity; (2) before cooking begins, oxygen-enriched gas having an oxygen concentration greater than or equal to 25% is introduced into the cooking cavity, where the total volume of the oxygen-enriched gas introduced is V1, and the volume of the cooking cavity is V2, satisfying V1 ≥ V2; (3) starting a cooking program, and performing cooking operations according to the set temperature, time, or wind speed; (4) cooking is completed.

[0143] Exemplarily, the workflow of the cooking device includes: (1) the user places the ingredients into the cooking cavity; (2) the cooking program is started, and the cooking operation is performed according to the set temperature, time or wind speed; (3) after the cooking program is started, oxygen-enriched gas with an oxygen concentration greater than or equal to 25% is continuously introduced into the cooking cavity, and the total volume of the oxygen-enriched gas introduced is V3, and the volume of the cooking cavity is V2, satisfying V3 ≥ V2; (4) cooking is completed.

[0144] For example, Figure 5 A schematic diagram showing the change of oxygen concentration in the cooking cavity in some embodiments of the present application is shown. Figure 5As shown, compared with not introducing oxygen-containing gas into the cooking cavity, the solution of introducing oxygen-containing gas into the cooking cavity of the present application can significantly increase the average oxygen concentration in the cooking cavity.

[0145] In some embodiments of the present application, the cooking stage of the cooking operation includes a first stage and a second stage, and the complete process of the cooking device is shown in Table 3: Table 3

[0146] For example, 250g of French fries are placed in a 12L air fryer. After closing the door, 15L of oxygen-rich gas is continuously introduced, wherein the oxygen concentration of the oxygen-rich gas is 28%, and the oxygen-rich gas is prepared by membrane separation. After the ventilation is completed, cooking is started according to the set heating temperature of 180°C and the target cooking time of 18min until the cooking is completed. Under the same conditions of this cooking procedure, no gas is introduced, and the acrylamide content is reduced from 635μg / kg to 213μg / kg.

[0147] For example, put 250g of French fries in a 5L air fryer. Close the door, set the heating temperature to 180°C, the target cooking time to 18min, and start cooking. After the cooking operation is performed for 1min, stop heating for 1min and let in air, with a total volume of 6L until the cooking is finished. Under the same cooking conditions, no gas is introduced, and the acrylamide content is reduced from 417μg / kg to 138μg / kg.

[0148] Exemplarily, 300g of French fries are placed in a 6L air fryer. Close the door, set the heating temperature to 200°C, and set the target cooking time to 16min. During the cooking stage of 0min to 8min, 0.5L / min of oxygen-rich gas is continuously introduced, wherein the oxygen concentration of the oxygen-rich gas is 30%, and the oxygen-rich gas is prepared by molecular sieve adsorption method. During the cooking stage of 8min to 16min, turn off the gas introduction until the cooking is completed. Under the same conditions of this cooking procedure, no gas is introduced, and the acrylamide content is reduced from 456μg / kg to 118μg / kg.

[0149] In some embodiments of the present application, optionally, after the step of controlling the cooking device to perform a cooking operation, the method further includes: in response to a keep warm and crisp instruction, when the cooking operation is completed, controlling the hot air component to close, and controlling the ventilation component to open, so as to introduce gas into the cooking cavity; when the temperature in the cooking cavity reaches a set temperature, controlling the cooking device to perform a keep warm and crisp operation, controlling the hot air component to open, so as to maintain the temperature in the cooking cavity within a set temperature range; and intermittently controlling the ventilation component to intermittently open, so as to ventilate the cooking cavity, until an instruction to close the keep warm operation is received or it is detected that the food in the cooking cavity is taken out.

[0150] In this embodiment, Figure 6 Schematic diagrams of cooking curves of some embodiments of the present application are shown, such as Figure 6 As shown in the figure, after the cooking stage, as the temperature drops, the moisture inside the food will slowly migrate to the surface of the food, and the temperature drop in the cooking cavity will cause the humidity to rise. This will cause the surface of the already brittle food to absorb moisture. Therefore, after cooking, by opening the ventilation component to introduce gas, the water vapor in the cavity can be quickly discharged to keep the cavity dry. At the same time, the moisture on the surface of the food is taken away, and the migration of food moisture to the surface can be inhibited, so that the taste of the food can remain unchanged after cooking.

[0151] Exemplarily, the keep warm and crisp instruction is an instruction set by the user. When the user chooses to turn on the keep warm and crisp function, after the cooking device finishes the cooking operation, the hot air component is turned off and the ventilation component is turned on to pass gas into the cooking cavity to dehumidify the cooking cavity.

[0152] During the ventilation process, the temperature in the cooking cavity gradually decreases. When the temperature in the cooking cavity reaches the set temperature, the cooking device starts to perform the keep warm operation. At this time, the cooking device turns on the hot air component to maintain the temperature in the cooking cavity within the set temperature range to prevent the food from getting cold. The ventilation component is turned on intermittently, and the duration of each opening of the ventilation component is not less than 2 minutes to ensure complete ventilation in the cooking cavity.

[0153] Exemplarily, the set temperature ranges from 60°C to 80°C.

[0154] Exemplarily, the process of the cooking device performing the cooking operation is as follows: 1. Cooking stage: Put the ingredients into the cooking chamber and start the cooking process.

[0155] 2. Cooling down phase after cooking: When the cooking phase is over, the heat preservation program is automatically started, the ventilation component is opened to let in gas, and the water vapor in the cavity is quickly discharged. When the temperature drops to the range of 60℃-80℃, the ventilation component is closed.

[0156] 3. Insulation and brittleness stage: After the ventilation component is closed for the first time, if the user does not cancel the insulation operation program, it will enter the insulation and brittleness stage. In the insulation and brittleness stage, ventilation is turned on every 2 minutes, and each time is maintained for at least 2 minutes until all the gas in the cavity is replaced. In this stage, the heating module and the temperature detector module are turned on, and the temperature in the cavity is maintained in the range of 60℃-80℃.

[0157] 4. End of operation: The user takes out the food and cancels the keep warm and crisp operation.

[0158] In some embodiments of the present application, a control device for a cooking device is provided. The cooking device includes a cooking cavity, a hot air component, and a ventilation component. Figure 7 The structure block diagram of the control device of some embodiments of the present application is shown as follows: Figure 7 As shown, the control device 700 includes: a control module 702, which is used to control the cooking device to perform a cooking operation, control the hot air component to heat the cooking cavity, and heat and disturb the gas in the cooking cavity; the cooking operation includes at least one cooking stage; a determination module 704, which is used to determine a target cooking stage in at least one cooking stage; the control module 702 is also used to control the ventilation component to introduce oxygen-containing gas into the cooking cavity during the target cooking stage; wherein the temperature of the oxygen-containing gas is less than or equal to the temperature of the gas in the cooking cavity; during the cooking device performing the cooking operation, the cooking time of the ventilation component is controlled to be less than or equal to the cooking time of the hot air component.

[0159] In this embodiment, the cooking device includes but is not limited to an air fryer, a baking oven, a steam oven or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity, which is used to accommodate food. Taking the cooking device as an air fryer as an example, the air fryer is also provided with a heating element and a fan, and the fan guides the air circulation flow, passes the heat generated by the heating element into the cooking cavity, and performs air frying cooking on the food in the cooking cavity.

[0160] The cooking device also includes a ventilation component, which can pass oxygen-containing gas into the cooking cavity of the cooking device during the cooking operation of the cooking device. Exemplarily, the oxygen-containing gas is air. Exemplarily, the oxygen-containing gas is oxygen, and an oxygen storage bottle is provided on the cooking device. Exemplarily, the oxygen-containing gas is oxygen-enriched gas, and the oxygen-enriched gas can be obtained by producing oxygen through a molecular sieve adsorption method, or by producing oxygen through a membrane separation method. Exemplarily, the oxygen concentration in the above-mentioned oxygen-enriched gas is greater than or equal to 25%.

[0161] During the air-frying cooking process, the food undergoes the Maillard reaction in a high temperature environment, and reducing sugars and amino acids produce harmful substances such as acrylamide in the reaction path of the Strecker degradation reaction. Taking acrylamide as an example, the main production pathway of acrylamide is the Maillard reaction between reducing sugars represented by glucose and fructose and asparagine. In addition to the asparagine pathway, acrylamide can also be produced in a high-fat system through the acrolein pathway.

[0162] Harmful substances such as acrylamide will further oxidize to form flavor substances during the cooking process. In the early stage of heating food, a large amount of water in the food evaporates to form water vapor. The water vapor fills the cooking chamber, which increases the pressure in the cooking chamber. The air in the cooking chamber escapes outward. This process will take away some oxygen, resulting in a decrease in the oxygen concentration in the cooking chamber. The decrease in oxygen concentration may lead to insufficient oxidation reaction of harmful substances, resulting in the residue of harmful substances.

[0163] In response to the above problems, in an embodiment of the present application, when a cooking device performs a cooking operation, at least one target cooking stage is determined in one or more cooking stages of the cooking operation. The target cooking stage can be a stage where the actual oxygen content in the cooking cavity is lower, or it can be a stage where the oxygen demand of the cooking ingredients is higher.

[0164] When it is detected that the cooking stage reaches the target cooking stage, the cooking device controls the ventilation component to introduce oxygen-containing gas into the cooking cavity, thereby increasing the oxygen concentration in the cooking cavity. Figure 3 A graph showing the oxygen concentration of the cooking chamber of some embodiments of the present application is shown in FIG. Figure 3 As shown, compared with the solution without introducing oxygen-containing gas, the present application can significantly increase the oxygen concentration in the cooking chamber by introducing oxygen-containing gas. Since harmful substances such as acrylamide can react with thiol substances to form adducts under oxygen conditions, when the oxygen concentration is increased, the reaction can be promoted, affecting the ratio of harmful substances such as acrylamide and flavor substances generated by the reaction, promoting the generation of flavor substances, and reducing the residual harmful substances.

[0165] The present application actively introduces oxygen-containing gas (which may be air, generally, the oxygen content in air is about 21%) into the cooking cavity during the cooking stage, thereby increasing the oxygen content of the air fryer during the cooking process, inhibiting the generation of harmful substances such as acrylamide, and ensuring the user's healthy eating habits. At the same time, ventilation in the air fryer cavity promotes the dehumidification effect in the cavity, making the food crispier and more delicious.

[0166] Secondly, the temperature of the oxygen-containing gas introduced into the cavity from the outside of the cavity by the control ventilation component is less than or equal to the temperature of the gas in the cooking cavity. That is, when the ventilation component is controlled to introduce the oxygen-containing gas into the cooking cavity, the current hot air component includes two working conditions: heating is turned on or off. (1) When the hot air component is not turned on for heating and oxygen-containing gas is introduced, the temperature of the oxygen-containing gas is equal to the temperature of the gas in the cooking cavity. That is, the high oxygen concentration (preferably, the oxygen concentration is ≥25%) of the oxygen-rich gas plays a core role. Since the formation of harmful substances such as acrylamide in food cooking processing mainly comes from the Maillard reaction, the main pathway is that reducing sugars represented by glucose and fructose react with asparagine to form harmful substances. In this reaction pathway, the same substrate participates in the reaction, and the high content of oxygen will promote the generation of flavor substances, thereby reducing the generation of acrylamide. In addition, the thiol substances in the food can react with acrylamide in the presence of oxygen to degrade harmful substances. The introduction of high oxygen content gas during the cooking process can reduce the generation of acrylamide and promote the degradation of acrylamide, thereby reducing the content of harmful substances, thereby achieving the purpose of reducing the generation content and residual hazards of harmful substances such as acrylamide. (2) When the hot air component is turned on for heating and oxygen-containing gas is introduced, the temperature of the oxygen-containing gas is lower than the temperature of the gas in the cooking chamber. That is, when the high oxygen content is introduced to degrade harmful substances, the oxygen-containing gas (instantaneous introduction is not affected by heating) forms an instantaneous temperature difference with the gas in the chamber. The oxygen-containing gas outside the chamber and the high-temperature gas in the chamber acted on by the hot air component produce a cold and hot shock, which can help promote the latent heat reaction on the food surface. Latent heat, also known as phase change latent heat, refers to the heat absorbed or released when the surface moisture of the food evaporates during the cooking process. This heat forms a water film on the surface of food, and can adjust the temperature and humidity of food through the release or absorption of latent heat, so as to improve the taste of food through the release and absorption of latent heat, and form a water film to "barrier" the surface of food, further reducing the formation of harmful substances such as acrylamide, thereby simultaneously hindering the formation of harmful substances and promoting degradation, and achieving the cooking purpose of healthy and light fire cooking.

[0167] Thirdly, during the cooking operation of the cooking equipment, the cooking time of the ventilation component is controlled to be less than or equal to the cooking time of the hot air component. While the oxygen fully acts on the harmful substances, a relatively high temperature cooking environment is ensured to be continuously maintained in the cooking cavity without affecting the cooking effects such as the ripening and crispiness of the food to be cooked, so as to achieve true light fire cooking and ensure the cooking taste and deliciousness of the food.

[0168] In some embodiments of the present application, a control device for a cooking device is provided. Figure 8 The structure block diagram of the control device of some embodiments of the present application is shown as follows: Figure 8As shown, the control device 800 includes: a memory 802 for storing programs or instructions; a processor 804, for implementing the steps of the control method of the cooking device provided in any of the above embodiments when executing the programs or instructions, thereby also being able to achieve all its beneficial effects, which will not be described again here to avoid repetition.

[0169] In some embodiments of the present application, a readable storage medium is provided, on which a program or instruction is stored. When the program or instruction is executed by a processor, the steps of the control method of the cooking device provided in any of the above embodiments are implemented, and thus all its beneficial effects can be achieved. To avoid repetition, they will not be described here.

[0170] In some embodiments of the present application, a cooking device is provided, including a control device for the cooking device as provided in any of the above embodiments; and / or a readable storage medium as provided in any of the above embodiments, so that all its beneficial effects can be achieved. To avoid repetition, they will not be described here.

[0171] The methods may be implemented in various ways according to specific features and / or example applications. For example, the methods may be implemented by a combination of hardware, firmware, and / or software. For example, in hardware implementation, the processor may be implemented in one or more application-specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field programmable gate arrays (FPGAs), controllers, microcontrollers, microprocessors, electronic devices, other equipment units for performing the above functions, and / or combinations thereof.

[0172] A computer-readable storage medium may be a tangible device that can retain and store instructions for use by an instruction execution device. A computer-readable storage medium may be an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the above devices, but is not limited thereto. A non-exhaustive list of more specific examples of computer-readable storage media includes: a portable computer floppy disk, a hard disk, a random access memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM) or flash memory, a static random access memory (SRAM), a portable compact disc read-only memory (CD-ROM), a digital versatile disk (DVD), a memory card, a floppy disk, an encoding mechanical device (such as a punched card or a groove with a raised structure with instructions recorded thereon), and any suitable combination of the above devices. The computer-readable storage medium used herein should not be understood as a transmission signal itself, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagated through wave guides or other transmission media, or electrical signals transmitted through wires.

[0173] In the description of this application, the term "plurality" refers to two or more than two. Unless otherwise clearly defined, the terms "upper" and "lower" indicate positions or positional relationships based on the positions or positional relationships described in the accompanying drawings. They are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they cannot be understood as limitations on this application. The terms "connect", "install", "fixed", etc. should be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0174] In the description of the present application, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In the present application, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0175] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device comprises a cooking cavity, a hot air component and a ventilation component, and the control method comprises: Controlling the cooking device to perform a cooking operation, controlling the hot air component to heat the cooking cavity, so as to heat and disturb the gas in the cooking cavity; the cooking operation includes at least one cooking stage; determining a target cooking stage in at least one of the cooking stages; In the target cooking stage, the ventilation assembly is controlled to introduce oxygen-containing gas into the cooking cavity; wherein the temperature of the oxygen-containing gas is less than or equal to the temperature of the gas in the cooking cavity; During the cooking operation performed by the cooking device, the cooking time of the ventilation component is controlled to be less than or equal to the cooking time of the hot air component.

2. The control method according to claim 1, characterized in that: The step of determining a target cooking stage in at least one of the cooking stages comprises: determining an oxygen concentration within the cooking chamber; When the oxygen concentration is lower than a concentration threshold, the current cooking stage is determined to be the target cooking stage.

3. The control method according to claim 2, characterized in that: The step of determining the oxygen concentration in the cooking cavity comprises: determining the oxygen concentration according to a comparison result between the current cooking time of the cooking device and the target cooking time; Alternatively, the water loss rate of the food in the cooking cavity is obtained; and the oxygen concentration is determined according to a comparison result between the water loss rate and a water loss rate threshold; Alternatively, a weight change value of the food in the cooking cavity corresponding to the current cooking time is obtained; and the oxygen concentration is determined according to a comparison result between the weight change value corresponding to the current cooking time and a weight difference threshold.

4. The control method according to claim 3, characterized in that: The step of determining the oxygen concentration according to the comparison result between the current cooking time of the cooking device and the target cooking time comprises: When the current cooking time is less than or equal to the product of the target cooking time and the first proportional value, determining the oxygen concentration to be the first concentration; Alternatively, when the current cooking time is greater than the product of the target cooking time and the first proportional value, and less than or equal to the product of the target cooking time and the second proportional value, the oxygen concentration is determined to be the second concentration; Alternatively, when the current cooking time is greater than the product of the target cooking time and the second ratio value, determining the oxygen concentration to be a third concentration; The second ratio value is greater than the first ratio value, the first concentration is greater than the third concentration, and the third concentration is greater than the second concentration.

5. The control method according to claim 3, characterized in that: The step of determining the oxygen concentration according to the comparison result between the water loss rate and the water loss rate threshold comprises: When the water loss rate is less than or equal to a first water loss rate threshold, determining the oxygen concentration to be a fourth concentration; Alternatively, when the water loss rate is greater than the first water loss rate threshold and less than or equal to the second water loss rate threshold, determining the oxygen concentration to be the fifth concentration; Alternatively, when the water loss rate is greater than the second water loss rate threshold, determining the oxygen concentration to be a sixth concentration; Among them, the second water loss rate threshold is greater than the first water loss rate threshold, the fourth concentration is greater than the sixth concentration, and the sixth concentration is greater than the fifth concentration.

6. The control method according to claim 3, characterized in that: The step of obtaining the weight change value of the food in the cooking cavity corresponding to the current cooking time includes: Before the cooking device performs a cooking operation, obtaining an initial weight of food in the cooking cavity; After the cooking device performs a cooking operation, obtaining a current weight of food in the cooking cavity corresponding to a current cooking time; A weight change value corresponding to the current cooking time is determined according to the initial food weight and the current food weight.

7. The control method according to claim 6, characterized in that: The step of determining the oxygen concentration according to the comparison result of the weight change value corresponding to the current cooking time and the weight difference threshold comprises: When the weight change value corresponding to the current cooking time is less than or equal to the first weight difference threshold, determining that the oxygen concentration is a fourth concentration; Alternatively, when the weight change value corresponding to the current cooking time is greater than the first weight difference threshold and less than or equal to the second weight difference threshold, determining that the oxygen concentration is the fifth concentration; Alternatively, when the weight change value corresponding to the current cooking time is greater than the second weight difference threshold, determining that the oxygen concentration is the sixth concentration; Among them, the second weight difference threshold is greater than the first weight difference threshold, the fourth concentration is greater than the sixth concentration, and the sixth concentration is greater than the fifth concentration.

8. The control method according to claim 1, characterized in that: The step of determining a target cooking stage in at least one of the cooking stages comprises: Based on controlling the hot air component to heat the cooking cavity, when the target cooking time of the cooking device is greater than or equal to a first time threshold, and the current cooking time of the cooking device is greater than a second time threshold, determining the current cooking stage as the target cooking stage; Among them, the second time threshold is less than the first time threshold, the cooking time of the ventilation component is less than or equal to the difference between the first time threshold and the second time threshold, and the target cooking time of the cooking equipment is greater than or equal to the cooking time of the hot air component.

9. The control method according to claim 1, characterized in that: The step of determining a target cooking stage in at least one of the cooking stages comprises: determining the cooking stage before the hot air component is controlled to heat the cooking cavity as the target cooking stage; Alternatively, all cooking stages after the hot air component is controlled to heat the cooking cavity are determined as the target cooking stages until the cooking operation is completed.

10. The control method according to claim 1, characterized in that: The oxygen content of the oxygen-containing gas is higher than 25%.

11. The control method according to any one of claims 1 to 10, characterized in that: The step of controlling the ventilation assembly to introduce oxygen-containing gas into the cooking cavity comprises: The oxygen-containing gas is continuously introduced into the cooking cavity at a preset air flow rate; wherein the preset air flow rate is determined according to one or more of the following parameters: the volume of the cooking cavity, the current oxygen concentration in the cooking cavity, and the cooking time of the ventilation component.

12. The control method according to any one of claims 1 to 10, characterized in that: The step of controlling the ventilation assembly to introduce oxygen-containing gas into the cooking cavity comprises: The ventilation assembly is controlled to introduce a first volume of the oxygen-containing gas into the cooking cavity; wherein the first volume is greater than or equal to the volume of the cooking cavity.

13. The control method according to any one of claims 1 to 10, characterized in that: After the step of controlling the cooking device to perform a cooking operation, the method further comprises: In response to the keep warm and crisp instruction, when the cooking operation is completed, the hot air component is controlled to be closed, and the ventilation component is controlled to be opened to allow gas to be introduced into the cooking cavity; When the temperature in the cooking cavity reaches a set temperature, controlling the cooking device to perform a keep-warm and keep-crisp operation, and controlling the hot air component to turn on, so as to maintain the temperature in the cooking cavity within the set temperature range; and The ventilation assembly is controlled to be opened intermittently to ventilate the cooking cavity until an instruction to close the keep-warm operation is received or it is detected that the food in the cooking cavity is taken out.

14. A control device for a cooking device, characterized in that: The cooking device comprises a cooking cavity, a hot air component and a ventilation component, and the control device comprises: a control module, used to control the cooking device to perform a cooking operation, control the hot air component to heat the cooking cavity, and heat and disturb the gas in the cooking cavity; the cooking operation includes at least one cooking stage; a determination module, configured to determine a target cooking stage in at least one of the cooking stages; The control module is further used to control the ventilation component to introduce oxygen-containing gas into the cooking cavity during the target cooking stage; wherein the temperature of the oxygen-containing gas is less than or equal to the temperature of the gas in the cooking cavity; During the cooking operation performed by the cooking device, the cooking time of the ventilation component is controlled to be less than or equal to the cooking time of the hot air component.

15. A control device for a cooking device, characterized in that: include: Memory, used to store programs or instructions; A processor, configured to implement the steps of the control method according to any one of claims 1 to 13 when executing the program or instruction.

16. A readable storage medium having a program or instruction stored thereon, characterized in that: When the program or instruction is executed by a processor, the steps of the control method according to any one of claims 1 to 13 are implemented.

17. A cooking device, characterized in that: include: A control device for a cooking device as claimed in claim 14 or 15; and / or The readable storage medium of claim 16.

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