Control Method and Device of Cooking Equipment, Readable Storage Medium and Cooking Equipment

Abstract

The present application provides a control method and device for a cooking device, a readable storage medium, and a cooking device, relating to the technical field of cooking devices. The control method includes: controlling the cooking device to perform a cooking operation, and controlling a hot air component to heat a cooking cavity for heating and disturbing the gas in the cooking cavity; wherein the cooking operation includes at least one cooking stage; determining a target cooking stage among the at least one cooking stage; within the target cooking stage, controlling a ventilation component to introduce an 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 process of the cooking device performing the cooking operation, controlling the cooking duration of the ventilation component to be less than or equal to the cooking duration of the hot air component. The present application actively introduces an oxygen-containing gas into the cooking cavity during the cooking stage, reduces the content of harmful substances during the air frying cooking process, reduces the generation and residue of harmful substances such as acrylamide, and realizes healthy and low-fire cooking.

Description

Technical Field

[0001] The present application relates to the technical field of cooking appliances, and more particularly, to a control method and device for a cooking appliance, a readable storage medium, and a cooking appliance. Background Art

[0002] In related technologies, cooking appliances such as air fryers use hot air to bake food ingredients, causing the Maillard reaction of the food ingredients through high temperature, 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 high-temperature cooking, using hot air circulation to bake food ingredients will cause the food ingredients to dry and dehydrate. The heat causes the water in the food ingredients to evaporate, and the water vapor increases the pressure in the cooking cavity. The air in the cooking cavity escapes outward, taking away part of the oxygen, which will cause the oxygen concentration in the cooking cavity to decrease, further resulting in insufficient oxidation reaction of acrylamide and a large amount of harmful substance residues, reducing food safety. Summary of the Invention

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

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

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

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

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

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

[0009] In view of this, a first aspect of the present application provides a control method for a cooking appliance. The cooking appliance includes a cooking cavity, a hot air component, and a ventilation component. The control method includes: controlling the cooking appliance to perform a cooking operation, controlling the hot air component to heat the cooking cavity for heating and disturbing the gas in the cooking cavity; the cooking operation includes at least one cooking stage; determining a target cooking stage in at least one cooking stage; within 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; during the process of the cooking appliance performing the cooking operation, controlling the cooking duration of the ventilation component to be less than or equal to the cooking duration of the hot air component.

[0010] In this technical solution, the cooking device includes, but is not limited to, an air fryer, an oven, a steam oven, or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity for accommodating food ingredients. Taking the air fryer as an example, the air fryer is further provided with a heating element and a blower. The blower guides the air to circulate and flow, and passes the heat generated by the heating element into the cooking cavity to perform air frying on the food ingredients in the cooking cavity.

[0011] The cooking device further includes a ventilation component that can introduce 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 oxygen production through molecular sieve adsorption or by oxygen production through membrane separation. Exemplarily, the oxygen concentration in the above oxygen-enriched gas is greater than or equal to 25%.

[0012] During the air frying process, the Maillard reaction occurs in the food ingredients under high-temperature conditions, and acrylamide and other harmful substances are produced in the reaction path of the Strecker degradation reaction of reducing sugars and amino acids. Among them, taking acrylamide as an example, the main generation 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 generated through the acrolein pathway in a high-fat system.

[0013] Harmful substances such as acrylamide will be further oxidized to form flavor substances during the cooking process. At the initial stage of food heating, a large amount of water in the food ingredients evaporates to form water vapor. The water vapor filling the cooking cavity will increase the pressure in the cooking cavity, and the air in the cooking cavity will escape outward. This process will carry away part of the oxygen, resulting in a decrease in the oxygen concentration in the cooking cavity. The decrease in the oxygen concentration may lead to insufficient oxidation reaction of harmful substances and cause the residue of harmful substances.

[0014] In view of the above problems, in the technical solution of the present application, when the 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 may be a stage with a relatively low actual oxygen content in the cooking cavity or a stage with a relatively high oxygen demand for cooking food ingredients.

[0015] 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. Compared with the solution of not introducing oxygen-containing gas, by introducing oxygen-containing gas in this application, the oxygen concentration in the cooking cavity can be significantly increased. Since harmful substances such as acrylamide can react with thiol substances to form adducts under oxygen conditions, when the oxygen concentration increases, the reaction can be promoted, affecting the proportion of harmful substances such as acrylamide and flavor substances generated in the reaction, promoting the generation of flavor substances, and reducing the residue of harmful substances.

[0016] In this application, by actively introducing oxygen-containing gas (which can be air, generally, the oxygen content in air is about 21%) into the cooking cavity during the cooking stage, the oxygen content during the cooking process of the air fryer is increased, the generation of harmful substances such as acrylamide is inhibited, and the healthy eating habits of users are guaranteed. At the same time, ventilating the air fryer cavity promotes the moisture removal effect in the cavity, making the food more crispy and 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, control the temperature of the oxygen-containing gas introduced into the cavity from outside the cavity by the ventilation component to be less than or equal to the temperature of the gas in the cooking cavity. That is, when controlling the ventilation component to introduce oxygen-containing gas into the cooking cavity, the current hot air component includes two working conditions: not turning on the heating or turning on the heating. (1) When the hot air component does not turn on the 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 of the gas rich in oxygen (preferably, oxygen concentration ≥ 25%) plays a core role. Since the formation of harmful substances such as acrylamide in food cooking and processing mainly comes from the Maillard reaction, its main pathway is that reducing sugars represented by glucose and fructose react with asparagine in the Maillard reaction to generate harmful substances. In this reaction pathway, with the same substrates participating in the reaction, a high content of oxygen will promote the formation of flavor substances more, and then promote the reduction of acrylamide generation. In addition, thiol substances in the ingredients can react with acrylamide in the presence of oxygen to degrade harmful substances. Introducing gas with a high oxygen content during cooking can reduce the generation of acrylamide, promote the degradation of acrylamide, and then reduce the content of harmful substances, achieving the purpose of reducing the generation content and residual harm of harmful substances such as acrylamide. (2) When the hot air component turns on the heating and oxygen-containing gas is introduced, the temperature of the oxygen-containing gas is less than the temperature of the gas in the cooking cavity. That is, while the oxygen-containing gas with a high oxygen content acts on degrading harmful substances, an instantaneous temperature difference is formed between the oxygen-containing gas (instantaneously introduced without being affected by heating) and the gas in the cavity. The oxygen-containing gas outside the cavity and the hot air component act on the high-temperature gas in the cavity to cause a cold and heat impact, which is conducive to promoting the latent heat reaction on the food surface. Latent heat, also known as phase change latent heat, the latent heat on the food surface refers to the heat absorbed or released when the surface moisture of the food evaporates during cooking. This heat forms a water film on the food surface, and the temperature and humidity of the food can be adjusted by releasing or absorbing latent heat, so as to improve the taste of the food through the release and absorption of latent heat, and form a water film to "block" the food surface, further reducing the generation of harmful substances such as acrylamide, achieving the cooking purpose of simultaneously hindering the generation of harmful substances and promoting degradation, and achieving healthy light-fire cooking.

[0018] Thirdly, during the cooking operation of the cooking device, control the cooking duration of the ventilation component to be less than or equal to the cooking duration of the hot air component. While oxygen fully acts on harmful substances, ensure that a relatively high-temperature cooking environment is continuously maintained in the cooking cavity, without affecting the cooking effects such as the ripening of the food to be cooked and the crispy roasting and tender roasting, 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:

[0020] In some technical solutions of the present application, optionally, the step of determining the target cooking stage in at least one cooking stage includes: determining the oxygen concentration in the cooking cavity; and when the oxygen concentration is lower than the concentration threshold, determining the current cooking stage as the target cooking stage.

[0021] In this technical solution, an oxygen concentration sensor is provided on the cooking device. Exemplarily, the oxygen concentration sensor is disposed in the cooking cavity for collecting the real-time oxygen concentration in the cooking cavity. When it is detected that the oxygen concentration in the cooking cavity is lower than the preset concentration threshold, the current cooking stage is determined as the above-mentioned target cooking stage, and the ventilation component is controlled to introduce an oxygen-containing gas into the cooking cavity.

[0022] Exemplarily, the setting range of the above concentration threshold is 15% to 21%. Exemplarily, the concentration threshold is 19%.

[0023] By introducing an oxygen-containing gas into the cooking cavity to increase the oxygen concentration in the cooking cavity to 21% to 95%, the reduction of acrylamide residue can be achieved.

[0024] It can be understood that in some feasible embodiments, the oxygen concentration in the cooking cavity can be judged by other means. For example, the change curve of the oxygen concentration at different cooking stages can be tested through experiments, and the oxygen concentration in the cooking cavity at different cooking stages (or cooking durations) can be determined through the change curve.

[0025] 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 according to the comparison result between the current cooking duration of the cooking device and the target cooking duration; or, obtaining the water loss rate of the food material in the cooking cavity; and determining the oxygen concentration according to the comparison result between the water loss rate and the water loss rate threshold; or, obtaining the weight change value of the food material in the cooking cavity corresponding to the current cooking duration; and determining the oxygen concentration according to the comparison result between the weight change value corresponding to the current cooking duration and the weight difference threshold.

[0026] In this technical solution, the target cooking duration is the total cooking duration set by the user. From a time perspective, the oxygen concentration in the cooking cavity is different when the current cooking duration reaches different time ratios. Exemplarily, in the early stage of cooking, the food material is not fully heated, the water evaporation amount is small, and the air dispersion amount in the cooking cavity is small, so the oxygen content is close to the atmospheric oxygen content. In the middle stage of cooking, the food material is fully heated, and a large amount of water in it evaporates, causing a large amount of air in the cooking cavity to disperse, and the water vapor ratio in the cooking cavity is the highest, and the oxygen content is significantly reduced. In the late stage of cooking, due to the full gas exchange inside and outside the cooking cavity, the oxygen content in the cooking cavity is gradually increased to be close to the atmospheric oxygen content.

[0027] Exemplarily, if the user sets the target cooking duration Tmin, then the stage from the 0th minute to the 0.5Tmin is the target cooking stage, and during this stage, oxygen-containing gas is continuously introduced into the cooking cavity.

[0028] Exemplarily, if the user sets the target cooking duration Tmin, then the stage from the 0.5Tmin to the Tmin is the target cooking stage, and during this stage, oxygen-containing gas is continuously introduced into the cooking cavity.

[0029] Therefore, by comparing the current cooking duration with the target cooking duration, the true oxygen content in the cooking cavity can be estimated, and thus the target cooking stage that requires oxygen supplementation can be determined. By introducing oxygen-containing gas into the cooking cavity during the target cooking stage, the residue of harmful substances can be reduced.

[0030] In another feasible implementation, since the change in the oxygen concentration in the cooking cavity is affected by the evaporation of moisture in the ingredients, the oxygen concentration in the cooking cavity can be estimated through the water loss rate of the ingredients. The true oxygen concentration in the cooking cavity at different water loss rates of the ingredients can be measured through experiments and formed into a table or curve, which is 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 combines the stored data to estimate the current oxygen concentration in the cooking cavity. According to the estimation result, it is determined whether the current cooking stage is the target cooking stage that requires the introduction of oxygen-containing gas, so as to achieve healthy and low-fire cooking.

[0031] In another feasible implementation, a weight sensor is provided in the cooking device. Through the weight sensor, the weight of the ingredients can be collected, and thus the change value of the weight of the ingredients during the current cooking duration can be obtained. Among them, when the ingredients are heated and the internal moisture evaporates, the weight of the ingredients correspondingly decreases. Therefore, through the change value of the weight of the ingredients, the evaporation situation of the moisture in the ingredients can be reflected indirectly, and thus the oxygen concentration in the cooking cavity can be estimated. Exemplarily, the true oxygen concentration in the cooking cavity at different change values of the weight of the ingredients can be measured through experiments and formed into a table or curve, which is stored in the storage medium of the cooking device. During the cooking operation, the cooking device detects the change value of the weight of the ingredients in real time, and combines the stored data to estimate the current oxygen concentration in the cooking cavity. According to the estimation result, it is determined whether the current cooking stage is the target cooking stage that requires the introduction of oxygen-containing gas, and healthy and low-fire cooking is achieved.

[0032] In some embodiments of the present application, optionally, the step of determining the oxygen concentration according to the comparison result between the current cooking duration and the target cooking duration includes: when the current cooking duration is less than or equal to the product of the target cooking duration and the first ratio value, determining that the oxygen concentration is the first concentration; or when the current cooking duration is greater than the product of the target cooking duration and the first ratio value and less than or equal to the product of the target cooking duration and the second ratio value, determining that the oxygen concentration is the second concentration; or when the current cooking duration is greater than the product of the target cooking duration and the second ratio value, determining that the oxygen concentration is the third concentration; wherein, 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.

[0033] In the embodiments of the present application, exemplarily, the range of the first ratio value is from 25% to 35%. The range of the second ratio value is from 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: the front, middle, and later stages, the oxygen concentration drops significantly in the early cooking stage, maintains at a relatively low level in the middle cooking stage, and recovers a little in the later cooking stage. Through testing, the oxygen content in the cooking cavity can be obtained under different proportional relationships between the cooking duration and the target cooking duration.

[0034] Exemplarily, if the current cooking duration is less than or equal to the product of the target duration and the first ratio value of 30%, that is, the proportion of the current cooking duration to the target cooking duration is less than or equal to 30%, it is determined that the oxygen concentration in the cooking cavity is 19% - 21%. Similarly, if the current cooking duration is greater than 30% and less than or equal to 70% of the target cooking duration, it is determined that the oxygen concentration in the cooking cavity is 16% - 19%. If the current cooking duration is greater than 70% of the target cooking duration, it is determined that the oxygen concentration in the cooking cavity is 18% - 20%.

[0035] The present application can estimate the oxygen concentration in the cooking cavity without setting an additional oxygen concentration sensor.

[0036] In some technical solutions 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 that the oxygen concentration is the 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 that the oxygen concentration is the fifth concentration; or when the water loss rate is greater than the second water loss rate threshold, determining that the oxygen concentration is the sixth concentration;

[0037] wherein, 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.

[0038] In this technical solution, the change in the weight of the food ingredient indirectly reflects the water loss rate of the food ingredient. 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 ingredient as 100%, and during each cooking stage of the cooking operation, continuously obtains the current weight of the food ingredient, obtains the ratio of the current weight of the food ingredient to the initial weight of the food ingredient, so as to obtain the water loss rate of the food ingredient, and estimates the oxygen concentration in the current cooking cavity according to the water loss rate of the food ingredient.

[0039] Exemplarily, when the current weight of the food ingredient is 80% - 100% of the initial weight of the food ingredient, it is determined that the water loss rate of the food ingredient is 0% - 20%, and correspondingly, the oxygen concentration in the cooking cavity is determined to be 19% - 21%. Similarly, when the water loss rate of the food ingredient is determined to be 20% - 45%, the oxygen concentration in the cooking cavity is determined to be 16% - 19%. When the water loss rate of the food ingredient is determined to be 45% - 65%, the oxygen concentration in the cooking cavity is determined to be 18% - 20%.

[0040] This application can estimate the oxygen concentration in the cooking cavity without setting an additional oxygen concentration sensor.

[0041] In some technical solutions of this application, optionally, the step of obtaining the weight change value of the food ingredient in the cooking cavity corresponding to the current cooking duration includes: before the cooking device executes the cooking operation, obtaining the initial weight of the food ingredient in the cooking cavity; after the cooking device executes the cooking operation, obtaining the current weight of the food ingredient in the cooking cavity corresponding to the current cooking duration; and determining the weight change value corresponding to the current cooking duration according to the initial weight of the food ingredient and the current weight of the food ingredient.

[0042] In this technical solution, after the user puts the food ingredient into the cooking cavity and before the cooking device starts to execute the cooking operation, the weight of the food ingredient at the current moment is collected by the weight sensor to obtain the initial weight of the food ingredient. After the cooking device starts to execute the cooking operation, the current weight of the food ingredient in the cooking cavity at the current cooking duration is collected in real time. The difference between the current weight of the food ingredient and the initial weight of the food ingredient is the above-mentioned weight change value. Exemplarily, after the cooking operation starts, the cooking device collects the current weight of the food ingredient every 10 seconds.

[0043] In some technical solutions of the present application, optionally, the step of determining the oxygen concentration according to the comparison result between the weight change value corresponding to the current cooking duration and the weight difference threshold includes: when the weight change value corresponding to the current cooking duration is less than or equal to the first weight difference threshold, determining that the oxygen concentration is the fourth concentration; or when the weight change value corresponding to the current cooking duration 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; or when the weight change value corresponding to the current cooking duration is greater than the second weight difference threshold, determining that the oxygen concentration is 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.

[0044] In this technical solution, the change in the weight of the food ingredient indirectly reflects the water loss rate of the food ingredient. 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 ingredient as 100%, and continuously obtains the current weight of the food ingredient during each cooking stage of the cooking operation to obtain the weight change value of the food ingredient, and estimates the oxygen concentration in the current cooking cavity according to the weight change value.

[0045] Exemplarily, when the weight change value is 0% - 20% of the initial weight of the food ingredient, it is determined that the oxygen concentration in the cooking cavity is 19% - 21%. When the weight change value is 20% - 45% of the initial weight of the food ingredient, it is determined that the oxygen concentration in the cooking cavity is 16% - 19%. When the weight change value is 45% - 65% of the initial weight of the food ingredient, it is determined that the oxygen concentration in the cooking cavity is 18% - 20%.

[0046] The present application can estimate the oxygen concentration in the cooking cavity without setting an additional oxygen concentration sensor.

[0047] In some technical solutions of the present application, optionally, the step of determining the target cooking stage in at least one cooking stage includes: when heating the cooking cavity by controlling the hot air component, when the target cooking duration of the cooking device is greater than or equal to the first duration threshold and the current cooking duration of the cooking device is greater than the second duration threshold, determining that the current cooking stage is the target cooking stage; wherein, the second duration threshold is less than the first duration threshold, the cooking duration of the ventilation component is less than or equal to the difference between the first duration threshold and the second duration threshold, and the target cooking duration of the cooking device is greater than or equal to the cooking duration of the hot air component.

[0048] In this technical solution, the target cooking duration is the total cooking duration set by the user. When the cooking device performs a cooking operation and controls the hot air component to start working, if the target cooking duration is short, the exposure time of the ingredients in the high-temperature environment is short, the degree of Maillard reaction generated is low, and at the same time, the evaporation amount of water in the ingredients is small, and the change in the oxygen concentration in the cooking cavity is not significant. Therefore, when the target cooking duration is less than the duration threshold, the ventilation component does not work to reduce the impact on the temperature in the cooking cavity.

[0049] When the target cooking duration is greater than or equal to the duration threshold, the possibility of acrylamide residue generation during the cooking process increases. At this time, the ventilation component is controlled to introduce oxygen-containing gas into the cooking cavity during at least one cooking stage. Exemplarily, in the initial stage of cooking, the temperature in the cooking cavity is in the rising stage, and the degree of heating of the ingredients is relatively light, and the evaporation amount of water inside is small. Therefore, the change in the oxygen content in the cooking cavity is not significant. When the current cooking duration reaches the second duration threshold, it is determined that the oxygen concentration in the cooking cavity has decreased, and at this time, the current cooking stage is determined as the target cooking stage, and the ventilation component is controlled to work to introduce oxygen-containing gas into the cooking cavity. Among them, the cooking duration of the ventilation component is less than or equal to the difference between the first duration threshold and the second duration threshold, that is, the ventilation component is controlled to work continuously or intermittently throughout the target cooking stage; at the same time, the target cooking duration of the cooking device is greater than or equal to the cooking duration of the hot air component, that is, within the target cooking duration of the cooking device, the hot air component can be turned on throughout or paused 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. Thus, when the ventilation component introduces oxygen-containing gas into the cooking cavity, the oxygen-containing gas with a temperature lower than that in the cavity is introduced into the cooking cavity. With the heating and disturbance of the gas in the cooking cavity by the hot air component, the high-temperature gas circulates in the cavity and surrounds the food to be cooked in the cooking cavity. Among them, the temperature of the oxygen-containing gas just introduced into the cavity is lower than the temperature of the gas in the cooking cavity, and the oxygen-containing gas outside the cavity and the high-temperature gas acting on the cavity by the hot air component undergo a cold and heat impact, which is conducive to promoting the formation of a water film on the food surface through a latent heat reaction. The temperature and humidity of the food can be adjusted through the release or absorption of 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, achieving the cooking purpose of healthy light-fire cooking. Specifically, by introducing oxygen-containing gas with a lower temperature outside the cavity to act on the food surface, the surface of the food is adjusted to prevent the generation of harmful substances (such as acrylamide, heterocyclic amines, etc.) due to overheating. Secondly, the water film formed by latent heat can maintain the humidity of the food surface, prevent the food from drying or burning too quickly, and "block" the generation of harmful substances on the food surface. Further, the baking taste and texture of the food can be improved to make it more delicious and palatable.

[0050] Exemplarily, the range of the first duration threshold is 6 minutes to 10 minutes, and the range of the second duration threshold is 4 minutes to 8 minutes.

[0051] Exemplarily, the first duration threshold is 8 minutes, and the second duration threshold is 6 minutes.

[0052] Exemplarily, the target cooking duration set by the user is T min, where T > 8. After the current cooking duration is greater than or equal to 6 min, the stage of the cooking duration from T - 6 min to T min is determined as the target cooking stage. In the target cooking stage, the cooking duration of the ventilation component is less than or equal to T - 6 min, and the cooking duration of the hot air component is greater than or equal to T - 6 min and less than or equal to T min.

[0053] In some technical solutions of the present application, determining the target cooking stage in at least one cooking stage includes: 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 ends.

[0054] 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, an oxygen-containing gas is introduced into the cooking cavity to increase the initial oxygen concentration in the cooking cavity, so that the food ingredients are 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 reducing the temperature in the cooking cavity, so as to achieve both cooking efficiency and cooking health.

[0055] In some other embodiments, all cooking stages after the cooking device starts heating are regarded as the target cooking stage. That is to say, after the cooking device starts heating, an oxygen-containing gas is continuously introduced into the cooking cavity until the cooking ends. By this method, the oxygen concentration in the cooking cavity can be guaranteed to the greatest extent, thereby minimizing the acrylamide residue to the greatest extent.

[0056] In some technical solutions of the present application, optionally, the oxygen content of the oxygen-containing gas is higher than 25%.

[0057] 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.

[0058] In some technical solutions of the present application, optionally, controlling the ventilation component to introduce an oxygen-containing gas into the cooking cavity includes: continuously introducing an oxygen-containing gas into the cooking cavity at a preset gas flow rate; where the preset gas 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 duration of the ventilation component.

[0059] In this technical solution, when controlling the ventilation component to introduce oxygen-containing gas into the cooking cavity of the cooking device, the oxygen-containing gas is continuously introduced within the target cooking stage according to a preset ventilation volume. Among them, in order to ensure the cooking effect, the preset gas flow rate is related to the amount of oxygen to be supplemented. Therefore, the larger the volume of the cooking cavity, the larger the ventilation volume of the oxygen-containing gas to be introduced. The lower the current oxygen concentration in the cooking cavity, the larger the ventilation volume of the oxygen-containing gas to be introduced.

[0060] Therefore, 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 duration of the ventilation component, the target ventilation volume is determined. Based on this target ventilation volume, the ventilation component is controlled to continuously introduce oxygen-containing gas within the target cooking stage, so that the actual oxygen concentration in the cooking cavity meets the cooking requirements.

[0061] 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.

[0062] In this technical solution, when introducing oxygen-containing gas into the cooking cavity through the ventilation component, a total of the first volume of oxygen-containing gas can be introduced into the cooking cavity according to the set gas volume. Among them, the first volume is greater than the actual volume of the cooking cavity. Therefore, after the ventilation process is completed, the cooking cavity can be thoroughly "ventilated", that is, the gas with a low oxygen concentration inside is replaced with fresh gas with a high oxygen concentration, so as to ensure the cooking effect.

[0063] Exemplarily, the working process of the cooking device includes: (1), the user puts the food ingredients into the cooking cavity; (2), before the cooking starts, introduce oxygen-enriched gas with an oxygen concentration greater than or equal to 25% into the cooking cavity, the total volume of the introduced oxygen-enriched gas is V1, and the volume of the cooking cavity is V2, satisfying V1≥V2; (3) start the cooking program and perform cooking operations according to the set temperature, time, or wind speed, etc.; (4) the cooking ends.

[0064] Exemplarily, the working process of the cooking device includes: (1), the user puts the food ingredients into the cooking cavity; (2), start the cooking program and perform cooking operations according to the set temperature, time, or wind speed, etc.; (3) after starting the cooking program, continuously introduce oxygen-enriched gas with an oxygen concentration greater than or equal to 25% into the cooking cavity, the total volume of the introduced oxygen-enriched gas is V3, and the volume of the cooking cavity is V2, satisfying V3≥V2; (4) the cooking ends.

[0065] In some technical solutions 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 heat preservation and crispness preservation instruction, when the cooking operation is completed, controlling the hot air component to close and controlling the ventilation component to open 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 heat preservation and crispness preservation operation, controlling the hot air component to open to maintain the temperature in the cooking cavity within the range of the set temperature; and controlling the ventilation component to open intermittently to ventilate the cooking cavity until a close heat preservation operation instruction is received or it is detected that the food in the cooking cavity is taken out. Specifically, the hot air component can be controlled to be continuously open or intermittently open so that the temperature in the cooking cavity is relatively maintained within the dynamic range of the set temperature.

[0066] In this technical solution, after the cooking stage ends and during the process of temperature drop, the moisture inside the food will slowly migrate to the surface of the food, and at the same time, the decrease in the temperature in the cooking cavity causes an increase in humidity. This will cause the surface of the originally crisped food to absorb moisture. Therefore, after cooking ends, by opening the ventilation component to introduce gas, the water vapor in the cavity can be quickly discharged, keeping the cavity dry. At the same time, it takes away the moisture on the surface of the food, inhibits the migration of food moisture to the surface, and enables the food to maintain its taste unchanged after cooking ends.

[0067] Exemplarily, the heat preservation and crispness preservation instruction is an instruction set by the user. When the user selects to turn on the heat preservation and crispness preservation function, after the cooking device finishes the cooking operation, the hot air component is closed and the ventilation component is opened at the same time to introduce gas into the cooking cavity to perform moisture removal treatment on the cooking cavity.

[0068] 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 a heat preservation operation. At this time, the cooking device turns on the hot air component, thereby maintaining the temperature in the cooking cavity within the range of the set temperature to prevent the taste of the food from deteriorating. And the ventilation component is intermittently opened, and the duration of each opening of the ventilation component is not less than 2 minutes to ensure complete ventilation of the cooking cavity.

[0069] Exemplarily, the range of the set temperature is 60°C - 80°C.

[0070] Exemplarily, the process of the cooking device performing a cooking operation is as follows:

[0071] 1. Cooking stage: Put the food into the cooking cavity and start the cooking program.

[0072] 2. Cooking end cooling stage: When the cooking stage ends, the heat preservation program is automatically started, the ventilation component is opened to introduce gas, and the water vapor in the cavity is quickly discharged. When the temperature drops to the range of 60°C - 80°C, the ventilation component is closed.

[0073] 3. Heat preservation and crispness retention stage: When the ventilation component is closed for the first time, if the user does not cancel the heat preservation operation program, the heat preservation and crispness retention stage is entered. During the heat preservation and crispness retention stage, the ventilation is turned on every 2 minutes and maintained for at least 2 minutes each time 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 within the range of 60°C - 80°C.

[0074] 4. Operation end: The user takes out the food ingredients and cancels the heat preservation and crispness retention operation.

[0075] The second aspect of the present application provides a control device for a cooking device. The cooking device includes a cooking cavity, a hot air component, and a ventilation component. The control device includes: a control module for controlling the cooking device to perform cooking operations, controlling the hot air component to heat the cooking cavity, and heating and disturbing the gas in the cooking cavity; the cooking operation includes at least one cooking stage; a determination module for determining a target cooking stage in at least one cooking stage; the control module is further configured 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 process of the cooking device performing the cooking operation, the cooking duration of the ventilation component is less than or equal to the cooking duration of the hot air component.

[0076] In this technical solution, the cooking device includes, but is not limited to, an air fryer, an oven, a steam oven, or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity for accommodating food ingredients. Taking the air fryer as an example, the air fryer is also provided with a heating element and a blower. The blower guides the air to circulate and conveys the heat generated by the heating element into the cooking cavity to perform air frying cooking on the food ingredients in the cooking cavity.

[0077] The cooking device further includes a ventilation component that can introduce 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-rich gas, and the oxygen-rich gas can be obtained by oxygen production through molecular sieve adsorption method or by oxygen production through membrane separation method. Exemplarily, the oxygen concentration in the above oxygen-rich gas is greater than or equal to 25%.

[0078] During the air frying cooking process, Maillard reaction occurs to the food ingredients in a high-temperature environment, and acrylamide and other harmful substances are produced in the reaction path of Strecker degradation reaction of reducing sugar and amino acid. Among them, taking acrylamide as an example, the main generation 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 generated through the acrolein pathway in a high-fat system.

[0079] Harmful substances such as acrylamide will be further oxidized during cooking to form flavor substances. In the initial stage of food heating, a large amount of water in the food material evaporates to form water vapor. The water vapor filling the cooking cavity will increase the pressure in the cooking cavity, and the air in the cooking cavity will escape outward. This process will take away part of the oxygen, resulting in a decrease in the oxygen concentration in the cooking cavity. A decrease in the oxygen concentration may lead to insufficient oxidation reaction of harmful substances, resulting in the residue of harmful substances.

[0080] In response to the above problems, in the technical solution of the present application, when the cooking device performs a cooking operation, in one or more cooking stages of the cooking operation, at least one target cooking stage is determined. The target cooking stage may be a stage with a relatively low actual oxygen content in the cooking cavity or a stage with a relatively high oxygen demand of the cooking food material.

[0081] 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 in this way. Compared with the solution of not introducing oxygen-containing gas, by introducing oxygen-containing gas, the present application can significantly increase the oxygen concentration in the cooking cavity. Since harmful substances such as acrylamide can react with thiol substances to form adducts under oxygen conditions, when the oxygen concentration increases, the reaction can be promoted, affecting the proportion of harmful substances such as acrylamide and flavor substances generated in the reaction, promoting the generation of flavor substances, and reducing the residue of harmful substances.

[0082] The present application actively introduces oxygen-containing gas (which can be air, generally, the oxygen content in the air is about 21%) into the cooking cavity during the cooking stage, increases the oxygen content in the air fryer during cooking, inhibits the generation of harmful substances such as acrylamide, and ensures the healthy eating habits of users. At the same time, ventilating the air fryer cavity promotes the moisture removal effect in the cavity, making the food more crispy and delicious.

[0083] Secondly, control the temperature of the oxygen-containing gas introduced into the cavity from outside the cavity by the ventilation component to be less than or equal to the temperature of the gas in the cooking cavity. That is, when controlling the ventilation component to introduce oxygen-containing gas into the cooking cavity, the current hot air component includes two working conditions: not turning on the heating or turning on the heating. (1) When the hot air component does not turn on the 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 of the gas rich in oxygen (preferably, oxygen concentration ≥ 25%) plays a core role. Since the formation of harmful substances such as acrylamide during food cooking and processing mainly comes from the Maillard reaction, its main pathway is that reducing sugars represented by glucose and fructose react with asparagine in the Maillard reaction to generate harmful substances. In this reaction pathway, with the same substrates participating in the reaction, a high content of oxygen will promote the formation of flavor substances more, and then reduce the generation of acrylamide. In addition, thiol substances in the ingredients can react with acrylamide in the presence of oxygen for harmful substance degradation. Introducing gas with a high oxygen content during cooking can reduce the generation of acrylamide, promote the degradation of acrylamide, and then reduce the content of harmful substances, achieving the purpose of reducing the generation content and residual harm of harmful substances such as acrylamide. (2) When the hot air component turns on the heating and oxygen-containing gas is introduced, the temperature of the oxygen-containing gas is less than the temperature of the gas in the cooking cavity. That is, while the oxygen-containing gas with a high oxygen content acts on the degradation of harmful substances, an instantaneous temperature difference is formed between the oxygen-containing gas (instantaneous introduction is not affected by heating) and the gas in the cavity. The oxygen-containing gas outside the cavity and the hot air component act on the high-temperature gas in the cavity to cause a thermal shock, which is conducive to promoting the latent heat reaction on the food surface. Latent heat, also known as phase change latent heat, the latent heat on the food surface refers to the heat absorbed or released when the surface moisture of the food evaporates during cooking. This heat forms a water film on the food surface, and the temperature and humidity of the food can be adjusted by releasing or absorbing latent heat, so as to improve the taste of the food through the release and absorption of latent heat, and form a water film to "block" the food surface, further reducing the generation of harmful substances such as acrylamide, achieving the purpose of simultaneously hindering the generation of harmful substances and promoting degradation, and achieving the cooking purpose of healthy light-fire cooking.

[0084] Thirdly, during the cooking operation of the cooking device, control the cooking duration of the ventilation component to be less than or equal to the cooking duration of the hot air component. While oxygen fully acts on harmful substances, ensure that a relatively high-temperature cooking environment is continuously maintained in the cooking cavity, without affecting the cooking effects such as the ripening of the food to be cooked and the crispy roasting and tender roasting, so as to achieve true light-fire cooking and ensure the cooking taste and deliciousness of the food.

[0085] The third aspect of the present application provides a control device for a cooking device, including: a memory for storing programs or instructions; a processor for implementing the steps of the control method of the cooking device provided in any of the above technical solutions when executing the programs or instructions, and thus can also achieve all its beneficial effects. To avoid repetition, it will not be elaborated here.

[0086] In the fourth aspect of the present application, a readable storage medium is provided, on which a program or instructions are stored. When the program or instructions are executed by a processor, the steps of the control method of the cooking device provided in any of the above technical solutions are implemented. Therefore, all its beneficial effects can also be achieved. To avoid repetition, they will not be elaborated here.

[0087] In the fifth aspect of the present application, a cooking device is provided, including the control device of the cooking device provided in any of the above technical solutions; and / or the readable storage medium provided in any of the above technical solutions. Therefore, all its beneficial effects can also be achieved. To avoid repetition, they will not be elaborated here. Description of the Drawings

[0088] The above and / or additional aspects and advantages of the present application will become apparent and easy to understand from the description of the embodiments in conjunction with the following drawings, where:

[0089] Figure 1 A schematic structural diagram of a cooking device showing some embodiments of the present application is shown;

[0090] Figure 2 A flowchart of the control method of the cooking device showing some embodiments of the present application is shown;

[0091] Figure 3 A curve graph showing the change of the oxygen concentration in the cooking cavity over time in some embodiments of the present application is shown;

[0092] Figure 4 A schematic curve diagram showing the change of the water loss rate of the food ingredients in the cooking cavity over time in some embodiments of the present application is shown;

[0093] Figure 5 A schematic diagram showing the change of the oxygen concentration in the cooking cavity in some embodiments of the present application is shown;

[0094] Figure 6 A schematic cooking curve diagram showing some embodiments of the present application is shown;

[0095] Figure 7 A block diagram of the structure of the control device showing some embodiments of the present application is shown;

[0096] Figure 8 A block diagram of the structure of the control device showing some embodiments of the present application is shown.

[0097] Reference Signs:

[0098] 100 Cooking device, 102 Cooking cavity, 104 Hot air assembly, 1042 Fan, 1044 Heat pipe, 106 Ventilation assembly. Detailed Embodiments

[0099] To better understand the above objects, features, and advantages of the present application, the present application will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, without conflict, the embodiments of the present application and the features in the embodiments may be combined with each other.

[0100] In the following description, many specific details are set forth to facilitate a thorough understanding of the present application. However, the present application may be implemented in other ways different from those described herein. Therefore, the protection scope of the present application is not limited by the specific embodiments disclosed below.

[0101] Next, refer to Figures 1 to 8 Describe a control method and device for a cooking device, a readable storage medium, and a cooking device according to some embodiments of the present application.

[0102] In some embodiments of the present application, a control method for a cooking device is provided. Figure 1 The structural schematic diagram of the cooking device according to some embodiments of the present application is shown. As Figure 1 shown, the cooking device 100 includes a cooking cavity 102, a hot air assembly 104, and a ventilation assembly 106. The hot air assembly 104 includes a fan 1042 and a heating tube 1044. Figure 2 The flowchart of the control method for the cooking device according to some embodiments of the present application is shown. As Figure 2 shown, the control method includes:

[0103] Step 202, control the cooking device to perform a cooking operation, and control the hot air assembly to heat the cooking cavity for heating and disturbing the gas in the cooking cavity; the cooking operation includes at least one cooking stage.

[0104] Step 204, determine a target cooking stage in at least one cooking stage.

[0105] Step 206, within the target cooking stage, control the ventilation assembly to introduce an 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 process of the cooking device performing the cooking operation, control the cooking duration of the ventilation assembly to be less than or equal to the cooking duration of the hot air assembly.

[0106] In this embodiment, the cooking device includes, but is not limited to, an air fryer, an oven, a steam oven, or an incubator. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity for accommodating food ingredients. Taking the air fryer as an example, the air fryer is also provided with a heating element and a blower. The blower guides the air to circulate and flow, and passes the heat generated by the heating element into the cooking cavity to perform air frying cooking on the food ingredients in the cooking cavity.

[0107] The cooking device further includes a ventilation component, which can introduce oxygen-containing gas into the cooking cavity of the cooking device during the cooking operation. 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 oxygen production through molecular sieve adsorption method or through membrane separation method. Exemplarily, the oxygen concentration in the above oxygen-enriched gas is greater than or equal to 25%.

[0108] During the air-frying cooking process, Maillard reaction occurs to the food materials in a high-temperature environment, and harmful substances such as acrylamide are produced in the reaction path of the Strecker degradation reaction of reducing sugars and amino acids. Among them, taking acrylamide as an example, the main generation 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 generated through the acrolein pathway in a high-fat system.

[0109] Harmful substances such as acrylamide will be further oxidized to form flavor substances during the cooking process. In the initial stage of food heating, a large amount of water in the food materials evaporates to form water vapor. The water vapor filling the cooking cavity will increase the pressure in the cooking cavity, and the air in the cooking cavity will escape outward. This process will carry away part of the oxygen, resulting in a decrease in the oxygen concentration in the cooking cavity. The decrease in the oxygen concentration may lead to insufficient oxidation reaction of harmful substances, resulting in the residue of harmful substances.

[0110] In view of the above problems, in the embodiments of the present application, when the cooking device executes a cooking operation, in one or more cooking stages of the cooking operation, at least one target cooking stage is determined. The target cooking stage may be a stage with a relatively low actual oxygen content in the cooking cavity, or a stage with a relatively high oxygen demand of the cooking food materials.

[0111] 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, so as to increase the oxygen concentration in the cooking cavity in this way. Figure 3 The curve graph showing the change of the oxygen concentration in the cooking cavity with time in some embodiments of the present application is as Figure 3 shown. Compared with the solution of not introducing oxygen-containing gas, by introducing oxygen-containing gas in the present application, the oxygen concentration in the cooking cavity can be significantly increased. 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 proportion of harmful substances such as acrylamide and flavor substances generated in the reaction, promoting the generation of flavor substances, and reducing the residue amount of harmful substances.

[0112] In this application, by actively introducing oxygen-containing gas (which can be air, generally, the oxygen content in air is about 21%) into the cooking cavity during the cooking stage, the oxygen content during the cooking process of the air fryer is increased, the generation of harmful substances such as acrylamide is inhibited, and the healthy eating habits of users are ensured. At the same time, ventilating the air fryer cavity promotes the moisture removal effect in the cavity, making the food more crispy and delicious.

[0113] Secondly, control the temperature of the oxygen-containing gas introduced into the cavity from outside the cavity by the ventilation component to be less than or equal to the temperature of the gas in the cooking cavity. That is, when controlling the ventilation component to introduce oxygen-containing gas into the cooking cavity, the current hot air component includes two working conditions: not turning on the heating or turning on the heating. (1) When the hot air component does not turn on the 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 of the oxygen-rich gas introduced (preferably, oxygen concentration ≥ 25%) plays a core role. Since the formation of harmful substances such as acrylamide during the cooking and processing of food mainly comes from the Maillard reaction, and its main way is that reducing sugars represented by glucose and fructose react with asparagine in the Maillard reaction to generate harmful substances. In this reaction pathway, with the same substrates participating in the reaction, a high content of oxygen will promote the generation of flavor substances more, and then reduce the generation of acrylamide. In addition, thiol substances in the ingredients can react with acrylamide in the presence of oxygen for harmful substance degradation. By introducing gas with a high oxygen content during the cooking process, the generation of acrylamide can be reduced and the degradation of acrylamide can be promoted, and then the content of harmful substances can be reduced, achieving the purpose of reducing the generation content and residual harm of harmful substances such as acrylamide. (2) When the hot air component turns on the heating and oxygen-containing gas is introduced, the temperature of the oxygen-containing gas is less than the temperature of the gas in the cooking cavity. That is, while the oxygen-rich gas introduced acts on the degradation of harmful substances, an instantaneous temperature difference is formed between the oxygen-containing gas (instantaneously introduced without being affected by heating) and the gas in the cavity. The oxygen-containing gas outside the cavity and the hot air component act on the high-temperature gas in the cavity to cause a cold and heat impact, which is conducive to promoting the latent heat reaction on the food surface. Latent heat, also known as phase change latent heat, the latent heat on the food surface 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 food surface, and the temperature and humidity of the food can be adjusted by the release or absorption of latent heat, so as to improve the taste of the food through the release and absorption of latent heat, and form a water film to "block" the food surface, further reducing the generation of harmful substances such as acrylamide, realizing the simultaneous obstruction of the generation of harmful substances and the promotion of degradation, and achieving the cooking purpose of healthy and light-fire cooking.

[0114] Again, during the cooking operation of the cooking device, control the cooking duration of the ventilation component to be less than or equal to the cooking duration of the hot air component, while ensuring that oxygen fully acts on harmful substances, and maintaining a relatively high-temperature cooking environment in the cooking cavity continuously, without affecting the cooking effects such as the ripening of the food to be cooked and the crispy roasting or tender roasting, so as to achieve true low-fire cooking and ensure the cooking taste and deliciousness of the food.

[0115] In some embodiments of the present application, optionally, the step of determining the target cooking stage in at least one cooking stage includes: determining the oxygen concentration in the cooking cavity; and when the oxygen concentration is lower than the concentration threshold, determining the current cooking stage as the target cooking stage.

[0116] In this embodiment, an oxygen concentration sensor is provided on the cooking device. Exemplarily, the oxygen concentration sensor is arranged in the cooking cavity for collecting the real-time oxygen concentration in the cooking cavity. When it is detected that the oxygen concentration in the cooking cavity is lower than the preset concentration threshold, the current cooking stage is determined as the above-mentioned target cooking stage, and the ventilation component is controlled to introduce oxygen-containing gas into the cooking cavity.

[0117] Exemplarily, the setting range of the above-mentioned concentration threshold is 15% to 21%. Exemplarily, the concentration threshold is 19%.

[0118] By introducing oxygen-containing gas into the cooking cavity, the oxygen concentration in the cooking cavity is increased to 21% to 95%, which can reduce the acrylamide residue.

[0119] It can be understood that in some feasible embodiments, other methods can be used to judge the oxygen concentration in the cooking cavity. For example, the change curve of the oxygen concentration at different cooking stages can be tested through experiments, and the oxygen concentration in the cooking cavity at different cooking stages (or cooking durations) can be determined through the change curve.

[0120] In some embodiments of the present application, optionally, the step of determining the oxygen concentration in the cooking cavity includes: determining the oxygen concentration according to the comparison result between the current cooking duration of the cooking device and the target cooking duration; or, obtaining the water loss rate of the food materials in the cooking cavity; and determining the oxygen concentration according to the comparison result between the water loss rate and the water loss rate threshold; or, obtaining the weight change value of the food materials in the cooking cavity corresponding to the current cooking duration; and determining the oxygen concentration according to the comparison result between the weight change value corresponding to the current cooking duration and the weight difference threshold.

[0121] In this embodiment, the target cooking duration is the total cooking duration set by the user. From the perspective of time, the oxygen concentration in the cooking cavity is different when the current cooking duration reaches different time ratios. Exemplarily, such as Figure 3As shown, in the early stage of cooking, the ingredients are not fully heated, the amount of water evaporation is small, and the amount of air escaping from the cooking cavity is small. Therefore, 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 in them evaporates, causing a large amount of air to escape from the cooking cavity. The water vapor ratio in the cooking cavity is the highest, and the oxygen content decreases significantly. In the late stage of cooking, due to the full exchange of gases inside and outside the cooking cavity, the oxygen content in the cooking cavity gradually increases to be close to the atmospheric oxygen content.

[0122] Exemplarily, if the user sets the target cooking duration Tmin, then the stage from the 0th minute to the 0.5Tmin is the target cooking stage, and oxygen-containing gas is continuously introduced into the cooking cavity during this stage.

[0123] Exemplarily, if the user sets the target cooking duration Tmin, then the stage from the 0.5Tmin to the Tmin is the target cooking stage, and oxygen-containing gas is continuously introduced into the cooking cavity during this stage.

[0124] Therefore, by comparing the current cooking duration with the target cooking duration, the true oxygen content in the cooking cavity can be estimated, and thus the target cooking stage that needs to supplement oxygen can be determined. By introducing oxygen-containing gas into the cooking cavity during the target cooking stage, the residue of harmful substances can be reduced.

[0125] In another feasible implementation, since the change in the oxygen concentration in the cooking cavity is affected by the water evaporation in the ingredients, the oxygen concentration in the cooking cavity can be estimated through the water loss rate of the ingredients. Figure 4 The schematic diagram of the curve showing the change of the water loss rate of the ingredients in the cooking cavity with time in some embodiments of the present application is shown, as Figure 4 shown. The true oxygen concentration in the cooking cavity under different water loss rates of the ingredients can be measured through experiments and formed into a table or a curve, which is 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 combines the stored data to estimate the oxygen concentration in the current cooking cavity. According to the estimation result, it is determined whether the current cooking stage is the target cooking stage that needs to introduce oxygen-containing gas, so as to achieve healthy cooking.

[0126] In another feasible embodiment, a weight sensor is provided inside the cooking device. Through the weight sensor, the weight of the food ingredients can be collected, so as to obtain the change value of the weight of the food ingredients during the current cooking duration. Among them, when the food ingredients are heated and the internal moisture evaporates, the weight of the food ingredients correspondingly decreases. Therefore, through the change value of the weight of the food ingredients, the moisture evaporation situation of the food ingredients can be reflected indirectly, so as to estimate the oxygen concentration in the cooking cavity. Exemplarily, the true oxygen concentration in the cooking cavity under different change values of the weight of the food ingredients can be measured through experiments and formed into a table or a curve, which is stored in the storage medium of the cooking device. During the process of performing the cooking operation, the cooking device detects the change value of the weight of the food ingredients in real time, and combines the stored data to estimate the oxygen concentration in the current cooking cavity, and determines whether the current cooking stage is the target cooking stage that requires the introduction of oxygen-containing gas according to the estimation result, so as to achieve healthy cooking.

[0127] In some embodiments of the present application, optionally, the step of determining the oxygen concentration according to the comparison result between the current cooking duration of the cooking device and the target cooking duration includes: when the current cooking duration is less than or equal to the product of the target cooking duration and the first ratio value, determining that the oxygen concentration is the first concentration; or when the current cooking duration is greater than the product of the target cooking duration and the first ratio value and less than or equal to the product of the target cooking duration and the second ratio value, determining that the oxygen concentration is the second concentration; or when the current cooking duration is greater than the product of the target cooking duration and the second ratio value, determining that the oxygen concentration is the third concentration; where 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.

[0128] In the embodiments of the present application, exemplarily, the range of the first ratio value is from 25% to 35%. The range of the second ratio value is from 65% to 75%. Exemplarily, the first ratio value is 30% and the second ratio value is 70%. As Figure 3 shown, when the cooking process is divided into three stages: the front, middle, and later stages, the oxygen concentration drops significantly in the early cooking stage, the oxygen concentration remains at a low level in the middle cooking stage, and the oxygen concentration rises a little in the later cooking stage. Through testing, the oxygen content in the cooking cavity under different proportional relationships between the cooking duration and the target cooking duration can be obtained as shown in Table 1 below:

[0129] Table 1

[0130]

[0131] Among them, if the current cooking duration is less than or equal to the product of the target duration and 30% of the first ratio value, that is, when the proportion of the current cooking duration relative to the target cooking duration is less than or equal to 30%, it is determined that the oxygen concentration in the cooking cavity is 19% - 21%. Similarly, if the current cooking duration is greater than 30% and less than or equal to 70% relative to the target cooking duration, it is determined that the oxygen concentration in the cooking cavity is 16% - 19%. If the current cooking duration is greater than 70% relative to the target cooking duration, it is determined that the oxygen concentration in the cooking cavity is 18% - 20%.

[0132] This application can estimate the oxygen concentration in the cooking cavity without setting an additional oxygen concentration sensor.

[0133] In some embodiments of this 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 that the oxygen concentration is the 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 that the oxygen concentration is the fifth concentration; or when the water loss rate is greater than the second water loss rate threshold, determining that the oxygen concentration is the sixth concentration;

[0134] 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.

[0135] In this embodiment, the change in the weight of the food ingredient indirectly reflects the water loss rate of the food ingredient. 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 ingredient as 100%, and continuously obtains the current weight of the food ingredient in each cooking stage of the cooking operation, so as to obtain the ratio of the current weight of the food ingredient to the initial weight of the food ingredient, thereby obtaining the water loss rate of the food ingredient, and estimating the oxygen concentration in the current cooking cavity according to the water loss rate of the food ingredient. Through testing, the oxygen content in the cooking cavity under different water loss rates of food ingredients can be obtained, as shown in Table 2 below:

[0136] Table 2

[0137]

[0138] Among them, when the current weight of the food ingredient is 80% - 100% of the initial weight of the food ingredient, it is determined that the water loss rate of the food ingredient is 0% - 20%, and the corresponding oxygen concentration in the cooking cavity is 19% - 21%. Similarly, when it is determined that the water loss rate of the food ingredient is 20% - 45%, it is determined that the oxygen concentration in the cooking cavity is 16% - 19%. When it is determined that the water loss rate of the food ingredient is 45% - 65%, it is determined that the oxygen concentration in the cooking cavity is 18% - 20%.

[0139] This application can estimate the oxygen concentration in the cooking cavity without setting an additional oxygen concentration sensor.

[0140] In some embodiments of the present application, optionally, the step of obtaining the weight change value of the ingredients in the cooking cavity corresponding to the current cooking duration includes: before the cooking device executes the cooking operation, obtaining the initial ingredient weight in the cooking cavity; after the cooking device executes the cooking operation, obtaining the current ingredient weight in the cooking cavity corresponding to the current cooking duration; and determining the weight change value corresponding to the current cooking duration according to the initial ingredient weight and the current ingredient weight.

[0141] In this embodiment, after the user puts the ingredients into the cooking cavity and before the cooking device starts to execute the cooking operation, the weight of the ingredients at the current moment is collected by a weight sensor to obtain the initial ingredient weight. After the cooking device starts to execute the cooking operation, the current ingredient weight in the cooking cavity is collected in real time at the current cooking duration. The difference between the current ingredient weight and the initial ingredient weight is the above-mentioned weight change value. Exemplarily, after the cooking operation starts, the cooking device collects the current ingredient weight every 10 seconds.

[0142] In some embodiments of the present application, optionally, the step of determining the oxygen concentration according to the comparison result between the weight change value corresponding to the current cooking duration and the weight difference threshold includes: when the weight change value corresponding to the current cooking duration is less than or equal to the first weight difference threshold, determining that the oxygen concentration is the fourth concentration; or when the weight change value corresponding to the current cooking duration 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; or when the weight change value corresponding to the current cooking duration is greater than the second weight difference threshold, determining that the oxygen concentration is 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.

[0143] In this embodiment, the change in the ingredient weight 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 ingredient weight as 100%, and continuously obtains the current ingredient weight during each cooking stage of the cooking operation to obtain the weight change value of the ingredients, and estimates the oxygen concentration in the current cooking cavity according to the weight change value.

[0144] Exemplarily, when the weight change value is 0% - 20% of the initial ingredient weight, it is determined that the oxygen concentration in the cooking cavity is 19% - 21%. When the weight change value is 20% - 45% of the initial ingredient weight, it is determined that the oxygen concentration in the cooking cavity is 16% - 19%. When the weight change value is 45% - 65% of the initial ingredient weight, it is determined that the oxygen concentration in the cooking cavity is 18% - 20%.

[0145] This application can estimate the oxygen concentration in the cooking cavity without setting an additional oxygen concentration sensor.

[0146] In some embodiments of this application, optionally, the step of determining the target cooking stage in at least one cooking stage includes: when the hot air component is controlled to heat the cooking cavity, when the target cooking duration of the cooking device is greater than or equal to the first duration threshold and the current cooking duration of the cooking device is greater than the second duration threshold, determining the current cooking stage as the target cooking stage; wherein the second duration threshold is less than the first duration threshold, the cooking duration of the ventilation component is less than or equal to the difference between the first duration threshold and the second duration threshold, and the target cooking duration of the cooking device is greater than or equal to the cooking duration of the hot air component.

[0147] In this embodiment, the target cooking duration is the total cooking duration 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 duration is short, the exposure time of the food ingredients in a high-temperature environment is short, the degree of Maillard reaction generated is low, and at the same time, the evaporation amount of water in the food ingredients is small, and the change in the oxygen concentration in the cooking cavity is small. Therefore, when the target cooking duration is less than the duration threshold, the ventilation component does not work, reducing the impact on the temperature in the cooking cavity.

[0148] When the target cooking duration is greater than or equal to the duration threshold, the possibility of acrylamide residue generation during the cooking process increases. At this time, the ventilation component is controlled to introduce oxygen-containing gas into the cooking cavity during at least one cooking stage. Exemplarily, in the initial stage of cooking, the temperature in the cooking cavity is in the rising stage, the degree of heat absorption of the food ingredients is relatively light, and the amount of internal moisture evaporation is small. Therefore, the oxygen content in the cooking cavity changes little. When the current cooking duration reaches the second duration threshold, it is determined that the oxygen concentration in the cooking cavity has decreased. At this time, the current cooking stage is determined as the target cooking stage, and the ventilation component is controlled to work to introduce oxygen-containing gas into the cooking cavity. Among them, the cooking duration of the ventilation component is less than or equal to the difference between the first duration threshold and the second duration threshold. That is, the ventilation component is controlled to work continuously or intermittently throughout the target cooking stage; at the same time, the target cooking duration of the cooking device is greater than or equal to the cooking duration of the hot air component. That is, within the target cooking duration of the cooking device, the hot air component can be turned on throughout or paused during the cooking operation. However, when the hot air component is controlled to be turned on, the ventilation component is controlled to work at least once. Thus, when the ventilation component introduces oxygen-containing gas into the cooking cavity, the oxygen-containing gas with a temperature lower than that in the cavity outside is introduced into the cooking cavity. With the heating and disturbance of the gas in the cooking cavity by the hot air component, the high-temperature gas circulates in the cavity and surrounds the food to be cooked in the cooking cavity. Among them, 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 acting on the cavity by the hot air component undergo a cold and heat impact, which is conducive to promoting the latent heat reaction on the food surface to form a water film. Through the release or absorption of latent heat, the temperature and humidity of the food can be adjusted, 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, achieving the cooking purpose of healthy light-fire cooking. Specifically, by introducing the oxygen-containing gas with a lower temperature outside the cavity to act on the food surface, the surface of the food is adjusted to prevent overheating and the generation of harmful substances (such as acrylamide, heterocyclic amines, etc.). Secondly, the water film formed by latent heat can maintain the humidity of the food surface, prevent the food from drying or burning too quickly, and "block" the generation of harmful substances on the food surface. Further, the baking taste and texture of the food can be improved, making it more delicious and palatable.

[0149] Exemplarily, the range of the first duration threshold is 6 minutes to 10 minutes, and the range of the second duration threshold is 4 minutes to 8 minutes.

[0150] Exemplarily, the first duration threshold is 8 minutes, and the second duration threshold is 6 minutes.

[0151] Exemplarily, the target cooking duration set by the user is Tmin, where T > 8. After the current cooking duration is greater than or equal to 6 min, the stage of the cooking duration from T - 6 min to Tmin is determined as the target cooking stage. In the target cooking stage, the cooking duration of the ventilation component is less than or equal to T - 6 min, and the cooking duration of the hot air component is greater than or equal to T - 6 min and less than or equal to Tmin.

[0152] In some embodiments of the present application, determining the target cooking stage in at least one cooking stage includes: 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 ends.

[0153] In an 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, an oxygen-containing gas is introduced into the cooking cavity to increase the initial oxygen concentration in the cooking cavity, so that the food ingredients are 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 reducing the temperature in the cooking cavity, so as to achieve both cooking efficiency and cooking health.

[0154] In some other embodiments, all cooking stages after the cooking device starts heating are regarded as the target cooking stage. That is to say, after the cooking device starts heating, an oxygen-containing gas is continuously introduced into the cooking cavity until the cooking ends. By this method, the oxygen concentration in the cooking cavity can be guaranteed to the greatest extent, thereby minimizing the acrylamide residue to the greatest extent.

[0155] In some embodiments of the present application, optionally, the oxygen content of the oxygen-containing gas is higher than 25%.

[0156] 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.

[0157] In some embodiments of the present application, optionally, controlling the ventilation component to introduce an oxygen-containing gas into the cooking cavity includes: continuously introducing an oxygen-containing gas into the cooking cavity at a preset gas flow rate; where the preset gas 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 duration of the ventilation component.

[0158] In this embodiment, when controlling the ventilation component to introduce oxygen-containing gas into the cooking cavity of the cooking device, the oxygen-containing gas is continuously introduced within the target cooking stage according to a preset ventilation volume. Among them, 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 to be introduced. The lower the current oxygen concentration in the cooking cavity, the greater the ventilation volume of the oxygen-containing gas to be introduced.

[0159] Therefore, 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 duration of the ventilation component, the target ventilation volume is determined. Based on this target ventilation volume, the ventilation component is controlled to continuously introduce oxygen-containing gas within the target cooking stage, so that the actual oxygen concentration in the cooking cavity meets the cooking requirements.

[0160] 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.

[0161] In this embodiment, when introducing oxygen-containing gas into the cooking cavity through the ventilation component, a total of the first volume of oxygen-containing gas can be introduced into the cooking cavity according to the set gas volume. Among them, the first volume is greater than the actual volume of the cooking cavity. Therefore, after the ventilation process is completed, the cooking cavity can be thoroughly "ventilated", that is, the gas with a low oxygen concentration inside is replaced with fresh gas with a high oxygen concentration, so as to ensure the cooking effect.

[0162] Exemplarily, the working process of the cooking device includes: (1), the user puts the food ingredients into the cooking cavity; (2), before cooking starts, introduce oxygen-enriched gas with an oxygen concentration greater than or equal to 25% into the cooking cavity, and the total volume of the introduced oxygen-enriched gas is V1, and the volume of the cooking cavity is V2, satisfying V1≥V2; (3) start the cooking program and perform cooking operations according to the set temperature, time or wind speed, etc.; (4) cooking ends.

[0163] Exemplarily, the working process of the cooking device includes: (1), the user puts the food ingredients into the cooking cavity; (2), start the cooking program and perform cooking operations according to the set temperature, time or wind speed, etc.; (3) after starting the cooking program, continuously introduce oxygen-enriched gas with an oxygen concentration greater than or equal to 25% into the cooking cavity, and the total volume of the introduced oxygen-enriched gas is V3, and the volume of the cooking cavity is V2, satisfying V3≥V2; (4) cooking ends.

[0164] Exemplarily, Figure 5 shows a schematic diagram of the change in oxygen concentration in the cooking cavity of some embodiments of the present application, as Figure 5As shown, compared with the case where no oxygen-containing gas is introduced into the cooking cavity, the solution of introducing oxygen-containing gas into the cooking cavity in the present application can significantly increase the average value of the oxygen concentration in the cooking cavity.

[0165] In some embodiments of the present application, the cooking stage of the cooking operation includes a first stage and a second stage. The complete process of the cooking device is shown in Table 3:

[0166] Table 3

[0167]

[0168] Exemplarily, in a 12L air fryer, 250g of French fries are placed. After closing the door of the cooking chamber, 15L of oxygen-enriched gas is continuously introduced. The oxygen concentration of the oxygen-enriched gas is 28%, and the oxygen-enriched gas is prepared by the membrane separation method. After the ventilation ends, cooking starts according to the set heating temperature of 180°C and the target cooking duration of 18 minutes until the cooking ends. Under the same conditions without gas introduction, the acrylamide content is reduced from 635 μg / kg to 213 μg / kg.

[0169] Exemplarily, in a 5L air fryer, 250g of French fries are placed. The door of the cooking chamber is closed, the heating temperature is set at 180°C, the target cooking duration is 18 minutes, and cooking starts. After 1 minute of cooking operation, heating is stopped for 1 minute and air is introduced. The total volume of the introduced air is 6L until the cooking ends. Under the same conditions without gas introduction, the acrylamide content is reduced from 417 μg / kg to 138 μg / kg.

[0170] Exemplarily, in a 6L air fryer, 300g of French fries are placed. The door of the cooking chamber is closed, the heating temperature is set at 200°C, and the target cooking duration is 16 minutes. During the cooking stage from 0 minute to 8 minutes of the cooking duration, 0.5L / min of oxygen-enriched gas is continuously introduced. The oxygen concentration of the oxygen-enriched gas is 30%, and the oxygen-enriched gas is prepared by the molecular sieve adsorption method. During the cooking stage from 8 minutes to 16 minutes of the cooking duration, gas introduction is stopped until the cooking ends. Under the same conditions without gas introduction, the acrylamide content is reduced from 456 μg / kg to 118 μg / kg.

[0171] 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 heat preservation and crispness preservation instruction, when the cooking operation is completed, controlling the hot air component to turn off and controlling the ventilation component to turn on to introduce gas into the cooking cavity; when the temperature in the cooking cavity reaches the set temperature, controlling the cooking device to perform a heat preservation and crispness preservation operation, controlling the hot air component to turn on to maintain the temperature in the cooking cavity within the set temperature range; and intermittently controlling the ventilation component to intermittently turn on to ventilate the cooking cavity until a command to close the heat preservation operation is received or it is detected that the food in the cooking cavity is taken out.

[0172] In this embodiment, Figure 6 The schematic diagram of the cooking curve of some embodiments of the present application is shown, as Figure 6 shown, after the cooking stage ends and during the process of temperature drop, the moisture inside the food will slowly migrate to the surface of the food. At the same time, the drop in temperature in the cooking cavity causes an increase in humidity. This will cause the phenomenon of moisture absorption on the surface of the originally crisped food. Therefore, after cooking, by turning on the ventilation component to introduce gas, the water vapor in the cavity can be quickly discharged, keeping the cavity dry. At the same time, it takes away the moisture on the surface of the food, inhibits the migration of food moisture to the surface, and enables the food to maintain its taste unchanged after cooking.

[0173] Exemplarily, the heat preservation and crispness preservation instruction is an instruction set by the user. When the user selects to turn on the heat preservation and crispness preservation function, after the cooking device finishes the cooking operation, while turning off the hot air component, the ventilation component is turned on to introduce gas into the cooking cavity to perform moisture removal treatment on the cooking cavity.

[0174] 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 heat preservation operation. At this time, the cooking device turns on the hot air component, thereby maintaining the temperature in the cooking cavity within the set temperature range to prevent the food from getting cold. And the ventilation component is intermittently turned on, and the duration of each turn-on of the ventilation component is not less than 2 minutes to ensure complete ventilation of the cooking cavity.

[0175] Exemplarily, the range of the set temperature is 60°C - 80°C.

[0176] Exemplarily, the process of the cooking device performing the cooking operation is as follows:

[0177] 1. Cooking stage: Put the food into the cooking cavity and start the cooking program.

[0178] 2. Cooling stage after cooking ends: When the cooking stage ends, the heat preservation program is automatically started, the ventilation component is turned on to introduce gas, and the water vapor in the cavity is quickly discharged. When the temperature drops to the range of 60°C - 80°C, the ventilation component is turned off.

[0179] 3. Heat preservation and crispness retention stage: When the ventilation component is closed for the first time, if the user does not cancel the heat preservation operation program, the heat preservation and crispness retention stage is entered. During the heat preservation and crispness retention stage, the ventilation is turned on every 2 minutes and maintained for at least 2 minutes each time 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 within the range of 60°C - 80°C.

[0180] 4. Operation end: The user takes out the food ingredients and cancels the heat preservation and crispness retention operation.

[0181] 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 structural block diagram of the control device in some embodiments of the present application is shown. As Figure 7 shown, the control device 700 includes: a control module 702, configured 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, configured to determine a target cooking stage in at least one cooking stage; the control module 702 is further configured to, within 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; during the process of the cooking device performing the cooking operation, the cooking duration of the ventilation component is less than or equal to the cooking duration of the hot air component.

[0182] In this embodiment, the cooking device includes, but is not limited to, an air fryer, an oven, a steam oven, or a thermostat box. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity for accommodating food ingredients. Taking the cooking device as an air fryer as an example, the air fryer is further provided with a heating element and a blower. The blower guides the air to circulate and flow, and passes the heat generated by the heating element into the cooking cavity to perform air frying cooking on the food ingredients in the cooking cavity.

[0183] The cooking device further includes a ventilation component, which can introduce oxygen-containing gas into the cooking cavity of the cooking device during the process of the cooking device performing the cooking operation. 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 oxygen production through molecular sieve adsorption or by oxygen production through membrane separation. Exemplarily, the oxygen concentration in the above oxygen-enriched gas is greater than or equal to 25%.

[0184] During the air - frying cooking process, Maillard reaction occurs to the food materials in a high - temperature environment. Reducing sugars and amino acids produce harmful substances such as acrylamide in the reaction path of Strecker degradation reaction. Taking acrylamide as an example, the main generation 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 generated through the acrolein pathway in a high - fat system.

[0185] Harmful substances such as acrylamide will further oxidize to form flavor substances during the cooking process. In the initial stage when the food is heated, a large amount of water in the food materials evaporates to form water vapor. The water vapor filling the cooking cavity will increase the pressure in the cooking cavity, and the air in the cooking cavity will escape outward. This process will take away part of the oxygen, resulting in a decrease in the oxygen concentration in the cooking cavity. The decrease in oxygen concentration may lead to insufficient oxidation reaction of harmful substances, causing the residue of harmful substances.

[0186] To address the above - mentioned problems, in the embodiments of the present application, when the cooking device executes a cooking operation, in one or more cooking stages of the cooking operation, at least one target cooking stage is determined. The target cooking stage can be a stage with a relatively low actual oxygen content in the cooking cavity or a stage with a relatively high oxygen demand of the cooking food materials.

[0187] 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 in this way. Figure 3 The curve graph of the oxygen concentration in the cooking cavity of some embodiments of the present application is shown. As Figure 3 shown, compared with the scheme of not 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 increases, the reaction can be promoted, affecting the proportion of harmful substances such as acrylamide and flavor substances generated in the reaction, promoting the generation of flavor substances, and reducing the residue of harmful substances.

[0188] The present application actively introduces oxygen - containing gas (which can be air, generally, the oxygen content in the air is about 21%) into the cooking cavity during the cooking stage, increases the oxygen content in the air fryer during the cooking process, inhibits the generation of harmful substances such as acrylamide, and safeguards the healthy eating habits of users. At the same time, ventilating the air fryer cavity promotes the moisture - discharging effect in the cavity, making the food more crispy and delicious.

[0189] Secondly, control the temperature of the oxygen-containing gas introduced into the cavity from outside the cavity by the ventilation component to be less than or equal to the temperature of the gas in the cooking cavity. That is, when controlling the ventilation component to introduce oxygen-containing gas into the cooking cavity, the current hot air component includes two working conditions: not turning on the heating or turning on the heating. (1) When the hot air component does not turn on the heating and introduces oxygen-containing gas, 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 of the introduced oxygen-rich gas (preferably, oxygen concentration ≥ 25%) plays a core role. Since the formation of harmful substances such as acrylamide in food cooking and processing mainly comes from the Maillard reaction, its main pathway is that reducing sugars represented by glucose and fructose react with asparagine in the Maillard reaction to generate harmful substances. In this reaction pathway, with the same substrates participating in the reaction, a high content of oxygen will more promote the generation of flavor substances, and thus promote the reduction of acrylamide generation. In addition, thiol substances in the ingredients can react with acrylamide in the presence of oxygen for harmful substance degradation. Introducing gas with a high oxygen content during the cooking process can reduce acrylamide generation and promote acrylamide degradation, thereby reducing the content of harmful substances and achieving the purpose of reducing the generation content and residual harm of harmful substances such as acrylamide. (2) When the hot air component turns on the heating and introduces oxygen-containing gas, the temperature of the oxygen-containing gas is less than the temperature of the gas in the cooking cavity. That is, while the oxygen-containing gas with a high oxygen content acts on the degradation of harmful substances, an instantaneous temperature difference is formed between the oxygen-containing gas (instantaneously introduced without being affected by heating) and the gas in the cavity. The oxygen-containing gas outside the cavity and the hot air component act on the high-temperature gas in the cavity to cause a thermal shock, which is conducive to promoting the latent heat reaction on the food surface. Latent heat, also known as phase change latent heat, the latent heat on the food surface 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 food surface, and the temperature and humidity of the food can be adjusted by releasing or absorbing latent heat, so as to improve the taste of the food through the release and absorption of latent heat, and form a water film to "block" the food surface, further reducing the generation of harmful substances such as acrylamide, achieving the purpose of simultaneously hindering the generation of harmful substances and promoting degradation, and achieving the cooking purpose of healthy light-fire cooking.

[0190] Thirdly, during the cooking operation of the cooking device, control the cooking duration of the ventilation component to be less than or equal to the cooking duration of the hot air component. While oxygen fully acts on harmful substances, ensure that a relatively high-temperature cooking environment is continuously maintained in the cooking cavity, without affecting the cooking effects such as the ripening of the food to be cooked and the crispy roasting and tender roasting, so as to achieve true light-fire cooking and ensure the cooking taste and deliciousness of the food.

[0191] In some embodiments of the present application, a control device for a cooking device is provided. Figure 8 The structural block diagram of the control device in some embodiments of the present application is shown, as Figure 8As shown, the control device 800 includes: a memory 802 for storing programs or instructions; and 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. Therefore, all its beneficial effects can also be achieved. To avoid repetition, they will not be elaborated here.

[0192] In some embodiments of the present application, a readable storage medium is provided, on which programs or instructions are stored. When the programs or instructions are executed by a processor, the steps of the control method of the cooking device provided in any of the above embodiments are implemented. Therefore, all its beneficial effects can also be achieved. To avoid repetition, they will not be elaborated here.

[0193] In some embodiments of the present application, a cooking device is provided, including the control device of the cooking device provided in any of the above embodiments; and / or the readable storage medium provided in any of the above embodiments. Therefore, all its beneficial effects can also be achieved. To avoid repetition, they will not be elaborated here.

[0194] The methods can be implemented in various different ways according to specific features and / or example applications. For example, these methods can be implemented by a combination of hardware, firmware, and / or software. For example, in a hardware implementation, the processor can 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 device units for performing the above functions, and / or combinations thereof.

[0195] A computer-readable storage medium can be a tangible device that can retain and store instructions for use by an instruction execution device. A computer-readable storage medium can 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 foregoing devices, but is not limited thereto. A non-exhaustive list of more specific examples of computer-readable storage media includes: portable computer floppy disks, hard disks, random access memory (RAM), read-only memory (ROM), erasable programmable read-only memory (EPROM), or flash memory, static random access memory (SRAM), portable compact disc read-only memory (CD-ROM), digital versatile disc (DVD), memory cards, floppy disks, encoding mechanical devices (such as punched cards or grooves with raised structures recording instructions), and any suitable combination of the foregoing devices. The computer-readable storage medium used herein should not be construed as a signal per se, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagating through waveguides or other transmission media, or electrical signals transmitted through wires, etc.

[0196] In the description of this application, the term "a plurality of" means two or more, unless otherwise clearly defined. The orientation or positional relationship indicated by terms such as "upper", "lower", etc. is based on the orientation or positional relationship described in the drawings, and is only for the convenience of describing this application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus should not be construed as a limitation to this application; terms such as "connection", "installation", "fixation", etc. should all 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 those of ordinary skill in the art, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0197] In the description of this application, the description of terms such as "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of this application. In this application, the schematic expressions of the above terms do not necessarily refer to the same embodiment or instance. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0198] The above are only the preferred embodiments of the present application and are not intended to limit the present application. For those skilled in the art, various changes and modifications can be made to the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included within the protection scope of the present application.

Claims

1. A control method for a cooking device, characterized in that, The cooking device includes a cooking cavity, a hot air component, and a ventilation component, and the control method includes: Controlling the cooking device to perform a cooking operation, and controlling the hot air component to heat the cooking cavity for heating and disturbing 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; Within 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; During the process of the cooking device performing the cooking operation, controlling the cooking duration of the ventilation component to be less than or equal to the cooking duration of the hot air component; The step of determining a target cooking stage in at least one of the cooking stages includes: Determining the cooking stage before the hot air component is controlled to heat the cooking cavity as the target cooking stage.

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 includes: Determining the oxygen concentration in the cooking cavity; In the case where the oxygen concentration is lower than the concentration threshold, determining the current cooking stage as the target cooking stage.

3. The control method according to claim 2, wherein The step of determining the oxygen concentration in the cooking cavity includes: Determining the oxygen concentration according to the comparison result between the current cooking duration of the cooking device and the target cooking duration; Or, obtaining the water loss rate of the food ingredients in the cooking cavity; determining the oxygen concentration according to the comparison result between the water loss rate and the water loss rate threshold; Or, obtaining the weight change value of the food ingredients in the cooking cavity corresponding to the current cooking duration; determining the oxygen concentration according to the comparison result between the weight change value corresponding to the current cooking duration and the weight difference threshold.

4. The control method according to claim 3, wherein The step of determining the oxygen concentration according to the comparison result between the current cooking duration of the cooking device and the target cooking duration includes: In the case where the current cooking duration is less than or equal to the product of the target cooking duration and the first proportional value, determining the oxygen concentration as the first concentration; Or, in the case where the current cooking duration is greater than the product of the target cooking duration and the first proportional value and less than or equal to the product of the target cooking duration and the second proportional value, determining the oxygen concentration as the second concentration; Or, in the case where the current cooking duration is greater than the product of the target cooking duration and the second proportional value, determining the oxygen concentration as the 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.

5. The control method according to claim 3, wherein The step of determining the oxygen concentration according to the comparison result between the water loss rate and the water loss rate threshold includes: In the case where the water loss rate is less than or equal to the first water loss rate threshold, determining the oxygen concentration as the fourth concentration; Or, in the case where 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 as the fifth concentration; Or, in the case where the water loss rate is greater than the second water loss rate threshold, determining the oxygen concentration as the sixth concentration; Wherein, 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, wherein The step of obtaining the weight change value of the food material in the cooking cavity corresponding to the current cooking duration includes: Before the cooking device executes the cooking operation, obtain the initial weight of the food material in the cooking cavity; After the cooking device executes the cooking operation, obtain the current weight of the food material in the cooking cavity corresponding to the current cooking duration; Determine the weight change value corresponding to the current cooking duration according to the initial weight of the food material and the current weight of the food material.

7. The control method according to claim 6, characterized in that, The step of determining the oxygen concentration according to the comparison result between the weight change value corresponding to the current cooking duration and the weight difference threshold includes: When the weight change value corresponding to the current cooking duration is less than or equal to the first weight difference threshold, determine that the oxygen concentration is the fourth concentration; Or, when the weight change value corresponding to the current cooking duration is greater than the first weight difference threshold and less than or equal to the second weight difference threshold, determine that the oxygen concentration is the fifth concentration; Or, when the weight change value corresponding to the current cooking duration is greater than the second weight difference threshold, determine that the oxygen concentration is 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.

8. The control method according to claim 1, wherein, The step of determining the target cooking stage in at least one of the cooking stages includes: When controlling the hot air component to heat the cooking cavity, when the target cooking duration of the cooking device is greater than or equal to the first duration threshold and the current cooking duration of the cooking device is greater than the second duration threshold, determine that the current cooking stage is the target cooking stage; Wherein, the second duration threshold is less than the first duration threshold, the cooking duration of the ventilation component is less than or equal to the difference between the first duration threshold and the second duration threshold, and the target cooking duration of the cooking device is greater than or equal to the cooking duration of the hot air component.

9. The control method according to claim 1, wherein The oxygen content of the oxygen-containing gas is higher than 25%.

10. The control method according to any one of claims 1 to 9, characterized in that, The step of controlling the ventilation component to introduce the oxygen-containing gas into the cooking cavity includes: Continuously introduce the oxygen-containing gas into the cooking cavity at a preset gas flow rate; wherein, the preset gas 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 duration of the ventilation component.

11. The control method according to any one of claims 1 to 9, characterized in that, The step of controlling the ventilation component to introduce the oxygen-containing gas into the cooking cavity includes: Control the ventilation component 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.

12. The control method according to any one of claims 1 to 9, characterized in that, After the step of controlling the cooking device to execute the cooking operation, the method further includes: In response to the heat preservation and crispness preservation instruction, when the cooking operation is completed, control the hot air component to be turned off and control the ventilation component to be turned on to introduce gas into the cooking cavity; When the temperature in the cooking cavity reaches the set temperature, control the cooking device to perform heat preservation and crispness preservation operations, and control the hot air component to turn on to maintain the temperature in the cooking cavity within the range of the set temperature; and Control the ventilation component to turn on intermittently to ventilate the cooking cavity until a command to turn off the heat preservation operation is received or it is detected that the ingredients in the cooking cavity are taken out.

13. A control device for a cooking appliance, characterized in that, The cooking device includes a cooking cavity, a hot air component, and a ventilation component, and the control device includes: A control module for controlling the cooking device to perform cooking operations, controlling the hot air component to heat the cooking cavity, and heating and disturbing the gas in the cooking cavity; the cooking operation includes at least one cooking stage; A determination module for determining a target cooking stage in at least one of the cooking stages; The control module is further configured 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 process of the cooking device performing cooking operations, control the cooking duration of the ventilation component to be less than or equal to the cooking duration of the hot air component; The determination module is further configured to determine the cooking stage before the control of the hot air component to heat the cooking cavity as the target cooking stage.

14. A control device for a cooking appliance, characterized in that, Including: A memory for storing programs or instructions; A processor for implementing the steps of the control method according to any one of claims 1 to 12 when executing the program or instructions.

15. A readable storage medium, on which a program or instructions are stored, characterized in that, The program or instructions, when executed by the processor, implement the steps of the control method according to any one of claims 1 to 12.

16. A cooking device, characterized in that, Including: The control device of the cooking device according to claim 13 or 14; And / or The readable storage medium according to claim 15.

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