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

Abstract

The invention provides a control method and device of cooking equipment, a readable storage medium and the cooking equipment, and relates to the technical field of cooking equipment. The control method comprises the steps that under the condition that the cooking equipment executes cooking operation, a hot air assembly is controlled to heat a cooking cavity, and a fan is controlled to work at a first rotating speed so as to adjust gas flowing parameters of at least part of airflow passing through an exhaust port; obtaining cooking state parameters corresponding to the cooking operation; according to the cooking state parameters, the humidity control part is controlled to adjust gas flowing parameters of at least part of gas flow passing through the exhaust port, and the gas flowing parameters comprise the flowing direction or the gas flow; under the condition that the humidity control part closes the exhaust port, the fan is controlled to work at the second rotating speed; or under the condition that the humidity control part opens the exhaust port, the fan is controlled to work at the third rotating speed. Under the condition that no extra steam assembly is arranged, the humidity in the cooking cavity is adjusted, and the cooking effect can be improved.

Description

Technical Field

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

[0002] In the related art, cooking equipment such as air fryers use hot air to bake ingredients, and the high temperature causes the Maillard reaction of ingredients, thereby improving the flavor and color of the ingredients. During the cooking process, the ingredients will lose water due to heat, which will not only easily cause the ingredients to become dry and hard, but also easily produce more harmful substances such as acrylamide and heterocyclic amines. Summary of the invention

[0003] The present application aims to solve the technical problem existing in the prior art or related art that air fryers easily produce more harmful substances such as acrylamide and heterocyclic amines during high-temperature cooking.

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

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

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

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

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

[0009] In view of this, the first aspect of the present application provides a control method for a cooking device, the cooking device comprising a hot air component, a cooking cavity, a fan, an exhaust port and a humidity control component, the humidity control component being used to adjust gas flow parameters of at least part of the airflow passing through the exhaust port, the exhaust port being used to discharge gas in the cooking cavity, the control method comprising: when the cooking device performs a cooking operation, controlling the hot air component to heat the cooking cavity, controlling the fan to operate at a first speed to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port; obtaining cooking state parameters corresponding to the cooking operation; according to the cooking state parameters, controlling the humidity control component to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port, wherein the gas flow parameters include flow direction or gas flow rate; when the humidity control component closes the exhaust port, controlling the fan to operate at a second speed; or, when the humidity control component opens the exhaust port, controlling the fan to operate at a third speed.

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

[0011] The cooking device is provided with an exhaust port, which is a passage connecting the cooking cavity with the external atmospheric environment. During the cooking operation of the cooking device, the gas in the cooking cavity, including the airflow guided by the fan, the water vapor formed by the evaporation of the moisture in the food, etc., will be discharged from the cooking cavity through the exhaust port, which is the only passage, and the external fresh air will be introduced into the cooking cavity, forming an airflow circulation.

[0012] A humidity control component is provided at the exhaust port. The humidity control component is used to adjust the gas flow parameters of at least part of the gas flow passing through the exhaust port. Exemplarily, the gas flow parameters include the flow direction of the gas and the gas flow rate. The gas flow rate includes the exhaust area and the unit flow rate.

[0013] Among them, gas flow refers to the volume of fluid passing through the flow section per unit time. Under standard conditions, fluid volume refers to the volume of gas when the pressure is one standard atmospheric pressure and the temperature is 0℃ or 20℃.

[0014] Exemplarily, the humidity control component is located on one side of the exhaust port and is arranged obliquely relative to the inner wall of the cooking cavity, wherein when the hot air assembly is working, airflow can be generated in the cooking cavity, and the humidity control component can adjust the flow direction and flow rate of at least part of the airflow, so that at least part of the airflow flows out of the cooking cavity through the exhaust port. The humidity control component can guide the airflow in the cooking cavity to the exhaust port, and then discharge the airflow out of the cooking cavity through the exhaust port.

[0015] Exemplarily, the humidity control component can rotate relative to the inner wall of the cooking cavity to achieve efficient and convenient adjustment of the exhaust volume.

[0016] Exemplarily, the humidity control component includes a baffle and a drive motor, and the drive motor can drive the baffle to move its position, thereby blocking the exhaust port, or avoiding at least part of the exhaust area of ​​the exhaust port, thereby achieving stepless adjustment of the exhaust area of ​​the exhaust port.

[0017] During the cooking process, the food is continuously heated, and the water in the food evaporates to form steam, which will escape into the external atmosphere through the exhaust port. If the exhaust port is closed, this steam will remain in the cooking chamber, thereby increasing the humidity in the cooking chamber.

[0018] Therefore, the humidity in the cooking cavity can be regulated by controlling the humidity control element to adjust the gas flow parameters of the exhaust port.

[0019] After the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user. In the heating stage, the speed of the fan is the first speed. During the cooking process, when entering the tender roasting stage, the humidity control element closes the exhaust port, and the speed of the fan is the second speed.

[0020] For example, when the user selects tender roast, the user hopes that the food will be more tender after cooking. When the cooking device performs the cooking operation, the humidity control component is controlled to close the exhaust port, at which time the amount of water vapor escaping from the cooking cavity is minimized, and the cooking cavity can maintain a high humidity, thereby making the food more tender.

[0021] If the user chooses crispy outside and tender inside, the humidity control component can be controlled to close the exhaust port in the early stage of cooking to keep the food soft and tender. In the later stage of cooking, the humidity control component is controlled to open at least part of the exhaust area of ​​the exhaust port to quickly reduce the humidity in the cooking cavity and form a crispy taste on the surface of the food.

[0022] Exemplarily, the humidity control component can adjust the exhaust area of ​​the exhaust port within a range of 0% to 100%.

[0023] At the same time, during the air-frying cooking process, the food produces the Maillard reaction under high temperature, and reducing sugars and amino acids produce acrylamide in the reaction path of the Strecker degradation reaction. Among them, the main production pathway of acrylamide is the Maillard reaction between reducing sugars represented by glucose and fructose and asparagine. In addition to the asparagine pathway, acrylamide can also be produced in a high-fat system through the acrolein pathway.

[0024] Studies have shown that when food has a high moisture content, acrylamide will not form when heated. In foods with low moisture content, the amount of acrylamide formed increases. For example, food with a moisture content of less than 5% is more likely to undergo the Maillard reaction and form acrylamide. Expressed in terms of water activity, acrylamide will not form when the water activity of the food is greater than 0.8. In low water activity food, the amount of acrylamide formed is the largest when the water activity of the food is around 0.4. Further reductions in water activity tend to reduce the content of acrylamide.

[0025] Therefore, the cooking state parameters of the cooking device during the cooking operation are obtained in real time through the sensor component, and the humidity control component is controlled to dynamically adjust the exhaust area of ​​the exhaust port, so that the cooking device can control the water activity of the food to above 0.4 in the early stage of cooking, reducing the formation of acrylamide. When a crispy taste is required, the humidity in the cooking cavity can be quickly reduced by turning on the humidity control component, so that the water activity of the food is quickly reduced to below 0.4, which can also inhibit the formation of acrylamide, thereby achieving healthy cooking.

[0026] The present application provides an exhaust port and a humidity control component on the cooking device, and adjusts the gas flow parameters of the airflow passing through the exhaust port through the humidity control component, thereby achieving the regulation of the humidity in the cooking cavity without providing an additional steam component. This can achieve a soft and tender taste for the food and prevent the food from becoming dry and tough, while inhibiting the formation of substances such as acrylamide, thereby improving the cooking effect of the cooking device.

[0027] In addition, the control method of the cooking device in the above technical solution provided by the present application may also have the following additional technical features: In some technical solutions of the present application, optionally, the cooking state parameters include the ambient temperature in the cooking cavity and the weight loss rate of the food in the cooking cavity; according to the cooking state parameters, the step of controlling the humidity control component to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port comprises: when the temperature in the cooking cavity reaches a preset temperature and the weight loss rate is greater than or equal to a first weight loss rate, controlling the humidity control component to close the exhaust port; wherein the range of the first weight loss rate is: greater than or equal to 3% and less than or equal to 30%, and the weight loss rate is negatively correlated with the weight of the food in the cooking cavity.

[0028] In this technical solution, the cooking device includes a temperature sensor and a weight sensor, wherein the temperature sensor is used to collect the temperature value in the cooking cavity. The weight sensor is used to collect the weight of the food in the cooking cavity. Before the cooking operation starts, the initial weight of the food in the cooking cavity is collected, and the current weight of the food in the cooking cavity is collected in real time during the cooking process, or the current weight of the food in the cooking cavity is obtained after a certain period of time during the cooking process, and the weight loss rate of the food in the cooking cavity is calculated by the current weight and the initial weight. The greater the difference between the current weight and the initial weight, the greater the weight loss rate. Since the initial weight remains unchanged, the weight loss rate is negatively correlated with the current weight of the food in the cooking cavity, that is, the smaller the current weight, the greater the weight loss rate.

[0029] When cooking, the food in the cooking cavity is continuously heated, and the moisture inside the food evaporates, forming water vapor that gathers in the cooking cavity. The evaporation of food moisture is directly reflected in the weight change of the food. Therefore, by estimating the weight loss rate of the food, the humidity information in the cooking cavity is estimated, thereby achieving the adjustment of the humidity in the cooking cavity.

[0030] Exemplarily, after the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user, that is, the above-mentioned preset temperature.

[0031] When the temperature in the cooking cavity reaches the preset temperature, it is determined whether the weight loss rate of the food has reached the first weight loss rate. When it is determined that the weight loss rate has reached the first weight loss rate, it means that the water in the food has begun to evaporate. At this time, the humidity control component is controlled to close the exhaust port to reduce the amount of steam escaping from the cooking cavity and maintain a high humidity in the cooking cavity.

[0032] Exemplarily, the first weight loss rate ranges from 3% to 30%. Exemplarily, the first weight loss rate is 10%.

[0033] In some technical solutions of the present application, optionally, after the step of controlling the humidity control component to close the exhaust port, the control method further includes: when the weight loss rate is greater than or equal to the second weight loss rate, controlling the humidity control component to increase the gas flow through the exhaust port; wherein the second weight loss rate is greater than the first weight loss rate.

[0034] In this technical solution, when the humidity control part closes the exhaust port, the exhaust port of the cooking device is blocked, and steam accumulates in the cooking cavity, and the humidity in the cooking cavity is relatively high. As the food is continuously heated, the moisture in the food evaporates continuously, and the humidity in the cooking cavity continues to increase. When it is detected that the weight loss rate of the food reaches the second weight loss rate, it is judged that the humidity in the cooking cavity is already high, and the degree of maturation of the food is also high. At this time, the gas flow through the exhaust port is controlled to increase, so that the humidity in the cooking cavity is quickly reduced, so that the surface of the food forms a crispy taste, and a cooking effect of crispy outside and tender inside is achieved.

[0035] In some technical solutions of the present application, optionally, the cooking status parameters include the ambient temperature in the cooking cavity, and the humidity in the cooking cavity; according to the cooking status parameters, the step of controlling the humidity control component to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port comprises: when the temperature in the cooking cavity reaches a preset temperature and the humidity is greater than or equal to a humidity threshold, controlling the humidity control component to close the exhaust port; wherein the range of the humidity threshold is: greater than or equal to 50% and less than or equal to 100%.

[0036] In the technical solution, the cooking device includes a temperature sensor and a humidity sensor, wherein the temperature sensor is used to collect the temperature value in the cooking cavity. The humidity sensor is used to collect the humidity value in the cooking cavity. Exemplarily, the humidity sensor is arranged in the cooking cavity, and directly collects the humidity in the cooking cavity. Exemplarily, the humidity sensor is arranged at the exhaust port, and the humidity in the cooking cavity is estimated by collecting the exhaust humidity of the exhaust port. Since the air outlet temperature at the air outlet is lower than the temperature in the cooking cavity, arranging the humidity sensor at the position of the air outlet can avoid the humidity sensor being in a high temperature environment for a long time, thereby preventing the humidity sensor from being damaged by high temperature.

[0037] When the cooking operation is performed, the food in the cooking cavity is continuously heated, and the moisture inside the food evaporates due to the heat, forming water vapor that gathers in the cooking cavity, and the humidity in the cooking cavity gradually increases. When it is detected that the humidity in the cooking cavity reaches the humidity threshold, the humidity control component is controlled to close the exhaust port, thereby maintaining the humidity in the cooking cavity within a suitable range, so that the food has a soft and tender taste, while preventing the formation of acrylamide.

[0038] Exemplarily, after the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user, that is, the above-mentioned preset temperature.

[0039] When the temperature in the cooking cavity reaches the preset temperature, it is determined whether the humidity in the cooking cavity reaches the humidity threshold. When it is determined that the humidity reaches the humidity threshold, it indicates that the formal cooking process has begun. At this time, the humidity control component is controlled to close the exhaust port to reduce the amount of steam escaping from the cooking cavity and maintain a high humidity in the cooking cavity.

[0040] Exemplarily, the range of the humidity threshold is 50% to 100%. Exemplarily, the humidity threshold is 65%.

[0041] In some technical solutions of the present application, optionally, after the step of controlling the humidity control component to close the exhaust port, the control method further includes: when the humidity is continuously greater than or equal to the humidity threshold and the duration is greater than the first duration threshold, controlling the humidity control component to open the exhaust port so that the gas flow parameters of at least part of the airflow passing through the exhaust port change.

[0042] In this technical solution, when the humidity control part closes the exhaust port, the exhaust port of the cooking device is blocked, and steam accumulates in the cooking cavity, and the humidity in the cooking cavity is relatively high. As the food is continuously heated, the moisture in the food evaporates continuously, and the humidity in the cooking cavity continues to increase. When the humidity in the cooking cavity is detected to be continuously greater than the humidity threshold value for a first period of time, it is determined that the humidity in the cooking cavity is already relatively high, and the degree of maturation of the food is also relatively high. At this time, the humidity control part is controlled to open the exhaust port, so that the gas flow parameters of at least part of the airflow passing through the exhaust port change, thereby rapidly reducing the humidity in the cooking cavity, allowing the surface of the food to form a crispy taste, and achieving a cooking effect of being crispy on the outside and tender on the inside.

[0043] Exemplarily, when the humidity is continuously greater than or equal to the humidity threshold and the duration is greater than the first duration threshold, the humidity control component is controlled to open the exhaust port; wherein the first duration threshold ranges from 2 minutes to 30 minutes. Exemplarily, the first duration threshold is 10 minutes.

[0044] In some technical solutions of the present application, optionally, the cooking state parameters include the ambient temperature in the cooking cavity, and the oxygen concentration in the cooking cavity; according to the cooking state parameters, the step of controlling the humidity control component to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port includes: when the temperature in the cooking cavity reaches a preset temperature and the oxygen concentration is less than or equal to an oxygen concentration threshold, controlling the humidity control component to close the exhaust port; wherein the range of the oxygen concentration threshold is: greater than or equal to 0% and less than or equal to 19%.

[0045] In this technical solution, the cooking device includes a temperature sensor and an oxygen sensor, wherein the temperature sensor is used to collect the temperature value in the cooking cavity. The oxygen sensor is arranged in the cooking cavity, and the oxygen sensor is used to collect the oxygen concentration in the cooking cavity. When the cooking operation is performed, the food in the cooking cavity is continuously heated, and the moisture inside the food will evaporate due to the heat, forming water vapor that gathers in the cooking cavity. The water vapor in the cooking cavity fills the cooking cavity, causing the air in the cooking cavity to escape outward. This process will take away part of the oxygen, resulting in a decrease in the oxygen concentration in the cooking cavity. Therefore, the water loss of the food can be judged by the oxygen concentration, thereby estimating the humidity information in the current cooking cavity. When it is detected that the oxygen concentration in the cooking cavity is reduced to the oxygen concentration threshold, the humidity control component is controlled to close the exhaust port, thereby maintaining the humidity in the cooking cavity within a suitable range, so that the food has a soft and tender taste, while preventing the formation of acrylamide.

[0046] Exemplarily, after the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user, that is, the above-mentioned preset temperature.

[0047] When the temperature in the cooking cavity reaches the preset temperature, it is determined whether the oxygen concentration in the cooking cavity is less than the oxygen concentration threshold. When it is determined that the oxygen concentration has dropped to the oxygen concentration threshold, it means that the formal cooking process has begun. At this time, the humidity control component is controlled to close the exhaust port to reduce the amount of steam escaping from the cooking cavity and maintain a high humidity in the cooking cavity.

[0048] Exemplarily, the oxygen concentration threshold ranges from 0% to 19%. Exemplarily, the oxygen concentration threshold is 19%.

[0049] In some technical solutions of the present application, after controlling the humidity control component to close the exhaust port, the control method further includes: when the oxygen concentration is continuously less than or equal to the oxygen concentration threshold and the duration is greater than the second duration threshold, controlling the humidity control component to open the exhaust port so that the gas flow parameters of at least part of the airflow passing through the exhaust port change.

[0050] In this technical solution, when the humidity control part closes the exhaust port, the exhaust port of the cooking device is blocked, and steam accumulates in the cooking cavity, and the humidity in the cooking cavity is relatively high. As the food is continuously heated, the moisture in the food evaporates continuously, and the humidity in the cooking cavity continues to increase. When the oxygen concentration in the cooking cavity is detected to be continuously lower than the oxygen concentration threshold value within the second time period, it is determined that the humidity in the cooking cavity is already high, and the degree of cooking of the food is also high. At this time, the humidity control part is controlled to open the exhaust port, so that the gas flow parameters of at least part of the airflow passing through the exhaust port change, thereby rapidly reducing the humidity in the cooking cavity, allowing the surface of the food to form a crispy taste, and achieving a cooking effect of being crispy on the outside and tender on the inside.

[0051] Exemplarily, when the oxygen concentration is continuously less than or equal to the oxygen concentration threshold and the duration is greater than the second duration threshold, the humidity control component is controlled to open the exhaust port; wherein the second duration threshold ranges from 2 minutes to 30 minutes. Exemplarily, the second duration threshold is 10 minutes.

[0052] In some technical schemes of the present application, the cooking state parameters include the ambient temperature in the cooking cavity. The step of controlling the humidity control component to adjust the gas flow parameters of at least part of the airflow through the exhaust port according to the cooking state parameters includes: when the temperature in the cooking cavity reaches a preset temperature, controlling the humidity control component to change the flow direction of at least part of the airflow through the exhaust port to flow into the cooking cavity, or controlling the humidity control component to reduce the gas flow through the exhaust port, or controlling the humidity control component to close the exhaust port.

[0053] In this technical solution, no additional sensors are required, and the switching state of the humidity control component can be controlled by the cooking time, so that cooking with a soft and tender texture or a crispy outside and tender inside can be achieved at the lowest cost.

[0054] Exemplarily, when the temperature in the cooking cavity reaches a preset temperature, the timing is started; when the timing duration reaches a third duration threshold, the humidity control component is controlled to change the flow direction of at least part of the airflow through the exhaust port to flow into the cooking cavity, or the humidity control component is controlled to reduce the gas flow through the exhaust port, or the humidity control component is controlled to close the exhaust port.

[0055] In this technical solution, after the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user, that is, the above-mentioned preset temperature. When the temperature in the cooking cavity reaches the preset temperature, the timing is started. When the timing reaches the third time threshold, it is determined that the water in the food has begun to evaporate. At this time, the humidity control element is controlled to close the exhaust port, reduce the amount of steam escaping in the cooking cavity, and maintain a high humidity in the cooking cavity.

[0056] Exemplarily, after the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user, that is, the above-mentioned preset temperature. When the temperature in the cooking cavity reaches the preset temperature, the timing is started. When the timing reaches the third time threshold, it is determined that the moisture in the food has begun to evaporate. At this time, the humidity control element is controlled to change the flow direction of at least part of the airflow through the exhaust port to flow into the cooking cavity, so that the steam in the cooking cavity forms an internal circulation, and the humidity in the cooking cavity is kept high.

[0057] Exemplarily, after the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user, that is, the above-mentioned preset temperature. When the temperature in the cooking cavity reaches the preset temperature, the timing is started. When the timing reaches the third time threshold, it is determined that the water in the food has begun to evaporate. At this time, the humidity control element is controlled to reduce the gas flow through the exhaust port, thereby reducing the amount of steam escaping in the cooking cavity and maintaining a high humidity in the cooking cavity.

[0058] Exemplarily, the third duration threshold is greater than or equal to 2 minutes. Exemplarily, the third duration threshold is 2 minutes. Exemplarily, the third duration threshold is 4 minutes. Exemplarily, the third duration threshold is 10 minutes. Exemplarily, the third duration threshold is positively correlated with the weight of the food.

[0059] In some technical solutions of the present application, optionally, after the step of controlling the humidity control component to change the flow direction of at least part of the airflow through the exhaust port to flow into the cooking cavity, the control method further includes: controlling the cooking equipment to maintain the temperature in the cooking cavity within a target temperature range, wherein the target temperature range is: greater than or equal to 140°C and less than or equal to 260°C; when the temperature in the cooking cavity is within the target temperature range, controlling the humidity control component to change the flow direction of at least part of the airflow through the exhaust port to flow outside the cooking cavity.

[0060] In this technical solution, after the humidity control component changes the flow direction of at least part of the airflow through the exhaust port to flow into the cooking cavity, steam accumulates in the cooking cavity and the humidity in the cooking cavity is high. As the food is continuously heated, the moisture in the food is continuously evaporated, and the humidity in the cooking cavity is continuously increased. At the same time, the cooking device is controlled to maintain the temperature in the cooking cavity within the target temperature range, so that the food in the cooking cavity is fully heated.

[0061] When the temperature in the cooking cavity reaches the target temperature range, the humidity control component is controlled to change the flow direction of at least part of the airflow through the exhaust port to flow outside the cooking cavity, thereby dehumidifying the cooking cavity. The alternating cycle of moisture addition and dehumidification is beneficial to improving the cooking effect, Exemplarily, the cooking device is controlled to control the humidity control component to change the flow direction of at least part of the airflow through the exhaust port to flow into the cooking cavity, maintain the temperature in the cooking cavity within the target temperature range, and start the timing. In order to achieve a crispy outside and tender inside taste, when the timing reaches the fourth time threshold, the humidity control component is controlled to change the flow direction of at least part of the airflow through the exhaust port to flow outside the cooking cavity. The gas in the cooking cavity can be discharged through the exhaust port, so that the humidity in the cooking cavity is quickly reduced, so that the surface of the food has a crispy taste, and the cooking effect of crispy outside and tender inside is achieved.

[0062] The fourth duration threshold ranges from 2 minutes to 30 minutes. Exemplarily, the fourth duration threshold is 20 minutes.

[0063] In some technical solutions of the present application, optionally, after the step of controlling the humidity control component to reduce the gas flow through the exhaust port, or controlling the humidity control component to close the exhaust port, the control method further includes: controlling the cooking equipment to maintain the temperature in the cooking cavity within a target temperature range; wherein the target temperature range is: greater than or equal to 140°C, and less than or equal to 260°C; when the temperature in the cooking cavity is within the target temperature range, controlling the humidity control component to increase the gas flow through the exhaust port, or controlling the humidity control component to open the exhaust port, so that the gas flow parameters of at least part of the airflow through the exhaust port change.

[0064] In this technical solution, when the humidity control part closes the exhaust port, the exhaust port of the cooking device is blocked, and steam accumulates in the cooking cavity, and the humidity in the cooking cavity is high. As the food is continuously heated, the moisture in the food is continuously evaporated, and the humidity in the cooking cavity is continuously increased. At the same time, the cooking device is controlled to maintain the temperature in the cooking cavity within the target temperature range, so that the food in the cooking cavity is fully heated.

[0065] Exemplarily, the cooking device is controlled to maintain the temperature in the cooking cavity within the target temperature range, and the timing is restarted; when the timing duration reaches the fourth duration threshold, the humidity control component is controlled to increase the gas flow through the exhaust port, or the humidity control component is controlled to open the exhaust port so that the gas flow parameters of at least part of the airflow through the exhaust port change. Specifically, in order to achieve a crispy outside and tender inside taste, the timing is restarted when the humidity control component closes the exhaust port. After the timing duration after the restart reaches the fourth duration threshold, it is judged that the degree of cooking of the food is high. At this time, the humidity control component is controlled to increase the gas flow through the exhaust port so that more gas can be discharged through the exhaust port, thereby quickly reducing the humidity in the cooking cavity, allowing the surface of the food to form a crispy taste, and achieving a crispy outside and tender inside cooking effect.

[0066] For example, in order to achieve a crispy outside and tender inside texture, when the humidity control part closes the exhaust port, the timing is restarted. When the timing time after the restart reaches the fourth time threshold, it is judged that the food is highly cooked, and at this time the humidity control part is controlled to open the exhaust port, so that the gas flow parameters of at least part of the airflow passing through the exhaust port change, so that the humidity in the cooking chamber is quickly reduced, so that the surface of the food has a crispy texture, and the cooking effect of crispy outside and tender inside is achieved.

[0067] Exemplarily, the fourth duration threshold ranges from 2 minutes to 30 minutes. Exemplarily, the fourth duration threshold is 20 minutes.

[0068] In some technical solutions of the present application, optionally, the third duration threshold is greater than or equal to 2 minutes, or the fourth duration threshold is greater than or equal to 2 minutes.

[0069] In the technical solution, exemplarily, the third duration threshold is greater than or equal to 2 minutes. Exemplarily, the third duration threshold is 2 minutes. Exemplarily, the third duration threshold is 4 minutes. Exemplarily, the third duration threshold is 10 minutes. Exemplarily, the third duration threshold is positively correlated with the weight of the food. Exemplarily, the fourth duration threshold ranges from 2 minutes to 30 minutes. Exemplarily, the fourth duration threshold is 20 minutes.

[0070] In some technical solutions of the present application, optionally, the step of controlling the humidity control component to open the exhaust port so as to change the gas flow parameters of at least part of the airflow passing through the exhaust port includes: controlling the humidity control component to change the flow direction of at least part of the airflow passing through the exhaust port to flow outside the cooking cavity, or controlling the humidity control component to increase the gas flow rate through the exhaust port so that the air pressure value in the cooking cavity is lower than the air pressure value of the external environment.

[0071] In this technical solution, the humidity control component can guide the airflow in the cooking cavity to the exhaust port, and then discharge the cooking cavity through the exhaust port. After the gas in the cooking cavity is discharged, the air pressure value in the cooking cavity is lower than the air pressure value of the external environment, so that the air can flow into the cooking cavity more smoothly. Among them, due to the internal flow channel design of the cooking cavity, the air flow rate in the cooking cavity is relatively fast. According to the Bernoulli principle, the pressure decreases where the flow rate increases. After the pressure inside the cooking cavity is reduced, a pressure difference is formed with the outside world. Since the outside air pressure is high, air will enter the cooking cavity through the gaps in the cooking cavity and other places.

[0072] By setting up humidity control parts to discharge the gas in the cooking cavity, the outside air can enter smoothly, ensuring the continuous exchange of fresh air and the air in the cooking cavity, which can promote the generation and accumulation of aldehyde aroma substances and reduce the generation of harmful substances. At the same time, it can improve the cooking flavor while achieving healthy and light fire cooking.

[0073] In some technical solutions of the present application, optionally, after controlling the humidity control component to close the exhaust port, the control method also includes: obtaining the core temperature of the food in the cooking chamber; when the core temperature is greater than or equal to a temperature threshold, controlling the humidity control component to open the exhaust port; wherein the range of the temperature threshold is: greater than or equal to 50°C, and less than or equal to 85°C.

[0074] In this technical solution, the degree of food maturity can be determined by the center temperature of the food. For example, an infrared temperature sensor is provided in the cooking cavity. After the humidity control unit closes the exhaust port, the center temperature of the food is collected by the infrared temperature sensor, and it is determined whether the center temperature of the food reaches the maturity temperature, that is, the above-mentioned temperature threshold.

[0075] When it is detected that the center temperature of the food reaches the above-mentioned temperature threshold, it is determined that the center temperature of the food reaches the requirement of its cooking temperature, and the humidity control component is controlled to open the exhaust port, so that the humidity in the cooking cavity is quickly reduced, so that a crispy texture is formed on the surface of the food, achieving a cooking effect of crispy outside and tender inside.

[0076] Exemplarily, for meat food, the cooking temperature thereof ranges from 50° C. to 85° C. Exemplarily, the temperature threshold is 70° C.

[0077] In some technical solutions of the present application, optionally, the first rotational speed is greater than the second rotational speed, and / or the third rotational speed is greater than the second rotational speed, and the first rotational speed is greater than or equal to the third rotational speed.

[0078] In this technical solution, after the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking chamber is quickly heated to the target cooking temperature set by the user. In the heating stage, the speed of the fan is a first speed. During the cooking process, when entering the tender baking stage, the humidity control element closes the exhaust port, and the speed of the fan is a second speed. Exemplarily, the second speed is less than the first speed. When entering the crisp baking stage, the humidity control element opens the exhaust port, and the speed of the fan is a third speed. Exemplarily, the third speed is greater than the second speed.

[0079] For example, at the beginning of cooking, the humidity control component is in the state of opening the exhaust port, and the temperature is quickly raised and the humidity is increased at a high speed in the early stage of cooking, so as to evaporate the moisture in the food and increase the humidity in the cavity, maintain a high humidity environment, and inhibit the generation of fire factors. At this time, the fan speed is the maximum.

[0080] When the exhaust port is closed, it proves that the humidity in the cavity is insufficient and low-speed moisturizing is needed later. Therefore, the fan speed is minimum. Through low-wind and medium-temperature cooking, it is in a low-speed moisturizing state to inhibit the formation of fire factors.

[0081] In some technical solutions of the present application, optionally, the first speed is w1, the second speed is w2, and the third speed is w3, satisfying: w2≤k1×w1, w3≥k2×w2, the value range of k1 is 0.5 to 0.8, and the value range of k2 is 1.0 to 1.3.

[0082] In the technical solution, after the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user. In the heating stage, the speed of the fan is the first speed. Exemplarily, in order to ensure the heating efficiency, the first speed can be selected to be 80% to 100% of the maximum speed of the fan. Exemplarily, the first speed can be set to be greater than or equal to 2000rpm.

[0083] During the cooking process, when entering the tender baking stage, the humidity control component closes the exhaust port, and the speed of the fan is the second speed. Exemplarily, the second speed is less than the first speed. Exemplarily, let the first speed be w1, let the second speed be w2, then w2≤k1×w1. Wherein, the value range of k1 is 0.5 to 0.8. Exemplarily, k1=0.8. Exemplarily, the second speed is associated with the humidity in the cooking cavity. When the humidity sensor detects that the humidity of the cooking cavity is less than 50%, k1 is 0.5, that is, the second speed is reduced to 50% of the first speed to reduce water vapor loss. If it is detected that the humidity of the cooking cavity is greater than or equal to 50%, k1 is 0.8, that is, the second speed is increased to 80% of the first speed, accelerating heat transfer and shortening cooking time.

[0084] When entering the crispy baking stage, the humidity control component opens the exhaust port, and the fan speed is the third speed at this time. Exemplarily, the third speed is greater than the second speed. Exemplarily, let the third speed be w3 and the second speed be w2, then w3≥k2×w2. Among them, the value range of k2 is 1.0 to 1.3. Exemplarily, k2=1.1. Exemplarily, the third speed is associated with the humidity in the cooking cavity. When the humidity sensor detects that the humidity in the cooking cavity is greater than or equal to 50%, the third speed is set to the maximum rated speed of the fan to accelerate dehumidification. When the humidity sensor detects that the humidity in the cooking cavity is less than 50%, k2 takes 1.0, that is, the third speed is equal to the second speed.

[0085] In some technical solutions of the present application, optionally, the cooking device also includes a sensor component, which is arranged in the cooking cavity and is used to collect cooking state parameters; wherein the sensor component includes any one or a combination of the following: a humidity sensor, an oxygen sensor, and a weight sensor.

[0086] In this technical solution, the sensor assembly includes a humidity sensor, which can collect the humidity in the cooking cavity. When the humidity in the cooking cavity is low, the humidity control component is controlled to close the exhaust port, thereby increasing the humidity in the cooking cavity. When the humidity in the cooking cavity is high, the humidity control component is controlled to open the exhaust port, thereby reducing the humidity in the cooking cavity, so that the humidity in the cooking cavity can be maintained within a suitable range, while ensuring the cooking taste, while reducing the generation of substances such as acrylamide. Exemplarily, the humidity sensor can be set in the cooking cavity. Exemplarily, the humidity sensor can be set at the exhaust port.

[0087] Exemplarily, the sensor assembly also includes an oxygen sensor. The oxygen sensor can detect the oxygen concentration in the cooking cavity in real time. In the early stage of heating the food, a large amount of water in the food evaporates to form water vapor. The water vapor fills the cooking cavity, which increases the pressure in the cooking cavity. The air in the cooking cavity escapes outward. This process takes away some oxygen, resulting in a decrease in the oxygen concentration in the cooking cavity. Therefore, the water loss of the food can be judged by the oxygen concentration, thereby estimating the humidity information in the current cooking cavity, thereby achieving the adjustment of the humidity in the cooking cavity.

[0088] Exemplarily, the sensor also includes a weight sensor. The weight sensor can collect the weight of the food. When the cooking operation is performed, the food in the cooking cavity is continuously heated, and the moisture inside the food will evaporate due to the heat, forming water vapor that gathers in the cooking cavity. The evaporation of moisture in the food will be directly reflected in the change in the weight of the food. Therefore, by arranging a weight sensor at the bottom of the cooking cavity, the initial weight of the food in the cooking cavity is collected by the weight sensor, and the current weight of the food is continuously obtained during the cooking operation. By comparing the initial weight with the current weight, the change value of the food weight can be determined, and the weight loss rate of the food can be estimated by the change value, and then the humidity information in the cooking cavity can be estimated, thereby realizing the adjustment of the humidity in the cooking cavity.

[0089] In some technical solutions of the present application, optionally, the hot air assembly includes: a heating element; and a fan, and the heating element is located between the fan and the cooking cavity.

[0090] In this technical solution, the cooking device includes a heating element and a fan, wherein the heating element is used to generate heat to heat the nearby air, and the fan can guide the air flow, thereby guiding the high-temperature gas heated by the heating element into the cooking cavity, thereby transporting the heat generated by the heating element into the cooking cavity, thereby heating the food in the cooking cavity.

[0091] In some technical solutions of the present application, optionally, the humidity control component can be rotatably provided at the exhaust port, and is used to close or open the exhaust port so that the gas flow parameters of at least part of the airflow passing through the exhaust port change; and / or, the humidity control component is provided on one side of the exhaust port, and the humidity control component also includes a first airflow channel, a first end of the first airflow channel is connected to the cooking cavity, and a second end of the first airflow channel is connected to the exhaust port.

[0092] In this technical solution, the humidity control member can be rotated to close the exhaust port or open the exhaust port. Exemplarily, when the humidity control member is rotated to a first angle, the humidity control member opens the exhaust port, and the exhaust area of ​​the exhaust port is 100%. When the humidity control member is rotated to a second angle, the humidity control member closes the exhaust port, and the exhaust area of ​​the exhaust port is 0%. When the rotation angle of the humidity control member is between the first angle and the second angle, the exhaust area of ​​the exhaust port is dynamically adjusted between 100% and 0%.

[0093] Exemplarily, the humidity control component is a flow guide structure that can change the direction of the airflow of the exhaust port. Exemplarily, the airflow in the cooking cavity is guided to the exhaust port, and then discharged from the cooking cavity through the exhaust port. After the gas in the cooking cavity is discharged, the air pressure value in the cooking cavity is lower than the air pressure value of the external environment, so that the air can flow into the cooking cavity more smoothly. The gas in the cooking cavity is discharged, and the external air enters smoothly, ensuring the continuous exchange of fresh air and the air in the cooking cavity. When it is necessary to close the exhaust port, the airflow in the cooking cavity is guided back into the cooking cavity, so that no humidity loss will be caused.

[0094] A second aspect of the present application provides a control device for a cooking device, the cooking device comprising a hot air component, a cooking cavity, a fan, an exhaust port and a humidity control component, the humidity control component being used to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port; the control device comprising: a control module, for controlling the hot air component to heat the cooking cavity and controlling the fan to operate at a first speed to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port when the cooking device performs a cooking operation; an acquisition module, for acquiring cooking state parameters corresponding to the cooking operation; the control module is also used to control the humidity control component to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port according to the cooking state parameters, wherein the gas flow parameters include flow direction or gas flow rate; and controlling the fan to operate at a second speed when the humidity control component closes the exhaust port; or, controlling the fan to operate at a third speed when the humidity control component opens the exhaust port.

[0095] In the technical solution, the cooking device includes but is not limited to an air fryer, a baking oven, a steam oven or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity, which is used to accommodate food. Taking the cooking device as an air fryer as an example, the air fryer is also provided with a heating element and a fan, and the fan guides the air circulation flow to transport the heat generated by the heating element into the cooking cavity, so as to perform air frying cooking on the food in the cooking cavity.

[0096] The cooking device is provided with an exhaust port, which is a passage connecting the cooking cavity with the external atmospheric environment. During the cooking operation of the cooking device, the gas in the cooking cavity, including the airflow guided by the fan, the water vapor formed by the evaporation of the moisture in the food, etc., will be discharged from the cooking cavity through the exhaust port, which is the only passage, and the external fresh air will be introduced into the cooking cavity, forming an airflow circulation.

[0097] A humidity control component is provided at the exhaust port. The humidity control component is used to adjust the gas flow parameters of at least part of the gas flow passing through the exhaust port. Exemplarily, the gas flow parameters include the flow direction of the gas and the gas flow rate. The gas flow rate includes the exhaust area and the unit flow rate.

[0098] Among them, gas flow refers to the volume of fluid passing through the flow section per unit time. Under standard conditions, fluid volume refers to the volume of gas when the pressure is one standard atmospheric pressure and the temperature is 0℃ or 20℃.

[0099] Exemplarily, the humidity control component is located on one side of the exhaust port and is arranged obliquely relative to the inner wall of the cooking cavity, wherein when the hot air assembly is working, airflow can be generated in the cooking cavity, and the humidity control component can adjust the flow direction and flow rate of at least part of the airflow, so that at least part of the airflow flows out of the cooking cavity through the exhaust port. The humidity control component can guide the airflow in the cooking cavity to the exhaust port, and then discharge the airflow out of the cooking cavity through the exhaust port.

[0100] Exemplarily, the humidity control component can rotate relative to the inner wall of the cooking cavity to achieve efficient and convenient adjustment of the exhaust volume.

[0101] Exemplarily, the humidity control component includes a baffle and a drive motor, and the drive motor can drive the baffle to move its position, thereby blocking the exhaust port, or avoiding at least part of the exhaust area of ​​the exhaust port, thereby achieving stepless adjustment of the exhaust area of ​​the exhaust port.

[0102] During the cooking process, the food is continuously heated, and the water in the food evaporates to form steam, which will escape into the external atmosphere through the exhaust port. If the exhaust port is closed, this steam will remain in the cooking chamber, thereby increasing the humidity in the cooking chamber.

[0103] Therefore, the humidity in the cooking cavity can be regulated by controlling the humidity control element to adjust the gas flow parameters of the exhaust port.

[0104] After the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user. In the heating stage, the speed of the fan is the first speed. During the cooking process, when entering the tender roasting stage, the humidity control element closes the exhaust port, and the speed of the fan is the second speed.

[0105] For example, when the user selects tender roast, the user hopes that the food will be more tender after cooking. When the cooking device performs the cooking operation, the humidity control component is controlled to close the exhaust port, at which time the amount of water vapor escaping from the cooking cavity is minimized, and the cooking cavity can maintain a high humidity, thereby making the food more tender.

[0106] If the user chooses crispy outside and tender inside, the humidity control component can be controlled to close the exhaust port in the early stage of cooking to keep the food soft and tender. In the later stage of cooking, the humidity control component is controlled to open at least part of the exhaust area of ​​the exhaust port to quickly reduce the humidity in the cooking cavity and form a crispy taste on the surface of the food.

[0107] Exemplarily, the humidity control component can adjust the exhaust area of ​​the exhaust port within a range of 0% to 100%.

[0108] At the same time, during the air-frying cooking process, the food produces the Maillard reaction under high temperature, and reducing sugars and amino acids produce acrylamide in the reaction path of the Strecker degradation reaction. Among them, the main production pathway of acrylamide is the Maillard reaction between reducing sugars represented by glucose and fructose and asparagine. In addition to the asparagine pathway, acrylamide can also be produced in a high-fat system through the acrolein pathway.

[0109] Studies have shown that when food has a high moisture content, acrylamide will not form when heated. In foods with low moisture content, the amount of acrylamide formed increases. For example, food with a moisture content of less than 5% is more likely to undergo the Maillard reaction and form acrylamide. Expressed in terms of water activity, acrylamide will not form when the water activity of the food is greater than 0.8. In low water activity food, the amount of acrylamide formed is the largest when the water activity of the food is around 0.4. Further reductions in water activity tend to reduce the content of acrylamide.

[0110] Therefore, the cooking state parameters of the cooking device during the cooking operation are obtained in real time through the sensor component, and the humidity control component is controlled to dynamically adjust the exhaust area of ​​the exhaust port, so that the cooking device can control the water activity of the food to above 0.4 in the early stage of cooking, reducing the formation of acrylamide. When a crispy taste is required, the humidity in the cooking cavity can be quickly reduced by turning on the humidity control component, so that the water activity of the food is quickly reduced to below 0.4, which can also inhibit the formation of acrylamide, thereby achieving healthy cooking.

[0111] The present application provides an exhaust port and a humidity control component on the cooking device, and adjusts the gas flow parameters of the airflow passing through the exhaust port through the humidity control component, thereby achieving the regulation of the humidity in the cooking cavity without providing an additional steam component. This can achieve a soft and tender taste for the food and prevent the food from becoming dry and tough, while inhibiting the formation of substances such as acrylamide, thereby improving the cooking effect of the cooking device.

[0112] The third aspect of the present application provides a control device for a cooking device, comprising: a memory for storing programs or instructions; a processor for implementing the steps of a control method for a cooking device provided in any of the above-mentioned technical solutions when executing the programs or instructions, thereby being able to achieve the same technical effects. To avoid repetition, they will not be described here.

[0113] The fourth aspect of the present application provides a readable storage medium on which a program or instruction is stored. When the program or instruction is executed by a processor, the steps of the control method of the cooking device provided in any of the above-mentioned technical solutions are implemented, and thus the same technical effect can be achieved. To avoid repetition, it will not be repeated here.

[0114] The fifth aspect of the present application provides a cooking device, including a control device for the cooking device as provided in any of the above technical solutions; and / or a readable storage medium as provided in any of the above technical solutions, so that the same technical effect can be achieved. To avoid repetition, it will not be repeated here. BRIEF DESCRIPTION OF THE DRAWINGS

[0115] The above and / or additional aspects and advantages of the present application will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which: Figure 1 A schematic diagram showing the structure of a cooking device in some embodiments of the present application; Figure 2 A flow chart showing a method for controlling a cooking device according to some embodiments of the present application; Figure 3 A schematic diagram showing a curve showing the relationship between the amount of water evaporation of food and the cooking time in a cooking device in some embodiments of the present application; Figure 4 A process schematic diagram showing a cooking mode of a cooking device according to some embodiments of the present application; Figure 5 A structural block diagram showing a control device of a cooking device in some embodiments of the present application; Figure 6 A structural block diagram of a control device for a cooking device according to some embodiments of the present application is shown.

[0116] Reference numerals: 100 cooking device, 102 body, 1022 cooking cavity, 104 exhaust port, 106 humidity control component, 108 sensor assembly, 110 controller, 112 heating component, 114 fan. DETAILED DESCRIPTION

[0117] In order to more clearly understand the above-mentioned purposes, features and advantages of the present application, the present application is further described in detail below in conjunction with the accompanying drawings and specific implementation methods. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0118] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the present application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0119] Refer to the following Figures 1 to 6 A control method and apparatus for a cooking device, a readable storage medium, and a cooking device according to some embodiments of the present application are described.

[0120] In some embodiments of the present application, a method for controlling a cooking device is provided. Figure 1 The schematic diagram of the structure of the cooking device of some embodiments of the present application is shown as follows: Figure 1 As shown, the cooking device 100 includes: a main body 102, the main body 102 includes a cooking cavity 1022 and an exhaust port 104, the exhaust port 104 connects the cooking cavity 1022 with the atmospheric environment outside the main body 102; a fan 114; a humidity control component 106, the humidity control component 106 is movably disposed on the main body 102, and the controller 110 can control the humidity control component 106 to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port 104.

[0121] Figure 2 A flow chart showing a method for controlling a cooking device according to some embodiments of the present application is shown. Figure 2 As shown, the control method includes: Step 202, when the cooking device performs a cooking operation, controlling the hot air component to heat the cooking cavity, and controlling the fan to operate at a first speed to adjust a gas flow parameter of at least a portion of the airflow passing through the exhaust port; Step 204, obtaining cooking state parameters corresponding to the cooking operation; Step 206, controlling the humidity control element to adjust a gas flow parameter of at least a portion of the gas flow passing through the exhaust port according to the cooking state parameter, wherein the gas flow parameter includes a flow direction or a gas flow rate; Step 208, when the humidity control component closes the exhaust port, the fan is controlled to operate at the second speed; or, when the humidity control component opens the exhaust port, the fan is controlled to operate at the third speed.

[0122] In this embodiment, the cooking device includes but is not limited to an air fryer, a baking oven, a steam oven or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity, which is used to accommodate food. Taking the cooking device as an air fryer as an example, the air fryer is also provided with a heating element and a fan, and the fan guides the air circulation flow to transport the heat generated by the heating element into the cooking cavity, so as to perform air frying cooking on the food in the cooking cavity.

[0123] The cooking device is provided with an exhaust port, which is a passage connecting the cooking cavity with the external atmospheric environment. During the cooking operation of the cooking device, the gas in the cooking cavity, including the airflow guided by the fan, the water vapor formed by the evaporation of the moisture in the food, etc., will be discharged from the cooking cavity through the exhaust port, which is the only passage, and the external fresh air will be introduced into the cooking cavity, forming an airflow circulation.

[0124] A humidity control component is provided at the exhaust port. The humidity control component is used to adjust the gas flow parameters of at least part of the gas flow passing through the exhaust port. Exemplarily, the gas flow parameters include the flow direction of the gas and the gas flow rate. The gas flow rate includes the exhaust area and the unit flow rate.

[0125] Among them, gas flow refers to the volume of fluid passing through the flow section per unit time. Under standard conditions, fluid volume refers to the volume of gas when the pressure is one standard atmospheric pressure and the temperature is 0℃ or 20℃.

[0126] Exemplarily, the humidity control component is located on one side of the exhaust port and is arranged obliquely relative to the inner wall of the cooking cavity, wherein when the hot air assembly is working, airflow can be generated in the cooking cavity, and the humidity control component can adjust the flow direction and flow rate of at least part of the airflow, so that at least part of the airflow flows out of the cooking cavity through the exhaust port. The humidity control component can guide the airflow in the cooking cavity to the exhaust port, and then discharge the airflow out of the cooking cavity through the exhaust port.

[0127] Exemplarily, the humidity control component can rotate relative to the inner wall of the cooking cavity to achieve efficient and convenient adjustment of the exhaust volume.

[0128] Exemplarily, the humidity control component includes a baffle and a drive motor, and the drive motor can drive the baffle to move its position, thereby blocking the exhaust port, or avoiding at least part of the exhaust area of ​​the exhaust port, thereby achieving stepless adjustment of the exhaust area of ​​the exhaust port.

[0129] During the cooking process, Figure 3 A schematic diagram of a curve showing the relationship between the amount of water evaporation of food and the cooking time in a cooking device in some embodiments of the present application is shown. Figure 3 As shown in the figure, the food is continuously heated, and the moisture in the food evaporates to form steam, which will escape into the external atmosphere through the exhaust port. If the exhaust port is closed, this steam will remain in the cooking cavity, thereby increasing the humidity in the cooking cavity.

[0130] Therefore, the humidity in the cooking cavity can be regulated by controlling the humidity control element to adjust the gas flow parameters of the exhaust port.

[0131] After the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user. In the heating stage, the speed of the fan is the first speed. During the cooking process, when entering the tender roasting stage, the humidity control element closes the exhaust port, and the speed of the fan is the second speed.

[0132] For example, when the user selects tender roast, the user hopes that the food will be more tender after cooking. When the cooking device performs the cooking operation, the humidity control component is controlled to close the exhaust port, at which time the amount of water vapor escaping from the cooking cavity is minimized, and the cooking cavity can maintain a high humidity, thereby making the food more tender.

[0133] If the user chooses crispy outside and tender inside, the humidity control component can be controlled to close the exhaust port in the early stage of cooking to keep the food soft and tender. In the later stage of cooking, the humidity control component is controlled to open at least part of the exhaust area of ​​the exhaust port to quickly reduce the humidity in the cooking cavity and form a crispy taste on the surface of the food.

[0134] Exemplarily, the humidity control component can adjust the exhaust area of ​​the exhaust port within a range of 0% to 100%.

[0135] At the same time, during the air-frying cooking process, the food produces the Maillard reaction under high temperature, and reducing sugars and amino acids produce acrylamide in the reaction path of the Strecker degradation reaction. Among them, the main production pathway of acrylamide is the Maillard reaction between reducing sugars represented by glucose and fructose and asparagine. In addition to the asparagine pathway, acrylamide can also be produced in a high-fat system through the acrolein pathway.

[0136] Studies have shown that when food has a high moisture content, acrylamide will not form when heated. In foods with low moisture content, the amount of acrylamide formed increases. For example, food with a moisture content of less than 5% is more likely to undergo the Maillard reaction and form acrylamide. Expressed in terms of water activity, acrylamide will not form when the water activity of the food is greater than 0.8. In low water activity food, the amount of acrylamide formed is the largest when the water activity of the food is around 0.4. Further reductions in water activity tend to reduce the content of acrylamide.

[0137] Therefore, the cooking state parameters of the cooking device during the cooking operation are obtained in real time through the sensor component, and the humidity control component is controlled to dynamically adjust the exhaust area of ​​the exhaust port, so that the cooking device can control the water activity of the food to above 0.4 in the early stage of cooking, reducing the formation of acrylamide. When a crispy taste is required, the humidity in the cooking cavity can be quickly reduced by turning on the humidity control component, so that the water activity of the food is quickly reduced to below 0.4, which can also inhibit the formation of acrylamide, thereby achieving healthy cooking.

[0138] The present application achieves the adjustment of the humidity in the cooking cavity by providing an exhaust port on the cooking device and a humidity control component capable of adjusting the exhaust area of ​​the exhaust port, without providing an additional steam component. This can achieve a soft and tender taste for the food and prevent the food from becoming dry and tough, while inhibiting the formation of substances such as acrylamide, thereby improving the cooking effect of the cooking device.

[0139] In some embodiments of the present application, optionally, the cooking state parameters include the ambient temperature in the cooking cavity, and the weight loss rate of the food in the cooking cavity; according to the cooking state parameters, the step of controlling the humidity control component to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port comprises: when the temperature in the cooking cavity reaches a preset temperature and the weight loss rate is greater than or equal to a first weight loss rate, controlling the humidity control component to close the exhaust port; wherein the range of the first weight loss rate is: greater than or equal to 3% and less than or equal to 30%, and the weight loss rate is negatively correlated with the weight of the food in the cooking cavity.

[0140] In this embodiment, the cooking device includes a temperature sensor and a weight sensor, wherein the temperature sensor is used to collect the temperature value in the cooking cavity. The weight sensor is used to collect the weight of the food in the cooking cavity. Before the cooking operation starts, the initial weight of the food in the cooking cavity is collected, and the current weight of the food in the cooking cavity is collected in real time during the cooking process, or the current weight of the food in the cooking cavity is obtained after a certain period of time during the cooking process, and the weight loss rate of the food in the cooking cavity is calculated by the current weight and the initial weight. The greater the difference between the current weight and the initial weight, the greater the weight loss rate. Since the initial weight remains unchanged, the weight loss rate is negatively correlated with the current weight of the food in the cooking cavity, that is, the smaller the current weight, the greater the weight loss rate.

[0141] When cooking, the food in the cooking cavity is continuously heated, and the moisture inside the food evaporates, forming water vapor that gathers in the cooking cavity. The evaporation of food moisture is directly reflected in the weight change of the food. Therefore, by estimating the weight loss rate of the food, the humidity information in the cooking cavity is estimated, thereby achieving the adjustment of the humidity in the cooking cavity.

[0142] Exemplarily, after the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user, that is, the above-mentioned preset temperature.

[0143] When the temperature in the cooking cavity reaches the preset temperature, it is determined whether the weight loss rate of the food has reached the first weight loss rate. When it is determined that the weight loss rate has reached the first weight loss rate, it means that the water in the food has begun to evaporate. At this time, the humidity control component is controlled to close the exhaust port to reduce the amount of steam escaping from the cooking cavity and maintain a high humidity in the cooking cavity.

[0144] Exemplarily, the first weight loss rate ranges from 3% to 30%. Exemplarily, the first weight loss rate is 10%.

[0145] In some embodiments of the present application, optionally, after the step of controlling the humidity control component to close the exhaust port, the control method further includes: when the weight loss rate is greater than or equal to the second weight loss rate, controlling the humidity control component to increase the gas flow through the exhaust port; wherein the second weight loss rate is greater than the first weight loss rate.

[0146] In this embodiment, when the humidity control part closes the exhaust port, the exhaust port of the cooking device is blocked, and steam accumulates in the cooking cavity, and the humidity in the cooking cavity is high. As the food is continuously heated, the moisture in the food evaporates continuously, and the humidity in the cooking cavity continues to increase. When it is detected that the weight loss rate of the food reaches the second weight loss rate, it is determined that the humidity in the cooking cavity is already high, and the degree of maturation of the food is also high. At this time, the gas flow through the exhaust port is controlled to increase, so that the humidity in the cooking cavity is quickly reduced, so that the surface of the food has a crispy taste, and the cooking effect of being crispy on the outside and tender on the inside is achieved.

[0147] In some embodiments of the present application, optionally, the cooking status parameters include the ambient temperature in the cooking cavity, and the humidity in the cooking cavity; the step of controlling the humidity control component to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port according to the cooking status parameters includes: when the temperature in the cooking cavity reaches a preset temperature and the humidity is greater than or equal to a humidity threshold, controlling the humidity control component to close the exhaust port; wherein the range of the humidity threshold is: greater than or equal to 50% and less than or equal to 100%.

[0148] In this embodiment, the cooking device includes a temperature sensor and a humidity sensor, wherein the temperature sensor is used to collect the temperature value in the cooking cavity. The humidity sensor is used to collect the humidity value in the cooking cavity. Exemplarily, the humidity sensor is arranged in the cooking cavity, and directly collects the humidity in the cooking cavity. Exemplarily, the humidity sensor is arranged at the exhaust port, and the humidity in the cooking cavity is estimated by collecting the exhaust humidity of the exhaust port. Since the air outlet temperature at the air outlet is lower than the temperature in the cooking cavity, arranging the humidity sensor at the position of the air outlet can avoid the humidity sensor being in a high temperature environment for a long time, thereby preventing the humidity sensor from being damaged by high temperature.

[0149] When the cooking operation is performed, the food in the cooking cavity is continuously heated, and the moisture inside the food evaporates due to the heat, forming water vapor that gathers in the cooking cavity, and the humidity in the cooking cavity gradually increases. When it is detected that the humidity in the cooking cavity reaches the humidity threshold, the humidity control component is controlled to close the exhaust port, thereby maintaining the humidity in the cooking cavity within a suitable range, so that the food has a soft and tender taste, while preventing the formation of acrylamide.

[0150] Exemplarily, after the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user, that is, the above-mentioned preset temperature.

[0151] When the temperature in the cooking cavity reaches the preset temperature, it is determined whether the humidity in the cooking cavity reaches the humidity threshold. When it is determined that the humidity reaches the humidity threshold, it indicates that the formal cooking process has begun. At this time, the humidity control component is controlled to close the exhaust port to reduce the amount of steam escaping from the cooking cavity and maintain a high humidity in the cooking cavity.

[0152] Exemplarily, the range of the humidity threshold is 50% to 100%. Exemplarily, the humidity threshold is 65%.

[0153] In some embodiments of the present application, optionally, after the step of controlling the humidity control component to close the exhaust port, the control method further includes: when the humidity is continuously greater than or equal to the humidity threshold and the duration is greater than the first duration threshold, controlling the humidity control component to open the exhaust port so that the gas flow parameters of at least part of the airflow passing through the exhaust port change.

[0154] In this technical solution, when the humidity control part closes the exhaust port, the exhaust port of the cooking device is blocked, and steam accumulates in the cooking cavity, and the humidity in the cooking cavity is relatively high. As the food is continuously heated, the moisture in the food evaporates continuously, and the humidity in the cooking cavity continues to increase. When the humidity in the cooking cavity is detected to be continuously greater than the humidity threshold value for a first period of time, it is determined that the humidity in the cooking cavity is already relatively high, and the degree of maturation of the food is also relatively high. At this time, the humidity control part is controlled to open the exhaust port, so that the gas flow parameters of at least part of the airflow passing through the exhaust port change, thereby rapidly reducing the humidity in the cooking cavity, allowing the surface of the food to form a crispy taste, and achieving a cooking effect of being crispy on the outside and tender on the inside.

[0155] Exemplarily, when the humidity is continuously greater than or equal to the humidity threshold and the duration is greater than the first duration threshold, the humidity control component is controlled to open the exhaust port; wherein the first duration threshold ranges from 2 minutes to 30 minutes. Exemplarily, the first duration threshold is 10 minutes.

[0156] In some embodiments of the present application, optionally, the cooking state parameters include the ambient temperature in the cooking cavity, and the oxygen concentration in the cooking cavity; the step of controlling the humidity control component to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port according to the cooking state parameters includes: when the temperature in the cooking cavity reaches a preset temperature and the oxygen concentration is less than or equal to an oxygen concentration threshold, controlling the humidity control component to close the exhaust port; wherein the range of the oxygen concentration threshold is: greater than or equal to 0% and less than or equal to 19%.

[0157] In this embodiment, the cooking device includes a temperature sensor and an oxygen sensor, wherein the temperature sensor is used to collect the temperature value in the cooking cavity. The oxygen sensor is arranged in the cooking cavity, and the oxygen sensor is used to collect the oxygen concentration in the cooking cavity. When the cooking operation is performed, the food in the cooking cavity is continuously heated, and the moisture inside the food will evaporate due to the heat, forming water vapor that gathers in the cooking cavity. The water vapor in the cooking cavity fills the cooking cavity, causing the air in the cooking cavity to escape outward. This process will take away part of the oxygen, resulting in a decrease in the oxygen concentration in the cooking cavity. Therefore, the water loss of the food can be judged by the oxygen concentration, thereby estimating the humidity information in the current cooking cavity. When it is detected that the oxygen concentration in the cooking cavity is reduced to the oxygen concentration threshold, the humidity control component is controlled to close the exhaust port, thereby maintaining the humidity in the cooking cavity within a suitable range, so that the food has a soft and tender taste, while preventing the generation of acrylamide.

[0158] Exemplarily, after the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user, that is, the above-mentioned preset temperature.

[0159] When the temperature in the cooking cavity reaches the preset temperature, it is determined whether the oxygen concentration in the cooking cavity is less than the oxygen concentration threshold. When it is determined that the oxygen concentration has dropped to the oxygen concentration threshold, it means that the formal cooking process has begun. At this time, the humidity control component is controlled to close the exhaust port to reduce the amount of steam escaping from the cooking cavity and maintain a high humidity in the cooking cavity.

[0160] Exemplarily, the oxygen concentration threshold ranges from 0% to 19%. Exemplarily, the oxygen concentration threshold is 19%.

[0161] In some embodiments of the present application, after controlling the humidity control component to close the exhaust port, the control method further includes: when the oxygen concentration is continuously less than or equal to the oxygen concentration threshold and the duration is greater than a second duration threshold, controlling the humidity control component to open the exhaust port so that the gas flow parameters of at least part of the airflow passing through the exhaust port change.

[0162] In this embodiment, when the humidity control part closes the exhaust port, the exhaust port of the cooking device is blocked, and steam accumulates in the cooking cavity, and the humidity in the cooking cavity is relatively high. As the food is continuously heated, the moisture in the food evaporates continuously, and the humidity in the cooking cavity increases continuously. When the oxygen concentration in the cooking cavity is detected to be continuously lower than the oxygen concentration threshold value for a second time period, it is determined that the humidity in the cooking cavity is already relatively high, and the degree of cooking of the food is also relatively high. At this time, the humidity control part is controlled to open the exhaust port, so that the gas flow parameters of at least part of the airflow passing through the exhaust port change, thereby rapidly reducing the humidity in the cooking cavity, allowing the food surface to form a crispy taste, and achieving a cooking effect of being crispy on the outside and tender on the inside.

[0163] Exemplarily, when the oxygen concentration is continuously less than or equal to the oxygen concentration threshold and the duration is greater than the second duration threshold, the humidity control component is controlled to open the exhaust port; wherein the second duration threshold ranges from 2 minutes to 30 minutes. Exemplarily, the second duration threshold is 10 minutes.

[0164] In some embodiments of the present application, the cooking state parameters include the ambient temperature in the cooking cavity. The step of controlling the humidity control component to adjust the gas flow parameters of at least part of the airflow through the exhaust port according to the cooking state parameters includes: when the temperature in the cooking cavity reaches a preset temperature, controlling the humidity control component to change the flow direction of at least part of the airflow through the exhaust port to flow into the cooking cavity, or controlling the humidity control component to reduce the gas flow through the exhaust port, or controlling the humidity control component to close the exhaust port.

[0165] In this embodiment, no additional sensor is required, and the switching state of the humidity control component can be controlled by the cooking time, so as to achieve cooking with a soft and tender texture or a crispy outside and tender inside texture at the lowest cost.

[0166] Exemplarily, when the temperature in the cooking cavity reaches a preset temperature, the timing is started; when the timing duration reaches a third duration threshold, the humidity control component is controlled to change the flow direction of at least part of the airflow through the exhaust port to flow into the cooking cavity, or the humidity control component is controlled to reduce the gas flow through the exhaust port, or the humidity control component is controlled to close the exhaust port.

[0167] After the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user, that is, the above-mentioned preset temperature. When the temperature in the cooking cavity reaches the preset temperature, the timing is started. When the timing reaches the third time threshold, it is judged that the water in the food has begun to evaporate. At this time, the humidity control element is controlled to close the exhaust port to reduce the amount of steam escaping in the cooking cavity and maintain a high humidity in the cooking cavity.

[0168] Exemplarily, after the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user, that is, the above-mentioned preset temperature. When the temperature in the cooking cavity reaches the preset temperature, the timing is started. When the timing reaches the third time threshold, it is determined that the moisture in the food has begun to evaporate. At this time, the humidity control element is controlled to change the flow direction of at least part of the airflow through the exhaust port to flow into the cooking cavity, so that the steam in the cooking cavity forms an internal circulation, and the humidity in the cooking cavity is kept high.

[0169] Exemplarily, after the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user, that is, the above-mentioned preset temperature. When the temperature in the cooking cavity reaches the preset temperature, the timing is started. When the timing reaches the third time threshold, it is determined that the water in the food has begun to evaporate. At this time, the humidity control element is controlled to reduce the gas flow through the exhaust port, thereby reducing the amount of steam escaping in the cooking cavity and maintaining a high humidity in the cooking cavity.

[0170] Exemplarily, the third duration threshold is greater than or equal to 2 minutes. Exemplarily, the third duration threshold is 2 minutes. Exemplarily, the third duration threshold is 4 minutes. Exemplarily, the third duration threshold is 10 minutes. Exemplarily, the third duration threshold is positively correlated with the weight of the food.

[0171] In some embodiments of the present application, optionally, after the step of controlling the humidity control component to change the flow direction of at least part of the airflow through the exhaust port to flow into the cooking cavity, the control method further includes: controlling the cooking equipment to maintain the temperature in the cooking cavity within a target temperature range, wherein the target temperature range is: greater than or equal to 140°C and less than or equal to 260°C; when the temperature in the cooking cavity is within the target temperature range, controlling the humidity control component to change the flow direction of at least part of the airflow through the exhaust port to flow outside the cooking cavity.

[0172] In this technical solution, after the humidity control component changes the flow direction of at least part of the airflow through the exhaust port to flow into the cooking cavity, steam accumulates in the cooking cavity and the humidity in the cooking cavity is high. As the food is continuously heated, the moisture in the food is continuously evaporated, and the humidity in the cooking cavity is continuously increased. At the same time, the cooking device is controlled to maintain the temperature in the cooking cavity within the target temperature range, so that the food in the cooking cavity is fully heated.

[0173] When the temperature in the cooking cavity reaches the target temperature range, the humidity control component is controlled to change the flow direction of at least part of the airflow through the exhaust port to flow outside the cooking cavity, thereby dehumidifying the cooking cavity. The alternating cycle of moisture addition and dehumidification is beneficial to improving the cooking effect, Exemplarily, the cooking device is controlled to control the humidity control component to change the flow direction of at least part of the airflow through the exhaust port to flow into the cooking cavity, maintain the temperature in the cooking cavity within the target temperature range, and start the timing. In order to achieve a crispy outside and tender inside taste, when the timing reaches the fourth time threshold, the humidity control component is controlled to change the flow direction of at least part of the airflow through the exhaust port to flow outside the cooking cavity. The gas in the cooking cavity can be discharged through the exhaust port, so that the humidity in the cooking cavity is quickly reduced, so that the surface of the food has a crispy taste, and the cooking effect of crispy outside and tender inside is achieved.

[0174] The fourth duration threshold ranges from 2 minutes to 30 minutes. Exemplarily, the fourth duration threshold is 20 minutes.

[0175] In some embodiments of the present application, optionally, after the step of controlling the humidity control component to reduce the gas flow through the exhaust port, or controlling the humidity control component to close the exhaust port, the control method further includes: controlling the cooking equipment to maintain the temperature in the cooking cavity within a target temperature range; wherein the target temperature range is: greater than or equal to 140°C and less than or equal to 260°C; when the temperature in the cooking cavity is within the target temperature range, controlling the humidity control component to increase the gas flow through the exhaust port, or controlling the humidity control component to open the exhaust port, so that the gas flow parameters of at least part of the airflow through the exhaust port change.

[0176] In this embodiment, when the humidity control member closes the exhaust port, the exhaust port of the cooking device is blocked, and steam accumulates in the cooking cavity, and the humidity in the cooking cavity is high. As the food is continuously heated, the moisture in the food is continuously evaporated, and the humidity in the cooking cavity is continuously increased. At the same time, the cooking device is controlled to maintain the temperature in the cooking cavity within the target temperature range, so that the food in the cooking cavity is fully heated.

[0177] Exemplarily, the cooking device is controlled to maintain the temperature in the cooking cavity within the target temperature range, and the timing is restarted; when the timing duration reaches the fourth duration threshold, the humidity control component is controlled to increase the gas flow through the exhaust port, or the humidity control component is controlled to open the exhaust port so that the gas flow parameters of at least part of the airflow through the exhaust port change. Specifically, in order to achieve a crispy outside and tender inside taste, the timing is restarted when the humidity control component closes the exhaust port. After the timing duration after the restart reaches the fourth duration threshold, it is judged that the degree of cooking of the food is high. At this time, the humidity control component is controlled to increase the gas flow through the exhaust port so that more gas can be discharged through the exhaust port, thereby quickly reducing the humidity in the cooking cavity, allowing the surface of the food to form a crispy taste, and achieving a crispy outside and tender inside cooking effect.

[0178] For example, in order to achieve a crispy outside and tender inside texture, when the humidity control part closes the exhaust port, the timing is restarted. When the timing time after the restart reaches the fourth time threshold, it is judged that the food is highly cooked, and at this time the humidity control part is controlled to open the exhaust port, so that the gas flow parameters of at least part of the airflow passing through the exhaust port change, so that the humidity in the cooking chamber is quickly reduced, so that the surface of the food has a crispy texture, and the cooking effect of crispy outside and tender inside is achieved.

[0179] Exemplarily, the range of the fourth duration threshold is 2 minutes to 30 minutes. Exemplarily, the fourth duration threshold is 20 minutes.

[0180] In some embodiments of the present application, optionally, the third duration threshold is greater than or equal to 2 minutes, or the fourth duration threshold is greater than or equal to 2 minutes.

[0181] In this embodiment, exemplarily, the third duration threshold is greater than or equal to 2 minutes. Exemplarily, the third duration threshold is 2 minutes. Exemplarily, the third duration threshold is 4 minutes. Exemplarily, the third duration threshold is 10 minutes. Exemplarily, the third duration threshold is positively correlated with the weight of the food. Exemplarily, the fourth duration threshold ranges from 2 minutes to 30 minutes. Exemplarily, the fourth duration threshold is 20 minutes.

[0182] In some embodiments of the present application, optionally, the step of controlling the humidity control component to open the exhaust port so that the gas flow parameters of at least part of the airflow passing through the exhaust port change includes: controlling the humidity control component to change the flow direction of at least part of the airflow passing through the exhaust port to flow outside the cooking cavity, or controlling the humidity control component to increase the gas flow rate through the exhaust port so that the air pressure value in the cooking cavity is lower than the air pressure value of the external environment.

[0183] In this embodiment, the humidity control component can guide the airflow in the cooking cavity to the exhaust port, and then discharge the gas from the cooking cavity through the exhaust port. After the gas in the cooking cavity is discharged, the air pressure value in the cooking cavity is lower than the air pressure value of the external environment, so that the air can flow into the cooking cavity more smoothly. Among them, due to the design of the flow channel inside the cooking cavity, the air flow rate in the cooking cavity is relatively fast. According to the Bernoulli principle, the pressure decreases where the flow rate increases. After the pressure inside the cooking cavity decreases, a pressure difference is formed with the outside world. Since the outside air pressure is high, air will enter the cooking cavity through the gaps in the cooking cavity and other places.

[0184] By setting up humidity control parts to discharge the gas in the cooking cavity, the outside air can enter smoothly, ensuring the continuous exchange of fresh air and the air in the cooking cavity, which can promote the generation and accumulation of aldehyde aroma substances and reduce the generation of harmful substances. At the same time, it can improve the cooking flavor while achieving healthy and light fire cooking.

[0185] In some embodiments of the present application, optionally, after controlling the humidity control component to close the exhaust port, the control method further includes: obtaining the core temperature of the food in the cooking chamber; when the core temperature is greater than or equal to a temperature threshold, controlling the humidity control component to open the exhaust port; wherein the temperature threshold range is: greater than or equal to 50°C, and less than or equal to 85°C.

[0186] In this embodiment, the degree of food maturity can be determined by the center temperature of the food. Exemplarily, an infrared temperature sensor is provided in the cooking cavity. After the humidity control component closes the exhaust port, the center temperature of the food is collected by the infrared temperature sensor, and it is determined whether the center temperature of the food reaches the maturity temperature, that is, the above-mentioned temperature threshold.

[0187] When it is detected that the center temperature of the food reaches the above-mentioned temperature threshold, it is determined that the center temperature of the food reaches the requirement of its cooking temperature, and the humidity control component is controlled to open the exhaust port, so that the humidity in the cooking cavity is quickly reduced, so that a crispy texture is formed on the surface of the food, achieving a cooking effect of crispy outside and tender inside.

[0188] Exemplarily, for meat food, the cooking temperature thereof ranges from 50° C. to 85° C. Exemplarily, the temperature threshold is 70° C.

[0189] In some embodiments of the present application, optionally, the first rotational speed is greater than the second rotational speed, and / or the third rotational speed is greater than the second rotational speed, and the first rotational speed is greater than or equal to the third rotational speed.

[0190] In this embodiment, after the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking chamber is quickly heated to the target cooking temperature set by the user. In the heating stage, the speed of the fan is the first speed. During the cooking process, when entering the tender baking stage, the humidity control element closes the exhaust port, and the speed of the fan is the second speed. Exemplarily, the second speed is less than the first speed. When entering the crisp baking stage, the humidity control element opens the exhaust port, and the speed of the fan is the third speed. Exemplarily, the third speed is greater than the second speed.

[0191] For example, at the beginning of cooking, the humidity control component is in the state of opening the exhaust port, and the temperature is quickly raised and the humidity is increased at a high speed in the early stage of cooking, so as to evaporate the moisture in the food and increase the humidity in the cavity, maintain a high humidity environment, and inhibit the generation of fire factors. At this time, the fan speed is the maximum.

[0192] When the exhaust port is closed, it proves that the humidity in the cavity is insufficient and low-speed moisturizing is needed later. Therefore, the fan speed is minimum. Through low-wind and medium-temperature cooking, it is in a low-speed moisturizing state to inhibit the formation of fire factors.

[0193] In some embodiments of the present application, optionally, the first speed is w1, the second speed is w2, and the third speed is w3, satisfying: w2≤k1×w1, w3≥k2×w2, the value range of k1 is 0.5 to 0.8, and the value range of k2 is 1.0 to 1.3.

[0194] In this embodiment, after the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user. In the heating stage, the speed of the fan is the first speed. Exemplarily, in order to ensure the heating efficiency, the first speed can be selected to be 80% to 100% of the maximum speed of the fan. Exemplarily, the first speed can be set to be greater than or equal to 2000rpm.

[0195] During the cooking process, when entering the tender baking stage, the humidity control component closes the exhaust port, and the speed of the fan is the second speed. Exemplarily, the second speed is less than the first speed. Exemplarily, let the first speed be w1, let the second speed be w2, then w2≤k1×w1. Wherein, the value range of k1 is 0.5 to 0.8. Exemplarily, k1=0.8. Exemplarily, the second speed is associated with the humidity in the cooking cavity. When the humidity sensor detects that the humidity of the cooking cavity is less than 50%, k1 is 0.5, that is, the second speed is reduced to 50% of the first speed to reduce water vapor loss. If it is detected that the humidity of the cooking cavity is greater than or equal to 50%, k1 is 0.8, that is, the second speed is increased to 80% of the first speed, accelerating heat transfer and shortening cooking time.

[0196] When entering the crispy baking stage, the humidity control component opens the exhaust port, and the fan speed is the third speed at this time. Exemplarily, the third speed is greater than the second speed. Exemplarily, let the third speed be w3 and the second speed be w2, then w3≥k2×w2. Among them, the value range of k2 is 1.0 to 1.3. Exemplarily, k2=1.1. Exemplarily, the third speed is associated with the humidity in the cooking cavity. When the humidity sensor detects that the humidity in the cooking cavity is greater than or equal to 50%, the third speed is set to the maximum rated speed of the fan to accelerate dehumidification. When the humidity sensor detects that the humidity in the cooking cavity is less than 50%, k2 takes 1.0, that is, the third speed is equal to the second speed.

[0197] In some embodiments of the present application, optionally, the cooking device further includes a sensor component, which is disposed in the cooking cavity and is used to collect cooking state parameters; wherein the sensor component includes any one or a combination of the following: a humidity sensor, an oxygen sensor, and a weight sensor.

[0198] In this embodiment, the sensor assembly includes a humidity sensor, through which the humidity in the cooking cavity can be collected. When the humidity in the cooking cavity is low, the humidity control component is controlled to close the exhaust port, thereby increasing the humidity in the cooking cavity. When the humidity in the cooking cavity is high, the humidity control component is controlled to open the exhaust port, thereby reducing the humidity in the cooking cavity, so that the humidity in the cooking cavity can be maintained within a suitable range, while ensuring the cooking taste, while reducing the generation of substances such as acrylamide. Exemplarily, the humidity sensor can be set in the cooking cavity. Exemplarily, the humidity sensor can be set at the exhaust port.

[0199] Exemplarily, the sensor assembly also includes an oxygen sensor. The oxygen sensor can detect the oxygen concentration in the cooking cavity in real time. In the early stage of heating the food, a large amount of water in the food evaporates to form water vapor. The water vapor fills the cooking cavity, which increases the pressure in the cooking cavity. The air in the cooking cavity escapes outward. This process takes away some oxygen, resulting in a decrease in the oxygen concentration in the cooking cavity. Therefore, the water loss of the food can be judged by the oxygen concentration, thereby estimating the humidity information in the current cooking cavity, thereby achieving the adjustment of the humidity in the cooking cavity.

[0200] Exemplarily, the sensor also includes a weight sensor. The weight sensor can collect the weight of the food. When the cooking operation is performed, the food in the cooking cavity is continuously heated, and the moisture inside the food will evaporate due to the heat, forming water vapor that gathers in the cooking cavity. The evaporation of moisture in the food will be directly reflected in the change in the weight of the food. Therefore, by arranging a weight sensor at the bottom of the cooking cavity, the initial weight of the food in the cooking cavity is collected by the weight sensor, and the current weight of the food is continuously obtained during the cooking operation. By comparing the initial weight with the current weight, the change value of the food weight can be determined, and the weight loss rate of the food can be estimated by the change value, and then the humidity information in the cooking cavity can be estimated, thereby realizing the adjustment of the humidity in the cooking cavity.

[0201] In some embodiments of the present application, optionally, Figure 1 As shown, the hot air assembly includes: a heating element 112; a fan 114, and the heating element 112 is located between the fan 114 and the cooking cavity 1022.

[0202] In this embodiment, the cooking device includes a heating element and a fan, wherein the heating element is used to generate heat to heat nearby air, and the fan can guide the air flow, thereby guiding the high-temperature gas heated by the heating element into the cooking cavity, thereby transporting the heat generated by the heating element into the cooking cavity, thereby heating the food in the cooking cavity.

[0203] In some embodiments of the present application, optionally, the humidity control component can be rotatably provided at the exhaust port, and is used to close or open the exhaust port so as to change the gas flow parameters of at least part of the airflow passing through the exhaust port; and / or, the humidity control component is provided on one side of the exhaust port, and the humidity control component also includes a first airflow channel, a first end of the first airflow channel is connected to the cooking cavity, and a second end of the first airflow channel is connected to the exhaust port.

[0204] In this embodiment, the humidity control member can be rotated to close the exhaust port or open the exhaust port. Exemplarily, when the humidity control member is rotated to a first angle, the humidity control member opens the exhaust port, and the exhaust area of ​​the exhaust port is 100%. When the humidity control member is rotated to a second angle, the humidity control member closes the exhaust port, and the exhaust area of ​​the exhaust port is 0%. When the rotation angle of the humidity control member is between the first angle and the second angle, the exhaust area of ​​the exhaust port is dynamically adjusted between 100% and 0%.

[0205] Exemplarily, the humidity control component is a flow guide structure that can change the direction of the airflow of the exhaust port. Exemplarily, the airflow in the cooking cavity is guided to the exhaust port, and then discharged from the cooking cavity through the exhaust port. After the gas in the cooking cavity is discharged, the air pressure value in the cooking cavity is lower than the air pressure value of the external environment, so that the air can flow into the cooking cavity more smoothly. The gas in the cooking cavity is discharged, and the external air enters smoothly, ensuring the continuous exchange of fresh air and the air in the cooking cavity. When it is necessary to close the exhaust port, the airflow in the cooking cavity is guided back into the cooking cavity, so that no humidity loss will be caused.

[0206] In some embodiments of the present application, optionally, Figure 1 As shown, the cooking device 100 further includes a sensor component 108, which is disposed in the cooking cavity 1022 and is used to collect cooking state parameters; wherein the sensor component 108 includes any one or a combination of the following: a humidity sensor, an oxygen sensor, and a weight sensor.

[0207] In this embodiment, the sensor assembly 108 includes a humidity sensor, through which the humidity in the cooking cavity 1022 can be collected. When the humidity in the cooking cavity 1022 is low, the humidity control component 106 is controlled to close the exhaust port 104, thereby increasing the humidity of the cooking cavity 1022. When the humidity in the cooking cavity 1022 is high, the humidity control component 106 is controlled to open the exhaust port, thereby reducing the humidity of the cooking cavity 1022, so that the humidity of the cooking cavity 1022 can be maintained within a suitable range, while ensuring the cooking taste, reducing the generation of substances such as acrylamide. Exemplarily, the humidity sensor can be set in the cooking cavity 1022. Exemplarily, the humidity sensor can be set at the exhaust port 104.

[0208] Exemplarily, the sensor assembly 108 further includes an oxygen sensor. The oxygen sensor can detect the oxygen concentration in the cooking cavity 1022 in real time. In the early stage of heating the food, a large amount of water in the food evaporates to form water vapor. The water vapor fills the cooking cavity 1022, which increases the pressure in the cooking cavity 1022. The air in the cooking cavity 1022 escapes outwards, which takes away some oxygen and reduces the oxygen concentration in the cooking cavity 1022. Therefore, the water loss of the food can be judged by the oxygen concentration, thereby estimating the humidity information in the current cooking cavity 1022, thereby adjusting the humidity in the cooking cavity 1022.

[0209] Exemplarily, the sensor also includes a weight sensor. The weight sensor can collect the weight of the food. When the cooking operation is performed, the food in the cooking cavity 1022 is continuously heated, and the moisture inside the food will evaporate due to the heat, forming water vapor that gathers in the cooking cavity 1022. The evaporation of the food moisture will be directly reflected in the change of the food weight. Therefore, by setting a weight sensor at the bottom of the cooking cavity 1022, the initial weight of the food in the cooking cavity 1022 is collected by the weight sensor, and the current weight of the food is continuously obtained during the cooking operation. By comparing the initial weight with the current weight, the change value of the food weight can be determined, and the weight loss rate of the food can be estimated by the change value, and then the humidity information in the cooking cavity 1022 is estimated, so as to achieve the adjustment of the humidity in the cooking cavity 1022.

[0210] In some embodiments of the present application, optionally, Figure 1 As shown, the cooking device 100 further includes: a heating element 112 , which is disposed on the body 102 ; a fan 114 , which is disposed on the body 102 , and the heating element 112 is located between the fan 114 and the cooking cavity 1022 .

[0211] In this embodiment, the cooking device 100 includes a heating element 112 and a fan 114, wherein the heating element 112 is used to generate heat to heat nearby air, and the fan 114 can guide the air flow, thereby guiding the high-temperature gas heated by the heating element 112 into the cooking cavity 1022, thereby transmitting the heat generated by the heating element to the cooking cavity 1022, thereby heating the food in the cooking cavity 1022.

[0212] In some embodiments of the present application, the cooking device includes a tender roasting mode, a crispy outside and tender inside mode, and a crisp roasting mode. Figure 4 A process schematic diagram of a cooking mode of a cooking device according to some embodiments of the present application is shown. Figure 4 As shown, after the user puts in the ingredients, he selects a mode function, and then the cooking device performs different cooking process steps according to the mode selected by the user.

[0213] Exemplarily, for the tender roast mode, the process steps are as follows: (1) Putting in ingredients: The user puts the ingredients into the cooking cavity, for example, beef.

[0214] (2) Select function. The user selects the tender roast function.

[0215] (3) In the heating stage, the fan and the heating element start to heat the cooking cavity to temperature T1. The range of T1 is between 160℃ and 250℃. When the temperature reaches T1, it automatically enters the next stage. At this time, the sensor component can be in working state or in non-working state, the purpose is to directly measure or indirectly infer the amount of water evaporation of food.

[0216] (4) During the temperature control stage, the fan and the heating element continue to work to maintain the temperature of the cooking chamber at T1. The maintenance time of this stage is t1, and t1 ≥ 2 min.

[0217] (5) The humidity control component blocks the exhaust port, reducing the exhaust area of ​​the exhaust port to 50% to 100% of the maximum exhaust area, or reducing the exhaust area to 10cm 2 the following.

[0218] (6) High humidity cooking: in this stage, the fan and heating element continue to work, and the humidity control element keeps the exhaust port closed, and continues to cook the food until it is cooked.

[0219] Exemplarily, for the tender roast mode, the process steps are as follows: (1) Putting in ingredients: The user puts the ingredients into the cooking cavity, for example, beef.

[0220] (2) Select function. The user selects the tender roast function.

[0221] (3) In the heating stage, the fan and the heating element start to heat the cooking cavity to temperature T1. The range of T1 is between 160℃ and 250℃. When the temperature reaches T1, it automatically enters the next stage. At this time, the fan speed is w1, where w1 ≥ 2000r / min, or 80% to 100% of the maximum fan speed under this condition. At this time, the sensor component can be in working state or in non-working state, the purpose is to directly measure or indirectly infer the amount of water evaporation of food.

[0222] (4) In the temperature control stage, the fan and the heating element continue to work to maintain the temperature of the cooking chamber at T1. At this time, the sensor is activated and the judgment conditions for entering the next stage are as follows: Weight sensor: Enters the next stage when it detects that the food weight has decreased by 3% to 30%.

[0223] Humidity sensor: When it detects that the humidity in the cooking chamber rises above 50%, it enters the next stage.

[0224] Oxygen sensor: When it detects that the oxygen concentration in the cooking chamber drops below 19%, it enters the next stage.

[0225] (5) The humidity control component blocks the exhaust port, reducing the exhaust area of ​​the exhaust port to 50% to 100% of the maximum exhaust area, or reducing the exhaust area to 10cm 2 the following.

[0226] (6) High humidity cooking. In this stage, the fan and the heating element continue to work. The fan speed is controlled to w2, where w2 ≤ w1, and the optimal range is 60% to 80% of w1. The humidity control element maintains the exhaust port closed and continues to cook the food until it is cooked.

[0227] Among them, w2 can be adjusted according to the feedback of the sensor. For example, when the humidity sensor detects that the humidity of the cooking cavity is less than 50%, w2 can be controlled to be 50% of w1 to reduce water vapor loss. If the humidity of the cooking cavity is detected to be greater than or equal to 50%, w2 can be increased to 80% of w1 to accelerate heat transfer and shorten cooking time. Reducing the speed during high-humidity cooking is beneficial to reduce the discharge of water vapor in the cooking cavity and maintain the humidity of the cavity.

[0228] Exemplarily, for the crispy outside and tender inside mode, the process steps are as follows: (1) Putting in ingredients: The user puts the ingredients into the cooking cavity, such as chicken wings.

[0229] (2) Selection function: the user chooses crispy on the outside and tender on the inside.

[0230] (3) In the heating stage, the fan and the heating element start to heat the cooking cavity to temperature T1. The range of T1 is between 160℃ and 250℃. When the temperature reaches T1, it automatically enters the next stage. At this time, the sensor component can be in working state or in non-working state, the purpose is to directly measure or indirectly infer the amount of water evaporation of food.

[0231] (4) During the temperature control stage, the fan and the heating element continue to work to maintain the temperature of the cooking chamber at T1. The maintenance time of this stage is t1, t1 ≥ 2 min.

[0232] (5) The humidity control component switches to block the exhaust port, reducing the exhaust area of ​​the exhaust port to 50% to 100% of the maximum exhaust area, or reducing the exhaust area to 10cm 2 the following.

[0233] (6) High humidity cooking: In this stage, the fan and the heating element continue to work, and the humidity control element keeps the exhaust port closed, and the food continues to be cooked, maintaining the cooking temperature at T2, which ranges from 160°C to 250°C. The duration of this stage is t2, where t2 ≥ 2min. Alternatively, the food enters the next stage when the core temperature reaches the cooking temperature requirement without time, such as when the core temperature reaches 50°C to 85°C.

[0234] (7) The humidity control component switches to open the exhaust port, at which time the exhaust area of ​​the exhaust port is the largest.

[0235] (8) Low humidity cooking: In this stage, the fan and heating element continue to work, and the humidity control element maintains the exhaust port open to continue cooking the food until it is cooked.

[0236] Exemplarily, for the crispy outside and tender inside mode, the process steps are as follows: (1) Putting in ingredients: The user puts the ingredients into the cooking cavity, such as chicken wings.

[0237] (2) Selection function: the user chooses crispy on the outside and tender on the inside.

[0238] (3) In the heating stage, the fan and the heating element start to heat the cooking cavity to temperature T1. The range of T1 is between 160℃ and 250℃. When the temperature reaches T1, it automatically enters the next stage. At this time, the fan speed is w1, where w1 ≥ 2000r / min, or 80% to 100% of the maximum fan speed under this condition. At this time, the sensor component can be in working state or in non-working state, the purpose is to directly measure or indirectly infer the amount of water evaporation of food.

[0239] (4) In the temperature control stage, the fan and the heating element continue to work to maintain the temperature of the cooking chamber at T1. At this time, the sensor is activated and the judgment conditions for entering the next stage are as follows: Weight sensor: Enters the next stage when it detects that the food weight decreases by x1, where the range of x1 is 3% to 30%.

[0240] Humidity sensor: When it detects that the humidity in the cooking chamber rises above 50%, it enters the next stage.

[0241] Oxygen sensor: When it detects that the oxygen concentration in the cooking chamber drops below 19%, it enters the next stage.

[0242] (5) The humidity control component switches to close the exhaust port. At this time, the humidity control component blocks the exhaust port, reducing the exhaust area of ​​the exhaust port to 50% to 100% of the maximum exhaust area, or reducing the exhaust area to 10cm 2 the following.

[0243] (6) High humidity cooking: In this stage, the fan and the heating element continue to work, and the humidity control element keeps the exhaust port closed to maintain the cooking temperature at T2, which ranges from 160°C to 250°C. The fan speed is controlled to w2, where w2≤w1, and the optimal range is 60% to 80% of w1. At this time, the sensor is activated, and the judgment conditions for entering the next stage are as follows: Weight sensor: When the food weight is detected to be reduced by x2, it enters the next stage, where x2 ≥ x1.

[0244] Humidity sensor: When the humidity of the cooking chamber is detected to be above 50% and lasts for t3, the next stage is entered. Among them, 2min≤t3≤30min. Or, if the food core temperature reaches the cooking temperature requirement instead of time, for example, the next stage is entered when the core temperature reaches 50℃ to 85℃.

[0245] Oxygen sensor: When the oxygen concentration in the cooking chamber is detected to be maintained below 19% and the duration is t3, the next stage is entered. Alternatively, if the food core temperature reaches the required cooking temperature, such as 50℃ to 85℃, the next stage is entered.

[0246] (7) The humidity control component switches to open the exhaust port, at which time the exhaust area of ​​the exhaust port is the largest.

[0247] (8) Low humidity cooking: In this stage, the fan and the heating element continue to work, and the fan speed is controlled to w3, where w3≥w2. For example, w3=110%×w2. For example, w3 is the maximum speed under the current working condition, and the humidity control element maintains the exhaust port open to continue cooking the food until the food is cooked.

[0248] Wherein w3 is adjusted according to the feedback of the sensor. For example, when the humidity sensor detects that the humidity of the cooking cavity is greater than or equal to 50%, w3 can be set to the maximum speed to accelerate the dehumidification. If the humidity of the cooking cavity is detected to be less than 50%, w3 can be set to w2.

[0249] Exemplarily, for the crispy baking mode, the process steps are as follows: (1) Putting in ingredients: The user puts the ingredients into the cooking cavity, such as chicken wings.

[0250] (2) Select function, the user selects crispy baking.

[0251] (3) The humidity control component switches to open the exhaust port.

[0252] In some embodiments of the present application, a control device for a cooking device is provided. The control device is applied to a cooking device as provided in any of the above embodiments. The cooking device includes a hot air component, a cooking cavity, a fan, an exhaust port and a humidity control component. The humidity control component is used to adjust gas flow parameters of at least part of the airflow passing through the exhaust port. Figure 5 The structure block diagram of the control device of the cooking device in some embodiments of the present application is shown as follows: Figure 5 As shown, the control device 500 includes: a control module 502, which is used to control the hot air component to heat the cooking cavity and control the fan to operate at a first speed to adjust the gas flow parameters of at least part of the airflow through the exhaust port when the cooking device performs a cooking operation; an acquisition module 504, which is used to obtain cooking state parameters corresponding to the cooking operation; the control module 502 is also used to control the humidity control component to adjust the gas flow parameters of at least part of the airflow through the exhaust port according to the cooking state parameters, wherein the gas flow parameters include flow direction or gas flow rate; and when the humidity control component closes the exhaust port, control the fan to operate at a second speed; or, when the humidity control component opens the exhaust port, control the fan to operate at a third speed.

[0253] In this embodiment, the cooking device includes but is not limited to an air fryer, a baking oven, a steam oven or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity, which is used to accommodate food. Taking the cooking device as an air fryer as an example, the air fryer is also provided with a heating element and a fan, and the fan guides the air circulation flow to transport the heat generated by the heating element into the cooking cavity, so as to perform air frying cooking on the food in the cooking cavity.

[0254] The cooking device is provided with an exhaust port, which is a passage connecting the cooking cavity with the external atmospheric environment. During the cooking operation of the cooking device, the gas in the cooking cavity, including the airflow guided by the fan, the water vapor formed by the evaporation of the moisture in the food, etc., will be discharged from the cooking cavity through the exhaust port, which is the only passage, and the external fresh air will be introduced into the cooking cavity, forming an airflow circulation.

[0255] A humidity control component is provided at the exhaust port. The humidity control component is used to adjust the gas flow parameters of at least part of the gas flow passing through the exhaust port. Exemplarily, the gas flow parameters include the flow direction of the gas and the gas flow rate. The gas flow rate includes the exhaust area and the unit flow rate.

[0256] Among them, gas flow refers to the volume of fluid passing through the flow section per unit time. Under standard conditions, fluid volume refers to the volume of gas when the pressure is one standard atmospheric pressure and the temperature is 0℃ or 20℃.

[0257] Exemplarily, the humidity control component is located on one side of the exhaust port and is arranged obliquely relative to the inner wall of the cooking cavity, wherein when the hot air assembly is working, airflow can be generated in the cooking cavity, and the humidity control component can adjust the flow direction and flow rate of at least part of the airflow, so that at least part of the airflow flows out of the cooking cavity through the exhaust port. The humidity control component can guide the airflow in the cooking cavity to the exhaust port, and then discharge the airflow out of the cooking cavity through the exhaust port.

[0258] Exemplarily, the humidity control component can rotate relative to the inner wall of the cooking cavity to achieve efficient and convenient adjustment of the exhaust volume.

[0259] Exemplarily, the humidity control component includes a baffle and a drive motor, and the drive motor can drive the baffle to move its position, thereby blocking the exhaust port, or avoiding at least part of the exhaust area of ​​the exhaust port, thereby achieving stepless adjustment of the exhaust area of ​​the exhaust port.

[0260] During the cooking process, the food is continuously heated, and the water in the food evaporates to form steam, which will escape into the external atmosphere through the exhaust port. If the exhaust port is closed, this steam will remain in the cooking chamber, thereby increasing the humidity in the cooking chamber.

[0261] Therefore, the humidity in the cooking cavity can be regulated by controlling the humidity control element to adjust the gas flow parameters of the exhaust port.

[0262] After the cooking device starts to perform the cooking operation, it first enters the heating stage. In the heating stage, the heating element and the fan work, so that the cooking cavity is quickly heated to the target cooking temperature set by the user. In the heating stage, the speed of the fan is the first speed. During the cooking process, when entering the tender roasting stage, the humidity control element closes the exhaust port, and the speed of the fan is the second speed.

[0263] For example, when the user selects tender roast, the user hopes that the food will be more tender after cooking. When the cooking device performs the cooking operation, the humidity control component is controlled to close the exhaust port, at which time the amount of water vapor escaping from the cooking cavity is minimized, and the cooking cavity can maintain a high humidity, thereby making the food more tender.

[0264] If the user chooses crispy outside and tender inside, the humidity control component can be controlled to close the exhaust port in the early stage of cooking to keep the food soft and tender. In the later stage of cooking, the humidity control component is controlled to open at least part of the exhaust area of ​​the exhaust port to quickly reduce the humidity in the cooking cavity and form a crispy taste on the surface of the food.

[0265] Exemplarily, the humidity control component can adjust the exhaust area of ​​the exhaust port within a range of 0% to 100%.

[0266] At the same time, during the air-frying cooking process, the food produces the Maillard reaction under high temperature, and reducing sugars and amino acids produce acrylamide in the reaction path of the Strecker degradation reaction. Among them, the main production pathway of acrylamide is the Maillard reaction between reducing sugars represented by glucose and fructose and asparagine. In addition to the asparagine pathway, acrylamide can also be produced in a high-fat system through the acrolein pathway.

[0267] Studies have shown that when food has a high moisture content, acrylamide will not form when heated. In foods with low moisture content, the amount of acrylamide formed increases. For example, food with a moisture content of less than 5% is more likely to undergo the Maillard reaction and form acrylamide. Expressed in terms of water activity, acrylamide will not form when the water activity of the food is greater than 0.8. In low water activity food, the amount of acrylamide formed is the largest when the water activity of the food is around 0.4. Further reductions in water activity tend to reduce the content of acrylamide.

[0268] Therefore, the cooking state parameters of the cooking device during the cooking operation are obtained in real time through the sensor component, and the humidity control component is controlled to dynamically adjust the exhaust area of ​​the exhaust port, so that the cooking device can control the water activity of the food to above 0.4 in the early stage of cooking, reducing the formation of acrylamide. When a crispy taste is required, the humidity in the cooking cavity can be quickly reduced by turning on the humidity control component, so that the water activity of the food is quickly reduced to below 0.4, which can also inhibit the formation of acrylamide, thereby achieving healthy cooking.

[0269] The present application provides an exhaust port and a humidity control component on the cooking device, and adjusts the gas flow parameters of the airflow passing through the exhaust port through the humidity control component, thereby achieving the regulation of the humidity in the cooking cavity without providing an additional steam component. This can achieve a soft and tender taste for the food and prevent the food from becoming dry and tough, while inhibiting the formation of substances such as acrylamide, thereby improving the cooking effect of the cooking device.

[0270] In some embodiments of the present application, a control device for a cooking device is provided. Figure 6 The structure block diagram of the control device of the cooking device in some embodiments of the present application is shown as follows: Figure 6 As shown, the control device 600 includes: a memory 602 for storing programs or instructions; a processor 604, 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, and thus can also achieve the same technical effect. To avoid repetition, it will not be repeated here.

[0271] In some embodiments of the present application, a readable storage medium is provided, on which a program or instruction is stored. When the program or instruction is executed by a processor, the steps of the control method of the cooking device provided in any of the above embodiments are implemented, and thus the same technical effect can be achieved. To avoid repetition, it will not be repeated here.

[0272] In some embodiments of the present application, a cooking device is provided, including a control device for the cooking device as provided in any of the above embodiments; and / or a readable storage medium as provided in any of the above embodiments, so that the same technical effect can be achieved. To avoid repetition, it will not be repeated here.

[0273] The methods may be implemented in various ways according to specific features and / or example applications. For example, the methods may be implemented by a combination of hardware, firmware, and / or software. For example, in hardware implementation, the processor may be implemented in one or more application-specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field programmable gate arrays (FPGAs), controllers, microcontrollers, microprocessors, electronic devices, other equipment units for performing the above functions, and / or combinations thereof.

[0274] A computer-readable storage medium may be a tangible device that can retain and store instructions for use by an instruction execution device. A computer-readable storage medium may be an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the above devices, but is not limited thereto. A non-exhaustive list of more specific examples of computer-readable storage media includes: a portable computer floppy disk, a hard disk, a random access memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM) or flash memory, a static random access memory (SRAM), a portable compact disc read-only memory (CD-ROM), a digital versatile disk (DVD), a memory card, a floppy disk, an encoding mechanical device (such as a punched card or a groove with a raised structure with instructions recorded thereon), and any suitable combination of the above devices. The computer-readable storage medium used herein should not be understood as a transmission signal itself, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagated through wave guides or other transmission media, or electrical signals transmitted through wires.

[0275] In the description of this application, the term "plurality" refers to two or more than two. Unless otherwise clearly defined, the terms "upper" and "lower" indicate positions or positional relationships based on the positions or positional relationships described in the accompanying drawings. They are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they cannot be understood as limitations on this application. The terms "connect", "install", "fixed", etc. should be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0276] In the description of the present application, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In the present application, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0277] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device comprises a hot air component, a cooking cavity, a fan, an exhaust port and a humidity control component, wherein the humidity control component is used to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port, and the exhaust port is used to discharge the gas in the cooking cavity; the control method comprises: When the cooking device performs a cooking operation, controlling the hot air assembly to heat the cooking cavity, and controlling the fan to operate at a first speed to adjust a gas flow parameter of at least a portion of the airflow passing through the exhaust port; Obtaining a cooking state parameter corresponding to the cooking operation; According to the cooking state parameter, controlling the humidity control member to adjust a gas flow parameter of at least a portion of the airflow passing through the exhaust port, wherein the gas flow parameter includes a flow direction or a gas flow rate; and When the humidity control component closes the exhaust port, the fan is controlled to operate at the second speed; or, when the humidity control component opens the exhaust port, the fan is controlled to operate at the third speed.

2. The control method according to claim 1, characterized in that: The cooking state parameters include the ambient temperature in the cooking cavity and the weight loss rate of the food in the cooking cavity; The step of controlling the humidity control element to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port according to the cooking state parameter comprises: When the temperature in the cooking cavity reaches a preset temperature and the weight loss rate is greater than or equal to a first weight loss rate, the humidity control component is controlled to close the exhaust port; wherein the range of the first weight loss rate is: greater than or equal to 3% and less than or equal to 30%, and the weight loss rate is negatively correlated with the weight of the food in the cooking cavity.

3. The control method according to claim 2, characterized in that: After the step of controlling the humidity control component to close the exhaust port, the control method further includes: When the weight loss rate is greater than or equal to a second weight loss rate, the humidity control component is controlled to increase the gas flow through the exhaust port; wherein the second weight loss rate is greater than the first weight loss rate.

4. The control method according to claim 1, characterized in that: The cooking state parameters include the ambient temperature in the cooking cavity and the humidity in the cooking cavity; The step of controlling the humidity control element to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port according to the cooking state parameter comprises: When the temperature in the cooking cavity reaches a preset temperature and the humidity is greater than or equal to a humidity threshold, the humidity control component is controlled to close the exhaust port; wherein the range of the humidity threshold is: greater than or equal to 50% and less than or equal to 100%.

5. The control method according to claim 4, characterized in that: After the step of controlling the humidity control component to close the exhaust port, the control method further includes: When the humidity is continuously greater than or equal to the humidity threshold and the duration is greater than the first duration threshold, the humidity control component is controlled to open the exhaust port to change the gas flow parameters of at least part of the airflow passing through the exhaust port.

6. The control method according to claim 1, characterized in that: The cooking state parameters include the ambient temperature in the cooking cavity and the oxygen concentration in the cooking cavity; The step of controlling the humidity control element to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port according to the cooking state parameter comprises: When the temperature in the cooking cavity reaches a preset temperature and the oxygen concentration is less than or equal to an oxygen concentration threshold, the humidity control component is controlled to close the exhaust port; wherein the range of the oxygen concentration threshold is: greater than or equal to 0% and less than or equal to 19%.

7. The control method according to claim 6, characterized in that: After the step of controlling the humidity control component to close the exhaust port, the control method further includes: When the oxygen concentration is continuously less than or equal to the oxygen concentration threshold and the duration is greater than a second duration threshold, the humidity control component is controlled to open the exhaust port so that the gas flow parameters of at least part of the airflow passing through the exhaust port change.

8. The control method according to claim 1, characterized in that: The cooking state parameter includes the ambient temperature in the cooking cavity, and the step of controlling the humidity control element to adjust the gas flow parameter of at least part of the airflow passing through the exhaust port according to the cooking state parameter includes: When the temperature in the cooking cavity reaches a preset temperature, the humidity control component is controlled to change the flow direction of at least part of the airflow through the exhaust port to flow into the cooking cavity, or the humidity control component is controlled to reduce the gas flow through the exhaust port, or the humidity control component is controlled to close the exhaust port.

9. The control method according to claim 8, characterized in that: After the step of controlling the humidity control member to change the flow direction of at least part of the airflow passing through the exhaust port to flow into the cooking cavity, the control method further includes: Controlling the cooking device to maintain the temperature in the cooking cavity within a target temperature range, wherein the target temperature range is: greater than or equal to 140° C. and less than or equal to 260° C.; When the temperature in the cooking cavity is within a target temperature range, the humidity control component is controlled to change the flow direction of at least part of the airflow passing through the exhaust port to flow outside the cooking cavity.

10. The control method according to claim 8, characterized in that: After the step of controlling the humidity control component to reduce the gas flow through the exhaust port, or controlling the humidity control component to close the exhaust port, the control method further includes: Controlling the cooking device to maintain the temperature in the cooking cavity within a target temperature range, wherein the target temperature range is: greater than or equal to 140° C. and less than or equal to 260° C.; When the temperature in the cooking cavity is within a target temperature range, controlling the humidity control member to increase the gas flow through the exhaust port; Alternatively, the humidity control component is controlled to open the exhaust port, so that a gas flow parameter of at least a portion of the gas flow passing through the exhaust port changes.

11. The control method according to any one of claims 5, 7 and 10, characterized in that: The step of controlling the humidity control component to open the exhaust port so that the gas flow parameter of at least part of the gas flow through the exhaust port changes comprises: The humidity control component is controlled to change the flow direction of at least part of the airflow through the exhaust port to flow outside the cooking cavity, or the humidity control component is controlled to increase the gas flow through the exhaust port so that the air pressure value in the cooking cavity is lower than the air pressure value of the external environment.

12. The control method according to any one of claims 3, 7 and 10, characterized in that: After the step of controlling the humidity control component to close the exhaust port, the control method further includes: Obtaining the core temperature of the food in the cooking cavity; When the core temperature is greater than or equal to a temperature threshold, the humidity control component is controlled to open the exhaust port; wherein the temperature threshold ranges from greater than or equal to 50°C to less than or equal to 85°C.

13. The control method according to any one of claims 1 to 10, characterized in that: The first speed is greater than the second speed, and / or the third speed is greater than the second speed, and the first speed is greater than or equal to the third speed.

14. The control method according to claim 13, characterized in that The first rotational speed is w1, the second rotational speed is w2, and the third rotational speed is w3, satisfying: w2≤k1×w1, w3≥k2×w2, the value range of k1 is 0.5 to 0.8, and the value range of k2 is 1.0 to 1.

3.

15. The control method according to any one of claims 1 to 10, characterized in that: The cooking device further comprises a sensor component, which is disposed in the cooking cavity and is used to collect the cooking state parameters; Wherein, the sensor component includes any one or a combination of the following: a humidity sensor, an oxygen sensor, and a weight sensor.

16. The control method according to any one of claims 1 to 10, characterized in that: The hot air component comprises: Heating element; The fan is provided, and the heating element is located between the fan and the cooking cavity.

17. The control method according to any one of claims 1 to 10, characterized in that: The humidity control member is rotatably disposed at the exhaust port, and is used to close or open the exhaust port, so that the gas flow parameters of at least part of the gas flow passing through the exhaust port change; And / or, the humidity control component is arranged on one side of the exhaust port, and the humidity control component also includes a first air flow channel, a first end of the first air flow channel is connected to the cooking cavity, and a second end of the first air flow channel is connected to the exhaust port.

18. A control device for a cooking device, characterized in that: The cooking device comprises a hot air assembly, a cooking cavity, a fan, an exhaust port and a humidity control component, wherein the humidity control component is used to adjust the gas flow parameters of at least part of the air flow passing through the exhaust port; the control device comprises: a control module, configured to control the hot air assembly to heat the cooking cavity and control the fan to operate at a first speed to adjust a gas flow parameter of at least a portion of the airflow passing through the exhaust port when the cooking device performs a cooking operation; An acquisition module, used for acquiring a cooking state parameter corresponding to the cooking operation; The control module is further used to control the humidity control component to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port according to the cooking state parameters, wherein the gas flow parameters include flow direction or gas flow rate; and to control the fan to operate at a second speed when the humidity control component closes the exhaust port; or to control the fan to operate at a third speed when the humidity control component opens the exhaust port.

19. A control device for a cooking device, characterized in that: include: Memory, used to store programs or instructions; A processor, configured to implement the steps of the control method according to any one of claims 1 to 17 when executing the program or instruction.

20. A readable storage medium having a program or instruction stored thereon, characterized in that: When the program or instruction is executed by a processor, the steps of the control method according to any one of claims 1 to 17 are implemented.

21. A cooking device, characterized in that: include: A control device for a cooking device as claimed in claim 18 or 19; and / or The readable storage medium of claim 20.

Images