Cooking device control method and device, readable storage medium and cooking device

Abstract

The present application provides a control method and device for a cooking device, a readable storage medium, and a cooking device, relating to the technical field of cooking devices. The control method includes: when the cooking device is performing a cooking operation, controlling a hot air component to heat a cooking cavity and controlling a fan to operate at a first speed to adjust gas flow parameters of at least a portion of the airflow passing through an exhaust port; obtaining a cooking state parameter corresponding to the cooking operation; controlling a humidity control component to adjust gas flow parameters of at least a portion of the airflow passing through the exhaust port based on the cooking state parameter, 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. The present application achieves humidity regulation within the cooking cavity without providing an additional steam component, thereby improving cooking performance.

Description

Technical Field

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

[0002] In related technologies, cooking devices like air fryers use hot air to bake ingredients, inducing a Maillard reaction at high temperatures, thereby enhancing their flavor and color. During the cooking process, ingredients lose water due to heat, which not only causes them to dry out and harden, but also easily produces a high level of 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 a large amount of harmful substances such as acrylamide and heterocyclic amines during high-temperature cooking.

[0004] To this end, a first aspect of the present application provides a method for controlling 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 the gas flow parameters of at least part of the airflow passing through the exhaust port, the exhaust port being used to discharge the 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 status parameters corresponding to the cooking operation; according to the cooking status 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 this technical solution, the cooking device includes, but is not limited to, an air fryer, a toaster oven, a steam oven, or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity for accommodating food. For example, the air fryer is equipped with a heater and a fan. The fan circulates air, transferring heat generated by the heater into the cooking cavity, thereby air-frying the food in the cooking cavity.

[0011] The cooking device is equipped with an exhaust vent, which connects the cooking cavity to the outside atmosphere. During cooking, gases within the cooking cavity, including airflow from the fan and water vapor from the food, are discharged through the exhaust vent, a single channel. Fresh air is then drawn into the cooking cavity, creating a continuous airflow cycle.

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

[0013] Gas flow rate 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 at a pressure of one standard atmosphere and a temperature of 0°C or 20°C.

[0014] Exemplarily, the humidity control member is located on one side of the exhaust port and is arranged obliquely relative to the inner wall of the cooking cavity. When the hot air assembly is in operation, airflow is generated within the cooking cavity, and the humidity control member is capable of adjusting the direction and flow rate of at least a portion of the airflow so that at least a portion of the airflow exits the cooking cavity through the exhaust port. The humidity control member can also guide the airflow within the cooking cavity to the exhaust port, and then discharge the air from the cooking cavity through the exhaust port.

[0015] For example, the humidity control member 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 realizing stepless adjustment of the exhaust area of the exhaust port.

[0017] During the cooking process, the food is continuously heated, and the moisture in the food evaporates to form steam. This steam escapes into the outside atmosphere through the exhaust vent. If the exhaust vent is closed, this steam will remain in the cooking chamber, increasing the humidity inside 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] When the cooking device begins cooking, it first enters the heating phase. During this phase, the heating element and fan operate to rapidly heat the cooking chamber to the user-set target cooking temperature. During this phase, the fan speed is the first speed. During the tender roasting phase, the humidity control element closes the exhaust vent, and the fan speed is set to the second speed.

[0020] For example, if a user selects tender roast, they want the food to be more tender after cooking. During the cooking process, the humidity control component closes the exhaust vent, minimizing the amount of moisture escaping from the cooking cavity and maintaining a high humidity, thereby making the food more tender.

[0021] If the user chooses crispy outside and tender inside, the humidity control unit 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 unit can be controlled to open at least part of the exhaust area of the exhaust port to quickly reduce the humidity in the cooking chamber and create a crispy texture on the surface of the food.

[0022] Illustratively, the humidity control component is capable of adjusting the exhaust area of the exhaust port within a range of 0% to 100%.

[0023] During the air-frying process, the ingredients undergo a Maillard reaction at high temperatures. Reducing sugars and amino acids react with each other to form acrylamide via the Strecker degradation pathway. The primary pathway for acrylamide formation is the Maillard reaction between reducing sugars, such as glucose and fructose, and asparagine. Besides the asparagine pathway, acrylamide can also be produced in high-fat systems through the acrolein pathway.

[0024] Research has shown that when ingredients have a high moisture content, acrylamide formation is unlikely to occur when heated. However, in foods with low moisture content, acrylamide formation increases. For example, ingredients with a moisture content of less than 5% are more likely to undergo the Maillard reaction and form acrylamide. Expressed in terms of water activity, acrylamide formation is unlikely when the water activity is greater than 0.8. In low-water-activity ingredients, acrylamide formation peaks when the water activity is around 0.4. Further reductions in water activity tend to reduce acrylamide content.

[0025] Therefore, the sensor component captures cooking state parameters in real time during the cooking process, controlling the humidity control component to dynamically adjust the exhaust area of the exhaust port. This allows the cooking device to maintain the water activity of ingredients above 0.4 during the initial cooking phase, reducing acrylamide formation. When a crispy texture is desired, the humidity control component can be activated to rapidly reduce the humidity in the cooking chamber, lowering the water activity of ingredients to below 0.4, similarly inhibiting acrylamide formation and 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 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 of the food, prevent the food from becoming dry and tough, and inhibit 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 this application may also have the following additional technical features:

[0028] 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; 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 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.

[0029] In this technical solution, the cooking device includes a temperature sensor and a weight sensor. The temperature sensor is used to collect the temperature value within the cooking chamber. The weight sensor is used to collect the weight of the ingredients within the cooking chamber. Before the cooking operation begins, the initial weight of the ingredients within the cooking chamber is collected, and the current weight of the ingredients within the cooking chamber is collected in real time during the cooking process. Alternatively, the current weight of the ingredients within the cooking chamber is obtained after a certain period of time during the cooking process, and the weight loss rate of the ingredients within the cooking chamber is calculated based on 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 does not change, the weight loss rate is negatively correlated with the current weight of the ingredients within the cooking chamber. That is, the smaller the current weight, the greater the weight loss rate.

[0030] During cooking, the ingredients in the cooking chamber are continuously heated, causing moisture to evaporate, forming vapor that accumulates in the chamber. This evaporation is directly reflected in the weight change of the ingredients. Therefore, by estimating the weight loss rate of the ingredients, the humidity in the cooking chamber can be estimated, enabling humidity control within the chamber.

[0031] For example, 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, thereby quickly heating the cooking cavity to the target cooking temperature set by the user, that is, the above-mentioned preset temperature.

[0032] When the temperature in the cooking chamber reaches a preset temperature, the system determines whether the weight loss rate of the food has reached a first weight loss rate. If the weight loss rate reaches the first weight loss rate, indicating that water in the food has begun to evaporate, the humidity control component controls the exhaust port to close, reducing steam escape from the cooking chamber and maintaining a high humidity level.

[0033] Exemplarily, the first weight loss rate ranges from 3% to 30%. Exemplarily, the first weight loss rate is 10%.

[0034] 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.

[0035] In this technical solution, when the humidity control unit closes the exhaust port, the cooking device's exhaust port is blocked, causing steam to accumulate in the cooking chamber, resulting in a high humidity level. As the food continues to heat, its moisture evaporates, causing the humidity in the cooking chamber to continuously increase. When the food's weight loss rate reaches a second weight loss rate, the humidity in the cooking chamber is determined to be high, indicating a high degree of cooked food. At this point, the air flow through the exhaust port is increased, rapidly reducing the humidity in the cooking chamber and creating a crispy texture on the food surface, achieving a crispy exterior and tender interior.

[0036] 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; 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%.

[0037] In this technical solution, the cooking device includes a temperature sensor and a humidity sensor. The temperature sensor is used to collect the temperature value within the cooking cavity. The humidity sensor is used to collect the humidity value within the cooking cavity. Exemplarily, the humidity sensor is located within the cooking cavity and directly collects the humidity value within the cooking cavity. Exemplarily, the humidity sensor is located at the exhaust port and estimates the humidity within the cooking cavity by collecting the exhaust humidity value therefrom. Because the outlet air temperature at the air outlet is lower than the temperature within the cooking cavity, placing the humidity sensor at the air outlet prevents the humidity sensor from being exposed to high temperatures for a long time, thereby preventing damage to the humidity sensor.

[0038] During cooking, the ingredients in the cooking chamber are continuously heated, causing moisture to evaporate, forming vapor that accumulates in the cooking chamber, gradually increasing the humidity. When the humidity reaches a threshold, the humidity control unit closes the exhaust port, maintaining the humidity within the cooking chamber within an appropriate range. This ensures a soft and tender texture for the ingredients while preventing the formation of acrylamide.

[0039] For example, 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, thereby quickly heating the cooking cavity to the target cooking temperature set by the user, that is, the above-mentioned preset temperature.

[0040] When the temperature inside the cooking chamber reaches a preset temperature, the system determines whether the humidity inside the cooking chamber has reached a humidity threshold. If the humidity reaches the humidity threshold, the cooking process has officially begun. The humidity control unit then controls the exhaust port to reduce steam escape from the cooking chamber and maintain a high humidity level.

[0041] Exemplarily, the range of the humidity threshold is 50% to 100%. Exemplarily, the humidity threshold is 65%.

[0042] 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.

[0043] In this technical solution, when the humidity control component closes the exhaust port, the exhaust port of the cooking device is blocked, causing steam to accumulate in the cooking chamber and resulting in a high humidity. As the food continues to heat, the moisture in the food evaporates, causing the humidity in the cooking chamber to continuously increase. When the humidity in the cooking chamber is detected to be continuously greater than a humidity threshold for a first period of time, it is determined that the humidity in the cooking chamber is high and the food is also cooked to a high degree. At this time, the humidity control component is controlled to open the exhaust port, causing the gas flow parameters of at least part of the airflow through the exhaust port to change, thereby rapidly reducing the humidity in the cooking chamber, creating a crispy texture on the surface of the food, and achieving a cooking effect that is crispy on the outside and tender on the inside.

[0044] Exemplarily, when the humidity is continuously greater than or equal to the humidity threshold and the duration is greater than a 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.

[0045] In some technical solutions of the present application, optionally, the cooking status 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 status 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%.

[0046] In this technical solution, the cooking device includes a temperature sensor and an oxygen sensor. The temperature sensor is used to collect the temperature value within the cooking cavity. The oxygen sensor is located within the cooking cavity and is used to collect the oxygen concentration within the cooking cavity. During cooking, the ingredients in the cooking cavity are continuously heated, and the moisture within the ingredients evaporates due to the heat, forming water vapor that accumulates within the cooking cavity. The water vapor in the cooking cavity fills the cooking cavity, causing the air within the cooking cavity to escape. This process removes some oxygen, causing the oxygen concentration within the cooking cavity to decrease. Therefore, the oxygen concentration can be used to determine the dehydration of the ingredients and thus estimate the current humidity information within the cooking cavity. When the oxygen concentration in the cooking cavity is detected to have dropped to an oxygen concentration threshold, the humidity control component is controlled to close the exhaust port, thereby maintaining the humidity within the cooking cavity within an appropriate range, ensuring a soft and tender texture for the ingredients while preventing the formation of acrylamide.

[0047] For example, 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, thereby quickly heating the cooking cavity to the target cooking temperature set by the user, that is, the above-mentioned preset temperature.

[0048] When the temperature inside the cooking chamber reaches a preset temperature, the system determines whether the oxygen concentration inside the cooking chamber is less than a threshold. If the oxygen concentration drops below the threshold, cooking has officially begun. The humidity control unit then controls the exhaust port to close, reducing steam escape from the cooking chamber and maintaining a high humidity level.

[0049] Exemplarily, the oxygen concentration threshold ranges from 0% to 19%. Exemplarily, the oxygen concentration threshold is 19%.

[0050] 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 time 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.

[0051] In this technical solution, when the humidity control component closes the exhaust port, the exhaust port of the cooking device is blocked, causing steam to accumulate in the cooking chamber and resulting in a high humidity. As the food continues to heat, its moisture evaporates, causing the humidity in the cooking chamber to continuously increase. When the oxygen concentration in the cooking chamber is detected to be continuously below the oxygen concentration threshold for a second time period, it is determined that the humidity in the cooking chamber is high and the food is also cooked to a high degree. At this time, the humidity control component is controlled to open the exhaust port, causing the gas flow parameters of at least a portion of the airflow passing through the exhaust port to change, thereby rapidly reducing the humidity in the cooking chamber, creating a crispy texture on the surface of the food and achieving a cooking effect that is crispy on the outside and tender on the inside.

[0052] Exemplarily, when the oxygen concentration is continuously less than or equal to the oxygen concentration threshold and the duration is greater than a second time threshold, the humidity control component is controlled to open the exhaust port; wherein the second time threshold ranges from 2 minutes to 30 minutes. Exemplarily, the second time threshold is 10 minutes.

[0053] In some technical solutions of the present application, the cooking state parameters include the ambient temperature in the cooking cavity. The steps 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 include: 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.

[0054] 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 taste or a crispy outside and tender inside can be achieved at the lowest cost.

[0055] 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.

[0056] In this technical solution, after the cooking device begins cooking, it first enters a heating phase. During this phase, the heating element and fan operate, rapidly heating the cooking chamber to the user-set target cooking temperature, also known as the preset temperature. Once the temperature within the cooking chamber reaches the preset temperature, a timer begins. When the timer reaches a third time threshold, it is determined that moisture in the ingredients has begun evaporating. At this point, the humidity control element closes the exhaust port, reducing steam escape from the cooking chamber and maintaining a high humidity level.

[0057] For example, after the cooking device begins cooking, it first enters a heating phase. During this phase, the heating element and fan operate, rapidly heating the cooking cavity to the user-set target cooking temperature, i.e., the preset temperature. When the temperature within the cooking cavity reaches the preset temperature, a timer begins. When the timer reaches a third time threshold, it is determined that moisture in the food has begun evaporating. At this point, the humidity control element redirects at least a portion of the airflow through the exhaust port toward the cooking cavity, allowing the steam within the cooking cavity to circulate internally and maintain a high humidity level.

[0058] For example, after the cooking device begins cooking, it first enters a heating phase. During this phase, the heating element and fan operate to rapidly heat the cooking cavity to the user-set target cooking temperature, i.e., the preset temperature. When the temperature within the cooking cavity reaches the preset temperature, a timer begins. When the timer reaches a third time threshold, it is determined that moisture in the ingredients has begun to evaporate. At this point, the humidity control element is controlled to reduce the gas flow through the exhaust port, thereby reducing steam escape from the cooking cavity and maintaining a high humidity level within the cooking cavity.

[0059] 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.

[0060] 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.

[0061] In this technical solution, after the humidity control element redirects at least part of the airflow through the exhaust port into the cooking chamber, steam accumulates within the cooking chamber, resulting in a higher humidity. As the food continues to heat, moisture within the food evaporates, and the humidity within the cooking chamber continuously increases. Simultaneously, the cooking device is controlled to maintain the temperature within the cooking chamber within a target temperature range, thereby fully heating the food within the cooking chamber.

[0062] When the temperature in the cooking cavity reaches the target temperature range, the humidity control element is controlled to change the flow direction of at least part of the airflow through the exhaust port to flow out of the cooking cavity, thereby dehumidifying the cooking cavity. The alternating cycle of moisture addition and dehumidification is beneficial to improving the cooking effect.

[0063] Exemplarily, the cooking device controls the humidity control component to redirect at least a portion of the airflow through the exhaust port toward the cooking chamber, maintaining the temperature within the cooking chamber within a target temperature range, and starts a timer. To achieve a crispy exterior and tender interior, when the timer reaches a fourth time threshold, the humidity control component is controlled to redirect at least a portion of the airflow through the exhaust port toward the exterior of the cooking chamber. This allows air within the cooking chamber to be discharged through the exhaust port, rapidly reducing the humidity within the cooking chamber and creating a crispy exterior and tender interior for the food.

[0064] The fourth duration threshold ranges from 2 minutes to 30 minutes. For example, the fourth duration threshold is 20 minutes.

[0065] 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 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 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.

[0066] In this technical solution, when the humidity control unit closes the exhaust port, the cooking device's exhaust port is blocked, causing steam to accumulate in the cooking chamber, resulting in a high humidity level. As the food continues to heat, its moisture evaporates, causing the humidity in the cooking chamber to continuously increase. Simultaneously, the cooking device is controlled to maintain the temperature within the cooking chamber within a target temperature range, thereby fully heating the food in the cooking chamber.

[0067] Exemplarily, the cooking device is controlled to maintain the temperature within the cooking chamber within a target temperature range and restart the timer. When the timer reaches a fourth time threshold, the humidity control component is controlled to increase the gas flow through the exhaust port, or to open the exhaust port to change the gas flow parameters of at least a portion of the airflow through the exhaust port. Specifically, to achieve a crispy exterior and tender interior, the timer is restarted when the humidity control component closes the exhaust port. When the restarted timer reaches the fourth time threshold, indicating a high degree of cooked food, the humidity control component is controlled to increase the gas flow through the exhaust port, allowing more gas to be discharged through the exhaust port, thereby rapidly reducing the humidity within the cooking chamber and creating a crispy exterior and tender interior.

[0068] For example, to achieve a crispy exterior and tender interior, the humidity control unit restarts the timer when the exhaust port is closed. When the restarted timer reaches a fourth threshold, the food is judged to be highly cooked. The humidity control unit then controls the exhaust port to open, changing the gas flow parameters of at least a portion of the airflow through the exhaust port. This rapidly reduces the humidity within the cooking chamber, allowing the food to develop a crispy exterior and tender interior.

[0069] 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 third duration threshold is greater than or equal to 2 minutes, or the fourth duration threshold is greater than or equal to 2 minutes.

[0071] In this technical solution, the third duration threshold is exemplarily 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.

[0072] In some technical solutions 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 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.

[0073] In this technical solution, the humidity control element can guide the airflow within the cooking cavity to the exhaust port, through which the air is then discharged. After the gas in the cooking cavity is discharged, the air pressure inside the cooking cavity is lower than the air pressure in the outside environment, allowing air to flow more smoothly into the cooking cavity. Due to the design of the flow path within the cooking cavity, the air flow rate within the cooking cavity is relatively high. According to Bernoulli's principle, where the flow rate increases, the pressure decreases. This reduced pressure in the cooking cavity creates a pressure difference with the outside environment. Due to the high pressure of the outside air, air can enter the cooking cavity through gaps and other places.

[0074] 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.

[0075] In some technical solutions of the present application, optionally, after controlling the humidity control component to close the exhaust port, the control method further includes: obtaining the center temperature of the food in the cooking cavity; when the center 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.

[0076] In this technical solution, the degree of food cooked can be determined by the core temperature of the food. For example, an infrared temperature sensor is installed in the cooking chamber. After the humidity control unit closes the exhaust port, the infrared temperature sensor measures the core temperature of the food and determines whether the core temperature has reached the cooked temperature, i.e., the aforementioned temperature threshold.

[0077] 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 has reached the cooking temperature requirement, 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 the surface of the food forms a crispy texture, achieving a cooking effect of crispy outside and tender inside.

[0078] For example, for meat food, the cooking temperature ranges from 50° C. to 85° C. For example, the temperature threshold is 70° C.

[0079] In some technical solutions of the present application, optionally, 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.

[0080] In this technical solution, after the cooking device begins cooking, it first enters a heating phase. During this phase, the heating element and fan operate, rapidly heating the cooking chamber to the target cooking temperature set by the user. During this phase, the fan speed is a first speed. During the cooking process, when the tender roasting phase begins, the humidity control element closes the exhaust port, at which point the fan speed is a second speed. Exemplarily, the second speed is less than the first speed. When the crisp roasting phase begins, the humidity control element opens the exhaust port, at which point the fan speed is a third speed. Exemplarily, the third speed is greater than the second speed.

[0081] 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 largest.

[0082] 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. By cooking at low wind and medium temperature, it is in a low-speed moisturizing state to suppress the generation of fire factors.

[0083] 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.

[0084] In this technical solution, after the cooking device begins cooking, it first enters a heating phase. During this phase, the heater and fan operate to rapidly heat the cooking chamber to the user-set target cooking temperature. During this phase, the fan speed is a first speed. For example, to ensure heating efficiency, the first speed can be set to 80% to 100% of the fan's maximum speed. For example, the first speed can be set to greater than or equal to 2000 rpm.

[0085] During the cooking process, when the tender roasting stage is entered, the humidity control component closes the exhaust port, and the fan speed is now the second speed. Exemplarily, the second speed is less than the first speed. Exemplarily, let the first speed be w1 and 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 chamber. When the humidity sensor detects that the humidity in the cooking chamber is less than 50%, k1 is set to 0.5, that is, the second speed is reduced to 50% of the first speed to reduce water vapor loss. If the humidity of the cooking chamber is detected to be greater than or equal to 50%, k1 is set to 0.8, that is, the second speed is increased to 80% of the first speed, accelerating heat transfer and shortening cooking time.

[0086] When entering the crispy baking stage, the humidity control component opens the exhaust port, and the fan speed is now the third speed. 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. Wherein, 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 chamber. When the humidity sensor detects that the humidity in the cooking chamber 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 chamber is less than 50%, k2 is 1.0, that is, the third speed is equal to the second speed.

[0087] In some technical solutions of the present application, optionally, the cooking device further includes a sensor component, which is arranged in the cooking cavity for collecting cooking status parameters; wherein the sensor component includes any one or a combination of the following: a humidity sensor, an oxygen sensor, and a weight sensor.

[0088] In this technical solution, the sensor assembly includes a humidity sensor that measures the humidity within the cooking cavity. When the humidity within the cooking cavity is low, the humidity control component is controlled to close the exhaust vent, thereby increasing the humidity within the cooking cavity. When the humidity within the cooking cavity is high, the humidity control component is controlled to open the exhaust vent, thereby reducing the humidity within the cooking cavity. This maintains the humidity within the cooking cavity within an appropriate range, ensuring a good cooking taste while reducing the formation of substances such as acrylamide. For example, the humidity sensor can be located within the cooking cavity. For example, the humidity sensor can be located at the exhaust vent.

[0089] Exemplarily, the sensor assembly also includes an oxygen sensor. The oxygen sensor can detect the oxygen concentration in the cooking chamber in real time. During the initial heating phase of food, a large amount of water in the ingredients evaporates to form water vapor. This water vapor fills the cooking chamber, increasing the pressure within the chamber. Air within the chamber escapes, removing some oxygen and causing the oxygen concentration within the chamber to decrease. Therefore, the oxygen concentration can be used to determine the dehydration of the ingredients, thereby estimating the current humidity within the cooking chamber and adjusting the humidity within the chamber.

[0090] Exemplarily, the sensor also includes a weight sensor. The weight sensor can measure the weight of the ingredients. During cooking, the ingredients in the cooking chamber are continuously heated, causing moisture within the ingredients to evaporate, forming vapor that accumulates within the cooking chamber. This evaporation of moisture directly reflects changes in the ingredients' weight. Therefore, by installing a weight sensor at the bottom of the cooking chamber, the weight sensor measures the initial weight of the ingredients in the cooking chamber. During the cooking process, the current weight of the ingredients is continuously acquired. By comparing the initial weight with the current weight, the change in weight of the ingredients can be determined. This change can be used to estimate the weight loss rate of the ingredients, and further, to estimate the humidity information within the cooking chamber, thereby achieving humidity regulation within the cooking chamber.

[0091] 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.

[0092] 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.

[0093] 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, the first end of the first airflow channel is connected to the cooking cavity, and the second end of the first airflow channel is connected to the exhaust port.

[0094] In this technical solution, the humidity control element can be rotated to close or open the exhaust port. For example, when the humidity control element is rotated to a first angle, the exhaust port is opened, and the exhaust area of the exhaust port is 100%. When the humidity control element is rotated to a second angle, the exhaust port is closed, and the exhaust area of the exhaust port is 0%. When the humidity control element is rotated between the first and second angles, the exhaust area of the exhaust port is dynamically adjusted between 100% and 0%.

[0095] Exemplarily, the humidity control element is a flow-guiding structure capable of redirecting the airflow from the exhaust port. Exemplarily, the airflow within the cooking cavity is directed toward the exhaust port, where it is then discharged from the cooking cavity. After the gas within the cooking cavity is discharged, the air pressure within the cooking cavity is lower than the ambient air pressure, allowing air to flow more smoothly into the cooking cavity. The exhaust of the cooking cavity allows for smooth entry of ambient air, ensuring a continuous exchange of fresh air with the air within the cooking cavity. When the exhaust port needs to be closed, the airflow within the cooking cavity is directed back into the cooking cavity, preventing humidity loss.

[0096] 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 status 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 status 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.

[0097] In this technical solution, the cooking device includes, but is not limited to, an air fryer, a toaster oven, a steam oven, or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity for accommodating food. For example, the air fryer is equipped with a heater and a fan. The fan circulates air, transferring heat generated by the heater into the cooking cavity, thereby air-frying the food in the cooking cavity.

[0098] The cooking device is equipped with an exhaust vent, which connects the cooking cavity to the outside atmosphere. During cooking, gases within the cooking cavity, including airflow from the fan and water vapor from the food, are discharged through the exhaust vent, a single channel. Fresh air is then drawn into the cooking cavity, creating a continuous airflow cycle.

[0099] A humidity control element is provided at the exhaust port. The humidity control element is used to adjust gas flow parameters of at least a portion of the gas flow passing through the exhaust port. Exemplarily, the gas flow parameters include gas flow direction and gas flow rate. The gas flow rate includes exhaust area and unit flow rate.

[0100] Gas flow rate 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 at a pressure of one standard atmosphere and a temperature of 0°C or 20°C.

[0101] Exemplarily, the humidity control member is located on one side of the exhaust port and is arranged obliquely relative to the inner wall of the cooking cavity. When the hot air assembly is in operation, airflow is generated within the cooking cavity, and the humidity control member is capable of adjusting the direction and flow rate of at least a portion of the airflow so that at least a portion of the airflow exits the cooking cavity through the exhaust port. The humidity control member can also guide the airflow within the cooking cavity to the exhaust port, and then discharge the air from the cooking cavity through the exhaust port.

[0102] For example, the humidity control member can rotate relative to the inner wall of the cooking cavity to achieve efficient and convenient adjustment of the exhaust volume.

[0103] 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 realizing stepless adjustment of the exhaust area of the exhaust port.

[0104] During the cooking process, the food is continuously heated, and the moisture in the food evaporates to form steam. This steam escapes into the outside atmosphere through the exhaust vent. If the exhaust vent is closed, this steam will remain in the cooking chamber, increasing the humidity inside the cooking chamber.

[0105] 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.

[0106] When the cooking device begins cooking, it first enters the heating phase. During this phase, the heating element and fan operate to rapidly heat the cooking chamber to the user-set target cooking temperature. During this phase, the fan speed is the first speed. During the tender roasting phase, the humidity control element closes the exhaust vent, and the fan speed is set to the second speed.

[0107] For example, if a user selects tender roast, they want the food to be more tender after cooking. During the cooking process, the humidity control component closes the exhaust vent, minimizing the amount of moisture escaping from the cooking cavity and maintaining a high humidity, thereby making the food more tender.

[0108] If the user chooses crispy outside and tender inside, the humidity control unit 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 unit can be controlled to open at least part of the exhaust area of the exhaust port to quickly reduce the humidity in the cooking chamber and create a crispy texture on the surface of the food.

[0109] Illustratively, the humidity control component is capable of adjusting the exhaust area of the exhaust port within a range of 0% to 100%.

[0110] During the air-frying process, the ingredients undergo a Maillard reaction at high temperatures. Reducing sugars and amino acids react with each other to form acrylamide via the Strecker degradation pathway. The primary pathway for acrylamide formation is the Maillard reaction between reducing sugars, such as glucose and fructose, and asparagine. Besides the asparagine pathway, acrylamide can also be produced in high-fat systems through the acrolein pathway.

[0111] Research has shown that when ingredients have a high moisture content, acrylamide formation is unlikely to occur when heated. However, in foods with low moisture content, acrylamide formation increases. For example, ingredients with a moisture content of less than 5% are more likely to undergo the Maillard reaction and form acrylamide. Expressed in terms of water activity, acrylamide formation is unlikely when the water activity is greater than 0.8. In low-water-activity ingredients, acrylamide formation peaks when the water activity is around 0.4. Further reductions in water activity tend to reduce acrylamide content.

[0112] Therefore, the sensor component captures cooking state parameters in real time during the cooking process, controlling the humidity control component to dynamically adjust the exhaust area of the exhaust port. This allows the cooking device to maintain the water activity of ingredients above 0.4 during the initial cooking phase, reducing acrylamide formation. When a crispy texture is desired, the humidity control component can be activated to rapidly reduce the humidity in the cooking chamber, lowering the water activity of ingredients to below 0.4, similarly inhibiting acrylamide formation and achieving healthy cooking.

[0113] 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 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 of the food, prevent the food from becoming dry and tough, and inhibit the formation of substances such as acrylamide, thereby improving the cooking effect of the cooking device.

[0114] 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 the control method for the cooking device provided in any of the above technical solutions when executing the programs or instructions, thereby also being able to achieve the same technical effects. To avoid repetition, they will not be elaborated here.

[0115] 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 the processor, the steps of the control method of the cooking device provided in any of the above technical solutions are implemented, and thus the same technical effect can be achieved. To avoid repetition, it will not be repeated here.

[0116] 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

[0117] 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:

[0118] Figure 1 A schematic structural diagram of a cooking device according to some embodiments of the present application is shown;

[0119] Figure 2 A flow chart showing a method for controlling a cooking device according to some embodiments of the present application is shown;

[0120] Figure 3 A schematic diagram showing a relationship curve between food moisture evaporation and cooking time in cooking devices according to some embodiments of the present application;

[0121] Figure 4 A process diagram illustrating a cooking mode of a cooking device according to some embodiments of the present application is shown;

[0122] Figure 5 A structural block diagram showing a control device of a cooking device according to some embodiments of the present application is shown;

[0123] Figure 6 A structural block diagram of a control device of a cooking device in some embodiments of the present application is shown.

[0124] Reference numerals:

[0125] 100 cooking device, 102 main body, 1022 cooking cavity, 104 exhaust port, 106 humidity control component, 108 sensor assembly, 110 controller, 112 heating component, 114 fan. DETAILED DESCRIPTION

[0126] In order to more clearly understand the above-mentioned objects, features and advantages of the present application, the present application is further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features therein can be combined with each other in the absence of conflict.

[0127] 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.

[0128] Refer to the following Figures 1 to 6 The present invention describes a cooking device control method and apparatus, a readable storage medium, and a cooking device according to some embodiments of the present application.

[0129] In some embodiments of the present application, a method for controlling a cooking device is provided. Figure 1 The schematic diagram of the cooking device of some embodiments of the present application is shown in FIG. 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 provided 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.

[0130] 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:

[0131] Step 202: When the cooking device is performing 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 gas flow parameters of at least a portion of the airflow passing through the exhaust port;

[0132] Step 204, obtaining cooking state parameters corresponding to the cooking operation;

[0133] Step 206 , controlling the humidity control element to adjust a gas flow parameter of at least a portion of the airflow 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;

[0134] 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.

[0135] In this embodiment, the cooking device includes, but is not limited to, an air fryer, a toaster oven, a steam oven, or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity for accommodating food. For example, the air fryer is provided with a heater and a fan. The fan circulates air, transferring heat generated by the heater into the cooking cavity, thereby air-frying the food in the cooking cavity.

[0136] The cooking device is equipped with an exhaust vent, which connects the cooking cavity to the outside atmosphere. During cooking, gases within the cooking cavity, including airflow from the fan and water vapor from the food, are discharged through the exhaust vent, a single channel. Fresh air is then drawn into the cooking cavity, creating a continuous airflow cycle.

[0137] A humidity control element is provided at the exhaust port. The humidity control element is used to adjust gas flow parameters of at least a portion of the gas flow passing through the exhaust port. Exemplarily, the gas flow parameters include gas flow direction and gas flow rate. The gas flow rate includes exhaust area and unit flow rate.

[0138] Gas flow rate 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 at a pressure of one standard atmosphere and a temperature of 0°C or 20°C.

[0139] Exemplarily, the humidity control member is located on one side of the exhaust port and is arranged obliquely relative to the inner wall of the cooking cavity. When the hot air assembly is in operation, airflow is generated within the cooking cavity, and the humidity control member is capable of adjusting the direction and flow rate of at least a portion of the airflow so that at least a portion of the airflow exits the cooking cavity through the exhaust port. The humidity control member can also guide the airflow within the cooking cavity to the exhaust port, and then discharge the air from the cooking cavity through the exhaust port.

[0140] Illustratively, the humidity control member can rotate relative to the inner wall of the cooking cavity to achieve efficient and convenient adjustment of the exhaust volume.

[0141] 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 realizing stepless adjustment of the exhaust area of the exhaust port.

[0142] During the cooking process, Figure 3 A schematic diagram of a curve showing the relationship between the amount of water evaporation from food and the cooking time in the cooking device of some embodiments of the present application is shown. Figure 3 As shown in the figure, the food continues to be heated, and the moisture in the food evaporates to form steam. This steam will escape into the external atmosphere through the exhaust vent. If the exhaust vent is closed, this steam will remain in the cooking chamber, thereby increasing the humidity inside the cooking chamber.

[0143] 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.

[0144] When the cooking device begins cooking, it first enters the heating phase. During this phase, the heating element and fan operate to rapidly heat the cooking chamber to the user-set target cooking temperature. During this phase, the fan speed is the first speed. During the tender roasting phase, the humidity control element closes the exhaust vent, and the fan speed is set to the second speed.

[0145] For example, if a user selects tender roast, they want the food to be more tender after cooking. During the cooking process, the humidity control component closes the exhaust vent, minimizing the amount of moisture escaping from the cooking cavity and maintaining a high humidity, thereby making the food more tender.

[0146] If the user chooses crispy outside and tender inside, the humidity control unit 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 unit can be controlled to open at least part of the exhaust area of the exhaust port to quickly reduce the humidity in the cooking chamber and create a crispy texture on the surface of the food.

[0147] Illustratively, the humidity control component is capable of adjusting the exhaust area of the exhaust port within a range of 0% to 100%.

[0148] During the air-frying process, the ingredients undergo a Maillard reaction at high temperatures. Reducing sugars and amino acids react with each other to form acrylamide via the Strecker degradation pathway. The primary pathway for acrylamide formation is the Maillard reaction between reducing sugars, such as glucose and fructose, and asparagine. Besides the asparagine pathway, acrylamide can also be produced in high-fat systems through the acrolein pathway.

[0149] Research has shown that when ingredients have a high moisture content, acrylamide formation is unlikely to occur when heated. However, in foods with low moisture content, acrylamide formation increases. For example, ingredients with a moisture content of less than 5% are more likely to undergo the Maillard reaction and form acrylamide. Expressed in terms of water activity, acrylamide formation is unlikely when the water activity is greater than 0.8. In low-water-activity ingredients, acrylamide formation peaks when the water activity is around 0.4. Further reductions in water activity tend to reduce acrylamide content.

[0150] Therefore, the sensor component captures cooking state parameters in real time during the cooking process, controlling the humidity control component to dynamically adjust the exhaust area of the exhaust port. This allows the cooking device to maintain the water activity of ingredients above 0.4 during the initial cooking phase, reducing acrylamide formation. When a crispy texture is desired, the humidity control component can be activated to rapidly reduce the humidity in the cooking chamber, lowering the water activity of ingredients to below 0.4, similarly inhibiting acrylamide formation and achieving healthy cooking.

[0151] 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.

[0152] 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; 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 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.

[0153] In this embodiment, the cooking device includes a temperature sensor and a weight sensor. The temperature sensor is used to collect the temperature value within the cooking chamber. The weight sensor is used to collect the weight of the ingredients within the cooking chamber. Before the cooking operation begins, the initial weight of the ingredients within the cooking chamber is collected. During the cooking process, the current weight of the ingredients within the cooking chamber is collected in real time. Alternatively, the current weight of the ingredients within the cooking chamber is obtained after a certain period of time during the cooking process. The weight loss rate of the ingredients within the cooking chamber is calculated based on 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 ingredients within the cooking chamber. That is, the smaller the current weight, the greater the weight loss rate.

[0154] During cooking, the ingredients in the cooking chamber are continuously heated, causing moisture to evaporate, forming vapor that accumulates in the chamber. This evaporation is directly reflected in the weight change of the ingredients. Therefore, by estimating the weight loss rate of the ingredients, the humidity in the cooking chamber can be estimated, enabling humidity control within the chamber.

[0155] For example, 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, thereby quickly heating the cooking cavity to the target cooking temperature set by the user, that is, the above-mentioned preset temperature.

[0156] When the temperature in the cooking chamber reaches a preset temperature, the system determines whether the weight loss rate of the food has reached a first weight loss rate. If the weight loss rate reaches the first weight loss rate, indicating that water in the food has begun to evaporate, the humidity control component controls the exhaust port to close, reducing steam escape from the cooking chamber and maintaining a high humidity level.

[0157] Exemplarily, the first weight loss rate ranges from 3% to 30%. Exemplarily, the first weight loss rate is 10%.

[0158] 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: controlling the humidity control component to increase the gas flow through the exhaust port when the weight loss rate is greater than or equal to the second weight loss rate; wherein the second weight loss rate is greater than the first weight loss rate.

[0159] In this embodiment, when the humidity control element closes the exhaust port, the exhaust port of the cooking device is blocked. Steam accumulates within the cooking chamber, resulting in a high humidity level. As the food continues to heat, its moisture evaporates, causing the humidity within the cooking chamber to continuously increase. When the food's weight loss rate reaches a second weight loss rate, the humidity within the cooking chamber is determined to be high, indicating a high degree of food cooked. At this point, the air flow through the exhaust port is increased, rapidly reducing the humidity within the cooking chamber and creating a crispy texture on the food surface, achieving a crispy exterior and tender interior.

[0160] 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 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%.

[0161] In this embodiment, the cooking device includes a temperature sensor and a humidity sensor. The temperature sensor is used to collect the temperature within the cooking cavity. The humidity sensor is used to collect the humidity within the cooking cavity. Exemplarily, the humidity sensor is located within the cooking cavity and directly collects humidity within the cooking cavity. Exemplarily, the humidity sensor is located at the exhaust port and estimates the humidity within the cooking cavity by collecting the exhaust humidity from the exhaust port. Because the air temperature at the air outlet is lower than the temperature within the cooking cavity, placing the humidity sensor at the air outlet prevents the humidity sensor from being exposed to high temperatures for a long time, thereby preventing damage from high temperatures.

[0162] During cooking, the ingredients in the cooking chamber are continuously heated, causing moisture to evaporate, forming vapor that accumulates in the cooking chamber, gradually increasing the humidity. When the humidity reaches a threshold, the humidity control unit closes the exhaust port, maintaining the humidity within the cooking chamber within an appropriate range. This ensures a soft and tender texture for the ingredients while preventing the formation of acrylamide.

[0163] For example, 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, thereby quickly heating the cooking cavity to the target cooking temperature set by the user, that is, the above-mentioned preset temperature.

[0164] When the temperature inside the cooking chamber reaches a preset temperature, the system determines whether the humidity inside the cooking chamber has reached a humidity threshold. If the humidity reaches the humidity threshold, the cooking process has officially begun. The humidity control unit then controls the exhaust port to reduce steam escape from the cooking chamber and maintain a high humidity level.

[0165] Exemplarily, the range of the humidity threshold is 50% to 100%. Exemplarily, the humidity threshold is 65%.

[0166] 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.

[0167] In this technical solution, when the humidity control component closes the exhaust port, the exhaust port of the cooking device is blocked, causing steam to accumulate in the cooking chamber and resulting in a high humidity. As the food continues to heat, the moisture in the food evaporates, causing the humidity in the cooking chamber to continuously increase. When the humidity in the cooking chamber is detected to be continuously greater than a humidity threshold for a first period of time, it is determined that the humidity in the cooking chamber is high and the food is also cooked to a high degree. At this time, the humidity control component is controlled to open the exhaust port, causing the gas flow parameters of at least part of the airflow through the exhaust port to change, thereby rapidly reducing the humidity in the cooking chamber, creating a crispy texture on the surface of the food, and achieving a cooking effect that is crispy on the outside and tender on the inside.

[0168] Exemplarily, when the humidity is continuously greater than or equal to the humidity threshold and the duration is greater than a 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.

[0169] 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 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%.

[0170] In this embodiment, the cooking device includes a temperature sensor and an oxygen sensor. The temperature sensor is used to collect the temperature within the cooking cavity. The oxygen sensor is located within the cooking cavity and is used to collect the oxygen concentration within the cooking cavity. During cooking, the food within the cooking cavity is continuously heated, causing moisture within the food to evaporate, forming water vapor that accumulates within the cooking cavity. This water vapor fills the cooking cavity, causing the air within the cooking cavity to escape. This process removes some oxygen, causing the oxygen concentration within the cooking cavity to decrease. Therefore, the oxygen concentration can be used to determine the dehydration of the food and estimate the current humidity within the cooking cavity. When the oxygen concentration within the cooking cavity is detected to have dropped to an oxygen concentration threshold, the humidity control component is controlled to close the exhaust port, thereby maintaining the humidity within the cooking cavity within an appropriate range, ensuring a soft and tender texture for the food while preventing the formation of acrylamide.

[0171] For example, 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, thereby quickly heating the cooking cavity to the target cooking temperature set by the user, that is, the above-mentioned preset temperature.

[0172] When the temperature inside the cooking chamber reaches a preset temperature, the system determines whether the oxygen concentration inside the cooking chamber is less than a threshold. If the oxygen concentration drops below the threshold, cooking has officially begun. The humidity control unit then controls the exhaust port to close, reducing steam escape from the cooking chamber and maintaining a high humidity level.

[0173] Exemplarily, the oxygen concentration threshold ranges from 0% to 19%. Exemplarily, the oxygen concentration threshold is 19%.

[0174] 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 time 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.

[0175] In this embodiment, when the humidity control component closes the exhaust port, the exhaust port of the cooking device is blocked, causing steam to accumulate within the cooking chamber and resulting in a high humidity. As the food continues to heat, moisture within the food evaporates, causing the humidity within the cooking chamber to continuously increase. When the oxygen concentration within the cooking chamber is detected to be consistently below an oxygen concentration threshold for a second time period, it is determined that the humidity within the cooking chamber is high and the food is cooked to a high degree. The humidity control component is then controlled to open the exhaust port, causing the gas flow parameters of at least a portion of the airflow through the exhaust port to change, thereby rapidly reducing the humidity within the cooking chamber, creating a crispy texture on the surface of the food and achieving a crispy, tender, and tender cooking effect.

[0176] Exemplarily, when the oxygen concentration is continuously less than or equal to the oxygen concentration threshold and the duration is greater than a second time threshold, the humidity control component is controlled to open the exhaust port; wherein the second time threshold ranges from 2 minutes to 30 minutes. Exemplarily, the second time threshold is 10 minutes.

[0177] 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.

[0178] 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 that cooking with a soft and tender texture or a crispy outside and tender inside texture can be achieved at the lowest cost.

[0179] 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.

[0180] After the cooking device begins cooking, it first enters the heating phase. During this phase, the heating element and fan operate, rapidly heating the cooking chamber to the user-set target cooking temperature, also known as the preset temperature. Once the temperature within the cooking chamber reaches the preset temperature, a timer begins. When the timer reaches a third time threshold, it is determined that moisture in the ingredients has begun evaporating. At this point, the humidity control element closes the exhaust vent, reducing steam escape from the cooking chamber and maintaining a high humidity level.

[0181] For example, after the cooking device begins cooking, it first enters a heating phase. During this phase, the heating element and fan operate, rapidly heating the cooking cavity to the user-set target cooking temperature, i.e., the preset temperature. When the temperature within the cooking cavity reaches the preset temperature, a timer begins. When the timer reaches a third time threshold, it is determined that moisture in the food has begun evaporating. At this point, the humidity control element redirects at least a portion of the airflow through the exhaust port toward the cooking cavity, allowing the steam within the cooking cavity to circulate internally and maintain a high humidity level.

[0182] For example, after the cooking device begins cooking, it first enters a heating phase. During this phase, the heating element and fan operate to rapidly heat the cooking cavity to the user-set target cooking temperature, i.e., the preset temperature. When the temperature within the cooking cavity reaches the preset temperature, a timer begins. When the timer reaches a third time threshold, it is determined that moisture in the ingredients has begun to evaporate. At this point, the humidity control element is controlled to reduce the gas flow through the exhaust port, thereby reducing steam escape from the cooking cavity and maintaining a high humidity level within the cooking cavity.

[0183] 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.

[0184] 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 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 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.

[0185] In this technical solution, after the humidity control element redirects at least part of the airflow through the exhaust port into the cooking chamber, steam accumulates within the cooking chamber, resulting in a higher humidity. As the food continues to heat, moisture within the food evaporates, and the humidity within the cooking chamber continuously increases. Simultaneously, the cooking device is controlled to maintain the temperature within the cooking chamber within a target temperature range, thereby fully heating the food within the cooking chamber.

[0186] When the temperature in the cooking cavity reaches the target temperature range, the humidity control element is controlled to change the flow direction of at least part of the airflow through the exhaust port to flow out of the cooking cavity, thereby dehumidifying the cooking cavity. The alternating cycle of moisture addition and dehumidification is beneficial to improving the cooking effect.

[0187] Exemplarily, the cooking device controls the humidity control component to redirect at least a portion of the airflow through the exhaust port toward the cooking chamber, maintaining the temperature within the cooking chamber within a target temperature range, and starts a timer. To achieve a crispy exterior and tender interior, when the timer reaches a fourth time threshold, the humidity control component is controlled to redirect at least a portion of the airflow through the exhaust port toward the exterior of the cooking chamber. This allows air within the cooking chamber to be discharged through the exhaust port, rapidly reducing the humidity within the cooking chamber and creating a crispy exterior and tender interior for the food.

[0188] The fourth duration threshold ranges from 2 minutes to 30 minutes. For example, the fourth duration threshold is 20 minutes.

[0189] 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 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 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.

[0190] In this embodiment, when the humidity control unit closes the exhaust port, the exhaust port of the cooking device is blocked. Steam accumulates within the cooking chamber, resulting in a high humidity level. As the food continues to heat, moisture within the food evaporates, causing the humidity within the cooking chamber to continuously increase. Simultaneously, the cooking device is controlled to maintain the temperature within the cooking chamber within a target temperature range, thereby fully heating the food within the cooking chamber.

[0191] Exemplarily, the cooking device is controlled to maintain the temperature within the cooking chamber within a target temperature range and restart the timer. When the timer reaches a fourth time threshold, the humidity control component is controlled to increase the gas flow through the exhaust port, or to open the exhaust port to change the gas flow parameters of at least a portion of the airflow through the exhaust port. Specifically, to achieve a crispy exterior and tender interior, the timer is restarted when the humidity control component closes the exhaust port. When the restarted timer reaches the fourth time threshold, indicating a high degree of cooked food, the humidity control component is controlled to increase the gas flow through the exhaust port, allowing more gas to be discharged through the exhaust port, thereby rapidly reducing the humidity within the cooking chamber and creating a crispy exterior and tender interior.

[0192] For example, to achieve a crispy exterior and tender interior, the humidity control unit restarts the timer when the exhaust port is closed. When the restarted timer reaches a fourth threshold, the food is judged to be highly cooked. The humidity control unit then controls the exhaust port to open, changing the gas flow parameters of at least a portion of the airflow through the exhaust port. This rapidly reduces the humidity within the cooking chamber, allowing the food to develop a crispy exterior and tender interior.

[0193] Exemplarily, the fourth duration threshold ranges from 2 minutes to 30 minutes. Exemplarily, the fourth duration threshold is 20 minutes.

[0194] 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.

[0195] In this embodiment, the third duration threshold is exemplarily 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.

[0196] 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 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.

[0197] In this embodiment, the humidity control element can direct the airflow within the cooking cavity toward the exhaust port, where it is then discharged from the cooking cavity. After the gas within the cooking cavity is discharged, the air pressure within the cooking cavity is lower than the ambient pressure, allowing air to flow more smoothly into the cooking cavity. Due to the design of the flow path within the cooking cavity, the air flow rate within the cooking cavity is relatively high. According to Bernoulli's principle, where the flow rate increases, the pressure decreases. This reduced pressure within the cooking cavity creates a pressure difference with the outside world. Because the outside air pressure is higher, air can enter the cooking cavity through gaps and other locations within the cooking cavity.

[0198] 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.

[0199] 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 center temperature of the food in the cooking cavity; when the center 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.

[0200] In this embodiment, the degree of food cooked can be determined by the core temperature of the food. For example, an infrared temperature sensor is installed in the cooking chamber. After the humidity control unit closes the exhaust port, the infrared temperature sensor measures the core temperature of the food and determines whether the core temperature of the food has reached the cooked temperature, i.e., the aforementioned temperature threshold.

[0201] 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 has reached the cooking temperature requirement, 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 the surface of the food forms a crispy texture, achieving a cooking effect of crispy outside and tender inside.

[0202] For example, for meat food, the cooking temperature ranges from 50° C. to 85° C. For example, the temperature threshold is 70° C.

[0203] 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.

[0204] In this embodiment, after the cooking device begins cooking, it first enters a heating phase. During this phase, the heating element and fan operate, rapidly heating the cooking chamber to the target cooking temperature set by the user. During this phase, the fan speed is a first speed. During the cooking process, when the tender roasting phase begins, the humidity control element closes the exhaust port, and the fan speed is a second speed. Exemplarily, the second speed is less than the first speed. When the crisp roasting phase begins, the humidity control element opens the exhaust port, and the fan speed is a third speed. Exemplarily, the third speed is greater than the second speed.

[0205] 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 largest.

[0206] 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. By cooking at low wind and medium temperature, it is in a low-speed moisturizing state to suppress the generation of fire factors.

[0207] 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.

[0208] In this embodiment, after the cooking device begins cooking, it first enters a heating phase. During this phase, the heating element and fan operate to rapidly heat the cooking cavity to the user-set target cooking temperature. During this phase, the fan speed is a first speed. For example, to ensure heating efficiency, the first speed can be set to 80% to 100% of the fan's maximum speed. For example, the first speed can be set to greater than or equal to 2000 rpm.

[0209] During the cooking process, when the tender roasting stage is entered, the humidity control component closes the exhaust port, and the fan speed is now the second speed. Exemplarily, the second speed is less than the first speed. Exemplarily, let the first speed be w1 and 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 chamber. When the humidity sensor detects that the humidity in the cooking chamber is less than 50%, k1 is set to 0.5, that is, the second speed is reduced to 50% of the first speed to reduce water vapor loss. If the humidity of the cooking chamber is detected to be greater than or equal to 50%, k1 is set to 0.8, that is, the second speed is increased to 80% of the first speed, accelerating heat transfer and shortening cooking time.

[0210] When entering the crispy baking stage, the humidity control component opens the exhaust port, and the fan speed is now the third speed. 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. Wherein, 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 chamber. When the humidity sensor detects that the humidity in the cooking chamber 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 chamber is less than 50%, k2 is 1.0, that is, the third speed is equal to the second speed.

[0211] 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 status parameters; wherein the sensor component includes any one or a combination of the following: a humidity sensor, an oxygen sensor, and a weight sensor.

[0212] In this embodiment, the sensor assembly includes a humidity sensor that measures the humidity within the cooking cavity. When the humidity within the cooking cavity is low, the humidity control component is controlled to close the exhaust vent, thereby increasing the humidity within the cooking cavity. When the humidity within the cooking cavity is high, the humidity control component is controlled to open the exhaust vent, thereby reducing the humidity within the cooking cavity. This maintains the humidity within the cooking cavity within an appropriate range, ensuring a good cooking taste while reducing the formation of substances such as acrylamide. For example, the humidity sensor can be located within the cooking cavity. For example, the humidity sensor can be located at the exhaust vent.

[0213] Exemplarily, the sensor assembly also includes an oxygen sensor. The oxygen sensor can detect the oxygen concentration in the cooking chamber in real time. During the initial heating phase of food, a large amount of water in the ingredients evaporates to form water vapor. This water vapor fills the cooking chamber, increasing the pressure within the chamber. Air within the chamber escapes, removing some oxygen and causing the oxygen concentration within the chamber to decrease. Therefore, the oxygen concentration can be used to determine the dehydration of the ingredients, thereby estimating the current humidity within the cooking chamber and adjusting the humidity within the chamber.

[0214] Exemplarily, the sensor also includes a weight sensor. The weight sensor can measure the weight of the ingredients. During cooking, the ingredients in the cooking chamber are continuously heated, causing moisture within the ingredients to evaporate, forming vapor that accumulates within the cooking chamber. This evaporation of moisture directly reflects changes in the ingredients' weight. Therefore, by installing a weight sensor at the bottom of the cooking chamber, the weight sensor measures the initial weight of the ingredients in the cooking chamber. During the cooking process, the current weight of the ingredients is continuously acquired. By comparing the initial weight with the current weight, the change in weight of the ingredients can be determined. This change can be used to estimate the weight loss rate of the ingredients, and further, to estimate the humidity information within the cooking chamber, thereby achieving humidity regulation within the cooking chamber.

[0215] In some embodiments of the present application, optionally, as 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.

[0216] In this embodiment, 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.

[0217] 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 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, the first end of the first airflow channel is connected to the cooking cavity, and the second end of the first airflow channel is connected to the exhaust port.

[0218] In this embodiment, the humidity control member is rotatable to close or open the exhaust port. For example, when the humidity control member is rotated to a first angle, the exhaust port is opened, and the exhaust area of the exhaust port is 100%. When the humidity control member is rotated to a second angle, the exhaust port is closed, and the exhaust area of the exhaust port is 0%. When the humidity control member is rotated between the first and second angles, the exhaust area of the exhaust port is dynamically adjusted between 100% and 0%.

[0219] Exemplarily, the humidity control element is a flow-guiding structure capable of redirecting the airflow from the exhaust port. Exemplarily, the airflow within the cooking cavity is directed toward the exhaust port, where it is then discharged from the cooking cavity. After the gas within the cooking cavity is discharged, the air pressure within the cooking cavity is lower than the ambient air pressure, allowing air to flow more smoothly into the cooking cavity. The exhaust of the cooking cavity allows for smooth entry of ambient air, ensuring a continuous exchange of fresh air with the air within the cooking cavity. When the exhaust port needs to be closed, the airflow within the cooking cavity is directed back into the cooking cavity, preventing humidity loss.

[0220] In some embodiments of the present application, optionally, as Figure 1 As shown, the cooking device 100 further includes a sensor assembly 108, which is disposed in the cooking cavity 1022 and is used to collect cooking state parameters; wherein the sensor assembly 108 includes any one or a combination of the following: a humidity sensor, an oxygen sensor, and a weight sensor.

[0221] In this embodiment, sensor assembly 108 includes a humidity sensor that measures the humidity within cooking cavity 1022. When the humidity within cooking cavity 1022 is low, humidity control component 106 is controlled to close exhaust port 104, thereby increasing the humidity within cooking cavity 1022. When the humidity within cooking cavity 1022 is high, humidity control component 106 is controlled to open the exhaust port, thereby decreasing the humidity within cooking cavity 1022. This maintains the humidity within cooking cavity 1022 within a suitable range, ensuring a good cooking texture while reducing the formation of substances such as acrylamide. For example, the humidity sensor can be disposed within cooking cavity 1022, or at exhaust port 104.

[0222] Illustratively, the sensor assembly 108 also includes an oxygen sensor. The oxygen sensor can detect the oxygen concentration within the cooking cavity 1022 in real time. During the initial heating phase of food, a large amount of water in the food evaporates to form water vapor. This water vapor fills the cooking cavity 1022, increasing the pressure within the cavity 1022. The air within the cavity 1022 escapes, removing some oxygen and causing the oxygen concentration within the cavity 1022 to decrease. Therefore, the oxygen concentration can be used to determine the water loss of the food, thereby estimating the current humidity within the cavity 1022 and adjusting the humidity within the cavity 1022.

[0223] Exemplarily, the sensor also includes a weight sensor. The weight sensor can measure the weight of the ingredients. During cooking, the ingredients in the cooking cavity 1022 are continuously heated, causing moisture within the ingredients to evaporate, forming vapor that accumulates within the cooking cavity 1022. This evaporation of moisture directly reflects changes in the weight of the ingredients. Therefore, by disposing a weight sensor at the bottom of the cooking cavity 1022, the weight sensor measures the initial weight of the ingredients in the cooking cavity 1022. The current weight of the ingredients is continuously acquired during the cooking process. By comparing the initial weight with the current weight, the change in weight of the ingredients can be determined. This change can be used to estimate the weight loss rate of the ingredients, and further, to estimate the humidity information within the cooking cavity 1022, thereby achieving humidity adjustment within the cooking cavity 1022.

[0224] In some embodiments of the present application, optionally, as 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 .

[0225] 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 the 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 transporting the heat generated by the heating element into the cooking cavity 1022, thereby heating the food in the cooking cavity 1022.

[0226] 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 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.

[0227] For example, for tender roast mode, the process steps are as follows:

[0228] (1) Putting in ingredients: The user puts the ingredients into the cooking cavity, for example, beef.

[0229] (2) Select the function. The user selects the tender roast function.

[0230] (3) During the heating phase, the fan and heater start to heat the cooking chamber to a temperature of T1, which is between 160°C and 250°C. Once the temperature reaches T1, the cooking chamber automatically enters the next phase. During this phase, the sensor assembly can be either in operation or inoperative, allowing for direct measurement or indirect estimation of the amount of water evaporated from the 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, and t1 ≥ 2 min.

[0232] (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.

[0233] (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.

[0234] For example, for tender roast mode, the process steps are as follows:

[0235] (1) Putting in ingredients: The user puts the ingredients into the cooking cavity, for example, beef.

[0236] (2) Select the function. The user selects the tender roast function.

[0237] (3) During the heating phase, the fan and heater start to heat the cooking chamber to a temperature of T1. T1 ranges from 160°C to 250°C. When the temperature reaches T1, the cooking chamber automatically enters the next phase. The fan speed is w1, where w1 is ≥ 2000 r / min, or 80% to 100% of the maximum fan speed under these operating conditions. The sensor assembly can be either in operation or in non-operational mode. The purpose is to directly measure or indirectly infer the amount of water evaporated from the food.

[0238] (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:

[0239] Weight sensor: Enters the next stage when it detects that the food weight has decreased by 3% to 30%.

[0240] Humidity sensor: When the humidity in the cooking chamber is detected to be above 50%, the system 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 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 heating element continue to work. At this time, 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 the food is cooked.

[0244] w2 can be adjusted based on sensor feedback. For example, if the humidity sensor detects the cooking chamber humidity is less than 50%, w2 can be controlled to 50% of w1 to reduce water vapor loss. If the humidity is 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 helps reduce water vapor discharge from the cooking chamber and maintain humidity.

[0245] For example, for the crispy outside and tender inside mode, the process steps are as follows:

[0246] (1) Put the ingredients in. The user puts the ingredients into the cooking cavity, such as chicken wings.

[0247] (2) Select the function, the user chooses crispy outside and tender inside.

[0248] (3) During the heating phase, the fan and heater start to heat the cooking chamber to a temperature of T1, which is between 160°C and 250°C. Once the temperature reaches T1, the cooking chamber automatically enters the next phase. During this phase, the sensor assembly can be either in operation or inoperative, allowing for direct measurement or indirect estimation of the amount of water evaporated from the food.

[0249] (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.

[0250] (5) The humidity control unit 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.

[0251] (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, continuing to cook the food, maintaining the cooking temperature at T2, which ranges from 160°C to 250°C. The duration of this stage is t2, where t2 ≥ 2 minutes. Alternatively, the food can enter the next stage when the core temperature reaches the required cooking temperature, such as when the core temperature reaches 50°C to 85°C.

[0252] (7) The humidity control component switches to open the exhaust port, at which time the exhaust area of the exhaust port is the largest.

[0253] (8) Low humidity cooking: In this stage, the fan and heating element continue to work, and the humidity control element keeps the exhaust port open, and continues to cook the food until it is cooked.

[0254] For example, for the crispy outside and tender inside mode, the process steps are as follows:

[0255] (1) Put the ingredients in. The user puts the ingredients into the cooking cavity, such as chicken wings.

[0256] (2) Select the function, the user chooses crispy outside and tender inside.

[0257] (3) During the heating phase, the fan and heater start to heat the cooking chamber to a temperature of T1. T1 ranges from 160°C to 250°C. When the temperature reaches T1, the cooking chamber automatically enters the next phase. The fan speed is w1, where w1 is ≥ 2000 r / min, or 80% to 100% of the maximum fan speed under these operating conditions. The sensor assembly can be either in operation or in non-operational mode. The purpose is to directly measure or indirectly infer the amount of water evaporated from the food.

[0258] (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:

[0259] 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%.

[0260] Humidity sensor: When the humidity in the cooking chamber is detected to be above 50%, the system enters the next stage.

[0261] Oxygen sensor: When it detects that the oxygen concentration in the cooking chamber drops below 19%, it enters the next stage.

[0262] (5) The humidity control unit switches to close the exhaust port. At this time, the humidity control unit 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.

[0263] (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, maintaining 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:

[0264] Weight sensor: When the food weight is detected to be reduced by x2, the system enters the next stage, where x2 ≥ x1.

[0265] Humidity sensor: The next stage is entered when the humidity in the cooking chamber is detected to be above 50% for a duration of t3, where 2 minutes ≤ t3 ≤ 30 minutes. Alternatively, the next stage is entered when the food's core temperature reaches the required cooking temperature, for example, between 50°C and 85°C, without requiring a specific time.

[0266] Oxygen sensor: When the oxygen concentration in the cooking chamber is detected to be maintained below 19% for a duration of t3, the system enters the next stage. Alternatively, if the food core temperature reaches the required cooking temperature, such as between 50°C and 85°C, the system enters the next stage.

[0267] (7) The humidity control component switches to open the exhaust port, at which time the exhaust area of the exhaust port is the largest.

[0268] (8) Low-humidity cooking: In this stage, the fan and heating element continue to operate. 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 operating conditions, and the humidity control element maintains the exhaust port open to continue cooking until the food is cooked.

[0269] W3 is adjusted based on sensor feedback. For example, if the humidity sensor detects that the humidity in the cooking chamber is greater than or equal to 50%, W3 can be set to the maximum speed to accelerate moisture removal. If the humidity in the cooking chamber is detected to be less than 50%, W3 can be set to W2.

[0270] For example, for the crispy baking mode, the process steps are as follows:

[0271] (1) Put the ingredients in. The user puts the ingredients into the cooking cavity, such as chicken wings.

[0272] (2) Select the function, the user selects crispy baking.

[0273] (3) The humidity control unit switches to open the exhaust port.

[0274] In some embodiments of the present application, a control device for a cooking device is provided, which 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, and the humidity control component is used to adjust the gas flow parameters of at least part of the airflow passing through the exhaust port. Figure 5 The structural block diagram of the control device of the cooking device of 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, controls the fan to operate at a second speed; or, when the humidity control component opens the exhaust port, controls the fan to operate at a third speed.

[0275] In this embodiment, the cooking device includes, but is not limited to, an air fryer, a toaster oven, a steam oven, or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity for accommodating food. For example, the air fryer is provided with a heater and a fan. The fan circulates air, transferring heat generated by the heater into the cooking cavity, thereby air-frying the food in the cooking cavity.

[0276] The cooking device is equipped with an exhaust vent, which connects the cooking cavity to the outside atmosphere. During cooking, gases within the cooking cavity, including airflow from the fan and water vapor from the food, are discharged through the exhaust vent, a single channel. Fresh air is then drawn into the cooking cavity, creating a continuous airflow cycle.

[0277] A humidity control element is provided at the exhaust port. The humidity control element is used to adjust gas flow parameters of at least a portion of the gas flow passing through the exhaust port. Exemplarily, the gas flow parameters include gas flow direction and gas flow rate. The gas flow rate includes exhaust area and unit flow rate.

[0278] Gas flow rate 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 at a pressure of one standard atmosphere and a temperature of 0°C or 20°C.

[0279] Exemplarily, the humidity control member is located on one side of the exhaust port and is arranged obliquely relative to the inner wall of the cooking cavity. When the hot air assembly is in operation, airflow is generated within the cooking cavity, and the humidity control member is capable of adjusting the direction and flow rate of at least a portion of the airflow so that at least a portion of the airflow exits the cooking cavity through the exhaust port. The humidity control member can also guide the airflow within the cooking cavity to the exhaust port, and then discharge the air from the cooking cavity through the exhaust port.

[0280] For example, the humidity control member can rotate relative to the inner wall of the cooking cavity to achieve efficient and convenient adjustment of the exhaust volume.

[0281] 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 realizing stepless adjustment of the exhaust area of the exhaust port.

[0282] During the cooking process, the food is continuously heated, and the moisture in the food evaporates to form steam. This steam escapes into the outside atmosphere through the exhaust vent. If the exhaust vent is closed, this steam will remain in the cooking chamber, increasing the humidity inside the cooking chamber.

[0283] 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.

[0284] When the cooking device begins cooking, it first enters the heating phase. During this phase, the heating element and fan operate to rapidly heat the cooking chamber to the user-set target cooking temperature. During this phase, the fan speed is the first speed. During the tender roasting phase, the humidity control element closes the exhaust vent, and the fan speed is set to the second speed.

[0285] For example, if a user selects tender roast, they want the food to be more tender after cooking. During the cooking process, the humidity control component closes the exhaust vent, minimizing the amount of moisture escaping from the cooking cavity and maintaining a high humidity, thereby making the food more tender.

[0286] If the user chooses crispy outside and tender inside, the humidity control unit 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 unit can be controlled to open at least part of the exhaust area of the exhaust port to quickly reduce the humidity in the cooking chamber and create a crispy texture on the surface of the food.

[0287] Illustratively, the humidity control component is capable of adjusting the exhaust area of the exhaust port within a range of 0% to 100%.

[0288] During the air-frying process, the ingredients undergo a Maillard reaction at high temperatures. Reducing sugars and amino acids react with each other to form acrylamide via the Strecker degradation pathway. The primary pathway for acrylamide formation is the Maillard reaction between reducing sugars, such as glucose and fructose, and asparagine. Besides the asparagine pathway, acrylamide can also be produced in high-fat systems through the acrolein pathway.

[0289] Research has shown that when ingredients have a high moisture content, acrylamide formation is unlikely to occur when heated. However, in foods with low moisture content, acrylamide formation increases. For example, ingredients with a moisture content of less than 5% are more likely to undergo the Maillard reaction and form acrylamide. Expressed in terms of water activity, acrylamide formation is unlikely when the water activity is greater than 0.8. In low-water-activity ingredients, acrylamide formation peaks when the water activity is around 0.4. Further reductions in water activity tend to reduce acrylamide content.

[0290] Therefore, the sensor component captures cooking state parameters in real time during the cooking process, controlling the humidity control component to dynamically adjust the exhaust area of the exhaust port. This allows the cooking device to maintain the water activity of ingredients above 0.4 during the initial cooking phase, reducing acrylamide formation. When a crispy texture is desired, the humidity control component can be activated to rapidly reduce the humidity in the cooking chamber, lowering the water activity of ingredients to below 0.4, similarly inhibiting acrylamide formation and achieving healthy cooking.

[0291] 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 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 of the food, prevent the food from becoming dry and tough, and inhibit the formation of substances such as acrylamide, thereby improving the cooking effect of the cooking device.

[0292] In some embodiments of the present application, a control device for a cooking device is provided. Figure 6 The structural block diagram of the control device of the cooking device of 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 for 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 described here.

[0293] 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.

[0294] 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 effects can be achieved. To avoid repetition, they will not be described here.

[0295] The methods may be implemented in various ways depending on specific features and / or example applications. For example, the methods may be implemented through a combination of hardware, firmware, and / or software. For example, in a 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.

[0296] A computer-readable storage medium can be a tangible device that can retain and store instructions for use by an instruction execution device. A computer-readable storage medium can be, but is not limited to, an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the foregoing. A non-exhaustive list of more specific examples of computer-readable storage media includes: a portable computer floppy disk, a hard disk, random access memory (RAM), read-only memory (ROM), erasable programmable read-only memory (EPROM) or flash memory, static random access memory (SRAM), portable compact disc read-only memory (CD-ROM), digital versatile disk (DVD), memory card, floppy disk, encoding mechanical device (such as a punch card or a groove with raised structures on which instructions are recorded), and any suitable combination of the foregoing. 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 waveguides or other transmission media, or electrical signals transmitted through wires.

[0297] In the description of this application, the term "plurality" refers to two or more, unless otherwise expressly defined. The orientation or positional relationship indicated by the terms "upper" and "lower" is based on the orientation or positional relationship described in the accompanying drawings, and is only for the convenience of describing this application and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation 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.

[0298] In the description of this application, the terms "one embodiment," "some embodiments," "specific embodiments," etc., mean that the specific features, structures, materials, or characteristics described in conjunction with that embodiment or example are included in at least one embodiment or example of this application. In this application, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described can be combined in any suitable manner in any one or more embodiments or examples.

[0299] The above description is merely a preferred embodiment of the present application and is not intended to limit the present application. Various modifications and variations are possible for those skilled in the art. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present application shall be included within the scope of protection of the present application.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device includes 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 gas flow parameters of at least a portion of the airflow passing through the exhaust port, and the exhaust port is used to discharge gas in the cooking cavity; the control method includes: When the cooking device is performing 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; controlling the humidity control element to adjust a gas flow parameter of at least a portion of the airflow 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; and When the humidity control element closes the exhaust port, the fan is controlled to operate at a second speed; or, when the humidity control element opens the exhaust port, the fan is controlled to operate at a third speed; 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, controlling the humidity control component to close the exhaust port; wherein the oxygen concentration threshold range is: greater than or equal to 0% and less than or equal to 19%; 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.

2. The control method according to claim 1, characterized in that: After the step of controlling the humidity control element 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.

3. The control method according to claim 2, characterized in that: The step of controlling the humidity control component to open the exhaust port so as to change a gas flow parameter of at least a portion of the gas flow passing through the exhaust port 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.

4. The control method according to claim 2, characterized in that: After the step of controlling the humidity control element 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 range is: greater than or equal to 50°C and less than or equal to 85°C.

5. A method for controlling a cooking device, characterized in that: The cooking device includes 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 gas flow parameters of at least a portion of the airflow passing through the exhaust port, and the exhaust port is used to discharge gas in the cooking cavity; the control method includes: When the cooking device is performing 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; controlling the humidity control element to adjust a gas flow parameter of at least a portion of the airflow 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; and When the humidity control element closes the exhaust port, the fan is controlled to operate at a second speed; or, when the humidity control element opens the exhaust port, the fan is controlled to operate at a third speed; 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, controlling the humidity control member to close the exhaust port; wherein the first weight loss rate is within a range of: 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; 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.

6. The control method according to claim 5, characterized in that: After the step of controlling the humidity control element 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.

7. The control method according to claim 6, characterized in that: After the step of controlling the humidity control element 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 range is: greater than or equal to 50°C and less than or equal to 85°C.

8. A method for controlling a cooking device, characterized in that: The cooking device includes 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 gas flow parameters of at least a portion of the airflow passing through the exhaust port, and the exhaust port is used to discharge gas in the cooking cavity; the control method includes: When the cooking device is performing 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; controlling the humidity control element to adjust a gas flow parameter of at least a portion of the airflow 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; and When the humidity control element closes the exhaust port, the fan is controlled to operate at a second speed; or, when the humidity control element opens the exhaust port, the fan is controlled to operate at a third speed; 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, controlling the humidity control component to close the exhaust port; wherein the humidity threshold is in the range of: greater than or equal to 50% and less than or equal to 100%; 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.

9. The control method according to claim 8, characterized in that: After the step of controlling the humidity control element 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 so that the gas flow parameters of at least part of the airflow passing through the exhaust port change.

10. The control method according to claim 9, characterized in that: The step of controlling the humidity control component to open the exhaust port so as to change a gas flow parameter of at least a portion of the gas flow passing through the exhaust port 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.

11. The control method according to any one of claims 1 to 10, 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.

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

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

14. 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 as to change the gas flow parameters of at least a portion of the gas flow passing through the exhaust port; 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.

15. A control device for a cooking device, characterized in that: The cooking device includes 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 a portion of the air flow passing through the exhaust port; the control device includes: 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 gas flow parameters of at least a portion of the airflow passing through the exhaust port when the cooking device is performing a cooking operation; an acquisition module, configured to acquire a cooking state parameter corresponding to the cooking operation; The control module is further configured to control the humidity control element to adjust a gas flow parameter of at least a portion of the airflow passing through the exhaust port based on the cooking state parameter, wherein the gas flow parameter includes a flow direction or a gas flow rate; and to control the fan to operate at a second speed when the humidity control element closes the exhaust port; or to control the fan to operate at a third speed when the humidity control element opens the exhaust port. The cooking state parameters include the ambient temperature in the cooking cavity and the oxygen concentration in the cooking cavity; The control module is further configured to control the humidity control component to close the exhaust port 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; wherein the oxygen concentration threshold is in the range of: greater than or equal to 0% and less than or equal to 19%; 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.

16. A control device for a cooking device, characterized in that: The cooking device includes 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 a portion of the air flow passing through the exhaust port; the control device includes: 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 gas flow parameters of at least a portion of the airflow passing through the exhaust port when the cooking device is performing a cooking operation; an acquisition module, configured to acquire a cooking state parameter corresponding to the cooking operation; The control module is further configured to control the humidity control element to adjust a gas flow parameter of at least a portion of the airflow passing through the exhaust port based on the cooking state parameter, wherein the gas flow parameter includes a flow direction or a gas flow rate; and to control the fan to operate at a second speed when the humidity control element closes the exhaust port; or to control the fan to operate at a third speed when the humidity control element opens the exhaust port. 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 control module is further configured to control the humidity control element to close the exhaust port when the temperature in the cooking chamber reaches a preset temperature and the weight loss rate is greater than or equal to a first weight loss rate; wherein the first weight loss rate is within a range of: 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 chamber; 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.

17. A control device for a cooking device, characterized in that: The cooking device includes 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 a portion of the air flow passing through the exhaust port; the control device includes: 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 gas flow parameters of at least a portion of the airflow passing through the exhaust port when the cooking device is performing a cooking operation; an acquisition module, configured to acquire a cooking state parameter corresponding to the cooking operation; The control module is further configured to control the humidity control element to adjust a gas flow parameter of at least a portion of the airflow passing through the exhaust port based on the cooking state parameter, wherein the gas flow parameter includes a flow direction or a gas flow rate; and to control the fan to operate at a second speed when the humidity control element closes the exhaust port; or to control the fan to operate at a third speed when the humidity control element opens the exhaust port. The cooking state parameters include the ambient temperature in the cooking cavity and the humidity in the cooking cavity; The control module is further configured to control the humidity control component to close the exhaust port when the temperature in the cooking cavity reaches a preset temperature and the humidity is greater than or equal to a humidity threshold; wherein the humidity threshold is in the range of: greater than or equal to 50% and less than or equal to 100%; 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.

18. 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 14 when executing the program or instructions.

19. 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 14 are implemented.

20. A cooking device, characterized in that: include: A control device for a cooking device as claimed in claim 15, 16, 17 or 18; and / or The readable storage medium of claim 19.

Images