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

Abstract

The invention provides a control method and device of cooking equipment, a readable storage medium and the cooking equipment, and relates to the technical field of cooking equipment. The cooking equipment comprises a cooking cavity, a hot air assembly and a humidifying assembly, and the control method comprises the steps that under the condition that the cooking equipment executes cooking operation, the hot air assembly is controlled to heat the cooking cavity; controlling a humidifying assembly to humidify the interior of the cooking cavity based on the target humidifying amount; obtaining cooking state parameters of the cooking equipment; and according to the cooking state parameters, the target humidification amount is adjusted. When the cooking equipment executes the cooking operation, the humidifying amount of the humidifying assembly is dynamically adjusted, so that the water activity of the surface layer of the cooked food material can be maintained in a proper range, generation of harmful substances such as acrylamide is reduced, residues of fire factors are reduced, and healthy soft fire cooking is achieved.

Description

Technical Field

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

[0002] In the related art, cooking equipment such as air fryers use hot air to bake ingredients, and high temperature causes the Maillard reaction of ingredients, thereby improving the flavor and color of ingredients. During high-temperature cooking, reducing sugars and amino acids will generate the intermediate product acrylamide (AA) in the reaction path of the Strecker degradation reaction. Especially when carbohydrate-rich ingredients are heated at high temperatures, harmful substances such as acrylamide are more likely to be generated, and the residue of acrylamide will affect health. Summary of the invention

[0003] The present application aims to solve the technical problem of residual harmful substances in air fryers existing in the prior art or related art.

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

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

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

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

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

[0009] In view of this, the first aspect of the present application provides a control method for a cooking device, the cooking device comprising a cooking cavity, a hot air component and a humidification component, the control method comprising: when the cooking device performs a cooking operation, controlling the hot air component to heat the cooking cavity; controlling the humidification component to humidify the cooking cavity based on a target humidification amount; obtaining cooking status parameters of the cooking device; and adjusting the target humidification amount according to the cooking status parameters.

[0010] In the technical solution, the cooking device includes but is not limited to an air fryer, a frying machine, a steaming and baking device or a multi-function pot. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity, which is used to accommodate food. Taking the cooking device as an air fryer as an example, the air fryer is also provided with a hot air component, which includes a heating element and a fan. The fan guides the air circulation flow, and transmits the heat generated by the heating element to the cooking cavity, so as to perform air frying cooking on the food in the cooking cavity.

[0011] The cooking device further includes a humidifying component. Exemplarily, the humidifying component is a steam generating component, a spraying component, an atomizing component, etc. Through the humidifying component, a gaseous medium such as steam can be transported into the cooking cavity, or a liquid medium such as water or a mixture of water and mist can be sprayed into the cooking cavity, thereby increasing the humidity in the cooking cavity.

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

[0013] Studies have shown that when the moisture content of the food is high, acrylamide will not be formed when heated. In low-moisture food, the amount of acrylamide formed increases. For example, food with a moisture content of less than 5% is more likely to undergo the Maillard reaction and form acrylamide. Expressed in terms of water activity, acrylamide will not be formed when the water activity of the food is greater than 0.8. In low-water-activity food, the amount of acrylamide formed is the largest when the water activity of the food is around 0.4. Further reductions in water activity tend to reduce the content of acrylamide.

[0014] During baking and cooking, the water activity of the surface of the food decreases rapidly, and the water activity inside is higher than that of the surface. When the water activity of the surface of the food is close to 0.4, the water activity of the surface of the food can be increased by external hydration, thereby blocking the formation of acrylamide.

[0015] Exemplarily, during the cooking operation of the cooking device, the humidification component is controlled to intermittently or continuously humidify the cooking cavity. The humidification component performs a humidification operation according to a target humidification amount, the unit of which is g / min, that is, the humidification amount is adjusted by the weight of water delivered to the cooking cavity per minute.

[0016] During the cooking process, the cooking device determines the cooking state parameters in real time, including but not limited to the water loss rate of the food, the change in humidity in the cooking cavity, and the change in oxygen content in the cooking cavity. Based on the cooking state parameters, the water activity of the food being cooked at this time can be estimated, and the humidification amount of the humidification component can be dynamically adjusted, thereby dynamically adjusting the humidity in the cooking cavity.

[0017] For example, when the water activity of the surface of the food is close to 0.4, the humidification amount of the humidification component is increased, thereby increasing the humidity in the cooking chamber. When the humidity in the cooking chamber increases, the food is more likely to be hydrated through the external environment, which increases the water activity of the surface of the food, thereby blocking or reducing the generation of acrylamide and achieving healthy cooking.

[0018] The present application can maintain the surface water activity of the ingredients being cooked within an appropriate range by dynamically adjusting the humidification amount of the humidification component when the cooking equipment is performing cooking operations, thereby reducing the generation of harmful substances such as acrylamide, reducing the residual "fire factor", and achieving healthy cooking.

[0019] In addition, the control method of the cooking device in the above technical solution provided by the present application may also have the following additional technical features: In this technical solution, the cooking device includes a weight sensor, and the cooking state parameters include the water loss rate of the food in the cooking cavity; the step of adjusting the target humidification amount according to the cooking state parameters includes: obtaining the weight of the food in the cooking cavity; determining the water loss rate according to the change in the weight of the food; wherein the target humidification amount is negatively correlated with the water loss rate.

[0020] In this technical solution, when the cooking operation is performed, the food in the cooking cavity is continuously heated, and the water inside the food will evaporate due to the heat, forming water vapor that gathers in the cooking cavity. At this time, the humidity in the cooking cavity will increase relatively. When the humidity in the cooking cavity is too high, it will affect the taste of the cooked food. Therefore, when a large amount of water in the food evaporates, in order to maintain the humidity in the cooking cavity within a suitable range, so that the water activity of the surface of the food being cooked is maintained within a suitable range, that is, a range that neither produces a large amount of acrylamide nor affects the cooking taste, it is necessary to dynamically adjust the target humidification amount.

[0021] Among them, the evaporation of water in the ingredients will directly reflect the change in the weight of the ingredients. Therefore, by setting a weight sensor at the bottom of the cooking cavity, the initial weight of the ingredients in the cooking cavity is collected by the weight sensor, and the current weight of the ingredients is continuously obtained during the cooking operation. By comparing the initial weight with the current weight, the change value of the ingredient weight can be determined, and the water loss rate of the ingredients can be estimated by the change value. For example, the initial weight of the ingredients is 100g, and the current weight of the ingredients collected during the cooking process is 80g, then the weight change value is 20g, and the water loss rate of the ingredients is estimated to be 18%.

[0022] After determining the water loss rate of the food, the target humidification amount is adjusted according to the water loss rate of the food. It can be understood that the higher the water loss rate of the food, the more the moisture evaporated from the food increases the humidity in the cooking chamber, and the target humidification amount is reduced at this time. From the results, the target humidification amount is negatively correlated with the water loss rate of the food.

[0023] In some technical solutions of the present application, optionally, the cooking equipment includes an air outlet and a humidity sensor, the air outlet is connected to the cooking cavity, the humidity sensor is arranged at the air outlet, and the cooking state parameters include the outlet air humidity of the air outlet; according to the cooking state parameters, the step of adjusting the target humidification amount includes: obtaining the outlet air humidity of the air outlet; adjusting the target humidification amount according to the outlet air humidity; wherein the target humidification amount is negatively correlated with the outlet air humidity.

[0024] In this technical solution, an air outlet connected to the cooking cavity is provided on the main body of the cooking device, and a humidity sensor is provided at the position of the air outlet. The air outlet is a passage connecting the cooking cavity with the external atmospheric environment, and the humidity sensor can detect the outlet humidity at the air outlet, which can directly reflect the humidity information in the cooking cavity.

[0025] Since the temperature in the cooking cavity is high, and the air outlet temperature at the air outlet is lower than the temperature in the cooking cavity, setting the humidity sensor at the air outlet can prevent the humidity sensor from being in a high temperature environment for a long time and prevent the humidity sensor from being damaged by high temperature.

[0026] Among them, when the detected air outlet humidity is higher, it means that the current real humidity in the cooking chamber is higher. At this time, the target humidification amount is reduced to prevent the humidity in the cooking chamber from being too high and affecting the cooking taste. Conversely, when the detected air outlet humidity is low, the target humidification amount is increased to increase the humidity in the cooking chamber to maintain the water activity of the food above 0.4 and reduce the generation of acrylamide.

[0027] In some technical solutions of the present application, optionally, the cooking device includes an oxygen sensor, and the cooking status parameters include the oxygen concentration in the cooking cavity; the step of adjusting the target humidification amount according to the cooking status parameters includes: obtaining the oxygen concentration in the cooking cavity; adjusting the target humidification amount according to the oxygen concentration; wherein the target humidification amount is negatively correlated with the oxygen concentration.

[0028] In this technical solution, during the air-frying cooking process, the food produces the Maillard reaction in a high temperature environment, and reducing sugars and amino acids produce acrylamide in the reaction path of the Strecker degradation reaction. Among them, the main generation pathway of acrylamide is the Maillard reaction between reducing sugars represented by glucose and fructose and asparagine. In addition to the asparagine pathway, acrylamide can also be generated in a high-fat system through the acrolein pathway.

[0029] Acrylamide can react with thiol substances to generate flavor substances under oxygen conditions. The oxygen concentration will directly affect the degree of the above reaction. When the oxygen concentration decreases, the residual amount of acrylamide will increase significantly.

[0030] Therefore, the oxygen concentration in the cooking cavity is collected in real time by an oxygen sensor installed in the cooking cavity. During the cooking process, the oxygen concentration in the cooking cavity will be affected by many factors and will decrease. The lower the oxygen concentration, the easier it is to produce acrylamide. Therefore, when the oxygen concentration is low, the target humidification amount is increased to avoid the generation of acrylamide. When the oxygen concentration is high, the target humidification amount can be reduced to ensure the cooking taste.

[0031] In some technical solutions of the present application, optionally, the cooking device includes a temperature sensor, and the cooking status parameters include a target cooking temperature corresponding to the cooking operation; after the step of adjusting the target humidification amount according to the cooking status parameters, the control method includes: obtaining the target cooking temperature corresponding to the cooking operation; and controlling the hot air component to adjust the cooking parameters according to the target cooking temperature.

[0032] In this technical solution, the heating conditions of the ingredients are different at different cooking temperatures, which causes the taste of the ingredients to change accordingly. For example, when the cooking temperature is high, the ingredients are more likely to have a crispy taste. When the cooking temperature is low, the ingredients are more likely to have a soft and tender taste.

[0033] After humidifying the cooking cavity, the change in humidity in the cooking cavity will also cause the taste of the food to change. Therefore, according to different target cooking temperatures, controlling the hot air component to adjust the cooking parameters, such as the rotation speed of the hot air component, can achieve light fire cooking while making the prepared ingredients meet the user's expected taste and improve the cooking effect.

[0034] In some technical solutions of the present application, optionally, before the step of controlling the humidification component to humidify the cooking cavity based on the target humidification amount, the control method also includes: determining a target cooking temperature corresponding to the cooking operation; and determining a target humidification amount based on the target cooking temperature.

[0035] In this technical solution, when cooking different types of food, users often choose corresponding cooking modes. Different cooking modes have different cooking temperatures. For example, when air-frying French fries, users want the French fries to have a crispy texture, so the target cooking temperature is set higher. When baking sweet potatoes, users want the baked sweet potatoes to have a soft and glutinous texture, so the target cooking temperature is set lower.

[0036] The humidity in the cooking chamber will also affect the taste of the food. Therefore, setting different target humidification amounts based on different cooking temperatures can keep the taste of the cooked food in line with user expectations. For example, if the target cooking temperature selected by the user is greater than 150°C, the target humidification amount is lower, so that the relative humidity in the cooking chamber is lower and the food has a crispy taste. When the target cooking temperature selected by the user is less than or equal to 150°C, the target humidification amount is larger, so that the relative humidity in the cooking chamber is higher, the food is soft and sticky, and there is no acrylamide residue.

[0037] In some technical solutions of the present application, optionally, the step of controlling the hot air component to adjust the cooking parameters according to the target cooking temperature includes: when the target cooking temperature is within the range of a first temperature threshold, controlling the hot air component to heat and disturb the gas in the cooking cavity at a first speed; when the target cooking temperature is within the range of the first temperature threshold, controlling the humidification component to humidify the cooking cavity based on a target humidification amount, and controlling the hot air component to disturb the gas in the cooking cavity at a second speed so that the temperature in the cooking cavity is lower than the humidification temperature threshold, wherein the humidification temperature threshold is lower than the first temperature threshold, and the first speed is greater than the second speed.

[0038] In this technical solution, when the cooking device performs a cooking operation, the target cooking temperature of the hot air component is different in different cooking stages. For example, a steam baking operation includes an early hot baking stage and a mid-term steam stage.

[0039] When the target cooking temperature is within the range of the first temperature threshold, the cooking device is in the hot roasting stage, and the hot air component is controlled to heat and disturb the gas in the cooking cavity at a relatively large first speed. Exemplarily, the first speed ranges from 2000 rpm to 2500 rpm.

[0040] Exemplarily, when the target cooking temperature is within the range of the first temperature threshold and lasts for the first preset time, the humidification component is controlled to humidify the cooking cavity based on the target humidification amount, that is, when the target cooking temperature is within the range of the first temperature threshold and lasts for the first preset time, the cooking device enters the steam baking stage. At this time, the humidification component is controlled to humidify the cooking cavity to achieve steam baking. At the same time, the hot air component is controlled to reduce the speed to the second speed, so as to reduce the temperature in the cooking cavity to below the humidification temperature threshold. Exemplarily, the range of the second speed is less than 1000rpm. Exemplarily, the humidification temperature threshold is less than 100°C.

[0041] By using high temperature and high wind speed to heat food in the early stage of cooking, the moisture of the food can be quickly evaporated into the cooking chamber, so that the food can be roasted and stir-fried, making the food taste better. At the same time, the moisture evaporated from the food can maintain the humidity in the cooking chamber, so as to achieve light fire cooking. In the later stage of cooking, steam cooking with low temperature and low wind speed can make the food absorb water again and soften, thus enriching the taste of the food and achieving a "crispy and tender" taste.

[0042] In some technical solutions of the present application, optionally, the cooking device also includes a first heating module for heating the humidification medium of the humidification component; the hot air component includes a second heating module and a fan, the second heating module is used to heat the cooking cavity, and the fan is used to disturb the gas in the cooking cavity; the step of controlling the humidification component to humidify the cooking cavity based on the target humidification amount also includes: in response to a steam cooking instruction, controlling the first heating module to start working, and controlling the second heating module to stop heating the cooking cavity; wherein the humidification temperature threshold is less than the vaporization temperature of the humidification medium.

[0043] In the technical solution, the humidifying medium of the humidifying component is body fluid. Exemplarily, the humidifying medium of the humidifying component is clean water. The cooking device includes a first heating module, which is used to heat the humidifying medium of the humidifying component, thereby increasing the temperature of the humidifying medium, such as clean water. The hot air component includes a second heating module and a fan, the second heating module can directly heat the cooking cavity, and the fan can guide the gas in the cooking cavity, thereby disturbing the gas in the cooking cavity.

[0044] When the cooking device receives the steam cooking instruction, the cooking device executes the steam cooking step. At this time, the second heating module is turned off, and the humidification medium of the humidification component is heated by the first heating module to form steam and transport it to the cooking cavity, that is, the food in the cooking cavity is heated by steam. The steam sprayed from the humidification component is heated twice in the cooking cavity by the hot air component to form superheated steam, which has the characteristics of large heat capacity, good thermal conductivity, fast heating speed, and high efficiency. The superheated steam is circulated in the cavity under the guidance of hot air to achieve uniform heating of the food. The steam heats the surface of the food and releases a large amount of latent heat. At the same time, condensed water is generated to humidify the cavity, maintain a high temperature and high humidity environment, which is conducive to reducing the generation of harmful substances while making the food have a burnt taste; using the steam stage of stage two, the food can achieve a burnt taste without getting irritated, crispy and soft cooking effect.

[0045] At this time, the fan can continue to work to disturb the steam in the cooking cavity and make the steam evenly distributed. The fan can also stop working to prevent the steam in the cooking cavity from leaking out and ensure cooking efficiency.

[0046] Exemplarily, the humidification temperature threshold is less than the vaporization temperature of the humidification medium. For example, the humidification medium is water, and the vaporization temperature of water is 100° C. under standard atmospheric pressure.

[0047] In some technical solutions of the present application, optionally, the step of determining the target humidification amount according to the target cooking temperature includes: when the target cooking temperature is greater than or equal to a second temperature threshold, the target humidification amount is positively correlated with the target cooking temperature; when the target cooking temperature is less than the second temperature threshold, the target humidification amount is negatively correlated with the target cooking temperature; wherein the second temperature threshold is less than the first temperature threshold.

[0048] In this technical solution, illustratively, the range of the second temperature threshold is 102°C to 185°C. Exemplarily, the second temperature threshold is 150°C. When the target cooking temperature is greater than or equal to the second temperature threshold, the target humidification amount is positively correlated with the target cooking temperature, that is, the higher the target cooking temperature, the greater the target humidification amount. When the target cooking temperature is high, a high temperature cooking environment is prone to produce harmful substances such as acrylamide. At this time, increasing the target humidification amount and increasing the humidity of the cooking cavity are conducive to reducing the generation of harmful substances and achieving light fire cooking.

[0049] When the target cooking temperature is lower than the second temperature, the target humidification amount is negatively correlated with the target cooking temperature, that is, the lower the target cooking temperature, the greater the target humidification amount. When the target cooking temperature is low, it means that the user wants a soft and tender taste. At this time, increasing the humidity of the cooking cavity is conducive to obtaining a soft and tender taste.

[0050] In some technical solutions of the present application, optionally, the cooking operation includes a first cooking stage and a second cooking stage, the second cooking stage is located after the first cooking stage, and the duration of the second cooking stage is less than the duration of the first cooking stage; controlling the humidification component to humidify the cooking cavity based on a target humidification amount, including: in the first cooking stage, controlling the humidification component to humidify the cooking cavity based on the target humidification amount so that the humidity in the cooking cavity is greater than or equal to a first humidity threshold; in the second cooking stage, controlling the hot air component to dehumidify the cooking cavity so that the humidity in the cooking cavity is less than or equal to a second humidity threshold; wherein the first humidity threshold ranges from 25% to 55%, and the second humidity threshold ranges from 0% to 10%.

[0051] In this technical solution, the humidity in the cooking cavity can be increased in the early stage of cooking, thereby reducing or blocking the generation of acrylamide during the cooking process. In the later stage of cooking, the humidity in the cooking cavity is quickly reduced so that the surface of the food can quickly achieve a crispy taste, thereby achieving a cooking effect of "crispy on the outside and tender on the inside".

[0052] Exemplarily, the cooking operation of the cooking device includes a first cooking stage and a second cooking stage which are sequential in time, wherein the first cooking stage is the stage in the early stage of cooking, and the second cooking stage is the stage in the late stage of cooking. The stage duration of the first cooking stage is longer than the stage duration of the second cooking stage, thereby avoiding the generation of acrylamide and other substances during most of the cooking time. In addition, during a small part of the last stage of cooking, the oxygen concentration in the cooking chamber is increased by ventilation and dehumidification, and the residual acrylamide can also be suppressed by increasing the oxygen concentration, while also being able to quickly improve the taste of the food.

[0053] Exemplarily, in the first cooking stage, the humidification component is controlled to perform a humidification operation with the first humidity threshold as the target, so as to maintain the humidity in the cooking chamber near the first humidity threshold. Exemplarily, the first humidity threshold ranges from 25% to 45%. Exemplarily, the first humidity threshold is 30%. In this way, the overall tenderness of the food can be ensured, and the generation of acrylamide can be blocked or prevented.

[0054] In the second cooking stage, the cooking device exhausts the high-humidity air in the cooking cavity through the hot air component, thereby quickly reducing the humidity in the cooking cavity to near the second threshold range. Exemplarily, the second humidity threshold ranges from 0% to 10%. Exemplarily, the second humidity threshold is 5%. In this way, the outer surface of the food can lose water quickly, obtaining a crispy texture on the surface.

[0055] Exemplarily, the first cooking stage is the first two-thirds of the total cooking time, and the second cooking stage is the last one-third of the total cooking time.

[0056] Illustratively, the ventilation assembly can introduce air, oxygen, or heated air into the cooking cavity.

[0057] The present application maintains high humidity in the early stage to inhibit the formation of acrylamide, and quickly removes moisture and increases oxygen in the later stage, which can further inhibit the formation of acrylamide, while avoiding the reduction of flavor and softening of taste caused by the high humidity environment, improving the overall flavor of the ingredients, and giving the ingredients a crispy taste.

[0058] In some technical solutions of the present application, optionally, the cooking device also includes an air outlet, and the step of controlling the hot air component to perform a dehumidification operation in the cooking cavity includes: controlling the hot air component to disturb the gas in the cooking cavity at a third speed so that the gas in the cooking cavity is discharged through the air outlet; wherein the third speed is positively correlated with the temperature in the cooking cavity.

[0059] In this technical solution, when controlling the hot air component to dehumidify the cooking cavity, the cooking cavity is controlled to operate at a third speed to disturb the gas in the cooking cavity, so that the high-humidity gas in the cooking cavity is discharged out of the cooking cavity through the air outlet, and the dry air outside the cooking cavity enters the cooking cavity, so that the cooking cavity enters a dry cooking environment, thereby enhancing the overall flavor of the ingredients and making the ingredients have a crispy taste.

[0060] The higher the temperature in the cooking cavity, the greater the third rotation speed. Exemplarily, the third rotation speed is less than or equal to the first rotation speed, and the third rotation speed is greater than the second rotation speed.

[0061] In some technical solutions of the present application, optionally, the humidification component is controlled to humidify the cooking cavity based on a target humidification amount, including: determining a target cooking temperature corresponding to the cooking operation; when the target cooking temperature is greater than a third temperature threshold, controlling the humidification component to humidify the cooking cavity based on the target humidification amount, so that the humidity in the cooking cavity is greater than or equal to the third humidity threshold; or, when the target cooking temperature is less than or equal to the third temperature threshold, controlling the humidification component to humidify the cooking cavity based on the target humidification amount, so that the humidity in the cooking cavity is greater than or equal to a fourth humidity threshold; wherein the third humidity threshold ranges from 35% to 45%, and the fourth humidity threshold ranges from 55% to 65%.

[0062] In this technical solution, high humidity can be maintained throughout the cooking process, thereby inhibiting the generation of acrylamide while making the food have a more tender taste. Different cooking temperatures will affect the humidity in the cooking chamber. The higher the cooking temperature, the faster the food loses water, and the greater the impact of the evaporation of water from the food on the humidity in the cooking chamber.

[0063] At the same time, when the user sets different target cooking temperatures, the expected food taste is also different. In order to maintain the humidity in the cooking cavity within a suitable range, the present application adjusts the initial target humidification amount of the humidification component according to the target cooking temperature set by the user, so that the humidity in the cooking cavity can be maintained within a suitable range.

[0064] For example, assuming that the target cooking temperature set by the user is greater than 150° C., the humidity in the cooking chamber is set to be maintained in the range of 35% to 45%, for example, the humidity in the cooking chamber is maintained at around 40%, so that the food can have a relatively crispy taste.

[0065] For example, assuming that the target cooking temperature set by the user is less than or equal to 150° C., the humidity in the cooking cavity is set to be maintained in the range of 55% to 65%, for example, the humidity in the cooking cavity is maintained at around 60%, so that the food can have a relatively tender taste.

[0066] For example, the user puts 300g of French fries in a 6L air fryer, closes the door, sets the target cooking temperature to 200℃, and the cooking time to 18min. During the cooking process, 25g / min of steam is introduced into the cooking cavity to maintain the humidity in the cooking cavity at 43% until the end of cooking. Compared with cooking operations without humidity regulation function, the present application can reduce the acrylamide content from 695μg / kg to 116μg / kg.

[0067] The present application can maintain the humidity in the cooking cavity within a suitable range during the cooking process according to the target cooking temperature set by the user, thereby achieving cooking effects with different tastes.

[0068] A second aspect of the present application provides a control device for a cooking device, the cooking device comprising a cooking cavity, a hot air component and a humidifying component, the control device comprising: a control module, for controlling the hot air component to heat the cooking cavity when the cooking device performs a cooking operation; and controlling the humidifying component to humidify the cooking cavity based on a target humidification amount; an acquisition module, for acquiring cooking status parameters of the cooking device; and an adjustment module, for adjusting the target humidification amount according to the cooking status parameters.

[0069] In the technical solution, the cooking device includes but is not limited to an air fryer, a frying machine, a steaming and baking device or a multi-function pot. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity, which is used to accommodate food. Taking the cooking device as an air fryer as an example, the air fryer is also provided with a hot air component, which includes a heating element and a fan. The fan guides the air circulation flow, and transmits the heat generated by the heating element to the cooking cavity, so as to perform air frying cooking on the food in the cooking cavity.

[0070] The cooking device further includes a humidifying component. Exemplarily, the humidifying component is a steam generating component, a spraying component, an atomizing component, etc. Through the humidifying component, a gaseous medium such as steam can be transported into the cooking cavity, or a liquid medium such as water or a mixture of water and mist can be sprayed into the cooking cavity, thereby increasing the humidity in the cooking cavity.

[0071] During the air-frying cooking process, the food undergoes a Maillard reaction in a high temperature environment, and reducing sugars and amino acids produce acrylamide in the reaction path of the Strecker degradation reaction. Among them, the main pathway for the production of acrylamide is the Maillard reaction between reducing sugars represented by glucose and fructose and asparagine. In addition to the asparagine pathway, acrylamide can also be produced in a high-fat system through the acrolein pathway.

[0072] Studies have shown that when the moisture content of the food is high, acrylamide will not be formed when heated. In low-moisture food, the amount of acrylamide formed increases. For example, food with a moisture content of less than 5% is more likely to undergo the Maillard reaction and form acrylamide. Expressed in terms of water activity, acrylamide will not be formed when the water activity of the food is greater than 0.8. In low-water-activity food, the amount of acrylamide formed is the largest when the water activity of the food is around 0.4. Further reductions in water activity tend to reduce the content of acrylamide.

[0073] During baking and cooking, the water activity of the surface of the food decreases rapidly, and the water activity inside is higher than that of the surface. When the water activity of the surface of the food is close to 0.4, the water activity of the surface of the food can be increased by external hydration, thereby blocking the formation of acrylamide.

[0074] Exemplarily, during the cooking operation of the cooking device, the humidification component is controlled to intermittently or continuously humidify the cooking cavity. The humidification component performs a humidification operation according to a target humidification amount, the unit of which is g / min, that is, the humidification amount is adjusted by the weight of water delivered to the cooking cavity per minute.

[0075] During the cooking process, the cooking device determines the cooking state parameters in real time, including but not limited to the water loss rate of the food, the change in humidity in the cooking cavity, and the change in oxygen content in the cooking cavity. Based on the cooking state parameters, the water activity of the food being cooked at this time can be estimated, and the humidification amount of the humidification component can be dynamically adjusted, thereby dynamically adjusting the humidity in the cooking cavity.

[0076] For example, when the water activity of the surface of the food is close to 0.4, the humidification amount of the humidification component is increased, thereby increasing the humidity in the cooking chamber. When the humidity in the cooking chamber increases, the food is more likely to be hydrated through the external environment, which increases the water activity of the surface of the food, thereby blocking or reducing the generation of acrylamide and achieving healthy cooking.

[0077] The present application can maintain the surface water activity of the ingredients being cooked within an appropriate range by dynamically adjusting the humidification amount of the humidification component when the cooking equipment is performing cooking operations, thereby reducing the generation of harmful substances such as acrylamide, reducing the residual "fire factor", and achieving healthy cooking.

[0078] The third aspect of the present application provides a control device for a cooking device, comprising: a memory for storing programs or instructions; a processor for implementing the steps of a control method for a cooking device provided in any of the above-mentioned technical solutions when executing the programs or instructions, and therefore has the same technical effect. To avoid repetition, it will not be repeated here.

[0079] The fourth aspect of the present application provides a readable storage medium on which a program or instruction is stored. When the program or instruction is executed by a processor, the steps of the control method of the cooking device provided in any of the above-mentioned technical solutions are implemented, and therefore it also has the same technical effect. To avoid repetition, it will not be repeated here.

[0080] 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, and therefore has the same technical effect, and will not be repeated here to avoid repetition. BRIEF DESCRIPTION OF THE DRAWINGS

[0081] The above and / or additional aspects and advantages of the present application will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which: Figure 1 A schematic diagram showing the structure of a cooking device in some embodiments of the present application; Figure 2 A flow chart showing a method for controlling a cooking device according to some embodiments of the present application; Figure 3 A schematic diagram showing the structure of a cooking device in some embodiments of the present application; Figure 4 A schematic diagram showing the structure of a cooking device in some embodiments of the present application; Figure 5 A schematic diagram showing the structure of a cooking device in some embodiments of the present application; Figure 6 A cooking curve diagram of some embodiments of the present application is shown; Figure 7 A structural block diagram showing a control device of a cooking device in some embodiments of the present application; Figure 8 A structural block diagram of a control device for a cooking device according to some embodiments of the present application is shown.

[0082] Reference numerals: 100 cooking device, 102 cooking chamber, 103 hot air component, 104 humidification component, 106 weight sensor, 108 air outlet, 110 humidity sensor, 112 oxygen sensor. DETAILED DESCRIPTION

[0083] In order to more clearly understand the above-mentioned purposes, features and advantages of the present application, the present application is further described in detail below in conjunction with the accompanying drawings and specific implementation methods. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0084] 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.

[0085] Refer to the following Figures 1 to 8 The invention describes a cooking device control method and device, a readable storage medium and a cooking device provided according to some embodiments of the present application.

[0086] In some embodiments of the present application, a method for controlling a cooking device is provided. Figure 1 The schematic diagram of the structure of the cooking device of some embodiments of the present application is shown as follows: Figure 1 As shown, the cooking device 100 includes a cooking cavity 102 , a hot air component 103 and a humidifying component 104 .

[0087] Figure 2 A flow chart showing a method for controlling a cooking device according to some embodiments of the present application is shown. Figure 2 As shown, the control method includes: Step 202, when the cooking device is performing a cooking operation, controlling the hot air component to heat the cooking cavity; Step 204, controlling the humidification component to humidify the cooking cavity based on the target humidification amount; Step 206, obtaining cooking state parameters of the cooking device; Step 208, adjusting the target humidification amount according to the cooking state parameters.

[0088] In this embodiment, the cooking device includes but is not limited to an air fryer, a frying machine, a steaming and baking device, or a multi-function pot. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity, which is used to accommodate food. Taking the cooking device as an air fryer as an example, the air fryer is also provided with a hot air component, which includes a heating element and a fan. The fan guides the air circulation flow, and transmits the heat generated by the heating element to the cooking cavity, so as to perform air frying cooking on the food in the cooking cavity.

[0089] The cooking device further includes a humidifying component. Exemplarily, the humidifying component is a steam generating component, a spraying component, an atomizing component, etc. Through the humidifying component, a gaseous medium such as steam can be transported into the cooking cavity, or a liquid medium such as water or a mixture of water and mist can be sprayed into the cooking cavity, thereby increasing the humidity in the cooking cavity.

[0090] During the air-frying cooking process, the food undergoes a Maillard reaction in a high temperature environment, and reducing sugars and amino acids produce acrylamide in the reaction path of the Strecker degradation reaction. Among them, the main pathway for the production of acrylamide is the Maillard reaction between reducing sugars represented by glucose and fructose and asparagine. In addition to the asparagine pathway, acrylamide can also be produced in a high-fat system through the acrolein pathway.

[0091] Studies have shown that when the moisture content of the food is high, acrylamide will not be formed when heated. In low-moisture food, the amount of acrylamide formed increases. For example, food with a moisture content of less than 5% is more likely to undergo the Maillard reaction and form acrylamide. Expressed in terms of water activity, acrylamide will not be formed when the water activity of the food is greater than 0.8. In low-water-activity food, the amount of acrylamide formed is the largest when the water activity of the food is around 0.4. Further reductions in water activity tend to reduce the content of acrylamide.

[0092] During baking and cooking, the water activity of the surface of the food decreases rapidly, and the water activity inside is higher than that of the surface. When the water activity of the surface of the food is close to 0.4, the water activity of the surface of the food can be increased by external hydration, thereby blocking the formation of acrylamide.

[0093] Exemplarily, during the cooking operation of the cooking device, the humidification component is controlled to intermittently or continuously humidify the cooking cavity. The humidification component performs a humidification operation according to a target humidification amount, the unit of which is g / min, that is, the humidification amount is adjusted by the weight of water delivered to the cooking cavity per minute.

[0094] During the cooking process, the cooking device determines the cooking state parameters in real time, including but not limited to the water loss rate of the food, the change in humidity in the cooking cavity, and the change in oxygen content in the cooking cavity. Based on the cooking state parameters, the water activity of the food being cooked at this time can be estimated, and the humidification amount of the humidification component can be dynamically adjusted, thereby dynamically adjusting the humidity in the cooking cavity.

[0095] For example, when the water activity of the surface of the food is close to 0.4, the humidification amount of the humidification component is increased, thereby increasing the humidity in the cooking chamber. When the humidity in the cooking chamber increases, the food is more likely to be hydrated through the external environment, which increases the water activity of the surface of the food, thereby blocking or reducing the generation of acrylamide and achieving healthy cooking.

[0096] The present application can maintain the surface water activity of the ingredients being cooked within an appropriate range by dynamically adjusting the humidification amount of the humidification component when the cooking equipment is performing cooking operations, thereby reducing the generation of harmful substances such as acrylamide, reducing the residual "fire factor", and achieving healthy cooking.

[0097] In this embodiment, Figure 3 The schematic diagram of the structure of the cooking device of some embodiments of the present application is shown as follows: Figure 3 As shown, the cooking device 100 includes a weight sensor 106, and the cooking state parameters include the water loss rate of the food in the cooking cavity; obtaining the cooking state parameters of the cooking device includes: obtaining the weight of the food in the cooking cavity; determining the water loss rate based on the change in the weight of the food; wherein the target humidification amount is negatively correlated with the water loss rate.

[0098] In this embodiment, when the cooking operation is performed, the food in the cooking cavity is continuously heated, and the water inside the food will evaporate due to the heat, forming water vapor that gathers in the cooking cavity. At this time, the humidity in the cooking cavity will increase relatively. When the humidity in the cooking cavity is too high, it will affect the taste of the cooked food. Therefore, when a large amount of water in the food evaporates, in order to maintain the humidity in the cooking cavity within a suitable range, so that the water activity of the surface of the food being cooked is maintained within a suitable range, that is, a range that neither produces a large amount of acrylamide nor affects the cooking taste, it is necessary to dynamically adjust the target humidification amount.

[0099] Among them, the evaporation of water in the ingredients will directly reflect the change in the weight of the ingredients. Therefore, by setting a weight sensor at the bottom of the cooking cavity, the initial weight of the ingredients in the cooking cavity is collected by the weight sensor, and the current weight of the ingredients is continuously obtained during the cooking operation. By comparing the initial weight with the current weight, the change value of the ingredient weight can be determined, and the water loss rate of the ingredients can be estimated by the change value. For example, the initial weight of the ingredients is 100g, and the current weight of the ingredients collected during the cooking process is 80g, then the weight change value is 20g, and the water loss rate of the ingredients is estimated to be 18%.

[0100] After determining the water loss rate of the food, the target humidification amount is adjusted according to the water loss rate of the food. It can be understood that the higher the water loss rate of the food, the more the moisture evaporated from the food increases the humidity in the cooking chamber, and the target humidification amount is reduced at this time. From the results, the target humidification amount is negatively correlated with the water loss rate of the food.

[0101] In some embodiments of the present application, optionally, the target humidification amount is adjusted according to the cooking state parameters, including: adjusting the target humidification amount according to the following formula: y = -0.4x + 9.3; wherein y is the target humidification amount and x is the water loss rate.

[0102] In this embodiment, the target humidification amount is y. When the water loss rate of the food is obtained as x, the target humidification amount y can be adjusted by the following formula (1): y = -0.4x + 9.3; (1) Among them, y is the target humidification amount and x is the water loss rate.

[0103] For example, the cooking device is a 6L air fryer. The user puts 300g of French fries in and closes the door. The target cooking temperature is set to 200℃ and the cooking time is 18min. During the cooking process, the system automatically calculates the water loss rate of the food as x (g / min) per minute. Assuming that the water loss rate of the food is 16g / min when the current cooking time reaches 6min, that is, x=16, the target humidification amount y calculated according to the above formula (1) is 2.9g / min, that is, 2.9g of clean water or steam is delivered to the cooking chamber every minute.

[0104] The present application dynamically adjusts the target humidification amount according to the water loss rate of the food, so that the humidity in the cooking chamber can be maintained within a suitable range, taking into account the effects of reducing the generation of acrylamide and maintaining the taste of food.

[0105] In some embodiments of the present application, optionally, Figure 4 The schematic diagram of the structure of the cooking device of some embodiments of the present application is shown as follows: Figure 4 As shown, the cooking device 100 includes an air outlet 108 and a humidity sensor 110, the air outlet 108 is connected to the cooking cavity 102, the humidity sensor 110 is arranged at the air outlet 108, and the cooking state parameters include the outlet air humidity of the air outlet; according to the cooking state parameters, the step of adjusting the target humidification amount includes: obtaining the outlet air humidity of the air outlet; adjusting the target humidification amount according to the outlet air humidity; wherein the target humidification amount is negatively correlated with the outlet air humidity.

[0106] In this embodiment, an air outlet connected to the cooking cavity is provided on the main body of the cooking device, and a humidity sensor is provided at the position of the air outlet. The air outlet is a passage connecting the cooking cavity with the external atmospheric environment, and the humidity sensor can detect the outlet humidity at the air outlet, and the outlet humidity can directly reflect the humidity information in the cooking cavity.

[0107] Since the temperature in the cooking cavity is high, and the air outlet temperature at the air outlet is lower than the temperature in the cooking cavity, setting the humidity sensor at the air outlet can prevent the humidity sensor from being in a high temperature environment for a long time and prevent the humidity sensor from being damaged by high temperature.

[0108] Among them, when the detected air outlet humidity is higher, it means that the current real humidity in the cooking chamber is higher. At this time, the target humidification amount is reduced to prevent the humidity in the cooking chamber from being too high and affecting the cooking taste. Conversely, when the detected air outlet humidity is low, the target humidification amount is increased to increase the humidity in the cooking chamber to maintain the water activity of the food above 0.4 and reduce the generation of acrylamide.

[0109] In some embodiments of the present application, optionally, the target humidification amount is adjusted according to the cooking state parameters, including: adjusting the target humidification amount according to the following formula: y = -0.1a + 11; wherein y is the target humidification amount and a is the air outlet humidity.

[0110] In this embodiment, the target humidification amount is assumed to be y. When the air outlet humidity is obtained as a, the target humidification amount y can be adjusted by the following formula (2): y = -0.1a + 11; (2) Among them, y is the target humidification amount and a is the air outlet humidity.

[0111] For example, the cooking device is a 6L air fryer. The user puts 300g of French fries in and closes the door. The target cooking temperature is set to 200°C and the cooking time is 18 minutes. During the cooking process, the air humidity is detected at a% per second. Assuming that the current cooking time reaches 10 minutes, the air humidity is detected to be 45%, that is, a=45. Then, according to the above formula (2), the target humidification amount y is calculated to be 6.5g / min, that is, 6.5g of water or steam is delivered to the cooking chamber every minute.

[0112] The present application estimates the actual humidity in the cooking cavity according to the outlet air humidity, and dynamically adjusts the target humidification amount according to the actual humidity in the cooking cavity, so that the humidity in the cooking cavity can be maintained within a suitable range, taking into account both the effect of reducing the formation of acrylamide and maintaining the taste of food.

[0113] In some embodiments of the present application, optionally, Figure 5 The schematic diagram of the structure of the cooking device of some embodiments of the present application is shown. Figure 5 As shown, the cooking device 100 includes an oxygen sensor 112, and the cooking state parameters include the oxygen concentration in the cooking cavity; the step of adjusting the target humidification amount according to the cooking state parameters includes: obtaining the oxygen concentration in the cooking cavity; adjusting the target humidification amount according to the oxygen concentration; wherein the target humidification amount is negatively correlated with the oxygen concentration.

[0114] In this embodiment, during the air-frying cooking process, the food produces the Maillard reaction in a high temperature environment, and reducing sugars and amino acids produce acrylamide in the reaction path of the Strecker degradation reaction, wherein the main generation pathway of acrylamide is the Maillard reaction of reducing sugars represented by glucose and fructose with asparagine. In addition to the asparagine pathway, acrylamide can also be generated in a high-fat system through the acrolein pathway.

[0115] Acrylamide can react with thiol substances to generate flavor substances under oxygen conditions. The oxygen concentration will directly affect the degree of the above reaction. When the oxygen concentration decreases, the residual amount of acrylamide will increase significantly.

[0116] Therefore, the oxygen concentration in the cooking cavity is collected in real time by an oxygen sensor installed in the cooking cavity. During the cooking process, the oxygen concentration in the cooking cavity will be affected by many factors and will decrease. The lower the oxygen concentration, the easier it is to produce acrylamide. Therefore, when the oxygen concentration is low, the target humidification amount is increased to avoid the generation of acrylamide. When the oxygen concentration is high, the target humidification amount can be reduced to ensure the cooking taste.

[0117] In some embodiments of the present application, optionally, adjusting the target humidification amount according to the cooking state parameter includes: adjusting the target humidification amount according to the following formula: y = 27.6e -0.1m ; Where y is the target humidification amount, m is the oxygen concentration, and e is the natural logarithm.

[0118] In this embodiment, the target humidification amount is y. When the oxygen concentration is m, the target humidification amount y can be adjusted by the following formula (3): y = 27.6e -0.1m ; (3) Among them, y is the target humidification amount, m is the oxygen concentration, and e is the natural logarithm.

[0119] For example, the cooking device is a 6L air fryer. The user puts 300g of French fries in and closes the door. The target cooking temperature is set to 200°C and the cooking time is 18 minutes. During the cooking process, the oxygen concentration in the cooking chamber is detected every second as m%. Assuming that when the current cooking time reaches 16 minutes, the oxygen concentration is detected to be 12%, that is, m=12. Then, according to the above formula (3), the target humidification amount y is calculated to be 8.3g / min, that is, 8.3g of clean water or steam is delivered to the cooking chamber every minute.

[0120] The present application dynamically adjusts the target humidification amount according to the oxygen concentration in the cooking chamber, thereby achieving the effects of reducing the generation of acrylamide and maintaining the taste of food.

[0121] In some embodiments of the present application, optionally, the cooking device includes a temperature sensor, and the cooking status parameters include a target cooking temperature corresponding to the cooking operation; after the step of adjusting the target humidification amount according to the cooking status parameters, the control method includes: obtaining the target cooking temperature corresponding to the cooking operation; and controlling the hot air component to adjust the cooking parameters according to the target cooking temperature.

[0122] In this embodiment, the heating conditions of the ingredients are different at different cooking temperatures, resulting in the taste of the ingredients changing accordingly. For example, when the cooking temperature is high, the ingredients are more likely to have a crispy taste. When the cooking temperature is low, the ingredients are more likely to have a soft and tender taste.

[0123] After humidifying the cooking cavity, the change in humidity in the cooking cavity will also cause the taste of the food to change. Therefore, according to different target cooking temperatures, controlling the hot air component to adjust the cooking parameters, such as the rotation speed of the hot air component, can achieve light fire cooking while making the prepared ingredients meet the user's expected taste and improve the cooking effect.

[0124] In some embodiments of the present application, optionally, before the step of controlling the humidification component to humidify the cooking cavity based on the target humidification amount, the control method further includes: determining a target cooking temperature corresponding to the cooking operation; and determining a target humidification amount based on the target cooking temperature.

[0125] In this embodiment, when cooking different types of food, the user will often select the corresponding cooking mode. Different cooking modes have different cooking temperatures. For example, when air-frying French fries, the user would like the French fries to have a crispy texture, so the target cooking temperature is set to be higher. When baking sweet potatoes, the user would like the baked sweet potatoes to have a soft and glutinous texture, so the target cooking temperature is set to be lower.

[0126] The humidity in the cooking chamber will also affect the taste of the food. Therefore, setting different target humidification amounts based on different cooking temperatures can keep the taste of the cooked food in line with user expectations. For example, if the target cooking temperature selected by the user is greater than 150°C, the target humidification amount is lower, so that the relative humidity in the cooking chamber is lower and the food has a crispy taste. When the target cooking temperature selected by the user is less than or equal to 150°C, the target humidification amount is larger, so that the relative humidity in the cooking chamber is higher, the food is soft and sticky, and there is no acrylamide residue.

[0127] In some embodiments of the present application, the target humidification amount is determined according to the target cooking temperature, including: when the target cooking temperature is greater than the third temperature threshold, the target humidification amount is determined by the following formula: y = 0.18e 0.02T Or, when the target cooking temperature is less than or equal to the third temperature threshold, the target humidification amount is determined by the following formula: y = 2.91e 0.01T ; Where y is the target humidification amount, T is the target cooking temperature, and e is the natural logarithm.

[0128] In this embodiment, illustratively, the setting range of the third temperature threshold is 102° C. to 185° C. illustratively, the third temperature threshold is 150° C. The following takes the third temperature threshold of 150° C. as an example to illustrate the embodiment of the present application.

[0129] When the target cooking temperature set by the user is greater than 150°C, the target humidification amount is determined by the following formula (4): y = 0.18e 0.02T ; (4) Where y is the target humidification amount, T is the target cooking temperature, and e is the natural logarithm.

[0130] When the target cooking temperature set by the user is less than or equal to 150°C, the target humidification amount is determined by the following formula (5): y = 2.91e 0.01T ; (5) Where y is the target humidification amount, T is the target cooking temperature, and e is the natural logarithm.

[0131] The present application dynamically sets the target humidification amount of the humidification component according to the target cooking temperature, so that the cooked ingredients can meet the user's expectations under the premise of ensuring healthy cooking.

[0132] In some embodiments of the present application, optionally, the step of controlling the hot air component to adjust the cooking parameters according to the target cooking temperature includes: when the target cooking temperature is within the range of a first temperature threshold, controlling the hot air component to heat and disturb the gas in the cooking cavity at a first speed; when the target cooking temperature is within the range of the first temperature threshold, controlling the humidification component to humidify the cooking cavity based on a target humidification amount, and controlling the hot air component to disturb the gas in the cooking cavity at a second speed so that the temperature in the cooking cavity is lower than the humidification temperature threshold, wherein the humidification temperature threshold is lower than the first temperature threshold, and the first speed is greater than the second speed.

[0133] In this embodiment, Figure 6 Schematic diagrams of cooking curves of some embodiments of the present application are shown, such as Figure 6 As shown, when the cooking device performs a cooking operation, the target cooking temperature of the hot air component is different in different cooking stages. For example, the steam baking operation includes an early hot baking stage and a mid-stage steaming stage.

[0134] When the target cooking temperature is within the range of the first temperature threshold, the cooking device is in the hot roasting stage, and the hot air component is controlled to heat and disturb the gas in the cooking cavity at a relatively large first speed. Exemplarily, the first speed ranges from 2000 rpm to 2500 rpm.

[0135] Exemplarily, when the target cooking temperature is within the range of the first temperature threshold and lasts for the first preset time, the humidification component is controlled to humidify the cooking cavity based on the target humidification amount, that is, when the target cooking temperature is within the range of the first temperature threshold and lasts for the first preset time, the cooking device enters the steam baking stage. At this time, the humidification component is controlled to humidify the cooking cavity to achieve steam baking. At the same time, the hot air component is controlled to reduce the speed to the second speed, so as to reduce the temperature in the cooking cavity to below the humidification temperature threshold. Exemplarily, the range of the second speed is less than 1000rpm. Exemplarily, the humidification temperature threshold is less than 100°C.

[0136] By using high temperature and high wind speed to heat food in the early stage of cooking, the moisture of the food can be quickly evaporated into the cooking chamber, so that the food can be roasted and stir-fried, making the food taste better. At the same time, the moisture evaporated from the food can maintain the humidity in the cooking chamber, so as to achieve light fire cooking. In the later stage of cooking, steam cooking with low temperature and low wind speed can make the food absorb water again and soften, thus enriching the taste of the food and achieving a "crispy and tender" taste.

[0137] In some embodiments of the present application, optionally, the cooking device also includes a first heating module for heating the humidification medium of the humidification component; the hot air component includes a second heating module and a fan, the second heating module is used to heat the cooking cavity, and the fan is used to disturb the gas in the cooking cavity; the step of controlling the humidification component to humidify the cooking cavity based on the target humidification amount also includes: in response to a steam cooking instruction, controlling the first heating module to start working, and controlling the second heating module to stop heating the cooking cavity; wherein the humidification temperature threshold is less than the vaporization temperature of the humidification medium.

[0138] In this embodiment, the humidifying medium of the humidifying component is body fluid. Exemplarily, the humidifying medium of the humidifying component is clean water. The cooking device includes a first heating module, which is used to heat the humidifying medium of the humidifying component, thereby increasing the temperature of the humidifying medium, such as clean water. The hot air component includes a second heating module and a fan, the second heating module can directly heat the cooking cavity, and the fan can guide the gas in the cooking cavity, thereby disturbing the gas in the cooking cavity.

[0139] When the cooking device receives the steam cooking instruction, the cooking device executes the steam cooking step. At this time, the second heating module is turned off, and the humidification medium of the humidification component is heated by the first heating module to form steam and transport it to the cooking cavity, that is, the food in the cooking cavity is heated by steam. The steam sprayed from the humidification component is heated twice in the cooking cavity by the hot air component to form superheated steam, which has the characteristics of large heat capacity, good thermal conductivity, fast heating speed, and high efficiency. The superheated steam is circulated in the cavity under the guidance of hot air to achieve uniform heating of the food. The steam heats the surface of the food and releases a large amount of latent heat. At the same time, condensed water is generated to humidify the cavity, maintain a high temperature and high humidity environment, which is conducive to reducing the generation of harmful substances while making the food have a burnt taste; using the steam stage of stage two, the food can achieve a burnt taste without getting irritated, crispy and soft cooking effect.

[0140] At this time, the fan can continue to work to disturb the steam in the cooking cavity and make the steam evenly distributed. The fan can also stop working to prevent the steam in the cooking cavity from leaking out and ensure cooking efficiency.

[0141] Exemplarily, the humidification temperature threshold is less than the vaporization temperature of the humidification medium. For example, the humidification medium is water, and the vaporization temperature of water is 100° C. under standard atmospheric pressure.

[0142] In some embodiments of the present application, optionally, the step of determining the target humidification amount according to the target cooking temperature includes: when the target cooking temperature is greater than or equal to a second temperature threshold, the target humidification amount is positively correlated with the target cooking temperature; when the target cooking temperature is less than the second temperature threshold, the target humidification amount is negatively correlated with the target cooking temperature; wherein the second temperature threshold is less than the first temperature threshold.

[0143] In this embodiment, illustratively, the second temperature threshold ranges from 102°C to 185°C. Exemplarily, the second temperature threshold is 150°C. When the target cooking temperature is greater than or equal to the second temperature threshold, the target humidification amount is positively correlated with the target cooking temperature, that is, the higher the target cooking temperature, the greater the target humidification amount. When the target cooking temperature is high, a high temperature cooking environment is prone to produce harmful substances such as acrylamide. At this time, increasing the target humidification amount and increasing the humidity of the cooking cavity are conducive to reducing the generation of harmful substances and achieving light fire cooking.

[0144] When the target cooking temperature is lower than the second temperature, the target humidification amount is negatively correlated with the target cooking temperature, that is, the lower the target cooking temperature, the greater the target humidification amount. When the target cooking temperature is low, it means that the user wants a soft and tender taste. At this time, increasing the humidity of the cooking cavity is conducive to obtaining a soft and tender taste.

[0145] In some embodiments of the present application, optionally, the cooking operation includes a first cooking stage and a second cooking stage, the second cooking stage is located after the first cooking stage, and the duration of the second cooking stage is less than the duration of the first cooking stage; controlling the humidification component to humidify the cooking cavity based on a target humidification amount, including: in the first cooking stage, controlling the humidification component to humidify the cooking cavity based on the target humidification amount so that the humidity in the cooking cavity is greater than or equal to a first humidity threshold; in the second cooking stage, controlling the hot air component to dehumidify the cooking cavity so that the humidity in the cooking cavity is less than or equal to a second humidity threshold; wherein the first humidity threshold ranges from 25% to 55%, and the second humidity threshold ranges from 0% to 10%.

[0146] In this embodiment, the humidity in the cooking cavity can be increased in the early stage of cooking, thereby reducing or blocking the generation of acrylamide during the cooking process. In the later stage of cooking, the humidity in the cooking cavity is quickly reduced so that the surface of the food can quickly achieve a crispy taste, thereby achieving a "crispy outside and tender inside" cooking effect.

[0147] Exemplarily, the cooking operation of the cooking device includes a first cooking stage and a second cooking stage which are sequential in time, wherein the first cooking stage is the stage in the early stage of cooking, and the second cooking stage is the stage in the late stage of cooking. The stage duration of the first cooking stage is longer than the stage duration of the second cooking stage, thereby avoiding the generation of acrylamide and other substances during most of the cooking time. In addition, during a small part of the last stage of cooking, the oxygen concentration in the cooking chamber is increased by ventilation and dehumidification, and the residual acrylamide can also be suppressed by increasing the oxygen concentration, while also being able to quickly improve the taste of the food.

[0148] Exemplarily, in the first cooking stage, the humidification component is controlled to perform a humidification operation with the first humidity threshold as the target, so as to maintain the humidity in the cooking chamber near the first humidity threshold. Exemplarily, the first humidity threshold ranges from 25% to 45%. Exemplarily, the first humidity threshold is 30%. In this way, the overall tenderness of the food can be ensured, and the generation of acrylamide can be blocked or prevented.

[0149] In the second cooking stage, the cooking device exhausts the high-humidity air in the cooking cavity through the hot air component, thereby quickly reducing the humidity in the cooking cavity to near the second threshold range. Exemplarily, the second humidity threshold ranges from 0% to 10%. Exemplarily, the second humidity threshold is 5%. In this way, the outer surface of the food can lose water quickly, obtaining a crispy texture on the surface.

[0150] Exemplarily, the first cooking stage is the first two-thirds of the total cooking time, and the second cooking stage is the last one-third of the total cooking time.

[0151] Illustratively, the ventilation assembly can introduce air, oxygen, or heated air into the cooking cavity.

[0152] Exemplarily, the user puts 300g of French fries in a 6L air fryer, closes the door, sets the target cooking temperature to 200℃, and the cooking time to 18min. The 0th to 12th minutes after the start of cooking is set as the first cooking stage. In the first cooking stage, the humidity in the cooking cavity is increased to 32% by delivering 20g / min of steam into the cooking cavity. The 12th to 18th minutes after the start of cooking is set as the second cooking stage. In the second cooking stage, 3L / min of air is continuously introduced into the cooking cavity to make the humidity in the cavity reach 3% until cooking is completed. Compared with cooking operations without humidity regulation function, the present application can reduce the acrylamide content from 695μg / kg to 138μg / kg.

[0153] The present application maintains high humidity in the early stage to inhibit the formation of acrylamide, and quickly removes moisture and increases oxygen in the later stage, which can further inhibit the formation of acrylamide, while avoiding the reduction of flavor and softening of taste caused by the high humidity environment, improving the overall flavor of the ingredients, and giving the ingredients a crispy taste.

[0154] In some embodiments of the present application, optionally, the cooking device also includes an air outlet, and the step of controlling the hot air component to perform a dehumidification operation in the cooking cavity includes: controlling the hot air component to disturb the gas in the cooking cavity at a third speed so that the gas in the cooking cavity is discharged through the air outlet; wherein the third speed is positively correlated with the temperature in the cooking cavity.

[0155] In this embodiment, when controlling the hot air component to dehumidify the cooking cavity, the cooking cavity is controlled to operate at a third speed to disturb the gas in the cooking cavity, so that the high-humidity gas in the cooking cavity is discharged out of the cooking cavity through the air outlet, and the dry air outside the cooking cavity enters the cooking cavity, so that the cooking cavity enters a dry cooking environment, thereby enhancing the overall flavor of the ingredients and making the ingredients have a crispy taste.

[0156] The higher the temperature in the cooking cavity, the greater the third rotational speed. Exemplarily, the third rotational speed is less than or equal to the first rotational speed, and the third rotational speed is greater than the second rotational speed.

[0157] In some embodiments of the present application, optionally, before controlling the humidification component to humidify the cooking cavity based on the target humidification amount, the control method further includes: determining a target cooking temperature corresponding to the cooking operation; when the target cooking temperature is greater than a third temperature threshold, determining the target humidification amount by the following formula: y = 0.24e 0.02T Alternatively, when the target cooking temperature is less than or equal to the third temperature threshold, the target humidification amount is determined by the following formula: y = 2.06e 0.01T; Where y is the target humidification amount, T is the target cooking temperature, and e is the natural logarithm.

[0158] In this embodiment, the cooking device maintains high humidity in the cooking cavity in the early stage of cooking, thereby reducing the generation of acrylamide by increasing the humidity. Due to different cooking temperatures, the humidity in the cooking cavity will be affected. The higher the cooking temperature, the faster the food loses water, and the greater the impact of the evaporation of food water on the humidity in the cooking cavity. In order to maintain the humidity in the cooking cavity within a suitable range, the present application adjusts the initial target humidification amount of the humidification component according to the target cooking temperature set by the user.

[0159] For example, the third temperature threshold is 150° C. When the target cooking temperature set by the user is greater than 150° C., the target humidification amount is determined by the following formula (6): y = 0.24e 0.02T ; (6) Where y is the target humidification amount, T is the target cooking temperature, and e is the natural logarithm.

[0160] When the target cooking temperature set by the user is less than or equal to 150°C, the target humidification amount is determined by the following formula (7): y = 2.06e 0.01T ; (7) Where y is the target humidification amount, T is the target cooking temperature, and e is the natural logarithm.

[0161] The present application sets the initial target humidification amount of the humidification component according to the target cooking temperature, so that the humidity in the cooking cavity can be maintained within a suitable range during the cooking process.

[0162] In some embodiments of the present application, optionally, controlling the humidification component to humidify the cooking cavity based on a target humidification amount includes: determining a target cooking temperature corresponding to the cooking operation; when the target cooking temperature is greater than a third temperature threshold, controlling the humidification component to humidify the cooking cavity based on the target humidification amount so that the humidity in the cooking cavity is greater than or equal to the third humidity threshold; or, when the target cooking temperature is less than or equal to the third temperature threshold, controlling the humidification component to humidify the cooking cavity based on the target humidification amount so that the humidity in the cooking cavity is greater than or equal to a fourth humidity threshold; wherein the third humidity threshold ranges from 35% to 45%, and the fourth humidity threshold ranges from 55% to 65%.

[0163] In this embodiment, high humidity can be maintained throughout the cooking process, thereby inhibiting the generation of acrylamide and making the food have a tender taste. Different cooking temperatures will affect the humidity in the cooking cavity. The higher the cooking temperature, the faster the food loses water, and the greater the impact of the evaporation of water from the food on the humidity in the cooking cavity.

[0164] At the same time, when the user sets different target cooking temperatures, the expected food taste is also different. In order to maintain the humidity in the cooking cavity within a suitable range, the present application adjusts the initial target humidification amount of the humidification component according to the target cooking temperature set by the user through the above formulas (4) and (5), so that the humidity in the cooking cavity can be maintained within a suitable range.

[0165] For example, assuming that the target cooking temperature set by the user is greater than 150° C., the humidity in the cooking chamber is set to be maintained in the range of 35% to 45%, for example, the humidity in the cooking chamber is maintained at around 40%, so that the food can have a relatively crispy taste.

[0166] For example, assuming that the target cooking temperature set by the user is less than or equal to 150° C., the humidity in the cooking cavity is set to be maintained in the range of 55% to 65%, for example, the humidity in the cooking cavity is maintained at around 60%, so that the food can have a relatively tender taste.

[0167] For example, the user puts 300g of French fries in a 6L air fryer, closes the door, sets the target cooking temperature to 200℃, and the cooking time to 18min. During the cooking process, 25g / min of steam is introduced into the cooking cavity to maintain the humidity in the cooking cavity at 43% until the end of cooking. Compared with cooking operations without humidity regulation function, the present application can reduce the acrylamide content from 695μg / kg to 116μg / kg.

[0168] The present application can maintain the humidity in the cooking cavity within a suitable range during the cooking process according to the target cooking temperature set by the user, thereby achieving cooking effects with different tastes.

[0169] In some embodiments of the present application, a control device for a cooking device is provided. The cooking device includes a cooking cavity, a hot air component, and a humidifying component. Figure 7 The structure block diagram of the control device of the cooking device in some embodiments of the present application is shown as follows: Figure 7 As shown, the control device 700 includes: a control module 702, which is used to control the hot air component to heat the cooking cavity when the cooking device performs a cooking operation; and control the humidification component to humidify the cooking cavity based on a target humidification amount; an acquisition module 704, which is used to obtain the cooking state parameters of the cooking device; and an adjustment module 706, which is used to adjust the target humidification amount according to the cooking state parameters.

[0170] In this embodiment, the cooking device includes but is not limited to an air fryer, a frying machine, a steaming and baking device, or a multi-function pot. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity, which is used to accommodate food. Taking the cooking device as an air fryer as an example, the air fryer is also provided with a hot air component, which includes a heating element and a fan. The fan guides the air circulation flow, and transmits the heat generated by the heating element to the cooking cavity, so as to perform air frying cooking on the food in the cooking cavity.

[0171] The cooking device further includes a humidifying component. Exemplarily, the humidifying component is a steam generating component, a spraying component, an atomizing component, etc. Through the humidifying component, a gaseous medium such as steam can be transported into the cooking cavity, or a liquid medium such as water or a mixture of water and mist can be sprayed into the cooking cavity, thereby increasing the humidity in the cooking cavity.

[0172] During the air-frying cooking process, the food undergoes a Maillard reaction in a high temperature environment, and reducing sugars and amino acids produce acrylamide in the reaction path of the Strecker degradation reaction. Among them, the main pathway for the production of acrylamide is the Maillard reaction between reducing sugars represented by glucose and fructose and asparagine. In addition to the asparagine pathway, acrylamide can also be produced in a high-fat system through the acrolein pathway.

[0173] Studies have shown that when the moisture content of the food is high, acrylamide will not be formed when heated. In low-moisture food, the amount of acrylamide formed increases. For example, food with a moisture content of less than 5% is more likely to undergo the Maillard reaction and form acrylamide. Expressed in terms of water activity, acrylamide will not be formed when the water activity of the food is greater than 0.8. In low-water-activity food, the amount of acrylamide formed is the largest when the water activity of the food is around 0.4. Further reductions in water activity tend to reduce the content of acrylamide.

[0174] During baking and cooking, the water activity of the surface of the food decreases rapidly, and the water activity inside is higher than that of the surface. When the water activity of the surface of the food is close to 0.4, the water activity of the surface of the food can be increased by external hydration, thereby blocking the formation of acrylamide.

[0175] Exemplarily, during the cooking operation of the cooking device, the humidification component is controlled to intermittently or continuously humidify the cooking cavity. The humidification component performs a humidification operation according to a target humidification amount, the unit of which is g / min, that is, the humidification amount is adjusted by the weight of water delivered to the cooking cavity per minute.

[0176] During the cooking process, the cooking device determines the cooking state parameters in real time, including but not limited to the water loss rate of the food, the change in humidity in the cooking cavity, and the change in oxygen content in the cooking cavity. Based on the cooking state parameters, the water activity of the food being cooked at this time can be estimated, and the humidification amount of the humidification component can be dynamically adjusted, thereby dynamically adjusting the humidity in the cooking cavity.

[0177] For example, when the water activity of the surface of the food is close to 0.4, the humidification amount of the humidification component is increased, thereby increasing the humidity in the cooking chamber. When the humidity in the cooking chamber increases, the food is more likely to be hydrated through the external environment, which increases the water activity of the surface of the food, thereby blocking or reducing the generation of acrylamide and achieving healthy cooking.

[0178] The present application can maintain the surface water activity of the ingredients being cooked within an appropriate range by dynamically adjusting the humidification amount of the humidification component when the cooking equipment is performing cooking operations, thereby reducing the generation of harmful substances such as acrylamide, reducing the residual "fire factor", and achieving healthy cooking.

[0179] In some embodiments of the present application, a control device for a cooking device is provided. Figure 8 The structure block diagram of the control device of the cooking device in some embodiments of the present application is shown as follows: Figure 8 As shown, the control device 800 includes: a memory 802 for storing programs or instructions; a processor 804, for implementing the steps of the control method of the cooking device provided in any of the above embodiments when executing the programs or instructions, and therefore has the same technical effect. To avoid repetition, it will not be repeated here.

[0180] 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 therefore it also has the same technical effect. To avoid repetition, it will not be repeated here.

[0181] 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, and therefore has the same technical effect, which will not be described here to avoid repetition.

[0182] The methods may be implemented in various ways according to specific features and / or example applications. For example, the methods may be implemented by a combination of hardware, firmware, and / or software. For example, in hardware implementation, the processor may be implemented in one or more application-specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field programmable gate arrays (FPGAs), controllers, microcontrollers, microprocessors, electronic devices, other equipment units for performing the above functions, and / or combinations thereof.

[0183] A computer-readable storage medium may be a tangible device that can retain and store instructions for use by an instruction execution device. A computer-readable storage medium may be an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the above devices, but is not limited thereto. A non-exhaustive list of more specific examples of computer-readable storage media includes: a portable computer floppy disk, a hard disk, a random access memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM) or flash memory, a static random access memory (SRAM), a portable compact disc read-only memory (CD-ROM), a digital versatile disk (DVD), a memory card, a floppy disk, an encoding mechanical device (such as a punched card or a groove with a raised structure with instructions recorded thereon), and any suitable combination of the above devices. The computer-readable storage medium used herein should not be understood as a transmission signal itself, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagated through wave guides or other transmission media, or electrical signals transmitted through wires.

[0184] In the description of this application, the term "plurality" refers to two or more than two. Unless otherwise clearly defined, the terms "upper" and "lower" indicate positions or positional relationships based on the positions or positional relationships described in the accompanying drawings. They are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they cannot be understood as limitations on this application. The terms "connect", "install", "fixed", etc. should be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0185] In the description of the present application, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In the present application, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0186] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device comprises a cooking cavity, a hot air component and a humidifying component, and the control method comprises: When the cooking device performs a cooking operation, controlling the hot air component to heat the cooking cavity; Controlling the humidifying component to humidify the cooking cavity based on a target humidification amount; Acquiring cooking status parameters of the cooking device; The target humidification amount is adjusted according to the cooking state parameter.

2. The control method according to claim 1, characterized in that: The cooking device includes a weight sensor, and the cooking state parameter includes a water loss rate of the food in the cooking cavity; The step of adjusting the target humidification amount according to the cooking state parameter comprises: Obtaining the weight of the food in the cooking cavity; Determining the water loss rate according to the change in weight of the food material; Wherein, the target humidification amount is negatively correlated with the water loss rate.

3. The control method according to claim 1, characterized in that: The cooking device comprises an air outlet and a humidity sensor, the air outlet is connected to the cooking cavity, the humidity sensor is arranged at the air outlet, and the cooking state parameter comprises the air outlet humidity of the air outlet; The step of adjusting the target humidification amount according to the cooking state parameter comprises: Obtaining the air outlet humidity of the air outlet; The target humidification amount is adjusted according to the outlet air humidity; wherein the target humidification amount is negatively correlated with the outlet air humidity.

4. The control method according to claim 1, characterized in that: The cooking device includes an oxygen sensor, and the cooking state parameter includes the oxygen concentration in the cooking cavity; The step of adjusting the target humidification amount according to the cooking state parameter comprises: obtaining the oxygen concentration in the cooking cavity; The target humidification amount is adjusted according to the oxygen concentration; wherein the target humidification amount is negatively correlated with the oxygen concentration.

5. The control method according to claim 1, characterized in that: The cooking device comprises a temperature sensor, and the cooking state parameter comprises a target cooking temperature corresponding to the cooking operation; The step of adjusting the target humidification amount according to the cooking state parameter, the control method comprises: Obtaining a target cooking temperature corresponding to the cooking operation; According to the target cooking temperature, the hot air component is controlled to adjust the cooking parameters.

6. The control method according to claim 5, characterized in that: Before the step of controlling the humidifying component to humidify the cooking cavity based on the target humidification amount, the control method further includes: determining a target cooking temperature corresponding to the cooking operation; The target humidification amount is determined according to the target cooking temperature.

7. The control method according to claim 6, characterized in that: The step of controlling the hot air component to adjust cooking parameters according to the target cooking temperature includes: When the target cooking temperature is within a range of a first temperature threshold, controlling the hot air component to heat and disturb the gas in the cooking cavity at a first rotation speed; When the target cooking temperature is within the range of the first temperature threshold, the humidification component is controlled to humidify the cooking cavity based on the target humidification amount, and the hot air component is controlled to disturb the gas in the cooking cavity at a second speed so that the temperature in the cooking cavity is lower than the humidification temperature threshold, wherein the humidification temperature threshold is lower than the first temperature threshold, and the first speed is higher than the second speed.

8. The control method according to claim 7, characterized in that: The cooking device further includes a first heating module for heating the humidifying medium of the humidifying component; the hot air component includes a second heating module and a fan, the second heating module is used to heat the cooking cavity, and the fan is used to disturb the gas in the cooking cavity; the step of controlling the humidifying component to humidify the cooking cavity based on the target humidification amount also includes: In response to a steam cooking instruction, controlling the first heating module to start working, and controlling the second heating module to stop heating the cooking cavity; The humidification temperature threshold is lower than the vaporization temperature of the humidification medium.

9. The control method according to claim 7, characterized in that: The step of determining the target humidification amount according to the target cooking temperature comprises: When the target cooking temperature is greater than or equal to a second temperature threshold, the target humidification amount is positively correlated with the target cooking temperature; When the target cooking temperature is less than a second temperature threshold, the target humidification amount is negatively correlated with the target cooking temperature; wherein the second temperature threshold is less than the first temperature threshold.

10. The control method according to any one of claims 1 to 9, characterized in that: The cooking operation includes a first cooking stage and a second cooking stage, wherein the second cooking stage is located after the first cooking stage, and the duration of the second cooking stage is shorter than the duration of the first cooking stage; The controlling the humidifying component to humidify the cooking cavity based on a target humidification amount includes: In the first cooking stage, controlling the humidifying component to humidify the cooking cavity based on a target humidification amount so that the humidity in the cooking cavity is greater than or equal to a first humidity threshold; In the second cooking stage, controlling the hot air component to perform a dehumidification operation in the cooking cavity so that the humidity in the cooking cavity is less than or equal to a second humidity threshold; The first humidity threshold ranges from 25% to 55%, and the second humidity threshold ranges from 0% to 10%.

11. The control method according to claim 10, characterized in that: The cooking device further includes an air outlet, and the step of controlling the hot air component to perform a dehumidification operation on the cooking cavity includes: The hot air component is controlled to disturb the gas in the cooking cavity at a third rotation speed, so that the gas in the cooking cavity is discharged through the air outlet; wherein the third rotation speed is positively correlated with the temperature in the cooking cavity.

12. The control method according to any one of claims 1 to 9, characterized in that: The controlling the humidifying component to humidify the cooking cavity based on a target humidification amount includes: determining a target cooking temperature corresponding to the cooking operation; When the target cooking temperature is greater than a third temperature threshold, controlling the humidifying component to humidify the cooking cavity based on a target humidification amount so that the humidity in the cooking cavity is greater than or equal to a third humidity threshold; Alternatively, when the target cooking temperature is less than or equal to the third temperature threshold, controlling the humidifying component to humidify the cooking cavity based on the target humidification amount so that the humidity in the cooking cavity is greater than or equal to a fourth humidity threshold; Among them, the third humidity threshold ranges from 35% to 45%, and the fourth humidity threshold ranges from 55% to 65%.

13. A control device for a cooking device, characterized in that: The cooking device comprises a cooking cavity, a hot air component and a humidifying component, and the control device comprises: a control module, configured to control the hot air assembly to heat the cooking cavity when the cooking device is performing a cooking operation; and Controlling the humidifying component to humidify the cooking cavity based on a target humidification amount; An acquisition module, used for acquiring cooking state parameters of the cooking device; An adjustment module is used to adjust the target humidification amount according to the cooking state parameter.

14. 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 12 when executing the program or instruction.

15. 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 12 are implemented.

16. A cooking device, characterized in that: include: A control device for a cooking device as claimed in claim 13 or 14; and / or The readable storage medium as claimed in claim 15.

Images