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

Abstract

The present application provides a control method and device for a cooking device, a readable storage medium, and a cooking device, relating to the technical field of cooking devices. Among them, the cooking device includes a cooking cavity, a hot air component, and a humidifying component. The control method includes: 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; obtaining the cooking state parameters of the cooking device; and adjusting the target humidification amount according to the cooking state parameters. By dynamically adjusting the humidification amount of the humidifying component when the cooking device performs a cooking operation, the present application can maintain the water activity on the surface of the ingredients during cooking within a suitable range, thereby reducing the generation of harmful substances such as acrylamide and reducing the residue of "fire-causing factors", achieving healthy light-fire cooking.

Description

Technical Field

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

[0002] In the related art, cooking appliances such as air fryers use hot air to bake food ingredients, and cause the Maillard reaction of the food ingredients through high temperature, thereby improving the flavor and color of the food ingredients. During high-temperature cooking, reducing sugars and amino acids will generate intermediate product acrylamide (AA) in the reaction path of the Strecker degradation reaction. Especially when high-temperature heating food ingredients rich in carbohydrates, it is easier to generate harmful substances such as acrylamide, and the residue of acrylamide will affect health. Summary of the Invention

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

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

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

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

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

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

[0009] In view of this, the first aspect of the present application provides a control method for a cooking appliance. The cooking appliance includes a cooking cavity, a hot air component, and a humidifying component. The control method includes: when the cooking appliance 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; obtaining cooking state parameters of the cooking appliance; and adjusting the target humidification amount according to the cooking state parameters.

[0010] In this technical solution, the cooking appliance includes, but is not limited to, an air fryer, a griddle, a steam oven, or a multi-functional pot. Exemplarily, the cooking appliance is an air fryer. The cooking appliance includes a cooking cavity for accommodating food ingredients. Taking the cooking appliance as an air fryer as an example, the air fryer is further provided with a hot air component, and the hot air component includes a heating element and a blower. The blower guides the air to circulate and conveys the heat generated by the heating element to the cooking cavity to perform air frying cooking on the food ingredients 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 delivered 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, Maillard reaction occurs to the ingredients in a high-temperature environment, and acrylamide is produced in the reaction path of the Strecker degradation reaction of reducing sugars and amino acids. 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 through the acrolein pathway in a high-fat system.

[0013] Studies have shown that when the moisture content of the ingredients is relatively high, acrylamide will not be formed when heated. While in ingredients with a low moisture content, the formation amount of acrylamide increases. For example, ingredients with a moisture content less than 5% are more likely to undergo Maillard reaction and form acrylamide. In terms of water activity, acrylamide will not be formed when the water activity of the ingredients is greater than 0.8. While in ingredients with a low water activity, when the water activity of the ingredients is around 0.4, the formation amount of acrylamide is the largest. Further reduction of water activity often reduces the content of acrylamide.

[0014] In baking cooking, the water activity of the surface layer of the ingredients decreases rapidly, and the water activity inside is higher than that of the surface layer. When the water activity of the surface layer of the ingredients approaches 0.4, the water activity of the surface layer of the ingredients is increased by means of external water replenishment, thereby blocking the formation of acrylamide.

[0015] Exemplarily, during the process of the cooking device performing a cooking operation, the humidifying component is controlled to humidify the cooking cavity intermittently or continuously. Among them, the humidifying component performs a humidifying operation according to a target humidifying amount, and the unit of the target humidifying amount is g / min, that is, the humidifying amount is adjusted by the weight of water delivered into the cooking cavity per minute.

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

[0017] For example, when the water activity of the surface layer of the ingredients approaches 0.4, the humidifying amount of the humidifying component is increased, thereby increasing the humidity in the cooking cavity. After the humidity in the cooking cavity increases, it is easier for the ingredients to replenish water through the external environment, so that the water activity of the surface layer of the ingredients increases, thereby blocking or reducing the generation of acrylamide and achieving healthy cooking.

[0018] When the cooking device performs a cooking operation, the present application dynamically adjusts the humidification amount of the humidification component, enabling the water activity on the surface of the ingredients during cooking to be maintained within an appropriate range, thereby reducing the generation of harmful substances such as acrylamide and reducing the residue of "heat-generating factors", achieving healthy cooking.

[0019] In addition, the control method of the cooking device in the above technical solution provided by the present application may further have the following additional technical features:

[0020] In this technical solution, the cooking device includes a weight sensor, and the cooking state parameter includes the water loss rate of the ingredients in the cooking cavity; the step of adjusting the target humidification amount according to the cooking state parameter includes: obtaining the weight of the ingredients in the cooking cavity; determining the water loss rate according to the change value of the ingredient weight; wherein, the target humidification amount is negatively correlated with the water loss rate.

[0021] In this technical solution, during the cooking operation, the ingredients in the cooking cavity are continuously heated, and the moisture inside the ingredients will evaporate due to heat, forming water vapor that accumulates in the cooking cavity. At this time, the humidity in the cooking cavity will relatively increase. When the humidity in the cooking cavity is too high, it will affect the taste of the cooked ingredients. Therefore, when a large amount of moisture in the ingredients evaporates, in order to maintain the humidity in the cooking cavity within an appropriate range and keep the water activity on the surface of the ingredients during cooking within an appropriate range, that is, a range where neither a large amount of acrylamide is generated nor the cooking taste is affected, it is necessary to dynamically adjust the target humidification amount.

[0022] Among them, the evaporation of the moisture in the ingredients will be directly reflected in the change of the ingredient weight. Therefore, by setting a weight sensor at the bottom of the cooking cavity, collecting the initial weight of the ingredients in the cooking cavity through the weight sensor, and continuously obtaining the current weight of the ingredients 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 through this change value. For example, the initial weight of the ingredients is 100g, and the current weight of the ingredients collected during cooking is 80g, then the change value of the weight is 20g, and the estimated water loss rate of the ingredients is 18%.

[0023] After determining the water loss rate of the ingredients, adjust the target humidification amount according to the water loss rate of the ingredients. It can be understood that the higher the water loss rate of the ingredients, the more the moisture evaporated from the ingredients increases the humidity in the cooking cavity. At this time, the target humidification amount is reduced. Judging from the result, the target humidification amount is negatively correlated with the water loss rate of the ingredients.

[0024] In some technical solutions of the present application, optionally, the cooking device includes an air outlet and a humidity sensor. The air outlet is communicated with the cooking cavity, and the humidity sensor is arranged at the air outlet. The cooking state parameter includes the humidity of the air discharged from the air outlet. The step of adjusting the target humidification amount according to the cooking state parameter includes: obtaining the humidity of the air discharged from the air outlet; adjusting the target humidification amount according to the humidity of the air discharged from the air outlet; wherein, the target humidification amount is negatively correlated with the humidity of the air discharged from the air outlet.

[0025] In this technical solution, an air outlet communicating with the cooking cavity is provided on the body of the cooking device, and a humidity sensor is arranged at the position of the air outlet. Among them, the air outlet is a channel for communicating the cooking cavity with the external atmospheric environment, and the humidity sensor can detect the humidity of the air discharged from the air outlet, and this humidity of the air discharged from the air outlet can directly reflect the humidity information in the cooking cavity.

[0026] Since the temperature in the cooking cavity is relatively high, and the temperature of the air discharged from the air outlet is lower than the temperature in the cooking cavity, setting the humidity sensor at the position of 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.

[0027] Among them, when the detected humidity of the air discharged from the air outlet is higher, it means that the current actual humidity in the cooking cavity is higher. At this time, the target humidification amount is reduced to prevent the humidity in the cooking cavity from being too high and affecting the cooking taste. On the contrary, when the detected humidity of the air discharged from the air outlet is lower, the target humidification amount is increased to increase the humidity in the cooking cavity to maintain the water activity of the food material above 0.4 and reduce the generation of acrylamide.

[0028] In some technical solutions of the present application, optionally, 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 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.

[0029] In this technical solution, during the air frying cooking process, Maillard reaction occurs to the food materials in a high-temperature environment, and acrylamide is generated during the reaction path of the Strecker degradation reaction of reducing sugars and amino acids. 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 through the acrolein pathway in a high-fat system.

[0030] Acrylamide can react with thiol substances to generate flavor substances under oxygen conditions. And 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.

[0031] Therefore, the oxygen sensor provided in the cooking cavity is used to collect the oxygen concentration in the cooking cavity in real time. During the cooking process, the oxygen concentration in the cooking cavity will be affected by various factors and decrease. The lower the oxygen concentration, the easier it is to generate 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 decreased to ensure the cooking taste.

[0032] In some technical solutions of the present application, optionally, the cooking device includes a temperature sensor, and the cooking state parameter includes the target cooking temperature corresponding to the cooking operation; after the step of adjusting the target humidification amount according to the cooking state parameter, the control method includes: obtaining the target cooking temperature corresponding to the cooking operation; and controlling the hot air component to adjust the cooking parameter according to the target cooking temperature.

[0033] In this technical solution, at different cooking temperatures, the heating conditions of the food materials are different, resulting in changes in the taste of the food materials. For example, when the cooking temperature is high, the food materials are more likely to have a crispy taste. When the cooking temperature is low, the food materials are more likely to have a soft and tender taste.

[0034] After humidifying the cooking cavity, the change in humidity in the cooking cavity will also cause changes in the taste of the food. Therefore, for different target cooking temperatures, controlling the hot air component to adjust cooking parameters, such as the rotation speed of the hot air component, can make the prepared food materials meet the taste expected by the user and improve the cooking effect under the condition of achieving light-fire cooking.

[0035] 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 further includes: determining the target cooking temperature corresponding to the cooking operation; and determining the target humidification amount according to the target cooking temperature.

[0036] In this technical solution, when cooking different types of food, users often select corresponding cooking modes. The cooking temperatures of different cooking modes are different. For example, when air-frying French fries, users hope that the cooked French fries have a crispy taste, so the set target cooking temperature will be relatively high. When baking sweet potatoes, users hope that the cooked sweet potatoes have a soft and glutinous taste, so the set target cooking temperature will be relatively low.

[0037] The humidity in the cooking cavity also affects the texture of the food ingredients. Therefore, setting different target humidification amounts based on different cooking temperatures can ensure that the texture of the cooked food meets the user's expectations. For example, if the target cooking temperature selected by the user is greater than 150 °C, the target humidification amount is relatively low, resulting in a relatively low relative humidity in the cooking cavity and a crispy texture of the food. When the target cooking temperature selected by the user is less than or equal to 150 °C, the target humidification amount is relatively high, leading to a relatively high relative humidity in the cooking cavity, a soft texture of the food, and no acrylamide residue.

[0038] In some technical solutions of the present application, optionally, the step of controlling the hot air assembly to adjust the cooking parameters according to the target cooking temperature includes: when the target cooking temperature is within the range of the first temperature threshold, controlling the hot air assembly to heat and disturb the gas in the cooking cavity at the first rotation speed; when the target cooking temperature is within the range of the first temperature threshold, controlling the humidification assembly to humidify the cooking cavity based on the target humidification amount, and controlling the hot air assembly to disturb the gas in the cooking cavity at the second rotation speed, so that the temperature in the cooking cavity is less than the humidification temperature threshold, where the humidification temperature threshold is less than the first temperature threshold, and the first rotation speed is greater than the second rotation speed.

[0039] In this technical solution, during the cooking operation of the cooking device, the target cooking temperature of the hot air assembly is different at different cooking stages. For example, the steam baking operation includes a preheating stage and a steam stage in the middle.

[0040] Among them, when the target cooking temperature is within the range of the first temperature threshold, the cooking device is in the preheating stage. At this time, the hot air assembly is controlled to heat and disturb the gas in the cooking cavity at a relatively large first rotation speed. Exemplarily, the range of the first rotation speed is 2000 rpm to 2500 rpm.

[0041] Exemplarily, when the target cooking temperature is within the range of the first temperature threshold and lasts for the first preset duration, the humidification assembly 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 the duration reaches the first preset duration, the cooking device enters the steam baking stage. At this time, the humidification assembly is controlled to humidify the cooking cavity to achieve steam baking. At the same time, the hot air assembly is controlled to reduce the rotation speed to the second rotation speed, thereby reducing the temperature in the cooking cavity below the humidification temperature threshold. Exemplarily, the range of the second rotation speed is less than 1000 rpm. Exemplarily, the humidification temperature threshold is less than 100 °C.

[0042] By using high temperature and high air speed to heat food in the early stages of cooking, moisture in the food evaporates quickly into the cooking chamber, achieving a hot and dry stir-fry effect on the ingredients, giving them a better taste. The evaporated moisture in the cooking chamber maintains humidity, allowing for light cooking. In the later stages of cooking, steam cooking at low temperature and low air speed allows the ingredients to absorb moisture and soften, enriching the food's texture and achieving a "crisp and tender" taste.

[0043] In some technical solutions of the present application, optionally, the cooking device also 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 the 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 humidifying medium.

[0044] In this technical solution, the humidifying medium of the humidifying assembly is body fluid. Exemplarily, the humidifying medium of the humidifying assembly is water. The cooking device includes a first heating module, which is configured to heat the humidifying medium of the humidifying assembly, thereby increasing the temperature of the humidifying medium, such as water. The hot air assembly includes a second heating module and a fan. The second heating module directly heats the cooking cavity, and the fan guides the air within the cooking cavity, thereby agitating the air.

[0045] 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 humidifying medium of the humidifying component is heated by the first heating module, thereby forming steam and transporting it to the cooking cavity, that is, the food in the cooking cavity is heated by the steam. The steam sprayed from the humidifying 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. Under the guidance of the hot air, the superheated steam circulates in the cavity 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. By utilizing the steam stage of the second stage, the food can achieve a cooking effect of being burnt, not irritating, and being crispy and soft.

[0046] At this time, the fan can continue to work to disturb the steam in the cooking chamber and make the steam evenly distributed. The fan can also stop working to prevent the steam in the cooking chamber from leaking out and ensure cooking efficiency.

[0047] Exemplarily, the above humidification temperature threshold is less than the vaporization temperature of the humidification medium. Taking water as the humidification medium as an example, under standard atmospheric pressure, the vaporization temperature of water is 100°C.

[0048] 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 the 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.

[0049] In this technical solution, exemplarily, 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 above 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 relatively high, harmful substances such as acrylamide are likely to be generated in the high-temperature cooking environment. At this time, increasing the target humidification amount and increasing the humidity of the cooking cavity are beneficial to reducing the generation of harmful substances and achieving light-fire cooking.

[0050] When the target cooking temperature is less than the above 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 relatively low, it indicates that the user hopes to obtain a soft and tender texture. At this time, increasing the humidity of the cooking cavity is beneficial to obtaining a soft and tender texture.

[0051] 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 the target humidification amount includes: within 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 the first humidity threshold; within the second cooking stage, controlling the hot air component to perform a dehumidification operation on the cooking cavity so that the humidity in the cooking cavity is less than or equal to the second humidity threshold; wherein, the range of the first humidity threshold is 25% to 55%, and the range of the second humidity threshold is 0% to 10%.

[0052] 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 can be quickly reduced, so that the surface of the food can quickly reach a crispy texture, thereby achieving the cooking effect of "crispy on the outside and tender on the inside".

[0053] Exemplarily, the cooking operations of the cooking device include a first cooking stage and a second cooking stage that are successively continuous in time. Among them, the first cooking stage is the stage in the early stage of the above cooking, and the second cooking stage is the stage in the later stage of the above cooking. The duration of the first cooking stage is greater than the duration of the second cooking stage, so as to avoid the generation of substances such as acrylamide during most of the cooking time. And in a small part of the time at the end of cooking, by means of ventilation and moisture removal, the oxygen concentration in the cooking cavity is increased. By increasing the oxygen concentration, the residue of acrylamide can also be inhibited, and at the same time, the taste of the food materials can be quickly improved.

[0054] Exemplarily, within the first cooking stage, aiming at the first humidity threshold, the humidifying component is controlled to perform a humidifying operation, so as to maintain the humidity in the cooking cavity near the first humidity threshold. Exemplarily, the range of the first humidity threshold is 25% to 45%. Exemplarily, the first humidity threshold is 30%. This can ensure the overall tenderness of the food materials and block or prevent the generation of acrylamide.

[0055] Within the second cooking stage, the cooking device exhausts the high-humidity air in the cooking cavity through the hot air component, so as to quickly reduce the humidity in the cooking cavity and reduce the humidity in the cooking cavity to near the second threshold range. Exemplarily, the range of the second humidity threshold is 0% to 10%. Exemplarily, the second humidity threshold is 5%. This can quickly dehydrate the outer surface of the food materials and obtain a crispy taste on the surface.

[0056] Exemplarily, the above first cooking stage is two-thirds of the total cooking duration, and the second cooking stage is one-third of the total cooking duration.

[0057] Exemplarily, the ventilation component can introduce air, oxygen or heated air into the cooking cavity.

[0058] In the early stage of this application, high humidity is maintained to inhibit the generation of acrylamide, and in the later stage, moisture is quickly removed to increase oxygen, which can further inhibit the generation of acrylamide. At the same time, it can avoid the reduction of flavor and the softening of taste caused by the high-humidity environment, improve the overall flavor of the food materials, and make the food materials obtain a crispy taste.

[0059] In some technical solutions of this application, optionally, the cooking device further includes an air outlet. The step of controlling the hot air component to perform a moisture removal operation on the cooking cavity includes: controlling the hot air component to perform gas disturbance on 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.

[0060] 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 rotation speed to disturb the gas in the cooking cavity, so that the high-humidity gas in the cooking cavity is discharged outside the cooking cavity through the air outlet, and the dry air outside the cooking cavity enters the cooking cavity, enabling the cooking cavity to enter a dry cooking environment, enhancing the overall flavor of the ingredients, and giving the ingredients a crispy texture.

[0061] Among them, 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 greater than the second rotation speed.

[0062] In some technical solutions of the present application, optionally, controlling the humidification component to humidify the cooking cavity based on the target humidification amount includes: determining the target cooking temperature corresponding to the cooking operation; when the target cooking temperature is greater than 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 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 the fourth humidity threshold; where the range of the third humidity threshold is 35% to 45%, and the range of the fourth humidity threshold is 55% to 65%.

[0063] In this technical solution, high-humidity cooking can be maintained throughout the cooking operation, thereby inhibiting the generation of acrylamide while giving the ingredients a relatively tender texture. Since different cooking temperatures will affect the humidity in the cooking cavity, the higher the cooking temperature, the faster the water loss rate of the ingredients, and the greater the impact on the humidity in the cooking cavity caused by the evaporation of the ingredients' moisture.

[0064] At the same time, when the user sets different target cooking temperatures, the expected texture of the food is also different. 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.

[0065] Exemplarily, assuming that the target cooking temperature set by the user is greater than 150°C, the humidity in the cooking cavity is set to be maintained within the range of 35% to 45%, for example, the humidity in the cooking cavity is maintained around 40%, so that the food can obtain a relatively crispy texture.

[0066] Exemplarily, 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 within the range of 55% to 65%, for example, the humidity in the cooking cavity is maintained around 60%, so that the food can obtain a relatively tender texture.

[0067] Exemplarily, a user puts 300 g of French fries into a 6 L air fryer, closes the chamber door, sets the target cooking temperature to 200 °C, and sets the cooking time to 18 min. During the cooking process, steam is introduced into the cooking chamber at a rate of 25 g / min throughout the process to maintain the humidity in the cooking chamber at 43% until the cooking ends. Compared with the cooking operation without the humidity adjustment function, the present application can reduce the acrylamide content from 695 μg / kg to 116 μg / kg.

[0068] The present application can maintain the humidity in the cooking chamber within a suitable range during the cooking process according to the target cooking temperature set by the user, achieving cooking effects with different textures.

[0069] The second aspect of the present application provides a control device for a cooking device. The cooking device includes a cooking chamber, a hot air component, and a humidifying component. The control device includes: a control module for controlling the hot air component to heat the cooking chamber when the cooking device performs a cooking operation; and controlling the humidifying component to humidify the cooking chamber based on the target humidification amount; an acquisition module for acquiring the cooking state parameters of the cooking device; and an adjustment module for adjusting the target humidification amount according to the cooking state parameters.

[0070] In this technical solution, the cooking device includes but is not limited to an air fryer, a griddle, a steam oven, or a multi-functional pot. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking chamber for accommodating food ingredients. Taking the air fryer as an example, the air fryer is also provided with a hot air component, which includes a heating element and a blower. The blower guides the air to circulate and conveys the heat generated by the heating element into the cooking chamber to perform air frying on the food ingredients in the cooking chamber.

[0071] 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 conveyed into the cooking chamber, or a liquid medium such as water or a mixture of water and mist can be sprayed into the cooking chamber, thereby increasing the humidity in the cooking chamber.

[0072] During the air frying process, the Maillard reaction occurs in the food ingredients under high-temperature conditions. Reducing sugars and amino acids generate acrylamide in the reaction pathway 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 through the acrolein pathway in a high-fat system.

[0073] Studies have shown that when the water content of food ingredients is high, acrylamide will not be formed when heated. In food ingredients with low water content, the formation amount of acrylamide increases. For example, food ingredients with a water content of less than 5% are more likely to undergo the Maillard reaction and form acrylamide. In terms of water activity, acrylamide will not be formed when the water activity of food ingredients is greater than 0.8. In food ingredients with low water activity, when the water activity of the food ingredients is about 0.4, the formation amount of acrylamide is the largest. Further reduction of water activity often reduces the acrylamide content.

[0074] In baking cooking, the water activity on the surface of the food ingredient rapidly decreases, and the water activity inside is higher than that on the surface. When the water activity on the surface of the food ingredient approaches 0.4, by means of external water replenishment, the water activity on the surface of the food ingredient is increased, thereby blocking the formation of acrylamide.

[0075] Exemplarily, during the cooking operation of the cooking device, the humidifying component is controlled to humidify the cooking cavity intermittently or continuously. Among them, the humidifying component performs a humidifying operation according to a target humidifying amount, and the unit of the target humidifying amount is g / min, that is, the humidifying amount is adjusted by the weight of water delivered into the cooking cavity per minute.

[0076] During the cooking process, the cooking device determines the cooking state parameters in real time. The cooking state parameters include but are not limited to the water loss rate of the food ingredient, the humidity change in the cooking cavity, and the oxygen content change in the cooking cavity. Based on the cooking state parameters, the water activity of the food ingredient being cooked at this time can be estimated, and the humidifying amount of the humidifying component can be dynamically adjusted, so as to dynamically adjust the humidity in the cooking cavity.

[0077] For example, when the water activity on the surface of the food ingredient approaches 0.4, the humidifying amount of the humidifying component is increased, thereby increasing the humidity in the cooking cavity. After the humidity in the cooking cavity increases, it is easier for the food ingredient to replenish water through the external environment, so that the water activity on the surface of the food ingredient increases, thereby blocking or reducing the generation of acrylamide and achieving healthy cooking.

[0078] In this application, by dynamically adjusting the humidifying amount of the humidifying component when the cooking device performs a cooking operation, the water activity on the surface of the food ingredient being cooked can be maintained within a suitable range, thereby reducing the generation of harmful substances such as acrylamide, reducing the residue of "heat-generating factors", and achieving healthy cooking.

[0079] The third aspect of this application provides a control device for a cooking device, including: a memory for storing programs or instructions; a processor for implementing the steps of the control method for the cooking device provided in any of the above technical solutions when executing the programs or instructions, and thus having the same technical effects. To avoid repetition, it will not be elaborated here.

[0080] The fourth aspect of the present application provides a readable storage medium, on which a program or instructions are stored. When the program or instructions are executed by a processor, the steps of the control method of the cooking device provided in any of the above technical solutions are implemented, and thus the same technical effects are also achieved. To avoid repetition, they will not be elaborated here.

[0081] The fifth aspect of the present application provides a cooking device, including: the control device of the cooking device provided in any of the above technical solutions; and / or the readable storage medium provided in any of the above technical solutions, and thus the same technical effects are also achieved. To avoid repetition, they will not be elaborated here. BRIEF DESCRIPTION OF THE DRAWINGS

[0082] The above and / or additional aspects and advantages of the present application will become apparent and easy to understand from the description of the embodiments in conjunction with the following drawings, in which:

[0083] Figure 1 The structural schematic diagram of the cooking device showing some embodiments of the present application;

[0084] Figure 2 The flowchart of the control method of the cooking device showing some embodiments of the present application;

[0085] Figure 3 The structural schematic diagram of the cooking device showing some embodiments of the present application;

[0086] Figure 4 The structural schematic diagram of the cooking device showing some embodiments of the present application;

[0087] Figure 5 The structural schematic diagram of the cooking device showing some embodiments of the present application;

[0088] Figure 6 The schematic diagram of the cooking curve showing some embodiments of the present application;

[0089] Figure 7 The structural block diagram of the control device of the cooking device showing some embodiments of the present application;

[0090] Figure 8 The structural block diagram of the control device of the cooking device showing some embodiments of the present application.

[0091] REFERENCE NUMERALS:

[0092] 100 Cooking device, 102 Cooking cavity, 103 Hot air component, 104 Humidifying component, 106 Weight sensor, 108 Air outlet, 110 Humidity sensor, 112 Oxygen sensor. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0093] To better understand the above objects, features, and advantages of the present application, the present application will be further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that, without conflict, the embodiments of the present application and the features in the embodiments can be combined with each other.

[0094] In the following description, many specific details are set forth to facilitate a thorough understanding of the present application. However, the present application may be implemented in other ways different from those described herein. Therefore, the protection scope of the present application is not limited by the specific embodiments disclosed below.

[0095] The following refers to Figures 1 to 8 Describe a control method and device for a cooking device, a readable storage medium, and a cooking device according to some embodiments of the present application.

[0096] In some embodiments of the present application, a control method for a cooking device is provided. Figure 1 The structural schematic diagram of the cooking device according to some embodiments of the present application is shown. As Figure 1 shown, the cooking device 100 includes a cooking cavity 102, a hot air component 103, and a humidifying component 104.

[0097] Figure 2 The flowchart of the control method for the cooking device according to some embodiments of the present application is shown. As Figure 2 shown, the control method includes:

[0098] Step 202, when the cooking device performs a cooking operation, control the hot air component to heat the cooking cavity.

[0099] Step 204, control the humidifying component to humidify the cooking cavity based on the target humidification amount.

[0100] Step 206, obtain the cooking state parameters of the cooking device.

[0101] Step 208, adjust the target humidification amount according to the cooking state parameters.

[0102] In this embodiment, the cooking device includes, but is not limited to, an air fryer, a griddle, a steam oven, or a multi-functional pot. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity for accommodating food ingredients. Taking the air fryer as an example, the air fryer is also provided with a hot air component, and the hot air component includes a heating element and a blower. The blower guides the air to circulate and conveys the heat generated by the heating element into the cooking cavity to perform air frying on the food ingredients in the cooking cavity.

[0103] 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 delivered 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.

[0104] During the air-frying cooking process, Maillard reaction occurs to the food ingredients in a high-temperature environment. Reducing sugars and amino acids generate acrylamide in the reaction pathway of 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 through the acrolein pathway in a high-fat system.

[0105] Research shows that when the water content of food ingredients is relatively high, acrylamide will not be formed when heated. In food ingredients with a low water content, the formation amount of acrylamide increases. For example, food ingredients with a water content less than 5% are more likely to undergo Maillard reaction and form acrylamide. In terms of water activity, acrylamide will not be formed when the water activity of food ingredients is greater than 0.8. In food ingredients with a low water activity, when the water activity of food ingredients is around 0.4, the formation amount of acrylamide is the largest. Further reduction of water activity often reduces the content of acrylamide.

[0106] In baking cooking, the water activity on the surface of food ingredients decreases rapidly, and the water activity inside is higher than that on the surface. When the water activity on the surface of food ingredients approaches 0.4, the water activity on the surface of food ingredients is increased by means of external water replenishment, thereby blocking the formation of acrylamide.

[0107] Exemplarily, during the process of the cooking device performing a cooking operation, the humidifying component is controlled to humidify the cooking cavity intermittently or continuously. Among them, the humidifying component performs a humidifying operation according to a target humidifying amount, and the unit of the target humidifying amount is g / min, that is, the humidifying amount is adjusted by the weight of water delivered into the cooking cavity per minute.

[0108] During the cooking process, the cooking device determines the cooking state parameters in real time. The cooking state parameters include but are not limited to the water loss rate of food ingredients, the humidity change in the cooking cavity, and the oxygen content change in the cooking cavity. Based on the cooking state parameters, the water activity of the food ingredients being cooked at this time can be estimated, and the humidifying amount of the humidifying component can be dynamically adjusted, thereby dynamically adjusting the humidity in the cooking cavity.

[0109] For example, when the water activity on the surface of food ingredients approaches 0.4, the humidifying amount of the humidifying component is increased, thereby increasing the humidity in the cooking cavity. After the humidity in the cooking cavity increases, it is easier for food ingredients to replenish water through the external environment, so that the water activity on the surface of food ingredients increases, thereby blocking or reducing the generation of acrylamide and achieving healthy cooking.

[0110] When the cooking device performs a cooking operation, the present application dynamically adjusts the humidification amount of the humidification component, enabling the water activity on the surface layer of the ingredients during cooking to be maintained within an appropriate range, thereby reducing the generation of harmful substances such as acrylamide and reducing the residue of "heat-generating factors", achieving healthy cooking.

[0111] In this embodiment, Figure 3 A schematic structural diagram of a cooking device according to some embodiments of the present application is shown. As Figure 3 shown, the cooking device 100 includes a weight sensor 106, and the cooking state parameter includes the water loss rate of the ingredients in the cooking cavity; obtaining the cooking state parameter of the cooking device includes: obtaining the weight of the ingredients in the cooking cavity; determining the water loss rate according to the change value of the ingredient weight; wherein, the target humidification amount is negatively correlated with the water loss rate.

[0112] In this embodiment, when performing a cooking operation, the ingredients in the cooking cavity are continuously heated, and the water inside the ingredients will evaporate due to heat, forming water vapor that accumulates in the cooking cavity. At this time, the humidity in the cooking cavity will relatively increase. When the humidity in the cooking cavity is too high, it will affect the taste of the cooked ingredients. Therefore, when a large amount of water in the ingredients evaporates, in order to maintain the humidity in the cooking cavity within an appropriate range and keep the water activity on the surface layer of the ingredients during cooking within an appropriate range, that is, a range where neither a large amount of acrylamide is generated nor the cooking taste is affected, it is necessary to dynamically adjust the target humidification amount.

[0113] Among them, the evaporation of the ingredients' water will be directly reflected in the change of the ingredient weight. Therefore, by setting a weight sensor at the bottom of the cooking cavity, collecting the initial weight of the ingredients in the cooking cavity through the weight sensor, and continuously obtaining the current weight of the ingredients 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 through this change value. For example, the initial weight of the ingredients is 100 g, and the current weight of the ingredients collected during cooking is 80 g, then the change value of the weight is 20 g, and the estimated water loss rate of the ingredients is 18%.

[0114] After determining the water loss rate of the ingredients, adjust the target humidification amount according to the water loss rate of the ingredients. It can be understood that the higher the water loss rate of the ingredients, the more the water evaporated from the ingredients increases the humidity in the cooking cavity. At this time, reduce the target humidification amount. Looking at the result, the target humidification amount is negatively correlated with the water loss rate of the ingredients.

[0115] 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 = -0.4x + 9.3; where y is the target humidification amount and x is the water loss rate.

[0116] In this embodiment, assuming the target humidification amount is y, after obtaining the water loss rate x of the food material, the target humidification amount y can be adjusted according to the following formula (1):

[0117] y = -0.4x + 9.3; (1)

[0118] Wherein, y is the target humidification amount and x is the water loss rate.

[0119] For example, the cooking device is an air fryer with a capacity of 6L. After the user puts 300g of French fries and closes the chamber door, the target cooking temperature is set to 200°C and the cooking time is 18 minutes. During the cooking process, the system automatically calculates the water loss rate x (g / min) of the food material every minute. Assuming that when the current cooking duration reaches 6 minutes, the water loss rate of the food material is 16g / min, that is, x = 16, then the target humidification amount y calculated according to the above formula (1) is 2.9g / min, that is, 2.9g of clear water or steam is delivered into the cooking chamber per minute.

[0120] This application dynamically adjusts the target humidification amount according to the water loss rate of the food material, 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 the food.

[0121] In some embodiments of this application, optionally, Figure 4 The structural schematic diagram of the cooking device according to some embodiments of this application is shown. As Figure 4 shown, the cooking device 100 includes an air outlet 108 and a humidity sensor 110. The air outlet 108 communicates with the cooking chamber 102. The humidity sensor 110 is arranged at the air outlet 108. The cooking state parameter includes the air outlet humidity of the air outlet. The step of adjusting the target humidification amount according to the cooking state parameter includes: obtaining the air outlet humidity of the air outlet; adjusting the target humidification amount according to the air outlet humidity; wherein, the target humidification amount is negatively correlated with the air outlet humidity.

[0122] In this embodiment, an air outlet communicating with the cooking chamber is provided on the main body of the cooking device, and a humidity sensor is provided at the position of the air outlet. Wherein, the air outlet is a channel connecting the cooking chamber and the external atmospheric environment, and the humidity sensor can detect the air outlet humidity at the air outlet, and this air outlet humidity can directly reflect the humidity information in the cooking chamber.

[0123] Since the temperature in the cooking chamber is relatively high, and the air outlet temperature at the air outlet is lower than the temperature in the cooking chamber, setting the humidity sensor at the position of the air outlet can avoid the humidity sensor being in a high-temperature environment for a long time and prevent the humidity sensor from being damaged at high temperature.

[0124] Among them, the higher the detected outlet air humidity, the higher the current true humidity in the cooking cavity. At this time, the target humidification amount is reduced to prevent the humidity in the cooking cavity from being too high and affecting the cooking taste. On the contrary, when the detected outlet air humidity is low, the target humidification amount is increased to increase the humidity in the cooking cavity to maintain the water activity of the ingredients above 0.4 and reduce the generation of acrylamide.

[0125] 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; where y is the target humidification amount and a is the outlet air humidity.

[0126] In this embodiment, assuming the target humidification amount is y, after obtaining the outlet air humidity a, the target humidification amount y can be adjusted through the following formula (2):

[0127] y = -0.1a + 11; (2)

[0128] Among them, y is the target humidification amount and a is the outlet air humidity.

[0129] For example, the cooking device is an air fryer with a capacity of 6L. After the user puts 300g of French fries and closes the chamber door, the target cooking temperature is set to 200°C and the cooking time is 18 minutes. During cooking, the outlet air humidity is detected at a% per second. Assuming that when the current cooking duration reaches 10 minutes, the detected outlet air humidity is 45%, that is, a = 45, then according to the above formula (2), the calculated target humidification amount y is 6.5g / min, that is, 6.5g of clear water or steam is delivered into the cooking cavity per minute.

[0130] The present application estimates the true humidity in the cooking cavity according to the outlet air humidity, and dynamically adjusts the target humidification amount according to the true humidity in the cooking cavity, so that the humidity in the cooking cavity can be maintained within a suitable range, taking into account the effects of reducing the generation of acrylamide and maintaining the taste of food.

[0131] In some embodiments of the present application, optionally, Figure 5 The structural schematic diagram of the cooking device according to some embodiments of the present application is shown. As Figure 5 shown, the cooking device 100 includes an oxygen sensor 112, 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 includes: obtaining the oxygen concentration in the cooking cavity; adjusting the target humidification amount according to the oxygen concentration; where the target humidification amount is negatively correlated with the oxygen concentration.

[0132] In this embodiment, during air frying, Maillard reaction occurs to the food materials in a high-temperature environment, and acrylamide is generated during the reaction path of Strecker degradation of reducing sugars and amino acids. 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 through the acrolein pathway in a high-fat system.

[0133] Acrylamide can react with thiol substances to generate flavor substances under oxygen conditions. And 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.

[0134] Therefore, the oxygen concentration in the cooking cavity is collected in real time by an oxygen sensor set in the cooking cavity. During the cooking process, the oxygen concentration in the cooking cavity will be affected by various factors and decrease. The lower the oxygen concentration, the easier it is to generate 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.

[0135] In some embodiments of the present application, optionally, the target humidification amount is adjusted according to the cooking state parameter, including: 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.

[0136] In this embodiment, assuming the target humidification amount is y, after obtaining the oxygen concentration m, the target humidification amount y can be adjusted by the following formula (3):

[0137] y = 27.6e -0.1m ; (3)

[0138] where y is the target humidification amount, m is the oxygen concentration, and e is the natural logarithm.

[0139] For example, the cooking device is an air fryer with a capacity of 6L. After the user puts 300g of French fries and closes the chamber door, the target cooking temperature is set to 200 °C and the cooking time is 18 min. During the cooking process, the oxygen concentration in the cooking cavity is detected at m% per second. Assuming that when the current cooking duration reaches 16 min, the detected oxygen concentration is 12%, that is, m = 12, then according to the above formula (3), the calculated target humidification amount y is 8.3 g / min, that is, 8.3 g of clear water or steam is delivered into the cooking cavity per minute.

[0140] The present application can balance the reduction of acrylamide generation and the maintenance of food taste by dynamically adjusting the target humidification amount according to the oxygen concentration in the cooking cavity.

[0141] In some embodiments of the present application, optionally, the cooking device includes a temperature sensor, and the cooking state parameter includes the target cooking temperature corresponding to the cooking operation; after the step of adjusting the target humidification amount according to the cooking state parameter, the control method includes: obtaining the target cooking temperature corresponding to the cooking operation; controlling the hot air component to adjust the cooking parameter according to the target cooking temperature.

[0142] In this embodiment, at different cooking temperatures, the heating conditions of the food materials are different, resulting in changes in the taste of the food materials. For example, when the cooking temperature is relatively high, the food materials are more likely to have a crispy taste. When the cooking temperature is relatively low, the food materials are more likely to have a soft and tender taste.

[0143] After humidifying the cooking cavity, the change in humidity in the cooking cavity will also cause changes in the taste of the food. Therefore, for different target cooking temperatures, controlling the hot air component to adjust cooking parameters, such as the rotation speed of the hot air component, can make the prepared food materials meet the taste expected by the user and improve the cooking effect under the condition of achieving low-fire cooking.

[0144] 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 the target cooking temperature corresponding to the cooking operation; determining the target humidification amount according to the target cooking temperature.

[0145] In this embodiment, when cooking different types of foods, users often select corresponding cooking modes. The cooking temperatures of different cooking modes are different. For example, when making air-fried French fries, users hope that the cooked French fries have a crispy taste, so the set target cooking temperature will be relatively high. When baking sweet potatoes, users hope that the cooked sweet potatoes have a soft and glutinous taste, so the set target cooking temperature will be relatively low.

[0146] Moreover, the humidity in the cooking cavity will also affect the taste of the food materials. Therefore, setting different target humidification amounts based on different cooking temperatures can keep the taste of the cooked food in line with the user's expectations. For example, if the target cooking temperature selected by the user is greater than 150 °C, the target humidification amount is relatively low, making the relative humidity in the cooking cavity relatively low, 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 relatively high, making the relative humidity in the cooking cavity relatively high, and the food is soft and glutinous without acrylamide residue.

[0147] In some embodiments of the present application, determining the target humidification amount according to the target cooking temperature includes: when the target cooking temperature is greater than the third temperature threshold, determining the target humidification amount through the following formula: y = 0.18e 0.02T; or, when the target cooking temperature is less than or equal to the third temperature threshold, determine the target humidification amount through 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.

[0148] In this embodiment, by way of example, the third temperature threshold is set in the range of 102°C to 185°C. By way of example, the third temperature threshold is 150°C. Hereinafter, taking the third temperature threshold of 150°C as an example, the embodiments of the present application will be illustrated.

[0149] When the target cooking temperature set by the user is greater than 150°C, determine the target humidification amount through the following formula (4):

[0150] y = 0.18e 0.02T ; (4)

[0151] where y is the target humidification amount, T is the target cooking temperature, and e is the natural logarithm.

[0152] When the target cooking temperature set by the user is less than or equal to 150°C, then determine the target humidification amount through the following formula (5):

[0153] y = 2.91e 0.01T ; (5)

[0154] where y is the target humidification amount, T is the target cooking temperature, and e is the natural logarithm.

[0155] The present application dynamically sets the target humidification amount of the humidification component according to the target cooking temperature, and can make the cooked food meet the user's expectations on the premise of ensuring healthy cooking.

[0156] 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 the first temperature threshold, controlling the hot air component to heat and gas-disturb the cooking cavity at the first rotation 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 the target humidification amount, and controlling the hot air component to gas-disturb the cooking cavity at the second rotation speed, so that the temperature in the cooking cavity is less than the humidification temperature threshold, where the humidification temperature threshold is less than the first temperature threshold, and the first rotation speed is greater than the second rotation speed.

[0157] In this embodiment, Figure 6 shows a schematic diagram of the cooking curve of some embodiments of the present application, such as Figure 6As 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 a preheating stage and a steam stage in the middle.

[0158] Among them, when the target cooking temperature is within the range of the first temperature threshold, the cooking device is in the hot baking stage, and at this time, the hot air component is controlled to heat and disturb the gas in the cooking cavity at a relatively large first rotation speed. Exemplarily, the range of the first rotation speed is 2000 rpm to 2500 rpm.

[0159] Exemplarily, when the target cooking temperature is within the range of the first temperature threshold and lasts for the first preset duration, the humidifying 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 the duration reaches the first preset duration, the cooking device enters the steam baking stage. At this time, the humidifying 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 rotation speed to the second rotation speed, so as to reduce the temperature in the cooking cavity below the humidification temperature threshold. Exemplarily, the range of the second rotation speed is less than 1000 rpm. Exemplarily, the humidification temperature threshold is less than 100 °C.

[0160] By heating the food with high temperature and high wind speed in the early stage of cooking, the moisture of the food is quickly evaporated into the cooking cavity, realizing the hot baking and stir-frying of the ingredients, making the food have a better taste. At the same time, the humidity in the cooking cavity is maintained by the moisture evaporated from the ingredients, realizing gentle cooking. In the later stage of cooking, through low-temperature and low-wind-speed steam cooking, the ingredients are rehydrated and softened, thus enriching the taste of the food and achieving a "crispy and tender" taste.

[0161] In some embodiments of the present application, optionally, 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 for heating the cooking cavity, and the fan is used for disturbing the gas in the cooking cavity; the step of controlling the humidifying component to humidify the cooking cavity based on the target humidification amount further 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 humidifying medium.

[0162] In this embodiment, the humidifying medium of the humidifying component is a body fluid. Exemplarily, the humidifying medium of the humidifying component is clear water. The cooking device includes a first heating module, and this first heating module is used for heating the humidifying medium of the humidifying component, thereby raising the temperature of the humidifying medium, such as clear 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.

[0163] 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 humidifying medium of the humidifying component is heated by the first heating module, thereby forming steam and transporting it to the cooking cavity, that is, the food in the cooking cavity is heated by the steam. The steam sprayed from the humidifying 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. Under the guidance of the hot air, the superheated steam circulates in the cavity 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. By utilizing the steam stage of the second stage, the food can achieve a cooking effect of being burnt, not irritating, and being crispy and soft.

[0164] At this time, the fan can continue to work to disturb the steam in the cooking chamber and make the steam evenly distributed. The fan can also stop working to prevent the steam in the cooking chamber from leaking out and ensure cooking efficiency.

[0165] For example, the humidification temperature threshold is lower than the vaporization temperature of the humidification medium. For example, if the humidification medium is water, the vaporization temperature of water is 100° C. under standard atmospheric pressure.

[0166] In some embodiments of the present application, optionally, the step of determining the target humidification amount based on 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.

[0167] In this embodiment, the second temperature threshold ranges from 102°C to 185°C, exemplarily. 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 more likely to produce harmful substances such as acrylamide. In this case, increasing the target humidification amount and raising the humidity in the cooking chamber can help reduce the generation of harmful substances and achieve low-heat cooking.

[0168] 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 lower, it means that the user desires a soft and tender texture. In this case, increasing the humidity in the cooking chamber is conducive to achieving a soft and tender texture.

[0169] 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 that of the first cooking stage. Controlling the humidifying component to humidify the cooking cavity based on the target humidity includes: within the first cooking stage, controlling the humidifying component to humidify the cooking cavity based on the target humidity so that the humidity in the cooking cavity is greater than or equal to the first humidity threshold; within the second cooking stage, controlling the hot air component to perform a dehumidification operation on the cooking cavity so that the humidity in the cooking cavity is less than or equal to the second humidity threshold. Wherein, the range of the first humidity threshold is 25% to 55%, and the range of the second humidity threshold is 0% to 10%.

[0170] 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 material can quickly reach a crispy texture, thereby achieving the cooking effect of "crispy on the outside and tender on the inside".

[0171] Exemplarily, the cooking operation of the cooking device includes a first cooking stage and a second cooking stage that are successively continuous in time. Among them, the first cooking stage is the stage in the early stage of the above cooking, and the second cooking stage is the stage in the later stage of the above cooking. The stage duration of the first cooking stage is greater than that of the second cooking stage, so that substances such as acrylamide are avoided from being generated during most of the cooking time. And in a small part of the time at the end of cooking, by means of ventilation and dehumidification, the oxygen concentration in the cooking cavity is increased. By increasing the oxygen concentration, the residue of acrylamide can also be inhibited, and at the same time, the texture of the food material can be quickly improved.

[0172] Exemplarily, within the first cooking stage, with the first humidity threshold as the target, the humidifying component is controlled to perform a humidifying operation, so as to maintain the humidity in the cooking cavity near the first humidity threshold. Exemplarily, the range of the first humidity threshold is 25% to 45%. Exemplarily, the first humidity threshold is 30%. This can ensure the overall tenderness of the food material and block or prevent the generation of acrylamide.

[0173] Within the second cooking stage, the cooking device exhausts the high-humidity air in the cooking cavity through the hot air component, so as to quickly reduce the humidity in the cooking cavity and reduce the humidity in the cooking cavity to near the second threshold range. Exemplarily, the range of the second humidity threshold is 0% to 10%. Exemplarily, the second humidity threshold is 5%. This can quickly dehydrate the outer surface of the food material and obtain a crispy texture on the epidermis.

[0174] Exemplarily, the above first cooking stage is two-thirds of the total cooking duration, and the second cooking stage is one-third of the total cooking duration.

[0175] Exemplarily, the ventilation component can introduce air, oxygen, or heated air into the cooking chamber.

[0176] Exemplarily, a user puts 300 g of French fries into a 6L air fryer, closes the chamber door, sets the target cooking temperature to 200 °C, and sets the cooking time to 18 min. The 0th minute to the 12th minute after the cooking starts is the first cooking stage. During the first cooking stage, the humidity in the cooking chamber is increased to 32% by delivering 20 g / min of steam into the cooking chamber. The 12th minute to the 18th minute after the cooking starts is set as the second cooking stage. During the second cooking stage, 3 L / min of air is continuously introduced into the cooking chamber to make the humidity in the chamber reach 3% until the cooking ends. Compared with the cooking operation without the humidity adjustment function, the present application can reduce the acrylamide content from 695 μg / kg to 138 μg / kg.

[0177] In the present application, maintaining a high humidity in the early stage inhibits the generation of acrylamide, and quickly removing moisture and increasing oxygen in the later stage can further inhibit the generation of acrylamide, while avoiding the reduction of flavor and the softening of texture caused by the high humidity environment, improving the overall flavor of the ingredients, and making the ingredients obtain a crispy texture.

[0178] In some embodiments of the present application, optionally, the cooking device further includes an air outlet. The step of controlling the hot air component to perform moisture removal operation on the cooking chamber includes: controlling the hot air component to perform gas disturbance on the cooking chamber at a third rotation speed so that the gas in the cooking chamber is discharged through the air outlet; wherein, the third rotation speed is positively correlated with the temperature in the cooking chamber.

[0179] In this embodiment, when controlling the hot air component to remove moisture from the cooking chamber, the cooking chamber is controlled to operate at a third rotation speed to disturb the gas in the cooking chamber, so that the high-humidity gas in the cooking chamber is discharged out of the cooking chamber through the air outlet, and the dry air outside the cooking chamber enters the cooking chamber, making the cooking chamber enter a dry cooking environment, improving the overall flavor of the ingredients, and making the ingredients obtain a crispy texture.

[0180] Among them, the higher the temperature in the cooking chamber, the greater the third rotation speed. Exemplarily, the third rotation speed is less than or equal to the first rotation speed and greater than the second rotation speed.

[0181] In some embodiments of the present application, optionally, before controlling the humidification component to humidify the cooking chamber based on the target humidification amount, the control method further includes: determining the target cooking temperature corresponding to the cooking operation; when the target cooking temperature is greater than the third temperature threshold, determining the target humidification amount through the following formula: y = 0.24e 0.02T ; or, when the target cooking temperature is less than or equal to the third temperature threshold, determining the target humidification amount through 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.

[0182] In this embodiment, the cooking device maintains a high humidity in the cooking cavity during the early stage of cooking, thereby reducing the generation of acrylamide by increasing the humidity. Since different cooking temperatures will affect the humidity in the cooking cavity, the higher the cooking temperature, the faster the water loss rate of the food ingredients, and the greater the impact on the humidity in the cooking cavity caused by the evaporation of the food ingredients' water. 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.

[0183] Exemplarily, taking the third temperature threshold as 150 °C as an example. 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):

[0184] y = 0.24e 0.02T ; (6)

[0185] where y is the target humidification amount, T is the target cooking temperature, and e is the natural logarithm.

[0186] 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):

[0187] y = 2.06e 0.01T ; (7)

[0188] where y is the target humidification amount, T is the target cooking temperature, and e is the natural logarithm.

[0189] The present application sets the initial target humidification amount of the humidification component according to the target cooking temperature, and can maintain the humidity in the cooking cavity within a suitable range during the cooking process.

[0190] In some embodiments of the present application, optionally, controlling the humidification component to humidify the cooking cavity based on the target humidification amount includes: determining the target cooking temperature corresponding to the cooking operation; when the target cooking temperature is greater than 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 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 the fourth humidity threshold; where the range of the third humidity threshold is 35% to 45%, and the range of the fourth humidity threshold is 55% to 65%.

[0191] In this embodiment, high-humidity cooking can be maintained throughout the cooking operation, so that while suppressing the generation of acrylamide, the food ingredients have a relatively tender texture. Since different cooking temperatures will affect the humidity in the cooking cavity, the higher the cooking temperature, the faster the water loss rate of the food ingredients, and the greater the impact on the humidity in the cooking cavity caused by the evaporation of the water in the food ingredients.

[0192] At the same time, when the user sets different target cooking temperatures, the expected food texture 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.

[0193] Exemplarily, it is assumed that the target cooking temperature set by the user is greater than 150 °C, then the humidity in the cooking cavity is set to be maintained within the range of 35% to 45%, for example, the humidity in the cooking cavity is maintained near 40%, so that the food can obtain a relatively crispy texture.

[0194] Exemplarily, it is assumed that the target cooking temperature set by the user is less than or equal to 150 °C, then the humidity in the cooking cavity is set to be maintained within the range of 55% to 65%, for example, the humidity in the cooking cavity is maintained near 60%, so that the food can obtain a relatively tender texture.

[0195] Exemplarily, the user puts 300 g of French fries in a 6L air fryer, closes the chamber door, sets the target cooking temperature to 200 °C, and the cooking time to 18 min. During the cooking process, steam is introduced into the cooking cavity at a rate of 25 g / min throughout the process to maintain the humidity in the cooking cavity at 43% until the cooking ends. Compared with the cooking operation without humidity adjustment function, the present application can reduce the acrylamide content from 695 μg / kg to 116 μg / kg.

[0196] 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, and achieve different texture cooking effects.

[0197] 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 humidification component. Figure 7 The structural block diagram of the control device of the cooking device according to some embodiments of the present application is shown. As Figure 7 shown, the control device 700 includes: a control module 702, configured to control the 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 the target humidification amount; an acquisition module 704, configured to acquire the cooking state parameters of the cooking device; and an adjustment module 706, configured to adjust the target humidification amount according to the cooking state parameters.

[0198] In this embodiment, the cooking device includes, but is not limited to, an air fryer, a griddle, a steam oven, or a multi-functional pot. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity for accommodating food ingredients. Taking the air fryer as an example of the cooking device, a hot air assembly is further provided on the air fryer. The hot air assembly includes a heating element and a blower. The blower guides the air to circulate and conveys the heat generated by the heating element into the cooking cavity to perform air frying on the food ingredients in the cooking cavity.

[0199] The cooking device further includes a humidifying assembly. Exemplarily, the humidifying assembly is a steam generating assembly, a spraying assembly, an atomizing assembly, etc. Through the humidifying assembly, a gaseous medium such as steam can be conveyed 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.

[0200] During the air frying process, Maillard reaction occurs to the food ingredients in a high-temperature environment, and acrylamide is generated in the reaction path of the Strecker degradation reaction of reducing sugars and amino acids. 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 through the acrolein pathway in a high-fat system.

[0201] Studies have shown that when the water content of food ingredients is relatively high, acrylamide will not be formed when heated. While in food ingredients with a low water content, the formation amount of acrylamide increases. For example, food ingredients with a water content less than 5% are more likely to undergo Maillard reaction and form acrylamide. In terms of water activity, acrylamide will not be formed when the water activity of food ingredients is greater than 0.8. While in food ingredients with a low water activity, when the water activity of the food ingredients is about 0.4, the formation amount of acrylamide is the largest. Further reduction of water activity often reduces the acrylamide content.

[0202] In baking, the water activity on the surface of food ingredients decreases rapidly, and the water activity inside is higher than that on the surface. When the water activity on the surface of food ingredients approaches 0.4, the water activity on the surface of food ingredients is increased by an external water replenishment method, thereby blocking the formation of acrylamide.

[0203] Exemplarily, during the cooking operation of the cooking device, the humidifying assembly is controlled to humidify the cooking cavity intermittently or continuously. Among them, the humidifying assembly performs a humidifying operation according to a target humidifying amount, and the unit of the target humidifying amount is g / min, that is, the humidifying amount is adjusted by the weight of water conveyed into the cooking cavity per minute.

[0204] During the cooking process, the cooking device determines the cooking state parameters in real time. The cooking state parameters include, but are not limited to, the water loss rate of the ingredients, the humidity change in the cooking cavity, and the oxygen content change in the cooking cavity. Based on the cooking state parameters, the water activity of the ingredients 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.

[0205] For example, when the water activity of the surface layer of the ingredients approaches 0.4, the humidification amount of the humidification component is increased, thereby increasing the humidity in the cooking cavity. After the humidity in the cooking cavity increases, it is easier for the ingredients to replenish water through the external environment, increasing the water activity of the surface layer of the ingredients, and then blocking or reducing the generation of acrylamide, achieving healthy cooking.

[0206] In this application, by dynamically adjusting the humidification amount of the humidification component when the cooking device performs the cooking operation, the water activity of the surface layer of the ingredients being cooked can be maintained within a suitable range, thereby reducing the generation of harmful substances such as acrylamide and reducing the residue of "fire-causing factors", achieving healthy cooking.

[0207] In some embodiments of this application, a control device for a cooking device is provided. Figure 8 The structural block diagram of the control device for the cooking device according to some embodiments of this application is shown. As Figure 8 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 for the cooking device provided in any of the above embodiments when executing the programs or instructions, and thus has the same technical effects. To avoid repetition, it will not be elaborated here.

[0208] In some embodiments of this application, a readable storage medium is provided, on which programs or instructions are stored. When the programs or instructions are executed by a processor, the steps of the control method for the cooking device provided in any of the above embodiments are implemented, and thus have the same technical effects. To avoid repetition, it will not be elaborated here.

[0209] In some embodiments of this application, a cooking device is provided, including: the control device for the cooking device provided in any of the above embodiments; and / or the readable storage medium provided in any of the above embodiments, and thus has the same technical effects. To avoid repetition, it will not be elaborated here.

[0210] The methods described above can be implemented in a variety of different ways depending on specific features and / or example applications. For example, these methods can be implemented by a combination of hardware, firmware, and / or software. For example, in a hardware implementation, a processor can be implemented in one or more application specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field programmable gate arrays (FPGAs), controllers, microcontrollers, microprocessors, electronic devices, other device units for performing the above functions, and / or combinations thereof.

[0211] A computer-readable storage medium can be a tangible device that can retain and store instructions for use by an instruction execution device. A computer-readable storage medium can be an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the foregoing devices, without limitation. A non-exhaustive list of more specific examples of computer-readable storage media includes: portable computer floppy disks, hard disks, random access memory (RAM), read-only memory (ROM), erasable programmable read-only memory (EPROM), or flash memory, static random access memory (SRAM), portable compact disc read-only memory (CD-ROM), digital versatile disks (DVDs), memory cards, floppy disks, coding mechanical devices (such as punch cards or grooves having raised structures recording instructions), and any suitable combination of the foregoing devices. A computer-readable storage medium as used herein should not be construed as a signal per se, such as a radio wave or other freely propagating electromagnetic wave, an electromagnetic wave propagating through a waveguide or other transmission medium, or an electrical signal transmitted through a wire.

[0212] In the description of the present application, the term "a plurality of" means two or more. Unless otherwise clearly defined, the orientation or positional relationship indicated by terms such as "upper" and "lower" is based on the orientation or positional relationship described in the drawings. This is only for the convenience of describing the present application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus should not be construed as a limitation to the present application. The terms "connection", "installation", "fixation", etc. should all be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present application can be understood according to specific circumstances.

[0213] In the description of the present application, the descriptions of terms such as "one embodiment", "some embodiments", "specific embodiments", etc. mean that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present application. In the present application, the schematic expressions of the above terms do not necessarily refer to the same embodiment or instance. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0214] The above are only the preferred embodiments of the present application and are not used to limit the present application. For those skilled in the art, the present application can have various changes and modifications. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included within the protection scope of the present application.

Claims

1. A control method for a cooking device, characterized in that, The cooking device includes a cooking cavity, a hot air component, and a humidifying component. The control method includes: 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; Obtaining the cooking state parameters of the cooking device; Adjusting the target humidification amount according to the cooking state parameters; The cooking state parameters include the target cooking temperature corresponding to the cooking operation; 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 the target cooking temperature corresponding to the cooking operation; Determining the target humidification amount according to the target cooking temperature; 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 the cooking cavity and perform gas disturbance at a first rotation speed; When the target cooking temperature is within the range of the first temperature threshold, controlling the humidifying component to humidify the cooking cavity based on the target humidification amount, and controlling the hot air component to perform gas disturbance on the cooking cavity at a second rotation speed, so that the temperature in the cooking cavity is less than a humidification temperature threshold, where the humidification temperature threshold is less than the first temperature threshold, and the first rotation speed is greater than the second rotation speed.

2. The control method according to claim 1, wherein The cooking device includes a weight sensor, and the cooking state parameters include the water loss rate of the food materials 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 materials in the cooking cavity; Determining the water loss rate according to the change value of the food material weight; Wherein, the target humidification amount is negatively correlated with the water loss rate.

3. The control method according to claim 1, wherein The cooking device includes an air outlet and a humidity sensor. The air outlet is communicated with the cooking cavity, the humidity sensor is arranged at the air outlet, and the cooking state parameters include the air outlet humidity of the air outlet; The step of adjusting the target humidification amount according to the cooking state parameters includes: Obtaining the air outlet humidity of the air outlet; Adjusting the target humidification amount according to the air outlet humidity; wherein, the target humidification amount is negatively correlated with the air outlet humidity.

4. The control method according to claim 1, characterized in that The cooking device includes an oxygen sensor, 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.

5. The control method according to claim 1, wherein The cooking device includes a temperature sensor; for the step of adjusting the target humidification amount according to the cooking state parameters, the control method includes: Obtaining the target cooking temperature corresponding to the cooking operation; Controlling the hot air component to adjust the cooking parameters according to the target cooking temperature.

6. The control method according to claim 5, wherein 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 for heating the cooking cavity, and the fan is used for disturbing the gas in the cooking cavity; the step of controlling the humidifying component to humidify the cooking cavity based on the target humidification amount further includes: In response to a steam cooking instruction, control the first heating module to start working and control the second heating module to stop heating the cooking cavity; Wherein, the humidifying temperature threshold is less than the vaporization temperature of the humidifying medium.

7. The control method according to claim 5, wherein 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 the 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.

8. The control method according to any one of claims 1 to 7, characterized in that, 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 humidifying component to humidify the cooking cavity based on the target humidification amount includes: During the first cooking stage, control 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 the first humidity threshold; During the second cooking stage, control the hot air component to perform a dehumidification operation on the cooking cavity so that the humidity in the cooking cavity is less than or equal to the second humidity threshold; Wherein, the range of the first humidity threshold is 25% to 55%, and the range of the second humidity threshold is 0% to 10%.

9. The control method according to claim 8, wherein 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: Control the hot air component 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.

10. The control method according to any one of claims 1 to 7, characterized in that, Controlling the humidifying component to humidify the cooking cavity based on the target humidification amount includes: Determine the target cooking temperature corresponding to the cooking operation; When the target cooking temperature is greater than the third temperature threshold, control 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 the third humidity threshold; Or, when the target cooking temperature is less than or equal to the third temperature threshold, control 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 the fourth humidity threshold; Wherein, the range of the third humidity threshold is 35% to 45%, and the range of the fourth humidity threshold is 55% to 65%.

11. A control device for a cooking appliance, characterized in that, The cooking device includes a cooking cavity, a hot air component and a humidifying component, and the control device includes: A control module, configured to control the hot air assembly to heat the cooking cavity when the cooking device performs a cooking operation; and, control the humidification assembly to humidify the cooking cavity based on a target humidification amount; An acquisition module, configured to acquire cooking state parameters of the cooking device; An adjustment module, configured to adjust the target humidification amount according to the cooking state parameters; The cooking state parameters include a target cooking temperature corresponding to the cooking operation; The control module is further configured to determine the target cooking temperature corresponding to the cooking operation; Determine the target humidification amount according to the target cooking temperature; The control module is further configured to control the hot air assembly to heat and gas-disturb the cooking cavity at a first rotation speed when the target cooking temperature is within a range of a first temperature threshold; When the target cooking temperature is within the range of the first temperature threshold, control the humidification assembly to humidify the cooking cavity based on the target humidification amount, and control the hot air assembly to perform gas disturbance on the cooking cavity at a second rotation speed, so that the temperature in the cooking cavity is less than a humidification temperature threshold, where the humidification temperature threshold is less than the first temperature threshold, and the first rotation speed is greater than the second rotation speed.

12. A control device for a cooking appliance, characterized in that, Comprising: A memory, configured to store programs or instructions; A processor, configured to implement the steps of the control method according to any one of claims 1 to 10 when executing the programs or instructions.

13. A readable storage medium storing a program or instructions thereon, characterized in that, The programs or instructions, when executed by the processor, implement the steps of the control method according to any one of claims 1 to 10.

14. A cooking device, characterized in that, Comprising: A control device of the cooking device according to claim 11 or 12; And / or A readable storage medium according to claim 13.

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