Ohm drying equipment control method and device, computer equipment and storage medium

Abstract

The invention relates to the technical field of drying equipment, and discloses a control method and device of ohm drying equipment, computer equipment and a storage medium. The control method of the Ohm drying equipment comprises the following steps: determining the type of food to be dried; starting ohmic heating; acquiring ohmic heating current flowing through the food; and when the ohmic heating current is equal to the target current corresponding to the food, ohmic heating is stopped. The target current corresponding to the food is the ohmic heating current passing when the food reaches the optimal moisture content in the ohmic heating process, the moisture content of the food is controlled according to the corresponding relation between the ohmic heating current and the moisture content of the food, and therefore the purpose of accurately controlling the moisture content of the dried product is achieved, and the ideal drying degree can be achieved; and the food drying quality is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of drying equipment, and in particular to a control method, device, computer equipment and storage medium for ohmic drying equipment. Background Art

[0002] With the development of science and technology, cooking utensils and their heating methods are becoming more and more diversified and intelligent, which brings more choices and convenience to people's lives and improves people's quality of life. In daily life, people like dried fruits and vegetables very much, and dried fruits and vegetables and preserved fruit products occupy a large market share in the food market. As a result, some oven-type cooking utensils with fruit and vegetable drying functions have appeared, and professional fruit drying machines have also appeared, which improves the efficiency of food drying compared to the traditional natural air drying method and avoids uncertain weather factors.

[0003] However, it is difficult to control the quality of drying equipment on the market, and it is difficult to ensure that the dried products have the best moisture content. If the product is not completely dried and has a high moisture content, it is easy to mold and spoil; if the product is over-dried, it will cause charring and deterioration, affecting its nutritional value and taste. Summary of the invention

[0004] In view of this, the present invention provides a control method, device, computer equipment and storage medium for ohmic drying equipment to solve the problem that the quality control of drying equipment is difficult and it is difficult to ensure that the dried products reach the optimal moisture content.

[0005] In a first aspect, the present invention provides a control method for an ohmic drying device, comprising:

[0006] Determine the type of food to be dried;

[0007] Start ohmic heating;

[0008] obtaining an ohmic heating current flowing through the food;

[0009] When the ohmic heating current is equal to the target current corresponding to the food, the ohmic heating is stopped.

[0010] Beneficial effects: The target current corresponding to the food is the ohmic heating current that passes through the food when it reaches the optimal moisture content during the ohmic heating process. The moisture content of the food is controlled according to the corresponding relationship between the ohmic heating current and the moisture content of the food, thereby achieving the purpose of accurately controlling the moisture content of the dried product, achieving the ideal degree of drying, and improving the quality of food drying. In addition, the ohmic heating drying efficiency is high, which improves the production efficiency of the drying equipment.

[0011] In an optional embodiment, determining the type of food to be dried includes:

[0012] Acquiring image information of the food;

[0013] The type of the food is determined according to the image information.

[0014] Beneficial effects: The type of food can be determined based on the acquired image information without manual input and selection, and the degree of intelligence is high.

[0015] In an optional implementation, before the control starts the ohmic heating, it also includes:

[0016] Retrieve the optimal moisture content database for dried foods.

[0017] Beneficial effect: A database of optimal moisture content of dried food is constructed, and the optimal moisture content database is directly retrieved after the type of food is determined before ohmic heating, which is used as a basis for controlling the ohmic heating process.

[0018] In an optional implementation, before the control starts the ohmic heating, it also includes:

[0019] Retrieving a database of the relationship between the moisture content of food and the ohmic heating current;

[0020] The target current is determined according to the optimal moisture content of the food.

[0021] Beneficial effect: A database of the relationship between the moisture content of food and the ohmic heating current is constructed. After determining the optimal moisture content of the food, the target current is determined by retrieving the database of the relationship between the moisture content of food and the ohmic heating current. Then, the heating stop node is precisely controlled by monitoring the ohmic heating current passing through the food to ensure the drying quality of the food and avoid insufficient drying time or over-drying.

[0022] In an optional embodiment, the ohmic drying equipment includes a humidity regulating device, and the control method further includes:

[0023] Obtaining the ambient humidity of the heating chamber where the food is located during the ohmic heating process;

[0024] When the ambient humidity is not equal to the preset humidity, the humidity regulating device is started to work until the ambient humidity is equal to the preset humidity.

[0025] Beneficial effects: The environmental humidity during the food drying process also has a certain influence on the drying quality. By monitoring the environmental humidity of the heating chamber and further optimizing the drying process, it can be ensured that the humidity of the environment in which the food is located is at an appropriate humidity at different stages of drying, thereby further improving the drying quality.

[0026] In an optional embodiment, the ohmic heating process includes an initial drying stage, a middle drying stage and a final drying stage; the preset humidity in the initial drying stage is a preset initial humidity, the preset humidity in the middle drying stage is a preset middle humidity, the preset humidity in the final drying stage is a preset final humidity, and the preset initial humidity>preset middle humidity>preset final humidity.

[0027] Beneficial effects: the preset initial humidity > the preset mid-term humidity > the preset final humidity is met, so that in the early stage of drying, higher humidity helps to quickly remove moisture from the surface of food, prevents the outer layer from drying quickly and forming a hard shell, and hinders the discharge of internal moisture; as the drying process proceeds, in the middle stage of drying, the humidity is gradually reduced to ensure that moisture continues to migrate from the inside of the food to the outside; at the end of drying, a low humidity is maintained to ensure that fruits and vegetables are completely dried to avoid residual moisture causing mildew or corruption, thereby ensuring an ideal drying effect at each stage of drying and improving the drying quality.

[0028] In an optional embodiment, the humidity regulating device further comprises a ventilation device, and when the ambient humidity is greater than a preset humidity, the ventilation device is started for ventilation until the ambient humidity is equal to the preset humidity.

[0029] Beneficial effect: The ventilation device can transport the air containing a large amount of water vapor in the heating chamber to the outside, thereby quickly adjusting the humidity of the air in the heating chamber, making the humidity of the drying environment at an appropriate humidity level, and improving the drying effect and quality.

[0030] In a second aspect, the present invention further provides a control device, the device comprising:

[0031] A determination module, used to determine the type of food to be dried;

[0032] an acquisition module, used for acquiring the ohmic heating current flowing through the food;

[0033] The control module is used to start ohmic heating and stop ohmic heating when the ohmic heating current is equal to the target current corresponding to the food.

[0034] Beneficial effects: The type of food to be dried is determined by the determination module, and the ohmic heating current flowing through the food is obtained by the acquisition module after the control module starts the ohmic heating. When the ohmic heating current is equal to the target current corresponding to the optimal moisture content of the food, the control module controls to stop the ohmic heating, thereby stopping the heating when the food reaches the optimal moisture content, thereby ensuring the drying quality of the food.

[0035] In a third aspect, the present invention further provides a computer device, comprising:

[0036] A memory and a processor, wherein the memory and the processor are communicatively connected to each other, the memory stores computer instructions, and the processor executes the control method of the ohmic drying device of the first aspect or any corresponding embodiment thereof by executing the computer instructions.

[0037] Beneficial effect: The processor of the computer device executes the computer instructions stored in the memory, thereby executing the control method of the ohmic drying device of the present invention, so that according to the corresponding relationship between the moisture content of the food and the ohmic heating current of the food, the ohmic heating process is stopped when the ohmic heating current reaches the target current, thereby ensuring the drying quality of the food, preventing incomplete drying or excessive drying, and improving user satisfaction.

[0038] In a fourth aspect, the present invention further provides a computer-readable storage medium having computer instructions stored thereon, wherein the computer instructions are used to enable a computer to execute the control method for the ohmic drying device of the first aspect or any corresponding embodiment thereof.

[0039] Beneficial effect: The computer instructions stored on the computer-readable storage medium are used to enable the computer to execute the control method of the ohmic drying equipment of the present invention, so as to stop the ohmic heating process when the ohmic heating current reaches the target current based on the corresponding relationship between the moisture content of the food and the ohmic heating current of the food, thereby ensuring the drying quality of the food, preventing incomplete drying or over-drying, and improving user satisfaction. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the related technologies, the drawings required for use in the specific embodiments or the related technical descriptions will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0041] Figure 1 A schematic diagram of a first control flow of a control method for an ohmic drying device according to an embodiment of the present invention;

[0042] Figure 2 A second control flow diagram of the control method of the ohmic drying equipment according to an embodiment of the present invention;

[0043] Figure 3 A third control flow diagram of the control method of the ohmic drying equipment according to an embodiment of the present invention;

[0044] Figure 4 A fourth control flow diagram of the control method of the ohmic drying equipment according to an embodiment of the present invention;

[0045] Figure 5 A line graph showing the relationship between the moisture content of food and the ohmic heating current passing through the food;

[0046] Figure 6 A connection relationship diagram of a control device of an ohmic drying device according to an embodiment of the present invention;

[0047] Figure 7 A schematic diagram of the hardware structure of a computer device according to an embodiment of the present invention;

[0048] Figure 8 The figure is a schematic diagram of the hardware structure of another computer device according to an embodiment of the present invention. DETAILED DESCRIPTION

[0049] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0050] In the description of the invention, it should be noted that, unless otherwise specified, the meaning of "plurality" is two or more; the orientations or positional relationships indicated by the terms "upper", "lower", "left", "right", "inner", "outer", "front end", "rear end", "head", "tail", etc. are based on the orientations or positional relationships shown in the drawings, and are only for the convenience of describing the invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operate in a specific orientation, and therefore cannot be understood as limiting the invention. In addition, the terms "first", "second", "third", etc. are only used for descriptive purposes and cannot be understood as indicating or implying relative importance.

[0051] In the description of the present invention, it is also necessary to explain that, unless otherwise clearly specified and limited, the terms "installation", "connection", and "connection" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0052] Combine the following Figures 1 to 8 , describing an embodiment of the present invention.

[0053] According to an embodiment of the present invention, on the one hand, Figure 1As shown, a control method for an ohmic drying device is provided, comprising:

[0054] S101, determining the type of food to be dried;

[0055] S102, start ohmic heating;

[0056] S103, obtaining an ohmic heating current flowing through the food;

[0057] S104, determining whether the ohmic heating current is equal to the target current corresponding to the food;

[0058] S105. When the ohmic heating current is equal to the target current corresponding to the food, stop ohmic heating.

[0059] The target current corresponding to the food is the ohmic heating current that passes through the food when it reaches the optimal moisture content during the ohmic heating process. The moisture content of the food is controlled according to the corresponding relationship between the ohmic heating current and the moisture content of the food, thereby achieving the purpose of accurately controlling the moisture content of the dried product, achieving the ideal degree of drying, and improving the quality of food drying. In addition, the ohmic heating drying efficiency is high, which improves the production efficiency of the drying equipment.

[0060] In some embodiments, Figure 2 As shown, the control method includes:

[0061] S100, obtaining image information of the food;

[0062] S101, determining the type of food to be dried;

[0063] S102, start ohmic heating;

[0064] S103, obtaining an ohmic heating current flowing through the food;

[0065] S104, determining whether the ohmic heating current is equal to the target current corresponding to the food;

[0066] S105. When the ohmic heating current is equal to the target current corresponding to the food, stop ohmic heating.

[0067] The type of food is determined based on the acquired image information without the need for manual input and selection, and the level of intelligence is high.

[0068] Of course, in some other embodiments, the food type can be directly input into the panel to simplify the judgment process.

[0069] In some embodiments, Figure 3 As shown, before the control starts the ohmic heating, it also includes:

[0070] S1001, retrieve a database of optimal moisture content of dried food and a database of the relationship between moisture content and ohmic heating current;

[0071] S1002: Determine the target current according to the optimal moisture content of the food.

[0072] A database of optimal moisture content for dried food and a database of the relationship between moisture content and ohmic heating current of food are constructed. After determining the optimal moisture content of the food, the target current is determined by retrieving the database of the relationship between moisture content and ohmic heating current of food. Then, the heating stop node is precisely controlled by monitoring the ohmic heating current passing through the food to ensure the drying quality of the food and avoid insufficient drying time or over-drying.

[0073] In some embodiments, the ohmic drying apparatus includes a humidity regulating device, such as Figure 4 As shown, the control method includes:

[0074] S100, obtaining image information of the food;

[0075] S1001, retrieve a database of optimal moisture content of dried food and a database of the relationship between moisture content and ohmic heating current;

[0076] S1002, determining the target current according to the optimal moisture content of the food;

[0077] S101, determining the type of food to be dried;

[0078] S102, start ohmic heating;

[0079] S1021, obtaining the ambient humidity of the heating chamber where the food is located during the ohmic heating process;

[0080] S1022, determining whether the ambient humidity is equal to a preset humidity;

[0081] S1023, when the ambient humidity is not equal to the preset humidity, starting the humidity adjustment device to work until the ambient humidity is equal to the preset humidity;

[0082] S103, obtaining an ohmic heating current flowing through the food;

[0083] S104, determining whether the ohmic heating current is equal to the target current corresponding to the food;

[0084] S105. When the ohmic heating current is equal to the target current corresponding to the food, stop ohmic heating.

[0085] The ambient humidity during the food drying process also has a certain impact on the drying quality. By monitoring the ambient humidity of the heating chamber and further optimizing the drying process, it can be ensured that the humidity of the food environment is at an appropriate level at different stages of drying, thereby further improving the drying quality.

[0086] In some embodiments, the ohmic heating process includes an initial drying stage, a middle drying stage, and a final drying stage; the preset humidity in the initial drying stage is a preset initial humidity, the preset humidity in the middle drying stage is a preset middle humidity, the preset humidity in the final drying stage is a preset final humidity, and the preset initial humidity > preset middle humidity > preset final humidity.

[0087] The preset initial humidity > preset mid-term humidity > preset final humidity is met, so that in the initial stage of drying, higher humidity helps to quickly remove moisture from the surface of food, prevents the outer layer from drying quickly and forming a hard shell, and hinders the discharge of internal moisture; as the drying process proceeds, in the mid-term of drying, the humidity is gradually reduced to ensure that moisture continues to migrate from the inside of the food to the outside; at the end of drying, maintain a low humidity to ensure that fruits and vegetables are completely dried to avoid residual moisture causing mildew or corruption, thereby ensuring an ideal drying effect at each stage of drying and improving the drying quality.

[0088] In some embodiments, the humidity regulating device further comprises a ventilation device, and when the ambient humidity is greater than a preset humidity, the ventilation device is started to ventilate until the ambient humidity is equal to the preset humidity.

[0089] The ventilation device can transport the air containing a large amount of water vapor in the heating chamber to the outside, so as to quickly adjust the humidity of the air in the heating chamber, make the humidity of the drying environment at an appropriate humidity level, and improve the drying effect and quality.

[0090] In some embodiments, the ohmic drying device is an ohmic heating device for making dried fruits and vegetables, including a controller and an image acquisition device, an ohmic heating device, a current device, a humidity adjustment device and a storage system connected to the controller. Among them:

[0091] The controller is used to analyze and match the data collected by each device and system and connect each module;

[0092] An image acquisition device is used to acquire the color, shape, and state of food and identify the type of food it belongs to;

[0093] A heating device for heat transfer and drying using ohmic heating technology;

[0094] A current device for collecting the current passing through the food during the ohmic heating process and feeding it back to the controller;

[0095] A humidity regulating device is used to detect and regulate the humidity in the heating chamber inside the drying equipment; the humidity regulating device includes a ventilation device, which can evaporate the internal moisture in time and replace it with dry air;

[0096] A storage system is used to store data of the ohmic heating device and data of the food drying process.

[0097] The specific operation process of the control method of the ohmic heating equipment for making dried fruits and vegetables is as follows:

[0098] The ohmic heating device is turned on, and the user puts food in. The image acquisition device collects the color, shape, and state of the food, and automatically turns on the ohmic heating after determining the type of food. The ohmic heating current passes through the food, quickly evaporating the moisture inside the food. The humidity adjustment device detects and adjusts the humidity of the internal space of the device, and at the same time opens the ventilation device to discharge the moisture and replace it with dry air. As the moisture inside the food evaporates, the current gradually decreases, and the current device feeds back the detected current to the control system. When the control system determines and analyzes the matching data and confirms that the target current has been reached, cooking ends.

[0099] It should be noted that the humidity regulating device uses condensation dehumidification to adjust the humidity in the heating chamber of the equipment, and a dehumidifier can be used specifically. The dehumidifier draws the humid air in the heating chamber into the machine through a fan. The air entering the dehumidifier passes through a refrigeration system, which includes a condenser and an evaporator. When the air passes through the condenser, the temperature drops, and the moisture in the air condenses into water droplets, which are collected in the water tank at the bottom of the machine or discharged through a drain pipe. The dry air after dehumidification is sent back to the heating chamber by the fan.

[0100] The following is an explanation using the production process of dried apples as an example. First, turn on the ohmic heating device, and the user puts in apple slices. The image acquisition device collects the color, shape, and state of the food, and automatically turns on the ohmic heating after determining that the food is apple slices. The ohmic heating current passes through the apple slices, quickly evaporating the moisture inside the apple slices. The humidity adjustment device detects and adjusts the humidity of the internal space of the equipment to maintain the humidity at 40%. At the same time, the ventilation device is turned on to discharge excess moisture and replace it with dry air. As the moisture inside the food evaporates, the current gradually decreases, and the current device feeds the detected current back to the controller. For the relationship between the ohmic heating current and moisture content of dried apples, see Figure 5 The optimal moisture content of dried apples is 6%, and the corresponding ohmic heating current is 0.2A. When the controller judges and analyzes the matching data and confirms that the ohmic heating current reaches the target current of 0.2A, cooking is ended.

[0101] According to an embodiment of the present invention, on the other hand, a control device for an ohmic drying device is also provided. Figure 6As shown, the device comprises:

[0102] A determination module, used to determine the type of food to be dried;

[0103] an acquisition module, used for acquiring the ohmic heating current flowing through the food;

[0104] The control module is used to start ohmic heating and stop ohmic heating when the ohmic heating current is equal to the target current corresponding to the food.

[0105] The type of food to be dried is determined by the determination module. After the control module starts the ohmic heating, the ohmic heating current flowing through the food is obtained by the acquisition module. When the ohmic heating current is equal to the target current corresponding to the optimal moisture content of the food, the control module controls to stop the ohmic heating. When the food reaches the optimal moisture content, the heating is stopped to ensure the drying quality of the food.

[0106] The control device of the ohmic drying equipment in this embodiment is presented in the form of a functional unit, where the unit refers to an ASIC (Application Specific Integrated Circuit) circuit, a processor and memory that executes one or more software or fixed programs, and / or other devices that can provide the above functions.

[0107] According to an embodiment of the present invention, on the other hand, a computer device is provided, including:

[0108] A memory and a processor, wherein the memory and the processor are communicatively connected to each other, the memory stores computer instructions, and the processor executes the control method of the ohmic drying device of the first aspect or any corresponding embodiment thereof by executing the computer instructions.

[0109] The processor of the computer device executes the computer instructions stored in the memory, thereby executing the control method of the ohmic drying device of the present invention, so that according to the corresponding relationship between the moisture content of the food and the ohmic heating current of the food, the ohmic heating process is stopped when the ohmic heating current reaches the target current, thereby ensuring the drying quality of the food, preventing incomplete drying or excessive drying, and improving user satisfaction.

[0110] See also Figure 7 , Figure 7It is a structural diagram of a computer device provided by an optional embodiment of the present invention. As shown in the figure, the computer device includes: one or more processors 10, a memory 20, and interfaces for connecting various components, including high-speed interfaces and low-speed interfaces. The various components are connected to each other using different buses for communication, and can be installed on a common mainboard or installed in other ways as needed. The processor can process instructions executed in the computer device, including instructions stored in or on the memory to display graphical information of a GUI on an external input / output device (such as a display device coupled to an interface). In some optional embodiments, if necessary, multiple processors and / or multiple buses can be used together with multiple memories and multiple memories. Similarly, multiple computer devices can be connected, and each device provides some necessary operations (for example, as a server array, a group of blade servers, or a multi-processor system). Figure 7 A processor 10 is taken as an example.

[0111] The processor 10 may be a central processing unit, a network processor or a combination thereof. The processor 10 may further include a hardware chip. The hardware chip may be a dedicated integrated circuit, a programmable logic device or a combination thereof. The programmable logic device may be a complex programmable logic device, a field programmable gate array, a general purpose array logic or any combination thereof.

[0112] The memory 20 stores instructions executable by at least one processor 10, so that the at least one processor 10 executes the method shown in the above embodiment.

[0113] The memory 20 may include a program storage area and a data storage area, wherein the program storage area may store an operating system, an application required for at least one function; the data storage area may store data created according to the use of the computer device, etc. In addition, the memory 20 may include a high-speed random access memory, and may also include a non-transient memory, such as at least one disk storage device, a flash memory device, or other non-transient solid-state storage device. In some optional embodiments, the memory 20 may optionally include a memory remotely arranged relative to the processor 10, and these remote memories may be connected to the computer device via a network. Examples of the above-mentioned network include, but are not limited to, the Internet, an intranet, a local area network, a mobile communication network, and combinations thereof.

[0114] The memory 20 may include a volatile memory, such as a random access memory; the memory may also include a non-volatile memory, such as a flash memory, a hard disk or a solid state drive; the memory 20 may also include a combination of the above types of memory.

[0115] The computer device further comprises a communication interface 30 for the computer device to communicate with other devices or a communication network.

[0116] In some embodiments, Figure 8 As shown, the computer device further includes an input device 40 and an output device 50. The processor 10, the memory 20, the input device 40 and the output device 50 may be connected via a bus or other means. Figure 8 The example of connecting through bus is taken in the following.

[0117] The input device 40 can receive input digital or character information, and generate key signal input related to the user settings and function control of the computer device, such as a touch screen, a keypad, a mouse, a track pad, a touch pad, an indicator bar, one or more mouse buttons, a trackball, a joystick, etc. The output device 50 may include a display device, an auxiliary lighting device (e.g., an LED) and a tactile feedback device (e.g., a vibration motor), etc. The above-mentioned display device includes but is not limited to a liquid crystal display, a light emitting diode, a display and a plasma display. In some optional embodiments, the display device can be a touch screen.

[0118] According to an embodiment of the present invention, on another aspect, a computer-readable storage medium is provided, on which computer instructions are stored, and the computer instructions are used to enable a computer to execute the control method of the ohmic drying equipment of the above-mentioned first aspect or any corresponding embodiment thereof.

[0119] The computer instructions stored on the computer-readable storage medium are used to enable the computer to execute the control method of the ohmic drying equipment of the present invention, so as to stop the ohmic heating process when the ohmic heating current reaches the target current based on the corresponding relationship between the moisture content of the food and the ohmic heating current of the food, thereby ensuring the drying quality of the food, avoiding incomplete drying or excessive drying, and improving user satisfaction.

[0120] It should be noted that the above method according to the embodiment of the present invention can be implemented in hardware, firmware, or implemented as a computer code that can be recorded in a storage medium, or is implemented as a computer code that is originally stored in a remote storage medium or a non-temporary machine-readable storage medium and will be stored in a local storage medium and downloaded through a network, so that the method described herein can be stored in such software processing on a storage medium using a general-purpose computer, a dedicated processor, or programmable or dedicated hardware. Among them, the storage medium can be a magnetic disk, an optical disk, a read-only storage memory, a random access memory, a flash memory, a hard disk or a solid-state drive, etc.; further, the storage medium can also include a combination of the above types of memories. It can be understood that a computer, a processor, a microprocessor controller, or programmable hardware includes a storage component that can store or receive software or computer code. When the software or computer code is accessed and executed by a computer, a processor, or hardware, the method shown in the above embodiment is implemented.

[0121] The present invention improves the cooking rate of food through ohmic heating technology, uses the relationship between ohmic heating current and food moisture content to control the cooking degree and uniformity of food, identifies the type of cooked food and the state of food through an image acquisition device, maintains a suitable humidity level inside the drying equipment through the cooperation of a humidity adjustment device and a ventilation device, and makes the interior reach an ideal degree of dryness as a whole. Through a controller, each module is connected and interactively controlled, thereby realizing the intelligent application of ohmic heating technology in food cooking and improving the cooking efficiency and quality of food.

[0122] Although the embodiments of the present invention have been described in conjunction with the accompanying drawings, those skilled in the art may make various modifications and variations without departing from the spirit and scope of the present invention, and such modifications and variations are all within the scope defined by the present application.

Claims

1. A control method for an ohmic drying device, characterized in that: include: Determine the type of food to be dried; Start ohmic heating; obtaining an ohmic heating current flowing through the food; When the ohmic heating current is equal to the target current corresponding to the food, the ohmic heating is stopped.

2. The control method according to claim 1, characterized in that: Determining the type of food to be dried includes: Acquiring image information of the food; The type of the food is determined according to the image information.

3. The control method according to claim 1, characterized in that: Before the control starts the ohmic heating, the method further includes: Retrieve the database of optimal moisture content for dried foods.

4. The control method according to claim 3, characterized in that: Before the control starts the ohmic heating, the method further includes: Retrieving a database of the relationship between the moisture content of food and the ohmic heating current; The target current is determined according to the optimal moisture content of the food.

5. The control method according to any one of claims 1 to 4, characterized in that: The ohmic drying equipment includes a humidity regulating device, and the control method further includes: Obtaining the ambient humidity of the heating chamber where the food is located during the ohmic heating process; When the ambient humidity is not equal to the preset humidity, the humidity regulating device is started to work until the ambient humidity is equal to the preset humidity.

6. The control method according to claim 5, characterized in that: The ohmic heating process includes an initial drying stage, a middle drying stage and a final drying stage; the preset humidity in the initial drying stage is a preset initial humidity, the preset humidity in the middle drying stage is a preset middle humidity, the preset humidity in the final drying stage is a preset final humidity, and the preset initial humidity>preset middle humidity>preset final humidity.

7. The control method according to claim 5, characterized in that: The humidity regulating device also includes a ventilation device. When the ambient humidity is greater than a preset humidity, the ventilation device is started to ventilate until the ambient humidity is equal to the preset humidity.

8. A control device, characterized in that: The device comprises: A determination module, used to determine the type of food to be dried; an acquisition module, used for acquiring the ohmic heating current flowing through the food; The control module is used to start ohmic heating and stop ohmic heating when the ohmic heating current is equal to the target current corresponding to the food.

9. A computer device, characterized in that: include: A memory and a processor, wherein the memory and the processor are communicatively connected to each other, the memory stores computer instructions, and the processor executes the control method of the ohmic drying equipment according to any one of claims 1 to 7 by executing the computer instructions.

10. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores computer instructions, and the computer instructions are used to enable a computer to execute the control method of the ohmic drying equipment according to any one of claims 1 to 7.

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