Cooking equipment

Abstract

This invention relates to a cooking device, comprising: a housing; a storage container; a lid; a heating assembly; a vacuum module; a temperature detection component; a humidity detection component; and a controller configured to, during the cooking process, receive the temperature of the cooking cavity detected by the temperature detection component and the relative humidity of the cooking cavity detected by the humidity detection component at preset time intervals; obtain the corresponding absolute humidity based on the temperature of the cooking cavity and the corresponding relative humidity through a first calculation logic, thereby obtaining an absolute humidity change curve during the cooking process; obtain the absolute humidity change rate based on the absolute humidity change curve; and determine that the food is cooked when the absolute humidity change rate meets a first preset condition, and then turn off the heating assembly. This application solves the problem of resource waste caused by different standards for judging the maturity of different foods and requiring multiple experiments.

Description

Technical Field

[0001] This invention relates to the field of smart home appliances, and in particular to a cooking device. Background Technology

[0002] In modern families, the multi-functionality of kitchen appliances is gradually changing people's cooking methods. As a kitchen appliance that integrates multiple cooking functions such as steaming and baking, steam ovens are increasingly favored by families.

[0003] In the cooking process, determining the doneness of ingredients is crucial to the final quality of the dish. Related technologies typically involve controlling heating time and power levels. However, due to the wide variety of ingredients, their cooking requirements and time vary. Simply setting heating time and power levels can easily result in undercooked or burnt ingredients. Alternatively, image recognition models can be used to determine doneness, but the changes in doneness vary greatly among different ingredients, requiring extensive data collection and potentially leading to resource waste.

[0004] Therefore, it is necessary to check the doneness of food in a timely manner during the cooking process to improve the accuracy of food preparation.

[0005] In view of the above, this application is hereby submitted. Summary of the Invention

[0006] This invention provides a cooking device that at least solves the problem in related technologies where different standards for judging the ripeness of different foods lead to resource waste due to multiple experiments.

[0007] In a first aspect, the present invention provides a cooking apparatus, comprising:

[0008] The housing forms the external outline of the cooking equipment;

[0009] A storage bin, located inside the box, is used to store oil and food.

[0010] A lid is attached to the storage bucket, and the lid and the storage bucket together form a cooking cavity.

[0011] A heating element for changing the temperature of the cooking cavity;

[0012] A vacuum module is used to evacuate air from the cooking cavity;

[0013] A temperature detection component, located inside the cooking cavity, is used to detect the temperature of the cooking cavity;

[0014] A humidity detection component, located inside the cooking cavity, is used to detect the relative humidity of the cooking cavity;

[0015] The controller is configured to receive, at preset time intervals, the temperature of the cooking cavity detected by the temperature detection component and the relative humidity of the cooking cavity detected by the humidity detection component during the cooking process;

[0016] Based on the temperature of the cooking cavity and the corresponding relative humidity, the corresponding absolute humidity is obtained through the first calculation logic, and then the absolute humidity change curve during the cooking process is obtained.

[0017] The absolute humidity change rate is obtained from the absolute humidity change curve.

[0018] When the absolute humidity change rate meets the first preset condition, it is determined that the food is cooked and the heating component is turned off.

[0019] The absolute humidity change rate can more intuitively and clearly reflect the trend of the curve, allowing users to better understand the cooking situation and optimize the user experience.

[0020] In some embodiments, the controller determines that the absolute value of the absolute humidity change rate is gradually decreasing and the absolute humidity is gradually increasing, and determines that the food is not yet cooked, and controls the heating component to continue operating.

[0021] The controller accurately determines the current state of food based on the absolute humidity change rate, reducing the need for users to frequently check whether the food is cooked and optimizing the user experience.

[0022] In some embodiments, after the controller determines that the absolute value of the absolute humidity change rate gradually decreases, the controller determines that the absolute humidity fluctuation amplitude is less than a first threshold, determines that the food is not yet ripe, and controls the heating component to continue operating.

[0023] The controller continues to operate the heating elements to continue cooking, reducing the chance of undercooked food and resulting in more properly cooked food.

[0024] In some embodiments, the controller determines that the absolute value of the absolute humidity change rate is gradually increasing and the absolute humidity is gradually decreasing, and determines that the food is not yet cooked, and controls the heating component to continue operating.

[0025] By monitoring the cooking process in real time using absolute humidity change curves, the cooking status of food can be grasped more accurately.

[0026] In some embodiments, after the controller determines that the absolute value of the absolute humidity change rate gradually increases, the controller determines that the absolute humidity fluctuation amplitude is less than a first threshold, determines that the food is cooked at this time, and controls the heating component to be turned off.

[0027] By continuously monitoring changes in absolute humidity within the cooking cavity, users are provided with an important basis for dynamically assessing the cooking status of food.

[0028] In some embodiments, the saturated vapor pressure is obtained based on a second computational logic according to the temperature of the cooking cavity;

[0029] The actual vapor pressure is obtained by multiplying the percentage of relative humidity inside the cooking cavity by the saturated vapor pressure.

[0030] Based on the actual vapor pressure and the temperature inside the cooking cavity, the absolute humidity is obtained using the third calculation logic.

[0031] The absolute humidity change curve during the cooking process is obtained based on the absolute humidity formation during the cooking process.

[0032] By calculating absolute humidity in real time and generating its change curve, the cooking process can be better controlled, and the absolute humidity change curve can be easily analyzed.

[0033] In some embodiments, the Kelvin temperature is obtained based on the temperature of the cooking cavity;

[0034] The first value is obtained by multiplying the actual vapor pressure by the molar mass of water, and the second value is obtained by multiplying the specific gas constant of water vapor by the Kelvin temperature.

[0035] The ratio of the first value to the second value is calculated to obtain the absolute humidity during the cooking process.

[0036] Calculations are performed using precise formulas, avoiding errors that may arise from relying on empirical formulas and improving the accuracy of the calculated data.

[0037] In some embodiments, the curve formula is obtained based on the absolute humidity change curve during the cooking process;

[0038] Differentiating the curve formula yields the absolute humidity change rate.

[0039] The trend of absolute humidity change rate can accurately determine whether food is cooked, thus improving the intelligence of cooking equipment.

[0040] In some embodiments, the cooking device further includes:

[0041] The communication module is used to communicate with the user terminal, receive information from the user terminal, and send the absolute humidity change curve during the cooking process to the user terminal.

[0042] The cooking equipment can be controlled by the user, improving safety during the cooking process.

[0043] Secondly, embodiments of this application provide a cooking apparatus, including:

[0044] The housing forms the external outline of the cooking equipment;

[0045] A storage bin, located inside the box, is used to store oil and food.

[0046] A lid is attached to the storage bucket, and the lid and the storage bucket together form a cooking cavity.

[0047] A heating element for changing the temperature of the cooking cavity;

[0048] A vacuum module is used to evacuate air from the cooking cavity;

[0049] A temperature detection component, located inside the cooking cavity, is used to detect the temperature of the cooking cavity;

[0050] A humidity detection component, located inside the cooking cavity, is used to detect the relative humidity of the cooking cavity;

[0051] The controller is configured to receive the temperature of the cooking cavity detected by the temperature detection component and the relative humidity of the cooking cavity detected by the humidity detection component at preset time intervals during the cooking process;

[0052] Based on the temperature of the cooking cavity and the corresponding relative humidity, the corresponding absolute humidity is obtained through the first calculation logic, and then the absolute humidity change curve during the cooking process is obtained.

[0053] The humidity change rate is obtained from the absolute humidity change curve.

[0054] When the absolute humidity change rate decreases to a set threshold within a certain period of time, and the absolute humidity is less than the first parameter, it is determined that the food is cooked and the heating component is turned off.

[0055] By combining the absolute humidity change rate with the first parameter, the cooking status of food can be judged more accurately.

[0056] Compared to related technologies, the cooking equipment provided in this application embodiment accurately calculates absolute humidity and forms an absolute humidity change curve, which intuitively reflects the cooking process. This solves the problem of different standards for judging the maturity of different foods, which leads to resource waste due to multiple experiments. It enables the determination of the maturity of multiple foods, intelligent control of the cooking process, optimization of user experience, and saving energy and resources.

[0057] Details of one or more embodiments of this application are set forth in the following drawings and description to make other features, objects and advantages of this application more readily apparent. Attached Figure Description

[0058] The accompanying drawings, which are included to provide an understanding of this application and form part of this application, illustrate exemplary embodiments of this application and are used to explain this application, but do not constitute an undue limitation of this application. In the drawings:

[0059] Figure 1 This is a schematic diagram of the structure of a cooking device according to an embodiment of this application;

[0060] Figure 2 This is a schematic diagram of the structure of a cooking device according to an embodiment of this application;

[0061] Figure 3 This is a schematic diagram of the structure of a cooking device according to an embodiment of this application;

[0062] Figure 4 This is a schematic diagram of the structure of a cooking device according to an embodiment of this application;

[0063] Figure 5 This is another structural schematic diagram of a cooking device according to an embodiment of this application;

[0064] Figure 6 This is a flowchart illustrating the operation of the controller according to an embodiment of this application;

[0065] Figure 7 This is another operational flowchart of the controller according to an embodiment of this application;

[0066] Figure 8 This is another operational flowchart of the controller according to an embodiment of this application;

[0067] Figure 9 This is another operational flowchart of the controller according to an embodiment of this application;

[0068] Figure 10 This is a schematic diagram of the structure of a cooking device according to an embodiment of this application;

[0069] Figure 11 This is a hardware configuration diagram of a controller for a cooking device according to an embodiment of this application.

[0070] In the picture:

[0071] 1. Cabinet body; 2. Drawer box; 3. Lid; 4. Vacuum module; 5. Communication module; 6. Controller; 7. Heating component; 8. Temperature detection component; 9. Humidity detection component;

[0072] 12. Box door; 21. Drawer; 22. Top cover; 31. Storage bin; 80. Bus; 81. Processor; 82. Memory; 83. Communication interface. Detailed Implementation

[0073] To make the objectives, technical solutions, and advantages of this application clearer, the application is described and illustrated below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application. All other embodiments obtained by those skilled in the art based on the embodiments provided in this application without inventive effort are within the scope of protection of this application.

[0074] Obviously, the accompanying drawings described below are merely some examples or embodiments of this application. Those skilled in the art can apply this application to other similar scenarios based on these drawings without any inventive effort. Furthermore, it is understood that although the efforts made in this development process may be complex and lengthy, for those skilled in the art related to the content disclosed in this application, any changes to design, manufacturing, or production based on the technical content disclosed in this application are merely conventional technical means and should not be construed as insufficient disclosure of the content of this application.

[0075] In this application, the reference to "embodiment" means that a specific feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of this application. The appearance of this phrase in various places in the specification does not necessarily refer to the same embodiment, nor is it a separate or alternative embodiment that is mutually exclusive with other embodiments. It will be explicitly and implicitly understood by those skilled in the art that the embodiments described in this application may be combined with other embodiments without conflict.

[0076] Unless otherwise defined, the technical or scientific terms used in this application shall have the ordinary meaning understood by one of ordinary skill in the art to which this application pertains. The terms “a,” “an,” “an,” “the,” and similar words used in this application do not indicate quantity limitation and may indicate singular or plural. The terms “comprising,” “including,” “having,” and any variations thereof used in this application are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or device that includes a series of steps or modules (units) is not limited to the listed steps or units, but may also include steps or units not listed, or may include other steps or units inherent to these processes, methods, products, or devices. The terms “connected,” “linked,” “coupled,” and similar words used in this application are not limited to physical or mechanical connections, but may include electrical connections, whether direct or indirect. “Multiple” used in this application refers to two or more. “And / or” describes the relationship between related objects, indicating that three relationships may exist; for example, “A and / or B” can represent: A alone, A and B simultaneously, and B alone. The character " / " generally indicates that the preceding and following objects are in an "or" relationship. The terms "first," "second," and "third" used in this application are merely to distinguish similar objects and do not represent a specific ordering of the objects.

[0077] Reference Figure 1 This application provides a cooking device. The cooking device includes a housing 1. The housing 1 is constructed as the outer shell of the cooking device. The housing 1 may have a rectangular hollow structure. It should be noted that in other embodiments, the housing 1 may also adopt other shapes of outer shell structures. The specific shape of the housing 1 can be adjusted as needed and is not limited here.

[0078] Reference Figure 1 In some embodiments, a door 12 may be provided on the front side of the housing 1. The door 12 may be opposite to the access opening on the front side of the housing 1. The door 12 is used to open and close the access opening on the front side of the housing 1.

[0079] In some embodiments, the cooking device includes a drawer box 2 and a drawer 21.

[0080] Figure 2 yes Figure 1 A schematic diagram of the structure of the middle drawer 21 and the drawer box 2. Figure 3 yes Figure 4 A structural diagram in another state.

[0081] Reference Figure 3In some embodiments, the cooking appliance may include a drawer box 2. The drawer box 2 may contain a drawer 21. The drawer 21 may be retractable within the drawer box 2. The front end of the drawer box 2 may have a drawout opening (not shown in the figure). The drawer 21 can be slidably pushed into the drawer box 2 through the drawout opening. The drawer 21 can also be slidably pulled out from the drawout opening.

[0082] It should be noted that in some other embodiments, the drawer box 2 may also be disposed inside the box body 1. Alternatively, in other embodiments, the drawer box 2 may also be integrally formed with the box body 1.

[0083] Reference Figure 4-8 As shown, in some embodiments, the cooking equipment may include a vacuum frying system. The vacuum frying system can be used to vacuum-fry food at low temperatures. Compared to conventional frying, the oil temperature during vacuum low-temperature frying is typically controlled between 80°C and 100°C, far lower than the 160°C to 230°C of conventional frying. This low-temperature treatment effectively reduces the destruction of heat-sensitive nutrients in food, such as vitamins and antioxidants, thereby better preserving the nutritional value of the food.

[0084] It should be noted that in a vacuum environment, the boiling point of water in food decreases, allowing it to evaporate rapidly and significantly shortening the drying time. This not only improves production efficiency but also reduces potential adverse changes to food caused by prolonged high-temperature processing, resulting in a crisp and delicious texture.

[0085] Because frying occurs under vacuum, the moisture in the food can be directly converted into steam and escape, rather than absorbing large amounts of oil. Therefore, the oil content of vacuum-fried foods can be significantly lower than that of traditionally fried foods, generally between 10% and 20%, contributing to a healthier dietary option.

[0086] Low-temperature processing and rapid dehydration help preserve the original color and flavor of food. Flavor and aroma components in food are less likely to be lost under vacuum conditions; instead, they tend to concentrate due to reduced moisture, resulting in a crispier texture and richer flavor.

[0087] Vacuum frying, due to its extremely low moisture content and anaerobic environment, effectively inhibits microbial growth, extends the shelf life of food, and facilitates storage and transportation.

[0088] This technology is applicable to a variety of food ingredients, including but not limited to fruits, vegetables, dried fruits, aquatic products, and livestock and poultry meat, and can produce snack foods with unique taste and rich nutrition.

[0089] Reference Figure 4-5In some embodiments, a top cover 22 may be provided on the top surface of drawer 21. The top cover 22 may cover the top opening of drawer 21. The top cover 22 can enclose the bucket lid 3, storage bucket 31, vacuum module 4, etc. in the vacuum frying system inside drawer 21.

[0090] Reference Figure 1-5 As shown, in some embodiments, the vacuum frying system can be located inside drawer 21. It should be noted that in other embodiments, the vacuum frying system can also be located inside the housing 1.

[0091] In the food processing industry, a significant challenge when using vacuum low-temperature frying technology to process ingredients is the vast difference in cooking times among different types of ingredients. Determining the precise frying time for various ingredients is no easy task; it requires operators to invest a great deal of experience. This experience encompasses not only a deep understanding of the characteristics of different ingredients but also a keen awareness of the relationship between vacuum level, subtle changes in oil temperature, and the frying process. Furthermore, figuring out the optimal frying time for different ingredients comes at a high cost. From initial small-scale trials and continuous adjustments to frying parameters, to mid-term verification in large-scale production, and finally to continuous optimization based on actual product feedback, each step requires a significant amount of time for repeated testing and analysis. This undoubtedly places high demands on food processing companies in terms of manpower, resources, and time.

[0092] To address the aforementioned problems, this embodiment provides a cooking device. For example... Figure 1-5 As shown, the cooking device includes a housing 1, which forms the outer contour of the cooking device. The housing 1 supports the cooking device and has good thermal conductivity and high-temperature resistance. The dimensions of the housing 1 can be set according to actual needs, including a space for placing a storage bucket 31.

[0093] In some embodiments, the cooking device includes a storage bin 31 located inside the housing 1, where oil and food are placed. The storage bin 31 has good heat conduction properties. The shape and size of the storage bin 31 can be set according to actual needs and the internal space of the cooking device.

[0094] In some embodiments, the cooking device includes a lid 3 connected to a storage container 31, the lid 3 and the storage container 31 forming a cooking cavity. The lid 3 and the storage container 31 can form a well-sealed cooking cavity. A sealing ring can be provided on the inside of the lid 3 to improve the sealing performance of the cooking cavity.

[0095] In some embodiments, the cooking device includes a heating element 7 for changing the temperature of the cooking cavity. The heating element 7 includes an electric heating tube, an electromagnetic heating plate, or an infrared heating plate. The heating element 7 is regulated by a controller 6, dynamically adjusting according to changes in temperature and absolute humidity.

[0096] In some embodiments, the cooking apparatus includes a vacuum module 4 for evacuating air from the cooking chamber. The vacuum module 4 reduces the air pressure within the cooking chamber by evacuating air, thereby enhancing the evenness of heating of the food and improving the penetration of flavors. The vacuum module 4 includes a pump and valves, and can be started or stopped according to instructions from the controller 6.

[0097] In some embodiments, the cooking device includes a temperature detection component 8 located inside the cooking cavity for detecting the temperature of the cooking cavity. The temperature detection component 8 includes a thermocouple or an infrared sensor for monitoring the temperature inside the cooking cavity. The temperature detection component 8 is connected to a controller 6 and periodically feeds back the temperature inside the cooking cavity to the controller 6.

[0098] In some embodiments, the cooking device includes a humidity detection component 9 located inside the cooking cavity for detecting the relative humidity of the cooking cavity. The humidity detection component 9 includes a capacitive or resistive humidity sensor for detecting the relative humidity within the cooking cavity. The humidity detection component 9 is connected to the controller 6 to ensure real-time transmission of relative humidity data.

[0099] In some embodiments, such as Figure 6 As shown, the cooking device includes a controller 6, which is configured to receive, at preset time intervals, the temperature of the cooking cavity detected by the temperature detection component 8 and the relative humidity of the cooking cavity detected by the humidity detection component 9 during the cooking process. The controller 6 receives the temperature and relative humidity of the cooking cavity, providing a data basis for controlling the operation of the heating component 7 and the vacuum module 4.

[0100] In some embodiments, the controller 6 is configured to obtain the corresponding absolute humidity based on the temperature and relative humidity of the cooking cavity through a first calculation logic, thereby obtaining an absolute humidity change curve during the cooking process. The calculation process incorporates both temperature and relative humidity factors, making the calculated absolute humidity more accurate. The absolute humidity change curve obtained from the absolute humidity more closely reflects the actual situation.

[0101] In some embodiments, the controller 6 is configured to obtain the absolute humidity change rate based on the absolute humidity change curve. The absolute humidity change rate provides a more intuitive and clearer representation of the curve's trend, allowing users to better understand the cooking process and optimizing the user experience.

[0102] In some embodiments, the controller 6 is configured to determine that the food is cooked and turn off the heating component 7 when the absolute humidity change rate meets a first preset condition. The absolute humidity change rate can better reflect the current cooking conditions, thus making the determination of whether the food is cooked more accurate.

[0103] In some embodiments, the controller 6 determines that the absolute value of the absolute humidity change rate gradually decreases and the absolute humidity gradually increases, and determines that the food is not yet ripe, and controls the heating component 7 to continue operating.

[0104] In the initial stages of cooking, moisture escapes from the food, and the water vapor inside the cooking cavity gradually increases, with the absolute humidity change initially increasing and then decreasing. As the rate of change in absolute humidity gradually decreases, the cooking process transitions from the current stage to the next. At this point, the food is not yet cooked. The controller 6 accurately determines the current state of the food based on the rate of change in absolute humidity and controls the cooking equipment to continue cooking. The cooking equipment automatically determines the degree of cookedness, reducing the need for users to frequently check whether the food is cooked and optimizing the user experience.

[0105] In some embodiments, after the controller 6 determines that the absolute value of the absolute humidity change rate gradually decreases, the controller 6 determines that the absolute humidity fluctuation amplitude is less than the first threshold, determines that the food is not yet ripe, and controls the heating component 7 to continue operating.

[0106] During the middle of cooking, moisture continues to escape from the food, and the cooking cavity gradually becomes saturated with water vapor. Therefore, the absolute humidity fluctuation is small, and the rate of change in absolute humidity approaches zero. At this point, the food is still not fully cooked, and the controller 6 continues to control the heating element 7 to continue cooking. This reduces the chance of the food being undercooked, resulting in more properly cooked food.

[0107] The first threshold can be set according to actual needs, and can be set to a value that approaches zero.

[0108] In some embodiments, the controller 6 determines that the absolute value of the absolute humidity change rate gradually increases and the absolute humidity gradually decreases, and determines that the food is not yet ripe, and controls the heating component 7 to continue operating.

[0109] In the later stages of cooking, less moisture escapes from the food, and the moisture content inside the cooking cavity gradually decreases. Therefore, the absolute humidity curve changes from small fluctuations to a significant drop, and the absolute value of the rate of change in absolute humidity gradually increases. At this point, the food is not yet cooked, and the cooking equipment continues cooking. Real-time monitoring of the cooking process using the absolute humidity change curve allows for a more precise understanding of the food's cooking progress.

[0110] In some embodiments, after the controller 6 determines that the absolute value of the absolute humidity change rate gradually increases, the controller 6 determines that the absolute humidity fluctuation amplitude is less than a first threshold, determines that the food is cooked, and controls the heating component 7 to be turned off. By continuously monitoring the change in absolute humidity inside the cooking cavity, an important basis for users to dynamically assess the cooking status of food is provided.

[0111] When food is cooked to its final state, very little moisture escapes, thus the absolute humidity within the cooking cavity tends to stabilize. After the later stages of cooking, when the absolute humidity curve stabilizes again, controller 6 determines that the food is cooked and shuts off the heating element 7. This ability to automatically determine the degree of food doneness improves cooking efficiency.

[0112] In vacuum frying, food is placed inside a cooking device. Because the pressure inside the cooking chamber is lower than standard atmospheric pressure, the boiling point of the water inside the food is significantly lowered, allowing it to boil and evaporate at temperatures between 40°C and 70°C. As the heating process continues, this water rapidly converts into steam and escapes into the cooking chamber.

[0113] Based on the degree of dehydration of food during cooking, the cooking process can be divided into four stages: stage one, stage two, stage three, and stage four.

[0114] In the first stage, due to the high moisture content of the food, a large amount of moisture evaporates rapidly during the initial cooking phase. This causes the absolute humidity inside the cooking cavity to rise rapidly. At this point, an absolute humidity change curve is obtained based on the temperature and relative humidity of the cooking cavity. The absolute humidity change curve will show a clear linear increasing trend. This can be approximated by a linear function with a slope of m0, resulting in f1(t) = m0*t + b0. Here, m0 > 0, and b0 is the initial absolute humidity value for the first stage.

[0115] In the second stage, as the moisture in the food gradually decreases, the rate of water vapor generation and the rate of condensation and discharge within the cooking cavity tend to reach equilibrium, and the absolute humidity value tends to stabilize. The absolute humidity change curve forms a relatively flat curve. The constant or slightly fluctuating absolute humidity value can be represented by a constant, f2(t) = C1.

[0116] In the third stage, as the remaining moisture inside the food decreases, the amount of water vapor generated becomes less than its output, causing the absolute humidity inside the cavity to decrease. This can be approximated by a linear function, with a slope of m1: f3(t) = m1*t + b1. Here, m1 < 0, and b1 is the initial absolute humidity value for the third stage.

[0117] In the fourth stage, the food is completely dehydrated, the humidity inside the cooking cavity changes slowly, and the food has reached the ideal state of being cooked, which can be represented by a constant f4(t) = C2.

[0118] In some embodiments, such as Figure 7 As shown, controller 6 is configured to obtain the saturated vapor pressure based on the temperature of the cooking cavity and a second computational logic. Calculating the saturated vapor pressure based on the temperature of the cooking cavity ensures the accuracy of the data calculation under different temperature conditions.

[0119] Specifically, the formula for calculating saturated vapor pressure is: Where E is the saturated vapor pressure, T is the temperature in Celsius, and e is the base of the natural logarithm.

[0120] Saturated vapor pressure is measured in hPa.

[0121] In some embodiments, the controller 6 is configured to calculate the product of the percentage of relative humidity and the saturated vapor pressure within the cooking cavity to obtain the actual vapor pressure. Obtaining the actual vapor pressure from the relative humidity of the cooking cavity improves data accuracy and reflects the true humidity conditions inside the cooking cavity.

[0122] Specifically, the formula for calculating the actual vapor pressure is: Where RH is the relative humidity of the cooking cavity detected by the humidity detection component 9, and A is the actual vapor pressure.

[0123] The actual vapor pressure unit is hPa.

[0124] The relative humidity of the cooking cavity is an integer, ranging from [0, 100].

[0125] In some embodiments, the controller 6 is configured to obtain the absolute humidity based on the actual vapor pressure and the temperature inside the cooking cavity, using a third computational logic. Absolute humidity reflects the state of moisture evaporation during cooking, thus providing strong data support for controlling the doneness of food.

[0126] In some embodiments, the controller 6 is configured to generate an absolute humidity change curve during the cooking process based on the absolute humidity during the cooking process. Generating a corresponding absolute humidity change curve based on the calculated absolute humidity is more consistent with the actual situation and provides accurate data support for subsequent analysis of the curve.

[0127] In some embodiments, such as Figure 8 As shown, controller 6 is configured to obtain the Kelvin temperature based on the temperature of the cooking cavity. Converting Celsius temperature to Kelvin temperature ensures the scientific accuracy and consistency of the data.

[0128] In some embodiments, the controller 6 is configured to calculate a first value by multiplying the actual vapor pressure by the molar mass of water, and a second value by multiplying the specific gas constant of water vapor by the Kelvin temperature. Calculations using precise formulas avoid errors that may arise from relying on empirical formulas, thus improving the accuracy of the calculated data.

[0129] In some embodiments, the controller 6 is configured to calculate the ratio of a first value to a second value to obtain the absolute humidity during the cooking process.

[0130] Specifically, the formula for calculating absolute humidity is: AH=(B*M) / [D*(T+273.15)]. Where AH is the absolute humidity, A is the actual vapor pressure, M is the molar mass of water, D is the specific gas constant of water vapor, and T is the temperature in Celsius.

[0131] The unit for absolute humidity is kg / m³ 3 . M=0.018kg / mol. D=461.5J / (kg·K).

[0132] In some embodiments, such as Figure 9 As shown, controller 6 is configured to derive a curve formula based on the absolute humidity change curve during the cooking process. By calculating the absolute humidity in real time and generating its change curve, the cooking stage can be better controlled, and the analysis of the absolute humidity change curve is also convenient.

[0133] In some embodiments, the controller 6 is configured to differentiate the curve formula to obtain the absolute humidity change rate. The absolute humidity change rate is obtained by differentiation. The trend of the absolute humidity change rate can accurately determine whether the food is cooked. Compared to traditional temperature monitoring, humidity data better reflects the changes in the internal moisture of food.

[0134] In some embodiments, such as Figure 10 As shown, the cooking device also includes a communication module 5, which communicates with the user terminal, receives information from the user terminal, and sends the absolute humidity change curve during the cooking process to the user terminal. The communication module 5 is connected to the controller 6, sending information from the user terminal to the controller 6 to enable user control of the cooking device and improve safety during the cooking process.

[0135] The communication module 5 uses wireless communication technology to send the data acquired during the cooking process to the user terminal.

[0136] During cooking, users can view the absolute humidity change curve of the cooking equipment in real time, and can also remotely control the heating element 7 through the equipment. Users can set cooking parameters and start or stop the heating element 7 on the terminal device to adjust the cooking process.

[0137] In some embodiments, the cooking device may be equipped with a display screen for showing an absolute humidity change curve, which the user can directly observe. When the controller 6 determines that the food is cooked, it may prompt the user on the display screen whether to stop cooking. The user may also operate on the display screen to generate commands to increase or decrease the cooking temperature. Based on the commands to increase or decrease the cooking temperature, the controller 6 controls the heating element 7 to increase or decrease its operating power.

[0138] This embodiment also provides a cooking device. The cooking device includes a housing 1, which forms the external outline of the cooking device. The housing 1 serves to support and protect the various components inside the cooking device, stabilizing them. Insulation layers may be provided on the bottom and side walls of the housing 1 to improve insulation efficiency and safety.

[0139] In some embodiments, the cooking device includes a storage container 31 located inside the housing 1, which holds oil and food. The storage container 31 provides storage space for the food, facilitating cooking in the oil.

[0140] In some embodiments, the cooking device includes a lid 3 connected to a storage container 31, the lid 3 and the storage container 31 forming a cooking cavity. The lid 3 and the storage container 31 cooperate to ensure the airtightness of the cavity during heating and vacuuming.

[0141] In some embodiments, the cooking device includes a heating element 7 for changing the temperature of the cooking cavity. The heating element 7 may be disposed on the outer wall or bottom of the storage container 31 for regulating the temperature of the cooking cavity.

[0142] In some embodiments, the cooking device includes a vacuum module 4 for evacuating the cooking chamber. The vacuum module 4 can reduce the air pressure inside the chamber to a preset value in a short time, thereby accelerating the evaporation of moisture and the cooking speed.

[0143] The preset values ​​can be set according to actual needs.

[0144] In some embodiments, the cooking device includes a temperature detection component 8 located inside the cooking cavity for detecting the temperature of the cooking cavity. This enables real-time monitoring of the cooking cavity temperature and transmission of the data to the controller 6, improving data timeliness.

[0145] In some embodiments, the cooking device includes a humidity detection component 9 located inside the cooking cavity for detecting the relative humidity of the cooking cavity. It can be installed on the top or side wall of the cooking cavity to monitor the relative humidity inside the cooking cavity in real time and feed it back to the controller 6.

[0146] In some embodiments, the cooking device includes a controller 6 configured to receive, at preset time intervals, the temperature of the cooking cavity detected by the temperature detection component 8 and the relative humidity of the cooking cavity detected by the humidity detection component 9 during the cooking process. Periodically receiving temperature data and relative humidity data of the cooking cavity improves the cooking device's ability to monitor the cooking process.

[0147] In some embodiments, the controller 6 is configured to obtain the corresponding absolute humidity based on the temperature and relative humidity of the cooking cavity through a first calculation logic, and then obtain an absolute humidity change curve during the cooking process. The absolute humidity change curve can more intuitively reflect the absolute humidity changes within the cooking cavity, making it easier for users to understand the cooking situation.

[0148] In some embodiments, the controller 6 is configured to obtain the humidity change rate based on the absolute humidity change curve. The humidity change rate reflects the cooking conditions, and by analyzing the humidity change rate, precise monitoring of the cooking process can be achieved.

[0149] In some embodiments, the controller 6 is configured to determine that the food is cooked and turn off the heating component 7 when the absolute humidity change rate decreases to a set threshold within a certain period of time and the absolute humidity is less than a first parameter. Using the absolute humidity change rate as the basis for determining cooking maturity not only reduces human intervention but also reduces energy consumption. It also prevents food from losing excessive moisture due to overheating.

[0150] By accurately calculating absolute humidity and monitoring humidity change rate in real time, intelligent, unattended cooking control is achieved. The equipment automatically adjusts the working state of heating element 7 according to the food's cooking status, which not only improves cooking efficiency but also ensures consistent food quality.

[0151] In some embodiments, when the absolute humidity change rate is greater than zero, the controller 6 determines that the food is not fully cooked and controls the heating component 7 to continue operating.

[0152] In some embodiments, when the absolute humidity change rate approaches zero and the absolute humidity of the cooking cavity is greater than the second parameter, the controller 6 determines that the food is not fully cooked and controls the heating component 7 to continue operating.

[0153] In some embodiments, when the absolute humidity change rate is less than zero, the controller 6 determines that the food is not fully cooked and controls the heating component 7 to continue operating. Real-time environmental data within the cooking cavity is obtained by monitoring the temperature and relative humidity in real time. Based on the trend of absolute humidity changes, the operating state of the heating component 7 is dynamically adjusted to make the heating process more efficient.

[0154] In some embodiments, when the absolute humidity change rate approaches zero and the absolute humidity of the cooking cavity is less than a first parameter, the controller 6 determines that the food is cooked and controls the heating component 7 to stop operating. When the absolute humidity change rate approaches a preset threshold and the absolute humidity is less than the first parameter, a cooking determination is automatically triggered to optimize the cooking time and energy consumption.

[0155] The second parameter is greater than the first parameter. Both the first and second parameters can be set according to actual conditions. When the absolute humidity change rate approaches the preset threshold and the absolute humidity is less than the first parameter, a ripeness determination is automatically triggered to optimize the cooking time and energy consumption.

[0156] Combination Figure 1 The cooking apparatus described in the embodiments of this application, Figure 11 This is a hardware configuration diagram of the controller 6 of a cooking device according to an embodiment of this application.

[0157] Controller 6 coordinates the operation of the entire cooking equipment. This includes receiving user instructions to cook and cooking according to set programs.

[0158] The controller 6 includes a memory 82. The memory 82 may include high-speed random access memory (RAM) or non-volatile memory (NVM).

[0159] For example, at least one disk with built-in memory 82. Memory 82 is used to store programs.

[0160] The controller 6 includes a communication interface 83. The communication interface 83 is used to communicate with relevant components.

[0161] The communication interface 83 of the controller 6 is used to communicate with the heating component 7, the vacuum module 4, the temperature detection component 8, and the humidity detection component 9. Upon receiving the corresponding electronic control signals, it can control different components to perform corresponding actions. For example, in preheating mode, it controls the heating component 7 to operate.

[0162] The controller 6 includes a processor 81. The processor 81 is used to execute executable modules, such as computer programs, stored in the memory 82. The code of the computer program can be in the form of source code, object code, executable file, or some of these forms.

[0163] The controller 6 includes a bus 80. The bus 80 is used to connect the communication interface 83 and the processor 81. The bus 80 can be an ISA bus 80, a PCI bus 80, or an EISA bus 80, etc.

[0164] The controller 6 includes at least one software function module that can be stored in the memory 82 in the form of software or firmware.

[0165] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0166] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A cooking apparatus, characterized by, The cooking device comprises: a box forming an external outline of the cooking device; a storage barrel inside the box, in which oil and food are placed; a barrel cover connected with the storage barrel, forming a cooking cavity with the storage barrel; a heating assembly for changing the temperature of the cooking cavity; a vacuum module for pumping air in the cooking cavity; a temperature detection component inside the cooking cavity for detecting the temperature of the cooking cavity; a humidity detection component inside the cooking cavity for detecting the relative humidity of the cooking cavity; a controller configured to receive the temperature of the cooking cavity detected by the temperature detection component and the relative humidity of the cooking cavity detected by the humidity detection component at a preset time interval during the cooking process; obtain the corresponding absolute humidity according to the temperature of the cooking cavity and the corresponding relative humidity through a first operation logic, and further obtain the absolute humidity change curve during the cooking process; obtain the absolute humidity change rate according to the absolute humidity change curve; when the absolute humidity change rate meets a first preset condition, it is determined that the food is ripe at this time, and the heating assembly is turned off; wherein, when the absolute value of the absolute humidity change rate gradually decreases and the absolute humidity gradually increases, it is determined that the food is not ripe at this time, and the heating assembly is controlled to keep running; after the controller determines that the absolute value of the absolute humidity change rate gradually decreases, the controller determines that the absolute humidity fluctuation amplitude is less than a first threshold, and it is determined that the food is not ripe at this time, and the heating assembly is controlled to keep running; when the absolute value of the absolute humidity change rate gradually increases and the absolute humidity gradually decreases, it is determined that the food is not ripe at this time, and the heating assembly is controlled to keep running; after the controller determines that the absolute value of the absolute humidity change rate gradually increases, the controller determines that the absolute humidity fluctuation amplitude is less than a first threshold, and it is determined that the food is ripe at this time, and the heating assembly is controlled to be turned off; wherein, according to the temperature of the cooking cavity, the saturation vapor pressure is obtained based on a second operation logic; the product of the relative humidity in the cooking cavity and the saturation vapor pressure is calculated to obtain the actual vapor pressure; the absolute humidity is obtained based on a third operation logic according to the actual vapor pressure and the temperature inside the cooking cavity; the absolute humidity change curve during the cooking process is formed according to the absolute humidity during the cooking process.

2. The cooking apparatus according to claim 1, characterized in that, the Kelvin temperature is obtained according to the temperature of the cooking cavity; the product of the actual vapor pressure and the molar mass of water is calculated to obtain a first value, and the product of the specific gas constant of water vapor and the Kelvin temperature is calculated to obtain a second value; the ratio of the first value to the second value is calculated to obtain the absolute humidity during the cooking process.

3. The cooking apparatus according to claim 1, characterized in that, the curve formula is obtained according to the absolute humidity change curve during the cooking process; the absolute humidity change rate is obtained by differentiating the curve formula.

4. The cooking apparatus according to claim 1, characterized in that, Further comprising: a communication module for communicating with a user terminal, receiving information of the user terminal, and sending the absolute humidity change curve during the cooking process to the user terminal.

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