Control method for vacuumizing package of hot liquid or liquid-containing food and vacuum device

Abstract

The invention discloses a control method for vacuum packaging of hot liquid or liquid-containing food and a vacuum device.The method comprises the steps that after a vacuum bag is placed in a vacuum cavity, the vacuum device is started to exhaust air from the vacuum bag, the vacuum bag contains an object to be vacuumized, and the object to be vacuumized is placed in the vacuum cavity; the object to be vacuumized comprises hot liquid and / or liquid-containing food; acquiring a real-time temperature corresponding to the object to be vacuumized; determining a target vacuum degree based on the real-time temperature; based on the target vacuum degree, total time required for vacuumizing is determined; determining the in-cavity vacuum degree of the vacuum cavity; and controlling the vacuum device on the basis of a comparison result between the vacuum degree in the cavity and the target vacuum degree and a comparison result between the total time required for vacuumizing and the accumulated air exhaust duration, so that the low-pressure boiling phenomenon of liquid-containing food in the vacuumizing process can be reduced, and the vacuum degree of the liquid-containing food is improved. And liquid is prevented from leaking into the vacuum cavity as much as possible.

Description

Technical Field

[0001] The present application relates to the technical field of vacuum packaging, and in particular to a control method and a vacuum device for vacuum packaging of hot liquid or food containing liquid. Background Art

[0002] As the application of vacuum preservation and vacuum cooking technology becomes more and more popular, chamber vacuum machines that can vacuum-pack liquid food are increasingly commonly used in home and commercial scenarios. Usually, the main component of the liquid in liquid food is water.

[0003] Common traditional chamber vacuum machines often have the following problems: during the process of encapsulating liquids or foods containing liquids, as the gas inside the cavity decreases, the encapsulated liquid may experience low-pressure boiling, causing the liquid in the vacuum bag to leak into the vacuum cavity. For example, when evacuating high-temperature liquids, it is particularly easy to reach a low-pressure boiling state due to the high initial temperature. And because these liquids often contain oil and / or various sauces, they are very difficult to clean; if not cleaned in time, they will contaminate the outer surface of the subsequent encapsulated vacuum bag and even contaminate the food, and the time required for cleaning will directly affect the efficiency of continuous work. Summary of the invention

[0004] In order to solve the above technical problems, the embodiment of the present application proposes a control method and vacuum device for vacuum packaging of hot liquids or foods containing liquids, which can reduce the low-pressure boiling phenomenon of liquid foods during the vacuum process and minimize the leakage of liquid into the vacuum cavity.

[0005] In a first aspect, an embodiment of the present application provides a method for controlling vacuum packaging of hot liquid or food containing liquid, which is used to control a vacuum device having a vacuum chamber, and the method comprises:

[0006] After the vacuum bag is placed in the vacuum chamber, the vacuum device is started to evacuate the vacuum bag, wherein the vacuum bag contains an object to be evacuated, and the object to be evacuated includes hot liquid and / or liquid food;

[0007] Obtaining the real-time temperature of the object to be vacuumed;

[0008] Based on the real-time temperature, determining a target vacuum degree;

[0009] Based on the target vacuum degree, determining the total time required for vacuuming;

[0010] Determining the vacuum degree in the vacuum chamber;

[0011] The vacuum device is controlled based on the comparison result between the vacuum degree in the chamber and the target vacuum degree, and the comparison result between the total time required for vacuuming and the accumulated vacuuming time.

[0012] Optionally, the real-time temperature is detected by a temperature sensing component, and the vacuum degree in the cavity is detected by a pressure sensor.

[0013] Optionally, determining a target vacuum degree based on the real-time temperature includes:

[0014] Determine a first data table, wherein the first data table includes a plurality of experimental temperatures and their corresponding experimental vacuum degrees;

[0015] The experimental vacuum degree matching the real-time temperature is retrieved from the first data table, so as to determine the target vacuum degree according to the retrieved experimental vacuum degree.

[0016] Optionally, determining the total time required for vacuuming based on the target vacuum degree includes:

[0017] Determine a second data table, wherein the second data table includes a plurality of experimental vacuum degrees and their respective corresponding times;

[0018] The time matching the target vacuum degree is retrieved from the second data table, so as to determine the total time required for the vacuuming according to the retrieved time.

[0019] Optionally, the controlling of the vacuum device based on the comparison result between the vacuum degree in the cavity and the target vacuum degree, and the comparison result between the total time required for vacuuming and the accumulated vacuuming time, comprises:

[0020] When the vacuum degree in the cavity is equal to the target vacuum degree, if the total time required for vacuuming is equal to the accumulated vacuuming time, the vacuum device is controlled to stop vacuuming, otherwise the process returns to the step of obtaining the real-time temperature corresponding to the object to be vacuumed.

[0021] Optionally, the method further comprises:

[0022] Each time the step of obtaining the real-time temperature corresponding to the object to be vacuumed is returned, the number of cycles is accumulated, and at intervals of R cycles, when the vacuum device does not stop pumping and it is determined that the preset conditions are met, the pumping power of the vacuum device is reduced according to a set ratio, thereby reducing the speed of the vacuum pump motor of the vacuum device and controlling the pumping time, wherein R is a positive integer.

[0023] Optionally, the preset condition includes at least one of the following:

[0024] The difference between the total vacuuming time and the accumulated vacuuming time is less than a set difference threshold;

[0025] A ratio of the accumulated vacuuming time divided by the total time required for the vacuuming is greater than a set ratio threshold.

[0026] Optionally, R is determined based on information of the vacuum device and / or information of the object to be vacuumed;

[0027] The set ratio is a preset fixed value, or is determined according to the information of the vacuum device and / or the information of the object to be vacuumed.

[0028] Optionally, before starting the vacuum device to evacuate the vacuum bag, the method further includes:

[0029] Determine the initial vacuum time;

[0030] The step of starting the vacuum device to evacuate the vacuum bag comprises:

[0031] According to the initial vacuuming time, the vacuum device is started to evacuate the vacuum bag.

[0032] In a second aspect, an embodiment of the present application provides a vacuum device, comprising:

[0033] a vacuum chamber; and,

[0034] A controller is configured to execute any of the methods described above.

[0035] In summary, the embodiments of the present application have at least the following beneficial effects:

[0036] According to an embodiment of the present application, after the vacuum bag is placed in the vacuum chamber, the vacuum device is started to evacuate the vacuum bag, wherein the vacuum bag contains an object to be vacuumed, and the object to be vacuumed includes hot liquid and / or liquid food; the real-time temperature corresponding to the object to be vacuumed is obtained; based on the real-time temperature, a target vacuum degree is determined; based on the target vacuum degree, a total time required for vacuuming is determined; the vacuum degree in the vacuum chamber is determined; based on a comparison result between the vacuum degree in the chamber and the target vacuum degree, and a comparison result between the total time required for vacuuming and the accumulated vacuuming time, the vacuum device is controlled, thereby reducing the low-pressure boiling phenomenon of liquid food during the vacuuming process and avoiding liquid leakage into the vacuum chamber as much as possible. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 It is a flow chart of a control method for vacuum packaging of hot liquid or food containing liquid provided in an embodiment of the present application;

[0038] Figure 2 It is a schematic diagram of the structure of the vacuum device provided in the embodiment of the present application. DETAILED DESCRIPTION

[0039] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0040] In the description of the present application, the terms "first", "second", "third", etc. are used for descriptive purposes only and are not to be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Thus, features defined as "first", "second", "third", etc. may explicitly or implicitly include one or more of the features. In the description of the present application, unless otherwise specified, the meaning of "multiple" is two or more. In the description of the present application, the term "including" and its variations are open inclusions, i.e., "including but not limited to". The term "based on" means "at least partially based on". The term "according to" means "at least partially based on". The term "one embodiment" means "at least one embodiment"; the term "another embodiment" means "at least one other embodiment"; the term "some embodiments" means "at least some embodiments".

[0041] In the description of this application, it should be noted that, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" 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 it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0042] In the description of this application, it should be noted that, unless otherwise defined, all technical and scientific terms used in this application have the same meaning as those commonly understood by those skilled in the art. The terms used in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application. For those of ordinary skill in the art, the specific meanings of the above terms in this application can be understood by specific circumstances.

[0043] First, see Figure 1, shows a flow chart of a control method for vacuum packaging of hot liquid or liquid-containing food provided in an embodiment of the present application, which is used to control a vacuum device with a vacuum chamber. The method includes steps S101-S106, which are as follows:

[0044] S101, after a vacuum bag is placed in the vacuum chamber, starting the vacuum device to evacuate the vacuum bag, wherein the vacuum bag contains an object to be evacuated, and the object to be evacuated includes hot liquid and / or liquid food;

[0045] In one example, the vacuum device may further include a vacuum pump group, which can be used to perform the vacuum device's evacuation operation (equivalent to evacuating the vacuum bag). Exemplarily, the vacuum pump group may include one or more vacuum pumps, and the power of the evacuation operation may be adjusted by adjusting the rotation speed of at least one of the one or more vacuum pumps (equivalent to adjusting the evacuation power of the vacuum device). In some cases, when the amount of liquid leaked during the vacuuming process is relatively large, the leaked liquid may also be drawn into the vacuum pump, causing vacuum pump oil contamination. In severe cases, the oil filter and vacuum pump oil need to be replaced. At this time, this embodiment can try to avoid contamination of the vacuum pump.

[0046] S102, obtaining the real-time temperature of the object to be vacuumed; wherein the subsequent c i It can represent the real-time temperature at time i.

[0047] S103, based on the real-time temperature, determine the target vacuum degree; wherein, corresponding to c i The target vacuum degree can be expressed as

[0048] In one example, step S103 may include: calculating the target vacuum degree according to the real-time temperature using a first fitting function, wherein the first fitting function may be a function obtained by mathematically fitting a plurality of pre-measured experimental temperatures and their respective corresponding experimental vacuum degrees, for example, using one of an experimental temperature and its corresponding experimental vacuum degree as the horizontal coordinate and the other as the vertical coordinate to form a coordinate pair, and then using all coordinate pairs for mathematical fitting.

[0049] The experimental temperature and the experimental vacuum degree are measured in advance through the first experimental operation, which means that after setting an experimental temperature, the experimental object is evacuated until the liquid contained in the experimental object exhibits low-pressure boiling phenomenon, and the vacuum degree when the phenomenon occurs is detected and recorded as the experimental vacuum degree corresponding to the experimental temperature (i.e., the current boiling point of liquid water). The experimental object is an object that matches the object to be evacuated. For example, the liquid contained in the object to be evacuated can be directly used as the experimental object, which can usually be water, but other experimental objects can be selected according to the actual application scenario (such as the actual composition of the object to be evacuated).

[0050] In another example, the above-mentioned experimental temperature and experimental vacuum degree can also be used as sample data to train the artificial intelligence model, so that the trained artificial intelligence model has the ability to use temperature as input and the corresponding vacuum degree as output. Therefore, the method of determining the target vacuum degree based on the real-time temperature can be diverse and is not specifically limited here.

[0051] S104, based on the target vacuum degree, determining the total time required for vacuuming; wherein, corresponding to The total time required for vacuuming can be expressed as T i .

[0052] In one example, step S104 may include: according to the target vacuum degree, using a second fitting function to calculate the total time required for vacuuming, wherein the second fitting function may be a function obtained by mathematically fitting a plurality of pre-measured experimental vacuum degrees and their corresponding times (durations), for example, using an experimental vacuum degree and its corresponding time as the horizontal coordinate and the other as the vertical coordinate to form a coordinate pair, and then using all coordinate pairs for mathematical fitting.

[0053] The experimental vacuum degree and its corresponding time are measured in advance through the second experimental operation, and the second experimental operation refers to evacuating the vacuum bag to each experimental vacuum degree and recording the total time required to obtain the time corresponding to the experimental vacuum degree. Here, the original vacuum degree before evacuation can usually be the standard atmospheric pressure, or measured according to the actual situation. In addition, each experimental vacuum degree in the second experimental operation can also be experimentally measured corresponding to different vacuum machine cavities and / or different volumes of items placed, which is not specifically limited here.

[0054] In another example, the above-mentioned experimental vacuum degree and its corresponding time can also be used as sample data to train the artificial intelligence model, so that the trained artificial intelligence model has the ability to use vacuum degree as input and corresponding time as output. Therefore, the method of determining the total time required for vacuuming based on the target vacuum degree can be diverse, which is not specifically limited here.

[0055] S105, determining the vacuum degree in the vacuum cavity;

[0056] S106, based on the comparison result between the vacuum degree in the chamber and the target vacuum degree, and the comparison result between the total time required for vacuuming and the accumulated vacuuming time, control the vacuum device. The accumulated vacuuming time can be expressed as T now .

[0057] It is understandable that the control method of step S106 can be various, for example, when the vacuum degree in the cavity is close to the target vacuum degree and / or the cumulative pumping time is close to the total time required for vacuuming, the pumping performed by the vacuum device can be reduced or even stopped to avoid the vacuum degree in the cavity from exceeding the target vacuum degree as much as possible, and when the cumulative pumping time is close to the total time required for vacuuming but the vacuum degree in the cavity is still much less than the target vacuum degree, the total time required for vacuuming configured by the vacuum device can be extended, which is not specifically limited here.

[0058] In one example, the real-time temperature may include the object temperature of the object to be vacuumed and / or the ambient temperature of the environment in which the object to be vacuumed is located; it should be understood that the experimental temperature in each embodiment of the present application should match the specific temperature type included in the real-time temperature. For example, when the real-time temperature includes the object temperature, the corresponding experimental temperature should also include the object experimental temperature.

[0059] In an optional implementation, the real-time temperature is detected by a temperature sensing component, and the vacuum degree in the cavity is detected by a pressure sensor.

[0060] In one example, the temperature sensing component may include a contact temperature sensor, an infrared temperature sensor and / or other temperature sensing sensors. Correspondingly, the installation position of the temperature sensing component may also be various, wherein preferably, it may be installed directly below the object to be vacuumed (it may be a liquid tray directly below, or a vacuum chamber directly below, etc.). Depending on the actual usage scenario, it may also be arranged around or on the top of the object to be vacuumed, or the temperature sensing component may be placed inside the object to be vacuumed or inside the vacuum bag through a wired or wireless connection.

[0061] In an optional implementation, determining the target vacuum degree based on the real-time temperature includes:

[0062] Determine a first data table, wherein the first data table includes a plurality of experimental temperatures and their corresponding experimental vacuum degrees;

[0063] The experimental vacuum degree matching the real-time temperature is retrieved from the first data table, so as to determine the target vacuum degree according to the retrieved experimental vacuum degree.

[0064] It should be noted that the experimental temperature and experimental vacuum degree described in this embodiment can refer to the description of the above embodiment, and will not be repeated here. In addition, it should be understood that when looking up the table, if there is no experimental temperature equal to the real-time temperature in the first data table, the retrieved experimental vacuum degree usually refers to the experimental vacuum degree with the highest similarity (i.e., the closest) to the real-time temperature.

[0065] In this embodiment, table lookup can reduce the amount of calculation, improve efficiency and enhance the real-time response of control.

[0066] In an optional implementation, determining the total time required for vacuuming based on the target vacuum degree includes:

[0067] Determine a second data table, wherein the second data table includes a plurality of experimental vacuum degrees and their respective corresponding times;

[0068] The time matching the target vacuum degree is retrieved from the second data table, so as to determine the total time required for the vacuuming according to the retrieved time.

[0069] It should be noted that the experimental vacuum degree and the corresponding time described in this embodiment can refer to the description of the above embodiment, and will not be repeated here. In addition, it should be understood that when looking up the table, if there is no experimental vacuum degree equal to the target vacuum degree in the second data table, the retrieved time usually refers to the time with the highest similarity (i.e., the closest) to the target vacuum degree.

[0070] In this embodiment, table lookup can reduce the amount of calculation, improve efficiency and enhance the real-time response of control.

[0071] In an optional embodiment, the controlling of the vacuum device based on the comparison result between the vacuum degree in the chamber and the target vacuum degree, and the comparison result between the total time required for vacuuming and the accumulated vacuuming time, includes:

[0072] When the vacuum degree in the cavity is equal to the target vacuum degree, if the total time required for vacuuming is equal to the accumulated vacuuming time, the vacuum device is controlled to stop vacuuming, otherwise the process returns to the step of obtaining the real-time temperature corresponding to the object to be vacuumed.

[0073] It should be noted that when the vacuum degree in the cavity reaches the target vacuum degree and T i -T now =0, the vacuum device is controlled to stop pumping, otherwise the latest real-time temperature is re-acquired to re-execute subsequent steps until the vacuum device can be controlled to stop pumping.

[0074] In one example, the method may further include: when the vacuum device stops evacuating air, controlling a heater of the vacuum device to heat-seal the vacuum bag.

[0075] In an optional embodiment, the method further includes:

[0076] Each time the step of obtaining the real-time temperature corresponding to the object to be vacuumed is returned, the number of cycles is accumulated, and at intervals of R cycles, when the vacuum device does not stop pumping and it is determined that the preset conditions are met, the pumping power of the vacuum device is reduced according to a set ratio, thereby reducing the speed of the vacuum pump motor of the vacuum device and controlling the pumping time, wherein R is a positive integer.

[0077] It should be noted that the reduced exhaust power is usually required to maintain a normal working state (for example, taking a vacuum pump as an example, the adjusted vacuum pump will not be blocked due to too slow a rotation speed).

[0078] In one example, the pumping power can be reduced by reducing the input voltage of the vacuum module (such as a vacuum pump group) of the vacuum device, so as to buy more time for subsequent continuous detection and control operations, and avoid excessive pumping speed (excessive pumping power) causing the vacuum degree in the cavity / bag to reach or exceed the target vacuum degree in advance, thereby preventing the liquid from leaking out of the bag due to boiling. The set ratio can be recorded as Q%, which can be the rotation speed reduction ratio value confirmed based on experimental experience.

[0079] In an optional implementation, the preset condition includes at least one of the following:

[0080] The difference between the total vacuuming time and the accumulated vacuuming time is less than the set difference threshold M, which can be expressed as: T i -T now <M。

[0081] The ratio of the cumulative vacuuming time divided by the total time required for vacuuming is greater than the set ratio threshold N, and the expression formula can be:

[0082] In one example, the set difference threshold M may be a fixed time threshold determined based on experimental experience, and the set ratio threshold N may be a fixed time ratio threshold determined based on experimental experience.

[0083] In an optional embodiment, R is determined based on the information of the vacuum device and / or the information of the object to be vacuumed; illustratively, if the suction power of the vacuum device is high (such as the rotation speed of the vacuum pump is high) and / or the liquid content of the object to be vacuumed is high, the R value can be appropriately reduced to achieve more frequent adjustments to the suction power (such as the rotation speed of the vacuum pump); if the suction power of the vacuum device is low (such as the rotation speed of the vacuum pump is low) and / or the liquid content of the object to be vacuumed is low, the R value can be appropriately increased to reduce the adjustment frequency.

[0084] The set ratio is a preset fixed value, or is determined according to the information of the vacuum device and / or the information of the object to be vacuumed. Exemplarily, the set ratio can be a sequence of a group of gradually changing values ​​determined according to the information of the vacuum device and / or the information of the object to be vacuumed.

[0085] In an optional embodiment, before starting the vacuum device to evacuate the vacuum bag, the method further includes:

[0086] Determine the initial vacuum time;

[0087] The step of starting the vacuum device to evacuate the vacuum bag comprises:

[0088] According to the initial vacuuming time, the vacuum device is started to evacuate the vacuum bag.

[0089] It should be noted that before determining the total time required for vacuuming, the vacuum device can be controlled to perform vacuuming according to the initial vacuuming time. After determining the total time required for vacuuming, the determined total time required for vacuuming can replace the initial vacuuming time to perform subsequent control of the vacuum device.

[0090] In one example, the initial vacuuming time may be preset by the user.

[0091] In another example, determining the initial vacuuming time may include the following steps (1)-(8):

[0092] (1) The system default or manually selected suction constant b;

[0093] (2) After the packaging bag is placed in the vacuum chamber, the door is controlled to seal the vacuum chamber;

[0094] (3) Start the vacuum pump group and start timing. When it is detected that the vacuum degree in the vacuum chamber drops to the first preset vacuum degree P1 1 When , record the time node t1;

[0095] (4) Keep the vacuum pump group pumping continuously, and when it is detected that the vacuum degree in the vacuum chamber drops to a second preset vacuum degree When , record the time node t2;

[0096] (5) Substitute t1 and t2 into the formula Δt=t2-t1 to calculate the time difference Δt;

[0097] (6) Based on Δt and b, the initial total suction time T0 or the vacuum degree at the end of the suction is obtained.

[0098] (7) Substitute Δt and b into the formula T0 = Δt*K + b to calculate the initial puffing time T0, where K is the empirical coefficient;

[0099] (8) Set the total suction time of the vacuum pump group to T0 as the initial vacuum time.

[0100] Second, see Figure 2 , shows a schematic structural diagram of a vacuum device provided in an embodiment of the present application, the vacuum device 200 comprises:

[0101] a vacuum chamber 201; and

[0102] The controller 202 is configured to execute any of the above methods.

[0103] In one example, the controller 202 may include a single chip microcomputer.

[0104] In summary, the embodiments of the present application have at least the following beneficial effects:

[0105] According to an embodiment of the present application, after the vacuum bag is placed in the vacuum chamber, the vacuum device is started to evacuate the vacuum bag, wherein the vacuum bag contains an object to be vacuumed, and the object to be vacuumed includes hot liquid and / or liquid food; the real-time temperature corresponding to the object to be vacuumed is obtained; based on the real-time temperature, a target vacuum degree is determined; based on the target vacuum degree, a total time required for vacuuming is determined; the vacuum degree in the vacuum chamber is determined; based on a comparison result between the vacuum degree in the chamber and the target vacuum degree, and a comparison result between the total time required for vacuuming and the accumulated vacuuming time, the vacuum device is controlled, thereby reducing the low-pressure boiling phenomenon of liquid food during the vacuuming process and avoiding liquid leakage into the vacuum chamber as much as possible.

[0106] Through the description of the above implementation methods, those skilled in the art can clearly understand that the present application can be implemented by means of software plus the necessary hardware platform, and of course it can also be implemented entirely by hardware. Based on such an understanding, all or part of the contribution of the technical solution of the present application to the background technology can be embodied in the form of a software product, and the computer software product can be stored in a storage medium, such as ROM (Read-Only Memory) / RAM (Random Access Memory), a disk, an optical disk, etc., including a number of instructions for a computer device (which can be a personal computer, a server, or a network device, etc.) to execute the methods described in each embodiment of the present application or some parts of the embodiments.

[0107] The above is a preferred embodiment of the present application. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present application. These improvements and modifications are also considered to be within the scope of protection of the present application.

Claims

1. A control method for vacuum packaging of hot liquid or food containing liquid, characterized in that: For controlling a vacuum device having a vacuum chamber, the method comprises: After the vacuum bag is placed in the vacuum chamber, the vacuum device is started to evacuate the vacuum bag, wherein the vacuum bag contains an object to be evacuated, and the object to be evacuated includes hot liquid and / or liquid food; Obtaining the real-time temperature of the object to be vacuumed; Based on the real-time temperature, determining a target vacuum degree; Based on the target vacuum degree, determining the total time required for vacuuming; Determining the vacuum degree in the vacuum chamber; The vacuum device is controlled based on the comparison result between the vacuum degree in the chamber and the target vacuum degree, and the comparison result between the total time required for vacuuming and the accumulated vacuuming time.

2. The method according to claim 1, characterized in that: The real-time temperature is detected by a temperature sensing component, and the vacuum degree in the cavity is detected by a pressure sensor.

3. The method according to claim 1, characterized in that: Determining the target vacuum degree based on the real-time temperature includes: Determine a first data table, wherein the first data table includes a plurality of experimental temperatures and their corresponding experimental vacuum degrees; The experimental vacuum degree matching the real-time temperature is retrieved from the first data table, so as to determine the target vacuum degree according to the retrieved experimental vacuum degree.

4. The method according to claim 1, characterized in that: The step of determining the total time required for vacuuming based on the target vacuum degree comprises: Determine a second data table, wherein the second data table includes a plurality of experimental vacuum degrees and their respective corresponding times; The time matching the target vacuum degree is retrieved from the second data table, so as to determine the total time required for the vacuuming according to the retrieved time.

5. The method according to claim 1, characterized in that The controlling of the vacuum device based on the comparison result between the vacuum degree in the chamber and the target vacuum degree, and the comparison result between the total time required for vacuuming and the accumulated vacuuming time, comprises: When the vacuum degree in the cavity is equal to the target vacuum degree, if the total time required for vacuuming is equal to the accumulated vacuuming time, the vacuum device is controlled to stop vacuuming, otherwise the process returns to the step of obtaining the real-time temperature corresponding to the object to be vacuumed.

6. The method according to claim 5, characterized in that The method further comprises: Each time the step of obtaining the real-time temperature corresponding to the object to be vacuumed is returned, the number of cycles is accumulated, and at intervals of R cycles, when the vacuum device does not stop pumping and it is determined that the preset conditions are met, the pumping power of the vacuum device is reduced according to a set ratio, thereby reducing the speed of the vacuum pump motor of the vacuum device and controlling the pumping time, wherein R is a positive integer.

7. The method according to claim 6, characterized in that The preset condition includes at least one of the following: The difference between the total vacuuming time and the accumulated vacuuming time is less than a set difference threshold; A ratio of the accumulated vacuuming time divided by the total time required for the vacuuming is greater than a set ratio threshold.

8. The method according to claim 6, characterized in that R is determined based on the information of the vacuum device and / or the information of the object to be vacuumed; The set ratio is a preset fixed value, or is determined according to the information of the vacuum device and / or the information of the object to be vacuumed.

9. The method according to any one of claims 1 to 8, characterized in that: Before starting the vacuum device to evacuate the vacuum bag, the method further includes: Determine the initial vacuum time; The step of starting the vacuum device to evacuate the vacuum bag comprises: According to the initial vacuuming time, the vacuum device is started to evacuate the vacuum bag.

10. A vacuum device, characterized in that: include: Vacuum chamber; as well as, A controller configured to execute the method according to any one of claims 1 to 9.

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