Drying control method of steaming oven, steaming oven and readable storage medium

Abstract

The invention relates to the technical field of household appliances, in particular to a drying control method of a steaming oven, the steaming oven and a readable storage medium. The method comprises the following steps: controlling a heating device, a fan and a centrifugal fan to dry tested vegetable and fruit slices according to a preset temperature and a preset heating duration, acquiring humidity data of a humidity sensor in a drying process, and generating a first moisture removal speed curve; on the basis of the first moisture removal speed curve, whether the moisture removal capacity of the steaming oven meets the requirement or not is determined; and controlling the heating device, the fan and the centrifugal fan to dry the to-be-dried vegetable and fruit slices according to a second moisture removal speed curve corresponding to the to-be-dried vegetable and fruit slices if the to-be-dried vegetable and fruit slices meet the requirements. According to the method, the moisture removal capacity of the steaming oven is evaluated, and the drying effect is improved.

Description

Technical Field

[0001] The present application relates to the technical field of household appliances, and in particular to a drying control method of a steam oven, a steam oven, and a readable storage medium. Background Art

[0002] The current steam oven has a fruit and vegetable drying mode, which is used to dry fresh fruits into dried products. The existing fruit and vegetable drying mode is to put the fruit slices into the steam oven, use hot air to heat and dry at a constant temperature, and the dehumidification system discharges the evaporated water out of the cavity, removing most of the water from the fruits and vegetables.

[0003] In the prior art, it is impossible to evaluate whether the dehumidification capacity of the steam oven meets the requirements, and it is impossible to select the corresponding cooking curve according to the type and weight of the dried fruits and vegetables, so the drying effect is poor. Summary of the invention

[0004] Based on this, it is necessary to provide a drying control method for a steam oven, a steam oven and a readable storage medium to address the above technical problems.

[0005] In a first aspect, the present application provides a drying control method for a steam oven, the steam oven comprising a cavity and a fan, a temperature sensor, a humidity sensor and a heating device arranged in the cavity, and further comprising a centrifugal fan arranged at an exhaust port of the cavity, the method comprising:

[0006] Controlling the heating device, the fan, and the centrifugal blower to dry the test vegetable and fruit slices according to a preset temperature and a preset heating time, and obtaining humidity data from the humidity sensor during the drying process to generate a first moisture removal speed curve;

[0007] Determining whether the dehumidification capacity of the steam oven meets the requirements based on the first dehumidification speed curve;

[0008] If the requirements are met, the heating device, the fan, and the centrifugal blower are controlled to dry the vegetable and fruit slices to be dried according to the second dehumidification speed curve corresponding to the vegetable and fruit slices to be dried.

[0009] In some embodiments, determining whether the dehumidification capacity of the steam oven meets the requirements based on the first dehumidification speed curve includes:

[0010] The first dehumidification speed curve is compared with the standard dehumidification speed curve. If the first dehumidification speed obtained based on the first dehumidification speed curve is lower than the standard dehumidification speed obtained based on the standard dehumidification speed curve, it is determined that the dehumidification capacity of the steam oven does not meet the requirements; otherwise, it is determined that the dehumidification capacity of the steam oven meets the requirements.

[0011] In some embodiments, the standard moisture removal speed curve is:

[0012] y=-cx+d

[0013] Among them, y represents humidity, x represents time, c represents standard dehumidification speed, and d represents a constant.

[0014] In some embodiments, the method further comprises:

[0015] The moisture content and color depth of the test vegetable and fruit slices after drying are obtained, and based on the moisture content, color depth and the first dehumidification speed curve, it is determined whether the dehumidification capacity of the steam oven meets the requirements.

[0016] In some embodiments, determining whether the dehumidification capacity of the steam oven meets the requirements based on the moisture content, the color depth and the first dehumidification speed curve includes:

[0017] If the moisture content is greater than the moisture content threshold, and the color depth is greater than the color depth threshold, and the first dehumidification speed is lower than the standard dehumidification speed, it is determined that the dehumidification capacity of the steam oven does not meet the requirements; otherwise, it is determined that the dehumidification capacity of the steam oven meets the requirements.

[0018] In some embodiments, controlling the heating device, the fan, and the centrifugal blower to dry the vegetable and fruit slices to be dried according to the second dehumidification speed curve corresponding to the vegetable and fruit slices to be dried includes:

[0019] In the first stage, the heating device is controlled to raise the temperature in the cavity to a first temperature threshold, and the fan and the centrifugal blower are turned on;

[0020] In the second stage, the heating device is controlled to reduce the temperature in the cavity to a second temperature threshold, and the fan and the centrifugal blower are continuously turned on;

[0021] In the third stage, the heating device is controlled to reduce the temperature in the cavity to a third temperature threshold, and the fan is continuously turned on and the centrifugal fan is turned off until the humidity in the cavity reaches a humidity threshold, and the heating device and the fan are controlled to be turned off.

[0022] In some embodiments, controlling the heating device, the fan, and the centrifugal blower to dry the vegetable and fruit slices to be dried according to the second dehumidification speed curve corresponding to the vegetable and fruit slices to be dried further includes:

[0023] In the first stage, if the humidity in the cavity no longer continues to increase, the second stage is entered; if the humidity in the cavity decreases, the third stage is entered.

[0024] In some embodiments, the method further comprises:

[0025] Based on the type, weight and thickness of the vegetable and fruit slices to be dried, a corresponding second moisture removal speed curve is selected.

[0026] In a second aspect, the present application also provides a steam oven, comprising a cavity and a fan, a temperature sensor, a humidity sensor and a heating device arranged in the cavity, a centrifugal fan arranged at the exhaust port of the cavity, and a processor connected to the fan, the temperature sensor, the humidity sensor and the heating device, wherein the processor is used to execute the steps of the method described in the first aspect.

[0027] In a third aspect, the present application further provides a computer-readable storage medium having a computer program stored thereon, and when the computer program is executed by a processor, the steps of the method described in the first aspect are implemented.

[0028] The above-mentioned drying control method of the steam oven, the steam oven and the readable storage medium have the following beneficial effects:

[0029] Controlling the heating device, the fan, and the centrifugal blower to dry the test vegetable and fruit slices according to a preset temperature and a preset heating time, and obtaining humidity data of the humidity sensor during the drying process to generate a first dehumidification speed curve, and determining whether the dehumidification capacity of the steam oven meets the requirements based on the first dehumidification speed curve, thereby evaluating the dehumidification capacity of the steam oven;

[0030] The heating device, the fan and the centrifugal blower are controlled to dry the vegetable and fruit slices to be dried according to the second dehumidification speed curve corresponding to the vegetable and fruit slices to be dried. The corresponding second dehumidification speed curve can be selected according to the vegetable and fruit slices to be dried to improve the drying effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] In order to more clearly illustrate the technical solutions in the embodiments of the present application or related technologies, the drawings required for use in the embodiments of the present application or related technical descriptions will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without paying creative work.

[0032] Figure 1 is a schematic diagram of module connection of a steam oven in an exemplary embodiment;

[0033] Figure 2 is a flow chart of a drying control method for a steam oven in an exemplary embodiment;

[0034] Figure 3is a schematic diagram of a standard moisture removal speed curve and a first moisture removal speed curve in an exemplary embodiment;

[0035] Figure 4 is a schematic flow chart of a drying method in an exemplary embodiment;

[0036] Figure 5 is a schematic diagram of a second moisture removal speed curve in an exemplary embodiment;

[0037] Figure 6 The figure is a schematic diagram of the overall process of drying the vegetable and fruit slices to be dried in an exemplary embodiment. DETAILED DESCRIPTION

[0038] In order to make the purpose, technical solution and advantages of the present application more clearly understood, the present application is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and are not used to limit the present application.

[0039] Unless otherwise defined, the technical terms or scientific terms involved in this application should be understood by people with ordinary skills in the technical field to which this application belongs. The words "one", "a", "a", "the" and the like involved in this application do not indicate a quantitative limitation, and may represent the singular or plural. The terms "include", "comprise", "have" and any of their variations involved in this application are intended to cover non-exclusive inclusions; 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 that are not listed, or may also include other steps or units inherent to these processes, methods, products or devices. The words "connect", "connected", "coupled" and the like involved in this application are not limited to physical or mechanical connections, but may include electrical connections, whether direct or indirect. The "multiple" involved in this application refers to two or more. "And / or" describes the association relationship of associated objects, indicating that there may be three relationships, for example, "A and / or B" can represent: A exists alone, A and B exist at the same time, and B exists alone. The character " / " generally indicates that the objects before and after are in an "or" relationship. The terms "first", "second", "third", etc. involved in this application are only used to distinguish similar objects and do not represent a specific ordering of the objects.

[0040] The drying control method of the steam oven provided in the embodiment of the present application can be applied to the steam oven. Figure 1As shown, the steam oven includes a cavity and a fan, a temperature sensor, a humidity sensor and a heating device arranged in the cavity, a centrifugal fan arranged at the exhaust port of the cavity, and a processor connected to the fan, the temperature sensor, the humidity sensor and the heating device.

[0041] The heating device, for example, a heating tube, is used to heat the cavity.

[0042] The fan stirs the air flow in the cavity during operation, making the humidity uniform everywhere and improving the drying effect.

[0043] The temperature sensor is used to collect temperature data in the cavity and provide a basis for the control of the processor.

[0044] The humidity sensor is used to collect humidity data in the cavity and provide a basis for the processor's control.

[0045] The centrifugal fan can speed up the discharge of gas in the cavity and increase the drying speed.

[0046] The processor can obtain temperature data collected by the temperature sensor and humidity data collected by the humidity sensor, and can also control the heating device, the centrifugal blower, and the fan.

[0047] In an exemplary embodiment, Figure 2 As shown, a drying control method for a steam oven is provided, and the method is applied to Figure 1 The processor end in the example is used for description, and the following steps S201 to S203 are included.

[0048] S201, controlling the heating device, the fan, and the centrifugal blower to dry the test vegetable and fruit slices according to a preset temperature and a preset heating time, and obtaining humidity data of the humidity sensor during the drying process to generate a first moisture removal speed curve.

[0049] Specifically, the processor controls the heating device to make the temperature in the cavity reach a preset temperature according to the temperature data collected by the temperature sensor.

[0050] A fixed type of vegetable and fruit slices with a fixed total weight and a fixed thickness are used as test vegetable and fruit slices. This type of vegetable and fruit slices is representative. During the cooking experiment, it was concluded that if this type of vegetable and fruit slices of the same steam oven can be dried, other dehumidifying vegetable and fruit slices can also be dried (the vegetable and fruit slices can be dried and not oxidized and discolored), indicating that the dehumidification performance of this steam oven is good. If this type of vegetable and fruit slices cannot be dried (even if they are dried but browned, it is judged as a drying failure), other dehumidifying vegetable and fruit slices cannot be dried either. Even if the water content of fruits and vegetables is different, the drying capacity of the steam oven is unchanged, but the drying time of different types of vegetable and fruit slices is inconsistent. Therefore, this type of vegetable and fruit slices are representative as standard vegetable and fruit slices to be dried to determine the drying capacity of the vegetable and fruit drying mode of the steam oven.

[0051] After the humidity data of the humidity sensor during the drying process is acquired, a corresponding first moisture removal speed curve is generated by fitting.

[0052] S202: Determine whether the dehumidification capacity of the steam oven meets the requirements based on the first dehumidification speed curve.

[0053] S203: If the requirements are met, the heating device, the fan, and the centrifugal blower are controlled to dry the vegetable and fruit slices to be dried according to the second dehumidification speed curve corresponding to the vegetable and fruit slices to be dried.

[0054] Based on the type, weight and thickness of the vegetable and fruit slices to be dried, a corresponding second dehumidification speed curve is selected. The second dehumidification speed can be selected manually by the user or through intelligent recognition of the steam oven.

[0055] In the above-mentioned drying control method of the steam oven, the heating device, the fan, and the centrifugal blower are controlled to dry the test vegetable and fruit slices according to a preset temperature and a preset heating time, and the humidity data of the humidity sensor during the drying process is obtained to generate a first dehumidification speed curve. Based on the first dehumidification speed curve, it is determined whether the dehumidification capacity of the steam oven meets the requirements, thereby evaluating the dehumidification capacity of the steam oven.

[0056] The heating device, the fan and the centrifugal blower are controlled to dry the vegetable and fruit slices to be dried according to the second dehumidification speed curve corresponding to the vegetable and fruit slices to be dried. The corresponding second dehumidification speed curve can be selected according to the vegetable and fruit slices to be dried to improve the drying effect.

[0057] In an exemplary embodiment, determining whether the dehumidification capacity of the steam oven meets the requirements based on the first dehumidification speed curve includes:

[0058] The first dehumidification speed curve is compared with the standard dehumidification speed curve. If the first dehumidification speed obtained based on the first dehumidification speed curve is lower than the standard dehumidification speed obtained based on the standard dehumidification speed curve, it is determined that the dehumidification capacity of the steam oven does not meet the requirements; otherwise, it is determined that the dehumidification capacity of the steam oven meets the requirements. If the dehumidification capacity does not meet the requirements, the structure of the steam oven needs to be adjusted to improve the dehumidification capacity.

[0059] Wherein, the standard moisture removal speed curve is:

[0060] y=-cx+d

[0061] Among them, y represents humidity, x represents time, c represents standard dehumidification speed, and d represents a constant.

[0062] In an exemplary embodiment, Figure 3 As shown, Figure 3 Among them, S1 represents the standard dehumidification speed curve, S2 represents the first dehumidification speed curve, and it can be judged according to the slopes of the two curves whether the first dehumidification speed obtained by the first dehumidification speed curve is lower than the standard dehumidification speed obtained based on the standard dehumidification speed curve.

[0063] In an exemplary embodiment, in addition to the evaluation of the dehumidification speed, the moisture content and color depth of the test vegetable and fruit slices after drying can also be integrated to make a comprehensive judgment on the dehumidification capacity of the steam oven.

[0064] The method further includes: obtaining the moisture content and color depth of the test vegetable and fruit slices after drying, and determining whether the dehumidification capacity of the steam oven meets the requirements based on the moisture content, color depth and the first dehumidification speed curve.

[0065] Specifically, if the moisture content is greater than the moisture content threshold, and the color depth is greater than the color depth threshold, and the first dehumidification rate is lower than the standard dehumidification rate, it is determined that the dehumidification capacity of the steam oven does not meet the requirements; otherwise, it is determined that the dehumidification capacity of the steam oven meets the requirements.

[0066] In an exemplary embodiment, Figure 4 As shown, controlling the heating device, the fan, and the centrifugal blower to dry the vegetable and fruit slices to be dried according to the second dehumidification speed curve corresponding to the vegetable and fruit slices to be dried includes:

[0067] S401, in the first stage, the heating device is controlled to raise the temperature in the cavity to a first temperature threshold, and the fan and the centrifugal blower are turned on;

[0068] S402, the second stage, controlling the heating device to reduce the temperature in the cavity to a second temperature threshold, and continuously turning on the fan and the centrifugal blower;

[0069] S403, the third stage, controls the heating device to reduce the temperature in the cavity to a third temperature threshold, and continuously turns on the fan and turns off the centrifugal fan until the humidity in the cavity reaches a humidity threshold, and then controls the heating device and the fan to turn off.

[0070] The second moisture removal speed curve is as follows Figure 5 As shown, the first stage is the speed-up stage. The surface temperature of the fruit and vegetable slices to be dried rises rapidly to the same temperature as the cavity. When enough moisture evaporates from the fruit and vegetable slices to be dried, the humidity in the steam oven increases significantly, and the increase in humidity will hinder further evaporation. The second stage is the stable stage. The surface temperature of the fruit and vegetable slices to be dried is the same as the cavity temperature and is in a stable state. The moisture inside the fruit and vegetable slices to be dried reaches the surface, and the surface moisture evaporates into the air, and the inside of the fruit and vegetable slices to be dried gradually dries. The third stage is the speed-down stage. The surface of the fruit and vegetable slices to be dried begins to become dry, and the moisture in the fruit and vegetable slices to be dried gradually decreases. The speed reduction begins, and the humidity in the cavity tends to be stable, thereby achieving the effect of accelerating the drying speed, maintaining the color of the dried fruits and vegetables, and accurately ending the drying process.

[0071] In an exemplary embodiment, controlling the heating device, the fan, and the centrifugal blower to dry the vegetable and fruit slices to be dried according to the second dehumidification speed curve corresponding to the vegetable and fruit slices to be dried further includes:

[0072] In the first stage, if the humidity in the cavity no longer continues to increase, the second stage is entered; if the humidity in the cavity decreases, the third stage is entered.

[0073] Figure 6 The figure is a schematic diagram of the overall process of drying the vegetable and fruit slices to be dried. Figure 6As shown, in the first stage, the heating device is controlled to control the temperature to the first temperature threshold T1, accelerate the volatilization of the moisture of the fruit and vegetable slices to be dried, and the centrifugal fan at the exhaust port of the steam oven is turned on to accelerate the discharge of humidity in the cavity and increase the drying speed. If the humidity in the cavity no longer continues to rise, the second stage is entered; in the second stage, the heating device is controlled to reduce the temperature to the second temperature threshold T2, and the drying is continued and stable. The centrifugal fan at the exhaust port of the steam oven is still working to accelerate the dehumidification. If the humidity in the cavity decreases, the third stage is entered; in the third stage, the heating device is controlled to reduce the temperature to the third temperature threshold T3 of the safe temperature, inhibit the browning reaction, retain the better color of the dried fruits and vegetables and dry slowly, and turn off the centrifugal fan at the exhaust port of the steam oven, so that the humidity in the cavity is slowly discharged. In this process, the critical point of the humidity in the cavity during drying (humidity threshold H0) is keenly captured, and the work is stopped in time to reduce the risk of browning of dried fruits and vegetables. During the whole process, the fan in the cavity needs to be turned on continuously, and the centrifugal fan at the exhaust port is used to extract air to accelerate the dehumidification speed, and it is selectively turned on at different stages.

[0074] Different fruit and vegetable slices have different moisture contents and dosages, which will lead to different humidity values, humidity change patterns and drying endpoint humidity values ​​in these three stages. In the cooking experiment, the humidity data of the drying process of different types of fruits and vegetables and different dosages were tested, and the humidity thresholds of different scenarios were summarized according to the rules. When using the steam oven to dry fruits and vegetables, the user should first select the corresponding second dehumidification speed curve on the screen.

[0075] It should be understood that, although the various steps in the flowcharts involved in the above-mentioned embodiments are displayed in sequence according to the indication of the arrows, these steps are not necessarily executed in sequence according to the order indicated by the arrows. Unless there is a clear explanation in this article, the execution of these steps does not have a strict order restriction, and these steps can be executed in other orders. Moreover, at least a part of the steps in the flowcharts involved in the above-mentioned embodiments can include multiple steps or multiple stages, and these steps or stages are not necessarily executed at the same time, but can be executed at different times, and the execution order of these steps or stages is not necessarily to be carried out in sequence, but can be executed in turn or alternately with other steps or at least a part of the steps or stages in other steps.

[0076] In one embodiment, a computer-readable storage medium is provided, on which a computer program is stored. When the computer program is executed by a processor, the steps corresponding to the drying control method of the steam oven described in the above embodiments are implemented.

[0077] Those of ordinary skill in the art can understand that all or part of the processes in the above-mentioned embodiment methods can be completed by instructing the relevant hardware through a computer program, and the computer program can be stored in a non-volatile computer-readable storage medium. When the computer program is executed, it can include the processes of the embodiments of the above-mentioned methods. Among them, any reference to the memory, database or other medium used in the embodiments provided in the present application can include at least one of non-volatile memory and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetic random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. As an illustration and not limitation, RAM can be in various forms, such as static random access memory (SRAM) or dynamic random access memory (DRAM). The database involved in each embodiment provided in this application may include at least one of a relational database and a non-relational database. Non-relational databases may include distributed databases based on blockchains, etc., but are not limited to this. The processor involved in each embodiment provided in this application may be a general-purpose processor, a central processing unit, a graphics processor, a digital signal processor, a programmable logic device, a data processing logic device based on quantum computing, an artificial intelligence (AI) processor, etc., but are not limited to this.

[0078] The technical features of the above embodiments may be combined arbitrarily. To make the description concise, 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 application.

[0079] The above-described embodiments only express several implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the present application. It should be pointed out that, for a person of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the present application, and these all belong to the protection scope of the present application. Therefore, the protection scope of the present application shall be subject to the attached claims.

Claims

1. A drying control method for a steam oven, the steam oven comprising a cavity and a fan, a temperature sensor, a humidity sensor and a heating device arranged in the cavity, and further comprising a centrifugal fan arranged at an exhaust port of the cavity, characterized in that: The method comprises: Controlling the heating device, the fan, and the centrifugal blower to dry the test vegetable and fruit slices according to a preset temperature and a preset heating time, and obtaining humidity data from the humidity sensor during the drying process to generate a first moisture removal speed curve; Determining whether the dehumidification capacity of the steam oven meets the requirements based on the first dehumidification speed curve; If the requirements are met, the heating device, the fan, and the centrifugal blower are controlled to dry the vegetable and fruit slices to be dried according to the second dehumidification speed curve corresponding to the vegetable and fruit slices to be dried.

2. The drying control method of the steam oven according to claim 1, characterized in that: The determining, based on the first dehumidification speed curve, whether the dehumidification capacity of the steam oven meets the requirement includes: The first dehumidification speed curve is compared with the standard dehumidification speed curve. If the first dehumidification speed obtained based on the first dehumidification speed curve is lower than the standard dehumidification speed obtained based on the standard dehumidification speed curve, it is determined that the dehumidification capacity of the steam oven does not meet the requirements; otherwise, it is determined that the dehumidification capacity of the steam oven meets the requirements.

3. The drying control method of the steam oven according to claim 2, characterized in that: The standard moisture removal speed curve is: y=-cx+d Among them, y represents humidity, x represents time, c represents standard dehumidification speed, and d represents a constant.

4. The drying control method of the steam oven according to claim 2, characterized in that: The method further comprises: The moisture content and color depth of the test vegetable and fruit slices after drying are obtained, and based on the moisture content, color depth and the first dehumidification speed curve, it is determined whether the dehumidification capacity of the steam oven meets the requirements.

5. The drying control method of the steam oven according to claim 4, characterized in that: The determining whether the dehumidification capacity of the steam oven meets the requirements based on the moisture content, the color depth and the first dehumidification speed curve includes: If the moisture content is greater than the moisture content threshold, and the color depth is greater than the color depth threshold, and the first dehumidification speed is lower than the standard dehumidification speed, it is determined that the dehumidification capacity of the steam oven does not meet the requirements; otherwise, it is determined that the dehumidification capacity of the steam oven meets the requirements.

6. The drying control method of the steam oven according to claim 1, characterized in that: The controlling the heating device, the fan, and the centrifugal blower to dry the vegetable and fruit slices to be dried according to the second dehumidification speed curve corresponding to the vegetable and fruit slices to be dried comprises: In the first stage, the heating device is controlled to raise the temperature in the cavity to a first temperature threshold, and the fan and the centrifugal blower are turned on; In the second stage, the heating device is controlled to reduce the temperature in the cavity to a second temperature threshold, and the fan and the centrifugal blower are continuously turned on; In the third stage, the heating device is controlled to reduce the temperature in the cavity to a third temperature threshold, and the fan is continuously turned on and the centrifugal fan is turned off until the humidity in the cavity reaches a humidity threshold, and the heating device and the fan are controlled to be turned off.

7. The drying control method of the steam oven according to claim 6, characterized in that: The controlling the heating device, the fan, and the centrifugal blower to dry the vegetable and fruit slices according to the second dehumidification speed curve corresponding to the vegetable and fruit slices to be dried further comprises: In the first stage, if the humidity in the cavity no longer continues to increase, the second stage is entered; if the humidity in the cavity decreases, the third stage is entered.

8. The drying control method of a steam oven according to claim 1, characterized in that: The method further comprises: Based on the type, weight and thickness of the vegetable and fruit slices to be dried, a corresponding second moisture removal speed curve is selected.

9. A steam oven, comprising a cavity and a fan, a temperature sensor, a humidity sensor and a heating device arranged in the cavity, a centrifugal fan arranged at an exhaust port of the cavity, and a processor connected to the fan, the temperature sensor, the humidity sensor and the heating device, characterized in that: The processor is used to execute the steps of the method according to any one of claims 1 to 8.

10. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steps of the method according to any one of claims 1 to 8 are implemented.

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