Steaming oven control method, device and equipment and steaming and baking equipment

Abstract

The invention relates to a steaming oven control method, device and equipment and steaming and baking equipment, a steaming oven comprises at least two cooking cavities which are communicated through a heat transmission channel, cooking devices are arranged in the cooking cavities, and the steaming oven control method comprises the steps that food material parameters of to-be-cooked food materials in the cooking cavities are obtained, determining predicted cooking ending time and target aroma parameters of the to-be-cooked food materials based on the food material parameters, adjusting working parameters of the cooking device according to the predicted cooking ending time in the cooking process, controlling conduction of the heat transmission channel, obtaining aroma detection data of the to-be-cooked food materials, and sending the aroma detection data to the cooking device. And under the condition that the aroma detection data is matched with the target aroma parameters, cooking is ended. Therefore, each cooked food can achieve a better cooking effect, and the working reliability of the steaming and baking oven is improved.

Description

Technical Field

[0001] The present application relates to the technical field of food cooking, and in particular to a steam oven control method, device, equipment and steaming and baking equipment. Background Art

[0002] As people's living standards improve, their love and demand for home appliances are increasing, and steam ovens are a typical example. Steam ovens can steam and bake ingredients. The steaming and baking process not only preserves the original flavor of the ingredients, but also brings rich taste changes through a variety of cooking methods, which can meet more cooking needs.

[0003] However, there are still some problems in the current steam ovens during use. For example, most steam ovens on the market can only cook one dish at a time, with low thermal energy utilization and inconvenient use. For steam ovens with multiple cooking areas, when the steam ovens work according to the established working procedures, if the cooking requirements of the food in different cooking areas are quite different, the steam ovens cannot take into account the cooking requirements of multiple foods, resulting in poor cooking results. Therefore, the working reliability of traditional steam ovens is low. Summary of the invention

[0004] Based on this, it is necessary to provide a steam oven control method, device, equipment and steaming and baking equipment that can provide working reliability in order to address the technical problem of low working reliability of traditional steam ovens.

[0005] In a first aspect, the present application provides a method for controlling a steam oven, wherein the steam oven comprises at least two cooking cavities connected by a heat transfer channel, wherein a cooking device is arranged in the cooking cavity; the method comprises:

[0006] Obtaining food parameters of the food to be cooked in each cooking cavity;

[0007] Determining the estimated cooking end time and target aroma parameter of each of the ingredients to be cooked based on the ingredient parameters;

[0008] During the cooking process, adjusting the working parameters of the cooking device according to the estimated cooking end time, and controlling the conduction of the heat transfer channel;

[0009] Acquire aroma detection data of the food to be cooked, and end cooking when the aroma detection data matches the target aroma parameter.

[0010] In one embodiment, determining the estimated cooking end time and target aroma parameter of each of the ingredients to be cooked based on the ingredient parameters includes:

[0011] The estimated cooking end time and target aroma parameter of each ingredient to be cooked are determined based on the ingredient parameters through a basic relationship model of heat and aroma; the basic relationship model of heat and aroma characterizes the correspondence between the ingredient parameters, aroma parameters, heat parameters and cooking time in the cooking cavity.

[0012] In one embodiment, the method further comprises:

[0013] Collecting aroma parameters and heat parameters of each ingredient to be cooked during the cooking process;

[0014] If the food to be cooked reaches the target cooking quality, determining the optimal cooking time;

[0015] Parameter processing is performed on the food parameter of the food to be cooked, the aroma parameter, the heat parameter and the optimal cooking time to construct a basic relationship model between the heat and the aroma.

[0016] In one embodiment, the method of determining the estimated cooking end time and the target aroma parameter of each of the ingredients to be cooked based on the ingredient parameters by using the basic relationship model between heat and aroma includes:

[0017] Determining the optimal cooking time and target aroma parameter of each of the ingredients to be cooked based on the ingredient parameters by using a basic relationship model between heat and aroma;

[0018] The estimated cooking completion time of each of the ingredients to be cooked is determined according to each of the optimal cooking times.

[0019] In one embodiment, the cooking device includes a microwave generating device; during the cooking process, adjusting the working parameters of the cooking device according to the estimated cooking end time, and controlling the conduction of the heat transfer channel, comprises:

[0020] When starting cooking, controlling the microwave generating device to work;

[0021] After the cooking time reaches a preset ratio of the estimated cooking end time, the heat transfer channel is controlled to be turned on and the working parameters of the cooking device are adjusted; the preset ratio is less than 1.

[0022] In one embodiment, during the cooking process, adjusting the working parameters of the cooking device according to the estimated cooking end time and controlling the conduction of the heat transfer channel include:

[0023] During the cooking process, the required heat is determined according to the estimated cooking end time and a preset heat supply variation model; the preset heat supply variation model represents the corresponding relationship between the heat parameters in the cooking cavity and the cooking time;

[0024] The working parameters of the cooking device are adjusted according to the required heat, and the heat transfer channel is controlled to be conductive.

[0025] In one embodiment, the method further comprises:

[0026] Acquiring aroma parameters in the cooking cavity;

[0027] Adjusting the working parameters of the cooking device to determine the cooking time and heat parameters corresponding to when the aroma parameter matches the target aroma parameter under different working parameters;

[0028] The preset heat supply variation model is constructed according to the cooking time and the heat parameter.

[0029] In a second aspect, the present application further provides a steam oven control device, the steam oven comprising at least two cooking cavities connected by a heat transfer channel, wherein a cooking device is arranged in the cooking cavity; the device comprises:

[0030] An ingredient parameter acquisition module, used to acquire ingredient parameters of ingredients to be cooked in each cooking cavity;

[0031] A cooking parameter determination module, used to determine an estimated cooking end time and a target aroma parameter of each of the ingredients to be cooked based on the ingredient parameters;

[0032] An adjustment module, used for adjusting the working parameters of the cooking device according to the estimated cooking end time during the cooking process, and controlling the conduction of the heat transfer channel;

[0033] The cooking control module is used to obtain the aroma detection data of the food to be cooked, and to end the cooking when the aroma detection data matches the target aroma parameter.

[0034] In a third aspect, the present application further provides a steam oven control device, comprising a data acquisition module and a controller, wherein the data acquisition module is disposed in the steam oven and is electrically connected to the controller;

[0035] The data acquisition module is used to detect food parameters of the food to be cooked in the cooking chamber of the steam oven and aroma detection data of the food to be cooked, and send them to the controller, and the controller is used to control the steam oven according to the above method.

[0036] In one embodiment, the data acquisition module includes a parameter acquisition device and an aroma component detection device, and the parameter acquisition device and the aroma component detection device are both electrically connected to the controller.

[0037] In one of the embodiments, the data acquisition module further includes a heat flow sensor, and the heat flow sensor is electrically connected to the controller.

[0038] In a fourth aspect, the present application further provides a steaming and baking device, comprising a steaming oven and a steaming oven control device as described above, wherein the steaming oven comprises at least two cooking cavities connected by a heat transfer channel, and a cooking device is arranged in the cooking cavity.

[0039] In one of the embodiments, the cooking device in one of the cooking chambers includes a fan and at least one of a steam generating device and a heating device, and the fan, the steam generating device and the heating device are all electrically connected to the controller.

[0040] In one of the embodiments, the cooking device further comprises a microwave generating device, and the microwave generating device is electrically connected to the controller.

[0041] The steam oven control method, device, equipment and steam oven equipment, the steam oven comprises at least two cooking chambers connected by a heat transmission channel, and a cooking device is arranged in the cooking chamber, so that different ingredients can be cooked in different cooking chambers, and it is convenient to use; the steam oven control method comprises the steps of: obtaining the food parameters of the food to be cooked in each cooking chamber, determining the estimated cooking end time and target aroma parameter of each food to be cooked based on the food parameters, adjusting the working parameters of the cooking device according to the estimated cooking end time during the cooking process, controlling the heat transmission channel to be turned on, obtaining the aroma detection data of the food to be cooked, and ending the cooking when the aroma detection data matches the target aroma parameter. Matching the corresponding estimated cooking end time and target aroma parameter according to different food parameters, then adjusting the working parameters of the cooking device according to the estimated cooking end time, and controlling the heat transmission channel to be turned on to change the heat in the cooking chamber, thereby adjusting the cooking time, so that the actual cooking end time of each cooked food is close, and also obtaining the aroma detection data during the cooking process, and ending the cooking when the aroma detection data matches the target aroma parameter, so that each cooked food can achieve a better cooking effect, thereby improving the working reliability of the steam oven. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] 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.

[0043] Figure 1 A schematic diagram of the structure of a steam oven in one embodiment;

[0044] Figure 2 A schematic flow chart of a method for controlling a steam oven in one embodiment;

[0045] Figure 3 A schematic flow chart of a method for controlling a steam oven in another embodiment;

[0046] Figure 4 A schematic diagram of a process for constructing a basic relationship model between heat and aroma in one embodiment;

[0047] Figure 5 A flowchart of a step of determining an estimated cooking end time and a target aroma parameter of each ingredient to be cooked based on ingredient parameters by using a basic relationship model between heat and aroma in one embodiment;

[0048] Figure 6 It is a flowchart of the steps of adjusting the working parameters of the cooking device according to the estimated cooking end time and controlling the conduction of the heat transfer channel during the cooking process in one embodiment;

[0049] Figure 7 A schematic flow chart of another embodiment of the present invention for adjusting the working parameters of a cooking device according to an estimated cooking end time and controlling the conduction of a heat transfer channel during a cooking process;

[0050] Figure 8 A schematic diagram of a process for constructing a heat supply variation model in one embodiment;

[0051] Fig. 9 is a structural block diagram of a steam oven control device in one embodiment;

[0052] Fig.10 A schematic diagram of the steps of cooking food in a steam oven according to an embodiment;

[0053] Fig.11 A schematic diagram of the steps of constructing a basic relationship model between heat and aroma and a heat supply variation model in an embodiment. DETAILED DESCRIPTION

[0054] 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.

[0055] The steam oven control method provided in the embodiment of the present application can be applied to Figure 1The steam oven shown is controlled. The steam oven includes at least two cooking cavities, which are connected by a heat transfer channel 10. The heat transfer channel 10 can be used to transfer heat, including transferring airflow, water molecules and other substances. In addition, each cooking cavity is provided with a cooking device, and the cooking device includes a device for cooking the food to be cooked. Thus, each cooking cavity can cook food independently. For example, the cooking device may include a steam generating device 20, which can generate steam and steam the food. Alternatively, the cooking device may include a heating device 22, which can generate heat, and the heat can increase the temperature of the surrounding air, etc., and the food can be baked by the heat. The heating device can be a heating tube. In addition, the cooking device may also include a fan 24, which can help the air in the cooking cavity to move, thereby facilitating heat transfer.

[0056] It is understood that the types of cooking devices arranged in each cooking cavity may be different or the same. For example, the steam oven includes two cooking cavities arranged in an upper and lower manner, the cooking device arranged in the upper cooking cavity includes a heating device 22, and the cooking device arranged in the lower cooking cavity includes a steam generating device 20. Then, the inner cavity of the steam oven includes an upper and lower part, the cooking cavity located in the upper part is used as a baking cavity for baking food, and the cooking cavity located in the lower part is used as a steaming cavity for steaming food.

[0057] The steam oven control method can be executed by a controller in the steam oven, and the corresponding functions can be added to the original controller. Alternatively, the steam oven control method can also be executed by a terminal or server connected to the steam oven. The terminal can be, but is not limited to, various personal computers, laptops, smart phones, tablet computers, Internet of Things devices, and portable wearable devices. The server can be an independent physical server, or a server cluster or distributed system composed of multiple physical servers, or a cloud server that provides cloud computing services.

[0058] In an exemplary embodiment, Figure 2 As shown, a steam oven control method is provided, which is described by taking the method applied to a controller as an example, and includes the following steps 202 to 208. Among them:

[0059] Step 202: Acquire food parameters of food to be cooked in each cooking cavity.

[0060] The ingredients to be cooked in each cooking cavity may be the same or different. The ingredient parameters are used to characterize the characteristics of the ingredients and the cooking requirements. Cooking requirements include steaming only, baking only, a combination of steaming and baking, etc. The parameter types included in the ingredient parameters are not limited. For example, the ingredient parameters may include the types of ingredients, such as meat, vegetables, or more subdivided types, such as chicken and fish. In addition, the ingredient parameters may also include the specifications of the ingredients, and the specifications of the ingredients may include the weight of the ingredients, and may also include the volume of the ingredients, etc. Different ingredient parameters correspond to different ingredients and have different corresponding cooking processes. By obtaining the ingredient parameters of the ingredients to be cooked as the basis for subsequent steps, it is beneficial to carry out targeted cooking for the ingredients to be cooked with different ingredient parameters, thereby improving the cooking effect.

[0061] The method of obtaining the food parameters of the food to be cooked in each cooking cavity is not unique. For example, the controller can obtain the food parameters of the food to be cooked in each cooking cavity through the parameter acquisition device 30. The parameter acquisition device can be an instruction receiving device, such as a touch panel, a touch screen, a button or a voice input device, etc. The instruction receiving device can receive and identify user instructions to obtain food parameters and send them to the controller. Alternatively, the parameter acquisition device can also be an image recognition device, etc. The image recognition device obtains food parameters by performing image acquisition and image analysis on the food to be cooked in the cooking cavity, and sends the obtained food parameters to the controller.

[0062] Step 204: determining an estimated cooking end time and a target aroma parameter of each ingredient to be cooked based on the ingredient parameters.

[0063] Different food material parameters correspond to different cooking programs, and the cooking program includes cooking process, cooking time, cooking parameters, etc. The corresponding relationship between the food material parameters and the cooking program can be stored in advance and called by the controller when needed.

[0064] After determining the food parameters, the controller can match the cooking program corresponding to the current food parameters, and then determine the estimated cooking end time and target aroma parameters according to the matched cooking program.

[0065] The estimated cooking end time is determined according to the optimal cooking time corresponding to the food parameter and the current time. For example, if the current time is 18:00 and the food parameter indicates that a roasted chicken leg is needed, then the optimal cooking time corresponding to the roasted chicken leg is 30 minutes, and the estimated cooking end time can be 18:30, or other time adjusted in combination with other requirements.

[0066] The target aroma parameter is an aroma parameter that matches the current food parameter. The aroma parameter may include aroma component parameters, which include but are not limited to the types of small molecular substances such as aldehydes, hydrogen sulfide, alcohols and esters, and may also include the content of these substances. In addition, the aroma parameter may also include temperature parameters and humidity parameters in the cooking cavity, which may also affect the aroma of the food and the final cooking quality of the food.

[0067] Step 206, during the cooking process, adjusting the working parameters of the cooking device according to the estimated cooking end time, and controlling the conduction of the heat transfer channel.

[0068] The controller can determine the time to open the heat transfer channel according to the estimated cooking end time. When the cooking time does not reach the determined time to open the heat transfer channel, the controller can control the heat transfer channel to be closed, so that the ingredients to be cooked are cooked independently in their respective cooking chambers, which is conducive to reducing the mutual influence between different ingredients to be cooked, such as cross-flavoring.

[0069] After the cooking time reaches the time determined to open the heat transfer channel, the controller controls the heat transfer channel to be turned on so that different cooking chambers can exchange heat. The controller also adjusts the working parameters of the cooking device according to the expected cooking end time, thereby adjusting the heat in the cooking chamber, playing the role of adjusting the actual cooking end time, which is conducive to promoting the time points of different ingredients to be cooked to be equal or close to each other, thereby improving the cooking effect.

[0070] Step 208, obtaining aroma detection data of the food to be cooked, and ending cooking when the aroma detection data matches the target aroma parameter.

[0071] During the cooking process, the controller will obtain the aroma detection data of the food to be cooked, and then compare the aroma detection data with the target aroma parameter, and end the cooking when it is determined that the aroma detection data matches the target aroma parameter. It should be noted that the conditions for ending cooking are not unique. For example, cooking can be ended when the aroma detection data matches the target aroma parameter to improve the cooking effect; or cooking can be ended when the cooking time of the food to be cooked reaches the expected cooking end time, so that the cooking degree of the food meets the requirements. Alternatively, the condition for ending cooking can also be that both the aroma detection data matches the target aroma parameter and the cooking time of the food to be cooked reaches the expected cooking end time, so as to improve the cooking quality and cooking effect of the food to be cooked.

[0072] There is not only one way to obtain the aroma detection data of the ingredients to be cooked. Exemplarily, the controller can obtain the aroma detection data of the cooking ingredients through the aroma component detection device 40. The aroma component detection device 40 can detect the aroma detection data in the cooking cavity and send it to the controller. Depending on the structure of the aroma component detection device 40, the type of aroma detection data may also be different. For example, when the aroma component detection device includes a gas sensor, the gas sensor can detect small molecules such as aldehydes, hydrogen sulfide, alcohols and esters as aroma detection data. When the aroma component detection device also includes a temperature sensor and a humidity sensor, the temperature sensor can also detect the temperature in the cooking cavity as the aroma detection data, and the humidity sensor can detect the humidity in the cooking cavity as the aroma detection data.

[0073] In the above-mentioned steam oven control method, the steam oven includes at least two cooking cavities connected by a heat transmission channel, and a cooking device is arranged in the cooking cavity, so that different ingredients can be cooked in different cooking cavities, which is convenient to use; the steam oven control method includes the steps of: obtaining food parameters of the ingredients to be cooked in each cooking cavity, determining the expected cooking end time and target aroma parameter of each ingredient to be cooked based on the food parameters, adjusting the working parameters of the cooking device according to the expected cooking end time during the cooking process, controlling the heat transmission channel to be turned on, obtaining aroma detection data of the ingredients to be cooked, and ending cooking when the aroma detection data matches the target aroma parameter. Matching the corresponding expected cooking end time and target aroma parameter according to different food parameters, then adjusting the working parameters of the cooking device according to the expected cooking end time, and controlling the heat transmission channel to be turned on to change the heat in the cooking cavity, thereby adjusting the cooking time, so that the actual cooking end time of each cooked food is close, and also obtaining aroma detection data during the cooking process, and ending cooking when the aroma detection data matches the target aroma parameter, so that each cooked food can achieve a better cooking effect, thereby improving the working reliability of the steam oven.

[0074] In an exemplary embodiment, Figure 3 As shown, step 204 includes step 304: determining the estimated cooking end time and target aroma parameter of each ingredient to be cooked based on the ingredient parameters through the basic relationship model between heat and aroma.

[0075] The basic relationship model between heat and aroma represents the corresponding relationship between the food parameter, aroma parameter, heat parameter and cooking time in the cooking cavity. The basic relationship model between heat and aroma is a model that has been constructed in advance.

[0076] After determining the food parameters, the food parameters are substituted into the basic relationship model between heat and aroma, and the estimated cooking end time and target aroma parameters of each food to be cooked corresponding to the food parameters can be obtained. In addition, the heat parameters corresponding to the food parameters can also be obtained.

[0077] In this embodiment, the basic relationship model between heat and aroma has been constructed, and the estimated cooking end time and target aroma parameters of each ingredient to be cooked are determined based on the ingredient parameters. The estimated cooking end time and target aroma parameters corresponding to the ingredient parameters can be quickly and accurately matched. The process is simple and the result is accurate.

[0078] In an exemplary embodiment, Figure 4 As shown, the steam oven control method further includes steps 402 to 406. Among them:

[0079] Step 402, collecting aroma parameters and calorie parameters of each ingredient to be cooked during the cooking process.

[0080] Among them, the aroma parameter can be collected by the aroma component detection device and sent to the controller. The heat parameter can be collected by the heat flow sensor 50 and sent to the controller. The controller collects the aroma parameter and heat parameter of each ingredient to be cooked during the cooking process, and can obtain the original data changes of the aroma component and heat distribution of each ingredient to be cooked during the cooking process with different ingredient parameters, and obtain the aroma parameter and heat parameter.

[0081] Step 404: If the food to be cooked reaches the target cooking quality, determine the optimal cooking time.

[0082] Among them, the method of judging the target cooking quality is not unique. For example, the image information of the food to be cooked can be collected by an image acquisition device, and the image information can be compared with the preset image information corresponding to the target cooking quality. When the degree of match between the collected image information and the preset image information is greater than the preset matching threshold, it can be judged that the food to be cooked has been cooked to achieve the target cooking quality. Alternatively, the user can also perform a sensory evaluation on the food to be cooked, such as judging the appearance of the food to be cooked, and judge whether the target cooking quality is achieved based on the sensory evaluation results, so that the structure determined in this way can better meet the needs of the user.

[0083] When the food to be cooked reaches the target cooking quality, the optimal cooking time can be determined according to the cooking time. For example, if the steamed sea bass is judged to reach the target cooking quality after 20 minutes, the optimal cooking time for the steamed sea bass can be determined to be 20 minutes.

[0084] Step 406 , performing parameter processing on the food parameter, aroma parameter, calorie parameter and optimal cooking time of the food to be cooked, and constructing a basic relationship model between calorie and aroma.

[0085] After obtaining the food parameters, aroma parameters, heat parameters and optimal cooking time of the food to be cooked, these parameters can be processed. The specific steps of parameter processing are not limited, for example, it can include outlier cleaning, feature value extraction, parameter optimization and model training, so that the basic relationship model between heat and aroma is more accurate.

[0086] In this embodiment, the aroma parameters and caloric parameters of each ingredient to be cooked during the cooking process are collected. If the ingredient to be cooked reaches the target cooking quality, the optimal cooking time is determined, and parameter processing is performed on the ingredient parameters, aroma parameters, caloric parameters and optimal cooking time of the ingredient to be cooked to construct a basic relationship model between heat and aroma. An accurate basic relationship model between heat and aroma can be constructed.

[0087] In an exemplary embodiment, Figure 5 As shown, step 304 includes step 502 and step 504. Among them,

[0088] Step 502: Determine the optimal cooking time and target aroma parameter of each ingredient to be cooked based on the ingredient parameters by using the basic relationship model between heat and aroma.

[0089] Since the basic relationship model between heat and aroma represents the corresponding relationship between the food parameters, aroma parameters, heat parameters and cooking time in the cooking chamber, after the food parameters are determined, the food parameters are substituted into the basic relationship model between heat and aroma to obtain the optimal cooking time and target aroma parameters of each food to be cooked corresponding to the food parameters.

[0090] Step 504: determine the estimated cooking end time of each ingredient to be cooked according to each optimal cooking time.

[0091] The food parameters of the food to be cooked in different cooking chambers may be different, and the optimal cooking times corresponding to the different food parameters may be different. Therefore, the method of determining the estimated cooking end time of each food to be cooked according to each optimal cooking time may also be different. For example, when the optimal cooking times corresponding to different food parameters are the same, the optimal cooking time can be directly used as the estimated cooking end time. When the optimal cooking times corresponding to different food parameters are different, the middle value of each optimal cooking time can be taken as the estimated cooking end time, so that each food to be cooked can be cooked at the same time at the estimated cooking end time, thereby improving the cooking effect.

[0092] It is understandable that in other embodiments, the optimal cooking time for each ingredient to be cooked determined based on the ingredient parameters may also be used as the estimated cooking end time, which may be selected according to actual conditions.

[0093] In this embodiment, the basic relationship model of heat and aroma is used to determine the optimal cooking time and target aroma parameters of each ingredient to be cooked based on the ingredient parameters, and the estimated cooking completion time of each ingredient to be cooked is determined according to each optimal cooking time, which is conducive to completing the cooking of each ingredient to be cooked at the same time and improving the convenience of using the steam oven.

[0094] In an exemplary embodiment, the cooking device includes a microwave generating device 60. Figure 6 As shown, step 206 includes step 606 and step 608. Among them,

[0095] Step 606, when cooking starts, control the microwave generating device to operate.

[0096] The microwave generator 60 uses electromagnetic waves to penetrate the food, causing the water molecules in the food to vibrate and generate heat through friction, thereby achieving rapid and uniform heating. When cooking begins, the microwave generator 60 is controlled to work, and the microwave energy is absorbed by the food and converted into heat energy, which has high heating efficiency and fast speed, and can minimize the loss of nutrients.

[0097] Step 608, after the cooking time reaches a preset proportion of the expected cooking end time, the heat transfer channel is controlled to be turned on and the working parameters of the cooking device are adjusted.

[0098] The preset ratio is less than 1. That is, when the cooking time has not reached the estimated cooking end time and the cooking has not ended, the heat transfer channel is controlled to be turned on and the working parameters of the cooking device are adjusted to adjust the estimated cooking end time of each ingredient to be cooked. At the same time, the controller can control the microwave generating device to stop working.

[0099] In this embodiment, the microwave generating device 60 is controlled to operate in the early stage of cooking, and the food is heated by utilizing the advantage of rapid heating of microwaves. In the later stage of cooking, the heat transfer channel is opened in a timely manner, the working parameters of the cooking device are intelligently adjusted, and the heat distribution in each cooking cavity is regulated by means of convection technology, so that all food can maintain the best cooking quality as much as possible at the end of cooking.

[0100] In an exemplary embodiment, Figure 7 As shown, step 206 includes step 706 and step 708. Among them,

[0101] Step 706, determining the required heat according to the estimated cooking end time and the preset heat supply change model.

[0102] The preset heat supply variation model represents the corresponding relationship between the heat parameters in the cooking cavity and the cooking time. The preset heat supply variation model is a model that has been constructed in advance. The expected cooking end time is input into the preset heat supply variation model, and the required heat can be determined.

[0103] Step 708, adjusting the working parameters of the cooking device according to the required heat, and controlling the conduction of the heat transfer channel.

[0104] After determining the required heat, the working parameters of the cooking device are adjusted according to the required heat, and the heat transmission channel is controlled to be open. For example, when it is determined that the required heat is large, the working parameters of the cooking device are increased to enhance the cooking effect and increase the heat generated by the cooking device, which is conducive to shortening the actual cooking time. When it is determined that the required heat is small, the working parameters of the cooking device are reduced to weaken the cooking effect and reduce the heat generated by the cooking device, which is conducive to extending the actual cooking time. Thus, it is conducive to finishing the cooking of each ingredient to be cooked at the same time or close to each other.

[0105] In this embodiment, the required heat is determined according to the estimated cooking end time and the preset heat supply change model, the working parameters of the cooking device are adjusted according to the required heat, and the heat transmission channel is controlled to be open. Thus, the required heat can be accurately obtained, so that the adjustment result of the working parameters of the cooking device is more conducive to improving the cooking quality.

[0106] In an exemplary embodiment, Figure 8 As shown, the steam oven control method further includes steps 802 to 806. Among them:

[0107] Step 802, obtaining aroma parameters in the cooking cavity.

[0108] The aroma parameters can be collected by the aroma component detection device and sent to the controller. The aroma parameters can include aroma component parameters, which include but are not limited to the types of small molecular substances such as aldehydes, hydrogen sulfide, alcohols and esters, and can also include the content of these substances. In addition, the aroma parameters can also include temperature parameters and humidity parameters in the cooking cavity. The temperature and humidity in the cooking cavity will also affect the aroma of the food and the final cooking quality of the food.

[0109] Step 804, adjusting the working parameters of the cooking device to determine the cooking time and heat parameters corresponding to when the aroma parameters match the target aroma parameters under different working parameters.

[0110] Based on the matching of aroma parameters with target aroma parameters, by adjusting the working parameters of the cooking device, the influence of heat change on cooking time under different working parameters is obtained, and the corresponding cooking time and heat parameters are obtained.

[0111] Step 806: construct a preset heat supply variation model according to the cooking time and heat parameters.

[0112] Afterwards, a preset heat supply variation model is constructed based on the cooking time and heat parameters obtained in the previous step to obtain an accurate preset heat supply variation model.

[0113] In this embodiment, the aroma parameters in the cooking cavity are obtained, the working parameters of the cooking device are adjusted, the cooking time and heat parameters corresponding to when the aroma parameters match the target aroma parameters under different working parameters are determined, and a preset heat supply change model is constructed based on the cooking time and heat parameters to obtain an accurate preset heat supply change model.

[0114] 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.

[0115] Based on the same inventive concept, the embodiment of the present application also provides a steam oven control device for implementing the steam oven control method involved above. The implementation scheme for solving the problem provided by the device is similar to the implementation scheme recorded in the above method, so the specific limitations in one or more steam oven control device embodiments provided below can refer to the limitations of the steam oven control method above, and will not be repeated here.

[0116] In an exemplary embodiment, Fig. 9 As shown, a steam oven control device is provided, the steam oven includes at least two cooking chambers connected by a heat transmission channel, and a cooking device is arranged in the cooking chamber; the device includes: a food parameter acquisition module 902, a cooking parameter determination module 904, an adjustment module 906 and a cooking control module 908, wherein:

[0117] The food parameter acquisition module 902 is used to acquire food parameters of the food to be cooked in each cooking cavity;

[0118] A cooking parameter determination module 904, for determining an estimated cooking end time and a target aroma parameter of each ingredient to be cooked based on the ingredient parameters;

[0119] An adjustment module 906, used to adjust the working parameters of the cooking device according to the estimated cooking end time during the cooking process, and control the conduction of the heat transfer channel;

[0120] The cooking control module 908 is used to obtain the aroma detection data of the food to be cooked, and end the cooking when the aroma detection data matches the target aroma parameter.

[0121] In one embodiment, the cooking parameter determination module is also used to determine the estimated cooking end time and target aroma parameters of each ingredient to be cooked based on ingredient parameters through a basic relationship model of heat and aroma; the basic relationship model of heat and aroma characterizes the correspondence between ingredient parameters, aroma parameters, heat parameters and cooking time in the cooking cavity.

[0122] In one embodiment, the cooking parameter determination module is also used to collect the aroma parameters and caloric parameters of each ingredient to be cooked during the cooking process; if the ingredient to be cooked reaches the target cooking quality, determine the optimal cooking time; perform parameter processing on the ingredient parameters, aroma parameters, caloric parameters and optimal cooking time of the ingredient to be cooked, and construct a basic relationship model between heat and aroma.

[0123] In one embodiment, the cooking parameter determination module is also used to determine the optimal cooking time and target aroma parameter of each ingredient to be cooked based on the ingredient parameters through a basic relationship model between heat and aroma; and determine the estimated cooking end time of each ingredient to be cooked based on each optimal cooking time.

[0124] In one embodiment, the cooking device includes a microwave generator; the adjustment module is also used to control the operation of the microwave generator when cooking starts; after the cooking time reaches a preset ratio of the expected cooking end time, the heat transfer channel is controlled to be turned on and the working parameters of the cooking device are adjusted; the preset ratio is less than 1.

[0125] In one embodiment, the adjustment module is also used to determine the required heat during the cooking process based on the expected cooking end time and a preset heat supply change model; the preset heat supply change model characterizes the correspondence between the heat parameters in the cooking cavity and the cooking time; adjust the working parameters of the cooking device according to the required heat, and control the conduction of the heat transfer channel.

[0126] In one embodiment, the adjustment module is also used to obtain aroma parameters in the cooking cavity; adjust the working parameters of the cooking device to determine the corresponding cooking time and heat parameters when the aroma parameters match the target aroma parameters under different working parameters; and construct a preset heat supply change model based on the cooking time and heat parameters.

[0127] Each module in the above steam oven control device can be implemented in whole or in part by software, hardware or a combination thereof. Each module can be embedded in or independent of a processor in a computer device in the form of hardware, or can be stored in a memory in a computer device in the form of software, so that the processor can call and execute operations corresponding to each module.

[0128] In one embodiment, a steam oven control device is provided, including a data acquisition module and a controller. The data acquisition module is arranged in the steam oven and electrically connected to the controller. The data acquisition module is used to detect food parameters of food to be cooked in the cooking cavity of the steam oven and aroma detection data of the food to be cooked, and send them to the controller. The controller is used to control the steam oven according to the method of any of the above embodiments.

[0129] In an exemplary embodiment, the data acquisition module includes a parameter acquisition device 30 and an aroma component detection device 40, both of which are electrically connected to the controller. The parameter acquisition device 30 can acquire food parameters and send them to the controller. The aroma component detection device 40 collects aroma detection data and sends it to the controller for subsequent processing by the controller.

[0130] In an exemplary embodiment, the data acquisition module further includes a heat flow sensor 50, which is electrically connected to the controller. The heat flow sensor 50 can detect heat parameters and send them to the controller.

[0131] In one embodiment, a steaming and baking device is provided, including a steaming oven and a steaming oven control device of any of the above embodiments, the steaming oven includes at least two cooking cavities connected by a heat transfer channel, and a cooking device is arranged in the cooking cavity.

[0132] In an exemplary embodiment, the cooking device in a cooking cavity includes a fan 24, and at least one of a steam generating device 20 and a heating device 22. The fan 24, the steam generating device 20 and the heating device 22 are all electrically connected to the controller. The fan 24 can help the air flow in different cooking cavities. The steam generating device 20 is used to achieve steaming, and the heating device 22 is used to achieve baking. The heating device can be a heating tube.

[0133] In an exemplary embodiment, the cooking device further includes a microwave generator 60, which is electrically connected to the controller. The microwave generator 60 can generate microwaves to achieve uniform and rapid heating of the food.

[0134] In order to better understand the above embodiment, a detailed embodiment is further explained below. In one embodiment, a steam oven control method is proposed for controlling the steam oven. Figure 1 As shown in the figure, the inner cavity of the steam oven is a closed double-cavity design, and each cavity is equipped with microwave technology, so that each cavity can independently perform steaming, baking and microwave functions, thereby ensuring that multiple dishes can be cooked at the same time and all can achieve the best cooking effect. The inner cavity is divided into two parts, the upper part is used for baking, and the lower part is used for steaming.

[0135] like Fig.10 As shown, the user selects the cooking ingredients and the expected cooking time through the steaming and baking control panel of the steam oven and starts cooking with one button. In the early stage of cooking, the steaming chamber and the baking chamber give priority to using the advantage of microwave rapid heating to heat the ingredients. The system collects and analyzes the aroma components emitted by the ingredients and the dynamic changes of temperature and humidity in the chamber in real time, and opens the heat transfer channel in a timely manner in the later stage of cooking, intelligently adjusts the operating parameters of the heating device (heating tube), fan, microwave generator and steam generator, and uses duct convection technology to regulate the heat distribution in the two chambers to ensure that all ingredients maintain the best cooking quality at the end of cooking.

[0136] The steam oven control method mainly includes the following steps:

[0137] Step A: Construct a basic relationship model between heat and aroma inside the baking and steaming chambers. Its purpose is to determine the optimal cooking time for ingredients of different types and specifications by collecting original aroma and heat data of various ingredients of different specifications, laying the foundation for subsequent simultaneous cooking and building a heat supply change model.

[0138] Step B: Construct a heat supply change model. Its purpose is to maintain the best cooking quality of the ingredients. Since the best cooking time for different ingredients varies, the model can change the cooking time by adjusting the heat supply inside each chamber. This can ensure that multiple dishes can be cooked at the same time, and can also maximize the efficiency of thermal energy and reduce energy consumption.

[0139] Step C: The baking chamber and the steaming chamber are enclosed spaces with a heat transfer channel in the middle, which is connected to the fans in the two chambers. When the cooking time of each chamber needs to be adjusted in the middle and late stages of cooking, the heat transfer channel is opened for heat regulation, and the fan is used to provide heat convection power to adjust the heat distribution of the two chambers. The chambers are equipped with microwave devices, which can quickly and evenly supply heat to food in the early stages of cooking and the heat regulation stage, thereby meeting the heat supply needs. In addition, for frozen products, microwave technology can quickly thaw them in the early stages of cooking, thereby maintaining a better cooking taste.

[0140] Due to the superimposed microwave technology, the heat layout in the chamber can be adjusted in the later stage of cooking, and the cooking time of multiple dishes can be neutralized according to the characteristics of the ingredients, so as to achieve the effect of cooking multiple dishes at the same time.

[0141] Furthermore, if Fig.11 As shown, step A includes the following:

[0142] The raw data changes of aroma components and heat distribution during the cooking process of various types of food ingredients of different specifications are collected. The aroma components include but are not limited to small molecules such as aldehydes, hydrogen sulfide, alcohols and esters, and the sensory evaluation results are used as the basis for the best cooking quality of the food ingredients to determine the optimal cooking time. A variety of gas, temperature and humidity sensors are used to collect changes in the aroma components of the food ingredients, and temperature and heat flow sensors are used to determine the changes in the heat distribution inside the cavity. These raw data are trained and optimized through outlier recognition, feature value extraction, parameter optimization, etc., so as to determine the optimal cooking time of each ingredient and the intrinsic connection between the heat and aroma data, and construct a basic relationship model between the heat inside the baking cavity and the steaming cavity and the aroma of the food ingredients.

[0143] The heat calculation formula is as follows:

[0144]

[0145] Where Q is the total heat (W or J / s), q′′ is the heat flux (W / m² or W / mm²); and dA is the area element (m² or mm²).

[0146] Step B includes the following:

[0147] Based on the basic relationship model between heat and aroma, and taking the changes in aroma components corresponding to the best cooking quality of ingredients as the evaluation basis, the influence of heat changes on cooking time is explored. By adjusting the operating parameters of the fan, microwave generator and heating device in the baking cavity, and adjusting the operating parameters of the fan, microwave generator and steam generator in the steaming cavity, the effect of changing the cooking time by regulating heat is achieved. Using these data, a heat supply change model for each cavity is constructed to ensure that the effect of cooking different types of ingredients can be achieved at the same time.

[0148] A specific application example is given below:

[0149] 1. The user chooses to cook roasted chicken legs and steamed sea bass, and selects the weight of the chicken legs and sea bass on the control panel. The control panel determines the optimal cooking time of the chicken legs and sea bass as 35 and 20 minutes respectively through the basic relationship model of heat and aroma, and outputs the estimated cooking end time of 28 minutes. In addition, the user can also adjust the estimated time within a small range based on 28 minutes according to their actual needs;

[0150] 2. In the early stage of cooking, the rapid heating advantage of microwaves is used to heat the ingredients centrally, which can effectively save cooking time. When the time reaches 14 minutes, the heat supply change model is enabled, the heat transfer channel is opened, and the heat of the two chambers is regulated by connecting the fans of the two channels, thereby affecting the cooking process;

[0151] 3. When the time reaches 28 minutes and the changes in the aroma components of the ingredients match the changes in the aroma components of the best cooking quality, you can end cooking and enjoy the food.

[0152] The steam oven control method, device, equipment and steaming and baking equipment provided in the embodiments of the present application can achieve the effect of finishing cooking the ingredients at the same time, and can also efficiently utilize heat energy and reduce energy consumption. In addition, the effects of first steaming and then baking, first baking and then steaming, and steaming and baking at the same time can also be achieved, which can not only improve the cooking effect, but also enhance the diversity and fun of cooking, and meet the user's needs for efficient and diversified cooking.

[0153] 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.

[0154] 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 construed as limiting the scope of the present application. It should be noted that, for a person of ordinary skill in the art, several modifications 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 steam oven control method, characterized in that: The steam oven comprises at least two cooking cavities connected by a heat transfer channel, wherein a cooking device is arranged in the cooking cavity; the method comprises: Obtaining food parameters of the food to be cooked in each cooking cavity; Determining the estimated cooking end time and target aroma parameter of each of the ingredients to be cooked based on the ingredient parameters; During the cooking process, adjusting the working parameters of the cooking device according to the estimated cooking end time, and controlling the conduction of the heat transfer channel; Acquire aroma detection data of the food to be cooked, and end cooking when the aroma detection data matches the target aroma parameter.

2. The method according to claim 1, characterized in that The step of determining the estimated cooking end time and target aroma parameter of each of the ingredients to be cooked based on the ingredient parameters includes: The estimated cooking end time and target aroma parameter of each ingredient to be cooked are determined based on the ingredient parameters through a basic relationship model of heat and aroma; the basic relationship model of heat and aroma characterizes the correspondence between the ingredient parameters, aroma parameters, heat parameters and cooking time in the cooking cavity.

3. The method according to claim 2, characterized in that The method further comprises: Collecting aroma parameters and heat parameters of each ingredient to be cooked during the cooking process; If the food to be cooked reaches the target cooking quality, determining the optimal cooking time; Parameter processing is performed on the food parameter of the food to be cooked, the aroma parameter, the heat parameter and the optimal cooking time to construct a basic relationship model between the heat and the aroma.

4. The method according to claim 3, characterized in that The method of determining the estimated cooking end time and target aroma parameter of each of the ingredients to be cooked based on the ingredient parameters by using the basic relationship model between heat and aroma includes: Determining the optimal cooking time and target aroma parameter of each of the ingredients to be cooked based on the ingredient parameters by using a basic relationship model between heat and aroma; The estimated cooking completion time of each of the ingredients to be cooked is determined according to each of the optimal cooking times.

5. The method according to claim 1, characterized in that The cooking device comprises a microwave generating device; During the cooking process, adjusting the working parameters of the cooking device according to the estimated cooking end time, and controlling the heat transfer channel to be turned on, comprises: When starting cooking, controlling the microwave generating device to work; After the cooking time reaches a preset ratio of the estimated cooking end time, the heat transfer channel is controlled to be turned on and the working parameters of the cooking device are adjusted; the preset ratio is less than 1.

6. The method according to claim 1, characterized in that During the cooking process, adjusting the working parameters of the cooking device according to the estimated cooking end time, and controlling the heat transfer channel to be turned on, comprises: During the cooking process, the required heat is determined according to the estimated cooking end time and a preset heat supply variation model; the preset heat supply variation model represents the corresponding relationship between the heat parameters in the cooking cavity and the cooking time; The working parameters of the cooking device are adjusted according to the required heat, and the heat transfer channel is controlled to be conductive.

7. The method according to claim 6, characterized in that The method further comprises: Acquiring aroma parameters in the cooking cavity; Adjusting the working parameters of the cooking device to determine the cooking time and heat parameters corresponding to when the aroma parameter matches the target aroma parameter under different working parameters; The preset heat supply variation model is constructed according to the cooking time and the heat parameter.

8. A steam oven control device, characterized in that: The steam oven comprises at least two cooking cavities connected by a heat transfer channel, wherein a cooking device is arranged in the cooking cavity; the device comprises: An ingredient parameter acquisition module, used to acquire ingredient parameters of ingredients to be cooked in each cooking cavity; A cooking parameter determination module, used to determine an estimated cooking end time and a target aroma parameter of each of the ingredients to be cooked based on the ingredient parameters; An adjustment module, used for adjusting the working parameters of the cooking device according to the estimated cooking end time during the cooking process, and controlling the conduction of the heat transfer channel; The cooking control module is used to obtain the aroma detection data of the food to be cooked, and to end the cooking when the aroma detection data matches the target aroma parameter.

9. A steam oven control device, characterized in that: It includes a data acquisition module and a controller, wherein the data acquisition module is arranged in the steam oven and is electrically connected to the controller; The data acquisition module is used to detect food parameters of the food to be cooked in the cooking chamber of the steam oven and aroma detection data of the food to be cooked, and send them to the controller, and the controller is used to control the steam oven according to the method according to any one of claims 1-7.

10. The steam oven control device according to claim 9, characterized in that: The data acquisition module comprises a parameter acquisition device and an aroma component detection device, and both the parameter acquisition device and the aroma component detection device are electrically connected to the controller.

11. The steam oven control device according to claim 10, characterized in that: The data acquisition module also includes a heat flow sensor, and the heat flow sensor is electrically connected to the controller.

12. A steaming and baking device, characterized in that: The invention comprises a steam oven and a steam oven control device as claimed in any one of claims 9 to 11, wherein the steam oven comprises at least two cooking cavities connected by a heat transfer channel, and a cooking device is arranged in the cooking cavity.

13. The steaming and baking device according to claim 12, characterized in that: The cooking device in one of the cooking chambers includes a fan and at least one of a steam generating device and a heating device. The fan, the steam generating device and the heating device are all electrically connected to the controller.

14. The steaming and baking device according to claim 13, characterized in that: The cooking device further comprises a microwave generating device, and the microwave generating device is electrically connected to the controller.

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