Cooking equipment, control method and device thereof, readable storage medium and electronic equipment

Abstract

The invention discloses cooking equipment and a control method and device thereof, a readable storage medium and electronic equipment, the cooking equipment comprises a cooking cavity, a fan and a heating device for heating food materials, the fan is used for enabling gas in the cooking cavity to circulate, and the control method comprises the steps that the temperature change trend in the cooking cavity is determined; when the temperature change trend is a rising trend, in the first time period, the fan is controlled to operate, and the heating device is turned off; after the first time period, the fan is controlled to continue to operate, and the heating device is controlled to heat the food materials; a first temperature change curve of the food material temperature in a second time period is determined, and the second time period is the time period from the time when the draught fan starts to operate at the first rotating speed to the time when the food materials are heated to the first temperature; obtaining a first peak temperature and a trough temperature on the first temperature change curve; determining a temperature change curve from the trough temperature to the first temperature as a second temperature change curve; and calculating the mass of the food material according to the second temperature change curve, the wave crest temperature and the wave trough temperature.

Description

Technical Field

[0001] This application belongs to the field of household appliances, and particularly relates to a cooking device, a control method, a control device, a readable storage medium, and an electronic device thereof. Background Art

[0002] In related technologies, cooking devices such as air fryers can perform quality detection of ingredients according to the temperature rise curve in the heating-up stage during cooking, and then determine the cooking duration and cooking temperature according to the detected quality. In this way, different cooking durations and temperatures can be set for different ingredient qualities, achieving intelligent cooking. However, when performing quality detection of ingredients according to the temperature rise curve, the following problems exist: When there is preheating or continuous cooking after the first cooking, the temperature in the cooking cavity is relatively high and the heating device of the cooking device has thermal inertia, which will cause the heating-up time to be shortened, resulting in a relatively small detected ingredient quality.

[0003] Therefore, how to improve the accuracy of ingredient quality detection during hot or continuous cooking has become an urgent problem to be solved at present. Summary of the Invention

[0004] This application aims to solve one of the technical problems in the existing solutions.

[0005] To solve the above technical problems, an embodiment of the first aspect of this application provides a control method for a cooking device.

[0006] An embodiment of the second aspect of this application provides a control device for a cooking device.

[0007] An embodiment of the third aspect of this application provides an electronic device.

[0008] An embodiment of the fourth aspect of this application provides a readable storage medium.

[0009] An embodiment of the fifth aspect of this application provides a cooking device.

[0010] An embodiment of the first aspect of the present application provides a control method for a cooking device. The cooking device includes a cooking cavity, a blower, and a heating device. The blower is used to circulate the gas in the cooking cavity, and the heating device is used to heat the food ingredients in the cooking cavity. The control method includes: determining the temperature change trend in the cooking cavity; when the temperature change trend is an increasing trend, within a first time period, controlling the blower to operate at a first speed and keeping the heating device in a closed state; after the first time period, controlling the blower to continue operating and controlling the heating device to heat the food ingredients; determining, within a second time period, the first temperature change curve of the food ingredients, where the second time period is the time period from when the blower starts operating at the first speed until the food ingredients are heated to a first temperature; obtaining the first peak temperature on the first temperature change curve; obtaining the valley temperature on the first temperature change curve; determining the temperature change curve from the valley temperature to the first temperature as the second temperature change curve; and calculating the mass of the food ingredients based on the second temperature change curve, the peak temperature, and the valley temperature.

[0011] According to the control method of the embodiment of the present application, after the food ingredients are placed in the cooking cavity, first let the blower operate for a period of time and the heating device does not heat, so that the heat in the cooking cavity can be quickly dissipated before cooking the food ingredients. During the heat dissipation process, the temperature will continue to decrease. Thereafter, the normal cooking process can be carried out to heat the food ingredients normally. Among them, in the early stage of heating the food ingredients, the temperature will gradually increase until it reaches the target temperature, and then the temperature will be maintained at the target temperature. During this process, the temperature of the food ingredients is recorded in real time, and the temperature values during the time period from when the blower starts operating until the food ingredients are heated to the first temperature are used to generate the first temperature change curve. Thereafter, the first peak temperature on the first temperature change curve can be obtained, and then the valley temperature on the first temperature change curve can be obtained. Then, the curve between the valley temperature and the first temperature is determined as the second temperature change curve, and finally, the mass of the food ingredients can be calculated through the second temperature change curve, the peak temperature, and the valley temperature.

[0012] Among them, when other factors such as the heating power are determined, during the process of heating the food ingredients, the rate of temperature change of the food ingredients is closely related to the heating duration and the mass of the food ingredients. Therefore, after knowing the second temperature change curve, the rate of temperature change and the heating duration can be obtained, and then the mass of the food ingredients can be obtained according to the relationship between the rate of temperature change, the heating duration, and the mass of the food ingredients.

[0013] Furthermore, in the present application, considering that when the food ingredients are placed, the temperature inside the cooking cavity is relatively high due to preheating or continuous cooking, or the heating device can still continue to heat the food ingredients due to its thermal inertia. Therefore, when the food ingredients are just placed, even if the blower works for a period of time first and then the heat pipe works, the thermal inertia still plays a dominant role. At this time, the temperature will not decrease but will continue to rise to the highest temperature before decreasing. Therefore, if the heating-up duration from the lowest temperature to the first temperature is collected as the basis for quality judgment, the quality judgment will be on the low side. Based on this, the present application pre-judges the temperature change trend inside the cooking cavity when the food ingredients are placed. When the temperature inside the cooking cavity has an upward trend, it indicates that the temperature inside the current cooking cavity is greatly affected by thermal inertia. At this time, the heating-up duration from the lowest temperature to the first temperature is used as the basis for quality judgment, thereby reducing the influence of thermal inertia before food ingredient cooking and making the quality detection value of the food ingredients more accurate. In particular, the accuracy of food ingredient quality detection during hot or continuous cooking is improved.

[0014] Among them, the cooking device includes a temperature sensor for detecting the temperature inside the cooking cavity or the temperature of the food ingredients inside the cooking cavity. Among them, when determining the temperature change trend inside the cooking cavity within the first time period, the temperature change trend is judged according to the temperature recorded by the temperature sensor. When determining the temperature change curve of the food ingredients, the temperature change curve of the food ingredients is generated according to the temperature recorded by the temperature sensor.

[0015] Among them, when controlling the heating device to heat the food ingredients, the heating device is controlled to heat the food ingredients at a target power, that is, to heat the food ingredients at a specific power, so as to avoid temperature differences caused by power changes. Exemplarily, the heating device is controlled to heat the food ingredients at full power, so as to ensure the heating efficiency.

[0016] Optionally, the first rotation speed is greater than the second rotation speed, and the second rotation speed is the rotation speed of the blower when cooking the food ingredients.

[0017] In the present application, before heating the food ingredients, the operating speed of the blower is greater than the speed during the steady-state cooking of the food ingredients, so that the air inside the cooking cavity can flow faster within the first time period, thereby enabling the temperature inside the cooking cavity to drop to the lowest more quickly, shortening the duration before formal heating, and thus shortening the total cooking duration of the food ingredients.

[0018] Generally, for cooking devices such as air fryers and ovens, when heating food ingredients, a target temperature is set in advance. After the temperature reaches the target temperature, the temperature is controlled at the target temperature. During this process, the rotation speed of the blower is also set in advance, that is, the second rotation speed is the set rotation speed during the heating process. And the first rotation speed is greater than the second rotation speed, which means that in the first time period, the blower is in a high-speed operation state compared to the normal operation speed, so as to quickly reduce the temperature in the cooking cavity to the lowest.

[0019] Optionally, the steps of calculating the mass of the food ingredient according to the second temperature change curve, the peak temperature and the trough temperature include: performing linear fitting on the second temperature change curve to generate a first straight line segment, and the slope of the first straight line segment is k1; calculating the mass Y1 of the food ingredient by using the following formula, where Y1 = k1×t1 + b1 - q×(Tmax - Tmin), t1 is the duration from the trough temperature to the first temperature, b1 is a constant, q is a compensation coefficient, 0 < q ≤ 1, Tmax is the trough temperature, and Tmin is the peak temperature.

[0020] In this technical solution, experiments have shown that when heating food ingredients, the change in temperature is basically linearly increasing. Therefore, after obtaining the second temperature change curve based on the detected temperature values, the second temperature change curve can be linearly fitted to obtain a first straight line segment, and thus the slope k1 of the first straight line segment can be obtained. Then the mass Y1 of the food ingredient can be calculated based on the formula. At the same time, in this setting, when calculating Y1, the problem of inaccurate mass measurement caused by thermal inertia is considered. Therefore, the mass calculated based on the first straight line segment is also compensated by q×(Tmax - Tmin), so that the finally calculated temperature is more accurate.

[0021] Optionally, the control method further includes: when there is no upward trend in the temperature change trend, in the fourth time period, controlling the blower to operate at a third rotation speed and keeping the heating device in the off state; after the fourth time period, controlling the blower to operate and controlling the heating device to heat the food ingredient; obtaining a third temperature change curve, where the third temperature change curve is the curve during the time period from when the blower starts to operate at the third rotation speed to when the food ingredient is heated to the first temperature; calculating the mass of the food ingredient according to the third temperature change curve.

[0022] In this technical solution, when there is no upward trend in the temperature change trend, that is, when the food ingredient is placed in the cooking cavity, there is no influence of thermal inertia. For example, there is no continuous cooking, no preheating, etc. At this time, the blower can be allowed to operate alone for a period of time first, and then the food ingredient can be heated according to the normal process. Then the mass of the food ingredient can be calculated according to the temperature change curve. Among them, the third rotation speed is greater than or equal to the second rotation speed and less than or equal to the first rotation speed.

[0023] Optionally, the step of calculating the mass of the food ingredient according to the third temperature change curve includes: determining the lowest temperature on the third temperature change curve; performing linear fitting on the temperature change curve between the lowest temperature and the first temperature to generate a second straight line segment, where the slope of the second straight line segment is k2; calculating the mass Y2 of the food ingredient using the following formula, where Y2 = k2 × t2 + b2, t2 is the duration from the lowest temperature to the first temperature on the third temperature change curve, and b2 is a constant.

[0024] In this technical solution, experiments have shown that when heating food ingredients, the temperature change is basically linearly increasing. Therefore, after obtaining the third temperature change curve based on the detected temperature values, the temperature change curve between the lowest temperature and the first temperature can be linearly fitted to obtain a second straight line segment, and thus the slope k2 of the second straight line segment can be obtained. Then, the mass Y2 of the food ingredient can be calculated based on the formula. Y2 = k2 × t2 + b2, where t2 is the duration from the lowest temperature to the first temperature on the third temperature change curve. b2 is a constant.

[0025] Optionally, the control method further includes: after detecting that the temperature of the food ingredient starts to rise, controlling the blower to operate at a second rotational speed.

[0026] In this technical solution, to prevent the blower from working at a high speed for a long time, which may affect the temperature rise of the blower and other components, and also to improve the working life of the blower, therefore, after detecting that the temperature of the food ingredient starts to rise, that is, when rapid heat dissipation is no longer required, the rotational speed of the blower is reduced from the first rotational speed to the normal second rotational speed.

[0027] Optionally, the control method further includes: determining the cooking duration according to the mass of the food ingredient.

[0028] In this technical solution, after determining the mass of the food ingredient, the cooking duration, that is, the heating duration of the food ingredient, can be determined according to the mass of the food ingredient, so that the heating duration of the food ingredient matches the mass of the food ingredient, thereby avoiding overheating and burning of the food ingredient, and also avoiding the situation where the food ingredient is excessive and the heating is insufficient.

[0029] Optionally, the control method further includes: after controlling the heating device to heat the food ingredient to the target temperature, controlling the temperature of the food ingredient at the target temperature, and stopping heating after the heating device has worked for the cooking duration.

[0030] In this technical solution, the temperature of the food ingredient is controlled at the target temperature, that is, this stage is the constant temperature heating stage, which is also the steady state heating stage. In this stage, the food ingredient is continuously heated at the target temperature. After the heating device works for the cooking duration, the heating can be stopped. Since the cooking duration is determined according to the mass of the food ingredient, the cooking duration matches the mass of the food ingredient, so that the food ingredient can be prevented from being overheated and burnt, and at the same time, the situation of insufficient heating caused by too much food ingredient can also be avoided.

[0031] Optionally, the control method further includes: after the heating device stops heating after working for the cooking duration, controlling the blower to continue running for a third duration. That is, after the heating device stops heating, the blower continues to run for a period of time, which is convenient for continuously heating the food ingredient through the residual heat for a period of time, so as to improve the energy utilization rate.

[0032] Optionally, the first temperature is less than or equal to the target temperature, and the target temperature is the set cooking temperature of the food ingredient. When heating the food ingredient, the rotation speed of the blower is the second rotation speed.

[0033] In this technical solution, when calculating the mass of the food ingredient, the temperature curve used stops at the first temperature, and the first temperature is less than the target temperature of normal heating, that is, the first temperature has not reached the stable temperature yet, so as to ensure that the temperature curve is always increasing. After the temperature reaches the target temperature, based on the temperature control operation, the temperature of the food ingredient will fluctuate above and below the target temperature, which will affect the quality detection. Therefore, the first temperature being less than the target temperature can reduce the influence of the fluctuation of the target temperature on the quality of the food ingredient. Of course, without considering the fluctuation influence of the food ingredient at the target temperature, the first temperature can also be set to the target temperature.

[0034] Optionally, the first duration is greater than 0 second and less than or equal to 60 seconds. The first duration cannot be too long, otherwise the entire cooking process will be prolonged, resulting in a poor user experience. And the first duration cannot be too short, otherwise the effect of sufficient heat dissipation cannot be achieved.

[0035] Optionally, the first temperature is greater than or equal to 160 °C and less than or equal to 175 °C. The value of the first temperature can be set to 160 °C - 175 °C according to experience, such as 162 °C or 170 °C. Because, for air fryers, ovens, etc., the temperature of the food ingredient is generally not higher than 220 °C. Therefore, this setting makes the first temperature relatively close to the target temperature, so that it can not only reduce the influence of the fluctuation of the target temperature on the quality of the food ingredient, but also avoid the problem that the first temperature is set too small and cannot reflect the temperature rise change process of the food ingredient, resulting in inaccurate quality measurement.

[0036] Optionally, the first temperature is 5°C - 20°C lower than the target temperature. That is, the first temperature is not a fixed value and needs to be calculated based on the target temperature. Since the target temperatures of different food ingredients vary, calculating the first temperature based on the target temperature can ensure that the first temperature is always close to and less than the target temperature, making the first temperature more reasonable and avoiding the situation where the first temperature is greater than the target temperature or much lower than the target temperature.

[0037] Optionally, the cooking device includes a temperature detection device for detecting the temperature of the food ingredient in the cooking cavity. The temperature detection device is arranged above the cooking cavity.

[0038] Optionally, the cooking device includes an air fryer, an oven, a steam air fryer, or the like.

[0039] A control device of a cooking device according to an embodiment of the second aspect of the present application, the cooking device includes a cooking cavity, a blower, and a heating device. The blower is used to make the gas in the cooking cavity circulate, and the heating device is used to heat the food ingredient in the cooking cavity. The control device includes: a first determination unit for determining the temperature change trend in the cooking cavity; a first control unit for controlling the blower to operate at a first rotation speed and keeping the heating device in a closed state within a first time period when the temperature change trend is an increasing trend; a second control unit for controlling the blower to continue operating and controlling the heating device to heat the food ingredient after the first time period; a second determination unit for determining the first temperature change curve of the food ingredient within a second time period, where the second time period is the time period from when the blower starts to operate at the first rotation speed until the food ingredient is heated to the first temperature; a first acquisition unit for acquiring the first peak temperature on the first temperature change curve and acquiring the valley temperature on the first temperature change curve; a third determination unit for determining the temperature change curve from the valley temperature to the first temperature as the second temperature change curve; a calculation unit for calculating the mass of the food ingredient according to the second temperature change curve, the peak temperature, and the valley temperature.

[0040] According to the control device of an embodiment of the present application, after the food ingredients are placed in the cooking cavity, the blower is first operated for a period of time, and the heating device does not heat, so as to quickly dissipate the heat in the cooking cavity. During this process, the temperature continuously decreases. Thereafter, the conventional cooking process can be carried out to normally heat the food ingredients. Among them, in the early stage of heating, the temperature will gradually increase until the target temperature is reached, and then the temperature will be maintained at the target temperature. During this process, the temperature of the food ingredients is recorded in real time, and the first temperature change curve is generated by using the temperature values during the period from the start of heating to heating the food ingredients to the first temperature. Thereafter, the first peak temperature on the first temperature change curve can be obtained, and then the valley temperature on the first temperature change curve can be obtained. Then, the curve between the valley temperature and the target temperature is determined as the second temperature change curve, and finally, the mass of the food ingredients can be calculated through the second temperature change curve, the peak temperature, and the valley temperature.

[0041] Among them, when other factors such as the heating power are determined, during the process of heating the food ingredients, the rate of temperature change of the food ingredients is closely related to the heating time and mass. Therefore, after knowing the second temperature change curve, the rate of temperature change and the heating time can be obtained, and then the mass of the food ingredients can be obtained according to the relationship between the rate of temperature change and the heating time and mass.

[0042] Furthermore, in the present application, considering that when the food ingredients are placed, the temperature in the cooking cavity is relatively high due to preheating or continuous cooking, or the heating device itself can continue to heat the food ingredients due to inertia. Therefore, when the food ingredients are just placed, even if the blower works for a period of time first and then the heat pipe works, the thermal inertia still plays a dominant role. At this time, the temperature does not decrease but continues to rise to the highest temperature before decreasing. Therefore, if the heating-up time from the highest temperature to the first temperature is collected as the basis for mass judgment, it will lead to an underestimated mass judgment. Based on this, the present application pre-judges the temperature change trend in the cooking cavity when the food ingredients are placed. When the temperature in the cooking cavity has an upward trend, it indicates that the current temperature in the cooking cavity is greatly affected by thermal inertia. At this time, the heating-up time from the lowest temperature to the first temperature is taken as the basis for mass judgment, thereby reducing the influence of thermal inertia before cooking the food ingredients and making the mass detection value of the food ingredients more accurate. In particular, the accuracy of food ingredient mass detection during hot or continuous cooking is improved.

[0043] In addition, the control device according to the embodiment of the present application can implement the steps of the control method of any technical solution in the first aspect.

[0044] In a third aspect, an embodiment of the present application provides an electronic device, including: a memory storing a program or instructions, and a processor that, when executing the program or instructions, implements the steps of the control method of the cooking device provided by any solution in the second aspect.

[0045] The electronic device according to the present application can implement the steps of the control method of the cooking device provided by any solution in the first aspect. Therefore, the electronic device has all the beneficial effects of the control method of the cooking device provided by any solution in the first aspect.

[0046] In a fourth aspect, an embodiment of the present application provides a readable storage medium, on which a program or instructions are stored. When the program or instructions are executed, the steps of the control method of the cooking device provided by any solution in the second aspect are implemented.

[0047] Since the readable storage medium can implement the steps of the control method of the cooking device provided by any solution in the first aspect. Therefore, the readable storage medium has all the beneficial effects of the control method of the cooking device provided by any solution in the second aspect.

[0048] In a fifth aspect, an embodiment of the present application provides a cooking device, including: the control device of the cooking device provided as in the second aspect, and / or the electronic device provided by any solution in the third aspect; and / or the readable storage medium provided by any solution in the fourth aspect.

[0049] Since the cooking device according to the embodiment of the present application includes the control device, the electronic device or the readable storage medium of the cooking device in any of the above technical solutions. Therefore, it also has all the beneficial effects of the control device, the electronic device or the readable storage medium of the cooking device.

[0050] In a sixth aspect, an embodiment of the present application provides a chip, which includes a processor and a communication interface. The communication interface is coupled to the processor, and the processor is used to run a program or instructions to implement the control method as in the first aspect.

[0051] The additional aspects and advantages of the present application will be partly given in the following description, partly will become obvious from the following description, or will be understood through the practice of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] The above and / or additional aspects and advantages of the present application will become obvious and easy to understand from the description of the embodiments in conjunction with the following drawings, where:

[0053] Figure 1 is one of the flow diagrams of the control method of the cooking device according to an embodiment of the present application;

[0054] Figure 2 is the second flow diagram of the control method of the cooking device according to an embodiment of the present application;

[0055] Figure 3 is the third flow diagram of the control method of the cooking device according to an embodiment of the present application;

[0056] Figure 4It is one of the schematic diagrams of the temperature rise curve according to an embodiment of the present application;

[0057] Figure 5 It is the second of the schematic diagrams of the temperature rise curve according to an embodiment of the present application;

[0058] Figure 6 It is the schematic diagram of the fan speed according to an embodiment of the present application;

[0059] Figure 7 It is the block diagram of the control device of the cooking device according to an embodiment of the present application;

[0060] Figure 8 It is the block diagram of the electronic device according to the embodiment of the present application;

[0061] Figure 9 It is the schematic diagram of the hardware structure of an electronic device for implementing the embodiment of the present application. Detailed implementation manners

[0062] Hereinafter, embodiments of the present application will be described in detail. Examples of the embodiments are shown in the accompanying drawings, where the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary only for explaining the present application and should not be construed as limiting the present application. All other embodiments obtained by those of ordinary skill in the art based on the embodiments in the present application without creative efforts belong to the scope of protection of the present application.

[0063] Hereinafter, a cooking device and its control method, device, readable storage medium, and electronic device according to an embodiment of the present application will be described with reference to the accompanying drawings.

[0064] As Figure 1 shown, an embodiment of the first aspect of the present application provides a control method for a cooking device. The cooking device includes a cooking cavity, a fan, and a heating device. The fan is used to make the gas in the cooking cavity circulate, and the heating device is used to heat the food ingredients in the cooking cavity. The control method includes:

[0065] S102, determining the temperature change trend in the cooking cavity;

[0066] S104, when the temperature change trend is an increasing trend, within a first time period, controlling the fan to operate at a first speed and keeping the heating device in a closed state;

[0067] S106, after the first time period, controlling the fan to continue operating and controlling the heating device to heat the food ingredients;

[0068] S108, determining the first temperature change curve of the food ingredients within a second time period, where the second time period is the time period from when the fan starts to operate at the first speed to when the food ingredients are heated to a first temperature;

[0069] S110, obtain the first peak temperature on the first temperature change curve and obtain the valley temperature on the first temperature change curve;

[0070] S112, determine the temperature change curve from the valley temperature to the first temperature as the second temperature change curve;

[0071] S114, calculate the mass of the food ingredient according to the second temperature change curve, the peak temperature and the valley temperature.

[0072] According to the control method of the embodiment of the present application, after the food ingredient is placed in the cooking cavity, first let the blower run for a period of time and the heating device does not heat, so that the heat in the cooking cavity can be quickly dissipated before heating. During the heat dissipation process, the temperature will continue to decrease. Thereafter, the conventional cooking process can be carried out to normally heat the food ingredient. Among them, in the early stage of heating the food ingredient, the temperature will gradually rise until the target temperature is reached, and then the temperature will be maintained at the target temperature. During this process, the temperature of the food ingredient is recorded in real time, and the first temperature change curve is generated by using the temperature values during the period from the start of heating to heating the food ingredient to the first temperature. Thereafter, the first peak temperature on the first temperature change curve can be obtained, and then the valley temperature on the first temperature change curve can be obtained. Then, the curve between the valley temperature and the first temperature is determined as the second temperature change curve, and finally, the mass of the food ingredient can be calculated through the second temperature change curve, the peak temperature and the valley temperature.

[0073] Among them, when other factors such as the heating power are determined, during the process of heating the food ingredient, the rate of temperature change of the food ingredient is closely related to the heating duration and the mass of the food ingredient. Therefore, after knowing the second temperature change curve, the rate of temperature change and the heating duration can be obtained, and then the mass of the food ingredient can be obtained according to the relationship between the rate of temperature change, the heating duration and the mass of the food ingredient.

[0074] Furthermore, in the present application, considering that when the food ingredients are placed, the temperature inside the cooking cavity is relatively high due to preheating or continuous cooking, or the heating device can still continue to heat the food ingredients due to its thermal inertia. Therefore, when the food ingredients are just placed, even if the blower works for a period of time first and then the heat pipe works, the thermal inertia still plays a dominant role. At this time, the temperature will not decrease but will continue to rise to the highest temperature before decreasing. Therefore, if the temperature rise duration from the lowest temperature to the first temperature is collected as the basis for quality judgment, the quality judgment will be on the low side. Based on this, the present application pre-judges the temperature change trend inside the cooking cavity when the food ingredients are placed. When the temperature inside the cooking cavity has an upward trend, it indicates that the current temperature inside the cooking cavity is greatly affected by thermal inertia. At this time, the temperature rise duration from the lowest temperature to the first temperature is used as the basis for quality judgment, thereby reducing the influence of thermal inertia before food ingredient cooking and making the quality detection value of the food ingredients more accurate. In particular, the accuracy of food ingredient quality detection during hot or continuous cooking is improved.

[0075] Among them, the cooking device includes a temperature sensor for detecting the temperature inside the cooking cavity or the temperature of the food ingredients inside the cooking cavity. Among them, when determining the temperature change trend inside the cooking cavity within the first time period, the temperature change trend is judged according to the temperature recorded by the temperature sensor. When determining the temperature change curve of the food ingredients, the temperature change curve of the food ingredients is generated according to the temperature recorded by the temperature sensor.

[0076] Among them, when controlling the heating device to heat the food ingredients, the heating device is controlled to heat the food ingredients at a target power, that is, to heat the food ingredients at a specific power, so as to avoid temperature differences caused by power changes. Exemplarily, the heating device is controlled to heat the food ingredients at full power, which can ensure the heating efficiency.

[0077] Optionally, the first rotation speed is greater than the second rotation speed, and the second rotation speed is the rotation speed of the blower when cooking the food ingredients.

[0078] In the present application, before heating the food ingredients, the running speed of the blower is greater than the speed during the steady-state cooking of the food ingredients, so that the air inside the cooking cavity can flow faster within the first time period, thereby enabling the temperature inside the cooking cavity to drop to the lowest more quickly, shortening the duration before formal heating, and thus shortening the total cooking duration of the food ingredients.

[0079] Generally, for cooking devices such as air fryers and ovens, when heating food materials, a target temperature is set in advance. After the temperature reaches the target temperature, the temperature is controlled at the target temperature. During this process, the rotation speed of the blower is also set in advance, that is, the second rotation speed is the set rotation speed during the heating process. And the first rotation speed is greater than the second rotation speed, which means that in the first time period, the blower is in a high-speed operation state compared to the normal operation speed, so as to quickly reduce the temperature in the cooking cavity to the lowest.

[0080] Optionally, as Figure 2 shown, the step of calculating the mass of the food material according to the second temperature change curve, the peak temperature and the valley temperature, that is, S114 includes:

[0081] S1142, perform a linear fitting on the second temperature change curve to generate a first straight line segment, and the slope of the first straight line segment is k1;

[0082] S1144, calculate the mass Y1 of the food material by using the following formula, where Y1 = k1×t1 + b1 - q×(Tmax - Tmin), t1 is the duration from the valley temperature to the first temperature, b1 is a constant, q is a compensation coefficient, q is greater than 0 and less than or equal to 1, Tmax is the valley temperature, and Tmin is the peak temperature.

[0083] In this embodiment, experiments show that when heating food materials, the change of temperature is basically linearly increasing. Therefore, after obtaining the second temperature change curve based on the detected temperature values, a linear fitting can be performed on the second temperature change curve to obtain the first straight line segment, so as to obtain the slope k1 of the first straight line segment. Then the mass Y1 of the food material can be calculated based on the formula. At the same time, in this setting, when calculating Y1, the problem of inaccurate mass measurement caused by thermal inertia is considered. Therefore, the mass calculated based on the first straight line segment is also compensated by q×(Tmax - Tmin), so that the finally calculated temperature is more accurate.

[0084] Optionally, as Figure 3 shown, the control method further includes:

[0085] S302, when there is no upward trend in the temperature change trend, within the fourth time period, control the blower to operate at the third rotation speed and keep the heating device in the off state. After the fourth time period, control the blower to operate and control the heating device to heat the food material;

[0086] S304, obtain the third temperature change curve, and the third temperature change curve is the curve of the time period from when the blower starts to operate at the third rotation speed to heating the food material to the first temperature;

[0087] S306, calculate the mass of the food material according to the third temperature change curve.

[0088] In this embodiment, when there is no upward trend in the temperature change trend, that is, when the food ingredients are placed in the cooking cavity, there is no influence of thermal inertia. For example, there is no continuous cooking, no preheating, etc. At this time, the blower can be allowed to run alone for a period of time first, and then the food ingredients can be heated according to the normal process. Thereafter, the mass of the food ingredients can be calculated according to the temperature change curve. Among them, the third rotation speed is greater than or equal to the second rotation speed and less than or equal to the first rotation speed.

[0089] Optionally, the step of calculating the mass of the food ingredients according to the third temperature change curve includes: determining the lowest temperature on the third temperature change curve; performing linear fitting on the temperature change curve between the lowest temperature and the first temperature to generate a second straight line segment, and the slope of the second straight line segment is k2; calculating the mass Y2 of the food ingredients by using the following formula, where Y2 = k2 × t2 + b2, t2 is the time elapsed from the lowest temperature to the first temperature on the third temperature change curve, and b2 is a constant.

[0090] In this embodiment, experiments show that when heating the food ingredients, the change in temperature is basically linearly increasing. Therefore, after obtaining the third temperature change curve based on the detected temperature values, the temperature change curve between the lowest temperature and the first temperature can be linearly fitted to obtain a second straight line segment, so as to obtain the slope k2 of the second straight line segment. Then the mass Y2 of the food ingredients can be calculated based on the formula. Y2 = k2 × t2 + b2, where t2 is the time elapsed from the lowest temperature to the first temperature on the third temperature change curve. b2 is a constant.

[0091] Optionally, the control method further includes: after detecting that the temperature of the food ingredients starts to rise, controlling the blower to run at the second rotation speed.

[0092] In this embodiment, to prevent the blower from working at a high speed for a long time and affecting the temperature rise of the blower and other components, and at the same time to improve the working life of the blower, therefore, after detecting that the temperature of the food ingredients starts to rise, that is, when rapid heat dissipation is not required, the blower rotation speed is reduced from the first rotation speed to the normal second rotation speed.

[0093] Optionally, the control method further includes: determining the cooking duration according to the mass of the food ingredients.

[0094] In this embodiment, after determining the mass of the food ingredients, the cooking duration can be determined according to the mass of the food ingredients, that is, the heating duration of the food ingredients is determined, so that the heating duration of the food ingredients matches the mass of the food ingredients, which can avoid overheating and burning of the food ingredients, and at the same time can also avoid the situation of insufficient heating due to excessive food ingredients.

[0095] Optionally, the control method further includes: after controlling the heating device to heat the food ingredients to the target temperature, controlling the temperature of the food ingredients at the target temperature and stopping heating after the heating device has worked for the cooking duration.

[0096] In this embodiment, the temperature of the food is controlled at the target temperature, that is, this stage is a constant temperature heating stage, that is, a steady state heating stage, in which the food is continuously heated at the target temperature. The heating device can stop heating after the cooking time. Since the cooking time is determined according to the quality of the food, the cooking time and the quality of the food are matched, so that the food can be prevented from being overheated and burnt, and the situation of too much food resulting in insufficient heating can be avoided.

[0097] Optionally, the control method further includes: after the heating device stops heating after working for the cooking time, controlling the fan to continue to run for a third time. That is, after the heating device stops heating, the fan continues to run for a period of time, so that the residual heat continues to heat the food for a period of time, thereby improving energy utilization.

[0098] Optionally, the first temperature is less than or equal to a target temperature, the target temperature is a set cooking temperature of the food, and when heating the food, the speed of the fan is a second speed.

[0099] In this embodiment, when calculating the quality of the food, the temperature curve used ends at the first temperature, and the first temperature is lower than the target temperature of normal heating, that is, the first temperature has not reached the stable temperature, so as to ensure that the temperature curve is always increasing. After the temperature reaches the target temperature, based on the temperature control operation, the temperature of the food will fluctuate around the target temperature, which will affect the quality detection. Therefore, if the first temperature is lower than the target temperature, the impact of the fluctuation of the target temperature on the quality of the food can be reduced. Of course, without considering the impact of the fluctuation of the food at the target temperature, the first temperature can also be set as the target temperature.

[0100] Optionally, the first duration is greater than 0 seconds and less than or equal to 60 seconds. The first duration cannot be too long, otherwise the entire cooking process will be prolonged, resulting in a poor user experience. The first duration cannot be too short, otherwise the heat dissipation effect will not be fully achieved.

[0101] Optionally, the first temperature is greater than or equal to 160° C. and less than or equal to 175° C. The value of the first temperature can be set to 160° C.-175° C., such as 162° C. or 170° C. according to experience, because, for air fryers, ovens, etc., the temperature of the food is generally not higher than 220° C. Therefore, this setting makes the first temperature closer to the target temperature, which can reduce the impact of the fluctuation of the target temperature on the quality of the food, and can also avoid the problem of inaccurate quality measurement caused by the first temperature being set too low and unable to reflect the temperature rise change process of the food.

[0102] Optionally, the first temperature is 5°C - 20°C lower than the target temperature. That is, the first temperature is not a fixed value and needs to be calculated based on the target temperature. Since the target temperatures of different food ingredients vary, calculating the first temperature based on the target temperature can ensure that the first temperature is always close to and less than the target temperature, making the first temperature more reasonable and avoiding the situation where the first temperature is greater than the target temperature or much lower than the target temperature.

[0103] The following will further introduce the control method of the cooking device in this application with a specific embodiment.

[0104] The process of detecting the quality of food ingredients is as follows: During preheating, for air frying, the temperature rise curve is used to judge the quality of food ingredients. If it is in a hot state, the fan works for Time1 to dissipate heat first, and then the heat pipe works. During the heating process, obtain the temperature rise curve of the food ingredients (such as the curve shown Figure 4 ), fit the temperature rise curve into a linear function to obtain the slope of the linear function, and collect the heating time from the trough temperature to the first temperature as the basis for quality judgment. Specifically, the following formula is used to calculate the quality of food ingredients: Y = k × t + b; where Y is the quality, t is the time from the trough temperature to the target temperature. b is a constant, and k is the slope of the above linear function.

[0105] Among them, in the above process, if the temperature is in the rising period or the relay is closed for full-power heating, when the baking tray is pulled out and the food ingredients are placed in and then the baking tray is closed, due to thermal inertia, even if the fan works for Time1 and then the heat pipe works at this time, thermal inertia still plays a dominant role, and the detected food ingredient temperature will not decrease but will continue to rise to the maximum temperature Tmax and then decrease to Tmin. If the heating time from Tmin to the target temperature is collected as the basis for quality judgment at this time, the quality judgment of the food ingredients will be too small. Based on this, this application optimizes the above process. The optimized process is as follows:

[0106] The first step is to record the working state of the relay and the slope of the temperature rise curve in real time during operation. When working normally, the fan speed is V1. When it is detected that the relay is closed and in the full-power heating period, the baking tray pull-out flag becomes 0, that is, the baking tray is pulled out during full-power heating. At this time, judge the slope of the temperature rise curve. If the temperature rise curve continues to rise at this time, when the baking tray is closed again (the baking tray flag becomes 1), the fan works at speed V2 for a short time Time1 to quickly accelerate heat dissipation, and the temperature is detected in real time. The heat pipe does not work during Time1 when the fan works, and then the heat pipe works. When the trough temperature is reached, to prevent the device temperature rise and reduce the working life due to long-term high-speed operation, the fan speed is adjusted to V1.

[0107] Among them, the recorded temperature rise curve of the food ingredients is as shown Figure 5 shown.

[0108] In the second step, record the peak temperature Tmax after closing the baking tray, and at the same time record the trough temperature Tmin of the temperature. When the target temperature t is reached, use the peak temperature as the compensation coefficient to compensate the mass value. The temperature compensation formula is as follows:

[0109] Y = k×t + b – q×(Tmax - Tmin), where Y is the mass, t is the duration from the trough temperature to the target temperature, and q is the compensation coefficient. Above, the value range of Time1 is between 0 seconds and 60 seconds, the value of q is between 0 and 1, and the fan speed V1 < V2.

[0110] Among them, in this embodiment, the speed curve of the fan is as Figure 6 shown.

[0111] Among them, in Figure 5 and Figure 6 , d1 is the time node for pulling open the baking tray, d2 is the time node for closing the baking tray, and d3 is the time node when the temperature of the cooking cavity reaches Tmin.

[0112] Optionally, the cooking device includes a temperature detection device for detecting the temperature of the food in the cooking cavity. The temperature detection device is arranged above the cooking cavity.

[0113] Optionally, the cooking device includes an air fryer, an oven, or a steam air fryer, etc.

[0114] As Figure 7 shown, the control device 700 of the cooking device according to the embodiment of the second aspect of the present application is used for the cooking device. The cooking device includes a cooking cavity, a fan, and a heating device. The fan is used to make the gas in the cooking cavity circulate, and the heating device is used to heat the food in the cooking cavity. The control device 700 includes: a first determination unit 710 for determining the temperature change trend in the cooking cavity; a first control unit 720 for, when the temperature change trend is an increasing trend, controlling the fan to operate at a first speed within a first time period and keeping the heating device in a closed state; a second control unit 730 for, after the first time period, controlling the fan to continue operating and controlling the heating device to heat the food; a second determination unit 740 for determining the first temperature change curve of the food within a second time period, where the second time period is the time period from when the fan starts to operate at the first speed until the food is heated to the first temperature; a first acquisition unit 750 for acquiring the first peak temperature on the first temperature change curve and acquiring the trough temperature on the first temperature change curve; a third determination unit 760 for determining the temperature change curve from the trough temperature to the first temperature as the second temperature change curve; a calculation unit 770 for calculating the mass of the food according to the second temperature change curve, the peak temperature, and the trough temperature.

[0115] The control device according to an embodiment of the present application, after putting the food ingredients into the cooking cavity, first makes the blower operate for a period of time, and the heating device does not heat, so as to quickly dissipate the heat in the cooking cavity. During this process, the temperature continuously decreases. After that, the conventional cooking process can be carried out to normally heat the food ingredients. Among them, in the early stage of heating, the temperature will gradually rise until it reaches the target temperature, and then the temperature will be maintained at the target temperature. During this process, the temperature of the food ingredients is recorded in real time, and the first temperature change curve is generated by using the temperature values during the period from the start of heating to heating the food ingredients to the first temperature. After that, the first peak temperature on the first temperature change curve can be obtained, and then the valley temperature on the first temperature change curve can be obtained. Then, the curve between the valley temperature and the target temperature is determined as the second temperature change curve, and finally, the mass of the food ingredients can be calculated through the second temperature change curve, the peak temperature and the valley temperature.

[0116] Among them, when other factors such as the heating power are determined, during the process of heating the food ingredients, the rate of temperature change of the food ingredients is closely related to the heating time and mass. Therefore, after knowing the second temperature change curve, the rate of temperature change and the heating time can be obtained, and then the mass of the food ingredients can be obtained according to the relationship between the rate of temperature change and the heating time and mass.

[0117] Furthermore, in the present application, considering that when the food ingredients are put in, the temperature in the cooking cavity is relatively high due to preheating or continuous cooking, or the heating device itself can still continue to heat the food ingredients due to inertia. Therefore, when the food ingredients are just put in, even if the blower works for a period of time first and then the heat pipe works, the thermal inertia still plays a dominant role. At this time, the temperature does not decrease but continues to rise to the highest temperature before decreasing. Therefore, if the heating-up time from the highest temperature to the first temperature is collected as the basis for mass judgment, it will lead to an underestimated mass judgment. Based on this, the present application pre-judges the temperature change trend in the cooking cavity when the food ingredients are put in. When the temperature in the cooking cavity has an upward trend, it indicates that the current temperature in the cooking cavity is greatly affected by thermal inertia. At this time, the heating-up time from the lowest temperature to the first temperature is taken as the basis for mass judgment, thereby reducing the influence of thermal inertia before cooking the food ingredients and making the mass detection value of the food ingredients more accurate. Especially, the accuracy of food ingredient mass detection during hot or continuous cooking is improved.

[0118] In addition, the control device according to an embodiment of the present application can implement the steps of the control method of any one of the embodiments in the first aspect.

[0119] As Figure 8 shown, the electronic device 800 according to some embodiments of the present application includes: a memory 810, the memory 810 stores programs or instructions, and a processor 820. When the processor 820 executes the programs or instructions, the steps of the control method provided by any one of the solutions in the first aspect are implemented.

[0120] In the embodiments of the present application, since the electronic device 800 can implement the steps of the control method proposed in any of the above embodiments, it has all the beneficial effects defined by the above control method.

[0121] The electronic device in the embodiments of the present application may be a device, or a component, an integrated circuit, or a chip in a product.

[0122] According to some embodiments of the present application, a readable storage medium stores a program or instructions, and when the program or instructions are executed, the steps of the image processing method provided by any solution in the first aspect are implemented.

[0123] In the embodiments of the present application, since the readable storage medium can implement the steps of the image processing method proposed in any of the above embodiments, it has all the beneficial effects defined by the image processing method.

[0124] The processor is the processor in the electronic device in the above embodiments. The readable storage medium includes a computer-readable storage medium, such as a computer read-only memory (ROM), a random access memory (RAM), a magnetic disk, or an optical disc, etc.

[0125] According to some embodiments of the present application, a cooking device includes the control device provided by any solution in the second aspect, or the above readable storage medium, or the above electronic device. At this time, the cooking device has all the beneficial effects of the control device, or the above readable storage medium, or the above electronic device.

[0126] Figure 9 It is a schematic diagram of the hardware structure of an electronic device for implementing the embodiments of the present application.

[0127] The electronic device 2000 includes, but is not limited to: a radio frequency unit 2001, a network module 2002, an audio output unit 2003, an input unit 2004, a sensor 2005, a display unit 2006, a user input unit 2007, an interface unit 2008, a memory 2009, and a processor 2010 and other components.

[0128] Those skilled in the art can understand that the electronic device 2000 may further include a power supply 2011 (such as a battery) for supplying power to each component. The power supply 2011 can be logically connected to the processor 2010 through a power management system, so as to implement functions such as management of charging, discharging, and power consumption management through the power management system. Figure 9 The structure of the electronic device shown does not limit the electronic device. The electronic device may include more or fewer components than shown, or combine certain components, or have different component arrangements, which will not be elaborated here.

[0129] Among them, the user input unit 2007 receives a first input;

[0130] The processor 2010 generates and stores a corresponding original operation record according to the first input, where the original operation record includes at least one original operation node;

[0131] The user input unit 2007 receives a second input to a target operation node among the operation nodes;

[0132] The processor 2010 generates an adjusted simulated operation record in response to the second input;

[0133] Control the electronic device to run the corresponding program or function according to the simulated operation record.

[0134] Optionally, the first input includes at least one input step, and each original operation node includes an input step and a corresponding operation result;

[0135] Among them, the operation result is: the feedback result output by the program or function of the electronic device according to the input step after receiving the input step.

[0136] The input unit 2004 obtains the program or function corresponding to the first input;

[0137] The memory 2009 records each input step and the corresponding operation result respectively according to the input order of the input steps;

[0138] The processor 2010 correspondingly saves the program or function, input steps, and operation results corresponding to the first input according to the input order, and forms an original operation record.

[0139] Optionally, the display unit 2006 displays an identifier associated with the original operation record;

[0140] The user input unit 2007 receives a third input to the identifier;

[0141] The display unit 2006 displays the original operation nodes in the original operation record in the input order in response to the third input.

[0142] Optionally, the processor 2010 adjusts the target input step corresponding to the target operation node according to the second input to obtain an adjusted simulated input step;

[0143] The processor 2010 controls the electronic device to run the program or function corresponding to the target input step according to the simulated input step to obtain a simulated operation result corresponding to the simulated input step;

[0144] The processor 2010 generates corresponding simulated operation nodes according to the simulated input steps and simulated operation results, and generates a simulated operation record according to the simulated operation nodes;

[0145] Among them, the input order corresponding to the simulated operation node is the same as the input order corresponding to the target operation node.

[0146] Optionally, the user input unit 2007 receives a running input;

[0147] In response to the running input, the processor 2010 controls the electronic device to run the corresponding program or function according to the simulated operation record.

[0148] Optionally, the processor 2010 respectively determines the simulated operation results of each simulated operation node in each simulated operation record among multiple simulated operation records;

[0149] When there are any two simulated operation records and the simulated operation results of the corresponding simulated operation nodes in the two simulated operation records are different, the display unit 2006 displays the corresponding prompt information.

[0150] In the embodiment of the present application, by saving the user's first input and forming the original operation nodes according to each operation step, when the user makes an operation error, the user can trace back to the operation node where the error occurs and make targeted corrections. After the correction, according to the saved correct nodes and the corrected nodes, a complete operation record is formed and executed, avoiding the user from manually operating from the beginning. On the one hand, it realizes the quick correction of misoperations, and on the other hand, it does not require the user to operate again, fundamentally avoiding the possibility of misoperations again and improving the user's interaction experience.

[0151] It should be understood that in the embodiment of the present application, the input unit 2004 may include a Graphics Processing Unit (GPU) 5082 and a microphone 5084. The graphics processor 5082 processes the image data of static pictures or videos obtained by an image capture device (such as a camera) in a video capture mode or an image capture mode.

[0152] The display unit 2006 may include a display panel 5122, and the display panel 5122 may be configured in the form of a liquid crystal display, an organic light-emitting diode, or the like. The user input unit 2007 includes a touch panel 5142 and other input devices 5144. The touch panel 5142 is also referred to as a touch screen. The touch panel 5142 may include two parts: a touch detection device and a touch controller. The other input devices 5144 may include, but are not limited to, a physical keyboard, function keys (such as volume control keys, power-on keys, etc.), a trackball, a mouse, and a joystick, which will not be elaborated here. The memory 2009 may be used to store software programs and various data, including but not limited to application programs and operating systems. The processor 2010 may integrate an application processor and a modem processor. Among them, the application processor mainly processes the operating system, user interface, application programs, etc., and the modem processor mainly processes wireless communication. It can be understood that the above-mentioned modem processor may not be integrated into the processor 2010 either.

[0153] Another embodiment of the present application provides a chip, which includes a processor and a communication interface. The communication interface is coupled to the processor. The processor is used to run programs or instructions to implement each process of the embodiment of the control method of the above cooking device, and can achieve the same technical effect. To avoid repetition, it will not be elaborated here.

[0154] It should be understood that the chip mentioned in the embodiment of the present application may also be referred to as a system-on-chip, system chip, chip system, or system-on-chip, etc.

[0155] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "illustrative embodiments", "examples", "specific examples", or "some examples", etc. means that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic descriptions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in a suitable manner in any one or more embodiments or examples.

[0156] Although the embodiments of the present application have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and purposes of the present application. The scope of the present application is defined by the claims and their equivalents.

Claims

1. A control method for a cooking device, characterized in that, the cooking device includes a cooking cavity, a blower, and a heating device, the blower is used to make the gas in the cooking cavity flow, the heating device is used to heat the food materials in the cooking cavity, and the control method includes: Determine the temperature change trend in the cooking cavity; When the temperature change trend is an increasing trend, within a first time period, control the blower to operate at a first rotation speed and keep the heating device in a closed state; After the first time period, control the blower to continue operating and control the heating device to heat the food materials; Determine the first temperature change curve of the food materials within a second time period, where the second time period is the time period from when the blower starts to operate at the first rotation speed until the food materials are heated to a first temperature; Obtain the first peak temperature on the first temperature change curve; Obtain the valley temperature on the first temperature change curve; Determine the temperature change curve from the valley temperature to the first temperature as the second temperature change curve; Calculate the mass of the food materials according to the second temperature change curve, the peak temperature, and the valley temperature.

2. The control method for a cooking device according to claim 1, characterized in that, the first rotation speed is greater than the second rotation speed, and the second rotation speed is the rotation speed of the blower when heating the food materials.

3. The control method for a cooking device according to claim 1, characterized in that, the step of calculating the mass of the food materials according to the second temperature change curve, the peak temperature, and the valley temperature includes: Perform linear fitting on the second temperature change curve to generate a first straight line segment, and the slope of the first straight line segment is k1; Calculate the mass Y1 of the food materials by using the following formula, where Y1 = k1×t1 + b1 - q×(Tmax - Tmin), t1 is the duration from the valley temperature to the first temperature, b1 is a constant, q is a compensation coefficient, q is greater than 0 and less than or equal to 1, Tmax is the valley temperature, and Tmin is the peak temperature.

4. The control method for a cooking device according to claim 1, characterized in that, further includes: When the temperature change trend has no increasing trend, within a fourth time period, control the blower to operate at a third rotation speed and keep the heating device in a closed state, and after the fourth time period, control the blower to operate and control the heating device to heat the food materials; Obtain a third temperature change curve, where the third temperature change curve is the curve of the time period from when the blower starts to operate at the third rotation speed until the food materials are heated to the first temperature; Calculate the mass of the food materials according to the third temperature change curve.

5. The control method for a cooking device according to claim 4, characterized in that, the step of calculating the mass of the food materials according to the third temperature change curve includes: Determine the lowest temperature on the third temperature change curve; Perform linear fitting on the temperature change curve between the lowest temperature and the first temperature to generate a second straight line segment, and the slope of the second straight line segment is k2; The mass Y2 of the food ingredient is calculated using the following formula, where Y2 = k2 × t2 + b2, t2 is the duration from the lowest temperature to the first temperature, and b2 is a constant.

6. The control method of a cooking device according to any one of claims 1 to 5, characterized in that, further comprising: After detecting that the temperature of the food ingredient starts to rise, controlling the blower to operate at a second rotation speed.

7. The control method of a cooking device according to any one of claims 1 to 5, characterized in that, further comprising: Determining the cooking duration according to the mass of the food ingredient; After controlling the heating device to heat the food ingredient to the target temperature, controlling the temperature of the food ingredient at the target temperature, and stopping heating after the heating device has worked for the cooking duration.

8. The control method of a cooking device according to any one of claims 1 to 5, characterized in that, The first temperature is less than or equal to the target temperature, the target temperature is the set cooking temperature of the food ingredient, and when heating the food ingredient, the rotation speed of the blower is the second rotation speed.

9. The control method of a cooking device according to any one of claims 1 to 5, characterized in that, The first time period is greater than 0 seconds and less than or equal to 60 seconds; and / or The first temperature is greater than or equal to 160 °C and less than or equal to 175 °C, or the first temperature is 5 °C - 20 °C lower than the target temperature.

10. A control device for a cooking device, characterized in that, The cooking device includes a cooking cavity, a blower, and a heating device. The blower is used to make the gas in the cooking cavity flow, and the heating device is used to heat the food ingredient in the cooking cavity. The control device includes: A first determination unit for determining the temperature change trend in the cooking cavity; A first control unit for, when the temperature change trend is an increasing trend, controlling the blower to operate at a first rotation speed within a first time period and keeping the heating device in a closed state; A second control unit for, after the first time period, controlling the blower to continue operating and controlling the heating device to heat the food ingredient; A second determination unit for determining the first temperature change curve of the food ingredient within a second time period, where the second time period is the time period from when the blower starts to operate at the first rotation speed to when the food ingredient is heated to the first temperature; A first acquisition unit for acquiring the first peak temperature on the first temperature change curve and acquiring the valley temperature on the first temperature change curve; A third determination unit for determining the temperature change curve from the valley temperature to the first temperature as the second temperature change curve; A calculation unit for calculating the mass of the food ingredient according to the second temperature change curve, the peak temperature, and the valley temperature.

11. An electronic device, characterized in that, comprising: A memory that stores programs or instructions; A processor that, when executing the programs or the instructions, implements the steps of the control method of a cooking device according to any one of claims 1 to 9.

12. A readable storage medium, characterized in that, On which a program or instructions are stored, and when the program or the instructions are executed, the steps of the control method of the cooking device according to any one of claims 1 to 9 are implemented.

13. A cooking device characterized in that it comprises: a control device of the cooking device according to claim 10; and / or an electronic device according to claim 11; and / or a readable storage medium according to claim 12.

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