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

Abstract

The invention discloses cooking equipment and a control method and device thereof, electronic equipment and a readable storage medium, the control method is used for the cooking equipment, the cooking equipment comprises a cooking cavity, a fan and a heating device, the fan is used for enabling air in the cooking cavity to circulate, the heating device is used for heating food materials in the cooking cavity, and the control method comprises the following steps: controlling the fan to operate, controlling the heating device to heat the food materials; obtaining a temperature rise curve of the food material in the heating process, and predicting the first mass of the food material according to the temperature rise curve; and correcting the first mass according to the current environment temperature to obtain a second mass, and determining the second mass as the mass of the food material.

Description

Technical Field

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

[0002] An air fryer is a food processing device that uses hot air to remove the moisture on the surface of food, making the processed food surface have a crispy crust and achieving a similar effect to traditional frying. In existing air fryers, a weighing sensor is installed to detect the quality of food ingredients. However, this weighing method has a complex assembly process, high cost, and the weighing result is easily interfered with, resulting in unstable measurement. For the solution of determining the quality of food ingredients through the temperature change of food ingredients, the influence of the initial ambient temperature on the quality of food ingredients is not considered, so that the quality detection result of food ingredients is inaccurate. Summary of the Invention

[0003] This application aims to solve one of the technical problems in the existing solutions.

[0004] To solve the above technical problems, an embodiment of the first aspect of this application provides a control method for a cooking device.

[0005] An embodiment of the second aspect of this application provides a control device for a cooking device.

[0006] An embodiment of the third aspect of this application provides an electronic device.

[0007] An embodiment of the fourth aspect of this application provides a readable storage medium.

[0008] An embodiment of the fifth aspect of this application provides a cooking device.

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

[0010] An embodiment of the first aspect of this application proposes a control method for a cooking device, which is used for a cooking device. The cooking device includes a cooking cavity, a blower, and a heating device. The blower is used to make the air in the cooking cavity circulate, and the heating device is used to heat the food ingredients in the cooking cavity. The control method includes: controlling the blower to operate and controlling the heating device to heat the food ingredients; obtaining the temperature rise curve of the food ingredients during the heating process, and predicting the first quality of the food ingredients according to the temperature rise curve; correcting the first quality according to the current ambient temperature to obtain the second quality, and determining the second quality as the quality of the food ingredients.

[0011] The control method of the cooking device in the embodiment of this application is used for an air fryer, etc., to detect the quality of the food ingredients being cooked in the air fryer, etc. Among them, this control method can calculate the quality of the food ingredients through the temperature rise curve of the food ingredients during the heating process.

[0012] Among them, experiments show that for ingredients of the same mass, when the ambient temperature is 5°C to 25°C, the heating time required to raise the same temperature is significantly longer than that when the ambient temperature is above 25°C, and is also significantly shorter than that when the ambient temperature is below 5°C. Therefore, when judging the quality of ingredients based on the temperature curve and heating time and automatically giving the cooking time according to the quality of different ingredients, the detected value of the ingredient quality will be affected by the ambient temperature. When the ambient temperature is on the low side, the quality judgment is on the high side, and when the ambient temperature is on the high side, the quality judgment is on the low side. In view of the above problems, the present application corrects the calculated quality according to the ambient temperature, thus correcting the influence of the ambient temperature on the calculated quality and making the detected quality more accurate. In addition, in this way, since there is no need to specially set up a weighing sensor, there is no need to improve the structure of the product, thereby reducing the promotion cost of the product and solving the problems of complex assembly process and high cost caused by installing a weighing sensor to detect the quality of ingredients. In addition, in this measurement method, the quality detection result is not easily interfered by the outside world and the measurement result is relatively stable, thus ensuring the accuracy of quality detection.

[0013] Optionally, the cooking cavity includes an ingredient inlet and outlet, and the cooking device further includes a first temperature sensor and a second temperature sensor. The first temperature sensor is arranged near the ingredient inlet and outlet, and the second temperature sensor is arranged close to the bottom wall of the cooking cavity.

[0014] In this technical solution, the cooking device includes two temperature sensors, one is arranged near the ingredient inlet and outlet, and the other is arranged close to the bottom wall of the cooking cavity. For an air fryer or the like, the heating device is at the top, and the first temperature sensor is relatively close to the heating device, and the temperature it detects is easily affected by the heating device. Therefore, by setting two temperature sensors, the temperatures at different positions can be measured, and thus the ambient temperature or the ingredient temperature can be determined by comprehensively considering the values detected by the two temperature sensors, so as to make the judgment of the ambient temperature or the ingredient temperature more accurate.

[0015] Specifically, during continuous cooking, if the heating device has not been cooled in time, the temperature detected by the first temperature sensor is greatly affected by the heating device. Since the food ingredients are generally placed on the bottom wall of the cooking cavity, the second temperature sensor is relatively close to the food ingredients and relatively far from the heating device, and is less affected by the heating device. Therefore, during continuous cooking, that is, when the difference between the two detected temperature values is large, it can be considered that the temperature of the heating device itself is high. Therefore, at this time, the ambient temperature is not updated. On the contrary, during non - continuous cooking, such as the first cooking, when the difference between the two detected temperature values is small, that is, the temperature difference between the top and bottom of the cooking cavity is not large, at this time, the average value of the two temperature values or any one of the temperature values can be used as the ambient temperature value. This setting takes into account situations such as continuous cooking, eliminates the influence of continuous cooking and other situations on the detected ambient temperature, and thus improves the detection accuracy of the ambient temperature.

[0016] Exemplarily, the cooking device includes an air fryer. The first temperature sensor is installed at the top of the cooking cavity, and the second temperature sensor is installed at the bottom of the cooking cavity, and its position is below the contact plane of the baking tray and the food ingredients. This position is least affected by the temperature of the heating tube during baking. Among them, the two temperature sensors can be NTC (Negative Temperature Coefficient Sensor) temperature sensors, but are not limited to NTC temperature sensors.

[0017] Optionally, before the step of controlling the blower to operate and controlling the heating device to heat the food ingredients, that is, before cooking, the control method further includes: within a first time period, controlling the blower to operate and controlling the heating device to be turned off; after the first time period, obtaining the first temperature detected by the first temperature sensor and the second temperature detected by the second temperature sensor; when the difference between the first temperature and the second temperature is less than a first value, determining the average value of the first temperature and the second temperature, or one of the first temperature and the second temperature as the current ambient temperature.

[0018] In this technical solution, before the cooking device officially heats up, it first executes the step of detecting the ambient temperature. That is, before the heating device heats up, it first controls the blower to operate for a first time period alone. During this stage, the heating device does not work, so that the temperature at each position in the cooking cavity can be made uniform before heating. Then, the first temperature and the second temperature detected by the two temperature sensors can be obtained. When the difference between the first temperature and the second temperature is less than the first value, it means that the two temperatures are relatively close. For example, during non - continuous cooking, such as the first cooking, when the difference between the two detected temperature values is small, that is, the temperature difference between the top and bottom of the cooking cavity is not large, at this time, the average value of the two temperature values or any one of the temperature values can be used as the ambient temperature value.

[0019] Among them, after the first duration, the normal cooking process can be carried out to heat the ingredients normally. Among them, in the early stage of heating the ingredients, 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 ingredients is recorded in real time, and a temperature change curve is generated using the temperature values during the period from the start of heating to heating the ingredients to the first temperature. Thereafter, the first mass of the ingredients can be calculated through the temperature change curve. After calculating the first mass, the first mass can be corrected by the current ambient temperature to obtain the second mass, and then the second mass can be used as the actual detected mass of the ingredients.

[0020] Exemplarily, the first duration is greater than or equal to 3 seconds and less than or equal to 60 seconds. The first duration cannot be too long, otherwise the entire cooking process will be extended, resulting in a poor user experience. And the first duration cannot be too short either, otherwise it will not achieve the effect of dispersing the heat in the cooking cavity and making the temperature uniform at each position.

[0021] Exemplarily, the first value is greater than 0 °C and less than or equal to 5 °C.

[0022] Optionally, the control method further includes: in the case where the difference between the first temperature and the second temperature is not detected to be less than the first value, that is, when the difference between the first temperature and the second temperature is greater than or equal to the first value, the stored ambient temperature is used as the current ambient temperature, or the second temperature is used as the current ambient temperature.

[0023] Among them, during continuous cooking, if the heating device has not cooled down in time, the temperature detected by the first temperature sensor is greatly affected by the heating device. And the ingredients are generally placed on the bottom wall of the cooking cavity. Therefore, the second temperature sensor is relatively close to the ingredients and relatively far from the heating device, and is less affected by the heating device. Therefore, in cases such as continuous cooking, if the difference between the two detected temperature values is large, it can be considered that the temperature of the heating device itself is high. Therefore, at this time, the ambient temperature is not updated, and the previously stored temperature is used as the current ambient temperature or the second temperature is used as the current ambient temperature. This setting takes into account situations such as continuous cooking, eliminates the influence of continuous cooking and other situations on the detected ambient temperature, and thus improves the detection accuracy of the ambient temperature.

[0024] Optionally, the step of correcting the first mass according to the current ambient temperature to obtain the second mass includes: when the current ambient temperature is less than the second value, taking the difference between the first mass and the third value as the second mass; when the current ambient temperature is greater than the fourth value, taking the sum of the first mass and the fifth value as the second mass; when the current ambient temperature is greater than or equal to the second value and less than or equal to the fourth value, determining the first mass as the second mass.

[0025] In this technical solution, the difference in the detected quality under the environmental temperature in different ranges can be determined in advance. Then, after determining the current environmental temperature, appropriate compensation can be made to the first quality measured at the current environmental temperature. Among them, experiments show that for food ingredients of the same quality, when the environmental temperature is between 5°C and 25°C, the heating-up time required to raise the same temperature is significantly longer than that required when the environmental temperature is above 25°C, and is also significantly shorter than that required when the environmental temperature is below 5°C. Therefore, when the current environmental temperature is less than the second value (such as around 5°C), the detected value of the quality is on the high side. Therefore, the first quality can be subtracted by a third value to obtain the second quality. When the current environmental temperature is greater than the fourth value (such as around 25°C), the detected value of the quality is on the high side. Therefore, the first quality can be added by a fifth value to obtain the second quality. When the current environmental temperature is between the second value and the fourth value, it is considered that the current environmental temperature is the standard environmental temperature. Therefore, at this time, the first quality can be directly used as the actual quality of the food ingredient.

[0026] Optionally, the second value is greater than or equal to 4°C and less than or equal to 6°C, and the fourth value is greater than or equal to 20°C and less than or equal to 28°C. Optionally, the second value is 5°C. Optionally, the fourth value is 25°C.

[0027] Optionally, the control method further includes: determining the heating duration of the heating device according to the quality of the food ingredient.

[0028] In this technical solution, after determining the quality of the food ingredient, the heating duration can be determined according to the quality of the food ingredient, that is, determining the heating duration of the food ingredient, so that the heating duration of the food ingredient matches the quality of the food ingredient, which can avoid the food ingredient being overheated and burnt, and at the same time can also avoid the situation that the food ingredient is too much 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 works for the heating duration.

[0030] In this technical solution, controlling the temperature of the food ingredient at the target temperature means that this stage is the constant-temperature heating stage, that is, the steady-state heating stage, and the food ingredient is continuously heated at the target temperature in this stage. And the heating can be stopped after the heating device works for the heating duration. Since the heating duration is determined according to the quality of the food ingredient, the heating duration matches the quality of the food ingredient, which can avoid the food ingredient being overheated and burnt, and at the same time can also avoid the situation that the food ingredient is too much and the heating is insufficient.

[0031] Optionally, the control method further includes: after the heating device stops heating after working for a heating time, controlling the fan to continue to operate for a third time. That is, after the heating device stops heating, the fan continues to operate for a period of time, so that the residual heat continues to heat the food for a period of time, thereby improving energy utilization.

[0032] An embodiment of the second aspect of the present application proposes a control device for a cooking device, which is used for the cooking device. The cooking device includes a cooking cavity, a fan and a heating device. The fan is used to circulate air in the cooking cavity, and the heating device is used to heat the food in the cooking cavity. The control device includes: a control unit, which is used to control the operation of the fan and the heating device to heat the food; a prediction unit, which is used to obtain a temperature rise curve of the food during the heating process and predict a first mass of the food based on the temperature rise curve; and a correction unit, which is used to correct the first mass according to the current ambient temperature to obtain a second mass, and determine the second mass as the mass of the food.

[0033] The control device of the cooking device of the embodiment of the present application is used in an air fryer, etc., to detect the quality of the food being cooked in the air fryer, etc. Among them, this control method can calculate the quality of the food through the temperature rise curve of the food during the heating process.

[0034] Among them, the experiment shows that for the same quality of food, when the ambient temperature is 5℃~25℃, the heating time required to raise the same temperature is significantly longer than the heating time required when the ambient temperature is above 25℃, and is also significantly shorter than the heating time required when the ambient temperature is below 5℃. Therefore, when the temperature curve and heating time are used to judge the quality of food, and then the cooking time is automatically given according to the quality of different food, the detection value of the food quality will be affected by the ambient temperature. When the ambient temperature is low, the quality judgment is too large, and when the ambient temperature is high, the quality judgment is too small. In view of the above problems, the present application corrects the calculated quality according to the ambient temperature, so that the influence of the ambient temperature on the calculated quality is corrected, making the detected quality more accurate. In addition, this method does not require a special weighing sensor, so there is no need to improve the structure of the product, so as to reduce the promotion cost of the product, thereby solving the problem of complex assembly process and high cost caused by installing a weighing sensor to detect the quality of food. In addition, in this measurement method, the quality detection result is not easily affected by external interference, and the measurement result is relatively stable, thus ensuring the accuracy of quality detection.

[0035] In a third aspect, an embodiment of the present application proposes an electronic device, comprising: a memory, the memory storing programs or instructions, and a processor, which, when executing the program or instructions, implements the steps of the control method provided by any one of the solutions in the second aspect.

[0036] The electronic device according to the present application can implement the steps of the control method provided by any of the solutions in the first aspect. Therefore, the electronic device has all the beneficial effects of the control method provided by any of the solutions in the first aspect.

[0037] In a fourth aspect, an embodiment of the present application provides a readable storage medium, on which a program or instruction is stored. When the program or instruction is executed, the steps of the control method provided by any of the solutions in the second aspect are implemented.

[0038] Since the readable storage medium can implement the steps of the control method provided by any of the solutions in the first aspect. Therefore, the readable storage medium has all the beneficial effects of the control method provided by any of the solutions in the second aspect.

[0039] In a fifth aspect, an embodiment of the present application provides a cooking device, including: a control device as provided in the second aspect, and / or an electronic device as provided by any of the solutions in the third aspect; and / or a readable storage medium as provided by any of the solutions in the fourth aspect.

[0040] Since the cooking device of the embodiment of the present application includes the control device, the electronic device or the readable storage medium of 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.

[0041] In a sixth aspect, an embodiment of the present application provides a cooking device, including: a cooking cavity, the cooking cavity includes a food inlet and outlet; a blower, the blower is used to make the air in the cooking cavity circulate, a heating device, the heating device is used to heat the food in the cooking cavity; a first temperature sensor, the first temperature sensor is arranged near the food inlet and outlet; a second temperature sensor, the second temperature sensor is arranged near the bottom wall of the cooking cavity

[0042] In this technical solution, the cooking cavity is used to accommodate food, and the blower is used to cooperate with the heating device to generate hot air. Of course, the blower can also work alone to evenly disperse the air in the cooking cavity. The heating device is used to heat the food. The cooking device includes two temperature sensors, one is arranged near the food inlet and outlet, and the other is arranged near the bottom wall of the cooking cavity, and the food is generally placed on the bottom wall of the cooking cavity. Therefore, the second temperature sensor is relatively close to the food. By setting two temperature sensors, the temperature at different positions can be measured. In this way, by comprehensively considering the two temperatures, the true cooking temperature of the food can be understood.

[0043] Exemplarily, the cooking device includes an air fryer, the first temperature sensor is installed at the top of the cooking cavity, and the second temperature sensor is installed at the bottom of the cooking cavity, and its position is below the plane where the baking tray contacts the food, and this position is least affected by the temperature of the heating tube during the baking process. Among them, the two temperature sensors can be but are not limited to NTC.

[0044] Optionally, the cooking device can detect a first temperature and a second temperature before the heating device heats up. When the difference between the first temperature and the second temperature is less than a first value, the average value of the first temperature and the second temperature is determined as the current ambient temperature.

[0045] Conversely, when the difference between the first temperature and the second temperature is greater than or equal to the first value, the previously stored ambient temperature is used as the current ambient temperature.

[0046] In a seventh 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 programs or instructions to implement the control method as described in the first aspect.

[0047] Additional aspects and advantages of the present application will be partially given in the following description, partially become apparent from the following description, or be understood through the practice of the present application. Description of the Drawings

[0048] The above and / or additional aspects and advantages of the present application will become apparent and be easily understood from the description of the embodiments in conjunction with the following drawings, where:

[0049] Figure 1 is one of the flow diagrams of the control method of the cooking device according to an embodiment of the present application;

[0050] Figure 2 is another flow diagram of the control method of the cooking device according to an embodiment of the present application;

[0051] Figure 3 is the structural diagram of the cooking device according to an embodiment of the present application;

[0052] Figure 4 is the temperature rise curve diagram in the cooking cavity at different ambient temperatures;

[0053] Figure 5 is a third flow diagram of the control method of the cooking device according to an embodiment of the present application;

[0054] Figure 6 is the block diagram of the control device of the cooking device according to an embodiment of the present application;

[0055] Figure 7 is the block diagram of the electronic device according to the embodiment of the present application;

[0056] Figure 8 is the hardware structure diagram for implementing an electronic device according to an embodiment of the present application. Detailed Embodiments

[0057] Embodiments of the present application will be described in detail below. 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 by referring to the accompanying drawings are exemplary and are only used to explain the present application, and should not be construed as a limitation of 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 fall within the scope of protection of the present application.

[0058] The cooking device and its control method, device, readable storage medium and electronic device according to the embodiments of the present application will be described below with reference to the accompanying drawings.

[0059] 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 blower and a heating device. The blower is used to make the air in the cooking cavity circulate, and the heating device is used to heat the food in the cooking cavity. The control method includes:

[0060] S102, controlling the blower to operate and controlling the heating device to heat the food;

[0061] S104, obtaining the temperature rise curve of the food during the heating process and predicting the first quality of the food according to the temperature rise curve;

[0062] S106, correcting the first quality according to the current ambient temperature to obtain the second quality, and determining the second quality as the quality of the food.

[0063] The control method of the cooking device in the embodiments of the present application is used for an air fryer, etc., to detect the quality of the food being cooked in the air fryer, etc. Among them, this control method can calculate the quality of the food through the temperature rise curve of the food during the heating process.

[0064] Among them, experiments show that for ingredients of the same mass, when the ambient temperature is 5°C to 25°C, the heating time required to raise the same temperature is significantly longer than that when the ambient temperature is above 25°C, and is also significantly shorter than that when the ambient temperature is below 5°C. Therefore, when using the temperature curve and heating time to judge the quality of ingredients and automatically giving the cooking time according to the quality of different ingredients, the measured value of the ingredient quality will be affected by the ambient temperature. When the ambient temperature is low, the quality judgment is on the high side, and when the ambient temperature is high, the quality judgment is on the low side. Considering the above problems, the present application corrects the calculated quality according to the ambient temperature, thus correcting the influence of the ambient temperature on the calculated quality and making the detected quality more accurate. In addition, in this way, since there is no need to specially set up a weighing sensor, there is no need to improve the structure of the product, thereby reducing the promotion cost of the product and solving the problems of complex assembly process and high cost caused by installing a weighing sensor to detect the quality of ingredients. In addition, in this measurement method, the quality detection result is not easily affected by external interference and the measurement result is relatively stable, thus ensuring the accuracy of quality detection.

[0065] Optionally, the cooking cavity 100 includes an ingredient inlet and outlet. As Figure 3 shown, the cooking device further includes a first temperature sensor 110 and a second temperature sensor 120. The first temperature sensor 110 is disposed near the ingredient inlet and outlet, and the second temperature sensor 120 is disposed near the bottom wall of the cooking cavity 100.

[0066] In this embodiment, the cooking device includes two temperature sensors, one disposed near the ingredient inlet and outlet and the other disposed near the bottom wall of the cooking cavity. For an air fryer or the like, the heating device is at the top, and the first temperature sensor is relatively close to the heating device, and the temperature it detects is easily affected by the heating device. Therefore, by setting two temperature sensors, the temperatures at different positions can be measured, so that the ambient temperature or the ingredient temperature can be determined by comprehensively considering the values detected by the two temperature sensors, making the judgment of the ambient temperature or the ingredient temperature more accurate.

[0067] Exemplarily, the cooking device includes an air fryer. The first temperature sensor 110 is installed at the top of the cooking cavity 100, and the second temperature sensor 120 is installed at the bottom of the cooking cavity 100, and its position is below the plane where the baking tray contacts the ingredients. This position is least affected by the temperature of the heating tube during the baking process. Among them, the two temperature sensors can be NTC (Negative Temperature Coefficient Sensor) temperature sensors, but are not limited to NTC temperature sensors.

[0068] Optionally, the control method further includes a step of detecting the ambient temperature, and after this step, the steps of controlling the blower to operate and controlling the heating device to heat the food ingredients are executed. Among them, as Figure 2 shown, the step of detecting the ambient temperature includes:

[0069] S202, within a first time period, control the blower to operate and control the heating device to be turned off;

[0070] S204, after the first time period, obtain the first temperature detected by the first temperature sensor and the second temperature detected by the second temperature sensor;

[0071] S206, when the difference between the first temperature and the second temperature is less than a first value, determine the average value of the first temperature and the second temperature, or one of the first temperature and the second temperature as the current ambient temperature.

[0072] In this embodiment, before the cooking device formally heats, it first executes the step of detecting the ambient temperature, that is, before the heating device heats, it first controls the blower to operate for a first time period alone, and the heating device does not work during this stage, so that the temperature at each position in the cooking cavity can be made uniform before heating, and then the first temperature and the second temperature detected by the two temperature sensors can be obtained. When the difference between the first temperature and the second temperature is less than the first value, it means that the two temperatures are relatively close. For example, in non - continuous cooking, such as the first cooking, when the difference between the two detected temperature values is small, that is, the temperature difference between the top and bottom of the cooking cavity is not large, at this time, the average value of the two temperature values or any one of the temperature values can be used as the ambient temperature value.

[0073] After the first time period, 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 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 a temperature change curve is generated 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 mass of the food ingredients can be calculated through the temperature change curve. After calculating the first mass, the first mass can be corrected by the current ambient temperature to obtain the second mass, and then the second mass can be used as the actual detected mass of the food ingredients.

[0074] Exemplarily, the first time period is greater than or equal to 3 seconds and less than or equal to 60 seconds. The first time period cannot be too long, otherwise the entire cooking process will be extended, resulting in a poor user experience. And the first time period cannot be too short, otherwise it will not achieve the effect of dispersing the heat in the cooking cavity and making the temperature at each position uniform.

[0075] Exemplarily, the first value is greater than 0 °C and less than or equal to 5 °C.

[0076] Optionally, as Figure 2As shown, the control method also includes:

[0077] S208, when the difference between the first temperature and the second temperature is greater than or equal to the first value, use the stored ambient temperature as the current ambient temperature, or use the second temperature as the ambient temperature.

[0078] Among them, during continuous cooking, if the heating device has not been cooled down in time, the temperature detected by the first temperature sensor is greatly affected by the heating device. The ingredients are generally placed on the bottom wall of the cooking cavity. Therefore, the second temperature sensor is relatively close to the ingredients and relatively far from the heating device, and is less affected by the heating device. Therefore, in the case of continuous cooking, if a large difference is detected between the two temperature values, it can be considered that the temperature of the heating device itself is higher. Therefore, at this time, the ambient temperature is not updated, and the previously stored temperature is used as the ambient temperature or the second temperature is used as the ambient temperature. This setting takes into account the situation of continuous cooking, etc., eliminates the influence of the situation of continuous cooking, etc. on the detected ambient temperature, thereby improving the detection accuracy of the ambient temperature.

[0079] Optionally, the step of correcting the first mass according to the current ambient temperature to obtain the second mass includes: when the current ambient temperature is less than the second value, taking the difference between the first mass and the third value as the second mass; when the current ambient temperature is greater than the fourth value, taking the sum of the first mass and the fifth value as the second mass; when the current ambient temperature is greater than or equal to the second value and less than or equal to the fourth value, determining the first mass as the second mass.

[0080] In this embodiment, the difference in the mass detected under different ambient temperatures can be determined in advance, and then after the current ambient temperature is determined, the first mass measured at the current ambient temperature can be appropriately compensated. Among them, experiments show that for the same mass of food, when the ambient temperature is 5°C to 25°C, the heating time required to raise the same temperature is significantly longer than the heating time required when the ambient temperature is above 25°C, and also significantly shorter than the heating time required when the ambient temperature is below 5°C. Therefore, when the current ambient temperature is less than the second value (such as about 5°C), the mass detection value is too large, so the first mass minus a third value can be used as the second mass, and when the current ambient temperature is greater than the fourth value (such as about 25°C), the mass detection value is too large, so the first mass plus a fifth value can be used as the second mass. When the current ambient temperature is between the second value and the fourth value, it is considered that the current ambient temperature is the standard ambient temperature, so at this time, the first mass can be directly used as the actual mass of the food.

[0081] Optionally, the second value is greater than or equal to 4° C. and less than or equal to 6° C., and the fourth value is greater than or equal to 20° C. and less than or equal to 28° C. Optionally, the second value is 5° C., and optionally, the fourth value is 25° C.

[0082] Optionally, the control method further includes: determining the heating duration of the heating device according to the quality of the food ingredients.

[0083] In this embodiment, after determining the quality of the food ingredients, the heating duration can be determined according to the quality 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 quality of the food ingredients, thus avoiding overheating and burning of the food ingredients, and at the same time avoiding the situation of insufficient heating due to excessive food ingredients.

[0084] Optionally, the control method further includes: after the heating device heats 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 works for the heating duration.

[0085] In this embodiment, controlling the temperature of the food ingredients at the target temperature, that is, this stage is the constant temperature heating stage, that is, the steady-state heating stage, and the food ingredients are continuously heated at the target temperature in this stage. And the heating can be stopped after the heating device works for the heating duration. Since the heating duration is determined according to the quality of the food ingredients, the heating duration matches the quality of the food ingredients, thus avoiding overheating and burning of the food ingredients, and at the same time avoiding the situation of insufficient heating due to excessive food ingredients.

[0086] Optionally, the control method further includes: after stopping heating after the heating device works for the heating 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 to facilitate the residual heat to continue heating the food ingredients for a period of time, so as to improve the energy utilization rate.

[0087] The following takes the air fryer as an example to further introduce the control method of the embodiment of the present application.

[0088] The existing air fryer has only 1 NTC temperature sensor, and it is installed near the top cover heating tube. When judging the quality according to the different temperature rise curves of different food ingredient qualities, it is easily interfered by the ambient temperature. Therefore, there is a problem that the accuracy of quality judgment is different at different ambient temperatures, and it is easy to cause the food ingredients to be baked and burned or undercooked.

[0089] This embodiment proposes an ambient temperature detection and food ingredient quality compensation scheme with dual temperature sensors, which can optimize and compensate the food ingredient quality judgment according to different ambient temperatures and improve the quality judgment accuracy.

[0090] Among them, the sensor installation method of the air fryer in this embodiment is as Figure 3As shown, one of the dual temperature sensors is installed at the top, and the other is installed at the bottom. The position is located below the contact plane between the baking tray and the food. This position is least affected by the temperature of the heating tube during baking. The temperature sensor can be but is not limited to NTC, and the top temperature sensor is the first NTC sensor (such as Figure 3 110 in ), the bottom temperature sensor is recorded as the second NTC sensor (such as Figure 3 120 in the table).

[0091] Figure 4 The temperature rise curves of food materials at different ambient temperatures are shown. Curve 1 is the temperature rise curve of food materials when the ambient temperature is 5°C to 25°C. Figure 4 In the figure, curve 2 is the temperature rise curve of the food when the ambient temperature is greater than 25°C, and curve 3 is the temperature rise curve of the food when the ambient temperature is less than 5°C.

[0092] Depend on Figure 4 It can be seen that even for ingredients of the same quality, the heating time when the ambient temperature is 5℃ to 25℃ is significantly longer than the heating time when the ambient temperature is above 25℃, and is also significantly shorter than the time when the ambient temperature is below 5℃. Therefore, when the heating time is used to judge the quality of ingredients, and then the cooking time is automatically given according to the quality of different ingredients, it will be affected by the ambient temperature. When the ambient temperature is low, the quality judgment is too high, and when the ambient temperature is high, the quality judgment is too low, affecting the accuracy.

[0093] like Figure 5 As shown, during the fryer working process, the process is as follows:

[0094] S502, press the start button, the fan works but the heat pipe does not work for the first t1 time, at this time NTC1 and NTC2 collect the current temperature at the same time;

[0095] S504, when the time reaches t1, the fan and heat pipe start working, and compare the temperature of NTC1 and NTC2 at the same time. If |NTC1-NTC2|<△T, it is considered that (NTC1+NTC2) / 2=T1 at this time, and T1 at this time is considered to be the ambient temperature. The ambient temperature is written into the microcontroller memory and saved as the ambient temperature in the recent period;

[0096] S506. When the fryer is used again and the start button is pressed, S502 and S504 are repeated to obtain a new ambient temperature T2, which is written into the microcontroller memory to replace T1. If the condition |NTC1-NTC2|<△T is not satisfied when S504 is repeated, T1 is still used as the ambient temperature.

[0097] S508. After detecting the ambient temperature T, when T < 5°C, during the prediction of the food material quality, the predicted quality -m1 is used as the new predicted quality; when T > 25°C, the predicted quality +m2 is used as the new predicted quality.

[0098] Among them, the t1 time ranges from 3S to 60S; the range of △T is within 0°C - 5°C; m1 and m2 need to be determined according to the test data of each menu.

[0099] Such as Figure 6 As shown, an embodiment of the second aspect of the present application proposes a control device for a cooking device, which is used for a cooking device. The cooking device includes a cooking cavity, a blower, and a heating device. The blower is used to make the air in the cooking cavity circulate, and the heating device is used to heat the food material in the cooking cavity. The control device 600 includes: a control unit 610, which is used to control the operation of the blower and control the heating device to heat the food material; a prediction unit 620, which is used to obtain the temperature rise curve of the food material during the heating process and predict the first quality of the food material according to the temperature rise curve; a correction unit 630, which is used to correct the first quality according to the current ambient temperature to obtain the second quality, and determine the second quality as the quality of the food material.

[0100] The control device of the cooking device in the embodiment of the present application is used for an air fryer, etc., to detect the quality of the food material being cooked in the air fryer, etc. Among them, this control method can calculate the quality of the food material through the temperature rise curve of the food material during the heating process.

[0101] Among them, experiments show that for food materials of the same quality, when the ambient temperature is 5°C - 25°C, the heating time required to raise the same temperature is significantly longer than that required when the ambient temperature is above 25°C, and is also significantly shorter than that required when the ambient temperature is below 5°C. Therefore, when judging the quality of the food material using the temperature curve and the heating time, and then automatically giving the cooking time according to the quality of different food materials, the detected value of the food material quality will be affected by the ambient temperature. When the ambient temperature is on the low side, the quality judgment is on the high side, and when the ambient temperature is on the high side, the quality judgment is on the low side. The present application takes into account the above problems and corrects the calculated quality according to the ambient temperature, thus correcting the influence of the ambient temperature on the calculated quality and making the detected quality more accurate. In addition, in this way, since there is no need to specially set a weighing sensor, there is no need to improve the structure of the product, thereby reducing the promotion cost of the product and solving the problems of complex assembly process and high cost caused by installing a weighing sensor to detect the quality of the food material. In addition, in this measurement method, the quality detection result is not easily affected by external interference, and the measurement result is relatively stable, thus ensuring the accuracy of the quality detection.

[0102] Such as Figure 3As shown in the figure, an embodiment of the present application provides a cooking device, including: a cooking cavity, the cooking cavity includes a food inlet and outlet; a fan, the fan is used to make the air in the cooking cavity circulate, a heating device, the heating device is used to heat the food in the cooking cavity; a first temperature sensor, the first temperature sensor is arranged near the food inlet and outlet; a second temperature sensor, the second temperature sensor is arranged close to the bottom wall of the cooking cavity

[0103] In this embodiment, the cooking cavity is used to accommodate food, and the fan is used to cooperate with the heating device to generate hot air. Of course, the fan can also work alone to evenly disperse the air in the cooking cavity. The heating device is used to heat the food.

[0104] As Figure 3 shown in the figure, the cooking device includes two temperature sensors, one is arranged near the food inlet and outlet, and the other is arranged close to the bottom wall of the cooking cavity 100. For air fryers and the like, the heating device is at the top, and the first temperature sensor 110 is relatively close to the heating device, and the temperature it detects is easily affected by the heating device. Therefore, by setting two temperature sensors, the temperature at different positions can be measured, so that the ambient temperature or the food temperature can be determined by comprehensively considering the values detected by the two temperature sensors, making the judgment of the ambient temperature or the food temperature more accurate.

[0105] Specifically, during continuous cooking, if the heating device has not cooled down in time, the temperature detected by the first temperature sensor 110 is greatly affected by the heating device. And the food is generally placed on the bottom wall of the cooking cavity 100. Therefore, the second temperature sensor 120 is relatively close to the food and relatively far from the heating device, and is less affected by the heating device. Therefore, during continuous cooking, that is, when the difference between the two detected temperature values is large, it can be considered that the temperature of the heating device itself is high. Therefore, at this time, the ambient temperature is not updated. On the contrary, during non - continuous cooking, such as the first cooking, when the difference between the two detected temperature values is small, that is, the temperature difference between the top and bottom of the cooking cavity 100 is not large, at this time, the average value of the two temperature values or any one of the temperature values can be used as the ambient temperature value. This setting takes into account continuous cooking and other situations, eliminates the influence of continuous cooking and other situations on the detected ambient temperature, and thus improves the detection accuracy of the ambient temperature.

[0106] Exemplarily, the cooking device includes an air fryer, the first temperature sensor 110 is installed at the top of the cooking cavity 100, and the second temperature sensor 120 is installed at the bottom of the cooking cavity 100, and its position is below the plane where the baking tray contacts the food, and this position is least affected by the temperature of the heating tube during the baking process. Among them, the two temperature sensors can be NTC temperature sensors but are not limited to NTC temperature sensors.

[0107] Optionally, the cooking device can detect a first temperature and a second temperature before the heating device starts heating. When the difference between the first temperature and the second temperature is less than a first value, the first temperature, the second temperature, or the average of the two is determined as the current ambient temperature.

[0108] Conversely, when the difference between the first temperature and the second temperature is greater than or equal to the first value, the previously stored ambient temperature or the second temperature is used as the current ambient temperature.

[0109] As Figure 7 shown, an electronic device 700 according to some embodiments of the present application includes: a memory 710 storing programs or instructions, and a processor 720. When the processor 720 executes the programs or instructions, the steps of the control method of the cooking device provided by any solution of the first aspect are implemented.

[0110] In the embodiments of the present application, since the electronic device 700 can implement the steps of the control method of the cooking device proposed in any of the above embodiments, it has all the beneficial effects defined by the control device of the above cooking device.

[0111] The electronic device in the embodiments of the present application can be a device, or a component, an integrated circuit, or a chip in a product.

[0112] A readable storage medium according to some embodiments of the present application stores programs or instructions thereon. When the programs or instructions are executed, the steps of the image processing method provided by any solution of the first aspect are implemented.

[0113] 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.

[0114] Wherein, 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.

[0115] A cooking device according to some embodiments of the present application includes the control device provided by any solution of the third 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, the above-readable storage medium, or the above electronic device.

[0116] Figure 8 It is a schematic diagram of the hardware structure of an electronic device for implementing the embodiments of the present application.

[0117] The electronic device 2000 includes, but is not limited to, components such as 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.

[0118] Those skilled in the art can understand that the electronic device 2000 may further include a power source 2011 (such as a battery) for supplying power to each component. The power source 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 8 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.

[0119] Among them, the user input unit 2007 receives a first input;

[0120] 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;

[0121] The user input unit 2007 receives a second input to a target operation node in the operation nodes;

[0122] The processor 2010 generates an adjusted simulated operation record in response to the second input;

[0123] Control the electronic device to run the corresponding program or function according to the simulated operation record.

[0124] Optionally, the first input includes at least one input step, and each original operation node includes an input step and a corresponding operation result;

[0125] 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.

[0126] The input unit 2004 obtains the program or function corresponding to the first input;

[0127] The memory 2009 records each input step and the corresponding operation result respectively according to the input order of the input steps;

[0128] 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.

[0129] Optionally, the display unit 2006 displays an identifier associated with the original operation record;

[0130] The user input unit 2007 receives a third input to the identifier;

[0131] The display unit 2006 displays the original operation nodes in the original operation record in the input order in response to the third input.

[0132] 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;

[0133] 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;

[0134] The processor 2010 generates a corresponding simulated operation node according to the simulated input step and the simulated operation result, and generates a simulated operation record according to the simulated operation node;

[0135] Wherein, the input order corresponding to the simulated operation node is the same as the input order corresponding to the target operation node.

[0136] Optionally, the user input unit 2007 receives a run input;

[0137] The processor 2010 controls the electronic device to run the corresponding program or function according to the simulated operation record in response to the run input.

[0138] 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;

[0139] The display unit 2006 displays a corresponding prompt message when there are any two simulated operation records and the simulated operation results of the corresponding simulated operation nodes in the any two simulated operation records are different.

[0140] In the embodiment of the present application, by saving the user's first input and forming 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.

[0141] It should be understood that in the embodiments 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 the video capture mode or the image capture mode.

[0142] The display unit 2006 may include a display panel 5122. The display panel 5122 may be configured in the form of a liquid crystal display, an organic light-emitting diode, etc. The user input unit 2007 includes a touch panel 5142 and other input devices 5144. The touch panel 5142 is also called 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 / off 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.

[0143] 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 control device embodiment of the above-mentioned cooking device, and can achieve the same technical effects. To avoid repetition, it will not be elaborated here.

[0144] It should be understood that the chip mentioned in the embodiments of the present application may also be referred to as a system-on-chip, system chip, chip system, or system-on-a-chip, etc.

[0145] In the description of this specification, the description with reference to terms such as "one embodiment", "some embodiments", "schematic embodiments", "examples", "specific examples", or "some examples" 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 any one or more embodiments or examples in a suitable manner.

[0146] Although 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 spirit 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, which is used for a cooking device. The cooking device includes a cooking cavity, a blower, and a heating device. The blower is used to make the air in the cooking cavity circulate, and the heating device is used to heat the food ingredients in the cooking cavity. Characterized in that, The control method includes: Controlling the blower to operate and controlling the heating device to heat the food ingredients; Obtaining the temperature rise curve of the food ingredients during the heating process, and predicting the first quality of the food ingredients according to the temperature rise curve; Correcting the first quality according to the current ambient temperature to obtain a second quality, and determining the second quality as the quality of the food ingredients.

2. The control method for the cooking device according to claim 1, Characterized in that, The cooking cavity includes a food ingredient inlet and outlet. The cooking device further includes a first temperature sensor and a second temperature sensor. The first temperature sensor is arranged near the food ingredient inlet and outlet, and the second temperature sensor is arranged close to the bottom wall of the cooking cavity. Before the step of controlling the blower to operate and controlling the heating device to heat the food ingredients, the control method further includes: Within a first time period, controlling the blower to operate and controlling the heating device to be turned off; After the first time period, obtaining the first temperature detected by the first temperature sensor and the second temperature detected by the second temperature sensor; When the difference between the first temperature and the second temperature is less than a first value, determining the average value of the first temperature and the second temperature or one of the first temperature and the second temperature as the current ambient temperature.

3. The control method for the cooking device according to claim 2, Characterized in that, The first time period is greater than or equal to 3 seconds and less than or equal to 60 seconds, and the first value is greater than 0°C and less than or equal to 5°C.

4. The control method for the cooking device according to claim 2, Characterized in that, In the case where the difference between the first temperature and the second temperature is greater than or equal to the first value, using the stored ambient temperature or the second temperature as the current ambient temperature.

5. The control method for the cooking device according to claim 1, Characterized in that, The step of correcting the first quality according to the current ambient temperature to obtain a second quality includes: When the current ambient temperature is less than a second value, using the difference between the first quality and a third value as the second quality; When the current ambient temperature is greater than a fourth value, using the sum of the first quality and a fifth value as the second quality; When the current ambient temperature is greater than or equal to the second value and less than or equal to the fourth value, determining the first quality as the second quality.

6. The control method for the cooking device according to claim 5, Characterized in that, The second value is greater than or equal to 4°C and less than or equal to 6°C, and the fourth value is greater than or equal to 20°C and less than or equal to 28°C.

7. The control method for the cooking device according to any one of claims 1 to 6, Characterized in that, Further including: Determining the heating duration of the heating device according to the quality of the food ingredients.

8. A control device for a cooking appliance, for a cooking appliance, the cooking appliance comprising a cooking chamber, a blower, and a heating device, the blower being configured to circulate air in the cooking chamber, and the heating device being configured to heat food ingredients in the cooking chamber, Characterized in that, Comprising: A control unit for controlling the operation of the blower and controlling the heating device to heat the food ingredients; A prediction unit for obtaining a temperature rise curve of the food ingredients during heating and predicting a first quality of the food ingredients based on the temperature rise curve; A correction unit for correcting the first quality according to the current ambient temperature to obtain a second quality and determining the second quality as the quality of the food ingredients.

9. An electronic device, Characterized in that, Comprising: A memory storing programs or instructions; A processor that, when executing the programs or the instructions, implements the steps of the control method for the cooking appliance according to any one of claims 1 to 7.

10. A readable storage medium, Characterized in that, Stored thereon are programs or instructions that, when executed, implement the steps of the control method for the cooking appliance according to any one of claims 1 to 7.

11. A cooking appliance, Characterized in that, Comprising: The control device for the cooking appliance according to claim 8; And / or The electronic device according to claim 9; and / or The readable storage medium according to claim 10.

12. A cooking appliance, Characterized in that, Comprising: A cooking chamber including a food ingredient inlet and outlet; A blower configured to circulate air in the cooking chamber,A heating device configured to heat food ingredients in the cooking chamber; A first temperature sensor disposed near the food ingredient inlet and outlet; A second temperature sensor disposed near the bottom wall of the cooking chamber. ​

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