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

Abstract

The invention discloses cooking equipment, a control method and device thereof and a readable storage medium, the cooking equipment comprises a cooking cavity and an infrared sensor, the infrared sensor is used for detecting the temperature of food materials in the cooking cavity, and the control method comprises the steps that before the food materials are heated, the first temperature detected by the infrared sensor is obtained; and determining the state of the food material according to the first temperature.

Description

Technical Field

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

[0002] When existing cooking devices such as air fryers are cooking, they cannot accurately distinguish whether the ingredients are in a frozen state or at room temperature before cooking, so they cannot perform precise cooking according to the different states of the ingredients.

[0003] Therefore, it has become an urgent problem to be solved to propose a control method that can identify the state of the ingredients and perform subsequent cooking according to the state of the ingredients. Summary of the Invention

[0004] The present invention aims to solve at least one of the technical problems existing in the prior art or related technologies.

[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 sixth aspect of this application provides a cooking device.

[0011] To achieve the above object, an embodiment of the first aspect of this application proposes a control method for a cooking device. The cooking device includes a cooking cavity and an infrared sensor for detecting the temperature of the ingredients in the cooking cavity. The control method includes: before the ingredients are heated, obtaining the first temperature detected by the infrared sensor; determining the state of the ingredients according to the first temperature.

[0012] According to the control method of the cooking device of this application, it is used for cooking devices such as air fryers. At the same time, an infrared sensor is provided on the cooking device, and the temperature of the ingredients can be detected through the infrared sensor. Then, the state of the ingredients before cooking can be judged according to the temperature of the ingredients. For example, it is in a frozen state or at room temperature. After that, different cooking processes can be executed based on the state of the ingredients. In this way, the state of the ingredients before cooking can be detected, and different cooking modes can be executed according to the different states of the ingredients, so as to perform more precise cooking control on the ingredients, thereby improving the cooking effect of the ingredients.

[0013] At the same time, a general temperature sensor can only detect the temperature near its installation location. Since the installation locations of temperature sensors generally have a certain distance, when detecting the temperature of the food material through the temperature sensor before heating, there is a large difference between the temperature detected by the temperature sensor and the temperature of the food material. Therefore, due to structural limitations, when the conventional temperature sensor is far from the food material, it is impossible to accurately measure the surface temperature of the food material. Thus, the temperature directly detected by the conventional temperature sensor cannot be used to judge the initial state of the food material, that is, the state before heating. The infrared sensor determines the temperature of an object by emitting and receiving infrared rays. Its detection range is not restricted by the structure. That is, even if the installation location of the infrared sensor is far from the food material, it can accurately detect the surface temperature of the food material. Thus, the initial state of the food material can be accurately judged based on the temperature value detected by the infrared sensor.

[0014] In addition, in this method, the temperature of the food material can be directly detected by the infrared sensor. Compared with the solution of detecting the temperature change of the food material through the temperature sensor and then determining the state of the food material based on the temperature change, this judgment method has a faster detection speed, so that the initial state of the food material can be judged more quickly, which can improve the judgment speed of the state of the food material and shorten the entire cooking process.

[0015] In addition, the control method of the cooking device provided by the present application may further have the following additional technical features:

[0016] Optionally, the cooking device further includes a color sensor for detecting the color of the food material in the cooking cavity. The step of determining the state of the food material according to the first temperature includes: obtaining the color of the food material detected by the color sensor; determining a second temperature according to the first temperature and the color of the food material; and determining the state of the food material according to the second temperature.

[0017] In this technical solution, considering that the color of the food material surface will affect the emission and reception of infrared signals, resulting in different food material temperatures for the same temperature but different colors of food materials under the detection of the infrared sensor, that is, the food material color will affect the accuracy of the infrared sensor's judgment of the food material temperature. Therefore, the present application is provided with a color sensor on the cooking device. Before the food material heating stage, the infrared sensor is first used to obtain the first temperature of the food material in the cooking cavity, and then the food material temperature obtained by the infrared sensor is corrected according to the color of the food material to obtain a second temperature, and the second temperature is used as the temperature of the measured food material. In this way, when detecting the temperature of the food material through the infrared sensor, the temperature value is corrected based on the color of the food material, thus avoiding the influence of different colors on the temperature value detected by infrared detection, making the judgment of the state of the food material more accurate and improving the accuracy of the detected temperature of the food material.

[0018] Among them, the color sensor is a device capable of determining the color of the food ingredient. It can be a device that detects the color by comparing the color of the object with the reference color that has been taught previously. When the two colors match within a certain error range, the detection result is output. In addition, the color sensor can also be a device that determines the color of the food ingredient by collecting an image and then based on the pixel values of the image. Of course, the color sensor can also be a device that obtains the type of the food ingredient and then matches the color of the food ingredient according to the type of the food ingredient. As long as it can determine the color of the food ingredient, it belongs to the color sensor in this application.

[0019] Optionally, the step of determining the state of the food ingredient according to the second temperature includes: when the second temperature is less than the first value, determining the state of the food ingredient as the first state; when the second temperature is greater than or equal to the first value, determining the state of the food ingredient as the second state.

[0020] In this technical solution, the temperature value is divided into two different intervals, so as to determine the state of the food ingredient according to the actual temperature value of the food ingredient, enabling the second temperature for cooking the food ingredient to cover all temperature scenarios, that is, different cooking strategies can be provided at different temperatures, improving the integrity of cooking control.

[0021] Optionally, the control method of the cooking device further includes: when determining that the state of the food ingredient is the first state, determining the target temperature of the food ingredient as the first target temperature, and / or determining the cooking duration of the food ingredient as the first duration; when determining that the state of the food ingredient is the second state, determining the target temperature of the food ingredient as the second target temperature, and / or determining the cooking duration of the food ingredient as the second duration.

[0022] Optionally, the first state is a frozen state, and the second state is a non-frozen state, such as a normal temperature state.

[0023] In this technical solution, different target temperatures and target durations are used for cooking when the food ingredient is in a frozen state and a non-frozen state, so that the target temperature and target duration of cooking are consistent with the state of the food ingredient before cooking, thereby avoiding the situation of overcooking or undercooking the food ingredient.

[0024] Optionally, the first temperature is T1, the correction coefficient determined according to the color of the food ingredient is q, and the second temperature is T2, where: T1, q, and T2 satisfy the following relational expression: T2 = k×(T1 / q) + b; where, q is greater than 0 and less than or equal to 1, when the color of the food ingredient is black, q = 1, k is a constant, and b is a constant.

[0025] In this technical solution, the temperature information of the food material obtained by the infrared sensor can be corrected according to the color of the food material, so that the temperature information of the measured food material, that is, the second temperature, can be accurately obtained. In this way, the state of the food material is determined according to the second temperature, and different cooking modes are executed according to the states of different food materials, so as to achieve precise cooking control of the food material and improve the cooking effect.

[0026] Optionally, the first temperature is T1 and the second temperature is T2, where: T1 and T2 satisfy the following relational expressions: when the color of the food material is black, T2 = k×T1 + b; when the color of the food material is white, T2 = k×(T1 / q1) + b; when the color of the food material is between black and white, T2 = k×(T1 / q2) + b; q1 and q2 are constants greater than 0 and less than 1, k is a constant, and b is a constant.

[0027] In this technical solution, since black food materials will absorb infrared radiation, generate more heat, and emit radiation at a better temperature. White food materials will reflect most of the infrared radiation and have a lower temperature. And the colors between white and black have a lower absorption effect on infrared radiation than black, but stronger than white. Therefore, different algorithms are provided for different colors, so as to further perform precise cooking control on the food material and improve the cooking effect.

[0028] Optionally, the state of the food material includes a frozen state or a non-frozen state.

[0029] In this technical solution, since the food material has a lower temperature in the frozen state than in the normal temperature state, higher cooking temperature and cooking duration are required than in the normal cooking state to achieve the cooking effect of the food material. Therefore, the state of the food material in this application is divided into a frozen state and a non-frozen state, and then the state of the food material, whether it is in the frozen state or the non-frozen state, is determined through the temperature of the food material, and different cooking modes are executed for different states, improving the cooking effect.

[0030] Optionally, the state of the food material includes at least two states, and each state corresponds to a temperature range.

[0031] In this technical solution, for different states of the food material, a corresponding temperature range is determined, and cooking is performed according to the cooking strategy corresponding to the temperature range, so as to achieve precise cooking control of the food material. Specifically, the state of the food material includes a frozen state or a non-frozen state, and the non-frozen state can be further divided according to the temperature range. For example, when the food material is at normal temperature and just thawed, it belongs to the non-frozen state, but the temperature of the food material is quite different. Therefore, the corresponding temperature range is determined according to the state of the food material, so as to execute different cooking strategies according to different food material temperatures.

[0032] Optionally, a correlation table of the food ingredient states and the corresponding temperature ranges can be formed and stored in advance.

[0033] Optionally, the control method of the cooking device further includes: determining the target temperature and / or cooking duration of the food ingredient according to the state of the food ingredient; heating the food ingredient according to the target temperature and / or cooking duration.

[0034] In this technical solution, before heating and cooking the food ingredient, the target temperature and / or cooking duration of the food ingredient are determined according to the state of the food ingredient. That is, when heating and cooking the food ingredient, for food ingredients in different states, other parameters of the cooking device are basically the same, and the cooking process is basically the same. The difference lies in that the target temperature and cooking duration are different. That is, by changing only one or both of these two parameters, namely the target temperature and cooking duration, a better cooking effect can be achieved, avoiding the complication of the control method caused by the adjustment of multiple parameters and the decrease in control accuracy.

[0035] Optionally, the control method of the cooking device further includes: turning off the heating device, and controlling the blower to continue running for a third duration and then stop working.

[0036] In this technical solution, after the food ingredient is cooked and the heating device is turned off, the blower is controlled to continue running to cool the food ingredient, avoiding the food ingredient having too high a temperature after cooking, which affects the user's consumption, etc. In addition, after the heating device stops heating, the blower continues to run for a period of time, which is convenient for continuing to heat the food ingredient through the residual heat for a period of time, thereby improving the energy utilization rate.

[0037] Optionally, the third duration is greater than 0 min and less than or equal to 3 min.

[0038] In this technical solution, if the cooling time of the food ingredient is too long, the taste of the food ingredient will be affected. Therefore, when cooling the food ingredient, by limiting the working duration of the blower, the food ingredient will neither be too hot nor too cold, being suitable for the user to directly consume.

[0039] An embodiment of the second aspect of the present application provides a control device for a cooking device. The cooking device includes a cooking cavity and an infrared sensor for detecting the temperature of the food ingredient in the cooking cavity. The control device includes: a first acquisition module for acquiring a first temperature detected by the infrared sensor before the food ingredient is heated; a determination module for determining the state of the food ingredient according to the first temperature.

[0040] The control device of the cooking appliance according to the embodiment of the second aspect of the present application is used for cooking appliances such as air fryers. An infrared sensor is provided on the cooking appliance. The temperature of the food material can be detected through the infrared sensor, and then the state of the food material before cooking can be judged according to the temperature of the food material. Thereafter, different cooking processes can be executed based on the state of the food material. In this way, the state of the food material before cooking can be detected, and different cooking modes can be executed according to the states of different food materials, so as to perform more precise cooking control on the food material, thereby improving the cooking effect of the food material.

[0041] At the same time, a general temperature sensor can only detect the temperature near its installation position, and the installation position of the temperature sensor generally has a certain distance. Therefore, before heating, when detecting the temperature of the food material through the temperature sensor, there is a large difference between the temperature detected by the temperature sensor and the temperature of the food material. Therefore, due to structural limitations, when the conventional temperature sensor is far from the food material, it is impossible to accurately measure the surface temperature of the food material. Therefore, the temperature directly detected by the conventional temperature sensor cannot be used to judge the initial state of the food material, that is, the state before heating. The infrared sensor judges the temperature of an object by emitting and receiving infrared rays. Its detection range is not limited by the structure, that is, even if the installation position of the infrared sensor is far from the food material, it can accurately detect the surface temperature of the food material. Therefore, the initial state of the food material can be accurately judged through the temperature value detected by the infrared sensor.

[0042] In addition, in this way, the temperature of the food material can be directly detected by the infrared sensor. Compared with the solution of detecting the temperature change through the temperature sensor and then determining the state of the food material through the temperature change, this judgment method has a faster detection speed, so that the initial state of the food material can be judged more quickly, which can improve the judgment speed of the state of the food material and shorten the entire cooking process.

[0043] Optionally, the determination module includes: a second acquisition module for acquiring the color of the food material detected by the color sensor; a first determination module for determining a second temperature according to the first temperature and the color of the food material; a second determination module for determining the state of the food material according to the second temperature.

[0044] In this technical solution, it is also considered that the color on the surface of the food ingredients will affect the emission and reception of infrared signals, resulting in different food ingredient temperatures being presented under the detection of an infrared sensor for food ingredients of the same temperature but different colors, that is, the color of the food ingredients will affect the accuracy of the infrared sensor in judging the temperature of the food ingredients. Therefore, before the food ingredient heating stage of this application, an infrared sensor is first used to obtain the first temperature of the food ingredients in the cooking cavity, and then the temperature of the food ingredients obtained by the infrared sensor is corrected according to the color of the food ingredients to obtain a second temperature, and the second temperature is used as the temperature of the measured food ingredients. In this way, when detecting the temperature of the food ingredients through the infrared sensor, the temperature value is corrected by the color of the food ingredients, thereby avoiding the influence of different colors on the temperature value detected by infrared detection, and making the judgment of the state of the food ingredients more accurate and improving the accuracy of the detected temperature of the food ingredients.

[0045] The technical solution of the third aspect of the present invention provides an electronic device, including: a memory storing a program or instructions; a processor, when the processor executes the program or instructions, implementing the steps of the control method of the cooking device in any technical solution of the first aspect.

[0046] According to the electronic device provided by the present invention, since it can implement the steps of the control method of the cooking device in any technical solution of the first aspect. Therefore, this electronic device also has all the beneficial effects of the control method of the cooking device in any technical solution of the first aspect above, which will not be elaborated here.

[0047] The technical solution of the fourth aspect of the present invention provides a readable storage medium, on which a program and / or instructions are stored, and when the program and / or instructions are executed, implementing the steps of the control method of the cooking device in any technical solution of the first aspect.

[0048] Since the readable storage medium can implement the steps of the control method of the cooking device provided in any solution of the first aspect. Therefore, the readable storage medium has all the beneficial effects of the control method of the cooking device provided in any solution of the first aspect.

[0049] The technical solution of the fifth aspect of the present invention provides a cooking device, including: the control device of the cooking device provided in the second aspect, and / or the electronic device provided in any solution of the third aspect; and / or the readable storage medium provided in any solution of the fourth aspect.

[0050] Since the cooking device of the embodiment of this application includes the control device, electronic device or 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, electronic device or readable storage medium of the cooking device.

[0051] The technical solution of the sixth aspect of the present invention provides a cooking device, comprising: a cooking cavity; an infrared sensor for detecting the temperature of the food material in the cooking cavity; and a color sensor for detecting the color of the food material in the cooking cavity.

[0052] Further, the cooking device further comprises a control device, which is capable of judging the state of the food material according to the temperature of the food material detected by the infrared sensor and the color of the food material detected by the color sensor before the food material is heated.

[0053] According to the cooking device of the present application, a color sensor and an infrared sensor are provided on the cooking device. The temperature of the food material can be detected by the infrared sensor, and then the state of the food material before cooking can be judged according to the temperature of the food material. Thereafter, different cooking processes can be executed based on the state of the food material. In this way, the state of the food material before cooking can be detected, and different cooking modes can be executed according to the states of different food materials, so as to perform more accurate cooking control on the food material, thereby improving the cooking effect of the food material.

[0054] At the same time, a general temperature sensor can only detect the temperature near its installation position, and the installation position of the temperature sensor generally has a certain distance. Therefore, before heating, when detecting the temperature of the food material through the temperature sensor, there is a large difference between the temperature detected by the temperature sensor and the temperature of the food material. Therefore, due to structural limitations, when the conventional temperature sensor is far from the food material, it is impossible to accurately measure the surface temperature of the food material. Thus, the temperature directly detected by the conventional temperature sensor cannot be used to judge the initial state of the food material, that is, the state before heating. The infrared sensor judges the temperature of an object by emitting and receiving infrared rays. Its detection range is not limited by the structure. That is, even if the installation position of the infrared sensor is far from the food material, it can accurately detect the surface temperature of the food material. Thus, the initial state of the food material can be accurately judged through the temperature value detected by the infrared sensor.

[0055] In addition, in this way, the temperature of the food material can be directly detected by the infrared sensor. Compared with the solution of detecting the temperature change through the temperature sensor and then determining the state of the food material through the temperature change, this judgment method has a faster detection speed, so that the initial state of the food material can be judged more quickly, which can improve the judgment speed of the state of the food material and shorten the entire cooking process.

[0056] Additional aspects and advantages of the present application will be given in part in the following description, become apparent in part from the following description, or be learned through the practice of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0057] The above and / or additional aspects and advantages of the present application will become apparent and be readily understood from the following description of embodiments in conjunction with the accompanying drawings, where:

[0058] Figure 1 FIG. 1 shows one of the schematic flowcharts of the control method of the cooking device according to an embodiment of the present application;

[0059] Figure 2 FIG. 2 shows another schematic flowchart of the control method of the cooking device according to an embodiment of the present application;

[0060] Figure 3 FIG. 3 shows yet another schematic flowchart of the control method of the cooking device according to an embodiment of the present application;

[0061] Figure 4 FIG. 4 shows still another schematic flowchart of the control method of the cooking device according to an embodiment of the present application;

[0062] Figure 5 FIG. 5 shows the schematic structural diagram of the cooking device according to an embodiment of the present application;

[0063] Figure 6 FIG. 6 shows the schematic diagram of the blower state, heat pipe state, and food material temperature of the cooking device changing with time according to an embodiment of the present application;

[0064] Figure 7 FIG. 7 shows the block diagram of the control device of the cooking device according to an embodiment of the present application;

[0065] Figure 8 FIG. 8 shows the block diagram of the electronic device according to an embodiment of the present application;

[0066] Figure 9 FIG. 9 shows the schematic hardware structure diagram of the electronic device according to an embodiment of the present invention. Detailed Embodiments

[0067] 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 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 of the present application without creative efforts fall within the scope of protection of the present application.

[0068] The cooking device and its control method, device, and readable storage medium according to embodiments of the present application will be described below with reference to the accompanying drawings.

[0069] As Figure 1As shown in the figure, a control method for a cooking device provided by an embodiment of the present invention includes the following steps: The cooking device includes a cooking cavity and an infrared sensor, and the infrared sensor is used to detect the temperature of the food ingredients in the cooking cavity. The control method includes:

[0070] S102, before the food ingredients are heated, obtain the first temperature detected by the infrared sensor;

[0071] S104, determine the state of the food ingredients according to the first temperature.

[0072] According to the control method of the cooking device of the present application, it is used for cooking devices such as air fryers. At the same time, a color sensor and an infrared sensor are provided on the cooking device. The infrared sensor can detect the temperature of the food ingredients, and then the state of the food ingredients before cooking can be judged according to the temperature of the food ingredients. After that, different cooking processes can be executed based on the state of the food ingredients. In this way, the state of the food ingredients before cooking can be detected, and different cooking modes can be executed according to the states of different food ingredients, so as to perform more precise cooking control on the food ingredients, thereby improving the cooking effect of the food ingredients.

[0073] At the same time, a general temperature sensor can only detect the temperature near its installation position, and the installation position of the temperature sensor generally has a certain distance. Therefore, before heating, when using the temperature sensor to detect the temperature of the food ingredients, there is a large difference between the temperature detected by the temperature sensor and the temperature of the food ingredients. Therefore, due to structural limitations, when the conventional temperature sensor is far from the food ingredients, it is impossible to accurately measure the surface temperature of the food ingredients. Therefore, the temperature directly detected by the conventional temperature sensor cannot be used to judge the initial state of the food ingredients, that is, the state before heating. The infrared sensor judges the temperature of an object by emitting and receiving infrared rays. Its detection range is not limited by the structure. That is, even if the infrared sensor is installed far from the food ingredients, it can accurately detect the surface temperature of the food ingredients. Therefore, the initial state of the food ingredients can be accurately judged through the temperature value detected by the infrared sensor.

[0074] In addition, in this way, the temperature of the food ingredients can be directly detected by the infrared sensor. Compared with the solution of detecting the temperature change by the temperature sensor and then determining the state of the food ingredients through the temperature change, this judgment method has a faster detection speed, so that the initial state of the food ingredients can be judged more quickly, which can improve the judgment speed of the state of the food ingredients and shorten the entire cooking process.

[0075] In a specific embodiment, the cooking device further includes a color sensor, and the color sensor is used to detect the color of the food ingredients in the cooking cavity, such as Figure 2 shown, the control method includes:

[0076] S202: Before the food ingredient is heated, obtain the first temperature detected by the infrared sensor;

[0077] S204: Obtain the color of the food ingredient detected by the color sensor;

[0078] S206: Determine the second temperature based on the first temperature and the color of the food ingredient;

[0079] S208: Determine the state of the food ingredient according to the second temperature.

[0080] In this embodiment, considering that the color on the surface of the food ingredient will affect the emission and reception of infrared signals, resulting in food ingredients with the same temperature but different colors presenting different food ingredient temperatures under the detection of the infrared sensor, that is, the food ingredient color will affect the accuracy of the infrared sensor's judgment of the food ingredient temperature. Therefore, in this application, before the food ingredient heating stage, the infrared sensor is first used to obtain the first temperature of the food ingredient in the cooking cavity, and then the food ingredient temperature obtained by the infrared sensor is corrected according to the color of the food ingredient to obtain the second temperature, and the second temperature is used as the temperature of the measured food ingredient. In this way, when detecting the temperature of the food ingredient by the infrared sensor, the temperature value is corrected based on the color of the food ingredient, thereby avoiding the influence of different colors on the temperature value detected by infrared, making the judgment of the state of the food ingredient more accurate, and improving the accuracy of the detected temperature of the food ingredient.

[0081] In some embodiments, optionally, the state of the food ingredient includes a frozen state or a non-frozen state.

[0082] In this embodiment, since the food ingredient has a lower temperature in the frozen state than in the normal temperature state, higher cooking temperature and cooking duration are required compared to the normal cooking state to achieve the cooking effect of the food ingredient. Therefore, in this application, the state of the food ingredient is divided into a frozen state and a non-frozen state, and then through the temperature of the food ingredient, it is determined whether the food ingredient belongs to the frozen state or the non-frozen state, and different cooking modes are executed for different states, improving the cooking effect.

[0083] In some embodiments, optionally, the state of the food ingredient includes at least two states, and each state corresponds to a temperature range.

[0084] In this embodiment, for different food ingredient states, a corresponding temperature range is determined, and cooking is performed according to the cooking strategy corresponding to the temperature range, thereby achieving precise cooking control of the food ingredient. Specifically, the state of the food ingredient includes a frozen state or a non-frozen state, and the non-frozen state can be further divided according to the temperature range. For example, the food ingredient is in the normal temperature state and the just thawed state, both belonging to the non-frozen state, but their food ingredient temperatures vary greatly. Therefore, a corresponding temperature range is determined according to the state of the food ingredient to execute different cooking strategies according to different food ingredient temperatures.

[0085] In some embodiments, optionally, a correlation table of food ingredient states and corresponding temperature ranges can be formed and stored in advance.

[0086] In some embodiments, optionally, the step of determining the state of the food ingredient according to the second temperature includes: when the second temperature is less than the first value, determining the state of the food ingredient as the first state; when the second temperature is greater than or equal to the first value, determining the state of the food ingredient as the second state.

[0087] In this embodiment, the temperature values are divided into two different ranges, so as to determine the state of the food ingredient according to the actual temperature value of the food ingredient, enabling the second temperature for cooking the food ingredient to cover all temperature scenarios, that is, different cooking strategies can be provided at different temperatures, improving the integrity of cooking control.

[0088] In some embodiments, optionally, the control method of the cooking device further includes: when determining that the state of the food ingredient is the first state, determining the target temperature of the food ingredient as the first target temperature, and / or determining the cooking duration of the food ingredient as the first duration; when determining that the state of the food ingredient is the second state, determining the target temperature of the food ingredient as the second target temperature, and / or determining the cooking duration of the food ingredient as the second duration.

[0089] Optionally, the first state is the frozen state, and the second state is the non-frozen state, such as the normal temperature state.

[0090] In the embodiment, when the food ingredient is in the frozen state and the non-frozen state, different target temperatures and target durations are used for cooking, so that the target temperature and target duration of cooking are consistent with the state of the food ingredient before cooking, thereby avoiding the situation of overcooking or undercooking the food ingredient.

[0091] As Figure 3 shown, another embodiment of the present invention provides a control method for a cooking device, including the following steps:

[0092] S302: Obtain the first temperature detected by the infrared sensor;

[0093] S304: Obtain the color of the food ingredient detected by the color sensor;

[0094] S306: Determine the second temperature according to the first temperature and the color of the food ingredient;

[0095] S308: Determine the state of the food ingredient according to the second temperature;

[0096] S310: Determine the target temperature and / or cooking duration of the food ingredient according to the state of the food ingredient;

[0097] S312: Heat the food ingredients according to the target temperature and / or cooking duration;

[0098] S314: Turn off the heating device, and after controlling the blower to continue running for a third duration, stop working.

[0099] According to the control method of the cooking device provided by the present invention, before heating and cooking the food ingredients, determine the target temperature and / or cooking duration of the food ingredients according to the state of the food ingredients. That is, when heating and cooking the food ingredients, for food ingredients in different states, other parameters of the cooking device are basically the same, and the cooking process is basically the same. The difference lies in that the target temperature and cooking duration are different. That is, by changing only one or both of the two parameters of the target temperature and cooking duration, a better cooking effect can be achieved, avoiding the complication of the control method caused by the adjustment of multiple parameters and the decrease in control accuracy.

[0100] Furthermore, after the cooking of the food ingredients is completed and the heating device is turned off, control the blower to continue running to cool the food ingredients, avoiding the temperature of the cooked food ingredients being too high and affecting the user's consumption, etc. In addition, after the heating device stops heating, the blower continues to run for a period of time, which is convenient for continuing to heat the food ingredients through the residual heat for a period of time, thereby improving the energy utilization rate.

[0101] In some embodiments, optionally, the third duration is greater than 0 min and less than or equal to 3 min.

[0102] In this embodiment, if the cooling time of the food ingredients is too long, the taste of the food ingredients will be affected. Therefore, when cooling the food ingredients, by limiting the working duration of the blower, the food ingredients will neither be too hot nor too cold, being suitable for the user to eat directly.

[0103] In some embodiments, optionally, the first temperature is T1, the correction coefficient determined according to the color of the food ingredients is q, and the second temperature is T2, where: T1, q, and T2 satisfy the following relational expression:

[0104] T2 = k×(T1 / q) + b;

[0105] Wherein, q is greater than 0 and less than or equal to 1. When the color of the food ingredients is black, q = 1, k is a constant, and b is a constant.

[0106] In this embodiment, the temperature information of the food ingredients obtained by the infrared sensor can be corrected according to the color of the food ingredients, so as to accurately obtain the temperature information of the measured food ingredients, that is, the second temperature. In this way, determine the state of the food ingredients according to the second temperature, and execute different cooking modes according to the states of different food ingredients, thereby realizing the precise cooking control of the food ingredients and improving the cooking effect.

[0107] In some embodiments, optionally, the first temperature is T1 and the second temperature is T2, where: T1 and T2 satisfy the following relational expressions: when the color of the food ingredient is black, T2 = k × T1 + b; when the color of the food ingredient is white, T2 = k × (T1 / q1) + b; when the color of the food ingredient is between black and white, T2 = k × (T1 / q2) + b; q1 and q2 are constants greater than 0 and less than 1, k is a constant, and b is a constant.

[0108] In this embodiment, since black food ingredients will absorb infrared radiation, generate more heat, and emit radiation at a better temperature. White food ingredients will reflect most of the infrared radiation and have a lower temperature. And the colors between white and black absorb infrared radiation less effectively than black but more effectively than white. Therefore, different algorithms are provided for different colors to further precisely control the cooking of food ingredients and improve the cooking effect.

[0109] As Figure 4 shown, another embodiment of the present invention provides a control method for a cooking device, including the following steps:

[0110] S402: Control the cooking device to start working;

[0111] S404: The heat pipe and the blower do not work within 10S, and detect the color and initial temperature of the food ingredient;

[0112] S406: Determine whether the initial state of the food ingredient is a frozen state according to the temperature; if so, execute S408, otherwise execute S410;

[0113] S408: Determine the cooking temperature as Temp1 and the cooking duration as Time1; execute S412;

[0114] S410: Determine the cooking temperature as Temp2 and the cooking duration as Time2;

[0115] S412: Determine whether the cooking temperature has reached Temp1 / Temp2; if so, execute S414, if not, execute S416;

[0116] S414: The heat pipe stops heating; execute S418;

[0117] S416: Continue heating; return to S412;

[0118] S418: Delay for Time3, and the blower stops heating.

[0119] According to the control method of the cooking device of the present application, the color signal and the infrared signal RIsignal of the food are collected 10S before starting to work, and the temperature signal is calculated based on the infrared signal. Since different color objects have a great influence on the accuracy of infrared temperature measurement, the color signal is used to calibrate the temperature signal. The specific calibration method is as follows:

[0120] 1) When detecting black food, the temperature: Temp = k × Risignal + b;

[0121] 2) When detecting white food, the temperature: Temp = k × (Risignal / q1) + b;

[0122] 3) When detecting other color foods between black and white, the temperature: Temp = k × (Risignal / q2) + b;

[0123] After obtaining the initial temperature of the food, it is necessary to determine whether the food is frozen. The determination method is: whether the initial temperature of the food is < the set temperature threshold T;

[0124] If the food is frozen food, it is cooked at the Temp1 temperature and the Time1 time for the same menu; if it is normal temperature food, it is cooked at the Temp2 temperature and the Time2 time.

[0125] During the cooking process, the temperature of the food surface is detected in real time. When the menu set temperature Temp1 / Temp2 is reached, or the Time1 / Time2 is reached, the heating tube stops heating at this time, and the delay Time3 is used to cool the food and then the fan stops working, and the cooking ends.

[0126] Among them, q1 is in the range of 0 - 1, q2 is in the range of 0 - 1, Time3 is 0 - 3min, and Temp1 / Temp2, Time1 / Time2 are determined according to each menu food.

[0127] Such as Figure 5As shown in the figure, a cooking device provided by an embodiment of the present invention includes a cooking cavity 530, an infrared sensor 510, and a color sensor 520. The infrared sensor 510 and the color sensor 520 are installed on the top of the fryer. A heat insulation sleeve 540 is installed outside the infrared sensor 510 for heat insulation. The color and infrared signal of the food on the baking tray can be directly detected by the color sensor 520 and the infrared sensor 510 installed on the top of the fryer. Through the infrared sensor 510, the temperature of the food 550 can be detected, and then the state of the food before cooking can be judged according to the temperature of the food 550. Thereafter, different cooking processes can be executed based on the state of the food 550. In this way, the state of the food before cooking can be detected, and different cooking modes can be executed according to the states of different foods, so as to perform more precise cooking control on the food and thus improve the cooking effect on the food.

[0128] Among them, Figure 6 The temperature rise curve during the heating process is shown, that is, curve 1. Figure 6 Curve 2 in it is a schematic diagram of the change in the working state of the heat pipe. That is, curve 3 is a schematic diagram of the change in the running state of the fan.

[0129] As Figure 6 shown, before each start of work, the fan and the heat pipe do not work for the first 10 seconds. This time period is used to detect the initial state color and initial temperature of the food. After determining the state information of the food, different cooking strategies are executed on the cooking device according to the target temperature and / or cooking duration corresponding to the state information of the food, so as to improve the cooking effect on the food.

[0130] As Figure 5 and Figure 7 shown, a control device 700 of a cooking device is provided in the second aspect of the present invention. The cooking device includes a cooking cavity 530 and an infrared sensor 510. The infrared sensor 510 is used to detect the temperature of the food in the cooking cavity. The control device includes: a first acquisition module 710, which is used to acquire the first temperature detected by the infrared sensor before the food is heated; a determination module 720, which is used to determine the state of the food according to the first temperature.

[0131] According to the control device 700 of the cooking device provided by the present invention, it is used for cooking devices such as air fryers. At the same time, an infrared sensor 510 is provided on the cooking device. Through the infrared sensor 510, the temperature of the food can be detected, and then the state of the food before cooking can be judged according to the temperature of the food. Thereafter, different cooking processes can be executed based on the state of the food. In this way, the state of the food before cooking can be detected, and different cooking modes can be executed according to the states of different foods, so as to perform more precise cooking control on the food and thus improve the cooking effect of the food.

[0132] Meanwhile, a general temperature sensor can only detect the temperature near its installation location. Since the installation locations of temperature sensors are generally at a certain distance from each other, when detecting the temperature of the food ingredients before heating through the temperature sensor, there is a large difference between the temperature detected by the temperature sensor and the actual temperature of the food ingredients. Therefore, due to structural limitations, when the conventional temperature sensor is far from the food ingredients, it is unable to accurately measure the surface temperature of the food ingredients. Thus, the temperature directly detected by the conventional temperature sensor cannot be used to determine the initial state of the food ingredients, that is, the state before heating. In contrast, an infrared sensor determines the temperature of an object by emitting and receiving infrared rays. Its detection range is not limited by the structure. That is, even if the infrared sensor is installed at a relatively far distance from the food ingredients, it can accurately detect the surface temperature of the food ingredients. Therefore, the initial state of the food ingredients can be accurately determined based on the temperature value detected by the infrared sensor.

[0133] In addition, this method can directly detect the temperature of the food ingredients through the infrared sensor. Compared with the solution of detecting the temperature change through the temperature sensor and then determining the state of the food ingredients based on the temperature change, this detection method is faster, enabling a quicker determination of the initial state of the food ingredients, thus improving the speed of determining the state of the food ingredients and shortening the entire cooking process.

[0134] Optionally, the control device further includes a color sensor 520 for detecting the color of the food ingredients in the cooking cavity. The determination module 720 includes: a second acquisition module for acquiring the color of the food ingredients detected by the color sensor; a first determination module for determining a second temperature based on the first temperature and the color of the food ingredients; and a second determination module for determining the state of the food ingredients based on the second temperature.

[0135] In this embodiment, considering that the color of the food ingredient surface affects the emission and reception of infrared signals, resulting in different detected temperatures for food ingredients with the same temperature but different colors under the detection of the infrared sensor, that is, the color of the food ingredients affects the accuracy of the infrared sensor's temperature judgment for the food ingredients. Therefore, this application is provided with a color sensor on the cooking device. Before the food ingredient heating stage, the infrared sensor is first used to obtain the first temperature of the food ingredients in the cooking cavity, and then the temperature of the food ingredients obtained by the infrared sensor is corrected according to the color of the food ingredients to obtain a second temperature, which is used as the temperature of the measured food ingredients. In this way, when detecting the temperature of the food ingredients through the infrared sensor, the temperature value is corrected based on the color of the food ingredients, thus avoiding the influence of different colors on the temperature value detected by infrared, making the determination of the state of the food ingredients more accurate and improving the accuracy of the detected temperature of the food ingredients.

[0136] Among them, the color sensor is a device capable of determining the color of food ingredients. It can be a device that detects the color by comparing the color of an object with a reference color that has been taught previously. When two colors match within a certain error range, the detection result is output. In addition, the color sensor can also be a device that acquires an image and then determines the color of the food ingredients based on the pixel values of the image. Of course, the color sensor can also be a device that obtains the type of food ingredients and then matches the color of the food ingredients according to the type. Any device that can determine the color of the food ingredients belongs to the color sensor in this application.

[0137] The control device 700 of the cooking device in the embodiments of the present application can be a device, or a component, an integrated circuit, or a chip in a terminal. The device can be a mobile electronic device or a non-mobile electronic device. Exemplarily, the mobile electronic device can be a mobile phone, a tablet computer, a laptop computer, a handheld computer, a vehicle-mounted electronic device, a wearable device, an ultramobile personal computer (UMPC), a netbook, or a personal digital assistant (PDA), etc., and the non-mobile electronic device can be a server, a network attached storage (NAS), a personal computer (PC), a television (TV), a teller machine, or a self-service machine, etc. The embodiments of the present application do not make specific limitations.

[0138] The control device 700 of the cooking device in the embodiments of the present application can be a device with an operating system. The operating system can be the Android operating system, the iOS operating system, or other possible operating systems. The embodiments of the present application do not make specific limitations.

[0139] The control device of the cooking device provided in the embodiments of the present application can implement each process implemented in the above method embodiments. To avoid repetition, it will not be described in detail here.

[0140] As Figure 8 shown, according to some embodiments of the present application, the electronic device 800 includes: a memory 810, the memory 810 stores programs or instructions, and a processor 820. When the processor 820 executes the programs or instructions, it implements the steps of the control method of the cooking device provided in any solution of the first aspect.

[0141] In the embodiments of the present application, since the electronic device 800 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 above control method.

[0142] 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.

[0143] 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 control method of the cooking device provided in any solution of the first aspect are implemented.

[0144] In the embodiments of the present application, since the readable storage medium 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 method of the cooking device.

[0145] Among them, 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 disk, etc.

[0146] According to a cooking device provided by some embodiments of the present application, it includes the control device of the cooking device provided in any solution of the second aspect, or the above-mentioned readable storage medium, or the above-mentioned electronic device. At this time, the cooking device has all the beneficial effects of the control device of the cooking device, or the above-mentioned readable storage medium, or the above-mentioned electronic device.

[0147] Such as Figure 5 As shown, another cooking device is provided in the embodiments of the present application, including: a cooking cavity 530; an infrared sensor 510 for detecting the temperature of the food material in the cooking cavity; a color sensor 520 for detecting the color of the food material in the cooking cavity.

[0148] Further, the cooking device further includes a control device, which can judge the state of the food material according to the temperature of the food material detected by the infrared sensor 510 and the color of the food material detected by the color sensor 520 before the food material is heated.

[0149] According to the cooking device of the present application, a color sensor 520 and an infrared sensor 510 are arranged on the cooking device. The temperature of the food material can be detected by the infrared sensor 510, and then the state of the food material before cooking can be judged according to the temperature of the food material. Thereafter, different cooking processes can be executed based on the state of the food material. In this way, the state of the food material before cooking can be detected, and different cooking modes can be executed according to the states of different food materials, so as to perform more precise cooking control on the food materials, thereby improving the cooking effect of the food materials.

[0150] Meanwhile, a general temperature sensor can only detect the temperature near its installation location. Since there is usually a certain distance between the installation locations of temperature sensors, when detecting the temperature of food ingredients before heating, there is a significant difference between the temperature detected by the temperature sensor and the actual temperature of the food ingredients. Therefore, due to structural limitations, when the conventional temperature sensor is far from the food ingredients, it cannot accurately measure the surface temperature of the food ingredients. Thus, the temperature directly detected by the conventional temperature sensor cannot be used to determine the initial state of the food ingredients, that is, the state before heating. In contrast, an infrared sensor determines the temperature of an object by emitting and receiving infrared rays. Its detection range is not limited by the structure. That is, even if the infrared sensor is installed at a relatively far distance from the food ingredients, it can accurately detect the surface temperature of the food ingredients. Therefore, the initial state of the food ingredients can be accurately judged based on the temperature value detected by the infrared sensor.

[0151] In addition, this method can directly detect the temperature of the food ingredients through the infrared sensor. Compared with the solution of detecting the temperature change through the temperature sensor and then determining the state of the food ingredients based on the temperature change, this judgment method has a faster detection speed. In this way, the initial state of the food ingredients can be judged more quickly, which can improve the judgment speed of the state of the food ingredients and shorten the entire cooking process.

[0152] Figure 9 Schematic diagram of the hardware structure of an electronic device for implementing an embodiment of the present application.

[0153] 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, etc.

[0154] 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 realize 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.

[0155] Among them, the user input unit 2007 receives a first input;

[0156] 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;

[0157] The user input unit 2007 receives a second input for a target operation node in the operation nodes;

[0158] The processor 2010 generates an adjusted simulated operation record in response to the second input;

[0159] Control the electronic device to run the corresponding program or function according to the simulated operation record.

[0160] Optionally, the first input includes at least one input step, and each original operation node includes an input step and a corresponding operation result;

[0161] Wherein, the operation result is: the feedback result output according to the input step after the program or function of the electronic device receives the input step.

[0162] The input unit 2004 obtains the program or function corresponding to the first input;

[0163] The memory 2009 records each input step and the corresponding operation result respectively according to the input order of the input steps;

[0164] 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.

[0165] Optionally, the display unit 2006 displays an identifier associated with the original operation record;

[0166] The user input unit 2007 receives a third input for the identifier;

[0167] The display unit 2006 displays the original operation nodes in the original operation record in response to the third input according to the input order.

[0168] 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;

[0169] 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;

[0170] 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;

[0171] Wherein, the input order corresponding to the simulated operation node is the same as the input order corresponding to the target operation node.

[0172] Optionally, the user input unit 2007 receives a running input;

[0173] In response to the running input, the processor 2010 controls the electronic device to run the corresponding program or function according to the analog operation record.

[0174] Optionally, the processor 2010 respectively determines the analog operation results of each analog operation node in each of the multiple analog operation records;

[0175] When there are any two analog operation records and the analog operation results of the corresponding analog operation nodes in the two analog operation records are different, the display unit 2006 displays the corresponding prompt information.

[0176] 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.

[0177] 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 processing unit 5082 processes the image data of static pictures or videos obtained by an image capturing device (such as a camera) in a video capture mode or an image capture mode.

[0178] 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, 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, switch 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 modulation and demodulation processor. Among them, the application processor mainly processes the operating system, user interface, application programs, etc., and the modulation and demodulation processor mainly processes wireless communication. It can be understood that the above modulation and demodulation processor may not be integrated into the processor 2010.

[0179] Another embodiment of the present application further provides a chip, which includes a processor and a communication interface. The communication interface is coupled to the processor. The processor is configured to run programs or instructions to implement each process of the above-mentioned embodiment of the control method of the cooking device, and can achieve the same technical effects. To avoid repetition, it will not be elaborated here.

[0180] 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-chip, etc.

[0181] 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", 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 expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0182] 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 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, characterized in that, the cooking device includes a cooking cavity and an infrared sensor, the infrared sensor is used to detect the temperature of the food in the cooking cavity, and the control method includes: before the food is heated, obtaining a first temperature detected by the infrared sensor; determining the state of the food according to the first temperature.

2. The control method for a cooking device according to claim 1, characterized in that, the cooking device further includes a color sensor, the color sensor is used to detect the color of the food in the cooking cavity, and the step of determining the state of the food according to the first temperature includes: obtaining the color of the food detected by the color sensor; determining a second temperature according to the first temperature and the color of the food; determining the state of the food according to the second temperature.

3. The control method for a cooking device according to claim 2, characterized in that, the step of determining the state of the food according to the second temperature includes: when the second temperature is less than a first value, determining the state of the food as a first state; when the second temperature is greater than or equal to the first value, determining the state of the food as a second state; the control method further includes: when determining that the state of the food is the first state, determining the target temperature of the food as a first target temperature, and / or determining the cooking duration of the food as a first duration; when determining that the state of the food is the second state, determining the target temperature of the food as a second target temperature, and / or determining the cooking duration of the food as a second duration.

4. The control method for a cooking device according to claim 2, characterized in that, the first temperature is T1, the correction coefficient determined according to the color of the food is q, and the second temperature is T2, where: T1, q, and T2 satisfy the following relationship: T2 = k×(T1 / q) + b; where, q is greater than 0 and less than or equal to 1, when the color of the food is black, q = 1, b is a constant, and k is a constant.

5. The control method for a cooking device according to claim 2, characterized in that, the first temperature is T1 and the second temperature is T2, where: T1 and T2 satisfy the following relationship: when the color of the food is black, T2 = k×T1 + b; when the color of the food is white, T2 = k×(T1 / q1) + b; when the color of the food is between black and white, T2 = k×(T1 / q2) + b; q1 and q2 are constants greater than 0 and less than 1, b is a constant, and k is a constant.

6. The control method for a cooking device according to any one of claims 1 to 5, characterized in that, the state of the food includes a frozen state or a non-frozen state; or the state of the food includes at least two states, and each state corresponds to a temperature range.

7. The control method for a cooking device according to any one of claims 1 to 5, characterized in that, further includes: determining the target temperature and / or cooking duration of the food according to the state of the food; Heat the food ingredients according to the target temperature and / or the cooking duration.

8. A control device for a cooking appliance, characterized in that the cooking appliance includes a cooking chamber and an infrared sensor for detecting the temperature of the food ingredients in the cooking chamber, and the control device includes: a first acquisition module configured to acquire a first temperature detected by the infrared sensor before the food ingredients are heated; a determination module configured to determine the state of the food ingredients based on the first temperature.

9. An electronic device, characterized in that it includes: a memory storing programs or instructions; a processor, when the processor executes the programs or the instructions, implementing the steps of the control method of the cooking appliance according to any one of claims 1 to 7.

10. A readable storage medium, characterized in that programs or instructions are stored thereon, and when the programs or the instructions are executed, the steps of the control method of the cooking appliance according to any one of claims 1 to 7 are implemented.

11. A cooking appliance, characterized in that it includes: the control device of 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 it includes: a cooking chamber; an infrared sensor for detecting the temperature of the food ingredients in the cooking chamber; a color sensor for detecting the color of the food ingredients in the cooking chamber.

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