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 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 steps that in a first time period, the fan is controlled to operate, and the heating device is controlled to heat the food materials in the cooking cavity; the heating device is controlled to be closed; generating a first temperature change curve according to the temperature of the food material in the cooking cavity in the first time period; and determining the state of the food material according to the first temperature change curve.

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] Existing cooking devices, such as rice cookers, electric pressure cookers, air fryers, etc., cannot confirm whether the ingredients are in a frozen state or at room temperature during cooking. Therefore, different cooking durations are not set according to the different states of the ingredients, resulting in poor cooking effects. 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 first aspect of this application proposes 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 ingredients in the cooking cavity. The control method includes: controlling the blower to operate and the heating device to be turned off within a first time period; generating a first temperature change curve according to the temperature of the ingredients in the cooking cavity within the first time period; and determining the state of the ingredients according to the first temperature change curve. The state of the ingredients includes a room temperature state and a frozen state.

[0010] The control method of the cooking device according to the present application can determine the initial state of the food material before the food material is heated, so that the cooking time and cooking temperature can be controlled according to different initial states of the food material, thereby improving the cooking effect. Specifically, the cooking device includes a cooking cavity, a blower, and a heating device. The blower can make the air in the cooking cavity circulate. The heating device can heat the food material in the cooking cavity. And the blower is controlled to operate within a first time period, and the heating device is controlled to be turned off. That is, after the food material is placed in the cooking cavity, the blower is allowed to operate independently for a period of time first. In this way, the heat of the food material can be driven by the blower and transmitted to the vicinity of the sensor through the air before cooking the food material, so that the heat in the cooking cavity is evenly distributed, and thus the temperature value detected by the temperature sensor can be closer to the temperature of the food material. In this way, the temperature detected by the temperature sensor can represent the real temperature of the food material. Thereafter, a first temperature change curve can be generated according to the detected temperature of the food material, and then the state of the food material can be determined according to the first temperature change curve. For example, it can be determined whether the food material is in a normal temperature state or a frozen state. In this way, the temperature and duration of the subsequent cooking of the food material can be adjusted specifically according to different states, thereby improving the cooking effect. Optionally, the cooking device includes an air fryer, an oven, or a steam air fryer, etc.

[0011] Optionally, the control method of the cooking device further includes: after the first time period, controlling the blower to operate and controlling the heating device to heat the food material; generating a second temperature change curve according to the temperature of the food material in the cooking cavity within a second time period, where the second time period is the time period from when the heating device starts heating to when the food material is heated to a first temperature; and determining the mass of the food material according to the second temperature change curve.

[0012] In this technical solution, after the first time period, the blower and the heating device can be controlled to operate simultaneously, and then a second temperature change curve is generated according to the temperature of the food material in the cooking cavity within the second time period, and then the mass of the food material is determined according to the second temperature change curve. In this way, cooking can be further carried out according to the mass of the food material, improving the cooking effect. It can be understood that when cooking food materials of different masses with the same cooking parameters, the cooking effects are different. Therefore, cooking specifically according to the mass of the food material can effectively improve the cooking effect of the food material. Among them, the second time period is the time period from when the heating device starts heating to when the food material is heated to a first temperature.

[0013] Optionally, the step of determining the mass of the food material according to the second temperature change curve includes: determining the slope k3 of the second temperature change curve according to the second temperature change curve, and determining the mass of the food material according to k3.

[0014] In this technical solution, specifically, the mass of the food material can be determined by the slope k3 of the second temperature change curve. In this way, there is no need to set a weighing component to determine the mass of the food material, thereby reducing the setting of modules and lowering the production cost.

[0015] Optionally, the step of determining the quality of the food ingredient according to the second temperature change curve includes: performing linear fitting on the second temperature change curve to generate a first straight line segment, and the slope of the first straight line segment is k3; calculating the quality M of the food ingredient by using the following formula, where M = k3×t + b, t is the time elapsed from the minimum temperature to the first temperature on the second temperature change curve, and b is a constant.

[0016] In this technical solution, experiments have shown that when heating food ingredients, the change in temperature is basically linearly increasing. Therefore, after obtaining the second temperature change curve based on the detected temperature values, linear fitting can be performed on the second temperature change curve to obtain a second straight line segment, and thus the slope k3 of the second straight line segment can be obtained. Then, the quality M of the food ingredient can be calculated based on the formula.

[0017] Optionally, the first time period is greater than or equal to 10S and less than or equal to 60S. The first time period cannot be too long, otherwise it will extend the entire cooking process and result in a poor user experience. And the first time period cannot be too short, otherwise it will not achieve the effect of sufficient heat dissipation.

[0018] Optionally, the first temperature is greater than or equal to 160°C and less than or equal to 175°C. The value of the first temperature can be set to 160°C - 175°C according to experience, such as 162°C or 170°C. Because for air fryers, ovens, etc., the temperature of the food ingredient is generally not higher than 220°C. Therefore, this setting makes the first temperature closer to the target temperature, which can not only reduce the impact of the fluctuation of the target temperature on the quality of the food ingredient, but also avoid setting the first temperature too small and being unable to reflect the temperature rise change process of the food ingredient, resulting in inaccurate quality measurement.

[0019] Optionally, the first temperature is equal to T - m, where T is the target temperature and m is a constant value, and the value range of m is 5°C - 20°C.

[0020] Among them, when controlling the heating device to heat the food ingredient, control the heating device to heat the food ingredient at the target power, that is, heat the food ingredient at a specific power, so as to avoid temperature differences caused by power changes. Exemplarily, control the heating device to heat the food ingredient at full power, so as to ensure the heating efficiency.

[0021] Among them, the first temperature is 5°C - 20°C lower than the target temperature T. That is, the first temperature is not a fixed value and needs to be calculated based on the target temperature. The target temperatures of different ingredients vary, and calculating the first temperature based on the target temperature can ensure that the first temperature is always close to and less than the target temperature, making the first temperature more reasonable and avoiding the situation where the first temperature is greater than the target temperature or much lower than the target temperature. In addition, when the temperature of the ingredient is near the target temperature, the temperature of the ingredient will fluctuate due to temperature control. Therefore, calculating the mass of the ingredient based on the target temperature will affect the detection accuracy. By restricting the temperature to below the first temperature, the influence of temperature fluctuations caused by temperature control on quality detection can be avoided, thereby improving the accuracy of quality detection. In addition, the value of m cannot be too small, otherwise it cannot reduce the influence of temperature fluctuations caused by temperature control on quality detection, and the value of m cannot be too large either, otherwise the temperature range is too small, resulting in a very small rising interval of the temperature curve after the ingredient is put in, and thus the sampling interval is too small to reflect the true temperature rise of the ingredient. A value of m of 5°C - 20°C can ensure that the sampling temperature of the ingredient has a relatively large temperature rise interval, thereby ensuring the accuracy of quality detection.

[0022] Optionally, the control method of the cooking device further includes: determining the cooking duration according to the state and mass of the ingredient; cooking the ingredient according to the target temperature and the cooking duration.

[0023] In this technical solution, after determining the state and mass of the ingredient, the cooking duration of the ingredient can be determined according to the state and mass of the ingredient, so that the ingredient is cooked according to the target temperature and the cooking duration to ensure the cooking effect and improve the cooking quality. It can be understood that in the related art, the cooking of ingredients is at a fixed cooking temperature and cooking duration, and it cannot be cooked specifically according to the state and quality of the ingredient, resulting in a poor cooking effect. In this application, the cooking duration is adjusted according to the state and / or mass of the ingredient. That is to say, when the state and / or mass of the ingredient are different, the cooking duration of the ingredient is different, which exactly solves the above problem and ensures the cooking effect.

[0024] Optionally, when the cooking device does not include a preheating stage, the step of determining the state of the ingredient according to the first temperature change curve includes: determining the change slope k1 of the first temperature change curve according to the first temperature change curve. Among them, when k1 is greater than or equal to the first target value, it is determined that the ingredient is in the first state, and when k1 is less than the first target value, it is determined that the ingredient is in the second state.

[0025] Optionally, the first state is the normal temperature state, and the second state is the frozen state.

[0026] In this technical solution, when the cooking device does not include a preheating stage, that is, it does not preheat the cooking cavity in advance but directly heats. The temperature of room-temperature food ingredients changes little over time, so the slope of its temperature change is basically 0. Therefore, when the slope is relatively large, it can be considered that the food ingredients are room-temperature food ingredients. On the contrary, if they are frozen food ingredients, their temperature will gradually decrease over time. Therefore, the slope of the temperature change curve is negative. It can be seen that the slopes of the temperatures of room-temperature food ingredients and frozen food ingredients are different, so the type of food ingredients, whether frozen or room-temperature, can be determined according to the slope of the temperature change curve.

[0027] Optionally, the first target value is 0. Because the temperature of room-temperature food ingredients changes little over time, the slope of its temperature change is basically 0, while the temperature of frozen food ingredients will gradually decrease, so its slope is less than 0. Therefore, the state of the food ingredients can be determined by comparing the slope with 0.

[0028] Optionally, the control method of the cooking device further includes: executing the preheating stage program; after the preheating stage program is completed, executing the steps of controlling the fan to run and controlling the heating device to turn off; after the fan runs for a third duration, controlling the heating device to heat the food ingredients; obtaining the minimum temperature value when the temperature in the cooking cavity changes from decreasing to increasing; the steps of determining the state of the food ingredients according to the first temperature change curve include: calculating the state value Y according to the first temperature change curve; when the state value Y is less than or equal to the first target value, determining that the food ingredients are in the second state (such as the frozen state); when the state value Y is greater than the first target value, determining that the food ingredients are in the first state (such as the room-temperature state); where Y = a×k2 + b×c, a and b are constants, the value ranges of a and b are greater than or equal to 0 and less than or equal to 1, and a + b = 1, k2 is the change slope of the first temperature change curve, and c is the minimum temperature value.

[0029] In this technical solution, when the cooking device includes a preheating stage, the preheating stage program can be executed first, and after the preheating stage program is completed, the state of the food ingredients can be judged. After the fan runs for a third duration, the heating device is controlled to heat the food ingredients. During this process, the minimum temperature value when the temperature in the cooking cavity changes from decreasing to increasing is obtained, and then the state of the food ingredients is determined according to the minimum temperature value and the first temperature change curve.

[0030] Among them, when there is a preheating stage, after the food ingredients are put in, the reason for turning on the fan to run for a third duration first is that: after preheating, the temperature in the cooking cavity is close to the target temperature. At this time, when the food ingredients are put into the cooking cavity, the temperature of the food ingredients detected by the cooking device is difficult to decrease, which will result in a very small rising interval of the temperature curve after the food ingredients are put in, making it impossible to judge the quality of the food ingredients. At this time, turning on the fan can cool down the cooking cavity, thereby expanding the temperature rise interval, making it more convenient to judge the quality of the food ingredients according to the temperature rise curve.

[0031] In addition, when the heating device starts to work, due to thermal inertia, the temperature in the cooking cavity will first reach the trough and then rise again. At this time, the temperature of the trough is the minimum temperature value. When determining the state of the food according to the first temperature change curve, first calculate the state value Y according to the first temperature change curve. When the state value Y is less than or equal to the first target value, it is determined that the food is in the second state (such as a frozen state). When the state value Y is greater than the first target value, it is determined that the food is at room temperature. Among them, the state value Y can be calculated using the following formula: Y = a × k2 + b × c, a and b are constants, the value range of a and b is greater than or equal to 0 and less than or equal to 1, and a + b = 1, k2 is the slope of the first temperature change curve, and c is the minimum temperature value.

[0032] An embodiment of the second aspect of the present application proposes a control device for a cooking device, wherein the cooking device includes a cooking cavity, a fan and a heating device, wherein the fan is used to circulate air in the cooking cavity, and the heating device is used to heat food in the cooking cavity, and the control device includes: a first control unit, used to control the operation of the fan and the shutdown of the heating device within a first time period; a first generation unit, used to generate a first temperature change curve according to the temperature of the food in the cooking cavity within the first time period; and a state determination unit, used to determine the state of the food according to the first temperature change curve, wherein the state of the food includes a room temperature state and a frozen state.

[0033] According to the control device of the cooking device proposed in the embodiment of the second aspect of the present application, the initial state of the food can be determined before the food is heated, so that the cooking time and cooking temperature can be controlled according to the different initial states of the food, so as to improve the cooking effect. Specifically, the cooking device includes a cooking cavity, a fan and a heating device, and the fan can circulate air in the cooking cavity. The heating device can heat the food in the cooking cavity. In the first time period, the fan is controlled to run and the heating device is controlled to be turned off, that is, after the food is placed in the cooking cavity, the fan is allowed to run independently for a period of time, so that the heat in the cooking cavity can be evenly distributed before the food is cooked, so that the temperature value detected by the temperature sensor can be closer to the temperature of the food, so that the temperature detected by the temperature sensor can represent the real temperature of the food. Thereafter, a first temperature change curve can be generated according to the detected temperature of the food, and then the state of the food can be determined according to the first temperature change curve, for example, it can be determined whether the food is in a normal temperature state or a frozen state, so that the temperature and duration of the subsequent cooking of the food can be adjusted according to different states in a targeted manner, thereby improving the cooking effect.

[0034] 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 cooking device control method provided by any one of the schemes of the first aspect.

[0035] According to the electronic device of the present application, since it can implement the steps of the control method of the cooking device provided by any one of the solutions in the first aspect. Therefore, this electronic device has all the beneficial effects of the control method of the cooking device provided by any one of the solutions in the first aspect.

[0036] 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 of the cooking device provided by any one of the solutions in the first aspect are implemented.

[0037] Since the readable storage medium can implement the steps of the control method of the cooking device provided by any one of the solutions in the first aspect. Therefore, the readable storage medium has all the beneficial effects of the control method of the cooking device provided by any one of the solutions in one aspect.

[0038] In a fifth aspect, an embodiment of the present application provides a cooking device, including: a control device of the cooking device provided by the second aspect, and / or an electronic device provided by any one of the solutions in the third aspect; and / or a readable storage medium provided by any one of the solutions in the fourth aspect.

[0039] Since the cooking device of the embodiment of the present application includes the control device, electronic device or readable storage medium of the cooking device of 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.

[0040] The additional aspects and advantages of the present application will be partially given in the following description, partially become obvious from the following description, or be understood through the practice of the present application. Description of the Drawings

[0041] The above and / or additional aspects and advantages of the present application will become obvious and easy to understand from the description of the embodiments in conjunction with the following drawings, where:

[0042] Figure 1 is one of the flow diagrams of the control method of the cooking device according to an embodiment of the present application;

[0043] Figure 2 is the second flow diagram of the control method of the cooking device according to an embodiment of the present application;

[0044] Figure 3 is the schematic diagram of the curve for judging the ingredient content in the non-preheating state of the control method of the cooking device according to an embodiment of the present application;

[0045] Figure 4 is the schematic diagram of the curve for judging the ingredient content in the preheating state of the control method of the cooking device according to an embodiment of the present application;

[0046] Figure 5It is a schematic curve diagram for judging the ingredient content, the difference in temperature when the blower is turned on and off in the preheating state of the control method of a cooking device according to an embodiment of the present application;

[0047] Figure 6 It is a block diagram of the control device of the cooking device according to the embodiment of the present application;

[0048] Figure 7 It is a block diagram of the electronic device according to the embodiment of the present application;

[0049] Figure 8 It is a schematic diagram of the hardware structure of an electronic device for implementing an embodiment of the present application. Detailed implementation manners

[0050] Hereinafter, embodiments of the present application will be described in detail. Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary only for explaining the present application and should not be construed as limiting the present application. All other embodiments obtained by those of ordinary skill in the art based on the embodiments in the present application without creative efforts shall fall within the scope of protection of the present application.

[0051] Hereinafter, a cooking device and its control method, device, electronic device, and readable storage medium according to an embodiment of the present application will be described with reference to the accompanying drawings.

[0052] In an embodiment of the present application, an embodiment of the first aspect of the present application proposes a control method for a cooking device. The cooking device may specifically be a device such as an air fryer.

[0053] Among them, the cooking device specifically includes a cooking cavity, a blower, and a heating device. The blower is used to make the air in the cooking cavity circulate. The heating device is used to heat the ingredients in the cooking cavity. Among them, as Figure 1 shown, the control method includes:

[0054] S102, within a first time period, control the blower to operate and control the heating device to be turned off;

[0055] S104, generate a first temperature change curve according to the temperature of the ingredients in the cooking cavity within the first time period;

[0056] S106, determine the state of the ingredients according to the first temperature change curve.

[0057] Among them, the state of the ingredients includes a first state and a second state. The first state may be a normal temperature state, and the second state may be a frozen state.

[0058] According to the control method of the cooking device of the present application, the initial state of the food can be determined before the food is heated, so that the cooking time and cooking temperature can be controlled according to the different initial states of the food, so as to improve the cooking effect. Specifically, the cooking device includes a cooking cavity, a fan and a heating device, and the fan can circulate air in the cooking cavity. The heating device can heat the food in the cooking cavity. In the first time period, the fan is controlled to run and the heating device is controlled to be turned off, that is, after the food is placed in the cooking cavity, the fan is allowed to run independently for a period of time, so that the heat of the food can be driven by the fan before cooking the food, and transmitted to the vicinity of the sensor through the air, so that the heat in the cooking cavity is evenly distributed, so that the temperature value detected by the temperature sensor can be closer to the temperature of the food, so that the temperature detected by the temperature sensor can represent the real temperature of the food. Thereafter, a first temperature change curve can be generated according to the detected temperature of the food, and then the state of the food can be determined according to the first temperature change curve, for example, it can be determined whether the food is in a normal temperature state or a frozen state, so that the temperature and duration of the subsequent cooking of the food can be adjusted according to different states in a targeted manner, thereby improving the cooking effect.

[0059] Optionally, the cooking device includes an air fryer, an oven or a steam air fryer, etc.

[0060] Alternatively, if Figure 2 As shown, the control method of the cooking device includes:

[0061] S202, in the first time period, controlling the fan to run and controlling the heating device to shut down.

[0062] S204: Generate a first temperature change curve according to the temperature of the food in the cooking cavity during a first time period.

[0063] S206, determining the state of the food according to the first temperature change curve, where the state of the food includes a room temperature state and a frozen state.

[0064] S208, after the first time period, controlling the fan to run, and controlling the heating device to heat the food.

[0065] S210, generating a second temperature change curve according to the temperature of the food in the cooking chamber in a second time period, where the second time period is a time period from when the heating device starts heating to when the food is heated to the first temperature.

[0066] S212: Determine the quality of the food according to the second temperature change curve.

[0067] In this embodiment, after the first time period, the blower and the heating device can be controlled to operate simultaneously, and then according to the temperature of the food ingredients in the cooking cavity during the second time period, a second temperature change curve is generated. Furthermore, the mass of the food ingredients is determined based on the second temperature change curve, so that cooking can be further carried out according to the mass of the food ingredients, improving the cooking effect. It can be understood that when cooking food ingredients of different masses with the same cooking parameters, the cooking effects are different. Therefore, cooking specifically according to the mass of the food ingredients can effectively improve the cooking effect of the food ingredients. Wherein, the second time period is the time period from when the heating device starts heating to when the food ingredients are heated to the first temperature.

[0068] Optionally, when determining the mass of the food ingredients according to the second temperature change curve, the slope k3 of the second temperature change curve can be determined first according to the second temperature change curve. Then the mass of the food ingredients is determined according to k3.

[0069] In this embodiment, specifically, the mass of the food ingredients can be determined by the slope k3 of the second temperature change curve. In this way, there is no need to set up a weighing component to determine the mass of the food ingredients, thereby reducing the setting of modules and lowering the production cost.

[0070] Optionally, when determining the mass of the food ingredients according to the second temperature change curve, the second temperature change curve can be linearly fitted first to generate a first straight line segment, and the slope of the first straight line segment is k3. Then the mass M of the food ingredients is calculated using the following formula, where M = k3×t + b, t is the time elapsed from the minimum temperature to the first temperature on the second temperature change curve, and b is a constant.

[0071] In this embodiment, experiments have shown that when heating food ingredients, the change in temperature is basically linearly increasing. Therefore, after obtaining the second temperature change curve based on the detected temperature values, the second temperature change curve can be linearly fitted to obtain a second straight line segment, so that the slope k3 of the second straight line segment can be obtained. Then the mass M of the food ingredients can be calculated based on the formula.

[0072] Optionally, the first time period is greater than or equal to 10S and less than or equal to 60S. 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 the effect of sufficient heat dissipation cannot be achieved.

[0073] Optionally, the first temperature is greater than or equal to 160 °C and less than or equal to 175 °C. The value of the first temperature can be set to 160 °C - 175 °C according to experience, such as 162 °C or 170 °C. Because for air fryers, ovens, etc., the temperature of the food ingredients is generally not higher than 220 °C. Therefore, this setting makes the first temperature closer to the target temperature, which can not only reduce the impact of the fluctuation of the target temperature on the quality of the food ingredients, but also avoid setting the first temperature too small and being unable to reflect the temperature rise change process of the food ingredients, resulting in inaccurate quality measurement.

[0074] Optionally, the first temperature is equal to T - m, where T is the target temperature and m is a constant value with a value range of 5 °C - 20 °C.

[0075] When controlling the heating device to heat the food ingredients, control the heating device to heat the food ingredients at the target power, that is, heat the food ingredients at a specific power, which can avoid temperature differences caused by power changes. Exemplarily, control the heating device to heat the food ingredients at full power to ensure heating efficiency.

[0076] Among them, the first temperature is 5 °C - 20 °C lower than the target temperature T. That is, the first temperature is not a fixed value and needs to be calculated according to the target temperature. The target temperatures of different food ingredients will vary. Calculating the first temperature according to the target temperature can ensure that the first temperature is always close to and less than the target temperature, making the first temperature more reasonable and avoiding the situation where the first temperature is greater than the target temperature or much lower than the target temperature. In addition, when the temperature of the food ingredients is near the target temperature, the temperature of the food ingredients will fluctuate due to temperature control. Therefore, calculating the quality of the food ingredients through the target temperature will affect the detection accuracy. By limiting the temperature to below the first temperature, the impact of temperature fluctuations caused by temperature control on quality detection can be avoided, thereby improving the accuracy of quality detection. In addition, the value of m cannot be too small, otherwise it cannot reduce the impact of temperature fluctuations caused by temperature control on quality detection, and the value of m cannot be too large either. Otherwise, the temperature range is too small, resulting in a very small rising interval of the temperature curve after putting in the food ingredients, resulting in a too small sampling interval and being unable to reflect the true temperature rise of the food ingredients. And m being 5 °C - 20 °C can ensure that the sampling temperature of the food ingredients has a large temperature rise interval, thereby ensuring the accuracy of quality detection.

[0077] Optionally, the control method of the cooking device further includes: determining the cooking duration according to the state and quality of the food ingredients. Then cook the food ingredients according to the target temperature and cooking duration.

[0078] In this embodiment, after determining the state of the food and the quality of the food, the cooking time of the food can be determined according to the state of the food and the quality of the food, so that the food is cooked according to the target temperature and cooking time to ensure the cooking effect and improve the cooking quality. It is understandable that the cooking of food in the related art is fixed at a fixed cooking temperature and cooking time, and it is not possible to cook in a targeted manner according to the state and quality of the food, resulting in poor cooking effect. In the present application, the cooking time is adjusted according to the state of the food and / or the quality of the food, that is, it can be considered that when the state of the food and / or the quality of the food is different, the cooking time of the food is different, which just solves the above problem and ensures the cooking effect.

[0079] Optionally, when the cooking equipment does not include a preheating stage, the step of determining the state of the food according to the first temperature change curve includes: determining the change slope k1 of the first temperature change curve according to the first temperature change curve, wherein when k1 is greater than or equal to the first target value, it is determined that the food is in a normal temperature state, and when k1 is less than the first target value, it is determined that the food is in a frozen state.

[0080] In this embodiment, when the cooking device does not include a preheating stage, that is, the cooking cavity is not preheated in advance, but directly heated. The temperature of room temperature food does not change much over time, so the slope of its temperature change is basically 0. Therefore, when its slope is large, the food can be considered to be room temperature food. On the contrary, if it is frozen food, its temperature will gradually decrease over time, so the slope of its temperature change curve is a negative value. It can be seen that the slopes of the temperatures of room temperature food and frozen food are different, so it can be judged whether the food is frozen food or room temperature food according to the slope of the temperature change curve.

[0081] Optionally, the first target value is 0. Because the temperature of room temperature food does not change much over time, the slope of its temperature change is basically 0, while the temperature of frozen food will gradually decrease, so its slope is less than 0. Therefore, the state of the food can be determined by the size of the slope and 0.

[0082] Optionally, the control method of the cooking device further includes: executing a preheating stage program, and after the preheating stage program is executed, performing steps of controlling the blower to operate and controlling the heating device to turn off. After the blower operates for a third duration, controlling the heating device to heat the food material. Obtaining the minimum temperature value when the temperature in the cooking cavity changes from decreasing to increasing. The step of determining the state of the food material according to the first temperature change curve includes: calculating a state value Y according to the first temperature change curve, when the state value Y is less than or equal to a first target value, determining that the food material is in a second state (such as a frozen state), and when the state value Y is greater than the first target value, determining that the food material is in a first state (such as a normal temperature state); wherein, Y = a × k2 + b × c, a and b are constants, the value ranges of a and b are greater than or equal to 0 and less than or equal to 1, and a + b = 1, k2 is the change slope of the first temperature change curve, and c is the minimum temperature value.

[0083] In this embodiment, when the cooking device includes a preheating stage, the preheating stage program can be executed first, and after the preheating stage program is executed, the state of the food material can be judged. After the blower operates for a third duration, controlling the heating device to heat the food material, and during this process, obtaining the minimum temperature value when the temperature in the cooking cavity changes from decreasing to increasing, and then determining the state of the food material according to the minimum temperature value and the first temperature change curve.

[0084] Among them, when there is a preheating stage, after the food material is placed, the reason for turning on the blower to operate for a third duration first is that: after preheating, the temperature in the cooking cavity is close to the target temperature. At this time, when the food material is placed in the cooking cavity, the temperature of the food material detected by the cooking device is difficult to decrease, which will result in a very small rising interval of the temperature curve after the food material is placed, and it is impossible to judge the quality of the food material. At this time, turning on the blower can play the role of cooling the cooking cavity, so as to expand the temperature rising interval, making it more convenient to judge the quality of the food material according to the temperature rising curve.

[0085] In addition, when the heating device starts to work, due to the reason of thermal inertia, the temperature in the cooking cavity will first reach the trough and then rise again. At this time, the temperature of the trough is the minimum temperature value. When determining the state of the food material according to the first temperature change curve, first calculate the state value Y according to the first temperature change curve. When the state value Y is less than or equal to the first target value, determine that the food material is in the second state (such as a frozen state), and when the state value Y is greater than the first target value, determine that the food material is in the normal temperature state. Among them, the state value Y can be calculated by the following formula: Y = a × k2 + b × c, a and b are constants, the value ranges of a and b are greater than or equal to 0 and less than or equal to 1, and a + b = 1, k2 is the change slope of the first temperature change curve, and c is the minimum temperature value.

[0086] An embodiment of the second aspect of the present application proposes a control device for a cooking device, and the cooking device includes a cooking cavity, a blower and a heating device.

[0087] 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.

[0088] like Figure 6 As shown, the control device 600 includes a first control unit 610, a first generation unit 620 and a state determination unit 630. The first control unit 610 is used to control the fan to run and control the heating device to turn off in a first time period. The first generation unit 620 is used to generate a first temperature change curve according to the temperature of the food in the cooking cavity in the first time period. The state determination unit 630 is used to determine the state of the food according to the first temperature change curve, and the state of the food includes a normal temperature state and a frozen state.

[0089] According to the control device of the cooking device proposed in the embodiment of the second aspect of the present application, the state of the cooking ingredients can be determined, so that the cooking time and cooking temperature can be controlled according to the different states of the ingredients to improve the cooking effect. Specifically, the cooking device includes a cooking cavity, a fan and a heating device. The fan can circulate air in the cooking cavity, and the heating device can heat the ingredients in the cooking cavity. The control device includes a first control unit, a first generation unit and a state determination unit. The first control unit can control the fan to run and control the heating device to turn off in a first time period. The first generation unit can generate a first temperature change curve according to the temperature of the ingredients in the cooking cavity in the first time period. The state determination unit can determine the state of the ingredients according to the first temperature change curve, for example, determine whether the ingredients are in a room temperature state or a frozen state, so that the ingredients can be cooked according to different states in a targeted manner, and the cooking temperature and duration can be adjusted, so as to improve the cooking effect. It can be understood that the fan is set to facilitate temperature detection. If the fan is not set to make the air flow, the detected temperature may be the initial temperature in the cooking cavity, so that the first temperature change curve finally generated will not conform to the actual temperature change, thereby causing the final cooking effect to deteriorate.

[0090] Optionally, the control device of the cooking device of the embodiment of the present application can implement the steps of any one of the above control methods.

[0091] Optionally, the control method of the present application includes: a state judgment stage, a quality judgment stage and a temperature stabilization stage. Further, there is a preheating stage before the state judgment stage.

[0092] Among them, the state judgment stage includes the following steps: within a first time period, controlling the fan to run and controlling the heating device to turn off; generating a first temperature change curve according to the temperature of the food in the cooking chamber within the first time period; and determining the state of the food according to the first temperature change curve.

[0093] After the state judgment stage, that is, after the first time period, a quality judgment stage is carried out. In this stage, the blower is controlled to operate at the first temperature, and according to the slope k3 of the temperature change curve (i.e., the second temperature change curve) in this stage, the quality of the food material is determined. The temperature stabilization stage is the stage after the temperature reaches the target temperature. In this stage, the temperature is controlled at the target temperature to cook the food material.

[0094] The control method of the present application will be introduced in detail below by taking an air fryer as an example.

[0095] Existing air fryers cannot know the state and weight of food materials during cooking. Therefore, frozen food materials and room-temperature food materials cannot adjust different temperatures and cooking times, and need to be adjusted manually, which brings an extra operation burden to users. At the same time, the cooking time cannot be adjusted according to the quality of the food materials. High-end fryers have a weighing solution, but the cost is high.

[0096] Based on this, this embodiment proposes a simple method for judging the state and quality of food materials in a fryer by using a temperature curve. When starting to work, the blower starts to work first, and the heating tube does not work. The blower rotates to bring the initial temperature of the food material to the vicinity of the sensor through the air, so as to judge the initial temperature state of the food material, and divide the food material into room-temperature food materials and frozen food materials. Then the heating tube is turned on to start heating. At this time, the weight of the food material is judged according to the temperature rise curve of the food material in each state.

[0097] In the case of non-preheating, as Figure 3 shown, where the solid line is a certain large-mass room-temperature food material, and the dotted line is a small-mass frozen food material of the same kind. In the state judgment stage, the blower is turned on, but the heating device does not work for a holding time T1. At this time, the temperature of the temperature sensor is collected, and the temperature slope k1 within the time period T1 is calculated: if k1≥0, it is determined as a room-temperature food material; if k1<0, it is determined as a frozen food material.

[0098] After the state of the food material is judged, in the quality judgment stage, the temperature in the interval from the start of heating to the target temperature T-m is collected, and the quality of the food material is pre-judged according to different slopes in the same state.

[0099] The reason for turning on the blower but not the heating tube in the state judgment stage under the non-preheating condition is: to let the temperature of the food material be driven by the blower and transmitted to the vicinity of the sensor through the air.

[0100] In the case of preheating, as Figure 4As shown, the solid line represents a certain room-temperature large-mass food ingredient, and the dashed line represents the same kind of frozen small-mass food ingredient. During the preheating stage (i.e., the time period from 0 to d1), the temperature is stabilized at the target temperature T. At d1, the baking tray is pulled open, and at point d2, the food ingredient is placed. At this time, within the time range from d2 to d3, the blower works but the heating device does not work. After a time T1 = d3 - d2, the heating device starts to work. Due to thermal inertia, the heating device works for a period of time and reaches the trough, and then the temperature rises again to the target temperature. During the whole process, the temperature within the time T1 is collected and the lowest temperature at the trough is recorded. During the cooling process, the temperature slope is k2, and the temperature at the trough point is t3. Then Y = a×k2 + b×t3. When Y < the given empirical value Y0, it is determined to be frozen; otherwise, it is a room-temperature food ingredient.

[0101] For example Figure 4 the slope of the frozen food ingredient is k2 1 , the trough is t4, the temperature slope of the room-temperature food ingredient is k2 2 , the trough temperature is t5. Let the characteristics of the frozen food ingredient be represented by Y1 and the characteristics of the room-temperature food ingredient be represented by Y2. Then:

[0102] Y1 = a×k2 1 + b×t4;

[0103] Y2 = a×k2 2 + b×t5; Then Y1 < Y0 and Y2 > Y0.

[0104] After the food ingredient state is judged, during the re-heating stage, the temperature in the interval from the start of heating to the target temperature T - m is collected, and the mass of the food ingredient is pre-judged according to the temperature rise slope k3 of the food ingredient in the same state.

[0105] The reason for turning on the blower but not the heating device after placing the food ingredient in the baking tray: After preheating, the temperature in the cavity is close to the target temperature. At this time, it is difficult for the temperature to drop after placing the food ingredient and closing the baking tray. As Figure 5 shown, the solid line represents the temperature curve without turning on the blower, and the dashed line represents the temperature curve with turning on the blower. It can be seen that without turning on the blower, the rising interval of the temperature curve after placing the food ingredient is very small, and it is impossible to judge the quality of the food ingredient. At this time, turning on the blower serves the purpose of cooling the cavity, thereby expanding the temperature rise interval and facilitating the judgment of the quality of the food ingredient according to the temperature rise curve.

[0106] Among them, the value range of T1 is from 10s to 60s. The values of a and b are both in the range of 0 - 1 and a + b = 1. The value range of t is from 5°C to 20°C. If the target temperature is 180°C, the upper limit of the temperature sampling point temperature for judging the quality is 160°C - 175°C. The reason for reserving the sampling dead zone is to avoid temperature fluctuations caused by temperature control near the target temperature, which may affect the judgment accuracy.

[0107] For example Figure 7As shown, an electronic device 700 according to some embodiments of the present application includes: a memory 710 that stores programs or instructions, and a processor 720 that, when executing the programs or instructions, implements the steps of the control method provided by any of the solutions in the first aspect.

[0108] In the embodiments of the present application, since the electronic device 700 can implement the steps of the control method proposed in any of the above embodiments, it has all the beneficial effects defined by the above control method.

[0109] 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.

[0110] A readable storage medium according to some embodiments of the present application stores programs or instructions that, when executed, implement the steps of the control method of a cooking device provided by any of the solutions in the first aspect.

[0111] 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.

[0112] 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 disc, etc.

[0113] A cooking device according to some embodiments of the present application includes a control device of the cooking device provided in the second aspect, and / or an electronic device provided by any of the solutions in the third aspect; and / or a readable storage medium provided by any of the solutions in the fourth aspect. 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.

[0114] Figure 8 A schematic diagram of the hardware structure of an electronic device for implementing the embodiments of the present application.

[0115] 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.

[0116] 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 may be logically connected to the processor 2010 through a power management system, so as to manage functions such as charging, discharging, and power consumption management through the power management system. Figure 8 The structure of the electronic device shown in Figure 8 does not limit the electronic device. The electronic device may include more or fewer components than shown in the figure, or combine certain components, or have different component arrangements, which will not be elaborated here.

[0117] Among them, the user input unit 2007 receives a first input;

[0118] 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;

[0119] The user input unit 2007 receives a second input to a target operation node in the operation nodes;

[0120] The processor 2010 generates an adjusted simulated operation record in response to the second input;

[0121] According to the simulated operation record, control the electronic device to run the corresponding program or function.

[0122] Optionally, the first input includes at least one input step, and each original operation node includes an input step and a corresponding operation result;

[0123] 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.

[0124] The input unit 2004 obtains the program or function corresponding to the first input;

[0125] The memory 2009 records each input step and the corresponding operation result respectively according to the input order of the input steps;

[0126] 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.

[0127] Optionally, the display unit 2006 displays an identifier associated with the original operation record;

[0128] The user input unit 2007 receives a third input to the identifier;

[0129] The display unit 2006 displays the original operation nodes in the original operation record in the input order in response to the third input.

[0130] 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;

[0131] 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;

[0132] 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;

[0133] Among them, the input order corresponding to the simulated operation node is the same as the input order corresponding to the target operation node.

[0134] Optionally, the user input unit 2007 receives a running input;

[0135] The processor 2010 controls the electronic device to run the corresponding program or function according to the simulated operation record in response to the running input.

[0136] 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;

[0137] 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.

[0138] 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 node and the corrected node, 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 re-operate, fundamentally avoiding the possibility of misoperations again and improving the user's interaction experience.

[0139] It should be understood that in the embodiment of the present application, the input unit 2004 may include a Graphics Processing Unit (GPU) 5082 and a microphone 5084. The graphics processor 5082 processes the image data of static pictures or videos obtained by an image capture device (such as a camera) in a video capture mode or an image capture mode.

[0140] The display unit 2006 may include a display panel 5122, and the display panel 5122 may be configured in the form of a liquid crystal display, an organic light-emitting diode, or the like. The user input unit 2007 includes a touch panel 5142 and other input devices 5144. The touch panel 5142 is also referred to as a touch screen. The touch panel 5142 may include two parts: a touch detection device and a touch controller. The other input devices 5144 may include, but are not limited to, a physical keyboard, function keys (such as volume control keys, power on / off keys, etc.), a trackball, a mouse, and a joystick, which will not be elaborated herein. 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 communications. It can be understood that the above-mentioned modem processor may not be integrated into the processor 2010 either.

[0141] 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 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.

[0142] 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.

[0143] 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 a suitable manner in any one or more embodiments or examples.

[0144] Although the embodiments of the present application have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and purposes of the present application. The scope of the present application is defined by the claims and their equivalents.

Claims

1. A control method for a cooking device, characterized in that, the cooking device includes a cooking cavity, a blower and a heating device, the blower is used to make the air in the cooking cavity circulate, and the heating device is used to heat the food materials in the cooking cavity. The control method includes: In a first time period, control the blower to operate and control the heating device to be turned off; Generate a first temperature change curve according to the temperature of the food materials in the cooking cavity during the first time period; Determine the state of the food materials according to the first temperature change curve.

2. The control method for a cooking device according to claim 1, characterized in that, further includes: After the first time period, control the blower to operate and control the heating device to heat the food materials; Generate a second temperature change curve according to the temperature of the food materials in the cooking cavity during a second time period, where the second time period is the time period from when the heating device starts heating to when the food materials are heated to a first temperature; Determine the mass of the food materials according to the second temperature change curve.

3. The control method for a cooking device according to claim 2, characterized in that, The step of determining the mass of the food materials according to the second temperature change curve includes: Determine the slope k3 of the second temperature change curve according to the second temperature change curve, and determine the mass of the food materials according to the k3.

4. The control method for a cooking device according to claim 2, characterized in that, the first time period is greater than or equal to 10S and less than or equal to 60 seconds; and / or the first temperature is greater than or equal to 160°C and less than or equal to 175°C, or the first temperature is equal to T - m, where T is the target temperature and m is a constant value with a value range of 5°C - 20°C.

5. The control method for a cooking device according to claim 2, characterized in that, further includes: Determine the cooking duration according to the state of the food materials and the mass of the food materials; Cook the food materials according to the target temperature and the cooking duration.

6. The control method for a cooking device according to any one of claims 1 to 5, characterized in that, when the cooking device does not include a preheating stage, the step of determining the state of the food materials according to the first temperature change curve includes: Determine the change slope k1 of the first temperature change curve according to the first temperature change curve. Wherein, when k1 is greater than or equal to a first target value, determine that the food materials are in a first state, and when k1 is less than the first target value, determine that the food materials are in a second state.

7. The control method for a cooking device according to any one of claims 1 to 5, characterized in that, further includes: Execute a preheating stage program. After the preheating stage program is executed, execute the step of controlling the blower to operate and controlling the heating device to be turned off; After the blower operates for a third duration, control the heating device to heat the food materials; Obtain the minimum temperature value when the temperature in the cooking cavity changes from decreasing to increasing; The step of determining the state of the food materials according to the first temperature change curve includes: Calculate the state value Y according to the first temperature change curve. When the state value Y is less than or equal to the first target value, determine that the food ingredient is in the second state. When the state value Y is greater than the first target value, determine that the food ingredient is in the first state; where Y = a×k2 + b×c, a and b are constants, the value ranges of a and b are greater than or equal to 0 and less than or equal to 1, and a + b = 1, k2 is the change slope of the first temperature change curve, and c is the minimum temperature value.

8. A control device for a cooking device, characterized in that, the cooking device includes a cooking cavity, a blower, and a heating device. The blower is used to make the air in the cooking cavity circulate, and the heating device is used to heat the food ingredient in the cooking cavity. The control device includes: a first control unit for controlling the blower to operate and controlling the heating device to be turned off within a first time period; a first generating unit for generating a first temperature change curve according to the temperature of the food ingredient in the cooking cavity within the first time period; a state determining unit for determining the state of the food ingredient according to the first temperature change curve, and the state of the food ingredient includes a normal temperature state and a frozen state.

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

10. A readable storage medium, characterized in that, it stores programs or instructions that, when executed, implement the steps of the control method for the cooking device according to any one of claims 1 to 7.

11. A cooking device, characterized in that, it includes: the control device for the cooking device according to claim 8; and / or the electronic device according to claim 9; and / or the readable storage medium according to claim 10.

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