A control method, apparatus, steam oven, and storage medium for a steam oven.

Abstract

This invention provides a control method, device, oven, and storage medium for a steam oven. The inner cavity of the steam oven includes a moisture-absorbing layer and a hinged layer covering the moisture-absorbing layer. During operation, the hinged layer is controlled to close, preventing the moisture-absorbing layer from contacting the steam in the inner cavity. After the steam oven finishes operating, the steam content in the inner cavity is determined, and then the hinged layer is controlled to open based on the steam content, allowing the moisture-absorbing layer to absorb the steam in the inner cavity. By controlling the opening of the hinged layer after the steam oven finishes operating, allowing the moisture-absorbing layer to contact the steam in the inner cavity, the moisture-absorbing layer quickly absorbs the water vapor in the inner cavity, thereby avoiding the risk of burns caused by high-temperature steam and significantly improving cooking safety.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of electrical appliances, in particular to a control method and device of a steam oven, the steam oven and a storage medium. BACKGROUND

[0002] The steam oven is a kitchen appliance integrating steaming and baking functions, also known as a "steam-baking all-in-one machine". It combines the features of traditional ovens and steam ovens, and realizes more diverse cooking methods through intelligent control of steam and heating modes, which is suitable for the cooking needs of modern families for health, convenience and multi-function.

[0003] When the steam oven ends the steaming mode, a large amount of high-temperature saturated steam will be left in the closed cavity, and the temperature is often higher than 100℃. In the case of embedded installation of the steam oven, since the embedded model is usually installed below the cabinet, the user needs to bend down to operate after cooking. At this time, if the user opens the oven door, even if it is only partially opened, the high-density steam will quickly escape upward due to its own thermal expansion characteristics. Since the user's face is close to the oven door, and the steam has the characteristic of instantaneous diffusion, these high-temperature steam will directly hit the user's face and upper body, which may cause serious instantaneous burns and seriously threaten cooking safety. SUMMARY

[0004] In view of the above problems, the present application is proposed to provide a control method and device of a steam oven, the steam oven and a storage medium to overcome the above problems or at least partially solve the above problems.

[0005] To solve the above problems, the present application discloses a control method of a steam oven, the inner container of the steam oven comprising a moisture absorption layer and an opening and closing layer covering the moisture absorption layer, the method comprising:

[0006] During the operation of the steam oven, the opening and closing layer is controlled to be closed, so that the opening and closing layer blocks the moisture absorption layer from contacting the steam in the inner container;

[0007] After the operation of the steam oven is completed, the steam content in the inner container is determined;

[0008] According to the steam content, the opening and closing layer is controlled to be opened, so that the moisture absorption layer absorbs the steam in the inner container.

[0009] Optionally, the opening and closing layer comprises a plurality of leaves arranged in sequence and adjustable;

[0010] When the opening and closing layer is in the closed state, the plurality of leaves are adjusted to overlap with each other, so that the opening and closing layer blocks the moisture absorption layer from contacting the steam in the inner container;

[0011] When the opening and closing layer is in the open state, the multiple blades are adjusted to not overlap each other to form gaps between the multiple blades, so that the moisture-absorbing layer can absorb the steam in the inner liner.

[0012] Optionally, controlling the opening of the opening / closing layer based on the steam content includes:

[0013] The activation area of ​​the moisture-absorbing layer is determined based on the vapor content;

[0014] Open the area in the opening / closing layer that corresponds to the activated area of ​​the moisture-absorbing layer.

[0015] Optionally, determining the steam content in the inner liner includes:

[0016] Determine the mole fraction of water vapor in the inner liner;

[0017] If the mole fraction is greater than or equal to zero and less than or equal to a first threshold, the steam content in the inner liner is determined to be low; if the mole fraction is greater than the first threshold and less than or equal to a second threshold, the steam content in the inner liner is determined to be medium; if the mole fraction is greater than the second threshold and less than or equal to one, the steam content in the inner liner is determined to be high.

[0018] Optionally, determining the mole fraction of water vapor in the inner liner includes:

[0019] Obtain the relative humidity and temperature of the space formed by the inner liner;

[0020] Determine the saturated vapor pressure corresponding to the temperature;

[0021] Determine the target water vapor pressure based on the saturated vapor pressure and the relative humidity;

[0022] The ratio of the target water vapor pressure to the standard atmospheric pressure is taken as the mole fraction of water vapor in the inner liner.

[0023] Optionally, the moisture-absorbing layer is disposed on the back, top, and sides of the inner liner, and determining the activation area of ​​the moisture-absorbing layer based on the vapor content includes:

[0024] If the steam content is low, then the active area of ​​the moisture-absorbing layer is determined to be located at the top of the inner liner;

[0025] If the steam content is medium, then the active area of ​​the moisture-absorbing layer is determined to be located at the top and back of the inner liner;

[0026] If the steam content is high, then the active area of ​​the moisture-absorbing layer is determined to be located on the top, back, and sides of the inner liner.

[0027] Optionally, the steam oven includes an energy storage device and a fan. The energy storage device is used to convert and store the heat generated by the steam oven during cooking. The method further includes:

[0028] When the opening and closing layer is opened, the electrical energy stored in the energy storage device drives the fan to rotate, so that the fan blows steam toward the moisture-absorbing layer.

[0029] Optionally, the method further includes:

[0030] After the electrical energy stored in the energy storage device is exhausted, the opening and closing plate is controlled to close.

[0031] Accordingly, this invention discloses a control method and apparatus for a steam oven, wherein the inner cavity of the steam oven includes a moisture-absorbing layer and an opening and closing layer covering the moisture-absorbing layer, and the apparatus includes:

[0032] The closing module is used to control the opening and closing layer to close during the operation of the steam oven, so that the opening and closing layer blocks the moisture-absorbing layer from contacting the steam in the inner cavity;

[0033] A steam content determination module is used to determine the steam content in the inner cavity after the steam oven has finished operating;

[0034] The module is used to control the opening of the opening and closing layer according to the steam content, so that the moisture-absorbing layer can absorb the steam in the inner liner.

[0035] Optionally, the opening and closing layer includes a plurality of sequentially arranged and adjustable blades;

[0036] When the opening and closing layer is in the closed state, the multiple blades are adjusted to overlap each other so that the opening and closing layer blocks the moisture-absorbing layer from contacting the steam in the inner liner;

[0037] When the opening and closing layer is in the open state, the multiple blades are adjusted to not overlap each other to form gaps between the multiple blades, so that the moisture-absorbing layer can absorb the steam in the inner liner.

[0038] Optionally, the opening module includes:

[0039] The activation area determination submodule is used to determine the activation area of ​​the moisture-absorbing layer based on the vapor content.

[0040] The open submodule is used to open the area in the opening and closing layer that corresponds to the enabled area of ​​the moisture-absorbing layer.

[0041] Optionally, the steam content determination module includes:

[0042] The mole fraction determination submodule is used to determine the mole fraction of water vapor in the inner liner;

[0043] The steam content determination submodule is used to determine that the steam content in the inner liner is low if the mole fraction is greater than or equal to zero and less than or equal to a first threshold; to determine that the steam content in the inner liner is medium if the mole fraction is greater than the first threshold and less than or equal to a second threshold; and to determine that the steam content in the inner liner is high if the mole fraction is greater than the second threshold and less than or equal to one.

[0044] Optional, the mole fraction determination submodule includes:

[0045] A relative humidity and temperature acquisition unit is used to acquire the relative humidity and temperature of the space formed by the inner liner;

[0046] A saturated vapor pressure determination unit is used to determine the saturated vapor pressure corresponding to the temperature;

[0047] A target water vapor pressure determination unit is used to determine the target water vapor pressure based on the saturated vapor pressure and the relative humidity;

[0048] The mole fraction determination unit is used to determine the mole fraction of water vapor in the inner liner as the ratio of the target water vapor pressure to the standard atmospheric pressure.

[0049] Optionally, the moisture-absorbing layer is disposed on the back, top, and sides of the inner liner, and the submodule for determining the activation area based on the vapor content includes:

[0050] The first activation area determination unit is used to determine that if the steam content is low, the activation area of ​​the moisture-absorbing layer is located at the top of the inner liner;

[0051] The second activation area determination unit is used to determine that if the steam content is medium, the activation area of ​​the moisture-absorbing layer is located at the top and back of the inner liner;

[0052] The third activation area determination unit is used to determine that if the steam content is high, the activation area of ​​the moisture-absorbing layer is located at the top, back and side of the inner liner.

[0053] Optionally, the steam oven includes an energy storage device and a fan. The energy storage device is used to convert and store the heat generated by the steam oven during cooking. The device also includes:

[0054] A drive module is used to drive the fan to rotate using electrical energy stored in the energy storage device when the opening and closing layer is opened, so that the fan blows steam toward the moisture-absorbing layer.

[0055] Optionally, the device further includes:

[0056] The opening and closing layer closing module is used to control the opening and closing layer to close after the electrical energy stored in the energy storage device is exhausted.

[0057] Accordingly, this invention discloses a steam oven, comprising: a processor, a memory, and a computer program stored in the memory and capable of running on the processor. When the computer program is executed by the processor, it implements the various steps of the control method embodiment of the steam oven described above.

[0058] Accordingly, this invention discloses a computer-readable storage medium storing a computer program, which, when executed by a processor, implements the various steps of the control method embodiment for the steam oven described above.

[0059] The embodiments of the present invention have the following advantages:

[0060] The control method for a steam oven according to this invention includes an inner cavity comprising a moisture-absorbing layer and an opening / closing layer covering the moisture-absorbing layer. During operation, the opening / closing layer is controlled to close, preventing the moisture-absorbing layer from contacting the steam in the inner cavity. After the steam oven finishes operating, the steam content in the inner cavity is determined, and then the opening / closing layer is controlled to open based on the steam content, allowing the moisture-absorbing layer to absorb the steam in the inner cavity. By controlling the opening / closing layer to open after the steam oven finishes operating, allowing the moisture-absorbing layer to contact the steam in the inner cavity, the moisture-absorbing layer quickly absorbs the water vapor in the inner cavity, thereby avoiding the risk of burns caused by high-temperature steam and significantly improving cooking safety. Attached Figure Description

[0061] Figure 1 This is a flowchart illustrating the steps of a control method for a steam oven according to an embodiment of the present invention;

[0062] Figure 2 This is a schematic diagram of the structure of a steam oven according to an embodiment of the present invention;

[0063] Figure 3 This is a schematic diagram of the inner cavity of a steam oven according to an embodiment of the present invention;

[0064] Figure 4 This is a structural block diagram of a control device embodiment for a steam oven according to an embodiment of the present invention.

[0065] Reference numerals: cavity 10, clean water tank 11, waste water tank 12, steam outlet 13, heating pipe 14, steam quantity indicator 15, stored energy indicator 16, inner liner substrate 20, moisture-absorbing layer 21, opening and closing layer 22, coating 23. Detailed Implementation

[0066] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0067] A steam oven is a kitchen appliance that integrates steaming and baking functions, also known as a "steam-oven combo." It combines the features of a traditional oven and a steam oven, and through intelligent control of steam and heating modes, it enables a wider range of cooking methods, suitable for modern families' needs for healthy, convenient, and multifunctional cooking.

[0068] When a steam oven finishes its steaming cycle, a large amount of high-temperature saturated steam remains inside its sealed cavity, often exceeding 100°C. In the case of a built-in steam oven, which is typically installed under a cabinet, the user needs to bend over to operate it after cooking. If the user opens the door, even partially, the high-density steam will rapidly rise due to its thermal expansion. Because the user's face is close to the door and steam diffuses instantly, this high-temperature steam will directly hit the user's face and upper body, potentially causing severe burns and seriously threatening cooking safety.

[0069] One of the core concepts of this invention is that the inner cavity of the steam oven includes a moisture-absorbing layer and an opening and closing layer covering the moisture-absorbing layer. After the steam oven finishes working, the opening and closing layer is controlled to open, so that the moisture-absorbing layer comes into contact with the steam in the inner cavity. This allows the moisture-absorbing layer to quickly absorb the water vapor in the inner cavity, thereby avoiding the risk of burns caused by high-temperature steam and significantly improving cooking safety.

[0070] Reference Figure 1 The diagram illustrates a flowchart of a control method for a steam oven according to an embodiment of the present invention. The inner cavity of the steam oven includes a moisture-absorbing layer and an opening and closing layer covering the moisture-absorbing layer. Specifically, it may include the following steps:

[0071] Step 101: During the operation of the steam oven, control the opening and closing layer to close so that the opening and closing layer prevents the moisture-absorbing layer from contacting the steam in the inner cavity.

[0072] Traditional steam ovens only have steaming and baking functions, which cannot meet users' diverse cooking needs such as making soup and porridge. This forces users to purchase a stew pot or rice cooker separately, significantly increasing their economic investment and time costs. Figure 2 The diagram shows a structural schematic of a steam oven according to an embodiment of the present invention. The steam oven of the present invention integrates steaming, baking and stewing functions, which can meet the diverse cooking needs of users and reduce the purchase cost of kitchen equipment.

[0073] The steam oven of this invention can steam, bake, and stew all within a single cavity. Cavity 10 is the overall internal space of the steam oven, and its inner wall is composed of an inner liner (not shown in the figure). The inner liner is the innermost cavity wall that directly contacts food and steam. A clean water tank 11 and a waste water tank 12 are located at the top of the steam oven, and three steam outlets 13 are located at the bottom of cavity 10. When the user selects the steaming mode, the steam generator vaporizes the water in the clean water tank 11, allowing the three steam outlets 13 at the bottom of the cooking cavity 10 to simultaneously emit steam, achieving rapid steam generation. Steaming is performed, and some of the condensate after steaming enters the wastewater tank 12. The cavity 10 is equipped with heating tubes 14. For example, the top of the cavity 10 is equipped with three sets of heating tubes 14, and the bottom of the cavity 10 is equipped with three sets of heating tubes 14, for a total of six sets of heating tubes 14. This enables the food to be baked on multiple sides at the same time without the need for manual turning. The heating tubes 14 can be circular tubular materials. It should be noted that the embodiments of the present invention do not limit the shape, material, and placement of the heating tubes. When the user selects the stewing mode, the stewing pot is placed on the grill rack, and the food is stewed through the upper and lower heating tubes.

[0074] The inner wall of the cavity 10 of the steam oven is composed of an inner liner. Figure 3 The diagram shows the structure of the inner cavity of the steam oven, specifically a cross-sectional view of the side of the inner cavity. The inner cavity is the innermost cavity wall that directly contacts food and steam. The inner cavity includes an inner cavity base material 20, which can be made of stainless steel, ceramic, etc. The outer side of the inner cavity base material is the outer shell of the steam oven (not shown in the figure). Figure 3 The middle section is on the left. The inner liner also includes a moisture-absorbing layer 21 and an opening and closing layer 22 covering the moisture-absorbing layer 21. The outer side of the moisture-absorbing layer 21 is covered by the inner liner substrate 20, and the inner side is covered by the opening and closing layer 22. The inner side of the opening and closing layer 22 is the internal space of the steam oven.

[0075] The moisture-absorbing layer 21 is composed of moisture-absorbing materials. For example, the moisture-absorbing materials can be carbon-based porous materials, alumina molecular sieve composite materials, ZrO2 (zirconia), SiO2 (silicon dioxide), etc. Of course, any material that can adsorb water vapor can be used as a component of the moisture-absorbing layer. This embodiment of the invention does not limit this.

[0076] During the operation of the steam oven, such as during the steaming process, the steam generator vaporizes the water in the clean water tank 11, so that the three steam outlets 13 at the bottom of the cooking cavity 10 can spray steam at the same time. At this time, there will be steam in the cavity 10, that is, there will be steam in the inner pot. It is necessary to control the opening and closing layer 22 to close, so that the opening and closing layer prevents the moisture-absorbing layer 21 from contacting the steam in the inner pot.

[0077] Step 102: After the steam oven finishes operating, determine the steam content in the inner cavity.

[0078] Specifically, after the steam oven finishes its operation, it is necessary to determine the amount of steam in the inner cavity at that time.

[0079] Step 103: Based on the steam content, control the opening and closing layer to open so that the moisture-absorbing layer can absorb the steam in the inner liner.

[0080] Specifically, after determining the steam content in the inner pot, the opening and closing layer 22 is opened according to the steam content, so that the moisture-absorbing layer 21 covered by the opening and closing layer 22 is exposed and directly contacts the steam in the inner pot, so that the moisture-absorbing layer 21 absorbs the air in the inner pot, thereby preventing the user from being scalded by the rapidly rising steam when opening the door and improving cooking safety.

[0081] The control method for a steam oven according to this invention includes an inner cavity comprising a moisture-absorbing layer and an opening / closing layer covering the moisture-absorbing layer. During operation, the opening / closing layer is controlled to close, preventing the moisture-absorbing layer from contacting the steam in the inner cavity. After the steam oven finishes operating, the steam content in the inner cavity is determined, and then the opening / closing layer is controlled to open based on the steam content, allowing the moisture-absorbing layer to absorb the steam in the inner cavity. By controlling the opening / closing layer to open after the steam oven finishes operating, allowing the moisture-absorbing layer to contact the steam in the inner cavity, the moisture-absorbing layer quickly absorbs the water vapor in the inner cavity, thereby avoiding the risk of burns caused by high-temperature steam and significantly improving cooking safety.

[0082] In this embodiment of the invention, the opening and closing layer includes a plurality of sequentially arranged and adjustable blades;

[0083] When the opening and closing layer is in the closed state, multiple blades are adjusted to overlap each other so that the opening and closing layer blocks the moisture-absorbing layer from contacting the steam in the inner liner;

[0084] When the opening and closing layer is in the open state, multiple blades are adjusted to not overlap each other to form gaps between the multiple blades, allowing the moisture-absorbing layer to absorb steam from the inner liner.

[0085] Specifically, the opening / closing layer comprises multiple sequentially arranged and adjustable blades. These blades can be synchronously adjusted using a linkage structure. When the opening / closing layer is closed, the blades overlap and press against each other, forming a gapless sealing surface that completely covers the moisture-absorbing layer, thus preventing the moisture-absorbing layer from contacting the steam in the inner liner. When the opening / closing layer is open, the closed blades synchronously rotate a preset angle, with the blades not overlapping and forming evenly distributed grid channels between adjacent blades. This creates gaps between the blades, allowing the moisture-absorbing layer to be exposed and not covered by the opening / closing layer, thus enabling it to directly contact and absorb the steam in the inner liner. For example, the preset angle can be 90 degrees.

[0086] The opening and closing layer adopts a structure similar to louvers. During the operation of the steam oven, since the steam oven does not need to absorb steam during operation, such as during steaming, it is necessary to control the opening and closing layer to close so that the multiple blades of the opening and closing layer form a gapless sealing surface to completely cover the moisture-absorbing layer, thereby preventing the moisture-absorbing layer from contacting the steam in the inner cavity and avoiding affecting the normal operation of the steam oven. After the steam oven finishes operating, it is necessary to absorb steam to avoid the risk of burns. Therefore, it is necessary to control the opening and closing layer to open so that the multiple blades of the opening and closing layer form gaps, allowing the moisture-absorbing layer to be exposed and directly contact and absorb the steam in the inner cavity.

[0087] Reference Figure 3 The surface of the opening and closing layer 22 may be coated with a hydrophobic and oleophobic coating 23. The hydrophobic and oleophobic coating 23 can effectively repel water and oily substances. Its core principle is to make it difficult for liquids to wet or adhere through low surface energy chemicals and / or micro-rough structures. The hydrophobic and oleophobic coating materials can be organic fluorine, organic silicon, inorganic-organic hybrid materials, biomimetic micro-nano structure coatings, etc. Of course, the embodiments of the present invention do not limit this.

[0088] During the operation of the steam oven, the opening layer 22 is in a closed state, meaning that the opening layer 22 is in direct contact with the internal environment formed by the inner cavity of the steam oven. The surface of the opening layer is coated with a hydrophobic and oleophobic coating 23, which directly contacts the internal environment of the steam oven. The hydrophobic and oleophobic properties have the following effects: non-stick and easy to clean; during the steaming and baking process, grease, sugar, or moisture are difficult to remain on the coating surface, reducing the probability of food sticking after burning, reducing food residue adhesion, and simplifying the cleaning process—simply wiping with a damp cloth is sufficient to remove stains, preventing the accumulation of stubborn grease; corrosion protection; the interior of the steam oven is constantly exposed to high-temperature steam and grease, which can easily cause ordinary metals to oxidize or rust. The hydrophobic and oleophobic coating can block moisture and acidic grease, extending the life of the inner cavity, and reducing the corrosion of the substrate when users frequently use cleaning agents; the oleophobic properties reduce grease residue, and grease is a culture medium for bacteria and mold, indirectly reducing odors and hygiene hazards.

[0089] During the operation of the steam oven, the opening and closing layer 22 is in the closed state. The multiple blades of the opening and closing layer 22 form a gapless sealing surface that completely covers the moisture-absorbing layer 21. The surface of the opening and closing layer 22 is coated with a hydrophobic and oleophobic coating 23, which is in direct contact with the internal environment of the steam oven. At this time, the hydrophobic and oleophobic coating can effectively reduce the adhesion of water stains, oil stains and food residues during the operation of the steam oven, making the inner wall easier to clean. At the same time, it reduces the risk of corrosion caused by grease oxidation and moisture retention, and extends the service life of the equipment. After the steam oven finishes operating, the opening and closing layer 22 is in the open state. The multiple blades of the opening and closing layer form gaps, and the moisture-absorbing layer 21 is in direct contact with the internal environment of the steam oven. The moisture-absorbing layer 21 can absorb the steam in the internal environment of the steam oven, thereby avoiding the risk of burns.

[0090] In this embodiment of the invention, step 103, controlling the opening and closing layer to open according to the steam content so that the moisture-absorbing layer adsorbs the steam in the inner liner, may specifically include the following sub-steps:

[0091] Sub-step S11: Determine the activation area of ​​the moisture-absorbing layer based on the vapor content.

[0092] Specifically, based on the steam content in the internal environment of the steam oven, the area to be used for the moisture-absorbing layer is determined, that is, the area of ​​the moisture-absorbing layer to be used is determined.

[0093] Sub-step S12: Open the area in the opening and closing layer that corresponds to the enabled area of ​​the moisture-absorbing layer.

[0094] Specifically, after determining the activation area of ​​the moisture-absorbing layer, the area in the opening and closing layer corresponding to the activation area of ​​the moisture-absorbing layer is opened. Since the opening and closing layer is located on top of the moisture-absorbing layer, it covers the moisture-absorbing layer when it is closed. The area in the opening and closing layer that is connected to the activation area of ​​the moisture-absorbing layer is opened, that is, the area in the opening and closing layer that covers the activation area of ​​the moisture-absorbing layer is opened, so that the activation area of ​​the moisture-absorbing layer can be exposed and directly contact the internal environment of the steam oven, thereby absorbing the steam in the internal environment of the steam oven.

[0095] In this embodiment of the invention, step 102, after the steam oven has finished operating, determines the steam content in the inner cavity, which may specifically include the following sub-steps:

[0096] Sub-step S21: Determine the mole fraction of water vapor in the inner liner.

[0097] Specifically, mole fraction is a unit of concentration in chemistry that represents the proportion of a certain component in a mixture. The quantitative judgment standard for steam content can be expressed by the mole fraction of water vapor, and it is necessary to determine the mole fraction of water vapor in the inner liner.

[0098] In sub-step S22, if the mole fraction is greater than or equal to zero and less than or equal to the first threshold, the steam content in the inner liner is determined to be low; if the mole fraction is greater than the first threshold and less than or equal to the second threshold, the steam content in the inner liner is determined to be medium; if the mole fraction is greater than the second threshold and less than or equal to one, the steam content in the inner liner is determined to be high.

[0099] For example, the first threshold can be 0.3, and the second threshold can be 0.6. If the mole fraction is greater than or equal to 0 and less than or equal to 0.3, then the steam content in the inner liner is determined to be low; if the mole fraction is greater than 0.3 and less than or equal to 0.6, then the steam content in the inner liner is determined to be medium; if the mole fraction is greater than 0.6 and less than or equal to 1, then the steam content in the inner liner is determined to be high. Of course, the first and second thresholds can be set according to actual needs in practical applications, and this embodiment of the invention does not limit this.

[0100] Figure 2 The steam oven has a steam level indicator strip 15 on the left side of its exterior, which is used to indicate the steam content. The steam level indicator strip 15 has three areas: high, low, and medium. After the steam oven determines the steam content, it can be displayed on the steam level indicator strip 15 on the left side of the exterior of the steam oven. Through the steam level indicator strip, the user can know the steam content in the internal environment of the steam oven.

[0101] In this embodiment of the invention, sub-step S21, determining the mole fraction of water vapor in the inner liner, may specifically include the following sub-steps:

[0102] Sub-step S211: Obtain the relative humidity and temperature of the space formed by the inner liner.

[0103] Specifically, the space formed by the inner cavity is the internal environment space of the steam oven. The relative humidity and temperature of the internal environment of the steam oven are obtained. For example, the steam oven is equipped with a temperature and humidity sensor, which can be used to obtain the relative humidity and temperature of the internal environment of the steam oven.

[0104] Relative humidity (RH) is the ratio of the actual amount of water vapor in the air to the maximum amount of water vapor that the air can hold at the current temperature (saturated water vapor content). It is usually expressed as a percentage (%). Temperature and humidity sensors can measure RH using capacitive or resistive humidity sensing elements and integrate temperature sensors for compensation to ensure accuracy.

[0105] Sub-step S212: Determine the saturated vapor pressure corresponding to the temperature.

[0106] Specifically, saturated vapor pressure is an important concept in thermodynamics, referring to the vapor pressure of a substance at a specific temperature when its vapor and liquid (or solid) phases reach dynamic equilibrium. At this point, the rates of evaporation and condensation are equal, and the system is in a steady state. When the vapor concentration in a closed space no longer increases (i.e., the number of escaping molecules equals the number of returning molecules), the pressure at this point is the saturated vapor pressure. As the temperature increases, the kinetic energy of molecules increases, allowing more liquid molecules to escape into the gas phase; therefore, the saturated vapor pressure increases exponentially with increasing temperature (see the Clausius-Clapeyron equation).

[0107] The saturated vapor pressure Psat at a given temperature can be determined based on the temperature measured by a temperature and humidity sensor. Since the relationship between temperature and vapor pressure conforms to the Clausius-Clapeyron equation, the saturated vapor pressure corresponding to a given temperature can be determined using the Clausius-Clapeyron equation.

[0108] Sub-step S213: Determine the target water vapor pressure based on the saturated vapor pressure and relative humidity.

[0109] Specifically, after determining the saturated vapor pressure corresponding to the temperature, the target water vapor pressure is determined based on the saturated vapor pressure and relative humidity. The target water vapor pressure is also the actual water vapor pressure, which refers to the partial pressure of water vapor in the air in the current environment. It directly reflects the absolute content of water vapor in the air. The actual water vapor pressure is Pv = RH × Psat, where RH is the relative humidity and Psat is the saturated vapor pressure.

[0110] Sub-step S214: The ratio of the target water vapor pressure to the standard atmospheric pressure is used as the mole fraction of water vapor in the inner liner.

[0111] Specifically, after determining the target water vapor pressure, the ratio of the target water vapor pressure to the standard atmospheric pressure is calculated to obtain the mole fraction of water vapor in the inner liner, that is, the mole fraction of water vapor ywater=Pv / 101.325Kpa, where 101.325Kpa is the standard atmospheric pressure, and 0≤ywater≤1.

[0112] In this embodiment of the invention, the moisture-absorbing layer is disposed on the back, top, and sides of the inner liner. Sub-step S11 determines the activation area of ​​the moisture-absorbing layer based on the steam content, which may specifically include the following sub-steps:

[0113] In sub-step S111, if the steam content is low, the activated area of ​​the moisture-absorbing layer is determined to be located at the top of the inner liner.

[0114] In sub-step S112, if the steam content is medium, the activated area of ​​the moisture-absorbing layer is determined to be located at the top and back of the inner liner.

[0115] In sub-step S113, if the steam content is high, the activated area of ​​the moisture-absorbing layer is determined to be located at the top, back, and sides of the inner liner.

[0116] Specifically, the moisture-absorbing layer is located on the back, top, and sides of the inner liner. If the steam content is determined to be low, then the activation area of ​​the moisture-absorbing layer is located at the top of the inner liner. That is, the moisture-absorbing layer located at the top of the inner liner needs to be activated by opening the corresponding opening and closing layer to expose the moisture-absorbing layer at the top of the inner liner and absorb steam. If the steam content is determined to be medium, then the activation area of ​​the moisture-absorbing layer is determined to be located at the top and back of the inner liner. That is, the moisture-absorbing layers located at the top and back of the inner liner need to be activated by opening the corresponding opening and closing layers to expose the moisture-absorbing layers at the top and back of the inner liner and absorb steam. If the steam content is determined to be high, then the activation area of ​​the moisture-absorbing layer is determined to be located at the top, back, and sides of the inner liner. That is, the moisture-absorbing layers located at the top, back, and sides of the inner liner need to be activated by opening the corresponding opening and closing layers to expose the moisture-absorbing layers at the top, back, and sides of the inner liner and absorb steam.

[0117] Based on the steam content, determine the activation area of ​​the moisture-absorbing layer. When the steam content is low, the demand for moisture absorption is not high, so only the moisture-absorbing layer located at the top of the inner liner is activated. This allows the moisture-absorbing layer at the top of the inner liner to perform its moisture absorption function, which is sufficient to meet the moisture absorption needs when the steam content is low. The moisture-absorbing layers located at the back and sides of the inner liner are not used for moisture absorption. Activating the corresponding moisture-absorbing layer as needed and not activating the moisture-absorbing layer when it is not needed can improve the service life of the moisture-absorbing layer. When the steam content is high, the demand for moisture absorption is also high. Activating all moisture-absorbing layers, namely the moisture-absorbing layers at the top, back, and sides of the inner liner, can improve the efficiency of steam adsorption.

[0118] In this embodiment of the invention, the steam oven includes an energy storage device and a fan. The energy storage device is used to convert the heat generated by the steam oven during cooking into electrical energy and store it. The method further includes:

[0119] Step 104: When the opening and closing layer is opened, the electrical energy stored in the energy storage device drives the fan to rotate so that the fan blows steam toward the moisture-absorbing layer.

[0120] Specifically, the steam oven includes an energy storage device and a fan. The energy storage device can be located at the bottom of the steam oven and includes energy storage materials, such as capacitors and perovskite materials. During operation, the steam oven generates excess heat in its internal environment. The energy storage device can store the heat that diffuses into the internal environment during cooking. After the steam oven finishes operating, the opening and closing layer is controlled according to the steam content, exposing the moisture-absorbing layer to contact the steam in the internal environment. This allows the moisture-absorbing layer to directly absorb the steam. At this time, the electrical energy stored in the energy storage device drives the fan to rotate, and the fan blows the steam towards the moisture-absorbing layer, which can improve the moisture absorption efficiency of the moisture-absorbing layer. The fan can be a miniature fan located at the bottom of the steam oven. Of course, any structure that can lead steam to the moisture-absorbing layer can replace the fan.

[0121] Energy storage materials can be semiconductor materials, which exhibit thermoelectric effects. During cooking, a steam oven generates heat Q, which is converted into electrical energy via electrothermal conversion (Q = I²Rt), where t is the cooking time, I is the current in the circuit, and R is the resistance. As the energy storage material heats from a low temperature to a high temperature, it is converted into electrical energy due to its thermoelectric potential. The conversion efficiency is η = 1 - (Tc / Th), where Tc is the temperature of the low-temperature source and Th is the temperature of the high-temperature source. Higher efficiency results in more electrical energy being converted from heat. The time it takes for the stored electrical energy to drive the fan is T = t * η. Figure 2 The right side of the steam oven is provided with a storage energy indicator strip 16, which indicates the available time of the energy stored in the energy storage device. For example, the storage energy indicator strip 16 can have three areas: 30s, 1min, and 1.5min.

[0122] By utilizing the energy stored in the energy storage material during the cooking process, the fan is driven to rotate. The fan blows steam toward the moisture-absorbing layer, which not only improves the adsorption efficiency of the moisture-absorbing layer and effectively improves energy utilization, but also breaks through the thermal efficiency limitations of traditional kitchen appliances, reduces heat waste, and achieves energy consumption reduction. This reduces additional usage costs for users, creating a more efficient, safer, and smarter cooking experience and enhancing their sense of well-being.

[0123] In this embodiment of the invention, the method further includes:

[0124] Once the electrical energy stored in the energy storage device is exhausted, the control panel closes.

[0125] After the energy stored in the energy storage device is exhausted, the fan can no longer be driven by the energy storage device. At this time, the opening and closing layer can be controlled to close, and the moisture-absorbing layer will complete the vapor adsorption.

[0126] In this embodiment of the invention, when the user selects steaming, baking, or stewing modes, the amount of steam generated varies depending on the mode. Generally, steaming produces a larger amount of steam; stewing produces some steam; and baking produces almost no steam. When the user selects to steam fish, they turn on the steam-baking-stewing appliance and select the steaming mode. The steaming time is typically 10-15 minutes, and the temperature is set to 100℃. Assuming the ambient relative humidity detected by the temperature and humidity sensor is 80%, the mole fraction ywater is approximately 0.8, indicating a high steam content. The residual heat generated during cooking is stored in an energy storage material at the bottom of the device. This material converts thermal energy into electrical energy. This electrical energy serves as the energy source for the fan to blow steam onto the moisture-absorbing material after cooking, corresponding to the working time of the moisture-absorbing material. The amount of electrical energy is reflected in the form of time on the indicator strip on the right side of the door. Assuming the conversion efficiency of the energy storage material is 10%, when the fish is steamed for 10 minutes, the working time available for the moisture-absorbing material is approximately 1 minute. After the fish steaming process is complete, the oven will indicate that the steam content is "high". At this time, the moisture-absorbing materials on the back, top and sides of the oven will work for 1 minute. After 1 minute, the oven will remind the user that the cooking is complete. The user can then safely open the oven door, take out the food and enjoy the delicious meal.

[0127] The control method for a steam oven according to this invention includes an inner cavity comprising a moisture-absorbing layer and an opening / closing layer covering the moisture-absorbing layer. During operation, the opening / closing layer is controlled to close, preventing the moisture-absorbing layer from contacting the steam in the inner cavity. After the steam oven finishes operating, the steam content in the inner cavity is determined, and then the opening / closing layer is controlled to open based on the steam content, allowing the moisture-absorbing layer to absorb the steam in the inner cavity. By controlling the opening / closing layer to open after the steam oven finishes operating, allowing the moisture-absorbing layer to contact the steam in the inner cavity, the moisture-absorbing layer quickly absorbs the water vapor in the inner cavity, thereby avoiding the risk of burns caused by high-temperature steam and significantly improving cooking safety.

[0128] It should be noted that, for the sake of simplicity, the method embodiments are all described as a series of actions. However, those skilled in the art should understand that the embodiments of the present invention are not limited to the described order of actions, because according to the embodiments of the present invention, some steps can be performed in other orders or simultaneously. Furthermore, those skilled in the art should also understand that the embodiments described in the specification are preferred embodiments, and the actions involved are not necessarily essential to the embodiments of the present invention.

[0129] Reference Figure 4 The diagram illustrates a structural block diagram of a control device embodiment for a steam oven according to an embodiment of the present invention. The inner cavity of the steam oven includes a moisture-absorbing layer and an opening and closing layer covering the moisture-absorbing layer. The device may specifically include the following modules:

[0130] The closing module 201 is used to control the opening and closing layer to close during the operation of the steam oven, so that the opening and closing layer blocks the moisture-absorbing layer from contacting the steam in the inner cavity;

[0131] Steam content determination module 202 is used to determine the steam content in the inner cavity after the steam oven has finished operating;

[0132] The module 203 is used to control the opening of the folding layer according to the steam content, so that the moisture-absorbing layer can absorb the steam in the inner liner.

[0133] The control device for a steam oven according to this invention includes an inner cavity comprising a moisture-absorbing layer and an opening / closing layer covering the moisture-absorbing layer. During operation, the opening / closing layer is controlled to close, preventing the moisture-absorbing layer from contacting the steam in the inner cavity. After operation, the steam content in the inner cavity is determined, and the opening / closing layer is then opened based on this content, allowing the moisture-absorbing layer to absorb the steam. By controlling the opening / closing layer to open after the steam oven has finished operating, allowing the moisture-absorbing layer to contact the steam in the inner cavity, the moisture-absorbing layer quickly absorbs the water vapor, thereby avoiding the risk of burns from high-temperature steam and significantly improving cooking safety.

[0134] In this embodiment of the invention, the opening and closing layer includes a plurality of sequentially arranged and adjustable blades;

[0135] When the opening and closing layer is in the closed state, multiple blades are adjusted to overlap each other so that the opening and closing layer blocks the moisture-absorbing layer from contacting the steam in the inner liner;

[0136] When the opening and closing layer is in the open state, multiple blades are adjusted to not overlap each other to form gaps between the multiple blades, allowing the moisture-absorbing layer to absorb steam from the inner liner.

[0137] In this embodiment of the invention, the opening module includes:

[0138] The enabled area determination submodule is used to determine the enabled area of ​​the moisture-absorbing layer based on the vapor content.

[0139] Open submodule, used to open the area in the opening / closing layer that corresponds to the enabled area of ​​the moisture-absorbing layer.

[0140] In this embodiment of the invention, the steam content determination module includes:

[0141] The mole fraction determination submodule is used to determine the mole fraction of water vapor in the inner liner;

[0142] The steam content determination submodule is used to determine the steam content in the inner liner as low if the mole fraction is greater than or equal to zero and less than or equal to a first threshold; as medium if the mole fraction is greater than the first threshold and less than or equal to a second threshold; and as high if the mole fraction is greater than the second threshold and less than or equal to one.

[0143] In this embodiment of the invention, the mole fraction determination submodule includes:

[0144] A relative humidity and temperature acquisition unit is used to acquire the relative humidity and temperature of the space formed by the inner liner;

[0145] The saturated vapor pressure determination unit is used to determine the saturated vapor pressure corresponding to a temperature.

[0146] The target water vapor pressure determination unit is used to determine the target water vapor pressure based on the saturated vapor pressure and relative humidity.

[0147] The mole fraction determination unit is used to determine the mole fraction of water vapor in the inner liner as the ratio of the target water vapor pressure to the standard atmospheric pressure.

[0148] In this embodiment of the invention, the moisture-absorbing layer is disposed on the back, top, and sides of the inner liner. The activation area determination submodule, based on the steam content, includes:

[0149] The first activation area determination unit is used to determine that the activation area of ​​the moisture-absorbing layer is located at the top of the inner liner if the steam content is low.

[0150] The second activation area determination unit is used to determine that if the steam content is medium, the activation area of ​​the moisture-absorbing layer is located at the top and back of the inner liner;

[0151] The third activation area determination unit is used to determine that if the steam content is high, the activation area of ​​the moisture-absorbing layer is located at the top, back and sides of the inner liner.

[0152] In this embodiment of the invention, the steam oven includes an energy storage device and a fan. The energy storage device is used to convert and store the heat generated by the steam oven during cooking. The device also includes:

[0153] The drive module is used to drive the fan to rotate using electrical energy stored in the energy storage device when the opening and closing layer is opened, so that the fan blows steam toward the moisture-absorbing layer.

[0154] In this embodiment of the invention, the device further includes:

[0155] The opening and closing layer shut-off module is used to control the opening and closing layer to close after the electrical energy stored in the energy storage device is exhausted.

[0156] As the device embodiment is basically similar to the method embodiment, the description is relatively simple, and relevant parts can be found in the description of the method embodiment.

[0157] This invention also provides a steam oven, comprising:

[0158] It includes a processor, a memory, and a computer program stored in the memory and capable of running on the processor. When the computer program is executed by the processor, it implements the various processes of the above-described control method embodiment for the steam oven and achieves the same technical effect. To avoid repetition, it will not be described again here.

[0159] This invention also provides a computer-readable storage medium storing a computer program. When the computer program is executed by a processor, it implements the various processes of the control method embodiment of the steam oven described above and achieves the same technical effect. To avoid repetition, it will not be described again here.

[0160] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on the differences from other embodiments. The same or similar parts between the various embodiments can be referred to each other.

[0161] Those skilled in the art will understand that embodiments of the present invention can be provided as methods, apparatus, or computer program products. Therefore, embodiments of the present invention can take the form of entirely hardware embodiments, entirely software embodiments, or embodiments combining software and hardware aspects. Furthermore, embodiments of the present invention can take the form of computer program products implemented on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0162] Embodiments of the present invention are described with reference to flowchart illustrations and / or block diagrams of methods, terminal devices (systems), and computer program products according to embodiments of the invention. It will be understood that each block of the flowchart illustrations and / or block diagrams, and combinations of blocks in the flowchart illustrations and / or block diagrams, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, special-purpose computer, embedded processor, or other programmable data processing terminal device to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing terminal device, generate instructions for implementing the flowchart illustrations and / or block diagrams. Figure 1 One or more processes and / or boxes Figure 1 A device that provides the functions specified in one or more boxes.

[0163] These computer program instructions may also be stored in a computer-readable storage medium that can direct a computer or other programmable data processing terminal device to operate in a particular manner, such that the instructions stored in the computer-readable storage medium produce an article of manufacture including instruction means, which are implemented in a process Figure 1 One or more processes and / or boxes Figure 1 The function specified in one or more boxes.

[0164] These computer program instructions can also be loaded onto a computer or other programmable data processing terminal equipment, causing a series of operational steps to be performed on the computer or other programmable terminal equipment to produce a computer-implemented process, thereby providing instructions that execute on the computer or other programmable terminal equipment for implementing the process. Figure 1 One or more processes and / or boxes Figure 1 The steps of the function specified in one or more boxes.

[0165] Although preferred embodiments of the present invention have been described, those skilled in the art, upon learning the basic inventive concept, can make other changes and modifications to these embodiments. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments as well as all changes and modifications falling within the scope of the embodiments of the present invention.

[0166] Finally, it should be noted that in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or terminal device that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or terminal device. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or terminal device that includes said element.

[0167] The control method, device, steam oven, and storage medium of the present invention have been described in detail above. Specific examples have been used to illustrate the principle and implementation of the present invention. The description of the above embodiments is only for the purpose of helping to understand the method and core idea of ​​the present invention. At the same time, for those skilled in the art, there will be changes in the specific implementation and application scope based on the idea of ​​the present invention. Therefore, the content of this specification should not be construed as a limitation of the present invention.

Claims

1. A control method of a steam oven, characterized by, The inner container of the steam oven comprises an inner container base material, a moisture absorption layer covering the inner container base material, and an opening and closing layer covering the moisture absorption layer, and the method comprises: During the operation of the steam oven, the opening and closing layer is controlled to be closed so that the opening and closing layer blocks the moisture absorption layer from contacting the steam in the inner container; After the operation of the steam oven is completed, the steam content in the inner container is determined; According to the steam content, the opening and closing layer is controlled to be opened so that the moisture absorption layer absorbs the steam in the inner container; The opening and closing layer comprises a plurality of leaves arranged in sequence and adjustable; when the opening and closing layer is in a closed state, the plurality of leaves are adjusted to overlap with each other so that the opening and closing layer blocks the moisture absorption layer from contacting the steam in the inner container; when the opening and closing layer is in an open state, the plurality of leaves are adjusted to not overlap with each other to form gaps between the plurality of leaves, so that the moisture absorption layer absorbs the steam in the inner container; According to the steam content, the opening and closing layer is controlled to be opened, which comprises: According to the steam content, the active area of the moisture absorption layer is determined; the steam content is determined by the mole fraction of water vapor in the inner container; The area of the opening and closing layer corresponding to the active area of the moisture absorption layer is opened; The moisture absorption layer is arranged on the back, top and side of the inner container, and according to the steam content, the active area of the moisture absorption layer is determined, which comprises: If the steam content is low, the active area of the moisture absorption layer is determined to be located on the top of the inner container; If the steam content is medium, the active area of the moisture absorption layer is determined to be located on the top and back of the inner container; If the steam content is high, the active area of the moisture absorption layer is determined to be located on the top, back and side of the inner container.

2. The control method of the steam oven according to claim 1, characterized by, The determination of the steam content in the inner container comprises: The mole fraction of water vapor in the inner container is determined; If the mole fraction is greater than or equal to zero and less than or equal to a first threshold value, it is determined that the steam content in the inner container is low; if the mole fraction is greater than the first threshold value and less than or equal to a second threshold value, it is determined that the steam content in the inner container is medium; if the mole fraction is greater than the second threshold value and less than or equal to one, it is determined that the steam content in the inner container is high.

3. The control method of the steam oven according to claim 2, wherein The determination of the mole fraction of water vapor in the inner container comprises: The relative humidity and temperature of the space formed by the inner container are obtained; The saturated vapor pressure corresponding to the temperature is determined; According to the saturated vapor pressure and the relative humidity, the target water vapor pressure is determined; The ratio of the target water vapor pressure to the standard atmospheric pressure is taken as the mole fraction of water vapor in the inner container.

4. The control method of the steam oven according to claim 1, characterized by, The steam oven comprises a storage device and a fan, the storage device is used to convert the heat generated in the cooking process of the steam oven into electrical energy and store it, and the method further comprises: When the opening and closing layer is opened, the fan is driven to rotate by the electrical energy stored in the storage device, so that the fan blows steam to the moisture absorption layer.

5. The control method of the steam oven according to claim 4, wherein The method further comprises: After the electrical energy stored in the storage device is used up, the opening and closing layer is controlled to be closed.

6. A control device of a steam oven, characterized by comprising: The inner container of the steaming oven comprises an inner container base material, a moisture absorption layer covering the inner container base material, and an opening and closing layer covering the moisture absorption layer, and the device comprises: a closing module configured to control the opening and closing layer to close during operation of the steaming oven, so that the opening and closing layer blocks the moisture absorption layer from contacting steam in the inner container; a steam content determination module configured to determine the steam content in the inner container after the steaming oven stops operating; an opening module configured to control the opening and closing layer to open according to the steam content, so that the moisture absorption layer absorbs steam in the inner container, wherein the opening and closing layer comprises a plurality of sequentially arranged and adjustable blades; when the opening and closing layer is in a closed state, the plurality of blades are adjusted to overlap with each other, so that the opening and closing layer blocks the moisture absorption layer from contacting steam in the inner container; when the opening and closing layer is in an open state, the plurality of blades are adjusted to not overlap with each other to form gaps between the plurality of blades, so that the moisture absorption layer absorbs steam in the inner container; the opening module comprises: an activation area determination sub-module configured to determine an activation area of the moisture absorption layer according to the steam content; the steam content is determined by the mole fraction of water vapor in the inner container; an opening sub-module configured to open a region of the opening and closing layer corresponding to the activation area of the moisture absorption layer; the moisture absorption layer is arranged on the back, top and side of the inner container, and the activation area determination sub-module comprises: a first activation area determination unit configured to determine that the activation area of the moisture absorption layer is located on the top of the inner container if the steam content is low; a second activation area determination unit configured to determine that the activation area of the moisture absorption layer is located on the top and back of the inner container if the steam content is medium; a third activation area determination unit configured to determine that the activation area of the moisture absorption layer is located on the top, back and side of the inner container if the steam content is high.

7. A steam oven, characterized by comprises: a processor, a memory, and a computer program stored on the memory and capable of running on the processor, wherein the computer program is executed by the processor to implement the steps of the control method of the steaming oven according to any one of claims 1-5.

8. A computer-readable storage medium, characterized in that, a computer program is stored on the computer readable storage medium, and the computer program is executed by the processor to implement the steps of the control method of the steaming oven according to any one of claims 1-5.

Images