Cooking equipment and cooking temperature control method

Abstract

The embodiment of the invention belongs to the technology of kitchen appliances, and provides cooking equipment and a cooking temperature control method. The cooking equipment comprises a heating piece, a processor and the like, and the heating piece is used for heating to raise the temperature in a cooking cavity; the processor is used for obtaining the temperature in the cooking cavity through the temperature sensor after the cooking process is started; based on the temperature in the cooking cavity and the set temperature, determining target heat required for the temperature in the cooking cavity to reach the set temperature; when the temperature in the cooking cavity is higher than the set temperature, the target heat is negative; when the temperature in the cooking cavity is smaller than the set temperature, the target heat is a positive number; on the basis of the target heat, input heat which can be generated by the heating piece in unit time and heat dissipating capacity of the cooking cavity in unit time, the working duration of the heating piece is determined; and based on the working time length, controlling whether the heating element emits heat or not, so that the temperature in the cooking cavity is maintained at the set temperature. The accuracy of cooking temperature control can be improved.

Description

Technical Field

[0001] This application relates to kitchen appliance technology. More specifically, it relates to a cooking device and a cooking temperature control method. Background Technology

[0002] Steam ovens, regular ovens, and steam ovens are becoming increasingly common cooking appliances. When using these appliances, cooking temperature has a significant impact on the final product. Therefore, precise temperature control is crucial.

[0003] Currently, the main method for controlling cooking temperature is the proportional-integral-derivative (PID) control algorithm. This algorithm calculates the operating time of the heating element by comparing the difference between the set temperature and the actual temperature, and controls the operating time of the heating element to achieve cooking temperature control.

[0004] Then, because the PID control algorithm requires precise setting of PID parameters, if there is an error in the PID parameters, it will result in poor accuracy of cooking temperature control. Summary of the Invention

[0005] This application provides a cooking device and a cooking temperature control method, which can improve the accuracy of cooking temperature control.

[0006] In a first aspect, some embodiments provide a cooking apparatus, comprising:

[0007] The cooking cavity is used to hold food to be cooked.

[0008] A heating element is used to generate heat, thereby raising the temperature inside the cooking cavity;

[0009] A temperature sensor is used to detect the temperature inside the cooking cavity;

[0010] The processor, connected to the temperature sensor and the heating element, is configured to:

[0011] After the cooking process begins, the temperature inside the cooking cavity is obtained through the temperature sensor;

[0012] Based on the temperature inside the cooking cavity and a set temperature, a target amount of heat is determined to reach the set temperature inside the cooking cavity; when the temperature inside the cooking cavity is greater than the set temperature, the target amount of heat is negative; when the temperature inside the cooking cavity is less than the set temperature, the target amount of heat is positive.

[0013] The working time of the heating element is determined based on the target heat, the input heat that the heating element can generate per unit time, and the heat dissipation of the cooking cavity per unit time.

[0014] Based on the working time, the heating element is controlled to maintain the set temperature inside the cooking cavity.

[0015] In the above technical solution, the target heat required for the cooking cavity to reach the set temperature can be determined by using the temperature inside the cooking cavity and the set temperature. Then, based on the target heat, the input heat generated by the heating element per unit time, the heat dissipation of the cooking cavity per unit time, and other heat-related factors affecting the temperature change inside the cooking cavity, the working time of the heating element can be determined. This working time allows for control of whether the heating element generates heat, ensuring that the temperature inside the cooking cavity maintains the set temperature. This method eliminates the need for PID parameter settings, thus avoiding temperature control errors caused by PID parameter setting errors and improving the accuracy of temperature control. Furthermore, this method eliminates the need for pre-training the model with a large amount of training data, i.e., it eliminates the need to deploy a neural network model in the processor, thus reducing the waste of processor computing resources.

[0016] In some embodiments, determining the operating time of the heating element based on the target heat, the input heat that the heating element can generate per unit time, and the heat dissipation of the cooking cavity per unit time includes:

[0017] The sum of the target heat, the input heat that the heating element can generate per unit time, and the heat dissipation of the cooking cavity per unit time is obtained.

[0018] Based on the sum of the three factors and the operating power of the heating element, the operating time of the heating element is determined.

[0019] In the above technical solution, the working time of the heating element can be determined based on the sum of the target heat, the input heat that the heating element can generate per unit time, and the heat dissipation of the cooking cavity per unit time, as well as the working power of the heating element. This lays the foundation for subsequent control of whether the heating element generates heat based on the working time.

[0020] In some embodiments, determining the operating time of the heating element based on the sum of the three factors and the operating power of the heating element includes:

[0021] The cumulative heat of the deviation is obtained by subtracting the temperature inside the cooking cavity from the set temperature;

[0022] Based on the sum of the above three factors, and the accumulated heat of the deviation, the total heat requirement is obtained;

[0023] The quotient of the total required heat divided by the operating power of the heating element is taken as the operating time of the heating element.

[0024] In the above technical solution, the influence of the cumulative heat of the deviation on the heat in the cooking cavity during the cooking process is considered, which improves the accuracy of determining the working time of the heating element based on the total heat required, and improves the stability of the control of the heating element based on the working time, thereby improving the temperature stability in the cooking cavity during the cooking process.

[0025] In some embodiments, the cooking apparatus further includes:

[0026] An exhaust port serves as an outlet for the gas inside the cooking cavity;

[0027] The door is located at the opening of the cooking cavity;

[0028] Before determining the operating duration of the heating element based on the target heat, the input heat that the heating element can generate per unit time, and the heat dissipation of the cooking cavity per unit time, the processor is further configured to:

[0029] The heat dissipation of the cooking cavity per unit time is obtained; the heat dissipation includes at least one of the following: a first heat dissipation carried out of the cooking cavity by the gas flowing out of the exhaust port, a second heat dissipation lost through the gap between the opening of the cooking cavity and the door, and a third heat dissipation lost through the side wall of the cooking cavity.

[0030] In the above technical solution, the heat dissipation of the cooking cavity per unit time is determined based on at least one of the first heat dissipation carried out of the cooking cavity by the gas flowing out of the aforementioned exhaust port 61, the second heat dissipation lost through the gap between the opening of the cooking cavity and the door 62, and the third heat dissipation lost through the side wall of the cooking cavity. This takes into account the heat loss of the cooking equipment in multiple aspects, improves the accuracy of the heat dissipation of the cooking cavity per unit time, and further improves the accuracy of controlling whether the heating element is working and heating based on the heat dissipation of the cooking cavity per unit time.

[0031] In some embodiments, the heat dissipation includes: a first heat dissipation carried out of the cooking cavity by the gas flowing out of the exhaust port; obtaining the heat dissipation of the cooking cavity per unit time includes:

[0032] Obtain the ambient temperature of the environment in which the cooking equipment is located;

[0033] The first heat dissipation is determined based on the ambient temperature, the temperature difference between the cooking cavity and the ambient temperature, and the structural parameters of the cooking equipment.

[0034] In the above technical solution, the first heat dissipation is determined by the ambient temperature, the temperature difference between the cooking cavity and the ambient temperature, and the structural parameters of the cooking equipment. This enables the determination of the first heat dissipation based on cooking equipment with different structures, thereby improving the universality of the cooking temperature control method.

[0035] In some embodiments, the exhaust port is located on the upper side of the cooking cavity, and the structural parameters include: the height of the cooking cavity and the area of ​​the exhaust port. Determining the first heat dissipation based on the ambient temperature, the temperature difference between the temperature inside the cooking cavity and the ambient temperature, and the structural parameters of the cooking device includes:

[0036] The first heat dissipation is obtained by inputting the ambient temperature, the temperature difference between the cooking cavity and the ambient temperature, and the structural parameters of the cooking equipment into the following formula:

[0037]

[0038] Wherein, Q1 represents the first heat dissipation, C represents the specific heat capacity of air, ρ0 represents the air density, g represents the gravitational acceleration, S represents the area of ​​the exhaust port, L represents the height of the cooking cavity, ΔT represents the temperature difference between the temperature inside the cooking cavity and the ambient temperature, and T0 represents the ambient temperature.

[0039] In the above technical solution, this formula enables the determination of the first heat dissipation based on the ambient temperature, the temperature difference between the temperature inside the cooking cavity and the ambient temperature, and the structural parameters of the cooking equipment. This lays the foundation for determining the heat dissipation of the cooking cavity per unit time based on the first heat dissipation.

[0040] In some embodiments, the heat dissipation includes: a second heat dissipation lost through the gap between the opening of the cooking cavity and the door, and obtaining the heat dissipation of the cooking cavity per unit time includes:

[0041] Obtain the ambient temperature of the environment in which the cooking equipment is located;

[0042] The second heat dissipation is determined based on the ambient temperature, the temperature difference between the temperature inside the cooking cavity and the ambient temperature, the specific heat capacity of the air, and the preset outlet mass flow rate; the preset outlet mass flow rate is used to characterize the mass flow rate of the gap between the opening and the door.

[0043] In the above technical solution, the heat loss in the cooking cavity caused by the gap between the opening of the cooking cavity and the door 62 is considered as a second heat dissipation, which lays the foundation for determining the heat dissipation of the cooking cavity per unit time based on the second heat dissipation.

[0044] In some embodiments, the sidewalls of the cooking cavity are wrapped with insulating material, and the heat dissipation includes: a third heat dissipation lost through the sidewalls of the cooking cavity; obtaining the heat dissipation of the cooking cavity per unit time includes:

[0045] Obtain the ambient temperature of the environment in which the cooking equipment is located;

[0046] The third heat dissipation is determined based on the ambient temperature, the temperature difference between the cooking cavity and the ambient temperature, the unfolded area of ​​the sidewall, the thermal conductivity of the insulation material at the temperature inside the cooking cavity, and the thickness of the insulation material.

[0047] In the above technical solution, the third heat dissipation is determined based on parameters related to the insulation material, such as the thermal conductivity of the insulation material at the temperature inside the cooking cavity and the thickness of the insulation material. This takes into account the influence of the insulation material on heat loss inside the cooking cavity, thereby improving the accuracy of determining the third heat dissipation and, consequently, improving the accuracy of determining the heat dissipation of the cooking cavity per unit time based on the third heat dissipation.

[0048] In some embodiments, controlling whether the heating element heats up based on the operating time includes:

[0049] If the working time is greater than 0, the heating element is controlled to heat up so that the temperature inside the cooking cavity rises to the set temperature;

[0050] If the working time is less than or equal to 0, the heating element is controlled to stop heating.

[0051] In the above technical solution, the heating element is controlled to operate based on the judgment result of whether the predicted working time of the heating element is greater than 0, thereby maintaining the stability of the temperature in the cooking cavity to reach the set temperature and avoiding excessive temperature in the cooking cavity.

[0052] Secondly, in some embodiments, a cooking temperature control method is provided, wherein the cooking apparatus includes:

[0053] The cooking cavity is used to hold food to be cooked.

[0054] A heating element is used to generate heat, thereby raising the temperature inside the cooking cavity;

[0055] A temperature sensor is used to detect the temperature inside the cooking cavity;

[0056] A processor, connected to the temperature sensor and the heating element, the method is applied to the processor, the method comprising:

[0057] After the cooking process begins, the temperature inside the cooking cavity is obtained through the temperature sensor;

[0058] Based on the temperature inside the cooking cavity and a set temperature, a target amount of heat is determined to reach the set temperature inside the cooking cavity; when the temperature inside the cooking cavity is greater than the set temperature, the target amount of heat is negative; when the temperature inside the cooking cavity is less than the set temperature, the target amount of heat is positive.

[0059] The working time of the heating element is determined based on the target heat, the input heat that the heating element can generate per unit time, and the heat dissipation of the cooking cavity per unit time.

[0060] Based on the working time, the heating element is controlled to maintain the set temperature inside the cooking cavity.

[0061] The cooking equipment and cooking temperature control method provided in this application can determine the target heat required for the cooking cavity to reach the set temperature by comparing the temperature inside the cooking cavity with the set temperature. Then, based on the target heat, the input heat generated by the heating element per unit time, the heat dissipation of the cooking cavity per unit time, and other heat-related factors affecting the temperature change inside the cooking cavity, the working time of the heating element can be determined. This working time allows for control over whether the heating element generates heat, ensuring that the temperature inside the cooking cavity is maintained at the set temperature. This method eliminates the need for PID parameter settings, thus avoiding temperature control errors caused by PID parameter setting errors and improving the accuracy of temperature control. Furthermore, this method eliminates the need for pre-training a model with a large amount of training data, i.e., it eliminates the need to deploy a neural network model in the processor, thereby reducing the waste of processor computing resources. Attached Figure Description

[0062] To more clearly illustrate the implementation methods in the embodiments of this application or related technologies, the accompanying drawings used in the description of the embodiments or related technologies will be briefly introduced below. Obviously, the accompanying drawings described below are some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings.

[0063] Figure 1 This is a schematic diagram of an oven;

[0064] Figure 2 A schematic diagram of the structure of a cooking device provided in this application;

[0065] Figure 3 A schematic flowchart of a cooking temperature control method provided in this application;

[0066] Figure 4 A schematic diagram of another cooking device provided in this application;

[0067] Figure 5 A flowchart illustrating a method for determining the working time of the heating element 22 provided in this application;

[0068] Figure 6 A schematic diagram of another cooking device provided in this application;

[0069] Figure 7 This application provides a flowchart illustrating a method for obtaining a first heat dissipation.

[0070] Figure 8 A schematic flowchart of another cooking temperature control method provided in this application;

[0071] Figure 9 A schematic diagram of an oven heat balance model provided in this application;

[0072] Figure 10 A schematic diagram of the structure of a cooking temperature control device 90 provided in this application. Detailed Implementation

[0073] To make the objectives, implementation methods and advantages of this application clearer, the exemplary implementation methods of this application will be clearly and completely described below with reference to the accompanying drawings of the exemplary embodiments of this application. Obviously, the described exemplary embodiments are only some embodiments of this application, and not all embodiments.

[0074] It should be noted that the brief descriptions of terms in this application are only for the convenience of understanding the embodiments described below, and are not intended to limit the embodiments of this application. Unless otherwise stated, these terms should be understood in their ordinary and common meaning.

[0075] Furthermore, the terms “comprising” and “having”, and any variations thereof, are intended to cover but not exclusively include, for example, a product or device that includes a series of components is not necessarily limited to those that are explicitly listed, but may include other components that are not explicitly listed or that are inherent to such product or device.

[0076] Steam ovens, regular ovens, and steam ovens are becoming increasingly popular cooking appliances. Take ovens as an example... Figure 1 This is a schematic diagram of an oven. Figure 1As shown, the user can control the temperature inside the oven 12 via knob 11 to cook food. When using the above-mentioned cooking equipment, the cooking temperature has a significant impact on the final product. Therefore, temperature control algorithms are an important function of cooking equipment. Temperature control algorithms are used to improve the accuracy of temperature control during the cooking process.

[0077] Taking an electric oven (or simply oven) as an example, during the cooking process, the oven needs to maintain a constant temperature within a set temperature range. To control the temperature, the oven's temperature control system can adjust the working state of the heating elements based on the current temperature and the set temperature to control the internal temperature of the oven.

[0078] Currently, the existing oven temperature control algorithm is mainly as follows: First, the actual temperature inside the oven is detected by a temperature sensor; then the actual temperature is compared with the set temperature; if the actual temperature is lower than the set temperature, the control system can increase the working time of the heating element to raise the temperature inside the oven; if the actual temperature is higher than the set temperature, the control system can reduce the working time of the heating element to lower the temperature inside the oven.

[0079] Specifically, the following are some existing temperature control methods:

[0080] 1. PID Control Algorithm: The PID control algorithm is a commonly used temperature control algorithm. This algorithm calculates the operating time of the heating element by comparing the difference between the set temperature and the actual temperature, thereby achieving temperature control. However, the PID control algorithm requires precise setting of the PID parameters; errors in the PID parameters will result in poor accuracy in cooking temperature control.

[0081] 2. Fuzzy Control Algorithm: The fuzzy control algorithm is a temperature control algorithm based on fuzzy logic. This algorithm can handle temperature control problems with uncertainty and nonlinearity. However, the temperature control accuracy of this fuzzy control algorithm is also relatively low (the inventors found through research that the temperature control accuracy of this fuzzy control algorithm is lower than that of the aforementioned PID control algorithm).

[0082] 3. Artificial Neural Network Control Algorithm: This algorithm is a temperature control method based on artificial neural networks. It can learn and simulate the thermal dynamics of an oven to achieve temperature control. However, it requires a large amount of training data, is highly complex, and consumes excessive computational resources from the cooking equipment.

[0083] Considering the aforementioned problems with existing cooking temperature control methods, this application proposes a cooking temperature control method that does not require PID parameter setting, has low complexity, and does not require pre-training of a model using a large amount of training data. This method controls the operating state of the heating element based on the required heat for cooking and the heat loss during the cooking process, thereby achieving cooking temperature control.

[0084] The technical solutions of this application will be described in detail below with reference to specific embodiments. The following specific embodiments can be combined with each other, and the same or similar concepts or processes may not be described again in some embodiments.

[0085] first, Figure 2 A schematic diagram of the structure of a cooking device provided in this application. Figure 2 As shown, the cooking device may include: a cooking cavity 21, a heating element 22, a temperature sensor 23, and a processor 24.

[0086] It should be understood that the cooking equipment described in any embodiment of this application may be, for example, an oven, a steam oven, or any existing cooking equipment such as a steam oven.

[0087] The cooking cavity 21 described above can be used to hold food to be cooked.

[0088] In some embodiments, the cooking cavity 21 may also be referred to as a cooking chamber, or a cavity, etc. It should be understood that this application does not limit the type of food to be cooked. Furthermore, this application does not limit how the food to be cooked is stored in the cooking cavity 21, for example, the structure of the cooking cavity 21 of any existing oven, steamer, or steam oven can be referenced.

[0089] The heating element 22 can be used to generate heat, thereby raising the temperature inside the cooking cavity 21.

[0090] In other words, the heating element 22 can generate heat when it is in operation, thereby raising the temperature inside the cooking cavity 21. When the heating element 22 is not in operation, it does not generate heat.

[0091] Optionally, the heating element 22 can be of any existing oven, steamer, or steam oven heating element 22, such as an electric heating tube, which will not be described in detail here.

[0092] The temperature sensor 23 described above can be used to detect the temperature inside the cooking cavity 21.

[0093] Optionally, the temperature sensor 23 may be disposed within the cooking cavity 21, for example, to detect the temperature within the cooking cavity 21.

[0094] The processor 24 can be connected to the temperature sensor 23 and the heating element 22.

[0095] In some embodiments, the processor 24 may be any module with processing capabilities in the cooking device, such as a microcontroller unit (MCU). In some embodiments, the processor 24 may also be referred to as a main control board, an electronic control board, or a control board, etc., and this application does not limit it in this way.

[0096] Optionally, the processor 24 can be connected to the temperature sensor 23 and the heating element 22 via electrical connection, for example. Alternatively, the processor 24 can be connected to different components (e.g., the temperature sensor 23 and the heating element 22 are different components) in the same or different ways.

[0097] It should be understood that Figure 2 This description of the cooking device is merely an example of the structure of the cooking device, using only some components relevant to this application as examples. This application does not limit whether the cooking device includes other components.

[0098] Figure 3 This is a schematic flowchart illustrating a cooking temperature control method provided in this application. The execution entity of this method is the processor 24 of the cooking device (or the cooking device itself). That is, the processor 24 can be configured to execute the cooking temperature control method described in any embodiment of this application. Figure 3 As shown, the method may include the following steps:

[0099] S101. After the cooking process begins, the temperature inside the cooking cavity 21 is obtained through the temperature sensor 23.

[0100] Optional, Figure 4 A schematic diagram of another cooking device provided in this application. (See attached diagram.) Figure 4 As shown, the cooking device may also include a user interaction module 41. The user interaction module 41 can be connected to the processor 24. The processor 24 can, for example, receive a start-cooking command input by the user through the user interaction module 41. Upon receiving the start-cooking command, the processor 24 can determine to begin the cooking process.

[0101] Optionally, the processor 24 may send a temperature detection command to the temperature sensor 23 after the cooking process has started. The temperature sensor 23 may receive the temperature detection command, respond to the temperature detection command, detect the temperature inside the cooking cavity 21, and transmit the detected temperature inside the cooking cavity 21 to the processor 24.

[0102] S102. Based on the temperature inside the cooking cavity 21 and the set temperature, determine the target heat required for the temperature inside the cooking cavity 21 to reach the set temperature.

[0103] When the temperature inside the cooking cavity 21 is higher than the set temperature, meaning that the temperature inside the cooking cavity 21 needs to be lowered to reach the set temperature, the target heat is negative. When the temperature inside the cooking cavity 21 is lower than the set temperature, meaning that the temperature inside the cooking cavity 21 needs to be raised to reach the set temperature, the target heat is positive.

[0104] In some embodiments, the temperature inside the cooking cavity 21 may also be referred to as the actual temperature inside the cooking cavity 21.

[0105] For example, the set temperature mentioned above can be a temperature input by the user received by the processor 24 through the user interaction module 41 before the cooking process begins. Alternatively, the processor 24 can also receive recipe information input by the user and determine the set temperature based on that recipe information.

[0106] Optionally, the processor 24 determines the target heat required to reach the set temperature within the cooking cavity 21 based on the temperature within the cooking cavity 21 and the set temperature. For example, it can refer to any existing method for determining the heat required to "raise the temperature in a specific space", which will not be elaborated here.

[0107] S103. Based on the target heat, the input heat that the heating element 22 can generate per unit time, and the heat dissipation of the cooking cavity 21 per unit time, determine the working time of the heating element 22.

[0108] Optionally, the input heat that the heating element 22 can generate per unit time is related to the operating power of the heating element 22. That is, the processor 24 can determine the input heat that the heating element 22 can generate per unit time based on the operating power of the heating element 22. Optionally, the processor 24 can determine the operating power of the heating element 22 based on the set temperature. Optionally, the implementation method of the processor 24 setting the temperature and determining the operating power of the heating element 22 can refer to any existing oven, steam oven, or steam oven and other cooking equipment that determines the operating power of the heating element 22 based on the user-set temperature, which will not be elaborated here.

[0109] Optionally, the heat dissipation of the cooking cavity 21 per unit time may include, for example, the heat lost by the cooking cavity 21 through heat exchange with the outside environment within a unit time.

[0110] As one possible implementation, the processor 24 may determine the operating time of the heating element 22 based on the sum of the target heat, the input heat that the heating element 22 can generate per unit time, and the heat dissipation of the cooking cavity 21 per unit time.

[0111] S104. Based on the working time, control whether the heating element 22 heats up so that the temperature in the cooking cavity 21 is maintained at the set temperature.

[0112] As one possible implementation, the processor 24 may, for example, determine whether the working time is greater than 0 after determining the aforementioned working time.

[0113] If the working time is greater than 0, it means that the heating element 22 needs to work. Then the processor 24 can control the heating element 22 to generate heat so that the temperature inside the cooking cavity 21 rises to the set temperature.

[0114] If the working time is less than or equal to 0, it means that the heating element 22 does not need to work. In this case, the processor 24 can control the heating element 22 to stop heating in order to avoid the temperature inside the cooking cavity 21 becoming too high.

[0115] By using the above method, based on the judgment result of whether the predicted working time of the heating element 22 is greater than 0, the heating element 22 is controlled to maintain the stability of the temperature in the cooking cavity 21 reaching the set temperature, and avoids the temperature in the cooking cavity 21 from being too high.

[0116] As another possible implementation, the processor 24 may, for example, determine whether the working time exceeds a preset threshold after determining the aforementioned working time. The preset threshold may, for example, be a value close to 0 but not equal to 0. Optionally, the preset threshold may be a positive number or a negative number; this application does not limit this.

[0117] In this embodiment, the target heat required for the cooking cavity 21 to reach the set temperature can be determined by the temperature inside the cooking cavity 21 and the set temperature. Then, based on the target heat, the input heat generated by the heating element 22 per unit time, the heat dissipation of the cooking cavity 21 per unit time, and other heat-related factors affecting the temperature change inside the cooking cavity 21, the working time of the heating element 22 can be determined. This working time allows for control over whether the heating element 22 generates heat, ensuring that the temperature inside the cooking cavity 21 maintains the set temperature. This method eliminates the need for PID parameter settings, thus avoiding temperature control errors caused by PID parameter setting errors and improving the accuracy of temperature control. Furthermore, this method eliminates the need for pre-training the model with a large amount of training data, i.e., it eliminates the need to deploy a neural network model in the processor 24, thereby reducing the waste of the processor 24's computing resources.

[0118] The following provides a detailed explanation of how the processor 24 determines the working time of the heating element 22 based on the target heat, the input heat that the heating element 22 can generate per unit time, and the heat dissipation of the cooking cavity 21 per unit time:

[0119] Figure 5 This is a schematic flowchart illustrating a method for determining the operating time of the heating element 22 provided in this application. Figure 5 As shown, as one possible implementation, step S103 above may include the following steps:

[0120] S201, the sum of the target heat, the input heat that the heating element 22 can generate per unit time, and the heat dissipation of the cooking cavity 21 per unit time.

[0121] For example, the processor 24 can input the target heat, the input heat that the heating element 22 can generate per unit time, and the heat dissipation of the cooking cavity 21 per unit time into a preset summation formula to obtain the sum of the three.

[0122] S202. Based on the sum of the three factors and the operating power of the heating element 22, determine the operating time of the heating element 22.

[0123] In some embodiments, the processor 24 may first obtain the cumulative heat of deviation based on the deviation value obtained by subtracting the temperature inside the cooking cavity 21 from the set temperature. This cumulative heat of deviation can be a positive or negative number.

[0124] Optionally, the processor 24 obtains the cumulative heat of deviation based on the deviation value obtained by subtracting the temperature inside the cooking cavity 21 from the set temperature using a PID control algorithm. Referring to existing PID control algorithm formulas, such as the following formula (1):

[0125]

[0126] Where u(t) represents the output of the PID control algorithm, equivalent to the accumulated heat of the aforementioned deviation. e(t) represents the deviation, i.e., the difference between the expected value and the actual value, equivalent to the deviation value obtained by subtracting the temperature inside the cooking cavity 21 from the set temperature. k p Represents the proportional gain, k i Represents the integral gain, k d Let τ represent the differential gain, and τ represent the time variable of the integral. The proportional term k... p e(t) indicates that the output of the control algorithm is proportional to the current deviation; that is, the larger the deviation, the stronger the control effect. Integral term. This indicates that the controller output is proportional to the sum of the accumulated deviations, which can eliminate steady-state error. (Differential term) This indicates that the controller output is proportional to the rate of change of the deviation, which can predict the trend of the deviation and increase the stability of the system.

[0127] Then, processor 24 can obtain the total heat demand based on the sum of the three and the cumulative heat of the deviation. For example, processor 24 can use the sum of the three and the sum of the cumulative heat of the deviation as the total heat demand.

[0128] Then, the processor 24 can divide the total heat required by the operating power of the heating element 22 to obtain the quotient, which is the operating time of the heating element 22.

[0129] Optionally, the method for determining the operating power of the heating element 22 can refer to the method described in the foregoing embodiments, and will not be repeated here.

[0130] By using the above method, the influence of the cumulative heat of the deviation on the heat in the cooking cavity 21 during the cooking process is considered, which improves the accuracy of determining the working time of the heating element 22 based on the total heat required, and improves the stability of the control of the heating element 22 based on the working time, thereby improving the temperature stability in the cooking cavity 21 during the cooking process.

[0131] In some embodiments, the processor 24 may, for example, divide the sum of the target heat, the input heat that the heating element 22 can generate per unit time, and the heat dissipation of the cooking cavity 21 per unit time by the working power of the heating element 22, and use the quotient obtained as the working time of the heating element 22.

[0132] In this embodiment, the working time of the heating element 22 can be determined based on the sum of the target heat, the input heat that the heating element 22 can generate per unit time, and the heat dissipation of the cooking cavity 21 per unit time, as well as the working power of the heating element 22. This lays the foundation for subsequent control of whether the heating element 22 generates heat based on the working time.

[0133] Figure 6 A schematic diagram of another cooking device provided in this application. (See attached diagram.) Figure 6 As shown, as one possible implementation, the cooking device may also include, for example, an exhaust port 61 and a door 62.

[0134] The exhaust port 61 can be used as an outlet for gas in the cooking cavity 21.

[0135] For example, taking the cooking device as a steam oven, the steam oven generates water vapor during the cooking process, and the water vapor can be discharged through the exhaust port 61.

[0136] It should be understood that the design of the exhaust port 61, as well as its location on the cooking device, can refer to any existing cooking device. For example, in some embodiments, the exhaust port 61 can be located on the upper side of the cooking cavity 21, or on the left, right, or lower side of the cooking cavity 21, etc., and this application does not limit it in this way.

[0137] The aforementioned door 62 can be installed at the opening of the cooking cavity 21.

[0138] It should be understood that this application does not limit the material of the door body 62. For example, the door body 62 may include at least one material such as glass or metal.

[0139] In some embodiments, a sealing ring may also be provided around the door 62 to reduce the gap between the door 62 and the cooking cavity 21.

[0140] As one possible implementation, before determining the working time of the heating element 22 based on the target heat, the input heat that the heating element 22 can generate per unit time, and the heat dissipation of the cooking cavity 21 per unit time, the processor 24 may first obtain the heat dissipation of the cooking cavity 21 per unit time.

[0141] The heat dissipation may include, for example, at least one of the following: a first heat dissipation carried out of the cooking cavity 21 by the gas flowing out of the aforementioned exhaust port 61, a second heat dissipation lost through the gap between the opening of the cooking cavity 21 and the door 62, and a third heat dissipation lost through the side wall of the cooking cavity 21.

[0142] For example, taking the heat dissipation as one of the first heat dissipation, the second heat dissipation, and the third heat dissipation, the processor 24 can use the first heat dissipation per unit time, or the second heat dissipation per unit time, or the third heat dissipation per unit time as the heat dissipation of the cooking cavity 21 per unit time.

[0143] Taking the aforementioned heat dissipation as including multiple of the three: first heat dissipation, second heat dissipation, and third heat dissipation, the processor 24 can, for example, use the sum of these multiple amounts as the heat dissipation of the cooking cavity 21 per unit time. For instance, assuming the aforementioned heat dissipation includes first heat dissipation and second heat dissipation, the processor 24 can use the sum of the first heat dissipation and the second heat dissipation per unit time as the heat dissipation of the cooking cavity 21 per unit time. Alternatively, assuming the aforementioned heat dissipation includes first heat dissipation, second heat dissipation, and third heat dissipation, the processor 24 can use the sum of the first heat dissipation, the second heat dissipation, and the third heat dissipation per unit time as the heat dissipation of the cooking cavity 21 per unit time.

[0144] In this embodiment, the heat dissipation of the cooking cavity 21 per unit time is determined based on at least one of the following: the first heat dissipation carried out by the gas flowing out of the aforementioned exhaust port 61 into the cooking cavity 21; the second heat dissipation lost through the gap between the opening of the cooking cavity 21 and the door 62; and the third heat dissipation lost through the side wall of the cooking cavity 21. This takes into account the heat loss of the cooking equipment in multiple aspects, improves the accuracy of the heat dissipation of the cooking cavity 21 per unit time, and further improves the accuracy of controlling whether the heating element 22 is working and heating based on the heat dissipation of the cooking cavity 21 per unit time.

[0145] The following examples illustrate how to obtain the heat dissipation of the cooking cavity 21 per unit time, using the first, second, and third heat dissipation amounts as examples:

[0146] Taking the heat dissipation including the first heat dissipation carried out of the cooking cavity 21 by the gas flowing out through the exhaust port 61 as an example, Figure 7 This is a schematic flowchart illustrating a method for obtaining a first heat dissipation amount provided in this application. Figure 7 As shown, as one possible implementation, the method may include, for example, the following steps:

[0147] S301. Obtain the ambient temperature of the environment where the cooking equipment is located.

[0148] For example, a temperature sensor 23 may be provided on the outer wall of the cooking device to detect the ambient temperature of the environment in which the cooking device is located.

[0149] Alternatively, the cooking device may also include a communication module to which the processor 24 can be connected. The processor 24 can, for example, receive the aforementioned ambient temperature from other devices via the communication module. Exemplary examples of these other devices include mobile phones, cloud platforms, or servers.

[0150] It should be understood that the processor 24 receives the aforementioned ambient temperature through this communication module in a manner that can refer to any existing communication method between smart home devices and cloud platforms or mobile phones, and will not be elaborated here.

[0151] Alternatively, the ambient temperature can be preset in the processor 24.

[0152] S302. The first heat dissipation is determined based on the ambient temperature, the temperature difference between the temperature inside the cooking cavity 21 and the ambient temperature, and the structural parameters of the cooking equipment.

[0153] The aforementioned structural parameters can be used to characterize the structural shape of the cooking cavity 21. For example, the aforementioned structural parameters may include structural parameters of the cooking device that affect heat loss from the cooking cavity 21, such as the area of ​​the exhaust port 61 and the shape parameters of the cooking cavity 21 (e.g., the height and width of the cooking cavity 21).

[0154] Optionally, the structural parameters of the cooking device can be, for example, pre-stored in the processor 24 of the cooking device.

[0155] Taking the exhaust port 61 located on the upper side of the cooking cavity 21 as an example, and the above structural parameters including the height of the cooking cavity 21 and the area of ​​the exhaust port 61, in some embodiments, the processor 24 can, for example, input the above ambient temperature, the temperature difference between the temperature inside the cooking cavity 21 and the ambient temperature, and the structural parameters of the cooking device into the following formula (2) to obtain the first heat dissipation.

[0156]

[0157] Wherein, Q1 represents the first heat dissipation, C represents the specific heat capacity of air, ρ0 represents the air density at ambient temperature (e.g., 1.1845 kg / m3), g represents the gravitational acceleration, S represents the area of ​​the exhaust port 61, L represents the height of the cooking cavity 21, ΔT represents the temperature difference between the temperature inside the cooking cavity 21 and the ambient temperature, and T0 represents the ambient temperature.

[0158] Alternatively, the exhaust port 61 can also be located on the left side of the cooking cavity 21, or on the right side of the cooking cavity 21, etc. In this example, the height L of the cooking cavity 21 in the above formula (2) can be replaced by the width of the cooking cavity 21.

[0159] Using the above method and formula (2), the first heat dissipation is determined based on the ambient temperature, the temperature difference between the temperature inside the cooking cavity 21 and the ambient temperature, and the structural parameters of the cooking equipment. This lays the foundation for determining the heat dissipation of the cooking cavity 21 per unit time based on the first heat dissipation.

[0160] In this embodiment, the first heat dissipation is determined by the ambient temperature, the temperature difference between the temperature inside the cooking cavity 21 and the ambient temperature, and the structural parameters of the cooking equipment. This enables the determination of the first heat dissipation based on cooking equipment with different structures, thereby improving the universality of the cooking temperature control method.

[0161] Taking the aforementioned heat dissipation as an example, which includes the second heat dissipation lost through the gap between the opening of the cooking cavity 21 and the door 62, as a possible implementation, the processor 24 may first obtain the ambient temperature of the environment in which the cooking device is located.

[0162] Optionally, the processor 24 may obtain the ambient temperature of the environment in which the cooking device is located, for example, by referring to the method for obtaining ambient temperature described in the foregoing embodiments, which will not be repeated here.

[0163] After acquiring the ambient temperature, the processor 24 can determine the second heat dissipation based, for example, the ambient temperature, the temperature difference between the temperature inside the cooking cavity 21 and the ambient temperature, the specific heat capacity of air, and the preset outlet mass flow rate.

[0164] The preset outlet mass flow rate is used to characterize the mass flow rate of the gap between the opening of the cooking cavity 21 and the door 62.

[0165] For example, the processor 24 can determine the second heat dissipation based on the ambient temperature, the temperature difference between the temperature inside the cooking cavity 21 and the ambient temperature, the specific heat capacity of air, and the preset outlet mass flow rate using the following formula (3):

[0166] Q2=C×Vmm× (T1-T0) (3)

[0167] Where Q2 represents the second heat dissipation, C represents the specific heat capacity of air, Vmm represents the preset outlet mass flow rate, T1 represents the temperature inside the cooking cavity 21, and T0 represents the ambient temperature.

[0168] The above method takes into account the heat loss in the cooking cavity 21 caused by the gap between the opening of the cooking cavity 21 and the door 62, which is used as a second heat dissipation. This lays the foundation for determining the heat dissipation of the cooking cavity 21 per unit time based on the second heat dissipation.

[0169] Taking the aforementioned heat dissipation as an example, including the third heat dissipation lost through the side wall of the cooking cavity 21, the side wall of the cooking cavity 21 may be wrapped with insulating material, for example. As a possible implementation, the processor 24 may also first obtain the ambient temperature of the environment in which the cooking device is located.

[0170] Optionally, the processor 24 may obtain the ambient temperature of the environment in which the cooking device is located, for example, by referring to the method for obtaining ambient temperature described in the foregoing embodiments, which will not be repeated here.

[0171] After acquiring the ambient temperature, the processor 24 can determine the third heat dissipation based, for example, the ambient temperature, the temperature difference between the temperature inside the cooking cavity 21 and the ambient temperature, the unfolded area of ​​the sidewall, the thermal conductivity of the insulation material at the temperature inside the cooking cavity 21, and the thickness of the insulation material.

[0172] Optionally, the unfolded area of ​​the sidewall and the thickness of the insulation material can be, for example, pre-stored in the processor 24. Optionally, the processor 24 can, for example, determine the thermal conductivity of the insulation material at the temperature inside the cooking cavity 21 based on the temperature inside the cooking cavity 21 and the mapping relationship between temperature and the thermal conductivity of the insulation material.

[0173] For example, the processor 24 can determine the third heat dissipation amount based on the ambient temperature, the temperature difference between the temperature inside the cooking cavity 21 and the ambient temperature, the unfolded area of ​​the sidewall, the thermal conductivity of the insulation material at the temperature inside the cooking cavity 21, and the thickness of the insulation material, using the following formula (4):

[0174] Q3= (S1×K1×ΔT) / d (4)

[0175] Where Q3 represents the third heat dissipation, S1 represents the unfolded area of ​​the aforementioned sidewall, K1 represents the thermal conductivity of the insulation material at the temperature inside the cooking cavity 21, ΔT represents the temperature difference between the temperature inside the aforementioned cooking cavity 21 and the ambient temperature, and d represents the thickness of the insulation material.

[0176] By using the above method, the third heat dissipation is determined based on parameters related to the insulation material, such as the thermal conductivity of the insulation material at the temperature inside the cooking cavity 21 and the thickness of the insulation material. This method takes into account the influence of the insulation material on heat loss inside the cooking cavity 21, thereby improving the accuracy of determining the third heat dissipation and, consequently, improving the accuracy of determining the heat dissipation of the cooking cavity 21 per unit time based on the third heat dissipation.

[0177] The following example, using an electric oven as the cooking device, illustrates the temperature control method of the cooking device provided in this application:

[0178] Figure 8 A schematic flowchart illustrating another cooking temperature control method provided in this application. Figure 8 As shown, after the cooking process begins, the processor 24 can obtain the set cavity temperature (i.e., the aforementioned cooking cavity 21), i.e., the set temperature. The processor 24 can detect the actual temperature inside the oven through the temperature sensor 23.

[0179] Then, the processor 24 can compare the actual temperature with the set temperature. If the actual temperature is lower than the set temperature, the processor 24 will calculate the amount of heat required to reach the set temperature based on the thermal model, and then increase the working time of the heating element according to the load power to raise the temperature inside the oven. If the actual temperature is higher than the set temperature, the processor 24 will calculate the heat dissipation based on the thermal model, and reduce the working time of the heating element according to the calculated heat to lower the temperature inside the oven.

[0180] like Figure 8As shown, processor 24 can calculate the required heat Qr, i.e., the aforementioned target heat, based on the difference between the set temperature and the current temperature. Then, processor 24 can calculate the operating time of heating element 22 using the following formula (5):

[0181] T= (Qr+Q0+Q1+Q2+Q3+Qpid) / P (5)

[0182] Wherein, Q1, Q2, and Q3 have the same meaning as the parameters shown in the aforementioned formulas (2), (3), and (4). Q0 is the target heat required for the temperature inside the aforementioned cooking cavity 21 to reach the set temperature, and Qpid is the cumulative heat of deviation obtained based on the PID control algorithm shown in the aforementioned formula (1). P is the power of the heating element, or the load power or the actual heating tube power. T represents the working time of the heating element 22.

[0183] Then, the processor 24 can determine whether T is greater than 0. If so, load heating is started, and the working time of the heating element is increased according to the load power, based on the working duration. If not, load heating is turned off.

[0184] This cooking temperature control method ensures that the oven maintains a constant temperature during cooking, thus guaranteeing the quality of the food. Furthermore, because the heating element's operation is adjusted only when needed, this method also reduces the oven's energy consumption.

[0185] For example, Figure 9 This is a schematic diagram of a heat balance model for an oven provided in this application. Figure 9 As shown, the inventors conducted a thermodynamic analysis of the electric oven and, assuming the internal temperature of the oven is maintained at a certain value, the thermodynamic equilibrium diagram is as follows. Figure 9 As shown above, the oven's heat input mainly comes from the heat Q0 generated by the electric heating element, and the oven's heat consumption consists of three parts, namely Q1, Q2, and Q3. All four of these heat components can be heat per unit time, measured in W. When the relationship between these four components is as shown in formula (6), the oven's heat balance can be achieved.

[0186] Q0 = Q1 + Q2 + Q3 (6)

[0187] The derivation process of formula (2) above will be explained in detail below:

[0188] First, let's explain the mathematical symbols not mentioned in the aforementioned formulas and used in this derivation: ρ1 is the air density at the cavity temperature; Pf is the pressure generated by buoyancy; V0 is the average inlet velocity; V1 is the average outlet velocity; Vm is the outlet mass flow rate (i.e., the inlet mass flow rate); Vv0 is the inlet volumetric flow rate; Vv1 is the outlet volumetric flow rate.

[0189] The heat Q1 carried out by the exhaust outlet (i.e., the aforementioned exhaust port 61) is related to the mass flow rate and temperature of the outlet gas. Assuming that the temperature inside the cavity is uniform, Q1 is the product of the outflow mass flow rate, specific heat capacity, and temperature difference, as shown in the following formula (7):

[0190] Q1=C×Vm×(T1-T0) (7)

[0191] In formula (7), only the mass flow rate Vm cannot be obtained directly. The mass flow rate can be calculated from the outlet velocity V1, the outlet area S, and the density ρ1 at the corresponding temperature. See formulas (8) and (9) for details.

[0192] Vm=Vv1×ρ1 (8)

[0193] Vv1=V1×S (9)

[0194] The outlet velocity V1 can be calculated using the Bernoulli method and the overall buoyancy-generated pressure Pf, as shown in formulas (10) and (11). The buoyancy-generated pressure Pf can be derived using Archimedes' formula, as shown in formula (12). The outlet gas density ρ1 can be derived using the ideal gas law, as shown in formula (13), where ρ0 is the gas density at room temperature.

[0195] Pf= (ρ1×V1 2 ) / 2 (10)

[0196]

[0197] Pf=(ρ0-ρ1)×g×L (12)

[0198]

[0199] Combining the above formulas, the mathematical expression for Q1 can be obtained as shown in formula (14) below. After reorganizing the formula, it is shown in the aforementioned formula (2). Formula (2) is divided into three parts: the first part is a constant, the second part is related to the oven structure, and the third part is related to the internal temperature of the oven.

[0200]

[0201] In this embodiment, a basic thermodynamic mathematical model of the oven's internal cavity was derived, resulting in mathematical expressions for the input and output of heat and the internal temperature. Then, through sensitivity analysis, the effects of the exhaust vent area, oven volume, and insulation parameters on the oven cavity temperature were determined. Different model parameters were configured in conjunction with the control algorithm to address these effects, achieving temperature control of the steam oven. This method considers the influence of overall load power and heat dissipation on the internal cavity temperature, improving the accuracy of internal temperature control. Furthermore, by building the overall thermal model of the steam oven on a switching platform, only relevant parameters of the entire unit need to be changed, thus improving the development efficiency of the switching platform. Based on this overall thermal model, the software algorithm does not need to be modified when the overall load and structural volume remain unchanged, thus improving the anti-interference, adaptability, robustness, and reliability of the temperature control algorithm. Compared to existing PID control algorithms, the cooking temperature control method provided in this application has simpler adjustment parameters, reducing algorithm complexity.

[0202] Figure 10 This is a schematic diagram of a cooking temperature control device 90 provided in this application. This cooking temperature control device 90 can be applied to the processor 24 as described in any of the foregoing embodiments. Figure 10 As shown, the device includes: an acquisition module 91, a determination module 92, and a control module 93.

[0203] The acquisition module 91 is used to acquire the temperature inside the cooking cavity 21 through the temperature sensor 23 after the cooking process has started.

[0204] The determining module 92 is used to determine the target heat required for the temperature inside the cooking cavity 21 to reach the set temperature based on the temperature inside the cooking cavity 21 and a set temperature; and to determine the working time of the heating element 22 based on the target heat, the input heat that the heating element 22 can generate per unit time, and the heat dissipation of the cooking cavity 21 per unit time. Wherein, when the temperature inside the cooking cavity 21 is greater than the set temperature, the target heat is a negative number; when the temperature inside the cooking cavity 21 is less than the set temperature, the target heat is a positive number.

[0205] The control module 93 is used to control whether the heating element 22 heats up based on the working time, so as to maintain the temperature in the cooking cavity 21 at the set temperature.

[0206] The cooking temperature control device 90 provided in this application embodiment is applied to the processor 24 as described in any of the foregoing embodiments. It can execute the cooking temperature control method in the above method embodiments, and its implementation principle and technical effects are similar, so they will not be repeated here. It should be noted that the above... Figure 10The division of modules shown is merely illustrative. This application does not limit the division of modules or the naming of modules.

[0207] This application also provides a computer-readable storage medium, which may include various media capable of storing program code, such as a USB flash drive, a portable hard drive, a read-only memory (ROM), a random access memory (RAM), a magnetic disk, or an optical disk. Specifically, the computer-readable storage medium stores program instructions, which are used in the methods described in the above embodiments.

[0208] This application also provides a program product including execution instructions stored in a readable storage medium. A processor of a cooking device can read the execution instructions from the readable storage medium, and the processor executes the execution instructions to cause the cooking device to implement the cooking temperature control methods provided in the various embodiments described above.

[0209] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of this application.

[0210] For ease of explanation, the above description has been provided in conjunction with specific embodiments. However, the above exemplary discussion is not intended to be exhaustive or to limit the embodiments to the specific forms disclosed above. Various modifications and variations can be obtained based on the above teachings. The selection and description of the above embodiments are for the purpose of better explaining the principles and practical applications, thereby enabling those skilled in the art to better utilize the described embodiments and various different variations of embodiments suitable for specific use considerations.

Claims

1. A cooking apparatus, characterized by, The cooking device comprises: a cooking cavity for accommodating food to be cooked; a heating element for generating heat to increase the temperature in the cooking cavity; a temperature sensor for detecting the temperature in the cooking cavity; a processor connected to the temperature sensor and the heating element, configured to: after starting a cooking process, acquire the temperature in the cooking cavity by the temperature sensor; based on the temperature in the cooking cavity and a set temperature, determine a target heat quantity required for the temperature in the cooking cavity to reach the set temperature; when the temperature in the cooking cavity is greater than the set temperature, the target heat quantity is negative; when the temperature in the cooking cavity is less than the set temperature, the target heat quantity is positive; based on the target heat quantity, an input heat quantity that the heating element can generate per unit time, and a heat dissipation quantity of the cooking cavity per unit time, determine a working duration of the heating element; based on the working duration, control whether the heating element generates heat to maintain the temperature in the cooking cavity at the set temperature.

2. The cooking apparatus according to claim 1, characterized in that, The determination of the working duration of the heating element based on the target heat quantity, the input heat quantity that the heating element can generate per unit time, and the heat dissipation quantity of the cooking cavity per unit time comprises: acquiring a sum of the target heat quantity, the input heat quantity that the heating element can generate per unit time, and the heat dissipation quantity of the cooking cavity per unit time; based on the sum and a working power of the heating element, determining the working duration of the heating element.

3. The cooking apparatus according to claim 2, characterized in that, The determination of the working duration of the heating element based on the sum and the working power of the heating element comprises: acquiring a deviation cumulative heat quantity based on a deviation value obtained by subtracting the temperature in the cooking cavity from the set temperature; based on the sum and the deviation cumulative heat quantity, obtaining a total required heat quantity; taking a quotient of the total required heat quantity divided by the working power of the heating element as the working duration of the heating element.

4. The cooking apparatus according to any one of claims 1 to 3, characterized in that, The cooking device further comprises: an exhaust port for being an outlet of gas in the cooking cavity; a door body arranged at an opening of the cooking cavity. Before the determination of the working duration of the heating element based on the target heat quantity, the input heat quantity that the heating element can generate per unit time, and the heat dissipation quantity of the cooking cavity per unit time, the processor is further configured to: acquire the heat dissipation quantity of the cooking cavity per unit time; the heat dissipation quantity comprises at least one of a first heat dissipation quantity of the cooking cavity carried out by gas flowing out of the exhaust port, a second heat dissipation quantity lost through a gap between the opening of the cooking cavity and the door body, and a third heat dissipation quantity lost through a side wall of the cooking cavity.

5. The cooking apparatus according to claim 4, characterized in that, The heat dissipation quantity comprises the first heat dissipation quantity of the cooking cavity carried out by gas flowing out of the exhaust port, and the acquisition of the heat dissipation quantity of the cooking cavity per unit time comprises: acquiring an ambient temperature of an environment in which the cooking device is located; based on the ambient temperature, a temperature difference between the temperature in the cooking cavity and the ambient temperature, and a structural parameter of the cooking device, determining the first heat dissipation quantity.

6. The cooking apparatus according to claim 5, wherein The exhaust port is arranged on the upper side of the cooking cavity, and the structural parameters include the height of the cooking cavity and the area of the exhaust port. The first heat dissipation amount is determined based on the ambient temperature, the temperature difference between the temperature in the cooking cavity and the ambient temperature, and the structural parameters of the cooking device, and includes: The ambient temperature, the temperature difference between the temperature in the cooking cavity and the ambient temperature, and the structural parameters of the cooking device are input into the following formula to obtain the first heat dissipation amount: Wherein, the Q1 represents the first heat dissipation amount, the C represents the specific heat capacity of air, the p0 represents the air density, the g represents the acceleration of gravity, the S represents the area of the exhaust port, the L represents the height of the cooking cavity, the ΔT represents the temperature difference between the temperature in the cooking cavity and the ambient temperature, and the T0 represents the ambient temperature.

7. The cooking apparatus according to claim 4, wherein The heat dissipation amount includes a second heat dissipation amount lost through the gap between the opening of the cooking cavity and the door body. The heat dissipation amount of the cooking cavity per unit time is obtained by: Obtaining the ambient temperature of the environment in which the cooking device is located; Based on the ambient temperature, the temperature difference between the temperature in the cooking cavity and the ambient temperature, and the specific heat capacity of air and the preset outlet mass flow rate, the second heat dissipation amount is determined. The preset outlet mass flow rate is used to represent the mass flow rate of the gap between the opening and the door body.

8. The cooking apparatus according to claim 4, wherein The side wall of the cooking cavity is wrapped with a heat preservation material, and the heat dissipation amount includes a third heat dissipation amount lost through the side wall of the cooking cavity. The heat dissipation amount of the cooking cavity per unit time is obtained by: Obtaining the ambient temperature of the environment in which the cooking device is located; Based on the ambient temperature, the temperature difference between the temperature in the cooking cavity and the ambient temperature, the development area of the side wall, the thermal conductivity of the heat preservation material at the temperature in the cooking cavity, and the thickness of the heat preservation material, the third heat dissipation amount is determined.

9. The cooking apparatus according to any one of claims 1-3, wherein, Based on the working time length, the heating of the heating element is controlled, including: If the working time length is greater than 0, the heating element is controlled to heat, so that the temperature in the cooking cavity rises to the set temperature; If the working time length is less than or equal to 0, the heating of the heating element is stopped.

10. A cooking temperature control method characterized by, The cooking device includes: A cooking cavity for accommodating food to be cooked; A heating element for heating to raise the temperature in the cooking cavity; A temperature sensor for detecting the temperature in the cooking cavity; A processor connected with the temperature sensor and the heating element, and the method is applied to the processor, and the method includes: After starting the cooking process, the temperature in the cooking cavity is obtained by the temperature sensor; Based on the temperature in the cooking cavity and the set temperature, the target heat required for the temperature in the cooking cavity to reach the set temperature is determined. When the temperature in the cooking cavity is greater than the set temperature, the target heat is negative. When the temperature in the cooking cavity is less than the set temperature, the target heat is positive. determine a working time length of the heating element based on the target heat quantity, an input heat quantity that the heating element can generate per unit time, and a heat dissipation quantity of the cooking cavity per unit time; control whether the heating element generates heat based on the working time length, so as to maintain the temperature in the cooking cavity at the set temperature.

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