Methods and apparatus for controlling cooking equipment, readable storage media and cooking equipment

Abstract

This application provides a control method and apparatus for a cooking device, a readable storage medium, and a cooking device, relating to the field of cooking device technology. The cooking device includes a cooking chamber, a hot air assembly, and a ventilation assembly. The control method includes: controlling the cooking device to perform a cooking operation; controlling the ventilation assembly to introduce a target gas into the cooking chamber; wherein the target gas has inert properties; controlling the hot air assembly to operate at a first rotational speed to heat the cooking chamber to a first target temperature, and acquiring cooking status information; and adjusting the operating parameters of the hot air assembly and / or the ventilation assembly based on the cooking status information. This application, by introducing a target gas during the cooking operation, can effectively inhibit the reaction pathway that produces harmful substances such as acrylamide or heterocyclic amines during the Maillard reaction, thereby achieving healthy, low-heat cooking.

Description

Technical Field

[0001] This application relates to the field of cooking equipment technology, and more specifically, to a control method and apparatus for cooking equipment, a readable storage medium, and cooking equipment. Background Technology

[0002] In related technologies, cooking equipment such as air fryers use hot air to bake food. During the heating process, the food undergoes a Maillard reaction, which easily produces harmful substances such as acrylamide and heterocyclic amines. These substances can easily cause inflammation after consumption, and current cooking methods cannot effectively reduce the generation of harmful substances during hot air baking. Summary of the Invention

[0003] This application aims to address at least one of the technical problems existing in the prior art or related technologies.

[0004] Therefore, the first aspect of this application proposes a method for controlling a cooking device.

[0005] The second aspect of this application proposes a control device for a cooking apparatus.

[0006] The third aspect of this application proposes a control device for a cooking apparatus.

[0007] The fourth aspect of this application proposes a readable storage medium.

[0008] The fifth aspect of this application proposes a cooking device.

[0009] In view of the above, a first aspect of this application provides a control method for a cooking device, the cooking device including a cooking cavity, a hot air assembly, and a ventilation assembly, the control method including: controlling the cooking device to perform a cooking operation, controlling the ventilation assembly to introduce a target gas into the cooking cavity; wherein the target gas has inert properties; controlling the hot air assembly to operate at a first rotation speed to heat the cooking cavity to a first target temperature, and acquiring cooking status information; and adjusting the operating parameters of the hot air assembly and / or the ventilation assembly based on the cooking status information.

[0010] In this technical solution, the cooking equipment includes, but is not limited to, air fryers, baking ovens, steam ovens, or constant temperature boxes. For example, an air fryer is used as the cooking equipment. The cooking equipment includes a cooking cavity and a hot air assembly. The cooking cavity is used to hold the food. Taking an air fryer as an example, the hot air assembly includes a fan and a heating element. The fan guides airflow through the heating element and circulates within the cooking cavity, thereby transferring the heat generated by the heating element into the cooking cavity to air-fry the food inside.

[0011] The cooking equipment also includes a ventilation assembly, which is disposed on the main body of the cooking equipment and is used to introduce a target gas into the cooking chamber. Exemplarily, the ventilation assembly includes a ventilation pipe and a gas storage assembly. The gas storage assembly is used to store the target gas. The ventilation pipe connects the gas storage assembly and the cooking chamber. An air pump or solenoid valve is installed on the ventilation pipe, which controls the amount of target gas introduced into the cooking chamber.

[0012] For example, the target gas is an inert gas. Specifically, the inertness of the target gas means that it is chemically stable at room temperature and pressure and does not readily react with other substances. For example, the target gas is a non-radioactive inert gas. For example, the target gas is carbon dioxide or nitrogen. Nitrogen is a monatomic gas at room temperature and pressure and does not readily undergo chemical reactions. The inertness of carbon dioxide is reflected in its relatively stable chemical properties at room temperature and its low reactivity with other substances.

[0013] Taking an air fryer as an example of a cooking appliance, research has shown that water and oxygen participate in the Maillard reaction pathway when food is heated. When the oxygen environment changes, the Maillard reaction pathway can be inhibited, thereby suppressing the formation of harmful substances such as acrylamide.

[0014] When the cooking equipment begins cooking, the ventilation component is activated to introduce the target gas into the cooking chamber. Since the target gas is inert, its introduction reduces the oxygen concentration within the cooking chamber. This reduced oxygen concentration hinders the Maillard reaction pathway, significantly decreasing the levels of harmful substances produced by the Maillard reaction, such as acrylamide or heterocyclic amines.

[0015] A hot air assembly heats the cooking cavity through thermal radiation and heat exchange. Exemplarily, the hot air assembly includes a heating element and a fan. The heating element generates heat when energized, and the fan guides air through the heating element and circulates it within the cooking cavity, carrying heat into the cavity through airflow circulation. When controlling the hot air assembly to heat the cooking cavity, the assembly operates at a first rotational speed and a first target temperature. The first rotational speed is the fan speed, and the first target temperature is the temperature at which the cooking cavity needs to be heated.

[0016] For example, the range of the first speed is 200 rpm to 1000 rpm.

[0017] After the hot air assembly begins heating the cooking chamber, the cooking equipment collects cooking status information. For example, this cooking status information includes the temperature, oxygen concentration, and humidity within the cooking chamber. Based on this cooking status information, one or more of the hot air assembly and ventilation assembly are controlled to dynamically adjust their operating parameters during the cooking process, thereby effectively preventing the formation of harmful substances such as acrylamide while ensuring optimal cooking results.

[0018] For example, 300g of French fries are placed in a 6L air fryer. After closing the door, the ventilation unit introduces 1L of carbon dioxide into the cooking chamber. After ventilation ends, the hot air unit begins heating the cooking chamber at a target temperature of 180°C, and the cooking time is set to 18 minutes until cooking is complete.

[0019] Compared to the method without introducing carbon dioxide under the same conditions, this cooking method reduces the acrylamide content from 456 μg / kg to 53 μg / kg.

[0020] This application's technical solution reduces the oxygen concentration in the cooking chamber by introducing an inert gas during cooking. This effectively inhibits the reaction pathway that produces harmful substances such as acrylamide or heterocyclic amines during the Maillard reaction, thus achieving healthy, low-heat cooking.

[0021] In addition, the control method for the cooking equipment in the above-mentioned technical solution provided in this application may also have the following additional technical features:

[0022] In some technical solutions of this application, optionally, the step of controlling the hot air assembly to heat the cooking cavity includes: the step of controlling the ventilation assembly to introduce target gas into the cooking cavity, including: controlling the ventilation assembly to introduce a preset volume of target gas into the cooking cavity; wherein the preset volume is positively correlated with the volume of the cooking cavity; or, controlling the ventilation assembly to continuously introduce target gas into the cooking cavity for a first target duration, wherein the first target duration is positively correlated with the volume of the cooking cavity.

[0023] In this technical solution, for some implementations, before the hot air assembly begins heating the cooking cavity, a target gas with inert properties can be introduced into the cooking cavity by controlling the ventilation assembly according to a preset volume. The purpose of this step is to reduce the oxygen concentration in the cooking cavity. The larger the volume of the cooking cavity, the larger the volume of gas that needs to be introduced into it; that is, the preset volume is positively correlated with the volume of the cooking cavity.

[0024] For example, the target gas is carbon dioxide or nitrogen. Let the preset volume be V1 and the volume of the cooking cavity be V2, then V1 > V2. By introducing a target gas with a volume greater than the volume of the cooking cavity into the cooking cavity, the original oxygen in the cooking cavity can be discharged from the cooking cavity to the greatest extent, thereby reducing the oxygen concentration in the cooking cavity.

[0025] For example, V1 = 10% × V2. Introducing sufficient target gas into the cooking chamber can reduce the oxygen concentration within the cooking chamber, thereby hindering the Maillard reaction pathway.

[0026] In other implementations, before the hot air assembly begins heating the cooking chamber, the ventilation assembly can be controlled to introduce a target gas with inert properties into the cooking chamber for a predetermined first target duration, thereby reducing the oxygen concentration in the cooking chamber and hindering the Maillard reaction pathway. The first target duration is positively correlated with the volume of the cooking chamber; that is, the larger the volume of the cooking chamber, the longer the first target duration.

[0027] The technical solution of this application controls the operation of the ventilation component and the hot air component according to the set working parameters, which can improve cooking efficiency.

[0028] In some technical solutions of this application, optionally, the cooking status information includes the working status of the hot air assembly; the step of adjusting the working parameters of the hot air assembly and / or the ventilation assembly based on the cooking status information includes: when the hot air assembly is in the heating state, setting the ventilation volume of the ventilation assembly to a target ventilation volume; wherein the target ventilation volume is positively correlated with the volume of the cooking cavity; or, the target ventilation volume ranges from 0L / min to 1.5L / min.

[0029] In this technical solution, when the hot air assembly starts heating the cooking cavity, the hot air assembly operates in a heating state. At this time, the ventilation volume of the ventilation assembly is adjusted to the target ventilation volume. That is, during the cooking operation, the ventilation assembly continuously introduces a target gas with inert properties into the cooking cavity, thereby maintaining the oxygen concentration in the cooking cavity at a low level.

[0030] For example, the venting assembly includes components such as an air pump or a solenoid valve, which can adjust the airflow rate when venting into the cooking cavity. In some embodiments, the larger the volume of the cooking cavity, the larger the airflow rate into the cooking cavity, i.e., the target airflow rate is positively correlated with the volume of the cooking cavity. In other embodiments, to simplify assembly and production and enable the venting assembly to be compatible with different sizes of cooking equipment, the target airflow rate can be set to a range greater than or equal to 0 L / min and less than or equal to 1.5 L / min, thereby achieving compatibility with different sizes of cooking equipment.

[0031] When the target ventilation rate is 0 L / min, it means that after the hot air assembly starts heating the cooking cavity, the target gas will no longer be introduced into the cooking cavity.

[0032] In some technical solutions of this application, optionally, the cooking status information includes the cooking cavity temperature; the step of adjusting the operating parameters of the hot air assembly and / or ventilation assembly based on the cooking status information includes: when the cooking cavity temperature reaches a first target temperature, controlling the hot air assembly to heat the cooking cavity at a second rotation speed; wherein the second rotation speed is greater than the first rotation speed.

[0033] In this technical solution, the cooking equipment executes a cooking procedure for starchy ingredients. Starchy ingredients react with oxygen in the Maillard reaction to form harmful substances such as acrylamide. During the cooking operation, the cooking equipment acquires the temperature of the cooking chamber in real time. For example, a temperature sensor is installed inside the cooking chamber, and the temperature of the cooking chamber is determined by the temperature sensor reading. For example, an infrared probe is installed inside the cooking chamber, and the temperature of the food inside the cooking chamber is collected by the infrared probe, and the temperature of the cooking chamber is determined based on the food temperature.

[0034] When the hot air assembly begins heating the cooking cavity, it operates at a first speed. This first speed is a low to medium speed, and the hot air assembly primarily heats the cooking cavity through thermal radiation. Once the cooking cavity temperature reaches the set first target temperature, the hot air assembly speed is increased, adjusting to a second speed for heating and cooking.

[0035] For example, the first speed range is 200 rpm to 1000 rpm. The second speed range is 2000 rpm to 3000 rpm.

[0036] For example, the range of the first target temperature is 160°C to 230°C.

[0037] For example, the cooking device cooks starchy foods, such as toasted bread or French fries. In the early stages of cooking, the hot air assembly operates at a first rotation speed, primarily raising the temperature inside the cooking chamber through heat radiation. The lower airflow helps maintain the moisture in the food before the target temperature is reached, preventing the escape of the target gases and avoiding excessive water loss that could cause the food to become dry and hard. Once the temperature inside the cooking chamber reaches the set first target temperature, the hot air assembly increases its rotation speed to a second rotation speed to heat the cooking chamber. At this point, the hot air assembly primarily heats the cooking chamber through heat exchange, quickly drying the surface moisture of the food and creating a crispy exterior.

[0038] During the cooking process, the target gas is continuously introduced into the cooking cavity, thereby reducing the content of harmful substances such as acrylamide and achieving healthy, low-heat cooking.

[0039] Optionally, in some technical solutions of this application, after the step of controlling the hot air assembly to heat the cooking cavity at a second rotation speed, the control method further includes: adjusting the rotation speed of the hot air assembly to a first rotation speed when the hot air assembly operates at a second rotation speed for a first preset duration; and adjusting the rotation speed of the hot air assembly to a second rotation speed when the hot air assembly operates at a first rotation speed for a second preset duration.

[0040] In this technical solution, the cooking device executes a cooking program for starchy ingredients. After the cooking chamber temperature reaches the set first target temperature, the hot air assembly is controlled to heat the cooking chamber at a second rotation speed. At this time, the cooking device begins recording the elapsed time since the hot air assembly adjusted to the second rotation speed. When the elapsed time since the hot air assembly adjusted to the second rotation speed reaches a first preset time, the rotation speed of the hot air assembly is reduced, allowing the hot air assembly to reheat the cooking chamber at the first rotation speed. When the elapsed time since the hot air assembly adjusted to the first rotation speed reaches a second preset time, the rotation speed of the hot air assembly is increased again, allowing the hot air assembly to reheat the cooking chamber at the second rotation speed, and this cycle continues until cooking is complete.

[0041] For example, 300g of French fries are placed in a 6L air fryer. Before the hot air assembly starts heating, 7L of carbon dioxide is introduced into the cooking chamber. After the air introduction is complete, the cooking assembly begins heating the cooking chamber at a target temperature of 180°C and a rotation speed of 500rpm. During this process, carbon dioxide is continuously introduced into the cooking chamber at a flow rate of 1L / min to maintain a carbon dioxide concentration of no less than 5% within the chamber. When the cooking chamber temperature reaches the set temperature of 180°C, the fan speed is increased to 2500rpm and maintained for 1 minute. Then, the fan speed is switched to a low speed of 500rpm and maintained for 4 minutes. The high and low fan speeds are alternated until cooking is complete.

[0042] Compared to a cooking method that does not introduce the target gas under the same conditions and maintains a wind speed of 2500 rpm throughout, this cooking method reduces the acrylamide content from 512 μg / kg to 48 μg / kg.

[0043] In some technical solutions of this application, optionally, the second preset duration is greater than the first preset duration, or the sum of the first preset duration and the second preset duration is less than the second target duration, wherein the second target duration is the ventilation duration for introducing the target gas into the cooking cavity.

[0044] In this technical solution, for some implementations, the second preset duration is longer than the first preset duration; that is, the duration for which the hot air assembly operates at a lower speed is longer than the duration for which the hot air assembly operates at a higher speed. This reduces the leakage of the target gas within the cooking cavity, thereby maintaining a low-oxygen environment within the cooking cavity. For example, the first preset duration ranges from 30 seconds to 2 minutes, and the second preset duration ranges from 3 minutes to 5 minutes.

[0045] In some other implementations, the sum of the first preset duration and the second preset duration is less than the second target duration. That is, before stopping the introduction of the target gas into the cooking chamber, the first rotation speed and the second rotation speed are alternated at least once. This ensures that the food is cooked with hot air in a low-oxygen environment, achieving a healthy, low-heat cooking effect.

[0046] Optionally, in some technical solutions of this application, the cooking status information includes the target gas concentration in the cooking cavity. The step of adjusting the operating parameters of the hot air assembly and / or ventilation assembly based on the cooking status information includes: controlling the hot air assembly to operate at a second rotation speed when the target gas concentration is higher than a preset concentration and continues for a third target duration; and adjusting the rotation speed of the hot air assembly to a first rotation speed when the target gas concentration is lower than the preset concentration; wherein the preset concentration ranges from 5% to 10%.

[0047] In this technical solution, the target gas is, for example, carbon dioxide. When the carbon dioxide concentration in the cooking cavity remains higher than a preset concentration for a duration reaching a third target duration, the hot air assembly is controlled to operate at a higher second rotation speed. At this time, the high carbon dioxide concentration in the cooking cavity hinders the Maillard reaction pathway, and the higher second rotation speed facilitates rapid heat transfer to the food, thereby improving cooking efficiency.

[0048] When the carbon dioxide concentration in the cooking cavity is lower than the preset concentration, the rotation speed of the hot air assembly is reduced, and the hot air assembly is controlled to operate at a second rotation speed. By reducing the rotation speed of the hot air assembly, the amount of carbon dioxide leaking out of the cooking cavity can be reduced. Thus, with continuous ventilation, the carbon dioxide concentration in the cooking cavity is increased again, thereby hindering the Maillard reaction pathway and reducing the formation of harmful substances.

[0049] For example, the preset concentration range is 5% to 10%. By maintaining the carbon dioxide concentration in the cooking cavity at more than 5%, the Maillard reaction pathway can be effectively blocked, thereby reducing the generation of harmful substances such as acrylamide and achieving healthy low-heat cooking.

[0050] Optionally, in some technical solutions of this application, the cooking status information includes the cooking cavity temperature and cooking time; the step of adjusting the working parameters of the hot air assembly and / or the ventilation assembly based on the cooking status information includes: when the cooking cavity temperature reaches a first target temperature, and the cooking time elapsed after the cooking cavity temperature reaches the first target temperature reaches a third preset time, controlling the hot air assembly to heat the cooking cavity at a third rotation speed and a second target temperature, and controlling the ventilation assembly to stop working; wherein, the third rotation speed is greater than the first rotation speed, and the second target temperature is greater than the first target temperature.

[0051] In this technical solution, the cooking equipment executes a cooking procedure for meat. Harmful substances such as heterocyclic amines are generated during the cooking process. The cooking equipment acquires the temperature of the cooking chamber in real time during the cooking operation. For example, a temperature sensor is installed inside the cooking chamber, and the temperature of the cooking chamber is determined by the temperature sensor reading. For example, an infrared probe is installed inside the cooking chamber, and the temperature of the food inside the cooking chamber is collected by the infrared probe, and the temperature of the cooking chamber is determined based on the food temperature.

[0052] When the hot air assembly begins heating the cooking cavity, it operates at a first rotation speed. This first rotation speed is a low to medium speed, and the hot air assembly primarily heats the cooking cavity through thermal radiation. Once the cooking cavity temperature reaches the set first target temperature and is maintained for a third preset duration, the hot air assembly is controlled to increase its rotation speed, adjusting to a third rotation speed for heating and cooking, and raising the temperature to the second target temperature.

[0053] Studies have shown that the water activity of meat significantly affects the formation of harmful substances such as heterocyclic amines and acrylamide. In terms of water activity, acrylamide is not formed when the water activity of the meat is greater than 0.8. However, in meats with low water activity, the formation of acrylamide is highest when the water activity is around 0.4. Further reductions in water activity generally decrease the acrylamide content.

[0054] Therefore, when the hot air assembly is adjusted to heat the cooking cavity at the third rotation speed and the second target temperature, the surface of the meat rapidly loses water, causing the water activity to drop quickly to below 0.4. This inhibits the formation of harmful substances such as acrylamide. At this point, the ventilation assembly stops supplying the target gas into the cooking cavity, and the oxygen content inside the cavity gradually increases, leading to the Maillard reaction and the formation of flavor compounds.

[0055] For example, the first speed range is 200 rpm to 1000 rpm. The third speed range is 2000 rpm to 3000 rpm.

[0056] For example, the first target temperature ranges from 100°C to 120°C. The second target temperature ranges from 180°C to 230°C.

[0057] For example, the third preset duration ranges from 10 min to 15 min.

[0058] For example, the cooking equipment cooks meat ingredients, such as fried chicken or roasted pork belly. In the early stages of cooking, the hot air assembly operates at a first rotation speed, primarily raising the temperature inside the cooking chamber through thermal radiation. The lower airflow helps maintain the moisture in the food before the target temperature is reached, preventing the target gas from escaping and avoiding excessive water loss that could cause the food to dry out. After the temperature inside the cooking chamber reaches the set first target temperature, the hot air assembly maintains the first rotation speed for a third preset time period, allowing heat to fully penetrate the food. After the third preset time period, the hot air assembly increases its rotation speed and heating temperature, heating the cooking chamber at a third rotation speed and a second target temperature. At this point, the hot air assembly primarily heats the cooking chamber through heat exchange, quickly drying the surface moisture of the food and reducing its surface water activity to below 0.4. At this point, the flow of the target gas is stopped, which suppresses harmful substances such as acrylamide while simultaneously promoting the formation of more flavor compounds.

[0059] For example, place a 300g chicken leg in a 6L air fryer. Before the hot air assembly starts heating, introduce 8L of nitrogen into the cooking chamber. After the gas supply stops, the cooking assembly starts heating the cooking chamber at a target temperature of 100°C and a rotation speed of 500 rpm. During this process, nitrogen is continuously introduced into the cooking chamber at a flow rate of 1L / min for 15 minutes. After 15 minutes, stop introducing nitrogen into the cooking chamber, increase the rotation speed to 2500 rpm, set the target temperature to 200°C, and continue cooking for 4 minutes before ending the cooking process.

[0060] Compared to cooking methods that do not introduce the target gas under the same conditions and maintain a wind speed of 2500 rpm throughout, this cooking method reduces the heterocyclic amine content from 15 μg / kg to 3 μg / kg.

[0061] Optionally, in some technical solutions of this application, the cooking status information includes the cooking cavity temperature and cooking time; the step of adjusting the working parameters of the hot air assembly and / or the ventilation assembly based on the cooking status information includes: when the cooking cavity temperature reaches a first target temperature and the cooking time elapsed after the cooking cavity temperature reaches the first target temperature reaches a fourth preset time, controlling the hot air assembly to heat the cooking cavity at a fourth rotation speed and controlling the ventilation assembly to stop working; wherein, the fourth rotation speed is greater than the first rotation speed.

[0062] In this technical solution, the cooking equipment executes cooking programs for vegetables and seafood. During cooking, seafood generates harmful substances such as heterocyclic amines, while beneficial substances such as unsaturated fatty acids are decomposed and lost. Vegetables lose their color during cooking.

[0063] During the cooking process, the cooking equipment acquires the temperature of the cooking chamber in real time. For example, a temperature sensor is installed inside the cooking chamber, and the temperature is determined by the sensor readings. Alternatively, an infrared probe is installed inside the cooking chamber to collect the temperature of the food inside, and the cooking chamber temperature is determined based on this temperature.

[0064] When the hot air assembly begins heating the cooking cavity, it operates at a first rotation speed. This first rotation speed is a low to medium speed, and the hot air assembly primarily heats the cooking cavity through thermal radiation. Once the cooking cavity temperature reaches the set first target temperature and is maintained for a fourth preset duration, the hot air assembly is controlled to increase its rotation speed to a fourth rotation speed for heating and cooking. Simultaneously, the supply of the target gas into the cooking cavity is stopped, thereby causing the food to undergo a Maillard reaction and enhancing its flavor.

[0065] For example, the first speed range is 200 rpm to 1000 rpm. The third speed range is 2000 rpm to 3000 rpm.

[0066] For example, the range of the first target temperature is 70°C to 140°C.

[0067] For example, the fourth preset duration ranges from 15 min to 25 min.

[0068] For example, the cooking device cooks seafood, such as grilled fish. In the early stages of cooking, the hot air assembly operates at a first rotation speed, primarily raising the temperature inside the cooking chamber through thermal radiation. The lower airflow helps maintain the moisture in the food before the target temperature is reached, preventing the escape of target gases and avoiding excessive water loss that could cause the food to dry out. Once the temperature inside the cooking chamber reaches the set first target temperature, the hot air assembly maintains the first rotation speed for a fourth preset time period, allowing heat to fully penetrate the food. After the fourth preset time period, the hot air assembly increases its rotation speed to a fourth rotation speed, heating the cooking chamber and maintaining a constant temperature.

[0069] For example, 500g of sea bass is placed in a 6L air fryer. Before the hot air assembly starts heating, 8L of nitrogen is introduced into the cooking chamber. After the gas introduction is complete, the cooking assembly starts heating the cooking chamber at a target temperature of 90°C and a rotation speed of 500rpm. During this process, nitrogen is continuously introduced into the cooking chamber at a gas flow rate of 1L / min for 20 minutes. After 20 minutes, the nitrogen supply to the cooking chamber is stopped, the rotation speed is increased to 2500rpm, the target temperature setting remains unchanged, and cooking continues for 3 minutes before ending the cooking process.

[0070] Compared to cooking methods that do not introduce the target gas and maintain a wind speed of 2500 rpm under the same conditions, this cooking method reduces the heterocyclic amine content from 6 μg / kg to 1 μg / kg and increases the retention rate of unsaturated fatty acids from 72% to 93%.

[0071] Optionally, in some technical solutions of this application, the cooking status information includes cooking time; the step of adjusting the operating parameters of the hot air assembly and / or the ventilation assembly based on the cooking status information includes: controlling the ventilation assembly to stop ventilation when the duration for which the ventilation assembly introduces the target gas into the cooking cavity at the target ventilation volume reaches a fifth preset duration; and controlling the ventilation assembly to introduce the target gas into the cooking cavity at the target ventilation volume when the duration for which the ventilation assembly stops ventilation reaches a fifth preset duration.

[0072] In this technical solution, after the hot air assembly begins heating the cooking cavity, the ventilation assembly intermittently introduces the target gas into the cooking cavity. When the ventilation assembly introduces the target gas, the oxygen content in the cooking cavity decreases, thus reducing the generation of harmful substances such as acrylamide and heterocyclic amines. When the ventilation assembly stops supplying gas, the oxygen content in the cooking cavity increases, allowing the Maillard reaction to generate sufficient flavor compounds, ensuring optimal cooking flavor.

[0073] For example, after the hot air assembly starts heating, carbon dioxide of 1% of the volume of the cooking cavity is introduced into the cooking cavity every minute, and the total volume of carbon dioxide introduced into the cooking cavity during the cooking process is not less than 5% of the volume of the cooking cavity.

[0074] For example, 250g of fries are placed in a 5L air fryer, and the door is closed. The heating temperature is set to 180℃, the cooking time to 18 minutes, and cooking begins. During cooking, carbon dioxide is intermittently introduced into the cooking chamber. Let the total volume of carbon dioxide introduced be V4, and the volume of the cooking chamber be V2, then V4 ≥ 6% × V2. No air is introduced for the first 3 minutes after cooking begins. From the 3rd to the 6th minute, carbon dioxide equivalent to 2% of the cooking chamber volume is introduced into the cooking chamber. This alternating period of no air introduction and introduction is repeated 3 times until cooking ends.

[0075] Compared to cooking without introducing the target gas under the same conditions, this cooking method reduced the acrylamide content from 417 μg / kg to 39 μg / kg.

[0076] In some technical solutions of this application, optionally, the step of adjusting the working parameters of the hot air assembly and / or the ventilation assembly based on the cooking state information further includes: when the total ventilation time of the target gas introduced into the cooking cavity reaches a third target time, controlling the ventilation assembly to stop introducing the target gas into the cooking cavity, or controlling the ventilation assembly to introduce oxygen-containing gas; controlling the hot air assembly to heat the cooking cavity to a third target temperature until the cooking operation is completed; wherein, the third target temperature is greater than or equal to the first target temperature.

[0077] In this technical solution, the aforementioned total ventilation time specifically refers to the total time during which the target gas is introduced into the cooking cavity during one cooking operation. For example, if the target gas is continuously introduced into the cooking cavity for 15 minutes during the cooking operation, the total ventilation time is 15 minutes. Alternatively, if the target gas is intermittently introduced into the cooking cavity three times during the cooking operation—the first ventilation time being 10 minutes, the second 5 minutes, and the third 3 minutes—the total ventilation time is 18 minutes.

[0078] If the total ventilation time of the target gas into the cooking cavity reaches the third target time, it indicates that sufficient cooking time has been completed in a low-oxygen environment, and the cooking operation has entered the final stage of cooking. At this point, stop the flow of the target gas, or control the ventilation component to introduce oxygen-containing gas into the cooking cavity, increasing the oxygen content within the cavity. This allows the food to undergo the Maillard reaction and undergo moderate oxidation in the short period before cooking ends, thereby enhancing the flavor of the food.

[0079] Taking the cooking of meat, vegetables, or seafood as an example. For instance, in the early stages of cooking, carbon dioxide is continuously or intermittently introduced into the cooking chamber to maintain a carbon dioxide concentration above 10% for a specified duration. Once the total ventilation time reaches the third target duration, the carbon dioxide supply is stopped. At this point, under the action of the hot air assembly, the carbon dioxide in the cooking chamber leaks out, and outside air re-enters the cooking chamber, causing the carbon dioxide concentration to decrease and the oxygen concentration to increase. This promotes the Maillard reaction in the food, resulting in enhanced flavor.

[0080] For example, in the early stages of cooking, nitrogen gas is continuously or intermittently introduced into the cooking chamber to maintain the oxygen concentration within the chamber below 1% for a third target duration. Once the total ventilation time reaches the third target duration, nitrogen gas introduction is stopped, and oxygen is introduced into the cooking chamber through the ventilation component. At this point, the oxygen concentration within the cooking chamber rises rapidly, prompting the food to undergo the Maillard reaction, resulting in enhanced flavor. Specifically, the third target duration is less than the total cooking time of the cooking equipment.

[0081] For example, the carbon dioxide concentration and oxygen concentration mentioned above specifically represent the volume percentage of the corresponding gases in the gas mixture. Under standard atmospheric pressure, the carbon dioxide concentration in air is typically between 0.03% and 0.04%, and the oxygen concentration is typically around 21%.

[0082] A second aspect of this application provides a control device for a cooking apparatus. The cooking apparatus includes a cooking chamber, a hot air assembly, and a ventilation assembly. The control device includes: a control module for controlling the cooking apparatus to perform cooking operations, controlling the ventilation assembly to introduce a target gas into the cooking chamber; wherein the target gas has inert properties; controlling the hot air assembly to heat the cooking chamber, and acquiring cooking status information; and an adjustment module for adjusting the operating parameters of the hot air assembly and / or the ventilation assembly based on the cooking status information.

[0083] In this technical solution, the cooking equipment includes, but is not limited to, air fryers, baking ovens, steam ovens, or constant temperature boxes. For example, an air fryer is used as the cooking equipment. The cooking equipment includes a cooking cavity and a hot air assembly. The cooking cavity is used to hold the food. Taking an air fryer as an example, the hot air assembly includes a fan and a heating element. The fan guides airflow through the heating element and circulates within the cooking cavity, thereby transferring the heat generated by the heating element into the cooking cavity to air-fry the food inside.

[0084] The cooking equipment also includes a ventilation assembly, which is disposed on the main body of the cooking equipment and is used to introduce a target gas into the cooking chamber. Exemplarily, the ventilation assembly includes a ventilation pipe and a gas storage assembly. The gas storage assembly is used to store the target gas. The ventilation pipe connects the gas storage assembly and the cooking chamber. An air pump or solenoid valve is installed on the ventilation pipe, which controls the amount of target gas introduced into the cooking chamber.

[0085] For example, the target gas is an inert gas. For example, the target gas is a non-radioactive inert gas. For example, the target gas is carbon dioxide or nitrogen.

[0086] Taking an air fryer as an example of a cooking appliance, research has shown that water and oxygen participate in the Maillard reaction pathway when food is heated. When the oxygen environment changes, the Maillard reaction pathway can be inhibited, thereby suppressing the formation of harmful substances such as acrylamide.

[0087] When the cooking equipment begins cooking, the ventilation component is activated to introduce the target gas into the cooking chamber. Since the target gas is inert, its introduction reduces the oxygen concentration within the cooking chamber. This reduced oxygen concentration hinders the Maillard reaction pathway, significantly decreasing the levels of harmful substances produced by the Maillard reaction, such as acrylamide or heterocyclic amines.

[0088] After the hot air assembly begins heating the cooking chamber, the cooking equipment collects cooking status information. For example, this cooking status information includes the temperature, oxygen concentration, and humidity within the cooking chamber. Based on this cooking status information, one or more of the hot air assembly and ventilation assembly are controlled to dynamically adjust their operating parameters during the cooking process, thereby effectively preventing the formation of harmful substances such as acrylamide while ensuring optimal cooking results.

[0089] For example, 300g of French fries are placed in a 6L air fryer. After closing the door, the ventilation unit introduces 1L of carbon dioxide into the cooking chamber. After ventilation ends, the hot air unit begins heating the cooking chamber at a target temperature of 180°C, and the cooking time is set to 18 minutes until cooking is complete.

[0090] Compared to the method without introducing carbon dioxide under the same conditions, this cooking method reduces the acrylamide content from 456 μg / kg to 53 μg / kg.

[0091] This application's technical solution reduces the oxygen concentration in the cooking chamber by introducing an inert gas during cooking. This effectively inhibits the reaction pathway that produces harmful substances such as acrylamide or heterocyclic amines during the Maillard reaction, thus achieving healthy, low-heat cooking.

[0092] The third aspect of this application provides a control device for a cooking apparatus, comprising: a memory for storing programs or instructions; and a processor for executing programs or instructions to implement the steps of the control method for the cooking apparatus provided in any of the above technical solutions, thus achieving the same technical effect. To avoid repetition, further details are omitted here.

[0093] The fourth aspect of this application provides a readable storage medium having a program or instructions stored thereon. When the program or instructions are executed by a processor, they implement the steps of the control method for the cooking device provided in any of the above technical solutions, thus achieving the same technical effect. To avoid repetition, further details are omitted here.

[0094] The fifth aspect of this application provides a cooking apparatus, including a control device for the cooking apparatus as provided in any of the above technical solutions; and / or a readable storage medium as provided in any of the above technical solutions, thus achieving the same technical effect. To avoid repetition, further details are omitted here. Attached Figure Description

[0095] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0096] Figure 1 The present application shows a schematic diagram of the structure of a cooking apparatus according to some embodiments;

[0097] Figure 2 A flowchart illustrating a control method for a cooking apparatus according to some embodiments of this application is shown;

[0098] Figure 3 The reaction pathway of acrylamide formation during the Maillard reaction is shown;

[0099] Figure 4 This application illustrates schematic diagrams of cooking parameters for starchy ingredients according to some embodiments;

[0100] Figure 5 This application illustrates schematic diagrams of cooking parameters for meat ingredients according to some embodiments;

[0101] Figure 6 The diagram illustrates cooking parameters for aquatic and vegetable ingredients according to some embodiments of this application.

[0102] Figure 7 Structural block diagrams of the control device of a cooking apparatus according to some embodiments of this application are shown;

[0103] Figure 8 A structural block diagram of the control device of a cooking apparatus according to some embodiments of this application is shown.

[0104] Figure label:

[0105] 100 Cooking equipment, 102 Cooking cavity, 104 Hot air assembly, 106 Ventilation assembly. Detailed Implementation

[0106] To better understand the above-mentioned objectives, features, and advantages of this application, the application will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0107] Many specific details are set forth in the following description in order to provide a full understanding of this application. However, this application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of this application is not limited to the specific embodiments disclosed below.

[0108] The following reference Figures 1 to 8 This application describes a control method and apparatus for a cooking device, a readable storage medium, and a cooking device according to some embodiments thereof.

[0109] In some embodiments of this application, a method for controlling a cooking device is provided. Figure 1 The following are schematic diagrams illustrating the structure of a cooking apparatus according to some embodiments of this application, such as... Figure 1As shown, the cooking device 100 includes a cooking cavity 102, a hot air assembly 104, and a ventilation assembly 106.

[0110] Figure 2 A flowchart illustrating a control method for a cooking apparatus according to some embodiments of this application is shown, such as... Figure 2 As shown, the control methods include:

[0111] Step 202: Control the cooking equipment to perform the cooking operation, and control the ventilation component to introduce the target gas into the cooking chamber; wherein the target gas has inert properties;

[0112] Step 204: Control the hot air assembly to operate at a first rotation speed to heat the cooking cavity to a first target temperature and acquire cooking status information;

[0113] Step 206: Adjust the operating parameters of the hot air assembly and / or ventilation assembly based on the cooking status information.

[0114] In this embodiment, the cooking equipment includes, but is not limited to, an air fryer, an oven, a steam oven, or a constant temperature chamber. Exemplarily, the cooking equipment is an air fryer. The cooking equipment includes a cooking chamber and a hot air assembly. The cooking chamber is used to hold food. Taking an air fryer as an example, the hot air assembly includes a fan and a heating element. The fan guides airflow through the heating element and circulates within the cooking chamber, thereby transferring the heat generated by the heating element into the cooking chamber to air-fry the food inside.

[0115] The cooking equipment also includes a ventilation assembly, which is disposed on the main body of the cooking equipment and is used to introduce a target gas into the cooking chamber. Exemplarily, the ventilation assembly includes a ventilation pipe and a gas storage assembly. The gas storage assembly is used to store the target gas. The ventilation pipe connects the gas storage assembly and the cooking chamber. An air pump or solenoid valve is installed on the ventilation pipe, which controls the amount of target gas introduced into the cooking chamber.

[0116] For example, the target gas is an inert gas. Specifically, the inertness of the target gas means that it is chemically stable at room temperature and pressure and does not readily react with other substances. For example, the target gas is a non-radioactive inert gas. For example, the target gas is carbon dioxide or nitrogen. Nitrogen is a monatomic gas at room temperature and pressure and does not readily undergo chemical reactions. The inertness of carbon dioxide is reflected in its relatively stable chemical properties at room temperature and its low reactivity with other substances.

[0117] Taking an air fryer as an example of a cooking appliance, research has shown that water and oxygen participate in the Maillard reaction pathway when food is heated. When the oxygen environment changes, the Maillard reaction pathway can be inhibited, thereby suppressing the formation of harmful substances such as acrylamide.

[0118] When the cooking equipment begins cooking, the ventilation component is activated to introduce the target gas into the cooking chamber. Since the target gas is inert, its introduction reduces the oxygen concentration within the cooking chamber. This reduced oxygen concentration hinders the Maillard reaction pathway, significantly decreasing the levels of harmful substances produced by the Maillard reaction, such as acrylamide or heterocyclic amines.

[0119] For example, Figure 3 The reaction pathway for acrylamide formation during the Maillard reaction is shown. For example... Figure 3 As shown, the circles mark the key factors in the reaction process of acrylamide formation. It is evident that moisture, oxygen, and carbon dioxide participate in the intermediate reaction. By controlling these factors, the formation of harmful substances can be inhibited, thereby reducing the content of acrylamide and other harmful substances. The concentration of carbon dioxide in the atmosphere is very low, approximately 0.04%. Carbon dioxide is a product of the reaction process. By introducing carbon dioxide during cooking, the reaction process can be inhibited by increasing the carbon dioxide concentration, thus reducing the content of the final product, acrylamide.

[0120] A hot air assembly heats the cooking cavity through thermal radiation and heat exchange. Exemplarily, the hot air assembly includes a heating element and a fan. The heating element generates heat when energized, and the fan guides air through the heating element and circulates it within the cooking cavity, carrying heat into the cavity through airflow circulation. When controlling the hot air assembly to heat the cooking cavity, the assembly operates at a first rotational speed and a first target temperature. The first rotational speed is the fan speed, and the first target temperature is the temperature at which the cooking cavity needs to be heated.

[0121] For example, the range of the first speed is 200 rpm to 1000 rpm.

[0122] After the hot air assembly begins heating the cooking chamber, the cooking equipment collects cooking status information. For example, this cooking status information includes the temperature, oxygen concentration, and humidity within the cooking chamber. Based on this cooking status information, one or more of the hot air assembly and ventilation assembly are controlled to dynamically adjust their operating parameters during the cooking process, thereby effectively preventing the formation of harmful substances such as acrylamide while ensuring optimal cooking results.

[0123] For example, 300g of French fries are placed in a 6L air fryer. After closing the door, the ventilation unit introduces 1L of carbon dioxide into the cooking chamber. After ventilation ends, the hot air unit begins heating the cooking chamber at a target temperature of 180°C, and the cooking time is set to 18 minutes until cooking is complete.

[0124] Compared to the method without introducing carbon dioxide under the same conditions, this cooking method reduces the acrylamide content from 456 μg / kg to 53 μg / kg.

[0125] This application embodiment reduces the oxygen concentration in the cooking chamber by introducing an inert gas during cooking. This effectively inhibits the reaction pathway that produces harmful substances such as acrylamide or heterocyclic amines during the Maillard reaction, thus achieving healthy, low-heat cooking.

[0126] In some embodiments of this application, optionally, the step of controlling the hot air assembly to heat the cooking cavity includes: the step of controlling the ventilation assembly to introduce target gas into the cooking cavity, including: controlling the ventilation assembly to introduce a preset volume of target gas into the cooking cavity; wherein the preset volume is positively correlated with the volume of the cooking cavity; or, controlling the ventilation assembly to continuously introduce target gas into the cooking cavity for a first target duration, wherein the first target duration is positively correlated with the volume of the cooking cavity.

[0127] In this embodiment, for some implementations, before the hot air assembly begins heating the cooking chamber, a target gas with inert properties can be introduced into the cooking chamber by controlling the ventilation assembly according to a preset volume. The purpose of this step is to reduce the oxygen concentration in the cooking chamber. The larger the volume of the cooking chamber, the larger the volume of gas that needs to be introduced into it; that is, the preset volume is positively correlated with the volume of the cooking chamber.

[0128] For example, the target gas is carbon dioxide or nitrogen. Let the preset volume be V1 and the volume of the cooking cavity be V2, then V1 > V2. By introducing a target gas with a volume greater than the volume of the cooking cavity into the cooking cavity, the original oxygen in the cooking cavity can be discharged from the cooking cavity to the greatest extent, thereby reducing the oxygen concentration in the cooking cavity.

[0129] For example, if the preset volume is V1 and the volume of the cooking cavity is V2, then V1 = 10% × V2. Introducing sufficient target gas into the cooking cavity can reduce the oxygen concentration inside the cooking cavity, thereby hindering the Maillard reaction pathway.

[0130] In other implementations, before the hot air assembly begins heating the cooking chamber, the ventilation assembly can be controlled to introduce a target gas with inert properties into the cooking chamber for a predetermined first target duration, thereby reducing the oxygen concentration in the cooking chamber and hindering the Maillard reaction pathway. The first target duration is positively correlated with the volume of the cooking chamber; that is, the larger the volume of the cooking chamber, the longer the first target duration.

[0131] The embodiments of this application control the operation of the ventilation component and the hot air component according to the set working parameters, which can improve cooking efficiency.

[0132] In some embodiments of this application, optionally, the cooking status information includes the working status of the hot air assembly; the step of adjusting the working parameters of the hot air assembly and / or the ventilation assembly based on the cooking status information includes: when the hot air assembly is in a heating state, setting the ventilation volume of the ventilation assembly to a target ventilation volume; wherein the target ventilation volume is positively correlated with the volume of the cooking cavity; or, the target ventilation volume ranges from 0 L / min to 1.5 L / min.

[0133] In this embodiment, when the hot air assembly starts heating the cooking cavity, the hot air assembly operates in a heating state. At this time, the ventilation volume of the ventilation assembly is adjusted to the target ventilation volume. That is, during the cooking operation, the ventilation assembly continuously introduces a target gas with inert properties into the cooking cavity, thereby maintaining the oxygen concentration in the cooking cavity at a low level.

[0134] For example, the venting assembly includes components such as an air pump or a solenoid valve, which can adjust the airflow rate when venting into the cooking cavity. In some embodiments, the larger the volume of the cooking cavity, the larger the airflow rate into the cooking cavity, i.e., the target airflow rate is positively correlated with the volume of the cooking cavity. In other embodiments, to simplify assembly and production and enable the venting assembly to be compatible with different sizes of cooking equipment, the target airflow rate can be set to a range greater than or equal to 0 L / min and less than or equal to 1.5 L / min, thereby achieving compatibility with different sizes of cooking equipment.

[0135] When the target ventilation rate is 0 L / min, it means that after the hot air assembly starts heating the cooking cavity, the target gas will no longer be introduced into the cooking cavity.

[0136] Optionally, in some embodiments of this application, the cooking status information includes the cooking cavity temperature; the step of adjusting the operating parameters of the hot air assembly and / or ventilation assembly based on the cooking status information includes: when the cooking cavity temperature reaches a first target temperature, controlling the hot air assembly to heat the cooking cavity at a second rotation speed; wherein the second rotation speed is greater than the first rotation speed.

[0137] In this embodiment, the cooking device executes a cooking procedure for starchy ingredients. Starchy ingredients react with oxygen in the Maillard reaction to form harmful substances such as acrylamide. During the cooking operation, the cooking device acquires the temperature of the cooking chamber in real time. Exemplarily, a temperature sensor is installed inside the cooking chamber, and the temperature of the cooking chamber is determined based on the temperature sensor reading. Exemplarily, an infrared probe is installed inside the cooking chamber, and the temperature of the food inside the cooking chamber is acquired by the infrared probe, and the temperature of the cooking chamber is determined based on the food temperature.

[0138] When the hot air assembly begins heating the cooking cavity, it operates at a first speed. This first speed is a low to medium speed, and the hot air assembly primarily heats the cooking cavity through thermal radiation. Once the cooking cavity temperature reaches the set first target temperature, the hot air assembly speed is increased, adjusting to a second speed for heating and cooking.

[0139] For example, the first speed range is 200 rpm to 1000 rpm. The second speed range is 2000 rpm to 3000 rpm.

[0140] For example, the range of the first target temperature is 160°C to 230°C.

[0141] For example, the cooking device cooks starchy foods, such as toasted bread or French fries. In the early stages of cooking, the hot air assembly operates at a first rotation speed, primarily raising the temperature inside the cooking chamber through heat radiation. The lower airflow helps maintain the moisture in the food before the target temperature is reached, preventing the escape of the target gases and avoiding excessive water loss that could cause the food to become dry and hard. Once the temperature inside the cooking chamber reaches the set first target temperature, the hot air assembly increases its rotation speed to a second rotation speed to heat the cooking chamber. At this point, the hot air assembly primarily heats the cooking chamber through heat exchange, quickly drying the surface moisture of the food and creating a crispy exterior.

[0142] During the cooking process, the target gas is continuously introduced into the cooking cavity, thereby reducing the content of harmful substances such as acrylamide and achieving healthy, low-heat cooking.

[0143] In some embodiments of this application, optionally, after the step of controlling the hot air assembly to heat the cooking cavity at a second rotation speed, the control method further includes: adjusting the rotation speed of the hot air assembly to a first rotation speed when the hot air assembly operates at a second rotation speed for a first preset duration; and adjusting the rotation speed of the hot air assembly to a second rotation speed when the hot air assembly operates at a first rotation speed for a second preset duration.

[0144] In this embodiment, Figure 4 The following are schematic diagrams illustrating cooking parameters for starchy ingredients according to some embodiments of this application, such as... Figure 4As shown, the cooking device executes a cooking program for starchy ingredients. After the cooking chamber temperature reaches the set first target temperature, the hot air assembly is controlled to heat the cooking chamber at a second rotation speed. At this time, the cooking device begins recording the elapsed time since the hot air assembly was adjusted to the second rotation speed. When the elapsed time since the hot air assembly was adjusted to the second rotation speed reaches a first preset time, the rotation speed of the hot air assembly is reduced, allowing the hot air assembly to reheat the cooking chamber at the first rotation speed. When the elapsed time since the hot air assembly was adjusted to the first rotation speed reaches a second preset time, the rotation speed of the hot air assembly is increased again, allowing the hot air assembly to reheat the cooking chamber at the second rotation speed, and this cycle continues until cooking is complete.

[0145] For example, the first preset duration ranges from 30 seconds to 2 minutes. The second preset duration ranges from 3 minutes to 5 minutes.

[0146] For example, 300g of French fries are placed in a 6L air fryer. Before the hot air assembly starts heating, 7L of carbon dioxide is introduced into the cooking chamber. After the air introduction ends, the cooking assembly starts heating the cooking chamber at a target temperature of 180°C and a rotation speed of 500rpm. During the process, carbon dioxide is continuously introduced into the cooking chamber at a flow rate of 1L / min to maintain a carbon dioxide concentration of not less than 5% in the chamber. When the cooking chamber temperature reaches the set temperature of 180°C, the fan speed is increased to 2500rpm and maintained for 1 minute. Then, the fan speed is switched to a low speed of 500rpm and maintained for 4 minutes. The high and low fan speeds are alternated until cooking is finished. Compared to a cooking method under the same conditions where no target gas is introduced and the fan speed is maintained at 2500rpm throughout, this cooking method reduces the acrylamide content from 512μg / kg to 48μg / kg.

[0147] In some embodiments of this application, optionally, the second preset duration is greater than the first preset duration, or the sum of the first preset duration and the second preset duration is less than the second target duration, wherein the second target duration is the ventilation duration for introducing the target gas into the cooking cavity.

[0148] In this embodiment, for some implementations, the second preset duration is longer than the first preset duration; that is, the duration for which the hot air assembly operates at a lower speed is longer than the duration for which the hot air assembly operates at a higher speed. This reduces the leakage of the target gas within the cooking cavity, thereby maintaining a low-oxygen environment within the cooking cavity. Exemplarily, the first preset duration ranges from 30 seconds to 2 minutes, and the second preset duration ranges from 3 minutes to 5 minutes.

[0149] In some other implementations, the sum of the first preset duration and the second preset duration is less than the second target duration. That is, before stopping the introduction of the target gas into the cooking chamber, the first rotation speed and the second rotation speed are alternated at least once. This ensures the effectiveness of cooking in a low-oxygen environment.

[0150] In some embodiments of this application, optionally, the cooking state information includes the target gas concentration in the cooking cavity, and the step of adjusting the operating parameters of the hot air assembly and / or ventilation assembly based on the cooking state information includes: when the target gas concentration is higher than a preset concentration and continues for a third target duration, controlling the hot air assembly to operate at a second rotation speed; when the target gas concentration is lower than the preset concentration, adjusting the rotation speed of the hot air assembly to a first rotation speed; wherein the preset concentration ranges from 5% to 10%.

[0151] In this embodiment, the target gas is, exemplarily, carbon dioxide. When the carbon dioxide concentration in the cooking chamber remains higher than a preset concentration for a duration reaching a third target duration, the hot air assembly is controlled to operate at a higher second rotation speed. At this time, the high carbon dioxide concentration in the cooking chamber hinders the Maillard reaction pathway, and the higher second rotation speed facilitates rapid heat transfer to the food, improving cooking efficiency. Specifically, the third target duration is less than the total cooking time of the cooking device.

[0152] When the carbon dioxide concentration in the cooking cavity is lower than the preset concentration, the rotation speed of the hot air assembly is reduced, and the hot air assembly is controlled to operate at a second rotation speed. By reducing the rotation speed of the hot air assembly, the amount of carbon dioxide leaking out of the cooking cavity can be reduced. Thus, with continuous ventilation, the carbon dioxide concentration in the cooking cavity is increased again, thereby hindering the Maillard reaction pathway and reducing the formation of harmful substances.

[0153] For example, the preset concentration range is 5% to 10%. By maintaining the carbon dioxide concentration in the cooking cavity at more than 5%, the Maillard reaction pathway can be effectively blocked, thereby reducing the generation of harmful substances such as acrylamide and achieving healthy low-heat cooking.

[0154] In some embodiments of this application, optionally, the cooking status information includes the cooking cavity temperature and cooking time; the step of adjusting the operating parameters of the hot air assembly and / or the ventilation assembly based on the cooking status information includes: when the cooking cavity temperature reaches a first target temperature and the cooking time elapsed after the cooking cavity temperature reaches the first target temperature reaches a third preset time, controlling the hot air assembly to heat the cooking cavity at a third rotation speed and a second target temperature, and controlling the ventilation assembly to stop working; wherein, the third rotation speed is greater than the first rotation speed, and the second target temperature is greater than the first target temperature.

[0155] In this embodiment, the cooking device executes a cooking procedure for meat. Harmful substances such as heterocyclic amines are generated during the cooking process. The cooking device acquires the temperature of the cooking chamber in real time during the cooking operation. Exemplarily, a temperature sensor is installed inside the cooking chamber, and the temperature of the cooking chamber is determined based on the temperature sensor reading. Exemplarily, an infrared probe is installed inside the cooking chamber, and the temperature of the food inside the cooking chamber is acquired by the infrared probe, and the temperature of the cooking chamber is determined based on the food temperature.

[0156] When the hot air assembly begins heating the cooking cavity, it operates at a first rotation speed. This first rotation speed is a low to medium speed, and the hot air assembly primarily heats the cooking cavity through thermal radiation. Once the cooking cavity temperature reaches the set first target temperature and is maintained for a third preset duration, the hot air assembly is controlled to increase its rotation speed, adjusting to a third rotation speed for heating and cooking, and raising the temperature to the second target temperature.

[0157] Studies have shown that the water activity of meat significantly affects the formation of harmful substances such as heterocyclic amines and acrylamide. In terms of water activity, acrylamide is not formed when the water activity of the meat is greater than 0.8. However, in meats with low water activity, the formation of acrylamide is highest when the water activity is around 0.4. Further reductions in water activity generally decrease the acrylamide content.

[0158] Therefore, when the hot air assembly is adjusted to heat the cooking cavity at the third rotation speed and the second target temperature, the surface of the meat rapidly loses water, causing the water activity to drop quickly to below 0.4. This inhibits the formation of harmful substances such as acrylamide. At this point, the ventilation assembly stops supplying the target gas into the cooking cavity, and the oxygen content inside the cavity gradually increases, leading to the Maillard reaction and the formation of flavor compounds.

[0159] For example, the first speed range is 200 rpm to 1000 rpm. The third speed range is 2000 rpm to 3000 rpm.

[0160] For example, the first target temperature ranges from 100°C to 120°C. The second target temperature ranges from 180°C to 230°C.

[0161] For example, the third preset duration ranges from 10 min to 15 min.

[0162] For example, Figure 5 The following are schematic diagrams illustrating cooking parameters for meat ingredients according to some embodiments of this application, such as... Figure 5As shown, the cooking equipment is used to cook meat ingredients, such as fried chicken or roasted pork belly. In the early stages of cooking, the hot air assembly operates at its first rotation speed, primarily raising the temperature inside the cooking chamber through thermal radiation. The lower airflow helps maintain the moisture in the food before the target temperature is reached, preventing the target gas from escaping and avoiding excessive water loss that could cause the food to dry out. Once the temperature inside the cooking chamber reaches the set first target temperature, the hot air assembly maintains its first rotation speed for a third preset time period, allowing heat to fully penetrate the food. After the third preset time period, the hot air assembly increases its rotation speed and heating temperature, heating the cooking chamber at the third rotation speed and the second target temperature. At this point, the hot air assembly primarily heats the cooking chamber through heat exchange, quickly drying the surface moisture of the food and reducing its surface water activity to below 0.4. At this point, the flow of the target gas is stopped, which helps to suppress harmful substances such as acrylamide while simultaneously promoting the formation of more flavor compounds.

[0163] For example, place a 300g chicken leg in a 6L air fryer. Before the hot air assembly starts heating, introduce 8L of nitrogen into the cooking chamber. After the gas supply stops, the cooking assembly starts heating the cooking chamber at a target temperature of 100°C and a rotation speed of 500 rpm. During this process, nitrogen is continuously introduced into the cooking chamber at a flow rate of 1L / min for 15 minutes. After 15 minutes, stop introducing nitrogen into the cooking chamber, increase the rotation speed to 2500 rpm, set the target temperature to 200°C, and continue cooking for 4 minutes before ending the cooking process.

[0164] Compared to cooking methods that do not introduce the target gas under the same conditions and maintain a wind speed of 2500 rpm throughout, this cooking method reduces the heterocyclic amine content from 15 μg / kg to 3 μg / kg.

[0165] In some embodiments of this application, optionally, the cooking status information includes the cooking cavity temperature and cooking time; the step of adjusting the operating parameters of the hot air assembly and / or the ventilation assembly based on the cooking status information includes: when the cooking cavity temperature reaches a first target temperature and the cooking time elapsed after the cooking cavity temperature reaches the first target temperature reaches a fourth preset time, controlling the hot air assembly to heat the cooking cavity at a fourth rotation speed and controlling the ventilation assembly to stop working; wherein, the fourth rotation speed is greater than the first rotation speed.

[0166] In this embodiment, the cooking equipment performs cooking procedures for vegetables and seafood. During cooking, seafood generates harmful substances such as heterocyclic amines, while beneficial substances such as unsaturated fatty acids are decomposed and lost. Vegetables lose color during cooking.

[0167] During the cooking process, the cooking equipment acquires the temperature of the cooking chamber in real time. For example, a temperature sensor is installed inside the cooking chamber, and the temperature is determined by the sensor readings. Alternatively, an infrared probe is installed inside the cooking chamber to collect the temperature of the food inside, and the cooking chamber temperature is determined based on this temperature.

[0168] When the hot air assembly begins heating the cooking cavity, it operates at a first rotation speed. This first rotation speed is a low to medium speed, and the hot air assembly primarily heats the cooking cavity through thermal radiation. Once the cooking cavity temperature reaches the set first target temperature and is maintained for a fourth preset duration, the hot air assembly is controlled to increase its rotation speed to a fourth rotation speed for heating and cooking. Simultaneously, the supply of the target gas into the cooking cavity is stopped, thereby causing the food to undergo a Maillard reaction and enhancing its flavor.

[0169] For example, the first speed range is 200 rpm to 1000 rpm. The third speed range is 2000 rpm to 3000 rpm.

[0170] For example, the range of the first target temperature is 70°C to 140°C.

[0171] For example, the fourth preset duration ranges from 15 min to 25 min.

[0172] For example, Figure 6 This application illustrates schematic diagrams of cooking parameters for aquatic and vegetable ingredients according to some embodiments, such as... Figure 6 As shown, in the early stages of cooking, the hot air assembly operates at its first rotation speed, primarily raising the temperature inside the cooking chamber through thermal radiation. The lower airflow helps maintain the moisture in the food before the target temperature is reached, preventing the escape of target gases and avoiding excessive water loss that could cause the food to dry out. When cooking vegetables, this process helps remove organic acids produced during cooking, preventing discoloration. When cooking seafood, it helps remove fishy odors, effectively eliminating the fishy smell. Once the temperature inside the cooking chamber reaches the set first target temperature, the hot air assembly maintains its first rotation speed for a fourth preset time period, allowing heat to fully penetrate the food. After the fourth preset time period, the hot air assembly increases its rotation speed to a fourth rotation speed, heating the cooking chamber and maintaining a constant temperature.

[0173] For example, 500g of sea bass is placed in a 6L air fryer. Before the hot air assembly starts heating, 8L of nitrogen is introduced into the cooking chamber. After the gas introduction is complete, the cooking assembly starts heating the cooking chamber at a target temperature of 90°C and a rotation speed of 500rpm. During this process, nitrogen is continuously introduced into the cooking chamber at a gas flow rate of 1L / min for 20 minutes. After 20 minutes, the nitrogen supply to the cooking chamber is stopped, the rotation speed is increased to 2500rpm, the target temperature setting remains unchanged, and cooking continues for 3 minutes before ending the cooking process.

[0174] Compared to cooking methods that do not introduce the target gas and maintain a wind speed of 2500 rpm under the same conditions, this cooking method reduces the heterocyclic amine content from 6 μg / kg to 1 μg / kg and increases the retention rate of unsaturated fatty acids from 72% to 93%.

[0175] In some embodiments of this application, optionally, the cooking status information includes cooking time; the step of adjusting the operating parameters of the hot air assembly and / or the ventilation assembly based on the cooking status information includes: controlling the ventilation assembly to stop ventilation when the duration for which the ventilation assembly introduces the target gas into the cooking cavity at the target ventilation volume reaches a fifth preset duration; and controlling the ventilation assembly to introduce the target gas into the cooking cavity at the target ventilation volume when the duration for which the ventilation assembly stops ventilation reaches a fifth preset duration.

[0176] In this embodiment, after the hot air assembly begins heating the cooking chamber, the ventilation assembly is controlled to intermittently introduce the target gas into the cooking chamber. When the ventilation assembly introduces the target gas, the oxygen content in the cooking chamber decreases, thus reducing the generation of harmful substances such as acrylamide and heterocyclic amines. When the ventilation assembly stops supplying gas, the oxygen content in the cooking chamber increases, allowing the Maillard reaction to generate sufficient flavor compounds, ensuring optimal cooking flavor.

[0177] For example, after the hot air assembly starts heating, carbon dioxide of 1% of the volume of the cooking cavity is introduced into the cooking cavity every minute, and the total volume of carbon dioxide introduced into the cooking cavity during the cooking process is not less than 5% of the volume of the cooking cavity.

[0178] For example, 250g of fries are placed in a 5L air fryer, and the door is closed. The heating temperature is set to 180℃, the cooking time to 18 minutes, and cooking begins. During cooking, carbon dioxide is intermittently introduced into the cooking chamber. Let the total volume of carbon dioxide introduced be V4, and the volume of the cooking chamber be V2, then V4 ≥ 6% × V2. No air is introduced for the first 3 minutes after cooking begins. From the 3rd to the 6th minute, carbon dioxide equivalent to 2% of the cooking chamber volume is introduced into the cooking chamber. This alternating period of no air introduction and introduction is repeated 3 times until cooking ends.

[0179] Compared to cooking without introducing the target gas under the same conditions, this cooking method reduced the acrylamide content from 417 μg / kg to 39 μg / kg.

[0180] In some embodiments of this application, optionally, the step of adjusting the operating parameters of the hot air assembly and / or the ventilation assembly based on cooking status information further includes: when the total ventilation time of the target gas into the cooking cavity reaches a third target time, controlling the ventilation assembly to stop supplying the target gas into the cooking cavity, or controlling the ventilation assembly to supply oxygen-containing gas; controlling the hot air assembly to heat the cooking cavity to a third target temperature until the cooking operation is completed; wherein the third target temperature is greater than or equal to the first target temperature.

[0181] In this embodiment, the total ventilation time specifically refers to the total time during which the target gas is introduced into the cooking cavity during one cooking operation. For example, if the target gas is continuously introduced into the cooking cavity for 15 minutes during the cooking operation, the total ventilation time is 15 minutes. Alternatively, if the target gas is intermittently introduced into the cooking cavity three times during the cooking operation—the first time for 10 minutes, the second time for 5 minutes, and the third time for 3 minutes—the total ventilation time is 18 minutes.

[0182] If the total ventilation time of the target gas into the cooking cavity reaches the third target time, it indicates that sufficient cooking time has been completed in a low-oxygen environment, and the cooking operation has entered the final stage of cooking. At this point, stop the flow of the target gas, or control the ventilation component to introduce oxygen-containing gas into the cooking cavity, increasing the oxygen content within the cavity. This allows the food to undergo the Maillard reaction and undergo moderate oxidation in the short period before cooking ends, thereby enhancing the flavor of the food.

[0183] Taking the cooking of meat, vegetables, or seafood as an example. For instance, in the early stages of cooking, carbon dioxide is continuously or intermittently introduced into the cooking chamber to maintain a carbon dioxide concentration above 10% for a specified duration. Once the total ventilation time reaches the third target duration, the carbon dioxide supply is stopped. At this point, under the action of the hot air assembly, the carbon dioxide in the cooking chamber leaks out, and outside air re-enters the cooking chamber, causing the carbon dioxide concentration to decrease and the oxygen concentration to increase. This promotes the Maillard reaction in the food, resulting in enhanced flavor.

[0184] For example, in the early stages of cooking, nitrogen gas is continuously or intermittently introduced into the cooking chamber to maintain the oxygen concentration within the chamber below 1% for a third target duration. Once the total ventilation time reaches the third target duration, nitrogen gas introduction is stopped, and oxygen is introduced into the cooking chamber through the ventilation system. At this point, the oxygen concentration within the cooking chamber rises rapidly, prompting the food to undergo the Maillard reaction, thus enhancing its flavor.

[0185] For example, the carbon dioxide concentration and oxygen concentration mentioned above specifically represent the volume percentage of the corresponding gases in the gas mixture. Under standard atmospheric pressure, the carbon dioxide concentration in air is typically between 0.03% and 0.04%, and the oxygen concentration is typically around 21%.

[0186] In some embodiments of this application, a control device for a cooking apparatus is provided, the cooking apparatus including a cooking chamber, a hot air assembly, and a ventilation assembly. Figure 7 Structural block diagrams of the control device of a cooking apparatus according to some embodiments of this application are shown, such as... Figure 7 As shown, the control device 700 of the cooking equipment includes: a control module 702, used to control the cooking equipment to perform cooking operations, control the ventilation component to introduce a target gas into the cooking chamber; wherein the target gas has inert properties; and control the hot air component to heat the cooking chamber and acquire cooking status information; and an adjustment module 704, used to adjust the operating parameters of the hot air component and / or the ventilation component based on the cooking status information.

[0187] In this embodiment, the cooking equipment includes, but is not limited to, an air fryer, an oven, a steam oven, or a constant temperature chamber. Exemplarily, the cooking equipment is an air fryer. The cooking equipment includes a cooking chamber and a hot air assembly. The cooking chamber is used to hold food. Taking an air fryer as an example, the hot air assembly includes a fan and a heating element. The fan guides airflow through the heating element and circulates within the cooking chamber, thereby transferring the heat generated by the heating element into the cooking chamber to air-fry the food inside.

[0188] The cooking equipment also includes a ventilation assembly, which is disposed on the main body of the cooking equipment and is used to introduce a target gas into the cooking chamber. Exemplarily, the ventilation assembly includes a ventilation pipe and a gas storage assembly. The gas storage assembly is used to store the target gas. The ventilation pipe connects the gas storage assembly and the cooking chamber. An air pump or solenoid valve is installed on the ventilation pipe, which controls the amount of target gas introduced into the cooking chamber.

[0189] For example, the target gas is an inert gas. For example, the target gas is a non-radioactive inert gas. For example, the target gas is carbon dioxide or nitrogen.

[0190] Taking an air fryer as an example of a cooking appliance, research has shown that water and oxygen participate in the Maillard reaction pathway when food is heated. When the oxygen environment changes, the Maillard reaction pathway can be inhibited, thereby suppressing the formation of harmful substances such as acrylamide.

[0191] When the cooking equipment begins cooking, the ventilation component is activated to introduce the target gas into the cooking chamber. Since the target gas is inert, its introduction reduces the oxygen concentration within the cooking chamber. This reduced oxygen concentration hinders the Maillard reaction pathway, significantly decreasing the levels of harmful substances produced by the Maillard reaction, such as acrylamide or heterocyclic amines.

[0192] After the hot air assembly begins heating the cooking chamber, the cooking equipment collects cooking status information. For example, this cooking status information includes the temperature, oxygen concentration, and humidity within the cooking chamber. Based on this cooking status information, one or more of the hot air assembly and ventilation assembly are controlled to dynamically adjust their operating parameters during the cooking process, thereby effectively preventing the formation of harmful substances such as acrylamide while ensuring optimal cooking results.

[0193] For example, 300g of French fries are placed in a 6L air fryer. After closing the door, the ventilation unit introduces 1L of carbon dioxide into the cooking chamber. After ventilation ends, the hot air unit begins heating the cooking chamber at a target temperature of 180°C, and the cooking time is set to 18 minutes until cooking is complete.

[0194] Compared to the method without introducing carbon dioxide under the same conditions, this cooking method reduces the acrylamide content from 456 μg / kg to 53 μg / kg.

[0195] This application embodiment reduces the oxygen concentration in the cooking chamber by introducing an inert gas during cooking. This effectively inhibits the reaction pathway that produces harmful substances such as acrylamide or heterocyclic amines during the Maillard reaction, thus achieving healthy, low-heat cooking.

[0196] In some embodiments of this application, a control device for a cooking apparatus is provided. Figure 8 Structural block diagrams of the control device of a cooking apparatus according to some embodiments of this application are shown, such as... Figure 8 As shown, the control device 800 of the cooking equipment includes: a memory 802 for storing programs or instructions; and a processor 804 for executing programs or instructions to implement the steps of the control method of the cooking equipment provided in any of the above embodiments, thus achieving the same technical effect. To avoid repetition, it will not be described again here.

[0197] In some embodiments of this application, a readable storage medium is provided, on which a program or instructions are stored. When the program or instructions are executed by a processor, they implement the steps of the control method of the cooking device provided in any of the above embodiments, and thus can achieve the same technical effect. To avoid repetition, they will not be described again here.

[0198] In some embodiments of this application, a cooking device is provided, including a control device for the cooking device as provided in any of the above embodiments; and / or a readable storage medium as provided in any of the above embodiments, thus achieving the same technical effect. To avoid repetition, it will not be described again here.

[0199] The methods can be implemented in various ways depending on specific features and / or example applications. For example, these methods can be implemented by a combination of hardware, firmware, and / or software. For instance, in a hardware implementation, the processor can be implemented in one or more application-specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field-programmable gate arrays (FPGAs), controllers, microcontrollers, microprocessors, electronic devices, other device units for performing the functions described above, and / or combinations thereof.

[0200] A computer-readable storage medium can be a tangible device that holds and stores instructions for use by an instruction execution device. A computer-readable storage medium can be an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the foregoing, but is not limited thereto. A non-exhaustive list of more specific examples of computer-readable storage media includes: portable computer floppy disks, hard disks, random access memory (RAM), read-only memory (ROM), erasable programmable read-only memory (EPROM), or flash memory, static random-access memory (SRAM), portable optical disc read-only memory (CD-ROM), digital video disc (DVD), memory cards, floppy disks, encoding mechanical devices (e.g., punched cards or grooves with raised structures for recording instructions), and any suitable combination of the foregoing. The computer-readable storage medium used herein should not be construed as the transmission signal itself, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagating through waveguides or other transmission media, or electrical signals transmitted through wires.

[0201] In the description of this application, the term "multiple" refers to two or more. Unless otherwise expressly defined, the terms "upper," "lower," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this application. The terms "connection," "installation," "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0202] In the description of this application, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of this application. In this application, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0203] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A method for controlling a cooking device, characterized in that, The cooking device includes a cooking chamber, a hot air assembly, and a ventilation assembly; the control method includes: The cooking device is controlled to perform a cooking operation, and the ventilation assembly is controlled to introduce a target gas into the cooking chamber; wherein the target gas has inert properties. The hot air assembly is controlled to operate at a first rotation speed to heat the cooking cavity to a first target temperature, and cooking status information is acquired. Adjust the operating parameters of the hot air assembly and / or the ventilation assembly based on the cooking status information.

2. The control method according to claim 1, characterized in that, The step of controlling the ventilation assembly to introduce the target gas into the cooking cavity includes: The ventilation assembly is controlled to introduce a preset volume of the target gas into the cooking cavity, wherein the preset volume is positively correlated with the volume of the cooking cavity; Alternatively, the ventilation assembly can be controlled to continuously supply the target gas into the cooking cavity for a first target duration, wherein the first target duration is positively correlated with the volume of the cooking cavity.

3. The control method according to claim 1, characterized in that, The cooking status information includes the working status of the hot air component; The step of adjusting the operating parameters of the hot air assembly and / or the ventilation assembly based on the cooking state information includes: When the hot air assembly is in a heating state, the ventilation rate of the ventilation assembly is set to the target ventilation rate; The target ventilation rate is positively correlated with the volume of the cooking cavity; or the target ventilation rate ranges from 0 L / min to 1.5 L / min.

4. The control method according to any one of claims 1 to 3, characterized in that, The cooking status information includes the cooking cavity temperature; the step of adjusting the operating parameters of the hot air assembly and / or the ventilation assembly based on the cooking status information includes: When the cooking cavity temperature reaches the first target temperature, the hot air assembly is controlled to heat the cooking cavity at a second rotation speed, wherein the second rotation speed is greater than the first rotation speed.

5. The control method according to claim 4, characterized in that, After the step of controlling the hot air assembly to heat the cooking cavity at a second rotation speed, the control method further includes: When the hot air assembly operates at the second rotation speed for a first preset duration, the rotation speed of the hot air assembly is adjusted to the first rotation speed; and When the hot air assembly operates at the first speed for a second preset duration, the speed of the hot air assembly is adjusted to the second speed.

6. The control method according to claim 5, characterized in that, The second preset duration is greater than the first preset duration, or the sum of the first preset duration and the second preset duration is less than the second target duration, wherein the second target duration is the ventilation duration for introducing the target gas into the cooking cavity.

7. The control method according to any one of claims 1 to 3, characterized in that, The cooking status information includes the target gas concentration within the cooking cavity. The step of adjusting the operating parameters of the hot air assembly and / or the ventilation assembly based on the cooking status information includes: If the target gas concentration is higher than the preset concentration and remains higher for a third target duration, the hot air assembly is controlled to operate at a second rotation speed. If the target gas concentration is lower than a preset concentration, the rotation speed of the hot air assembly is adjusted to the first rotation speed; wherein the preset concentration ranges from 5% to 10%.

8. The control method according to any one of claims 1 to 3, characterized in that, The cooking status information includes the cooking chamber temperature and cooking time; The step of adjusting the operating parameters of the hot air assembly and / or the ventilation assembly based on the cooking state information includes: When the cooking chamber temperature reaches the first target temperature, and the cooking time elapsed after the cooking chamber temperature reaches the first target temperature reaches the third preset time, the hot air assembly is controlled to heat the cooking chamber at a third rotation speed and a second target temperature, and the ventilation assembly is controlled to stop working; wherein, the third rotation speed is greater than the first rotation speed, and the second target temperature is greater than the first target temperature.

9. The control method according to any one of claims 1 to 3, characterized in that, The cooking status information includes the cooking chamber temperature and cooking time; The step of adjusting the operating parameters of the hot air assembly and / or the ventilation assembly based on the cooking state information includes: When the cooking chamber temperature reaches the first target temperature, and the cooking time elapsed after the cooking chamber temperature reaches the first target temperature reaches a fourth preset time, the hot air assembly is controlled to heat the cooking chamber at a fourth rotation speed, and the ventilation assembly is controlled to stop working; wherein, the fourth rotation speed is greater than the first rotation speed.

10. The control method according to claim 3, characterized in that, The cooking status information includes cooking time; the step of adjusting the operating parameters of the hot air assembly and / or the ventilation assembly based on the cooking status information includes: When the duration for which the ventilation assembly introduces the target gas into the cooking cavity at the target ventilation volume reaches a fifth preset duration, the ventilation assembly is controlled to stop ventilation; and When the duration of the venting component stopping ventilation reaches the fifth preset duration, the venting component is controlled to introduce target gas into the cooking cavity at a target ventilation volume.

11. The control method according to any one of claims 1, 6, and 10, characterized in that, The step of adjusting the operating parameters of the hot air assembly and / or the ventilation assembly based on the cooking state information further includes: If the total ventilation time of the target gas into the cooking cavity reaches the third target time, the ventilation component is controlled to stop the ventilation of the target gas into the cooking cavity, or the ventilation component is controlled to introduce oxygen-containing gas. The hot air assembly is controlled to heat the cooking cavity to a third target temperature until the cooking operation is completed; wherein the third target temperature is greater than or equal to the first target temperature.

12. A control device for a cooking apparatus, characterized in that, The cooking equipment includes a cooking chamber, a hot air assembly, and a ventilation assembly; the control device includes: The control module is used to control the cooking device to perform cooking operations and to control the ventilation assembly to introduce a target gas into the cooking chamber; wherein the target gas has inert properties; and The hot air assembly is controlled to operate at a first rotation speed to heat the cooking cavity to a first target temperature, and cooking status information is acquired. An adjustment module is used to adjust the operating parameters of the hot air assembly and / or the ventilation assembly based on the cooking status information.

13. A control device for a cooking appliance, characterized in that, include: Memory, used to store programs or instructions; A processor for implementing the steps of the control method as described in any one of claims 1 to 11 when executing the program or instructions.

14. A readable storage medium having a program or instructions stored thereon, characterized in that, When the program or instructions are executed by the processor, they implement the steps of the control method as described in any one of claims 1 to 11.

15. A cooking device, characterized in that, include: Control device for the cooking equipment as described in claim 12 or 13; and / or The readable storage medium as described in claim 14.

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