Method, device and oven for drying fruits and vegetables

Abstract

The present application relates to a kind of fruit and vegetable drying method, device and oven, belong to intelligent household appliance technical field, the method includes: according to the food material category of food material to be dehydrated obtains first dehydration rate limit, second dehydration rate limit, target dehydration rate and browning inhibition temperature, according to the monitoring data of real-time acquisition in oven obtains real-time cumulative discharge water vapor weight, according to real-time cumulative discharge water vapor weight and the food material weight of food material to be dehydrated obtains real-time dehydration rate, according to first dehydration rate limit, second dehydration rate limit, target dehydration rate, browning inhibition temperature and real-time dehydration rate, food material to be dehydrated is heated and dried, both can ensure drying speed and drying effect, and the browning of food material to be dehydrated can be effectively reduced.

Description

Technical Field

[0001] This invention belongs to the field of smart home appliance technology, specifically relating to a method, apparatus, and oven for drying fruits and vegetables. Background Technology

[0002] Currently, with people paying increasing attention to food health, the requirements for fruit and vegetable preservation are constantly rising. Fruit and vegetable drying has become the best choice for many people. Fruit and vegetable drying is a drying process that removes moisture from food step by step, thereby reducing the water activity of the ingredients. Fruits and vegetables that have been dried are less likely to spoil.

[0003] Existing methods for drying fruits and vegetables generally involve continuously heating them for a certain duration before stopping the heating to obtain dried fruits and vegetables. This heating and drying method does not take into account the Maillard reaction of fruits and vegetables, which can easily cause browning during the drying process. Summary of the Invention

[0004] Therefore, the present invention provides a method, apparatus and oven for drying fruits and vegetables, to solve the problem that the existing methods for drying fruits and vegetables by heating do not take into account the browning problem caused by the Maillard reaction of fruits and vegetables during the drying process.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] In a first aspect, the present invention provides a method for drying fruits and vegetables, wherein the method is applied in an oven, and the method includes:

[0007] Obtain the type and weight of the ingredients to be dehydrated; place the ingredients to be dehydrated in the oven;

[0008] Based on the type of food ingredient, a first dehydration rate limit, a second dehydration rate limit, a target dehydration rate, and a browning inhibition temperature are obtained; the first dehydration rate limit is the minimum dehydration rate within the range where the food ingredient is most prone to browning; the second dehydration rate limit is the maximum dehydration rate within the range where the food ingredient is most prone to browning; and the target dehydration rate is the optimal preservation dehydration rate for the food ingredient.

[0009] The weight of water vapor discharged in real time is obtained based on the monitoring data acquired in real time in the oven.

[0010] The real-time dehydration rate is obtained based on the real-time cumulative weight of water vapor discharged and the weight of the food.

[0011] The food to be dehydrated is heated and dried according to the first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, the browning inhibition temperature, and the real-time dehydration rate to obtain the target food.

[0012] Further, the step of heating and drying the food to be dehydrated according to the first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, the browning inhibition temperature, and the real-time dehydration rate to obtain the target food includes:

[0013] The food to be dehydrated is heated and dried in the oven at a first preset temperature.

[0014] When the real-time dehydration rate reaches the first dehydration rate limit, the food to be dehydrated is further heated and dried at the browning inhibition temperature.

[0015] When the real-time dehydration rate reaches the second dehydration rate limit, the food to be dehydrated is continued to be heated and dried at the second preset temperature.

[0016] When the real-time dehydration rate equals the target dehydration rate, heating and drying are stopped to obtain the target ingredient.

[0017] Furthermore, the method also includes:

[0018] When the food to be dehydrated is heated and dried at the second preset temperature, if the heating time at the second preset temperature reaches the preset time, the heating and drying are stopped to obtain the target food.

[0019] Furthermore, the monitoring data includes steam volume percentage, water vapor density, dehydration time, and ventilation rate; the step of obtaining the real-time cumulative weight of discharged water vapor based on the monitoring data acquired in real time in the oven includes:

[0020] Based on the stated vapor volume percentage, water vapor density, ventilation rate, and dehydration time, the real-time cumulative weight of discharged water vapor is obtained using the water vapor weight formula; the water vapor weight formula is:

[0021]

[0022] Where m is the cumulative weight of water vapor discharged in real time; ρ is the density of water vapor; V i is the percentage of steam volume at time point i; Q is the air exchange rate; the dehydration time is the time from time point i to time point j.

[0023] Further, the step of obtaining the real-time dehydration rate based on the real-time cumulative weight of discharged water vapor and the weight of the food includes:

[0024] The real-time dehydration rate is obtained using a dehydration rate formula, which is:

[0025]

[0026] Among them, W tm represents the real-time dehydration rate; m represents the weight of the cumulative water vapor discharged in real time; m0 represents the weight of the food.

[0027] Furthermore, the process of obtaining the first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, and the browning inhibition temperature based on the type of food ingredient includes:

[0028] Based on the type of food ingredient, the corresponding first dehydration rate limit, second dehydration rate limit, target dehydration rate, and browning inhibition temperature are obtained from the drying condition database; the drying condition database pre-stores the first dehydration rate limit, second dehydration rate limit, target dehydration rate, and browning inhibition temperature for each type of food ingredient.

[0029] Furthermore, obtaining the type and weight of the ingredients to be dehydrated includes:

[0030] The food type entered from the control panel is used as the ingredient type;

[0031] Obtain the weight of the food entered from the control panel as the weight of the ingredient.

[0032] Furthermore, the method also includes:

[0033] The weight of the food is read from the tray in the oven where the food to be dehydrated is placed; the tray is equipped with a weighing device.

[0034] Secondly, the present invention provides a fruit and vegetable drying apparatus, comprising:

[0035] The acquisition module is used to acquire the type and weight of the food to be dehydrated; the food to be dehydrated is placed in the oven;

[0036] The browning inhibition condition module is used to obtain a first dehydration rate limit, a second dehydration rate limit, a target dehydration rate, and a browning inhibition temperature based on the type of food.

[0037] The steam discharge weight module is used to obtain the real-time cumulative weight of steam discharged based on the monitoring data acquired in real time in the oven.

[0038] The real-time dehydration rate module is used to obtain the real-time dehydration rate based on the real-time cumulative weight of discharged water vapor and the weight of the food.

[0039] The drying module is used to heat and dry the food to be dehydrated according to the first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, the browning suppression temperature and the real-time dehydration rate to obtain the target food.

[0040] Thirdly, the present invention provides an oven that applies any of the above-mentioned methods for drying fruits and vegetables.

[0041] The present invention, by adopting the above technical solution, has at least the following beneficial effects:

[0042] A method, apparatus, and oven for drying fruits and vegetables are provided. Based on the type of food to be dehydrated, a first dehydration rate limit, a second dehydration rate limit, a target dehydration rate, and a browning inhibition temperature are obtained. The weight of water vapor discharged in real time is obtained based on monitoring data acquired in real time in the oven. The real-time dehydration rate is obtained based on the weight of water vapor discharged in real time and the weight of the food to be dehydrated. The food to be dehydrated is heated and dried according to the first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, the browning inhibition temperature, and the real-time dehydration rate. This method can ensure drying speed and drying effect while effectively reducing browning of the food to be dehydrated.

[0043] It should be understood that the above general description and the following detailed description are exemplary and explanatory only, and are not intended to limit the invention. Attached Figure Description

[0044] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0045] Figure 1 This is a flowchart illustrating a method for drying fruits and vegetables according to an exemplary embodiment of the present invention;

[0046] Figure 2 This is a schematic block diagram illustrating a fruit and vegetable drying apparatus according to an exemplary embodiment of the present invention.

[0047] The present invention will be further described below with reference to the accompanying drawings and specific embodiments. Detailed Implementation

[0048] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be described in detail below. Obviously, the described embodiments are merely some embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other implementation methods obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0049] Cooking appliances, especially ovens and steam ovens, are becoming increasingly popular due to their convenience and practicality, and their household ownership is constantly increasing. How to better utilize their functions is also an important issue. Currently, people's demand for health is constantly increasing, and the frequency of drying fruits and vegetables is also increasing. Buying a separate drying device not only requires additional expenses but also takes up space. Furthermore, existing drying methods for fruits and vegetables are prone to browning reactions, affecting the drying effect.

[0050] This invention provides a method, apparatus, and oven for drying fruits and vegetables. The heating temperature is controlled at different stages according to the type of food to be dehydrated. In particular, during the drying process when the food to be dehydrated is prone to browning, a browning-inhibiting temperature is used for heating, which can ensure the drying speed and effect, and effectively reduce the browning of the food to be dehydrated, thereby improving the drying effect of fruits and vegetables.

[0051] The methods and apparatus of the present invention will be described below through specific embodiments.

[0052] Please see Figure 1 , Figure 1 This is a flowchart illustrating a method for drying fruits and vegetables according to an exemplary embodiment of the present invention. See also... Figure 1 The method includes:

[0053] Step S11: Obtain the type and weight of the ingredients to be dehydrated;

[0054] Step S12: Based on the type of food ingredient, obtain the first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, and the browning inhibition temperature;

[0055] Step S13: Obtain the real-time cumulative weight of discharged water vapor based on the monitoring data acquired in real time in the oven;

[0056] Step S14: Obtain the real-time dehydration rate based on the real-time cumulative weight of discharged water vapor and the weight of the food.

[0057] Step S15: Based on the first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, the browning inhibition temperature, and the real-time dehydration rate, the food to be dehydrated is heated and dried to obtain the target food.

[0058] It should be noted that the technical solution provided in this embodiment can be loaded into the control system of an existing oven in the form of a mini-program or a plug-in to realize the fruit and vegetable heating and drying function. Applicable scenarios include, but are not limited to: drying fruits and vegetables in ovens and steam ovens.

[0059] Specifically, the ingredients to be dehydrated are placed in an oven; the first dehydration rate limit is the minimum dehydration rate within the range where the ingredients are most prone to browning; the second dehydration rate limit is the maximum dehydration rate within the range where the ingredients are most prone to browning; the target dehydration rate is the optimal preservation dehydration rate for the ingredients; and the browning suppression temperature is the optimal heating temperature for reducing browning.

[0060] It is understood that the method provided in this embodiment obtains a first dehydration rate limit, a second dehydration rate limit, a target dehydration rate, and a browning inhibition temperature based on the type of food to be dehydrated. It obtains the real-time cumulative weight of water vapor discharged based on the monitoring data acquired in the oven in real time. It obtains the real-time dehydration rate based on the real-time cumulative weight of water vapor discharged and the weight of the food to be dehydrated. It heats and dries the food to be dehydrated based on the first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, the browning inhibition temperature, and the real-time dehydration rate. This method can ensure the drying speed and drying effect, and can effectively reduce the browning of the food to be dehydrated.

[0061] In practice, step S11, "obtaining the type and weight of the food to be dehydrated", includes: obtaining the type of food input from the control panel as the type of food; and obtaining the weight of the food input from the control panel as the weight of the food.

[0062] It should be noted that before heating the food to be dehydrated in the oven, the type and weight of the food to be dehydrated should be entered into the oven's control panel. When the drying and heating process begins, the type and weight of the food will be retrieved from the control panel.

[0063] In practice, the weight of the food can also be read from the tray inside the oven where the food to be dehydrated is placed; the tray is equipped with a weighing device.

[0064] In practice, step S12, "obtaining the first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, and the browning inhibition temperature based on the type of food," includes: obtaining the corresponding first dehydration rate limit, second dehydration rate limit, target dehydration rate, and browning inhibition temperature from the drying conditions database based on the type of food; the drying conditions database pre-stores the first dehydration rate limit, second dehydration rate limit, target dehydration rate, and browning inhibition temperature corresponding to each type of food.

[0065] It should be noted that, firstly, through multiple experiments, the range of the most susceptible browning dehydration rate, the target dehydration rate, and the optimal drying temperature during the heating and drying process within the range of the most susceptible browning dehydration rate were obtained for each ingredient, i.e., the browning suppression temperature. The browning suppression temperature was obtained by comprehensively considering the drying heating rate and the browning rate. The minimum dehydration rate within the range of the most susceptible browning dehydration rate was taken as the first dehydration rate limit, and the maximum dehydration rate within the range of the most susceptible browning dehydration rate was taken as the second dehydration rate limit. The first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, and the browning suppression temperature for each ingredient were taken as drying conditions, and the drying conditions were associated with the corresponding ingredient types and stored in the drying condition database.

[0066] It is understood that the technical solution provided in this embodiment has different drying conditions for each type of food. Drying and heating according to the drying conditions of each type of food can effectively reduce the browning of the food to be dried.

[0067] In practice, step S13, "obtaining the real-time cumulative weight of discharged water vapor based on real-time monitoring data acquired in the oven," includes: obtaining the real-time cumulative weight of discharged water vapor using a water vapor weight formula based on the steam volume percentage, water vapor density, ventilation rate, and dehydration time; the water vapor weight formula is: Where m is the cumulative weight of water vapor discharged in real time; ρ is the density of water vapor; V i is the percentage of steam volume at time point i; Q is the air exchange rate; the dehydration time is the time from time point i to time point j.

[0068] It should be noted that the vapor volume percentage can be calculated from the real-time reading data of the oxygen sensor; the water vapor density at the current oven temperature can be calculated using the ideal gas equation; and the air exchange rate can be obtained from the size of the exhaust vents in the oven and the speed of the exhaust fan.

[0069] In one specific embodiment, the weight can also be read in real time by a weighing device in the tray where the food to be dehydrated is placed, and the cumulative weight difference is used as the cumulative weight of the discharged water vapor.

[0070] In practice, step S14, "obtaining the real-time dehydration rate based on the real-time cumulative weight of discharged water vapor and the weight of the food," includes: obtaining the real-time dehydration rate using the dehydration rate formula, which is: Among them, W t m represents the real-time dehydration rate; m represents the weight of the cumulative water vapor discharged in real time; m0 represents the weight of the food.

[0071] In practice, step S15, "heating and drying the food to be dehydrated according to the first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, the browning inhibition temperature, and the real-time dehydration rate to obtain the target food," includes: heating and drying the food to be dehydrated in an oven at a first preset temperature; when the real-time dehydration rate reaches the first dehydration rate limit, continuing to heat and dry the food to be dehydrated at the browning inhibition temperature; when the real-time dehydration rate reaches the second dehydration rate limit, continuing to heat and dry the food to be dehydrated at the second preset temperature; and stopping the heating and drying process to obtain the target food when the real-time dehydration rate equals the target dehydration rate.

[0072] It should be noted that both the first and second preset temperatures can be set according to specific drying requirements. For example, if drying speed is the priority, both the first and second preset temperatures can be set to a higher temperature. The first preset temperature is set to 100 degrees Celsius by default, and the second preset temperature is set to the browning inhibition temperature plus 5 degrees Celsius by default.

[0073] It should be noted that the first preset temperature is used for rapid drying. When the dehydration rate reaches the first dehydration rate limit, that is, the dehydration rate that is prone to browning, the browning suppression temperature is used for heating and drying. Compared with heating at the first preset temperature all the time, this effectively reduces the browning of the food to be dried. When the dehydration rate reaches the second dehydration rate limit, that is, the dehydration rate is not in the range of dehydration rate that is prone to browning, the second preset temperature is used for accelerated drying.

[0074] It is understood that the technical solution provided in this embodiment can both ensure the speed of heating and drying and effectively reduce the browning of the food to be dried, thereby improving the drying effect.

[0075] In one specific embodiment, when the dehydrated food is heated and dried at a second preset temperature, if the heating time at the second preset temperature reaches a preset time, the heating and drying process is stopped to obtain the target food.

[0076] In one specific embodiment, the ingredient to be dried is a lemon, weighing 300g, with a water vapor density of 0.598kg / m³ at 100℃. 3 The ventilation rate of the exhaust port is 50m³. 3 / h; When the dehydration rate of lemons is between 69.23% and 76.47%, the Maillard reaction is faster, meaning the browning rate is faster. Therefore, the first dehydration rate limit for lemons is 69.23%, and the second dehydration rate limit is 76.47%. The target dehydration rate for lemons is 79%. The browning inhibition temperature for lemons is 60℃. The drying procedure is as follows: Input the ingredient type as lemons and the ingredient weight as 300g. Open the exhaust vent and start heating and drying at 100℃. When the dehydration rate reaches 69.23%, adjust the heating temperature to 60℃ and continue drying. When the dehydration rate reaches 76.47%, adjust the temperature to 65℃ and continue drying. When the dehydration rate reaches 79%, drying is complete.

[0077] In one specific embodiment, the ingredient to be dried is jackfruit, weighing 300g, with a water vapor density of 0.598kg / m³ at 100℃. 3 The ventilation rate of the exhaust port is 50m³. 3 / h; When the dehydration rate of jackfruit is between 50% and 66.67%, the Maillard reaction is faster, meaning the browning rate is faster. Therefore, the first dehydration rate limit for jackfruit is 50%, and the second dehydration rate limit is 66.67%. The target dehydration rate for jackfruit is 69%. The browning inhibition temperature for jackfruit is 55℃. The drying procedure is as follows: Input the ingredient type as jackfruit and the ingredient weight as 300g. Open the exhaust vent and start heating and drying at 100℃. When the dehydration rate reaches 50%, adjust the heating temperature to 55℃ and continue drying. When the dehydration rate reaches 66.67%, adjust the temperature to 60℃ and continue drying. When the dehydration rate reaches 69%, drying is complete.

[0078] Please see Figure 2 , Figure 2 This is a schematic block diagram of a fruit and vegetable drying apparatus according to an exemplary embodiment of the present invention. See also: Figure 2 The fruit and vegetable drying apparatus 100 includes:

[0079] The acquisition module 101 is used to acquire the type and weight of the food to be dehydrated; the food to be dehydrated is placed in the oven;

[0080] Browning inhibition condition module 102 is used to obtain a first dehydration rate limit, a second dehydration rate limit, a target dehydration rate, and a browning inhibition temperature based on the type of food.

[0081] The steam discharge weight module 103 is used to obtain the real-time cumulative weight of steam discharge based on the monitoring data acquired in real time in the oven.

[0082] The real-time dehydration rate module 104 is used to obtain the real-time dehydration rate based on the real-time cumulative weight of discharged water vapor and the weight of the food.

[0083] The drying module 105 is used to heat and dry the food to be dehydrated according to the first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, the browning inhibition temperature and the real-time dehydration rate to obtain the target food.

[0084] It should be noted that the device provided in this embodiment is applicable to scenarios including but not limited to: drying fruits and vegetables in ovens and steam ovens.

[0085] Specifically, the ingredients to be dehydrated are placed in an oven; the first dehydration rate limit is the minimum dehydration rate within the range where the ingredients are most prone to browning; the second dehydration rate limit is the maximum dehydration rate within the range where the ingredients are most prone to browning; the target dehydration rate is the optimal preservation dehydration rate for the ingredients; and the browning suppression temperature is the optimal heating temperature for reducing browning.

[0086] It is understood that the device provided in this embodiment obtains a first dehydration rate limit, a second dehydration rate limit, a target dehydration rate, and a browning inhibition temperature based on the type of food to be dehydrated. It obtains the real-time cumulative weight of discharged water vapor based on the monitoring data acquired in real time in the oven. It obtains the real-time dehydration rate based on the real-time cumulative weight of discharged water vapor and the weight of the food to be dehydrated. It heats and dries the food to be dehydrated based on the first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, the browning inhibition temperature, and the real-time dehydration rate. This ensures both drying speed and drying effect, and effectively reduces browning of the food to be dehydrated.

[0087] In one specific embodiment, an oven is also provided, which applies any of the above-described methods for drying fruits and vegetables; the oven includes at least: a heater, an oxygen sensor, a temperature sensor, an exhaust vent, and an exhaust fan.

[0088] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. The computer program can be stored in a non-volatile computer-readable storage medium, and when executed, it can include the processes of the embodiments of the above methods. Any references to memory, storage, databases, or other media used in the embodiments provided in this application can include non-volatile and / or volatile memory. Non-volatile memory can include read-only memory (ROM), programmable ROM (PROM), electrically programmable ROM (EPROM), electrically erasable programmable ROM (EEPROM), or flash memory. Volatile memory can include random access memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in various forms, such as static RAM (SRAM), dynamic RAM (DRAM), synchronous DRAM (SDRAM), dual data rate SDRAM (DDRSDRAM), enhanced SDRAM (ESDRAM), synchronous link DRAM (SLDRAM), Rambus direct RAM (RDRAM), direct memory bus dynamic RAM (DRDRAM), and memory bus dynamic RAM (RDRAM), etc.

[0089] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0090] It should also be noted that the user information (including but not limited to user device information, user personal information, etc.) and data (including but not limited to data used for display, data used for analysis, etc.) involved in this application are all information and data authorized by the user or fully authorized by all parties.

[0091] The various embodiments in this specification are described in a related manner. Similar or identical parts between embodiments can be referred to mutually. Each embodiment focuses on describing the differences from other embodiments. In particular, the system embodiments are basically similar to the method embodiments, so the description is relatively simple; relevant parts can be referred to the descriptions of the method embodiments.

[0092] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0093] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A method for drying fruits and vegetables, characterized in that, The method for drying fruits and vegetables is applied to an oven, and the method includes: Obtain the type and weight of the ingredients to be dehydrated; place the ingredients to be dehydrated in the oven; Based on the type of food ingredient, a first dehydration rate limit, a second dehydration rate limit, a target dehydration rate, and a browning inhibition temperature are obtained; the first dehydration rate limit is the minimum dehydration rate within the range where the food ingredient is most prone to browning; the second dehydration rate limit is the maximum dehydration rate within the range where the food ingredient is most prone to browning; and the target dehydration rate is the optimal preservation dehydration rate for the food ingredient. The weight of water vapor discharged in real time is obtained based on the monitoring data acquired in real time in the oven. The real-time dehydration rate is obtained based on the real-time cumulative weight of water vapor discharged and the weight of the food. The food to be dehydrated is heated and dried according to the first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, the browning inhibition temperature, and the real-time dehydration rate to obtain the target food.

2. The method according to claim 1, characterized in that, The process of heating and drying the food to be dehydrated according to the first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, the browning inhibition temperature, and the real-time dehydration rate to obtain the target food includes: The food to be dehydrated is heated and dried in the oven at a first preset temperature. When the real-time dehydration rate reaches the first dehydration rate limit, the food to be dehydrated is further heated and dried at the browning inhibition temperature. When the real-time dehydration rate reaches the second dehydration rate limit, the food to be dehydrated is continued to be heated and dried at the second preset temperature. When the real-time dehydration rate equals the target dehydration rate, heating and drying are stopped to obtain the target ingredient.

3. The method according to claim 2, characterized in that, The method further includes: When the food to be dehydrated is heated and dried at the second preset temperature, if the heating time at the second preset temperature reaches the preset time, the heating and drying are stopped to obtain the target food.

4. The method according to claim 1, characterized in that, The monitoring data includes steam volume percentage, water vapor density, dehydration time, and ventilation rate; the real-time cumulative weight of discharged water vapor obtained based on the monitoring data acquired in the oven includes: Based on the stated vapor volume percentage, water vapor density, ventilation rate, and dehydration time, the real-time cumulative weight of discharged water vapor is obtained using the water vapor weight formula; the water vapor weight formula is: Where m is the cumulative weight of water vapor discharged in real time; ρ is the density of water vapor; V i is the percentage of steam volume at time point i; Q is the air exchange rate; the dehydration time is the time from time point i to time point j.

5. The method according to claim 1, characterized in that, The method of obtaining the real-time dehydration rate based on the real-time cumulative weight of discharged water vapor and the weight of the food includes: The real-time dehydration rate is obtained using a dehydration rate formula, which is: Among them, W t m represents the real-time dehydration rate; m represents the weight of the cumulative water vapor discharged in real time; m0 represents the weight of the food.

6. The method according to claim 1, characterized in that, The determination of the first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, and the browning inhibition temperature based on the type of food ingredient includes: Based on the type of food ingredient, the corresponding first dehydration rate limit, second dehydration rate limit, target dehydration rate, and browning inhibition temperature are obtained from the drying condition database; the drying condition database pre-stores the first dehydration rate limit, second dehydration rate limit, target dehydration rate, and browning inhibition temperature for each type of food ingredient.

7. The method according to claim 1, characterized in that, The types and weights of the ingredients to be dehydrated include: The food type entered from the control panel is used as the ingredient type; Obtain the weight of the food entered from the control panel as the weight of the ingredient.

8. The method according to claim 7, characterized in that, The method further includes: The weight of the food is read from the tray in the oven where the food to be dehydrated is placed; the tray is equipped with a weighing device.

9. A fruit and vegetable drying apparatus, characterized in that, The fruit and vegetable drying device is used in an oven, and the device includes: The acquisition module is used to acquire the type and weight of the food to be dehydrated; the food to be dehydrated is placed in the oven; The browning inhibition condition module is used to obtain a first dehydration rate limit, a second dehydration rate limit, a target dehydration rate, and a browning inhibition temperature based on the type of food. The steam discharge weight module is used to obtain the real-time cumulative weight of steam discharged based on the monitoring data acquired in real time in the oven. The real-time dehydration rate module is used to obtain the real-time dehydration rate based on the real-time cumulative weight of discharged water vapor and the weight of the food. The drying module is used to heat and dry the food to be dehydrated according to the first dehydration rate limit, the second dehydration rate limit, the target dehydration rate, the browning suppression temperature and the real-time dehydration rate to obtain the target food.

10. An oven, characterized in that, The oven uses the fruit and vegetable drying method described in any one of claims 1-5.

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