Food probe and cooking utensil

Abstract

The embodiment of the utility model provides a food probe and a cooking utensil, and belongs to the technical field of kitchen utensils, the food probe comprises a probe body and a moisture detection device, the moisture detection device is arranged on the probe body, the moisture detection device comprises a surface acoustic wave transponder, a first electrode and at least one second electrode, the first electrode and the second electrode are electrically connected with the surface acoustic wave transponder. When the food probe is used, the first electrode and the second electrode are in contact with to-be-detected food, the first electrode converts a first electric signal transmitted by the surface acoustic wave transponder into a sound signal, and the second electrode receives the sound signal on the to-be-detected food, converts the sound signal into a second electric signal and transmits the second electric signal to the surface acoustic wave transponder; the surface acoustic wave responder obtains the moisture content according to the first electric signal and the second electric signal; and finally, the water content is transmitted to the controller, so that the water content of the food is determined.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of kitchen appliances, and in particular to a food probe and a cooking appliance. BACKGROUND

[0002] At present, many ovens on the market have a rotating baking function, which can facilitate the roasting of whole large food materials such as chicken, rabbit and goose. The food is heated more evenly by constantly turning over through the rotating assembly. However, pure baking function can take away a large amount of water in the food material, resulting in a hard and dry outer skin and internal part of the food material, which is difficult to achieve the crispy outside and tender inside taste similar to deep-frying.

[0003] To improve the above problems, some users will put liquid water in the cavity to generate steam or use a cooking appliance with a steam function to improve the tenderness of the food.

[0004] However, after the cooking appliance adds the steam function, the water content of the food cannot be determined when cooking the food, which can easily cause the food to have too much or too little water, thereby affecting the cooking effect and taste of the food. CONTENT OF THE INVENTION

[0005] The embodiments of the present application provide a food probe and a cooking appliance to solve the technical problem that the water content of the food cannot be determined when the existing cooking appliance cooks the food.

[0006] In a first aspect, the embodiments of the present application provide a food probe, comprising a probe body and a water content detection device, the water content detection device is arranged on the probe body, the water content detection device comprises a surface acoustic wave transponder, a first electrode and at least one second electrode, the first electrode and the second electrode are electrically connected with the surface acoustic wave transponder;

[0007] The first electrode is used to convert a first electric signal transmitted by the surface acoustic wave transponder into an acoustic signal, and act the acoustic signal on a food to be measured;

[0008] The second electrode is used to receive the acoustic signal on the food to be measured, and convert the acoustic signal into a second electric signal and transmit the second electric signal to the surface acoustic wave transponder;

[0009] The surface acoustic wave transponder obtains a change value of the acoustic signal according to the first electric signal and the second electric signal, and obtains the water content of the food to be measured based on the change value;

[0010] The surface acoustic wave transponder is used to be in communication connection with a controller of a cooking appliance, so as to transmit the water content information of the food to be measured to the controller.

[0011] In a possible implementation, the probe body comprises a head and a tail connected to the head, the head comprises at least two pointers, the SAW transponder is arranged on any one of the pointers, and the first electrode is arranged on one of the pointers, and each of the second electrodes is arranged on the remaining pointers in one-to-one correspondence.

[0012] In a possible implementation, the pointers are conductive needle shells, and each of the conductive needle shells is connected to each other, and the first electrode and the second electrode are electrically connected to the SAW transponder through the conductive needle shells.

[0013] In a possible implementation, the SAW transponder and the first electrode are located in the same conductive needle shell.

[0014] In a possible implementation, the probe body further comprises a wireless communication module arranged on the probe body, the wireless communication module is in communication connection with the SAW transponder and the controller respectively, and the wireless communication module is configured to wirelessly transmit the moisture content information of the food to be measured acquired by the SAW transponder to the controller.

[0015] In a possible implementation, the probe body comprises a head, a connecting rod, and a tail, the head comprises at least two pointers, each of the pointers is arranged on the connecting rod in a spaced manner, the first electrode is arranged on one of the pointers, each of the second electrodes is arranged on the remaining pointers in one-to-one correspondence, the tail is a handle shell, the handle shell is internally provided with a cavity, the wireless communication module is arranged in the cavity, the cavity is provided with a connecting port, and the connecting rod is arranged at the connecting port.

[0016] In a possible implementation, the probe body further comprises a temperature sensor arranged on the pointer, the temperature sensor is configured to detect the temperature of the food to be measured, and the temperature sensor is in communication connection with the controller to transmit the detected temperature information of the food to be measured to the controller.

[0017] In a second aspect, the embodiments of the present application provide a cooking appliance, comprising a shell and a controller arranged on the shell, the shell is internally provided with a cooking cavity, and the cooking appliance further comprises the food probe according to any one of the above-mentioned embodiments, the food probe is arranged in the cooking cavity, and the SAW transponder of the food probe is in communication connection with the controller.

[0018] In a possible implementation, the humidifying device is arranged on the shell and connected to the controller, and the controller controls the humidifying device to open to humidify the food to be cooked in the cooking cavity when the water content of the food to be measured is less than or equal to the preset value, and controls the humidifying device to close when the water content of the food to be measured is greater than the preset value.

[0019] In a possible implementation, the steam exhausting device is arranged on the shell and connected to the controller, and the controller controls the steam exhausting device to open to exhaust the steam in the cooking cavity when the water content of the food to be measured is greater than the preset value, and controls the steam exhausting device to close when the water content of the food to be measured is less than or equal to the preset value.

[0020] The food probe and the cooking appliance provided by the embodiments of the present application, the food probe comprises a probe body and a water content detection device, the water content detection device is arranged on the probe body, the water content detection device comprises a surface acoustic wave transponder, a first electrode and at least one second electrode, the first electrode and the second electrode are electrically connected to the surface acoustic wave transponder. When the food probe of the present application is used, the first electrode and the second electrode are in contact with the food to be measured, the first electrode converts the first electric signal transmitted by the surface acoustic wave transponder into an acoustic signal, and the acoustic signal acts on the food to be measured, the second electrode receives the acoustic signal on the food to be measured, and converts the acoustic signal into a second electric signal and transmits it to the surface acoustic wave transponder, the surface acoustic wave transponder obtains the change value of the acoustic signal according to the first electric signal and the second electric signal, and obtains the water content of the food to be measured based on the change value; finally, the surface acoustic wave transponder transmits the water content information of the food to be measured to the controller, and the controller can obtain the water content of the food to be measured, so that the water content of the food to be measured is determined, and the controller can display the water content of the food to be measured through the display screen, so as to facilitate the user to view, and the controller can control the water vapor content output by the cooking appliance according to the obtained water content of the food to be measured, so as to make the food reach the appropriate water content, and further ensure the cooking effect and the cooking taste of the food. BRIEF DESCRIPTION OF DRAWINGS

[0021] The drawings incorporated into the specification and forming a part thereof, show embodiments consistent with the present application, and together with the specification serve to explain the principles of the present application.

[0022] Figure 1 The structural schematic diagram of the food probe provided by the embodiments of the present application;

[0023] Figure 2 The structural block diagram of the water content detection device and the controller in the food probe provided by the embodiments of the present application;

[0024] Figure 3 A structural schematic of a cooking appliance is provided for the embodiments of the present application.

[0025] Explanation of reference numerals:

[0026] 10 - housing

[0027] 20 - controller

[0028] 30 - cooking cavity

[0029] 40 - food to be measured

[0030] 100 - probe body; 110 - head; 111 - pointer; 120 - tail; 130 - connecting rod

[0031] 200 - moisture detection device; 210 - surface acoustic wave transponder; 220 - first electrode; 230 - second electrode

[0032] 300 - wireless communication module

[0033] 400 - cavity; 410 - connecting port

[0034] 500 - temperature sensor

[0035] 600 - humidifying device

[0036] 700 - steam discharging device

[0037] The specific embodiments of the present application have been shown through the above-described drawings, and will be described in more detail hereinafter. The drawings and the written description are not intended to restrict the scope of the present application by any means, but to illustrate the concept of the present application to those skilled in the art by referring to specific embodiments. DETAILED DESCRIPTION

[0038] The exemplary embodiments will be described in detail with reference to the accompanying drawings. The same reference numbers in different drawings denote the same or similar elements throughout the several exemplary embodiments. The embodiments described in the following exemplary embodiments do not represent all the technical ideas falling within the scope of the present application. That is, they are merely examples of devices and methods consistent with some aspects of the present application, as recited in the appended claims. All other embodiments obtained by those of ordinary skill in the art based on the embodiments disclosed in the present application without creative efforts fall within the scope of the present application.

[0039] It should be noted that all the direction indications (such as up, down, left, right, front, back, etc.) in the embodiments of the present application are only used to explain the relative position relationship, movement condition, etc. between components in a certain specific posture (as shown in the drawings), and if the specific posture changes, the direction indications will also change accordingly.

[0040] In the present application, unless specifically defined and limited otherwise, the terms "connection", "fixation" and the like should be understood in a broad sense, for example, "fixation" can be fixed connection, or detachable connection, or integral; can be mechanical connection, or electrical connection; can be direct connection, or indirect connection through intermediate medium; can be internal communication of two elements or interaction relationship between two elements, unless otherwise specifically limited. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0041] In addition, if the present application has a description of "first", "second" and the like, the description of "first", "second" and the like is only for the purpose of description, and cannot be understood as indicating or implying the relative importance of the indicated technical features or implicitly indicating the number of the indicated technical features. Therefore, the features limited by "first", "second" can explicitly or implicitly include at least one of the features. In addition, the meaning of "and / or" appearing throughout the text includes three parallel solutions. For example, "A and / or B" includes A solution, or B solution, or A and B solution. In addition, the technical solutions of each embodiment can be combined with each other, but it must be based on the realization of ordinary skilled in the art, when the combination of technical solutions appears contradictory or unachievable, it should be considered that the combination of technical solutions does not exist, nor within the scope of protection claimed in the present application.

[0042] At present, there are many ovens on the market that have a rotating baking function, which can facilitate the roasting of whole large pieces of food such as chicken, rabbit, goose, etc. The food is heated more evenly by constantly turning over through the rotating assembly. However, pure baking function will take away a lot of water in the food, causing the outer skin and the inside of the food to be dry and hard, making it difficult to achieve the taste of crispy outside and tender inside similar to deep-frying.

[0043] To improve the above problems, some users will put liquid water in the cavity to generate steam or use cooking utensils with steam function to improve the tenderness of food.

[0044] However, after the cooking utensil adds the steam function, the water content of the food during cooking cannot be determined, which can easily cause the food to have too much or too little water, thereby affecting the cooking effect and cooking taste of the food.

[0045] In order to solve the technical problem that the moisture content of food cannot be determined when the existing cooking utensil cooks food, the application provides a food probe, which comprises a probe body and a moisture detection device, the moisture detection device is arranged on the probe body, the moisture detection device comprises a surface acoustic wave transponder, a first electrode and at least one second electrode, the first electrode and the second electrode are electrically connected with the surface acoustic wave transponder; the first electrode is used for converting a first electric signal transmitted by the surface acoustic wave transponder into an acoustic signal, and the acoustic signal is used for acting on the food to be measured; the second electrode is used for receiving the acoustic signal on the food to be measured, and converting the acoustic signal into a second electric signal and transmitting the second electric signal to the surface acoustic wave transponder; the surface acoustic wave transponder is used for obtaining a change value of the acoustic signal according to the first electric signal and the second electric signal, and obtaining the moisture content of the food to be measured based on the change value; and the surface acoustic wave transponder is used for being in communication connection with a controller of the cooking utensil, so as to transmit the moisture content information of the food to be measured to the controller.

[0046] When the food probe of the application is used, the first electrode and the second electrode are in contact with the food to be measured, the first electrode converts the first electric signal transmitted by the surface acoustic wave transponder into an acoustic signal, and the acoustic signal is used for acting on the food to be measured, the second electrode receives the acoustic signal on the food to be measured, and converts the acoustic signal into a second electric signal and transmits the second electric signal to the surface acoustic wave transponder, the surface acoustic wave transponder obtains a change value of the acoustic signal according to the first electric signal and the second electric signal, and obtains the moisture content of the food to be measured based on the change value; finally, the surface acoustic wave transponder transmits the moisture content information of the food to be measured to the controller, and the controller can obtain the moisture content of the food to be measured, so that the moisture content of the food can be determined, the controller can display the moisture content of the food to be measured through a display screen, so as to facilitate the user to view, and the controller can control the steam content output by the cooking utensil according to the obtained moisture content of the food to be measured, so that the food can reach a suitable moisture content, and the cooking effect and the cooking taste of the food can be ensured.

[0047] The technical solutions of the application will be described in detail below with reference to the specific embodiments and the accompanying drawings. The following specific embodiments can be combined with each other, and some embodiments can not be described in detail for the same or similar concepts or processes.

[0048] Referring to Figure 1 , Figure 2 and Figure 3 , Figure 1 is a structural schematic diagram of the food probe provided by the embodiment of the application; Figure 2 is a structural block diagram of the connection between the moisture detection device and the controller in the food probe provided by the embodiment of the application; Figure 3 is a structural schematic diagram of the cooking utensil provided by the embodiment of the application.

[0049] In the embodiment of the application, referring to Figure 1 , Figure 2and Figure 3 As shown in the accompanying drawings, the embodiment of the present application provides a food probe, which comprises a probe body 100 and a moisture detection device 200, the moisture detection device 200 is arranged on the probe body 100, the moisture detection device 200 comprises a surface acoustic wave transponder 210, a first electrode 220 and at least one second electrode 230, the first electrode 220 and the second electrode 230 are both electrically connected with the surface acoustic wave transponder 210.

[0050] The first electrode 220 is used for converting a first electric signal transmitted by the surface acoustic wave transponder 210 into an acoustic signal, and acting the acoustic signal on the food to be detected 40.

[0051] The second electrode 230 is used for receiving the acoustic signal on the food to be detected 40, and converting the acoustic signal into a second electric signal and transmitting the second electric signal to the surface acoustic wave transponder 210.

[0052] The surface acoustic wave transponder 210 obtains a change value of the acoustic signal according to the first electric signal and the second electric signal, and obtains the moisture content of the food to be detected 40 based on the change value.

[0053] The surface acoustic wave transponder 210 is used for being in communication connection with a controller 20 of a cooking appliance, so as to transmit the moisture content information of the food to be detected 40 to the controller 20.

[0054] The probe body 100 of the food probe of the embodiment of the present application can be inserted into the food or arranged on the surface of the food, so as to facilitate detecting the moisture content of each position of the food.

[0055] The surface acoustic wave (Surface Acoustic Wave, SAW) transponder, namely the SAW transponder, is an electronic response device realized by using the surface acoustic wave technology, and is a known device.

[0056] The first electrode 220 and the second electrode 230 can be interdigital transducers, the interdigital transducers are used for realizing the acoustoelectric conversion, and the interdigital transducers are known devices.

[0057] The working principle of the moisture detection device 200 is that the first electrode 220 converts the first electric signal input by the surface acoustic wave transponder 210 into an acoustic signal through the inverse piezoelectric effect, the acoustic signal propagates along the food to be detected 40, and finally the second electrode 230 converts the acoustic signal into a second electric signal and outputs the second electric signal to the surface acoustic wave transponder 210. Since the dielectric constant in the food changes with the increase of the moisture content, the reflection characteristic of the reflective delay line IDT reflector can be changed by the sensing electrode, and the surface acoustic wave transponder 210 can detect the moisture content in the food by detecting the change of the reflection peak phase or the attenuation.

[0058] The controller 20 can be an electronic chip such as a microcontroller unit (MCU) or a central processing unit (CPU). The controller 20 can be wirelessly or wiredly connected to the surface acoustic wave transponder 210 to receive the moisture content of the food to be tested 40 acquired by the transponder 210. Subsequently, the controller 20 can display the moisture content of the food to be tested 40 on a screen for user viewing; or the controller 20 can control an indicator light to alert the user; the controller 20 can also control the amount of steam output from the cooking appliance based on the acquired moisture content of the food to be tested 40, thereby ensuring the food reaches a suitable moisture content and thus guaranteeing the cooking effect and taste.

[0059] When using the food probe of this application, by contacting the first electrode 220 and the second electrode 230 with the food to be tested 40, the first electrode 220 converts the first electrical signal transmitted by the surface acoustic wave transponder 210 into an acoustic signal and applies the acoustic signal to the food to be tested 40. The second electrode 230 receives the acoustic signal on the food to be tested 40 and converts the acoustic signal into a second electrical signal, which is then transmitted to the surface acoustic wave transponder 210. The surface acoustic wave transponder 210 obtains the change value of the acoustic signal based on the first and second electrical signals, and obtains the moisture content on the food to be tested 40 based on the change value. Finally, the surface acoustic wave transponder transmits the moisture content of the food to be tested 40 to the controller 20, which can then obtain the moisture content of the food to be tested 40, thereby determining the moisture content of the food. Subsequently, the controller 20 can display the moisture content of the food to be tested 40 on a display screen for easy viewing by the user. The controller 20 can also control the amount of steam output by the cooking appliance based on the obtained moisture content of the food to be tested 40, thereby ensuring that the food reaches a suitable moisture content, thus guaranteeing the cooking effect and taste of the food.

[0060] In other embodiments, refer to Figure 1 As shown, the probe body 100 includes a head 110 and a tail 120 connected to the head 110. The head 110 includes at least two pointers 111. A surface acoustic wave transponder 210 is disposed on any one of the pointers 111. A first electrode 220 is disposed on one of the pointers 111. Each second electrode 230 is disposed on the remaining pointers 111 in a corresponding manner.

[0061] In this embodiment, refer to Figure 1 As shown, one pointer 111 corresponds to one electrode. There is one first electrode 220 and at least one second electrode 230. When there are multiple second electrodes 230, the pointer 111 corresponding to the second electrode 230 can be inserted at different positions on the food to be tested 40, so that the moisture content at different positions on the food to be tested 40 can be measured.

[0062] In one embodiment, the pointer 111 is a conductive needle shell, and all conductive needle shells are interconnected. The first electrode 220 and the second electrode 230 are both electrically connected to the surface acoustic wave transponder 210 through the conductive needle shell.

[0063] In this embodiment, the conductive needle shell is a metal shell 10, which has a conductive function. The first electrode 220 is electrically connected to the surface acoustic wave transponder 210 through its corresponding conductive needle shell. Similarly, the second electrode 230 is also electrically connected to the surface acoustic wave transponder 210 through its corresponding conductive needle shell.

[0064] In some embodiments, reference is made to Figure 1 As shown, the surface acoustic wave transponder 210 and the first electrode 220 are located in the same conductive needle shell.

[0065] In this embodiment, by placing the surface acoustic wave transponder 210 and the first electrode 220 in the same conductive needle housing, the location of the surface acoustic wave transponder 210 can be quickly identified, facilitating installation and maintenance.

[0066] In another possible implementation, refer to Figure 2 As shown, it also includes a wireless communication module 300, which is disposed on the probe body 100. The wireless communication module 300 is communicatively connected to the surface acoustic wave transponder 210 and the controller 20, respectively. The wireless communication module 300 is used to wirelessly transmit the moisture content information of the food to be tested 40 obtained by the surface acoustic wave transponder 210 to the controller 20.

[0067] In this embodiment, the moisture content of the food to be tested 40 obtained by the surface acoustic wave transponder 210 is wirelessly transmitted to the controller 20 through the wireless communication module 300, thereby enabling the entire food probe to be wirelessly connected to the controller 20, which improves the application scenarios and convenience of the food probe.

[0068] The wireless communication module 300 can be a Bluetooth module or a WiFi module. Alternatively, those skilled in the art can configure the wireless communication module 300 as any other feasible communication module as needed, such as wirelessly connecting to the controller 20 by generating a response wave.

[0069] In another embodiment, reference is made to Figure 1As shown, the probe body 100 includes a head 110, a connecting rod 130 and a tail 120, the head 110 includes at least two pointers 111, each pointer 111 is arranged on the connecting rod 130, the first electrode 220 is arranged on one pointer 111, and each second electrode 230 is arranged on each remaining pointer 111 one by one, the tail 120 is a handle shell, a cavity 400 is arranged in the handle shell, the wireless communication module 300 is arranged in the cavity 400, and a connecting port 410 is arranged on the cavity 400, and the connecting rod 130 is arranged at the connecting port 410.

[0070] In the embodiment, the tail 120 is arranged in the shape of a handle shell, which is convenient for a user to hold, and the wireless communication module 300 is arranged in the cavity 400 of the tail 120, thereby protecting the wireless communication module 300 and preventing the wireless communication module 300 from being contaminated by food and affecting the communication effect. The head 110 is composed of at least two pointers 111, each pointer 111 is arranged on one end of the connecting rod 130, and the other end of the connecting rod 130 is arranged at the connecting port 410 of the head 110, wherein the connecting rod 130 can be a conductor, which is convenient for the wireless communication module 300 to be electrically connected with the surface acoustic wave transponder 210.

[0071] In an embodiment, a temperature sensor 500 is further included, the temperature sensor 500 is arranged on the pointer 111, and the temperature sensor 500 is used for detecting the temperature of the food to be measured 40 and is used for being in communication connection with the controller 20 to transmit the detected temperature information of the food to be measured 40 to the controller 20.

[0072] In the embodiment, the temperature of the food to be measured 40 is measured by the temperature sensor 500, so that the user can timely grasp the temperature of the food, and the cooking effect and the cooking taste of the food can be further improved.

[0073] Further, the temperature sensor 500 is arranged in a conductive needle shell, and the conductive needle shell protects the temperature sensor 500.

[0074] A second aspect of the embodiment of the application provides a cooking appliance, which includes a shell 10 and a controller 20 arranged on the shell 10, a cooking cavity 30 is arranged in the shell 10, and the cooking appliance further includes the food probe of any of the above-mentioned embodiments, the food probe is arranged in the cooking cavity 30, and the surface acoustic wave transponder 210 of the food probe is in communication connection with the controller 20.

[0075] The cooking utensil of the embodiment of the present application is provided with a food probe in the cooking cavity 30, the food probe comprises a probe body 100 and a moisture detection device 200, the moisture detection device 200 is arranged on the probe body 100, the moisture detection device 200 comprises a surface acoustic wave transponder 210, a first electrode 220 and at least one second electrode 230, the first electrode 220 and the second electrode 230 are electrically connected with the surface acoustic wave transponder 210 respectively.

[0076] When the cooking utensil of the present application is used, the food to be measured 40 is placed in the cooking cavity 30, the first electrode 220 and the second electrode 230 of the food probe are in contact with the food to be measured 40, the first electrode 220 converts the first electric signal transmitted by the surface acoustic wave transponder 210 into an acoustic signal, and the acoustic signal acts on the food to be measured 40, the second electrode 230 receives the acoustic signal on the food to be measured 40, and converts the acoustic signal into a second electric signal and transmits it to the surface acoustic wave transponder 210, the surface acoustic wave transponder 210 obtains the change value of the acoustic signal according to the first electric signal and the second electric signal, and obtains the moisture content of the food to be measured 40 based on the change value; finally, the surface acoustic wave transponder transmits the moisture content information of the food to be measured 40 to the controller 20, and the controller 20 can obtain the moisture content of the food to be measured 40, so that the moisture content of the food can be determined, and the controller 20 can display the moisture content of the food to be measured 40 through the display screen, thereby facilitating the user to view, and the controller 20 can also control the steam content output by the cooking utensil according to the obtained moisture content information of the food to be measured 40, so that the food can reach the appropriate moisture content, thereby ensuring the cooking effect and the cooking taste of the food.

[0077] In other possible embodiments, a humidifying device 600 is further included, the humidifying device 600 is arranged on the shell 10, the humidifying device 600 is connected with the controller 20, the controller 20 controls the humidifying device 600 to open when the moisture content of the food to be measured 40 is less than or equal to a preset value, so as to humidify the food to be cooked in the cooking cavity 30, and the controller 20 controls the humidifying device 600 to close when the moisture content of the food to be measured 40 is greater than the preset value.

[0078] In the embodiment, when the controller 20 obtains that the moisture content of the food to be measured 40 is less than or equal to the preset value, the controller 20 controls the humidifying device 600 to open, and the humidifying device 600 humidifies the food to be cooked in the cooking cavity 30, so that the steam in the cooking cavity 30 increases, thereby increasing the moisture of the food to be cooked.

[0079] When the controller 20 obtains that the moisture content of the food to be measured 40 is greater than the preset value, the controller 20 controls the humidifying device 600 to close, so as to avoid the humidifying device 600 to continue to increase the moisture of the food to be cooked.

[0080] It should be noted that the preset value can be set according to specific conditions, and different food has different preset values.

[0081] In another embodiment, the steam exhaust device 700 is further included, the steam exhaust device 700 is arranged on the shell 10, the steam exhaust device 700 is connected with the controller 20, the controller 20 controls the steam exhaust device 700 to open to exhaust the cooking cavity 30 when the moisture content of the food to be measured 40 is greater than the preset value, and the controller 20 controls the steam exhaust device 700 to close when the moisture content of the food to be measured 40 is less than or equal to the preset value.

[0082] In this embodiment, when the controller 20 obtains that the moisture content of the food to be measured 40 is greater than the preset value, the controller 20 controls the steam exhaust device 700 to open to exhaust the cooking cavity 30, so that the moisture content of the food to be cooked can be reduced.

[0083] It should be noted that the steam exhaust device 700 can be an exhaust fan.

[0084] When the controller 20 obtains that the moisture content of the food to be measured 40 is less than or equal to the preset value, the controller 20 controls the steam exhaust device 700 to close, so that the moisture content of the food to be cooked can be prevented from being excessively lost.

[0085] Other embodiments of the application will be apparent to those skilled in the art from consideration of the specification and practice of the application disclosed herein. It is intended that the specification and examples be considered as exemplary only, with the true scope and spirit of the application being indicated by the following claims.

[0086] It should be understood that the application is not limited to the precise construction that has been described above and illustrated in the accompanying drawings, and that various modifications and changes can be made by those skilled in the art without departing from the scope of the application. The scope of the application should be limited only by the appended claims.

Claims

1. A food probe, characterized in that, The moisture detection device (200) is arranged on the probe body (100), and the moisture detection device (200) comprises a surface acoustic wave transponder (210), a first electrode (220) and at least one second electrode (230), the first electrode (220) and the second electrode (230) are electrically connected with the surface acoustic wave transponder (210); The first electrode (220) is used for converting a first electric signal transmitted by the surface acoustic wave transponder (210) into an acoustic signal, and acting the acoustic signal on the food to be detected (40); The second electrode (230) is used for receiving the acoustic signal on the food to be detected (40), and converting the acoustic signal into a second electric signal and transmitting the second electric signal to the surface acoustic wave transponder (210); The surface acoustic wave transponder (210) obtains a change value of the acoustic signal according to the first electric signal and the second electric signal, and obtains the moisture content of the food to be detected (40) based on the change value; The surface acoustic wave transponder (210) is used for being in communication connection with a controller (20) of a cooking appliance, so as to transmit the moisture content information of the food to be detected (40) to the controller (20).

2. The food probe of claim 1, wherein, The probe body (100) comprises a head (110) and a tail (120) connected with the head (110), the head (110) comprises at least two pointers (111), the surface acoustic wave transponder (210) is arranged on any one of the pointers (111), the first electrode (220) is arranged on one of the pointers (111), and each second electrode (230) is arranged on each of the remaining pointers (111) in one-to-one correspondence.

3. The food probe of claim 2, wherein, The pointers (111) are conductive needle shells, and each of the conductive needle shells is connected with each other, and the first electrode (220) and the second electrode (230) are electrically connected with the surface acoustic wave transponder (210) through the conductive needle shells.

4. The food probe of claim 3, wherein, The surface acoustic wave transponder (210) and the first electrode (220) are located in the same conductive needle shell.

5. The food probe of claim 1, wherein, A wireless communication module (300) is further arranged on the probe body (100), the wireless communication module (300) is in communication connection with the surface acoustic wave transponder (210) and the controller (20) respectively, and the wireless communication module (300) is used for wirelessly transmitting the moisture content information of the food to be detected (40) obtained by the surface acoustic wave transponder (210) to the controller (20).

6. The food probe of claim 5, wherein, The probe body (100) comprises a head (110), a connecting rod (130) and a tail (120), the head (110) comprises at least two pointers (111), each of the pointers (111) is arranged on the connecting rod (130) at intervals, the first electrode (220) is arranged on one of the pointers (111), each of the second electrodes (230) is arranged on each of the remaining pointers (111) one by one, the tail (120) is a handle shell, the handle shell is provided with a cavity (400), the wireless communication module (300) is arranged in the cavity (400), the cavity (400) is provided with a connecting port (410), and the connecting rod (130) is arranged at the connecting port (410).

7. The food probe of any one of claims 2 to 4, wherein, Further comprising a temperature sensor (500), the temperature sensor (500) is arranged on the pointer (111), the temperature sensor (500) is used for detecting the temperature of the food to be measured (40), and the temperature sensor (500) is used for being connected in communication with the controller (20) to transmit the detected temperature information of the food to be measured (40) to the controller (20).

8. A cooking appliance comprising a housing (10) and a controller (20) provided on the housing (10), a cooking cavity (30) being provided inside the housing (10), characterized in that, Further comprising the food probe according to any one of claims 1 to 7, the food probe is arranged in the cooking cavity (30), and the surface acoustic wave transponder (210) of the food probe is connected in communication with the controller (20).

9. The cooking appliance of claim 8, wherein, Further comprising a humidifying device (600), the humidifying device (600) is arranged on the shell (10), the humidifying device (600) is connected with the controller (20), the controller (20) controls the humidifying device (600) to be opened when the moisture content of the food to be measured (40) is less than or equal to a preset value, so as to humidify the food to be cooked in the cooking cavity (30), and the controller (20) controls the humidifying device (600) to be closed when the moisture content of the food to be measured (40) is greater than the preset value.

10. The cooking appliance of claim 9, wherein, Further comprising an exhaust device (700), the exhaust device (700) is arranged on the shell (10), the exhaust device (700) is connected with the controller (20), the controller (20) controls the exhaust device (700) to be opened when the moisture content of the food to be measured (40) is greater than the preset value, so as to exhaust the cooking cavity (30), and the controller (20) controls the exhaust device (700) to be closed when the moisture content of the food to be measured (40) is less than or equal to the preset value.

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