WO2024244165A1 - 烹饪设备及其控制方法、装置和计算机可读存储介质 - Google Patents

烹饪设备及其控制方法、装置和计算机可读存储介质 Download PDF

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Publication number
WO2024244165A1
WO2024244165A1 PCT/CN2023/112293 CN2023112293W WO2024244165A1 WO 2024244165 A1 WO2024244165 A1 WO 2024244165A1 CN 2023112293 W CN2023112293 W CN 2023112293W WO 2024244165 A1 WO2024244165 A1 WO 2024244165A1
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WO
WIPO (PCT)
Prior art keywords
cooking
temperature
preset
module
stage
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2023/112293
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English (en)
French (fr)
Inventor
刘天毅
张智
张佩瑶
陈晓江
鹿旭
袁爽夏
张晓华
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Original Assignee
Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from CN202310644853.8A external-priority patent/CN116711979A/zh
Priority claimed from CN202310644823.7A external-priority patent/CN116439590A/zh
Priority claimed from CN202310644799.7A external-priority patent/CN116649803A/zh
Application filed by Guangdong Midea Kitchen Appliances Manufacturing Co Ltd filed Critical Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Priority to US18/293,318 priority Critical patent/US20250089935A1/en
Priority to EP23844353.5A priority patent/EP4491074A4/en
Priority to CA3228681A priority patent/CA3228681A1/en
Publication of WO2024244165A1 publication Critical patent/WO2024244165A1/zh
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices
    • A47J36/321—Time-controlled igniting mechanisms or alarm devices the electronic control being performed over a network, e.g. by means of a handheld device
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
    • A47J37/0641—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements with forced air circulation, e.g. air fryers
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/66—Circuits
    • H05B6/68—Circuits for monitoring or control
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/80—Apparatus for specific applications

Definitions

  • the present disclosure relates to the technical field of cooking control, and in particular to a cooking device and a control method, device and computer-readable storage medium thereof.
  • Fried foods are popular among the public because of their attractive appearance and crispy outside and tender inside taste.
  • fried foods have high fat content and are prone to produce harmful substances during the cooking process.
  • Air frying is a new cooking method that uses hot air instead of oil as the heat transfer medium. No or little oil is used in the frying process, which not only greatly reduces the oil content of food, but also retains the nutrients. However, since the heat transfer coefficient of air is smaller than that of oil, the changes in temperature, moisture and color of food during air frying are significantly slower than those in frying, and the water inside the food is lost more slowly, which leads to the overall softness of the food shell, poor crusting effect, and too long cooking time.
  • one purpose of the present disclosure is to provide a control method for a cooking device, which can increase the dehydration speed of food ingredients, thereby increasing the cooking speed of food ingredients, shortening the cooking time, achieving a cooking effect of being crispy on the outside and crispy on the inside, thereby improving the user experience.
  • a second object of the present disclosure is to provide a computer-readable storage medium.
  • the third object of the present disclosure is to provide a cooking device.
  • a fourth objective of the present disclosure is to provide a control device for a cooking device.
  • an embodiment of the first aspect of the present disclosure proposes a control method for a cooking device, wherein the cooking device includes an air frying module and a microwave module, and the method includes: obtaining characteristic parameters of ingredients and a cooking stage of the cooking device; determining cooking parameters of the cooking device according to the characteristic parameters of the ingredients; and controlling the air frying module or the microwave module according to the cooking stage and the cooking parameters to increase the cooking speed of the ingredients.
  • the dehydration speed of the ingredients can be increased, thereby increasing the cooking speed of the ingredients and shortening the cooking time, achieving a cooking effect of crispy outside and crispy inside, thereby improving the user experience.
  • control method of the cooking device according to the above embodiment of the present disclosure may also include the following additional technical features:
  • the characteristic parameters of the ingredients include the type and weight of the ingredients
  • the cooking parameters include preset cooking power, preset cooking temperature, total cooking time and cavity temperature of the cooking device
  • the cooking stages include microwave rapid heating stage, air frying heating stage and coloring and crusting stage.
  • the air frying module or the microwave module is controlled according to the cooking stage and the cooking parameters, including: when the cooking stage is the microwave rapid heating stage, determining a first preset cooking time for the microwave rapid heating stage, and determining a first preset cooking power for the microwave rapid heating stage according to the type of the food; controlling the microwave module to operate at the first preset cooking power for the first preset cooking time.
  • the value range of the first preset cooking power is [200W, 1400W]
  • the value range of the first preset cooking time is [15%t, 35%t], wherein t is the total cooking time.
  • the controlling the air frying module or the microwave module according to the cooking stage and the cooking parameters includes: when the cooking stage is the air frying heating stage, determining a first preset cooking temperature and a second preset cooking time of the air frying heating stage; obtaining the cavity temperature of the cooking device; and controlling the air frying module according to the cavity temperature, the first preset cooking temperature and the second preset cooking time.
  • the air frying module is controlled according to the cavity temperature, the first preset cooking temperature and the second preset cooking time, including: during the second preset cooking time, when the cavity temperature is less than or equal to the difference between the first preset cooking temperature and a first temperature threshold, controlling the air frying module to operate; when the cavity temperature is greater than or equal to the sum of the first preset cooking temperature and the first temperature threshold, prohibiting the air frying module from operating.
  • the value range of the first preset cooking temperature is [160°C, 260°C]
  • the value range of the second preset cooking time is [40%t, 65%t], wherein t is the total cooking time.
  • the method further includes: switching the cooking stage to the coloring and crusting stage.
  • the controlling the air frying module or the microwave module according to the cooking stage and the cooking parameters includes: when the cooking stage is the coloring and crusting stage, determining a second preset cooking temperature and a third preset cooking time for the coloring and crusting stage; obtaining the cavity temperature of the cooking device; and controlling the air frying module according to the cavity temperature, the second preset cooking temperature and the third preset cooking time.
  • the air frying module is controlled according to the cavity temperature, the second preset cooking temperature and the third preset cooking time, including: during the third preset cooking time, when the cavity temperature is less than or equal to the difference between the second preset cooking temperature and a second temperature threshold, controlling the air frying module to operate; when the cavity temperature is greater than or equal to the sum of the second preset cooking temperature and the second temperature threshold, prohibiting the air frying module from operating.
  • the value range of the second preset cooking temperature is [140°C, 250°C]
  • the value range of the third preset cooking time is [15%t, 40%t], wherein t is the total cooking time.
  • the method further includes: switching the cooking stage to the microwave rapid heating stage.
  • the cooking stage also includes a cavity heating stage, and the air frying module or the microwave module is controlled according to the cooking stage and the cooking parameters, including: when the cooking stage is the cavity heating stage, determining a third preset cooking temperature and a fourth preset cooking time of the cavity heating stage; obtaining the cavity temperature of the cooking device; and controlling the air frying module according to the cavity temperature, the third preset cooking temperature and the fourth preset cooking time.
  • the air frying module is controlled according to the cavity temperature, the third preset cooking temperature and the fourth preset cooking time, including: during the fourth preset cooking time, when the cavity temperature is less than or equal to the difference between the third preset cooking temperature and a third temperature threshold, controlling the air frying module to operate; when the cavity temperature is greater than or equal to the sum of the third preset cooking temperature and the third temperature threshold, prohibiting the air frying module from operating.
  • the value range of the third preset cooking temperature is [80°C, 250°C]
  • the value range of the fourth preset cooking time is [20%t, 35%t], wherein t is the total cooking time.
  • the cooking time of the air frying heating stage ranges from [20% t, 30% t], where t is the total cooking time.
  • the total cooking time is determined according to the weight of the ingredients, and the value range of the total cooking time is [8 min, 40 min].
  • a second aspect of the present disclosure proposes a computer-readable storage medium on which a control program of a cooking device is stored.
  • the control program of the cooking device is executed by a processor, the control method of the cooking device is implemented.
  • the computer-readable storage medium proposed according to the embodiment of the present disclosure can increase the dehydration speed of ingredients, thereby increasing the cooking speed of ingredients and shortening the cooking time, thereby achieving a cooking effect of being crispy on the outside and crispy on the inside, thereby improving the user experience.
  • the third aspect embodiment of the present disclosure proposes a cooking device, which is characterized by comprising a memory, a processor, and a control program for the cooking device stored in the memory and executable on the processor, and when the processor executes the control program, the above-mentioned control method for the cooking device is implemented.
  • the cooking device can increase the dehydration speed of ingredients, thereby increasing the cooking speed of ingredients and shortening the cooking time, thereby achieving a cooking effect of being crispy on the outside and crispy on the inside, thereby improving the user experience.
  • an embodiment of the fourth aspect of the present disclosure proposes a control device for a cooking device, wherein the cooking device includes an air frying module and a microwave module, and the device includes: an acquisition module, used to acquire characteristic parameters of ingredients and the cooking stage of the cooking device; a determination module, used to determine the cooking parameters of the cooking device according to the characteristic parameters of the ingredients; and a control module, used to control the air frying module or the microwave module according to the cooking stage and the cooking parameters to increase the cooking speed of the ingredients.
  • the air frying module or the microwave module is controlled by the control module according to the cooking stage and cooking parameters, which can increase the dehydration speed of the ingredients, thereby increasing the cooking speed of the ingredients and shortening the cooking time, achieving a cooking effect of crispy outside and crispy inside, thereby improving the user experience.
  • FIG1 is a block diagram of a cooking device according to one embodiment of the present disclosure.
  • FIG2 is a schematic flow chart of a method for controlling a cooking device according to an embodiment of the present disclosure
  • FIG3 is a flow chart of a method for controlling a cooking device according to another embodiment of the present disclosure.
  • FIG4 is a flow chart of a method for controlling a cooking device according to another embodiment of the present disclosure.
  • FIG5 is a flow chart of a method for controlling a cooking device according to another embodiment of the present disclosure.
  • FIG6 is a flow chart of a method for controlling a cooking device according to another embodiment of the present disclosure.
  • FIG7 is a block diagram of a cooking device according to another embodiment of the present disclosure.
  • FIG. 8 is a schematic diagram of a flow chart of a control device for a cooking device according to an embodiment of the present disclosure.
  • the cooking device 1000 includes an air frying module 100 and a microwave module 200. Both the air frying module 100 and the microwave module 200 can cook food.
  • the present invention controls the air frying module 100 and the microwave module 200 to work together to cook food, so as to improve the cooking effect and shorten the cooking time.
  • FIG. 2 is a flow chart of a method for controlling a cooking device according to an embodiment of the present disclosure.
  • control method of the cooking device includes the following steps:
  • the characteristic parameters of the food include the type and weight of the food, so that the type and weight of the food can be obtained by setting up an intelligent sensor, or the type and weight of the food can be obtained manually by the user.
  • the types of food can be French fries, chicken wings, whole chickens, pork burgers, etc.
  • the present disclosure may not specifically limit the characteristic parameters of the food and the method of obtaining the characteristic parameters of the food.
  • the cooking stage includes a microwave rapid heating stage, an air frying heating stage, and a coloring and crusting stage.
  • the cooking stage of the cooking device can be one of the microwave rapid heating stage, the air frying heating stage, and the coloring and crusting stage.
  • the characteristic parameters of the ingredients can also be changed to a specific menu according to the functional requirements of the cooking equipment, such as a whole pork chop, lamb chops, and Wellington steak, etc., so that the user can obtain the characteristic parameters of the ingredients for the menu to be cooked, or the smart sensor can obtain the menu to be cooked as the characteristic parameters of the ingredients.
  • the characteristic parameters of the ingredients include the type and weight of the ingredients
  • the cooking parameters include preset cooking power, preset cooking temperature, total cooking time, and cavity temperature of the cooking device.
  • the preset cooking power, preset cooking temperature, total cooking time, and cavity temperature of the cooking device can then be determined based on the type and weight of the ingredients.
  • the total cooking time t is determined according to the weight of the ingredients, and the value range of the total cooking time t is [8min, 40min]. In addition, the present disclosure may not specifically limit the value range of the total cooking time.
  • the air frying module or the microwave module is controlled according to the microwave rapid heating stage, the air frying temperature rise stage and the coloring and crusting stage in the cooking stage, as well as the preset cooking power, preset cooking temperature, total cooking time and the cavity temperature of the cooking device in the cooking parameters to increase the cooking speed of the food.
  • the microwave module is controlled
  • the air frying module is controlled
  • the cooking stage is the coloring and crusting stage
  • the air frying module is controlled.
  • the air frying module or the microwave module is controlled according to the cooking stage and the cooking parameters, including:
  • the first preset cooking time t_1 can be determined according to the weight of the food, and the value range of the first preset cooking time t_1 is [15% t, 35% t], where t is the total cooking time.
  • the first preset cooking power P_1 of the microwave rapid heating stage is determined according to the type of food, and the value range of the first preset cooking power P_1 is [200W, 1400W].
  • the present disclosure may not specifically limit the specific values of the first preset cooking power P_1 and the first preset cooking time t_1.
  • the total cooking time t can be preferably 28min
  • the value range of the first preset cooking time t_1 can be obtained as [4.2min, 9.8min], wherein the value of the first preset cooking time t_1 can be preferably 6min, and the value of the first preset cooking power P_1 can be preferably 1000W.
  • the present disclosure may not set the first preset cooking time t_1. Assume that the cooking power P_1 is specifically limited within the value range.
  • the microwave module is controlled to work for the first preset cooking time t_1 and the first preset cooking power P_1 through the selected first preset cooking time t_1. By controlling the microwave module in the microwave rapid heating stage, the water molecules in the food can be heated, so that the temperature of the center of the food rises rapidly, and the water in the center of the food quickly migrates to the surface of the food and further vaporizes.
  • the air frying module or the microwave module is controlled according to the cooking stage and the cooking parameters, including:
  • the first preset cooking temperature T_1 of the air frying heating stage can be determined according to the type and weight of the food, and the value range of the first preset cooking temperature T_1 is [160°C, 260°C].
  • the second preset cooking time t_2 is determined according to the weight of the food, and the value range of the second preset cooking time t_2 is [40%t, 65%t], where t is the total cooking time.
  • the cavity temperature T of the cooking device is the real-time temperature inside the cavity of the cooking device.
  • a temperature sensor may be provided inside the cavity of the cooking device to obtain the cavity temperature T of the cooking device.
  • the present disclosure may not specifically limit the method for obtaining the cavity temperature T of the cooking device.
  • the air frying module is controlled to work; when the cavity temperature T is greater than or equal to the sum of the first preset cooking temperature T_1 and the first temperature threshold, the air frying module is prohibited from working.
  • the air frying module is controlled to work, wherein the value of the first temperature threshold can be preferably 5°C.
  • the present disclosure may not specifically limit the value of the first temperature threshold.
  • the value range of the second preset cooking temperature T_2 can preferably be [160°C, 260°C], and the value range of the second preset cooking time t_2 can be [40%t, 65%t], where t is the total cooking time.
  • the present disclosure may not specifically limit the value range of the first preset cooking temperature T_1 and the value range of the second preset cooking time t_2.
  • the value of the total cooking time t can be preferably 28min, and then the value range of the second preset cooking time t_2 can be obtained as [11.2min, 18.2min], wherein the value of the second preset cooking time t_2 can be preferably 16min, the value of the first preset cooking temperature T_1 can be preferably 210°C, and the value of the first temperature threshold can be preferably 5°C.
  • the cavity temperature T can be obtained in real time by a temperature sensor set in the cavity of the cooking device.
  • the value of the obtained cavity temperature T is 200°C, it means that the cavity temperature T is less than or equal to the difference between the first preset cooking temperature T_1 and the first temperature threshold, and then the air frying module is controlled to work by the selected first preset cooking temperature T_1 and the second preset cooking time t_2.
  • the value of the cavity temperature T obtained is 220°C, it means that the cavity temperature T is greater than or equal to the sum of the first preset cooking temperature T_1 and the first temperature threshold, and the air frying module is prohibited from working according to the obtained cavity temperature T.
  • the value of the cavity temperature T obtained is 209°C, it means that the cavity temperature T is greater than the difference between the first preset cooking temperature T_1 and the first temperature threshold, and the cavity temperature T is less than the sum of the first preset cooking temperature T_1 and the first temperature threshold, and the air frying module is controlled to work according to the selected first preset cooking temperature T_1 and the second preset cooking time t_2. Controlling the air frying module during the air frying heating stage can quickly increase the cavity temperature and maintain a higher temperature in the cavity, thereby promoting the further loss of moisture diffused from the center of the food to the surface into the air, accelerating the water loss rate of the food.
  • the cooking stage can be further switched to the coloring and crusting stage to dehydrate the surface of the food and improve the crusting effect on the surface of the food.
  • the air frying module or the microwave module is controlled according to the cooking stage and cooking parameters, including:
  • the second preset cooking temperature T_2 of the coloring and crusting stage can be determined according to the type and weight of the food, and the value range of the second preset cooking temperature T_2 is [140°C, 250°C].
  • the third preset cooking time t_3 can be determined according to the weight of the food, and the value range of the third preset cooking time t_3 is [15%t, 40%t], where t is the total cooking time.
  • the cavity temperature T of the cooking device is the real-time temperature inside the cavity of the cooking device.
  • a temperature sensor may be provided inside the cavity of the cooking device to obtain the cavity temperature T of the cooking device.
  • the present disclosure may not specifically limit the method for obtaining the cavity temperature T of the cooking device.
  • the air frying module is controlled to work; when the cavity temperature T is greater than or equal to the sum of the second preset cooking temperature T_2 and the second temperature threshold, the air frying module is prohibited from working.
  • the air frying module is controlled to work.
  • the value of the second temperature threshold can be preferably 5°C.
  • the present disclosure may not specifically limit the value of the second temperature threshold.
  • the value range of the second preset cooking temperature T_2 is [140°C, 250°C], and the third preset cooking time t_3 can be determined according to the weight of the ingredients.
  • the value range of the third preset cooking time t_3 is [15%t, 40%t], where t is the total cooking time.
  • the present disclosure may not specifically limit the specific values of the second preset cooking temperature T_2 and the third preset cooking time t_3.
  • the value of the total cooking time t can be preferably 28min, and then the value range of the third preset cooking time t_3 can be obtained as [4.2min, 11.2min], wherein the value of the third preset cooking time t_3 can be preferably 6min, the value of the second preset cooking temperature T_2 can be preferably 180°C, the value of the second temperature threshold can be preferably 5°C, and the cavity temperature T can be obtained in real time by a temperature sensor set in the cavity of the cooking device.
  • the acquired cavity temperature T is 170°C, it means that the cavity temperature T is less than or equal to the second preset cooking temperature T_2 and the second temperature threshold.
  • the air frying module is controlled by the selected second preset cooking temperature T_2 and the third preset cooking time t_3.
  • the obtained cavity temperature T is 190°C, it means that the cavity temperature T is greater than or equal to the sum of the second preset cooking temperature T_2 and the second temperature threshold.
  • the air module is prohibited from working by the obtained cavity temperature T.
  • the obtained cavity temperature T is 179°C, it means that the cavity temperature T is greater than the difference between the second preset cooking temperature T_2 and the second temperature threshold, and the cavity temperature T is less than the sum of the second preset cooking temperature T_2 and the second temperature threshold.
  • the air frying module is controlled by the selected second preset cooking temperature T_2 and the third preset cooking time t_3.
  • T_2 the selected second preset cooking temperature
  • t_3 the third preset cooking time
  • the cooking stage can be further switched to the microwave rapid heating stage.
  • the specific control of the microwave rapid heating stage can refer to the description of the above embodiment and will not be repeated here.
  • the cooking stage also includes a cavity heating stage, which can be completed before the microwave rapid heating stage.
  • a cavity heating stage which can be completed before the microwave rapid heating stage.
  • the air frying module or the microwave module is controlled according to the cooking stage and the cooking parameters, including:
  • the third preset cooking temperature T_3 of the cavity heating stage can be determined according to the type and weight of the food, and the value range of the third preset cooking temperature T_3 is [80°C, 250°C].
  • the fourth preset cooking time t_4 can be determined according to the weight of the food, and the value range of the fourth preset cooking time t_4 is [20%t, 35%t], where t is the total cooking time.
  • the cavity temperature T of the cooking device is the real-time temperature inside the cavity of the cooking device.
  • a temperature sensor may be provided inside the cavity of the cooking device to obtain the cavity temperature T of the cooking device.
  • the present disclosure may not specifically limit the method for obtaining the cavity temperature T of the cooking device.
  • the air frying module is controlled to work; when the cavity temperature T is greater than or equal to the sum of the third preset cooking temperature T_3 and the third temperature threshold, the air frying module is prohibited from working.
  • the air frying module is controlled to work, wherein the value of the third temperature threshold may be preferably 5°C, and in addition, the present disclosure may not specifically limit the value of the third temperature threshold.
  • the value range of the third preset cooking temperature T_3 may be preferably [80°C, 250°C], and the value range of the fourth preset cooking time t_4 may be preferably [20%t, 35%t], wherein t is the total cooking time, and in addition, the present disclosure may not specifically limit the value range of the third preset cooking temperature T_3 and the value range of the fourth preset cooking time t_4.
  • the value of the total cooking time t can be preferably 28 min, and then the value range of the fourth preset cooking time t_4 can be obtained as [5.6 min, 9.8 min], wherein the value of the fourth preset cooking time t_4 can be preferably 7 min, the value of the third preset cooking temperature T_3 can be preferably 150° C., the value of the third temperature threshold can be preferably 5° C., and the cavity temperature T can be obtained in real time by a temperature sensor set in the cavity of the cooking device.
  • the acquired value of the cavity temperature T is 130° C., it means that the cavity temperature T is less than or equal to the third preset cooking temperature T_3 and the third temperature threshold.
  • the air frying module is controlled to work by the selected third preset cooking temperature T_3 and the fourth preset cooking time t_4.
  • the obtained cavity temperature T is 160°C, it means that the cavity temperature T is greater than or equal to the sum of the third preset cooking temperature T_3 and the third temperature threshold.
  • the air frying module is prohibited from working by the obtained cavity temperature T.
  • the obtained cavity temperature T is 148°C, it means that the cavity temperature T is greater than the difference between the third preset cooking temperature T_3 and the third temperature threshold, and the cavity temperature T is less than the sum of the third preset cooking temperature T_3 and the third temperature threshold.
  • the air frying module is controlled to work by the selected third preset cooking temperature T_3 and the fourth preset cooking time t_4. By controlling the air frying module in the cavity heating stage, the cavity temperature can be quickly increased, the cooking environment temperature can be increased, and the surface temperature of the food rises accordingly.
  • the cooking stage includes a cavity heating stage, that is, the cooking stage includes four stages: cavity heating stage, microwave rapid heating stage, air frying heating stage and coloring and crusting stage, then the cooking time of the air frying heating stage can be adjusted to [20%t, 30%t], and the cooking time of other stages is determined according to the relevant description of the above embodiment, and finally the sum of the time of the four cooking stages is determined as the total cooking time.
  • the dehydration speed of the ingredients can be increased, thereby increasing the cooking speed of the ingredients and shortening the cooking time, achieving a cooking effect of crispy outside and crispy inside, thereby improving the user experience.
  • the embodiment of the present disclosure also proposes a computer-readable storage medium, on which a control program of the cooking device is stored.
  • the control program of the cooking device is executed by a processor, the control method of the cooking device of the aforementioned embodiment of the present disclosure is implemented.
  • the computer-readable storage medium proposed in accordance with the embodiments of the present disclosure can increase the dehydration speed of ingredients, thereby increasing the cooking speed of ingredients and shortening the cooking time, thereby achieving a cooking effect of being crispy on the outside and crispy on the inside, thereby improving the user experience.
  • FIG. 7 is a block diagram of a cooking device according to another embodiment of the present disclosure.
  • the embodiment of the present disclosure also proposes a cooking device 1000, including a memory 1001, a processor 1002, and a control program for the cooking device stored in the memory 1001 and executable on the processor 1002.
  • the processor executes the control program, the control method of the aforementioned embodiment of the present disclosure is implemented.
  • the cooking equipment can increase the dehydration speed of ingredients, thereby increasing the cooking speed of ingredients and shortening the cooking time, achieving a cooking effect of crispy outside and crispy inside, thereby improving the user experience.
  • FIG. 8 is a block diagram of a control device for a cooking device according to an embodiment of the present disclosure.
  • the control device 300 of the cooking equipment includes an acquisition module 10 , a determination module 20 and a control module 30 .
  • the acquisition module 10 is used to obtain the characteristic parameters of the ingredients and the cooking stage of the cooking equipment; the determination module 20 is used to determine the cooking parameters of the cooking equipment according to the characteristic parameters of the ingredients; the control module 30 is used to control the air frying module or the microwave module according to the cooking stage and cooking parameters to increase the cooking speed of the ingredients.
  • the characteristic parameters of the ingredients include the type and weight of the ingredients
  • the cooking parameters include preset cooking power, preset cooking temperature, total cooking time and cavity temperature of the cooking equipment
  • the cooking stages include microwave rapid heating stage, air frying heating stage and coloring and crusting stage.
  • control module 30 is specifically used to determine a first preset cooking time for the microwave rapid heating stage when the cooking stage is the microwave rapid heating stage, and to determine a first preset cooking power for the microwave rapid heating stage according to the type of food; and to control the microwave module to operate at the first preset cooking power for the first preset cooking time.
  • the value range of the first preset cooking power is [200W, 1400W]
  • the value range of the first preset cooking time is [15%t, 35%t], where t is the total cooking time.
  • control module 30 is specifically used to determine the first preset cooking temperature and the second preset cooking time of the air frying heating stage when the cooking stage is the air frying heating stage; obtain the cavity temperature of the cooking equipment; and control the air frying module according to the cavity temperature, the first preset cooking temperature and the second preset cooking time.
  • control module 30 is specifically used to control the air frying module to operate when the cavity temperature is less than or equal to the difference between the first preset cooking temperature and the first temperature threshold during the second preset cooking time; and to prohibit the air frying module from operating when the cavity temperature is greater than or equal to the sum of the first preset cooking temperature and the first temperature threshold.
  • the value range of the first preset cooking temperature is [160°C, 260°C]
  • the value range of the second preset cooking time is [40%t, 65%t], where t is the total cooking time.
  • control module 30 is further used to switch the cooking stage to the coloring and crusting stage after completing the control of the air frying module according to the cavity temperature, the first preset cooking temperature and the second preset cooking time.
  • control module 30 is specifically used to determine the second preset cooking temperature and the third preset cooking time of the coloring and crusting stage when the cooking stage is the coloring and crusting stage; obtain the cavity temperature of the cooking equipment; and control the air frying module according to the cavity temperature, the second preset cooking temperature and the third preset cooking time.
  • control module 30 is specifically used to control the air frying module to operate when the cavity temperature is less than or equal to the difference between the second preset cooking temperature and the second temperature threshold during the third preset cooking time; and to prohibit the air frying module from operating when the cavity temperature is greater than or equal to the sum of the second preset cooking temperature and the second temperature threshold.
  • the value range of the second preset cooking temperature is [140°C, 250°C]
  • the value range of the third preset cooking time is [15%t, 40%t], where t is the total cooking time.
  • control module 30 is further used to switch the cooking stage to the microwave rapid heating stage after completing the control of the air frying module according to the cavity temperature, the second preset cooking temperature and the third preset cooking time.
  • control module 30 is specifically used to determine the third preset cooking temperature and the fourth preset cooking time of the cavity heating stage when the cooking stage is the cavity heating stage; obtain the cavity temperature of the cooking device; and control the air frying module according to the cavity temperature, the third preset cooking temperature and the fourth preset cooking time.
  • control module 30 is specifically used to control the operation of the air frying module when the cavity temperature is less than or equal to the difference between the third preset cooking temperature and the third temperature threshold during the fourth preset cooking time; and prohibit the air frying module from operating when the cavity temperature is greater than or equal to the sum of the third preset cooking temperature and the third temperature threshold.
  • the third preset cooking temperature ranges from [80°C, 250°C]
  • the fourth preset cooking time ranges from [20%t, 35%t], where t is the total cooking time.
  • the cooking time of the air frying heating stage ranges from [20% t, 30% t], where t is the total cooking time.
  • the total cooking time is determined according to the weight of the ingredients, and the value range of the total cooking time is [8 min, 40 min].
  • control device of the cooking device proposed in the embodiment of the present disclosure can refer to the specific implementations of the control method of the cooking device in the aforementioned embodiment of the present disclosure, and will not be repeated here to reduce redundancy.
  • the air frying module or the microwave module is controlled by the control module according to the cooking stage and cooking parameters, which can increase the dehydration speed of the food, thereby increasing the cooking speed of the food, and shortening the cooking time, achieving a crispy outside and crispy inside cooking effect, thereby improving the user experience.
  • other components and functions of the cooking device of the embodiment of the present disclosure are known to those skilled in the art, and are not described here to reduce redundancy.

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Abstract

一种烹饪设备及其控制方法、装置和计算机可读存储介质，其中，烹饪设备包括空气炸模块和微波模块，方法包括：获取食材的特性参数和烹饪设备的烹饪阶段；根据食材的特性参数确定烹饪设备的烹饪参数；根据烹饪阶段和烹饪参数对空气炸模块或微波模块进行控制，以提高食材的烹饪速度。

Description

烹饪设备及其控制方法、装置和计算机可读存储介质
相关申请的交叉引用
本公开要求于2023年05月31日提交的申请号为202310644823.7、名称为“烹饪设备及其控制方法、装置和计算机可读存储介质”，于2023年05月31日提交的申请号为202310644799.7、名称为“烹饪设备及其控制方法、装置和计算机可读存储介质”和于2023年05月31日提交的申请号为202310644853.8、名称为“烹饪设备及其控制方法、装置和计算机可读存储介质”的中国专利申请的优先权，其全部内容通过引用结合在本公开中。
技术领域
本公开涉及烹饪控制技术领域，尤其涉及一种烹饪设备及其控制方法、装置和计算机可读存储介质。
背景技术
油炸是一种传统而快速的食物加工方式，在家庭和商业烹饪中应用广泛，油炸食品因其外观诱人，口感外酥里嫩而深受大众喜爱，但油炸食品油脂含量高、烹饪过程中易产生有害物质。
空气炸是以热空气替代油作为传热介质的一种新的烹饪方式，在炸制过程中不用或少用油，不仅大大降低了食品含油量，还保留营养成分，但由于空气的传热系数比油小，空气炸过程中食品的温度、水分和色泽的变化明显慢于油炸，食物内部水分散失较慢，进而导致食物外壳整体偏软，结壳效果差，并且烹饪时间过长。
公开内容
本公开旨在至少在一定程度上解决相关技术中的技术问题之一。为此，本公开的一个目的在于提出一种烹饪设备的控制方法，能够提高食材脱水速度，进而提高食材的烹饪速度，并缩短烹饪时间，实现外脆里酥的烹饪效果，从而提高用户的使用体验。
本公开的第二个目的在于提出一种计算机可读存储介质。
本公开的第三个目的在于提出一种烹饪设备。
本公开的第四个目的在于提出一种烹饪设备的控制装置。
为了达到上述目的，本公开第一方面实施例提出了一种烹饪设备的控制方法，其中，所述烹饪设备包括空气炸模块和微波模块，所述方法包括：获取食材的特性参数和所述烹饪设备的烹饪阶段；根据所述食材的特性参数确定所述烹饪设备的烹饪参数；根据所述烹饪阶段和所述烹饪参数对所述空气炸模块或所述微波模块进行控制，以提高所述食材的烹饪速度。
根据本公开实施例提出的烹饪设备的控制方法，通过根据烹饪阶段和烹饪参数对空气炸模块或微波模块进行控制，能够提高食材脱水速度，进而提高食材的烹饪速度，并缩短烹饪时间，实现外脆里酥的烹饪效果，从而提高用户的使用体验。
另外，根据本公开上述实施例的烹饪设备的控制方法，还可以包括如下的附加技术特征：
根据本公开的一个实施例，所述食材的特性参数包括所述食材的种类和重量，所述烹饪参数包括预设烹饪功率、预设烹饪温度、总烹饪时间和所述烹饪设备的腔体温度，所述烹饪阶段包括微波速热阶段、空气炸升温阶段和上色结壳阶段。
根据本公开的一个实施例，所述根据所述烹饪阶段和所述烹饪参数对所述空气炸模块或所述微波模块进行控制，包括：当所述烹饪阶段为所述微波速热阶段时，确定所述微波速热阶段的第一预设烹饪时间、以及根据所述食材的种类确定所述微波速热阶段的第一预设烹饪功率；控制所述微波模块持续所述第一预设烹饪时间以所述第一预设烹饪功率进行工作。
根据本公开的一个实施例，所述第一预设烹饪功率的取值范围为[200W，1400W]，所述第一预设烹饪时间的取值范围为[15％t，35％t]，其中，t为所述总烹饪时间。
根据本公开的一个实施例，所述根据所述烹饪阶段和所述烹饪参数对所述空气炸模块或所述微波模块进行控制，包括：当所述烹饪阶段为所述空气炸升温阶段时，确定所述空气炸升温阶段的第一预设烹饪温度和第二预设烹饪时间；获取所述烹饪设备的腔体温度；根据所述腔体温度、所述第一预设烹饪温度和所述第二预设烹饪时间对所述空气炸模块进行控制。
根据本公开的一个实施例，所述根据所述腔体温度、所述第一预设烹饪温度和所述第二预设烹饪时间对所述空气炸模块进行控制，包括：在所述第二预设烹饪时间内，当所述腔体温度小于或等于所述第一预设烹饪温度与第一温度阈值之差时，控制所述空气炸模块工作；当所述腔体温度大于或等于所述第一预设烹饪温度与第一温度阈值之和时，禁止所述空气炸模块工作。
根据本公开的一个实施例，所述第一预设烹饪温度的取值范围为[160℃，260℃]，所述第二预设烹饪时间的取值范围为[40％t，65％t]，其中，t为所述总烹饪时间。
根据本公开的一个实施例，在根据所述腔体温度、所述第一预设烹饪温度和所述第二预设烹饪时间对所述空气炸模块完成控制之后，所述方法还包括：将所述烹饪阶段切换为所述上色结壳阶段。
根据本公开的一个实施例，所述根据所述烹饪阶段和所述烹饪参数对所述空气炸模块或所述微波模块进行控制，包括：当所述烹饪阶段为所述上色结壳阶段时，确定所述上色结壳阶段的第二预设烹饪温度和第三预设烹饪时间；获取所述烹饪设备的腔体温度；根据所述腔体温度、所述第二预设烹饪温度和所述第三预设烹饪时间对所述空气炸模块进行控制。
根据本公开的一个实施例，所述根据所述腔体温度、所述第二预设烹饪温度和所述第三预设烹饪时间对所述空气炸模块进行控制，包括：在所述第三预设烹饪时间内，当所述腔体温度小于或等于所述第二预设烹饪温度与第二温度阈值之差时，控制所述空气炸模块工作；当所述腔体温度大于或等于所述第二预设烹饪温度与第二温度阈值之和时，禁止所述空气炸模块工作。
根据本公开的一个实施例，所述第二预设烹饪温度的取值范围为[140℃，250℃]，所述第三预设烹饪时间的取值范围为[15％t，40％t]，其中，t为所述总烹饪时间。
根据本公开的一个实施例，在根据所述腔体温度、所述第二预设烹饪温度和所述第三预设烹饪时间对所述空气炸模块完成控制之后，所述方法还包括：将所述烹饪阶段切换为所述微波速热阶段。
根据本公开的一个实施例，所述烹饪阶段还包括腔体升温阶段，所述根据所述烹饪阶段和所述烹饪参数对所述空气炸模块或所述微波模块进行控制，包括：当所述烹饪阶段为所述腔体升温阶段时，确定所述腔体升温阶段的第三预设烹饪温度和第四预设烹饪时间；获取所述烹饪设备的腔体温度；根据所述腔体温度、所述第三预设烹饪温度和所述第四预设烹饪时间对所述空气炸模块进行控制。
根据本公开的一个实施例，所述根据所述腔体温度、所述第三预设烹饪温度和所述第四预设烹饪时间对所述空气炸模块进行控制，包括：在所述第四预设烹饪时间内，当所述腔体温度小于或等于所述第三预设烹饪温度与第三温度阈值之差时，控制所述空气炸模块工作；当所述腔体温度大于或等于所述第三预设烹饪温度与第三温度阈值之和时，禁止所述空气炸模块工作。
根据本公开的一个实施例，所述第三预设烹饪温度的取值范围为[80℃，250℃]，所述第四预设烹饪时间的取值范围为[20％t，35％t]，其中，t为所述总烹饪时间。
根据本公开的一个实施例，在所述烹饪阶段还包括腔体升温阶段时，所述空气炸升温阶段的烹饪时间的取值范围为[20％t，30％t]，其中，t为所述总烹饪时间。
根据本公开的一个实施例，所述总烹饪时间根据所述食材的重量确定，且所述总烹饪时间的取值范围为[8min，40min]。
为了达到上述目的，本公开第二方面实施例提出了一种计算机可读存储介质，其上存储有烹饪设备的控制程序，所述烹饪设备的控制程序被处理器执行时实现上述的烹饪设备的控制方法。
根据本公开实施例提出的计算机可读存储介质，能够提高食材脱水速度，进而提高食材的烹饪速度，并缩短烹饪时间，实现外脆里酥的烹饪效果，从而提高用户的使用体验。
为了达到上述目的，本公开第三方面实施例提出了一种烹饪设备，其特征在于，包括存储器、处理器及存储在存储器上并可在处理器上运行的烹饪设备的控制程序，所述处理器执行所述控制程序时，实现上述的烹饪设备的控制方法。
根据本公开实施例的烹饪设备，能够提高食材脱水速度，进而提高食材的烹饪速度，并缩短烹饪时间，实现外脆里酥的烹饪效果，从而提高用户的使用体验。
为了达到上述目的，本公开第四方面实施例提出了一种烹饪设备的控制装置，其中，所述烹饪设备包括空气炸模块和微波模块，所述装置包括：获取模块，用于获取食材的特性参数和所述烹饪设备的烹饪阶段；确定模块，用于根据所述食材的特性参数确定所述烹饪设备的烹饪参数；控制模块，用于根据所述烹饪阶段和所述烹饪参数对所述空气炸模块或所述微波模块进行控制，以提高所述食材的烹饪速度。
根据本公开实施例提出的烹饪设备的控制装置，通过控制模块根据烹饪阶段和烹饪参数对空气炸模块或微波模块进行控制，能够提高食材脱水速度，进而提高食材的烹饪速度，并缩短烹饪时间，实现外脆里酥的烹饪效果，从而提高用户的使用体验。
本公开附加的方面和优点将在下面的描述中部分给出，部分将从下面的描述中变得明显，或通过本公开的实践了解到。
附图说明
图1是根据本公开一个实施例中烹饪设备的方框示意图；
图2是根据本公开一个实施例中烹饪设备的控制方法的流程示意图；
图3是根据本公开另一个实施例中烹饪设备的控制方法的流程示意图；
图4是根据本公开另一个实施例中烹饪设备的控制方法的流程示意图；
图5是根据本公开另一个实施例中烹饪设备的控制方法的流程示意图；
图6是根据本公开另一个实施例中烹饪设备的控制方法的流程示意图；
图7是根据本公开另一个实施例中烹饪设备的方框示意图；
图8是根据本公开实施例中烹饪设备的控制装置的流程示意图。
具体实施方式
下面详细描述本公开的实施例，所述实施例的示例在附图中示出，其中自始至终相同或类似的标号表示相同或类似的元件或具有相同或类似功能的元件。下面通过参考附图描述的实施例是示例性的，旨在用于解释本公开，而不能理解为对本公开的限制。
下面参考附图描述本公开实施例的烹饪设备的控制方法、计算机可读存储介质、烹饪设备和烹饪设备的控制装置。
具体地，如图1所示，烹饪设备1000包括空气炸模块100和微波模块200，空气炸模块100和微波模块200均能够对食材进行烹饪，本公开通过控制空气炸模块100和微波模块200两者配合工作以对食材进行烹饪，以在提高烹饪效果的同时，缩短烹饪时间。
图2是根据本公开一个实施例中烹饪设备的控制方法的流程示意图。
具体而言，在本公开的一些实施例中，如图2所示，烹饪设备的控制方法包括以下步骤：
S101，获取食材的特性参数和烹饪设备的烹饪阶段。
具体地，在该实施例中，食材的特性参数包括食材的种类和重量，由此可以通过设置智能传感器的方式，以获取食材的种类和重量，也可以由用户人工获取食材的种类和重量，例如，食材的种类可以为薯条、鸡翅、整鸡和猪肉汉堡等，此外，本公开可以不对食材的特性参数和获取食材特性参数的方式进行具体限定。烹饪阶段包括微波速热阶段、空气炸升温阶段和上色结壳阶段，本实施例中获取烹饪设备的烹饪阶段可以是微波速热阶段、空气炸升温阶段和上色结壳阶段中的一个。
可选地，在该实施例中，食材的特性参数也可以根据烹饪设备的功能需求更改为具体菜单，例如猪整排、羊排和惠灵顿牛排等，进而可以由用户获取需要烹饪的菜单做菜食材的特性参数，也可以由智能传感器获取需要烹饪的菜单作为食材的特性参数。
S102，根据食材的特性参数确定烹饪设备的烹饪参数。
具体地，在该实施例中，食材的特性参数包括食材的种类和重量，烹饪参数包括预设烹饪功率、预设烹饪温度、总烹饪时间和烹饪设备的腔体温度，进而可以根据食材的种类和重量确定预设烹饪功率、预设烹饪温度、总烹饪时间和烹饪设备的腔体温度。
需要说明的是，总烹饪时间t根据食材的重量确定，且总烹饪时间t的取值范围为[8min，40min]，此外，本公开可以不对总烹饪时间的取值范围进行具体限定。
S103，根据烹饪阶段和烹饪参数对空气炸模块或微波模块进行控制，以提高食材的烹饪速度。
具体地，在该实施例中，根据烹饪阶段中的微波速热阶段、空气炸升温阶段和上色结壳阶段以及烹饪参数中的预设烹饪功率、预设烹饪温度、总烹饪时间和烹饪设备的腔体温度对空气炸模块或微波模块进行控制，以提高食材的烹饪速度。其中，烹饪阶段为微波速热阶段时，对微波模块进行控制，烹饪阶段为空气炸升温阶段时，对空气炸模块进行控制，烹饪阶段为上色结壳阶段时，对空气炸模块进行控制。
进一步地，在本公开的一些实施例中，如图3所示，根据烹饪阶段和烹饪参数对空气炸模块或微波模块进行控制，包括：
S201，当烹饪阶段为微波速热阶段时，确定微波速热阶段的第一预设烹饪时间、以及根据食材的种类确定微波速热阶段的第一预设烹饪功率。
具体地，在该实施例中，当烹饪阶段为微波速热阶段时，可以根据食材的重量确定第一预设烹饪时间t_1，第一预设烹饪时间t_1的取值范围为[15％t，35％t]，其中，t为总烹饪时间。以及根据食材的种类确定微波速热阶段的第一预设烹饪功率P_1，第一预设烹饪功率P_1的取值范围为[200W，1400W]。此外，本公开可以不对第一预设烹饪功率P_1和第一预设烹饪时间t_1的具体取值进行具体限定。
S202，控制微波模块持续第一预设烹饪时间以第一预设烹饪功率进行工作。
具体地，在该实施例中，若食材的种类为薯条，食材的重量为454g，总烹饪时间t可以优选为28min，进而可以获取第一预设烹饪时间t_1的取值范围为[4.2min，9.8min]，其中，第一预设烹饪时间t_1的取值可以优选为6min，第一预设烹饪功率P_1的取值可以优选为1000W，此外，本公开可以不对第一预 设烹饪功率P_1在取值范围内的取值进行具体限定。再通过所选取的第一预设烹饪时间t_1和第一预设烹饪功率P_1控制微波模块持续第一预设烹饪时间t_1以第一预设烹饪功率P_1进行工作。通过微波速热阶段对微波模块的控制，可以对事物内水分子进行加热，使食材中心温度迅速升高，食材中心水分迅速向食材表面迁移，并进一步汽化。
进一步地，在本公开的一些实施例中，如图4所示，根据烹饪阶段和烹饪参数对空气炸模块或微波模块进行控制，包括：
S301，当烹饪阶段为空气炸升温阶段时，确定空气炸升温阶段的第一预设烹饪温度和第二预设烹饪时间。
具体地，在该实施例中，当烹饪阶段为空气炸升温阶段时，可以根据食材的种类和重量确定空气炸升温阶段的第一预设烹饪温度T_1，第一预设烹饪温度T_1的取值范围为[160℃，260℃]，根据食材的重量确定第二预设烹饪时间t_2，第二预设烹饪时间t_2的取值范围为[40％t，65％t]，其中，t为总烹饪时间。
S302，获取烹饪设备的腔体温度。
具体地，在该实施例中，烹饪设备的腔体温度T为烹饪设备的腔体内的实时温度，另外，可以在烹饪设备的腔体内设置温度传感器，以获取烹饪设备的腔体温度T，此外，本公开可以不对获取烹饪设备的腔体温度T的方式进行具体限定。
S303，根据腔体温度、第一预设烹饪温度和第二预设烹饪时间对空气炸模块进行控制。
具体地，在该实施例中，具体地，在该实施例中，在第二预设烹饪时间t_2内，当腔体温度T小于或等于第一预设烹饪温度T_1与第一温度阈值之差时，控制空气炸模块工作；当腔体温度T大于或等于第一预设烹饪温T_1度与第一温度阈值之和时，禁止空气炸模块工作。另外，当腔体温度T大于第一预设烹饪温度T_1与第一温度阈值之差，且腔腔体温度T小于第一预设烹饪温T_1度与第一温度阈值之和时，控制空气炸模块工作，其中，第一温度阈值的取值可以优选为5℃，此外，本公开可以不对第一温度阈值的取值进行具体限定。第二预设烹饪温度T_2的取值范围可以优选为[160℃，260℃]，第二预设烹饪时间t_2的取值范围为[40％t，65％t]，其中，t为总烹饪时间，此外，本公开可以不对第一预设烹饪温T_1的取值范围和第二预设烹饪时间t_2的取值范围进行具体限定。
具体而言，在该实施例中，若食材的种类为薯条，食材的重量为454g，总烹饪时间t的取值可以优选为28min，进而可以获得第二预设烹饪时间t_2的取值范围为[11.2min，18.2min]，其中，第二预设烹饪时间t_2的取值可以优选为16min，第一预设烹饪温T_1的取值可以优选为210℃，第一温度阈值的取值可以优选为5℃。腔体温度T可以通过设置在烹饪设备的腔体内的温度传感器实时获取，当获取到的腔体温度T的取值为200℃时，说明腔体温度T小于或等于第一预设烹饪温T_1与第一温度阈值之差，再通过所选取的第一预设烹饪温T_1和在第二预设烹饪时间t_2控制空气炸模块进行工作。当获取到的腔体温度T的取值为220℃时，说明腔体温度T大于或等于第一预设烹饪温T_1与第一温度阈值之和，再通过所获取的腔体温度T禁止空气炸模块工作，当获取到的腔体温度T的取值为209℃时，说明腔体温度T大于第一预设烹饪温T_1与第一温度阈值之差，且腔体温度T小于第一预设烹饪温T_1与第一温度阈值之和，再通过所选取的第一预设烹饪温T_1和在第二预设烹饪时间t_2控制空气炸模块进行工作。在空气炸升温阶段对空气炸模块的控制，可以迅速提升腔体温度，并保持腔体内的较高温度，进而促进食材由中心扩散至表面的水分进一步散失到空气中，加速食材失水速度。
在本公开的一些实施例中，在空气炸升温阶段完成控制之后，则可以进一步将烹饪阶段切换为上色结壳阶段，以使食材的表面脱水，并提高食材表面的结壳效果。如图5所示，在上色结壳阶段中，根据烹饪阶段和烹饪参数对空气炸模块或微波模块进行控制，包括：
S401，当烹饪阶段为上色结壳阶段时，确定上色结壳阶段的第二预设烹饪温度和第三预设烹饪时间。
具体地，在该实施例中，当烹饪阶段为上色结壳阶段时，可以根据食材的种类和重量确定上色结壳阶段的第二预设烹饪温度T_2，第二预设烹饪温度T_2的取值范围为[140℃，250℃]，可以根据食材的重量确定第三预设烹饪时间t_3，第三预设烹饪时间t_3的取值范围为[15％t，40％t]，其中，t为总烹饪时间。
S402，获取烹饪设备的腔体温度。
具体地，在该实施例中，烹饪设备的腔体温度T为烹饪设备的腔体内的实时温度，另外，可以在烹饪设备的腔体内设置温度传感器，以获取烹饪设备的腔体温度T，此外，本公开可以不对获取烹饪设备的腔体温度T的方式进行具体限定。
S403，根据腔体温度、第二预设烹饪温度和第三预设烹饪时间对空气炸模块进行控制。
具体地，在该实施例中，在第三预设烹饪时间t_3内，当腔体温度T小于或等于第二预设烹饪温度T_2与第二温度阈值之差时，控制空气炸模块工作；当腔体温度T大于或等于第二预设烹饪温度T_2与第二温度阈值之和时，禁止空气炸模块工作。另外，当腔体温度T大于第二预设烹饪温度T_2与第二温度阈值之差，且腔体温度T小于第二预设烹饪温度T_2与第二温度阈值之和时，控制空气炸模块工作。其中，第二温度阈值的取值可以优选为5℃，此外，本公开可以不对第二温度阈值的取值进行具体限定。第二预设烹饪温度T_2的取值范围为[140℃，250℃]，可以根据食材的重量确定第三预设烹饪时间t_3，第三预设烹饪时间t_3的取值范围为[15％t，40％t]，其中，t为总烹饪时间，此外，本公开可以不对第二预设烹饪温度T_2和第三预设烹饪时间t_3的具体取值进行具体限定。
具体而言，在该实施例中，若食材的种类为薯条，食材的重量为454g，总烹饪时间t的取值可以优选为28min，进而可以获得第三预设烹饪时间t_3的取值范围为[4.2min，11.2min]，其中，第三预设烹饪时间t_3的取值可以优选为6min，第二预设烹饪温度T_2的取值可以优选为180℃，第二温度阈值的取值可以优选为5℃，腔体温度T可以通过设置在烹饪设备的腔体内的温度传感器实时获取，当获取到的腔体温度T的取值为170℃时，说明腔体温度T小于或等于第二预设烹饪温度T_2与第二温度阈值之差，再通过所选取的第二预设烹饪温度T_2和第三预设烹饪时间t_3控制空气炸模块工作，当获取到的腔体温度T的取值为190℃时，说明腔体温度T大于或等于第二预设烹饪温度T_2与第二温度阈值之和，再通过所获取的腔体温度T禁止空气模块工作，当获取到的腔体温度T的取值为179℃时，说明腔体温度T大于第二预设烹饪温度T_2与第二温度阈值之差，且腔体温度T小于第二预设烹饪温度T_2与第二温度阈值之和，再通过所选取的第二预设烹饪温度T_2和第第三预设烹饪时间t_3控制空气炸模块工作。通过上色结壳阶段对空气炸模块的控制，可以维持腔体内较高温度，持续对食材加热，促进食材表面金黄色上色及结壳。
在本公开的一些实施例中，在上色结壳阶段完成控制之后，则可以进一步将烹饪阶段切换为微波速热阶段，微波速热阶段的具体控制可以参见上述实施例的描述，在此不进行赘述。在微波速热阶段中对空气炸进行控制，可以维持腔体内较高温度，持续对食材加热，促进食材表面水分散失到空气中，同时食材表面结壳。
进一步地，在本公开的一些实施例中，烹饪阶段还包括有腔体升温阶段，该腔体升温阶段可以在微波速热阶段之前完成，如图6所示，根据烹饪阶段和烹饪参数对空气炸模块或微波模块进行控制，包括：
S501，当烹饪阶段为腔体升温阶段时，确定腔体升温阶段的第三预设烹饪温度和第四预设烹饪时间。
具体地，在该实施例中，当烹饪阶段为腔体升温阶段时，可以根据食材的种类和重量确定腔体升温阶段的第三预设烹饪温度T_3，第三预设烹饪温度T_3的取值范围为[80℃，250℃]，可以根据食材的重量确定第四预设烹饪时间t_4，第四预设烹饪时间t_4的取值范围为[20％t，35％t]，其中，t为总烹饪时间。
S502，获取烹饪设备的腔体温度。
具体地，在该实施例中，烹饪设备的腔体温度T为烹饪设备的腔体内的实时温度，另外，可以在烹饪设备的腔体内设置温度传感器，以获取烹饪设备的腔体温度T，此外，本公开可以不对获取烹饪设备的腔体温度T的方式进行具体限定。
S503，根据腔体温度、第三预设烹饪温度和第四预设烹饪时间对空气炸模块进行控制。
具体地，在该实施例中，在第四预设烹饪时间t_4内，当腔体温度T小于或等于第三预设烹饪温度T_3与第三温度阈值之差时，控制空气炸模块工作；当腔体温度T大于或等于第三预设烹饪温度T_3与第三温度阈值之和时，禁止空气炸模块工作。另外，在腔体温度T大于第三预设烹饪温度T_3与第三温度阈值之差，且腔体温度T小于第三预设烹饪温度T_3与第三温度阈值之和时，控制空气炸模块工作，其中，第三温度阈值的取值可以优选为5℃，此外，本公开可以不对第三温度阈值的取值进行具体限定。第三预设烹饪温度T_3的取值范围可以优选为[80℃，250℃]，第四预设烹饪时间t_4的取值范围可以优选为[20％t，35％t]，其中，t为总烹饪时间，此外，本公开可以不对第三预设烹饪温度T_3的取值范围和第四预设烹饪时间t_4的取值范围进行具体限定。
具体而言，在该实施例中，若食材的种类为薯条，食材的重量为454g，总烹饪时间t的取值可以优选为28min，进而可以获得第四预设烹饪时间t_4的取值范围为[5.6min，9.8min]，其中，第四预设烹饪时间t_4的取值可以优选为7min，第三预设烹饪温度T_3的取值可以优选为150℃，第三温度阈值的取值可以优选为5℃，腔体温度T可以通过设置在烹饪设备的腔体内的温度传感器实时获取，当获取到的腔体温度T的取值为130℃时，说明腔体温度T小于或等于第三预设烹饪温度T_3与第三温度阈值之差，再通过所选取的第三预设烹饪温度T_3和第四预设烹饪时间t_4控制空气炸模块进行工作，当获取到的腔体温度T的取值为160℃时，说明腔体温度T大于或等于第三预设烹饪温度T_3与第三温度阈值之和，再通过获取的腔体温度T禁止空气炸模块工作，当获取到的腔体温度T的取值为148℃时，说明腔体温度T大于第三预设烹饪温度T_3与第三温度阈值之差，且腔体温度T小于第三预设烹饪温度T_3与第三温度阈值之和，再通过所选取的第三预设烹饪温度T_3和第四预设烹饪时间t_4控制空气炸模块进行工作。通过腔体升温阶段对空气炸模块的控制，可以迅速提升腔体温度，提升烹饪的环境温度，食材表面温度随之上升。
需要说明的是，如果烹饪阶段中包括有腔体升温阶段，即烹饪阶段包括腔体升温阶段、微波速热阶段、空气炸升温阶段和上色结壳阶段四个阶段的情况下，则空气炸升温阶段的烹饪时间可以调整为[20％t，30％t]，而其他阶段的烹饪时间则按照上述实施例的相关描述进行确定，最后确定四个烹饪阶段的时间之和为总烹饪时间。
综上，根据本公开实施例提出的烹饪设备的控制方法，通过根据烹饪阶段和烹饪参数对空气炸模块或微波模块进行控制，能够提高食材脱水速度，进而提高食材的烹饪速度，并缩短烹饪时间，实现外脆里酥的烹饪效果，从而提高用户的使用体验。
基于前述本公开实施例的烹饪设备的控制方法，本公开实施例还提出了一种计算机可读存储介质，其上存储有烹饪设备的控制程序，烹饪设备的控制程序被处理器执行时实现上述本公开实施例的烹饪设备的控制方法。
综上，根据本公开实施例提出的计算机可读存储介质，能够提高食材脱水速度，进而提高食材的烹饪速度，并缩短烹饪时间，实现外脆里酥的烹饪效果，从而提高用户的使用体验。
图7是根据本公开另一个实施例中烹饪设备的方框示意图。
进一步地，如图7所示，基于前述本公开实施例的烹饪设备的控制方法，本公开实施例还提出了一种烹饪设备1000，包括存储器1001、处理器1002及存储在存储器1001上并可在处理器1002上运行的烹饪设备的控制程序，处理器执行控制程序时，实现上述本公开实施例的控制方法。
综上，根据本公开实施例的烹饪设备，能够提高食材脱水速度，进而提高食材的烹饪速度，并缩短烹饪时间，实现外脆里酥的烹饪效果，从而提高用户的使用体验。
另外，本公开实施例的烹饪设备的其他构成及作用对本领域的技术人员来说是已知的，为减少冗余，此处不做赘述。
图8是根据本公开实施例中烹饪设备的控制装置的方框示意图。
如图8所示，烹饪设备的控制装置300包括获取模块10、确定模块20和控制模块30。
其中，获取模块10用于获取食材的特性参数和烹饪设备的烹饪阶段；确定模块20用于根据食材的特性参数确定烹饪设备的烹饪参数；控制模块30用于根据烹饪阶段和烹饪参数对空气炸模块或微波模块进行控制，以提高食材的烹饪速度。
在本公开的一些实施例中，食材的特性参数包括食材的种类和重量，烹饪参数包括预设烹饪功率、预设烹饪温度、总烹饪时间和烹饪设备的腔体温度，烹饪阶段包括微波速热阶段、空气炸升温阶段和上色结壳阶段。
在本公开的一些实施例中，控制模块30具体用于当烹饪阶段为微波速热阶段时，确定微波速热阶段的第一预设烹饪时间、以及根据食材的种类确定微波速热阶段的第一预设烹饪功率；控制微波模块持续第一预设烹饪时间以第一预设烹饪功率进行工作。
在本公开的一些实施例中，第一预设烹饪功率的取值范围为[200W，1400W]，第一预设烹饪时间的取值范围为[15％t，35％t]，其中，t为总烹饪时间。
在本公开的一些实施例中，控制模块30具体用于当烹饪阶段为空气炸升温阶段时，确定空气炸升温阶段的第一预设烹饪温度和第二预设烹饪时间；获取烹饪设备的腔体温度；根据腔体温度、第一预设烹饪温度和第二预设烹饪时间对空气炸模块进行控制。
在本公开的一些实施例中，控制模块30具体用于在第二预设烹饪时间内，当腔体温度小于或等于第一预设烹饪温度与第一温度阈值之差时，控制空气炸模块工作；当腔体温度大于或等于第一预设烹饪温度与第一温度阈值之和时，禁止空气炸模块工作。
在本公开的一些实施例中，第一预设烹饪温度的取值范围为[160℃，260℃]，第二预设烹饪时间的取值范围为[40％t，65％t]，其中，t为总烹饪时间。
在本公开的一些实施例中，控制模块30还用于在根据腔体温度、第一预设烹饪温度和第二预设烹饪时间对空气炸模块完成控制之后，将烹饪阶段切换为上色结壳阶段。
在本公开的一些实施例中，控制模块30具体用于当烹饪阶段为上色结壳阶段时，确定上色结壳阶段的第二预设烹饪温度和第三预设烹饪时间；获取烹饪设备的腔体温度；根据腔体温度、第二预设烹饪温度和第三预设烹饪时间对空气炸模块进行控制。
在本公开的一些实施例中，控制模块30具体用于在第三预设烹饪时间内，当腔体温度小于或等于第二预设烹饪温度与第二温度阈值之差时，控制空气炸模块工作；当腔体温度大于或等于第二预设烹饪温度与第二温度阈值之和时，禁止空气炸模块工作。
在本公开的一些实施例中，其特征在于，第二预设烹饪温度的取值范围为[140℃，250℃]，第三预设烹饪时间的取值范围为[15％t，40％t]，其中，t为总烹饪时间。
在本公开的一些实施例中，控制模块30还用于在根据腔体温度、第二预设烹饪温度和第三预设烹饪时间对空气炸模块完成控制之后，将烹饪阶段切换为微波速热阶段。
在本公开的一些实施例中，控制模块30具体用于当烹饪阶段为腔体升温阶段时，确定腔体升温阶段的第三预设烹饪温度和第四预设烹饪时间；获取烹饪设备的腔体温度；根据腔体温度、第三预设烹饪温度和第四预设烹饪时间对空气炸模块进行控制。
在本公开的一些实施例中，控制模块30具体用于在第四预设烹饪时间内，当腔体温度小于或等于第三预设烹饪温度与第三温度阈值之差时，控制空气炸模块工作；当腔体温度大于或等于第三预设烹饪温度与第三温度阈值之和时，禁止空气炸模块工作。
在本公开的一些实施例中，第三预设烹饪温度的取值范围为[80℃，250℃]，第四预设烹饪时间的取值范围为[20％t，35％t]，其中，t为总烹饪时间。
在本公开的一些实施例中，在烹饪阶段包括腔体升温阶段时，空气炸升温阶段的烹饪时间的取值范围为[20％t，30％t]，其中，t为总烹饪时间。
在本公开的一些实施例中，总烹饪时间根据食材的重量确定，且总烹饪时间的取值范围为[8min，40min]。
需要说明的是，本公开实施例提出的烹饪设备的控制装置的其它具体实施方式可以参见前述本公开实施例的烹饪设备的控制方法的具体实施方式，为减少冗余，在此不再赘述。
综上，根据本公开实施例提出的烹饪设备的控制装置，通过控制模块根据烹饪阶段和烹饪参数对空气炸模块或微波模块进行控制，能够提高食材脱水速度，进而提高食材的烹饪速度，并缩短烹饪时间，实现外脆里酥的烹饪效果，从而提高用户的使用体验。另外，本公开实施例的烹饪设备的其他构成及作用对本领域的技术人员来说是已知的，为减少冗余，此处不做赘述。

Claims (20)

  1. 一种烹饪设备的控制方法，其中，所述烹饪设备包括空气炸模块和微波模块，所述方法包括：
    获取食材的特性参数和所述烹饪设备的烹饪阶段；
    根据所述食材的特性参数确定所述烹饪设备的烹饪参数；
    根据所述烹饪阶段和所述烹饪参数对所述空气炸模块或所述微波模块进行控制，以提高所述食材的烹饪速度。
  2. 根据权利要求1所述的控制方法，其中，所述食材的特性参数包括所述食材的种类和重量，所述烹饪参数包括预设烹饪功率、预设烹饪温度、总烹饪时间和所述烹饪设备的腔体温度，所述烹饪阶段包括微波速热阶段、空气炸升温阶段和上色结壳阶段。
  3. 根据权利要求2所述的控制方法，其中，所述根据所述烹饪阶段和所述烹饪参数对所述空气炸模块或所述微波模块进行控制，包括：
    当所述烹饪阶段为所述微波速热阶段时，确定所述微波速热阶段的第一预设烹饪时间、以及根据所述食材的种类确定所述微波速热阶段的第一预设烹饪功率；
    控制所述微波模块持续所述第一预设烹饪时间以所述第一预设烹饪功率进行工作。
  4. 根据权利要求3所述的控制方法，其中，所述第一预设烹饪功率的取值范围为[200W，1400W]，所述第一预设烹饪时间的取值范围为[15％t，35％t]，其中，t为所述总烹饪时间。
  5. 根据权利要求2所述的控制方法，其中，所述根据所述烹饪阶段和所述烹饪参数对所述空气炸模块或所述微波模块进行控制，包括：
    当所述烹饪阶段为所述空气炸升温阶段时，确定所述空气炸升温阶段的第一预设烹饪温度和第二预设烹饪时间；
    获取所述烹饪设备的腔体温度；
    根据所述腔体温度、所述第一预设烹饪温度和所述第二预设烹饪时间对所述空气炸模块进行控制。
  6. 根据权利要求5所述的控制方法，其中，所述根据所述腔体温度、所述第一预设烹饪温度和所述第二预设烹饪时间对所述空气炸模块进行控制，包括：
    在所述第二预设烹饪时间内，当所述腔体温度小于或等于所述第一预设烹饪温度与第一温度阈值之差时，控制所述空气炸模块工作；
    当所述腔体温度大于或等于所述第一预设烹饪温度与第一温度阈值之和时，禁止所述空气炸模块工作。
  7. 根据权利要求6所述的控制方法，其中，所述第一预设烹饪温度的取值范围为[160℃，260℃]，所述第二预设烹饪时间的取值范围为[40％t，65％t]，其中，t为所述总烹饪时间。
  8. 根据权利要求5-7中任一项所述的控制方法，其中，在根据所述腔体温度、所述第一预设烹饪温度和所述第二预设烹饪时间对所述空气炸模块完成控制之后，所述方法还包括：
    将所述烹饪阶段切换为所述上色结壳阶段。
  9. 根据权利要求2所述的控制方法，其中，所述根据所述烹饪阶段和所述烹饪参数对所述空气炸模块或所述微波模块进行控制，包括：
    当所述烹饪阶段为所述上色结壳阶段时，确定所述上色结壳阶段的第二预设烹饪温度和第三预设烹饪时间；
    获取所述烹饪设备的腔体温度；
    根据所述腔体温度、所述第二预设烹饪温度和所述第三预设烹饪时间对所述空气炸模块进行控制。
  10. 根据权利要求9所述的控制方法，其中，所述根据所述腔体温度、所述第二预设烹饪温度和所述第三预设烹饪时间对所述空气炸模块进行控制，包括：
    在所述第三预设烹饪时间内，当所述腔体温度小于或等于所述第二预设烹饪温度与第二温度阈值之差时，控制所述空气炸模块工作；
    当所述腔体温度大于或等于所述第二预设烹饪温度与第二温度阈值之和时，禁止所述空气炸模块工作。
  11. 根据权利要求10所述的控制方法，其中，所述第二预设烹饪温度的取值范围为[140℃，250℃]，所述第三预设烹饪时间的取值范围为[15％t，40％t]，其中，t为所述总烹饪时间。
  12. 根据权利要求9-11中任一项所述的控制方法，其中，在根据所述腔体温度、所述第二预设烹饪温度和所述第三预设烹饪时间对所述空气炸模块完成控制之后，所述方法还包括：
    将所述烹饪阶段切换为所述微波速热阶段。
  13. 根据权利要求2所述的控制方法，其中，所述烹饪阶段还包括腔体升温阶段，所述根据所述烹饪阶段和所述烹饪参数对所述空气炸模块或所述微波模块进行控制，包括：
    当所述烹饪阶段为所述腔体升温阶段时，确定所述腔体升温阶段的第三预设烹饪温度和第四预设烹饪时间；
    获取所述烹饪设备的腔体温度；
    根据所述腔体温度、所述第三预设烹饪温度和所述第四预设烹饪时间对所述空气炸模块进行控制。
  14. 根据权利要求13所述的控制方法，其中，所述根据所述腔体温度、所述第三预设烹饪温度和所述第四预设烹饪时间对所述空气炸模块进行控制，包括：
    在所述第四预设烹饪时间内，当所述腔体温度小于或等于所述第三预设烹饪温度与第三温度阈值之差时，控制所述空气炸模块工作；
    当所述腔体温度大于或等于所述第三预设烹饪温度与第三温度阈值之和时，禁止所述空气炸模块工作。
  15. 根据权利要求14所述的控制方法，其中，所述第三预设烹饪温度的取值范围为[80℃，250℃]，所述第四预设烹饪时间的取值范围为[20％t，35％t]，其中，t为所述总烹饪时间。
  16. 根据权利要求13-15中的任一项所述的控制方法，其中，所述空气炸升温阶段的烹饪时间的取值范围为[20％t，30％t]，其中，t为所述总烹饪时间。
  17. 根据权利要求2-16中任一项所述的控制方法，其中，所述总烹饪时间根据所述食材的重量确定，且所述总烹饪时间的取值范围为[8min，40min]。
  18. 一种计算机可读存储介质，其上存储有烹饪设备的控制程序，所述烹饪设备的控制程序被处理器执行时实现根据权利要求1-17中任一项所述的烹饪设备的控制方法。
  19. 一种烹饪设备，包括存储器、处理器及存储在存储器上并可在处理器上运行的烹饪设备的控制程序，所述处理器执行所述控制程序时，实现根据权利要求1-17中任一项所述的烹饪设备的控制方法。
  20. 一种烹饪设备的控制装置，其中，所述烹饪设备包括空气炸模块和微波模块，所述装置包括：
    获取模块，用于获取食材的特性参数和所述烹饪设备的烹饪阶段；
    确定模块，用于根据所述食材的特性参数确定所述烹饪设备的烹饪参数；
    控制模块，用于根据所述烹饪阶段和所述烹饪参数对所述空气炸模块或所述微波模块进行控制，以提高所述食材的烹饪速度。
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