WO2024244192A1 - 烹饪器具的控制方法、控制装置和烹饪器具 - Google Patents

烹饪器具的控制方法、控制装置和烹饪器具 Download PDF

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Publication number
WO2024244192A1
WO2024244192A1 PCT/CN2023/116652 CN2023116652W WO2024244192A1 WO 2024244192 A1 WO2024244192 A1 WO 2024244192A1 CN 2023116652 W CN2023116652 W CN 2023116652W WO 2024244192 A1 WO2024244192 A1 WO 2024244192A1
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WO
WIPO (PCT)
Prior art keywords
food
parameter value
preset
cooking appliance
cooking
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/CN2023/116652
Other languages
English (en)
French (fr)
Inventor
张佩瑶
刘天毅
鹿旭
沈国扬
张晓华
袁爽夏
陈晓江
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
Application filed by Guangdong Midea Kitchen Appliances Manufacturing Co Ltd filed Critical Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Priority to US18/291,908 priority Critical patent/US20260075686A1/en
Priority to EP23843970.7A priority patent/EP4492918A4/en
Priority to CA3222836A priority patent/CA3222836A1/en
Publication of WO2024244192A1 publication Critical patent/WO2024244192A1/zh
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • 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
    • H05B6/687—Circuits for monitoring or control for cooking
    • 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
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B15/00—Systems controlled by a computer
    • G05B15/02—Systems controlled by a computer electric
    • 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
    • H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
    • 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
    • H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
    • H05B6/645—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using temperature sensors
    • 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
    • H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
    • H05B6/6464—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using weight sensors
    • 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
    • H05B6/647—Aspects related to microwave heating combined with other heating techniques
    • H05B6/6473—Aspects related to microwave heating combined with other heating techniques combined with convection heating
    • 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
    • H05B6/688—Circuits for monitoring or control for thawing
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06V—IMAGE OR VIDEO RECOGNITION OR UNDERSTANDING
    • G06V10/00—Arrangements for image or video recognition or understanding
    • G06V10/40—Extraction of image or video features
    • G06V10/56—Extraction of image or video features relating to colour
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06V—IMAGE OR VIDEO RECOGNITION OR UNDERSTANDING
    • G06V20/00—Scenes; Scene-specific elements
    • G06V20/60—Type of objects
    • G06V20/68—Food, e.g. fruit or vegetables
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02B—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO BUILDINGS, e.g. HOUSING, HOUSE APPLIANCES OR RELATED END-USER APPLICATIONS
    • Y02B40/00—Technologies aiming at improving the efficiency of home appliances, e.g. induction cooking or efficient technologies for refrigerators, freezers or dish washers

Definitions

  • the present application relates to the technical field of household appliances, and in particular to a control method and a control device for a cooking appliance, and a cooking appliance.
  • cooking utensils can cook food by combining microwave heating and air frying heating.
  • microwave heating and air frying heating how to determine the timing of turning the two methods on and off, so as to improve the cooking efficiency and cooking effect of the food, has become a technical problem that needs to be solved urgently.
  • the present application aims to solve at least one of the technical problems existing in the prior art.
  • a first aspect of the present application provides a method for controlling a cooking appliance.
  • a second aspect of the present application provides a control device for a cooking appliance.
  • a third aspect of the present application provides a control device for a cooking appliance.
  • a fourth aspect of the present application provides a cooking appliance.
  • a fifth aspect of the present application provides a readable storage medium.
  • a first aspect of the present application provides a method for controlling a cooking appliance, comprising: controlling the cooking appliance to perform microwave heating on the food when the temperature of the food is greater than or equal to a preset temperature; obtaining at least one first parameter value of the food; stopping the microwave heating on the food when a first preset parameter value among the at least one first parameter value is obtained; controlling the cooking appliance to perform hot air heating on the food; obtaining at least one second parameter value of the food; and stopping the hot air heating on the food when the at least one second parameter value reaches a second preset parameter value corresponding to the food.
  • the control method of the cooking utensil provided in the present application can be used for a cooking utensil having both microwave heating and air frying functions, that is, it can heat the food by microwaves and can also realize the air frying heating process of the food by hot air. It is understandable that microwave heating is more efficient in heating food, which can effectively shorten the cooking process and improve cooking efficiency.
  • Air frying uses no or less oil during the frying process, which greatly reduces the oil content of food, retains nutrients, produces more aromatic ingredients and less harmful ingredients. And it can achieve coloring of the surface of food, improve the flavor of food, and thus improve the cooking effect.
  • Cooking food by combining microwave heating with air frying can effectively shorten the cooking time of food, improve cooking efficiency, and at the same time ensure the nutritional value of food and the flavor of food, thereby improving the user experience of cooking utensil.
  • the temperature of the food can be obtained first.
  • the microwave heating device of the cooking appliance can be controlled to perform microwave heating on the food, so as to ensure that the food is quickly cooked and the heating efficiency is guaranteed.
  • the preset temperature can be 0 degrees Celsius, that is, when it is determined that the food is not in a frozen state, the food is heated by microwaves. This ensures that the microwave heating process can act on the inside of the food and ensure the heating effect of the food.
  • At least one first parameter value is acquired. That is, during the process of microwave heating the food, the first parameter value of the food is acquired in real time by the sensor configured by the cooking utensil.
  • the microwave heating of the food can be stopped.
  • the first preset parameter value in the first parameter value can be the maximum value or minimum value of the first parameter value during the change process.
  • the food change value reaches the state that the user wants to obtain, that is, when the first preset parameter value in the first parameter value is acquired, it indicates that the maturity of the food has reached the maturity required by the user, and at this time, there is no need to perform microwave heating on the food by the microwave device.
  • the hot air device can be used to start hot air heating of the food, that is, air frying of the food. It is understandable that after the food is heated to the required maturity by microwave heating, the food can be heated by air frying to achieve the effect of coloring the surface of the food and improving the flavor of the food. At the same time, the hot air heating process can also effectively avoid the loss of nutrients caused by being in a high temperature state for a long time, and maximize the nutritional value of the food.
  • the second parameter value of the food can be obtained, and the air frying effect of the food can be detected by obtaining the second parameter value. Then, when the second parameter value of the food reaches the second preset parameter value corresponding to the food, that is, when the air frying effect of the food reaches the desired effect, the hot air heating of the food can be stopped, and the cooking process of the food is completed.
  • the control method of the cooking utensil provided in the present application can effectively shorten the cooking time of the ingredients and improve the cooking efficiency by coordinating microwave heating with air frying heating to cook the ingredients, while also ensuring the nutritional value of the ingredients and the flavor of the ingredients, thereby improving the user experience of the cooking utensil.
  • the heating time of the microwave heating is determined by obtaining the first parameter value of the ingredients, that is, the time point of switching from the microwave heating process to the hot air heating, and the hot air heating time of the ingredients is determined by obtaining the second parameter value of the ingredients. While ensuring the heating efficiency of the ingredients, the hot air heating effect is ensured, thereby ensuring the user experience.
  • the cooking appliance control method in the above technical solution provided by the present application may also have the following additional technical features:
  • the first parameter value includes the surface hardness of the food
  • the second parameter value includes the water loss rate of the food and the color information of the food.
  • the first parameter value of the food may be the surface hardness of the food, for example, the surface hardness of food such as French fries or fried chicken during the cooking process.
  • the second parameter value of the food may include color information of the food, that is, the color parameter value of the surface of the food.
  • microwave heating of the food is stopped, including: when the surface hardness of the food begins to increase, determining that a minimum value of the surface hardness of the food has been obtained; and stopping microwave heating of the food.
  • the microwave device of the cooking appliance is controlled to heat the food with microwaves, and the surface hardness of the food is obtained at the same time.
  • the food in a high temperature state will gradually soften, that is, the surface hardness of the food will gradually decrease.
  • the resistance of the food is at its maximum value at the beginning of heating.
  • the microwave heating time increases, the resistance of the food gradually softens, that is, the surface hardness of the food gradually decreases, and then remains within a certain stable range.
  • the microwave heating stage of the surface food can be ended.
  • the first preset parameter value of the food is the minimum value of the surface hardness of the food, that is, when the minimum value of the surface hardness of the food is obtained, the microwave heating of the food can be stopped.
  • obtaining the second parameter value of the food includes: obtaining the weight of the food by a weight detection device of the cooking utensil; and determining the water loss rate of the food according to the weight of the food.
  • the second parameter value of the food material may include the water loss rate of the food material. Accordingly, when obtaining the water loss rate of the food material, the weight of the food material may be obtained by a weight detection device equipped in the cooking utensil, and then the water loss rate of the food material may be determined based on the weight of the food material.
  • the weight detection device of the cooking utensil can detect the initial weight of the food, and during the heating process of the food, the weight detection device can obtain the current weight of the food in real time. Furthermore, the processor of the cooking utensil can subtract the current weight of the food from the initial weight of the food and divide it by the initial weight of the food to obtain the water loss rate of the food.
  • the color information includes the brightness of the surface of the food, the redness and greenness of the surface of the food, and the yellowness and blueness of the surface of the food
  • obtaining the second parameter value of the food also includes: obtaining the brightness of the surface of the food, the redness and greenness of the surface of the food, and the yellowness and blueness of the surface of the food through an image recognition device of the cooking utensil.
  • the second parameter value of the food may include the color information of the food
  • the color information of the food may include the lightness and darkness of the surface of the food, the redness and greenness of the surface of the food, and the yellowness and blueness of the surface of the food.
  • the image of the food may be acquired by the image recognition device equipped by the cooking utensil, and after acquiring the image of the food, the processor of the cooking utensil may determine the color information of the food according to the image of the food. That is, the lightness and darkness of the surface of the food, the redness and greenness of the surface of the food, and the yellowness and blueness of the surface of the food may be acquired according to the image of the food.
  • hot air heating of the food is stopped, including: when the water loss rate of the food is greater than the preset water loss rate, the brightness of the surface of the food is greater than the preset brightness, the red and green hue of the surface of the food reaches a preset red and green hue range, and the yellow and blue brightness of the surface of the food is greater than the preset yellow and blue brightness, hot air heating of the food is stopped.
  • the microwave heating process of the food when the microwave heating process of the food is completed, that is, when the minimum value of the surface hardness of the food is obtained, the microwave heating of the food can be stopped and the heat sealing device of the cooking utensil can be started to achieve hot air heating of the food.
  • the cooking appliance obtains the second parameter value of the food in real time, that is, the water loss rate of the food, the brightness of the surface of the food, the red-green degree of the surface of the food, and the yellow-blue degree of the surface of the food.
  • the water loss rate of the food is greater than the preset water loss rate
  • the brightness of the surface of the food is greater than the preset brightness
  • the red-green degree of the surface of the food reaches the preset red-green degree range
  • the yellow-blue brightness of the surface of the food is greater than the preset yellow-blue brightness
  • the surface food is cooked, and the hot air device of the cooking appliance can be turned off at this time to complete the cooking of the food.
  • the second preset parameter value that is, the preset water loss rate, the preset brightness, the preset red and green range, and the preset yellow and blue brightness
  • the hot air heating effect of the food can be guaranteed, the color and flavor of the food can be guaranteed, and the user experience can be improved.
  • the cooking appliance before controlling the cooking appliance to perform microwave heating on the food, it also includes: obtaining the temperature of the food; when the temperature of the food is lower than a preset temperature, heating the food with hot air until the temperature of the food is higher than or equal to the preset temperature; wherein the preset temperature is 0 degrees Celsius.
  • the temperature of the food can be obtained first, and when the temperature of the food is lower than the preset temperature, the food is heated by the hot air device of the cooking utensil so that the temperature of the food starts to rise. After the temperature of the food rises to the preset temperature, the hot air device of the cooking utensil is turned off, and the microwave device of the cooking utensil is turned on to achieve microwave heating of the food.
  • the preset temperature may be 0 degrees Celsius. It is understood that when the temperature of the food is less than 0 degrees Celsius, it indicates that the food is in a frozen state. At this time, if the food is directly heated by a microwave device, the heating effect inside the food cannot be guaranteed. Therefore, the food is defrosted by hot air heating to make the food reach 0 degrees Celsius or above, and then heated by a microwave device. Microwaves heat the food to ensure the effect of microwave heating. Compared with directly defrosting the food by microwaves, hot air heating can heat the food more quickly, thereby improving cooking efficiency.
  • the method before controlling the cooking appliance to perform microwave heating on the food, the method further includes: obtaining the type of the food; and determining a second preset parameter value based on the type of the food.
  • the type of food before cooking the food, the type of food can be first obtained, and according to the type of food, the second preset parameter value corresponding to the food is determined, that is, the preset water loss rate corresponding to the food, the preset brightness of the surface of the food, the preset red-green color of the surface of the food, and the preset yellow-blue color of the surface of the food, so as to ensure the cooking effect of the food.
  • a control device for a cooking appliance comprising: a control unit, for controlling the cooking appliance to perform microwave heating on the food when the temperature of the food is greater than or equal to a preset temperature; an acquisition unit, for acquiring a first parameter value of the food; the control unit is also used to stop performing microwave heating on the food when a first preset parameter value of the first parameter value is acquired; and controlling the cooking appliance to perform hot air heating on the food; the acquisition unit is also used to acquire a second parameter value of the food; the control unit is also used to stop performing hot air heating on the food when the second parameter value reaches a preset parameter value corresponding to the food.
  • Cooking ingredients by combining microwave heating with air frying can effectively shorten the cooking time of ingredients and improve cooking efficiency. At the same time, it can also ensure the nutritional value and flavor of the ingredients, thereby improving the user experience of the cooking appliance.
  • the heating time of microwave heating is determined by obtaining the first parameter value of the ingredient, that is, the time point when the microwave heating process switches to hot air heating, and the hot air heating time of the ingredient is determined by obtaining the second parameter value of the ingredient. While ensuring the heating efficiency of the ingredients, the hot air heating effect is guaranteed, thereby ensuring the user experience.
  • the first parameter value includes the surface hardness of the food
  • the second parameter value includes the water loss rate of the food and the color information of the food.
  • control device is specifically used to: when the surface hardness of the food begins to increase, determine that the minimum value of the surface hardness of the food has been obtained; and stop microwave heating of the food.
  • the acquisition unit is specifically used to: acquire the weight of the food through the weight detection device of the cooking utensil; the control unit is also used to: determine the water loss rate of the food according to the weight of the food.
  • the color information includes the brightness and darkness of the surface of the food, the redness and greenness of the surface of the food, and The yellow-blue degree of the surface of the food
  • the acquisition unit is also used to: acquire the brightness and darkness of the surface of the food, the red-green degree of the surface of the food, and the yellow-blue degree of the surface of the food through the image recognition device of the cooking utensil.
  • control unit is specifically used to stop hot air heating of the food when the water loss rate of the food is greater than a preset water loss rate, the brightness of the surface of the food is greater than a preset brightness, the redness and greenness of the surface of the food reaches a preset redness and greenness range, and the yellow-blue brightness of the surface of the food is greater than a preset yellow-blue brightness.
  • the acquisition unit is also used to: obtain the temperature of the food before controlling the cooking appliance to perform microwave heating on the food;
  • the control unit is also used to: when the temperature of the food is lower than a preset temperature, perform hot air heating on the food until the temperature of the food is greater than or equal to a preset temperature; wherein the preset temperature is 0 degrees Celsius.
  • the acquisition unit is also used to: obtain the type of the food before controlling the cooking appliance to perform microwave heating on the food; the control unit is also used to: determine the second preset parameter value according to the type of the food.
  • a control device for a cooking appliance comprising: a processor and a memory, the memory storing programs or instructions that can be run on the processor, and the programs or instructions, when executed by the processor, implement the steps of the control method for the cooking appliance provided in the first aspect.
  • the control device of the cooking appliance provided in the present application includes a memory and a processor, and also includes a program or instruction stored in the memory.
  • the program or instruction is executed by the processor, the steps of the control method of the cooking appliance of the first aspect mentioned above can be implemented. Therefore, the control device of the cooking appliance has all the beneficial effects of the control method of the cooking appliance mentioned above, which will not be repeated here.
  • a cooking appliance comprising a control device for the cooking appliance as described in any one of the above technical solutions.
  • the cooking appliance provided in the present application includes the control device of the cooking appliance of any one of the above-mentioned technical solutions, so the cooking appliance has all the beneficial effects of the control device of the above-mentioned cooking appliance, which will not be repeated here.
  • a readable storage medium on which a program or instruction is stored.
  • the program or instruction is executed by a processor, a control method for a cooking appliance as described in any one of the above technical solutions is implemented.
  • the readable storage medium provided by the present application stores a program or instruction thereon.
  • the program or instruction is executed by a processor, a control method for a cooking appliance as described in any one of the above technical solutions can be implemented.
  • This storage medium has all the beneficial effects of the above-mentioned cooking appliance control method, which will not be repeated here.
  • FIG1 is a schematic diagram showing a flow chart of a cooking appliance control method according to an embodiment of the present application
  • FIG2 is a schematic flow chart of a cooking appliance control method according to another embodiment of the present application.
  • FIG3 is a schematic flow chart of a cooking appliance control method according to another embodiment of the present application.
  • FIG4 is a schematic flow chart of a cooking appliance control method according to another embodiment of the present application.
  • FIG5 is a schematic diagram showing the change of the surface hardness of food over time during the cooking process according to an embodiment of the present application
  • FIG6 shows a flowchart of a cooking appliance operation process in one embodiment of the present application
  • FIG7 shows a structural block diagram of a cooking appliance control device according to an embodiment of the present application.
  • FIG8 shows a structural block diagram of a cooking appliance control device provided according to another embodiment of the present application.
  • 500 is a control device for a cooking appliance
  • 502 is a control unit
  • 504 is an acquisition unit
  • 600 is a control device for a cooking appliance
  • 602 is a processor
  • 604 is a memory.
  • the following describes a control method, a control device, and a cooking appliance provided according to some embodiments of the present application with reference to FIGS. 1 to 8 .
  • a control method for a cooking appliance comprising:
  • the control method of the cooking utensil provided in the present application can be used for a cooking utensil having both microwave heating and air frying functions, that is, it can heat the food by microwaves and can also realize the air frying heating process of the food by hot air. It is understandable that microwave heating is more efficient in heating food, which can effectively shorten the cooking process and improve cooking efficiency.
  • Air frying uses no or less oil during the frying process, which greatly reduces the oil content of food, retains nutrients, produces more aromatic ingredients and less harmful ingredients. And it can achieve coloring of the surface of food, improve the flavor of food, and thus improve the cooking effect.
  • Cooking food by combining microwave heating with air frying can effectively shorten the cooking time of food, improve cooking efficiency, and at the same time ensure the nutritional value of food and the flavor of food, thereby improving the user experience of cooking utensil.
  • the temperature of the food can be obtained first.
  • the microwave heating device of the cooking appliance can be controlled to perform microwave heating on the food to ensure that the food is cooked quickly and the heating efficiency is guaranteed.
  • the preset temperature can be 0 Celsius, that is, when it is determined that the food is not in a frozen state, the food is heated by microwaves to ensure that the microwave heating process can act on the inside of the food and ensure the heating effect of the food.
  • At least one first parameter value is acquired. That is, during the process of microwave heating the food, the first parameter value of the food is acquired in real time by the sensor configured by the cooking utensil.
  • the microwave heating of the food can be stopped.
  • the first preset parameter value in the first parameter value can be the maximum value or minimum value of the first parameter value during the change process.
  • the food change value reaches the state that the user wants to obtain, that is, when the first preset parameter value in the first parameter value is acquired, it indicates that the maturity of the food has reached the maturity required by the user, and at this time, there is no need to perform microwave heating on the food by the microwave device.
  • the hot air device can be used to start hot air heating of the food, that is, air frying of the food. It is understandable that after the food is heated to the required maturity by microwave heating, the food can be heated by air frying to achieve the effect of coloring the surface of the food and improving the flavor of the food. At the same time, the hot air heating process can also effectively avoid the loss of nutrients caused by being in a high temperature state for a long time, and maximize the nutritional value of the food.
  • the second parameter value of the food can be obtained, and the air frying effect of the food can be detected by obtaining the second parameter value. Then, when the second parameter value of the food reaches the second preset parameter value corresponding to the food, that is, when the air frying effect of the food reaches the desired effect, the hot air heating of the food can be stopped, and the cooking process of the food is completed.
  • the control method of the cooking utensil provided in the present application can effectively shorten the cooking time of the ingredients and improve the cooking efficiency by coordinating microwave heating with air frying heating to cook the ingredients, while also ensuring the nutritional value of the ingredients and the flavor of the ingredients, thereby improving the user experience of the cooking utensil.
  • the heating time of the microwave heating is determined by obtaining the first parameter value of the ingredients, that is, the time point of switching from the microwave heating process to the hot air heating, and the hot air heating time of the ingredients is determined by obtaining the second parameter value of the ingredients. While ensuring the heating efficiency of the ingredients, the hot air heating effect is ensured, thereby ensuring the user experience.
  • the first parameter value includes the surface hardness of the food
  • the second parameter value includes the water loss rate of the food and the color information of the food.
  • the first parameter value of the food may be the surface hardness of the food, such as the surface hardness of food such as French fries or fried chicken during the cooking process.
  • the second parameter value of the food may include color information of the food, that is, the color parameter value of the surface of the food.
  • a control method for a cooking appliance comprising:
  • the microwave device of the cooking utensil is controlled to perform microwave heating on the food, and the surface hardness of the food is obtained at the same time.
  • the food in a high temperature state will gradually soften, that is, the surface hardness of the food is at a maximum value when the heating starts.
  • the resistance of the food gradually softens, that is, the surface hardness of the food gradually decreases, and then remains within a certain stable range.
  • the microwave heating stage of the surface food can be ended.
  • the first preset parameter value of the food is the minimum value of the surface hardness of the food, that is, after the surface hardness of the food is obtained When the temperature reaches the minimum value, the microwave heating of the food can be stopped.
  • obtaining the second parameter value of the food includes: obtaining the weight of the food by a weight detection device of the cooking utensil; and determining the water loss rate of the food according to the weight of the food.
  • the second parameter value of the food material may include the water loss rate of the food material. Accordingly, when obtaining the water loss rate of the food material, the weight of the food material may be obtained by a weight detection device equipped in the cooking utensil, and then the water loss rate of the food material may be determined based on the weight of the food material.
  • the weight detection device of the cooking utensil can detect the initial weight of the food, and during the heating process of the food, the weight detection device can obtain the current weight of the food in real time. Furthermore, the processor of the cooking utensil can subtract the current weight of the food from the initial weight of the food and divide it by the initial weight of the food to obtain the water loss rate of the food.
  • the color information includes the brightness of the surface of the food, the redness and greenness of the surface of the food, and the yellowness and blueness of the surface of the food.
  • Obtaining the second parameter value of the food also includes: obtaining the brightness of the surface of the food, the redness and greenness of the surface of the food, and the yellowness and blueness of the surface of the food through an image recognition device of the cooking utensil.
  • the second parameter value of the food material may include the color information of the food material
  • the color information of the food material may include the brightness of the surface of the food material, the red-green color of the surface of the food material, and the yellow-blue color of the surface of the food material.
  • the image of the food material may be acquired by the image recognition device equipped by the cooking utensil, and after acquiring the image of the food material, the processor of the cooking utensil may determine the color information of the food material according to the image of the food material. That is, the brightness of the surface of the food material, the red-green color of the surface of the food material, and the yellow-blue color of the surface of the food material may be acquired according to the image of the food material.
  • hot air heating of the food is stopped, including: when the water loss rate of the food is greater than the preset water loss rate, the brightness of the surface of the food is greater than the preset brightness, the red and green hue of the surface of the food reaches a preset red and green hue range, and the yellow and blue brightness of the surface of the food is greater than the preset yellow and blue brightness, hot air heating of the food is stopped.
  • the microwave heating process of the food when the microwave heating process of the food is completed, that is, when the food is obtained After the surface hardness reaches the minimum value, the microwave heating of the food can be stopped and the heat sealing device of the cooking appliance can be started to achieve hot air heating of the food.
  • the cooking appliance obtains the second parameter value of the food in real time, that is, the water loss rate of the food, the brightness of the surface of the food, the red-green degree of the surface of the food, and the yellow-blue degree of the surface of the food.
  • the water loss rate of the food is greater than the preset water loss rate
  • the brightness of the surface of the food is greater than the preset brightness
  • the red-green degree of the surface of the food reaches the preset red-green degree range
  • the yellow-blue brightness of the surface of the food is greater than the preset yellow-blue brightness
  • the surface food is cooked, and the hot air device of the cooking appliance can be turned off at this time to complete the cooking of the food.
  • the second preset parameter value that is, the preset water loss rate, the preset brightness, the preset red and green range, and the preset yellow and blue brightness
  • the hot air heating effect of the food can be guaranteed, the color and flavor of the food can be guaranteed, and the user experience can be improved.
  • a control method for a cooking appliance comprising:
  • the temperature of the food can be obtained first, and when the temperature of the food is lower than the preset temperature, the food is heated by the hot air device of the cooking appliance so that the temperature of the food begins to rise. After the temperature of the food rises to the preset temperature, the hot air device of the cooking appliance is turned off, and the microwave device of the cooking appliance is turned on to microwave the food. Wave heating.
  • the preset temperature may be 0 degrees Celsius. It is understandable that when the temperature of the food is less than 0 degrees Celsius, it indicates that the food is in a frozen state. At this time, if the food is directly heated by a microwave device, the heating effect inside the food cannot be guaranteed. Therefore, the food is defrosted by hot air heating so that the food reaches 0 degrees Celsius or above, and then the food is heated by microwaves to ensure the effect of microwave heating. Compared with defrosting the food directly by microwaves, the hot air heating method can heat up the food more quickly, thereby improving cooking efficiency.
  • a control method for a cooking appliance comprising:
  • the type of the food before cooking the food, the type of the food can be first obtained, and according to the type of the food, the second preset parameter value corresponding to the food is determined, that is, the preset water loss rate corresponding to the food, the preset brightness of the surface of the food, the preset red-green color of the surface of the food, and the preset yellow-blue color of the surface of the food, so as to ensure the cooking effect of the food.
  • the preset water loss rate of the food may be greater than or equal to 40%
  • the preset brightness of the surface of the food may be 60 candelas per square meter
  • the preset red-green range may be -10 to
  • the preset yellow-blue range may be 20.
  • the frozen French fries are placed in the cooking chamber.
  • the hot air device of the cooking appliance is turned on to heat the French fries.
  • the French fries are heated.
  • the hot air device of the cooking appliance can be controlled to operate at a power of 1600 watts, and the temperature of the cooking chamber where the ingredients are placed is controlled at 210 degrees Celsius.
  • the hot air device can be turned off. That is, the defrosting stage of the French fries is completed. Specifically, the defrosting stage of the French fries lasts for 4 minutes.
  • the microwave device of the cooking utensil is turned on to achieve microwave heating of the French fries, that is, the tissue softening stage of the French fries.
  • the power of the microwave device of the cooking utensil is set to 1400 watts, and the surface hardness of the French fries is detected at the same time, that is, the surface hardness of the French fries.
  • the microwave heating of the French fries can be stopped. That is, the tissue softening stage of the French fries is completed, and specifically, the tissue softening stage lasts for 10 minutes.
  • the hot air device of the cooking appliance is turned on again to heat the softened French fries with hot air, that is, the French fries are air-fried to achieve the shell formation and coloring and aroma production stages of the French fries.
  • the hot air device of the cooking appliance can be controlled to operate at a power of 1600 watts, and the temperature of the cooking cavity where the ingredients are placed is controlled at 210 degrees Celsius.
  • the water loss rate of the French fries, the brightness of the surface of the French fries, the red-green color of the surface of the French fries, and the yellow-blue color of the surface of the French fries are detected.
  • the brightness of the surface of the French fries L is greater than 60
  • the red-green color of the surface of the French fries a is between -10 and 0,
  • the yellow-blue color of the surface of the French fries b is greater than 20, that is, L>60, -10 ⁇ a ⁇ 0, b>20
  • the surface of the French fries has met the user's requirements, and the hot air device of the cooking appliance can be turned off at this time to complete the cooking of the French fries.
  • the shell formation and coloring and aroma production stages of the French fries last for 14 minutes.
  • the cooking method of the present application takes 28 minutes (the defrosting stage of the French fries lasts for 4 minutes, the tissue softening stage lasts for 10 minutes, and the shell formation and coloring and aroma production stage lasts for 14 minutes), which shortens the cooking time by 33.3%, effectively shortening the cooking time of the French fries and improving the cooking efficiency.
  • a control device 500 for a cooking appliance comprising: a control unit 502, for controlling the cooking appliance to perform microwave heating on the food when the temperature of the food is greater than or equal to a preset temperature; an acquisition unit 504, for acquiring a first parameter value of the food; the control unit 502 is also used to stop performing microwave heating on the food when a first preset parameter value of the first parameter value is acquired; and to control the cooking appliance to perform hot air heating on the food; the acquisition unit 504 is also used to acquire a second parameter value of the food; the control unit 504 is also used to acquire a second parameter value of the food; and the control unit 504 is also used to acquire a second parameter value of the food when the second parameter value reaches the preset value.
  • the preset parameter value corresponding to the food is reached, the hot air heating of the food is stopped.
  • Cooking ingredients by combining microwave heating with air frying can effectively shorten the cooking time of ingredients and improve cooking efficiency. At the same time, it can also ensure the nutritional value and flavor of the ingredients, thereby improving the user experience of the cooking appliance.
  • the heating time of microwave heating is determined by obtaining the first parameter value of the ingredient, that is, the time point when the microwave heating process switches to hot air heating, and the hot air heating time of the ingredient is determined by obtaining the second parameter value of the ingredient. While ensuring the heating efficiency of the ingredients, the hot air heating effect is guaranteed, thereby ensuring the user experience.
  • the first parameter value includes the surface hardness of the food
  • the second parameter value includes the water loss rate of the food and the color information of the food.
  • control unit 502 is specifically configured to: when the surface hardness of the food begins to increase, determine that a minimum value of the surface hardness of the food has been obtained; and stop performing microwave heating on the food.
  • the acquisition unit 504 is specifically used to: acquire the weight of the food through the weight detection device of the cooking utensil; the control unit 502 is also used to: determine the water loss rate of the food according to the weight of the food.
  • the color information includes the brightness of the surface of the food, the redness and greenness of the surface of the food, and the yellowness and blueness of the surface of the food.
  • the acquisition unit 504 is also used to: acquire the brightness of the surface of the food, the redness and greenness of the surface of the food, and the yellowness and blueness of the surface of the food through an image recognition device of the cooking utensil.
  • control unit 502 is specifically used to stop hot air heating of the food when the water loss rate of the food is greater than a preset water loss rate, the brightness of the surface of the food is greater than a preset brightness, the redness and greenness of the surface of the food reaches a preset redness and greenness range, and the yellow-blue brightness of the surface of the food is greater than a preset yellow-blue brightness.
  • the acquisition unit 504 is also used to: obtain the temperature of the food before controlling the cooking appliance to perform microwave heating on the food; the control unit 502 is also used to: when the temperature of the food is lower than a preset temperature, perform hot air heating on the food until the temperature of the food is greater than or equal to a preset temperature; wherein the preset temperature is 0 degrees Celsius.
  • the acquisition unit 504 is further used to: acquire the type of the food before controlling the cooking appliance to perform microwave heating on the food; the control unit 502 is further used to: determine the second preset parameter value according to the type of the food.
  • a control device for a cooking appliance comprising: a processor 602 and a memory 604, the memory 604 storing programs or instructions that can be run on the processor 602, and when the programs or instructions are executed by the processor 602, the steps of the cooking appliance control method provided in the first aspect are implemented.
  • the cooking appliance control device 600 provided in the present application includes a memory 604 and a processor 602, and also includes a program or instruction stored in the memory 604. When the program or instruction is executed by the processor 602, the steps of the cooking appliance control method of the first aspect mentioned above can be implemented. Therefore, the cooking appliance control device 600 has all the beneficial effects of the cooking appliance control method mentioned above, which will not be repeated here.
  • a cooking appliance comprising a control device for the cooking appliance as described in any one of the above technical solutions.
  • the cooking appliance provided in the present application includes the control device of the cooking appliance of any one of the above-mentioned technical solutions, so the cooking appliance has all the beneficial effects of the control device of the above-mentioned cooking appliance, which will not be repeated here.
  • the cooking appliance includes an infrared temperature measurement module for detecting the temperature of the food material, and an image recognition module for acquiring an image of the food material.
  • a sensing module is used to detect the surface hardness of the food material.
  • An information calculation and processing module is used to process the data detected by the infrared temperature measurement module, the image recognition module and the sensing module to obtain a first parameter value and a second parameter value of the food material.
  • the cooking appliance also includes a cooking program module for realizing microwave heating and hot air heating of the cooking appliance, that is, an air frying process.
  • the cooking appliance also includes a control module, which is connected to the information calculation and processing module and the cooking program module, and is used to control the cooking program module according to the data obtained by the information calculation and processing module.
  • a readable storage medium on which a program or instruction is stored.
  • the program or instruction is executed by a processor, a control method for a cooking appliance as described in any one of the above technical solutions is implemented.
  • the readable storage medium provided in the present application stores a program or instruction thereon.
  • the program or instruction When executed by the processor, it can implement a control method for a cooking appliance as in any one of the above-mentioned technical solutions. Therefore, the storage medium has all the beneficial effects of the control method for the above-mentioned cooking appliance, which will not be repeated here.
  • the term “plurality” refers to two or more than two. Unless otherwise clearly defined, the terms “upper” and “lower” and other directions or positional relationships indicated are based on the directions or positional relationships shown in the drawings and are only for the convenience of describing this application and simplifying the description. They do not indicate or imply that The device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation of this application; the terms “connect”, “install”, “fix”, etc. should be understood in a broad sense, for example, “connect” can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

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Abstract

一种烹饪器具的控制方法、控制装置和烹饪器具，其中烹饪器具的控制方法包括：在食材的温度大于或等于预设温度的情况下，控制烹饪器具对食材进行微波加热（S102）；获取食材的至少一个第一参数值（S104）；在获取到至少一个第一参数值中的第一预设参数值的情况下，停止对食材进行微波加热（S106）；控制烹饪器具对食材进行热风加热（S108）；获取食材的至少一个第二参数值（S110）；在至少一个第二参数值到达与食材对应的第二预设参数值的情况下，停止对食材进行热风加热（S112）。

Description

烹饪器具的控制方法、控制装置和烹饪器具
本申请要求于2023年5月31日提交到中国国家知识产权局、申请号为“202310631872.7”，发明名称为“烹饪器具的控制方法、控制装置和烹饪器具”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本申请涉及家用电器技术领域，具体而言，涉及一种烹饪器具的控制方法、控制装置和烹饪器具。
背景技术
相关技术中，烹饪器具可以通过微波加热和空气炸加热相配合的方式对食材进行烹饪，但是，在通过微波加热和空气炸加热相配合的方式对食材进行烹饪的过程中，如何确定两种方式的开启关闭时机，从而提高食材的烹饪效率和烹饪效果，成为了亟待解决的技术问题。
申请内容
本申请旨在至少解决现有技术中存在的技术问题之一。
为此，本申请的第一方面提供了一种烹饪器具的控制方法。
本申请的第二方面提供了一种烹饪器具的控制装置。
本申请的第三方面提供了一种烹饪器具的控制装置。
本申请的第四方面提供了一种烹饪器具。
本申请的第五方面提供了一种可读存储介质。
本申请的第一方面提供了一种烹饪器具的控制方法，包括：在食材的温度大于或等于预设温度的情况下，控制烹饪器具对食材进行微波加热；获取食材的至少一个第一参数值；在获取到至少一个第一参数值中的第一预设参数值的情况下，停止对食材进行微波加热；控制烹饪器具对食材进行热风加热；获取食材的至少一个第二参数值；在至少一个第二参数值到达与食材对应的第二预设参数值的情况下，停止对食材进行热风加热。
本申请提供的烹饪器具的控制方法，可以用于同时具有微波加热和空气炸功能的烹饪器具，也就是既能够通过微波对食材进行加热，也能够通热风实现对食材进行空气炸加热过程。可以理解的是，微波加热对于食材的加热效率更高，可以有效缩短烹饪过程中的家人过程，提高烹饪效率。空气炸在炸制过程中不用或少用油，大大降低了食品含油量，保留营养成分，产生更多芳香性成分和更少的有害成分。并且能够实现对食材表面进行上色，提高食材风味，从而提高烹饪效果。通过微波加热与空气炸加热相配合对食材进行烹饪，可以有效缩短食材的烹饪时间，提高烹饪效率，同时还能够保证食材的营养价值以及食材的风味，从而提高烹饪器具的用户体验。
进一步地，在烹饪过程中，首先可以获取食材的温度，在食材的温度大于或等于预设温度的情况下，可以控制烹饪器具的微波加热装置对食材进行微波加热，以保证食材迅速成熟，保证时擦的加热效率。其中，预设温度可以为0摄氏度，也就是，当确定食材未处于冷冻状态的情况下，再对食材进行微波加热。以保证微波加热过程能够作用与食材的内部，保证食材的加热效果。
进一步地，在通过微波对食材进行加热的过程中，获取时擦的至少一个第一参数值。也就是，在食材微波加热的过程中，通过烹饪器具所配置的传感器对食材的第一参数值进行实时获取。在获取到第一参数值中的第一预设参数值的情况下，即可停止对食材进行微波加热。具体地，第一参数值中的第一预设参数值可以为第一参数值在变化过程中的最大值或者最小值，通过第一参数值的获取，可以实时检测到食材的变化过程，当食材变化值用户所要得到的状态时，也就是获取到第一参数值中的第一预设参数值的情况下，即表明食材的成熟度已经达到用户所需要的成熟度，此时无需在通过微波装置对食材进行微波加热。
进一步地，在停止对食材进行微波加热之后，则可以通过热风装置开始对食材进行热风加热，也就是对食材进行空气炸。可以理解的是，当通过微波加热方式对食材加热至需要的成熟度之后，即可通过空气炸的方式对食材进行加热，以实现对食材的表面进行上色，提高食材风味的效果。同时，热风加热的过程也可以有效避免长时间处于高温状态造成营养流失，最大程度保证食材的营养价值。
进一步地，在对食材进行热风加热的过程中，还可以对食材的第二参数值进行获取，通过第二参数值的获取，可以对食材的空气炸效果进行检测。进而在食材的第二参数值达到与食材对应的第二预设参数值的情况下，也即对于食材的空气炸效果达到用于所需的效果时，即可停止对食材进行热风加热，完成食材的烹饪过程。
本申请提供的烹饪器具的控制方法，通过微波加热与空气炸加热相配合对食材进行烹饪，可以有效缩短食材的烹饪时间，提高烹饪效率，同时还能够保证食材的营养价值以及食材的风味，从而提高烹饪器具的用户体验。同时，在微波加热过程中，通过食材的第一参数值的获取，从而确定微波加热的加热时间，也就是从微波加热过程切换至热风加热的时间点，以及通过对食材的第二参数值的获取，从而确定对食材的热风加热时间。在保证食材的加热效率的同时，保证热风加热效果，进而保证用户体验。
另外，根据本申请提供的上述技术方案中的烹饪器具的控制方法，还可以具有如下附加技术特征：
在一些技术方中，可选地，第一参数值包括食材的表面硬度，第二参数值包括食材的失水率和食材的颜色信息。
在该技术方案中，食材的第一参数值可以为食材的表面硬度。具体地，例如薯条或者炸鸡等食材在烹饪过程中食材的表面硬度。
进一步地，食材的第二参数值可以包括食材的颜色信息，也就是食材的表面的颜色参数值。通过食材的颜色信息的检测，可以保证食材的热风加热的过程中的上色效果，进而保证食材的热风加热效果，也就是食材的空气炸效果，保证食材的风味。
在一些技术方中，可选地，在获取到至少一个第一参数值中的第一预设参数值的情况下，停止对食材进行微波加热，包括：在食材的表面硬度开始增加的情况下，确定已经获取到食材的表面硬度的最小值；停止对食材进行微波加热。
在该技术方案中，当食材的温度大于或等于预设温度的情况下，控制烹饪器具的微波装置对食材进行微波加热，同时对食材的表面硬度进行获取。在食材的微波加热过程中，处于高温状态的食材会逐渐变软，也就是食材的表面硬 度在开始加热时处于最大值，随着微波加热的时间的增加，食材的阻值逐渐软化，也就是食材的表面硬度逐渐减小，之后保持在一定的稳定范围内。当食材的表面硬度开始增加时，则表面食材的微波加热阶段可以结束。也就是，当检测到食材的表面硬度开始增加时，则表面食材的表面硬度已经达到最小值，继续经微波加热食材的表面硬度则会逐渐增大，因此，食材的第一预设参数值则为食材的表面硬度的最小值，也就是，在获取到食材的表面硬度的最小值的情况下，即可停止对食材进行微波加热。
在一些技术方中，可选地，获取食材的第二参数值，包括：通过烹饪器具的重量检测装置获取食材的重量；根据食材的重量，确定食材的失水率。
在该技术方案中，食材的第二参数值可以包括食材的失水率，相应地，在获取食材的失水率时，可以通过烹饪器具所配备的重量检测装置获取食材的重量，然后根据食材的重量，确定食材的失水率。
可以理解的是，食材在加热过程中，食材中的水分会之间蒸发，因此，食材的重量会发生变化，进而可通过食材的重量的变化确定食材的失水率。
具体地，首先，在食材放入烹饪器具时，烹饪器具的重量检测装置能够检测食材的初始重量，在食材加热过程中，重量检测装置则可以实时获取食材的当前重量。进一步地，烹饪器具的处理器则可以将食材的初始重量减去食材的当前重量并除以食材的初始重量，即可得到食材的失水率。
在一些技术方中，可选地，颜色信息包括食材的表面的亮暗度、食材的表面的红绿色度和食材的表面的黄蓝色度，获取食材的第二参数值，还包括：通过烹饪器具的图像识别装置获取食材的表面的亮暗度、食材的表面的红绿色度和食材的表面的黄蓝色度。
在该技术方案中，食材的第二参数值可以包括食材的颜色信息，进一步地，食材的颜色信息则可以包括食材的表面的亮暗度、食材的表面的红绿色度和食材的表面的黄蓝色度。相应地，在获取食材的颜色信息的过程中，可以通过烹饪器具所配备的图像识别装置对食材的图像进行获取，在获取到食材的图像之后，烹饪器具的处理器则可以根据食材的图像对食材的颜色信息进行确定。也就是根据食材的图像对食材的表面的亮暗度、食材的表面的红绿色度和食材的表面的黄蓝色度进行获取。
在一些技术方中，可选地，在第二参数值到达与食材对应的预设参数值的情况下，停止对食材进行热风加热，包括：在食材的失水率大于预设失水率、食材的表面的亮暗度大于预设亮暗度、食材的表面的红绿色度达到预设红绿色度范围且食材的表面的黄蓝亮度大于预设黄蓝亮度的情况下，停止对食材进行热风加热。
在该技术方案中，当食材的微波加热过程结束后，也就是当获取到食材的表面硬度的最小值后，则可以停止对食材进行微波加热，并开始烹饪器具的热封装置，以实现对食材进行热风加热。
在对食材的进行热风加热的过程中，烹饪器具实时对食材的第二参数值进行获取，也就是对食材的失水率、食材的表面的亮暗度、食材的表面的红绿色度和食材的表面的黄蓝色度。而当食材的第二参数值同时满足：食材的失水率大于预设失水率、食材的表面的亮暗度大于预设亮暗度、食材的表面的红绿色度达到预设红绿色度范围且食材的表面的黄蓝亮度大于预设黄蓝亮度，则表面食材烹饪完成，此时可以关闭烹饪器具的热风装置，完成对食材的烹饪。
通过第二预设参数值的设置，也就是预设失水率、预设亮暗度、预设红绿色度范围以及预设黄蓝亮度的设置，可以保证食材的热风加热效果，保证食材的颜色和风味，提高用户体验。
在一些技术方中，可选地，控制烹饪器具对食材进行微波加热之前，还包括：获取食材的温度；在食材的温度小于预设温度的情况下，对食材进行热风加热，直至食材的温度大于或等于预设温度；其中，预设温度为0摄氏度。
在该技术方案中，当食材放入烹饪器具之后，首先可对食材的温度进行获取，并且，在食材的温度小于预设温度的情况下，通过烹饪器具的热风装置对食材进行加热，以使得食材的温度开始升高，直至食材的温度升高至预设温度后，关闭烹饪器具的热风装置，并开启烹饪器具的微波装置，以实现对食材进行微波加热。
其中，预设温度可以为0摄氏度。可以理解的是，当食材的温度小于0摄氏度的情况下，则表明食材处于冷冻状态，此时如果直接通过微波装置对食材进行微波加热，则无法保证食材内部的加热效果，因此，通过热风加热方式对食材进行化霜处理，以使得食材达到0摄氏度或0摄氏度以上，然后再通过 微波对食材进行加热，保证微波加热的效果。相对于直接通过微波方式对食材进行化霜，热风加热的方式能够更加迅速的使得食材升温，从而提高烹饪效率。
在一些技术方中，可选地，控制烹饪器具对食材进行微波加热之前，还包括：获取食材的种类；根据食材的种类，确定第二预设参数值。
在该技术方案中，在对食材进行烹饪之前，可以首先获取食材的种类，并根据食材的种类，确定与食材相对应的第二预设参数值。也就是与食材相对应的预设失水率、食材的表面的预设亮暗度、食材的表面的预设红绿色度和食材的表面的预设黄蓝色度，以保证食材的烹饪效果。
根据本申请的第二方面，提出了一种烹饪器具的控制装置包括：控制单元，用于在食材的温度大于或等于预设温度的情况下，控制烹饪器具对食材进行微波加热；获取单元，用于获取食材的第一参数值；控制单元还用于在获取到第一参数值的第一预设参数值的情况下，停止对食材进行微波加热；以及控制烹饪器具对食材进行热风加热；获取单元还用于获取食材的第二参数值；控制单元还用于在第二参数值到达与食材对应的预设参数值的情况下，停止对食材进行热风加热。
通过微波加热与空气炸加热相配合对食材进行烹饪，可以有效缩短食材的烹饪时间，提高烹饪效率，同时还能够保证食材的营养价值以及食材的风味，从而提高烹饪器具的用户体验。同时，在微波加热过程中，通过食材的第一参数值的获取，从而确定微波加热的加热时间，也就是从微波加热过程切换至热风加热的时间点，以及通过对食材的第二参数值的获取，从而确定对食材的热风加热时间。在保证食材的加热效率的同时，保证热风加热效果，进而保证用户体验。
进一步地，第一参数值包括食材的表面硬度，第二参数值包括食材的失水率和食材的颜色信息。
进一步地，控制装置具体用于：在食材的表面硬度开始增加的情况下，确定已经获取到食材的表面硬度的最小值；停止对食材进行微波加热。
进一步地，获取单元具体用于：通过烹饪器具的重量检测装置获取食材的重量；控制单元还用于：根据食材的重量，确定食材的失水率。
进一步地，颜色信息包括食材的表面的亮暗度、食材的表面的红绿色度和 食材的表面的黄蓝色度，获取单元还用于：通过烹饪器具的图像识别装置获取食材的表面的亮暗度、食材的表面的红绿色度和食材的表面的黄蓝色度。
进一步地，控制单元具体还用于：在食材的失水率大于预设失水率、食材的表面的亮暗度大于预设亮暗度、食材的表面的红绿色度达到预设红绿色度范围且食材的表面的黄蓝亮度大于预设黄蓝亮度的情况下，停止对食材进行热风加热。
进一步地，获取单元还用于：控制烹饪器具对食材进行微波加热之前，获取食材的温度；控制单元还用于：在食材的温度小于预设温度的情况下，对食材进行热风加热，直至食材的温度大于或等于预设温度；其中，预设温度为0摄氏度。
进一步地，获取单元还用于：在控制烹饪器具对食材进行微波加热之前，获取食材的种类；控制单元还用于：根据食材的种类，确定第二预设参数值。
根据本申请的第三方面，提出了一种烹饪器具的控制装置，包括：处理器和存储器，存储器存储可在处理器上运行的程序或指令，程序或指令被处理器执行时实现如第一方面提供的烹饪器具的控制方法的步骤。
本申请提供的烹饪器具的控制装置，包括存储器和处理器，还包括存储在存储器上的程序或指令，该程序或指令被处理器执行时，能够实现上述第一方面的烹饪器具的控制方法的步骤，因此该烹饪器具的控制装置具备上述烹饪器具的控制方法的全部有益效果，在此不再赘述。
根据本申请的第四方面，提供了一种烹饪器具，包括如上述技术方案中任一项的烹饪器具的控制装置。
本申请提供的烹饪器具，包括上述技术方案中任一项的烹饪器具的控制装置，因此该烹饪器具具备上述烹饪器具的控制装置的全部有益效果，在此不再赘述。
根据本申请的第五方面，提出了一种可读存储介质，其上存储有程序或指令，程序或指令被处理器执行时实现如上述技术方案中任一项的烹饪器具的控制方法。
本申请提供的可读存储介质，其上存储有程序或指令，因该程序或指令被处理器执行时，能够实现如上述技术方案中任一项的烹饪器具的控制方法，因 此该存储介质具备上述烹饪器具的控制方法的全部有益效果，在此不再赘述。
本申请的附加方面和优点将在下面的描述部分中变得明显，或通过本申请的实践了解到。
附图说明
本申请的上述和/或附加的方面和优点从结合下面附图对实施例的描述中将变得明显和容易理解，其中：
图1示出了根据本申请一个实施例提供的烹饪器具控制方法的流程示意图；
图2示出了根据本申请另一个实施例提供的烹饪器具控制方法的流程示意图；
图3示出了根据本申请再一个实施例提供的烹饪器具控制方法的流程示意图；
图4示出了根据本申请再一个实施例提供的烹饪器具控制方法的流程示意图；
图5示出了本申请的一个实施例在烹饪过程中食材的表面硬度随时间的变化示意图；
图6示出了本申请的一个实施例中烹饪器具运用过程中的流程框图；
图7示出了根据本申请一个实施例提供的烹饪器具控制装置的结构框图；
图8示出了根据本申请另一个实施例提供的烹饪器具控制装置的结构框图。
其中，图7和图8中附图标记与部件名称之间的对应关系为：
500烹饪器具的控制装置，502控制单元，504获取单元，600烹饪器
具的控制装置，602处理器，604存储器。
具体实施方式
为了能够更清楚地理解本申请的上述目的、特征和优点，下面结合附图和具体实施方式对本申请进行进一步的详细描述。需要说明的是，在不 冲突的情况下，本申请的实施例及实施例中的特征可以相互组合。
在下面的描述中阐述了很多具体细节以便于充分理解本申请，但是，本申请还可以采用其他不同于在此描述的方式来实施，因此，本申请的保护范围并不受下面公开的具体实施例的限制。
下面参照图1至图8来描述根据本申请一些实施例提供的烹饪器具的控制方法、控制装置和烹饪器具。
如图1所示，根据本申请的一个实施例，提出了一种烹饪器具的控制方法，包括：
S102，在食材的温度大于或等于预设温度的情况下，控制烹饪器具对食材进行微波加热；
S104，获取食材的至少一个第一参数值；
S106，在获取到至少一个第一参数值中的第一预设参数值的情况下，停止对食材进行微波加热；
S108，控制烹饪器具对食材进行热风加热；
S110，获取食材的至少一个第二参数值；
S112，在至少一个第二参数值到达与食材对应的第二预设参数值的情况下，停止对食材进行热风加热。
本申请提供的烹饪器具的控制方法，可以用于同时具有微波加热和空气炸功能的烹饪器具，也就是既能够通过微波对食材进行加热，也能够通热风实现对食材进行空气炸加热过程。可以理解的是，微波加热对于食材的加热效率更高，可以有效缩短烹饪过程中的家人过程，提高烹饪效率。空气炸在炸制过程中不用或少用油，大大降低了食品含油量，保留营养成分，产生更多芳香性成分和更少的有害成分。并且能够实现对食材表面进行上色，提高食材风味，从而提高烹饪效果。通过微波加热与空气炸加热相配合对食材进行烹饪，可以有效缩短食材的烹饪时间，提高烹饪效率，同时还能够保证食材的营养价值以及食材的风味，从而提高烹饪器具的用户体验。
进一步地，在烹饪过程中，首先可以获取食材的温度，在食材的温度大于或等于预设温度的情况下，可以控制烹饪器具的微波加热装置对食材进行微波加热，以保证食材迅速成熟，保证时擦的加热效率。其中，预设温度可以为0 摄氏度，也就是，当确定食材未处于冷冻状态的情况下，再对食材进行微波加热。以保证微波加热过程能够作用与食材的内部，保证食材的加热效果。
进一步地，在通过微波对食材进行加热的过程中，获取时擦的至少一个第一参数值。也就是，在食材微波加热的过程中，通过烹饪器具所配置的传感器对食材的第一参数值进行实时获取。在获取到第一参数值中的第一预设参数值的情况下，即可停止对食材进行微波加热。具体地，第一参数值中的第一预设参数值可以为第一参数值在变化过程中的最大值或者最小值，通过第一参数值的获取，可以实时检测到食材的变化过程，当食材变化值用户所要得到的状态时，也就是获取到第一参数值中的第一预设参数值的情况下，即表明食材的成熟度已经达到用户所需要的成熟度，此时无需在通过微波装置对食材进行微波加热。
进一步地，在停止对食材进行微波加热之后，则可以通过热风装置开始对食材进行热风加热，也就是对食材进行空气炸。可以理解的是，当通过微波加热方式对食材加热至需要的成熟度之后，即可通过空气炸的方式对食材进行加热，以实现对食材的表面进行上色，提高食材风味的效果。同时，热风加热的过程也可以有效避免长时间处于高温状态造成营养流失，最大程度保证食材的营养价值。
进一步地，在对食材进行热风加热的过程中，还可以对食材的第二参数值进行获取，通过第二参数值的获取，可以对食材的空气炸效果进行检测。进而在食材的第二参数值达到与食材对应的第二预设参数值的情况下，也即对于食材的空气炸效果达到用于所需的效果时，即可停止对食材进行热风加热，完成食材的烹饪过程。
本申请提供的烹饪器具的控制方法，通过微波加热与空气炸加热相配合对食材进行烹饪，可以有效缩短食材的烹饪时间，提高烹饪效率，同时还能够保证食材的营养价值以及食材的风味，从而提高烹饪器具的用户体验。同时，在微波加热过程中，通过食材的第一参数值的获取，从而确定微波加热的加热时间，也就是从微波加热过程切换至热风加热的时间点，以及通过对食材的第二参数值的获取，从而确定对食材的热风加热时间。在保证食材的加热效率的同时，保证热风加热效果，进而保证用户体验。
进一步地，第一参数值包括食材的表面硬度，第二参数值包括食材的失水率和食材的颜色信息。
具体地，食材的第一参数值可以为食材的表面硬度。例如薯条或者炸鸡等食材在烹饪过程中食材的表面硬度。
进一步地，食材的第二参数值可以包括食材的颜色信息，也就是食材的表面的颜色参数值。通过食材的颜色信息的检测，可以保证食材的热风加热的过程中的上色效果，进而保证食材的热风加热效果，也就是食材的空气炸效果，保证食材的风味。
根据本申请的一个实施例，如图2所示，提出了一种烹饪器具的控制方法，包括：
S202，在食材的温度大于或等于预设温度的情况下，控制烹饪器具对食材进行微波加热；
S204，获取食材的表面硬度；
S206，在食材的表面硬度开始增加的情况下，确定已经获取到食材的表面硬度的最小值；
S208，停止对食材进行微波加热；
S210，控制烹饪器具对食材进行热风加热；
S212，获取食材的至少一个第二参数值；
S214，在至少一个第二参数值到达与食材对应的第二预设参数值的情况下，停止对食材进行热风加热。
在该实施例中，如图5所示，当食材的温度大于或等于预设温度的情况下，控制烹饪器具的微波装置对食材进行微波加热，同时对食材的表面硬度进行获取。在食材的微波加热过程中，处于高温状态的食材会逐渐变软，也就是食材的表面硬度在开始加热时处于最大值，随着微波加热的时间的增加，食材的阻值逐渐软化，也就是食材的表面硬度逐渐减小，之后保持在一定的稳定范围内。当食材的表面硬度开始增加时，则表面食材的微波加热阶段可以结束。也就是，当检测到食材的表面硬度开始增加时，则表面食材的表面硬度已经达到最小值，继续经微波加热食材的表面硬度则会逐渐增大，因此，食材的第一预设参数值则为食材的表面硬度的最小值，也就是，在获取到食材的表面硬度 的最小值的情况下，即可停止对食材进行微波加热。
在一些实施例中，可选地，获取食材的第二参数值，包括：通过烹饪器具的重量检测装置获取食材的重量；根据食材的重量，确定食材的失水率。
在该实施例中，食材的第二参数值可以包括食材的失水率，相应地，在获取食材的失水率时，可以通过烹饪器具所配备的重量检测装置获取食材的重量，然后根据食材的重量，确定食材的失水率。
可以理解的是，食材在加热过程中，食材中的水分会之间蒸发，因此，食材的重量会发生变化，进而可通过食材的重量的变化确定食材的失水率。
具体地，首先，在食材放入烹饪器具时，烹饪器具的重量检测装置能够检测食材的初始重量，在食材加热过程中，重量检测装置则可以实时获取食材的当前重量。进一步地，烹饪器具的处理器则可以将食材的初始重量减去食材的当前重量并除以食材的初始重量，即可得到食材的失水率。
进一步地，颜色信息包括食材的表面的亮暗度、食材的表面的红绿色度和食材的表面的黄蓝色度，获取食材的第二参数值，还包括：通过烹饪器具的图像识别装置获取食材的表面的亮暗度、食材的表面的红绿色度和食材的表面的黄蓝色度。
具体地，食材的第二参数值可以包括食材的颜色信息，进一步地，食材的颜色信息则可以包括食材的表面的亮暗度、食材的表面的红绿色度和食材的表面的黄蓝色度。相应地，在获取食材的颜色信息的过程中，可以通过烹饪器具所配备的图像识别装置对食材的图像进行获取，在获取到食材的图像之后，烹饪器具的处理器则可以根据食材的图像对食材的颜色信息进行确定。也就是根据食材的图像对食材的表面的亮暗度、食材的表面的红绿色度和食材的表面的黄蓝色度进行获取。
在一些实施例中，可选地，在第二参数值到达与食材对应的预设参数值的情况下，停止对食材进行热风加热，包括：在食材的失水率大于预设失水率、食材的表面的亮暗度大于预设亮暗度、食材的表面的红绿色度达到预设红绿色度范围且食材的表面的黄蓝亮度大于预设黄蓝亮度的情况下，停止对食材进行热风加热。
在该实施例中，当食材的微波加热过程结束后，也就是当获取到食材的 表面硬度的最小值后，则可以停止对食材进行微波加热，并开始烹饪器具的热封装置，以实现对食材进行热风加热。
在对食材的进行热风加热的过程中，烹饪器具实时对食材的第二参数值进行获取，也就是对食材的失水率、食材的表面的亮暗度、食材的表面的红绿色度和食材的表面的黄蓝色度。而当食材的第二参数值同时满足：食材的失水率大于预设失水率、食材的表面的亮暗度大于预设亮暗度、食材的表面的红绿色度达到预设红绿色度范围且食材的表面的黄蓝亮度大于预设黄蓝亮度，则表面食材烹饪完成，此时可以关闭烹饪器具的热风装置，完成对食材的烹饪。
通过第二预设参数值的设置，也就是预设失水率、预设亮暗度、预设红绿色度范围以及预设黄蓝亮度的设置，可以保证食材的热风加热效果，保证食材的颜色和风味，提高用户体验。
根据本申请的一个实施例，如图3所示，提出了一种烹饪器具的控制方法，包括：
S302，获取食材的温度；
S304，在食材的温度小于预设温度的情况下，对食材进行热风加热，直至食材的温度大于或等于预设温度；
S306，在食材的温度大于或等于预设温度的情况下，控制烹饪器具对食材进行微波加热；
S308，获取食材的至少一个第一参数值；
S310，在获取到至少一个第一参数值中的第一预设参数值的情况下，停止对食材进行微波加热；
S312，控制烹饪器具对食材进行热风加热；
S314，获取食材的至少一个第二参数值；
S316，在至少一个第二参数值到达与食材对应的第二预设参数值的情况下，停止对食材进行热风加热。
在该实施例中，当食材放入烹饪器具之后，首先可对食材的温度进行获取，并且，在食材的温度小于预设温度的情况下，通过烹饪器具的热风装置对食材进行加热，以使得食材的温度开始升高，直至食材的温度升高至预设温度后，关闭烹饪器具的热风装置，并开启烹饪器具的微波装置，以实现对食材进行微 波加热。
其中，预设温度可以为0摄氏度。可以理解的是，当食材的温度小于0摄氏度的情况下，则表明食材处于冷冻状态，此时如果直接通过微波装置对食材进行微波加热，则无法保证食材内部的加热效果，因此，通过热风加热方式对食材进行化霜处理，以使得食材达到0摄氏度或0摄氏度以上，然后再通过微波对食材进行加热，保证微波加热的效果。相对于直接通过微波方式对食材进行化霜，热风加热的方式能够更加迅速的使得食材升温，从而提高烹饪效率。
根据本申请的一个实施例，如图4所示，提出了一种烹饪器具的控制方法，包括：
S402，获取食材的种类；
S404，根据食材的种类，确定第二预设参数值；
S406，在食材的温度大于或等于预设温度的情况下，控制烹饪器具对食材进行微波加热；
S408，获取食材的至少一个第一参数值；
S410，在获取到至少一个第一参数值中的第一预设参数值的情况下，停止对食材进行微波加热；
S412，控制烹饪器具对食材进行热风加热；
S414，获取食材的至少一个第二参数值；
S416，在至少一个第二参数值到达与食材对应的第二预设参数值的情况下，停止对食材进行热风加热。
在该实施例中，在对食材进行烹饪之前，可以首先获取食材的种类，并根据食材的种类，确定与食材相对应的第二预设参数值。也就是与食材相对应的预设失水率、食材的表面的预设亮暗度、食材的表面的预设红绿色度和食材的表面的预设黄蓝色度，以保证食材的烹饪效果。
具体地，以薯条为例，食材的预设失水率可以为大于或等于40％，食材的表面的预设亮暗度可以为60坎德拉每平方米，预设红绿色度范围可以为-10至0，预设黄蓝色度可以为20。
以烹饪重量为454克的冷冻预制薯条为例，首先，将冷冻的薯条放入烹饪腔内。检测到薯条的温度低于0摄氏度，此时开启烹饪器具的热风装置，对薯 条进行加热，具体地，可以控制烹饪器具的热风装置以1600瓦的功率运行，放置食材的烹饪腔的温度控制在210摄氏度。当薯条的温度达到0摄氏度时，则可以关闭热风装置。也就是完成薯条的除霜阶段，具体地，薯条的除霜阶段持续4分钟。
进一步地，开启烹饪器具的微波装置以实现对薯条进行微波加热，也就是对于薯条的组织软化阶段。设定烹饪器具的微波装置的功率为1400瓦，同时对薯条的表面硬度进行检测，也就是薯条的表面硬度。当检测到薯条的表面硬度逐渐减小并趋于平稳然后开始上升时，则可以停止对薯条进行微波加热。也就是完成薯条的组织软化阶段，具体第，组织软化阶段持续10分钟。
进一步地，再次开启烹饪器具的热风装置，对软化后的薯条进行热风加热，也就是对薯条进行空气炸过程，以实现对薯条的外壳形成和上色产香阶段。具体地，可以控制烹饪器具的热风装置以1600瓦的功率运行，放置食材的烹饪腔的温度控制在210摄氏度。同时检测薯条的失水率、薯条表面的亮暗度、薯条表面的红绿色度和薯条表面的黄蓝色度。当薯条的失水率大于或等于40％、薯条表面的亮暗度L大于60、薯条表面的红绿色度a处于-10至0之间，以及薯条表面的黄蓝色度b大于20，也就是，L＞60，-10≤a≤0，b＞20的情况下，则表面薯条已经达到用户的要求，此时可以关闭烹饪器具的热风装置，完成薯条的烹饪。具体地，薯条的外壳形成和上色产香阶段持续14分钟。
在实际烹饪过程中，全程使用空气炸对454克的冷冻预制薯条进行烹饪，则需要42分钟，才能够保证薯条的烹饪效果。而采用本申请的烹饪方式，烹饪时间则为28分钟(薯条的除霜阶段持续4分钟，组织软化阶段持续10分钟，外壳形成和上色产香阶段持续14分钟)，烹饪时间缩短33.3％，有效地缩短了薯条的烹饪时间，提高烹饪效率。
根据本申请的第二方面，如图7所示，提出了一种烹饪器具的控制装置500包括：控制单元502，用于在食材的温度大于或等于预设温度的情况下，控制烹饪器具对食材进行微波加热；获取单元504，用于获取食材的第一参数值；控制单元502还用于在获取到第一参数值的第一预设参数值的情况下，停止对食材进行微波加热；以及控制烹饪器具对食材进行热风加热；获取单元504还用于获取食材的第二参数值；控制单元502还用于在第二参数值到达与 食材对应的预设参数值的情况下，停止对食材进行热风加热。
通过微波加热与空气炸加热相配合对食材进行烹饪，可以有效缩短食材的烹饪时间，提高烹饪效率，同时还能够保证食材的营养价值以及食材的风味，从而提高烹饪器具的用户体验。同时，在微波加热过程中，通过食材的第一参数值的获取，从而确定微波加热的加热时间，也就是从微波加热过程切换至热风加热的时间点，以及通过对食材的第二参数值的获取，从而确定对食材的热风加热时间。在保证食材的加热效率的同时，保证热风加热效果，进而保证用户体验。
进一步地，第一参数值包括食材的表面硬度，第二参数值包括食材的失水率和食材的颜色信息。
进一步地，控制单元502具体用于：在食材的表面硬度开始增加的情况下，确定已经获取到食材的表面硬度的最小值；停止对食材进行微波加热。
进一步地，获取单元504具体用于：通过烹饪器具的重量检测装置获取食材的重量；控制单元502还用于：根据食材的重量，确定食材的失水率。
进一步地，颜色信息包括食材的表面的亮暗度、食材的表面的红绿色度和食材的表面的黄蓝色度，获取单元504还用于：通过烹饪器具的图像识别装置获取食材的表面的亮暗度、食材的表面的红绿色度和食材的表面的黄蓝色度。
进一步地，控制单元502具体还用于：在食材的失水率大于预设失水率、食材的表面的亮暗度大于预设亮暗度、食材的表面的红绿色度达到预设红绿色度范围且食材的表面的黄蓝亮度大于预设黄蓝亮度的情况下，停止对食材进行热风加热。
进一步地，获取单元504还用于：控制烹饪器具对食材进行微波加热之前，获取食材的温度；控制单元502还用于：在食材的温度小于预设温度的情况下，对食材进行热风加热，直至食材的温度大于或等于预设温度；其中，预设温度为0摄氏度。
进一步地，获取单元504还用于：在控制烹饪器具对食材进行微波加热之前，获取食材的种类；控制单元502还用于：根据食材的种类，确定第二预设参数值。
根据本申请的第三方面，如图8所示，提出了一种烹饪器具的控制装置 600，包括：处理器602和存储器604，存储器604存储可在处理器602上运行的程序或指令，程序或指令被处理器602执行时实现如第一方面提供的烹饪器具的控制方法的步骤。
本申请提供的烹饪器具的控制装置600，包括存储器604和处理器602，还包括存储在存储器604上的程序或指令，该程序或指令被处理器602执行时，能够实现上述第一方面的烹饪器具的控制方法的步骤，因此该烹饪器具的控制装置600具备上述烹饪器具的控制方法的全部有益效果，在此不再赘述。
根据本申请的第四方面，提供了一种烹饪器具，包括如上述技术方案中任一项的烹饪器具的控制装置。
本申请提供的烹饪器具，包括上述技术方案中任一项的烹饪器具的控制装置，因此该烹饪器具具备上述烹饪器具的控制装置的全部有益效果，在此不再赘述。
具体地，如图6所示，烹饪器具包括红外测温模块，用于检测食材的温度，图像识别模块，用于获取食材的图像。传感模块，用于检测食材的表面硬度。信息计算处理模块，用于对红外测温模块、图像识别模块和传感模块所检测到的数据进行处理，以得到食材的第一参数值和第二参数值。进一步地，烹饪器具还包括烹饪程序模块，用于实现烹饪器具的微波加热和热风加热，也就是空气炸过程。进一步地，烹饪器具还包括控制模块，控制模块与信息计算处理模块和烹饪程序模块相连接，用于根据信息计算处理模块所得到的数据对烹饪程序模块进行控制。
根据本申请的第五方面，提出了一种可读存储介质，其上存储有程序或指令，程序或指令被处理器执行时实现如上述技术方案中任一项的烹饪器具的控制方法。
本申请提供的可读存储介质，其上存储有程序或指令，因该程序或指令被处理器执行时，能够实现如上述技术方案中任一项的烹饪器具的控制方法，因此该存储介质具备上述烹饪器具的控制方法的全部有益效果，在此不再赘述。
在本申请的描述中，术语“多个”则指两个或两个以上，除非另有明确的限定，术语“上”、“下”等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本申请和简化描述，而不是指示或暗示所 指的装置或元件必须具有特定的方位、以特定的方位构造和操作，因此不能理解为对本申请的限制；术语“连接”、“安装”、“固定”等均应做广义理解，例如，“连接”可以是固定连接，也可以是可拆卸连接，或一体地连接；可以是直接相连，也可以通过中间媒介间接相连。对于本领域的普通技术人员而言，可以根据具体情况理解上述术语在本申请中的具体含义。
在本说明书的描述中，术语“一个实施例”、“一些实施例”、“具体实施例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或特点包含于本申请的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不一定指的是相同的实施例或实例。而且，描述的具体特征、结构、材料或特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
以上仅为本申请的优选实施例而已，并不用于限制本申请，对于本领域的技术人员来说，本申请可以有各种更改和变化。凡在本申请的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本申请的保护范围之内。

Claims (12)

  1. 一种烹饪器具的控制方法，其中，包括：
    在食材的温度大于或等于预设温度的情况下，控制所述烹饪器具对所述食材进行微波加热；
    获取所述食材的至少一个第一参数值；
    在获取到至少一个所述第一参数值中的第一预设参数值的情况下，停止对所述食材进行微波加热；
    控制所述烹饪器具对所述食材进行热风加热；
    获取所述食材的至少一个第二参数值；
    在至少一个所述第二参数值到达与所述食材对应的第二预设参数值的情况下，停止对所述食材进行热风加热。
  2. 根据权利要求1所述的控制方法，其中，所述第一参数值包括所述食材的表面硬度，所述第二参数值包括所述食材的失水率和所述食材的颜色信息。
  3. 根据权利要求2所述的控制方法，其中，所述在获取到至少一个所述第一参数值中的第一预设参数值的情况下，停止对所述食材进行微波加热，包括：
    在所述食材的表面硬度开始增加的情况下，确定已经获取到所述食材的表面硬度的最小值；
    停止对所述食材进行微波加热。
  4. 根据权利要求2所述的控制方法，其中，所述获取所述食材的至少一个第二参数值，包括：
    通过所述烹饪器具的重量检测装置获取所述食材的重量；
    根据所述食材的重量，确定所述食材的失水率。
  5. 根据权利要求2所述的控制方法，其中，所述颜色信息包括所述食材的表面的亮暗度、所述食材的表面的红绿色度和所述食材的表面的黄蓝色度，所述获取所述食材的第二参数值，还包括：
    通过所述烹饪器具的图像识别装置获取所述食材的表面的亮暗度、所述食材的表面的红绿色度和所述食材的表面的黄蓝色度。
  6. 根据权利要求5所述的控制方法，其中，所述在至少一个所述第二参数值到达与所述食材对应的第二预设参数值的情况下，停止对所述食材进行热风加热，包括：
    在所述食材的失水率大于预设失水率、所述食材的表面的亮暗度大于预设亮暗度、所述食材的表面的红绿色度达到预设红绿色度范围且所述食材的表面的黄蓝亮度大于预设黄蓝亮度的情况下，停止对所述食材进行热风加热。
  7. 根据权利要求1至6中任一项所述的控制方法，其中，所述控制所述烹饪器具对所述食材进行微波加热之前，还包括：
    获取所述食材的温度；
    在所述食材的温度小于所述预设温度的情况下，对所述食材进行热风加热，直至所述食材的温度大于或等于所述预设温度；
    其中，所述预设温度为0摄氏度。
  8. 根据权利要求1至6中任一项所述的控制方法，其中，所述在食材的温度大于或等于预设温度的情况下，控制所述烹饪器具对所述食材进行微波加热，还包括：
    获取所述食材的种类；
    根据所述食材的种类，确定所述第二预设参数值。
  9. 一种烹饪器具的控制装置，其中，包括：
    控制单元，用于在食材的温度大于或等于预设温度的情况下，控制所述烹饪器具对所述食材进行微波加热；
    获取单元，用于获取所述食材的至少一个第一参数值；
    所述控制单元还用于在获取到至少一个所述第一参数值中的第一预设参数值的情况下，停止对所述食材进行微波加热；以及
    控制所述烹饪器具对所述食材进行热风加热；
    所述获取单元还用于获取所述食材的至少一个第二参数值；
    所述控制单元还用于在至少一个所述第二参数值到达与所述食材对应的第二预设参数值的情况下，停止对所述食材进行热风加热。
  10. 一种烹饪器具的控制装置，其中，包括：
    处理器和存储器，所述存储器存储可在所述处理器上运行的程序或指令， 所述程序或指令被所述处理器执行时实现如权利要求1至8中任一项所述的烹饪器具的控制方法的步骤。
  11. 一种烹饪器具，其中，包括：
    如权利要求9或10所述的烹饪器具的控制装置。
  12. 一种可读存储介质，其中，所述可读存储介质上存储程序或指令，所述程序或指令被处理器执行时实现如权利要求1至8中任一项所述的烹饪器具的控制方法的步骤。
PCT/CN2023/116652 2023-05-31 2023-09-04 烹饪器具的控制方法、控制装置和烹饪器具 Ceased WO2024244192A1 (zh)

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