CN112262951B - Drying control method, cooking appliance and computer readable storage medium - Google Patents

Drying control method, cooking appliance and computer readable storage medium Download PDF

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Publication number
CN112262951B
CN112262951B CN202011094073.3A CN202011094073A CN112262951B CN 112262951 B CN112262951 B CN 112262951B CN 202011094073 A CN202011094073 A CN 202011094073A CN 112262951 B CN112262951 B CN 112262951B
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China
Prior art keywords
generating device
microwave generating
controlling
operate
drying
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CN202011094073.3A
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Chinese (zh)
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CN112262951A (en
Inventor
鹿旭
党子建
周妙翠
刘天毅
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Midea Group Co Ltd
Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
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Midea Group Co Ltd
Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
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Priority to CN202011094073.3A priority Critical patent/CN112262951B/en
Publication of CN112262951A publication Critical patent/CN112262951A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
    • F26B21/001—Drying-air generating units, e.g. movable, independent of drying enclosure
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
    • F26B21/004—Nozzle assemblies; Air knives; Air distributors; Blow boxes
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
    • F26B21/06—Controlling, e.g. regulating, parameters of gas supply
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B3/00—Drying solid materials or objects by processes involving the application of heat
    • F26B3/32—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action
    • F26B3/34—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action by using electrical effects
    • F26B3/347—Electromagnetic heating, e.g. induction heating or heating using microwave energy
    • 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
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85—Food storage or conservation, e.g. cooling or drying

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Drying Of Solid Materials (AREA)
  • Electric Ovens (AREA)

Abstract

The invention provides a drying control method, a cooking appliance and a computer readable storage medium. The drying control method is used for a cooking appliance, the cooking appliance comprises a cooking cavity, a microwave generating device and a heating device, and the drying control method comprises the following steps: controlling the microwave generating device to operate in a first setting mode, and performing enzyme deactivation treatment on food materials in the cooking cavity; and controlling the heating device to operate, and drying the food materials. In the process of preparing dried fruits by drying fruits, the fruit slices are placed in the cooking cavity, microwaves emitted by the microwave generating device act on the fruit slices to play a role in inactivating enzymes of the fruit slices, so that enzymatic browning of the fruit slices in the drying process can be avoided without adding a color fixative, and the effect of preparing the dried fruit slices through the cooking utensil is improved.

Description

Drying control method, cooking appliance and computer readable storage medium
Technical Field
The invention belongs to the technical field of kitchen appliances, and particularly relates to a drying control method, a cooking appliance and a computer readable storage medium.
Background
The existing fruit drying mode adopts full-process hot air drying, which easily causes browning of the fruits in the drying process and influences user experience.
Disclosure of Invention
The present invention aims to solve one of the technical problems existing in the prior art or related technologies.
To this end, a first aspect of the present invention proposes a drying control method.
A second aspect of the present invention proposes a cooking appliance.
A third aspect of the present invention proposes a computer-readable storage medium.
In view of the above, according to a first aspect of the present invention, there is provided a drying control method for a cooking appliance including a cooking cavity, a microwave generating device, and a heating device, including: controlling the microwave generating device to operate in a first setting mode, and performing enzyme deactivation treatment on food materials in the cooking cavity; and controlling the heating device to operate, and drying the food materials.
The invention provides a drying control method which is used for drying food materials by a cooking appliance. The cooking utensil is internally provided with a cooking cavity, a microwave generating device and a heating device. The cooking utensil is put into the cooking cavity with the food material that needs the culinary art before the culinary art begins, and microwave generating device can produce the microwave to in sending the cooking cavity, heating device can heat the culinary art to the food material in the cooking cavity.
In the process of drying food materials in the cooking cavity through the cooking utensil, the microwave generating device is controlled to perform enzyme deactivation treatment on the food materials in the cooking cavity, and the heating device is controlled to heat and cook the food materials in the cooking cavity after enzyme deactivation is completed. Wherein, the microwave that microwave generating device sent can carry out enzyme deactivation to food material. The heat that heating device sent can be to the food heating of cooking intracavity, makes the inside moisture of food evaporate fast to reach the effect to the quick dehydration of food. In the process of preparing dried fruits by drying fruits, the fruit slices are placed in the cooking cavity, microwaves emitted by the microwave generating device act on the fruit slices to play a role in inactivating enzymes of the fruit slices, so that enzymatic browning of the fruit slices in the drying process can be avoided without adding a color fixative, and the effect of preparing the dried fruit slices through the cooking utensil is improved.
In addition, according to the drying control method in the technical scheme provided by the invention, the method also has the following additional technical characteristics:
in one possible design, the method for controlling the microwave generating device to operate in the first set mode specifically includes: the microwave generating device is controlled to operate with set power, and the set power is adjusted according to the operation time of the microwave generating device.
In the design, in the process that the microwave generating device emits microwaves to avoid browning of food materials, the microwave generating device is controlled to operate with set power, and the operating power of the microwave generating device is adjusted along with the operating time of the microwave generating device. It will be appreciated that microwaves emitted by the microwave generating means will cause the temperature of the food material in the cooking chamber to rise, and that during the drying of the fruit pieces, browning of the fruit pieces will already occur before the enzyme deactivation is completed if the fruit pieces rise too fast. The operation power of the microwave generating device is adjusted according to the operation time of the microwave generating device, so that the situation that the enzyme deactivation is unsuccessful due to the fact that strong microwaves continuously act on the fruit slices for a long time is avoided, and the tissue state of the fruit slices can be prevented from being damaged.
In one possible design, the step of controlling the microwave generating device to operate at a set power and adjusting the set power according to the operation duration of the microwave generating device specifically includes: controlling the microwave generating device to operate at a first operation power until a first set duration is reached; and controlling the microwave generating device to operate at a second operating power for a second set period of time, and returning to execute the control of the microwave generating device to operate at a first operating power until the total operating period of the microwave generating device reaches a third set period of time, wherein the second operating power is smaller than the first operating power, and the first set period of time is longer than the second set period of time.
In the design, the microwave generating device is controlled to operate at a set power, the set power is regulated according to the operation time length of the microwave generating device, specifically, the microwave generating device is controlled to operate at a first operation power for a first set time length, the first operation power of the microwave generating device is regulated to a second operation power for a second set time length, and then the microwave generating device is controlled to return to operate at the first operation power until the total operation time length of the microwave generating device reaches a third set time length. And controlling the microwave generating device to alternately adjust the operating power of the microwave generating device with the first operating power and the second operating power within a third set duration, wherein the first operating power is larger than the second operating power, and the first set duration is longer than the second set duration, so that the phenomenon that the temperature of the food is raised too high due to the fact that high-power microwaves act on the food in the cooking cavity for a long time is avoided, the speed of enzymatic browning is slowed down, and the enzyme deactivation of the fruit slices is completed before the enzymatic browning occurs.
Specifically, the third set period of time is 5 minutes, the first set period of time is 1 minute, the second set period of time is 30 seconds, the first operating power is 300W, and the second operating power is 0W. The microwave generating device is controlled to intermittently operate within 5 minutes, specifically, the microwave generating device is stopped to operate for 30 seconds after operating for 1 minute at the first operating power of 300W, and then is operated at the first operating power of 300W. The microwave generating device kills enzymes of food in the cooking cavity in an intermittent working mode, and the damage to the fruit tissue state caused by the too fast temperature rise of the fruit slices can be avoided.
In one possible design, the first operating power is greater than or equal to 100W and less than or equal to 500W.
In the design, the microwave generating device is controlled to operate at a smaller operating power, so that the rising speed of the temperature of food materials in the cooking cavity can be slowed down, and the phenomenon that the fruit slices are browned before enzyme deactivation is completed is avoided. The low-power microwaves act on the fruit slices, so that the enzyme deactivation effect of the fruit slices can be ensured, the temperature rising speed of the fruit slices is reduced as much as possible, and the condition that the fruit slices are subjected to high temperature to produce brown stain is further avoided.
Wherein the second operating power is optionally greater than or equal to 0W and less than or equal to 50W. The first duration may be selected to be 10 seconds or more and 60 seconds or less. The second duration may be selected to be 0 seconds or more and 30 seconds or less. The third duration may be 1 minute or more and 5 minutes or less.
In one possible design, before the step of controlling the operation of the heating device, the method further comprises: and (5) timing the shutdown time of the microwave generating device, determining that the shutdown time reaches a fourth set time, and outputting prompt information that the enzyme deactivation treatment is completed.
In the design, before the step of controlling the operation of the heating device, controlling the microwave generating device to stop operating, timing the shutdown time of the microwave generating device, and when the shutdown time reaches the fourth set time, outputting prompt information that the enzyme deactivation treatment is completed, so as to prompt a user that the cooking appliance finishes the step of inactivating the enzyme of the microwaves on the food in the cooking cavity. After receiving the prompt information that the enzyme deactivation treatment is completed, the user can set the operation mode of the heat relieving device. If the food in the cooking cavity is heated by the heating device at a high temperature, the food can be dehydrated quickly, the control of the drying degree by a user is not facilitated, and the condition of burning of the food is easily caused. The microwave generating device is controlled to stop running for a fourth set time length, so that the controllability of the drying process is improved, and the food materials can be prevented from being dried due to excessive drying.
In one possible design, the heating device includes an electric heating element and a fan, and the steps of controlling the operation of the heating device specifically include: and controlling the electric heating element to operate in a second set mode, and controlling the fan to operate according to the operating state of the electric heating element.
In this design, the heating device includes an electrical heater and a blower. The control heating device operation then needs control electric heating piece and fan operation, and electric heating piece circular telegram work back is to the air transfer heat in the environment that is located, heats surrounding air and becomes hot air, and the fan is with the hot air input of electric heating piece heating to the culinary art intracavity with hot-blast form, and hot-blast stoving heating is carried out to the food in the culinary art intracavity, and the heat can make the moisture in the food evaporate fast, and the moisture in the culinary art intracavity can be taken away to the air that flows. The electric heating part is controlled to operate in a second setting mode, and the fan is controlled to operate according to the operation state of the electric heating part, namely, the fan is ensured to be in an operation state in the operation process of the electric heating part, synchronous operation of the electric heating part and the fan is realized to generate hot air, and the drying effect of the cooking utensil on food materials is improved.
In one possible design, the step of controlling the operation of the fan according to the operation state of the electric heating element specifically includes: determining that the electric heating element is in an operating state, and controlling the fan to operate at a set rotating speed; or determining that the electric heating element is in a stop operation state, and controlling the fan to stop operation.
In this design, to ensure that the electric heater and the fan can be operated synchronously, it is detected whether the electric heater is currently in operation. When the electric heating element is detected to be in the running state, the fan is controlled to run at the set rotating speed. When the electric heating element is detected to be in the stop operation state, the fan is controlled to stop operation. If the fan starts to run later than the electric heating part or ends to run later than the electric heating part, heat of the electric heating part cannot timely act on food materials in the cooking cavity, energy is wasted, and heat is accumulated around the electric heating part to burn the electric heating part. If the fan starts to operate earlier than the electric heating piece or ends to operate later than the electric heating piece, unheated air can be blown into the cooking cavity by the fan, the temperature loss in the cooking cavity is accelerated, and the food drying effect is poor. According to the operation state of the electric heating element, the fan is controlled to operate, the fan and the electric heating element synchronously start to operate and synchronously end to operate, the operation safety of the heating device is improved, and the efficiency of the heating device for drying food in the cooking cavity is improved.
In one possible design, the step of controlling the electric heating element to operate in the second setting mode specifically includes: acquiring a third operation power and a set operation time length of the electric heating element; and controlling the electric heating element to operate at a third operating power until a set operating time is reached, wherein the third operating power is greater than or equal to 800W and less than or equal to 1200W.
In the design, after the enzyme-inactivating treatment of the food material is completed by utilizing microwaves, the cooking appliance receives a heating control instruction for controlling the operation of the heating device. The heating control instruction comprises third operating power and set operating time of the electric heating element, and the electric heating element is controlled to operate according to the received third operating power and the set operating time. The heating device has the advantages that the user can set the operation parameters of the heating device according to actual demands, so that the drying control method can be suitable for different kinds of food materials and food materials with different weights.
It can be understood that in the process of enzyme deactivation treatment of the food material, the operation power of the microwave generating device is the default power of the system, so that the microwave can be ensured to complete enzyme deactivation treatment of the food material. The purpose of the operation of the heating device is to enable the food materials to be dried rapidly, and the power and the operation time required by the drying of the different types of food materials and the different weights of food materials are different, so that the operation power and the operation time of the heating device are set according to the heating control instruction sent by a user, and the drying effect of the food materials is improved.
In one possible embodiment, a fourth operating power of the heating device is acquired, and the heating device is controlled to operate at the fourth operating power until a heating stop command is received, wherein the fourth operating power is greater than the third operating power.
In the design, after the enzyme-inactivating treatment of the food material is completed by utilizing microwaves, the cooking appliance receives a heating control instruction for controlling the operation of the heating device. The heating control instruction comprises fourth operation power of the electric heating element, the electric heating element is controlled to operate according to the received fourth operation power, the state of food materials in the cooking cavity is detected, and when the state of the food materials reaches a set state, the cooking appliance receives a heating stop instruction. The heating device control method has the advantages that the user can set the operation parameters of the heating device according to actual demands and control whether the heating device continuously works according to the actual state of food materials, so that the drying control method can be suitable for different types of food materials and different weights of food materials.
It can be understood that the heating stop command can be directly sent by a user, the user observes the food material state in the cooking cavity through the observation window of the cooking appliance, and when the food material reaches the required food material state, the heating stop command is sent to the cooking appliance. The heating stop instruction may be sent to the cooking appliance by other sensing devices according to the detected parameters, for example, an infrared temperature sensor is arranged in the cooking cavity, and if the infrared temperature sensor detects that the temperature of the food reaches a preset temperature value, the heating stop instruction is sent to the cooking appliance.
According to a second aspect of the present invention there is provided a cooking appliance comprising: a cooking cavity is arranged in the shell; the microwave generating device is arranged in the shell and can perform enzyme deactivation treatment on food materials in the cooking cavity; the heating device is arranged in the shell and can be used for drying food materials in the cooking cavity; a memory having a computer program stored therein; and the processor is connected with the microwave generating device and the heating device, and executes the computer program stored in the memory to realize the drying control method in any one of the possible designs. Therefore, the method has all the beneficial technical effects of the drying control method in any one of the above possible designs, and will not be described in detail herein.
According to a third aspect of the present invention, there is provided a computer-readable storage medium having stored thereon an address configuration program which, when executed by a processor, implements the steps of the drying control method as in any one of the possible designs of the first aspect. Therefore, the method has all the beneficial technical effects of the drying control method in any one of the above possible designs, and will not be described in detail herein.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, or may be learned by practice of the invention.
Drawings
The foregoing and/or additional aspects and advantages of the invention will become apparent and may be better understood from the following description of embodiments taken in conjunction with the accompanying drawings in which:
fig. 1 is a flow chart schematically showing a drying control method according to a first embodiment of the present invention;
fig. 2 shows one of flow charts of a drying control method according to a second embodiment of the present invention;
fig. 3 shows a second flow chart of a drying control method according to a second embodiment of the present invention;
fig. 4 shows one of flow charts of a drying control method according to a third embodiment of the present invention;
fig. 5 shows a second flowchart of a drying control method according to a third embodiment of the present invention;
fig. 6 shows a third flow chart of a drying control method according to a third embodiment of the present invention;
fig. 7 shows a fourth flow chart of a drying control method according to a third embodiment of the present invention;
fig. 8 shows a schematic block diagram of a cooking appliance in a fourth embodiment of the present invention;
fig. 9 is a schematic flow chart of a drying control method in a complete embodiment of the invention;
fig. 10 shows a waveform of power variation of food material drying in a complete embodiment of the present invention.
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings and appended detailed description. It should be noted that, without conflict, the embodiments of the present invention and features in the embodiments may be combined with each other.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those described herein, and therefore the scope of the present invention is not limited to the specific embodiments disclosed below.
A drying control method, a cooking appliance, and a computer-readable storage medium according to some embodiments of the present invention are described below with reference to fig. 1 to 10.
Embodiment one:
as shown in fig. 1, in one embodiment of the present invention, a drying control method is provided for a cooking appliance including a cooking cavity, a microwave generating device, and a heating device. The drying control method comprises the following steps:
step S102, controlling the microwave generating device to operate in a first setting mode to finish enzyme-inactivating treatment of food materials in the cooking cavity;
step S104, the heating device is controlled to perform drying treatment on the food materials.
In this embodiment, a cooking cavity, a microwave generating device and a heating device are provided in the cooking appliance. The cooking utensil is put into the cooking cavity with the food material that needs the culinary art before the culinary art begins, and microwave generating device can produce the microwave to in sending the cooking cavity, heating device can heat the culinary art to the food material in the cooking cavity.
In the process of drying food materials in the cooking cavity through the cooking utensil, the microwave generating device is controlled to perform enzyme deactivation treatment on the food materials in the cooking cavity, and the heating device is controlled to heat and cook the food materials in the cooking cavity after enzyme deactivation is completed. Wherein, the microwave that microwave generating device sent can carry out enzyme deactivation to food material. The heat that heating device sent can be to the food heating of cooking intracavity, makes the inside moisture of food evaporate fast to reach the effect to the quick dehydration of food. In the process of preparing dried fruits by drying fruits, the fruit slices are placed in the cooking cavity, microwaves emitted by the microwave generating device act on the fruit slices to play a role in inactivating enzymes of the fruit slices, so that enzymatic browning of the fruit slices in the drying process can be avoided without adding a color fixative, and the effect of preparing the dried fruit slices through the cooking utensil is improved.
Embodiment two:
as shown in fig. 2, in one embodiment of the present invention, a drying control method is provided for a cooking appliance including a cooking cavity, a microwave generating device, and a heating device. The drying control method comprises the following steps:
step S202, controlling the microwave generating device to operate according to the set power, and adjusting the set power according to the operation duration in the operation process;
in step S204, the heating device is controlled to perform a drying process on the food material.
In the embodiment, in the process that the microwave generating device emits microwaves to avoid browning of the food, the microwave generating device is controlled to operate at a set power, and the operating power of the microwave generating device is adjusted along with the operating time of the microwave generating device. It will be appreciated that microwaves emitted by the microwave generating means will cause the temperature of the food material in the cooking chamber to rise, and that during the drying of the fruit pieces, browning of the fruit pieces will already occur before the enzyme deactivation is completed if the fruit pieces rise too fast. The operation power of the microwave generating device is adjusted according to the operation time of the microwave generating device, so that the situation that the enzyme deactivation is unsuccessful due to the fact that strong microwaves continuously act on the fruit slices for a long time is avoided, and the tissue state of the fruit slices can be prevented from being damaged.
In the process of drying the food in the cooking cavity, the microwave generating device is required to be controlled to perform enzyme deactivation treatment on the food in the cooking cavity, and the heating device is required to be controlled to heat and cook the food in the cooking cavity after enzyme deactivation is completed. Wherein, the microwave that microwave generating device sent can carry out enzyme deactivation to food material. The heat that heating device sent can be to the food heating of cooking intracavity, makes the inside moisture of food evaporate fast to reach the effect to the quick dehydration of food. In the process of preparing dried fruits by drying fruits, the fruit slices are placed in the cooking cavity, microwaves emitted by the microwave generating device act on the fruit slices to play a role in inactivating enzymes of the fruit slices, so that enzymatic browning of the fruit slices in the drying process can be avoided without adding a color fixative, and the effect of preparing the dried fruit slices through the cooking utensil is improved.
As shown in fig. 3, the step of controlling the microwave generating device to operate according to the set power, and adjusting the set power according to the operation duration during the operation specifically includes:
step S302, controlling the microwave generating device to operate at a first operation power for a first set period of time;
step S304, controlling the microwave generating device to operate at a second operation power for a second set period of time;
step S306, the total operation duration of the microwave generating device is counted;
step S308, judging whether the total duration is greater than or equal to the third set duration, if yes, executing step S310, and if not, returning to execute step S302;
in step S310, the microwave generating device is controlled to stop operating.
In this embodiment, the microwave generating device is controlled to operate at a set power, and the set power is adjusted according to an operation duration of the microwave generating device, specifically, the microwave generating device is controlled to operate at a first operation power for a first set duration, the first operation power of the microwave generating device is adjusted to a second operation power for a second set duration, and then the microwave generating device is controlled to return to operate at the first operation power until the total operation duration of the microwave generating device reaches a third set duration. And controlling the microwave generating device to alternately adjust the operating power of the microwave generating device with the first operating power and the second operating power within a third set duration, wherein the first operating power is larger than the second operating power, and the first set duration is longer than the second set duration, so that the phenomenon that the temperature of the food is raised too high due to the fact that high-power microwaves act on the food in the cooking cavity for a long time is avoided, the speed of enzymatic browning is slowed down, and the enzyme deactivation of the fruit slices is completed before the enzymatic browning occurs.
Wherein the first operating power is greater than or equal to 100W and less than or equal to 500W. The second operating power may be selected to be greater than or equal to 0W and less than or equal to 50W. The first duration may be selected to be 10 seconds or more and 60 seconds or less. The second duration may be selected to be 0 seconds or more and 30 seconds or less. The third duration may be 1 minute or more and 5 minutes or less.
In the embodiment, the microwave generating device is controlled to operate at a smaller operating power, so that the temperature rising speed of food materials in the cooking cavity can be slowed down, and browning of the fruit slices before enzyme deactivation is completed is avoided. The low-power microwaves act on the fruit slices, so that the enzyme deactivation effect of the fruit slices can be ensured, the temperature rising speed of the fruit slices is reduced as much as possible, and the condition that the fruit slices are subjected to high temperature to produce brown stain is further avoided.
In one embodiment, the third set period of time is 5 minutes, the first set period of time is 1 minute, the second set period of time is 30 seconds, the first operating power is 300W, and the second operating power is 0W. The microwave generating device is controlled to intermittently operate within 5 minutes, specifically, the microwave generating device is stopped to operate for 30 seconds after operating for 1 minute at the first operating power of 300W, and then is operated at the first operating power of 300W. The method comprises the steps of taking the operation power of 300W and the operation duration of 1 minute as a first operation step, taking the operation power of 0W and the operation duration of 30 seconds as a second operation step, and controlling the microwave generating device to alternately operate in the first operation step and the second operation step within 5 minutes. The microwave generating device kills enzymes of food in the cooking cavity in an intermittent working mode, and the damage to the fruit tissue state caused by the too fast temperature rise of the fruit slices can be avoided.
In another specific embodiment, the third set duration is 3 minutes, the first set duration is 30 seconds, the second set duration is 10 seconds, the first operation power is 500W, the second operation power is 50W, the microwave generating device is controlled to intermittently operate within 3 minutes, specifically, after the microwave generating device operates for 30 seconds at the first operation power of 500W, the microwave device is controlled to operate for 10 seconds, and then the microwave generating device returns to operate at the first operation power of 500W. The method comprises the steps of taking the operation power of 500W and the operation time of 30 seconds as a first operation step, taking the operation power of 50W and the operation time of 10 seconds as a second operation step, and controlling the microwave generating device to alternately operate in the first operation step and the second operation step within 3 minutes. The microwave generator can deactivate enzyme on food materials in the cooking cavity in a power floating working mode, and the damage to the fruit tissue state caused by the too fast temperature rise of the fruit slices can be avoided.
In any of the foregoing embodiments, before the step of controlling the heating device to perform the drying process on the food material, the method further includes: and after the microwave generating device stops running, starting timing, and controlling the cooking utensil to send out prompt information that the enzyme treatment is finished after the timing off-stream time reaches the fourth set time.
The prompt information may be audio information and/or video information.
In this embodiment, before the step of controlling the operation of the heating device, the microwave generating device is controlled to stop operating, and the time of stopping the operation of the microwave generating device is counted, and when the time of stopping the operation reaches a fourth set time, a prompt message that the enzyme deactivation treatment is completed is output, so as to prompt the user that the cooking appliance has completed the step of inactivating the enzyme of the microwaves on the food in the cooking cavity. After receiving the prompt information that the enzyme deactivation treatment is completed, the user can set the operation mode of the heat relieving device. If the food in the cooking cavity is heated by the heating device at a high temperature, the food can be dehydrated quickly, the control of the drying degree by a user is not facilitated, and the condition of burning of the food is easily caused. The microwave generating device is controlled to stop running for a fourth set time length, so that the controllability of the drying process is improved, and the food materials can be prevented from being dried due to excessive drying.
Embodiment III:
as shown in fig. 4, in one embodiment of the present invention, a drying control method is provided for a cooking appliance, the cooking appliance including a cooking cavity, a microwave generating device, and a heating device, wherein the heating device is selected as a hot air device, and the heating device specifically includes: an electric heating element and a fan. The drying control method comprises the following steps:
step S402, controlling the microwave generating device to operate in a first setting mode to finish enzyme-inactivating treatment of food materials in the cooking cavity;
step S404, controlling the electric heating element to operate in a second setting mode, and controlling the fan to operate according to the operation state of the electric heating element.
In the embodiment, in the process of drying and cooking food in the cooking cavity, especially in the process of drying and preparing dried fruits by fruit slices, the microwave generating device is controlled to perform enzyme deactivation treatment on the food in the cooking cavity, and the heating device is controlled to heat and cook the food in the cooking cavity after enzyme deactivation is completed. Wherein, the microwave that microwave generating device sent can carry out enzyme deactivation to food material. The heat that heating device sent can be to the food heating of cooking intracavity, makes the inside moisture of food evaporate fast to reach the effect to the quick dehydration of food. In the process of preparing dried fruits by drying fruits, the fruit slices are placed in the cooking cavity, microwaves emitted by the microwave generating device act on the fruit slices to play a role in inactivating enzymes of the fruit slices, so that enzymatic browning of the fruit slices in the drying process can be avoided without adding a color fixative, and the effect of preparing the dried fruit slices through the cooking utensil is improved.
The heating device comprises an electric heating element and a fan. The control heating device operation then needs control electric heating piece and fan operation, and electric heating piece circular telegram work back is to the air transfer heat in the environment that is located, heats surrounding air and becomes hot air, and the fan is with the hot air input of electric heating piece heating to the culinary art intracavity with hot-blast form, and hot-blast stoving heating is carried out to the food in the culinary art intracavity, and the heat can make the moisture in the food evaporate fast, and the moisture in the culinary art intracavity can be taken away to the air that flows. The electric heating part is controlled to operate in a second setting mode, and the fan is controlled to operate according to the operation state of the electric heating part, namely, the fan is ensured to be in an operation state in the operation process of the electric heating part, synchronous operation of the electric heating part and the fan is realized to generate hot air, and the drying effect of the cooking utensil on food materials is improved.
As shown in fig. 5, in any of the above embodiments, the step of controlling the operation of the fan according to the operation state of the electric heating element specifically includes:
step S502, detecting the operation state of the electric heating element;
step S504, judging whether the electric heating element is in an operation state, if so, executing step S506, and if not, executing step S508;
step S506, controlling the fan to run at a set rotating speed;
and step S508, controlling the fan to stop running.
In this embodiment, in order to ensure that the electric heating member and the fan can be operated in synchronization, it is detected whether the electric heating member is currently in an operating state. When the electric heating element is detected to be in the running state, the fan is controlled to run at the set rotating speed. When the electric heating element is detected to be in the stop operation state, the fan is controlled to stop operation. If the fan starts to run later than the electric heating part or ends to run later than the electric heating part, heat of the electric heating part cannot timely act on food materials in the cooking cavity, energy is wasted, and heat is accumulated around the electric heating part to burn the electric heating part. If the fan starts to operate earlier than the electric heating piece or ends to operate later than the electric heating piece, unheated air can be blown into the cooking cavity by the fan, the temperature loss in the cooking cavity is accelerated, and the food drying effect is poor. According to the operation state of the electric heating element, the fan is controlled to operate, the fan and the electric heating element synchronously start to operate and synchronously end to operate, the operation safety of the heating device is improved, and the efficiency of the heating device for drying food in the cooking cavity is improved.
As shown in fig. 6, in any of the above embodiments, the step of controlling the electric heating element to operate in the second setting mode specifically includes:
step S602, obtaining a third operation power and a set operation duration of the electric heating element;
in step S604, the electric heating element is controlled to operate at the third operation power for a set operation duration.
Wherein the third operating power is greater than or equal to 800W and less than or equal to 1200W.
In this embodiment, after the enzyme-inactivating treatment of the food material is completed using microwaves, the cooking appliance receives a heating control instruction for controlling the operation of the heating device. The heating control instruction comprises third operating power and set operating time of the electric heating element, and the electric heating element is controlled to operate according to the received third operating power and the set operating time. The heating device has the advantages that the user can set the operation parameters of the heating device according to actual demands, so that the drying control method can be suitable for different kinds of food materials and food materials with different weights.
It can be understood that in the process of enzyme deactivation treatment of the food material, the operation power of the microwave generating device is the default power of the system, so that the microwave can be ensured to complete enzyme deactivation treatment of the food material. The purpose of the operation of the heating device is to enable the food materials to be dried rapidly, and the power and the operation time required by the drying of the different types of food materials and the different weights of food materials are different, so that the operation power and the operation time of the heating device are set according to the heating control instruction sent by a user, and the drying effect of the food materials is improved.
As shown in fig. 7, in any of the above embodiments, the step of controlling the electric heating element to operate in the second setting mode specifically includes:
step S702, obtaining a fourth operation power of the heating device, and controlling the heating device to operate at the fourth operation power;
step S704, receiving the heating stop command, and controlling the heating device to stop operating.
Wherein the third operating power is greater than or equal to 1000W and less than or equal to 1500W.
In the design, after the enzyme-inactivating treatment of the food material is completed by utilizing microwaves, the cooking appliance receives a heating control instruction for controlling the operation of the heating device. The heating control instruction comprises fourth operation power of the electric heating element, the electric heating element is controlled to operate according to the received fourth operation power, the state of food materials in the cooking cavity is detected, and when the state of the food materials reaches a set state, the cooking appliance receives a heating stop instruction. The heating device control method has the advantages that the user can set the operation parameters of the heating device according to actual demands and control whether the heating device continuously works according to the actual state of food materials, so that the drying control method can be suitable for different types of food materials and different weights of food materials.
It can be understood that the heating stop command can be directly sent by a user, the user observes the food material state in the cooking cavity through the observation window of the cooking appliance, and when the food material reaches the required food material state, the heating stop command is sent to the cooking appliance. The heating stop instruction may be sent to the cooking appliance by other sensing devices according to the detected parameters, for example, an infrared temperature sensor is arranged in the cooking cavity, and if the infrared temperature sensor detects that the temperature of the food reaches a preset temperature value, the heating stop instruction is sent to the cooking appliance.
Embodiment four:
as shown in fig. 8, in one embodiment of the present invention, there is provided a cooking appliance 800 including: a cooking cavity is arranged in the shell; the microwave generating device 802 is arranged in the shell, and the microwave generating device 802 can perform enzyme deactivation treatment on food materials in the cooking cavity; the heating device 804 is arranged in the shell, and the heating device 804 can dry the food in the cooking cavity; the memory 806 has stored therein a computer program; processor 808, processor 808 is coupled to microwave generating device 802 and heating device 804, processor 808 executing computer programs stored in memory 806 to implement a drying control method as in any of the possible designs described above. Therefore, the method has all the beneficial technical effects of the drying control method in any one of the above possible designs, and will not be described in detail herein.
Fifth embodiment:
as shown in fig. 9, a complete embodiment of the present invention provides a drying control method for the cooking appliance of the fourth embodiment. The drying control method comprises the following steps:
step S902, controlling the microwave generating device to operate at a first operation power for a first set period of time;
step S904, controlling the microwave generating device to operate at a second operation power for a second set period of time;
step S906, counting the total operation time of the microwave generating device;
step S908, judging whether the total duration is greater than or equal to the third set duration, if yes, executing step S910, and if not, returning to execute step S902;
step S910, controlling the microwave generating device to stop running;
step S912, after the time stopping time reaches the fourth set time, controlling the cooking utensil to send out prompt information that the enzyme treatment is completed;
step S914, obtaining a third operation power and a set operation duration of the electric heating element;
in step S916, the electric heating element is controlled to operate at the third operating power for a set operating time period.
In this embodiment, the drying control method is used to dry the fruit slices. Firstly, carrying out microwave enzyme deactivation treatment on the cut fruit slices to prevent enzymatic browning, and then accelerating the evaporation of water in the fruit slices by using a hot air heating mode. Since the fruit has been subjected to enzyme deactivation treatment in the early stage, the temperature is raised to 70-80 ℃ in the later stage of hot air drying process so as to shorten the drying time.
Specifically, as shown in fig. 10, the microwave function is intermittently operated for a period of time to achieve the effect of inactivating enzymes in the fruit slices, and then the hot air function is operated to dehydrate the fruit slices. The first stage of drying the dried fruits emits microwaves through a microwave generating device, the total working time of the first stage is not more than 5min, and the microwave power P1 is lower, and the specific position is 100w less than or equal to P1 less than or equal to 500w. The phenomenon that the temperature of the fruit slices is quickly increased to brown due to the fact that the power is too high is avoided, and the structure state of the fruit slices is prevented from being damaged by adopting an intermittent working mode when the microwave generating device works, wherein the working time of the microwave generating device in each on-off period is more than or equal to 10s and less than or equal to 60s, and the microwave stopping time is more than or equal to 0s and less than or equal to 2 and less than or equal to 30s; the second stage of the dried fruit is to adopt a heating device to convey hot air into the cooking cavity, the power P2 of the heating device is higher than or equal to 800w and less than or equal to 1200w, and the total working time of the second stage is 15 minutes, so that the dried fruit slices are dried to a dried fruit state acceptable to users.
And setting the second operation power of the microwave generating device to be 0W, and setting the first operation power to be 300W, so that the microwave is switched from the first operation power to the second operation power to be one channel period.
The fruit slices are subjected to enzyme deactivation treatment by microwaves, so that the browning of the fruits in the later drying process is prevented, and the color and luster of the dried fruits are protected as much as possible. And the temperature of the fruit slices subjected to enzyme deactivation can be properly increased during drying, so that the drying time is shortened.
Example six:
in one embodiment of the present invention, a computer readable storage medium is provided, on which a computer program is stored, which when executed by a processor, implements the drying control method in any of the above embodiments, thereby having all the advantageous technical effects of the drying control method in any of the above embodiments.
Among them, a computer-readable storage medium such as Read-Only Memory (ROM), random access Memory (Random Access Memory, RAM), magnetic disk or optical disk, and the like.
It should be understood that the invention is not limited to the particular arrangements and instrumentality described above and shown in the drawings. For the sake of brevity, a detailed description of known methods is omitted here. In the above embodiments, several specific steps are described and shown as examples. However, the method processes of the present invention are not limited to the specific steps described and shown, and those skilled in the art can make various changes, modifications and additions, or change the order between steps, after appreciating the spirit of the present invention.
It should also be noted that the exemplary embodiments mentioned in this disclosure describe some methods or systems based on a series of steps or devices. However, the present invention is not limited to the order of the above-described steps, that is, the steps may be performed in the order mentioned in the embodiments, or may be performed in a different order from the order in the embodiments, or several steps may be performed simultaneously.
In the present invention, the term "plurality" means two or more, unless explicitly defined otherwise. The terms "mounted," "connected," "secured," and the like are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected; "coupled" may be directly coupled or indirectly coupled through intermediaries. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art according to the specific circumstances.
In the description of the present specification, the terms "one embodiment," "some embodiments," "particular embodiments," and the like, mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (7)

1. A drying control method for preparing dried fruits by a cooking appliance, the cooking appliance comprising a cooking cavity, a microwave generating device and a heating device, the method comprising the steps of:
controlling the microwave generating device to operate in a first set mode, and performing enzyme deactivation treatment on food materials in the cooking cavity;
controlling the heating device to operate, and drying the food materials;
the step of controlling the microwave generating device to operate in a first setting mode specifically comprises the following steps:
controlling the microwave generating device to operate at a set power, and adjusting the set power according to the operation time length of the microwave generating device;
the step of controlling the microwave generating device to operate with set power and adjusting the set power according to the operation time of the microwave generating device specifically comprises the following steps:
controlling the microwave generating device to operate at a first operation power until a first set duration is reached;
controlling the microwave generating device to operate at a second operation power for a second set period of time, returning to execute control of the microwave generating device to operate at a first operation power until the total operation period of the microwave generating device reaches a third set period of time, and controlling the microwave generating device to stop operating;
the second operation power is smaller than the first operation power, and the first set time length is longer than the second set time length;
before the step of controlling the operation of the heating device, the method further comprises:
and (3) timing the shutdown time of the microwave generating device to stop running, determining that the shutdown time reaches a fourth set time, and outputting prompt information that the enzyme deactivation treatment is finished.
2. The drying control method according to claim 1, wherein,
the first operation power is more than or equal to 100W and less than or equal to 500W.
3. The drying control method according to claim 1 or 2, wherein the heating device includes an electric heating element and a blower, and the step of controlling the operation of the heating device includes:
and controlling the electric heating element to operate in a second set mode, and controlling the fan to operate according to the operating state of the electric heating element.
4. The drying control method according to claim 3, wherein the step of controlling the operation of the blower according to the operation state of the electric heating member comprises:
determining that the electric heating element is in an operating state, and controlling the fan to operate at a set rotating speed; or (b)
And determining that the electric heating element is in a stop operation state, and controlling the fan to stop operation.
5. The drying control method according to claim 4, wherein the step of controlling the electric heating member to operate in the second setting mode specifically includes:
acquiring third operation power and set operation time length of the electric heating element;
controlling the electric heating element to operate at the third operating power until the set operating time period is reached,
wherein the third operating power is greater than or equal to 800W and less than or equal to 1200W.
6. A cooking appliance, comprising:
a housing in which a cooking cavity is provided;
the microwave generating device is arranged in the shell and can perform enzyme deactivation treatment on food materials in the cooking cavity;
the heating device is arranged in the shell and can be used for drying food materials in the cooking cavity;
a memory in which a computer program is stored;
a processor connected to the microwave generating means and the heating means, the processor executing a computer program stored in the memory to implement the drying control method according to any one of the preceding claims 1 to 5.
7. A computer-readable storage medium, characterized in that the computer-readable storage medium has stored thereon a computer program which, when executed by a processor, implements the steps of the drying control method according to any one of claims 1 to 5.
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