CN113558490A - Material baking method and device, baking equipment and computer readable storage medium - Google Patents
Material baking method and device, baking equipment and computer readable storage medium Download PDFInfo
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
- A47J37/0641—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements with forced air circulation, e.g. air fryers
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0664—Accessories
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- Engineering & Computer Science (AREA)
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Abstract
The invention provides a material baking method, a material baking device, baking equipment and a computer readable storage medium, wherein the baking function of the baking equipment is started in response to a baking instruction aiming at a material to be baked; the method comprises the steps of obtaining the current cavity humidity of the baking equipment, and adjusting the air door angle of the baking equipment and/or the air outlet angle of the baking equipment according to the current cavity humidity. In the mode, according to the door opening angle of the cavity humidity real-time adjusting air door and the angle of the air outlet, the water vapor emission quantity and the emission speed in the cavity of the baking equipment can be adjusted, the humidity of the baking space is reduced, the condition that materials are oxidized is avoided, and the baking speed and the baking efficiency are improved.
Description
Technical Field
The invention relates to the technical field of baking, in particular to a material baking method and device, baking equipment and a computer readable storage medium.
Background
The materials such as fruits and vegetables are perishable agricultural products with high water content, and are easy to generate various undesirable changes due to the action of environment and microorganisms, thereby causing decay and deterioration. The drying of fruits and vegetables is a processing method of removing water in fresh fruits and vegetables by adopting a certain drying technology and then storing the fruits and vegetables in a low water content state, and the product is called a dried fruit and vegetable product. In the related technology, a hot air drying mode is usually adopted, hot air is blown into a drying chamber or an oven through a fan, heat is transferred to materials from a drying medium, so that moisture on the surfaces of the materials is heated and vaporized into water vapor, and the water vapor is diffused into surrounding air until the moisture in the materials is reduced to a certain degree, and the aim of drying is fulfilled; however, in actual production, the method is usually carried out under relatively closed aerobic and high-temperature conditions, the material is easily oxidized in the drying process, and in addition, the material is heated from outside to inside due to heat conduction, and the heat transfer direction and the mass transfer direction are opposite, so that the drying speed is slow and the drying efficiency is low.
Disclosure of Invention
In view of the above, the present invention provides a material baking method, device, baking apparatus and computer readable storage medium, so as to reduce the humidity of the baking space, avoid the material oxidation, and improve the baking speed and baking efficiency.
In a first aspect, an embodiment of the present invention provides a material baking method, where the method is applied to a baking device; the method comprises the following steps: responding to a baking instruction aiming at the material to be baked, and starting a baking function of baking equipment; the method comprises the steps of obtaining the current cavity humidity of the baking equipment, and adjusting the air door angle of the baking equipment and/or the air outlet angle of the baking equipment according to the current cavity humidity.
Further, according to current cavity humidity, the step of the air door angle of the equipment of toasting of adjustment, and/or the gas vent angle of the equipment of toasting includes: if the current cavity humidity is larger than the preset humidity, the air door angle of the baking equipment and/or the air outlet angle of the baking equipment are/is adjusted according to the current cavity humidity.
Further, according to current cavity humidity, the step of the air door angle of the equipment of toasting of adjustment, and/or the gas vent angle of the equipment of toasting includes: according to the current cavity humidity, a preset first corresponding table is inquired, and a target air door angle and a target exhaust port angle corresponding to the current cavity humidity are determined; and adjusting the air door angle of the baking equipment and/or the air outlet angle of the baking equipment according to the target air door angle and the target air outlet angle.
Further, according to the target air door angle and the target air outlet angle, adjusting the air door angle of the baking equipment and/or the air outlet angle of the baking equipment, comprising: adjusting the current air door angle of the baking equipment to be a target air door angle through an electric drive hinge; if the gear of the current air outlet angle of the baking equipment is different from the gear of the target air outlet angle, the gear of the current air outlet angle is adjusted to the gear of the target air outlet angle through the air exhaust control device.
Further, before the step of starting the baking function of the baking device in response to a baking instruction for the material to be baked, the method comprises: acquiring the material type and the baking layer number of a material to be baked; determining initial baking parameters of baking equipment in a preset conversion mode according to the material type and the number of baking layers; wherein the initial baking parameters include: an initial damper angle, an initial exhaust port angle, and an initial fan speed.
Further, the step of activating the toasting function of the toasting device comprises: adjusting the angle of an air door of the baking equipment to be an initial air door angle; adjusting the angle of an exhaust port of the baking equipment to be an initial exhaust port angle; and starting a fan of the baking equipment to enable the rotating speed of the fan to reach the initial rotating speed of the fan.
Further, the step of obtaining the material type and the number of baking layers of the material to be baked comprises the following steps: acquiring the material type and the baking layer number of the material to be baked through a menu selection function of baking equipment; or identifying the material type and the material layer number of the material to be baked in the baking equipment through the image identification function of the baking equipment.
Further, the method further comprises: and adjusting the rotating speed of a fan of the baking equipment according to the current cavity humidity.
Further, according to current cavity humidity, the step of the fan rotational speed of equipment is toasted in the adjustment includes: if the current cavity humidity is larger than the preset humidity, inquiring a preset second corresponding table according to the current cavity humidity, and determining the target fan rotating speed corresponding to the cavity humidity; and adjusting the current fan rotating speed of the baking equipment to be the target fan rotating speed.
Further, after the step of activating the toasting function of the toasting device, the method further comprises: acquiring the cavity temperature of the baking equipment; and if the cavity temperature does not meet the preset temperature, adjusting the cavity temperature of the baking equipment to the preset temperature through the temperature adjusting device.
In a second aspect, an embodiment of the present invention provides a material baking apparatus, where the apparatus is disposed in a baking device; the device comprises: the starting module is used for responding to a baking instruction aiming at the material to be baked and starting the baking function of the baking equipment; the adjusting module is used for acquiring the current cavity humidity of the baking equipment, and adjusting the air door angle of the baking equipment and/or the air outlet angle of the baking equipment according to the current cavity humidity.
In a third aspect, an embodiment of the present invention provides a baking apparatus, including a processor and a memory, where the memory stores machine executable instructions capable of being executed by the processor, and the processor executes the machine executable instructions to implement the material baking method of any one of the first aspect.
In a fourth aspect, embodiments of the present invention provide a computer-readable storage medium storing machine-executable instructions that, when invoked and executed by a processor, cause the processor to implement the item baking method of any one of the first aspects.
The embodiment of the invention has the following beneficial effects:
the invention provides a material baking method, a material baking device, baking equipment and a computer readable storage medium, wherein the baking function of the baking equipment is started in response to a baking instruction aiming at a material to be baked; the method comprises the steps of obtaining the current cavity humidity of the baking equipment, and adjusting the air door angle of the baking equipment and/or the air outlet angle of the baking equipment according to the current cavity humidity. In the mode, according to the door opening angle of the cavity humidity real-time adjusting air door and the angle of the air outlet, the water vapor emission quantity and the emission speed in the cavity of the baking equipment can be adjusted, the humidity of the baking space is reduced, the condition that materials are oxidized is avoided, and the baking speed and the baking efficiency are improved.
Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. The objectives and other advantages of the invention will be realized and attained by the structure particularly pointed out in the written description and claims hereof as well as the appended drawings.
In order to make the aforementioned and other objects, features and advantages of the present invention comprehensible, preferred embodiments accompanied with figures are described in detail below.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a flow chart of a method for baking a material according to an embodiment of the present invention;
fig. 2 is a schematic structural diagram of an oven according to an embodiment of the present invention;
FIG. 3 is a schematic view of an exhaust port of an oven cavity according to an embodiment of the present invention;
FIG. 4 is a schematic diagram of a menu control logic according to an embodiment of the present invention;
FIG. 5 is a schematic structural diagram of a material baking apparatus according to an embodiment of the present invention;
fig. 6 is a schematic structural diagram of a baking apparatus according to an embodiment of the present invention.
Wherein the icons are: 1-a door body; 2-a cavity;
Detailed Description
To make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings, and it is apparent that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The materials such as fruits and vegetables are perishable agricultural products with high water content, and are easy to generate various undesirable changes due to the action of environment and microorganisms, thereby causing decay and deterioration. The drying of fruits and vegetables is a processing method of removing water in fresh fruits and vegetables by adopting a certain drying technology and then storing the fruits and vegetables in a low water content state, and the product is called a dried fruit and vegetable product. The dried fruit and vegetable products have important significance for prolonging the storage time of the fruits and vegetables and changing the storage performance and the physiological activity of the fruits and vegetables. In addition, the quality of the dried fruit and vegetable products mainly includes sensory quality, nutritional ingredients (polyphenol, vitamins and the like), and the quality of the dried fruit and vegetable products affects the market sales volume of the dried fruit and vegetable products.
The current fruit and vegetable drying technology mainly comprises hot air drying, vacuum microwave drying, vacuum freeze drying, variable temperature and pressure difference puffing drying and the like. The household appliance mainly adopts a hot air drying method, hot air drying is realized by utilizing a heat source to provide heat according to a mass transfer and heat transfer principle, hot air is blown into a drying chamber or an oven through a fan, and the heat is transferred to a material from a drying medium, so that moisture on the surface of the material is heated and vaporized into water vapor which is diffused into the surrounding air. When the moisture content of the surface of the material is lower than the moisture content in the material and forms a moisture gradient, the moisture in the material is diffused to the surface until the moisture in the material is reduced to a certain degree, and meanwhile, the temperature of the surface of the material is higher than the center of the material after being heated to form a temperature gradient, so that the moisture is transferred from the inside to the surface to achieve the purpose of drying.
In the related technology, the influence of six different hot air drying modes on the content, the composition and the antioxidant activity of the lentinus edodes polyphenol is also researched, and the result shows that the content, the composition and the antioxidant activity of the lentinus edodes polyphenol are different under different drying conditions, and constant temperature drying is an ideal hot air drying mode for lentinus edodes.
In addition, the temperature, humidity and wind speed of hot air are key factors influencing the hot air drying of products. Analyzing the influence of the temperature, the humidity and the wind speed of hot air drying on the hot air drying process of certain Chinese dates. The results show that the temperature has the greatest influence on the drying speed and quality of the red dates, the higher the hot air temperature is, the faster the drying speed is, the smaller the degree of red peel is, the smaller the brightness of the peel is, the more severe the red dates shrink is, and the more sugar is precipitated. The hot air humidity also has a remarkable influence on the separation amount of sugar, and the wind speed has a remarkable influence on the brightness of the fruit peel. The influence of hot air drying on the quality of the green peppers is also researched, and the result shows that the influence of the drying temperature and the air speed on the quality of the green peppers is large, and the influence of the laying amount on the green peppers is small.
The hot air drying mode has the advantages of being simple to operate, large in material handling capacity, low in cost and the like, and most of materials can be dried by hot air besides heat-sensitive materials. However, in actual production, the materials are heated from outside to inside, and the heat transfer and mass transfer directions are opposite, so that the hot air drying speed is slow and the efficiency is low. In addition, the mode is usually carried out under relatively closed aerobic and high-temperature conditions, so that moisture is not easy to diffuse in the baking process, materials are easy to oxidize, amino and sugar can undergo Maillard reaction at high temperature, and the like, so that dried fruits and vegetables with good color and mouthfeel can not be baked, and the baking effect is not good.
Based on the above problems, embodiments of the present invention provide a material baking method, device, baking apparatus, and computer-readable storage medium, which can be applied to apparatuses such as household appliances with a baking function.
For the convenience of understanding of the present embodiment, a material baking method disclosed in the present embodiment is first described in detail, and the method is applied to a baking device, which is generally referred to as a household appliance, such as an oven, a steaming and baking all-in-one machine, and the like. As shown in fig. 1, the method comprises the steps of:
step S102, responding to a baking instruction aiming at a material to be baked, and starting a baking function of baking equipment;
the material to be baked may be food such as fruit and vegetable, such as apple slices, banana slices, lemon slices, sweet potato slices, etc. Specifically, after the material to be baked is placed at the baking position in the baking equipment, the control to be baked can be selected according to the control arranged on the baking equipment, after the baking equipment receives the command to be baked, the baking function of the baking equipment is started, namely, the fan of the baking equipment is started, hot air is conveyed into the cavity of the baking equipment, and the material to be baked in the baking equipment is started to be baked.
And S104, acquiring the current cavity humidity of the baking equipment, and adjusting the air door angle of the baking equipment and/or the air outlet angle of the baking equipment according to the current cavity humidity.
The toasting device is usually a household appliance, the toasting device may be in the shape of a box, such as a toaster, and the chamber humidity is usually the humidity of the box in the toasting device, i.e. the humidity around the material. The air opening generally refers to an opening and closing door of a baking device, and as shown in fig. 2, which is a schematic structural diagram of a part of an oven, the diagram is a perspective side view of the baking device, a door body 1 is mounted on a cavity 2 through a hinge, and the door body 1 can be driven to open and close a front opening of the cavity 2 through an electric driving mechanism, where θ is an included angle between the door body 1 and a front surface of the cavity when the door body is partially opened, that is, an angle of the air opening. The air outlet is usually corresponding to the air door and is positioned on the back of the baking equipment, also can be positioned on the side surface of the baking equipment and also can be positioned on the upper surface of the baking equipment; fig. 3 is a schematic structural diagram of an exhaust outlet of a cavity of a toaster, which is a top view of a toasting apparatus, i.e. the exhaust outlet is located on the toasting apparatus, wherein the fast exhaust outlet, i.e. the exhaust outlet, can be changed in angle by adjusting a movable component.
Because the moisture content of products such as fruits and vegetables is larger, the humidity in the cavity can be increased in the baking process, if the humidity is higher, the materials can be oxidized, and in addition, the baking time under the condition of higher humidity is also longer; in this embodiment, can be in real time or every preset time quantum (for example 15 minutes or half an hour etc.) in the material toasts the in-process, through the built-in humidity detection device of equipment that toasts, for example devices such as hygrometer, measure the humidity in the current cavity, when cavity humidity is great, can adjust the air door angle of the equipment that toasts and the gas vent angle of the equipment that toasts, also can only adjust the air door angle of the equipment that toasts, can also only adjust the gas vent angle of the equipment that toasts, adjust vapor emission volume and emission speed, reach the effect of toasting fast. The specific adjustment angle may be adjusted according to a preset fixed adjustment angle, for example, the current air door angle and the current exhaust port angle are increased by one or more fixed adjustment angles; or the adjustment can be carried out according to the adjustment angle corresponding to the current cavity temperature.
Specifically, the humidity of the cavity is measured in real time or at intervals through a humidity detection device in the baking equipment, the cavity humidity is converted into an electric signal and sent to an electric control system, or the electric control system reads the cavity humidity from the humidity detection device in real time or at intervals, and if the cavity humidity is high, the air door angle of the baking equipment and the air outlet angle of the baking equipment are adjusted. For example, if the humidity of the cavity is high, the angle of the air door of the baking equipment can be increased, and the angle of the exhaust port can be increased; the angle of the air door of the baking equipment can be adjusted to be large; it is also possible to only increase the angle of the exhaust opening of the toasting device.
In addition, since the baking time is usually more than 1 hour, it is usually not necessary to measure the humidity of the chamber in real time, and a part of resources are wasted, therefore, in the actual production process, the humidity of the chamber is usually detected every preset time period.
The material baking method responds to a baking instruction for the material to be baked, and starts the baking function of the baking equipment; the method comprises the steps of obtaining the current cavity humidity of the baking equipment, and adjusting the air door angle of the baking equipment and/or the air outlet angle of the baking equipment according to the current cavity humidity. In the mode, according to the door opening angle of the cavity humidity real-time adjusting air door and the angle of the air outlet, the water vapor emission quantity and the emission speed in the cavity of the baking equipment can be adjusted, the humidity of the baking space is reduced, the condition that materials are oxidized is avoided, and the baking speed and the baking efficiency are improved.
In order to control the humidity in the toasting device in an optimal state, in a specific embodiment, if the current chamber humidity is greater than the predetermined humidity, the damper angle of the toasting device and/or the exhaust port angle of the toasting device are adjusted according to the current chamber humidity.
The preset humidity may be a preset fixed humidity value; the preset humidity corresponding to the material to be baked can be also adopted, and generally different materials have different water contents and different environmental parameters required in the baking process, so that a target humidity value can be preset for each different material.
Specifically, after the electric control system receives or reads the current cavity humidity, the current cavity humidity is compared with the preset humidity, and if the current cavity humidity is larger than the preset humidity, the air door angle of the baking equipment and the air outlet angle of the baking equipment are adjusted, or the air door angle of the baking equipment is adjusted, or the air outlet angle of the baking equipment is adjusted. For a specific adjustment manner, reference may be made to the adjustment manner described above, and details are not described herein again.
In addition, if the current cavity humidity is less than or equal to the preset humidity, the damper angle and the exhaust port angle are not required to be adjusted.
In the above mode, through adjustment air door angle and gas vent angle, can make cavity humidity maintain ideal state all the time, improved and toasted the effect, and toast efficiency.
Specific ways of adjusting the damper angle of the toasting device, and/or the vent angle of the toasting device, are described below:
(1) according to the current cavity humidity, a preset first corresponding table is inquired, and a target air door angle and a target exhaust port angle corresponding to the current cavity humidity are determined;
the preset first corresponding meter is provided with target air door angles and target exhaust port angles corresponding to different cavity humidity; the correspondence may be preset in the toasting device. In addition, in order to enable the baking effect of each material to achieve the best effect, the preset first corresponding table can also be the first corresponding table of the material to be baked, because different materials need different baking environments, parameters such as cavity humidity, temperature and wind speed required by each material in the baking process are possibly different, and the air door angle and the air outlet angle corresponding to different cavity humidities are also possibly different in the baking process of each material, so that the first corresponding table of the material can be preset for each material.
Specifically, if the current cavity humidity is greater than the preset humidity, firstly, according to the material to be baked, determining a preset first corresponding table corresponding to the material to be baked; and then, according to the current cavity humidity, inquiring a target air door angle and a target air outlet angle corresponding to the current cavity humidity in the first corresponding table.
(2) And adjusting the air door angle of the baking equipment and/or the air outlet angle of the baking equipment according to the target air door angle and the target air outlet angle.
The air door angle of the baking equipment can be adjusted to a target air door angle, and the air exhaust angle is adjusted to a target air exhaust angle; the air door angle of the baking equipment can be adjusted to the target air door angle; the air exhaust angle can be adjusted to the target air exhaust angle. Specifically, if the target air door angle is different from the current air door angle and the target air outlet angle is different from the current air outlet angle, the air door angle of the baking equipment is adjusted to the target air door angle, and the air outlet angle is adjusted to the target air exhaust angle. If the target air door angle is different from the current air door angle and the target air outlet angle is the same as the current air outlet angle, only the air door angle of the baking equipment is adjusted to the target air door angle. And if the target air door angle is the same as the current air door angle and the target air outlet angle is different from the current air outlet angle, only adjusting the air outlet angle to the target air exhaust angle.
One possible implementation:
adjusting the current air door angle of the baking equipment to be a target air door angle through an electric drive hinge;
the electric drive hinge can realize stepless adjustment, so that if the target air door angle is different from the current air door angle, the current air door angle of the baking equipment can be adjusted to the target air door angle directly through the electric drive hinge. Specifically, the electric control system determines that if the target air door angle is different from the current air door angle, the electric control system issues an air door adjusting instruction so that the electric drive hinge adjusts the current air door angle of the baking equipment to the target air door angle.
If the gear of the current air outlet angle of the baking equipment is different from the gear of the target air outlet angle, the gear of the current air outlet angle is adjusted to the gear of the target air outlet angle through the air exhaust control device.
The exhaust control device is different from an electric drive hinge, can not realize stepless adjustment and can only adjust according to preset gears, for example, the 1 gear is 0-30 degrees, the 2 gear is 31-60 degrees, the 3 gear is 61-90 degrees, and the maximum gear is 12 gears 330-360 degrees. During actual implementation, the electric control system determines that if the gear of the current air outlet angle of the baking equipment is different from the gear of the target air outlet angle, the electric control system issues an air outlet adjusting instruction so that the air outlet control device adjusts the gear of the current air outlet angle to the gear of the target air outlet angle.
In the above manner, the door opening angle and the exhaust port angle are adjusted to adjust the water vapor emission amount and the emission speed, so as to achieve the effect of rapid baking; the humidity of the cavity is measured through the built-in humidity detection device, and when the humidity of the cavity becomes high, the door opening angle and the exhaust port are correspondingly adjusted, so that the humidity of the cavity can be kept in an ideal state, the best baking control condition is achieved, and the baking effect and the baking efficiency are improved.
In this embodiment, a manner of steps before starting a baking function of the baking device is mainly described, which specifically includes:
(1) acquiring the material type and the baking layer number of a material to be baked;
it is possible to use a menu means or an image recognition means provided in the toasting device. And acquiring the material type and the baking layer number of the material to be baked. Wherein, the material type generally refers to the specific name of the material, such as apple, pear, sweet potato, lemon, etc.; the number of baking layers generally refers to the number of baking trays placed in the cavity. In actual implementation, materials can be fully paved in each layer of baking tray.
In one possible embodiment: acquiring the material type and the baking layer number of the material to be baked through a menu selection function of baking equipment; or identifying the material type and the material layer number of the material to be baked in the baking equipment through the image identification function of the baking equipment.
Referring to the schematic diagram of the menu control logic shown in fig. 4, a fruit and vegetable baking function (a primary menu) is selected in a menu selection area of the baking device, a secondary menu is continuously clicked to select, wherein the secondary menu comprises food material types, one food material is selected, a tertiary menu is continuously clicked to select, and the tertiary menu comprises a baking layer number and one layer number is selected; the fruit and vegetable baking information is converted into an electric signal through the menu selection device, and the electric signal is transmitted to the electric control system, so that the material type and the baking layer number of the material to be baked are obtained.
Or, the fruit and vegetable baking function is selected, the image recognition technology is selected, the type and the number of baking layers of the material placed in the cavity are recognized through an image recognition device arranged in the baking equipment, namely the dry type and the number of baking layers of the fruit and vegetable, the fruit and vegetable baking information is converted into electric signals through the image recognition device, the electric signals are transmitted to an electric control system, and the type and the number of baking layers of the material to be baked are obtained.
(2) Determining initial baking parameters of baking equipment in a preset conversion mode according to the material type and the number of baking layers; wherein the initial baking parameters include: an initial damper angle, an initial exhaust port angle, and an initial fan speed.
Generally, food materials with different moisture contents and browning types correspond to different conversion modes among different baking layers; therefore, each material type and the baking layer number are preset with a corresponding conversion mode. And determining different initial parameters in different conversion modes. In the embodiment, the initial rotating speed of the fan is higher than that of a common fan, and in practical implementation, the rotating speed of the fan of a forward and reverse rotating motor is usually selected to be more than 2000 rpm, and a high-speed fan is used, so that the effects of air uniformizing and dehumidification can be achieved, and the baking time is reduced.
In the above mode, also can adjust initial air door angle, gas vent angle and initial fan rotational speed before the equipment is toasted in the start, initial fan rotational speed wherein is high-speed fan, and the high-speed rotatory wind-changing heat dissipation of fan has reached even wind effect, has further improved and has toasted effect and toasted efficiency.
Further, after determining the initial baking parameters of the baking equipment, the angle of the air door of the baking equipment can be adjusted to the initial air door angle; adjusting the angle of an exhaust port of the baking equipment to be an initial exhaust port angle; and starting a fan of the baking equipment to enable the rotating speed of the fan to reach the initial rotating speed of the fan.
Specifically, after the initial baking parameters of the material to be baked are obtained, the initial air door angle, the initial air outlet angle and the initial fan rotating speed can be converted into electric signals through an electric control system; the electronic control system then needs to send an electrical signal of the initial damper angle to the electrically driven hinge to cause the electrically driven hinge to adjust the damper angle of the toasting device to the initial damper angle before starting the toasting device. And sending the electric signal of the initial air outlet angle to the air exhaust control device so that the air exhaust control device adjusts the air outlet angle to the initial air outlet angle. And sending an electric signal of the initial fan rotating speed to the fan control device so that when the fan of the baking equipment is started, the fan control device controls the rotating speed of the fan to reach the initial fan rotating speed.
In order to further reduce the baking time and reduce the humidity, the method further comprises the following steps: and adjusting the rotating speed of a fan of the baking equipment according to the current cavity humidity.
In the baking process, the circulation speed of air in the cavity also influences the baking effect, so that the rotating speed of the fan needs to be adjusted except for adjusting the angle of the air door and the angle of the air outlet in the baking process, and the baking effect and the baking efficiency are improved by controlling the air speed.
One possible implementation: if the current cavity humidity is larger than the preset humidity, inquiring a preset second corresponding table according to the current cavity humidity, and determining the target fan rotating speed corresponding to the cavity humidity; and adjusting the current fan rotating speed of the baking equipment to be the target fan rotating speed.
The preset second corresponding table is provided with target fan rotating speeds corresponding to different cavity humidities, and the corresponding relation can be preset in the baking equipment. In addition, in order to enable the baking effect of each material to achieve the best effect, the preset second corresponding table can also be a second corresponding table of the material to be baked, because different materials need different baking environments, parameters such as cavity humidity, temperature and wind speed required by each material in the baking process are possibly different, and the rotating speeds of fans corresponding to different cavity humidities can also be different in the baking process of each material, so that the second corresponding table of the material can be preset for each material.
Specifically, the electric control system determines that if the current cavity humidity is larger than the preset humidity, firstly, a preset second corresponding table corresponding to the material to be baked is determined according to the material to be baked; and then, according to the current cavity humidity, inquiring the target fan rotating speed corresponding to the current cavity humidity in a second corresponding table. And then converting the target fan rotating speed into an electric signal, generating an electric signal instruction to the fan control device, and adjusting the current fan rotating speed of the baking equipment to the target fan rotating speed through the fan control device.
In the mode, the rotating speed of the fan is controlled in the baking process, so that the temperature and the humidity in the cavity are more uniform, the baking effect is better, and the baking efficiency is further improved.
In consideration of the influence of the temperature on the baking effect in the baking process, after the step of starting the baking function of the baking equipment, acquiring the cavity temperature of the baking equipment; and if the cavity temperature does not meet the preset temperature, adjusting the cavity temperature of the baking equipment to the preset temperature through the temperature adjusting device.
The preset temperature can be a fixed temperature value, and can also be a preset temperature corresponding to the material to be baked, and generally different materials have different water contents and different environmental parameters required in the baking process, so that a target temperature value can be preset for each different material.
The temperature regulating device can be a fan, an air door, an air outlet and the like. For example, if the temperature of the cavity is higher than the preset temperature, the blowing temperature of the fan can be reduced; if the temperature of the cavity is lower than the preset temperature, the blowing temperature of the fan can be increased, and the like. In this way, the baking effect and the baking efficiency can be further improved by adjusting the temperature in the cavity.
Corresponding to the method embodiment, the embodiment provides a material baking device, which is arranged on baking equipment; as shown in fig. 5, the apparatus includes:
the starting module 51 is used for responding to a baking instruction aiming at the material to be baked and starting the baking function of the baking equipment;
the adjusting module 52 is configured to obtain a current cavity humidity of the baking device, and adjust an air door angle of the baking device and/or an air outlet angle of the baking device according to the current cavity humidity.
The invention provides a material baking device, which responds to a baking instruction aiming at a material to be baked and starts the baking function of baking equipment; the method comprises the steps of obtaining the current cavity humidity of the baking equipment, and adjusting the air door angle of the baking equipment and/or the air outlet angle of the baking equipment according to the current cavity humidity. In the mode, according to the door opening angle of the cavity humidity real-time adjusting air door and the angle of the air outlet, the water vapor emission quantity and the emission speed in the cavity of the baking equipment can be adjusted, the humidity of the baking space is reduced, the condition that materials are oxidized is avoided, and the baking speed and the baking efficiency are improved.
Further, the adjusting module is further configured to: if the current cavity humidity is larger than the preset humidity, the air door angle of the baking equipment and/or the air outlet angle of the baking equipment are/is adjusted according to the current cavity humidity.
Further, the adjusting module is further configured to: according to the current cavity humidity, a preset first corresponding table is inquired, and a target air door angle and a target exhaust port angle corresponding to the current cavity humidity are determined; and adjusting the air door angle of the baking equipment and/or the air outlet angle of the baking equipment according to the target air door angle and the target air outlet angle.
Further, the adjusting module is further configured to: adjusting the current air door angle of the baking equipment to be a target air door angle through an electric drive hinge; if the gear of the current air outlet angle of the baking equipment is different from the gear of the target air outlet angle, the gear of the current air outlet angle is adjusted to the gear of the target air outlet angle through the air exhaust control device.
Further, the device also comprises a parameter determining module, which is used for acquiring the material type and the baking layer number of the material to be baked; determining initial baking parameters of baking equipment in a preset conversion mode according to the material type and the number of baking layers; wherein the initial baking parameters include: an initial damper angle, an initial exhaust port angle, and an initial fan speed.
Further, the starting module is further configured to: adjusting the angle of an air door of the baking equipment to be an initial air door angle; adjusting the angle of an exhaust port of the baking equipment to be an initial exhaust port angle; and starting a fan of the baking equipment to enable the rotating speed of the fan to reach the initial rotating speed of the fan.
Further, the parameter determining module: acquiring the material type and the baking layer number of the material to be baked through a menu selection function of baking equipment; or identifying the material type and the material layer number of the material to be baked in the baking equipment through the image identification function of the baking equipment.
Furthermore, the device also comprises a rotating speed adjusting module for adjusting the rotating speed of the fan of the baking equipment according to the current cavity humidity.
Further, the rotation speed adjusting module is further configured to: if the current cavity humidity is larger than the preset humidity, inquiring a preset second corresponding table according to the current cavity humidity, and determining the target fan rotating speed corresponding to the cavity humidity; and adjusting the current fan rotating speed of the baking equipment to be the target fan rotating speed.
Further, the device also comprises a temperature adjusting module for acquiring the cavity temperature of the baking equipment; and if the cavity temperature does not meet the preset temperature, adjusting the cavity temperature of the baking equipment to the preset temperature through the temperature adjusting device.
The material baking device provided by the embodiment of the invention has the same technical characteristics as the material baking method provided by the embodiment, so that the same technical problems can be solved, and the same technical effects can be achieved.
The embodiment also provides baking equipment, which comprises a processor and a memory, wherein the memory stores machine executable instructions capable of being executed by the processor, and the processor executes the machine executable instructions to realize the material baking method.
Referring to fig. 6, the toasting apparatus comprises a processor 100 and a memory 101, wherein the memory 101 stores machine executable instructions capable of being executed by the processor 100, and the processor 100 executes the machine executable instructions to implement the material toasting method as described above.
Further, the toasting device shown in fig. 6 further comprises a bus 102 and a communication interface 103, wherein the processor 100, the communication interface 103 and the memory 101 are connected via the bus 102.
The Memory 101 may include a high-speed Random Access Memory (RAM) and may also include a non-volatile Memory (non-volatile Memory), such as at least one disk Memory. The communication connection between the network element of the system and at least one other network element is realized through at least one communication interface 103 (which may be wired or wireless), and the internet, a wide area network, a local network, a metropolitan area network, and the like can be used. The bus 102 may be an ISA bus, PCI bus, EISA bus, or the like. The bus may be divided into an address bus, a data bus, a control bus, etc. For ease of illustration, only one double-headed arrow is shown in FIG. 6, but that does not indicate only one bus or one type of bus.
The present embodiments also provide a computer-readable storage medium having stored thereon machine-executable instructions that, when invoked and executed by a processor, cause the processor to implement the above-described material baking method.
The material baking method and device, the baking device and the computer program product of the computer readable storage medium provided by the embodiments of the present invention include a computer readable storage medium storing a program code, where instructions included in the program code may be used to execute the method described in the foregoing method embodiments, and specific implementation may refer to the method embodiments, and will not be described herein again.
It is clear to those skilled in the art that, for convenience and brevity of description, the specific working processes of the system and the apparatus described above may refer to the corresponding processes in the foregoing method embodiments, and are not described herein again.
In addition, in the description of the embodiments of the present invention, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meaning of the above terms in the present invention can be understood in specific cases for those skilled in the art.
The functions, if implemented in the form of software functional units and sold or used as a stand-alone product, may be stored in a computer readable storage medium. Based on such understanding, the technical solution of the present invention may be embodied in the form of a software product, which is stored in a storage medium and includes instructions for causing a computer device (which may be a personal computer, a server, or a network device) to execute all or part of the steps of the method according to the embodiments of the present invention. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and other various media capable of storing program codes.
In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art will understand that the following embodiments are merely illustrative of the present invention, and not restrictive, and the scope of the present invention is not limited thereto: any person skilled in the art can modify or easily conceive the technical solutions described in the foregoing embodiments or equivalent substitutes for some technical features within the technical scope of the present disclosure; such modifications, changes or substitutions do not depart from the spirit and scope of the embodiments of the present invention, and they should be construed as being included therein. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (13)
1. A material baking method, which is characterized in that the method is applied to baking equipment; the method comprises the following steps:
responding to a baking instruction aiming at the material to be baked, and starting a baking function of the baking equipment;
acquiring the current cavity humidity of the baking equipment, and adjusting the air door angle of the baking equipment and/or the air outlet angle of the baking equipment according to the current cavity humidity.
2. The method of claim 1, wherein the step of adjusting the damper angle of the toasting device and/or the vent angle of the toasting device in accordance with the current chamber humidity comprises:
if the current cavity humidity is larger than the preset humidity, adjusting the angle of an air door of the baking equipment and/or the angle of an air outlet of the baking equipment according to the current cavity humidity.
3. The method of claim 2, wherein the step of adjusting the damper angle of the toasting device and/or the vent angle of the toasting device in accordance with the current chamber humidity comprises:
according to the current cavity humidity, a preset first corresponding table is inquired, and a target air door angle and a target exhaust port angle corresponding to the current cavity humidity are determined;
and adjusting the air door angle of the baking equipment and/or the air outlet angle of the baking equipment according to the target air door angle and the target air outlet angle.
4. The method of claim 3, wherein the step of adjusting the damper angle of the toasting device, and/or the outlet angle of the toasting device, in dependence upon the target damper angle and the target outlet angle, comprises:
adjusting a current air door angle of the baking equipment to the target air door angle through an electrically driven hinge;
if the gear of the current air outlet angle of the baking equipment is different from the gear of the target air outlet angle, the gear of the current air outlet angle is adjusted to the gear of the target air outlet angle through an air outlet control device.
5. The method according to claim 1, characterized in that before the step of activating the toasting function of the toasting device in response to a toasting instruction for a material to be toasted, the method comprises:
acquiring the material type and the baking layer number of a material to be baked;
determining initial baking parameters of the baking equipment in a preset conversion mode according to the material type and the baking layer number; wherein the initial baking parameters include: an initial damper angle, an initial exhaust port angle, and an initial fan speed.
6. The method of claim 5, wherein the step of activating the toasting function of the toasting device comprises:
adjusting the air door angle of the baking equipment to the initial air door angle;
adjusting the exhaust port angle of the baking device to the initial exhaust port angle;
and starting a fan of the baking equipment to enable the rotating speed of the fan to reach the initial rotating speed of the fan.
7. The method of claim 5, wherein the step of obtaining the material type and the number of baking layers of the material to be baked comprises:
acquiring the material type and the baking layer number of the material to be baked through a menu selection function of the baking equipment;
or identifying the material type and the material layer number of the material to be baked in the baking equipment through the image identification function of the baking equipment.
8. The method of claim 1, further comprising: and adjusting the rotating speed of a fan of the baking equipment according to the current cavity humidity.
9. The method of claim 8, wherein the step of adjusting the speed of the blower of the toasting device in response to the current chamber humidity comprises:
if the current cavity humidity is larger than the preset humidity, inquiring a preset second corresponding table according to the current cavity humidity, and determining the target fan rotating speed corresponding to the cavity humidity;
and adjusting the current fan rotating speed of the baking equipment to the target fan rotating speed.
10. The method of claim 1, wherein after the step of activating the toasting function of the toasting device, the method further comprises:
acquiring the cavity temperature of the baking equipment;
and if the cavity temperature does not meet the preset temperature, adjusting the cavity temperature of the baking equipment to the preset temperature through a temperature adjusting device.
11. The material baking device is characterized in that the device is arranged on baking equipment; the device comprises:
the starting module is used for responding to a baking instruction aiming at the material to be baked and starting the baking function of the baking equipment;
the adjusting module is used for acquiring the current cavity humidity of the baking equipment, and adjusting the air door angle of the baking equipment and/or the air outlet angle of the baking equipment according to the current cavity humidity.
12. A baking apparatus comprising a processor and a memory, the memory storing machine executable instructions executable by the processor, the processor executing the machine executable instructions to implement a method of baking a material as claimed in any one of claims 1 to 10.
13. A computer readable storage medium having stored thereon machine executable instructions which, when invoked and executed by a processor, cause the processor to implement the item baking method of any one of claims 1 to 10.
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Application publication date: 20211029 |