JP7466639B2 - Control method, device, cooking appliance and computer-readable storage medium - Google Patents

Description

This application claims priority to a Chinese patent application filed on November 18, 2019 with the China Patent Office, bearing application number 201911127448.9 and entitled "Control method, device, cooking appliance and computer-readable storage medium", and a Chinese patent application filed on November 18, 2019 with the China Patent Office, bearing application number 201911127450.6 and entitled "Control method, device, cooking appliance and computer-readable storage medium", the entire contents of which are incorporated herein by reference.

This application relates to the technical field of motors, and more specifically to a control method, an apparatus, a cooking appliance, and a computer-readable storage medium.

Rice production is seasonal, and it is impossible to eat new rice at any time. In order to guarantee market supply, a certain amount of rice needs to be stored. However, rice has poor storage stability, and when rice is processed, the epidermis is removed, directly exposing the endosperm, making it susceptible to deterioration. Even if users purchase new rice, if the rice is not properly stored after opening the bag, it will deteriorate. Especially in summer (July to September), the effects of high temperature and high humidity in the atmosphere on rice worsen, causing the rice to darken to different degrees, lose its aroma, increase in acidity, develop a moldy smell, and experience a decrease in viscosity, decrease in water absorption, decrease in water retention, and a decrease in edible quality, which is commonly known as "old rice."

Most of the rice sold on the market is aged grains or blended rice. Even new rice is prone to deterioration because many consumers store it for too long or improperly. Old rice has undergone certain changes in the tissue structure and rice components, so the rice bran on the surface contains a lot of fat and is highly prone to oxidation, and the starch structure inside is denser.

After rice has deteriorated, if it is cooked using conventional cookware with conventional control methods, the old rice will produce a musty odor and unpleasant sour taste, causing the rice cooked in the cookware to smell bad and masking the original aroma of the rice. The rice will also lose its viscosity, gloss and become hard, resulting in poor cooking results. In addition, when the cookware cooks deteriorated ingredients in a conventional cooking mode, the rice will have a poor flavor and texture, and will affect the user's experience of using the cookware.

Furthermore, any discussion of background art throughout this specification does not necessarily mean that the background art is prior art known to those of skill in the art, and any discussion of prior art throughout this specification does not necessarily mean that the prior art is widely known or constitutes common knowledge in the art.

The present application aims to solve at least one of the technical problems existing in the prior art or related art.

Therefore, a first aspect of the present application provides a control method.

A second aspect of the present application provides a control device.

A third aspect of the present application provides a cooking utensil.

A fourth aspect of the present application provides a computer-readable storage medium.

The fifth aspect of the present application provides another control method.

A sixth aspect of the present application provides another control device.

A seventh aspect of the present application provides another cooking utensil.

An eighth aspect of the present application provides another computer-readable storage medium.

In view of this, a first aspect of the present application provides a control method applied to a cooking appliance including a cooking section arranged to hold ingredients to be cooked and a ventilation assembly, the control method including a step of adjusting operating parameters of the ventilation assembly depending on an operating condition temperature of the cooking section, the ventilation assembly being arranged to be able to exchange gas inside the cooking section with gas outside the cooking section.

Based on the operating temperature when the cooking section of the cooking utensil is operating, it can be determined that the material in the cooking section is in the water absorption stage or the heating stage of the cooking process, i.e., based on the operating temperature of the cooking section, it can be determined that the cooking process is before the boiling stage, and before the boiling stage, the ventilation assembly of the cooking utensil creates a pressure difference between the inside and outside of the cooking section, exchanges the gas inside the cooking section with the gas outside the cooking section, and further reduces the adsorption effect of the material on volatile carbonyl compounds, thereby improving the cooking effect of the cooking utensil.

Specifically, while rice (or other types of materials) is stored and left, the lipids in the rice grains are prone to spontaneous hydrolysis and oxidative decomposition, forming unsaturated free fatty acids such as oleic acid and linoleic acid, and further lipid peroxidation occurs, gradually deteriorating, forming volatile carbonyl compounds (e.g. hexylaldehyde, pelargonaldehyde, etc.), which are the "deteriorated odor" of rice. When rice is placed in the cooking section and exposed to water, the already generated odorous substances in the rice dissolve in water, volatilize due to the increase in temperature during cooking, and disperse in the air in the cooking section, which causes the "deteriorated odor" to be smelled. In addition, lipase in the rice grains is activated at the oil-water interface, and its activity increases continuously with the increase in water temperature, and lipase can promote the accelerated oxidation of lipids in the rice grains, rapidly generating volatile carbonyl compounds (deteriorated odor), thereby affecting the formation of the aroma of cooked rice. Therefore, when the cookware is in operation, during the water absorption and heating up stage (not yet boiling), the materials (deteriorated materials) will generate a large amount of volatile carbonyl compounds through enzymatic decomposition, such as hexylaldehyde and pentylaldehyde, which have some unpleasant flavors. In this stage, the operating parameters of the ventilation assembly are adjusted to maintain the circulation of air inside and outside the cooking area, achieving the purpose of exhausting the volatile carbonyl compounds from the cooking area, reducing the adsorption of the volatile carbonyl compounds by the materials, and improving the cooking effect.

Here, the operating parameters mainly include at least one of the ventilation direction, ventilation time, and ventilation speed.

The above control method of the present application can further have the following additional technical features:

In one possible design, the step of adjusting the operating parameters of the ventilation assembly in response to the operating condition temperature of the cooking unit specifically includes the steps of obtaining the operating condition temperature of the cooking unit and adjusting the operating parameters of the ventilation assembly upon detecting that the operating condition temperature falls within a preset temperature range.

The preset temperature range can indicate that the ingredients are in the water absorption and heating stage, but is also the temperature range in which the ingredients are likely to produce volatile odors. The temperature detector installed on the top cover of the cooking section can obtain the operating temperature inside the cooking section. If the operating temperature of the cooking section is within the preset temperature range, the ingredients will release volatile substances quickly, and these volatile substances often have moldy and deteriorated odors caused by hexylaldehyde and pentylaldehyde. Therefore, by adjusting the operating parameters of the ventilation assembly during the water absorption and heating stage of the ingredients, forced convection can be formed to exhaust the moldy and deteriorated odors inside the cooking section and reduce the adsorption of bad flavors by the ingredients.

In one possible design, the ventilation assembly includes an exhaust valve disposed in the cooking section and capable of communicating the inside of the cooking section with the outside of the cooking section, and the step of adjusting the operating parameters of the ventilation assembly upon detecting that the operating condition temperature falls within a preset temperature range specifically includes controlling the opening of the exhaust valve according to a preset exhaust time so as to exchange gas outside the cooking section with gas inside the cooking section upon detecting that the operating condition temperature falls within the preset temperature range.

The ventilation assembly includes an exhaust valve, which, when opened, allows the gas inside the cooking area to be exchanged with the gas outside the cooking area, thereby discharging volatile substances generated during the cooking process, reducing the adsorption of volatile substances that cause deterioration odors by ingredients, and improving the cooking effect.

In one possible design, the ventilation assembly includes an air pump, an airway to which the air pump belongs can communicate with the interior of the cooking section and with the atmospheric environment, and the step of adjusting the operating parameters of the ventilation assembly when it is detected that the operating temperature is within a preset temperature range specifically includes the steps of controlling the air pump to perform an air pumping process on the cooking section to open the airway to which the air pump belongs and to pressurize the interior of the cooking section when it is detected that the operating temperature is within the preset temperature range, and opening an exhaust passage of the cooking appliance, the exhaust passage being arranged to exhaust gas from within the cooking section.

The ventilation assembly includes an air pump, which is opened to let air into the cooking section, making the air pressure inside the cooking section greater than the air pressure outside, and discharging the volatile odor components generated inside the cooking section to the outside of the cooking section through an exhaust passage that is opened by the action of the air pressure, thereby discharging the volatile substances generated during the cooking process, reducing the adsorption of the volatile substances that cause deterioration odors by the ingredients in the cooking section, and improving the cooking effect.

Here, pressurization means that the pressure inside the cooking area is greater than standard atmospheric pressure, meaning there is positive pressure inside the pot.

In one possible design, the ventilation assembly includes an air pump, an airway to which the air pump belongs can communicate with the interior of the cooking area and with the atmospheric environment, and upon detecting that the operating condition temperature is within a preset temperature range, the step of adjusting the operating parameters of the ventilation assembly specifically includes the steps of opening an air supply passage of the cooking appliance, and controlling the air pump to perform an air extraction process so as to open the airway to which the air pump belongs and to create a negative pressure inside the cooking area, with the air supply passage being arranged to allow gas outside the cooking area to enter the cooking area.

The ventilation assembly includes an air pump, and by opening the air pump, gas inside the cooking section is extracted, making the air pressure inside the cooking section lower than the air pressure outside the cooking section, creating a negative pressure state, and gas outside the cooking section enters the inside of the cooking section through the open air supply passage due to the action of the negative pressure.

Here, the volatile odor components generated inside the cooking section are exhausted to the outside of the cooking section via an air extraction process, thereby discharging the volatile substances generated during the cooking process, reducing the adsorption of deterioration odor substances by the ingredients, and improving the cooking effect.

In one possible design, the method includes reducing the ventilation volume of the ventilation assembly and performing a heated steaming process upon detecting that the operating condition temperature is greater than a preset temperature threshold, the preset temperature threshold being greater than or equal to a maximum value of a preset temperature range.

As the cooking process progresses, the temperature inside the cooking section gradually rises, and when the temperature detection device installed in the cooking section detects that the operating temperature is higher than the preset temperature threshold, it indicates that the ingredients have passed the water absorption and temperature rise stage, and most of the volatile carbonyl compounds have been released and are discharged to the outside of the cooking section by air convection inside and outside the cooking section. The next cooking process will be the heating and steaming process in which the ingredients produce cooking aroma, and this stage controls the Maillard reaction and caramelization reaction through heating, and promotes the production of good flavor in the ingredients. Therefore, at this stage, the ventilation volume of the ventilation assembly should be reduced or the ventilation assembly should be directly closed so as to maintain the cooking aroma components.

In one possible design, the cooking appliance further includes a heating device arranged to heat the cooking portion, and the step of reducing the ventilation rate of the ventilation assembly and performing the heated steaming process upon detecting that the operating condition temperature is higher than the preset temperature threshold specifically includes the steps of reducing the ventilation rate of the ventilation assembly upon detecting that the operating condition temperature reaches the temperature threshold, and adjusting the heating power of the heating device such that the cooking portion is in a boiling state at the first time.

Based on the atmospheric pressure conditions and the type of ingredients, a temperature threshold value that is a temperature suitable for cooking the ingredients can be determined, and cooking the ingredients at that temperature threshold allows the ingredients to stew. The temperature inside the cooking unit is acquired by a temperature detection device provided in the cooking unit, and when the operating temperature of the cooking unit reaches a temperature suitable for cooking, the power of the heating device is adjusted to maintain the temperature inside the cooking unit near the temperature threshold value within a first time period, and at this stage the ingredients are gradually stewed, improving the cooking effect.

In one possible design, when detecting that the operating condition temperature is higher than the preset temperature threshold, the step of reducing the ventilation amount of the ventilation assembly and performing the heating and steaming process further specifically includes the steps of adjusting the heating power of the heating device to a first power, heating the cooking section to a first temperature, and causing the ingredients to generate odor components, the first temperature being higher than the temperature threshold.

By adjusting the power of the heating device, the temperature inside the cooking section can be increased from the temperature threshold to the first temperature, improving the cooking effect and allowing the ingredients to stew further, while also helping to release the cooking aroma, making the pleasant aroma generated after the ingredients have been cooked for the first time in the cooking environment at the temperature threshold stage more pronounced.

In one possible design, the step of reducing the ventilation volume of the ventilation assembly and performing the heated steaming process upon detecting that the operating condition temperature is higher than the preset temperature threshold further specifically includes the steps of adjusting the heating power of the heating device to a second power and timing the duration of the second power until a second time is reached.

The heating power of the heating device is adjusted to a second power, and is maintained at the second power for a second period of time, and then a supplementary cooking process is performed on the cooking section, thereby further improving the texture of the ingredients and helping to dissipate the odor of the ingredients.

In one possible design, the second power is less than the first power, and the second power can be zero.

In one possible design, the control method further includes performing a supplemental cooking process on the cooking unit according to a third time when the time reaches the second time, the supplemental cooking process being arranged to replenish thermal energy within the cooking unit.

Here, the supplemental cooking process is to supplement heat energy inside the cooking section, and a specific implementation method includes a step of supplementing hot steam into the cooking section by a steam generating device so as to increase the heat energy and moisture content inside the cooking section, and by heating the top lid of the cooking section, heat energy can be radiated into the inside of the cooking section while water droplets that have condensed on the top lid can be vaporized again, further supplementing heat energy and moisture inside the cooking section.

In one possible design, the cooking appliance further includes an image collector arranged to collect images of the ingredients in the cooking section, and further includes the steps of controlling the image collector to collect image information of the ingredients prior to the step of adjusting the operating parameters of the ventilation assembly in response to an operating condition temperature of the cooking section, and determining based on the image information that the ingredients are spoiled ingredients, the spoiled ingredients being ingredients whose freshness is below a predetermined standard.

The cooking appliance uses an image collecting device to analyze the ingredients placed in the cooking section to determine whether the ingredients are deteriorated ingredients, and adjusts the operating parameters of the ventilation assembly only when it is determined that the ingredients are deteriorated ingredients. Here, as the freshness of the ingredients changes, certain changes will occur in the appearance of the ingredients, for example, the outline of the ingredients changes, the color of the ingredients changes, the ingredients solidify, the light reflecting ability of the ingredients and the transparency of the ingredients decrease, and by collecting real-time images of the ingredients and comparing them with the preset images, it can be determined whether the ingredients are deteriorated. If the ingredients are determined to be deteriorated ingredients, the operating parameters of the ventilation assembly can be adjusted to improve the cooking effect, and if the ingredients are determined to be fresh ingredients, the standby of the ventilation assembly can be controlled to reduce power consumption.

The second aspect of the present application provides a control device including a processor that, when executing a computer program, realizes the control method according to any one of the technical means of the first aspect of the present application. Therefore, the control device has the technical effect of any one of the technical means of the first aspect, and a redundant description will be omitted here.

The third aspect of the present application provides a cooking appliance including a control device according to the technical means of the second aspect of the present application. When a processor of the control device executes a computer program, it realizes the control method according to any one of the technical means of the first aspect of the present application. Therefore, it has the technical effect of any one of the technical means of the first aspect, and a redundant description will be omitted here.

According to the cooking device disclosed in the third aspect of the present application, in one possible design, the cooking device is a rice cooker or a pressure cooker.

The fourth aspect of the present application provides a computer-readable storage medium that, when a computer program is executed by a processor, realizes the steps of the control method according to any one of the technical means of the first aspect, and thus has the technical effect of any one of the technical means of the first aspect, and a redundant description will be omitted here.

A fifth aspect of the present application provides a control method applicable to a cooking appliance including a cooking section arranged to hold ingredients to be cooked and a ventilation assembly, the control method including the steps of controlling the operation of the ventilation assembly according to a first time so as to cause the cooking section to perform gas exchange, and adjusting the power for heating the cooking section so that the temperature of the cooking section performing the gas exchange is within a first temperature range.

During storage of rice (or other types of materials), the lipids in the rice grains are prone to spontaneous hydrolysis and oxidative decomposition, forming unsaturated free fatty acids such as oleic acid and linoleic acid, and further lipid peroxidation occurs, gradually deteriorating the rice and forming volatile carbonyl compounds (such as hexylaldehyde and pelargonaldehyde), which are the "deteriorated odor" of rice. When rice is placed in the cooking section and exposed to water, the already generated odorous substances in the rice dissolve in water, volatilize due to the increase in temperature during cooking, and disperse in the air in the cooking section, which causes the smell of "deteriorated odor". In addition, lipase in the rice grains is activated at the oil-water interface, and its activity increases continuously with the increase in water temperature, and lipase can promote the accelerated oxidation of lipids in the rice grains, and rapidly generate volatile carbonyl compounds (deteriorated odor), thereby affecting the formation of the aroma of cooked rice. When the rice absorbs water, the temperature and oxygen are adjusted to hasten the production of odorous substances, and the pot is ventilated to remove as many odorous substances as possible that were produced during storage or after the rice came into contact with water.

For example, the temperature of the material absorption stage is set to 40°C to 50°C. Lipase is most active at this temperature, and can produce stale odor substances as quickly as possible within a limited time. This temperature also helps volatilize the stale odor substances, and ventilation at this time can remove as much of the stale odor substances as possible. In addition, since materials have different attribute information, such as the lipid content, binding method between starch and other substances, and particle surface area, the control time for the air extraction also changes adaptively accordingly. When the cooking appliance is in operation, the operation of the ventilation assembly is controlled during the material absorption stage to maintain the circulation of air inside and outside the cooking section, thereby achieving the purpose of discharging volatile carbonyl compound components from the cooking section, reducing the adsorption of volatile carbonyl compound components by the material, and improving the cooking effect.

In one possible design, the ventilation assembly includes an exhaust valve disposed in the cooking section and arranged to allow communication between the inside of the cooking section and the outside of the cooking section, and the gas exchange specifically includes a step of controlling the opening of the exhaust valve to exchange gas outside the cooking section with gas inside the cooking section.

The ventilation assembly includes an exhaust valve, which, when opened, allows the internal gas of the cooking section to be exchanged with the external gas, thereby discharging volatile substances generated during the cooking process, reducing the adsorption of volatile substances that cause deterioration odors by ingredients, and improving the cooking effect.

In one possible design, the gas exchange specifically includes controlling the ventilation assembly to perform an aeration process on the cooking area to pressurize the interior of the cooking area, and opening an exhaust passage in the cooking appliance, the exhaust passage being positioned to exhaust gases within the cooking area.

By opening the ventilation assembly, air is let into the cooking section, making the air pressure inside the cooking section greater than the air pressure outside, and the volatile odor components generated inside the cooking section are exhausted to the outside of the cooking section through the exhaust passage that is opened by the action of the air pressure, thereby exhausting the volatile substances generated during the cooking process, reducing the adsorption of the volatile substances that cause deterioration odors by the ingredients in the cooking section, and improving the cooking effect.

Here, the above-mentioned air pumping process can be realized by an air pump, that is, the ventilation assembly includes an air pump, an air passage to which the air pump belongs can connect the inside of the cooking area with the outside of the cooking area, and a valve body can be provided in the air passage, and when air needs to be pumped in, the air pump and the air passage are opened, but the embodiment of the air pump is not limited to this.

In one possible design, the gas exchange specifically includes the steps of opening an air supply passage in the cooking appliance and controlling the ventilation assembly to perform an air extraction process so that the interior of the cooking area is under negative pressure, where the air supply passage is positioned to allow gas outside the cooking area to enter the cooking area.

By opening the ventilation assembly, gas inside the cooking section is extracted, making the air pressure inside the cooking section lower than the air pressure outside, creating a negative pressure state, and gas outside the cooking section enters the inside of the cooking section through the air supply passage that is open due to the action of the negative pressure. Here, the volatile odor components generated inside the cooking section are exhausted to the outside of the cooking section via the extraction process, thereby exhausting the volatile substances generated during the cooking process, reducing the adsorption of deterioration odor substances by the ingredients, and improving the cooking effect.

Here, the above-mentioned air extraction process can be realized by an air pump, that is, the ventilation assembly includes an air pump, an air passage to which the air pump belongs can connect the inside of the cooking area with the outside of the cooking area, and a valve body can be provided in the air passage, and when air extraction is required, the air pump and the associated air passage are opened, but the embodiment of the air pump is not limited to this.

In one possible design, the control method further includes the steps of obtaining material attribute information and determining the first time and/or the first temperature range based on the material attribute information.

By acquiring attribute information of the ingredients, it is first possible to determine whether or not ventilation processing needs to be added to the cooking process based on the attribute information. If it is determined that the ingredients are not deteriorated ingredients, it is not necessary to perform ventilation processing, which helps to reduce power consumption of the cooking utensil and improve cooking efficiency. Next, if the ingredients are deteriorated ingredients, a first time and/or a first temperature is determined based on the degree of deterioration.

Here, the influence of the attribute information of the ingredients on the cooking process is taken into consideration, a temperature favorable for the ingredients to release odor components is provided as much as possible, and the ventilation time is determined based on the attribute information of the ingredients to improve cooking efficiency; after determining the first time and/or the first temperature range based on the attribute information of the ingredients, the operation of the ventilation assembly is controlled according to the first time, and the power for heating the cooking section is adjusted so that the temperature of the cooking section where gas exchange takes place is within the first temperature range, improving the efficiency of discharging the odor components of the ingredients and removing the unpleasant odors generated by deteriorated ingredients from the cooking section, thereby improving the cooking effect of the cooking utensil.

Note that materials have different attribute information, such as the lipid content, the bonding method between starch and other substances, and the particle surface area, and the control time for the air extraction also changes adaptively accordingly. Therefore, by determining the ventilation time (first time) based on the attribute information of the material, heat loss and loss of the pleasant aroma of the material caused by leaving the ventilation valve open for a long period of time are reduced.

In one possible design, the cooking appliance further includes an image capture device positioned to capture images of the ingredients in the cooking section, and the first time and/or the first temperature range are determined by controlling the image capture device to capture image information of the ingredients and determining attribute information of the ingredients based on the image information.

The cooking appliance can analyze the ingredients placed in the cooking section using the image collection device to determine attribute information of the ingredients, and determine a first time and/or a first temperature range based on the attribute information of the ingredients, and then select appropriate temperature and time parameters to control the cooking process.

Here, the step of determining the attribute information of ingredients based on image information is realized by the following process: Image information of ingredients in the cooking section is obtained, the image information is matched with an image in a database, and attribute information related to the matching image is read to obtain the attribute information of the ingredients; alternatively, image information of ingredients in the cooking section is obtained, and characteristics of the ingredients in the image information, such as their shape, surface area, color, transparency, and light reflectance, are analyzed to determine the attribute information of the ingredients.

For example, if it is determined based on image information that the ingredient is rice, rice produces odorous substances through the decomposition action of lipase, and the temperature range in which lipase enzyme activity is strongest is 40°C to 50°C, then setting the ventilation temperature at 40°C to 50°C can improve the efficiency of removing rice odorous substances; furthermore, if it is determined that the rice is non-glutinous rice or round rice such as that from Eastern North America, the ventilation time can be set to 30 minutes to thoroughly remove the odorous substances (deteriorated odor) produced by the rice; if it is determined that the rice is long-grained rice such as jasmine rice, the ventilation time can be shortened to 20 minutes, reducing the ventilation time and improving cooking efficiency.

In one possible design, the cooking appliance further includes a control unit, the control unit capable of transmitting a command signal, and prior to the step of controlling the operation of the ventilation assembly according to the first time to cause the cooking appliance to perform gas exchange, the cooking appliance further includes a step of determining that the material is a spoiled material in response to the command signal transmitted after the control unit is triggered, the spoiled material being a material whose freshness is lower than a predetermined standard.

A control unit provided in the cooking appliance recognizes whether the ingredients in the cooking section are deteriorated ingredients, and when the user needs to cook deteriorated ingredients, the control unit is triggered, i.e., it is determined that the ingredients to be cooked are deteriorated ingredients, and ventilation processing is performed during the cooking process, and the gas components (deterioration odor) generated by the deteriorated ingredients are exhausted outside the cooking section, thereby improving the cooking effect.

Here, the control unit may be at least one of a physical key, a touch panel, and a processor with a communication function.

In one possible design, the material attribute information includes any one or a combination of at least two of the following: compositional components of the material, the content of the compositional components of the material, the shape of the material, and the surface area of the material.

The sixth aspect of the present application provides a control device including a processor that, when executing a computer program, realizes the control method according to any one of the technical means of the fifth aspect of the present application. Therefore, the control device has the technical effect of any one of the technical means of the fifth aspect, and a redundant description will be omitted here.

The seventh aspect of the present application provides a cooking device including the control device of the sixth aspect of the present application. When the processor of the control device executes a computer program, it realizes the control method according to any one of the technical means of the fifth aspect of the present application. Therefore, it has the technical effect of any one of the technical means of the fifth aspect, and a redundant description will be omitted here.

According to the cooking device disclosed in the seventh aspect of the present application, in one possible design, the cooking device is a rice cooker or a pressure cooker.

The eighth aspect of the present application provides a computer-readable storage medium that, when a computer program is executed by a processor, realizes the steps of the control method according to any one of the technical means of the fifth aspect, and thus has the technical effect of any one of the technical means of the fifth aspect, and a redundant description will be omitted here.

Additional aspects and advantages of the present application will be apparent from the following description or may be learned by practicing the present application.

The above and/or further aspects and advantages of the present application will become apparent and easier to understand from the following description of the embodiments taken in conjunction with the drawings.

1 is a schematic flowchart of a control method according to one embodiment of the present application; 4 is a schematic flowchart of a control method according to another embodiment of the present application; FIG. 2 is a schematic block diagram of a control device according to one embodiment of the present application. FIG. 1 is a schematic block diagram of a cooking appliance according to one embodiment of the present application. FIG. 2 is a schematic block diagram of a computer-readable storage medium according to another embodiment of the present application. 10 is a schematic flowchart of a control method according to yet another embodiment of the present application; 1 is a structural schematic diagram of a rice cooker according to one embodiment of the present application.

In order to more clearly understand the above-mentioned objects, features and advantages of the present application, the present application will be described in more detail below with reference to the drawings and specific embodiments. In addition, the examples and features of the examples in the present application may be combined with each other if not inconsistent.

In order to fully understand the present application, many specific details are described in the following description, but the present application may be embodied in other forms different from those described herein, and therefore the scope of protection of the present application is not limited to the specific embodiments disclosed below.

Below, several examples of the present application will be described with reference to Figures 1 to 7.

Example 1
As shown in FIG. 1 , a control method according to one embodiment provided in the present application is applied to a cooking appliance including a cooking section arranged to place ingredients to be cooked and a ventilation assembly, the control method mainly includes a step S102 of adjusting an operating parameter of the ventilation assembly according to an operating condition temperature of the cooking section, the ventilation assembly being arranged to exchange gas inside the cooking section with gas outside the cooking section.

In this technical means, it is possible to determine whether the material in the cooking part is in the water absorption stage or the heating stage of the cooking process based on the operating temperature of the cooking part when the cooking part of the cooking utensil is operating, i.e., it is possible to determine whether the cooking process is before the boiling stage based on the operating temperature of the cooking part, and before the boiling stage, a pressure difference is formed between the inside and outside of the cooking part by the ventilation assembly of the cooking utensil, so that the gas inside the cooking part and the gas outside the cooking part are exchanged, and the adsorption effect of the material on volatile carbonyl compounds is further reduced, thereby improving the cooking effect of the cooking utensil.

Specifically, while rice (or other types of materials) is stored and left, the lipids in the rice grains are prone to spontaneous hydrolysis and oxidative decomposition, forming unsaturated free fatty acids such as oleic acid and linoleic acid, and further lipid peroxidation occurs, gradually deteriorating, forming volatile carbonyl compounds (such as hexylaldehyde and pelargonaldehyde), which are the "deteriorated odor" of rice. When rice is placed in the cooking section and exposed to water, the already generated odorous substances in the rice dissolve in water, volatilize due to the increase in temperature during cooking, and disperse in the air in the cooking section, which causes the "deteriorated odor" to be smelled. In addition, lipase in the rice grains is activated at the oil-water interface, and its activity increases continuously with the increase in water temperature, and lipase can promote the accelerated oxidation of lipids in the rice grains, rapidly generating volatile carbonyl compounds (deteriorated odor), thereby affecting the formation of the aroma of cooked rice. Therefore, when the cookware is in operation, during the water absorption and heating up stage (not yet boiling), the materials (deteriorated materials) will generate a large amount of volatile carbonyl compounds through enzymatic decomposition, such as hexylaldehyde and pentylaldehyde, which have some unpleasant flavors. In this stage, the operating parameters of the ventilation assembly are adjusted to maintain the circulation of air inside and outside the cooking area, achieving the purpose of exhausting the volatile carbonyl compounds from the cooking area, reducing the adsorption of the volatile carbonyl compounds by the materials, and improving the cooking effect.

Here, the operating parameters mainly include at least one of the ventilation direction, ventilation time, and ventilation speed.

In the above technical means, the step of adjusting the operating parameters of the ventilation assembly according to the operating condition temperature of the cooking unit specifically includes the steps of acquiring the operating condition temperature of the cooking unit, and adjusting the operating parameters of the ventilation assembly when it is detected that the operating condition temperature falls within a preset temperature range.

In this technical means, the preset temperature range can indicate that the material is in the water absorption and heating stage, but is also the temperature range in which the material is likely to produce volatile odors. The temperature detector installed on the top cover of the cooking section can obtain the operating temperature inside the cooking section. If the operating temperature of the cooking section is within the preset temperature range, the material will rapidly release volatile substances, and these volatile substances often contain moldy and deteriorated odors caused by hexylaldehyde and pentylaldehyde. Therefore, by adjusting the operating parameters of the ventilation assembly during the water absorption and heating stage of the material, forced convection can be formed to exhaust the moldy and deteriorated odors inside the cooking section and reduce the adsorption of bad flavors by the material.

In the above technical means, the ventilation assembly is provided in the cooking section and includes an exhaust valve arranged to allow communication between the inside and outside of the cooking section, and the step of adjusting the operating parameters of the ventilation assembly when it is detected that the operating state temperature falls within a preset temperature range specifically includes a step of controlling the opening of the exhaust valve according to a preset exhaust time so as to exchange gas outside the cooking section with gas inside the cooking section when it is detected that the operating state temperature falls within the preset temperature range.

In this technical means, the ventilation assembly includes an exhaust valve, and opening the exhaust valve allows the gas inside the cooking section to be exchanged with the gas outside the cooking section, thereby discharging volatile substances generated during the cooking process, reducing the adsorption of volatile substances that cause deterioration odors by ingredients, and improving the cooking effect.

In the above technical means, the ventilation assembly includes an air pump, and an airway to which the air pump belongs can communicate with the inside of the cooking section and the atmospheric environment. The step of adjusting the operating parameters of the ventilation assembly when it is detected that the operating temperature is within a preset temperature range specifically includes the steps of controlling the air pump to perform an air supply process on the cooking section to open the airway to which the air pump belongs and to increase the pressure inside the cooking section when it is detected that the operating temperature is within the preset temperature range, and opening an exhaust passage of the cooking appliance, and the exhaust passage is arranged to exhaust gas from inside the cooking section.

In this technical means, the ventilation assembly includes an air pump, and by opening the air pump, air is introduced into the cooking section, making the air pressure inside the cooking section greater than the air pressure outside, and the volatile odor components generated inside the cooking section are discharged to the outside of the cooking section through the exhaust passage that is opened by the action of the air pressure, thereby discharging the volatile substances generated during the cooking process, reducing the adsorption of the volatile substances with deterioration odors by the ingredients in the cooking section, and improving the cooking effect.

Here, pressurization means that the pressure inside the cooking area is greater than standard atmospheric pressure, meaning there is positive pressure inside the pot.

In the above technical means, the ventilation assembly includes an air pump, and the airway to which the air pump belongs can communicate with the inside of the cooking section and the atmospheric environment. When it is detected that the operating temperature is within a preset temperature range, the step of adjusting the operating parameters of the ventilation assembly specifically includes the steps of opening the air supply passage of the cooking appliance, and controlling the air pump to perform an air extraction process so that the airway to which the air pump belongs is opened and the inside of the cooking section is in a negative pressure state, with the air supply passage being arranged to allow gas outside the cooking section to enter the cooking section.

In this technical means, the ventilation assembly includes an air pump, and by opening the air pump, gas inside the cooking section is extracted, making the air pressure inside the cooking section lower than the air pressure outside the cooking section, creating a negative pressure state, and the gas outside the cooking section enters the inside of the cooking section through the air supply passage that is open due to the action of the negative pressure.

Here, the volatile odor components generated inside the cooking section are exhausted to the outside of the cooking section via an air extraction process, thereby discharging the volatile substances generated during the cooking process, reducing the adsorption of deterioration odor substances by the ingredients, and improving the cooking effect.

In the above technical means, the method further includes the steps of reducing the ventilation volume of the ventilation assembly and performing a heating and steaming process when detecting that the operating condition temperature is higher than a preset temperature threshold, the preset temperature threshold being equal to or greater than the maximum value of the preset temperature range.

In this technical means, as the cooking process progresses, the temperature inside the cooking section gradually rises, and when the temperature detection device installed in the cooking section detects that the operating temperature is higher than the preset temperature threshold, it indicates that the ingredients have passed the water absorption and temperature rise stage, and most of the volatile carbonyl compounds have been released and are discharged to the outside of the cooking section by air convection inside and outside the cooking section. The next cooking process is the heating and steaming process in which the ingredients produce cooking aroma, and this stage controls the Maillard reaction and caramelization reaction by heating, and promotes the production of good flavor in the ingredients. Therefore, at this stage, the ventilation volume of the ventilation assembly should be reduced or the ventilation assembly should be directly closed so as to maintain the cooking aroma components.

In the above technical means, the cooking appliance further includes a heating device arranged to heat the cooking section, and the step of reducing the ventilation volume of the ventilation assembly and performing the heating and steaming process when it is detected that the operating condition temperature is higher than the preset temperature threshold specifically includes the steps of reducing the ventilation volume of the ventilation assembly when it is detected that the operating condition temperature reaches the temperature threshold, and adjusting the heating power of the heating device such that the cooking section is in a boiling state at the first time.

In this technical means, a temperature threshold value that is a temperature suitable for cooking the ingredients can be determined based on the atmospheric pressure conditions and the type of ingredients, and the ingredients can be stewed by cooking them at this temperature threshold value. The temperature inside the cooking unit is obtained by a temperature detection device provided in the cooking unit, and when the operating temperature of the cooking unit reaches a temperature suitable for cooking, the power of the heating device is adjusted to maintain the temperature inside the cooking unit near the temperature threshold value within a first time period, and at this stage the ingredients are gradually stewed, improving the cooking effect.

In the above technical means, when it is detected that the operating state temperature is higher than the preset temperature threshold, the step of reducing the ventilation amount of the ventilation assembly and performing the heating and steaming process specifically further includes the steps of adjusting the heating power of the heating device to a first power, heating the cooking section to a first temperature, and causing the ingredients to generate odor components, the first temperature being higher than the temperature threshold.

In this technical means, the temperature inside the cooking section is increased from the temperature threshold to the first temperature by adjusting the power of the heating device, which improves the cooking effect and allows the ingredients to be cooked further, while also helping to release the cooking aroma, and the pleasant aroma generated after the ingredients have been cooked for the first time in the cooking environment at the temperature threshold stage becomes more pronounced.

In the above technical means, when it is detected that the operating condition temperature is higher than the preset temperature threshold, the step of reducing the ventilation amount of the ventilation assembly and performing the heating steaming process specifically further includes the steps of adjusting the heating power of the heating device to a second power and timing the duration of the second power until the second time is reached.

In this technical means, the heating power of the heating device is adjusted to a second power, and is maintained at the second power for a second period of time, and then a supplementary cooking process is performed on the cooking section, thereby further improving the texture of the ingredients and helping to dissipate the odor of the ingredients.

In one possible design, the second power is less than the first power, and the second power can be zero.

In the above technical means, the control method further includes a step of performing a supplementary rice cooking process on the cooking unit according to a third time when the time reaches the second time, and the supplementary rice cooking process is arranged to replenish heat energy inside the cooking unit.

Here, the supplemental cooking process is to supplement heat energy inside the cooking section, and a specific implementation method includes a step of supplementing hot steam into the cooking section by a steam generating device so as to increase the heat energy and moisture content inside the cooking section, and by heating the top lid of the cooking section, heat energy can be radiated into the inside of the cooking section while water droplets that have condensed on the top lid can be vaporized again, further supplementing heat energy and moisture inside the cooking section.

In the above technical means, the cooking appliance further includes an image collecting device arranged to collect images of the ingredients in the cooking section, and further includes a step of controlling the image collecting device to collect image information of the ingredients before the step of adjusting the operating parameters of the ventilation assembly according to the operating condition temperature of the cooking section, and a step of determining that the ingredients are deteriorated ingredients based on the image information, where the deteriorated ingredients are ingredients whose freshness is lower than a predetermined standard.

In this technical means, the cooking appliance uses an image collecting device to analyze the ingredients placed in the cooking section to determine whether the ingredients are deteriorated ingredients, and adjusts the operating parameters of the ventilation assembly only after determining that the ingredients are deteriorated ingredients. Here, as the freshness of the ingredients changes, certain changes will occur in the appearance of the ingredients, such as the outline of the ingredients changes, the color of the ingredients changes, the ingredients solidify, the light reflecting ability of the ingredients and the transparency of the ingredients decrease, and the real-time image of the ingredients is collected and compared with the preset image to determine whether the ingredients are deteriorated. Adjusting the operating parameters of the ventilation assembly when the ingredients are determined to be deteriorated ingredients can improve the cooking effect, and controlling the standby of the ventilation assembly when the ingredients are determined to be fresh ingredients can reduce power consumption.

Example 2
As shown in FIG. 2, a control method according to another embodiment of the present application is used to control a rice cooker, and addresses the problem of poor flavor of rice cooked by conventional rice cookers by discharging unfavorable flavor components to the outside of the rice cooker through the pressure difference between the inside and outside of the rice cooker, while generating favorable flavor components through heating and steaming. The main steps of the control method include step S202 of detecting that the temperature of the top cover inside the rice cooker is lower than 100° C., step S204 of extracting air outside the rice cooker or refilling air into the rice cooker, step S206 of maintaining the boiling temperature for 8 to 10 minutes, step S208 of heating to the highest transition temperature of 125° C. to 140° C., step S210 of steaming for 12 minutes or more, and step S212 of refill cooking for 5 minutes.

In this embodiment, the material to be cooked is rice, and the main flavor substances of the stale odor of rice are hexylaldehyde and pentylaldehyde. At room temperature or low temperature, the rice slowly passes through the temperature zone for lipase activation, releasing the moldy odor and stale odor caused by hexylaldehyde and pentylaldehyde. In this embodiment, forced convection is formed during the water absorption and temperature rise stage of the rice, and the volatile substances in the rice cooker are discharged outside the rice cooker, reducing the adsorption of bad flavors by the cooked rice. In the later stage of cooking, the cooked rice undergoes Maillard reaction and caramelization reaction due to the action of heat, which can produce flavorful substances and give off the aroma of rice. In this embodiment, the cooking time, power, and temperature are controlled to give off the aroma of the cooked rice and produce more good-smelling components. Specifically, during the stages from water absorption to the heating stage, enzyme decomposition mainly produces some unpleasant flavor components such as hexylaldehyde and pentylaldehyde, which maintains the circulation of air inside and outside the rice cooker and expels the unpleasant flavor of old rice to the outside of the rice cooker. When the temperature of the top cover inside the rice cooker is less than 100°C, there are two ways to create a pressure difference between the inside and outside of the rice cooker:

A. Use a method such as extracting air from the rice cooker to forcibly expel the unpleasant flavors from the rice cooker, make the instantaneous pressure strength P inside the rice cooker < atmospheric pressure P0, and replenish with fresh air from outside to create convection.

B. By using a method such as refilling the rice cooker with air, outside air is forced into the rice cooker, making the instantaneous pressure strength inside the rice cooker P > atmospheric pressure P0, expelling the unpleasant flavors from the rice cooker and creating a convection current.

During the steaming stage, heat is used to control the Maillard and caramelization reactions, inducing the development of good flavor in cooked rice.

From 100℃, maintain boiling time for 8-10 minutes, ensure sufficient boiling time, heat to the highest transition temperature of 125℃-140℃, reduce air convection during the steaming stage, make the steaming time 12 minutes or more, and make the supplementary cooking time 5 minutes.

Example 3
3, an embodiment of the present application further discloses a control device 300 including a processor 302 that, when executing a computer program, realizes the control method of either one of the embodiments of embodiment 1 or embodiment 2. Therefore, the control device 300 has the technical effects of either of the above embodiments, and a duplicated description will be omitted here.

Here, the control device 300 includes at least one logical operation device selected from the group consisting of an MCU (Micro-programmed Control Unit), a CPU (Central Processing Unit), a DSP (Digital Signal Processor), a one-chip microcomputer, and an embedded device.

Example 4
As shown in FIG. 4, the embodiment of the present application further provides a cooking device 400 including the control device 300 according to the third embodiment of the present application.

When the processor of the control device 300 executes the computer program, it realizes the steps of the control method according to any of the embodiments of the present application. Therefore, it has the technical effect of the control method according to any of the above embodiments, and a duplicated description will be omitted here.

In one possible design, the cooking appliance 400 is a rice cooker or a pressure cooker.

Example 5
As shown in FIG. 5, an embodiment of the present application further provides a computer-readable storage medium 500, which stores a computer program 502, and when the computer program 502 is executed by a processor, it realizes the steps of the control method disclosed in any of the above embodiments, and thus has the technical effects of the control method according to any of the above embodiments, and redundant description will be omitted here.

In this embodiment, when the computer program 502 is executed by a processor, it performs the following steps:

In this technical means, it is possible to determine whether the material in the cooking part is in the water absorption stage or the heating stage of the cooking process based on the operating temperature of the cooking part when the cooking part of the cooking utensil is operating, i.e., it is possible to determine whether the cooking process is before the boiling stage based on the operating temperature of the cooking part, and before the boiling stage, a pressure difference is formed between the inside and outside of the cooking part by the ventilation assembly of the cooking utensil, so that the gas inside the cooking part and the gas outside the cooking part are exchanged, and the adsorption effect of the material on volatile carbonyl compounds is further reduced, thereby improving the cooking effect of the cooking utensil.

Specifically, while rice (or other types of materials) is stored and left, the lipids in the rice grains are prone to spontaneous hydrolysis and oxidative decomposition, forming unsaturated free fatty acids such as oleic acid and linoleic acid, and further lipid peroxidation occurs, gradually deteriorating, forming volatile carbonyl compounds (such as hexylaldehyde and pelargonaldehyde), which are the "deteriorated odor" of rice. When rice is placed in the cooking section and exposed to water, the already generated odorous substances in the rice dissolve in water, volatilize due to the increase in temperature during cooking, and disperse in the air in the cooking section, which causes the "deteriorated odor" to be smelled. In addition, lipase in the rice grains is activated at the oil-water interface, and its activity increases continuously with the increase in water temperature, and lipase can promote the accelerated oxidation of lipids in the rice grains, rapidly generating volatile carbonyl compounds (deteriorated odor), thereby affecting the formation of the aroma of cooked rice. Therefore, when the cookware is in operation, during the water absorption and heating up stage (not yet boiling), the materials (deteriorated materials) will generate a large amount of volatile carbonyl compounds through enzymatic decomposition, such as hexylaldehyde and pentylaldehyde, which have some unpleasant flavors. In this stage, the operating parameters of the ventilation assembly are adjusted to maintain the circulation of air inside and outside the cooking area, achieving the purpose of exhausting the volatile carbonyl compounds from the cooking area, reducing the adsorption of the volatile carbonyl compounds by the materials, and improving the cooking effect.

Here, the operating parameters mainly include at least one of the ventilation direction, ventilation time, and ventilation speed.

In the above technical means, the step of adjusting the operating parameters of the ventilation assembly according to the operating status temperature of the cooking unit specifically includes a step of acquiring the operating status temperature of the cooking unit, and a step of adjusting the operating parameters of the ventilation assembly when it is detected that the operating status temperature falls within a preset temperature range.

In this technical means, the preset temperature range can indicate that the material is in the water absorption and heating stage, but is also the temperature range in which the material is likely to produce volatile odors. The temperature detector installed on the top cover of the cooking section can obtain the operating temperature inside the cooking section. If the operating temperature of the cooking section is within the preset temperature range, the material will rapidly release volatile substances, and these volatile substances often contain moldy and deteriorated odors caused by hexylaldehyde and pentylaldehyde. Therefore, by adjusting the operating parameters of the ventilation assembly during the water absorption and heating stage of the material, forced convection can be formed to exhaust the moldy and deteriorated odors inside the cooking section and reduce the adsorption of bad flavors by the material.

In the above technical means, the ventilation assembly is provided in the cooking section and includes an exhaust valve arranged to allow communication between the inside and outside of the cooking section, and the step of adjusting the operating parameters of the ventilation assembly when it is detected that the operating state temperature falls within a preset temperature range specifically includes a step of controlling the opening of the exhaust valve according to a preset exhaust time so as to exchange gas outside the cooking section with gas inside the cooking section when it is detected that the operating state temperature falls within the preset temperature range.

In this technical means, the ventilation assembly includes an exhaust valve, and opening the exhaust valve allows the gas inside the cooking section to be exchanged with the gas outside the cooking section, thereby discharging volatile substances generated during the cooking process, reducing the adsorption of volatile substances that cause deterioration odors by ingredients, and improving the cooking effect.

In the above technical means, the ventilation assembly includes an air pump, and an airway to which the air pump belongs can communicate with the inside of the cooking section and the atmospheric environment. The step of adjusting the operating parameters of the ventilation assembly when it is detected that the operating temperature is within a preset temperature range specifically includes the steps of controlling the air pump to perform an air supply process on the cooking section to open the airway to which the air pump belongs and to increase the pressure inside the cooking section when it is detected that the operating temperature is within the preset temperature range, and opening an exhaust passage of the cooking appliance, and the exhaust passage is arranged to exhaust gas from inside the cooking section.

In this technical means, the ventilation assembly includes an air pump, and by opening the air pump, air is introduced into the cooking section, making the air pressure inside the cooking section greater than the air pressure outside, and the volatile odor components generated inside the cooking section are discharged to the outside of the cooking section through the exhaust passage that is opened by the action of the air pressure, thereby discharging the volatile substances generated during the cooking process, reducing the adsorption of the volatile substances with deterioration odors by the ingredients in the cooking section, and improving the cooking effect.

In the above technical means, the ventilation assembly includes an air pump, and the airway to which the air pump belongs can communicate with the inside of the cooking section and the atmospheric environment. When it is detected that the operating temperature is within a preset temperature range, the step of adjusting the operating parameters of the ventilation assembly specifically includes the steps of opening the air supply passage of the cooking appliance, and controlling the air pump to perform an air extraction process so that the airway to which the air pump belongs is opened and the inside of the cooking section is in a negative pressure state, with the air supply passage being arranged to allow gas outside the cooking section to enter the cooking section.

In this technical means, the ventilation assembly includes an air pump, and by opening the air pump, gas inside the cooking section is extracted, making the air pressure inside the cooking section lower than the air pressure outside the cooking section, creating a negative pressure state, and the gas outside the cooking section enters the inside of the cooking section through the air supply passage that is open due to the action of the negative pressure.

Here, the volatile odor components generated inside the cooking section are exhausted to the outside of the cooking section via an air extraction process, thereby discharging the volatile substances generated during the cooking process, reducing the adsorption of deterioration odor substances by the ingredients, and improving the cooking effect.

In the above technical means, the method further includes the steps of reducing the ventilation volume of the ventilation assembly and performing a heating and steaming process when detecting that the operating condition temperature is higher than a preset temperature threshold, the preset temperature threshold being equal to or greater than the maximum value of the preset temperature range.

In this technical means, as the cooking process progresses, the temperature inside the cooking section gradually rises, and when the temperature detection device installed in the cooking section detects that the operating temperature is higher than the preset temperature threshold, it indicates that the ingredients have passed the water absorption and temperature rise stage, and most of the volatile carbonyl compounds have been released and are discharged to the outside of the cooking section by air convection inside and outside the cooking section. The next cooking process is the heating and steaming process in which the ingredients produce cooking aroma, and this stage controls the Maillard reaction and caramelization reaction by heating, and promotes the production of good flavor in the ingredients. Therefore, at this stage, the ventilation volume of the ventilation assembly should be reduced or the ventilation assembly should be directly closed so as to maintain the cooking aroma components.

In the above technical means, the cooking appliance further includes a heating device arranged to heat the cooking section, and the step of reducing the ventilation volume of the ventilation assembly and performing the heating and steaming process when it is detected that the operating condition temperature is higher than the preset temperature threshold specifically includes the steps of reducing the ventilation volume of the ventilation assembly when it is detected that the operating condition temperature reaches the temperature threshold, and adjusting the heating power of the heating device such that the cooking section is in a boiling state at the first time.

In this technical means, a temperature threshold value that is a temperature suitable for cooking the ingredients can be determined based on the atmospheric pressure conditions and the type of ingredients, and the ingredients can be stewed by cooking them at this temperature threshold value. The temperature inside the cooking unit is obtained by a temperature detection device provided in the cooking unit, and when the operating temperature of the cooking unit reaches a temperature suitable for cooking, the power of the heating device is adjusted to maintain the temperature inside the cooking unit near the temperature threshold value within a first time period, and at this stage the ingredients are gradually stewed, improving the cooking effect.

In the above technical means, when it is detected that the operating state temperature is higher than the preset temperature threshold, the step of reducing the ventilation amount of the ventilation assembly and performing the heating and steaming process specifically further includes the steps of adjusting the heating power of the heating device to a first power, heating the cooking section to a first temperature, and causing the ingredients to generate odor components, the first temperature being higher than the temperature threshold.

In this technical means, the temperature inside the cooking section is increased from the temperature threshold to the first temperature by adjusting the power of the heating device, which improves the cooking effect and allows the ingredients to be cooked further, while also helping to release the cooking aroma, and the pleasant aroma generated after the ingredients have been cooked for the first time in the cooking environment at the temperature threshold stage becomes more pronounced.

In the above technical means, when it is detected that the operating condition temperature is higher than the preset temperature threshold, the step of reducing the ventilation amount of the ventilation assembly and performing the heating steaming process specifically further includes the steps of adjusting the heating power of the heating device to a second power and timing the duration of the second power until the second time is reached.

In this technical means, the heating power of the heating device is adjusted to a second power, and is maintained at the second power for a second period of time, and then a supplementary cooking process is performed on the cooking section, thereby further improving the texture of the ingredients and helping to dissipate the odor of the ingredients.

In one possible design, the second power is less than the first power, and the second power can be zero.

In the above technical means, the control method further includes a step of performing a supplementary rice cooking process on the cooking unit according to a third time when the time reaches the second time, and the supplementary rice cooking process is arranged to replenish heat energy inside the cooking unit.

Here, the supplemental cooking process is to supplement heat energy inside the cooking section, and a specific implementation method includes a step of supplementing hot steam into the cooking section by a steam generating device so as to increase the heat energy and moisture content inside the cooking section, and by heating the top lid of the cooking section, heat energy can be radiated into the inside of the cooking section while water droplets that have condensed on the top lid can be vaporized again, further supplementing heat energy and moisture inside the cooking section.

In the above technical means, the cooking appliance further includes an image collecting device arranged to collect images of the ingredients in the cooking section, and further includes a step of controlling the image collecting device to collect image information of the ingredients before the step of adjusting the operating parameters of the ventilation assembly according to the operating condition temperature of the cooking section, and a step of determining that the ingredients are deteriorated ingredients based on the image information, where the deteriorated ingredients are ingredients whose freshness is lower than a predetermined standard.

In this technical means, the cooking appliance uses an image collecting device to analyze the ingredients placed in the cooking section to determine whether the ingredients are deteriorated ingredients, and adjusts the operating parameters of the ventilation assembly only after determining that the ingredients are deteriorated ingredients. Here, as the freshness of the ingredients changes, certain changes will occur in the appearance of the ingredients, such as the outline of the ingredients changes, the color of the ingredients changes, the ingredients solidify, the light reflecting ability of the ingredients and the transparency of the ingredients decrease, and the real-time image of the ingredients is collected and compared with the preset image to determine whether the ingredients are deteriorated. Adjusting the operating parameters of the ventilation assembly when the ingredients are determined to be deteriorated ingredients can improve the cooking effect, and controlling the standby of the ventilation assembly when the ingredients are determined to be fresh ingredients can reduce power consumption.

The above describes the technical means of the present application in detail with reference to the drawings, and provides a control method, device, cooking utensil and computer-readable storage medium to address the conventional technical problems. By controlling the operating state of the ventilation assembly, a pressure difference is generated, gas exchange occurs between the inside and outside of the cooking section, and volatile carbonyl compound components generated by ingredients during the cooking process are discharged outside the rice cooker, reducing the adsorption of unfavorable flavors by ingredients and improving the cooking effect.

Example 6
As shown in FIG. 6, a control method according to one embodiment provided in the present application is applied to a cooking appliance including a cooking section arranged to place ingredients to be cooked and a ventilation assembly, and the control method includes the following steps S102 to S104.

In step S102, the operation of the ventilation assembly is controlled according to a first time period to allow the cooking section to perform gas exchange.

In step S104, the power for heating the cooking section is adjusted so that the temperature of the cooking section where gas exchange is performed is within the first temperature range.

In this technical means, when rice (or other types of materials) is stored and left, the lipids in the rice grains are prone to spontaneous hydrolysis and oxidative decomposition, forming unsaturated free fatty acids such as oleic acid and linoleic acid, which then undergo lipid peroxidation and gradually deteriorate, forming volatile carbonyl compounds (such as hexylaldehyde, pelargonaldehyde, etc.), which are the "deteriorated odor" of rice.

When rice is placed in the cooking section and comes into contact with water, the stale odor substances already produced in the rice dissolve in the water, evaporate as the temperature rises during cooking, and disperse into the air in the cooking section, causing the "stale odor" to be smelled.

In addition, lipase in rice grains is activated at the oil-water interface, and its activity increases continuously with increasing water temperature. Lipase can promote the accelerated oxidation of lipids in rice grains, and by rapidly generating volatile carbonyl compounds (deterioration odor), it affects the formation of the aroma of cooked rice.

When the rice is absorbing water, the temperature and oxygen are adjusted to hasten the production of odorous substances, and the pot is ventilated to remove as many odorous substances as possible that were produced during storage or after the rice came into contact with water.

For example, the temperature of the material during the water absorption stage is set to 40℃ to 50℃. Lipase is most active at this temperature, allowing the deterioration odor substances to be produced as quickly as possible within a limited time. This temperature also helps the deterioration odor substances to volatilize, and ventilation at this time can remove as much of the deterioration odor substances as possible.

When the cooking appliance is in operation, the operation of the ventilation assembly is controlled during the water absorption stage of the ingredients to maintain air circulation inside and outside the cooking area, achieving the purpose of exhausting volatile carbonyl compound components from the cooking area, reducing the adsorption of volatile carbonyl compound components by the ingredients, and improving the cooking effect.

In the above technical means, the ventilation assembly includes an exhaust valve provided in the cooking section and arranged to allow communication between the inside of the cooking section and the outside of the cooking section, and the gas exchange specifically includes a step of controlling the opening of the exhaust valve so as to exchange gas outside the cooking section with gas inside the cooking section.

In this technical means, the ventilation assembly includes an exhaust valve, and opening the exhaust valve allows the internal gas of the cooking section to be exchanged with the external gas, thereby discharging volatile substances generated during the cooking process, reducing the adsorption of volatile substances with deterioration odors by ingredients, and improving the cooking effect.

In the above technical means, the airway to which the ventilation assembly belongs can communicate with the inside of the cooking area and the atmospheric environment, and the gas exchange specifically further includes a step of controlling the ventilation assembly to perform an air supply process on the cooking area so as to increase the pressure inside the cooking area, and a step of opening an exhaust passage of the cooking appliance, and the exhaust passage is arranged to exhaust the gas inside the cooking area.

In this technical means, air is let into the cooking section by opening the ventilation assembly, making the air pressure inside the cooking section greater than the air pressure outside, and discharging the volatile odor components generated inside the cooking section to the outside of the cooking section through the exhaust passage that is opened by the action of the air pressure, thereby discharging the volatile substances generated during the cooking process, reducing the adsorption of the volatile substances that cause deterioration odors by the ingredients in the cooking section, and improving the cooking effect.

Here, pressurization means that the pressure inside the cooking area is greater than standard atmospheric pressure, meaning there is positive pressure inside the pot.

In the above technical means, the air passage to which the ventilation assembly belongs can communicate with the inside of the cooking area and the atmospheric environment, and the gas exchange specifically further includes the steps of opening the air supply passage of the cooking appliance and controlling the ventilation assembly to perform an air extraction process so that the inside of the cooking area is in a negative pressure state, with the air supply passage being arranged to allow gas outside the cooking area to enter the cooking area.

In this technical means, the ventilation assembly is opened to extract gas from inside the cooking area, making the air pressure inside the cooking area lower than the outside air pressure, creating a negative pressure state, and gas outside the cooking area enters the inside of the cooking area through the open air supply passage due to the action of the negative pressure.

Here, the volatile odor components generated inside the cooking section are exhausted to the outside of the cooking section via an air extraction process, thereby discharging the volatile substances generated during the cooking process, reducing the adsorption of deterioration odor substances by the ingredients, and improving the cooking effect.

In the above technical means, the control method further includes a step of acquiring attribute information of the material, and a step of determining the first time and/or the first temperature range based on the attribute information of the material.

In this technical means, by acquiring attribute information of the ingredients, it is first possible to determine whether or not ventilation processing needs to be added to the cooking process based on the attribute information. If it is determined that the ingredients are not deteriorated ingredients, it is not necessary to perform ventilation processing, which helps to reduce the power consumption of the cooking utensil and improve cooking efficiency. Next, if the ingredients are deteriorated ingredients, a first time and/or a first temperature is determined based on the degree of deterioration.

Here, the influence of the attribute information of the ingredients on the cooking process is taken into consideration, a temperature favorable for the ingredients to release odor components is provided as much as possible, and the ventilation time is determined based on the attribute information of the ingredients to improve cooking efficiency; after determining the first time and/or the first temperature range based on the attribute information of the ingredients, the operation of the ventilation assembly is controlled according to the first time, and the power for heating the cooking section is adjusted so that the temperature of the cooking section where gas exchange takes place is within the first temperature range, improving the efficiency of discharging the odor components of the ingredients and removing the unpleasant odors generated by deteriorated ingredients from the cooking section, thereby improving the cooking effect of the cooking utensil.

Note that materials have different attribute information, such as the lipid content, the bonding method between starch and other substances, and the particle surface area, and the control time for the air extraction also changes adaptively accordingly. Therefore, by determining the ventilation time (first time) based on the attribute information of the material, heat loss and loss of the pleasant aroma of the material caused by leaving the ventilation valve open for a long period of time are reduced.

In the above technical means, the cooking appliance further includes an image collecting device arranged to collect images of the ingredients in the cooking section, and the first time and/or the first temperature range are determined by a step of controlling the image collecting device to collect image information of the ingredients and a step of determining attribute information of the ingredients based on the image information.

In this technical means, the cooking appliance can analyze the ingredients placed in the cooking section using an image collecting device to determine attribute information of the ingredients, and determine a first time and/or a first temperature range based on the attribute information of the ingredients, and then select appropriate temperature and time parameters to control the cooking process.

Here, the step of determining the attribute information of ingredients based on image information is realized by the following process: Image information of ingredients in the cooking section is obtained, the image information is matched with an image in a database, and attribute information related to the matching image is read to obtain the attribute information of the ingredients; alternatively, image information of ingredients in the cooking section is obtained, and characteristics of the ingredients in the image information, such as their shape, surface area, color, transparency, and light reflectance, are analyzed to determine the attribute information of the ingredients.

For example, if it is determined based on image information that the ingredient is rice, rice produces odorous substances through the decomposition action of lipase, and the temperature range in which lipase enzyme activity is strongest is 40°C to 50°C, then setting the ventilation temperature at 40°C to 50°C can improve the efficiency of removing rice odorous substances; furthermore, if it is determined that the rice is non-glutinous rice or round rice such as that from Eastern North America, the ventilation time can be set to 30 minutes to thoroughly remove the odorous substances (deteriorated odor) produced by the rice; if it is determined that the rice is long-grained rice such as jasmine rice, the ventilation time can be shortened to 20 minutes, reducing the ventilation time and improving cooking efficiency.

In the above technical means, the cooking appliance further includes a control unit, the control unit can send a command signal, and before the step of controlling the operation of the ventilation assembly according to the first time to cause the cooking unit to perform gas exchange, the step of determining that the material is a deteriorated material in response to the command signal sent after the control unit is triggered, the deteriorated material being a material whose freshness is lower than a predetermined standard.

In this technical means, a control unit provided in the cooking appliance recognizes whether the ingredients in the cooking section are deteriorated ingredients, and when the user needs to cook deteriorated ingredients, the control unit is triggered, i.e., it is determined that the ingredients to be cooked are deteriorated ingredients, and ventilation processing is performed during the cooking process, and the gas components (deterioration odor) generated by the deteriorated ingredients are exhausted outside the cooking section, thereby improving the cooking effect.

Here, the control unit may be at least one of a physical key, a touch panel, and a processor with a communication function.

In the above technical means, the attribute information of the material includes any one or a combination of at least two of the compositional components of the material, the content of the compositional components of the material, the shape of the material, and the surface area of the material.

Example 7
A control method according to yet another embodiment of the present application, which is used to control a rice cooker, a structural schematic diagram of the rice cooker is as shown in FIG. 7, the rice cooker includes an air extraction device 202, a gas inlet pipe 204, and a control unit 206, of which one end of the gas inlet pipe is connected to the inside of the rice cooker pot and one end is connected to the atmospheric environment, and the control method includes the following:

1. For non-glutinous rice and round rice such as that from East and North America, the control method for the air extraction device 202 is as follows: Enter water absorption stage → Activate the air extraction device 202 → Maintain for 30 minutes (control the temperature inside the pot to 40°C to 50°C) → Close the air extraction device 202 → Enter the next stage of rice cooking.

2. For long-grain rice such as jasmine rice, the control method for the air extraction device 202 is as follows: Enter water absorption stage → Activate the air extraction device 202 → Maintain for 20 minutes (control the temperature inside the pot to 40°C to 50°C) → Close the air extraction device 202 → Enter the next stage of cooking.

In this embodiment, the gas inlet pipe 204 functions as a gas transport passage, the extraction device 202 may be a vacuum pump or other device capable of extracting gas from within the pan, the gas inlet pipe 204 is connected to the extraction device 202, the gas inlet pipe 204 has an air inlet 2042 and an exhaust port 2044, the gas inlet pipe 204 is connected to the pan, and the exhaust port 2044 is connected to the air.

This method accelerates the production of odorous substances by adjusting the temperature and oxygen during the water absorption stage, which is the first stage of cooking rice, and performs an air extraction process inside the pot to remove as many odorous substances (those that have formed during storage or after coming into contact with water) as possible from the pot.

The temperature at this stage is set to 40°C to 50°C, and at this temperature stage, lipase is most active and can produce stale odor substances as quickly as possible within the limited time.

In addition, this temperature helps to volatilize odorous substances, and by setting the air extraction at this time, it is possible to remove as many of the odorous substances that have been produced as possible.

Depending on the characteristics of non-glutinous and indica rice varieties, the lipid content, the binding method between starch and other substances, and the grain surface area are different, and therefore the air extraction control time is set differently.

Example 8
As shown in Fig. 3, the embodiment of the present application further discloses a control device 300 including a processor 302 that, when executing a computer program, realizes the control method according to any one of the embodiments of the present application 1 or 7. Therefore, the control device 300 has the technical effects of any one of the above embodiments, and a duplicated description will be omitted here.

Here, the control device 300 includes at least one logic operation device selected from the group consisting of an MCU (Micro-programmed Control Unit), a CPU (Central Processing Unit), a DSP (Digital Signal Processor), a one-chip microcomputer, and an embedded device.

Example 9
As shown in Fig. 4, the embodiment of the present application further provides a cooking appliance 400 including a control device 300 according to the eighth embodiment of the present application. When the processor of the control device 300 executes a computer program, it realizes the steps of the control method according to any of the embodiments of the present application. Therefore, it has the technical effect of the control method according to any of the above embodiments, and the duplicated description will be omitted here. In one possible design, the cooking appliance 400 is a rice cooker or a pressure cooker.

Example 10
As shown in FIG. 5, an embodiment of the present application further provides a computer-readable storage medium 500, which stores a computer program 502, and when the computer program 502 is executed by a processor, it realizes the steps of the control method disclosed in any of the above embodiments, and thus has the technical effects of the control method according to any of the above embodiments, and redundant description will be omitted here.

In this embodiment, when the computer program 502 is executed by a processor, it performs the following steps:

The operation of the ventilation assembly is controlled according to a first time period to cause the cooking section to perform gas exchange, and the power for heating the cooking section is adjusted so that the temperature of the cooking section performing gas exchange is within a first temperature range.

In this technical means, while rice (or other types of materials) is stored and left, the lipids in the rice grains are prone to spontaneous hydrolysis and oxidative decomposition, forming unsaturated free fatty acids such as oleic acid and linoleic acid, and further lipid peroxidation occurs, gradually deteriorating, and forming volatile carbonyl compounds (such as hexylaldehyde, pelargonaldehyde, etc.), which are the "deteriorated odor" of rice. When the rice is placed in the cooking section and contacted with water, the already generated odorous substances in the rice dissolve in water, volatilize due to the increase in temperature during cooking, and disperse in the air in the cooking section, which causes the smell of "deteriorated odor". In addition, the lipase in the rice grains is activated at the oil-water interface, and its activity increases continuously with the increase in water temperature, and the lipase can promote the accelerated oxidation of lipids in the rice grains, and the rapid generation of volatile carbonyl compounds (deteriorated odor) affects the formation of the aroma of cooked rice. When the rice absorbs water, the temperature and oxygen are adjusted to hasten the production of odorous substances, and the pot is ventilated to remove as many odorous substances as possible that were produced during storage or after the rice came into contact with water.

For example, the temperature of the material absorption stage is set to 40°C to 50°C. Lipase is most active at this temperature, and can produce stale odor substances as quickly as possible within a limited time. This temperature also helps volatilize the stale odor substances, and ventilation at this time can remove as much of the stale odor substances as possible. In addition, since materials have different attribute information, such as the lipid content, binding method between starch and other substances, and particle surface area, the control time for the air extraction also changes adaptively accordingly. When the cooking appliance is in operation, the operation of the ventilation assembly is controlled during the material absorption stage to maintain the circulation of air inside and outside the cooking section, thereby achieving the purpose of discharging volatile carbonyl compound components from the cooking section, reducing the adsorption of volatile carbonyl compound components by the material, and improving the cooking effect.

In the above technical means, the ventilation assembly includes an exhaust valve provided in the cooking section and arranged to allow communication between the inside of the cooking section and the outside of the cooking section, and the gas exchange specifically includes a step of controlling the opening of the exhaust valve so as to exchange gas outside the cooking section with gas inside the cooking section.

In this technical means, the ventilation assembly includes an exhaust valve, and opening the exhaust valve allows the internal gas of the cooking section to be exchanged with the external gas, thereby discharging volatile substances generated during the cooking process, reducing the adsorption of volatile substances with deterioration odors by ingredients, and improving the cooking effect.

In the above technical means, the airway to which the ventilation assembly belongs can communicate with the inside of the cooking area and the atmospheric environment, and the gas exchange specifically further includes a step of controlling the ventilation assembly to perform an air supply process on the cooking area so as to increase the pressure inside the cooking area, and a step of opening an exhaust passage of the cooking appliance, and the exhaust passage is arranged to exhaust the gas inside the cooking area.

In this technical means, air is let into the cooking section by opening the ventilation assembly, making the air pressure inside the cooking section greater than the air pressure outside, and discharging the volatile odor components generated inside the cooking section to the outside of the cooking section through the exhaust passage that is opened by the action of the air pressure, thereby discharging the volatile substances generated during the cooking process, reducing the adsorption of the volatile substances that cause deterioration odors by the ingredients in the cooking section, and improving the cooking effect.

Here, pressurization means that the pressure inside the cooking area is greater than standard atmospheric pressure, meaning there is positive pressure inside the pot.

In the above technical means, the air passage to which the ventilation assembly belongs can communicate with the inside of the cooking area and the atmospheric environment, and the gas exchange specifically further includes the steps of opening the air supply passage of the cooking appliance and controlling the ventilation assembly to perform an air extraction process so that the inside of the cooking area is in a negative pressure state, with the air supply passage being arranged to allow gas outside the cooking area to enter the cooking area.

In this technical means, the ventilation assembly is opened to extract gas from inside the cooking section, making the air pressure inside the cooking section lower than the air pressure outside, creating a negative pressure state, and gas outside the cooking section enters the inside of the cooking section through the air supply passage that is open due to the action of the negative pressure. Here, the volatile odor components generated inside the cooking section are exhausted to the outside of the cooking section via the extraction process, thereby exhausting the volatile substances generated during the cooking process, reducing the adsorption of deterioration odor substances by the ingredients, and improving the cooking effect.

In the above technical means, the control method further includes a step of acquiring attribute information of the material, and a step of determining the first time and/or the first temperature range based on the attribute information of the material.

In this technical means, by acquiring attribute information of the ingredients, it is first possible to determine whether or not ventilation processing needs to be added to the cooking process based on the attribute information. If it is determined that the ingredients are not deteriorated ingredients, it is not necessary to perform ventilation processing, which helps to reduce the power consumption of the cooking utensil and improve cooking efficiency. Next, if the ingredients are deteriorated ingredients, a first time and/or a first temperature is determined based on the degree of deterioration.

Here, the influence of the attribute information of the ingredients on the cooking process is taken into consideration, a temperature favorable for the ingredients to release odor components is provided as much as possible, and the ventilation time is determined based on the attribute information of the ingredients to improve cooking efficiency; after determining the first time and/or the first temperature range based on the attribute information of the ingredients, the operation of the ventilation assembly is controlled according to the first time, and the power for heating the cooking section is adjusted so that the temperature of the cooking section where gas exchange takes place is within the first temperature range, improving the efficiency of discharging the odor components of the ingredients and removing the unpleasant odors generated by deteriorated ingredients from the cooking section, thereby improving the cooking effect of the cooking utensil.

Note that materials have different attribute information, such as the lipid content, the bonding method between starch and other substances, and the particle surface area, and the control time for the air extraction also changes adaptively accordingly. Therefore, by determining the ventilation time (first time) based on the attribute information of the material, heat loss and loss of the pleasant aroma of the material caused by leaving the ventilation valve open for a long period of time are reduced.

In the above technical means, the cooking appliance further includes an image collecting device arranged to collect images of the ingredients in the cooking section, and the first time and/or the first temperature range are determined by a step of controlling the image collecting device to collect image information of the ingredients and a step of determining attribute information of the ingredients based on the image information.

In this technical means, the cooking appliance can analyze the ingredients placed in the cooking section using an image collecting device to determine attribute information of the ingredients, and determine a first time and/or a first temperature range based on the attribute information of the ingredients, and then select appropriate temperature and time parameters to control the cooking process.

Here, the step of determining the attribute information of ingredients based on image information is realized by the following process: Image information of ingredients in the cooking section is obtained, the image information is matched with an image in a database, and attribute information related to the matching image is read to obtain the attribute information of the ingredients; alternatively, image information of ingredients in the cooking section is obtained, and characteristics of the ingredients in the image information, such as their shape, surface area, color, transparency, and light reflectance, are analyzed to determine the attribute information of the ingredients.

For example, if it is determined based on image information that the ingredient is rice, rice produces odorous substances through the decomposition action of lipase, and the temperature range in which lipase enzyme activity is strongest is 40°C to 50°C, then setting the ventilation temperature at 40°C to 50°C can improve the efficiency of removing rice odorous substances; furthermore, if it is determined that the rice is non-glutinous rice or round rice such as that from Eastern North America, the ventilation time can be set to 30 minutes to thoroughly remove the odorous substances (deteriorated odor) produced by the rice; if it is determined that the rice is long-grained rice such as jasmine rice, the ventilation time can be shortened to 20 minutes, reducing the ventilation time and improving cooking efficiency.

In the above technical means, the cooking appliance further includes a control unit, the control unit can send a command signal, and before the step of controlling the operation of the ventilation assembly according to the first time to cause the cooking unit to perform gas exchange, the step of determining that the material is a deteriorated material in response to the command signal sent after the control unit is triggered, the deteriorated material being a material whose freshness is lower than a predetermined standard.

In this technical means, a control unit provided in the cooking appliance recognizes whether the ingredients in the cooking section are deteriorated ingredients, and when the user needs to cook deteriorated ingredients, the control unit is triggered, i.e., it is determined that the ingredients to be cooked are deteriorated ingredients, and ventilation processing is performed during the cooking process, and the gas components (deterioration odor) generated by the deteriorated ingredients are exhausted outside the cooking section, thereby improving the cooking effect.

Here, the control unit may be at least one of a physical key, a touch panel, and a processor with a communication function.

In the above technical means, the attribute information of the material includes any one or a combination of at least two of the compositional components of the material, the content of the compositional components of the material, the shape of the material, and the surface area of the material.

The above describes the technical means of the present application in detail with reference to the drawings, and provides a control method, device, cooking utensil and computer-readable storage medium to address the conventional technical problems, controlling the ventilation assembly to generate a pressure difference between the inside and outside of the cooking section, discharging volatile carbonyl compound components generated by ingredients to the outside of the rice cooker, and determining the ventilation time and temperature during the ventilation process based on the attribute information of the ingredients, improving ventilation efficiency, reducing the adsorption of unfavorable flavors by the ingredients, and improving the cooking effect.

In this application, the terms "first", "second", and "third" are for explanatory purposes only and should not be understood as indicating or implying relative importance, and unless otherwise specified, the term "plurality" means two or more. The terms "attach", "couple", "connect", "fixed", etc. should be understood in a broad sense, for example, "connect" may mean fixedly connected, detachably connected, or integrally connected, and "connection" may mean directly connected or indirectly connected via an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific case.

In addition, in the explanation of this application, the orientations or positional relationships indicated by the terms "up," "down," "left," "right," "front," "rear," etc. are orientations or positional relationships shown based on the drawings, and are merely for the convenience and simplification of the explanation of this application. It should be explained that they cannot be understood as limiting this application, as they do not indicate or imply that the devices or units shown necessarily have a specific direction or are constructed and operated in a specific orientation.

In the description herein, the use of the terms "one embodiment," "several embodiments," "specific embodiments," etc. means that the specific 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 application. In the description herein, exemplary descriptions of the above terms do not necessarily refer to the same embodiment or example. In addition, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The above is merely a preferred embodiment of the present application, and is not intended to limit the present application. Various modifications and variations of the present application are possible for those skilled in the art. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present application should be included within the scope of protection of the present application.

The correspondence between the reference numerals and the names of the parts in FIG. 3 to FIG. 5 and FIG.
300: control device, 302: processor, 400: cooking appliance, 500: computer readable storage medium, 502: computer program, 202: air extraction device, 204: gas introduction pipe, 206: control unit, 2042: air supply port, 2044: exhaust port.

Claims (9)

1. A control method applied to a cooking appliance including a cooking portion arranged to place an ingredient to be cooked and a ventilation assembly, comprising:
adjusting operating parameters of the ventilation assembly in response to an operating condition temperature of the cooking area;
the ventilation assembly is arranged to exchange gas within the cooking area with gas outside the cooking area;
said step of adjusting the operating parameters of said ventilation assembly in response to an operating condition temperature of said cooking section further comprising:
obtaining an operating status temperature of the cooking unit;
upon detecting that the operating condition temperature is within a preset temperature range, controlling the ventilation assembly to operate according to preset operating parameters;
and upon detecting that the operating condition temperature is higher than a preset temperature threshold, reducing the ventilation volume of the ventilation assembly and performing a heated steaming process;
the preset temperature threshold is equal to or greater than the maximum value of the preset temperature range;
Control methods. The ventilation assembly includes an exhaust valve provided in the cooking section and arranged to communicate an interior of the cooking section with an exterior of the cooking section;
The step of adjusting the operating parameters of the ventilation assembly when detecting that the operating condition temperature is within a preset temperature range specifically includes:
2. The control method according to claim 1, further comprising the step of controlling an opening of the exhaust valve according to a preset exhaust time so as to exchange gas outside the cooking section with gas inside the cooking section when it is detected that the operating state temperature falls within the preset temperature range. the ventilation assembly includes an air pump, the air passage of which communicates with the interior of the cooking area and with the atmospheric environment;
The step of adjusting the operating parameters of the ventilation assembly when detecting that the operating condition temperature is within a preset temperature range specifically includes:
When detecting that the operating temperature is within the preset temperature range, controlling the air pump to perform an air supply process on the cooking unit so as to open an air passage to which the air pump belongs and to increase pressure inside the cooking unit;
and opening an exhaust passage of the cooking appliance.
The method according to claim 1 , wherein the exhaust passage is arranged to exhaust gas from within the cooking section. the ventilation assembly includes an air pump, the air passage of which communicates with the interior of the cooking area and with the atmospheric environment;
The step of adjusting the operating parameters of the ventilation assembly when detecting that the operating condition temperature is within a preset temperature range specifically includes:
opening an air supply passage of the cooking appliance;
and controlling the air pump to perform an air extraction process so as to open an air passage to which the air pump belongs and to create a negative pressure inside the cooking section.
The method of claim 1 , wherein the air supply passage is positioned to allow gas outside the cooking region to enter the cooking region. The cooking appliance further includes a heating device arranged to heat the cooking portion;
The step of reducing the ventilation volume of the ventilation assembly and performing a heated steaming process when detecting that the operating condition temperature is higher than a preset temperature threshold specifically includes:
reducing a ventilation rate of the ventilation assembly upon detecting that the operating condition temperature reaches the temperature threshold;
and adjusting the heating power of the heating device so that the cooking section is in a boiling state at a first time. The step of reducing the ventilation volume of the ventilation assembly and performing a heated steaming process when detecting that the operating condition temperature is higher than a preset temperature threshold specifically includes:
The method further includes adjusting a heating power of the heating device to a first power and heating the cooking section to a first temperature;
The method of claim 5 , wherein the first temperature is greater than the temperature threshold. The step of reducing the ventilation volume of the ventilation assembly and performing a heated steaming process when detecting that the operating condition temperature is higher than a preset temperature threshold specifically includes:
7. The method of claim 6, further comprising the steps of adjusting the heating power of the heating device to a second power and timing a duration of the second power until a second time is reached. When the second time is reached, the method further includes a step of performing a supplementary cooking process on the cooking unit according to a third time,
The control method according to claim 7 , wherein the supplementary cooking process is arranged to supplement heat energy inside the cooking section. A cooking appliance including a control device including a memory, a processor, and a program stored in the memory and executable by the processor, the program implementing the steps of the control method according to any one of claims 1 to 8 when executed by the processor.

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