WO2021098482A1 - 控制方法、装置、烹饪器具和计算机可读存储介质 - Google Patents

控制方法、装置、烹饪器具和计算机可读存储介质 Download PDF

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Publication number
WO2021098482A1
WO2021098482A1 PCT/CN2020/125225 CN2020125225W WO2021098482A1 WO 2021098482 A1 WO2021098482 A1 WO 2021098482A1 CN 2020125225 W CN2020125225 W CN 2020125225W WO 2021098482 A1 WO2021098482 A1 WO 2021098482A1
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WIPO (PCT)
Prior art keywords
cooking
cooking part
temperature
control method
air
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2020/125225
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English (en)
French (fr)
Inventor
龚艳玲
李晶
黄德万
梁玉莲
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Original Assignee
Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Priority claimed from CN201911127448.9A external-priority patent/CN112806827B/zh
Priority claimed from CN201911127450.6A external-priority patent/CN112806828B/zh
Application filed by Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd filed Critical Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority to JP2022525326A priority Critical patent/JP7466639B2/ja
Priority to KR1020227020308A priority patent/KR102847131B1/ko
Publication of WO2021098482A1 publication Critical patent/WO2021098482A1/zh
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/0802—Control mechanisms for pressure-cookers
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils

Definitions

  • This application relates to the technical field of motors, and in particular, to control methods, devices, cooking appliances, and computer-readable storage media.
  • Rice production is seasonal and it is impossible to eat new rice at any time. In order to ensure market supply, a certain amount of rice must be reserved. However, the storage stability of rice is poor, and the cortex is removed during processing, leaving the endosperm directly exposed and easy to age. At the same time, even if the user buys newer rice, but the bag is opened without proper storage, it will also cause the rice to age.
  • This application aims to solve at least one of the technical problems existing in the prior art or related technologies.
  • the first aspect of this application proposes a control method.
  • the second aspect of the application proposes a control device.
  • the third aspect of the application proposes a cooking appliance.
  • the fourth aspect of the present application proposes a computer-readable storage medium.
  • the fifth aspect of this application proposes another control method.
  • the sixth aspect of this application proposes another control device.
  • the seventh aspect of this application proposes another cooking appliance.
  • the eighth aspect of the present application proposes another computer-readable storage medium.
  • the first aspect of the present application proposes a control method, which is suitable for cooking appliances.
  • the cooking appliances include a cooking part and a ventilating assembly.
  • the cooking part is configured to place the material to be cooked.
  • the control method includes: The working condition temperature of the cooking part is adjusted to adjust the working parameters of the ventilating assembly, wherein the ventilating assembly is configured to be able to exchange the gas in the cooking part with the gas outside the cooking part.
  • the working temperature of the cooking part of the cooking appliance it can be determined that the material in the cooking part is in the water absorption stage or the heating stage of the cooking process, that is, the cooking process can be determined to be in the boiling stage before the cooking process is in the boiling stage by the temperature of the cooking part.
  • the ventilating components of the cooking appliance are used to form a pressure difference between the inside and outside of the cooking part, and the gas inside the cooking part is exchanged with the gas outside the cooking part of the cooking part, thereby reducing the adsorption of volatile carbonyl compounds by the material, thereby improving cooking The cooking effect of the appliance.
  • the lipids in the rice grains are prone to auto-hydrolysis and oxidative decomposition to form unsaturated free fatty acids such as oleic acid and linoleic acid, and then lipid peroxidation occurs.
  • the reaction will gradually age and form volatile carbonyl compounds (such as hexanal, nonanal, etc.). These substances are the "aged taste" of rice.
  • the stale substances produced in the rice dissolve in the water, and will be volatilized due to the increase in temperature during the cooking process, and dispersed in the air in the cooking section. taste".
  • the lipase in the rice grains is activated at the oil-water interface, and its activity continues to increase with the increase of water temperature. Lipase can promote the accelerated oxidation of lipids in the rice grains, quickly produce volatile carbonyl compounds (stale taste), and affect the aroma formation of rice. . Therefore, when the cooking appliance is working, the material (aged material) will produce a large amount of volatile carbonyl compounds under the action of enzymatic hydrolysis, such as hexanal and valeraldehyde, when the water is absorbed to the heating and heating stage (not in the boiling state). Flavor components.
  • the volatile carbonyl compounds are discharged out of the cooking section, reducing the adsorption of volatile carbonyl compounds by the material, and improving cooking effect.
  • the working parameters mainly include at least one of the ventilation direction, the ventilation duration, and the ventilation rate.
  • control method of this application may also have the following additional technical features:
  • adjusting the working parameters of the ventilating assembly includes: obtaining the working condition temperature of the cooking section; detecting that the working condition temperature belongs to the preset temperature range, and adjusting the ventilating assembly Working parameters.
  • the preset temperature range can indicate that the material is in the water-absorbing and heating stage, and on the other hand, it is also the temperature range where the material is prone to volatile odors.
  • the temperature detection device installed on the upper cover of the cooking section can obtain the working condition temperature inside the cooking section. If the working temperature of the cooking department is in the preset temperature range, the material will release volatile substances more quickly, and most of these volatile substances are the sour and aging smell of furfural caused by hexanal and valeraldehyde. Therefore, adjusting the working parameters of the ventilating components during the water absorption and heating stage of the material can form forced convection to discharge the sour and stale taste of the bran in the cooking department, and reduce the adsorption of bad flavors by the material.
  • the ventilating assembly includes an exhaust valve, the exhaust valve is arranged on the cooking part, and the exhaust valve is configured to be able to communicate the inside of the cooking part with the outside of the cooking part, and it is detected that the working condition temperature belongs to the expected temperature.
  • Set the temperature range and adjust the working parameters of the ventilating components including: detecting that the working condition temperature belongs to the preset temperature range, and controlling the exhaust valve to open according to the preset exhaust time to make the gas outside the cooking section and the gas inside the cooking section Exchange.
  • the ventilation component includes an exhaust valve. By opening the exhaust valve, the gas inside the cooking section can be exchanged with the gas outside the cooking section, thereby expelling the volatile substances generated during the cooking process and reducing the adsorption of stale volatile substances by the material , Improve cooking effect.
  • the ventilating component includes an air pump, and the air passage to which the air pump belongs can be connected to the interior of the cooking section and the atmosphere. It is detected that the working condition temperature belongs to the preset temperature range, and the working parameters of the ventilating component are adjusted. It also includes: detecting that the working condition temperature belongs to the preset temperature range, turning on the air passage to which the air pump belongs, and controlling the air pump to perform aeration treatment on the cooking part to pressure the interior of the cooking part; opening the exhaust channel of the cooking appliance, where, The exhaust passage is configured for exhaust of gas in the cooking section.
  • the ventilation assembly includes an air pump.
  • the inside of the cooking part is inflated by turning on the air pump, so that the air pressure inside the cooking part is greater than the outside air pressure.
  • the volatile odor components generated in the cooking part are discharged to the outside of the cooking part through the opened exhaust channel under the action of the air pressure. In this way, the volatile substances produced during the cooking process are discharged, the absorption of stale volatile substances by the materials in the cooking department is reduced, and the cooking effect is improved.
  • the pressure relief means that the pressure in the cooking part is greater than the standard atmospheric pressure, that is, the state of positive pressure in the pot.
  • the ventilating component includes an air pump, and the air passage to which the air pump belongs can be connected to the interior of the cooking section and the atmosphere. It is detected that the working condition temperature belongs to the preset temperature range, and the working parameters of the ventilating component are adjusted. It also includes: opening the air intake passage of the cooking appliance; opening the air passage to which the air pump belongs, and controlling the air pump to perform air extraction processing, so that the interior of the cooking section is in a negative pressure state, wherein the air intake passage is configured for the outside of the cooking section The gas enters the cooking section.
  • the ventilation component includes an air pump. By turning on the air pump, the air inside the cooking section is drawn out, so that the air pressure inside the cooking section is lower than the outside air pressure, forming a negative pressure state. The air outside the cooking section enters the cooking section through the open air intake channel under the action of negative pressure. internal.
  • the volatile odor components generated inside the cooking section are exhausted to the outside of the cooking section through air extraction, thereby expelling the volatile substances generated during the cooking process, reducing the adsorption of stale substances by the material, and improving the cooking effect.
  • it further includes: detecting that the temperature of the working condition is higher than a preset temperature threshold, reducing the ventilation volume of the ventilation component, and performing the heating and braising process, wherein the preset temperature threshold is greater than or equal to The maximum value of the preset temperature range.
  • the temperature in the cooking section gradually rises.
  • the temperature detection device installed in the cooking section detects that the temperature of the working condition is higher than the preset temperature threshold, it indicates that the material has passed the water absorption and heating stage.
  • the volatile carbonyl compounds have been emitted and discharged to the outside of the cooking department through the air convection inside and outside the cooking department.
  • the next cooking process is the heating and braising process where the material produces cooking aroma.
  • the Maillard reaction and the caramelization reaction are controlled by heating.
  • the ventilation volume of the ventilation components should be reduced or the ventilation components should be directly closed to maintain the cooking aroma components.
  • the cooking appliance further includes a heating device, the heating device is configured to heat the cooking part, detects that the working condition temperature is higher than a preset temperature threshold, reduces the ventilation volume of the ventilation component, and performs heating
  • the braising process specifically includes: detecting that the working condition temperature reaches the temperature threshold, reducing the ventilation volume of the ventilation component; adjusting the heating power of the heating device so that the cooking part is in a boiling state for the first time period.
  • a temperature suitable for cooking the material can be determined, that is, the temperature threshold, and the material can be cooked by cooking the material under the temperature threshold.
  • the temperature in the cooking part is acquired by the temperature detection device installed in the cooking part, and the power of the heating device is adjusted when the working condition temperature of the cooking part reaches a temperature suitable for cooking, so that the internal temperature of the cooking part is maintained at the temperature threshold for the first period of time Nearby, the materials are gradually cooked during this stage to enhance the cooking effect.
  • the ventilation volume of the ventilation component is reduced, and the heating and braising process is performed.
  • it also includes: adjusting the heating power of the heating device to the first The power is used to heat the cooking part to the first temperature to promote the material to produce odor components, wherein the first temperature is greater than the temperature threshold.
  • the cooking effect can be improved to further cook the material, and on the other hand, it can also help to stimulate the cooking aroma.
  • the beneficial aroma produced after the first length of cooking in the cooking environment will also become more obvious.
  • the ventilation volume of the ventilation component is reduced, and the heating and braising process is performed. Specifically, it also includes: adjusting the heating power of the heating device to the second Power, and time the duration of the second power to reach the second duration.
  • the cooking part is supplemented with cooking, which further improves the taste of the material and is also conducive to the emission of the odor of the material.
  • the second power is less than the first power, and the second power can be zero.
  • control method further includes: after the timing reaches the second time period, performing supplementary cooking treatment on the cooking part according to the third time period, wherein the supplementary cooking treatment is configured to supplement heat energy into the cooking part.
  • the supplementary cooking process is to add heat energy to the inside of the cooking part.
  • the specific implementation method includes: supplementing hot steam into the cooking part through a steam generator to increase the heat energy and moisture content in the cooking part; heating the upper cover of the cooking part, on the one hand, On the other hand, radiating heat energy to the inside of the cooking part can also re-vaporize the water droplets condensed on the upper cover, thereby replenishing heat and moisture inside the cooking part.
  • the cooking appliance further includes an image acquisition device configured to acquire an image of the material in the cooking part. Before the step of adjusting the working parameters of the ventilating assembly according to the working condition and temperature of the cooking part, It also includes: controlling the image acquisition device to collect the image information of the material; according to the image information, it is determined that the material is an aged material, where the aged material is a material whose freshness is lower than a predetermined standard.
  • the cooking appliance analyzes the materials put into the cooking department through the image acquisition device to determine whether the materials are aged materials, and the working parameters of the ventilation components can be adjusted only after the materials are determined to be aged materials.
  • the appearance of the material will change to a certain extent, for example, the material contour changes, the material color changes, the material agglomeration, the material's reflective ability is weakened, and the material transparency is weakened.
  • adjusting the working parameters of the ventilating component can improve the cooking effect, and when the material is determined to be fresh material, controlling the standby of the ventilating component can reduce power consumption.
  • the second aspect of the present application proposes a control device, which includes a processor, and the processor implements the control method as any one of the technical solutions of the first aspect of the present application when the processor executes a computer program. Therefore, it has the technical effect of any one of the above-mentioned technical solutions in the first aspect, and will not be repeated here.
  • the third aspect of the present application provides a cooking appliance, including: a control device as the technical solution of the second aspect of the present application.
  • a control device as the technical solution of the second aspect of the present application.
  • the control method as in any one of the technical solutions of the first aspect of this application is realized. Therefore, it has the technical effect of any one of the above-mentioned technical solutions in the first aspect, and will not be repeated here.
  • the cooking appliance in a possible design, is an electric rice cooker or a pressure cooker.
  • the fourth aspect of the present application provides a computer-readable storage medium.
  • the computer program is executed by a processor, the steps of the control method of any one of the technical solutions of the first aspect are implemented, and therefore, it has any of the above-mentioned technical solutions of the first aspect. The technical effect will not be repeated here.
  • the fifth aspect of the present application provides a control method, which is suitable for cooking appliances, the cooking appliances include a cooking part and a ventilation assembly, the cooking part is configured to place the material to be cooked, and the control method includes: controlling the change according to a first duration
  • the gas assembly works to make the cooking part perform gas exchange; adjusts the power for heating the cooking part so that the temperature of the cooking part performing the gas exchange is within the first temperature range.
  • the lipids in the rice grains are prone to auto-hydrolysis and oxidative decomposition to form unsaturated free fatty acids such as oleic acid and linoleic acid, and then a lipid peroxidation reaction occurs.
  • Gradually aged to form volatile carbonyl compounds such as hexanal, nonanal, etc.
  • these substances are the "aged taste" of rice.
  • the lipase in the rice grains is activated at the oil-water interface, and its activity continues to increase with the increase of water temperature. Lipase can promote the accelerated oxidation of lipids in the rice grains, quickly produce volatile carbonyl compounds (stale taste), and affect the aroma formation of rice. .
  • temperature and oxygen are used to accelerate the production of stale substances, and at the same time, the pot is ventilated to remove the stale substances produced during the storage process and after the rice is exposed to water as much as possible.
  • the temperature of the water absorption stage of the material is set to 40°C ⁇ 50°C, the activity of lipase is strongest at this temperature, and the stale substances can be produced as quickly as possible in a limited time. At the same time, this temperature is beneficial to The stale substances are volatilized, and the stale substances produced can be removed as much as possible by ventilation at this time.
  • the control time of the air extraction is also changed adaptively.
  • the air ventilating component is controlled to keep the inside of the cooking section and the outside air circulating, so as to achieve the purpose of expelling the volatile carbonyl compounds from the cooking section and reduce the adsorption of the volatile carbonyl compounds to the material , Improve cooking effect.
  • the ventilation assembly includes an exhaust valve, the exhaust valve is arranged on the cooking part, the exhaust valve is configured to be able to communicate the inside of the cooking part with the outside of the cooking part, and the gas exchange specifically includes: a control exhaust The air valve is opened so that the external air of the cooking part and the internal air of the cooking part are exchanged.
  • the ventilation component includes an exhaust valve. By opening the exhaust valve, the gas inside the cooking section can be exchanged with the outside gas, thereby expelling the volatile substances produced during the cooking process, reducing the adsorption of stale volatile substances by the material, and improving cooking effect.
  • the gas exchange specifically further includes: controlling the ventilating assembly to perform aeration process on the cooking part to pressurize the inside of the cooking part; opening the exhaust passage of the cooking appliance, wherein the exhaust passage is configured as For the gas in the cooking section to exhaust.
  • the above-mentioned aeration process can be realized by an air pump, that is, the ventilation assembly includes an air pump, and the air passage to which the air pump belongs can connect the inside and outside of the cooking part, and a valve body can be provided in the air passage.
  • the airway but the implementation of inflation is not limited to this.
  • the gas exchange specifically further includes: opening the air intake passage of the cooking appliance; controlling the air exchange assembly to perform air extraction processing so that the interior of the cooking part is in a negative pressure state, wherein the air intake passage is configured as For the gas outside the cooking section to enter the cooking section.
  • the gas inside the cooking part is drawn out by opening the ventilating assembly, so that the gas pressure inside the cooking part is lower than the outside air pressure, forming a negative pressure state, and the gas outside the cooking part enters the inside of the cooking part through the opened air intake channel under the action of the negative pressure.
  • the volatile odor components generated inside the cooking section are exhausted to the outside of the cooking section through air extraction, thereby expelling the volatile substances generated during the cooking process, reducing the adsorption of stale substances by the material, and improving the cooking effect.
  • the above-mentioned air extraction process can be realized by an air pump, that is, the air exchange assembly includes an air pump, and the air passage to which the air pump belongs can connect the inside and outside of the cooking part, and a valve body can be provided in the air passage.
  • the air pump is turned on And the airway to which it belongs, but the implementation of inflation is not limited to this.
  • control method further includes: obtaining attribute information of the material; and determining the first duration and/or the first temperature range according to the attribute information of the material.
  • the attribute information of the material By obtaining the attribute information of the material, firstly, according to the attribute information, it is possible to determine whether it is necessary to add ventilation processing in the cooking process. When it is determined that the material is not an aged material, it is not necessary to perform ventilation processing to reduce the power consumption of the cooking appliance. At the same time, it is beneficial to improve the cooking efficiency. Secondly, if the material is aging, the first time length and/or the first temperature are determined according to the degree of aging.
  • the temperature that is conducive to the release of odor components of the material and at the same time determine the air exchange duration according to the material attribute information, improve cooking efficiency, and determine the first duration and/or according to the attribute information of the material Or after the first temperature range, control the operation of the ventilating assembly according to the first time length, while adjusting the heating power of the cooking part, so that the temperature of the cooking part for gas exchange is within the first temperature range, which improves the smell of the material.
  • the emission efficiency can take the bad odors generated by the aged materials away from the cooking part, thereby improving the cooking effect of the cooking utensils.
  • the ventilation time (the first duration) is determined according to the material attribute information, so as to reduce the heat loss and the loss of the beneficial odor of the material caused by opening the ventilation valve for a long time.
  • the cooking appliance further includes an image capture device, the image capture device is configured to capture images of the materials in the cooking section, and the first time period and/or the first temperature range are determined by the following steps: control the image capture device to capture The image information of the material; the attribute information of the material is determined according to the image information.
  • the cooking appliance analyzes the materials put in the cooking department through the image acquisition device to determine the attribute information of the material, and determines the first duration and/or the first temperature range according to the attribute information of the material, and then selects the appropriate temperature and duration parameter control The cooking process.
  • determining the attribute information of the material according to the image information can be achieved by the following process: obtain the image information of the material in the cooking department, match the image information with the image in the database, and read the attribute information associated with the matching result image to obtain the material Or obtain the image information of the material in the cooking department, analyze the shape, surface area, color, transparency and reflectance of the material in the image information, and determine the attribute information of the material.
  • the rice will produce odorants under the decomposition of lipase, and the temperature range with the strongest lipase enzyme activity is 40°C ⁇ 50°C, and 40°C ⁇ 50°C is used as the ventilation time.
  • the temperature can improve the efficiency of removing the odor of rice, and further, identify the round-grained rice such as japonica rice and northeastern rice, set the ventilation time at 30 minutes, and try to completely remove the odor from the rice. Substance (stale flavor) is discharged. If the rice is recognized as long-grained rice such as silk seedlings, the ventilation time can be shortened to 20 minutes, the ventilation time can be reduced, and the cooking efficiency can be improved.
  • the cooking appliance further includes a control unit, which can issue a command signal, and before the step of controlling the operation of the ventilation assembly according to the first time length so that the cooking unit performs gas exchange, further includes: responding to the control The instruction signal issued after the department is triggered determines that the material is an aged material, and the aged material is a material whose freshness is lower than a predetermined standard.
  • the control part set on the cooking appliance recognizes whether the material in the cooking part is aged material. When the user needs to cook the aged material, the control part is triggered to determine that the material to be cooked is aged material. During the cooking process Ventilation processing is performed to discharge the gas components (aged taste) generated by the aging materials to the outside of the cooking section to improve the cooking effect.
  • control unit may be at least one of a physical button, a touch screen, and a processor with communication function.
  • the attribute information of the material includes any one or a combination of at least two of the following: the composition of the material, the content of the composition of the material, the shape of the material, and the surface area of the material.
  • a sixth aspect of the present application provides a control device, which includes a processor, and the processor implements the control method as any one of the technical solutions of the fifth aspect of the present application when the processor executes a computer program. Therefore, it has the technical effect of any one of the technical solutions in the fifth aspect, and will not be repeated here.
  • the seventh aspect of the present application provides a cooking appliance, including: the control device according to the sixth aspect of the present application.
  • the control device executes the computer program
  • the control method as in any one of the technical solutions of the fifth aspect of the present application is realized. Therefore, it has the technical effect of any one of the technical solutions in the fifth aspect, and will not be repeated here.
  • the cooking appliance in the seventh aspect of the present application, is an electric rice cooker or a pressure cooker.
  • the eighth aspect of the present application provides a computer-readable storage medium.
  • the steps of the control method of any one of the technical solutions of the fifth aspect are implemented, so it has the advantages of any one of the technical solutions of the fifth aspect. The technical effect will not be repeated here.
  • FIG. 1 is a schematic flowchart of a control method according to an embodiment of the present application
  • FIG. 2 is a schematic flowchart of a control method according to another embodiment of the present application.
  • Fig. 3 is a schematic block diagram of a control device according to an embodiment of the present application.
  • FIG. 4 is a schematic block diagram of a cooking appliance according to an embodiment of the present application.
  • Fig. 5 is a schematic block diagram of a computer-readable storage medium according to another embodiment of the present application.
  • FIG. 6 is a schematic flowchart of a control method according to another embodiment of the present application.
  • Fig. 7 is a schematic structural diagram of an electric rice cooker according to an embodiment of the present application.
  • 300 control device; 302: processor; 400: cooking appliance; 500: computer-readable storage medium; 502: computer program; 202: air extraction device; 204: air duct; 206: control unit; 2042: air inlet; 2044: Outlet.
  • the control method of an embodiment proposed by the present application is used for a cooking appliance.
  • the cooking appliance includes a cooking part and a ventilation assembly.
  • the cooking part is configured to place the material to be cooked.
  • the control method mainly includes: Step S102, adjusting the working parameters of the ventilating assembly according to the working condition temperature of the cooking part, wherein the ventilating assembly is configured to be able to exchange the gas in the cooking part with the gas outside the cooking part.
  • the working temperature of the cooking part of the cooking appliance it can be determined that the material in the cooking part is in the water absorption stage or the heating stage of the cooking process, that is, the cooking process can be determined by the working temperature of the cooking part.
  • the ventilating components of the cooking appliance are used to form a pressure difference between the inside and outside of the cooking section, and the gas inside the cooking section is exchanged with the gas outside the cooking section, thereby reducing the material's volatile carbonyl group.
  • the adsorption effect of the compound thereby enhancing the cooking effect of the cooking appliance.
  • the lipids in the rice grains are prone to auto-hydrolysis and oxidative decomposition to form unsaturated free fatty acids such as oleic acid and linoleic acid, and then lipid peroxidation occurs.
  • the reaction will gradually age to form volatile carbonyl compounds (such as hexanal, nonanal, etc.).
  • volatile carbonyl compounds such as hexanal, nonanal, etc.
  • the lipase in the rice grains is activated at the oil-water interface, and its activity continues to increase with the increase of water temperature. Lipase can promote the accelerated oxidation of lipids in the rice grains, quickly produce volatile carbonyl compounds (stale taste), and affect the aroma formation of rice. . Therefore, when the cooking appliance is working, the material (aged material) will produce a large amount of volatile carbonyl compounds under the action of enzymatic hydrolysis, such as hexanal and valeraldehyde, when the water is absorbed to the heating and heating stage (not in the boiling state). Flavor components.
  • the volatile carbonyl compounds are discharged out of the cooking section, reducing the adsorption of volatile carbonyl compounds by the material, and improving cooking effect.
  • the working parameters mainly include at least one of the ventilation direction, the ventilation duration, and the ventilation rate.
  • adjusting the working parameters of the ventilating assembly includes: obtaining the working condition temperature of the cooking section; detecting that the working condition temperature belongs to the preset temperature range, and adjusting the work of the ventilating assembly parameter.
  • the preset temperature range can indicate that the material is in the water-absorbing and heating stage, and on the other hand, it is also the temperature range where the material is prone to produce volatile odors.
  • the temperature detection device provided on the cooking part can obtain the cooking part.
  • the internal working condition temperature If the working condition temperature of the cooking department is in the preset temperature range, the material will release volatile substances more quickly. These volatile substances are mostly furoic acid and aging smell brought by hexanal and valeraldehyde. Therefore, adjusting the working parameters of the ventilating components during the water absorption and heating stage of the material can form forced convection to discharge the sour and stale taste of the bran in the cooking department, and reduce the adsorption of bad flavors by the material.
  • the ventilating assembly includes an exhaust valve, the exhaust valve is arranged on the cooking part, the exhaust valve is configured to be able to communicate the inside of the cooking part with the outside of the cooking part, and it is detected that the working condition temperature belongs to the preset temperature Range, adjust the working parameters of the ventilating components, including: detecting that the temperature of the working condition belongs to the preset temperature range, and controlling the opening of the exhaust valve according to the preset exhaust time, so that the gas outside the cooking section can be exchanged with the gas inside the cooking section .
  • the ventilating assembly includes an exhaust valve. By opening the exhaust valve, the gas inside the cooking section can be exchanged with the outside gas outside the cooking section, so as to discharge the volatile substances generated during the cooking process and reduce the amount of material. Absorption of stale volatile substances improves the cooking effect.
  • the ventilating assembly includes an air pump, and the air passage to which the air pump belongs can be connected to the interior of the cooking section and the atmospheric environment. It is detected that the working condition temperature belongs to the preset temperature range, and the working parameters of the ventilating assembly are adjusted. : It is detected that the temperature of the working condition belongs to the preset temperature range, the air channel to which the air pump belongs is turned on, and the air pump is controlled to perform aeration treatment on the cooking part to pressure the interior of the cooking part; open the exhaust channel of the cooking appliance, where the exhaust The channel is configured for exhaust of gas in the cooking part.
  • the ventilating component includes an air pump, and the inside of the cooking part is inflated by turning on the air pump, so that the air pressure inside the cooking part is greater than the outside air pressure, and the volatile odor components generated inside the cooking part pass through the opened exhaust channel under the action of air pressure Exhaust to the outside of the cooking part, so as to discharge the volatile substances generated during the cooking process, reduce the adsorption of stale volatile substances in the cooking part, and improve the cooking effect.
  • the pressure relief means that the pressure in the cooking part is greater than the standard atmospheric pressure, that is, the state of positive pressure in the pot.
  • the ventilating assembly includes an air pump, and the air passage to which the air pump belongs can be connected to the interior of the cooking section and the atmospheric environment. It is detected that the working condition temperature belongs to the preset temperature range, and the working parameters of the ventilating assembly are adjusted. : Open the air intake channel of the cooking appliance; open the air channel to which the air pump belongs, and control the air pump to perform the air extraction process, so that the inside of the cooking section is in a negative pressure state, wherein the air intake channel is configured to allow the gas outside the cooking section to enter Inside the cooking department.
  • the ventilating component includes an air pump.
  • the gas inside the cooking section is pumped out by turning on the air pump, so that the air pressure inside the cooking section is lower than the outside air pressure, forming a negative pressure state.
  • the air outside the cooking section passes through the open under the action of the negative pressure.
  • the air intake channel enters the inside of the cooking section.
  • the volatile odor components generated inside the cooking section are exhausted to the outside of the cooking section through air extraction, thereby expelling the volatile substances generated during the cooking process, reducing the adsorption of stale substances by the material, and improving the cooking effect.
  • it further includes: detecting that the working condition temperature is higher than a preset temperature threshold, reducing the ventilation volume of the ventilation component, and performing a heating and braising process, wherein the preset temperature threshold is greater than or equal to the preset temperature threshold.
  • the maximum value of the temperature range is a preset temperature threshold.
  • the temperature in the cooking section gradually rises.
  • the temperature detection device provided in the cooking section detects that the temperature of the working condition is higher than the preset temperature threshold, it indicates that the material is overdue.
  • the heating and braising process where the material produces cooking aroma. This stage is controlled by heating.
  • the German reaction and caramelization reaction promote the production of beneficial flavors of materials. Therefore, in this stage, the ventilation volume of the ventilation components should be reduced or the ventilation components should be directly closed to maintain the cooking aroma components.
  • the cooking appliance further includes a heating device, the heating device is configured to heat the cooking part, detects that the working condition temperature is higher than a preset temperature threshold, reduces the ventilation volume of the ventilation component, and performs the heating and braising system
  • the process specifically includes: detecting that the working condition temperature reaches the temperature threshold, reducing the ventilation volume of the ventilation component; adjusting the heating power of the heating device so that the cooking part is in a boiling state for the first time period.
  • a temperature suitable for cooking the material can be determined according to the air pressure and the type of material, that is, the temperature threshold, and cooking the material under the temperature threshold can cook the material.
  • the temperature in the cooking part is acquired by the temperature detection device installed in the cooking part, and the power of the heating device is adjusted when the working condition temperature of the cooking part reaches a temperature suitable for cooking, so that the internal temperature of the cooking part is maintained at the temperature threshold for the first period of time Nearby, the materials are gradually cooked during this stage to enhance the cooking effect.
  • detecting that the working condition temperature is higher than the preset temperature threshold, reducing the ventilation volume of the ventilation assembly, and performing the heating and braising process specifically includes: adjusting the heating power of the heating device to the first power, The cooking part is heated to the first temperature to promote the material to produce odor components, wherein the first temperature is greater than the temperature threshold.
  • the cooking effect can be improved to further cook the material, and on the other hand, the cooking aroma can be stimulated.
  • the beneficial aroma produced by the material after the first length of cooking in the cooking environment of the temperature threshold stage will also become more obvious.
  • the ventilation volume of the ventilation component is reduced, and the heating and braising process is performed, which specifically includes: adjusting the heating power of the heating device to the second power, And time the duration of the second power to reach the second duration.
  • the heating power of the heating device is adjusted to the second power, and after the second power is maintained for the second time period, the cooking part is supplemented with cooking, which further improves the taste of the material and is also conducive to the emission of the smell of the material .
  • the second power is less than the first power, and the second power can be zero.
  • control method further includes: after the timer reaches the second time period, performing supplementary cooking treatment on the cooking part according to the third time period, wherein the supplementary cooking treatment is configured to supplement heat energy into the cooking part.
  • the supplementary cooking process is to add heat energy to the inside of the cooking part.
  • the specific implementation method includes: supplementing hot steam into the cooking part through a steam generator to increase the heat energy and moisture content in the cooking part; heating the upper cover of the cooking part, on the one hand, On the other hand, radiating heat energy to the inside of the cooking section can also re-vaporize the water droplets condensed on the upper cover, thereby replenishing heat and moisture inside the cooking section.
  • the cooking appliance further includes an image collection device configured to collect images of materials in the cooking section, and before the step of adjusting the working parameters of the ventilating assembly according to the working condition and temperature of the cooking section, the image collection device further includes : Control the image acquisition device to collect the image information of the material; according to the image information, determine that the material is an aged material, and the aged material is a material whose freshness is lower than a predetermined standard.
  • the cooking appliance analyzes the materials put into the cooking part through the image acquisition device to determine whether the materials are aged materials, and the working parameters of the ventilation components can be adjusted only after the materials are determined to be aged materials.
  • the freshness of the material changes, the appearance of the material will change to a certain extent, for example, material contour changes, material color changes, material agglomeration, material reflection ability weakening and material transparency weakening, by collecting real-time images of materials and comparing them with preset images The comparison can determine whether the material has aged.
  • adjusting the working parameters of the ventilating component can improve the cooking effect, and when the material is determined to be fresh material, controlling the standby of the ventilating component can reduce power consumption.
  • control method is used to control an electric rice cooker.
  • the undesirable flavor components are discharged through the pressure difference between the inside and outside of the cooker.
  • beneficial flavor ingredients are produced by heating and braising.
  • the main steps of the control method include: step S202, detecting that the temperature of the upper lid in the pot is less than 100°C; step S204, sucking air out of the pot or replenishing air into the pot; Step S206, maintaining the boiling temperature for 8 minutes to 10 minutes; Step S208, heating the highest migration point temperature of 125°C to 140°C; Step S210, simmering for more than 12 minutes; Step S212, supplementing cooking for 5 minutes.
  • the material to be cooked is rice, and the main flavors of rice aging are hexanal and valeraldehyde. At room temperature or low temperature, it will slowly pass through the temperature zone where lipase is active to release hexanal and valeraldehyde. Aldehydes bring fur acidity and aging.
  • forced convection is formed, and volatile substances in the pot are discharged out of the pot, thereby reducing the absorption of undesirable flavors by the rice.
  • the ingredients in the rice undergo Maillard reaction and caramelization reaction, which can produce beneficial flavor substances and stimulate the aroma of the rice.
  • the heating time, power, and temperature are controlled to stimulate the aroma of the rice to produce more beneficial aroma components.
  • the stage of absorbing water to heating and heating In this stage, some undesirable flavor components such as hexanal and valeraldehyde are mainly produced due to enzymatic hydrolysis, which keeps the internal and external air circulating in the rice cooker to achieve the effect of draining the undesirable flavor of aged rice out of the cooker.
  • the temperature of the inner lid of the pot is less than 100°C, there will be a pressure difference between the inside and outside of the pot.
  • Heating and braising stage In this stage, the Maillard reaction and caramelization reaction are controlled by heating to stimulate the beneficial flavor of the rice.
  • the highest heating point migration temperature is 125-140°C, reduce air convection in the braising stage, the braising time is more than 12min, and the cooking time is 5min.
  • the embodiment of the present application also discloses a control device 300, the control device 300 includes a processor 302, when the processor 302 executes a computer program, the implementation is as in any one of the first embodiment or the second embodiment. ⁇ Control methods. Therefore, it has the technical effect of any of the above-mentioned embodiments, and will not be repeated here.
  • control device 300 includes MCU (Micro-programmed Control Unit), CPU (Central Processing Unit, central processing unit), DSP (Digital Signal Processor), single-chip microcomputer and embedded equipment. At least one logic computing device.
  • MCU Micro-programmed Control Unit
  • CPU Central Processing Unit
  • DSP Digital Signal Processor
  • single-chip microcomputer and embedded equipment.
  • an embodiment of the present application further provides a cooking appliance 400, including: a control device 300 as in the third embodiment of the present application.
  • the cooking appliance 400 is an electric rice cooker or a pressure cooker.
  • the embodiment of the present application also provides a computer-readable storage medium 500, the computer-readable storage medium 500 stores a computer program 502, and the computer program 502 is executed by a processor to implement any of the above-mentioned embodiments
  • the steps of the disclosed control method have the technical effects of the control method of any of the above embodiments, and will not be repeated here.
  • the working temperature of the cooking part of the cooking appliance it can be determined that the material in the cooking part is in the water absorption stage or the heating stage of the cooking process, that is, the cooking process can be determined by the working temperature of the cooking part.
  • the ventilating components of the cooking appliance are used to form a pressure difference between the inside and outside of the cooking section, and the gas inside the cooking section is exchanged with the gas outside the cooking section, thereby reducing the material's volatile carbonyl group.
  • the adsorption effect of the compound thereby enhancing the cooking effect of the cooking appliance.
  • the lipids in the rice grains are prone to auto-hydrolysis and oxidative decomposition to form unsaturated free fatty acids such as oleic acid and linoleic acid, and then lipid peroxidation occurs.
  • the reaction will gradually age to form volatile carbonyl compounds (such as hexanal, nonanal, etc.).
  • volatile carbonyl compounds such as hexanal, nonanal, etc.
  • the lipase in the rice grains is activated at the oil-water interface, and its activity continues to increase with the increase of water temperature. Lipase can promote the accelerated oxidation of lipids in the rice grains, quickly produce volatile carbonyl compounds (stale taste), and affect the aroma formation of rice. . Therefore, when the cooking appliance is working, the material (aged material) will produce a large amount of volatile carbonyl compounds under the action of enzymatic hydrolysis, such as hexanal and valeraldehyde, when the water is absorbed to the heating and heating stage (not in the boiling state). Flavor components.
  • the volatile carbonyl compounds are discharged out of the cooking section, reducing the adsorption of volatile carbonyl compounds by the material, and improving cooking effect.
  • the working parameters mainly include at least one of the ventilation direction, the ventilation duration, and the ventilation rate.
  • adjusting the working parameters of the ventilating assembly includes: obtaining the working condition temperature of the cooking section; detecting that the working condition temperature belongs to the preset temperature range, and adjusting the work of the ventilating assembly parameter.
  • the preset temperature range can indicate that the material is in the water-absorbing and heating stage, and on the other hand, it is also the temperature range where the material is prone to produce volatile odors.
  • the temperature detection device provided on the cooking part can obtain the cooking part.
  • the internal working condition temperature If the working condition temperature of the cooking department is in the preset temperature range, the material will release volatile substances more quickly. These volatile substances are mostly furoic acid and aging smell brought by hexanal and valeraldehyde. Therefore, adjusting the working parameters of the ventilating components during the water absorption and heating stage of the material can form forced convection to discharge the sour and stale taste of the bran in the cooking department, and reduce the adsorption of bad flavors by the material.
  • the ventilating assembly includes an exhaust valve, the exhaust valve is arranged on the cooking part, the exhaust valve is configured to be able to communicate the inside of the cooking part with the outside of the cooking part, and it is detected that the working condition temperature belongs to the preset temperature Range, adjust the working parameters of the ventilating components, including: detecting that the temperature of the working condition belongs to the preset temperature range, and controlling the opening of the exhaust valve according to the preset exhaust time, so that the gas outside the cooking section can be exchanged with the gas inside the cooking section .
  • the ventilating assembly includes an exhaust valve. By opening the exhaust valve, the gas inside the cooking section can be exchanged with the outside gas outside the cooking section, so as to discharge the volatile substances generated during the cooking process and reduce the amount of material. Absorption of stale volatile substances improves the cooking effect.
  • the ventilating assembly includes an air pump, and the air passage to which the air pump belongs can be connected to the interior of the cooking section and the atmospheric environment. It is detected that the working condition temperature belongs to the preset temperature range, and the working parameters of the ventilating assembly are adjusted. : It is detected that the temperature of the working condition belongs to the preset temperature range, the air channel to which the air pump belongs is turned on, and the air pump is controlled to perform aeration treatment on the cooking part to pressure the interior of the cooking part; open the exhaust channel of the cooking appliance, where the exhaust The channel is configured for exhaust of gas in the cooking part.
  • the ventilating component includes an air pump, and the inside of the cooking part is inflated by turning on the air pump, so that the air pressure inside the cooking part is greater than the outside air pressure, and the volatile odor components generated inside the cooking part pass through the opened exhaust channel under the action of the air pressure. It is discharged to the outside of the cooking part, thereby discharging the volatile substances generated during the cooking process, reducing the absorption of the stale volatile substances in the cooking part, and improving the cooking effect.
  • the ventilating assembly includes an air pump, and the air passage to which the air pump belongs can be connected to the interior of the cooking section and the atmospheric environment. It is detected that the working condition temperature belongs to the preset temperature range, and the working parameters of the ventilating assembly are adjusted. : Open the air intake channel of the cooking appliance; open the air channel to which the air pump belongs, and control the air pump to perform the air extraction process, so that the inside of the cooking section is in a negative pressure state, wherein the air intake channel is configured to allow the gas outside the cooking section to enter Inside the cooking department.
  • the ventilating component includes an air pump.
  • the gas inside the cooking section is pumped out by turning on the air pump, so that the air pressure inside the cooking section is lower than the outside air pressure, forming a negative pressure state.
  • the air outside the cooking section passes through the open under the action of the negative pressure.
  • the air intake channel enters the inside of the cooking section.
  • the volatile odor components generated inside the cooking section are exhausted to the outside of the cooking section through air extraction, thereby expelling the volatile substances generated during the cooking process, reducing the adsorption of stale substances by the material, and improving the cooking effect.
  • it further includes: detecting that the working condition temperature is higher than a preset temperature threshold, reducing the ventilation volume of the ventilation component, and performing a heating and braising process, wherein the preset temperature threshold is greater than or equal to the preset temperature threshold.
  • the maximum value of the temperature range is a preset temperature threshold.
  • the temperature in the cooking section gradually rises.
  • the temperature detection device provided in the cooking section detects that the temperature of the working condition is higher than the preset temperature threshold, it indicates that the material is overdue.
  • the heating and braising process where the material produces cooking aroma. This stage is controlled by heating.
  • the German reaction and caramelization reaction promote the production of beneficial flavors of materials. Therefore, in this stage, the ventilation volume of the ventilation components should be reduced or the ventilation components should be directly closed to maintain the cooking aroma components.
  • the cooking appliance further includes a heating device, the heating device is configured to heat the cooking part, detects that the working condition temperature is higher than a preset temperature threshold, reduces the ventilation volume of the ventilation component, and performs the heating and braising system
  • the process specifically includes: detecting that the working condition temperature reaches the temperature threshold, reducing the ventilation volume of the ventilation component; adjusting the heating power of the heating device so that the cooking part is in a boiling state for the first time period.
  • a temperature suitable for cooking the material can be determined according to the air pressure and the type of material, that is, the temperature threshold, and cooking the material under the temperature threshold can cook the material.
  • the temperature in the cooking part is acquired by the temperature detection device installed in the cooking part, and the power of the heating device is adjusted when the working condition temperature of the cooking part reaches a temperature suitable for cooking, so that the internal temperature of the cooking part is maintained at the temperature threshold for the first period of time Nearby, the materials are gradually cooked during this stage to enhance the cooking effect.
  • detecting that the working condition temperature is higher than the preset temperature threshold, reducing the ventilation volume of the ventilation assembly, and performing the heating and braising process specifically includes: adjusting the heating power of the heating device to the first power, The cooking part is heated to the first temperature to promote the material to produce odor components, wherein the first temperature is greater than the temperature threshold.
  • the cooking effect can be improved to further cook the material, and on the other hand, the cooking aroma can be stimulated.
  • the beneficial aroma produced by the material after the first length of cooking in the cooking environment of the temperature threshold stage will also become more obvious.
  • the ventilation volume of the ventilation component is reduced, and the heating and braising process is performed, which specifically includes: adjusting the heating power of the heating device to the second power, And time the duration of the second power to reach the second duration.
  • the heating power of the heating device is adjusted to the second power, and after the second power is maintained for the second time period, the cooking part is supplemented with cooking, which further improves the taste of the material and is also conducive to the emission of the smell of the material .
  • the second power is less than the first power, and the second power can be zero.
  • control method further includes: after the timer reaches the second time period, performing supplementary cooking treatment on the cooking part according to the third time period, wherein the supplementary cooking treatment is configured to supplement heat energy into the cooking part.
  • the supplementary cooking process is to add heat energy to the inside of the cooking part.
  • the specific implementation method includes: supplementing hot steam into the cooking part through a steam generator to increase the heat energy and moisture content in the cooking part; heating the upper cover of the cooking part, on the one hand, On the other hand, radiating heat energy to the inside of the cooking section can also re-vaporize the water droplets condensed on the upper cover, thereby replenishing heat and moisture inside the cooking section.
  • the cooking appliance further includes an image collection device configured to collect images of materials in the cooking section, and before the step of adjusting the working parameters of the ventilating assembly according to the working condition and temperature of the cooking section, the image collection device further includes : Control the image acquisition device to collect the image information of the material; according to the image information, determine that the material is an aged material, and the aged material is a material whose freshness is lower than a predetermined standard.
  • the cooking appliance analyzes the materials put into the cooking part through the image acquisition device to determine whether the materials are aged materials, and the working parameters of the ventilation components can be adjusted only after the materials are determined to be aged materials.
  • the freshness of the material changes, the appearance of the material will change to a certain extent, for example, material contour changes, material color changes, material agglomeration, material reflection ability weakening and material transparency weakening, by collecting real-time images of materials and comparing them with preset images The comparison can determine whether the material has aged.
  • adjusting the working parameters of the ventilating component can improve the cooking effect, and when the material is determined to be fresh material, controlling the standby of the ventilating component can reduce power consumption.
  • the control method of an embodiment proposed by the present application is used for a cooking appliance.
  • the cooking appliance includes a cooking part and a ventilating assembly.
  • the cooking part is configured to place the material to be cooked.
  • the control method includes:
  • step S102 the operation of the ventilation assembly is controlled according to the first duration, so that the cooking part performs gas exchange.
  • step S104 the power for heating the cooking part is adjusted so that the temperature of the cooking part performing gas exchange is within the first temperature range.
  • the lipids in the rice grains are prone to auto-hydrolysis and oxidative decomposition to form unsaturated free fatty acids such as oleic acid and linoleic acid, and then produce lipids.
  • the qualitative peroxidation reaction will gradually age to form volatile carbonyl compounds (such as hexanal, nonanal, etc.). These substances are the "aged taste" of rice.
  • the stale substances produced in the rice dissolve in the water, and will be volatilized due to the increase in temperature during the cooking process, and dispersed in the air in the cooking section. taste".
  • lipase in the rice grains is activated at the oil-water interface, and its activity continues to increase with the increase of water temperature. Lipase can promote the accelerated oxidation of lipids in the rice grains, quickly produce volatile carbonyl compounds (stale taste), and affect the aroma formation of rice. .
  • the temperature of the water absorption stage of the material is set to 40°C ⁇ 50°C, the activity of lipase is strongest at this temperature, and the stale substances can be produced as quickly as possible in a limited time. At the same time, this temperature is beneficial to The stale substances are volatilized, and the stale substances produced can be removed as much as possible by ventilation at this time.
  • the air ventilating component is controlled to keep the inside of the cooking section and the outside air circulating, so as to achieve the purpose of expelling the volatile carbonyl compounds from the cooking section and reduce the adsorption of the volatile carbonyl compounds to the material , Improve cooking effect.
  • the ventilating assembly includes an exhaust valve, the exhaust valve is arranged on the cooking part, the exhaust valve is configured to be able to communicate the inside of the cooking part with the outside of the cooking part, and the gas exchange specifically includes: controlling the exhaust valve Turn on to exchange the outside air of the cooking section with the inside air of the cooking section.
  • the ventilating component includes an exhaust valve.
  • the exhaust valve By opening the exhaust valve, the gas inside the cooking section can be exchanged with the outside gas, thereby expelling the volatile substances produced during the cooking process and reducing the volatility of the material to the aging The absorption of substances enhances the cooking effect.
  • the air passage to which the ventilating assembly belongs can be connected to the interior of the cooking part and the atmosphere, and the gas exchange specifically further includes: controlling the ventilating assembly to perform aeration processing on the cooking part so as to pressurize the interior of the cooking part;
  • the exhaust passage of the cooking appliance is opened, wherein the exhaust passage is configured for exhaust of gas in the cooking part.
  • the inside of the cooking part is inflated by opening the ventilating assembly, so that the internal air pressure of the cooking part is greater than the external air pressure, and the volatile odor components generated in the cooking part are discharged to the cooking part through the opened exhaust channel under the action of the air pressure.
  • the volatile substances produced in the cooking process are discharged, reducing the absorption of stale volatile substances by the materials in the cooking department, and improving the cooking effect.
  • the pressure relief means that the pressure in the cooking part is greater than the standard atmospheric pressure, that is, the state of positive pressure in the pot.
  • the air passage to which the ventilating component belongs can be connected to the inside of the cooking part and the atmosphere to connect the cooking part, and the gas exchange specifically further includes: opening the air intake channel of the cooking appliance; controlling the ventilating component to perform air extraction processing, In order to make the inside of the cooking part in a negative pressure state, the air intake passage is configured to allow gas outside the cooking part to enter the cooking part.
  • the gas inside the cooking section is drawn out by opening the ventilating component, so that the gas pressure inside the cooking section is lower than the outside pressure, forming a negative pressure state, and the gas outside the cooking section enters through the open air intake channel under the action of negative pressure.
  • the ventilating component so that the gas pressure inside the cooking section is lower than the outside pressure, forming a negative pressure state, and the gas outside the cooking section enters through the open air intake channel under the action of negative pressure.
  • the volatile odor components generated inside the cooking section are exhausted to the outside of the cooking section through air extraction, thereby expelling the volatile substances generated during the cooking process, reducing the adsorption of stale substances by the material, and improving the cooking effect.
  • control method further includes: obtaining the attribute information of the material; and determining the first duration and/or the first temperature range according to the attribute information of the material.
  • the attribute information of the material by obtaining the attribute information of the material, firstly, it can be determined according to the attribute information whether it is necessary to add air exchange treatment in the cooking process. When it is determined that the material is not an aged material, there is no need to perform air exchange treatment to reduce The power consumption of the cooking appliance also helps to improve the cooking efficiency. Secondly, if the material is aging, the first time period and/or the first temperature are determined according to the degree of aging.
  • the temperature that is conducive to the release of odor components of the material and at the same time determine the air exchange duration according to the material attribute information, improve cooking efficiency, and determine the first duration and/or according to the attribute information of the material Or after the first temperature range, control the operation of the ventilating assembly according to the first time length, while adjusting the heating power of the cooking part, so that the temperature of the cooking part for gas exchange is within the first temperature range, which improves the smell of the material.
  • the emission efficiency can take the bad odors generated by the aged materials away from the cooking part, thereby improving the cooking effect of the cooking utensils.
  • the ventilation time (the first duration) is determined according to the material attribute information, so as to reduce the heat loss and the loss of the beneficial odor of the material caused by opening the ventilation valve for a long time.
  • the cooking appliance further includes an image acquisition device, and the image acquisition device is configured to acquire an image of the material in the cooking section, and the first time length and/or the first temperature range are determined by the following steps: controlling the image acquisition device to collect the material Image information; determine the attribute information of the material according to the image information.
  • the cooking appliance analyzes the materials put into the cooking section through the image acquisition device to determine the attribute information of the materials, and the first time length and/or the first temperature range are determined according to the attribute information of the materials, and then the appropriate selection can be made.
  • the temperature and duration parameters control the cooking process.
  • determining the attribute information of the material according to the image information can be achieved by the following process: obtain the image information of the material in the cooking department, match the image information with the image in the database, and read the attribute information associated with the matching result image to obtain the material Or obtain the image information of the material in the cooking department, analyze the shape, surface area, color, transparency and reflectance of the material in the image information, and determine the attribute information of the material.
  • the rice will produce odorants under the decomposition of lipase, and the temperature range with the strongest lipase enzyme activity is 40°C ⁇ 50°C, and 40°C ⁇ 50°C is used as the ventilation time.
  • the temperature can improve the efficiency of removing the odor of rice, and further, identify the round-grained rice such as japonica rice and northeastern rice, set the ventilation time at 30 minutes, and try to completely remove the odor from the rice. Substance (stale flavor) is discharged. If the rice is recognized as long-grained rice such as silk seedlings, the ventilation time can be shortened to 20 minutes, the ventilation time can be reduced, and the cooking efficiency can be improved.
  • the cooking appliance further includes a control unit capable of issuing a command signal, and before the step of controlling the operation of the ventilating assembly according to the first duration so that the cooking unit performs gas exchange, further comprising: responding to the control unit being The instruction signal issued after triggering determines that the material is an aged material, and the aged material is a material whose freshness is lower than a predetermined standard.
  • the control part provided on the cooking appliance is used to identify whether the material in the cooking part is aged material.
  • the control part is triggered, that is, the material to be cooked is determined to be aged material.
  • the materials are ventilated during the cooking process, and the gas components (aged flavors) generated by the aged materials are discharged to the outside of the cooking department to improve the cooking effect.
  • control unit may be at least one of a physical button, a touch screen, and a processor with communication function.
  • the attribute information of the material includes any one or a combination of at least two of the following: the composition of the material, the content of the composition of the material, the shape of the material, and the surface area of the material.
  • control method is used to control an electric rice cooker.
  • the structure diagram of the electric rice cooker is shown in FIG. One end of the air pipe is connected to the cooker of the rice cooker, and one end is connected to the atmosphere.
  • the control method includes:
  • control method of the air extraction device 202 For round-grained rice such as japonica rice and northeastern rice, the control method of the air extraction device 202:
  • the control method of the suction device 202 For long-grained rice such as silk seedlings, the control method of the suction device 202:
  • the air guide tube 204 is used as a gas transmission channel; the air extraction device 202 can be a vacuum pump or other device capable of extracting the gas in the pot.
  • the air guide tube 204 is connected to the air extraction device 202.
  • the air guide tube 204 has an air inlet 2042 and The air outlet 2044, the air guide tube 204 is connected to the pot, and the air outlet 2044 is connected to air.
  • the method In the first stage of cooking, that is, the water absorption stage, the method combines temperature and oxygen to accelerate the production of stale substances, and the pot is exhausted to remove the stale odor substances as much as possible (and those produced during the storage process). Produced after contact with water) take it out of the pot.
  • the temperature in this stage is set at 40°C ⁇ 50°C.
  • the activity of lipase is the strongest, and it can produce stale substances as quickly as possible in a limited time.
  • this temperature is conducive to the volatilization of stale substances.
  • the air extraction setting can remove the stale substances as much as possible.
  • the embodiment of the present application also discloses a control device 300, the control device 300 includes a processor 302, when the processor 302 executes a computer program, the implementation is as in any one of the first embodiment or the seventh embodiment. ⁇ Control methods. Therefore, it has the technical effect of any of the above-mentioned embodiments, and will not be repeated here.
  • control device 300 includes MCU (Micro-programmed Control Unit), CPU (Central Processing Unit, central processing unit), DSP (Digital Signal Processor), single-chip microcomputer and embedded equipment. At least one logic computing device.
  • MCU Micro-programmed Control Unit
  • CPU Central Processing Unit, central processing unit
  • DSP Digital Signal Processor
  • single-chip microcomputer and embedded equipment.
  • an embodiment of the present application further provides a cooking appliance 400, including: a control device 300 as in the eighth embodiment of the present application.
  • a control device 300 as in the eighth embodiment of the present application.
  • the steps of the control method as in any embodiment of the present application are implemented. Therefore, it has the technical effect of the control method of any of the above embodiments, and will not be repeated here.
  • the cooking appliance 400 is an electric rice cooker or a pressure cooker.
  • the embodiment of the present application also provides a computer-readable storage medium 500.
  • the computer-readable storage medium 500 stores a computer program 502.
  • the computer program 502 is executed by a processor to implement any of the foregoing implementations.
  • the steps of the control method disclosed in the example have the technical effects of the control method of any of the above embodiments, and will not be repeated here.
  • the operation of the ventilating assembly is controlled according to the first time length so that the cooking part performs gas exchange; the power for heating the cooking part is adjusted so that the temperature of the cooking part performing the gas exchange is within the first temperature range.
  • the lipids in the rice grains are prone to auto-hydrolysis and oxidative decomposition to form unsaturated free fatty acids such as oleic acid and linoleic acid, and then produce lipids.
  • the qualitative peroxidation reaction will gradually age to form volatile carbonyl compounds (such as hexanal, nonanal, etc.). These substances are the "aged taste" of rice. After the rice is put into the cooking section and is exposed to water, the stale substances produced in the rice dissolve in the water, and will be volatilized due to the increase in temperature during the cooking process, and dispersed in the air in the cooking section. taste".
  • the lipase in the rice grains is activated at the oil-water interface, and its activity continues to increase with the increase of water temperature. Lipase can promote the accelerated oxidation of lipids in the rice grains, quickly produce volatile carbonyl compounds (stale taste), and affect the aroma formation of rice. .
  • temperature and oxygen are used to accelerate the production of stale substances, and at the same time, the pot is ventilated to remove the stale substances produced during the storage process and after the rice is exposed to water as much as possible.
  • the temperature of the water absorption stage of the material is set to 40°C ⁇ 50°C, the activity of lipase is strongest at this temperature, and the stale substances can be produced as quickly as possible in a limited time. At the same time, this temperature is beneficial to The stale substances are volatilized, and the stale substances produced can be removed as much as possible by ventilation at this time.
  • the control time of the air extraction is also changed adaptively.
  • the air ventilating component is controlled to keep the inside of the cooking section and the outside air circulating, so as to achieve the purpose of expelling the volatile carbonyl compounds from the cooking section and reduce the adsorption of the volatile carbonyl compounds to the material , Improve cooking effect.
  • the ventilating assembly includes an exhaust valve, the exhaust valve is arranged on the cooking part, the exhaust valve is configured to be able to communicate the inside of the cooking part with the outside of the cooking part, and the gas exchange specifically includes: controlling the exhaust valve Turn on to exchange the outside air of the cooking section with the inside air of the cooking section.
  • the ventilating component includes an exhaust valve.
  • the exhaust valve By opening the exhaust valve, the gas inside the cooking section can be exchanged with the outside gas, thereby expelling the volatile substances produced during the cooking process and reducing the volatility of the material to the aging The absorption of substances enhances the cooking effect.
  • the air passage to which the ventilating assembly belongs can be connected to the interior of the cooking part and the atmosphere, and the gas exchange specifically further includes: controlling the ventilating assembly to perform aeration processing on the cooking part so as to pressurize the interior of the cooking part;
  • the exhaust passage of the cooking appliance is opened, wherein the exhaust passage is configured for exhaust of gas in the cooking part.
  • the inside of the cooking part is inflated by opening the ventilating assembly, so that the internal air pressure of the cooking part is greater than the external air pressure, and the volatile odor components generated in the cooking part are discharged to the cooking part through the opened exhaust channel under the action of the air pressure.
  • the volatile substances produced in the cooking process are discharged, reducing the absorption of stale volatile substances by the materials in the cooking department, and improving the cooking effect.
  • the pressure relief means that the pressure in the cooking part is greater than the standard atmospheric pressure, that is, the state of positive pressure in the pot.
  • the air passage to which the ventilating component belongs can be connected to the inside of the cooking part and the atmosphere to connect the cooking part, and the gas exchange specifically further includes: opening the air intake channel of the cooking appliance; controlling the ventilating component to perform air extraction processing, In order to make the inside of the cooking part in a negative pressure state, the air intake passage is configured to allow gas outside the cooking part to enter the cooking part.
  • the gas inside the cooking section is drawn out by opening the ventilating component, so that the gas pressure inside the cooking section is lower than the outside pressure, forming a negative pressure state, and the gas outside the cooking section enters through the open air intake channel under the action of negative pressure.
  • the volatile odor components generated inside the cooking section are exhausted to the outside of the cooking section through air extraction, thereby expelling the volatile substances generated during the cooking process, reducing the adsorption of stale substances by the material, and improving the cooking effect.
  • control method further includes: obtaining the attribute information of the material; and determining the first duration and/or the first temperature range according to the attribute information of the material.
  • the attribute information of the material by obtaining the attribute information of the material, firstly, it can be determined according to the attribute information whether it is necessary to add air exchange treatment in the cooking process. When it is determined that the material is not an aged material, there is no need to perform air exchange treatment to reduce The power consumption of the cooking appliance also helps to improve the cooking efficiency. Secondly, if the material is aging, the first time period and/or the first temperature are determined according to the degree of aging.
  • the temperature that is conducive to the release of odor components of the material and at the same time determine the air exchange duration according to the material attribute information, improve cooking efficiency, and determine the first duration and/or according to the attribute information of the material Or after the first temperature range, control the operation of the ventilating assembly according to the first time length, while adjusting the heating power of the cooking part, so that the temperature of the cooking part for gas exchange is within the first temperature range, which improves the smell of the material.
  • the emission efficiency can take the bad odors generated by the aged materials away from the cooking part, thereby improving the cooking effect of the cooking utensils.
  • the ventilation time (the first duration) is determined according to the material attribute information, so as to reduce the heat loss and the loss of the beneficial odor of the material caused by opening the ventilation valve for a long time.
  • the cooking appliance further includes an image acquisition device, and the image acquisition device is configured to acquire an image of the material in the cooking section, and the first time length and/or the first temperature range are determined by the following steps: controlling the image acquisition device to collect the material Image information; determine the attribute information of the material according to the image information.
  • the cooking appliance analyzes the materials put into the cooking section through the image acquisition device to determine the attribute information of the materials, and the first time length and/or the first temperature range are determined according to the attribute information of the materials, and then the appropriate selection can be made.
  • the temperature and duration parameters control the cooking process.
  • determining the attribute information of the material according to the image information can be achieved by the following process: obtain the image information of the material in the cooking department, match the image information with the image in the database, and read the attribute information associated with the matching result image to obtain the material Or obtain the image information of the material in the cooking department, analyze the shape, surface area, color, transparency and reflectance of the material in the image information, and determine the attribute information of the material.
  • the rice will produce odorants under the decomposition of lipase, and the temperature range with the strongest lipase enzyme activity is 40°C ⁇ 50°C, and 40°C ⁇ 50°C is used as the ventilation time.
  • the temperature can improve the efficiency of removing the odor of rice, and further, identify the round-grained rice such as japonica rice and northeastern rice, set the ventilation time at 30 minutes, and try to completely remove the odor from the rice. Substance (stale flavor) is discharged. If the rice is recognized as long-grained rice such as silk seedlings, the ventilation time can be shortened to 20 minutes, the ventilation time can be reduced, and the cooking efficiency can be improved.
  • the cooking appliance further includes a control unit capable of issuing a command signal, and before the step of controlling the operation of the ventilating assembly according to the first duration so that the cooking unit performs gas exchange, further comprising: responding to the control unit being The instruction signal issued after triggering determines that the material is an aged material, and the aged material is a material whose freshness is lower than a predetermined standard.
  • the control part provided on the cooking appliance is used to identify whether the material in the cooking part is aged material.
  • the control part is triggered, that is, the material to be cooked is determined to be aged material.
  • the materials are ventilated during the cooking process, and the gas components (aged flavors) generated by the aged materials are discharged to the outside of the cooking department to improve the cooking effect.
  • control unit may be at least one of a physical button, a touch screen, and a processor with communication function.
  • the attribute information of the material includes any one or a combination of at least two of the following: the composition of the material, the content of the composition of the material, the shape of the material, and the surface area of the material.
  • a control method, device, cooking appliance and computer-readable storage medium are proposed to control the ventilation assembly to generate a pressure difference between the inside and outside of the cooking section.
  • the volatile carbonyl compounds produced by the materials are discharged out of the pot, and the ventilation time and temperature during the ventilation process are determined according to the attribute information of the materials to improve the ventilation efficiency, reduce the adsorption of bad flavors by the materials, and improve the cooking effect.

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Abstract

一种控制方法、装置(300)、烹饪器具(400)和计算机可读存储介质(500)，控制方法适用于烹饪器具(400)，烹饪器具(400)包括烹饪部和换气组件，烹饪部被配置为放置待烹饪的物料，其中，控制方法包括：根据烹饪部的工况温度，调整换气组件的工作参数调整换气组件的工作参数，其中，换气组件被配置为能够对烹饪部内的气体与烹饪部外的气体进行交换(S102)。通过控制换气组件的工作状态，产生压力差，使烹饪部内部与外部进行气体交换，将物料产生的挥发性羰基化合物成分排出煲外，降低物料对不良风味的吸附，提升烹饪效果。

Description

控制方法、装置、烹饪器具和计算机可读存储介质
本申请要求于2019年11月18日提交到中国国家知识产权局的申请号为“201911127448.9”、发明名称为“控制方法、装置、烹饪器具和计算机可读存储介质”的中国专利申请的优先权，并要求于2019年11月18日提交到中国国家知识产权局的申请号为“201911127450.6”、发明名称为“控制方法、装置、烹饪器具和计算机可读存储介质”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本申请涉及电机的技术领域，具体而言，涉及控制方法、装置、烹饪器具和计算机可读存储介质。
背景技术
大米生产具有季节性，不可能随时都能吃到新米，为了保证市场供应，必须有一定的大米储备量。然而，大米的储藏稳定性较差，大米在加工时去掉了皮层，使胚乳直接裸露在外，容易陈化。同时，即使用户买到较新的大米，但开袋后，未进行妥善储藏，也会造成大米的陈化。特别是进入夏季(7月～9月)，大气中高温、高湿气体对大米的影响加剧，使大米出现不同程度的色泽变暗、香味消失、酸度增加、出现糠酸味且粘度下降、吸水量减少、持水力减退、食用品质降低等现象，俗称“陈米”。
市场上销售的绝大部分大米都是陈化粮或配米，即使是新米由于很多消费者存放时间太长或者储藏方式不当也容易陈化，陈米由于组织结构和大米成分发生了一定的变化，表面米糠含脂肪较多极易氧化，内部淀粉结构更加致密。
大米陈化后，使用现有的烹饪器具按照现有的控制方法进行烹饪，由于陈米产生的糠酸味和令人不快的酸味，使得烹饪器具煮出来的米饭散发着难闻的气味，掩盖了米饭原有的香气，而且米饭粘度降低，失去光泽、变硬，导致烹饪效果较差。此外，烹饪器具按照传统烹饪模式对陈化的物 料进行烹饪会导致煮饭风味和口感较差，还会影响用户对烹饪器具的使用体验。
另外，整个说明书对背景技术的任何讨论，并不代表该背景技术一定是所属领域技术人员所知晓的现有技术，整个说明书中的对现有技术的任何讨论并不代表该现有技术一定是广泛公知的或一定构成本领域的公知常识。
发明内容
本申请旨在至少解决现有技术或相关技术中存在的技术问题之一。
为此，本申请的第一方面提出了一种控制方法。
本申请的第二方面提出了一种控制装置。
本申请的第三方面提出了一种烹饪器具。
本申请的第四方面提出了一种计算机可读存储介质。
本申请的第五方面提出了另一种控制方法。
本申请的第六方面提出了另一种控制装置。
本申请的第七方面提出了另一种烹饪器具。
本申请的第八方面提出了另一种计算机可读存储介质。
有鉴于此，本申请的第一方面提出了一种控制方法，适用于烹饪器具，烹饪器具包括烹饪部和换气组件，烹饪部被配置为放置待烹饪的物料，该控制方法包括：根据烹饪部的工况温度，调整换气组件的工作参数，其中，换气组件被配置为能够对烹饪部内的气体与烹饪部外的气体进行交换。
根据烹饪器具的烹饪部在工作时的工况温度能够确定烹饪部内的物料处于烹饪进程的吸水阶段或加热升温阶段，也即通过烹饪部的工况温度能够确定烹饪进程处于沸腾阶段之前，在沸腾阶段之前，利用烹饪器具的换气组件在烹饪部内外形成压力差，将烹饪部内部的气体与烹饪部烹饪部外的气体进行交换，进而降低物料对挥发性羰基化合物的吸附作用，从而提升烹饪器具的烹饪效果。
具体地，大米(或其它类型的物料)在储存放置的过程中，米粒中的脂类易发生自动水解及氧化分解，形成油酸、亚油酸等不饱和游离脂肪酸， 进而发生脂质过氧化反应，会逐渐陈化，形成挥发性羰基化合物(如己醛、壬醛等)，这些物质就是大米的“陈味”。在大米放入烹饪部接触到水后，大米中已产生的陈味物质溶于水中，会因烹饪过程中温度的升高而挥发，分散于烹饪部内的空气中，从而被我们闻到“陈味”。此外，米粒中的脂肪酶在油水界面被激活，活性随着水温增加而不断增强，脂肪酶能促进米粒中的脂类加速氧化，快速产生挥发性羰基化合物(陈味)，影响米饭的香气形成。因此，烹饪器具工作时，在吸水至加热升温阶段(未进入沸腾状态)，物料(陈化物料)在酶解作用下会大量产生挥发性羰基化合物成分，例如，己醛和戊醛等一些不良风味成分，此阶段通过调整换气组件的工作参数保持烹饪部内部与外部空气循环流通，达到将挥发性羰基化合物成分排出烹饪部的目的，减少了物料对挥发性羰基化合物成分的吸附，提升烹饪效果。
其中，工作参数主要包括换气方向、换气时长和换气速率中的至少一种。
根据本申请上述的控制方法，还可以具有以下附加技术特征：
在一种可能的设计中，根据烹饪部的工况温度，调整换气组件的工作参数，具体包括：获取烹饪部的工况温度；检测到工况温度属于预设温度范围，调整换气组件的工作参数。
预设温度范围一方面能够表示物料处于吸水升温阶段，另一方面也是物料容易产生易挥发性气味的温度范围，通过设置在烹饪部上盖的温度探测装置能够获取烹饪部内部的工况温度，若烹饪部的工况温度处于预设温度范围，则物料会加快释放挥发性物质，这些挥发性物质多为己醛和戊醛带来的糠酸味和陈味。所以在物料吸水和升温阶段调整换气组件的工作参数，能够形成强制对流，将烹饪部内的糠酸味和陈味排出，降低物料对不良风味的吸附。
在一种可能的设计中，换气组件包括排气阀，排气阀设置在烹饪部上，排气阀被配置为能够连通烹饪部的内部与烹饪部的外部，检测到工况温度属于预设温度范围，调整换气组件的工作参数，具体包括：检测到工况温度属于预设温度范围，按照预设排气时长控制排气阀开启，以使烹饪部外 的气体与烹饪部内的气体进行交换。
换气组件包括排气阀，通过开启排气阀使烹饪部内部气体与烹饪部外的气体能够进行交换，从而将烹饪过程中产生的挥发性物质排出，降低物料对陈味挥发性物质的吸附，提升烹饪效果。
在一种可能的设计中，换气组件包括气泵，气泵所属的气道能够连通于烹饪部的内部与大气环境，检测到工况温度属于预设温度范围，调整换气组件的工作参数，具体还包括：检测到工况温度属于预设温度范围，开启气泵所属的气道，并控制气泵对烹饪部执行充气处理，以使烹饪部的内部起压；开启烹饪器具的排气通道，其中，排气通道被配置为供烹饪部内的气体排出。
换气组件包括气泵，通过开启气泵对烹饪部内部充气，使烹饪部内部气压大于外部气压，烹饪部内部产生的挥发性气味成分在气压的作用下通过开启的排气通道排出至烹饪部外部，从而将烹饪过程中产生的挥发性物质排出，降低烹饪部内物料对陈味挥发性物质的吸附，提升烹饪效果。
其中，起压是指烹饪部内的压力大于标准大气压，即锅内呈现正压的状态。
在一种可能的设计中，换气组件包括气泵，气泵所属的气道能够连通于烹饪部的内部与大气环境，检测到工况温度属于预设温度范围，调整换气组件的工作参数，具体还包括：开启烹饪器具的进气通道；开启气泵所属的气道，并控制气泵执行抽气处理，以使烹饪部的内部处于负压状态，其中，进气通道被配置为供烹饪部外的气体进入烹饪部内。
换气组件包括气泵，通过开启气泵将烹饪部内部气体抽出，使烹饪部内部气压小于外部气压，形成负压状态，烹饪部外部的气体在负压的作用下通过开启的进气通道进入烹饪部内部。
其中，烹饪部内部产生的挥发性气味成分经由抽气处理排出至烹饪部外部，从而将烹饪过程中产生的挥发性物质排出，降低物料对陈味物质的吸附，提升烹饪效果。
在一种可能的设计中，还包括：检测到工况温度高于预设的温度阈值，降低换气组件的换气量，并执行加热焖制进程，其中，预设的温度阈值大 于或等于预设温度范围的最大值。
随着烹饪进程的推进，烹饪部内的温度逐渐升高，通过设置在烹饪部中的温度检测装置检测到工况温度高于预设的温度阈值时，说明物料度过了吸水升温阶段，大部分挥发性羰基化合物已经散发完毕并通过烹饪部内外的空气对流排出至烹饪部外部，接下来的烹饪进程是物料产生烹饪香味的加热焖制进程，此阶段通过加热控制美拉德反应和焦糖化反应，促进物料有益风味产生，因此，在此阶段内应降低换气组件的换气量或直接关闭换气组件，以保持烹饪香味成分。
在一种可能的设计中，烹饪器具还包括加热装置，加热装置被配置为对烹饪部加热，检测到工况温度高于预设的温度阈值，降低换气组件的换气量，并执行加热焖制进程，具体包括：检测到工况温度达到温度阈值，降低换气组件的换气量；调整加热装置的加热功率，以使烹饪部在第一时长内处于沸腾状态。
根据气压情况和物料种类能够确定一个适合对物料进行烹煮的温度，即温度阈值，在该温度阈值下对物料进行烹煮能够将物料煮熟。通过设置在烹饪部中的温度检测装置获取烹饪部内的温度，当烹饪部工况温度达到适合进行烹煮的温度后调整加热装置的功率，使烹饪部内部温度在第一时长内保持在温度阈值附近，在此阶段内物料被逐渐煮熟，提升烹饪效果。
在一种可能的设计中，检测到工况温度高于预设的温度阈值，降低换气组件的换气量，并执行加热焖制进程，具体还包括：调整加热装置的加热功率至第一功率，将烹饪部加热至第一温度，促使物料产生气味成分，其中，第一温度大于温度阈值。
通过调整加热装置的功率将烹饪部内部温度由温度阈值提升至第一温度，一方面能够提升烹饪效果使物料进一步烹熟，另一方面也有助于将烹饪香味激发出来，物料在温度阈值阶段的烹饪环境中经过第一时长的烹饪后产生的有益香味也将变得更为明显。
在一种可能的设计中，检测到工况温度高于预设的温度阈值，降低换气组件的换气量，并执行加热焖制进程，具体还包括：调整加热装置的加热功率至第二功率，并计时第二功率的持续时长达到第二时长。
通过调整加热装置的加热功率至第二功率，以第二功率维持第二时长后，再对烹饪部进行补炊处理，进一步提升物料的口感，也有利于物料气味的散发。
在一种可能的设计中，第二功率小于第一功率，第二功率能够为零。
在一种可能的设计中，控制方法还包括：计时达到第二时长后，按照第三时长对烹饪部进行补炊处理，其中，补炊处理被配置为向烹饪部的内部补充热能。
其中，补炊处理是向烹饪部的内部补充热能，具体实现方法包括：通过蒸汽发生装置向烹饪部内补充热蒸汽，以提升烹饪部内热能和水分含量；通过加热烹饪部的上盖，一方面能够向烹饪部内部辐射热能另一方面也能够将上盖上凝结的水滴重新汽化，进而对烹饪部内部补充热能和水分。
在一种可能的设计中，烹饪器具还包括图像采集装置，图像采集装置被配置为采集烹饪部内的物料的图像，在根据烹饪部的工况温度，调整换气组件的工作参数的步骤之前，还包括：控制图像采集装置采集物料的图像信息；根据图像信息确定物料为陈化物料，其中，陈化物料为新鲜度低于预定标准的物料。
烹饪器具通过图像采集装置对放入烹饪部内的物料进行分析，以确定物料是否为陈化物料，确定物料为陈化物料后方可调整换气组件的工作参数，其中，由于物料新鲜度的变化，物料的外观会发生一定的变化，例如，物料轮廓变化、物料颜色变化、物料结块、物料反光能力减弱以及物料透明度减弱，通过采集物料的实时图像并与预设的图像进行对比能够确定物料是否陈化。在确定物料为陈化物料的情况下调整换气组件的工作参数能够提升烹饪效果，确定物料为新鲜物料的情况下控制换气组件待机能够减少电能消耗。
本申请的第二方面提出了一种控制装置，该控制装置包括处理器，处理器执行计算机程序时实现如本申请第一方面的技术方案中任一项的控制方法。故而具有上述第一方面任一技术方案的技术效果，在此不再赘述。
本申请的第三方面提供了一种烹饪器具，包括：如本申请第二方面的技术方案的控制装置。该控制装置的处理器执行计算机程序时实现如本申 请第一方面的技术方案中任一项的控制方法。故而具有上述第一方面任一技术方案的技术效果，在此不再赘述。
根据本申请第三方面公开的烹饪器具，在一种可能的设计中，该烹饪器具为电饭煲或压力锅。
本申请的第四方面提供了一种计算机可读存储介质，计算机程序被处理器执行时实现第一方面技术方案中任一项的控制方法的步骤，故而具有上述第一方面任一技术方案的技术效果，在此不再赘述。
本申请的第五方面提供了一种控制方法，适用于烹饪器具，烹饪器具包括烹饪部和换气组件，烹饪部被配置为放置待烹饪的物料，该控制方法包括：按照第一时长控制换气组件工作，以使烹饪部进行气体交换；调整对烹饪部进行加热的功率，以使进行气体交换的烹饪部的温度处于第一温度范围内。
大米(或其它类型的物料)在储存放置的过程中，米粒中的脂类易发生自动水解及氧化分解，形成油酸、亚油酸等不饱和游离脂肪酸，进而发生脂质过氧化反应，会逐渐陈化，形成挥发性羰基化合物(如己醛、壬醛等)，这些物质就是大米的“陈味”。在大米放入烹饪部接触到水后，大米中已产生的陈味物质溶于水中，会因烹饪过程中温度的升高而挥发，分散于烹饪部内的空气中，从而被我们闻到“陈味”。此外，米粒中的脂肪酶在油水界面被激活，活性随着水温增加而不断增强，脂肪酶能促进米粒中的脂类加速氧化，快速产生挥发性羰基化合物(陈味)，影响米饭的香气形成。在大米的吸水阶段，配合温度、氧气加快陈味物质的产生，同时对锅内进行换气处理，尽可能地将储藏过程中产生的以及大米接触水后产生的陈味物质带离锅中。
例如，将物料吸水阶段的温度设置为40℃～50℃，在此温度下脂肪酶的活性最强，能在有限的时间内尽可能快速的产生陈味物质，同时，在此温度下有利于陈味物质挥发出来，此时进行换气就能将产生的陈味物质尽可能地去除。此外，由于物料的属性信息差异，其所含的脂类含量、淀粉与其他物质的结合方式、粒表面积等都不一，因此抽气的控制时间也随之做适应性变化。烹饪器具工作时，在物料的吸水阶段通过控制换气组件工 作保持烹饪部内部与外部空气循环流通，达到将挥发性羰基化合物成分排出烹饪部的目的，减少了物料对挥发性羰基化合物成分的吸附，提升烹饪效果。
在一种可能的设计中，换气组件包括排气阀，排气阀设置在烹饪部上，排气阀被配置为能够连通烹饪部的内部与烹饪部的外部，气体交换具体包括：控制排气阀开启，以使烹饪部的外部气体与烹饪部的内部气体进行交换。
换气组件包括排气阀，通过开启排气阀使烹饪部内部气体与外部气体能够进行交换，从而将烹饪过程中产生的挥发性物质排出，降低物料对陈味挥发性物质的吸附，提升烹饪效果。
在一种可能的设计中，气体交换具体还包括：控制换气组件对烹饪部执行充气处理，以使烹饪部的内部起压；开启烹饪器具的排气通道，其中，排气通道被配置为供烹饪部内的气体排出。
通过开启换气组件对烹饪部内部充气，使烹饪部内部气压大于外部气压，烹饪部内部产生的挥发性气味成分在气压的作用下通过开启的排气通道排出至烹饪部外部，从而将烹饪过程中产生的挥发性物质排出，降低烹饪部内物料对陈味挥发性物质的吸附，提升烹饪效果。
其中，上述充气处理可以通过气泵实现，也即换气组件包括气泵，气泵所属的气道能够连通烹饪部内与烹饪部外，且气道中可以设置阀体，在需要进行充气时，开启气泵和所属的气道，但充气的实施方式并不限于此。
在一种可能的设计中，气体交换具体还包括：开启烹饪器具的进气通道；控制换气组件执行抽气处理，以使烹饪部的内部处于负压状态，其中，进气通道被配置为供烹饪部外的气体进入烹饪部内。
通过开启换气组件将烹饪部内部气体抽出，使烹饪部内部气压小于外部气压，形成负压状态，烹饪部外部的气体在负压的作用下通过开启的进气通道进入烹饪部内部。其中，烹饪部内部产生的挥发性气味成分经由抽气处理排出至烹饪部外部，从而将烹饪过程中产生的挥发性物质排出，降低物料对陈味物质的吸附，提升烹饪效果。
其中，上述抽气处理可以通过气泵实现，也即换气组件包括气泵，气 泵所属的气道能够连通烹饪部内与烹饪部外，且气道中可以设置阀体，在需要进行抽气时，开启气泵和所属的气道，但充气的实施方式并不限于此。
在一种可能的设计中，控制方法还包括：获取物料的属性信息；根据物料的属性信息，确定第一时长和/或第一温度范围。
通过获取物料的属性信息，首先，可以根据属性信息确定是否需要在烹饪过程中加入换气处理，在确定物料不属于陈化物料时，不需要执行换气处理，以降低烹饪器具的功耗，同时，有利于提升烹饪效率，其次，如果物料属于陈料，那么根据陈化程度确定第一时长和/或第一温度。
其中，考虑到物料属性信息对烹饪过程的影响，尽可能提供有利于物料释放气味成分的温度，同时根据物料属性信息确定换气时长，提升烹饪效率，根据物料的属性信息确定第一时长和/或第一温度范围后，按照第一时长控制换气组件工作，同时调整对烹饪部进行加热的功率，以使进行气体交换的烹饪部的温度处于第一温度范围内，提升了物料气味成分的排放效率，将陈化物料产生的不良气味带离烹饪部，从而提升烹饪器具的烹饪效果。
值得特别指出的是，由于物料的属性信息差异，其所含的脂类含量、淀粉与其他物质的结合方式、粒表面积等都不一，抽气的控制时间也随之做适应性变化。因此，根据物料属性信息确定换气时间(第一时长)，以降低长时间开启换气阀带来的热量损失和物料有益气味的损失。
在一种可能的设计中，烹饪器具还包括图像采集装置，图像采集装置被配置为采集烹饪部内的物料的图像，第一时长和/或第一温度范围由以下步骤确定：控制图像采集装置采集物料的图像信息；根据图像信息确定物料的属性信息。
烹饪器具通过图像采集装置对放入烹饪部内的物料进行分析，以确定物料的属性信息，根据物料的属性信息确定第一时长和/或第一温度范围，即可选取适宜的温度和时长参数控制烹饪过程。
其中，根据图像信息确定物料的属性信息可通过如下过程实现：获取烹饪部内的物料的图像信息，将图像信息与数据库中的图像匹配，读取匹配结果图像关联的属性信息，即可获知该物料的属性信息；或者获取烹饪 部内的物料的图像信息，分析图像信息中物料的形状、表面积、颜色、透明度和反光度等特征，确定物料的属性信息。
例如，根据图像信息确定物料为大米，大米会在脂肪酶的分解作用下产生气味物质，而脂肪酶酶活性最强的温度区间为40℃～50℃，将40℃～50℃作为换气时的温度，能够提升去除大米气味物质的效率，进一步地，识别出大米为粳米、东北米一类的圆粒形大米，将换气时长设定在30分钟，尽可能彻底地将大米产生的气味物质(陈味)排出，如果识别出大米为丝苗米一类的长粒形大米，可将换气时长缩短至20分钟，降低换气时长，提高烹饪效率。
在一种可能的设计中，烹饪器具还包括控制部，控制部能够发出指令信号，在按照第一时长控制换气组件工作，以使烹饪部进行气体交换的步骤之前，还包括：响应于控制部被触发后发出的指令信号，确定物料为陈化物料，其中，陈化物料为新鲜度低于预定标准的物料。
通过设置在烹饪器具上的控制部识别烹饪部内的物料是否为陈化物料，当用户需要烹饪陈化的物料时，触发该控制部，即确定待烹饪的物料为陈化物料，在烹饪过程中执行换气处理，将陈化物料产生的气体成分(陈味)排出至烹饪部外部，提升烹饪效果。
其中，控制部可以是物理按键、触控屏和具备通信功能的处理器中的至少一种。
在一种可能的设计中，物料的属性信息包括以下任一项或至少两项的组合：物料的组成成分、物料的组成成分的含量、物料的形状和物料的表面积。
本申请的第六方面提供了一种控制装置，该控制装置包括处理器，处理器执行计算机程序时实现如本申请第五方面的技术方案中任一项的控制方法。故而具有上述第五方面任一技术方案的技术效果，在此不再赘述。
本申请的第七方面提供了一种烹饪器具，包括：如本申请第六方面的控制装置。该控制装置的处理器执行计算机程序时实现如本申请第五方面的技术方案中任一项的控制方法。故而具有上述第五方面任一技术方案的技术效果，在此不再赘述。
根据本申请第七方面公开的烹饪器具，在一种可能的设计中，该烹饪器具为电饭煲或压力锅。
本申请的第八方面提供了一种计算机可读存储介质，计算机程序被处理器执行时实现第五方面技术方案中任一项的控制方法的步骤，故而具有上述第五方面任一技术方案的技术效果，在此不再赘述。
本申请的附加方面和优点将在下面的描述部分中变得明显，或通过本申请的实践了解到。
附图说明
本申请的上述和/或附加的方面和优点从结合下面附图对实施例的描述中将变得明显和容易理解，其中：
图1是本申请的一个实施例的控制方法的示意流程图；
图2是本申请的另一个实施例的控制方法的示意流程图；
图3是本申请的一个实施例的控制装置的示意框图；
图4是本申请的一个实施例的烹饪器具的示意框图；
图5是本申请的另一个实施例的计算机可读存储介质的示意框图；
图6是本申请的又一个实施例的控制方法的示意流程图；
图7是本申请的一个实施例的电饭煲的结构示意图。
其中，图3至图5，图7中附图标记与部件名称之间的对应关系为：
300：控制装置；302：处理器；400：烹饪器具；500：计算机可读存储介质；502：计算机程序；202：抽气装置；204：导气管；206：控制部；2042：进气口；2044：出气口。
具体实施方式
为了能够更清楚地理解本申请的上述目的、特征和优点，下面结合附图和具体实施方式对本申请进行进一步的详细描述。需要说明的是，在不冲突的情况下，本申请的实施例及实施例中的特征可以相互组合。
在下面的描述中阐述了很多具体细节以便于充分理解本申请，但是，本申请还可以采用其他不同于在此描述的其他方式来实施，因此，本申请 的保护范围并不受下面公开的具体实施例的限制。
下面参照图1至图7描述根据本申请的一些实施例。
实施例一
如图1所示，是本申请提出的一个实施例的控制方法，用于烹饪器具，烹饪器具包括烹饪部和换气组件，烹饪部被配置为放置待烹饪的物料，该控制方法主要包括：步骤S102，根据烹饪部的工况温度，调整换气组件的工作参数，其中，换气组件被配置为能够对烹饪部内的气体与烹饪部外的气体进行交换。
在该技术方案中，根据烹饪器具的烹饪部在工作时的工况温度能够确定烹饪部内的物料处于烹饪进程的吸水阶段或加热升温阶段，也即通过烹饪部的工况温度能够确定烹饪进程处于沸腾阶段之前，在沸腾阶段之前，利用烹饪器具的换气组件在烹饪部内外形成压力差，将烹饪部内部的气体与烹饪部外部气体烹饪部外的气体进行交换，进而降低物料对挥发性羰基化合物的吸附作用，从而提升烹饪器具的烹饪效果。
具体地，大米(或其它类型的物料)在储存放置的过程中，米粒中的脂类易发生自动水解及氧化分解，形成油酸、亚油酸等不饱和游离脂肪酸，进而发生脂质过氧化反应，会逐渐陈化，形成挥发性羰基化合物(如己醛、壬醛等)，这些物质就是大米的“陈味”。在大米放入烹饪部接触到水后，大米中已产生的陈味物质溶于水中，会因烹饪过程中温度的升高而挥发，分散于烹饪部内的空气中，从而被我们闻到“陈味”。此外，米粒中的脂肪酶在油水界面被激活，活性随着水温增加而不断增强，脂肪酶能促进米粒中的脂类加速氧化，快速产生挥发性羰基化合物(陈味)，影响米饭的香气形成。因此，烹饪器具工作时，在吸水至加热升温阶段(未进入沸腾状态)，物料(陈化物料)在酶解作用下会大量产生挥发性羰基化合物成分，例如，己醛和戊醛等一些不良风味成分，此阶段通过调整换气组件的工作参数保持烹饪部内部与外部空气循环流通，达到将挥发性羰基化合物成分排出烹饪部的目的，减少了物料对挥发性羰基化合物成分的吸附，提升烹饪效果。
其中，工作参数主要包括换气方向、换气时长和换气速率中的至少一 种。
在上述技术方案中，根据烹饪部的工况温度，调整换气组件的工作参数，具体包括：获取烹饪部的工况温度；检测到工况温度属于预设温度范围，调整换气组件的工作参数。
在该技术方案中，预设温度范围一方面能够表示物料处于吸水升温阶段，另一方面也是物料容易产生易挥发性气味的温度范围，通过设置在烹饪部上盖的温度探测装置能够获取烹饪部内部的工况温度，若烹饪部的工况温度处于预设温度范围，则物料会加快释放挥发性物质，这些挥发性物质多为己醛和戊醛带来的糠酸味和陈味。所以在物料吸水和升温阶段调整换气组件的工作参数，能够形成强制对流，将烹饪部内的糠酸味和陈味排出，降低物料对不良风味的吸附。
在上述技术方案中，换气组件包括排气阀，排气阀设置在烹饪部上，排气阀被配置为能够连通烹饪部的内部与烹饪部的外部，检测到工况温度属于预设温度范围，调整换气组件的工作参数，具体包括：检测到工况温度属于预设温度范围，按照预设排气时长控制排气阀开启，以使烹饪部外的气体与烹饪部内的气体进行交换。
在该技术方案中，换气组件包括排气阀，通过开启排气阀使烹饪部内部气体与外部气体烹饪部外的气体能够进行交换，从而将烹饪过程中产生的挥发性物质排出，降低物料对陈味挥发性物质的吸附，提升烹饪效果。
在上述技术方案中，换气组件包括气泵，气泵所属的气道能够连通于烹饪部的内部与大气环境，检测到工况温度属于预设温度范围，调整换气组件的工作参数，具体还包括：检测到工况温度属于预设温度范围，开启气泵所属的气道，并控制气泵对烹饪部执行充气处理，以使烹饪部的内部起压；开启烹饪器具的排气通道，其中，排气通道被配置为供烹饪部内的气体排出。
在该技术方案中，换气组件包括气泵，通过开启气泵对烹饪部内部充气，使烹饪部内部气压大于外部气压，烹饪部内部产生的挥发性气味成分在气压的作用下通过开启的排气通道排出至烹饪部外部，从而将烹饪过程中产生的挥发性物质排出，降低烹饪部内物料对陈味挥发性物质的吸附， 提升烹饪效果。
其中，起压是指烹饪部内的压力大于标准大气压，即锅内呈现正压的状态。
在上述技术方案中，换气组件包括气泵，气泵所属的气道能够连通于烹饪部的内部与大气环境，检测到工况温度属于预设温度范围，调整换气组件的工作参数，具体还包括：开启烹饪器具的进气通道；开启气泵所属的气道，并控制气泵执行抽气处理，以使烹饪部的内部处于负压状态，其中，进气通道被配置为供烹饪部外的气体进入烹饪部内。
在该技术方案中，换气组件包括气泵，通过开启气泵将烹饪部内部气体抽出，使烹饪部内部气压小于外部气压，形成负压状态，烹饪部外部的气体在负压的作用下通过开启的进气通道进入烹饪部内部。
其中，烹饪部内部产生的挥发性气味成分经由抽气处理排出至烹饪部外部，从而将烹饪过程中产生的挥发性物质排出，降低物料对陈味物质的吸附，提升烹饪效果。
在上述技术方案中，还包括：检测到工况温度高于预设的温度阈值，降低换气组件的换气量，并执行加热焖制进程，其中，预设的温度阈值大于或等于预设温度范围的最大值。
在该技术方案中，随着烹饪进程的推进，烹饪部内的温度逐渐升高，通过设置在烹饪部中的温度检测装置检测到工况温度高于预设的温度阈值时，说明物料度过了吸水升温阶段，大部分挥发性羰基化合物已经散发完毕并通过烹饪部内外的空气对流排出至烹饪部外部，接下来的烹饪进程是物料产生烹饪香味的加热焖制进程，此阶段通过加热控制美拉德反应和焦糖化反应，促进物料有益风味产生，因此，在此阶段内应降低换气组件的换气量或直接关闭换气组件，以保持烹饪香味成分。
在上述技术方案中，烹饪器具还包括加热装置，加热装置被配置为对烹饪部加热，检测到工况温度高于预设的温度阈值，降低换气组件的换气量，并执行加热焖制进程，具体包括：检测到工况温度达到温度阈值，降低换气组件的换气量；调整加热装置的加热功率，以使烹饪部在第一时长内处于沸腾状态。
在该技术方案中，根据气压情况和物料种类能够确定一个适合对物料进行烹煮的温度，即温度阈值，在该温度阈值下对物料进行烹煮能够将物料煮熟。通过设置在烹饪部中的温度检测装置获取烹饪部内的温度，当烹饪部工况温度达到适合进行烹煮的温度后调整加热装置的功率，使烹饪部内部温度在第一时长内保持在温度阈值附近，在此阶段内物料被逐渐煮熟，提升烹饪效果。
在上述技术方案中，检测到工况温度高于预设的温度阈值，降低换气组件的换气量，并执行加热焖制进程，具体还包括：调整加热装置的加热功率至第一功率，将烹饪部加热至第一温度，促使物料产生气味成分，其中，第一温度大于温度阈值。
在该技术方案中，通过调整加热装置的功率将烹饪部内部温度由温度阈值提升至第一温度，一方面能够提升烹饪效果使物料进一步烹熟，另一方面也有助于将烹饪香味激发出来，物料在温度阈值阶段的烹饪环境中经过第一时长的烹饪后产生的有益香味也将变得更为明显。
在上述技术方案中，检测到工况温度高于预设的温度阈值，降低换气组件的换气量，并执行加热焖制进程，具体还包括：调整加热装置的加热功率至第二功率，并计时第二功率的持续时长达到第二时长。
在该技术方案中，通过调整加热装置的加热功率至第二功率，以第二功率维持第二时长后，再对烹饪部进行补炊处理，进一步提升物料的口感，也有利于物料气味的散发。
在一种可能的设计中，第二功率小于第一功率，第二功率能够为零。
在上述技术方案中，控制方法还包括：计时达到第二时长后，按照第三时长对烹饪部进行补炊处理，其中，补炊处理被配置为向烹饪部的内部补充热能。
其中，补炊处理是向烹饪部的内部补充热能，具体实现方法包括：通过蒸汽发生装置向烹饪部内补充热蒸汽，以提升烹饪部内热能和水分含量；通过加热烹饪部的上盖，一方面能够向烹饪部内部辐射热能另一方面也能够将上盖上凝结的水滴重新汽化，进而对烹饪部内部补充热能和水分。
在上述技术方案中，烹饪器具还包括图像采集装置，图像采集装置被 配置为采集烹饪部内的物料的图像，在根据烹饪部的工况温度，调整换气组件的工作参数的步骤之前，还包括：控制图像采集装置采集物料的图像信息；根据图像信息确定物料为陈化物料，其中，陈化物料为新鲜度低于预定标准的物料。
在该技术方案中，烹饪器具通过图像采集装置对放入烹饪部内的物料进行分析，以确定物料是否为陈化物料，确定物料为陈化物料后方可调整换气组件的工作参数，其中，由于物料新鲜度的变化，物料的外观会发生一定的变化，例如，物料轮廓变化、物料颜色变化、物料结块、物料反光能力减弱以及物料透明度减弱，通过采集物料的实时图像并与预设的图像进行对比能够确定物料是否陈化。在确定物料为陈化物料的情况下调整换气组件的工作参数能够提升烹饪效果，确定物料为新鲜物料的情况下控制换气组件待机能够减少电能消耗。
实施例二
如图2所示，是根据本申请又一个实施例的控制方法，该控制方法被用于控制电饭煲，针对现有电饭煲煮饭风味差的问题，一方面通过煲内外压差将不良风味成分排出煲外，一方面通过加热焖制产生有益风味成分，该控制方法的主要步骤包括：步骤S202，检测煲内上盖温度小于100℃；步骤S204，向煲外抽气或者向煲内补气；步骤S206，维持沸腾温度8分钟～10分钟；步骤S208，加热最高迁移点温度125℃～140℃；步骤S210，焖制12分钟以上；步骤S212，补炊5分钟。
在该实施例中，待烹饪的物料为大米，大米陈味主要风味物质是己醛和戊醛，在常温或温度较低时，会缓慢地通过脂肪酶活跃的温度带，释放己醛和戊醛带来糠酸味和陈味。本实施例中在大米吸水和升温阶段，形成强制对流，将煲内挥发性物质排出煲外，减少米饭对不良风味的吸附。煮饭后期米饭在热的作用下，米饭中成分发生美拉德反应和焦糖化反应，可以产生有益风味物质，激发米香味。本实施例中通过加热时间、功率、温度控制，使米饭香气激发产生更多有益香气成分。具体地：吸水至加热升温阶段：此阶段由于酶解作用主要产生己醛和戊醛等一些不良风味成分，保持饭煲内部与外部空气循环流通，达到将陈米不良风味排出煲外的作用。 当煲内上盖温度<100℃时，煲内外形成压差，有如下两种方案：
A.采用往煲外抽气等方法，不良风味强制往煲外排出，使煲内瞬时压强P<大气压P0，外部新鲜空气补入形成对流。
B.采用往煲内补入空气等方法，外部空气强制进入煲内，使煲内瞬时压强P>大气压P0，不良风味被排出煲外形成对流。
加热焖制阶段：此阶段通过加热控制美拉德反应和焦糖化反应，激发米饭有益风味产生。
从100℃开始，维持沸腾时间8-10min，保证沸腾时间充足，加热最高点迁移温度125-140℃，焖制阶段减少空气对流，焖制时间12min以上，补炊时间5min。
实施例三
如图3所示，本申请的实施例还公开了一种控制装置300，该控制装置300包括处理器302，处理器302执行计算机程序时实现如实施例一或实施例二中任一实施例的控制方法。故而具有上述任一实施例的技术效果，在此不再赘述。
其中，上述控制装置300包括MCU(Micro-programmed Control Unit，微程序控制器)、CPU(Central Processing Unit，中央处理机)、DSP(Digital Signal Processor，数字信号处理器)、单片机和嵌入式设备中的至少一种逻辑计算器件。
实施例四
如图4所示，本申请的实施例还提供了一种烹饪器具400，包括：如本申请实施例三的控制装置300。
该控制装置300的处理器执行计算机程序时实现如本申请任一实施例的控制方法的步骤。故而具有上述任一实施例的控制方法的技术效果，在此不再赘述。
在一种可能的设计中，该烹饪器具400为电饭煲或压力锅。
实施例五
图5所示，本申请的实施例还提供了一种计算机可读存储介质500，该计算机可读存储介质500中存储有计算机程序502，计算机程序502被 处理器执行时实现上述任一实施例公开的控制方法的步骤，故而具有上述任一实施例的控制方法的技术效果，在此不再赘述。
在该实施例中，计算机程序502被处理器执行时实现以下步骤：
在该技术方案中，根据烹饪器具的烹饪部在工作时的工况温度能够确定烹饪部内的物料处于烹饪进程的吸水阶段或加热升温阶段，也即通过烹饪部的工况温度能够确定烹饪进程处于沸腾阶段之前，在沸腾阶段之前，利用烹饪器具的换气组件在烹饪部内外形成压力差，将烹饪部内部的气体与烹饪部外部气体烹饪部外的气体进行交换，进而降低物料对挥发性羰基化合物的吸附作用，从而提升烹饪器具的烹饪效果。
具体地，大米(或其它类型的物料)在储存放置的过程中，米粒中的脂类易发生自动水解及氧化分解，形成油酸、亚油酸等不饱和游离脂肪酸，进而发生脂质过氧化反应，会逐渐陈化，形成挥发性羰基化合物(如己醛、壬醛等)，这些物质就是大米的“陈味”。在大米放入烹饪部接触到水后，大米中已产生的陈味物质溶于水中，会因烹饪过程中温度的升高而挥发，分散于烹饪部内的空气中，从而被我们闻到“陈味”。此外，米粒中的脂肪酶在油水界面被激活，活性随着水温增加而不断增强，脂肪酶能促进米粒中的脂类加速氧化，快速产生挥发性羰基化合物(陈味)，影响米饭的香气形成。因此，烹饪器具工作时，在吸水至加热升温阶段(未进入沸腾状态)，物料(陈化物料)在酶解作用下会大量产生挥发性羰基化合物成分，例如，己醛和戊醛等一些不良风味成分，此阶段通过调整换气组件的工作参数保持烹饪部内部与外部空气循环流通，达到将挥发性羰基化合物成分排出烹饪部的目的，减少了物料对挥发性羰基化合物成分的吸附，提升烹饪效果。
其中，工作参数主要包括换气方向、换气时长和换气速率中的至少一种。
在上述技术方案中，根据烹饪部的工况温度，调整换气组件的工作参数，具体包括：获取烹饪部的工况温度；检测到工况温度属于预设温度范围，调整换气组件的工作参数。
在该技术方案中，预设温度范围一方面能够表示物料处于吸水升温阶 段，另一方面也是物料容易产生易挥发性气味的温度范围，通过设置在烹饪部上盖的温度探测装置能够获取烹饪部内部的工况温度，若烹饪部的工况温度处于预设温度范围，则物料会加快释放挥发性物质，这些挥发性物质多为己醛和戊醛带来的糠酸味和陈味。所以在物料吸水和升温阶段调整换气组件的工作参数，能够形成强制对流，将烹饪部内的糠酸味和陈味排出，降低物料对不良风味的吸附。
在上述技术方案中，换气组件包括排气阀，排气阀设置在烹饪部上，排气阀被配置为能够连通烹饪部的内部与烹饪部的外部，检测到工况温度属于预设温度范围，调整换气组件的工作参数，具体包括：检测到工况温度属于预设温度范围，按照预设排气时长控制排气阀开启，以使烹饪部外的气体与烹饪部内的气体进行交换。
在该技术方案中，换气组件包括排气阀，通过开启排气阀使烹饪部内部气体与外部气体烹饪部外的气体能够进行交换，从而将烹饪过程中产生的挥发性物质排出，降低物料对陈味挥发性物质的吸附，提升烹饪效果。
在上述技术方案中，换气组件包括气泵，气泵所属的气道能够连通于烹饪部的内部与大气环境，检测到工况温度属于预设温度范围，调整换气组件的工作参数，具体还包括：检测到工况温度属于预设温度范围，开启气泵所属的气道，并控制气泵对烹饪部执行充气处理，以使烹饪部的内部起压；开启烹饪器具的排气通道，其中，排气通道被配置为供烹饪部内的气体排出。
在该技术方案中，换气组件包括气泵，通过开启气泵对烹饪部内部充气，使烹饪部内部气压大于外部气压，烹饪部内部产生的挥发性气味成分在气压的作用下通过开启的排气通道排出至烹饪部外部，从而将烹饪过程中产生的挥发性物质排出，降低烹饪部内物料对陈味挥发性物质的吸附，提升烹饪效果。
在上述技术方案中，换气组件包括气泵，气泵所属的气道能够连通于烹饪部的内部与大气环境，检测到工况温度属于预设温度范围，调整换气组件的工作参数，具体还包括：开启烹饪器具的进气通道；开启气泵所属的气道，并控制气泵执行抽气处理，以使烹饪部的内部处于负压状态，其 中，进气通道被配置为供烹饪部外的气体进入烹饪部内。
在该技术方案中，换气组件包括气泵，通过开启气泵将烹饪部内部气体抽出，使烹饪部内部气压小于外部气压，形成负压状态，烹饪部外部的气体在负压的作用下通过开启的进气通道进入烹饪部内部。
其中，烹饪部内部产生的挥发性气味成分经由抽气处理排出至烹饪部外部，从而将烹饪过程中产生的挥发性物质排出，降低物料对陈味物质的吸附，提升烹饪效果。
在上述技术方案中，还包括：检测到工况温度高于预设的温度阈值，降低换气组件的换气量，并执行加热焖制进程，其中，预设的温度阈值大于或等于预设温度范围的最大值。
在该技术方案中，随着烹饪进程的推进，烹饪部内的温度逐渐升高，通过设置在烹饪部中的温度检测装置检测到工况温度高于预设的温度阈值时，说明物料度过了吸水升温阶段，大部分挥发性羰基化合物已经散发完毕并通过烹饪部内外的空气对流排出至烹饪部外部，接下来的烹饪进程是物料产生烹饪香味的加热焖制进程，此阶段通过加热控制美拉德反应和焦糖化反应，促进物料有益风味产生，因此，在此阶段内应降低换气组件的换气量或直接关闭换气组件，以保持烹饪香味成分。
在上述技术方案中，烹饪器具还包括加热装置，加热装置被配置为对烹饪部加热，检测到工况温度高于预设的温度阈值，降低换气组件的换气量，并执行加热焖制进程，具体包括：检测到工况温度达到温度阈值，降低换气组件的换气量；调整加热装置的加热功率，以使烹饪部在第一时长内处于沸腾状态。
在该技术方案中，根据气压情况和物料种类能够确定一个适合对物料进行烹煮的温度，即温度阈值，在该温度阈值下对物料进行烹煮能够将物料煮熟。通过设置在烹饪部中的温度检测装置获取烹饪部内的温度，当烹饪部工况温度达到适合进行烹煮的温度后调整加热装置的功率，使烹饪部内部温度在第一时长内保持在温度阈值附近，在此阶段内物料被逐渐煮熟，提升烹饪效果。
在上述技术方案中，检测到工况温度高于预设的温度阈值，降低换气 组件的换气量，并执行加热焖制进程，具体还包括：调整加热装置的加热功率至第一功率，将烹饪部加热至第一温度，促使物料产生气味成分，其中，第一温度大于温度阈值。
在该技术方案中，通过调整加热装置的功率将烹饪部内部温度由温度阈值提升至第一温度，一方面能够提升烹饪效果使物料进一步烹熟，另一方面也有助于将烹饪香味激发出来，物料在温度阈值阶段的烹饪环境中经过第一时长的烹饪后产生的有益香味也将变得更为明显。
在上述技术方案中，检测到工况温度高于预设的温度阈值，降低换气组件的换气量，并执行加热焖制进程，具体还包括：调整加热装置的加热功率至第二功率，并计时第二功率的持续时长达到第二时长。
在该技术方案中，通过调整加热装置的加热功率至第二功率，以第二功率维持第二时长后，再对烹饪部进行补炊处理，进一步提升物料的口感，也有利于物料气味的散发。
在一种可能的设计中，第二功率小于第一功率，第二功率能够为零。
在上述技术方案中，控制方法还包括：计时达到第二时长后，按照第三时长对烹饪部进行补炊处理，其中，补炊处理被配置为向烹饪部的内部补充热能。
其中，补炊处理是向烹饪部的内部补充热能，具体实现方法包括：通过蒸汽发生装置向烹饪部内补充热蒸汽，以提升烹饪部内热能和水分含量；通过加热烹饪部的上盖，一方面能够向烹饪部内部辐射热能另一方面也能够将上盖上凝结的水滴重新汽化，进而对烹饪部内部补充热能和水分。
在上述技术方案中，烹饪器具还包括图像采集装置，图像采集装置被配置为采集烹饪部内的物料的图像，在根据烹饪部的工况温度，调整换气组件的工作参数的步骤之前，还包括：控制图像采集装置采集物料的图像信息；根据图像信息确定物料为陈化物料，其中，陈化物料为新鲜度低于预定标准的物料。
在该技术方案中，烹饪器具通过图像采集装置对放入烹饪部内的物料进行分析，以确定物料是否为陈化物料，确定物料为陈化物料后方可调整换气组件的工作参数，其中，由于物料新鲜度的变化，物料的外观会发生 一定的变化，例如，物料轮廓变化、物料颜色变化、物料结块、物料反光能力减弱以及物料透明度减弱，通过采集物料的实时图像并与预设的图像进行对比能够确定物料是否陈化。在确定物料为陈化物料的情况下调整换气组件的工作参数能够提升烹饪效果，确定物料为新鲜物料的情况下控制换气组件待机能够减少电能消耗。
以上结合附图详细说明了本申请的技术方案，针对现有的技术问题，提出了一种控制方法、装置、烹饪器具和计算机可读存储介质，通过控制换气组件的工作状态，产生压力差，使烹饪部内部与外部进行气体交换，将物料在烹饪过程中产生的挥发性羰基化合物成分排出煲外，降低物料对不良风味的吸附，提升烹饪效果。
实施例六
如图6所示，是本申请提出的一个实施例的控制方法，用于烹饪器具，烹饪器具包括烹饪部和换气组件，烹饪部被配置为放置待烹饪的物料，该控制方法包括：
步骤S102，按照第一时长控制换气组件工作，以使烹饪部进行气体交换。
步骤S104，调整对烹饪部进行加热的功率，以使进行气体交换的烹饪部的温度处于第一温度范围内。
在该技术方案中，大米(或其它类型的物料)在储存放置的过程中，米粒中的脂类易发生自动水解及氧化分解，形成油酸、亚油酸等不饱和游离脂肪酸，进而发生脂质过氧化反应，会逐渐陈化，形成挥发性羰基化合物(如己醛、壬醛等)，这些物质就是大米的“陈味”。
在大米放入烹饪部接触到水后，大米中已产生的陈味物质溶于水中，会因烹饪过程中温度的升高而挥发，分散于烹饪部内的空气中，从而被我们闻到“陈味”。
此外，米粒中的脂肪酶在油水界面被激活，活性随着水温增加而不断增强，脂肪酶能促进米粒中的脂类加速氧化，快速产生挥发性羰基化合物(陈味)，影响米饭的香气形成。
在大米的吸水阶段，配合温度、氧气加快陈味物质的产生，同时对锅 内进行换气处理，尽可能地将储藏过程中产生的以及大米接触水后产生的陈味物质带离锅中。
例如，将物料吸水阶段的温度设置为40℃～50℃，在此温度下脂肪酶的活性最强，能在有限的时间内尽可能快速的产生陈味物质，同时，在此温度下有利于陈味物质挥发出来，此时进行换气就能将产生的陈味物质尽可能地去除。
烹饪器具工作时，在物料的吸水阶段通过控制换气组件工作保持烹饪部内部与外部空气循环流通，达到将挥发性羰基化合物成分排出烹饪部的目的，减少了物料对挥发性羰基化合物成分的吸附，提升烹饪效果。
在上述技术方案中，换气组件包括排气阀，排气阀设置在烹饪部上，排气阀被配置为能够连通烹饪部的内部与烹饪部的外部，气体交换具体包括：控制排气阀开启，以使烹饪部的外部气体与烹饪部的内部气体进行交换。
在该技术方案中，换气组件包括排气阀，通过开启排气阀使烹饪部内部气体与外部气体能够进行交换，从而将烹饪过程中产生的挥发性物质排出，降低物料对陈味挥发性物质的吸附，提升烹饪效果。
在上述技术方案中，换气组件所属的气道能够连通于烹饪部的内部与大气环境，气体交换具体还包括：控制换气组件对烹饪部执行充气处理，以使烹饪部的内部起压；开启烹饪器具的排气通道，其中，排气通道被配置为供烹饪部内的气体排出。
在该技术方案中，通过开启换气组件对烹饪部内部充气，使烹饪部内部气压大于外部气压，烹饪部内部产生的挥发性气味成分在气压的作用下通过开启的排气通道排出至烹饪部外部，从而将烹饪过程中产生的挥发性物质排出，降低烹饪部内物料对陈味挥发性物质的吸附，提升烹饪效果。
其中，起压是指烹饪部内的压力大于标准大气压，即锅内呈现正压的状态。
在上述技术方案中，换气组件所属的气道能够连通于烹饪部的内部与大气环境连接烹饪部，气体交换具体还包括：开启烹饪器具的进气通道；控制换气组件执行抽气处理，以使烹饪部的内部处于负压状态，其中，进 气通道被配置为供烹饪部外的气体进入烹饪部内。
在该技术方案中，通过开启换气组件将烹饪部内部气体抽出，使烹饪部内部气压小于外部气压，形成负压状态，烹饪部外部的气体在负压的作用下通过开启的进气通道进入烹饪部内部。
其中，烹饪部内部产生的挥发性气味成分经由抽气处理排出至烹饪部外部，从而将烹饪过程中产生的挥发性物质排出，降低物料对陈味物质的吸附，提升烹饪效果。
在上述技术方案中，控制方法还包括：获取物料的属性信息；根据物料的属性信息，确定第一时长和/或第一温度范围。
在该技术方案中，通过获取物料的属性信息，首先，可以根据属性信息确定是否需要在烹饪过程中加入换气处理，在确定物料不属于陈化物料时，不需要执行换气处理，以降低烹饪器具的功耗，同时，有利于提升烹饪效率，其次，如果物料属于陈料，那么根据陈化程度确定第一时长和/或第一温度。
其中，考虑到物料属性信息对烹饪过程的影响，尽可能提供有利于物料释放气味成分的温度，同时根据物料属性信息确定换气时长，提升烹饪效率，根据物料的属性信息确定第一时长和/或第一温度范围后，按照第一时长控制换气组件工作，同时调整对烹饪部进行加热的功率，以使进行气体交换的烹饪部的温度处于第一温度范围内，提升了物料气味成分的排放效率，将陈化物料产生的不良气味带离烹饪部，从而提升烹饪器具的烹饪效果。
值得特别指出的是，由于物料的属性信息差异，其所含的脂类含量、淀粉与其他物质的结合方式、粒表面积等都不一，抽气的控制时间也随之做适应性变化。因此，根据物料属性信息确定换气时间(第一时长)，以降低长时间开启换气阀带来的热量损失和物料有益气味的损失。
在上述技术方案中，烹饪器具还包括图像采集装置，图像采集装置被配置为采集烹饪部内的物料的图像，第一时长和/或第一温度范围由以下步骤确定：控制图像采集装置采集物料的图像信息；根据图像信息确定物料的属性信息。
在该技术方案中，烹饪器具通过图像采集装置对放入烹饪部内的物料进行分析，以确定物料的属性信息，根据物料的属性信息确定第一时长和/或第一温度范围，即可选取适宜的温度和时长参数控制烹饪过程。
其中，根据图像信息确定物料的属性信息可通过如下过程实现：获取烹饪部内的物料的图像信息，将图像信息与数据库中的图像匹配，读取匹配结果图像关联的属性信息，即可获知该物料的属性信息；或者获取烹饪部内的物料的图像信息，分析图像信息中物料的形状、表面积、颜色、透明度和反光度等特征，确定物料的属性信息。
例如，根据图像信息确定物料为大米，大米会在脂肪酶的分解作用下产生气味物质，而脂肪酶酶活性最强的温度区间为40℃～50℃，将40℃～50℃作为换气时的温度，能够提升去除大米气味物质的效率，进一步地，识别出大米为粳米、东北米一类的圆粒形大米，将换气时长设定在30分钟，尽可能彻底地将大米产生的气味物质(陈味)排出，如果识别出大米为丝苗米一类的长粒形大米，可将换气时长缩短至20分钟，降低换气时长，提高烹饪效率。
在上述技术方案中，烹饪器具还包括控制部，控制部能够发出指令信号，在按照第一时长控制换气组件工作，以使烹饪部进行气体交换的步骤之前，还包括：响应于控制部被触发后发出的指令信号，确定物料为陈化物料，其中，陈化物料为新鲜度低于预定标准的物料。
在该技术方案中，通过设置在烹饪器具上的控制部识别烹饪部内的物料是否为陈化物料，当用户需要烹饪陈化的物料时，触发该控制部，即确定待烹饪的物料为陈化物料，在烹饪过程中执行换气处理，将陈化物料产生的气体成分(陈味)排出至烹饪部外部，提升烹饪效果。
其中，控制部可以是物理按键、触控屏和具备通信功能的处理器中的至少一种。
在上述技术方案中，物料的属性信息包括以下任一项或至少两项的组合：物料的组成成分、物料的组成成分的含量、物料的形状和物料的表面积。
实施例七
根据本申请又一个实施例的控制方法，该控制方法被用于控制电饭煲，电饭煲的结构示意图如图7所示，该电饭煲包括：抽气装置202、导气管204和控制部206，其中，导气管一端连接至电饭煲锅内，一端接通大气环境，该控制方法包括：
1、对于粳米、东北米一类的圆粒形大米，抽气装置202的控制方法：
进入吸水阶段→启动抽气装置202→维持30min(锅内温度控制在40℃～50℃)→关闭抽气装置202→进入煮饭下一阶段。
2、对于丝苗米一类的长粒形大米，抽气装置202的控制方法：
进入吸水阶段→启动抽气装置202→维持20min(锅内温度控制在40℃～50℃)→关闭抽气装置202→进入煮饭下一阶段。
在该实施例中，导气管204作为气体传送通道；抽气装置202可以是真空泵或者其他能够抽出锅内气体的装置，导气管204与抽气装置202连接，导气管204有进气口2042和出气口2044，导气管204连接至锅内，出气口2044连接空气。
该方法在煮饭的第一阶段，即吸水阶段，配合温度、氧气加快陈味物质的产生，对锅内进行抽气处理，尽可能地将呈现陈味的气味物质(储藏过程中产生的及接触水后产生的)带离锅中。
此阶段的温度设置为40℃～50℃，在此温度阶段，脂肪酶的活性最强，能在有限的时间内尽可能快速的产生陈味物质。
同时，该温度下有利于陈味物质挥发出来，此时进行抽气设置就能将产生的陈味物质尽可能地去除。
由于粳籼米的米种特性，其所含的脂类含量、淀粉与其他物质的结合方式、粒表面积等都不一，因此抽气的控制时间设置不一。
实施例八
如图3所示，本申请的实施例还公开了一种控制装置300，该控制装置300包括处理器302，处理器302执行计算机程序时实现如实施例一或实施例七中任一实施例的控制方法。故而具有上述任一实施例的技术效果，在此不再赘述。
其中，上述控制装置300包括MCU(Micro-programmed Control Unit， 微程序控制器)、CPU(Central Processing Unit，中央处理机)、DSP(Digital Signal Processor，数字信号处理器)、单片机和嵌入式设备中的至少一种逻辑计算器件。
实施例九
如图4所示，本申请的实施例还提供了一种烹饪器具400，包括：如本申请实施例八的控制装置300。该控制装置300的处理器执行计算机程序时实现如本申请任一实施例的控制方法的步骤。故而具有上述任一实施例的控制方法的技术效果，在此不再赘述。在一种可能的设计中，该烹饪器具400为电饭煲或压力锅。
实施例十
如图5所示，本申请的实施例还提供了一种计算机可读存储介质500，该计算机可读存储介质500中存储有计算机程序502，计算机程序502被处理器执行时实现上述任一实施例公开的控制方法的步骤，故而具有上述任一实施例的控制方法的技术效果，在此不再赘述。
在该实施例中，计算机程序502被处理器执行时实现以下步骤：
按照第一时长控制换气组件工作，以使烹饪部进行气体交换；调整对烹饪部进行加热的功率，以使进行气体交换的烹饪部的温度处于第一温度范围内。
在该技术方案中，大米(或其它类型的物料)在储存放置的过程中，米粒中的脂类易发生自动水解及氧化分解，形成油酸、亚油酸等不饱和游离脂肪酸，进而发生脂质过氧化反应，会逐渐陈化，形成挥发性羰基化合物(如己醛、壬醛等)，这些物质就是大米的“陈味”。在大米放入烹饪部接触到水后，大米中已产生的陈味物质溶于水中，会因烹饪过程中温度的升高而挥发，分散于烹饪部内的空气中，从而被我们闻到“陈味”。此外，米粒中的脂肪酶在油水界面被激活，活性随着水温增加而不断增强，脂肪酶能促进米粒中的脂类加速氧化，快速产生挥发性羰基化合物(陈味)，影响米饭的香气形成。在大米的吸水阶段，配合温度、氧气加快陈味物质的产生，同时对锅内进行换气处理，尽可能地将储藏过程中产生的以及大米接触水后产生的陈味物质带离锅中。
例如，将物料吸水阶段的温度设置为40℃～50℃，在此温度下脂肪酶的活性最强，能在有限的时间内尽可能快速的产生陈味物质，同时，在此温度下有利于陈味物质挥发出来，此时进行换气就能将产生的陈味物质尽可能地去除。此外，由于物料的属性信息差异，其所含的脂类含量、淀粉与其他物质的结合方式、粒表面积等都不一，因此抽气的控制时间也随之做适应性变化。烹饪器具工作时，在物料的吸水阶段通过控制换气组件工作保持烹饪部内部与外部空气循环流通，达到将挥发性羰基化合物成分排出烹饪部的目的，减少了物料对挥发性羰基化合物成分的吸附，提升烹饪效果。
在上述技术方案中，换气组件包括排气阀，排气阀设置在烹饪部上，排气阀被配置为能够连通烹饪部的内部与烹饪部的外部，气体交换具体包括：控制排气阀开启，以使烹饪部的外部气体与烹饪部的内部气体进行交换。
在该技术方案中，换气组件包括排气阀，通过开启排气阀使烹饪部内部气体与外部气体能够进行交换，从而将烹饪过程中产生的挥发性物质排出，降低物料对陈味挥发性物质的吸附，提升烹饪效果。
在上述技术方案中，换气组件所属的气道能够连通于烹饪部的内部与大气环境，气体交换具体还包括：控制换气组件对烹饪部执行充气处理，以使烹饪部的内部起压；开启烹饪器具的排气通道，其中，排气通道被配置为供烹饪部内的气体排出。
在该技术方案中，通过开启换气组件对烹饪部内部充气，使烹饪部内部气压大于外部气压，烹饪部内部产生的挥发性气味成分在气压的作用下通过开启的排气通道排出至烹饪部外部，从而将烹饪过程中产生的挥发性物质排出，降低烹饪部内物料对陈味挥发性物质的吸附，提升烹饪效果。
其中，起压是指烹饪部内的压力大于标准大气压，即锅内呈现正压的状态。
在上述技术方案中，换气组件所属的气道能够连通于烹饪部的内部与大气环境连接烹饪部，气体交换具体还包括：开启烹饪器具的进气通道；控制换气组件执行抽气处理，以使烹饪部的内部处于负压状态，其中，进 气通道被配置为供烹饪部外的气体进入烹饪部内。
在该技术方案中，通过开启换气组件将烹饪部内部气体抽出，使烹饪部内部气压小于外部气压，形成负压状态，烹饪部外部的气体在负压的作用下通过开启的进气通道进入烹饪部内部。其中，烹饪部内部产生的挥发性气味成分经由抽气处理排出至烹饪部外部，从而将烹饪过程中产生的挥发性物质排出，降低物料对陈味物质的吸附，提升烹饪效果。
在上述技术方案中，控制方法还包括：获取物料的属性信息；根据物料的属性信息，确定第一时长和/或第一温度范围。
在该技术方案中，通过获取物料的属性信息，首先，可以根据属性信息确定是否需要在烹饪过程中加入换气处理，在确定物料不属于陈化物料时，不需要执行换气处理，以降低烹饪器具的功耗，同时，有利于提升烹饪效率，其次，如果物料属于陈料，那么根据陈化程度确定第一时长和/或第一温度。
其中，考虑到物料属性信息对烹饪过程的影响，尽可能提供有利于物料释放气味成分的温度，同时根据物料属性信息确定换气时长，提升烹饪效率，根据物料的属性信息确定第一时长和/或第一温度范围后，按照第一时长控制换气组件工作，同时调整对烹饪部进行加热的功率，以使进行气体交换的烹饪部的温度处于第一温度范围内，提升了物料气味成分的排放效率，将陈化物料产生的不良气味带离烹饪部，从而提升烹饪器具的烹饪效果。
值得特别指出的是，由于物料的属性信息差异，其所含的脂类含量、淀粉与其他物质的结合方式、粒表面积等都不一，抽气的控制时间也随之做适应性变化。因此，根据物料属性信息确定换气时间(第一时长)，以降低长时间开启换气阀带来的热量损失和物料有益气味的损失。
在上述技术方案中，烹饪器具还包括图像采集装置，图像采集装置被配置为采集烹饪部内的物料的图像，第一时长和/或第一温度范围由以下步骤确定：控制图像采集装置采集物料的图像信息；根据图像信息确定物料的属性信息。
在该技术方案中，烹饪器具通过图像采集装置对放入烹饪部内的物料 进行分析，以确定物料的属性信息，根据物料的属性信息确定第一时长和/或第一温度范围，即可选取适宜的温度和时长参数控制烹饪过程。
其中，根据图像信息确定物料的属性信息可通过如下过程实现：获取烹饪部内的物料的图像信息，将图像信息与数据库中的图像匹配，读取匹配结果图像关联的属性信息，即可获知该物料的属性信息；或者获取烹饪部内的物料的图像信息，分析图像信息中物料的形状、表面积、颜色、透明度和反光度等特征，确定物料的属性信息。
例如，根据图像信息确定物料为大米，大米会在脂肪酶的分解作用下产生气味物质，而脂肪酶酶活性最强的温度区间为40℃～50℃，将40℃～50℃作为换气时的温度，能够提升去除大米气味物质的效率，进一步地，识别出大米为粳米、东北米一类的圆粒形大米，将换气时长设定在30分钟，尽可能彻底地将大米产生的气味物质(陈味)排出，如果识别出大米为丝苗米一类的长粒形大米，可将换气时长缩短至20分钟，降低换气时长，提高烹饪效率。
在上述技术方案中，烹饪器具还包括控制部，控制部能够发出指令信号，在按照第一时长控制换气组件工作，以使烹饪部进行气体交换的步骤之前，还包括：响应于控制部被触发后发出的指令信号，确定物料为陈化物料，其中，陈化物料为新鲜度低于预定标准的物料。
在该技术方案中，通过设置在烹饪器具上的控制部识别烹饪部内的物料是否为陈化物料，当用户需要烹饪陈化的物料时，触发该控制部，即确定待烹饪的物料为陈化物料，在烹饪过程中执行换气处理，将陈化物料产生的气体成分(陈味)排出至烹饪部外部，提升烹饪效果。
其中，控制部可以是物理按键、触控屏和具备通信功能的处理器中的至少一种。
在上述技术方案中，物料的属性信息包括以下任一项或至少两项的组合：物料的组成成分、物料的组成成分的含量、物料的形状和物料的表面积。
以上结合附图详细说明了本申请的技术方案，针对现有的技术问题，提出了一种控制方法、装置、烹饪器具和计算机可读存储介质，控制换气 组件在烹饪部内外产生压力差，将物料产生的挥发性羰基化合物成分排出煲外，并且根据物料的属性信息确定换气时长以及换气过程中的温度，提高换气效率，降低物料对不良风味的吸附，提升烹饪效果。
在本申请中，术语“第一”、“第二”、“第三”仅用于描述的目的，而不能理解为指示或暗示相对重要性；术语“多个”则指两个或两个以上，除非另有明确的限定。术语“安装”、“相连”、“连接”、“固定”等术语均应做广义理解，例如，“连接”可以是固定连接，也可以是可拆卸连接，或一体地连接；“相连”可以是直接相连，也可以通过中间媒介间接相连。对于本领域的普通技术人员而言，可以根据具体情况理解上述术语在本申请中的具体含义。
本申请的描述中，需要理解的是，术语“上”、“下”、“左”、“右”、“前”、“后”等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本申请和简化描述，而不是指示或暗示所指的装置或单元必须具有特定的方向、以特定的方位构造和操作，因此，不能理解为对本申请的限制。
在本说明书的描述中，术语“一个实施例”、“一些实施例”、“具体实施例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或特点包含于本申请的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不一定指的是相同的实施例或实例。而且，描述的具体特征、结构、材料或特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
以上仅为本申请的优选实施例而已，并不用于限制本申请，对于本领域的技术人员来说，本申请可以有各种更改和变化。凡在本申请的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本申请的保护范围之内。

Claims (27)

  1. 一种控制方法，适用于烹饪器具，所述烹饪器具包括烹饪部和换气组件，所述烹饪部被配置为放置待烹饪的物料，其中，所述控制方法包括：
    根据所述烹饪部的工况温度，调整所述换气组件的工作参数，
    其中，所述换气组件被配置为对烹饪部内的气体与烹饪部外的气体进行交换。
  2. 根据权利要求1所述的控制方法，其中，所述根据所述烹饪部的工况温度，调整所述换气组件的工作参数，具体包括：
    获取所述烹饪部的工况温度；
    检测到所述工况温度属于预设温度范围，控制所述换气组件按照预设的工作参数运行。
  3. 根据权利要求2所述的控制方法，其中，所述换气组件包括排气阀，所述排气阀设置在所述烹饪部上，所述排气阀被配置为连通所述烹饪部的内部与所述烹饪部的外部，所述检测到所述工况温度属于预设温度范围，调整所述换气组件的工作参数，具体包括：
    检测到所述工况温度属于所述预设温度范围，按照预设排气时长控制所述排气阀开启，以使所述烹饪部外的气体与所述烹饪部内的气体进行交换。
  4. 根据权利要求2所述的控制方法，其中，所述换气组件包括气泵，所述气泵所属的气道连通于所述烹饪部的内部与大气环境，所述检测到所述工况温度属于预设温度范围，调整所述换气组件的工作参数，具体还包括：
    检测到所述工况温度属于所述预设温度范围，开启所述气泵所属的气道，并控制所述气泵对所述烹饪部执行充气处理，以使所述烹饪部的内部起压；
    开启所述烹饪器具的排气通道，
    其中，所述排气通道被配置为供所述烹饪部内的气体排出。
  5. 根据权利要求2所述的控制方法，其中，所述换气组件包括气泵，所述气泵所属的气道连通于所述烹饪部的内部与大气环境，所述检测到所述工况温度属于预设温度范围，调整所述换气组件的工作参数，具体还包括：
    开启所述烹饪器具的进气通道；
    开启所述气泵所属的气道，并控制所述气泵执行抽气处理，以使所述烹饪 部的内部处于负压状态，
    其中，所述进气通道被配置为供所述烹饪部外的气体进入所述烹饪部内。
  6. 根据权利要求1至5中任一项所述的控制方法，其中，还包括：
    检测到所述工况温度高于预设的温度阈值，降低所述换气组件的换气量，并执行加热焖制进程，
    其中，所述预设的温度阈值大于或等于所述预设温度范围的最大值。
  7. 根据权利要求6所述的控制方法，其中，所述烹饪器具还包括加热装置，所述加热装置被配置为对所述烹饪部加热，所述检测到所述工况温度高于预设的温度阈值，降低所述换气组件的换气量，并执行加热焖制进程，具体包括：
    检测到所述工况温度达到所述温度阈值，降低所述换气组件的换气量；
    调整所述加热装置的加热功率，以使所述烹饪部在第一时长内处于沸腾状态。
  8. 根据权利要求7所述的控制方法，其中，所述检测到所述工况温度高于预设的温度阈值，降低所述换气组件的换气量，并执行加热焖制进程，具体还包括：
    调整所述加热装置的加热功率至第一功率，将所述烹饪部加热至第一温度，其中，所述第一温度大于所述温度阈值。
  9. 根据权利要求8所述的控制方法，其中，所述检测到所述工况温度高于预设的温度阈值，降低所述换气组件的换气量，并执行加热焖制进程，具体还包括：
    调整所述加热装置的加热功率至第二功率，并计时所述第二功率的持续时长达到第二时长。
  10. 根据权利要求9所述的控制方法，其中，还包括：
    计时达到所述第二时长后，按照第三时长对所述烹饪部进行补炊处理，
    其中，所述补炊处理被配置为向所述烹饪部的内部补充热能。
  11. 根据权利要求1至5中任一项所述的控制方法，其中，所述烹饪器具还包括图像采集装置，所述图像采集装置被配置为采集烹饪部内的物料的图像，在所述根据所述烹饪部的工况温度，调整所述换气组件的工作参数的步骤 之前，还包括：
    控制所述图像采集装置采集所述物料的图像信息；
    根据所述图像信息确定所述物料为陈化物料。
  12. 一种控制装置，其中，包括：存储器、处理器及存储在所述存储器上并可在所述处理器上运行的程序，所述程序被所述处理器执行时实现如权利要求1至11中任一项所述的控制方法的步骤。
  13. 一种烹饪器具，其中，包括：
    如权利要求12所述的控制装置。
  14. 根据权利要求13所述的烹饪器具，其中，所述烹饪器具为电饭煲或压力锅。
  15. 一种计算机可读存储介质，其上存储有计算机程序，其中，所述计算机程序被执行时，实现如权利要求1至11中任一项所述的控制方法的步骤。
  16. 一种控制方法，适用于烹饪器具，所述烹饪器具包括烹饪部和换气组件，所述烹饪部被配置为放置待烹饪的物料，其中，包括：
    按照第一时长控制所述换气组件工作，以使烹饪部进行气体交换；
    调整对烹饪部进行加热的功率，以使进行所述气体交换的烹饪部的温度处于第一温度范围内。
  17. 根据权利要求16所述的控制方法，其中，所述换气组件包括排气阀，所述排气阀设置在所述烹饪部上，所述排气阀被配置为连通所述烹饪部的内部与所述烹饪部的外部，所述气体交换具体包括：
    控制所述排气阀开启，以使所述烹饪部的外部气体与所述烹饪部的内部气体进行交换。
  18. 根据权利要求16所述的控制方法，其中，所述气体交换具体还包括：
    控制所述换气组件对所述烹饪部执行充气处理，以使所述烹饪部的内部起压；
    开启所述烹饪器具的排气通道，
    其中，所述排气通道被配置为供所述烹饪部内的气体排出。
  19. 根据权利要求16所述的控制方法，其中，所述气体交换具体还包括：
    开启所述烹饪器具的进气通道；
    控制所述换气组件执行抽气处理，以使所述烹饪部的内部处于负压状态，
    其中，所述进气通道被配置为供所述烹饪部外的气体进入所述烹饪部内。
  20. 根据权利要求16至19中任一项所述的控制方法，其中，还包括：
    获取所述物料的属性信息；
    根据所述物料的属性信息，确定所述第一时长和/或所述第一温度范围。
  21. 根据权利要求16至19中任一项所述的控制方法，其中，所述烹饪器具还包括图像采集装置，所述图像采集装置被配置为采集烹饪部内的物料的图像，在所述按照第一时长控制所述换气组件工作，以使烹饪部进行气体交换的步骤之前，还包括：
    控制所述图像采集装置采集所述物料的图像信息；
    根据所述图像信息确定所述物料的属性信息。
  22. 根据权利要求16至19中任一项所述的控制方法，其中，所述烹饪器具还包括控制部，所述控制部发出指令信号，在所述按照第一时长控制所述换气组件工作，以使烹饪部进行气体交换的步骤之前，还包括：
    响应于所述控制部被触发后发出的所述指令信号，确定所述物料为陈化物料。
  23. 根据权利要求22所述的控制方法，其中，所述物料的属性信息包括以下任一项或至少两项的组合：
    所述物料的组成成分、所述物料的组成成分的含量、所述物料的形状和所述物料的表面积。
  24. 一种控制装置，其中，包括：存储器、处理器及存储在所述存储器上并可在所述处理器上运行的程序，所述程序被所述处理器执行时实现如权利要求16至23中任一项所述的控制方法的步骤。
  25. 一种烹饪器具，其中，包括：
    如权利要求24所述的控制装置。
  26. 根据权利要求25所述的烹饪器具，其中，所述烹饪器具为电饭煲或压力锅。
  27. 一种计算机可读存储介质，其上存储有计算机程序，其中，所述计算机程序被执行时，实现如权利要求16至23中任一项所述的控制方法的步骤。
PCT/CN2020/125225 2019-11-18 2020-10-30 控制方法、装置、烹饪器具和计算机可读存储介质 Ceased WO2021098482A1 (zh)

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