CN114631740A

CN114631740A - Temperature control method, device, equipment and storage medium

Info

Publication number: CN114631740A
Application number: CN202011488449.9A
Authority: CN
Inventors: 任祥喜; 黄庶锋; 曹代科; 王云峰; 郑量; 佘艳
Original assignee: Guangdong Midea Consumer Electric Manufacturing Co Ltd
Current assignee: Guangdong Midea Consumer Electric Manufacturing Co Ltd
Priority date: 2020-12-16
Filing date: 2020-12-16
Publication date: 2022-06-17
Anticipated expiration: 2040-12-16
Also published as: CN114631740B

Abstract

The application discloses a temperature control method, a device, equipment and a storage medium, wherein the method comprises the following steps: acquiring a first temperature of a cooking cavity of the equipment when the cooking cavity is heated in a first time period; adjusting the heating power of the device when the first temperature rises to a specific temperature, so that the second temperature of the cooking cavity in a second time period is within a preset temperature range; the preset temperature range is determined according to the target temperature control temperature; wherein the second period is a period after the first period.

Description

Temperature control method, device, equipment and storage medium

Technical Field

The application relates to an intelligent household appliance technology, and relates to but is not limited to a temperature control method, a device, equipment and a storage medium.

Background

At present, the temperature control method of the cooking equipment in the cooking process is as follows: when the temperature reaches the target temperature control temperature, the heating is stopped, and when the temperature is lower than the target temperature control temperature, the heating is continued, so that the pause type temperature control method has high temperature fluctuation.

Disclosure of Invention

In view of the above, the present application provides a temperature control method, apparatus, device, and storage medium.

In a first aspect, an embodiment of the present application provides a temperature control method, where the method includes: acquiring a first temperature of a cooking cavity of the equipment when the cooking cavity is heated in a first time period; adjusting the heating power of the device when the first temperature rises to a specific temperature, so that the second temperature of the cooking cavity in a second time period is within a preset temperature range; the preset temperature range is determined according to the target temperature control temperature; wherein the second period is a period after the first period.

In a second aspect, an embodiment of the present application provides a temperature control apparatus, including: the device comprises an acquisition module, a control module and a control module, wherein the acquisition module is used for acquiring a first temperature of a cooking cavity of the device when the cooking cavity is heated in a first time period; the adjusting module is used for adjusting the heating power of the equipment under the condition that the first temperature rises to a specific temperature, so that the second temperature of the cooking cavity in a second time period is in a preset temperature range; the preset temperature range is determined according to the target temperature control temperature; wherein the second period is a period after the first period.

In a third aspect, an embodiment of the present application provides a cooking device, including a memory and a processor, where the memory stores a computer program executable on the processor, and the processor executes the computer program to implement the steps in the temperature control method according to the embodiment of the present application.

In a fourth aspect, the present application provides a computer-readable storage medium, on which a computer program is stored, where the computer program, when executed by a processor, implements the steps in the temperature control method according to the present application.

In the embodiment of the application, the heating power is adjusted under the condition that the first temperature in the first time period rises to the specific temperature, so that the second temperature in the second time period fluctuates around the target temperature control temperature, the temperature of the food material can be controlled more accurately, and the cooking effect and the food taste are improved.

Drawings

FIG. 1 is a schematic flow chart illustrating a temperature control method according to an embodiment of the present disclosure;

fig. 2 is a schematic view of a cooking apparatus according to an embodiment of the present application;

FIG. 3 is a graph illustrating the relationship between temperature and power according to an embodiment of the present application;

FIG. 4 is a schematic diagram of a power curve according to an embodiment of the present disclosure;

FIG. 5 is a schematic diagram of another power curve according to an embodiment of the present application;

FIG. 6 is a schematic diagram of a temperature variation curve according to an embodiment of the present disclosure;

FIG. 7 is a schematic diagram of another power variation curve according to an embodiment of the present application;

FIG. 8 is a schematic diagram of a temperature control method according to the related art;

FIG. 9 is a schematic flow chart of another method for controlling temperature according to an embodiment of the present disclosure;

FIGS. 10a to 10d are temperature and power curves of a cooking device with chips, chicken wings, sweet potatoes and the device in an unloaded state, respectively;

fig. 11 is a schematic structural diagram of a temperature control device according to an embodiment of the present application.

Detailed Description

The technical solution of the present application is further elaborated below with reference to the drawings and the embodiments.

Fig. 1 is a schematic implementation flowchart of a temperature control method provided in an embodiment of the present application, where the method may be applied to a cooking device, and as shown in fig. 1, the method includes:

step 102: acquiring a first temperature of a cooking cavity of the equipment when the cooking cavity is heated in a first time period;

wherein the cooking devices may include, but are not limited to, electric cookers, electric stewpots, electric pressure cookers, electric steam cookers, air fryers; in the case where the cooking apparatus is an air fryer, referring to fig. 2, the air fryer 200 includes a centrifugal fan 201, a heat pipe 202, a fry basket 203 and a fry vat 204; the cooking cavity of the air fryer may be a fry vat of the air fryer.

The temperature of the cooking cavity can be acquired in real time by using a temperature sensor on the cooking equipment; the cooking process comprises a temperature rising stage and a temperature controlling stage, and the first period can be the whole temperature rising stage or a certain period in the temperature rising stage.

Step 104: adjusting the heating power of the device when the first temperature rises to a specific temperature, so that the second temperature of the cooking cavity in a second time period is within a preset temperature range; the preset temperature range is determined according to the target temperature control temperature;

wherein the second period of time is a period of time after the first period of time, the second period of time may be the entire temperature control phase or a certain period of time in the temperature control phase, and the unit of the first period of time or the second period of time may be seconds(s); the unit of the heating power can be Kilowatt (KW) or watt (W); the first temperature or the second temperature may be in degrees celsius (° c).

Referring to fig. 3, said adjusting the heating power of said device comprises increasing said heating power or decreasing said heating power; the preset temperature range can be a temperature range determined according to a target temperature control temperature, the target temperature control temperature is an ideal temperature control temperature in the temperature control stage, the preset temperature range can be a temperature range from a target temperature control temperature-P to a target temperature control temperature + P, the value of P can be from 0 ℃ to 4 ℃, under the condition that the target temperature control temperature is 180 ℃, the preset temperature range can be 180 ℃, can be from 179 ℃ to 181 ℃, can be from 176 ℃ to 184 ℃ and the like.

The embodiment of the application also provides a temperature control method, which comprises the following steps:

step S202: acquiring the type of food materials to be cooked;

wherein the food material may be potato chips, chicken wings, sweet potato, corn, etc.

Step S204: and determining the specific temperature according to the type of the food material.

Step S206: acquiring a first temperature of a cooking cavity of the equipment when the cooking cavity is heated in a first time period;

step S208: acquiring a second temperature of the cooking cavity in the second period of time under the condition that the first temperature rises to a specific temperature;

step S210: according to the second temperature, adjusting the heating power of the equipment to enable the second temperature of the cooking cavity in a second time period to be within a preset temperature range; the preset temperature range is determined according to the target temperature control temperature;

wherein the second period is a period after the first period.

According to the embodiment of the application, the specific temperature of the food material is determined according to the type of the food material, so that the specific temperature can be determined more accurately aiming at different types of food materials.

step S302: acquiring the type of food materials to be cooked;

step S304: determining a target temperature control temperature of the food material according to the type of the food material;

the target temperature control temperature of the food materials can be determined according to the types of the food materials because the different types of the food materials have different cooking temperatures in the cooking process; for example, the target temperature control temperature for potato chips can be 180 ℃, the target temperature control temperature for chicken wings can be 190 ℃, and the target temperature control temperature for sweet potatoes can be 190 ℃.

Step S306: determining the difference between the target temperature control temperature and a third temperature as the specific temperature under the condition that the target temperature control temperature is greater than or equal to a preset temperature threshold;

step S308: determining the difference between the target temperature control temperature and a fourth temperature as the specific temperature under the condition that the target temperature control temperature is smaller than the preset temperature threshold;

wherein the preset temperature threshold may be 180 ℃, and the third temperature is greater than the fourth temperature; different heating powers required by different types of food materials are different due to different target temperature control temperatures of the different types of food materials; the thermal inertia of the food material may refer to a hysteresis of a temperature change of the food material itself when the temperature of the surrounding environment changes, and the thermal inertia of the food material is in direct proportion to the heating power.

Under the condition that the target temperature control temperature of the food material is high, the heating power required by the food material is high, the thermal inertia of the food material is high, the thermal disturbance influence of the surrounding environment on the food material is small, and the specific temperature can be a certain temperature in a high-power heating stage of the food material, so that at the specific temperature, if the heating power is adjusted to change, the temperature of the food material can still keep a good rising state because the thermal inertia of the food material is high, and the temperature is easier to rise from the specific temperature to the target temperature control temperature, and therefore, the difference value between the target temperature control temperature and the specific temperature can be set to be a third temperature which is high; the third temperature may be a certain temperature between 5 ℃ and 45 ℃, and the third temperature may be 30 ℃.

Under the condition that the target temperature control temperature of the food material is low, the heating power required by the food material is low, the thermal inertia of the food material is low, the food material is greatly influenced by thermal disturbance of the surrounding environment, and the specific temperature can be a certain temperature in a high-power heating stage of the food material, so that at the specific temperature, if the heating power is adjusted to change, the temperature of the food material is poor in the capacity of keeping the temperature of the food material in an ascending state because the thermal inertia of the food material is low, and the temperature is not easy to ascend from the specific temperature to the target temperature control temperature, and therefore, the difference value between the target temperature control temperature and the specific temperature can be set to be a fourth temperature which is low; the fourth temperature may be a certain temperature between 1 ℃ and 15 ℃, and the fourth temperature may be 5 ℃.

Wherein, assuming that the preset temperature threshold is 180 ℃, the third temperature is 30 ℃ and the fourth temperature is 5 ℃, under the condition that the target temperature control temperature is 190 ℃, the difference between the target temperature control temperature and the third temperature is 160 ℃ determined as the specific temperature because the target temperature control temperature is greater than the preset temperature threshold; in the case where the target temperature-controlled temperature is 170 deg.c, since the target temperature-controlled temperature is less than the preset temperature threshold, the difference 165 deg.c between the target temperature-controlled temperature and the fourth temperature may be determined as the specific temperature.

Step S310: acquiring a first temperature of a cooking cavity of the equipment when the cooking cavity is heated in a first time period;

step S312: acquiring a second temperature of the cooking cavity in the second period of time under the condition that the first temperature rises to a specific temperature;

step S314: according to the temperature change trend of the second temperature, adjusting the heating power of the equipment to enable the second temperature of the cooking cavity in a second time period to be within a preset temperature range; the preset temperature range is determined according to the target temperature control temperature;

wherein the second period of time is a period of time after the first period of time; the trend of the temperature of the second temperature may be that the second temperature is in an increasing trend, in a decreasing trend, or in neither an increasing nor a decreasing trend during one or more sub-periods of the second period.

In the embodiment of the application, the specific temperature can be more accurately determined according to the thermal inertia by determining the target temperature control temperature of the food material according to the type of the food material and judging the thermal inertia according to the target temperature control temperature; in addition, the second time interval is divided into a plurality of sub-time intervals, and the heating power is adjusted according to the change trend of the temperature in the sub-time intervals, so that the second temperature can fluctuate in a small range around the target temperature control temperature, and more accurate temperature control is realized.

step S402: acquiring the type of food materials to be cooked;

step S404: determining a target temperature control temperature of the food material according to the variety of the food material;

step S406: determining the difference between the target temperature control temperature and a third temperature as the specific temperature under the condition that the target temperature control temperature is greater than or equal to a preset temperature threshold;

step S408: determining the difference between the target temperature control temperature and a fourth temperature as the specific temperature under the condition that the target temperature control temperature is smaller than the preset temperature threshold;

wherein the third temperature is greater than the fourth temperature.

Step S410: acquiring a first temperature of a cooking cavity of the equipment when the cooking cavity is heated in a first time period;

step S412: acquiring a second temperature of the cooking cavity in the second period of time under the condition that the first temperature rises to a specific temperature;

step S414: reducing the heating power of the device at a first rate of power change during a first subinterval within the second interval;

wherein, referring to fig. 3, adjusting the heating power of the device may comprise increasing the heating power or decreasing the heating power, and the heating power of the device may be decreased during a first sub-period of the second period; the second period may be equally divided into a plurality of sub-periods in advance in a time order; the duration of each sub-period can be 3s, 5s and the like; the first power change rate may be 5 to 100 watts per second (W/s), different power change rates may be set according to different requirements of different cooking functions on temperature fluctuation, referring to fig. 4, in a case where the requirement on temperature fluctuation is high, that is, a temperature fluctuation range needs to be as small as possible, the first power change rate may be set to 20W/s, and at this time, the heating power may be linearly decreased; referring to fig. 5, in case the requirement for temperature fluctuation is low, i.e. the temperature fluctuation range does not need to be too small, the first power variation rate may be set to 100W/s, where the heating power may be stepped down.

In case the initial heating power of the device is 1600W, the first rate of change of power is 30W/s and the duration of the sub-period is 3s, the heating power is reduced by 90W in the first sub-period of the second period, i.e. the heating power is reduced by 1510W at the end of the first sub-period.

Performing the following steps S416 to S422 for each sub-period within the second period:

step S416: acquiring N second temperatures of the cooking cavity in the current sub-period; n is an integer greater than or equal to 3; the N second temperatures are respectively temperatures sampled at N temperature sampling moments in the current sub-period;

wherein said N may be 3, 5, 10, etc.; the N second temperatures may include first to nth second temperatures, and the first to nth second temperatures may be temperatures sampled at 1 st to nth temperature sampling times, respectively, and the first to nth temperature sampling times are sampling times sequentially selected in time order.

As the cooking time increases during the cooking process, the moisture in the food material gradually dissipates, which causes the specific heat capacity of the food material to gradually decrease, the temperature of the food material increases to the same value, and the required heat quantity decreases continuously, so that the heating power needs to be gradually decreased along with the decrease of the specific heat capacity, referring to fig. 4, in the case that the current sub-period is the first sub-period of the second period, the nth second temperature of the first sub-period (i.e. the last sampling temperature of the first sub-period) can be regarded as T_lowAt said specific temperature T to T_lowThe heating power of the apparatus is continuously reduced, at T_lowTo the target temperature-controlled temperature, the heating power of the device may be increased, may continue to be decreased, or may remain constant, so that the second temperature fluctuates around the target temperature-controlled temperature.

Step S418: continuing to reduce the heating power of the device at a second power rate of change for a next sub-period within the current sub-period if the N second temperatures within the current sub-period are in an increasing trend; the second rate of power change is greater than the first rate of power change;

taking the first sub-period with the current sub-period as the second period as an example for explanation, assuming that the heating power of the device is reduced at the first power change rate in the first sub-period, and the N second temperatures in the first sub-period show an increasing trend, if the second temperature needs to be fluctuated around the target temperature control temperature, the heating power of the device needs to be continuously reduced at a larger second power change rate; the second rate of power change may be 1.5 to 2.5 times the first rate of power change; where the first rate of power change is 30W/s, the second rate of power change may be between 45W/s and 75W/s.

Assuming that the heating power of the device has been reduced to 1510W, the second power change rate is 50W/s and the duration of the sub-period is 3s before the device starts at the end of the first sub-period, the heating power is reduced by 150W in the second sub-period of the second period, i.e. the heating power is reduced to 1360W before the end of the second sub-period and the start of the third sub-period.

Step S420: increasing the heating power of the appliance at a third power rate of change for a next subinterval of the current subinterval, if the N second temperatures within the current subinterval are on a decreasing trend;

wherein, assuming that the heating power of the equipment is reduced at the first power change rate in the first sub-period and the N second temperatures in the first sub-period are in a decreasing trend, if the second temperatures are required to be in a smaller temperature range, the heating power of the equipment is required to be continuously increased at the third power change rate; the third rate of power change may be the same as the first rate of power change, the third rate of power change being from 5 to 60 watts per second; assuming that the heating power of the device has been reduced to 1510W, the third power change rate is 30W/s, and the duration of the sub-period is 3s before the device starts the second sub-period at the end of the first sub-period, the heating power is increased by 90W during the second sub-period of the second period, i.e. the heating power is increased to 1600W before the second sub-period ends and the third sub-period starts.

Step S422: in the case that the N second temperatures in the current sub-period do not show an increasing trend and do not show a decreasing trend, maintaining the heating power of the device in the next sub-period of the current sub-period so that the second temperature of the cooking cavity in the second period is in the preset temperature range;

wherein the second period of time is a period of time after the first period of time; assuming that the heating power of the device is reduced at the first power change rate in the first sub-period, and the N second temperatures in the first sub-period do not show an increasing trend and do not show a decreasing trend, if the second temperatures need to be in a smaller temperature range, the heating power of the device needs to be continuously maintained; assuming that the heating power of the device has been reduced to 1510W at the end of the first sub-period and the beginning of the second sub-period, the duration of the sub-period is 3s, then 1510W is maintained for the second sub-period of the second period.

Similarly, the temperature variation trends of the second temperatures of other sub-periods except the first sub-period in the second period can be sequentially and respectively obtained, and the heating power of the equipment is adjusted according to the corresponding temperature variation trends, so that the second temperatures are within the preset temperature range.

step S502: acquiring the type of food materials to be cooked;

step S504: obtaining the weight of the food material;

step S506: determining a target temperature control temperature of the food material according to the variety of the food material;

step S508: determining the temperature change rate of the food material in a first period according to the type and the weight of the food material;

the specific heat capacities of different food materials are different, and the larger the specific heat capacity of the food material is, the smaller the temperature change rate of the food material in the first time period is; the larger the weight of the same kind of food material is, the smaller the rate of change of the temperature of the food material in the first period is; referring to fig. 6, it can be considered that the temperature variation curves 1 to 3 are temperature variation curves of 3 different kinds of food materials, respectively, wherein the specific heat capacity of the food material corresponding to the temperature variation curve 3 is the minimum, and the specific heat capacity of the food material corresponding to the temperature variation curve 1 is the maximum; the temperature change curves 1 to 3 may be temperature change curves of different weights of the same food material, respectively, where the weight of the food material corresponding to the temperature change curve 3 is the smallest, and the weight of the food material corresponding to the temperature change curve 1 is the largest.

Step S510: determining the difference between the target temperature control temperature and a third temperature as the specific temperature under the condition that the temperature change rate is greater than or equal to a preset rate threshold;

step S512: determining a difference between the target temperature-controlled temperature and a fourth temperature as the specific temperature when the temperature change rate is less than the preset rate threshold;

wherein the third temperature is greater than the fourth temperature; the temperature change rate can represent the speed of temperature change; if the heating power is adjusted to change in the temperature rise stage, the temperature of the food material can still keep a better rise state under the condition that the temperature change rate of the food material is larger, and the temperature is easier to rise from the specific temperature to the target temperature control temperature, so that the difference value between the target temperature control temperature and the specific temperature can be set as a larger third temperature; the third temperature may be a certain temperature between 5 ℃ and 45 ℃, and the third temperature may be 30 ℃.

Under the condition that the temperature change rate of the food material is small, the capability of keeping the temperature of the food material in an ascending state is poor, and the temperature is more difficult to ascend from a specific temperature to a target temperature control temperature, so that the difference value between the target temperature control temperature and the specific temperature can be set to be a small fourth temperature; the fourth temperature may be a certain temperature between 1 ℃ and 15 ℃, and the fourth temperature may be 5 ℃.

Step S514: acquiring a first temperature of a cooking cavity of the equipment when the cooking cavity is heated in a first time period;

step S516: acquiring a second temperature of the cooking cavity in the second period of time under the condition that the first temperature rises to a specific temperature;

step S518: according to the magnitude relation between the second temperature and the target temperature control temperature, adjusting the heating power of the equipment to enable the second temperature of the cooking cavity in a second time period to be within a preset temperature range; the preset temperature range is determined according to the target temperature control temperature;

wherein the second period of time is a period of time after the first period of time; the second temperature with big or small relation between the target accuse temperature can include the second temperature is greater than target accuse temperature, the second temperature is less than target accuse temperature with the second temperature equals target accuse temperature.

In the embodiment of the application, the target temperature control temperature and the temperature change rate of the food material are determined according to the type and the weight of the food material, and the heating speed is judged according to the temperature change rate, so that the specific temperature can be determined more accurately according to the heating speed; in addition, the second time period is divided into a plurality of sub-time periods, and the heating power is adjusted according to the size relation between the temperature in the sub-time periods and the target temperature control temperature, so that the fluctuation range of the second temperature near the target temperature control temperature is smaller, and more accurate temperature control is realized.

step S602: acquiring the type of food materials to be cooked;

step S604: obtaining the weight of the food material;

step S606: determining a target temperature control temperature of the food material according to the variety of the food material;

step S608: determining the temperature change rate of the food material in a first period according to the type and the weight of the food material;

step S610: determining the difference between the target temperature control temperature and a third temperature as the specific temperature under the condition that the temperature change rate is greater than or equal to a preset rate threshold;

step S612: determining the difference between the target temperature control temperature and a fourth temperature as the specific temperature when the temperature change rate is smaller than the preset rate threshold;

wherein the third temperature is greater than the fourth temperature;

step S614: acquiring a first temperature of a cooking cavity of the equipment when the cooking cavity is heated in a first time period;

step S616: acquiring a second temperature of the cooking cavity in the second period of time under the condition that the first temperature rises to a specific temperature;

step S618: reducing the heating power of the device at a first rate of power change during a first sub-period of the second period;

performing the following steps S620 to S624 for each sub-period within the second period:

step S620: acquiring N second temperatures of the cooking cavity in the current sub-period; n is an integer greater than or equal to 3; the N second temperatures are respectively temperatures sampled at N temperature sampling moments in the current sub-period;

wherein, the N can be 8, 10, 12, etc.

Step S622: under the condition that at least M second temperatures in the current sub-period are greater than or equal to the target temperature control temperature and less than the target temperature control temperature + P, continuously reducing the heating power of the equipment at a second power change rate in the next sub-period in the current sub-period; the M is less than or equal to the N; the second rate of power change is greater than the first rate of power change;

wherein, said M can be 3, 5, 7, etc.; the P may be any value from 0 to 4 ℃.

Step S624: under the condition that at least M second temperatures in the current sub-period are greater than or equal to the target temperature control temperature-P and less than the target temperature control temperature, increasing the heating power of the equipment at a third power change rate in the next sub-period of the current sub-period so as to enable the second temperature of the cooking cavity in the second period to be in a preset temperature range; the preset temperature range is determined according to the target temperature control temperature;

wherein the second period of time is a period of time after the first period of time; in the case where the conditions in step S622 and step S624 are not satisfied, the heating power of the device is maintained for the next sub-period of the current sub-period.

step S702: acquiring the type of food materials to be cooked;

step S704: determining a target temperature control temperature of the food material according to the variety of the food material;

step S706: determining the difference between the target temperature control temperature and a third temperature as the specific temperature under the condition that the target temperature control temperature is greater than or equal to a preset temperature threshold;

step S708: determining the difference between the target temperature control temperature and a fourth temperature as the specific temperature under the condition that the target temperature control temperature is smaller than the preset temperature threshold;

wherein the third temperature is greater than the fourth temperature.

Step S710: acquiring a first temperature of a cooking cavity of the equipment when the cooking cavity is heated in a first time period;

step S712: detecting whether food materials to be cooked are put into the cooking cavity or not;

step S714: under the condition that the food materials are not placed in the cooking cavity and the first temperature is increased to a specific temperature, determining target power corresponding to the target temperature control temperature;

step S716: adjusting the heating power of the device to the target power.

Referring to fig. 7, in the no-load state without food, since there is no change in specific heat capacity in the no-load state, there is a corresponding target power for each set target temperature control temperature, so that the temperature can be quickly raised with high power in the temperature raising stage of the cooking process, the power is gradually reduced after a specific temperature is reached, and the temperature can be maintained at the sub-target temperature control temperature by heating with the target power for maintaining the target temperature control temperature in the temperature control stage.

In the embodiment of the application, whether the food materials are put into the cooking cavity or not is detected, and under the condition that the food materials are not put into the cooking cavity, the heating power is reduced to the target power corresponding to the target temperature control temperature, so that the temperature can be controlled more accurately under the load and no-load states of the equipment.

Referring to fig. 8, when the temperature in the cooking cavity of the air fryer reaches a target temperature control temperature, the heating assembly of the air fryer stops heating, and continues heating when the temperature in the cooking cavity is reduced to the target temperature control temperature, so that the pause type heating control mode enables the temperature fluctuation of the air fryer to be about ± 4 ℃ to ± 10 ℃ even in an idle state, the temperature fluctuation is large, and the temperature control is not accurate enough; even if the air fryer can control the cooking cavity to have small fluctuation when in an idle state, the temperature is difficult to control to be in a constant temperature state under the load state of putting food materials and the like, namely the temperature is difficult to be in a small temperature range; can only accomplish simple culinary art like this, can't carry out accurate high-quality culinary art, greatly influenced culinary art effect and food taste.

The embodiment of the application provides a temperature control method capable of achieving accurate constant temperature control under the no-load state and the load state of different food materials, cooking effect and food taste are greatly improved, and the temperature control method can be applied to cooking equipment such as an air fryer.

The embodiment of the present application is described by taking cooking equipment as an air fryer as an example:

firstly, when the air fryer cooks food, along with the increase of the cooking time, the moisture of the food is gradually lost, which can lead to the specific heat capacity of the food to be gradually reduced, the food raises the same temperature, the required heat is continuously reduced, therefore, to maintain the constant temperature in the cooking cavity or the temperature is in a smaller temperature range, the heating power of the air fryer is required to be gradually reduced along with the specific heat capacity, and the constant temperature in the cooking cavity is realized by the gradually reduced heating power.

Secondly, although the general trend of the change of the heating power is gradually reduced, different heating power reduction modes can be provided according to different requirements of different cooking functions on temperature control fluctuation, if the requirement on the temperature constancy is high, a linear reduction mode as shown in fig. 4 can be provided, and if the requirement on the temperature fluctuation is not high, a step-shaped reduction mode as shown in fig. 5 can be provided.

For the load state with food, as shown in fig. 4 and 5, the cooking cavity may be heated with a larger heating power at the beginning, and when it is detected that the temperature of the cooking cavity reaches a specific temperature T at which the heating power starts to be reduced, the power starts to be gradually reduced along with the change of the specific heat capacity of the food; wherein the specific temperature T is less than or equal to the target temperature control temperature; the purpose of heating with larger heating power is to quickly raise the temperature in the cooking cavity where the food is located, reduce the temperature rise time, and the purpose of reducing the heating power in the later stage is to keep the temperature constant, wherein the value interval of the specific temperature T can be from-30 ℃ of the target temperature control temperature to-2 ℃ of the target temperature control temperature, and can also be from-45 ℃ of the target temperature control temperature to-1 ℃ of the target temperature control temperature.

For different kinds of food materials, for the same kind of food materials with different qualities (i.e. weights), and for different situations such as food materials with different initial temperatures, the specific temperature T is selected differently, and the purpose of selecting the specific temperature T is to reduce the temperature overshoot caused by thermal inertia in the large thermal inertia temperature curve as shown in fig. 4.

In one embodiment, in the initial high-power heating phase, referring to fig. 6, the temperature rising slope (or temperature change rate) of the temperature rising phase, i.e. the temperature rising speed, can be used to determine the specific temperature when the temperature rising speed is fasterThe farther the temperature T is from the target temperature-controlled temperature, i.e., the larger the difference between the target temperature-controlled temperature and the specific temperature T; when the temperature rising speed is slower, the temperature T is closer to the target temperature control temperature, namely the difference between the target temperature control temperature and the specific temperature T is smaller; referring to fig. 6, it is assumed that the temperature change curves 1 to 3 are cooking processes of the same type of food materials under different weights, respectively, and the specific temperature corresponding to the temperature change curve 1 is T₁The specific temperature corresponding to the temperature change curve 2 is T₂The specific temperature corresponding to the temperature change curve 3 is T₃If the temperature rise rate of the temperature change curve 3 is the fastest, the specific temperature T is set₃The temperature is farthest away from the target temperature control temperature, the heating speed of the temperature change curve 1 is the slowest, and then the specific temperature T is obtained₁The closer to the target temperature-controlled temperature, i.e. the target temperature-controlled temperature-T₃Temperature-controlled temperature-T not less than target₂Temperature-controlled temperature-T not less than target₁，T₃≤T₂≤T₁。

In one embodiment, because the target temperature control temperatures of different food materials are different, the thermal inertias corresponding to different target temperature control temperatures are different, the higher the target temperature control temperature is, the larger the thermal inertia is, the specific temperature T can also be set according to the target temperature control temperature, when the target temperature control temperature is higher, the specific temperature T can be set to be far away from the target temperature control temperature, and when the target temperature control temperature is lower, the specific temperature T can be set to be close to the target temperature control temperature.

In one embodiment, for food materials of different types and different weights, although the target temperature control temperatures are different and the temperature change rates are different, a relatively moderate specific temperature T can be uniformly selected without respectively setting different specific temperatures T according to the types and weights of the food materials, so that the specific temperature T can be set more efficiently and conveniently.

In one embodiment, referring to fig. 9, an embodiment of the present application provides a temperature control method, including:

step 902: acquiring a target temperature control temperature Temp;

step 904: judging whether the Temp is greater than or equal to 180 deg.C, if yes, executing step 906; if not, go to step 908;

step 906: determining the specific temperature as Temp-third temperature;

wherein the third temperature may be a temperature between 5 ℃ and 45 ℃.

Step 908: determining the specific temperature as Temp-fourth temperature;

wherein the fourth temperature may be a temperature between 1 ℃ and 15 ℃.

Step 910: acquiring real-time temperature;

wherein a real-time temperature of a cooking cavity of the cooking apparatus may be obtained.

Step 912: whether the real-time temperature reaches the specific temperature, if not, executing step 910; if yes, go to step 914;

step 914: controlling the heating power to linearly decrease at a rate ranging from 5 to 60W per second, recording the temperature, and judging the temperature trend;

the temperature trend comprises that the temperature continuously increases for more than 3s, the temperature continuously decreases for more than 3s, and the temperature continuously does not increase for more than 3s and does not decrease.

Step 916: judging whether the temperature is continuously increased for more than 3 seconds, if so, executing a step 918; if not, go to step 920;

step 918: changing the power reduction rate to 1.5 to 2.5 times of the original power reduction rate, simultaneously recording the temperature, and judging the temperature trend;

wherein the original power reduction rate is the power reduction rate in step 914.

Step 920: judging whether the temperature continuously decreases for more than 3 seconds, if so, executing a step 922; if not, go to step 924.

Step 922: controlling the heating power to linearly increase in a range of 5 to 60W per second, recording the temperature, and judging the temperature trend;

step 924: maintaining power, recording temperature and judging temperature trend;

wherein the power maintaining means maintaining the heating power at the reduced heating power after linearly reducing the heating power at a rate ranging from 5 to 60W per second for 3 s.

Step 926: whether the second time period is over; if yes, go to step 928; if not, go to step 916.

If the second time period is not over, the process returns to step 916 to determine the temperature trend.

Step 928: and finishing the cooking.

Referring to fig. 9, in an embodiment, on the basis of the overall decrease of the heating power, the appropriate heating power may be dynamically decreased or increased according to probability statistics to adjust the heating power, three temperatures, namely a target temperature control temperature, a target temperature control temperature-P, and a target temperature control temperature + P, may be preset, a second temperature at the temperature sampling points is recorded during the cooking process, when it is detected that the target temperature control temperature-P is less than the temperature of the consecutive M temperature sampling points and less than the target temperature control temperature, the heating power is automatically increased by a certain value, and when it is detected that the target temperature control temperature is less than the temperature of the consecutive M temperature sampling points and less than the temperature of the target temperature control temperature + P, the power is automatically decreased by a certain value; the temperature of the temperature sampling point may be a temperature sampled at a corresponding temperature sampling time.

Wherein, the value of P is between 0 and 4 ℃, the certain value of the heating power increase or decrease is between 0 and half of the total power, the value of N can be 10 sampling points or 12 temperature sampling points, and the value of M is between 3 and 10 temperature sampling points.

Referring to fig. 7, for the no-load state without food, since there is no change of specific heat capacity in the no-load state, there is a corresponding fixed power for each set target temperature control temperature, so that the temperature is rapidly raised with a large power in the early stage of the cooking process, the power is gradually reduced after reaching the specified temperature, and the temperature can be maintained constant by heating with a fixed power for maintaining the target temperature control temperature in the later stage of temperature control.

The device for adjusting power may be a switching element such as a relay, a thyristor, an IGBT (Insulated Gate Bipolar Transistor), a MOS Transistor (Metal Oxide Semiconductor), but is not limited to such an element.

In one embodiment, referring to the linear relationship between temperature and power shown in fig. 10a, assuming that the food material is potato chips, and the target temperature control temperature of 200 g (g) of potato chips is 180 ℃, the specific temperature can be set to 170 ℃, so that the food material can be heated at full power before 170 ℃, and the heating power is reduced when the temperature rises to 170 ℃, so as to ensure that the overshoot is not too high when the target temperature control temperature is reached for the first time, and the food material is continuously heated after the temperature slowly exceeds the target temperature control temperature, at this time, the moisture content of the food material is reduced, and the heating power is reduced, so that if the temperature balance is maintained at this time, the heating power can be linearly reduced at the power change rate of 10 to 30W per second, and the moisture content of the food material is reduced at the later stage, and the heating power tends to be stable.

In an embodiment, referring to the linear relationship between temperature and power shown in fig. 10b, assuming that the food material is chicken wings, and the target temperature control temperature of 400g of chicken wings is 190 ℃, the specific temperature can be set to 166 ℃, so that the heating can be performed at full power before 166 ℃, and the heating power is reduced when the temperature rises to 166 ℃, so as to ensure that the overshoot is not too high when the target temperature control temperature is reached for the first time, and the heating is continued after the temperature slowly exceeds the target temperature control temperature, at this time, the moisture content of the food material is reduced, and the specific heat capacity is reduced, so that if the temperature at this time is kept balanced, the heating power can be linearly reduced at the power change rate of 10 to 40W per second, and the heating power tends to be stable until the moisture content is low at the later time.

In an embodiment, referring to the linear relationship between temperature and power shown in fig. 10c, assuming that the type of food material is sweet potato, the target temperature control temperature of 800g of sweet potato is 190 ℃, the specific temperature can be set to 173 ℃, so the full-power heating can be performed before 173 ℃, when the temperature rises to 173 ℃, the heating power is reduced, which ensures that the overshoot is not too high when the target temperature control temperature is reached for the first time, and when the temperature slowly exceeds the target temperature control temperature, the heating is continued, the moisture content of the food material is reduced, and the specific heat capacity is reduced, so if the temperature balance is maintained at this time, the linear reduction can be performed at a power of 10 to 20W per second, and when the moisture content is low at the later stage, the heating power tends to be stable.

In one embodiment, referring to fig. 10d, assuming that the target temperature control temperature of the device in the idle state is 200 ℃, the specific temperature can be set to 167 ℃, so that the heating power can be reduced at 167 ℃, and since there is no specific heat capacity change in the idle state, the power can be kept unchanged at the later stage of the cooking process to maintain the set temperature.

Based on the foregoing embodiments, the present application provides a temperature control apparatus, which includes units and modules included in the units, and can be implemented by a processor in a computer device; of course, the implementation can also be realized through a specific logic circuit; in the implementation process, the processor may be a Central Processing Unit (CPU), a Microprocessor Unit (MPU), a Digital Signal Processor (DSP), a Field Programmable Gate Array (FPGA), or the like.

Fig. 11 is a schematic diagram of a composition structure of a temperature control apparatus according to an embodiment of the present application, and as shown in fig. 11, the apparatus 1100 includes an obtaining module 1101 and an adjusting module 1102, where:

an obtaining module 1101, configured to obtain a first temperature of a cooking cavity of a cooking apparatus when the cooking cavity is heated in a first time period;

an adjusting module 1102, configured to adjust a heating power of the device when the first temperature rises to a specific temperature, so that a second temperature of the cooking cavity in a second time period is within a preset temperature range; the preset temperature range is determined according to the target temperature control temperature;

wherein the second period is a period after the first period.

In one embodiment, the apparatus further comprises a determination module comprising: a first obtaining unit for obtaining a kind of food material to be cooked; the first determining unit is used for determining the target temperature control temperature of the food material according to the variety of the food material; a second determining unit, configured to determine, when the target temperature-controlled temperature is greater than or equal to a preset temperature threshold, a difference between the target temperature-controlled temperature and a third temperature as the specific temperature; a third determining unit, configured to determine, as the specific temperature, a difference between the target temperature-controlled temperature and a fourth temperature when the target temperature-controlled temperature is less than the preset temperature threshold; wherein the third temperature is greater than the fourth temperature.

In one embodiment, the apparatus further comprises a determination module comprising: a first obtaining unit for obtaining the kind and weight of food material to be cooked; the first determining unit is used for determining the target temperature control temperature of the food material according to the variety of the food material; the fourth determining unit is used for determining the temperature change rate of the food material in the first period according to the type and the weight of the food material; a fifth determining unit, configured to determine, as the specific temperature, a difference between the target temperature-controlled temperature and a third temperature when the temperature change rate is greater than or equal to a preset rate threshold; a sixth determining unit, configured to determine, as the specific temperature, a difference between the target temperature-controlled temperature and a fourth temperature when the temperature change rate is smaller than the preset rate threshold;

wherein the third temperature is greater than the fourth temperature.

In one embodiment, the adjustment module comprises: a second acquiring unit, configured to acquire a second temperature of the cooking cavity in the second period of time when the first temperature rises to a specific temperature; and the first adjusting unit is used for adjusting the heating power of the equipment according to the second temperature.

In one embodiment, the first adjusting unit is configured to adjust the heating power of the device according to a temperature variation trend of the second temperature.

In one embodiment, the first adjusting unit includes: a first reducing subunit for reducing the heating power of the device at a first power change rate during a first sub-period within the second period; the acquisition subunit is used for acquiring N second temperatures of the cooking cavity in the current sub-period; n is an integer greater than or equal to 3; the N second temperatures are respectively temperatures sampled at N temperature sampling moments in the current sub-period; a second decreasing subunit, configured to, in a case that N second temperatures in the current sub-period are in an increasing trend, continue to decrease the heating power of the device at a second power change rate in a next sub-period in the current sub-period; the second rate of power change is greater than the first rate of power change; an increasing subunit, configured to increase the heating power of the device at a third power variation rate in a sub-period next to the current sub-period if the N second temperatures in the current sub-period are in a decreasing trend; a holding subunit, configured to, in a case where the N second temperatures in the current sub-period do not exhibit an increasing trend and do not exhibit a decreasing trend, hold the heating power of the apparatus in a sub-period next to the current sub-period.

In one embodiment, the first adjusting unit is configured to adjust the heating power of the device according to a magnitude relationship between the second temperature and the target temperature control temperature.

In one embodiment, the first adjusting unit includes: a first decreasing sub-period for decreasing the heating power of the device at a first rate of power change during a first sub-period of the second period; the acquisition subunit is used for acquiring N second temperatures of the cooking cavity in the current sub-period; n is an integer greater than or equal to 3; the N second temperatures are respectively temperatures sampled at N temperature sampling moments in the current sub-period; a second reducing subunit, configured to, when at least M second temperatures in the current sub-period are greater than or equal to the target temperature-control temperature and less than the target temperature-control temperature + P, continue to reduce the heating power of the device at a second power change rate in a next sub-period in the current sub-period; the M is less than or equal to the N; the second rate of power change is greater than the first rate of power change; and the increasing subunit is configured to increase, in a next sub-period of the current sub-period, the heating power of the device at a third power change rate under the condition that at least M second temperatures in the current sub-period are greater than or equal to the target temperature-control temperature-P and are less than the target temperature-control temperature.

In one embodiment, the apparatus further comprises: the detection module is used for detecting whether food materials to be cooked are put into the cooking cavity or not;

the adjustment module includes: a seventh determining unit, configured to determine a target power corresponding to the target temperature control temperature when it is detected that the food material is not placed in the cooking cavity and the first temperature rises to a specific temperature; a second adjusting unit, configured to adjust the heating power of the device to the target power.

The above description of the apparatus embodiments, similar to the above description of the method embodiments, has similar beneficial effects as the method embodiments. For technical details not disclosed in the embodiments of the apparatus of the present application, reference is made to the description of the embodiments of the method of the present application for understanding.

It should be noted that, in the embodiment of the present application, if the temperature control method is implemented in the form of a software functional module and sold or used as a standalone product, the temperature control method may also be stored in a computer readable storage medium. Based on such understanding, the technical solutions of the embodiments of the present application may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for causing a cooking apparatus to perform all or part of the methods described in the embodiments of the present application. And the aforementioned storage medium includes: various media capable of storing program codes, such as a usb disk, a removable hard disk, a Read Only Memory (ROM), a magnetic disk, or an optical disk. Thus, embodiments of the present application are not limited to any specific combination of hardware and software.

Correspondingly, the present application provides a computer readable storage medium, on which a computer program is stored, which when executed by a processor implements the steps in the temperature control method provided in the above embodiments.

Here, it should be noted that: the above description of the storage medium and device embodiments is similar to the description of the method embodiments above, with similar advantageous effects as the method embodiments. For technical details not disclosed in the embodiments of the storage medium and apparatus of the present application, reference is made to the description of the embodiments of the method of the present application for understanding.

It should be appreciated that reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present application. Thus, the appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. It should be understood that, in the various embodiments of the present application, the sequence numbers of the above-mentioned processes do not mean the execution sequence, and the execution sequence of each process should be determined by its function and inherent logic, and should not constitute any limitation to the implementation process of the embodiments of the present application. The above-mentioned serial numbers of the embodiments of the present application are merely for description and do not represent the merits of the embodiments.

It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.

In the several embodiments provided in the present application, it should be understood that the disclosed apparatus and method may be implemented in other ways. The above-described device embodiments are merely illustrative, for example, the division of the unit is only a logical functional division, and there may be other division ways in actual implementation, such as: multiple units or components may be combined, or may be integrated into another system, or some features may be omitted, or not implemented. In addition, the coupling, direct coupling or communication connection between the components shown or discussed may be through some interfaces, and the indirect coupling or communication connection between the devices or units may be electrical, mechanical or other forms.

The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units; can be located in one place or distributed on a plurality of network units; some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment. In addition, all functional units in the embodiments of the present application may be integrated into one processing unit, or each unit may be separately regarded as one unit, or two or more units may be integrated into one unit; the integrated unit can be realized in a form of hardware, or in a form of hardware plus a software functional unit.

Those of ordinary skill in the art will understand that: all or part of the steps of implementing the method embodiments may be implemented by hardware related to program instructions, and the program may be stored in a computer-readable storage medium, and when executed, executes the steps including the method embodiments; and the aforementioned storage medium includes: various media that can store program codes, such as a removable Memory device, a Read Only Memory (ROM), a magnetic disk, or an optical disk. Alternatively, the integrated units described above in the present application may be stored in a computer-readable storage medium if they are implemented in the form of software functional modules and sold or used as independent products. Based on such understanding, the technical solutions of the embodiments of the present application may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for causing a cooking apparatus to perform all or part of the methods described in the embodiments of the present application. And the aforementioned storage medium includes: a removable storage device, a ROM, a magnetic or optical disk, or other various media that can store program code.

The methods disclosed in the several method embodiments provided in the present application may be combined arbitrarily without conflict to obtain new method embodiments. Features disclosed in several of the product embodiments provided in the present application may be combined in any combination to yield new product embodiments without conflict. The features disclosed in the several method or apparatus embodiments provided in the present application may be combined arbitrarily, without conflict, to arrive at new method embodiments or apparatus embodiments.

The above description is only for the embodiments of the present application, but the scope of the present application is not limited thereto, and any person skilled in the art can easily conceive of changes or substitutions within the technical scope of the present application, and shall be covered by the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.

Claims

1. A temperature control method is characterized by being applied to a cooking device, and the method comprises the following steps:

acquiring a first temperature of a cooking cavity of the equipment when the cooking cavity is heated in a first time period;

adjusting the heating power of the device when the first temperature rises to a specific temperature, so that the second temperature of the cooking cavity in a second time period is within a preset temperature range; the preset temperature range is determined according to the target temperature control temperature;

wherein the second period is a period after the first period.

2. The method of claim 1, further comprising:

acquiring the type of food materials to be cooked;

determining the target temperature control temperature according to the type of the food material;

determining the difference between the target temperature control temperature and a third temperature as the specific temperature under the condition that the target temperature control temperature is greater than or equal to a preset temperature threshold;

determining the difference between the target temperature control temperature and a fourth temperature as the specific temperature under the condition that the target temperature control temperature is smaller than the preset temperature threshold;

wherein the third temperature is greater than the fourth temperature.

3. The method of claim 1, further comprising:

acquiring the type and weight of food materials to be cooked;

determining the temperature change rate of the food material in a first period according to the type and the weight of the food material;

determining the difference between the target temperature control temperature and a third temperature as the specific temperature under the condition that the temperature change rate is greater than or equal to a preset rate threshold;

determining a difference between the target temperature-controlled temperature and a fourth temperature as the specific temperature when the temperature change rate is less than the preset rate threshold;

wherein the third temperature is greater than the fourth temperature.

4. The method according to any one of claims 1 to 3, wherein said adjusting the heating power of the device in case the first temperature rises to a certain temperature comprises:

acquiring a second temperature of the cooking cavity in the second period of time under the condition that the first temperature rises to a specific temperature;

and adjusting the heating power of the equipment according to the second temperature.

5. The method of claim 4, said adjusting a heating power of the device according to the second temperature, comprising:

adjusting the heating power of the equipment according to the temperature change trend of the second temperature; or,

and adjusting the heating power of the equipment according to the magnitude relation between the second temperature and the target temperature control temperature.

6. The method of claim 5, wherein the adjusting the heating power of the device according to the trend of the second temperature comprises:

reducing the heating power of the device at a first rate of power change during a first subinterval within the second interval;

performing the following steps for each sub-period within the second period:

acquiring N second temperatures of the cooking cavity in the current sub-period; n is an integer greater than or equal to 3; the N second temperatures are respectively temperatures sampled at N temperature sampling moments in the current sub-period;

continuing to reduce the heating power of the device at a second power rate of change for a next sub-period within the current sub-period if the N second temperatures within the current sub-period are in an increasing trend; the second rate of power change is greater than the first rate of power change;

increasing the heating power of the appliance at a third power rate of change for a next sub-period of the current sub-period with the N second temperatures in the current sub-period in a decreasing trend;

maintaining the heating power of the device for a sub-period next to the current sub-period, without the N second temperatures within the current sub-period exhibiting an increasing trend and without exhibiting a decreasing trend.

7. The method of claim 5, wherein said adjusting the heating power of said device according to the magnitude relationship between said second temperature and said target controlled temperature comprises:

reducing the heating power of the device at a first rate of power change during a first sub-period of the second period;

performing the following steps for each sub-period within the second period:

under the condition that at least M second temperatures in the current sub-period are greater than or equal to the target temperature control temperature and less than the target temperature control temperature + P, continuously reducing the heating power of the equipment at a second power change rate in the next sub-period in the current sub-period; the M is less than or equal to the N; the second rate of power change is greater than the first rate of power change;

and under the condition that at least M second temperatures in the current sub-period are greater than or equal to the target temperature control temperature-P and less than the target temperature control temperature, increasing the heating power of the equipment at a third power change rate in the next sub-period of the current sub-period.

8. The method according to any one of claims 1 to 3, further comprising:

detecting whether food materials to be cooked are put into the cooking cavity or not;

the adjusting the heating power of the device in the case that the first temperature rises to a specific temperature comprises:

determining a target power corresponding to the target temperature control temperature under the condition that the food materials are not put into the cooking cavity and the first temperature is increased to a specific temperature;

adjusting the heating power of the device to the target power.

9. A temperature control apparatus, characterized in that the apparatus comprises:

the cooking system comprises an acquisition module, a control module and a control module, wherein the acquisition module is used for acquiring a first temperature of a cooking cavity of cooking equipment when the cooking cavity is heated in a first time period;

the adjusting module is used for adjusting the heating power of the equipment under the condition that the first temperature rises to a specific temperature, so that the second temperature of the cooking cavity in a second time period is in a preset temperature range; the preset temperature range is determined according to the target temperature control temperature;

wherein the second period is a period after the first period.

10. A cooking device comprising a memory and a processor, the memory storing a computer program operable on the processor, wherein the processor when executing the program performs the steps in the temperature control method of any one of claims 1 to 8.

11. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the temperature control method according to any one of claims 1 to 8.