Method and device for controlling food ingredient baking, and kitchen electric appliance

Abstract

The present application relates to the technical field of intelligent devices, and discloses a method and device for controlling food baking, and a kitchen electric appliance. The method includes: when the lowest oxygen content is found according to the oxygen content sampled in the kitchen electric appliance in the state of baking food, determining a first time value corresponding to the lowest oxygen content, and determining a second time value corresponding to the minimum moving average value of oxygen content within a moving average time after the first time value, where the moving average value of oxygen content is the average value of the sum of oxygen contents for a set number of times before the current sampling time; determining a predicted baking time for baking the food according to the second time value, the moving average time, and a preset baking time; and controlling the kitchen electric appliance to stop baking the food when the baking time of the kitchen electric appliance reaches the predicted baking time. In this way, the intelligence of the control of the kitchen electric appliance is improved.

Description

Technical Field

[0001] The present application relates to the technical field of intelligent devices, for example, a method and device for controlling food baking and kitchen electric appliances. Background Art

[0002] Currently, kitchen electric appliances, such as ovens, microwave ovens, air fryers, etc. all have the function of baking food. Generally, the set temperature and set time for baking food by the kitchen electric appliance can be determined according to the characteristic information of the food ingredients, so as to achieve the purpose of baking the food ingredients.

[0003] However, the baking temperature and baking time are basically set manually, and everyone's baking experience is different. Moreover, the food ingredients are diverse. Therefore, it is easy to cause the situation that the food ingredients are not fully cooked or burned. Summary of the Invention

[0004] To have a basic understanding of some aspects of the disclosed embodiments, a simple summary is given below. This summary is not a general review, nor is it intended to identify key / important elements or delineate the protection scope of these embodiments. Instead, it serves as a preamble to the subsequent detailed description.

[0005] Embodiments of the present disclosure provide a method for controlling food baking, a device for controlling food baking, and a kitchen electric appliance to solve the technical problem of low intelligence in controlling food baking by kitchen electric appliances.

[0006] In some embodiments, the method includes:

[0007] When the lowest oxygen content is found according to the oxygen content in the kitchen electric appliance in the state of baking food ingredients sampled, determining the first moment value corresponding to the lowest oxygen content, and determining the second moment value corresponding to the minimum moving average value of oxygen content within the moving average time after the first moment value, where the moving average value of oxygen content is the average value of the sum of oxygen contents at a set number of times before the current sampling moment;

[0008] Determining the predicted baking time for baking the food ingredients according to the second moment value, the moving average time, and a preset baking time;

[0009] When the baking time of the kitchen electric appliance reaches the predicted baking time, controlling the kitchen electric appliance to stop baking the food ingredients.

[0010] In some embodiments, the device includes:

[0011] A moment determination module is configured to, when the lowest oxygen content is found according to the sampled oxygen content in the kitchen appliance in the state of baking food materials, determine a first moment value corresponding to the lowest oxygen content, and a second moment value corresponding to the minimum moving average value of oxygen content within the moving average time after determining the first moment value, where the moving average value of oxygen content is the average value of the current oxygen content and the oxygen contents of a previously set number of times;

[0012] A time prediction module is configured to determine a predicted baking time for baking the food materials according to the second moment value, the moving average time, and a preset baking time;

[0013] A baking control module is configured to control the kitchen appliance to stop baking the food materials when the baking time of the kitchen appliance reaches the predicted baking time.

[0014] In some embodiments, the device for controlling food material baking includes a processor and a memory storing program instructions, and the processor is configured to execute the above-mentioned method for controlling food material baking when executing the program instructions

[0015] In some embodiments, the kitchen appliance includes the above-mentioned device for controlling food material baking.

[0016] The method for controlling food material baking, the device for controlling food material baking, and the kitchen appliance provided by the embodiments of the present disclosure can achieve the following technical effects:

[0017] According to the oxygen content in the kitchen appliance, the baking time of the kitchen appliance is determined, which improves the intelligence of the kitchen appliance. Moreover, during the baking process of the food materials, the oxygen content is the lowest, and the water loss rate of the food materials will reach the maximum. When the lowest oxygen content is determined, further by means of moving average, the moment corresponding to the minimum moving average value of oxygen content is determined, and according to the determined moment and the preset baking time, the predicted baking time of the food materials is predicted. When the predicted baking time is reached, the baking of the food materials is stopped. In this way, the prediction of the stopping baking time is more accurate, which can not only reduce the probability of the food materials being undercooked, but also greatly reduce the probability of the food materials being burnt.

[0018] The above general description and the following description are only exemplary and explanatory, and are not used to limit the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] One or more embodiments are exemplarily illustrated by corresponding drawings. These exemplary illustrations and the drawings do not constitute limitations on the embodiments. Elements with the same reference numerals in the drawings are shown as similar elements. The drawings do not constitute a proportional limitation, and among them:

[0020] Figure 1 It is a schematic flowchart of a dry - burning prevention control method provided by an embodiment of the present disclosure;

[0021] Figure 2 It is a schematic flowchart of a dry - burning prevention control method provided by an embodiment of the present disclosure;

[0022] Figure 3 It is a schematic flowchart of a food ingredient baking control method provided by an embodiment of the present disclosure;

[0023] Figure 4 It is a schematic structural diagram of a food ingredient baking control device provided by an embodiment of the present disclosure;

[0024] Figure 5 It is a schematic structural diagram of a food ingredient baking control device provided by an embodiment of the present disclosure;

[0025] Figure 6 It is a schematic structural diagram of a food ingredient baking control device provided by an embodiment of the present disclosure. Detailed implementation manners

[0026] In order to be able to understand the features and technical content of the embodiments of the present disclosure in more detail, the implementation of the embodiments of the present disclosure will be described in detail below with reference to the accompanying drawings. The attached drawings are only for reference and illustration purposes and are not used to limit the embodiments of the present disclosure. In the following technical description, for the sake of explanation, numerous details are provided to give a full understanding of the disclosed embodiments. However, one or more embodiments can still be implemented without these details. In other cases, well - known structures and devices may be shown in a simplified manner.

[0027] In the embodiments of the present disclosure, an oxygen detection device is configured in the kitchen electric appliance. Thus, the baking time of the kitchen electric appliance can be determined according to the oxygen content in the kitchen electric appliance, improving the intelligence of the kitchen electric appliance. And during the baking process of the food ingredient, the oxygen content is the lowest, and the water loss rate of the corresponding food ingredient will reach the maximum. When the lowest oxygen content is determined, further by means of moving average, the moment corresponding to the moving average value of the minimum oxygen content is determined, and according to the determined moment and the preset baking time, the predicted baking time of the food ingredient is predicted. When the predicted baking time is reached, the baking of the food ingredient is stopped. In this way, the prediction of the stop - baking time is more accurate, which can not only reduce the probability of the food ingredient being under - cooked, but also greatly reduce the probability of the food ingredient being burnt. In addition, in some embodiments, curve fitting can also be performed according to the collected oxygen content to obtain the decline parameter value of the oxygen content. Thus, according to the obtained decline parameter value, the moving average time in the moving average method can be determined, further improving the accuracy of predicting the baking time, further reducing the probability of the food ingredient being under - cooked or burnt, improving the baking effect of the kitchen electric appliance, and also improving the user experience.

[0028] Figure 1 It is a schematic flowchart of a method for controlling food baking provided by an embodiment of the present disclosure. As Figure 1 shown, the process of food baking control includes:

[0029] Step 101: When the lowest oxygen content is found according to the oxygen content in the kitchen electrical appliance in the state of baking food sampled, determine the first moment value corresponding to the lowest oxygen content, and determine the second moment value corresponding to the minimum moving average value of oxygen content within the moving average time after the first moment value.

[0030] In the embodiment of the present disclosure, the kitchen electrical appliance includes: an oven, a microwave oven, an air fryer, and other devices with a baking function. An oxygen collection device can be configured in the kitchen electrical appliance to obtain the oxygen content in the kitchen electrical appliance. For example: the oxygen collection device can adopt an oxygen sensor based on the zirconia principle, and this oxygen sensor can be used in a high-temperature environment. Therefore, this oxygen sensor can be directly installed in kitchen electrical appliances such as ovens and microwave ovens. Of course, other high-temperature-resistant oxygen collection devices can also be applied here, and will not be listed one by one.

[0031] After configuring the oxygen collection device, the oxygen content in the kitchen electrical appliance can be monitored in real time, and the oxygen content in the kitchen electrical appliance in the state of baking food can be sampled and obtained. The sampling frequency can be set in combination with the hardware processing speed. For example: sample once every 5 seconds, 8 seconds, 10 seconds, 20 seconds, 30 seconds, etc., so as to obtain the oxygen content in the kitchen electrical appliance once.

[0032] During the baking process of the food, the oxygen content in the kitchen electrical appliance will gradually decrease until the lowest point, and then there will be a small increase. Moreover, the water loss rate of the food and the oxygen content in the kitchen electrical appliance have a linear correspondence relationship. Among them, when the oxygen content is the lowest, the water loss rate of the food is the largest. Therefore, if baking continues, the food may be burnt.

[0033] Therefore, during the process of controlling the baking of food ingredients, it is necessary to determine the lowest oxygen content in the kitchen electric appliance and the corresponding first moment value. Since the oxygen content in the kitchen electric appliance decreases first and then rises slightly during the baking process, in some embodiments, according to the sampled oxygen content in the kitchen electric appliance when baking food ingredients, finding the lowest oxygen content includes: comparing the current oxygen content corresponding to the current sampling moment with the previous oxygen content corresponding to the previous sampling moment; in the case where the current oxygen content is greater than the previous oxygen content, querying the comparison information of the sampled oxygen content within the first set time period before the current sampling moment; in the case where the oxygen content corresponding to the subsequent sampling moment is greater than the oxygen content corresponding to the previous sampling moment within the first set time period, determining the oxygen content obtained from the first sampling within the first set time period as the found lowest oxygen content.

[0034] Each time a sample is taken, the oxygen content in the kitchen electric appliance can be obtained once. In this way, for the current oxygen content corresponding to the current sampling moment, the current oxygen content can be compared with the previous oxygen content corresponding to the previous sampling moment. Among them, if the current oxygen content is less than or equal to the previous oxygen content, it indicates that it may still be in the stage of gradually decreasing oxygen content and the minimum value inflection point has not yet appeared. Therefore, the lowest oxygen content cannot be determined yet. If the current oxygen content is greater than the previous oxygen content, it indicates that it may be in the stage of slow increase in oxygen content and the minimum value inflection point may have appeared. At this time, starting from the current sampling moment, the previously sampled oxygen content can be queried. Specifically, the comparison information of the sampled oxygen content within the first set time period before the current sampling moment can be queried; if within the first set time period, the oxygen content corresponding to the subsequent sampling moment is greater than the oxygen content corresponding to the previous sampling moment, that is, from (the current sampling moment Td - the first set time period T1) to the current sampling moment Td, the oxygen content is gradually increasing during this period. Therefore, it can be determined that it is in the stage of slow increase in oxygen content. At this time, the oxygen content obtained from the first sampling within the first set time period can be determined as the found lowest oxygen content. The oxygen content at the minimum sampling moment within the T1 time period is determined as the found lowest oxygen content, and within the T1 time period, the minimum sampling moment is the first moment value t1 corresponding to the lowest oxygen content.

[0035] The first set time period T1 can be preset in advance and can be determined according to the characteristic information of the food ingredients. The characteristic information of the food ingredients can include at least one of the following information, including: type information, weight information, shape information, etc.

[0036] After determining the lowest oxygen content and the corresponding first moment value t1, it has been determined that the water loss rate of the food ingredient corresponding to the first moment value is the largest. If baking or roasting for a period of time later, it is extremely easy to cause the food ingredient to be burnt. However, the maturity of the food ingredient also needs to be considered. Therefore, it is necessary to bake for a relatively short period of time. Therefore, the moving average value of the oxygen content can be determined according to the moving average method, and the second moment value corresponding to the minimum moving average value of the oxygen content within the moving average time after the first moment value can be determined. The moving average value of the oxygen content is the average value of the sum of the oxygen contents at a set number of times before the current sampling moment.

[0037] In some embodiments, determining the second moment value may include: obtaining the current average oxygen content according to each oxygen content sampled within the moving average time before the current sampling moment, where the current sampling moment is greater than the first moment value; comparing each average oxygen content within the moving average time after the first moment value, and determining the moment corresponding to the minimum average oxygen content as the second moment value.

[0038] That is, the moving average method may specifically include: any current sampling moment t within the moving average time Tp after the first moment value t1 d , the corresponding current oxygen content O t , and within the second set time T2 before the current sampling moment t d , that is, between (t d - T2) and t d , n samplings are performed, and the obtained oxygen contents are respectively O t-1 , O t-2 , O t-3 , …, O t-n , so that the current average oxygen content F(o)t d = (O t-1 + O t-2 + O t-3 + … + O t-n ) / n.

[0039] Within the moving average time Tp after the first moment value t1, there are m sampling moments. Therefore, there are m corresponding current average oxygen contents F(o)t d . The sampling moment corresponding to the minimum F(o)t d among the m F(o)t d is determined as the second moment value t2. Generally, when the adopted frequency is determined, the number of samplings n and m within the second set time T2 and within the moving average time Tp are also determined.

[0040] In some embodiments, the second set time T2 can be equal to the moving average time Tp. Among them, the moving average time Tp can be preset, or determined according to the characteristic information of the food material.

[0041] If there is a large amount of food material and it has a relatively thick shape, then the corresponding moving average time Tp is relatively large. If there is a small amount of food material and it has a relatively thin shape, then the corresponding moving average time Tp is relatively small. In some embodiments, when comparing with the set food material amount, if the current food material amount of the current food material is greater than the set food material amount, it can be determined that the moving average time Tp is greater than or equal to the first set time T1. If the current food material amount of the current food material is less than or equal to the set food material amount, it can be determined that the moving average time Tp is less than the first set time T1.

[0042] Step 102: Determine the predicted baking time of the baked food material according to the second moment value, the moving average time, and the preset baking time.

[0043] The first moment value t1 corresponding to the lowest oxygen content is determined, and taking into account the maturity of the food material and the probability of burning, the second moment value t2 is determined by using the moving average line method. At this time, the predicted baking time of the baked food material can be determined according to the second moment value, the moving average time, and the preset baking time.

[0044] Among them, when baking the food material, a preset baking time Ty can be preset according to the characteristic information of the food material. Therefore, after determining the second moment value t 2， Furthermore, after adding an additional time Tp, the predicted baking time can be determined according to the comparison result between the sum of the second moment value t2 and the moving average time Tp and the preset baking time Ty.

[0045] In this way, if the sum of the second moment value t2 and the moving average time Tp is greater than or equal to the preset baking time Ty, that is, (t2 + Tp) ≥ Ty, then (t2 + Tp) can be determined as the predicted baking time. If (t2 + Tp) < Ty, then Ty can be determined as the predicted baking time.

[0046] Step 103: When the baking time of the kitchen electrical appliance reaches the predicted baking time, control the kitchen electrical appliance to stop baking the food material.

[0047] It has been within the moving average time after the first moment value, that is, within the time of (t 1+ Tp) to predict the predicted baking time of the baked food material. The predicted baking time is the larger value between (t 2+ Tp) and the preset baking time. Therefore, the predicted baking time is greater than (t 1+ Tp). Therefore, the kitchen electrical appliance continues to operate until it reaches the predicted baking time, and then controls the kitchen electrical appliance to stop baking the food material.

[0048] It can be seen that in this embodiment, the baking time of the kitchen electric appliance is determined according to the oxygen content in the kitchen electric appliance, which improves the intelligence of the kitchen electric appliance. Moreover, during the baking process of the food material, the oxygen content is the lowest, and the water loss rate of the corresponding food material will reach the maximum. In the case of determining the lowest oxygen content, further by means of moving average, the moment corresponding to the moving average value of the minimum oxygen content is determined, and according to the determined moment and the preset baking time, the predicted baking time of the food material is predicted. When the predicted baking time is reached, the baking of the food material is stopped. In this way, the prediction of the stopping baking time is more accurate, which can not only reduce the probability of the food material being incompletely cooked, but also greatly reduce the probability of the food material being burnt.

[0049] During the baking process of the food material, the oxygen content in the kitchen electric appliance will gradually decrease until the lowest point. Therefore, in an embodiment of the present disclosure, for each oxygen content collected from the starting moment value to the first moment value, curve fitting can be performed to obtain the first decreasing parameter value of the oxygen content.

[0050] In this way, the first decreasing parameter value can be compared with the preset decreasing parameter value, and according to the comparison result, the control of the kitchen electric appliance is carried out. Among them, for different food materials, there are corresponding different oxygen content decreasing parameter values, that is, the oxygen content decreasing parameter value can be determined according to the characteristic information of the food material. The characteristic information may include at least one of the following information, including: type information, weight information, shape information, etc. Therefore, when the kitchen electric appliance bakes the food material, the corresponding preset decreasing parameter value can be determined according to the characteristic information of the currently baked food material.

[0051] Thus, the first decreasing parameter value k i is compared with the preset decreasing parameter value k a and the control of the kitchen electric appliance is carried out according to the comparison result. In some embodiments, after obtaining the first decreasing parameter value k i , the moving average time Tp can be determined according to the comparison result. Among them, when the first decreasing parameter value is greater than the preset decreasing parameter value, the moving average time is determined as the first moving average time; when the first decreasing parameter value is less than or equal to the preset decreasing parameter value, the moving average time is determined as the second moving average time, where the second moving average time is greater than the first moving average time. That is, if k i >k a , then Tp = Tp1; if k i ≤k a , then Tp = Tp2, and Tp2 > Tp1. For example: Tp2 = T1, while Tp1 is less than T1.

[0052] Since the smaller the amount of food ingredients, the larger the corresponding oxygen content decrease parameter value, and the larger the amount of food ingredients, the smaller the corresponding oxygen content decrease parameter value. Therefore, after comparing with the preset decrease parameter value, the moving average time is determined according to the comparison value, and the baking time of the food ingredients can be further controlled in combination with the weight of the food ingredients, further improving the accuracy of food ingredient baking control.

[0053] After determining the moving average time Tp according to the comparison result, the second moment value t2 can be continuously determined through step 101. At this time, in step 102 for determining the predicted baking time of the food ingredients, according to the first decrease parameter value k i and the preset decrease parameter value k a the preset baking time is corrected, and then the predicted baking time is obtained. That is, in some embodiments, determining the predicted baking time of the food ingredients includes: obtaining the corrected baking time according to the first decrease parameter value, the preset decrease parameter value, the preset baking time, and formula (1); obtaining the predicted baking time according to the second moment value, the moving average time, and the corrected baking time;

[0054]

[0055] where f(t) is the corrected baking time, k a is the preset decrease parameter value, k i is the first decrease parameter value, t is the preset baking time, and m, n are preset values.

[0056] After obtaining the corrected baking time, the predicted baking time can be determined as the sum of the second moment value, the preset average time, and the corrected baking time, that is, predicted baking time = t2 + Tp + f(t).

[0057] In this way, for food ingredients with a small amount, during the process of determining the predicted baking time, the moving average time is the smaller Tp1, and the second moment value t2 determined by the moving average line method is also relatively small. For food ingredients with a large amount, the moving average time is the larger Tp2, for example: T1, and the second moment value t2 determined by the moving average line method is also relatively large. Thus, the corresponding predicted baking time will also be greater than the predicted baking time corresponding to food ingredients with a small amount.

[0058] It can be seen that in this embodiment, through curve fitting, the decrease parameter value of the oxygen content is obtained, and together with the preset decrease parameter value combined with the food ingredient characteristics, the preset baking time can be corrected. Thus, combined with the second moment value determined by the moving average line method, the predicted baking time of the food ingredients to be baked is predicted, further improving the intelligence of the kitchen electrical equipment and the accuracy of control.

[0059] Of course, since k i > k aIn fact, there will be relatively few ingredients. Therefore, in some embodiments, when the first descending parameter value is greater than the preset descending parameter value, the first heating temperature of the kitchen electric appliance is reduced by the set temperature. For example, the upper heating temperature in the oven can be reduced by the set temperature. In this way, the probability of the ingredients being burnt can be reduced, and the intelligence of the kitchen electric appliance can be further improved.

[0060] The following will integrate the operation process into specific embodiments to illustrate the ingredient baking control process provided by the embodiments of the present invention.

[0061] In an embodiment of the present disclosure, an oxygen collection device is configured in the air fryer. According to the characteristic information of the ingredients, a preset baking time is configured, and at the same time, a moving average time and a first set time are also preset.

[0062] Figure 2 It is a schematic flowchart of a method for controlling ingredient baking provided by an embodiment of the present disclosure. As Figure 2 shown, the process of determining the cumulative starting temperature includes:

[0063] Step 201: Obtain the current oxygen content corresponding to the current sampling moment.

[0064] The oxygen content in the air fryer can be monitored in real time through the oxygen collection device. The current oxygen content corresponding to the current sampling moment can be obtained by using the method of timed sampling. Then, the current oxygen content corresponding to the current sampling moment can be compared with the previous oxygen content corresponding to the previous sampling moment.

[0065] Step 202: Determine whether the current oxygen content is greater than the previous oxygen content corresponding to the previous sampling moment? If so, execute Step 203; otherwise, return to Step 201.

[0066] Step 203: Query the comparison information of the oxygen content sampled within the first set time period before the current sampling moment.

[0067] Step 204: Determine whether the oxygen content corresponding to the subsequent sampling moment is greater than the oxygen content corresponding to the previous sampling moment within the first set time period? If so, execute Step 205; otherwise, return to Step 201.

[0068] Step 205: Determine the oxygen content obtained from the first sampling within the first set time period as the lowest oxygen content found, and determine the sampling time corresponding to the lowest oxygen content as the first moment value t1.

[0069] Step 206: Determine the second moment value corresponding to the minimum oxygen content moving average within the moving average time after the first moment value.

[0070] Among them, the moving average value of the oxygen content is the average of the sum of the oxygen contents at a set number of times before the current sampling moment. The oxygen contents at a set number of times n before any current sampling moment within the moving average time Tp after the first moment value t1 are respectively O t-1 , O t-2 , O t-3 , …, O t-n . Thus, the current average oxygen content F(o)t d = (O t-1 + O t-2 + O t-3 + … + O t-n ) / n. In this way, within the moving average time Tp after the first moment value t1, the sampling moment corresponding to the minimum F(o)t d is the second moment value t2.

[0071] Step 207: Determine whether the sum of the second moment value t2 and the moving average time Tp is greater than the preset baking time Ty? If so, execute Step 208; otherwise, execute Step 209.

[0072] Step 208: Determine the sum of the second moment value t2 and the moving average time Tp as the predicted baking time. Transfer to Step 210.

[0073] Step 209: Determine the preset baking time as the predicted baking time. Transfer to Step 210.

[0074] Step 210: Determine whether the baking time has reached the predicted baking time? If so, execute Step 211; otherwise, return to Step 210.

[0075] Step 211: Control the air fryer to stop baking the food.

[0076] It can be seen that in this embodiment, the baking time of the food is determined according to the oxygen content in the air fryer, improving the intelligence of the air fryer. Moreover, during the baking process of the food, the oxygen content is the lowest, and the water loss rate of the corresponding food will reach the maximum. In the case of determining the lowest oxygen content, further by means of moving average, the moment corresponding to the minimum moving average value of the oxygen content is determined, and based on the determined moment and the preset baking time, the predicted baking time of the food is predicted. When the predicted baking time is reached, the baking of the food is stopped. In this way, the prediction of the stop baking time is more accurate, which can not only reduce the probability of the food being undercooked, but also greatly reduce the probability of the food being burnt.

[0077] In an embodiment of the present disclosure, an oxygen sensor based on the zirconia principle is configured in the oven. And according to the characteristic information of the food, a preset baking time, a preset descent parameter value, and a first set time are configured.

[0078] Figure 3 It is a schematic flowchart of a method for controlling food baking provided by an embodiment of the present disclosure. As Figure 3 shown, the process of controlling food baking includes:

[0079] Step 301: Determine the first moment value corresponding to the lowest oxygen content according to the oxygen content sampled in the oven in the state of baking food.

[0080] When the oven is in the baking state, that is, in the state of baking food, the oxygen content in the oven can be monitored in real time by configuring an oxygen sensor. In this way, the first moment value corresponding to the lowest oxygen content can be determined according to the oxygen content obtained by regular sampling. Specifically, it can be determined according to the description of the above steps 2011 - 205, and will not be repeated here.

[0081] Step 302: Perform curve fitting according to each oxygen content collected from the starting moment value to the first moment value, and obtain the first decrease parameter value k of the oxygen content i .

[0082] Step 303: Determine whether the first decrease parameter value k i is greater than the preset decrease parameter value k a ? If so, execute step 304; otherwise, return to step 305.

[0083] Step 304: Reduce the upper heating temperature in the oven by a set temperature, and determine the moving average time Tp as the first moving average time Tp1. Then, transfer to execute step 306.

[0084] Step 305: Determine the moving average time Tp as the second moving average time Tp2. Then, transfer to execute step 306.

[0085] Here, TP2 = T1, and TP2 is greater than TP1

[0086] Step 306: Determine the second moment value t2 corresponding to the minimum moving average value of the oxygen content within the moving average time TP after the first moment value t1.

[0087] The moving average value of the oxygen content is the average of the sum of the oxygen contents for a set number of times before the current sampling moment. The oxygen contents for a set number n of times before any current sampling moment within the moving average time TP after the first moment value t1 are respectively O t-1 , O t-2 , O t-3 , …, O t-n , so that the current average oxygen content F(o)t d = (O t-1 + O t-2 + O t-3 + … + Ot-n ) / n. In this way, within the moving average time Tp after the first moment value t1, the minimum F(o)t d The corresponding sampling moment is the second moment value t2.

[0088] Step 307: According to the first descent parameter value k i , the preset descent parameter value k a , the preset baking time, and formula (1), obtain the corrected baking time.

[0089]

[0090] where f(t) is the corrected baking time, k a is the preset descent parameter value, k i is the first descent parameter value, t is the preset baking time, and m, n are preset values.

[0091] Step 308: Determine the predicted baking time as the sum of the second moment value t2, the moving average time Tp, and the corrected baking time f(t).

[0092] Step 309: Determine whether the baking time has reached the predicted baking time? If so, execute Step 310; otherwise, return to Step 309.

[0093] Step 310: Control the oven to stop baking the ingredients.

[0094] It can be seen that in the embodiments of the present disclosure, the baking time of the kitchen electrical appliance is determined according to the oxygen content in the oven, improving the intelligence of the kitchen electrical appliance. Further, by means of moving average, the baking time is predicted, and when the predicted baking time is reached, the baking of the ingredients is stopped. In this way, the prediction of the stop baking time is more accurate, which can not only reduce the probability of the ingredients being undercooked, but also greatly reduce the probability of the ingredients being burnt. In addition, through curve fitting, the descent parameter value of the oxygen content is obtained, and together with the preset descent parameter value combined with the ingredient characteristics, the preset baking time can be corrected, further improving the intelligence of the oven and the accuracy of control.

[0095] According to the above process of ingredient baking control, a device for ingredient baking control can be constructed.

[0096] Figure 4 is a schematic structural diagram of a device for ingredient baking control provided by the embodiments of the present disclosure. As Figure 4 shown, the device for ingredient baking control includes: a moment determination module 410, a time prediction module 420, and a baking control module 430.

[0097] A moment determination module 410 is configured to determine a first moment value corresponding to the lowest oxygen content when the lowest oxygen content is found according to the sampled oxygen content in the kitchen appliance in the state of baking food materials, and to determine a second moment value corresponding to the minimum moving average value of oxygen content within the moving average time after determining the first moment value, where the moving average value of oxygen content is the average of the sum of oxygen contents for a set number of times before the current sampling moment.

[0098] A time prediction module 420 is configured to determine a predicted baking time of the baking food materials according to the second moment value, the moving average time, and a preset baking time.

[0099] A baking control module 430 is configured to control the kitchen appliance to stop baking the food materials when the baking time of the kitchen appliance reaches the predicted baking time.

[0100] In some embodiments, the moment determination module 410 includes: a first moment determination unit configured to compare the current oxygen content corresponding to the current sampling moment with the previous oxygen content corresponding to the previous sampling moment; in the case where the current oxygen content is greater than the previous oxygen content, query the comparison information of the sampled oxygen content within a first set time period before the current sampling moment; in the case where the oxygen content corresponding to the subsequent sampling moment is greater than the oxygen content corresponding to the previous sampling moment within the first set time period, determine the oxygen content obtained from the first sampling within the first set time period as the found lowest oxygen content.

[0101] In some embodiments, the moment determination module 410 includes: a second moment determination unit configured to obtain a current average oxygen content according to each sampled oxygen content within the moving average time before the current sampling moment, where the current sampling moment is greater than the first moment value; compare each average oxygen content within the moving average time after the first moment value, and determine the moment corresponding to the minimum average value of oxygen content as the second moment value.

[0102] In some embodiments, it further includes: a fitting module configured to perform curve fitting according to each sampled oxygen content from the starting moment value to the first moment value to obtain a first decline parameter value of the oxygen content.

[0103] In some embodiments, the second moment determination unit is further configured to: in the case where the first decline parameter value is greater than a preset decline parameter value, determine the moving average time as a first moving average time; in the case where the first decline parameter value is less than or equal to the preset decline parameter value, determine the moving average time as a second moving average time, where the second moving average time is greater than the first moving average time.

[0104] In some embodiments, the time prediction module 420 is specifically configured to obtain a corrected baking time according to a first decreasing parameter value, a preset decreasing parameter value, a preset baking time, and formula (1); obtain a predicted baking time according to a second moment value, a moving average time, and the corrected baking time;

[0105]

[0106] where f(t) is the corrected baking time, k a is the preset decreasing parameter value, k i is the first decreasing parameter value, t is the preset baking time, and m and n are preset values.

[0107] In some embodiments, it further includes: a temperature control module configured to reduce the first heating temperature of the kitchen electric appliance by a set temperature when the first decreasing parameter value is greater than the preset decreasing parameter value.

[0108] The following is an example to illustrate the process of controlling food baking by the food baking control device provided in the embodiments of the present disclosure.

[0109] Figure 5 is a schematic structural diagram of a food baking control device provided in the embodiments of the present disclosure. As Figure 5 shown, the food baking control device includes: a moment determination module 410, a time prediction module 420, and a baking control module 430, and further includes: a fitting module 440 and a temperature control module 450, where the moment determination module 410 includes: a first moment determination unit 411 and a second moment determination unit 412.

[0110] Wherein, the oxygen content of the kitchen electric appliance for baking food is sampled and obtained through a configured oxygen sensor based on the zirconia principle.

[0111] In this way, the first moment determination unit 411 in the moment determination module 410 can compare the current oxygen content corresponding to the current sampling moment with the previous oxygen content corresponding to the previous sampling moment; when the current oxygen content is greater than the previous oxygen content, query the comparison information of the oxygen content sampled within the first set time period before the current sampling moment; when the oxygen content corresponding to the subsequent sampling moment is greater than the oxygen content corresponding to the previous sampling moment within the first set time period, determine the oxygen content obtained from the first sampling within the first set time period as the found lowest oxygen content, and determine the sampling moment corresponding to the lowest oxygen content as the first moment value.

[0112] After determining the first moment value, the fitting module 440 can perform curve fitting according to each oxygen content collected from the starting moment value to the first moment value to obtain the first decreasing parameter value k i .

[0113] Moreover, when the first descent parameter value is greater than the preset descent parameter value, the temperature control module 450 can reduce the first heating temperature of the kitchen electric appliance by a set temperature. Also, the second time determination unit 412 in the time determination module 410 can determine the moving average time as the first moving average time. When the first descent parameter value is less than or equal to the preset descent parameter value, the second time determination unit 412 can determine the moving average time as the second moving average time, where the second moving average time is greater than the first moving average time.

[0114] Of course, the second time determination unit 412 can also determine the second time value t2 corresponding to the minimum moving average value of oxygen content within the moving average time TP after the first time value t1. The moving average value of oxygen content is the average of the sum of the oxygen contents for a set number of times before the current sampling time. The oxygen contents at a set number of times n before any current sampling time within the moving average time Tp after the first time value t1 are O t-1 , O t-2 , O t-3 , …, O t-n . Thus, the current average oxygen content F(o)t d = (O t-1 + O t-2 + O t-3 + … + O t-n ) / n. In this way, within the moving average time Tp after the first time value t1, the sampling time corresponding to the minimum F(o)t d is the second time value t2.

[0115] Then, the time prediction module 420 can obtain the corrected baking time according to the first descent parameter value k i , the preset descent parameter value k a , the preset baking time, and formula (1).

[0116]

[0117] Among them, f(t) is the corrected baking time, k a is the preset descent parameter value, k i is the first descent parameter value, t is the preset baking time, and m, n are preset values. Also, the time prediction module 420 can determine the sum of the second time value t2, the moving average time Tp, and the corrected baking time f(t) as the predicted baking time.

[0118] Thus, when the baking time reaches the predicted baking time, the baking control module 430 controls the kitchen electric appliance to stop baking the food ingredients.

[0119] It can be seen that in this embodiment, the food baking control device determines the baking time of the kitchen electric appliance according to the oxygen content in the kitchen electric appliance, improving the intelligence of the kitchen electric appliance. Further, by means of moving average, the baking time is predicted, and when the predicted baking time is reached, the baking of the food is stopped. In this way, the prediction of the stop baking time is more accurate, which can not only reduce the probability of the food being undercooked, but also greatly reduce the probability of the food being burnt. In addition, through curve fitting, the decline parameter value of the oxygen content is obtained, and together with the preset decline parameter value combined with the food characteristics, the preset baking time can be corrected, further improving the intelligence of the kitchen electric appliance and the accuracy of control.

[0120] An embodiment of the present disclosure provides a device for controlling food baking, and its structure is as Figure 6 shown, including:

[0121] A processor 100 and a memory 101, and may further include a communication interface 102 and a bus 103. Among them, the processor 100, the communication interface 102, and the memory 101 can complete mutual communication through the bus 103. The communication interface 102 can be used for information transmission. The processor 100 can call the logic instructions in the memory 101 to execute the method for controlling food baking in the above embodiment.

[0122] In addition, when the logic instructions in the above-mentioned memory 101 are implemented in the form of software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium.

[0123] The memory 101, as a computer-readable storage medium, can be used to store software programs and computer-executable programs, such as the program instructions / modules corresponding to the method in the embodiment of the present disclosure. The processor 100 executes functional applications and data processing by running the program instructions / modules stored in the memory 101, that is, implements the method for controlling food baking in the above method embodiment.

[0124] The memory 101 may include a program storage area and a data storage area. Among them, the program storage area can store an operating system and application programs required for at least one function; the data storage area can store data created according to the use of the terminal device, etc. In addition, the memory 101 may include a high-speed random access memory and may also include a non-volatile memory.

[0125] An embodiment of the present disclosure provides a kitchen electric appliance including the above-mentioned food baking control device.

[0126] An embodiment of the present disclosure provides a computer-readable storage medium storing computer-executable instructions configured to execute the above-mentioned food baking control method.

[0127] An embodiment of the present disclosure provides a computer program product, the computer program product including a computer program stored on a computer-readable storage medium, the computer program including program instructions that, when executed by a computer, cause the computer to execute the above-mentioned food baking control method.

[0128] The above-mentioned computer-readable storage medium may be a transient computer-readable storage medium or a non-transient computer-readable storage medium.

[0129] The technical solution of an embodiment of the present disclosure may be embodied in the form of a software product. The computer software product is stored in a storage medium and includes one or more instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to execute all or part of the steps of the method described in the embodiment of the present disclosure. The foregoing storage medium may be a non-transient storage medium, including: various media capable of storing program codes such as a USB flash drive, a mobile hard disk, a read-only memory (ROM, Read-Only Memory), a random access memory (RAM, Random Access Memory), a magnetic disk, or an optical disc, or may also be a transient storage medium.

[0130] The above description and the accompanying drawings fully illustrate the embodiments of the present disclosure so that those skilled in the art can practice them. Other embodiments may include structural, logical, electrical, process, and other changes. The embodiments only represent possible variations. Unless explicitly required, the individual components and functions are optional, and the order of operations can vary. Parts and features of some embodiments may be included in or replace parts and features of other embodiments. The scope of the embodiments of the present disclosure includes the entire scope of the claims and all available equivalents of the claims. When used in this application, although terms such as "first", "second", etc. may be used in this application to describe various elements, these elements should not be limited by these terms. These terms are only used to distinguish one element from another. For example, without changing the meaning of the description, the first element can be called the second element, and similarly, the second element can be called the first element, as long as all occurrences of the "first element" are consistently renamed and all occurrences of the "second element" are consistently renamed. The first element and the second element are both elements, but they may not be the same element. Moreover, the terms used in this application are only used to describe the embodiments and do not limit the claims. As used in the description of the embodiments and the claims, unless the context clearly indicates otherwise, the singular forms "a", "an", and "the" are intended to also include the plural forms. Similarly, as used in this application, the term "and / or" refers to any and all possible combinations including one or more of the associated listed items. Additionally, when used in this application, the term "comprise" and its variants "comprises" and / or "comprising" etc. mean the presence of the stated features, wholes, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, wholes, steps, operations, elements, components, and / or groups of these. Without further limitation, an element defined by the statement "comprising one..." does not exclude the presence of another identical element in the process, method, or device comprising the element. Herein, each embodiment may focus on the differences from other embodiments, and the same or similar parts among the embodiments may be referred to each other. For the methods, products, etc. disclosed in the embodiments, if they correspond to the method part disclosed in the embodiments, the relevant parts may refer to the description of the method part.

[0131] Those skilled in the art will realize that the units and algorithm steps of the examples described in combination with the embodiments disclosed herein can be implemented by electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are executed in hardware or software can depend on the specific application and design constraints of the technical solution. The skilled person can use different methods for each specific application to implement the described functions, but such implementation should not be considered to exceed the scope of the embodiments of the present disclosure. The skilled person can clearly understand that for the convenience and conciseness of description, the specific working processes of the systems, devices, and units described above can refer to the corresponding processes in the foregoing method embodiments and will not be elaborated herein.

[0132] In the embodiments disclosed herein, the disclosed methods, products (including but not limited to devices, equipment, etc.) can be implemented in other ways. For example, the device embodiments described above are merely illustrative. For example, the division of the units can be merely a logical function division, and there can be other division methods in actual implementation. For example, multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. Additionally, the displayed or discussed couplings or direct couplings or communication connections to each other can be through some interfaces, and the indirect couplings or communication connections of the devices or units can be in electrical, mechanical, or other forms. The units described as separate components can be or can not be physically separated, and the components displayed as units can be or can not be physical units, that is, they can be located in one place or can be distributed to multiple network units. Some or all of the units can be selected according to actual needs to implement this embodiment. Additionally, in the embodiments of the present disclosure, the functional units can be integrated in one processing unit, or each unit can exist physically separately, or two or more units can be integrated in one unit.

[0133] The flowcharts and block diagrams in the accompanying drawings illustrate the architecture, functionality, and operation of possible implementations of systems, methods, and computer program products according to embodiments of the present disclosure. In this regard, each block in the flowchart or block diagram may represent a module, a segment of a program, or a portion of code, which contains one or more executable instructions for implementing a specified logical function. In some alternative implementations, the functions noted in the blocks may occur in a different order than noted in the accompanying drawings. For example, two consecutive blocks may in fact be executed substantially in parallel, or they may sometimes be executed in the reverse order, depending on the functions involved. In the descriptions corresponding to the flowcharts and block diagrams in the accompanying drawings, the operations or steps corresponding to different blocks may also occur in a different order than disclosed in the description, and sometimes there is no specific order between different operations or steps. For example, two consecutive operations or steps may in fact be executed substantially in parallel, or they may sometimes be executed in the reverse order, depending on the functions involved. Each block in the block diagrams and / or flowcharts, and combinations of blocks in the block diagrams and / or flowcharts, can be implemented by a dedicated hardware-based system that performs the specified functions or actions, or can be implemented by a combination of dedicated hardware and computer instructions.

Claims

1. A method for controlling the baking of food ingredients, characterized in that, Including: When the lowest oxygen content is found according to the oxygen content sampled in the kitchen electric appliance in the state of baking food materials, determining a first moment value corresponding to the lowest oxygen content, and determining a second moment value corresponding to the minimum moving average value of oxygen content within a moving average time after the first moment value, where the moving average value of oxygen content is the average value of the sum of oxygen contents sampled a preset number of times before the current sampling moment; Determining a predicted baking time for baking the food materials according to the second moment value, the moving average time, and a preset baking time; When the baking time of the kitchen electric appliance reaches the predicted baking time, controlling the kitchen electric appliance to stop baking the food materials; Wherein, the moving average time is preset, or determined according to the characteristic information of the food materials, including: if the current amount of the food materials is greater than a set amount of food materials, determining that the moving average time is greater than or equal to a first set time, otherwise, determining that the moving average time is less than the first set time; Determining the predicted baking time for baking the food materials includes: if the sum of the second moment value and the moving average time is greater than or equal to the preset baking time, determining the sum of the second moment value and the moving average time as the predicted baking time, otherwise, determining the preset baking time as the predicted baking time.

2. The method according to claim 1, wherein The finding the lowest oxygen content according to the oxygen content sampled in the kitchen electric appliance in the state of baking food materials includes: Comparing the current oxygen content corresponding to the current sampling moment with the previous oxygen content corresponding to the previous sampling moment; When the current oxygen content is greater than the previous oxygen content, querying the comparison information of the oxygen content sampled within a first set time period before the current sampling moment; When the oxygen content corresponding to the later sampling moment is greater than the oxygen content corresponding to the previous sampling moment within the first set time period, determining the oxygen content obtained by the first sampling within the first set time period as the found lowest oxygen content.

3. The method according to claim 1, wherein The determining the second moment value corresponding to the minimum moving average value of oxygen content within the moving average time after the first moment value includes: Obtaining a current average oxygen content according to each oxygen content sampled within the moving average time before the current sampling moment, where the current sampling moment is greater than the first moment value; Comparing each average oxygen content within the moving average time after the first moment value, and determining the moment corresponding to the minimum moving average value of oxygen content as the second moment value.

4. The method according to claim 1 or 3, characterized in that, Before the determining the second moment value corresponding to the minimum moving average value of oxygen content within the moving average time after the first moment value, it further includes: Performing curve fitting according to each of the oxygen contents collected from the starting moment value to the first moment value to obtain a first decline parameter value of the oxygen content.

5. The method according to claim 4, characterized in that Before the determining the second moment value corresponding to the minimum moving average value of oxygen content within the moving average time after the first moment value, it further includes: When the first decline parameter value is greater than a preset decline parameter value, determining the moving average time as a first moving average time; When the first decreasing parameter value is less than or equal to the preset decreasing parameter value, determine the moving average time as the second moving average time, where the second moving average time is greater than the first moving average time.

6. The method according to claim 4, characterized in that The determining of the predicted baking time for baking the food material includes: Obtain a corrected baking time according to the first decreasing parameter value, the preset decreasing parameter value, the preset baking time, and formula (1); Obtain the predicted baking time according to the second moment value, the moving average time, and the corrected baking time; where f(t) is the corrected baking time, k a is the preset descent parameter value, k i is the first descent parameter value, t is the preset baking time, and m and n are preset values.

7. The method according to claim 4, characterized in that, The method further includes: When the first decreasing parameter value is greater than the preset decreasing parameter value, reduce the first heating temperature of the kitchen electric appliance by a set temperature.

8. An apparatus for controlling the baking of food ingredients, characterized in that, including: a moment determining module, configured to determine a first moment value corresponding to the lowest oxygen content and a second moment value corresponding to the minimum oxygen content moving average value within the moving average time after determining the first moment value when the lowest oxygen content is found according to the oxygen content in the kitchen electric appliance in the state of baking the food material sampled, where the oxygen content moving average value is the average value of the sum of the oxygen contents at a set number of times before the current sampling moment; a time prediction module, configured to determine the predicted baking time for baking the food material according to the second moment value, the moving average time, and the preset baking time; a baking control module, configured to control the kitchen electric appliance to stop baking the food material when the baking time of the kitchen electric appliance reaches the predicted baking time; wherein the moving average time is preset or determined according to the characteristic information of the food material, including: if the current amount of the food material is greater than the set amount of the food material, determine that the moving average time is greater than or equal to the first set time, otherwise, determine that the moving average time is less than the first set time; The determining of the predicted baking time for baking the food material includes: if the sum of the second moment value and the moving average time is greater than or equal to the preset baking time, determine the sum of the second moment value and the moving average time as the predicted baking time, otherwise, determine the preset baking time as the predicted baking time.

9. An apparatus for controlling the baking of food ingredients, comprising a processor and a memory storing program instructions, characterized in that, The processor is configured to execute the method according to any one of claims 1 to 7 when executing the program instructions.

10. A kitchen electric appliance, characterized in that, including the device according to claim 8 or 9.

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