Cooking status monitoring method, system and storage medium

Abstract

This invention provides a cooking state monitoring method, system, and storage medium. The method includes installing a 3D structured light transceiver inside a cooking appliance, with the final state image information of the cooking ingredients preset within the 3D structured light transceiver; projecting 3D structured light onto the cooking ingredients inside the cooking appliance using a projection device, and acquiring real-time image phase information of the cooking ingredients through an image acquisition device, transmitting it to a processing unit; comparing the real-time image phase information of the cooking ingredients with the preset final state image information of the cooking ingredients; and controlling the cooking state of the cooking appliance in real time based on the comparison result. The method, system, and storage medium provided by this invention acquire the 3D structure of ingredients under a high-temperature background inside the cooking appliance using 3D structured light, achieving precise control of the cooking process through the cooperation of the image acquisition unit, the processing unit, and the control device of the cooking appliance.

Description

Technical Field

[0001] This invention relates to the field of control methods for electronic cooking appliances, specifically to a cooking status monitoring method, system, and storage medium. Background Technology

[0002] When using electronic cooking appliances, users typically monitor the cooking process by knowing the countdown timer—the time remaining until the cooking is finished—to manage related tasks. For example, when cooking rice in a rice cooker, users need to know the countdown timer until the rice is cooked. Existing technology provides a countdown timer display function to meet this need. For instance, when cooking rice in a rice cooker, a countdown function is added in the later stages of cooking (e.g., during the steaming phase). It's clear that existing technology typically estimates the state of the food inside the cooking appliance based on time and temperature. However, this estimation method cannot directly obtain the state of the food, making precise control of the cooking process difficult. Summary of the Invention

[0003] The technical problem to be solved by the present invention is to overcome the shortcomings of the prior art and provide a cooking state monitoring method, system and storage medium, which acquires the state of food in cooking utensils through 3D structured light, thereby enabling precise control of the cooking process.

[0004] To solve the above-mentioned technical problems, the technical solution proposed by this invention is as follows:

[0005] A cooking state monitoring method includes the following steps: S01, setting a 3D structured light transceiver inside a cooking appliance, wherein the 3D structured light transceiver has preset image information of the final state of the cooking ingredients; S02, using the projection device of the 3D structured light transceiver to project 3D structured light onto the cooking ingredients inside the cooking appliance, and acquiring real-time image phase information of the cooking ingredients through a 3D structured light image acquisition device and transmitting it to a processing unit built into the 3D structured light transceiver; S03, the processing unit compares the real-time image phase information of the cooking ingredients with the preset final state image information of the cooking ingredients; S04, the processing unit controls the cooking state of the cooking appliance in real time based on the comparison result in step S03.

[0006] According to the cooking state monitoring method of the present invention, the 3D structure of the food under high temperature background inside the cooking appliance is obtained by 3D structured light, and the cooking process is precisely controlled by the cooperation of the image acquisition unit, the processing unit and the control device of the cooking appliance.

[0007] The above technical solution can be further improved as described below.

[0008] According to a preferred embodiment of the cooking status monitoring method of the present invention, step S02 further includes sub-step S021: setting a preset frequency in the 3D structured light transceiver device and setting a filter at the receiving end to filter out infrared rays outside the preset frequency.

[0009] Therefore, by filtering out infrared rays outside the preset frequency, interference from infrared rays within cooking appliances on the 3D structured light transceiver can be reduced, thus overcoming the problem of high-temperature background affecting the imaging quality of 3D structured light. Specifically, the filter uses the principle of interference. Since surface light is relatively weak at 940nm in the near-infrared frequency range, a narrow-band filter removes ambient light outside 940nm, allowing only specific wavelengths of light signals to pass through. Combining the remaining wavelengths of light signals yields uncontaminated recognition information, thus making the 3D structured light scanning effect more realistic and possessing stronger 3D reconstruction capabilities.

[0010] Further, in a preferred embodiment, step S02 further includes the following sub-steps: S022: setting two or more reference points inside the cooking appliance, and setting a preset shape and size for each reference point in the 3D structured light transceiver; S023: the 3D structured light transceiver acquires the shape and size of the reference point and compares it with the preset shape and size of the preset reference point to correct the 3D structured light fed back by the reference point; S024: the 3D structured light image acquisition device acquires the real-time image phase information of the cooking ingredients based on the corrected 3D structured light and transmits it to the processing unit built into the 3D structured light transceiver.

[0011] Furthermore, multiple reference points are set inside the cooking appliance, each with a preset shape. The processing unit matches and compares the received 3D structured light according to the preset shape image information of the reference points to obtain clearer food information, thereby further overcoming the problem of high temperature background affecting the quality of 3D structured light imaging.

[0012] Specifically, in a preferred embodiment, a row of reference points is provided vertically on the inner wall of the cooking utensil, with each reference point having the same shape but different heights.

[0013] The above arrangement of reference points can effectively improve the correction accuracy of the received 3D structured light.

[0014] Specifically, in a preferred embodiment, one or more rows of reference points are vertically arranged on the inner wall of the cooking appliance. The reference points in each row have the same shape, and the reference points within each row have the same shape. The reference points in each row are evenly distributed on the plane. For example, when there are two rows, the two rows of reference points are 180 degrees apart, and when there are three rows, the three rows of reference points are 120 degrees apart.

[0015] It is easy to understand that, compared to the single-column arrangement mentioned above, the use of multiple uniformly arranged reference points can greatly improve the correction accuracy of the received 3D structured light.

[0016] Specifically, in a preferred embodiment, the size of the reference points varies at different heights, gradually decreasing from low to high.

[0017] The above arrangement of reference points can obviously effectively improve the correction accuracy of 3D structured light.

[0018] Specifically, in a preferred embodiment, the shape of the reference point includes one or more of triangles, squares, and pentagons.

[0019] The shapes of the above-mentioned reference points are relatively simple, making them easy to set and compare, thus making calibration simple and convenient.

[0020] Specifically, in a preferred embodiment, the cooking appliance includes a rice cooker.

[0021] Implementing cooking status control methods for common and widely used rice cookers can effectively improve the convenience and experience of users.

[0022] The cooking state monitoring system of the second aspect of the present invention implements the cooking state monitoring method as described above, including a 3D structured light transceiver device arranged in the cooking appliance. The 3D structured light transceiver device includes a projection device, an image acquisition device, and a processing unit. The processing unit realizes data transmission with the image acquisition device and the control device of the cooking appliance, respectively.

[0023] Clearly, the cooking status monitoring system of the present invention can effectively implement the above-mentioned monitoring methods, thereby improving the user's convenience and experience.

[0024] The storage medium of the third aspect of the present invention stores a computer program, which, when run by a processor, executes the cooking state monitoring method as described above.

[0025] Compared with the prior art, the advantages of the present invention are: by acquiring the 3D structure of food under high temperature background inside the cooking appliance through 3D structured light, the cooking process can be precisely controlled with the cooperation of the image acquisition unit, the processing unit and the control device of the cooking appliance. Attached Figure Description

[0026] The invention will now be described in more detail with reference to embodiments and the accompanying drawings.

[0027] Figure 1 The flowchart of the cooking status monitoring method according to an embodiment of the present invention is illustrated.

[0028] In the drawings, like parts are given like reference numerals, but the drawings are not necessarily drawn to scale. Detailed Implementation

[0029] The present invention will now be described in further detail with reference to the accompanying drawings and specific embodiments, but this does not limit the scope of protection of the present invention.

[0030] Figure 1 The flowchart of the cooking status monitoring method according to an embodiment of the present invention is illustrated.

[0031] Example 1

[0032] like Figure 1 As shown, the cooking state monitoring method of this invention includes the following steps: S01, setting a 3D structured light transceiver inside the cooking appliance, wherein the final state image information of the cooking ingredients is preset in the 3D structured light transceiver; S02, projecting 3D structured light onto the cooking ingredients inside the cooking appliance using the projection device of the 3D structured light transceiver, and acquiring the real-time image phase information of the cooking ingredients through the 3D structured light image acquisition device and transmitting it to the processing unit built into the 3D structured light transceiver; S03, comparing the real-time image phase information of the cooking ingredients with the preset final state image information of the cooking ingredients; S04, controlling the cooking state of the cooking appliance in real time according to the comparison result in step S03.

[0033] According to the cooking state monitoring method of the present invention, the 3D structure of the food under high temperature background inside the cooking appliance is obtained by 3D structured light, and the cooking process is precisely controlled by the cooperation of the image acquisition unit, the processing unit and the control device of the cooking appliance.

[0034] like Figure 1 As shown, further, the cooking state monitoring method of this embodiment of the invention includes sub-step S021 in step S02: setting a preset frequency in the 3D structured light transceiver and setting a filter at the receiving end to filter out infrared rays outside the preset frequency. Therefore, by filtering out infrared rays outside the preset frequency, the interference of infrared rays in the cooking appliance on the 3D structured light transceiver can be reduced, thereby overcoming the problem of high temperature background affecting the 3D structured light imaging quality. Specifically, the filter adopts the interference principle. Since the surface light at 940nm in the near-infrared frequency is relatively weak, the ambient light outside 940nm is removed by the narrow-band filter, allowing only specific wavelength light signals to pass through. The remaining wavelength light signals can be combined to obtain uncontaminated identification information, thus making the scanning effect of 3D structured light more realistic and having a stronger 3D reconstruction capability.

[0035] like Figure 1As shown, further, the cooking state monitoring method of this embodiment of the invention includes the following sub-steps in step S02: S022: setting two or more reference points inside the cooking appliance, and setting a preset shape and size for each reference point in the 3D structured light transceiver; S023: the 3D structured light transceiver acquires the shape and size of the reference point and compares it with the preset shape and size of the preset reference point to correct the 3D structured light fed back by the reference point; S024: the 3D structured light image acquisition device acquires the real-time image phase information of the cooking ingredients based on the corrected 3D structured light and transmits it to the processing unit built into the 3D structured light transceiver. Further, by setting multiple reference points inside the cooking appliance, each reference point having a preset shape, and the processing unit matching and comparing the received 3D structured light according to the preset shape image information of the reference point, clearer ingredient information can be obtained, thereby further overcoming the problem of high temperature background affecting the 3D structured light imaging quality.

[0036] Specifically, in this embodiment, a row of reference points is vertically arranged on the inner wall of the cooking appliance. Each reference point has the same shape but a different height. This arrangement of reference points effectively improves the correction accuracy of the received 3D structured light. Specifically, in this embodiment, more than one row of reference points can also be vertically arranged on the inner wall of the cooking appliance. The reference points in each row have the same shape, and the reference points within each row have the same shape. The reference points in each row are evenly distributed on the plane. For example, when there are two rows, the distance between the two rows of reference points is 180 degrees; when there are three rows, the distance between the three rows of reference points is 120 degrees. It is easy to understand that compared to the single-row arrangement, the use of multiple rows of evenly arranged reference points can greatly improve the correction accuracy of the received 3D structured light.

[0037] Specifically, in this embodiment, the size of the reference points varies at different heights, gradually decreasing from low to high. This arrangement of reference points effectively improves the correction accuracy of 3D structured light. Specifically, in this embodiment, the shapes of the reference points include one or more of triangles, squares, and pentagons. These shapes are relatively simple, easy to set and compare, thus making correction simple and convenient.

[0038] Specifically, in this embodiment, the cooking appliance includes a rice cooker. Implementing a cooking state control method for common and widely used rice cookers can effectively improve the convenience and user experience for a wide range of users. Specifically, the process of monitoring the cooking state of a rice cooker using the cooking state monitoring method of this embodiment is as follows:

[0039] A 3D structured light transceiver is installed inside a rice cooker. Specifically, the 3D structured light transceiver includes a camera and at least one transmitter. A transmitter is provided on one transmitter. The camera and the transmitter are arranged side by side on a support assembly. The support assembly is arranged on the inner wall of the rice cooker. The 3D structured light transceiver also includes a built-in processing unit, in which the final shape and size of the rice are preset.

[0040] The transmitter of the 3D structured light transceiver projectes 3D structured light onto the rice grains in the rice cooker. A preset frequency is set in the processing unit, and a filter is placed near the transmitter to filter out infrared light outside the preset frequency and eliminate ambient light outside 940nm.

[0041] Three rows of reference points are evenly spaced along the circumference of the inner wall of the rice cooker. Within the processing unit, each reference point has a preset shape and size, with varying sizes at different heights, gradually decreasing in size from low to high. The shape and size of each reference point are acquired through the combination of 3D structured light emitted by the transmitter and a camera, and transmitted in real-time to the processing unit for comparison with the preset shapes and sizes of the reference points within the unit. Based on the comparison results, the angles of the transmitter and camera are adjusted in real-time to correct the 3D structured light feedback from the reference points. The camera then projects the corrected 3D structured light and captures the real-time shape and size of the cooked rice grains, transmitting all data to the processing unit.

[0042] The processing unit compares the real-time shape and size of the cooked rice grains with the preset final shape and size of the cooked rice, and adjusts the cooking time and temperature of the rice cooker in real time based on the comparison results to obtain rice with better taste, thereby effectively improving the user experience.

[0043] The camera in the 3D structured light transceiver can also be an ultra-wide-angle camera, and the transmitter head uses a vertical-cavity surface-emitting laser (VCSEL) to emit a speckle laser beam. The ultra-wide-angle camera and the VCSEL are arranged side by side, with the field of view of the VCSEL covering that of the ultra-wide-angle camera. The light incident surface of the ultra-wide-angle camera is parallel to the light exit surface of the VCSEL, or the light incident surface of the ultra-wide-angle camera and the light exit surface of the VCSEL are located on the same plane. A collimator is used to collimate the speckle laser beam, and a two-dimensional diffraction optical device is used to expand the collimated speckle laser beam and replicate the beam. A beam-expanding lens is used to expand the expanded and replicated speckle laser beam again, thereby giving the VCSEL a sufficiently large field of view to cover the field of view of the ultra-wide-angle camera. In addition, even with a larger field of view, the VCSEL can still maintain a high beam density, which is beneficial for improving the accuracy and precision of 3D detection.

[0044] Example 2

[0045] The cooking status monitoring system of this invention implements the cooking status monitoring method as described above, including a 3D structured light transceiver device arranged in the cooking appliance. The 3D structured light transceiver device includes a projection device, an image acquisition device, and a processing unit. The processing unit realizes data transmission with the image acquisition device and the control device of the cooking appliance, respectively.

[0046] Clearly, the cooking status monitoring system of the present invention can effectively implement the above-mentioned monitoring method, thereby improving the user's convenience and experience. The system includes a 3D structured light transceiver, a light projection device, a camera, and an image acquisition and processing system. Specifically, the working principle of the 3D structured light transceiver is to project light with preset structural features onto the food using a near-infrared laser. The built-in camera then acquires the image phase information of the food, and the processing unit converts the structural changes of the food into specific data information to obtain the three-dimensional structural information of the food.

[0047] Example 3

[0048] The storage medium of this invention stores a computer program, which, when run by a processor, executes the cooking state monitoring method as described above.

[0049] As can be seen from the above embodiments, the cooking state monitoring method, system and storage medium of the present invention acquire the 3D structure of food under high temperature background inside the cooking appliance through 3D structured light, and achieve precise control of the cooking process with the cooperation of the image acquisition unit, the processing unit and the control device of the cooking appliance.

[0050] While the present invention has been described with reference to preferred embodiments, various modifications may be made and equivalent components may be substituted without departing from the scope of the present invention. In particular, the various technical features described in the various embodiments may be combined in any manner, provided no structural conflicts exist. The present invention is not limited to the specific embodiments disclosed herein, but encompasses all technical solutions within the scope of the claims.

Claims

1. A method for monitoring cooking status, characterized in that, Includes the following steps: S01. A 3D structured light transceiver is installed inside a cooking appliance. The 3D structured light transceiver is pre-set with the final state image information of the cooking ingredients. The 3D structured light transceiver includes a camera and at least one transmitter. A transmitter is provided on one transmitter. S02. A projection device using a 3D structured light transceiver projects 3D structured light onto the food ingredients inside the cooking appliance, and the real-time image phase information of the food ingredients is acquired by the 3D structured light image acquisition device and transmitted to the processing unit built into the 3D structured light transceiver. The cooking appliance includes a rice cooker. Three rows of reference points are evenly spaced along the circumference on the inner wall of the rice cooker. Each reference point has a preset shape and size in the processing unit. The size of the reference points varies at different heights, gradually decreasing from low to high. The shape and size of each reference point are obtained by the cooperation of 3D structured light emitted by the transmitter and the camera, and are transmitted to the processing unit in real time for comparison with the preset shape and size of each reference point in the processing unit. The angle of the transmitter and the camera are adjusted in real time according to the comparison results to correct the 3D structured light fed back by the reference points. The camera projects the corrected 3D structured light and collects the real-time shape and size of the food being cooked, and transmits all the data to the processing unit. S03. The processing unit compares the real-time image phase information of the cooking ingredients with the preset final state image information of the cooking ingredients. S04. The processing unit controls the cooking state of the cooking appliance in real time based on the comparison results in step S03.

2. The cooking status monitoring method according to claim 1, characterized in that, Step S02 specifically includes the following sub-steps: S021: Set a preset frequency in the 3D structured light transceiver and set a filter at the receiving end to filter out infrared rays outside the preset frequency.

3. The cooking status monitoring method according to claim 1, characterized in that, The shape of the reference point includes one or more of the following: triangle, square, and pentagon.

4. A cooking status monitoring system, characterized in that, The cooking status monitoring method according to any one of claims 1 to 3 includes a 3D structured light transceiver arranged in the cooking appliance, the 3D structured light transceiver including a projection device, an image acquisition device and a processing unit, the processing unit realizing data transmission with the image acquisition device and the control device of the cooking appliance respectively.

5. A storage medium, characterized in that, It stores a computer program, which, when run by a processor, executes the cooking status monitoring method as described in any one of claims 1 to 3.

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