A cooking reservation method, device, equipment and storage medium

Abstract

The present invention discloses a cooking reservation method, device, equipment and storage medium. The method comprises: obtaining environmental parameters and attribute information of ingredients to be cooked; the environmental parameters and the attribute information are both related to the rate of change of the temperature of the ingredients to be cooked; obtaining a heat dissipation coefficient corresponding to the environmental parameters and the attribute information from a pre-acquired heat dissipation model; determining the heat dissipation time from the completion of cooking of the ingredients to be cooked to the heat dissipation to the set temperature based on the heat dissipation coefficient; determining the cooking start time according to the working time of the cooking equipment and the heat dissipation time. The present invention obtains the heat dissipation coefficient related to the environmental parameters and the attribute information of the ingredients to be cooked, and then obtains the time required for heat dissipation, thereby selecting a reasonable time to start the equipment, so that the user's required set temperature is reached at the end of the reservation, the heat preservation time is reduced, the purpose of energy saving is achieved, and the heat preservation time is too long to affect the taste of food.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking control, and in particular to a cooking reservation method, device, equipment and storage medium. Background Art

[0002] At present, many people like to use the reservation function of smart cooking equipment to cook ingredients, so that users can enjoy breakfast immediately after getting up.

[0003] However, the temperature of the food just cooked is too high and it is not suitable for users to eat it immediately. Users need to wait for a while before eating it. However, if the waiting time is too long, it will delay the user's time and affect the user's travel. Therefore, there is currently no effective solution for how to set the start time of scheduled cooking so that users can enjoy food at the right temperature immediately after getting up. Summary of the invention

[0004] Embodiments of the present invention are intended to provide a cooking reservation method, device, equipment and storage medium.

[0005] The technical solution of the present invention is achieved in this way:

[0006] A first aspect of an embodiment of the present invention provides a cooking reservation method, the method comprising: obtaining environmental parameters and attribute information of ingredients to be cooked; the environmental parameters and the attribute information are both related to the rate of change of the temperature of the ingredients to be cooked; obtaining a heat dissipation coefficient corresponding to the environmental parameters and the attribute information from a pre-acquired heat dissipation model; based on the heat dissipation coefficient, determining the heat dissipation time from the completion of cooking of the ingredients to be cooked to the heat dissipation to a set temperature; and determining a cooking start time according to the working time of the cooking equipment and the heat dissipation time.

[0007] Optionally, the heat dissipation model includes mapping relationships among multiple groups of heat dissipation coefficients, environmental parameters and attribute information of the ingredients to be cooked.

[0008] Optionally, the environmental parameter includes at least one of ambient temperature and atmospheric pressure.

[0009] Optionally, the attribute information of the food to be cooked includes at least one of the type, specific heat capacity and mass of the food to be cooked.

[0010] Optionally, obtaining attribute information of the ingredients to be cooked includes:

[0011] When the food to be cooked includes at least two kinds of food, obtaining a quality parameter of each food;

[0012] Based on the quality parameters, determining a weight coefficient corresponding to each ingredient;

[0013] Based on the weight coefficient and the specific heat capacity of each ingredient, the specific heat capacity of the ingredient to be cooked is determined.

[0014] Optionally, acquiring a heat dissipation coefficient corresponding to the environmental parameter and the attribute information from a pre-acquired heat dissipation model includes:

[0015] A corresponding heat dissipation coefficient is obtained from the heat dissipation model according to the environmental parameters, the type, specific heat capacity and mass of the food to be cooked; the heat dissipation coefficient represents the amount of heat released per unit time.

[0016] Optionally, determining the heat dissipation time from when the food to be cooked is cooked to when the food to be cooked is cooled to a set temperature based on the heat dissipation coefficient includes:

[0017] Determine the temperature change difference of the food to be cooked after cooking is completed until the heat is dissipated to the set temperature;

[0018] Based on the type, specific heat capacity and mass of the food to be cooked and the temperature change difference, determine the heat value released in the process from when the food to be cooked is cooked to when the heat is dissipated to the set temperature;

[0019] The heat dissipation time from when the food to be cooked is cooked to when the food to be cooked dissipates to a set temperature is determined based on the calorific value and the heat dissipation coefficient.

[0020] Optionally, the heat dissipation model includes mapping relationships among multiple groups of heat dissipation coefficients, environmental parameters, attribute information of the food to be cooked, and refrigeration power of a refrigeration element of the cooking device.

[0021] A second aspect of an embodiment of the present invention provides a cooking reservation device, the device comprising a first acquisition module, a second acquisition module, a first determination module and a second determination module, wherein:

[0022] The first acquisition module is used to acquire environmental parameters and property information of the food to be cooked; the environmental parameters and the property information are both related to the rate of change of the temperature of the food to be cooked;

[0023] The second acquisition module is used to acquire a heat dissipation coefficient corresponding to the environmental parameter and the attribute information from a pre-acquired heat dissipation model;

[0024] The first determination module is used to determine the heat dissipation time from when the food to be cooked is cooked to when the food to be cooked dissipates to a set temperature based on the heat dissipation coefficient;

[0025] The second determination module is used to determine the cooking start time according to the working time of the cooking device and the heat dissipation time.

[0026] Optionally, the heat dissipation model includes mapping relationships among multiple groups of heat dissipation coefficients, environmental parameters and attribute information of the ingredients to be cooked.

[0027] Optionally, the environmental parameter includes at least one of ambient temperature and atmospheric pressure.

[0028] Optionally, the attribute information of the food to be cooked includes at least one of the type, specific heat capacity and mass of the food to be cooked.

[0029] Optionally, the first acquisition module is further used for: when the to-be-cooked food includes at least two kinds of food, acquiring the quality parameter of each food;

[0030] Based on the quality parameters, determining a weight coefficient corresponding to each ingredient;

[0031] Based on the weight coefficient and the specific heat capacity of each ingredient, the specific heat capacity of the ingredient to be cooked is determined.

[0032] Optionally, the second acquisition module is specifically used to:

[0033] A corresponding heat dissipation coefficient is obtained from the heat dissipation model according to the environmental parameters, the type, specific heat capacity and mass of the food to be cooked; the heat dissipation coefficient represents the amount of heat released per unit time.

[0034] Optionally, the first determining module is specifically configured to:

[0035] Determine the temperature change difference of the food to be cooked after cooking is completed until the heat is dissipated to the set temperature;

[0036] Based on the type, specific heat capacity and mass of the food to be cooked and the temperature change difference, determine the heat value released in the process from when the food to be cooked is cooked to when the heat is dissipated to the set temperature;

[0037] The heat dissipation time from when the food to be cooked is cooked to when the food to be cooked dissipates to a set temperature is determined based on the calorific value and the heat dissipation coefficient.

[0038] Optionally, the heat dissipation model includes mapping relationships among multiple groups of heat dissipation coefficients, environmental parameters, attribute information of the food to be cooked, and refrigeration power of a refrigeration element of the cooking device.

[0039] A third aspect of an embodiment of the present invention provides a cooking reservation device, comprising a memory and a processor, wherein instructions are stored in the memory; the processor is used to run the instructions stored in the memory, and when the instructions are run by the processor, the steps of any one of the methods described in the first aspect are implemented.

[0040] A fourth aspect of an embodiment of the present invention provides a computer-readable storage medium having a computer program stored thereon. When the computer program is executed by a processor, the steps of any one of the methods described in the first aspect above are implemented.

[0041] A cooking reservation method, device, equipment and storage medium provided by the embodiments of the present invention obtain a heat dissipation coefficient related to environmental parameters and attribute information of ingredients to be cooked, thereby obtaining the time required for heat dissipation, and combining it with the working time of the cooking device, so as to select a reasonable time to start the device, so that at the end time of the reservation, the temperature of the cooked ingredients reaches the set temperature required by the user, which not only reduces the insulation time and achieves the purpose of energy saving, but also avoids the insulation time being too long and affecting the taste of the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 A schematic diagram of a cooking reservation method provided by an embodiment of the present invention;

[0043] Figure 2 A schematic diagram of the structure of a cooking reservation device provided by an embodiment of the present invention;

[0044] Figure 3 A flowchart diagram b of a cooking reservation method provided by an embodiment of the present invention;

[0045] Figure 4 A temperature curve diagram of a cooking reservation method provided by an embodiment of the present invention;

[0046] Figure 5 A schematic diagram of the structure of a cooking reservation device provided in an embodiment of the present invention. DETAILED DESCRIPTION

[0047] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0048] In daily life, many people like to enjoy breakfast immediately after getting up. However, the temperature of food just cooked is too high, and it is not suitable for users to eat it immediately. They need to wait for a while before eating it. However, if the waiting time is too long, it will delay the user's time and affect the user's travel. Therefore, people need to accurately determine the start time of the scheduled cooking, so that after the user gets up, for example, when the set temperature set by the user is reached, the temperature of the ingredients that have been cooked by appointment, after a period of heat dissipation, just reaches a temperature suitable for the user to eat. Based on this, the following embodiments of the present invention are proposed.

[0049] See also Figure 1 , Figure 1 A is a flow chart of a cooking reservation method provided by an embodiment of the present invention. The cooking reservation method provided by an embodiment of the present invention includes:

[0050] S110, obtaining environmental parameters and attribute information of ingredients to be cooked.

[0051] S120, obtaining a heat dissipation coefficient corresponding to the environmental parameters and the attribute information from a pre-acquired heat dissipation model.

[0052] S130, based on the heat dissipation coefficient, determining the heat dissipation time from when the food to be cooked is cooked to when the food to be cooked dissipates to a set temperature.

[0053] S140, determining a cooking start time according to the working time and heat dissipation time of the cooking device.

[0054] The cooking reservation method of this embodiment can be applied to cooking devices, such as electric hot pots, rice cookers, food processors, etc.; in other examples, the cooking reservation method can also be applied to mobile terminals, such as mobile phones, tablet computers, car computers, etc. The mobile terminal can control the cooking device by wired communication or wireless communication. For example, the mobile terminal can control the cooking start time of the cooking device by instructions. Exemplarily, the wireless communication method includes but is not limited to at least one of mobile communication networks (such as 3G / 4G / 5G networks, etc.), WIFI, and Bluetooth.

[0055] In one embodiment, taking the cooking reservation method applied to a cooking device as an example, before the user makes a cooking reservation, the cooking device automatically obtains environmental parameters and attribute information of the ingredients to be cooked. Specifically, in addition to the necessary structure to complete cooking, the cooking device may also have multiple different types of sensors, which are used to detect environmental parameters and attribute information of the ingredients to be cooked under current cooking conditions. Exemplarily, the cooking device may be provided with a temperature sensor for collecting ambient temperature. Exemplarily, the cooking device may be provided with an image sensor for collecting pictures of the ingredients to be cooked, identifying the type of the ingredients to be cooked based on the pictures of the ingredients to be cooked, and then determining the attribute information of the ingredients to be cooked according to the type of the ingredients to be cooked. In addition, the above-mentioned environmental parameters and / or attribute information of the ingredients to be cooked may also be manually input by the user through the input device of the cooking device.

[0056] In another embodiment, taking the cooking reservation method applied to a mobile terminal as an example, a user can remotely control the cooking reservation of a cooking device through a mobile terminal. In some examples, the mobile terminal can obtain environmental parameters through sensors deployed by itself. This example is applicable to the case where the distance between the mobile terminal and the cooking device is less than a preset threshold, or the mobile terminal and the cooking device are in the same area. For example, the cooking device is set in the user's home, and the mobile terminal held by the user is also located at home; for another example, the mobile terminal and the cooking device are in the same community or city (the environmental parameters of the same community or city are very similar or even the same). In other examples, the mobile terminal can also obtain the environmental parameters collected by the cooking device through a wireless communication mechanism between the mobile terminal and the cooking device. Similar to the previous embodiment, the cooking device in this embodiment can have multiple different types of sensors for collecting environmental parameters. On the other hand, the mobile terminal can obtain the attribute information of the ingredients to be cooked through the wireless communication mechanism between the mobile terminal and the cooking device. In addition, the above-mentioned environmental parameters and / or the attribute information of the ingredients to be cooked can also be manually input by the user through the input device of the mobile terminal.

[0057] In this embodiment, the environmental parameters and the attribute information of the food to be cooked are both related to the rate of change of the temperature of the food to be cooked, and both affect the rate of change of the temperature of the food to be cooked. That is, the change of the environmental parameters will affect the heat dissipation time from the completion of cooking of the food to be cooked to the set temperature, and the difference in the attribute information of the food to be cooked will also affect the heat dissipation time from the completion of cooking of the food to be cooked to the set temperature.

[0058] Exemplarily, the environmental parameters may include at least one of the ambient temperature and the atmospheric pressure. Specifically, when the temperature of the food in the cooking device is constant, for example, approximately 100°C after the food is cooked, the lower the ambient temperature, the greater the temperature difference between the temperature of the food and the ambient temperature, the higher the efficiency of heat transfer, and the faster the food dissipates heat. In addition, on the one hand, the atmospheric pressure affects the boiling point of water (for example, when cooking porridge or soup, the main component of the material is water). The higher the boiling point of water, the greater the temperature difference with the set temperature and the ambient temperature; on the other hand, the pressure difference inside and outside the cooking device affects air convection, thereby affecting the heat dissipation of the food.

[0059] Exemplarily, the attribute information of the ingredients to be cooked may include at least one of the type, specific heat capacity and mass of the ingredients to be cooked, wherein the specific heat capacity and mass of the ingredients to be cooked are positively correlated with the heat released by the ingredients to be cooked. When the heat dissipation coefficient is constant, the greater the specific heat capacity and mass, the longer the heat dissipation time.

[0060] Of course, the environmental parameters in this embodiment are not limited to the above-mentioned ambient temperature and atmospheric pressure, and the attribute information of the ingredients to be cooked is not limited to the above-mentioned types, specific heat capacity and mass. Other environmental parameters and attribute information that can affect the heat dissipation rate of the ingredients are also within the protection scope of the present invention.

[0061] Therefore, through experiments, multiple sets of environmental parameters such as ambient temperature and atmospheric pressure, as well as attribute information such as the type, specific heat capacity and mass of the ingredients to be cooked can be obtained, and a mapping relationship between the heat dissipation coefficient, heat dissipation time and parameters such as ambient temperature, atmospheric pressure, type, specific heat capacity and mass of ingredients can be established based on the above information as a heat dissipation model, so that users can directly obtain the heat dissipation coefficient corresponding to the environmental parameters and attribute information from the heat dissipation model when making cooking appointments.

[0062] In one embodiment, the heat dissipation model includes a plurality of mapping relationships among heat dissipation coefficients, environmental parameters, and attribute information of ingredients to be cooked.

[0063] Normally, the ambient temperature will fluctuate with different regions and seasons. Taking a common environment as an example, the temperature range is -20℃ to 40℃. Multiple temperature values ​​are selected as experimental parameters within this temperature range. The attribute information of the same ingredients to be cooked is used as a sample to detect multiple sets of heat dissipation coefficients at each temperature value. It can be understood that the lower the ambient temperature, the greater the temperature difference between the temperature of the cooked ingredients and the ambient temperature, the higher the heat conductivity, and the greater the heat dissipation coefficient; conversely, the higher the ambient temperature, the smaller the temperature difference between the temperature of the cooked ingredients and the ambient temperature, the lower the heat conductivity, and the smaller the heat dissipation coefficient. In addition, atmospheric pressure affects the boiling point of water, and water is the main component of cooking ingredients, so atmospheric pressure can affect the temperature of the ingredients before heat dissipation.

[0064] Specific heat capacity characterizes the amount of heat absorbed (or released) by a unit mass of a substance when the temperature rises (or falls) by 1°C. The greater the specific heat capacity of an ingredient, the more heat is released when the same mass of the ingredient is lowered to a preset temperature value. In some examples, the ingredient to be cooked is a mixture of a certain type of ingredient or multiple types of ingredients and water, then the specific heat capacity of the ingredient to be cooked can be approximated to the specific heat capacity of water. In other examples, the specific heat capacity of the ingredient to be cooked can also be recalculated in proportion to the proportion of various types of ingredients included in the ingredient to be cooked and the specific heat capacity of various types of ingredients. For the same ingredient, the greater its mass, the more heat is released when it is lowered to a preset temperature.

[0065] In addition, factors such as the thermal conductivity coefficient of the cooking equipment itself, the color of the outer wall of the cooking equipment (affecting heat radiation), and the wind resistance of the cooking equipment are all environmental parameters that can affect the heat dissipation coefficient. Therefore, in other embodiments, a heat dissipation model can also be established based on the thermal conductivity coefficient of the cooking equipment itself, the color of the outer wall, the wind resistance, and other factors.

[0066] In this embodiment, multiple groups of experimental parameters can be obtained by conducting experiments in advance. The experimental parameters include multiple groups of different environmental parameters and attribute information of the ingredients to be cooked, so that the heat dissipation coefficient under the corresponding environmental parameters and attribute information of the ingredients to be cooked, as well as the corresponding heat dissipation time, can be calculated, and then a mapping table between the heat dissipation coefficient, the heat dissipation time and each parameter can be obtained, and a corresponding heat dissipation model can be established; further, linear interpolation processing is performed on the area between each experimental parameter in the mapping table to fill in the mapping relationship of non-experimental parameters in the mapping table, or the relationship between the heat dissipation coefficient and the environmental parameters and the attribute information of the ingredients to be cooked can be fitted from the experimental data by linear regression.

[0067] Based on this, in one implementation, the heat dissipation model may be embodied in the form of a table; in another implementation, the heat dissipation model may also be embodied by a relational expression representing the heat dissipation model.

[0068] In one embodiment, obtaining the attribute information of the food to be cooked includes:

[0069] When the food to be cooked includes at least two kinds of food, obtaining a quality parameter of each food;

[0070] Based on the quality parameters, determining a weight coefficient corresponding to each ingredient;

[0071] Based on the weight coefficient and the specific heat capacity of each ingredient, the specific heat capacity of the ingredient to be cooked is determined.

[0072] The ingredients to be cooked may include many different types of ingredients, and the different types of ingredients are also reflected in different forms, such as solid ingredients and liquid ingredients. The different forms will lead to differences in the overall heat dissipation speed. In addition, the heat dissipation speed is also related to the quality parameters of each ingredient.

[0073] In this embodiment, the ingredients to be cooked may include liquid ingredients, such as water, vegetable oil, etc., and may also be solid ingredients, such as various meats. The ingredients to be cooked may be a mixture of liquid ingredients and solid ingredients, such as water and fish, and of course, may also be a mixture of multiple liquid ingredients and multiple solid ingredients, and the specific types and quantities of the ingredients are not limited.

[0074] For example, if the total mass of the ingredients to be cooked is 1kg, including a solid ingredient a with a mass of 0.2kg and a liquid ingredient b with a mass of 0.8kg, the specific heat capacity of the solid ingredient a is c, and the specific heat capacity of the liquid ingredient b is d, c=1 / 2d, it can be concluded that the weight coefficient of the solid ingredient a in the ingredients to be cooked is 20%, the weight coefficient of the liquid ingredient b is 80%, and the specific heat capacity of the ingredients to be cooked as a whole is 9 / 10d. It can be seen that when the total mass is the same, if the mass ratio of each ingredient in the ingredients to be cooked is different, then there will be differences in the heat dissipation speed, because the larger the overall specific heat capacity, the more heat the above ingredients need to release to dissipate heat to a specific temperature after cooking. On this basis, the overall heat dissipation coefficient can be adjusted based on parameters such as the specific heat capacity and mass ratio of each ingredient in the ingredients to be cooked.

[0075] In one embodiment, a heat dissipation coefficient corresponding to environmental parameters and attribute information is obtained from a pre-acquired heat dissipation model, including: obtaining the corresponding heat dissipation coefficient from the heat dissipation model according to the environmental parameters, the type, specific heat capacity and mass of the food to be cooked; the heat dissipation coefficient represents the heat released per unit time.

[0076] In the heat dissipation model, there are mapping relationships between multiple sets of environmental parameters, types of ingredients to be cooked, specific heat capacity and mass and corresponding heat dissipation coefficients. Therefore, according to the actual environmental parameters, specific heat capacity and mass of the ingredients to be cooked, the corresponding heat dissipation coefficient can be directly obtained in the heat dissipation model.

[0077] In one example, when the heat dissipation model is expressed in the form of a table, the corresponding heat dissipation coefficient can be obtained by looking up the table based on the actual environmental parameters, the type, specific heat capacity and mass of the food to be cooked. In another example, when the heat dissipation model is expressed in the form of a relational expression, the actual environmental parameters, the specific heat capacity and mass of the food to be cooked can be substituted into the relational expression to obtain the calculation result of the corresponding heat dissipation coefficient.

[0078] In this embodiment, based on the heat dissipation coefficient obtained from the heat dissipation model, the heat dissipation time from when the food to be cooked is cooked to when the food to be cooked dissipates to the set temperature is obtained.

[0079] The heat dissipation coefficient represents the amount of heat released per unit time. After obtaining the heat dissipation coefficient corresponding to the environmental parameters and attribute information from the heat dissipation model, it is only necessary to determine the temperature of the set food after cooling, obtain the total heat dissipation, and then determine the heat dissipation time.

[0080] For example, in the heat dissipation model, the heat dissipation coefficient satisfies the relationship: kt=cmδT, where k represents the heat dissipation coefficient, c represents the specific heat capacity of the food to be cooked, m is the mass of the food to be cooked, δT represents the absolute difference before and after the temperature change, that is, the absolute difference between the temperature of the food to be cooked when it is cooked and the set temperature, and t represents the heat dissipation time. Based on this, the heat dissipation time t can be obtained based on the above relationship.

[0081] In one embodiment, the cooking start time is determined according to the working time and heat dissipation time of the cooking device. The entire cooking reservation process includes a reservation stage, a working stage, and a heat dissipation stage, wherein the reservation stage is the period from when the user clicks the reservation to when cooking starts, which can be a few minutes or a few hours, set by the user. The working stage is the period from when cooking starts to when cooking is completed, and its length is determined by factors such as the type of ingredients and the working mode of the cooking equipment, and can be obtained through daily experience or big data from network statistics. The heat dissipation stage is the period from when cooking is completed to when the temperature of the ingredients reaches the set temperature. Therefore, after the working time and the heat dissipation time, the cooking start time can be determined according to the set time set by the user.

[0082] For example, a user prepares to use an electric hot pot to cook porridge in the morning and plans to start eating at 7 o'clock. The cooking equipment works for half an hour, and the calculated heat dissipation time is 15 minutes. The user can pre-set the start time of the cooking equipment to 6:15 minutes. In this way, the temperature of the ingredients reaches the set temperature required by the user, reducing the insulation time, achieving the purpose of energy saving, and avoiding the influence of food taste due to too long insulation time.

[0083] In some optional embodiments, the cooking start time is determined according to the working time of the cooking device and the heat dissipation time, including: determining the cooking start time according to the working time, heat dissipation time and heat preservation time of the cooking device.

[0084] In this embodiment, the user can set a reasonable insulation time according to needs. In this way, during the cooking process, after the temperature of the food to be cooked reaches the set temperature, the insulation state can be turned on in time to avoid excessive heat dissipation of the food.

[0085] In one embodiment, in step S130, based on the heat dissipation coefficient, determining the heat dissipation time from when the food to be cooked is cooked to when the food to be cooked is cooled to a set temperature includes:

[0086] Determine the temperature difference between when the food to be cooked is cooked and when the food to be cooked dissipates heat to the set temperature;

[0087] Based on the type, specific heat capacity and mass of the food to be cooked and the temperature change difference, determine the heat value released in the process from when the food to be cooked is cooked to when the heat is dissipated to the set temperature;

[0088] The heat dissipation time from when the food to be cooked is cooked to when the heat dissipates to the set temperature is determined based on the calorific value and the heat dissipation coefficient.

[0089] Specifically, when the ingredients to be cooked are determined, their corresponding specific heat capacity and mass are constants. At this time, the temperature value after heat dissipation is set. Taking 100°C before heat dissipation as an example, the total heat that the ingredients need to release can be obtained. Based on the heat dissipation coefficient obtained from the heat dissipation model, the heat dissipation time can be determined.

[0090] In one embodiment, the heat dissipation model includes mapping relationships among multiple groups of heat dissipation coefficients, environmental parameters, property information of ingredients to be cooked, and refrigeration powers of refrigeration elements of cooking equipment.

[0091] In this embodiment, heat dissipation includes not only natural heat dissipation but also cooling of the components of the cooking device itself, and the degree of cooling of the cooking device depends on the current cooling power of the cooking device. It can be understood that the greater the current cooling power, the greater the corresponding heat dissipation coefficient.

[0092] Based on the above examples, please refer to Figure 2 , Figure 2 A schematic diagram of the structure of a cooking reservation device provided by an embodiment of the present invention. The device comprises a first acquisition module 210, a second acquisition module 220, a first determination module 230 and a second determination module 240, wherein:

[0093] The first acquisition module 210 is used to acquire environmental parameters and attribute information of the food to be cooked; both the environmental parameters and the attribute information are related to the rate of change of the temperature of the food to be cooked;

[0094] A second acquisition module 220 is used to acquire a heat dissipation coefficient corresponding to the environmental parameters and attribute information from a pre-acquired heat dissipation model;

[0095] The first determination module 230 is used to determine the heat dissipation time from the completion of cooking of the food to be cooked to the heat dissipation to the set temperature based on the heat dissipation coefficient;

[0096] The second determination module 240 is used to determine the cooking start time according to the working time and heat dissipation time of the cooking device.

[0097] The cooking reservation method of this embodiment can be applied to cooking devices, such as electric hot pots, rice cookers, food processors, etc.; in other examples, the cooking reservation method can also be applied to mobile terminals, such as mobile phones, tablet computers, car computers, etc. The mobile terminal can control the cooking device by wired communication or wireless communication. For example, the mobile terminal can control the cooking start time of the cooking device by instructions. Exemplarily, the wireless communication method includes but is not limited to at least one of mobile communication networks (such as 3G / 4G / 5G networks, etc.), WIFI, and Bluetooth.

[0098] In one embodiment, before the user makes a cooking reservation, the cooking device automatically obtains environmental parameters and attribute information of the ingredients to be cooked. Specifically, in addition to the necessary structure to complete cooking, the cooking device may also have multiple different types of sensors, which are used to detect environmental parameters and attribute information of the ingredients to be cooked under current cooking conditions. Exemplarily, the cooking device may be provided with a temperature sensor for collecting ambient temperature. Exemplarily, the cooking device may be provided with an image sensor for collecting pictures of the ingredients to be cooked, identifying the type of the ingredients to be cooked based on the pictures of the ingredients to be cooked, and then determining the attribute information of the ingredients to be cooked according to the type of the ingredients to be cooked. In addition, the above-mentioned environmental parameters and / or attribute information of the ingredients to be cooked can also be manually input by the user. Among them, the environmental parameters and attribute information are both related to the rate of change of the temperature of the ingredients to be cooked, and will affect the rate of change of the temperature of the ingredients to be cooked.

[0099] In another embodiment, taking the cooking reservation method applied to a mobile terminal as an example, a user can remotely control the cooking reservation of a cooking device through a mobile terminal. In some examples, the mobile terminal can obtain environmental parameters through sensors deployed by itself. This example is applicable to the case where the distance between the mobile terminal and the cooking device is less than a preset threshold, or the mobile terminal and the cooking device are in the same area. The specific example is the same as the above method embodiment and will not be repeated here.

[0100] In this embodiment, the environmental parameters and the attribute information of the food to be cooked are both related to the rate of change of the temperature of the food to be cooked, and both affect the rate of change of the temperature of the food to be cooked. That is, the change of the environmental parameters will affect the heat dissipation time from the completion of cooking of the food to be cooked to the set temperature, and the difference in the attribute information of the food to be cooked will also affect the heat dissipation time from the completion of cooking of the food to be cooked to the set temperature.

[0101] Exemplarily, the environmental parameters may include at least one of the ambient temperature and the atmospheric pressure. Specifically, when the temperature of the food in the cooking device is constant, for example, approximately 100°C after the food is cooked, the lower the ambient temperature, the greater the temperature difference between the temperature of the food and the ambient temperature, the higher the efficiency of heat transfer, and the faster the food dissipates heat. In addition, on the one hand, the atmospheric pressure affects the boiling point of water (for example, when cooking porridge or soup, the main component of the material is water). The higher the boiling point of water, the greater the temperature difference with the set temperature and the ambient temperature; on the other hand, the pressure difference inside and outside the cooking device affects air convection, thereby affecting the heat dissipation of the food.

[0102] Exemplarily, the attribute information of the ingredients to be cooked may include at least one of the type, specific heat capacity and mass of the ingredients to be cooked, wherein the specific heat capacity and mass of the ingredients to be cooked are positively correlated with the heat released by the ingredients to be cooked. When the heat dissipation coefficient is constant, the greater the specific heat capacity and mass, the longer the heat dissipation time.

[0103] Of course, the environmental parameters in this embodiment are not limited to the above-mentioned ambient temperature and atmospheric pressure, and the attribute information of the ingredients to be cooked is not limited to the above-mentioned types, specific heat capacity and mass. Other environmental parameters and attribute information that can affect the heat dissipation rate of the ingredients are also within the protection scope of the present invention.

[0104] Therefore, through experiments, multiple sets of environmental parameters such as ambient temperature and atmospheric pressure, as well as attribute information such as the type, specific heat capacity and mass of the ingredients to be cooked can be obtained, and a mapping relationship between the heat dissipation coefficient, heat dissipation time and parameters such as ambient temperature, atmospheric pressure, specific heat capacity and mass of the ingredients can be established based on the above information as a heat dissipation model, so that users can directly obtain the heat dissipation coefficient corresponding to the environmental parameters and attribute information from the heat dissipation model when making cooking reservations.

[0105] In one embodiment, the first acquisition module is further used to: when the to-be-cooked food includes at least two kinds of food, acquire the quality parameter of each food;

[0106] Based on the quality parameters, determine the weight coefficient corresponding to each ingredient;

[0107] Based on the weight coefficient and the specific heat capacity of each ingredient, the specific heat capacity of the ingredient to be cooked is determined.

[0108] The ingredients to be cooked may include many different types of ingredients, and the different types of ingredients are also reflected in different forms, such as solid ingredients and liquid ingredients. The different forms will lead to differences in the overall heat dissipation speed. In addition, the heat dissipation speed is also related to the quality parameters of each ingredient.

[0109] In this embodiment, the ingredients to be cooked may include liquid ingredients, such as water, vegetable oil, etc., and may also be solid ingredients, such as various meats. The ingredients to be cooked may be a mixture of liquid ingredients and solid ingredients, such as water and fish, or, of course, may be a mixture of multiple liquid ingredients and multiple solid ingredients, and the specific types and quantities of the ingredients are not limited. The specific examples are the same as those in the above method embodiments, and will not be described one by one here.

[0110] In one embodiment, the heat dissipation model includes a plurality of mapping relationships among heat dissipation coefficients, environmental parameters, and attribute information of ingredients to be cooked.

[0111] Normally, the ambient temperature will fluctuate with different regions and seasons. Taking a common environment as an example, the temperature range is -20℃ to 40℃. Multiple temperature values ​​are selected as experimental parameters within this temperature range. The attribute information of the same ingredients to be cooked is used as a sample to detect multiple sets of heat dissipation coefficients at each temperature value. It can be understood that the lower the ambient temperature, the greater the temperature difference between the temperature of the cooked ingredients and the ambient temperature, the higher the heat conductivity, and the greater the heat dissipation coefficient; conversely, the higher the ambient temperature, the smaller the temperature difference between the temperature of the cooked ingredients and the ambient temperature, the lower the heat conductivity, and the smaller the heat dissipation coefficient. In addition, atmospheric pressure affects the boiling point of water, and water is the main component of cooking ingredients, so atmospheric pressure can affect the temperature of the ingredients before heat dissipation.

[0112] Specific heat capacity characterizes the amount of heat absorbed (or released) by a unit mass of a substance when the temperature rises (or falls) by 1°C. The greater the specific heat capacity of an ingredient, the more heat is released when the same mass of the ingredient is lowered to a preset temperature value. In some examples, the ingredient to be cooked is a mixture of a certain type of ingredient or multiple types of ingredients and water, then the specific heat capacity of the ingredient to be cooked can be approximated to the specific heat capacity of water. In other examples, the specific heat capacity of the ingredient to be cooked can also be recalculated in proportion to the proportion of various types of ingredients included in the ingredient to be cooked and the specific heat capacity of various types of ingredients. For the same ingredient, the greater its mass, the more heat is released when it is lowered to a preset temperature.

[0113] In addition, factors such as the thermal conductivity coefficient of the cooking equipment itself, the color of the outer wall of the cooking equipment (affecting heat radiation), and the wind resistance of the cooking equipment are all environmental parameters that can affect the heat dissipation coefficient. Therefore, in other embodiments, a heat dissipation model can also be established based on the thermal conductivity coefficient of the cooking equipment itself, the color of the outer wall, the wind resistance, and other factors.

[0114] In this embodiment, multiple groups of experimental parameters can be obtained by conducting experiments in advance. The experimental parameters include multiple groups of different environmental parameters and attribute information of the ingredients to be cooked, so that the heat dissipation coefficient under the corresponding environmental parameters and attribute information of the ingredients to be cooked, as well as the corresponding heat dissipation time, can be calculated, and then a mapping table between the heat dissipation coefficient, the heat dissipation time and each parameter can be obtained, and a corresponding heat dissipation model can be established; further, linear interpolation processing is performed on the area between each experimental parameter in the mapping table to fill in the mapping relationship of non-experimental parameters in the mapping table, or the relationship between the heat dissipation coefficient and the environmental parameters and the attribute information of the ingredients to be cooked can be fitted from the experimental data by linear regression.

[0115] Based on this, in one implementation, the heat dissipation model may be embodied in the form of a table; in another implementation, the heat dissipation model may also be embodied by a relational expression representing the heat dissipation model.

[0116] In one embodiment, the second acquisition module 220 is specifically used to: obtain the corresponding heat dissipation coefficient from the heat dissipation model according to the environmental parameters, the type, specific heat capacity and mass of the food to be cooked; the heat dissipation coefficient represents the heat released per unit time.

[0117] In the heat dissipation model, there are mapping relationships between multiple sets of environmental parameters, types of ingredients to be cooked, specific heat capacity and mass and corresponding heat dissipation coefficients. Therefore, according to the actual environmental parameters, specific heat capacity and mass of the ingredients to be cooked, the corresponding heat dissipation coefficient can be directly obtained in the heat dissipation model.

[0118] In one example, when the heat dissipation model is expressed in the form of a table, the corresponding heat dissipation coefficient can be obtained by looking up the table based on the actual environmental parameters, the type, specific heat capacity and mass of the food to be cooked. In another example, when the heat dissipation model is expressed in the form of a relational expression, the actual environmental parameters, the specific heat capacity and mass of the food to be cooked can be substituted into the relational expression to obtain the calculation result of the corresponding heat dissipation coefficient.

[0119] In this embodiment, based on the heat dissipation coefficient obtained from the heat dissipation model, the heat dissipation time from when the food to be cooked is cooked to when the food to be cooked dissipates to the set temperature is obtained.

[0120] The heat dissipation coefficient represents the amount of heat released per unit time. After obtaining the heat dissipation coefficient corresponding to the environmental parameters and attribute information from the heat dissipation model, it is only necessary to determine the temperature of the set food after cooling, obtain the total heat dissipation, and then determine the heat dissipation time.

[0121] For example, in the heat dissipation model, the heat dissipation coefficient satisfies the relationship: kt=cmδT, where k represents the heat dissipation coefficient, c represents the specific heat capacity of the food to be cooked, m is the mass of the food to be cooked, δT represents the absolute difference before and after the temperature change, that is, the absolute difference between the temperature of the food to be cooked when it is cooked and the set temperature, and t represents the heat dissipation time. Based on this, the heat dissipation time t can be obtained based on the above relationship.

[0122] In one embodiment, the cooking start time is determined according to the working time and heat dissipation time of the cooking device. The entire cooking reservation process includes a reservation stage, a working stage, and a heat dissipation stage, wherein the reservation stage is the period from when the user clicks on the reservation to when cooking starts, which can be a few minutes or a few hours, set by the user. The working stage is the period from when cooking starts to when cooking is completed, and its length is determined by factors such as the type of ingredients and the working mode of the cooking equipment, and can be obtained through daily experience or big data from network statistics. The heat dissipation stage is the period from when cooking is completed to when the temperature of the ingredients reaches the set temperature. Therefore, after the working time and the heat dissipation time, the cooking start time can be determined according to the set time set by the user. The specific setting process is the same as that of the above method embodiment, and will not be repeated here.

[0123] In some optional embodiments, the cooking start time is determined according to the working time of the cooking device and the heat dissipation time, including: determining the cooking start time according to the working time, heat dissipation time and heat preservation time of the cooking device.

[0124] In this embodiment, the user can set a reasonable insulation time as needed, so that during the cooking process, after the temperature of the food to be cooked reaches the set temperature, the insulation state can be turned on in time to avoid excessive heat dissipation of the food. In one embodiment, the first determination module 230 is specifically used to:

[0125] Determine the temperature difference between when the food to be cooked is cooked and when the food to be cooked dissipates heat to the set temperature;

[0126] Based on the type, specific heat capacity and mass of the food to be cooked and the temperature change difference, determine the heat value released in the process from when the food to be cooked is cooked to when the heat is dissipated to the set temperature;

[0127] The heat dissipation time from when the food to be cooked is cooked to when the heat dissipates to the set temperature is determined based on the calorific value and the heat dissipation coefficient.

[0128] Specifically, when the ingredients to be cooked are determined, their corresponding types, specific heat capacity, and mass are fixed values. At this time, the temperature value after heat dissipation is set. Taking 100°C before heat dissipation as an example, the total heat that the ingredients need to release can be obtained. Based on the heat dissipation coefficient obtained from the heat dissipation model, the heat dissipation time can be determined.

[0129] In one embodiment, the heat dissipation model includes mapping relationships among multiple groups of heat dissipation coefficients, environmental parameters, property information of ingredients to be cooked, and refrigeration powers of refrigeration elements of cooking equipment.

[0130] In this embodiment, heat dissipation includes not only natural heat dissipation but also cooling of the components of the cooking device itself, and the degree of cooling of the cooking device depends on the current cooling power of the cooking device. It can be understood that the greater the current cooling power, the greater the corresponding heat dissipation coefficient.

[0131] The cooking reservation method of the embodiment of the present invention is described below with reference to a specific example, taking the cooking reservation method applied to a cooking device as an example. Figure 3 , Figure 4 . Figure 3 A flowchart diagram b of a cooking reservation method provided by an embodiment of the present invention; Figure 4A temperature curve diagram of a cooking reservation method provided by an embodiment of the present invention. Among them, tw is the working time of the cooking device, t is the heat dissipation time, tk is the heat preservation time, tas is the start time of the cooking device for cooking reservation, tws is the start time of the cooking device, twe is the heat dissipation start time, tks is the heat dissipation end time, tke is a certain moment in the heat preservation process, Ts is the set temperature, and T0 is the ambient temperature. Cooking reservation includes the following processes:

[0132] S301, the cooking device is connected to the network. By connecting the cooking device to the network, the local network storing the heat dissipation model can be accessed. In the heat dissipation model, there are mapping relationships between multiple sets of environmental parameters, specific heat capacity and mass of the ingredients to be cooked and the corresponding heat dissipation coefficients. The mapping relationship can be expressed in the form of a table or a relational expression.

[0133] Environmental parameters and property information of the ingredients to be cooked can be measured through experiments. For example, such as ambient temperature, a set of experiments is carried out every 2°C from -20°C to 40°C to ensure that other environmental parameters and the property information of the ingredients to be cooked are the same, and the heat dissipation coefficient and heat dissipation time at different ambient temperatures are measured. The temperature interval can also be set to multiple intervals such as 1°C and 3°C, without limitation. For example, such as the mass of the ingredients, a set of experiments is carried out every 0.1kg from 0.1kg to 2kg to ensure that other environmental parameters and the property information of the ingredients to be cooked are the same, and the heat dissipation coefficient and heat dissipation time corresponding to different food masses are measured. The mass interval can also be set to multiple intervals such as 0.05kg and 0.2kg, without limitation.

[0134] By controlling variables, other environmental parameters and attribute information of the ingredients to be cooked can also be measured, and then the mapping relationship between the environmental parameters, attribute information of the ingredients to be cooked, the heat dissipation coefficient and the heat dissipation time can be obtained, which will not be listed one by one. S302, detect the current environmental parameters and attribute information of the ingredients to be cooked. After the cooking process of the cooking device is started, the sensors set inside the cooking device detect the ingredient information and environmental parameters and feedback the obtained data, including the temperature information measured by the temperature sensor and the ingredient weight information measured by the pressure sensor, which will not be enumerated here. Of course, some of the information here can also be manually entered by the user at the input position of the cooking device, such as the weight information of the ingredients, the set temperature after heat dissipation and other parameters.

[0135] S303, obtaining a heat dissipation coefficient. According to the above-measured current environmental parameters and the property information of the food to be cooked, directly obtain the corresponding heat dissipation coefficient in the heat dissipation model.

[0136] Based on the actual environmental parameters, the specific heat capacity and mass of the food to be cooked, the corresponding heat dissipation coefficient can be obtained by looking up a table, or the actual environmental parameters, the specific heat capacity and mass of the food to be cooked can be substituted into the relationship to obtain the calculation result of the corresponding heat dissipation coefficient.

[0137] S304, determining the heat dissipation time. Based on the current food information and the temperature difference before and after heat dissipation, the total amount of heat released can be obtained, and the heat dissipation time can be obtained by combining the heat dissipation coefficient corresponding to the function of the current cooking device.

[0138] The heat dissipation coefficient represents the amount of heat released per unit time. After obtaining the heat dissipation coefficient corresponding to the current environmental parameters and attribute information from the heat dissipation model, you only need to determine the temperature of the set food after cooling down to obtain the total heat dissipation to determine the heat dissipation time.

[0139] For example, in the heat dissipation model, the heat dissipation coefficient satisfies the relationship: kt=cmδT, where k represents the heat dissipation coefficient, c represents the specific heat capacity of the food to be cooked, m is the mass of the food to be cooked, δT represents the absolute difference before and after the temperature change, that is, the absolute difference between the temperature of the food to be cooked when it is cooked and the set temperature, and t represents the heat dissipation time. Based on this, the heat dissipation time t can be obtained based on the above relationship.

[0140] S305, determining the start time of the cooking device. Based on the working time of the cooking device, the heat dissipation time, and the completion time set by the user, the start time of the cooking device is determined so that after the cooked food has been cooled for a period of time (i.e., the heat dissipation time determined above), the temperature of the food reaches a temperature suitable for consumption by the user at a preset time point. It should be noted that the user can set a reasonable heat preservation time as needed, so that after the temperature of the food reaches the set temperature required by the user, the heat preservation state can be turned on in time to avoid excessive heat dissipation of the food.

[0141] The present application obtains the heat dissipation coefficient related to the environmental parameters and the attribute information of the ingredients to be cooked, and then obtains the time required for heat dissipation. Combined with the working time of the cooking equipment, a reasonable time is selected to start the equipment, so that at the end time of the reservation, the temperature of the cooked ingredients reaches the set temperature required by the user, which not only reduces the insulation time and achieves the purpose of energy saving, but also avoids the insulation time being too long and affecting the taste of the food.

[0142] The present invention also provides a cooking reservation device, which can be a cooking device or a mobile terminal. Figure 5As shown, when the cooking reservation device is a cooking device, the cooking device includes a memory and a processor, wherein the memory stores instructions; the processor is used to run the instructions stored in the memory, and when the instructions are run by the processor, the steps applied to the cooking reservation method can be implemented. When the cooking reservation device is a mobile terminal, in addition to the memory and the processor, it also has a network interface to obtain the attribute information of the ingredients to be cooked, and after determining the cooking start time, send the cooking start time to the cooking device.

[0143] Optionally, the various components in the cooking reservation device can be coupled together via a bus system. It is understood that the bus system is used to achieve connection and communication between these components. In addition to the data bus, the bus system also includes a power bus, a control bus and a status signal bus.

[0144] Alternatively, the memory may be implemented by any type of volatile or non-volatile storage device, or a combination thereof.

[0145] Optionally, the processor may be an integrated circuit chip having signal processing capabilities. In the implementation process, each step of the above method may be completed by instructions in the form of software, or may be completed by an integrated logic circuit of hardware. The above processor may be a general-purpose processor, a digital signal processor (DSP), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc.

[0146] The present invention also provides a computer-readable storage medium on which a computer program is stored. When the computer program is executed by a processor, any step in the above-mentioned cooking reservation method can be completed.

[0147] The methods disclosed in several method embodiments provided in this application can be arbitrarily combined without conflict to obtain new method embodiments.

[0148] The features disclosed in several product embodiments provided in this application can be arbitrarily combined without conflict to obtain new product embodiments.

[0149] The features disclosed in several method or device embodiments provided in this application can be arbitrarily combined without conflict to obtain new method embodiments or device embodiments.

[0150] In the several embodiments provided in the present application, it should be understood that the disclosed methods, devices and storage media can be implemented in other ways. The device embodiments described above are only schematic. For example, the division of the modules is only a logical function division. There may be other division methods in actual implementation, such as: multiple modules or components can be combined, or can be integrated into another system, or some features can be ignored or not executed. In addition, the coupling, direct coupling, or communication connection between the components shown or discussed can be through some interfaces, and the indirect coupling or communication connection of the device or module can be electrical, mechanical or other forms.

[0151] The modules described above as separate components may or may not be physically separated, and the components displayed as modules may or may not be physical units, that is, they may be located in one place or distributed on multiple network modules; some or all of the modules may be selected according to actual needs to achieve the purpose of the present embodiment.

[0152] In addition, all functional modules in the embodiments of the present invention may be integrated into one processing module, or each module may be a separate module, or two or more modules may be integrated into one module; the above-mentioned integrated modules may be implemented in the form of hardware or in the form of hardware plus software functional modules.

[0153] A person skilled in the art can understand that: all or part of the steps of implementing the above method embodiment can be completed by hardware related to program instructions, and the aforementioned program can be stored in a computer-readable storage medium. When the program is executed, it executes the steps of the above method embodiment; and the aforementioned storage medium includes: mobile storage devices, read-only memories (ROM, Read-Only Memory), random access memories (RAM, Random Access Memory), disks or optical disks, etc. Various media that can store program codes.

[0154] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art can easily think of changes or substitutions within the technical scope disclosed by the present invention, which should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A cooking reservation method, characterized in that: The method comprises: Acquiring environmental parameters and property information of ingredients to be cooked; the environmental parameters and the property information are both related to the rate of change of the temperature of the ingredients to be cooked; the property information of the ingredients to be cooked includes at least one of the type, specific heat capacity and mass of the ingredients to be cooked; Acquire a heat dissipation coefficient corresponding to the environmental parameter and the attribute information from a pre-acquired heat dissipation model; Based on the heat dissipation coefficient, determine the heat dissipation time from when the food to be cooked is cooked to when the food to be cooked dissipates to a set temperature; Determining a cooking start time according to the working time of the cooking device and the heat dissipation time; The obtaining of the heat dissipation coefficient corresponding to the environmental parameter and the attribute information from the pre-acquired heat dissipation model includes: Obtaining a corresponding heat dissipation coefficient from the heat dissipation model according to the environmental parameters, the type, specific heat capacity and mass of the food to be cooked; the heat dissipation coefficient represents the amount of heat released per unit time; The step of determining the heat dissipation time from when the food to be cooked is cooked to when the food to be cooked dissipates to a set temperature based on the heat dissipation coefficient includes: Determine the temperature change difference of the food to be cooked after cooking is completed until the heat is dissipated to the set temperature; Based on the type, specific heat capacity and mass of the food to be cooked and the temperature change difference, determine the heat value released in the process from when the food to be cooked is cooked to when the heat is dissipated to the set temperature; The heat dissipation time from when the food to be cooked is cooked to when the food to be cooked dissipates to a set temperature is determined based on the calorific value and the heat dissipation coefficient.

2. The method according to claim 1, characterized in that The heat dissipation model includes mapping relationships among multiple groups of heat dissipation coefficients, environmental parameters, and attribute information of the ingredients to be cooked.

3. The method according to claim 1, characterized in that The environmental parameter includes at least one of ambient temperature and atmospheric pressure.

4. The method according to claim 1, characterized in that: Get the attribute information of the ingredients to be cooked, including: When the food to be cooked includes at least two kinds of food, obtaining a quality parameter of each food; Based on the quality parameters, determining a weight coefficient corresponding to each ingredient; Based on the weight coefficient and the specific heat capacity of each ingredient, the specific heat capacity of the ingredient to be cooked is determined.

5. The method according to claim 1, characterized in that The heat dissipation model includes a mapping relationship between multiple groups of heat dissipation coefficients, environmental parameters, attribute information of the food to be cooked, and the refrigeration power of the refrigeration element of the cooking device.

6. A cooking reservation device, characterized in that: The device comprises a first acquisition module, a second acquisition module, a first determination module and a second determination module, wherein: The first acquisition module is used to acquire environmental parameters and property information of the food to be cooked; the environmental parameters and the property information are both related to the rate of change of the temperature of the food to be cooked; the property information of the food to be cooked includes at least one of the type, specific heat capacity and mass of the food to be cooked; The second acquisition module is used to acquire a heat dissipation coefficient corresponding to the environmental parameter and the attribute information from a pre-acquired heat dissipation model; The first determination module is used to determine the heat dissipation time from when the food to be cooked is cooked to when the food to be cooked dissipates to a set temperature based on the heat dissipation coefficient; The second determination module is used to determine the cooking start time according to the working time of the cooking device and the heat dissipation time; The second acquisition module is specifically used for: Obtaining a corresponding heat dissipation coefficient from the heat dissipation model according to the environmental parameters, the specific heat capacity and the mass of the food to be cooked; the heat dissipation coefficient represents the amount of heat released per unit time; The first determining module is specifically used for: Determine the temperature change difference of the food to be cooked after cooking is completed until the heat is dissipated to the set temperature; Based on the type, specific heat capacity and mass of the food to be cooked and the temperature change difference, determine the heat value released in the process from when the food to be cooked is cooked to when the heat is dissipated to the set temperature; The heat dissipation time from when the food to be cooked is cooked to when the food to be cooked dissipates to a set temperature is determined based on the calorific value and the heat dissipation coefficient.

7. The device according to claim 6, characterized in that The heat dissipation model includes mapping relationships among multiple groups of heat dissipation coefficients, environmental parameters, and attribute information of the ingredients to be cooked.

8. The device according to claim 6, characterized in that The environmental parameter includes at least one of ambient temperature and atmospheric pressure.

9. The device according to claim 6, characterized in that The first acquisition module is further used for: when the to-be-cooked food includes at least two kinds of food, acquiring the quality parameter of each food; Based on the quality parameters, determining a weight coefficient corresponding to each ingredient; Based on the weight coefficient and the specific heat capacity of each ingredient, the specific heat capacity of the ingredient to be cooked is determined.

10. The device according to claim 6, characterized in that The heat dissipation model includes a mapping relationship between multiple groups of heat dissipation coefficients, environmental parameters, attribute information of the food to be cooked, and the refrigeration power of the refrigeration element of the cooking device.

11. A cooking reservation device, characterized in that: The cooking reservation device includes a memory and a processor, wherein instructions are stored in the memory; The processor is used to execute instructions stored in the memory, and when the instructions are executed by the processor, the steps of the method according to any one of claims 1 to 5 are implemented.

12. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steps of the method according to any one of claims 1 to 5 are implemented.

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