Anti-dry burning control method, cooking device and readable storage medium

Abstract

The present invention discloses an anti-dry-burn control method, a cooking device and a readable storage medium, the method comprising: detecting a cooking state during a cooking process, the cooking state comprising any one of dry-burning cooking, stewing cooking, and frying cooking; obtaining temperature data of a pot during a cooking process; and performing anti-dry-burn control according to the temperature data and the cooking state. In order to improve the adaptability of an anti-dry-burn algorithm to different cooking states and reduce such misjudgment problems, the present application comprehensively considers temperature data and the cooking state obtained by real-time recognition to control anti-dry-burn, which can optimize misjudgment situations and improve user experience.

Description

Technical Field

[0001] The present invention belongs to the field of cooking control, and in particular relates to an anti-dry-burning control method, cooking equipment and a readable storage medium. Background Art

[0002] When cooking for a long time, if the water in the pot dries up or the oil temperature in the pot is too high and people are not present, it is easy to burn through the pot or even cause a fire. In order to prevent such dangerous scenarios, it is necessary to detect the dry burning of the pot.

[0003] At present, the anti-dry-burn identification schemes on the market are relatively simple. Generally, dry-burning is determined by comparing the detected temperature at the bottom of the pot with the pre-set dry-burning threshold. However, through testing, it is found that for pots with poor thermal conductivity, the temperature detected by the temperature sensor placed at the bottom of the pot will be more different from the actual temperature in the pot. For example, when the water boils, the temperature in the pot is 100°C, and the temperature of the bottom of a normal metal pot is between 150-200°C, while the bottom of a pot with poor thermal conductivity may reach 280°C or even higher. Therefore, the thermal conductivity and specific heat of the pot material are different. If the traditional anti-dry-burning judgment is still based on a single temperature threshold, serious misjudgment will often occur. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the defects in the prior art that the anti-dry-burn identification scheme is relatively single and fails to consider the differences between different cookware, resulting in misjudgment, and to provide an anti-dry-burn control method, cooking equipment and readable storage medium.

[0005] The present invention solves the above technical problems through the following technical solutions:

[0006] A dry burning prevention control method, the method comprising:

[0007] Detecting a cooking state during the cooking process, wherein the cooking state includes any one of dry-roasting cooking, stewing cooking, and frying cooking;

[0008] Get the temperature data of the pot during cooking;

[0009] Anti-dry-burning control is performed according to the temperature data and the cooking status.

[0010] Preferably, the step of performing dry-burn prevention control according to the temperature data and the cooking status specifically includes:

[0011] Constructing a function model for anti-dry-burning detection according to the temperature data and the cooking state;

[0012] Calculating a dry-burning score of the cookware based on the function model;

[0013] If the dry-burning score is greater than a preset score, cooking is stopped.

[0014] Preferably, the calculating the dry-boiling score of the cookware based on the function model comprises:

[0015] A dry burning score is calculated every preset period;

[0016] If the dry-cooking score is greater than a preset score, the step of stopping cooking specifically includes:

[0017] If the dry-boil score is greater than a preset score, it is detected whether the consecutive number of times that the dry-boil score is greater than the preset score is greater than a preset number. If so, cooking is stopped.

[0018] Preferably, the step of constructing a function model for anti-dry-burn detection according to the temperature data and the cooking state specifically includes:

[0019] Determine characteristic data affecting dry burning detection according to the temperature data; the characteristic data includes the real-time temperature and at least two of the maximum temperature, the average temperature, the standard deviation of the temperature, the variance of the temperature, and the rate of temperature rise within a preset period;

[0020] Setting a characteristic coefficient of each characteristic data according to the cooking state;

[0021] The function model is constructed based on the characteristic coefficients and the characteristic data.

[0022] Preferably, the method further comprises:

[0023] Set a feature threshold corresponding to each feature data;

[0024] When each characteristic data is greater than the characteristic threshold, the step of calculating the dry-boiling score of the cookware based on the function model is performed.

[0025] Preferably, the setting of the feature threshold corresponding to each feature data further includes:

[0026] The range of each characteristic threshold is adjusted according to the cooking state.

[0027] Preferably, if the characteristic data is the real-time temperature and the temperature rise rate, the sum of all characteristic coefficients is 1, and the step of setting the characteristic coefficient of each characteristic data according to the cooking state specifically includes:

[0028] If the cooking state is detected to be dry cooking, the characteristic coefficient of the temperature rise rate is reduced;

[0029] If the cooking state is detected to be stewing, the characteristic coefficient of the real-time temperature is reduced; the method further comprises: reducing the characteristic threshold of the temperature rise rate;

[0030] If the cooking state is detected to be frying or stir-frying, the characteristic coefficient of the temperature rise rate is reduced; the method further includes: increasing the characteristic threshold of the real-time temperature.

[0031] Preferably, the characteristic coefficient of each characteristic data is set according to the cooking state, including:

[0032] When the start of the cooking process is detected, the characteristic coefficients of each characteristic data are set equal.

[0033] A dry burning prevention control system, the system comprising:

[0034] A cooking state detection module, used for detecting the cooking state in the cooking process, wherein the cooking state includes any one of dry-roasting cooking, stewing cooking, and frying cooking;

[0035] The temperature acquisition module is used to obtain the temperature data of the pot during the cooking process;

[0036] The anti-dry-burning control module is used to perform anti-dry-burning control according to the temperature data and the cooking status.

[0037] Preferably, the anti-dry burning control module specifically includes:

[0038] A function building unit, used to build a function model for anti-dry-burning detection according to the temperature data and the cooking state;

[0039] a score calculation unit, configured to calculate a dry-boiling score of the cookware based on the function model;

[0040] The control unit is used for controlling the cooking to stop when the dry-burning score is greater than a preset score.

[0041] Preferably, the score calculation unit is specifically used for:

[0042] A dry burning score is calculated every preset period;

[0043] The control unit is specifically used for:

[0044] If the dry-boil score is greater than a preset score, it is detected whether the consecutive number of times that the dry-boil score is greater than the preset score is greater than a preset number. If so, cooking is stopped.

[0045] Preferably, the function construction unit is specifically used for:

[0046] Determine characteristic data affecting dry burning detection according to the temperature data; the characteristic data includes the real-time temperature and at least two of the maximum temperature, the average temperature, the standard deviation of the temperature, the variance of the temperature, and the rate of temperature rise within a preset period;

[0047] Setting a characteristic coefficient of each characteristic data according to the cooking state;

[0048] The function model is constructed based on the characteristic coefficients and the characteristic data.

[0049] Preferably, the anti-dry burning control module further includes:

[0050] A parameter setting unit, used to set a characteristic threshold corresponding to each characteristic data;

[0051] The judgment unit is used to call the score calculation unit again when each feature data is greater than the feature threshold.

[0052] Preferably, the parameter setting unit is also used for:

[0053] The range of each characteristic threshold is adjusted according to the cooking state.

[0054] Preferably, if the characteristic data is real-time temperature and temperature rise rate, the sum of all characteristic coefficients is 1, and the parameter setting unit is further used for:

[0055] If the cooking state is detected to be dry cooking, reducing the characteristic coefficient of the temperature rise rate;

[0056] If the cooking state is detected to be stewing, the characteristic coefficient of the real-time temperature is reduced, and the characteristic threshold of the temperature rise rate is reduced;

[0057] If the cooking state is detected to be frying or stir-frying, the characteristic coefficient of the temperature rise rate is reduced, and the characteristic threshold of the real-time temperature is increased.

[0058] Preferably, the parameter setting unit is also used for:

[0059] When the start of the cooking process is detected, the characteristic coefficients of each characteristic data are set equal.

[0060] A cooking device comprises a memory, a processor and a computer program stored in the memory and executable on the processor, wherein the processor implements the above-mentioned anti-dry-burning control method when executing the computer program.

[0061] A computer-readable storage medium stores a computer program, which implements the above-mentioned anti-dry burning control method when executed by a processor.

[0062] The positive progressive effect of the present invention is that in order to improve the adaptability of the anti-dry-burn algorithm to different cooking conditions and reduce such misjudgment problems, the present application comprehensively considers temperature data and the cooking conditions obtained by real-time identification to control the anti-dry-burn, which can optimize the misjudgment situation and improve the user experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0063] Figure 1 This is a flow chart of the anti-dry burning control method according to Example 1 of the present invention.

[0064] Figure 2 Flow chart of step 30 in the anti-dry burning control method of embodiment 1 of the present invention.

[0065] Figure 3 Flow chart of step 301 in the anti-dry burning control method of embodiment 1 of the present invention.

[0066] Figure 4 This is a module schematic diagram of the anti-dry burning control system of Example 2 of the present invention.

[0067] Figure 5 This is a schematic diagram of the structure of the cooking device according to Embodiment 3 of the present invention. DETAILED DESCRIPTION

[0068] The present invention is further described below by way of examples, but the present invention is not limited to the scope of the examples.

[0069] Example 1

[0070] A dry burning prevention control method, such as Figure 1 As shown, the method includes:

[0071] Step 10, detecting the cooking state during the cooking process; the cooking state includes any one of dry-roasting cooking, stewing cooking, and frying cooking;

[0072] It should be noted that the cooking states are not limited to the above-mentioned ones, and different corresponding states can be set as needed. Among them, dry cooking refers to cooking without a pot, or with a pot but without other media (water or oil) in the pot; stewing cooking refers to cooking with a large amount of water in the pot as the main medium; frying cooking refers to cooking with oil or water in the pot as the main medium. In addition, the recognition of the cooking state can be carried out using existing recognition technologies such as image recognition, temperature detection, neural network algorithms, etc.

[0073] Step 20, obtaining temperature data of the pot during the cooking process;

[0074] Step 30: Perform anti-dry-burn control according to temperature data and cooking status.

[0075] Among them, Figure 2 As shown, step 30 specifically includes:

[0076] Step 301: construct a function model for anti-dry-burn detection according to temperature data and cooking status;

[0077] Step 302: Calculate the dry-burning score of the cookware based on the function model;

[0078] Step 303, determine whether the dry burning score is greater than a preset score, if so, execute step 304;

[0079] Step 304: Stop cooking. It should be noted that the intervention action for preventing dry burning can also be performed by reducing the fire power.

[0080] In this embodiment, the current dry burning score result is recorded and compared with the preset score threshold, and it is determined whether the score exceeds the preset threshold for N consecutive times. If it exceeds N consecutive times, it is considered that dry burning occurs and the intervention operation is performed. If it does not exceed N consecutive times, the monitoring continues. That is, step 302 specifically includes:

[0081] A dry burning score is calculated every preset period;

[0082] Furthermore, in step 303, if the judgment result is yes, first detect whether the consecutive number of times that the dry burning score is greater than the preset score is greater than the preset number, and if so, execute step 304.

[0083] In this embodiment, Figure 3 As shown, step 301 specifically includes:

[0084] Step 3011, determining characteristic data affecting dry burning detection according to the temperature data; the characteristic data includes the real-time temperature and at least two of the maximum temperature, the average temperature, the standard deviation of the temperature, the variance of the temperature, and the rate of temperature rise within a preset period;

[0085] Step 3012: setting a characteristic coefficient of each characteristic data according to the cooking state;

[0086] Step 3013: construct a function model based on the characteristic coefficients and characteristic data.

[0087] In this embodiment, the method further includes:

[0088] Set a feature threshold corresponding to each feature data;

[0089] When each feature data is greater than the feature threshold, step 302 is executed again.

[0090] Among them, taking the characteristic data of real-time temperature and temperature rise rate as an example, the temperature information of the cooking process is collected in real time, the current temperature value a and the temperature rise rate b are obtained, the dry-burning temperature threshold A and the dry-burning temperature rise rate threshold B are preset, and the dry-burning score is calculated according to the constructed function model: score = param_a*(aA)+param_b*(bB).

[0091] In this embodiment, step 311 further includes:

[0092] The range of each feature threshold is adjusted according to the cooking state.

[0093] In addition, if the characteristic data is the real-time temperature and the temperature rise rate, the sum of all characteristic coefficients is 1, and step 3012 specifically includes:

[0094] If the cooking state is detected to be dry cooking, the characteristic coefficient of the temperature rise rate is reduced;

[0095] If the cooking state is detected to be stewing, the characteristic coefficient of the real-time temperature is reduced; the method further comprises: reducing the characteristic threshold of the temperature rise rate;

[0096] If the cooking state is detected to be frying or stir-frying, the characteristic coefficient of the temperature rise rate is reduced; the method further includes: increasing the characteristic threshold of the real-time temperature.

[0097] In addition, step 3012 also includes:

[0098] When the start of the cooking process is detected, the characteristic coefficients of each characteristic data are set equal.

[0099] Specifically, as the cooking process proceeds, different cooking modes are identified, and the above parameters are appropriately adjusted (such as characteristic coefficients, characteristic thresholds). The following is an example of parameter adjustment in different cooking modes:

[0100] 1) Initial state (cooking mode not recognized): the temperature threshold and the characteristic coefficient of the temperature rise rate are equal, such as param_a=param_b=0.5.

[0101] 2) Dry cooking mode: In this case, the temperature rises quickly. In order to avoid the situation where the user accidentally turns off the fire when using the dry cooking mode, the value of the characteristic coefficient param_b of the temperature rise rate is reduced. For example, param_b = 0 to 0.3, and correspondingly, param_a = 0.7 to 1.0.

[0102] 3) Stewing cooking mode: In this case, the temperature rise rate is relatively stable. Taking into account that the bottom temperature of different pots is quite different when stewing, the value of the characteristic coefficient param_a of the temperature threshold is reduced; at the same time, when the water in the pot evaporates, the temperature in the pot rises rapidly, which can be used as an obvious dry burning signal, thereby increasing the value of the characteristic coefficient param_b of the temperature rise rate. For example, param_a = 0.1 ~ 0.4, correspondingly, param_b = 0.6 ~ 0.9. At the same time, in order to promptly detect the dry burning after stewing, the dry burning temperature rise rate threshold B can be reduced to improve the discrimination effect, such as reducing it by 2-10℃ / s.

[0103] 4) Frying cooking mode: In this case, due to frequent cooking actions, the temperature in the pot fluctuates greatly, and the reference value of the temperature rise rate is not high, so the value of the characteristic coefficient param_b of the temperature rise rate is reduced. For example, param_a = 0.6-0.9, correspondingly, param_b = 0.1-0.4. At the same time, in order to take into account the habit of Chinese high-temperature stir-frying, the dry-burning temperature threshold A can be increased to ensure that high-temperature stir-frying will not be misjudged, such as increasing it by 20-50°C.

[0104] In this embodiment, in order to improve the adaptability of the anti-dry-burn algorithm to different cooking conditions and reduce such misjudgment problems, the anti-dry-burn control is performed by comprehensively considering the temperature data and the cooking conditions obtained by real-time identification. According to the cooking mode recognition results, the parameter information in the dry-burn judgment method is adjusted in real time to achieve accurate anti-dry-burn judgment, optimize misjudgment situations, and improve user experience.

[0105] Example 2

[0106] A dry burning prevention control system, such as Figure 4 As shown, the system comprises:

[0107] A cooking state detection module 1, used for detecting the cooking state in the cooking process, wherein the cooking state includes any one of dry-roasting cooking, stewing cooking, and frying cooking;

[0108] It should be noted that the cooking states are not limited to the above-mentioned ones, and different corresponding states can be set as needed. Among them, dry cooking refers to cooking without a pot, or with a pot but without other media (water or oil) in the pot; stewing cooking refers to cooking with a large amount of water in the pot as the main medium; frying cooking refers to cooking with oil or water in the pot as the main medium. In addition, the recognition of the cooking state can be carried out using existing recognition technologies such as image recognition, temperature detection, neural network algorithms, etc.

[0109] Temperature acquisition module 2, used to obtain the temperature data of the pot during the cooking process;

[0110] The anti-dry-burning control module 3 is used to perform anti-dry-burning control according to the temperature data and the cooking status.

[0111] In this embodiment, the anti-dry burning control module 3 specifically includes:

[0112] A function construction unit 31, configured to construct a function model for anti-dry-burning detection according to the temperature data and the cooking state;

[0113] A score calculation unit 32, configured to calculate a dry-boiling score of the cookware based on the function model;

[0114] The control unit 33 is used for controlling to stop cooking when the dry-boiling score is greater than a preset score.

[0115] In this embodiment, the current dry burning score result is recorded and compared with the preset score threshold, and it is determined whether the score is higher than the preset threshold for N consecutive times. If it is exceeded N consecutive times, it is considered that dry burning has occurred and an intervention operation is performed. If it is not exceeded N consecutive times, monitoring continues.

[0116] In this embodiment, the score calculation unit 32 is specifically used for:

[0117] A dry burning score is calculated every preset period;

[0118] Furthermore, the control unit 33 is specifically used for:

[0119] If the dry-boil score is greater than a preset score, it is detected whether the consecutive number of times that the dry-boil score is greater than the preset score is greater than a preset number. If so, cooking is stopped.

[0120] In this embodiment, the function construction unit 31 is specifically used for:

[0121] Determine characteristic data affecting dry burning detection according to the temperature data; the characteristic data includes the real-time temperature and at least two of the maximum temperature, the average temperature, the standard deviation of the temperature, the variance of the temperature, and the rate of temperature rise within a preset period;

[0122] Setting a characteristic coefficient of each characteristic data according to the cooking state;

[0123] The function model is constructed based on the characteristic coefficients and the characteristic data.

[0124] In this embodiment, the anti-dry burning control module 3 also includes:

[0125] A parameter setting unit 34, used to set a characteristic threshold corresponding to each characteristic data;

[0126] The judging unit 35 is used to call the score calculating unit 32 again when each feature data is greater than the feature threshold.

[0127] Among them, taking the characteristic data of real-time temperature and temperature rise rate as an example, the temperature information of the cooking process is collected in real time, the current temperature value a and the temperature rise rate b are obtained, the dry-burning temperature threshold A and the dry-burning temperature rise rate threshold B are preset, and the dry-burning score is calculated according to the constructed function model: score = param_a*(aA)+param_b*(bB).

[0128] In this embodiment, the parameter setting unit 34 is further used for:

[0129] The range of each characteristic threshold is adjusted according to the cooking state.

[0130] In this embodiment, if the characteristic data is the real-time temperature and the temperature rise rate, the sum of all characteristic coefficients is 1, and the parameter setting unit 34 is further used to:

[0131] If the cooking state is detected to be dry cooking, the characteristic coefficient of the temperature rise rate is reduced;

[0132] If the cooking state is detected to be stewing, the characteristic coefficient of the real-time temperature is reduced, and the characteristic threshold of the temperature rise rate is reduced;

[0133] If the cooking state is detected to be frying or stir-frying, the characteristic coefficient of the temperature rise rate is reduced, and the characteristic threshold of the real-time temperature is increased.

[0134] In this embodiment, the parameter setting unit 34 is further used for:

[0135] When the start of the cooking process is detected, the characteristic coefficients of each characteristic data are set equal.

[0136] Specifically, as the cooking process proceeds, different cooking modes are identified, and the above parameters are appropriately adjusted (such as characteristic coefficients, characteristic thresholds). The following is an example of parameter adjustment in different cooking modes:

[0137] 1) Initial state (cooking mode not recognized): the temperature threshold and the characteristic coefficient of the temperature rise rate are equal, such as param_a=param_b=0.5.

[0138] 2) Dry cooking mode: In this case, the temperature rises quickly. In order to avoid the situation where the user accidentally turns off the fire when using the dry cooking mode, the value of the characteristic coefficient param_b of the temperature rise rate is reduced. For example, param_b = 0 to 0.3, and correspondingly, param_a = 0.7 to 1.0.

[0139] 3) Stewing cooking mode: In this case, the temperature rise rate is relatively stable. Taking into account that the bottom temperature of different pots is quite different when stewing, the value of the characteristic coefficient param_a of the temperature threshold is reduced; at the same time, when the water in the pot evaporates, the temperature in the pot rises rapidly, which can be used as an obvious dry burning signal, thereby increasing the value of the characteristic coefficient param_b of the temperature rise rate. For example, param_a = 0.1 ~ 0.4, correspondingly, param_b = 0.6 ~ 0.9. At the same time, in order to promptly detect the dry burning after stewing, the dry burning temperature rise rate threshold B can be reduced to improve the discrimination effect, such as reducing it by 2-10℃ / s.

[0140] 4) Frying cooking mode: In this case, due to frequent cooking actions, the temperature in the pot fluctuates greatly, and the reference value of the temperature rise rate is not high, so the value of the characteristic coefficient param_b of the temperature rise rate is reduced. For example, param_a = 0.6-0.9, correspondingly, param_b = 0.1-0.4. At the same time, in order to take into account the habit of Chinese high-temperature stir-frying, the dry-burning temperature threshold A can be increased to ensure that high-temperature stir-frying will not be misjudged, such as increasing it by 20-50°C.

[0141] In this embodiment, in order to improve the adaptability of the anti-dry-burn algorithm to different cooking conditions and reduce such misjudgment problems, the anti-dry-burn control is performed by comprehensively considering the temperature data and the cooking conditions obtained by real-time identification. According to the cooking mode recognition results, the parameter information in the dry-burn judgment method is adjusted in real time to achieve accurate anti-dry-burn judgment, optimize misjudgment situations, and improve user experience.

[0142] Example 3

[0143] A cooking device comprises a memory, a processor and a computer program stored in the memory and executable on the processor, wherein the processor implements the anti-dry-burning control method described in Example 1 when executing the computer program.

[0144] Figure 5 A schematic diagram of the structure of an electronic device provided in this embodiment. Figure 5 A block diagram of an exemplary electronic device 90 suitable for use in implementing embodiments of the present invention is shown. Figure 5 The electronic device 90 shown is only an example and should not bring any limitation to the functions and scope of use of the embodiments of the present invention.

[0145] like Figure 5 As shown, the electronic device 90 may be in the form of a general-purpose computing device, for example, it may be a server device. The components of the electronic device 90 may include, but are not limited to: at least one processor 91, at least one memory 92, and a bus 93 connecting different system components (including the memory 92 and the processor 91).

[0146] The bus 93 includes a data bus, an address bus, and a control bus.

[0147] The memory 92 may include a volatile memory, such as a random access memory (RAM) 921 and / or a cache memory 922 , and may further include a read-only memory (ROM) 923 .

[0148] The memory 92 may also include a program tool 925 having a set (at least one) of program modules 924, such program modules 924 including but not limited to: an operating system, one or more application programs, other program modules and program data, each of which or some combination may include the implementation of a network environment.

[0149] The processor 91 executes various functional applications and data processing by running computer programs stored in the memory 92 .

[0150] The electronic device 90 may also communicate with one or more external devices 94 (e.g., keyboards, pointing devices, etc.). Such communication may be performed via an input / output (I / O) interface 95. Furthermore, the electronic device 90 may also communicate with one or more networks (e.g., a local area network (LAN), a wide area network (WAN), and / or a public network, such as the Internet) via a network adapter 96. The network adapter 96 communicates with other modules of the electronic device 90 via a bus 93. It should be understood that, although not shown in the figure, other hardware and / or software modules may be used in conjunction with the electronic device 90, including but not limited to: microcode, device drivers, redundant processors, external disk drive arrays, RAID (disk array) systems, tape drives, and data backup storage systems, etc.

[0151] It should be noted that although several units / modules or sub-units / modules of the electronic device are mentioned in the above detailed description, this division is merely exemplary and not mandatory. In fact, according to the embodiments of the present application, the features and functions of two or more units / modules described above can be embodied in one unit / module. Conversely, the features and functions of one unit / module described above can be further divided into multiple units / modules to be embodied.

[0152] Example 4

[0153] A computer-readable storage medium stores a computer program, which implements the above-mentioned anti-dry burning control method when executed by a processor.

[0154] The readable storage medium may include but is not limited to: a portable disk, a hard disk, a random access memory, a read-only memory, an erasable programmable read-only memory, an optical storage device, a magnetic storage device or any suitable combination of the above.

[0155] In a possible implementation manner, the present invention can also be implemented in the form of a program product, which includes a program code. When the program product is run on a terminal device, the program code is used to enable the terminal device to execute the anti-dry burning control method described in Example 1.

[0156] The program code for executing the present invention may be written in any combination of one or more programming languages, and may be executed entirely on a user device, partially on a user device, as an independent software package, partially on a user device and partially on a remote device, or entirely on a remote device.

[0157] Although the specific embodiments of the present invention are described above, it should be understood by those skilled in the art that this is only for illustration and the protection scope of the present invention is defined by the appended claims. Those skilled in the art may make various changes or modifications to these embodiments without departing from the principles and essence of the present invention, but these changes and modifications all fall within the protection scope of the present invention.

Claims

1. A dry burning prevention control method, characterized in that: The method comprises: Detecting a cooking state during the cooking process, wherein the cooking state includes any one of dry-roasting cooking, stewing cooking, and frying cooking; Get the temperature data of the pot during cooking; Performing dry-burn prevention control according to the temperature data and the cooking status; The step of performing dry-burn prevention control according to the temperature data and the cooking status specifically includes: Constructing a function model for anti-dry-burning detection according to the temperature data and the cooking state; Calculating a dry-burning score of the cookware based on the function model; If the dry-burning score is greater than a preset score, cooking is stopped; Set a feature threshold corresponding to each feature data; When each characteristic data is greater than the characteristic threshold, the step of calculating the dry-burning score of the cookware based on the function model is performed; The step of constructing a function model for anti-dry-burning detection according to the temperature data and the cooking state specifically includes: Determine characteristic data affecting dry burning detection according to the temperature data; the characteristic data includes the real-time temperature and at least two of the maximum temperature, the average temperature, the standard deviation of the temperature, the variance of the temperature, and the rate of temperature rise within a preset period; Setting a characteristic coefficient of each characteristic data according to the cooking state; The function model is constructed based on the characteristic coefficients and the characteristic data.

2. The anti-dry burning control method according to claim 1, characterized in that: The calculating the dry-boiling score of the cookware based on the function model comprises: A dry burning score is calculated every preset period; If the dry-cooking score is greater than a preset score, the step of stopping cooking specifically includes: If the dry-boil score is greater than a preset score, it is detected whether the consecutive number of times that the dry-boil score is greater than the preset score is greater than a preset number. If so, cooking is stopped.

3. The anti-dry burning control method according to claim 1, characterized in that: The setting of the characteristic threshold corresponding to each characteristic data further includes: The range of each characteristic threshold is adjusted according to the cooking state.

4. The anti-dry burning control method according to claim 3, characterized in that: If the characteristic data is the real-time temperature and the temperature rise rate, and the sum of all characteristic coefficients is 1, the step of setting the characteristic coefficient of each characteristic data according to the cooking state specifically includes: If the cooking state is detected to be dry cooking, the characteristic coefficient of the temperature rise rate is reduced; If the cooking state is detected to be stewing, the characteristic coefficient of the real-time temperature is reduced; the method further comprises: reducing the characteristic threshold of the temperature rise rate; If the cooking state is detected to be frying or stir-frying, the characteristic coefficient of the temperature rise rate is reduced; the method further includes: increasing the characteristic threshold of the real-time temperature.

5. The anti-dry burning control method according to claim 1, characterized in that: The characteristic coefficient of each characteristic data is set according to the cooking state, comprising: When the start of the cooking process is detected, the characteristic coefficients of each characteristic data are set equal.

6. A cooking device comprising a memory, a processor and a computer program stored in the memory and executable on the processor, characterized in that: When the processor executes the computer program, the anti-dry burning control method according to any one of claims 1 to 5 is implemented.

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

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