A food material roasting monitoring method and related apparatus

Abstract

The application relates to the technical field of household appliances, in particular to a food material roasting monitoring method and related equipment. The food material roasting degree monitoring method comprises the following steps: acquiring a first user operation instruction, judging a food material type of food material to be roasted according to the first user operation instruction, acquiring a preset food material roasting value corresponding to the food material type, controlling a plurality of infrared emitters to intermittently emit infrared rays to food material in roasting at a preset time interval, simultaneously controlling a plurality of infrared receivers to synchronously receive infrared rays reflected by the food material in roasting, acquiring a current value of the roasting food material, judging whether the current value of the roasting food material is less than the preset food material roasting value, if yes, outputting a food material roasting prompt information, otherwise, continuously acquiring a new current value of the roasting food material to be compared with the preset food material roasting value until the roasting of the food material is completed. Compared with the existing roasting time length or human eye observation method, the food material roasting monitoring method is more accurate.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of household appliances, more particularly, to a food material roasting degree monitoring method and related equipment. BACKGROUND

[0002] With the improvement of users' quality of life, the oven has gradually become an important cooking tool in the kitchen. Through the oven, meat can be roasted, biscuits can be baked, and cakes can be made. The existing oven is basically provided with roasting time control and roasting temperature control, and the user can adjust the oven according to the parameters given by the recipe, but due to the difference between the actual use and the standard recipe, for example, the quality of the steak is consistent with the standard recipe, but the size and thickness of the steak are quite different, which causes the expected taste to be unable to be cooked according to the self-provided process, and the roasting often appears.

[0003] The existing oven can only judge the current temperature by temperature, which cannot easily cause the steak to be roasted, but cannot judge whether the steak has been roasted or will be roasted soon, so the user can only ensure that the controlled parameters do not exceed the corresponding parameter values of the recipe to avoid the steak from being roasted, even so, there will be a roasted condition in actual use. SUMMARY

[0004] The technical problem to be solved by the embodiments of the present application is that the oven cannot judge whether the food is about to be roasted or has been roasted when roasting food.

[0005] In order to solve the above technical problem, the embodiments of the present application provide a food material roasting monitoring method, which adopts the technical scheme as follows:

[0006] A food material roasting monitoring method, comprising:

[0007] obtaining a first user operation instruction, judging a food material type of a food material to be roasted according to the first user operation instruction, and obtaining a corresponding preset food material roasting value according to the food material type;

[0008] controlling a plurality of infrared emitters to intermittently emit infrared rays to the food material in the roasting at a preset time interval, and simultaneously controlling a plurality of infrared receivers to synchronously receive the infrared rays reflected from the food material in the roasting to obtain a corresponding current value of the roasting food material;

[0009] judging whether the current value of the roasting food material is less than the preset food material roasting value,

[0010] if yes, outputting a food material roasting prompt information, otherwise, continuously obtaining a new current value of the roasting food material to compare with the preset food material roasting value until the roasting of the food material is completed.

[0011] Further, before the step of judging whether the current value of the roasted food material is less than the preset food material roasting value, the method further comprises the steps of:

[0012] Obtaining a preset surface area of the food material corresponding to the preset food material roasting value, and detecting the surface area of the food material being roasted;

[0013] Calculating the surface area ratio of the food material being roasted to the preset food material, and forming a compensation coefficient;

[0014] Compensating the current value of the roasted food material according to the compensation coefficient to obtain a compensated current value of the roasted food material.

[0015] Further, the specific step of controlling the infrared emitter to intermittently emit infrared rays to the food material being roasted at preset time intervals comprises:

[0016] According to the food material type, obtaining a corresponding roasting time, and dividing the roasting time into multiple time periods;

[0017] Obtaining a preset time interval for the infrared generator to emit infrared rays in each time period, and controlling the infrared emitter to emit infrared rays to the food material being roasted at a corresponding time interval in different time periods.

[0018] Further, before the step of judging whether the current value of the roasted food material is less than the preset food material roasting value, the method further comprises the steps of:

[0019] Obtaining a preset food material detection value fitting curve corresponding to the food material type and a preset deviation threshold, and obtaining a current food material detection value fitting curve of the food material being roasted;

[0020] Comparing the current food material detection value fitting curve with the preset food material detection value fitting curve to obtain a maximum difference value of the fitting curves;

[0021] Judging whether the maximum difference value of the fitting curves is greater than the preset deviation threshold;

[0022] If yes, a non-similar food material prompt is performed;

[0023] If no, a new maximum difference value of the fitting curves is obtained for comparison with the preset deviation threshold until the food material roasting is completed.

[0024] Further, the specific step of obtaining the current food material detection value fitting curve of the food material being roasted comprises:

[0025] Obtaining multiple current food material detection values within a preset time period after the food material starts to be roasted, and taking a time point at which the food material starts to be roasted as a reference time point, and obtaining a collection time point of each current food material detection value according to the reference time point;

[0026] The plurality of current food material detection values are fitted into a current food material detection value fitting curve according to the collection time points and the value sizes.

[0027] Further, before the step of obtaining the first user operation instruction, judging the food material type of the food material to be baked according to the first user operation instruction, and obtaining the preset food material charring value corresponding to the food material type, the method further comprises the steps of:

[0028] The infrared emitters are controlled to emit infrared rays to the reference food material in baking, and the infrared receivers are controlled to receive infrared rays reflected by the food material when being baked, so as to obtain the preset food material charring value.

[0029] Further, the reference food material has a plurality of samples, and the step of controlling the infrared emitters to emit infrared rays to the reference food material in baking, and controlling the infrared receivers to receive infrared rays reflected by the food material when being baked, so as to obtain the preset food material charring value, comprises the steps of:

[0030] The infrared emitters are controlled to emit infrared rays to a plurality of groups of preset food materials when being baked;

[0031] The infrared receivers are controlled to receive infrared rays reflected by the plurality of groups of preset food materials when being baked, so as to obtain a plurality of groups of preset food material charring values;

[0032] The plurality of groups of preset food material charring values are averaged to obtain a preset food material charring value average;

[0033] The preset food material charring value average is output as a preset food material charring value.

[0034] To solve the above technical problems, the embodiment of the present application also provides a food material baking monitoring device, which adopts the technical scheme as follows:

[0035] A food material baking monitoring device, comprising:

[0036] A recognition module is configured to obtain a first user operation instruction, judge the food material type of the food material to be baked according to the first user operation instruction, and obtain a preset food material charring value corresponding to the food material type;

[0037] A control module is configured to control a plurality of infrared emitters to intermittently emit infrared rays to the food material in baking at a preset time interval, and control a plurality of infrared receivers to synchronously receive infrared rays reflected by the food material in baking, so as to obtain a corresponding baking food material current value;

[0038] A judgment module is configured to judge whether the baking food material current value is less than the preset food material charring value;

[0039] an output module configured to output the food material charring prompt information if the food material charring value is equal to the preset food material charring value, or continue to acquire a new current value of the food material being toasted and compare the current value with the preset food material charring value until the toasting of the food material is completed.

[0040] To solve the above technical problems, the embodiment of the present application also provides an electric appliance with a toasting function, which adopts the technical scheme as follows:

[0041] An electric appliance with a toasting function includes an electric heating element, an infrared device, a memory and a processor; the electric heating element is arranged on the inner wall of the electric appliance, the infrared device is arranged on the top of the inner cavity of the electric appliance, the memory stores computer readable instructions, and the processor is configured to execute the computer readable instructions to control the electric heating element and the infrared device to execute the food material toasting monitoring method.

[0042] To solve the above technical problems, the embodiment of the present application also provides a computer readable storage medium, which adopts the technical scheme as follows:

[0043] A computer readable storage medium stores computer readable instructions, and the computer readable instructions can be executed by at least one processor to make the at least one processor execute the steps of the food material toasting monitoring method.

[0044] Compared with the prior art, the embodiment of the present application has the following beneficial effects:

[0045] By intermittently emitting infrared rays to the food material being toasted and synchronously receiving the infrared rays reflected by the food material being toasted through a plurality of infrared receivers, the corresponding current value of the food material being toasted is acquired and judged, and whether the food material is toasted can be directly judged according to the actual toasting degree of the food material, which is more accurate than the prior art which judges by the toasting time. BRIEF DESCRIPTION OF DRAWINGS

[0046] To make the above and other objectives, technical solutions and advantages of the present application more comprehensible, the following will briefly introduce the drawings needed in the embodiments or the prior art. Obviously, the drawings in the following description are some embodiments of the present application, and other drawings can be obtained by those skilled in the art without any creative effort based on these drawings.

[0047] Figure 1 A flow chart of a food material toasting monitoring method provided by the embodiment of the present application;

[0048] Figure 2 A structural schematic diagram of a food material toasting monitoring device provided by the embodiment of the present application;

[0049] Figure 3A structural schematic diagram of an electric appliance with a baking function is provided for an embodiment of the present application.

[0050] Reference signs:

[0051] The electric heating element 1, the infrared device 2, the food material baking monitoring device 100, the identification module 101, the control module 102, the judgment module 103, and the output module 104. DETAILED DESCRIPTION

[0052] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs; the terminology used in the description herein is for describing particular embodiments only and is not intended to be limiting of the application; the present application will be described with reference to the drawings in which is shown by way of illustration various embodiments of the application. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The use of the terms "including," "comprising," or "having" and variations thereof herein is intended to be broad and encompass the terms "consisting of" and "consisting essentially of," and variations thereof. The use of the terms "first," "second," and the like does not imply a limitation on the number of objects that can comprise the elements, but rather the order in which the objects are described.

[0053] Reference herein to "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment can be included in at least one embodiment of the application. The appearances of the phrase that in various places in the specification are not necessarily all referring to the same embodiment, nor are they necessarily mutually exclusive of one another. It is expressly understood that the embodiments described herein are merely examples from a multitude of possible embodiments which can be claimed.

[0054] Figure 1 A flowchart of a food material baking monitoring method is provided for an embodiment of the present application. The food material baking monitoring method comprises:

[0055] Step S01: obtaining a first user operation instruction, judging a food material type of a food material to be baked according to the first user operation instruction, and obtaining a preset food material charring value corresponding to the food material type.

[0056] The user selects a food material type to be baked by the oven. The oven obtains a food material charring value corresponding to the food material type selected by the user. Different food material charring values correspond to different food materials. The preset food material charring value is set by the manufacturer when the product is shipped. Taking beef as an example, the beef can be fillet steak, sirloin steak, and sharon steak, etc. The manufacturer sets different food material charring values for different beef. When the user needs to bake a fillet steak, the food material type is selected as a fillet steak. The oven obtains a preset fillet steak charring value corresponding to the fillet steak according to the fillet steak.

[0057] Step S02: controlling the infrared emitters to intermittently emit infrared rays to the food in the oven at preset time intervals, and controlling the infrared receivers to synchronously receive the infrared rays reflected by the food in the oven to obtain a current value of the food being baked.

[0058] The infrared emitters emit infrared rays to the food being baked at preset time intervals. After the infrared rays irradiate the food, the roughness of the surface of the food increases, which reduces the infrared rays reflected by the food. Therefore, the infrared rays reflected by the food to the infrared receivers are less than the infrared rays emitted by the infrared emitters to the food.

[0059] During the baking of the food, as the moisture on the surface of the food increases, the surface layer of the food gradually dries, and the roughness of the surface of the food increases, which reduces the infrared rays reflected by the food to the infrared receivers. Taking a steak as an example, the steak can be marinated or not. When the steak is put into the oven, it is raw. At this time, the surface of the steak has moisture and is smoother than the steak after baking. Therefore, when the infrared emitters irradiate the steak, the steak can reflect more infrared rays. As the oven bakes, the surface of the steak begins to dry and harden, and the roughness of the surface layer of the steak also increases. Therefore, the infrared rays reflected by the steak decrease with the baking time.

[0060] Step S03: determining whether the current value of the food being baked is less than the preset food browning value.

[0061] In the step S02, the current value of the food being baked is received multiple times. When the current value of the food being baked is less than the preset food browning value, it is determined that the food has reached the expected browning degree.

[0062] Step S04: if yes, outputting food browning prompt information, otherwise, continuously obtaining a new current value of the food being baked to compare with the preset food browning value until the baking of the food is completed.

[0063] If it is determined that the food has reached the expected browning degree, the browning prompt information is outputted. If the food does not reach the expected browning degree, the step S03 is continuously determined until the baking time ends.

[0064] The “outputting food browning prompt information” in the embodiment of the application can be used as a control function to control the interruption of the baking in the oven, or as a reminding function to output information to the alert element of the oven.

[0065] By intermittently emitting infrared rays to the food in the oven and synchronously receiving the infrared rays reflected by the food in the oven to obtain a current value of the food being baked, it can be directly determined whether the food is browning according to the actual baking degree of the food, which is more accurate than the existing technology of determining whether the food is browning according to the baking time.

[0066] In the food material roasting monitoring method provided by the embodiment of the application, before the step of judging whether the current value of the roasting food material is less than the preset food material roasting value, the method further comprises: obtaining a preset surface area of the food material corresponding to the preset food material roasting value, and detecting the surface area of the food material in roasting; calculating the surface area ratio of the food material in roasting to the preset food material, and forming a compensation coefficient; and compensating the current value of the roasting food material according to the compensation coefficient to obtain the compensated current value of the roasting food material.

[0067] The food material roasting monitoring method of the application allows a certain degree of surface area size difference of the same steak. The manufacturer presets the filet steak as 150g, and the user selects the filet steak as 180g. The two filet steaks have the same thickness but different overall sizes, so the surface area of the filet steak of the user is larger than that of the filet steak preset by the manufacturer. If the preset food material roasting value of the 150g filet steak preset by the manufacturer is used to judge the current value of the 180g roasting food material of the user, the current value of the 180g filet steak of the user cannot be accurately judged. Through the surface area ratio of the food material in roasting to the preset food material, a compensation coefficient is formed. Even if the same steak has different surface areas, the roasting can be performed, so that the food material roasting monitoring method has more fault tolerance conditions.

[0068] In the food material roasting monitoring method provided by the embodiment of the application, the specific step of controlling the infrared emitter to intermittently emit infrared rays to the food material in roasting at a preset time interval comprises: obtaining a corresponding roasting time according to the food material type, dividing the roasting time into multiple time periods; obtaining a preset time interval of the infrared generator emitting infrared rays in each time period, and controlling the infrared emitter to emit infrared rays to the food material in roasting at a corresponding time interval in different time periods.

[0069] In the process of roasting food material, the food material needs to undergo a certain roasting time to reach a roasted degree. For example, for filet steak, it needs to be roasted at 120 degrees Celsius for about 10 minutes, and for sirloin steak, it needs to be roasted at 220 degrees Celsius for about 15 minutes. The roasting time is divided into multiple time periods, and infrared rays are emitted to the food material in roasting at a corresponding time interval in different time periods. For example, for filet steak, the possibility of reaching a roasted degree in the first five minutes is small, so infrared rays may be emitted to the filet steak in roasting only once or twice in the first five minutes. Similarly, in the first two and a half minutes of the last five minutes, the frequency of emitting infrared rays is also smaller than that in the last two and a half minutes of the last five minutes.

[0070] In the food material roasting monitoring method provided in the embodiments of the present application, before the step of judging whether the current value of the roasting food material is less than the preset food material roasting value, the method further comprises: obtaining a preset food material detection value fitting curve corresponding to the food material type and a preset deviation threshold, and obtaining a current food material detection value fitting curve of the food material in roasting; comparing the current food material detection value fitting curve with the preset food material detection value fitting curve to obtain a maximum difference of the fitting curves; judging whether the maximum difference of the fitting curves is greater than the preset deviation threshold; if yes, a non-similar food material prompt is performed; and if no, a new maximum difference of the fitting curve is obtained for comparison with the preset deviation threshold until the roasting of the food material is completed.

[0071] In the food material roasting monitoring method provided in the embodiments of the present application, the specific step of obtaining the current food material detection value fitting curve of the food material in roasting comprises: obtaining a plurality of current food material detection values within a preset time length after the food material starts roasting, and taking a time point at which the food material starts roasting as a reference time point, and obtaining a collection time point of each current food material detection value according to the reference time point; and fitting the plurality of current food material detection values into a current food material detection value fitting curve according to the collection time points and the numerical values.

[0072] The food material roasting monitoring method provided in the present application roasts preset food materials by a manufacturer, and records each preset food material detection value, which is a preset food material reflected infrared value at different times. All preset food material detection values are fitted into a curve to form a preset food material detection value fitting curve, and a preset deviation threshold is set.

[0073] During the roasting process, the user also records each current food material detection value, which is a current food material reflected infrared value at different times. All current food material detection values are fitted into a curve to form a current food material detection value fitting curve, and the current food material detection value fitting curve is compared with the preset food material detection value fitting curve to judge whether a maximum difference of the infrared values of the current food material detection value fitting curve relative to the preset food material detection value fitting curve exceeds the preset deviation threshold. If yes, the current food material is judged to be a non-similar food material, and if no, the current food material is defaulted to be a similar food material, and a new maximum difference of the fitting curve is continuously obtained.

[0074] For the same steak, the preset food material charring curve formed is roughly the same, and the difference is small when the user selects the food material type as fillet steak, but actually places the sirloin steak. During the baking process, the roughness change of the surface of the fillet steak is not the same as that of the sirloin steak, and there is a difference. The sirloin steak has more oil, and can keep its surface smoother. Therefore, after baking for the same time, the infrared value reflected by the sirloin steak is greater than that of the fillet steak, and the charring time will be later than that of the fillet steak. Through the fitting curve mode, it can prompt the user whether the food material type is selected correctly, that is, even guide the user to replace the food material to monitor the corresponding food material type and the parameters (time, upper and lower fire temperature, etc.) of the baked food material.

[0075] For the same steak, a series of external factors such as temperature, environmental humidity, and marinated steak moisture when placed in the oven have a subtle effect on steak baking. Therefore, the preset deviation threshold ensures that the same steak will not be judged as a non-same food material. According to the ±10% of the preset food material detection value as the preset deviation threshold, a certain fixed infrared value can be preset.

[0076] In the food material baking monitoring method provided in the embodiments of the present application, before the step of obtaining a first user operation instruction, judging the food material type of the food material to be baked according to the first user operation instruction, and obtaining the corresponding preset food material charring value according to the food material type, the method further comprises:

[0077] Controlling a plurality of infrared emitters to emit infrared rays to the reference food material in baking, and controlling a plurality of infrared receivers to receive infrared rays reflected based on the food material when charring, so as to obtain the preset food material charring value.

[0078] The preset food material charring value is that the manufacturer bakes the preset food material, and judges the preset food material. When the preset food material is judged as charring, the preset food material corresponds to the infrared value at this time. For example, for the same fillet steak, the manufacturer tests the fillet steak in advance, and obtains the fillet steak charring value by baking the fillet steak, as the preset fillet steak charring value. When the user selects the food material type as fillet steak, the oven selects the food material type as fillet steak according to the user selection, and obtains the preset fillet steak charring value.

[0079] In the food material baking monitoring method provided in the embodiments of the present application, the reference food material has a plurality of samples, the control of the infrared emitters to emit infrared rays to the reference food material in baking and the control of the infrared receivers to receive the infrared rays reflected by the food material when it is baked to obtain the preset food material baking value include: controlling the infrared emitters to emit infrared rays to a plurality of groups of preset food materials when they are baked; controlling the infrared receivers to receive the infrared rays reflected by the plurality of groups of preset food materials when they are baked to obtain a plurality of groups of preset food material baking values; averaging the plurality of groups of preset food material baking values to obtain a preset food material baking value average; and outputting the preset food material baking value average as the preset food material baking value.

[0080] When the manufacturer obtains the preset food material baking value, the same food material is baked in a plurality of groups to obtain a plurality of groups of preset food material baking values, the plurality of groups of preset food material baking values are averaged to obtain an averaged preset food material baking value, and the averaged preset food material baking value is output as the preset food material baking value.

[0081] The averaged preset food material baking value is more moderate and can be more accurately used as a reference value for food material baking.

[0082] In the food material baking monitoring method provided in the embodiments of the present application, after the step of obtaining the corresponding preset food material baking value, the method further includes: obtaining a second user operation instruction and adjusting the size of the preset food material baking value according to the second user operation instruction.

[0083] The user thinks that the food material baking monitoring method cannot accurately determine the food material baking degree considered by the user, and the user can adjust the preset food material baking value to achieve a new preset food material baking value that can meet the needs of the user in the food material baking monitoring method.

[0084] As shown in Figure 2 The embodiments also provide a food material baking monitoring device 100, which includes:

[0085] A recognition module 101 is configured to obtain a first user operation instruction, determine the food material type of the food material to be baked according to the first user operation instruction, and obtain a corresponding preset food material baking value according to the food material type.

[0086] A control module 102 is configured to control a plurality of infrared emitters to intermittently emit infrared rays to the food material in baking at a preset time interval, and control a plurality of infrared receivers to synchronously receive the infrared rays reflected by the food material in baking to obtain a corresponding current value of the food material in baking.

[0087] A judgment module 103 is configured to determine whether the current value of the food material in baking is less than the preset food material baking value.

[0088] The output module 104 is configured to output the food roasting prompt information if yes, or continue to acquire a new current value of the food being roasted to compare with the preset food roasting value until the food roasting is completed.

[0089] In the embodiment of the present application, the food roasting monitoring device further comprises a judgment module, and before the judgment module judges whether the current value of the food being roasted is less than the preset food roasting value, the recognition module is configured to acquire a preset surface area of the food corresponding to the preset food roasting value, and detect the surface area of the food being roasted; calculate the surface area ratio of the food being roasted to the preset food, and form a compensation coefficient; and compensate the current value of the food being roasted according to the compensation coefficient to obtain the current value of the food being roasted after compensation.

[0090] In the embodiment of the present application, when the control module controls the infrared emitter to intermittently emit infrared rays to the food being roasted at a preset time interval, the control module is specifically configured to acquire a corresponding roasting time according to the food type, divide the roasting time into a plurality of time periods, acquire a preset time interval of the infrared generator emitting infrared rays in each time period, and control the infrared emitter to emit infrared rays to the food being roasted at a corresponding time interval in different time periods.

[0091] In the embodiment of the present application, before the judgment module judges whether the current value of the food being roasted is less than the preset food roasting value, the recognition module is further configured to acquire a preset food detection value fitting curve corresponding to the food type and a preset deviation threshold, and acquire a current food detection value fitting curve of the food being roasted; the judgment module is further configured to compare the current food detection value fitting curve with the preset food detection value fitting curve, obtain a maximum difference of the fitting curves, judge whether the maximum difference of the fitting curves is greater than the preset deviation threshold, and acquire a new maximum difference of the fitting curves when the maximum difference of the fitting curves is not greater than the preset deviation threshold to compare with the preset deviation threshold until the food roasting is completed; and the output module is further configured to perform a non-similar food prompt when the maximum difference of the fitting curves is greater than the preset deviation threshold.

[0092] In the embodiment of the present application, when the recognition module acquires the current food detection value fitting curve of the food being roasted, the recognition module is specifically configured to acquire a plurality of current food detection values within a preset time period after the food starts to be roasted, take a time point at which the food starts to be roasted as a reference time point, acquire a collection time point of each current food detection value according to the reference time point, and fit a plurality of current food detection values into the current food detection value fitting curve according to the collection time points and the value sizes.

[0093] In the embodiment of the present application, before the identification module acquires the first user operation instruction, judges the food material type of the food material to be roasted according to the first user operation instruction, and acquires the preset food material charring value corresponding to the food material type, the control module is further configured to control the infrared emitters to emit infrared rays to the reference food material in the roasting process, and control the infrared receivers to receive the infrared rays reflected by the food material when the food material is roasted, so as to acquire the preset food material charring value.

[0094] In the embodiment of the present application, when the reference food material has multiple samples, the control module is further configured to control the infrared emitters to emit infrared rays to the multiple groups of preset food materials when the food materials are roasted, control the infrared receivers to receive the infrared rays reflected by the multiple groups of preset food materials when the food materials are roasted, and acquire the multiple groups of preset food material charring values; and the output module is further configured to average the multiple groups of preset food material charring values to obtain a preset food material charring value average, and output the preset food material charring value average as the preset food material charring value.

[0095] In the embodiment of the present application, after acquiring the preset food material charring value corresponding to the food material type, the identification module is further configured to acquire a second user operation instruction, and adjust the size of the preset food material charring value according to the second user operation instruction.

[0096] In the embodiment, the detailed process and technical effects of each module when performing the related function operation can be referred to the technical content corresponding to the method embodiment, which will not be described here.

[0097] Reference is made to Figure 3 which is a basic structure block diagram of an electric appliance with a roasting function provided by the embodiment, the electric appliance with the roasting function comprising an electric heating element 1, an infrared device 2, a memory, and a processor which are communicatively connected through a system bus; the electric heating element 1 is arranged on the inner cavity wall of the electric appliance, the infrared device 2 is arranged on the top of the inner cavity of the electric appliance, the memory stores computer readable instructions, and the processor is configured to execute the computer readable instructions to control the electric heating element 1 and the infrared device 2 to perform the food material roasting monitoring method described in the above embodiment and have the technical effects of the food material roasting monitoring method described in the above embodiment.

[0098] In the embodiment, the electric heating element 1 and the infrared device 2 are multiple groups and are alternately arranged. The electric heating element 1 and the infrared device 2 are alternately arranged, the electric heating element 1 heats the food material more uniformly, and the infrared device 2 detects more accurate data of the food material.

[0099] It should be noted that only the appliances with baking function having the aforementioned partial components are shown in the figures, but it should be understood that all the shown components are not required to be implemented, and more or less components can be alternatively implemented. Among them, those skilled in the art can understand that the appliance with baking function can automatically perform numerical calculation and / or information processing according to the instructions set in advance or stored, and the hardware thereof includes but is not limited to microprocessor, application specific integrated circuit (ASIC), field-programmable gate array (FPGA), digital signal processor (DSP), embedded device, etc.

[0100] The memory includes at least one type of readable storage medium, such as random access memory (RAM), static random access memory (SRAM), read-only memory (ROM), electrically erasable programmable read-only memory (EEPROM), programmable read-only memory (PROM), etc. The memory is usually used to store computer readable instructions and the like for the functional operation of the appliance with baking function. In addition, the memory can also be used to temporarily store various data that have been output or will be output.

[0101] The processor can be a central processing unit (CPU), a controller, a microcontroller, a microprocessor, or other data processing chip in some embodiments. The processor is usually used to control the overall operation of the appliance with baking function. In the present embodiment, the processor is used to run the computer readable instructions stored in the memory or process data, for example, run the computer readable instructions of the method of the appliance with baking function.

[0102] In some embodiments, the appliance with baking function can also have a network interface, which can be used to establish a communication connection between the appliance with baking function and other electronic devices. The present application also provides a computer readable storage medium, which stores computer readable instructions, and the computer readable instructions can be executed by at least one processor to make the at least one processor execute the steps of the food material baking monitoring method described in the above embodiments and have the technical effects of the food material baking monitoring method described in the above embodiments.

[0103] Obviously, the above-described embodiments are only some embodiments but not all the embodiments of the present application, the preferred embodiments of the present application are shown in the drawings, but do not limit the patent scope of the present application. The present application can be implemented in many different forms, and conversely, the purpose of providing these embodiments is to make the disclosure of the present application more thorough and comprehensive. Although the present application has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing specific embodiments, or make equivalent replacements to some technical features therein. Any equivalent structure made by using the content of the specification and drawings, directly or indirectly applied to other related technical fields, is also within the patent protection scope of the present application.

Claims

1. A method for monitoring the baking process of food ingredients, characterized in that, include: Obtain a first user operation instruction, determine the type of the food to be baked based on the first user operation instruction, obtain the corresponding preset food scorch value based on the food type, the preset food scorch value is the infrared value corresponding to the preset food when the manufacturer bakes the preset food and determines that the preset food is scorched. Several infrared emitters are controlled to intermittently emit infrared rays to the food being baked at preset time intervals, while several infrared receivers are controlled to synchronously receive the infrared rays reflected from the food being baked, and the corresponding current value of the food being baked is obtained. The value of the infrared rays reflected from the food being baked by the several infrared receivers synchronously is the current value of the food being baked. Determine whether the current value of the food being baked is less than the preset burnt value of the food; If so, output a burnt food warning message; otherwise, continue to obtain the current value of the food to be baked and compare it with the preset burnt food value until the baking of the food is completed. Before the step of determining whether the current value of the food to be baked is less than the preset burnt value, the method further includes: Obtain the preset food detection value fitting curve and preset deviation threshold corresponding to the food type, and obtain the current food detection value fitting curve of the food during baking; Compare the fitted curve of the current food detection value with the fitted curve of the preset food detection value to obtain the maximum difference of the fitted curves; Determine whether the maximum difference of the fitted curves is greater than a preset deviation threshold; If so, then a message indicating that the ingredients are not of the same type will be displayed; If not, obtain the maximum difference of the new fitted curve and compare it with the preset deviation threshold until the food baking is complete.

2. The method for monitoring food baking according to claim 1, characterized in that, Before the step of determining whether the current value of the baked food is less than the preset burnt value, the method further includes: Obtain the surface area of ​​the preset food corresponding to the preset char value, and detect the surface area of ​​the food during baking; Calculate the surface area ratio of the food being baked to the preset food, and form a compensation coefficient; The current value of the baked ingredients is compensated according to the compensation coefficient to obtain the compensated current value of the baked ingredients.

3. The method for monitoring food baking according to claim 1, characterized in that, The specific steps for controlling the infrared emitter to intermittently emit infrared rays to the food being baked at preset time intervals include: The baking time is determined according to the type of ingredient, and the baking time is divided into multiple time periods. The preset time interval for infrared emission from the infrared generator in each time period is obtained, and the infrared emitter is controlled to emit infrared rays to the food being baked at corresponding time intervals in different time periods.

4. The method for monitoring food baking according to claim 1, characterized in that, The specific steps for obtaining the fitting curve of the current food detection value of the food during baking include: Multiple current food detection values ​​are obtained within a preset time after the food starts baking, and the collection time point of each current food detection value is obtained based on the time point when the food starts baking as the base time point. Multiple current food ingredient detection values ​​are fitted into a current food ingredient detection value fitting curve based on the collection time point and value magnitude.

5. A method for monitoring food baking according to any one of claims 1 to 4, characterized in that, Before the steps of obtaining the first user operation instruction, determining the type of the food to be baked based on the first user operation instruction, and obtaining the corresponding preset food char value based on the food type, the method further includes: Several infrared emitters are controlled to emit infrared rays toward a reference food ingredient being baked, and several infrared receivers are controlled to receive infrared rays reflected by the food ingredient when it is charred, thereby obtaining the preset char value of the food ingredient.

6. The method for monitoring food baking according to claim 5, characterized in that, The reference food ingredient has multiple samples. The step of controlling several infrared emitters to emit infrared rays towards the reference food ingredient during baking, and controlling several infrared receivers to receive infrared rays reflected by the food ingredient when it is charred, thereby obtaining the preset char value of the food ingredient, includes: Control the infrared emitter to emit infrared rays when multiple preset food items are being roasted; Control the infrared receiver to receive infrared rays reflected when multiple preset ingredients are charred, and obtain multiple preset char values ​​for the ingredients; The average value of the preset charred food values ​​is calculated by averaging the preset charred food values. The average value of the preset charred food value is output as the preset charred food value.

7. A food baking monitoring device, characterized in that, include: The identification module is used to acquire a first user operation command, determine the type of food to be baked based on the first user operation command, acquire a corresponding preset food scorch value based on the food type, wherein the preset food scorch value is the infrared value corresponding to the preset food when the manufacturer bakes the preset food and determines that the preset food is scorched; the identification module is also used to acquire a preset food detection value fitting curve and a preset deviation threshold corresponding to the food type, and acquire the current food detection value fitting curve of the food during baking. The control module is used to control several infrared emitters to intermittently emit infrared rays to the food being baked at preset time intervals, and simultaneously control several infrared receivers to synchronously receive the infrared rays reflected from the food being baked, and obtain the corresponding current value of the food being baked. The value of the infrared rays reflected from the food being baked by the several infrared receivers synchronously received is the current value of the food being baked. The control module is also used to compare the fitting curve of the current food detection value with the preset food detection value fitting curve, obtain the maximum difference of the fitting curve, and determine whether the maximum difference of the fitting curve is greater than a preset deviation threshold. When the maximum difference of the fitting curve is not greater than the preset deviation threshold, a new maximum difference of the fitting curve is obtained and compared with the preset deviation threshold, until the food baking is completed. The judgment module is used to determine whether the current value of the baked food is less than the preset burnt value of the food. The output module is used to output a burnt food warning message if the food is burnt, otherwise it continues to obtain the current value of the food to be baked and compare it with the preset burnt food value until the food baking is completed.

8. An appliance with a baking function, characterized in that, The device includes a heating element, an infrared device, a memory, and a processor; the heating element is disposed on the inner wall of the appliance cavity, the infrared device is disposed on the top of the appliance cavity, the memory stores computer-readable instructions, and the processor is used to execute the computer-readable instructions to control the heating element and the infrared device to perform the food baking monitoring method according to any one of claims 1 to 6.

9. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores computer-readable instructions that can be executed by at least one processor to cause the at least one processor to perform the steps of the food baking monitoring method as described in any one of claims 1 to 6.

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