Thermal imaging temperature sensing control system and control method for range hood

Abstract

The present invention discloses a thermal imaging temperature sensing control system and control method for a range hood. The control method comprises acquiring thermal imaging images in chronological order to obtain multiple thermal imaging sub-areas; identifying temperature parameters of the multiple thermal imaging sub-areas; judging whether a pot is placed on the stove and whether the stove has completed an ignition operation based on changes in the temperature parameters of each thermal imaging sub-area; judging whether the pot is dry-burning based on changes in the temperature parameters of each thermal imaging sub-area, and shutting down the stove and outputting an alarm prompt signal when such a condition occurs. This technical solution utilizes thermal imaging to detect pot placement and dry-burning during stove operation. The temperature parameters of multiple thermal imaging sub-areas in the thermal imaging image are used as detection targets for determining whether the pot is dry-burning, achieving multi-point temperature detection, thereby improving the accuracy of dry-burning pot detection and avoiding misoperation.

Description

Technical Field

[0001] The present invention relates to the field of smart home technology, and more particularly to a thermal imaging temperature sensing control system and a control method for a range hood. Background Art

[0002] An integrated stove is a product that integrates a stove and a range hood into one. Compared with the traditional installation method of separate stoves and range hoods, the integrated stove is more conducive to collecting the fumes generated during the cooking process and preventing the spread of fumes. In addition, the integrated stove is easy to use and install, which makes it very popular in the market.

[0003] In order to ensure the safety of the cooking process when users use integrated stoves for cooking, existing integrated stoves are designed with an anti-dry burn function. In the existing technology, the anti-dry burn function of the integrated stove is realized by installing a temperature sensor. Since this method is a single-point temperature detection, it is easy to cause unreliable dry burn detection due to inaccurate detection. Moreover, this method requires frequent maintenance of the temperature sensor to ensure its normal operation, resulting in increased maintenance costs. Summary of the Invention

[0004] In order to solve one or more of the above technical problems, the purpose of the present invention is to provide a thermal imaging temperature sensing control system and control method for a range hood. This solution can be used on both independent range hoods and integrated stoves.

[0005] The technical solution adopted by the present invention to solve the problem is:

[0006] A thermal imaging temperature sensing control method for a range hood, comprising the following steps:

[0007] An image acquisition step, setting an image acquisition frequency, acquiring thermal imaging images in chronological order, and segmenting the thermal imaging images to obtain a plurality of thermal imaging sub-areas;

[0008] a temperature identification step of identifying temperature parameters of a plurality of thermal imaging sub-areas;

[0009] a pot recognition step, judging whether a pot is placed on the stove and whether the stove has completed the ignition operation based on the changes in the temperature parameters of each of the thermal imaging sub-areas; if so, continue to execute the following; otherwise, no operation is required;

[0010] The dry-burning identification step determines whether the cookware is dry-burning according to the changes in the temperature parameters of each of the thermal imaging sub-areas. If so, an alarm prompt signal and a stove shutdown signal are output.

[0011] As a further improvement of the above technical solution, the dry burning identification step includes the following steps:

[0012] selecting three or more thermal imaging sub-areas from the plurality of thermal imaging sub-areas, and defining the selected thermal imaging sub-areas as first detection sub-areas;

[0013] Set the standard value of dry-burning temperature and time;

[0014] Determine whether the temperature parameters of the plurality of first detection sub-zones are all higher than the dry-boiling temperature standard value. If so, start timing and calculate the duration during which the temperature parameters of the first detection sub-zones are higher than the dry-boiling temperature standard value. If the duration is higher than the dry-boiling time standard value, output an alarm prompt signal and a stove shutdown signal.

[0015] As a further improvement of the above technical solution, the cookware identification step includes the following steps:

[0016] selecting one or more thermal imaging sub-areas from a central area of ​​the thermal imaging image, and defining the selected thermal imaging sub-areas as second detection sub-areas;

[0017] Set the first change rate standard value and the no-pot temperature standard value range;

[0018] Calculate the rate of change of the temperature parameter of the second detection sub-area and define the rate of change as a first temperature change rate, determine whether the first temperature change rate is higher than the first change rate standard value, if so and the first temperature change rate is positive, further determine whether the temperature parameter of the second detection sub-area is within the no-pot temperature standard value range, if so, it proves that the stove has placed a pot and the stove has completed the ignition operation, and execute the dry-burning identification step.

[0019] As a further improvement of the above technical solution, the present technical solution also includes a smoke detection step, which determines whether smoke is present based on changes in temperature parameters of each of the thermal imaging sub-areas. If so, the fan speed of the range hood is increased.

[0020] As a further improvement of the above technical solution, the smoke detection step includes the following steps:

[0021] Selecting a plurality of detection areas in the thermal imaging image, wherein the detection areas include a plurality of thermal imaging sub-areas, and the plurality of detection areas are all located at edge positions in the thermal imaging image;

[0022] Set the second change rate standard value;

[0023] For each of the detection areas, the average value of the temperature parameters of each of the thermal imaging sub-areas within the detection area is calculated, and then the rate of change of the average value is calculated and defined as the second temperature change rate. It is determined whether the second temperature change rate is higher than the second change rate standard value. If so and the second temperature change rate is positive, it indicates the presence of smoke, and the fan speed of the range hood is increased.

[0024] As a further improvement of the above technical solution, the present technical solution further includes a startup identification step, which controls the range hood to start or shut down according to changes in temperature parameters of each of the thermal imaging sub-areas.

[0025] As a further improvement of the above technical solution, the start identification step includes:

[0026] selecting a thermal imaging sub-area at the center point of the thermal imaging image as a third detection sub-area, and selecting a plurality of thermal imaging sub-areas close to the third detection sub-area as a fourth detection sub-area;

[0027] Setting a third change rate standard value, a fourth change rate standard value, and a fifth change rate standard value;

[0028] Calculating a rate of change of the temperature parameter of the third detection sub-area and defining the rate of change as a third temperature change rate, calculating an average value of the temperature parameters of the plurality of fourth detection sub-areas, calculating a rate of change of the average value and defining the rate of change as a fourth temperature change rate, and determining an operating state of the range hood;

[0029] When the range hood is in an off state, if the third temperature change rate is higher than the third temperature change rate standard value and the third temperature change rate is positive, or if the fourth temperature change rate is higher than the fourth temperature change rate standard value and the fourth temperature change rate is positive, controlling the range hood to start;

[0030] When the range hood is in the start-up state, if the fourth temperature change rate is higher than the fifth temperature change rate standard value and the third temperature change rate is negative, the range hood is controlled to be turned off.

[0031] The present invention also discloses a thermal imaging temperature sensing control system for a range hood, comprising a thermal imaging temperature sensing module, a main control module, a human-computer interaction module, and a fan module;

[0032] The output end of the thermal imaging temperature sensing module is connected to the input end of the main control module, the output end of the main control module is connected to the human-computer interaction module, and the output end of the main control module is connected to the fan module. The main control module is configured to execute the thermal imaging temperature sensing control method described above.

[0033] The beneficial effects of the present invention are as follows: the present technical solution uses thermal imaging to detect the placement of pots on a stove during cooking and the detection of pots burning dry, and uses the temperature parameters of multiple thermal imaging sub-areas in a thermal imaging image as detection objects for determining whether a pot has burned dry, thereby realizing multi-point temperature detection, thereby improving the accuracy of pot burning dry detection and avoiding misoperation; in addition, since the present technical solution uses thermal imaging to realize temperature detection, it is a non-contact detection method with low maintenance costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] The present invention will be further explained below with reference to the accompanying drawings and specific embodiments.

[0035] Figure 1 Schematic diagram of the steps of the thermal imaging temperature sensing control method of the present invention;

[0036] Figure 2 It is a schematic diagram of the composition of the thermal imaging temperature sensing control system of the present invention. DETAILED DESCRIPTION

[0037] This section will describe in detail the specific embodiments of the present invention. The preferred embodiments of the present invention are shown in the accompanying drawings. The purpose of the accompanying drawings is to supplement the description of the text part of the specification with graphics, so that people can intuitively and vividly understand each technical feature and the overall technical solution of the present invention, but it should not be understood as a limitation on the scope of protection of the present invention.

[0038] In the description of the present invention, it should be understood that descriptions involving orientations, such as up, down, front, back, left, right, etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings. They are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they cannot be understood as limitations on the present invention.

[0039] In the description of the present invention, the meaning of "several" is one or more, the meaning of "many" is more than two, and the meanings of "greater than", "less than", "exceed" and "exceed" are not inclusive of the number itself, while the meanings of "above", "below", "within" and "include" are inclusive of the number itself. If there is a description of "first" or "second", it is only for the purpose of distinguishing the technical features, and cannot be understood as indicating or implying the relative importance or implicitly indicating the number of the indicated technical features or implicitly indicating the order of the indicated technical features. In the description of the present invention, unless otherwise clearly defined, the terms "set", "install", "connect" and "connect" should be understood in a broad sense, and those skilled in the art can reasonably determine the specific meanings of the above terms in the present invention in combination with the specific content of the technical solution.

[0040] Reference Figure 1 The present application discloses a thermal imaging temperature sensing control method for a range hood, a first embodiment of which comprises the following steps:

[0041] An image acquisition step, setting an image acquisition frequency, acquiring thermal imaging images in chronological order, and segmenting the thermal imaging images to obtain a plurality of thermal imaging sub-areas;

[0042] a temperature identification step of identifying temperature parameters of a plurality of thermal imaging sub-areas;

[0043] a pot recognition step, judging whether a pot is placed on the stove and whether the stove has completed the ignition operation based on the changes in the temperature parameters of each of the thermal imaging sub-areas; if so, continue to execute the following; otherwise, no operation is required;

[0044] The dry-burning identification step determines whether the cookware is dry-burning according to the changes in the temperature parameters of each of the thermal imaging sub-areas. If so, an alarm prompt signal and a stove shutdown signal are output.

[0045] Specifically, this embodiment primarily utilizes thermal imaging to detect the placement of pots on a stovetop during cooking and to detect pots that have burned dry. Temperature parameters of multiple thermal imaging sub-areas within the thermal imaging image are used as detection targets to determine whether a pot has burned dry, enabling multi-point temperature detection. This improves the accuracy of pot burn-through detection and prevents misoperation. Furthermore, because this embodiment utilizes thermal imaging for temperature detection, it utilizes non-contact detection, resulting in low maintenance costs.

[0046] As a further preferred embodiment, in this embodiment, the dry-burn identification step includes the following steps:

[0047] selecting three or more thermal imaging sub-areas from the plurality of thermal imaging sub-areas, and defining the selected thermal imaging sub-areas as first detection sub-areas;

[0048] Set the dry-burning temperature and dry-burning time. In this embodiment, the dry-burning temperature and dry-burning time are set to 150 degrees Celsius and 30 seconds, respectively.

[0049] Determine whether the temperature parameters of the plurality of first detection sub-zones are all higher than the dry-boiling temperature standard value. If so, start timing and calculate the duration during which the temperature parameters of the first detection sub-zones are higher than the dry-boiling temperature standard value. If the duration is higher than the dry-boiling time standard value, output an alarm prompt signal and a stove shutdown signal.

[0050] Existing dry-boil detection methods simply use a temperature sensor to detect a single temperature point. As long as the temperature data detected by the temperature sensor exceeds the set value, the cookware is considered to have dry-boiled. This judgment is obviously inaccurate. This embodiment uses multiple temperature parameters and time factors to determine whether the cookware has dry-boiled, thereby improving the accuracy of dry-boil detection.

[0051] As a further preferred embodiment, the pot identification step in this embodiment is mainly to detect whether a pot is placed on the stove and whether the stove has been ignited and started. The dry-burn identification step can only be performed when a pot is placed on the stove and the stove has been ignited and started. The pot identification step in this embodiment includes the following steps:

[0052] selecting one or more thermal imaging sub-areas from a central area of ​​the thermal imaging image, and defining the selected thermal imaging sub-areas as second detection sub-areas;

[0053] Set the first change rate standard value and the no-pot temperature standard value range;

[0054] Calculate the rate of change of the temperature parameter of the second detection sub-area and define the rate of change as a first temperature change rate, determine whether the first temperature change rate is higher than the first change rate standard value, if so and the first temperature change rate is positive, further determine whether the temperature parameter of the second detection sub-area is within the no-pot temperature standard value range, if so, it proves that the stove has placed a pot and the stove has completed the ignition operation, and execute the dry-burning identification step.

[0055] In this embodiment, if the first temperature change rate is higher than the first temperature change rate standard value, and the first temperature change rate is positive, but the temperature parameter of the second detection sub-zone exceeds the no-pot temperature standard value range, it proves that the stove has completed the ignition operation and the pot is not placed on the stove. If the temperature parameter of the second detection sub-zone is lower than the no-pot temperature standard value range, it proves that the stove has not completed the ignition operation. In the above situations, the dry burning identification step should not be performed.

[0056] As a further preferred implementation, this embodiment also includes a smoke detection step, which determines whether smoke is present based on changes in temperature parameters of each of the thermal imaging sub-areas, and if so, increases the fan speed of the range hood.

[0057] As a further preferred embodiment, in this embodiment, the smoke detection step includes the following steps:

[0058] Selecting a plurality of detection areas in the thermal imaging image, wherein the detection areas include a plurality of thermal imaging sub-areas, and the plurality of detection areas are all located at edge positions in the thermal imaging image;

[0059] Set the second change rate standard value;

[0060] For each of the detection areas, the average value of the temperature parameters of each of the thermal imaging sub-areas within the detection area is calculated, and then the rate of change of the average value is calculated and defined as the second temperature change rate. It is determined whether the second temperature change rate is higher than the second change rate standard value. If so and the second temperature change rate is positive, it indicates the presence of smoke, and the fan speed of the range hood is increased.

[0061] As a further preferred embodiment, this embodiment further includes a startup identification step, which controls the range hood to start or shut down according to changes in the temperature parameters of each of the thermal imaging sub-areas.

[0062] As a further preferred implementation, in this embodiment, the starting identification step includes:

[0063] selecting a thermal imaging sub-area at the center point of the thermal imaging image as a third detection sub-area, and selecting a plurality of thermal imaging sub-areas close to the third detection sub-area as a fourth detection sub-area;

[0064] Setting a third change rate standard value, a fourth change rate standard value, and a fifth change rate standard value;

[0065] Calculating a rate of change of the temperature parameter of the third detection sub-area and defining the rate of change as a third temperature change rate, calculating an average value of the temperature parameters of the plurality of fourth detection sub-areas, calculating a rate of change of the average value and defining the rate of change as a fourth temperature change rate, and determining an operating state of the range hood;

[0066] When the range hood is in an off state, if the third temperature change rate is higher than the third temperature change rate standard value and the third temperature change rate is positive, or if the fourth temperature change rate is higher than the fourth temperature change rate standard value and the fourth temperature change rate is positive, controlling the range hood to start;

[0067] When the range hood is in the start-up state, if the fourth temperature change rate is higher than the fifth temperature change rate standard value and the third temperature change rate is negative, the range hood is controlled to be turned off.

[0068] Reference Figure 2 , the application also discloses a thermal imaging temperature sensing control system for a range hood, a first embodiment of which includes a thermal imaging temperature sensing module, a main control module, a human-computer interaction module and a fan module;

[0069] The output end of the thermal imaging temperature sensing module is connected to the input end of the main control module, the output end of the main control module is connected to the human-computer interaction module, and the output end of the main control module is connected to the fan module. The main control module is configured to execute the first embodiment of the thermal imaging temperature sensing control method described above.

[0070] It should be noted that, when this embodiment is applied to an integrated stove, this embodiment further includes a gas proportional valve module, and the output end of the main control module is connected to the gas proportional valve module.

[0071] The above are only preferred embodiments of the present invention and are not intended to limit the patent scope of the present invention. All equivalent structural transformations made based on the contents of the present invention's description and drawings, or directly or indirectly applied in other related technical fields, are included in the patent protection scope of the present invention.

Claims

1. A thermal imaging temperature sensing control method for a range hood, characterized by: The following steps are involved: An image acquisition step, setting an image acquisition frequency, acquiring thermal imaging images in chronological order, and segmenting the thermal imaging images to obtain a plurality of thermal imaging sub-areas; a temperature identification step of identifying temperature parameters of a plurality of thermal imaging sub-areas; a pot recognition step, judging whether a pot is placed on the stove and whether the stove has completed the ignition operation based on the changes in the temperature parameters of each of the thermal imaging sub-areas; if so, continue to execute the following; otherwise, no operation is required; a dry-burn identification step, determining whether the cookware is dry-burning based on changes in temperature parameters of each of the thermal imaging sub-areas, and if so, outputting an alarm prompt signal and a stove shutdown signal; The control method further includes a start-up identification step, wherein the range hood is controlled to start or shut down according to changes in the temperature parameters of each of the thermal imaging sub-areas; The start identification step includes: selecting a thermal imaging sub-area at the center point of the thermal imaging image as a third detection sub-area, and selecting a plurality of thermal imaging sub-areas close to the third detection sub-area as a fourth detection sub-area; Setting a third change rate standard value, a fourth change rate standard value, and a fifth change rate standard value; Calculating a rate of change of the temperature parameter of the third detection sub-area and defining the rate of change as a third temperature change rate, calculating an average value of the temperature parameters of the plurality of fourth detection sub-areas, calculating a rate of change of the average value and defining the rate of change as a fourth temperature change rate, and determining an operating state of the range hood; When the range hood is in an off state, if the third temperature change rate is higher than the third temperature change rate standard value and the third temperature change rate is positive, or if the fourth temperature change rate is higher than the fourth temperature change rate standard value and the fourth temperature change rate is positive, controlling the range hood to start; When the range hood is in the start-up state, if the fourth temperature change rate is higher than the fifth temperature change rate standard value and the third temperature change rate is negative, the range hood is controlled to be turned off.

2. The thermal imaging temperature sensing control method for a range hood according to claim 1, characterized in that: The dry burning identification step comprises the following steps: selecting three or more thermal imaging sub-areas from the plurality of thermal imaging sub-areas, and defining the selected thermal imaging sub-areas as first detection sub-areas; Set the standard value of dry-burning temperature and time; Determine whether the temperature parameters of the plurality of first detection sub-zones are all higher than the dry-boiling temperature standard value. If so, start timing and calculate the duration during which the temperature parameters of the first detection sub-zones are higher than the dry-boiling temperature standard value. If the duration is higher than the dry-boiling time standard value, shut down the stove and output an alarm prompt signal.

3. The thermal imaging temperature sensing control method for a range hood according to claim 2, characterized in that: The pot identification step comprises the following steps: selecting one or more thermal imaging sub-areas from a central area of ​​the thermal imaging image, and defining the selected thermal imaging sub-areas as second detection sub-areas; Set the first change rate standard value and the no-pot temperature standard value range; Calculate the rate of change of the temperature parameter of the second detection sub-area and define the rate of change as a first temperature change rate, determine whether the first temperature change rate is higher than the first change rate standard value, if so and the first temperature change rate is positive, further determine whether the temperature parameter of the second detection sub-area is within the no-pot temperature standard value range, if so, it proves that the stove has placed a pot and the stove has completed the ignition operation, and execute the dry-burning identification step.

4. The thermal imaging temperature sensing control method for a range hood according to claim 1, characterized in that: The method further includes a smoke detection step, wherein it is determined whether smoke is present according to changes in the temperature parameters of each of the thermal imaging sub-areas, and if so, the fan speed of the range hood is increased.

5. The thermal imaging temperature sensing control method for a range hood according to claim 4, characterized in that: The smoke detection step comprises the following steps: Selecting a plurality of detection areas in the thermal imaging image, wherein the detection areas include a plurality of thermal imaging sub-areas, and the plurality of detection areas are all located at edge positions in the thermal imaging image; Set the second change rate standard value; For each of the detection areas, the average value of the temperature parameters of each of the thermal imaging sub-areas within the detection area is calculated, and then the rate of change of the average value is calculated and defined as the second temperature change rate. It is determined whether the second temperature change rate is higher than the second change rate standard value. If so and the second temperature change rate is positive, it indicates the presence of smoke, and the fan speed of the range hood is increased.

6. A thermal imaging temperature sensing control system for a range hood, characterized by: Including thermal imaging temperature sensing module, main control module, human-computer interaction module and fan module; The output end of the thermal imaging temperature sensing module is connected to the input end of the main control module, the output end of the main control module is connected to the human-computer interaction module, and the output end of the main control module is connected to the fan module. The main control module is configured to execute the thermal imaging temperature sensing control method described in any one of claims 1 to 5.

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