Baking equipment, cooking control method and device for baking equipment

Abstract

The present invention discloses a baking appliance, a cooking control method, and a device for the baking appliance. The cooking control method comprises: obtaining an initial image and a current image of food; obtaining a target color for the food; determining the current maturity level based on the current image, the initial image, and the target color; and generating a reminder message based on the current maturity level. Because image sensors are more reliable than oxygen sensors and odor sensors, and image processing methods offer high accuracy and applicability, covering all user scenarios, this method addresses the issue of current oven control methods failing to cover all user scenarios or exhibiting low reliability.

Description

Technical Field

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

[0002] Currently, when using an oven to cook, users often observe the color of the food inside to determine the degree of doneness and stop cooking according to their preferred degree of doneness. During the final coloring stage of cooking, the color changes rapidly, so users need to keep an eye on the oven to stop cooking at the right time, which is time-consuming and laborious.

[0003] With the popularity of ovens and the development of related technologies, oven functions are becoming increasingly diverse, and users' demand for intelligent functions is growing stronger. To address this pain point, there are generally two approaches. One is to preset various baking parameters in the menu for users to choose from. However, this approach cannot cover all user scenarios. Moreover, since the preset baking parameters are based on experimental data, users need to align factors such as the oven environment, the size and quantity of ingredients used, the processing of ingredients, and the container used to hold the ingredients with the instructions to achieve the same effect. However, in actual use, it is difficult for users to maintain consistency with experimental conditions, resulting in multiple influencing factors and unstable results. Another approach is to use sensor arrays such as oxygen sensors and odor sensors to predict the doneness of food. However, this solution is also limited by issues such as sensor stability, sensor lifespan, data modeling accuracy, and the amount of ingredients to be cooked, and cannot provide users with a stable and reliable method. Summary of the Invention

[0004] In view of this, embodiments of the present invention provide a baking device, a cooking control method and a device for the baking device to solve the problem that the current oven control method cannot cover all user usage scenarios or has low reliability.

[0005] According to a first aspect, an embodiment of the present invention provides a cooking control method for a baking device, comprising the following steps: respectively obtaining an initial image and a current image of a food; obtaining a target color of the food; determining a current degree of maturity based on the current image, the initial image, and the target color; and generating a reminder message based on the current degree of maturity.

[0006] The cooking control method for a baking device provided by an embodiment of the present invention can determine the current degree of maturity by obtaining an initial image and a current image of the food; and generate a reminder message based on the current degree of maturity. Since image sensors are more reliable than oxygen sensors and odor sensors, and image processing methods have higher accuracy and applicability and can cover all user usage scenarios, the problem that current oven control methods cannot cover all user usage scenarios or have low reliability can be solved.

[0007] Specifically, obtaining the target color of the food includes: obtaining an initial grayscale value of the food based on the initial image; generating a color selection item based on the initial grayscale value, and displaying the color selection item, wherein the color selection item includes multiple colors, and the grayscale values ​​of the multiple colors are all greater than the initial grayscale value; receiving a color selected in the color selection item, and using the color selected in the color selection item as the target color.

[0008] Specifically, determining the current maturity based on the current image, the initial image and the target color includes: obtaining the distribution area of ​​the food and the area of ​​each area based on the initial image; obtaining the grayscale value of each area in the distribution area of ​​the food based on the distribution area of ​​the food and the current image; and obtaining the current maturity based on the area of ​​each area in the distribution area and the grayscale value of each area.

[0009] Specifically, obtaining the distribution area of ​​the food and the area of ​​each area based on the initial image includes: determining whether the distribution area of ​​the food and the area of ​​each area exist; when not, sending the initial image to the cloud server; receiving the distribution area of ​​the food and the area of ​​each area obtained by the cloud server based on the initial image.

[0010] Specifically, obtaining the grayscale value of each area in the distribution area of ​​the food based on the distribution area of ​​the food and the current image includes: for any area, obtaining the first grayscale value of all pixels in the area in the current image; calculating the average value of the first grayscale values ​​of all pixels in the area to obtain the grayscale value of the area.

[0011] Specifically, before obtaining the first grayscale values ​​of all pixels in the area in the current image, the method further includes: performing grayscale processing on the current image.

[0012] Specifically, obtaining the current maturity based on the area of ​​each area in the distribution area and the grayscale value of each area includes: obtaining the current maturity using Formula 1 based on the target color, the area of ​​each area in the distribution area and the grayscale value of each area, wherein Formula 1 is: current maturity = 100×(grayscale value of area 1×area of ​​area 1+...+grayscale value of area n×area of ​​area n) / (grayscale value of target color×total area of ​​all areas in the distribution area).

[0013] According to the second aspect, an embodiment of the present invention also provides a cooking control device for a baking device, comprising a first acquisition module, a second acquisition module, a calculation module and a reminder module, wherein the first acquisition module is used to respectively acquire an initial image and a current image of the food; the second acquisition module is used to acquire the target color of the food; the calculation module is used to determine the current maturity based on the current image, the initial image and the target color; and the reminder module is used to generate a reminder message based on the current maturity.

[0014] According to the third aspect, an embodiment of the present invention provides a baking device, including an image sensor, a reminder device, a memory and a processor, wherein the image sensor is used to obtain an image of food in the baking device; the reminder device is used to issue a reminder based on the received reminder information; the image sensor, the reminder device, the memory and the processor are communicatively connected to each other, the memory stores computer instructions, and the processor executes the computer instructions to execute the cooking control method of the baking device described in the first aspect or any one of the embodiments of the first aspect.

[0015] According to the fourth aspect, an embodiment of the present invention provides a computer-readable storage medium, which stores computer instructions, and the computer instructions are used to enable the computer to execute the cooking control method of the baking equipment described in the first aspect or any one embodiment of the first aspect. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] The features and advantages of the present invention will be more clearly understood by referring to the accompanying drawings, which are schematic and should not be construed as limiting the present invention in any way. In the accompanying drawings:

[0017] Figure 1 Schematic diagram of the flow of the cooking control method for baking equipment in Example 1 of the present invention;

[0018] Figure 2 This is a flow chart of an example of a cooking control method for a baking device in Example 1 of the present invention;

[0019] Figure 3 This is a schematic diagram of an application scenario of an example of a cooking control method for baking equipment in Example 1 of the present invention;

[0020] Figure 4 This is a schematic structural diagram of a cooking control device for baking equipment in Example 2 of the present invention;

[0021] Figure 5 This is a schematic structural diagram of the baking equipment in Example 3 of the present invention. DETAILED DESCRIPTION

[0022] To make the purpose, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without making any creative efforts shall fall within the scope of protection of the present invention.

[0023] It should be noted that the steps shown in the flowcharts of the accompanying drawings can be executed in a computer system such as a set of computer-executable instructions, and that, although a logical order is shown in the flowcharts, in some cases, the steps shown or described can be executed in an order different from that shown here.

[0024] Example 1

[0025] Embodiment 1 of the present invention provides a cooking control method for baking equipment, which is applied to baking equipment and is described in detail below using an oven as an example. Figure 1 FIG. 1 is a flow chart of a cooking control method for a baking device in Example 1 of the present invention. Figure 1 As shown, the cooking control method of embodiment 1 of the present invention includes the following steps:

[0026] S101: Acquire an initial image and a current image of food respectively.

[0027] Specifically, a camera may be provided in the oven to obtain image information of the food.

[0028] S102: Obtain the target color of the food.

[0029] Specifically, obtaining the target color of the food can be accomplished by: obtaining an initial grayscale value for the food based on the initial image; generating and displaying color selection options based on the initial grayscale value, wherein the color selection options include multiple colors, each having a grayscale value greater than the initial grayscale value; receiving a color selected from the color selection options, and setting the color selected from the color selection options as the target color. This is because the initial grayscale value varies for different foods, and employing the above method ensures that the target color is always greater than the initial grayscale value of the food. Furthermore, since the target color is user-selected, it can meet the varying needs of different users.

[0030] It should be noted that one target color corresponds to one grayscale value. The target color can also be obtained by adopting other solutions in the prior art, such as obtaining the target color directly input by the user.

[0031] S103: Determine a current maturity level according to the current image, the initial image, and the target color.

[0032] Specifically, determining the current maturity based on the current image, the initial image, and the target color can be performed as follows: obtaining the distribution area of ​​the food and the area of ​​each area based on the initial image; obtaining the grayscale value of each area within the distribution area based on the food distribution area and the current image; and obtaining the current maturity based on the area and grayscale value of each area within the distribution area. The current maturity reflects the degree of convergence between the grayscale value of the current image and the grayscale value of the target color.

[0033] More specifically, obtaining the food distribution area and the area of ​​each area based on the initial image includes: determining whether the food distribution area and the area of ​​each area exist; if not, sending the initial image to a cloud server; and receiving the food distribution area and the area of ​​each area obtained by the cloud server based on the initial image. That is, when the cooking control method for the baking device is first executed, the initial image is sent to the cloud server, which analyzes the initial image to obtain the food distribution area and the area of ​​each area, and stores the analysis results, i.e., the food distribution area and the area of ​​each area, on the baking device. Therefore, the initial image only needs to be sent to the cloud server the first time the cooking control method for the baking device is executed; the initial image does not need to be sent to the cloud server for subsequent executions of the cooking control method for the baking device.

[0034] It should be noted that the initial image is analyzed in the cloud server to obtain the distribution area of ​​the food and the area of ​​each area. When the image analysis method needs to be updated, it is only necessary to update the image analysis method in the cloud server without updating the control method in the oven, thereby reducing the maintenance cost of the oven after it is sold.

[0035] It should be noted that when the oven is baking food, the food is often not placed close together, for example, when baking cookies, the cookies are arranged at intervals; at the same time, to avoid the discoloration of non-food areas affecting the analysis results, such as the discoloration of soup flowing down the baking tray, it is necessary to analyze the initial image to obtain the distribution area of ​​the food and the area of ​​each area.

[0036] More specifically, obtaining the grayscale value of each area in the distribution area of ​​the food based on the distribution area of ​​the food and the current image includes: for any area, obtaining the first grayscale value of all pixels in the area in the current image; calculating the average value of the first grayscale values ​​of all pixels in the area to obtain the grayscale value of the area.

[0037] Furthermore, before obtaining the first grayscale values ​​of all pixels in the area in the current image, the method further includes: performing grayscale processing on the current image.

[0038] S104: Generate a reminder message according to the current maturity.

[0039] Specifically, obtaining the current maturity based on the area of ​​each area in the distribution area and the grayscale value of each area includes: obtaining the current maturity using Formula 1 based on the target color, the area of ​​each area in the distribution area and the grayscale value of each area; wherein Formula 1 is: current maturity = 100×(grayscale value of area 1×area of ​​area 1+...+grayscale value of area n×area of ​​area n) / (grayscale value of target color×total area of ​​all areas in the distribution area).

[0040] The grayscale value of region 1 is the average grayscale value of region 1 in the current image, and the grayscale value of region n is the average grayscale value of region n in the current image.

[0041] In order to illustrate the cooking control method of the baking device according to the first embodiment of the present invention in more detail, a specific example is given. Figure 2 This is a flow chart of an example of a cooking control method for a baking device in Example 1 of the present invention. Figure 3 This is a schematic diagram of an application scenario of an example of the cooking control method for baking equipment in Example 1 of the present invention.

[0042] like Figure 2 and Figure 3 As shown, the main body implementing the cooking control method of the baking equipment includes: an oven, a camera mounted on the oven, an oven master control and a cloud server.

[0043] The overall implementation process includes: initialization process, algorithm processing process and algorithm result processing process.

[0044] Specifically, the initialization process includes starting the camera, the user selecting the target baking coloring degree, and initializing the algorithm program.

[0045] When the user cooks, the program's intelligent cooking warning function is activated. The camera begins capturing real-time image information and sends it to the main control program. The program then generates a grayscale value for the initial image. This grayscale value is then divided into 10 levels, from 1 to 10, for the user to select the desired coloration of the food, or the target color. For example, higher levels indicate a deeper coloration of the food. The lowest level indicates no color change, while the highest level indicates complete coverage of the food.

[0046] After the user makes their selection, the program starts. During the first image processing, the main control program transmits the initial image to the cloud server, which then processes and returns the food distribution areas and the area of ​​each area. After receiving the initial food data from the cloud server, the main control program begins algorithmic processing of the real-time image, outputting the colorization level of the real-time image—that is, the degree of closeness between the current image and the target color.

[0047] The main control program's algorithmic processing formula for the degree of coloring is as follows: the degree of proximity between the current image and the target color = 100 × (grayscale value of region 1 × area of ​​region 1 + ... + grayscale value of region n × area of ​​region n) / (grayscale value of target color × total area of ​​all regions in the distribution area).

[0048] Among them, the current maturity can also be called the maturity result, ranging from 0 to 100%; "Region 1" and "Region n" represent the division areas of the food area in the picture. This is because many times, the food is not placed close together, such as baked cookies are arranged at intervals. "n" represents the total number of distribution areas of the food.

[0049] The calculation method for "Region 1 Grayscale Value" is as follows: After the main controller acquires the image from the camera, it first grayscales the image using a weighted average method, converting the image into a monochrome value with each pixel value ranging from 0 to 255. The grayscale value of the i-th pixel in Region 1 is Vi, and the "Region 1 Grayscale Value" is equal to the average of the sum of the grayscale values ​​of all pixels in Region 1: Region 1 Grayscale Value = (V1 + V2 + Vi... + Vm) ÷ m, where m represents the number of pixels in Region 1. The grayscale value calculation algorithm for other regions is the same as that for Region 1 and is not repeated here.

[0050] After the algorithm outputs the results, the program will perform corresponding cooking warning actions based on the results, displaying and announcing the current cooking target color approach value to remind the user. The frequency of the announcement is adjusted based on the approach value. Small approach values ​​will result in longer announcement intervals, while large approach values ​​will result in more frequent announcements.

[0051] In summary, the cooking control method for a baking device provided in Example 1 of the present invention can determine the current degree of maturity by obtaining the initial image and current image of the food; and generate a reminder message based on the current degree of maturity. Since image sensors are more reliable than oxygen sensors and odor sensors, and the image processing method has higher accuracy and applicability, it can cover all usage scenarios of users. Therefore, it can solve the problem that the current oven control method cannot cover all usage scenarios of users or has low reliability.

[0052] In other words, Example 1 of the present invention provides a method for capturing real-time images of food via a camera and designs a related image processing algorithm to determine the doneness of the food based on its coloring, providing real-time warnings during the cooking process without the user having to keep an eye on the oven. Furthermore, because the cooking control method for the baking device of Example 1 of the present invention does not require running artificial intelligence-related algorithms to match data models and does not require large and complex calculations, it has low hardware requirements and can be implemented on low-end chips. It does not require the assistance of other hardware devices, nor does it require the collection of data sets or training of data models, resulting in low technical costs.

[0053] Example 2

[0054] Corresponding to the embodiment 1 of the present invention, the embodiment 2 of the present invention provides a cooking control device for a baking device, such as Figure 4 As shown, the cooking control device of the baking equipment according to the second embodiment of the present invention includes a first acquisition module 20 , a second acquisition module 21 , a calculation module 22 and a reminder module 23 .

[0055] The first acquisition module 20 is used to respectively acquire an initial image and a current image of the food;

[0056] A second acquisition module 21 is used to obtain the target color of the food;

[0057] a calculation module 22, configured to determine a current maturity based on the current image, the initial image, and the target color;

[0058] The reminder module 23 is used to generate a reminder message according to the current maturity.

[0059] Specifically, the second acquisition module 21 is used to: obtain the initial grayscale value of the food based on the initial image; generate a color selection item based on the initial grayscale value, and display the color selection item, wherein the color selection item includes multiple colors, and the grayscale values ​​of the multiple colors are all greater than the initial grayscale value; receive the color selected in the color selection item, and use the color selected in the color selection item as the target color.

[0060] Specifically, the calculation module 22 is used to: obtain the distribution area of ​​the food and the area of ​​each area based on the initial image; obtain the grayscale value of each area in the distribution area of ​​the food based on the distribution area of ​​the food and the current image; and obtain the current maturity based on the area of ​​each area in the distribution area and the grayscale value of each area.

[0061] More specifically, the calculation module 22 is used to: determine whether there is a distribution area of ​​the food and the area of ​​each area; when not, send the initial image to the cloud server; receive the distribution area of ​​the food and the area of ​​each area obtained by the cloud server based on the initial image.

[0062] More specifically, the calculation module 22 is used to: for any area, respectively obtain the first grayscale values ​​of all pixels in the area in the current image; calculate the average value of the first grayscale values ​​of all pixels in the area to obtain the grayscale value of the area.

[0063] Specifically, the calculation module 22 is used to: obtain the current maturity using formula 1 according to the target color, the area of ​​each area in the distribution area, and the grayscale value of each area; wherein formula 1 is: current maturity = 100×(grayscale value of area 1×area of ​​area 1+...+grayscale value of area n×area of ​​area n) / (grayscale value of target color×total area of ​​all areas in the distribution area).

[0064] The specific details of the cooking control device of the above baking equipment can be referred to in Figures 1 to 3 The corresponding descriptions and effects in the embodiments shown can be understood and will not be repeated here.

[0065] Example 3

[0066] The embodiment of the present invention also provides a baking device, such as Figure 5 As shown, the baking device may include a processor 51 and a memory 52, wherein the processor 51 and the memory 52 may be connected via a bus or other means. Figure 5 The bus connection is taken as an example.

[0067] The processor 51 may be a central processing unit (CPU). The processor 51 may also be other general-purpose processors, digital signal processors (DSP), application-specific integrated circuits (ASIC), field-programmable gate arrays (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, or a combination of the above chips.

[0068] The memory 52 is a non-transitory computer-readable storage medium that can be used to store non-transitory software programs, non-transitory computer executable programs and modules, such as the program instructions / modules corresponding to the cooking control method of the baking device in the embodiment of the present invention (for example, Figure 4 The processor 51 executes various functional applications and data processing of the processor by running the non-transitory software programs, instructions, and modules stored in the memory 52, thereby implementing the cooking control method of the baking device in the above method embodiment.

[0069] The memory 52 may include a program storage area and a data storage area, wherein the program storage area may store an operating system and application programs required for at least one function; the data storage area may store data created by the processor 51, etc. In addition, the memory 52 may include a high-speed random access memory, and may also include a non-volatile memory, such as at least one disk storage device, a flash memory device, or other non-volatile solid-state storage device. In some embodiments, the memory 52 may optionally include a memory remotely located relative to the processor 51, and these remote memories may be connected to the processor 51 via a network. Examples of the above-mentioned network include, but are not limited to, the Internet, an intranet, a local area network, a mobile communication network, and combinations thereof.

[0070] The one or more modules are stored in the memory 52 and when executed by the processor 51, perform the following steps: Figures 1 to 3 The cooking control method of the baking device in the illustrated embodiment.

[0071] The specific details of the above baking equipment can be found in Figures 1 to 4 The corresponding descriptions and effects in the embodiments shown can be understood and will not be repeated here.

[0072] Those skilled in the art will appreciate that all or part of the processes in the above-mentioned embodiments can be implemented by instructing the relevant hardware through a computer program. The program can be stored in a computer-readable storage medium. When the program is executed, it can include the processes of the embodiments of the above-mentioned methods. The storage medium can be a magnetic disk, an optical disk, a read-only memory (ROM), a random access memory (RAM), a flash memory, a hard disk drive (HDD), or a solid-state drive (SSD). The storage medium can also include a combination of the above-mentioned types of memory.

[0073] Although the embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art may make various modifications and variations without departing from the spirit and scope of the present invention. Such modifications and variations are all within the scope defined by the appended claims.

Claims

1. A cooking control method for a baking device, characterized in that: include: Get the initial image and current image of the food respectively; obtaining a target color of the food; determining a current maturity based on the current image, the initial image, and the target color; Generate reminder messages based on current maturity; Obtaining the target color of the food includes: Obtaining an initial grayscale value of the food according to the initial image; generating a color selection item according to the initial grayscale value, and displaying the color selection item, wherein the color selection item includes a plurality of colors, and the grayscale values ​​of the plurality of colors are all greater than the initial grayscale value; A color selected in the color selection item is received, and the color selected in the color selection item is used as the target color.

2. The method according to claim 1, characterized in that The determining of the current maturity according to the current image, the initial image, and the target color comprises: Obtaining the distribution area of ​​the food and the area of ​​each area according to the initial image; Obtaining a grayscale value of each area in the food distribution area according to the food distribution area and the current image; The current maturity is obtained according to the area of ​​each region in the distribution area and the grayscale value of each region.

3. The method according to claim 2, characterized in that The obtaining of the distribution area of ​​the food and the area of ​​each area according to the initial image includes: Determine whether there is a distribution area for the food and the area of ​​each area; If the initial image does not exist, sending the initial image to the cloud server; Receive the distribution area of ​​the food and the area of ​​each area obtained by the cloud server based on the initial image.

4. The method according to claim 2, characterized in that The obtaining of the grayscale value of each area in the food distribution area according to the food distribution area and the current image includes: For any region, first grayscale values ​​of all pixels in the region in the current image are obtained respectively; and an average value of the first grayscale values ​​of all pixels in the region is calculated to obtain the grayscale value of the region.

5. The method according to claim 4, characterized in that: Before obtaining the first grayscale values ​​of all pixels in the region in the current image, the method further includes: Grayscale processing is performed on the current image.

6. The method according to claim 4, characterized in that Obtaining the current maturity according to the area of ​​each region and the grayscale value of each region in the distribution area includes: The current maturity is obtained by using Formula 1 according to the target color, the area of ​​each region in the distribution area, and the grayscale value of each region; Formula 1 is: current maturity = 100 × (grayscale value of region 1 × area of ​​region 1 + ... + grayscale value of region n × area of ​​region n) / (grayscale value of target color × total area of ​​all regions in the distribution area).

7. A cooking control device for baking equipment, characterized in that: include: A first acquisition module is used to respectively acquire an initial image and a current image of the food; A second acquisition module is used to obtain the target color of the food; a calculation module, configured to determine a current maturity based on the current image, the initial image, and the target color; Reminder module, used to generate reminder messages based on current maturity; The second acquisition module is specifically used to: obtain an initial grayscale value of the food based on the initial image; generate a color selection item based on the initial grayscale value and display the color selection item, wherein the color selection item includes multiple colors, and the grayscale values ​​of the multiple colors are all greater than the initial grayscale value; receive a color selected in the color selection item, and use the color selected in the color selection item as the target color.

8. A baking device, characterized in that: include: an image sensor for acquiring an image of food in the baking device; a reminder device, for giving a reminder based on the received reminder information; A memory and a processor, wherein the image sensor, the reminder device, the memory and the processor are communicatively connected to each other, the memory stores computer instructions, and the processor executes the cooking control method of the baking device according to any one of claims 1 to 6 by executing the computer instructions.

9. A computer-readable storage medium, characterized in that The computer-readable storage medium stores computer instructions, and the computer instructions are used to enable the computer to execute the cooking control method of the baking device according to any one of claims 1 to 6.

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