Cooker dry burning detection method, system, electronic device and storage medium

Abstract

The present invention discloses a dry-burn detection method, system, electronic device and storage medium for a stove. The dry-burn detection method comprises: obtaining vibration data collected by a vibration sensor, the vibration sensor being installed on the pot or spatula; obtaining the current cooking mode based on the vibration data within a first preset time period; if the current cooking mode is the stir-fry mode, setting the current temperature threshold to a first temperature threshold; and determining that a dry-burn has occurred when the temperature collected by the temperature sensor is greater than or equal to the current temperature threshold. The present invention can collect vibration data through the vibration sensor on the stove or spatula and determine whether it is in the stir-fry mode based on the vibration data within the first preset time period. It can also adjust the current temperature threshold in a timely manner. When the user is in different cooking modes, different temperature thresholds correspond to each other, which can effectively prevent the misjudgment of turning off the fire, more intelligently determine whether a dry-burn has occurred, and enhance the user's experience when cooking.

Description

Technical Field

[0001] The present invention relates to the technical field of household appliances, and in particular to a method for detecting dry burning of a stove. Background Art

[0002] Currently, gas stoves often dry-burn during cooking. This can pose numerous safety risks and even lead to fires. Most existing dry-burn prevention gas stoves simply set a temperature threshold. Once a sensor on the stove reaches this temperature, the stove automatically shuts off. Therefore, when stir-frying, the bottom of the pot is particularly prone to reaching this temperature, causing the stove to automatically shut off. Due to different cooking modes, users often mistakenly shut off the stove when they shouldn't, impacting the cooking experience. Summary of the Invention

[0003] The technical problem to be solved by the present invention is to overcome the defect in the prior art that when a user is cooking, the fire is mistakenly judged to be turned off when it should not be turned off, which affects the user's cooking experience, and to provide a dry burning detection method, system, electronic device and computer storage medium for a stove.

[0004] The present invention solves the above technical problems through the following technical solutions:

[0005] The present invention provides a method for detecting a dry burn of a stove, the method comprising:

[0006] Acquiring vibration data collected by a vibration sensor, wherein the vibration sensor is installed on the pot or spatula;

[0007] acquiring a current cooking mode based on the vibration data within a first preset time period;

[0008] If the current cooking mode is a stir-fry mode, setting the current temperature threshold as a first temperature threshold;

[0009] When the temperature collected by the temperature sensor is greater than or equal to the current temperature threshold, it is determined that dry burning occurs.

[0010] Preferably, the vibration data includes vibration amplitude; and obtaining the current cooking mode based on the vibration data within the first preset time period includes:

[0011] Statistically obtaining the vibration frequency within the first preset time period at which the vibration amplitude is greater than or equal to a preset first vibration amplitude threshold;

[0012] If the vibration frequency is greater than or equal to a preset vibration frequency threshold, the current cooking mode is a stir-fry mode.

[0013] Preferably, the dry burn detection method further comprises:

[0014] When the current cooking mode is the stir-fry mode, obtaining the number of vibrations within a second preset time period in which the vibration amplitude is greater than or equal to a preset first vibration amplitude threshold;

[0015] If the vibration number is less than the number threshold, the current temperature threshold is set to a second temperature threshold; wherein the second temperature threshold is less than the first temperature threshold, and the first temperature threshold is negatively correlated with the second preset time length.

[0016] Preferably, the dry burn detection method further comprises:

[0017] When it is detected that the cooker is ignited, the current temperature threshold is set as a third temperature threshold;

[0018] The third temperature threshold is greater than or equal to the first temperature threshold.

[0019] Preferably, after the step of setting the current temperature threshold as the third temperature threshold, the method further comprises:

[0020] When the vibration amplitude is greater than or equal to a preset second vibration amplitude threshold, the current temperature threshold is set as the second temperature threshold after waiting for a third preset time period.

[0021] The present invention also provides a dry burning detection system for a stove, comprising:

[0022] A data acquisition module, configured to acquire vibration data collected by a vibration sensor installed on a pot or a spatula;

[0023] a cooking mode acquisition module, configured to acquire a current cooking mode based on the vibration data within a first preset time period;

[0024] a first temperature threshold setting module, configured to set the current temperature threshold to a first temperature threshold if the current cooking mode is a stir-fry mode;

[0025] The dry-burn judgment module is used to judge that a dry-burn occurs when the temperature collected by the temperature sensor is greater than or equal to the current temperature threshold.

[0026] Preferably, the vibration data includes vibration amplitude; and the cooking mode acquisition module includes:

[0027] a statistical unit, configured to obtain, by statistics, the vibration frequency within the first preset time period at which the vibration amplitude is greater than or equal to a preset first vibration amplitude threshold;

[0028] The vibration frequency comparison unit is used to determine that the current cooking mode is the stir-fry mode if the vibration frequency is greater than or equal to a preset vibration frequency threshold.

[0029] Preferably, the dry burning detection system further comprises:

[0030] a number acquisition module, configured to, when the current cooking mode is the stir-fry mode, acquire the number of vibrations during which the vibration amplitude is greater than or equal to a preset first vibration amplitude threshold within a second preset time period;

[0031] The second temperature threshold setting module is used to set the current temperature threshold to a second temperature threshold if the number of vibrations is less than the number threshold; wherein the second temperature threshold is less than the first temperature threshold, and the first temperature threshold is negatively correlated with the second preset time length.

[0032] Preferably, the dry burning detection system further comprises:

[0033] a third temperature threshold setting module, configured to set the current temperature threshold to a third temperature threshold when it is detected that the cooker is ignited;

[0034] The third temperature threshold is greater than or equal to the first temperature threshold.

[0035] Preferably, the second temperature threshold setting module is further configured to: when the vibration amplitude is greater than or equal to a preset second vibration amplitude threshold, set the current temperature threshold as the second temperature threshold after waiting for a third preset time period.

[0036] The present invention also provides a cooking device, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor implements the aforementioned dry-burn detection method when executing the computer program.

[0037] The present invention also provides a computer-readable storage medium having a computer program stored thereon, wherein the computer program implements the aforementioned dry burning detection method when executed by a processor.

[0038] The positive progress effect of the present invention is that it can collect vibration data through the vibration sensor on the stove or spatula and determine whether it is in the cooking mode based on the vibration data within the first preset time period. It can also adjust the current temperature threshold in time. When the user is in different cooking modes, different temperature thresholds correspond to different cooking modes, which can effectively prevent the misjudgment of turning off the fire, and more intelligently determine whether dry burning occurs, thereby improving the user's experience when cooking. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1This is a flow chart of a method for detecting a dry burn of a cooker according to embodiment 1 of the present invention.

[0040] Figure 2 This is a flowchart of a specific implementation of step S2 in the method for detecting dry cooking of a cooker according to embodiment 1 of the present invention.

[0041] Figure 3 This is a flow chart of a specific implementation of the method for detecting dry burning of a cooker according to Example 1 of the present invention.

[0042] Figure 4 This is a flowchart of a specific implementation of step S3 of the method for detecting dry burning of a cooker according to embodiment 1 of the present invention.

[0043] Figure 5 Schematic diagram of a module of a dry-burning detection system for a cooker according to embodiment 2 of the present invention.

[0044] Figure 6 This is a schematic structural diagram of the cooking device according to embodiment 3 of the present invention. DETAILED DESCRIPTION

[0045] The present invention is further described below by way of examples, but the present invention is not limited to the scope of the examples.

[0046] Example 1

[0047] This embodiment provides a method for detecting dry burning of a stove. Figure 1 As shown, including:

[0048] Step S1: Obtain vibration data collected by a vibration sensor, where the vibration sensor is installed on a pot or a spatula.

[0049] In a specific implementation, the vibration sensor can be installed on the bottom of the pot, on the spatula, or on the stove panel. The vibration data collected by the sensor installed on the bottom of the pot, on the spatula, or on the stove panel is obtained. The frequency of the vibration sensor collection depends on the actual situation.

[0050] Step S2: Acquire the current cooking mode based on the vibration data within a first preset time period.

[0051] In a specific implementation, the current cooking mode is determined by obtaining vibration data obtained by the sensor installed at the bottom of the pot, the spatula or the cooktop in step S1 within the first preset time. It should be understood by those skilled in the art that the first preset time can be set according to actual conditions. In an optional embodiment of step S2, see Figure 2 The vibration data may include vibration amplitude and vibration frequency, and the current cooking mode is obtained based on the vibration data within the first preset time period according to the following steps:

[0052] Step S201: Count and obtain the vibration frequencies within a first preset time period whose vibration amplitudes are greater than or equal to a preset first vibration amplitude threshold.

[0053] In a specific implementation, the vibration frequencies whose vibration amplitudes are greater than or equal to a preset first vibration amplitude threshold within a first preset duration are counted. If the vibration amplitude is less than the preset first vibration amplitude threshold, no statistics are performed. Those skilled in the art will appreciate that the first vibration amplitude threshold can be set based on actual conditions.

[0054] Step S202: If the vibration frequency is greater than or equal to the preset vibration frequency threshold, the current cooking mode is the stir-fry mode.

[0055] In a specific implementation, if the vibration frequency counted in step S201 is greater than or equal to a preset vibration frequency threshold, it can be determined that the cooking mode at that time is stir-fry mode, which means that someone is recognized to be operating the cookware. Those skilled in the art will understand that the vibration frequency threshold can be set according to actual circumstances.

[0056] In an optional embodiment, see Figure 3 , before step S2, specifically including the following steps:

[0057] Step S0021, when it is detected that the stove is ignited, the current temperature threshold is set to the third temperature threshold. Among them, the third temperature threshold is the highest. In a specific implementation, the mode corresponding to the third temperature threshold can be called the "ultimate anti-dry burning mode". When the user is cooking, when it is detected that the stove is ignited, the current temperature threshold is set to the third temperature threshold for the purpose of protecting the vibration sensor. The third temperature threshold is the highest temperature that the vibration sensor can bear. For example, the third temperature threshold is set to 400 degrees Celsius. When the temperature sensor (for example, NTC, negative temperature coefficient sensor) detects that the temperature exceeds 400 degrees Celsius, the fire is turned off to prevent the vibration sensor from being burned and scrapped by excessively high temperatures. Those skilled in the art should understand that the third temperature threshold can be set according to actual conditions.

[0058] In an optional embodiment, after step S0021, the following steps are specifically included:

[0059] Step S0022: When the vibration amplitude is greater than or equal to the preset second vibration amplitude threshold, the current temperature threshold is set to the second temperature threshold after waiting for a third preset time. The second temperature threshold is less than the third temperature threshold. When the vibration amplitude is greater than or equal to the preset second vibration amplitude threshold, it indicates that the cooker has been placed on the gas stove and is already cooking, but has not yet entered cooking mode. In a specific implementation, the mode corresponding to the second temperature threshold may be referred to as the "conventional anti-dry burn mode." During the cooking process, when the vibration amplitude is detected to be greater than or equal to the preset second vibration amplitude threshold, the current temperature threshold is set to the second temperature threshold after waiting for a third preset time. The third preset time can be set based on actual conditions and is typically set to 10 seconds. The purpose of setting the third preset time is to prevent the heat from being mistakenly turned off when the pan or oil is hot due to dry burn prevention. Therefore, the current temperature threshold is set to the second temperature threshold after a 10-second delay. The second temperature threshold can be set based on actual conditions and is typically set to 260 degrees Celsius. When the temperature sensor (e.g., NTC, negative temperature coefficient sensor) detects that the temperature exceeds 260 degrees Celsius, the fire is turned off to prevent dry cooking during cooking. Those skilled in the art will appreciate that the second temperature threshold can be set according to actual conditions.

[0060] Step S3, if the current cooking mode is the stir-fry mode, the current temperature threshold is set to the first temperature threshold. Among them, when the current cooking mode is the stir-fry mode, it means that a user is recognized to be operating the pot. At this time, the current temperature threshold can be set to the first temperature threshold, and the second temperature threshold is less than the first temperature threshold. Setting it to the first temperature threshold can effectively prevent the user from turning off the fire due to the misjudgment of anti-dry burning due to the temperature rise when stir-frying. In addition, the first temperature threshold is negatively correlated with the second preset time length. For example, when the first temperature threshold reaches 280 degrees Celsius, the second preset time length can be set to 30s (seconds). For another example, when the first temperature threshold reaches 400 degrees Celsius, the second preset time length can be set to 2s (seconds).

[0061] In an optional embodiment of step S3, see Figure 4 , including the following steps:

[0062] Step S301: When the current cooking mode is the stir-fry mode, obtain the number of vibrations within a second preset time period whose vibration amplitude is greater than or equal to a preset first vibration amplitude threshold.

[0063] The first temperature threshold is greater than the second temperature threshold and less than or equal to the third temperature threshold. The number of vibrations within the second preset time period with a vibration amplitude greater than or equal to the preset first vibration amplitude threshold is obtained, and the first vibration amplitude threshold is greater than the second vibration amplitude threshold.

[0064] Those skilled in the art should understand that the second preset duration and the first vibration amplitude threshold can be set according to actual conditions.

[0065] Step S302: If the vibration frequency is less than the frequency threshold, the current temperature threshold is set as a second temperature threshold.

[0066] When the vibration times acquired in step S301 are less than the number threshold, the cooking mode is exited, and the current temperature threshold is set to the second temperature threshold.

[0067] Step S4: When the temperature collected by the temperature sensor is greater than or equal to the current temperature threshold, it is determined that dry burning occurs.

[0068] In this embodiment, vibration data can be collected by the vibration sensor on the stove or spatula, and the vibration data within the first preset time period can be used to determine whether the cooking mode is in progress. The current temperature threshold can also be adjusted in time. When the user is in different cooking modes, different temperature thresholds correspond to different cooking modes, which can effectively prevent misjudgment of turning off the fire and more intelligently determine whether dry burning occurs, thereby improving the user's cooking experience.

[0069] Example 2

[0070] This embodiment provides a dry-burning detection system for a stove. Figure 5 Schematic diagram of the modules of this embodiment is shown. Figure 5 The dry burning detection system of the stove of this embodiment includes:

[0071] The data acquisition module 1 is used to acquire vibration data collected by a vibration sensor, where the vibration sensor is installed on the pot or spatula.

[0072] In a specific implementation, the vibration sensor can be installed on the bottom of the pot, on the spatula, or on the stove panel. The vibration data collected by the sensor installed on the bottom of the pot, on the spatula, or on the stove panel is obtained. The frequency of the vibration sensor collection depends on the actual situation.

[0073] The cooking mode acquisition module 2 is configured to acquire the current cooking mode based on the vibration data within a first preset time period.

[0074] In a specific implementation, the current cooking mode is determined by acquiring vibration data from a sensor mounted on the bottom of the cookware, a spatula, or a cooktop within a first preset time period in the data acquisition module 1. Those skilled in the art will appreciate that the first preset time period can be set based on actual circumstances. In an optional embodiment of the cooking mode acquisition module 2, the vibration data may include vibration amplitude and vibration frequency. The cooking mode acquisition module 2 includes:

[0075] The statistical unit is used to obtain the vibration frequency within the first preset time period whose vibration amplitude is greater than or equal to a preset first vibration amplitude threshold.

[0076] In a specific implementation, the vibration frequencies whose vibration amplitudes are greater than or equal to a preset first vibration amplitude threshold within a first preset duration are counted. If the vibration amplitude is less than the preset first vibration amplitude threshold, no statistics are performed. Those skilled in the art will appreciate that the first vibration amplitude threshold can be set based on actual conditions.

[0077] The vibration frequency comparison unit is used to determine that the current cooking mode is the stir-fry mode if the vibration frequency is greater than or equal to a preset vibration frequency threshold.

[0078] In a specific implementation, when the vibration frequency is greater than or equal to a preset vibration frequency threshold, it can be determined that the cooking mode at that time is stir-fry mode, which means that someone is recognized to be operating the cookware. Those skilled in the art will understand that the vibration frequency threshold can be set according to actual conditions.

[0079] In an optional embodiment, the dry burning detection system further includes:

[0080] The third temperature threshold setting module 021 is configured to set the current temperature threshold as the third temperature threshold when it is detected that the stove is ignited.

[0081] Among them, the third temperature threshold is the highest. In a specific implementation, the mode corresponding to the third temperature threshold can be called the "ultimate anti-dry burning mode". When the user is cooking, when the stove is detected to be ignited, the current temperature threshold is set to the third temperature threshold for the purpose of protecting the vibration sensor. The third temperature threshold is the highest temperature that the vibration sensor can bear. For example, the third temperature threshold is set to 400 degrees Celsius. When the temperature sensor (for example, NTC, negative temperature coefficient sensor) detects that the temperature exceeds 400 degrees Celsius, the fire is turned off to prevent the vibration sensor from being burned and scrapped by excessively high temperatures. Those skilled in the art should understand that the third temperature threshold can be set according to actual conditions.

[0082] In an optional embodiment, the second temperature threshold setting module 302 is further configured to: when the vibration amplitude is greater than or equal to a preset second vibration amplitude threshold, wait for a third preset time period before setting the current temperature threshold to the second temperature threshold. The second temperature threshold is less than the third temperature threshold. When the vibration amplitude is greater than or equal to the preset second vibration amplitude threshold, it indicates that the cooker has been placed on the gas stove and is cooking, but has not yet entered cooking mode. In a specific implementation, the mode corresponding to the second temperature threshold may be referred to as "conventional anti-dry burn mode." During the cooking process, when the vibration amplitude is detected to be greater than or equal to the preset second vibration amplitude threshold, the current temperature threshold is set to the second temperature threshold after waiting for a third preset time period. The third preset time period can be set based on actual conditions and is typically set to 10 seconds. The purpose of setting the third preset time period is to prevent the heat from being mistakenly turned off when the pan or oil is hot due to dry burn prevention. Therefore, the current temperature threshold is set to the second temperature threshold after a 10-second delay. The second temperature threshold can be set based on actual conditions and is typically set to 260 degrees Celsius. When the temperature sensor (e.g., NTC, negative temperature coefficient sensor) detects that the temperature exceeds 260 degrees Celsius, the fire is turned off to prevent dry cooking during cooking. Those skilled in the art will appreciate that the second temperature threshold can be set according to actual conditions.

[0083] The first temperature threshold setting module 3 is configured to set the current temperature threshold to the first temperature threshold if the current cooking mode is the stir-fry mode.

[0084] Among them, when the current cooking mode is the stir-fry mode, it means that a user is recognized as operating the pot. At this time, the current temperature threshold can be set to the first temperature threshold, and the second temperature threshold is less than the first temperature threshold. Setting it to the first temperature threshold can effectively prevent the user from turning off the fire due to misjudgment of anti-dry burning due to rising temperature when stir-frying. In addition, the first temperature threshold is negatively correlated with the second preset time length. For example, when the first temperature threshold reaches 280 degrees Celsius, the second preset time length can be set to 30s (seconds). For another example, when the first temperature threshold reaches 400 degrees Celsius, the second preset time length can be set to 2s (seconds).

[0085] In an optional embodiment, the dry burning detection system of the stove further includes:

[0086] The number acquisition module 301 is used to acquire the number of vibrations in which the vibration amplitude is greater than or equal to a preset first vibration amplitude threshold within a second preset time period when the current cooking mode is the stir-fry mode.

[0087] Wherein, the first temperature threshold is greater than the second temperature threshold and less than or equal to the third temperature threshold. The number of vibrations within the second preset duration whose vibration amplitude is greater than or equal to the preset first vibration amplitude threshold is obtained, and the first vibration amplitude threshold is greater than or equal to the second vibration amplitude threshold. It should be understood by those skilled in the art that the second preset duration and the first vibration amplitude threshold can be set according to actual conditions. The second temperature threshold setting module 302 is used to set the current temperature threshold to the second temperature threshold if the number of vibrations is less than the number threshold.

[0088] When the vibration times obtained in step S301 are less than the number threshold, the cooking mode is exited and the current temperature threshold is set to the second temperature threshold.

[0089] The dry burning judgment module 4 is configured to judge that a dry burning occurs when the temperature collected by the temperature sensor is greater than or equal to the current temperature threshold.

[0090] In this embodiment, vibration data can be collected by the vibration sensor on the stove or spatula, and the vibration data within the first preset time period can be used to determine whether the cooking mode is in progress. The current temperature threshold can also be adjusted in time. When the user is in different cooking modes, different temperature thresholds correspond to different cooking modes, which can effectively prevent misjudgment of turning off the fire and more intelligently determine whether dry burning occurs, thereby improving the user's cooking experience.

[0091] Example 3

[0092] This embodiment provides a cooking device, which can be expressed in the form of a computing device (for example, a server device), including a memory, a processor, and a computer program stored in the memory and executable on the processor. When the processor executes the computer program, the dry-burning detection method for the stove provided in Example 1 can be implemented.

[0093] Figure 6 The hardware structure diagram of this embodiment is shown in FIG. Figure 6 As shown, the electronic device 9 specifically includes:

[0094] At least one processor 91, at least one memory 92, and a bus 93 for connecting different system components (including the processor 91 and the memory 92), wherein:

[0095] The bus 93 includes a data bus, an address bus, and a control bus.

[0096] The memory 92 includes a volatile memory, such as a random access memory (RAM) 921 and / or a cache memory 922 , and may further include a read-only memory (ROM) 923 .

[0097] Memory 92 also includes a program / utility 925 having a set (at least one) of program modules 924, such program modules 924 including but not limited to: an operating system, one or more application programs, other program modules, and program data, each of which or some combination may include an implementation of a network environment.

[0098] The processor 91 executes various functional applications and data processing by running computer programs stored in the memory 92, such as the dry-burning detection method for a stove provided in the above-mentioned embodiment 1 of the present invention.

[0099] The electronic device 9 can further communicate with one or more external devices 94 (e.g., a keyboard, pointing device, etc.). Such communication can be performed via an input / output (I / O) interface 95. Furthermore, the electronic device 9 can communicate with one or more networks (e.g., a local area network (LAN), a wide area network (WAN), and / or a public network, such as the Internet) via a network adapter 96. The network adapter 96 communicates with other modules of the electronic device 9 via a bus 93. It should be understood that, although not shown in the figures, other hardware and / or software modules can be used in conjunction with the electronic device 9, including but not limited to microcode, device drivers, redundant processors, external disk drive arrays, RAID (RAID) systems, tape drives, and data backup storage systems.

[0100] It should be noted that although several units / modules or sub-units / modules of the electronic device are mentioned in the above detailed description, this division is merely exemplary and not mandatory. In fact, depending on the embodiment of the present application, the features and functions of two or more units / modules described above can be embodied in one unit / module. Conversely, the features and functions of one unit / module described above can be further divided and embodied by multiple units / modules.

[0101] Example 4

[0102] This embodiment provides a computer-readable storage medium having a computer program stored thereon. When the program is executed by a processor, the steps of the dry-burning detection method for a cooker provided in Embodiment 1 are implemented.

[0103] The readable storage medium may include, but is not limited to, a portable disk, a hard disk, a random access memory, a read-only memory, an erasable programmable read-only memory, an optical storage device, a magnetic storage device, or any suitable combination thereof.

[0104] In a possible embodiment, the present invention can also be implemented in the form of a program product, which includes program code. When the program product is run on a terminal device, the program code is used to enable the terminal device to execute the steps of the dry-burning detection method for the stove provided in Example 1.

[0105] The program code for executing the present invention may be written in any combination of one or more programming languages, and may be executed entirely on the user device, partially on the user device, as an independent software package, partially on the user device and partially on a remote device, or entirely on the remote device.

[0106] Although specific embodiments of the present invention have been described above, those skilled in the art will appreciate that these are merely illustrative and that the scope of the present invention is defined by the appended claims. Those skilled in the art may make various changes or modifications to these embodiments without departing from the principles and essence of the present invention, and such changes and modifications are intended to fall within the scope of the present invention.

Claims

1. A method for detecting dry burning of a stove, characterized in that: The dry burning detection method comprises: Acquiring vibration data collected by a vibration sensor, wherein the vibration sensor is installed on the pot or spatula; acquiring a current cooking mode based on the vibration data within a first preset time period; If the current cooking mode is a stir-fry mode, setting the current temperature threshold as a first temperature threshold; When the temperature collected by the temperature sensor is greater than or equal to the current temperature threshold, it is determined that dry burning occurs; The vibration data includes vibration amplitude; The obtaining of the current cooking mode based on the vibration data within the first preset time period includes: Statistically obtaining the vibration frequency within the first preset time period at which the vibration amplitude is greater than or equal to a preset first vibration amplitude threshold; If the vibration frequency is greater than or equal to a preset vibration frequency threshold, the current cooking mode is the stir-fry mode; The dry burning detection method further comprises: When the current cooking mode is the stir-fry mode, obtaining the number of vibrations within a second preset time period in which the vibration amplitude is greater than or equal to a preset first vibration amplitude threshold; If the vibration frequency is less than the frequency threshold, the current temperature threshold is set to a second temperature threshold; wherein the second temperature threshold is less than the first temperature threshold, and the first temperature threshold is negatively correlated with the second preset time length; Before the step of obtaining the current cooking mode based on the vibration data within the first preset time period, the dry cooking detection method further includes: When it is detected that the cooker is ignited, the current temperature threshold is set as a third temperature threshold; The third temperature threshold is greater than or equal to the first temperature threshold.

2. The method for detecting a dry burn of a cooker according to claim 1, wherein: After the step of setting the current temperature threshold to a third temperature threshold, the method further includes: When the vibration amplitude is greater than or equal to the preset second vibration amplitude threshold, the current temperature threshold is set as the second temperature threshold after waiting for a third preset time period.

3. A dry burning detection system for a stove, characterized in that: The dry burning detection system comprises: A data acquisition module, configured to acquire vibration data collected by a vibration sensor installed on the pot or spatula; a cooking mode acquisition module, configured to acquire a current cooking mode based on the vibration data within a first preset time period; a first temperature threshold setting module, configured to set the current temperature threshold to a first temperature threshold if the current cooking mode is a stir-fry mode; a dry-burn judgment module, configured to judge that a dry-burn occurs when the temperature collected by the temperature sensor is greater than or equal to the current temperature threshold; The vibration data includes vibration amplitude; The cooking mode acquisition module includes: a statistical unit, configured to obtain, by statistics, the vibration frequency within the first preset time period at which the vibration amplitude is greater than or equal to a preset first vibration amplitude threshold; a vibration frequency comparison unit, configured to determine that the current cooking mode is a stir-fry mode if the vibration frequency is greater than or equal to a preset vibration frequency threshold; The dry burning detection system further comprises: a number acquisition module, configured to, when the current cooking mode is the stir-fry mode, acquire the number of vibrations during which the vibration amplitude is greater than or equal to a preset first vibration amplitude threshold within a second preset time period; a second temperature threshold setting module, configured to set the current temperature threshold to a second temperature threshold if the number of vibrations is less than a number threshold; wherein the second temperature threshold is less than the first temperature threshold, and the first temperature threshold is negatively correlated with the second preset time length; The dry burning detection system further comprises: a third temperature threshold setting module, configured to set the current temperature threshold to a third temperature threshold when it is detected that the cooker is ignited; The third temperature threshold is greater than or equal to the first temperature threshold.

4. The dry burning detection system for a cooker according to claim 3, wherein: The second temperature threshold setting module is further configured to: when the vibration amplitude is greater than or equal to a preset second vibration amplitude threshold, set the current temperature threshold as the second temperature threshold after waiting for a third preset time period.

5. A cooking device comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein: When the processor executes the computer program, the dry-boiling detection method according to claim 1 or 2 is implemented.

6. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the dry-boiling detection method according to claim 1 or 2 is implemented.

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