A roasting method, a roasting device, a food material roasting apparatus, and a storage medium

Abstract

The application discloses a roasting method and device, a food material roasting equipment and a storage medium, and relates to the technical field of food material roasting. The method comprises the following steps: collecting a food material image in a food material roasting equipment, obtaining a current maturity of the food material image at the collection time according to the food material image, determining a roasting mode corresponding to the current maturity in a roasting mode library according to the current maturity, and the roasting mode library comprises at least two roasting modes based on different roasting parameters, and roasting food material in the food material roasting equipment according to the determined roasting mode. The application obtains the maturity by collecting the food material image, and sets the roasting mode to roast the food material according to the maturity, so that the automation and intelligent degree of the food material roasting equipment are greatly improved, the roasting work of the equipment can be automatically prolonged or stopped according to the roasting state of the food material, the frequency of manual intervention is reduced to a certain extent, the convenience of equipment use is improved, and the user experience is improved.

Description

Technical Field

[0001] This invention relates to the field of food baking technology, and in particular to a baking method, apparatus, food baking equipment, and storage medium. Background Technology

[0002] As living standards continue to improve, people's demand for diversified food is also increasing, leading to a proliferation of baking equipment, such as ovens, microwave ovens, and air fryers. Taking ovens as an example, currently, users preset baking parameters, such as temperature and time, based on experience, and then manually adjust them during the process. However, this method has several drawbacks. Firstly, baking parameters like temperature and time are greatly affected by the ingredients and environment, and experienced parameters may deviate significantly from actual needs, potentially resulting in under-baking or over-baking. Lack of timely manual intervention can lead to baking failure. Secondly, timely manual intervention requires users to spend a significant amount of time monitoring the entire process, necessitating substantial experience to accurately judge the current state of different ingredients. This is too demanding for ordinary household users and easily leads to baking failures. Summary of the Invention

[0003] The purpose of this invention is to provide a roasting method, apparatus, food roasting equipment, and storage medium. By acquiring image information of the food to determine its ripeness and setting a roasting mode based on the ripeness, the food is roasted. This greatly improves the automation and intelligence of the food roasting equipment, enabling automatic roasting based on the food's roasting status. This reduces manual intervention by the user to a certain extent, improves the ease of use of the equipment, and reduces the probability of food roasting failure.

[0004] According to one aspect of the present invention, a baking method is provided, applied to a food baking device, comprising:

[0005] The food images inside the food roasting equipment are collected, and the current maturity of the food images at the time of collection is obtained based on the food images;

[0006] Based on the current level of maturity, determine the baking mode from the baking mode library that corresponds to the current level of maturity.

[0007] The baking mode library contains at least two baking modes based on different baking parameters;

[0008] The ingredients in the food roasting equipment are roasted according to the determined roasting mode.

[0009] Optionally, the baking mode library includes a temperature baking mode and a time baking mode, wherein the temperature baking mode involves setting a baking temperature, and the time baking mode involves setting a baking time.

[0010] Optionally, determining the baking mode corresponding to the current ripeness in the baking mode library based on the current ripeness includes:

[0011] Determine whether the current maturity level exceeds a fixed maturity threshold;

[0012] If the fixed maturity threshold is exceeded, the time-based baking mode will be executed;

[0013] Accordingly, the step of baking the ingredients in the baking equipment according to the determined baking mode includes:

[0014] The ingredients in the food roasting equipment are roasted according to the roasting time mode.

[0015] Optionally, determining the baking mode corresponding to the current ripeness in the baking mode library based on the current ripeness includes:

[0016] Determine whether the current maturity level exceeds a fixed maturity threshold;

[0017] If the fixed maturity threshold is not exceeded, the temperature baking mode is executed.

[0018] Accordingly, the step of baking the ingredients in the baking equipment according to the determined baking mode includes:

[0019] The ingredients in the food roasting equipment are roasted according to the temperature roasting mode.

[0020] Optionally, executing the time-based baking mode includes:

[0021] Determine whether the current maturity level exceeds the first adjustment threshold;

[0022] If the first adjustment threshold is exceeded, the baking time is adjusted using a time adjustment model.

[0023] Optionally, adjusting the baking time using the time adjustment model includes:

[0024] Based on the current maturity, the current baking time at the time of collection, the preset total baking time, and the preset baking maturity, the adjustment range of the baking time is obtained.

[0025] The baking time is adjusted according to the adjustment range of the baking time.

[0026] Optionally, executing the temperature baking mode includes:

[0027] Determine whether the current maturity level exceeds the second adjustment threshold;

[0028] If the temperature exceeds the second adjustment threshold, the baking temperature will be adjusted using a temperature adjustment model.

[0029] Optionally, adjusting the baking temperature using a temperature adjustment model includes:

[0030] Based on the current maturity level, determine the standard temperature corresponding to the current maturity level;

[0031] Set the target temperature to be adjusted based on the standard temperature;

[0032] The baking temperature is adjusted according to the target temperature to bring it up to the target temperature.

[0033] Optionally, adjusting the baking temperature according to the target temperature to reach the target temperature includes:

[0034] Determine whether the target temperature is greater than the maximum temperature threshold;

[0035] If the temperature exceeds the maximum temperature threshold, the target temperature is set to the maximum temperature threshold, and the baking temperature is adjusted to the maximum temperature threshold.

[0036] Optionally, adjusting the baking temperature according to the target temperature to reach the target temperature includes:

[0037] Determine whether the target temperature is less than the minimum temperature threshold;

[0038] If the temperature is less than the minimum temperature threshold, the target temperature is set to the minimum temperature threshold, and the maximum baking time corresponding to the minimum temperature threshold is set. The baking temperature is then adjusted to the minimum temperature threshold, and the baking time is adjusted to the maximum baking time.

[0039] This invention provides a baking apparatus, comprising:

[0040] The maturity module is used to collect images of the ingredients inside the food roasting equipment and obtain the current maturity of the ingredients at the time of collection based on the images.

[0041] The setting module is used to determine the baking mode corresponding to the current maturity in the baking mode library, based on the current maturity. The baking mode library contains at least two baking modes based on different baking parameters.

[0042] The baking module is used to bake the ingredients in the baking equipment according to the determined baking mode.

[0043] Optionally, the setting module includes:

[0044] The determination submodule is used to determine whether the current maturity level exceeds a fixed maturity threshold.

[0045] The time-baking submodule is used to execute the time-baking mode if the fixed maturity threshold is exceeded.

[0046] The temperature baking submodule is used to execute the temperature baking mode if the fixed maturity threshold is not exceeded.

[0047] This invention provides a food roasting device, comprising:

[0048] Image acquisition device, used to acquire images of the food inside the food roasting equipment;

[0049] The processor is configured to obtain the current maturity of the food image at the time of acquisition based on the food image; determine the baking mode corresponding to the current maturity in the baking mode library based on the current maturity, wherein the baking mode library contains at least two baking modes based on different baking parameters; and bake the food in the food baking device according to the determined baking mode.

[0050] The present invention provides a computer-readable storage medium storing computer-executable instructions, which, when loaded and executed by a processor, implement the steps of the baking method described above.

[0051] As can be seen, this invention, by acquiring images of the ingredients to determine their ripeness and setting a roasting mode accordingly, significantly improves the automation and intelligence of the food roasting equipment. It can automatically roast the ingredients based on their roasting status, reducing manual intervention to some extent, enhancing the ease of use of the equipment, and decreasing the probability of roasting failure, thus ensuring the roasting effect. This application also provides a roasting device, a food roasting equipment, and a storage medium, all possessing the aforementioned beneficial effects. Attached Figure Description

[0052] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the provided drawings without creative effort.

[0053] Figure 1 A flowchart of a baking method provided in an embodiment of the present invention;

[0054] Figure 2 A baking method with a time-based baking mode provided in an embodiment of the present invention;

[0055] Figure 3 A baking method with a temperature baking mode provided in an embodiment of the present invention;

[0056] Figure 4 A flowchart illustrating a specific baking method provided in an embodiment of the present invention;

[0057] Figure 5 This is a structural block diagram of a baking apparatus provided in an embodiment of the present invention;

[0058] Figure 6 This is a structural block diagram of a food roasting device provided in an embodiment of the present invention. Detailed Implementation

[0059] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings.

[0060] Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

[0061] As living standards continue to improve, people's demand for diversified food is also increasing, leading to a proliferation of baking equipment, such as ovens, microwave ovens, and air fryers. Taking ovens as an example, currently, users preset baking parameters, such as temperature and time, based on experience, and then manually adjust them during the process. However, this method has several drawbacks. Firstly, baking parameters like temperature and time are greatly affected by the ingredients and environment, and experienced parameters may deviate significantly from actual needs, potentially resulting in under-baking or over-baking. Lack of timely manual intervention can lead to baking failure. Secondly, timely manual intervention requires users to spend a significant amount of time monitoring the entire process, necessitating substantial experience to accurately judge the current state of different ingredients. This is too demanding for ordinary household users and easily leads to baking failures.

[0062] In view of this, the present invention provides a roasting method that obtains the ripeness of the food by acquiring images of the food and sets a roasting mode according to the ripeness, and then roasts the food. This greatly improves the automation and intelligence of the food roasting equipment, and can automatically roast according to the roasting status of the food, reducing manual intervention by the user to a certain extent. While improving the convenience of using the equipment, it also reduces the probability of roasting failure and ensures the roasting effect.

[0063] The following is a detailed introduction; please refer to it. Figure 1 , Figure 1 This is a flowchart illustrating a baking method provided in an embodiment of the present invention. The baking method, applied to a food baking device, may include:

[0064] Step S101: Collect images of the ingredients inside the food roasting equipment, and obtain the current maturity of the ingredients at the time of collection based on the images.

[0065] In this embodiment of the invention, the food image refers to the image information of the food during its baking process. It should be noted that the baking equipment is not limited; it can be an oven or an air fryer, as long as it can perform the baking operation. The device for acquiring the food image is also not limited; it can be a camera or a scanner installed within the baking equipment. Furthermore, the method of acquiring the food image is not limited in this embodiment. It can be acquiring the food image at preset time intervals, based on the food's baking process curve, or a combination of both.

[0066] There are no restrictions on the value of the preset time interval. Designers can set it in advance according to their needs, such as 30 seconds, or it can be set according to actual usage.

[0067] In this embodiment of the invention, maturity refers to the degree of ripeness of the ingredients. The current maturity indicates the degree of ripeness of the ingredients at the current collection time. There are no restrictions on the way maturity is represented. It can be represented as a percentage, a numerical value, or other identifiers, as long as it can express the degree of ripeness. This embodiment of the invention does not impose any restrictions on this.

[0068] In this embodiment of the invention, the current maturity of the food image at the time of collection can be obtained based on the food image. It should be noted that this embodiment can obtain the current maturity through an image comparison model. Specifically, the image comparison model can be used to compare the food image with a standard food image to obtain the current maturity corresponding to the food image. The standard food images are food images of various baking states under different baking conditions. For example, the maturity recognition model in the food baking equipment can be used to calculate the current maturity of the food image at the time of collection. It should be noted that the image comparison model is a food maturity model trained using a neural network inspection model on a large amount of image material of various food states at different temperatures and time points. Specifically, for the training process of the food maturity model, food images under different baking conditions can first be acquired as a training set. Then, an object detection model is used to train the maturity output on the training set, finally obtaining the trained food maturity model. The object detection model can use a single neural network applied to the image to divide the image into multiple regions and predict the bounding boxes and the probability of each region. Other algorithms can also be used for object detection; this embodiment of the invention does not limit this.

[0069] It should be noted that, in this embodiment of the invention, a baking operation related to the food can be selected and started before acquiring the food image. In this embodiment, the user can choose the baking operation independently, or the baking equipment can recommend relevant baking operations; there are no restrictions on this. For example, if the food is an egg tart, it can be baked according to the oven's intelligently recommended baking temperature and time.

[0070] In this embodiment of the invention, by acquiring images of the ingredients inside the baking equipment and obtaining the current maturity of the ingredients at the time of acquisition based on the images, the maturity of the ingredients can be monitored, ensuring the accuracy and efficiency of baking and increasing the probability of successful baking.

[0071] Step S102: Based on the current maturity, determine the baking mode in the baking mode library that corresponds to the current maturity. The baking mode library shall contain at least two baking modes based on different baking parameters.

[0072] In this embodiment of the invention, the baking mode library contains at least two baking modes based on different baking parameters.

[0073] Taking common baking parameters like temperature and time as examples, baking modes can be categorized into temperature-based baking modes and time-based baking modes. Temperature-based baking modes use baking temperature as the primary parameter, and similarly, time-based baking modes use baking time as the primary parameter. It's worth noting that other baking parameters exist, such as fan speed and steam volume; correspondingly, the baking mode library can include fan-based baking modes, steam-based baking modes, and so on.

[0074] In this embodiment of the invention, the baking mode corresponding to the current degree of ripeness can be determined from the baking mode library. That is, different baking modes are selected based on the current degree of ripeness, with different baking parameters emphasized for subsequent baking. For example, if the current ripeness at the time of collection is low, i.e., the current degree of ripeness is light, a temperature-based baking mode can be selected, with baking temperature as the primary factor for subsequent baking adjustments. If the degree of ripeness at the time of collection is heavy, close to ripeness or complete, a time-based baking mode can be selected, with baking time as the primary factor for subsequent baking adjustments. The advantage of this design is that it allows for the selection of sensitive or insensitive baking parameters as the main parameters for adjustment based on the degree of ripeness, thereby optimizing the entire baking process and achieving better baking results.

[0075] Specifically, different stages of baking can be distinguished based on preset thresholds. There is no limit to the number of preset thresholds; you can set one, two, or adjust the number according to actual usage needs.

[0076] Step S103: Bake the ingredients in the baking equipment according to the determined baking mode.

[0077] In this embodiment of the invention, ingredients in a food roasting device can be roasted according to a determined roasting mode. Specifically, a time-based roasting mode can be used, adjusting the time parameters during the roasting process to complete the roasting of the ingredients; or a temperature-based roasting mode can be used, adjusting the temperature parameters during the roasting process to complete the roasting of the ingredients.

[0078] Based on the above embodiments, this invention provides a roasting method that obtains the current ripeness at the time of image acquisition of the food, and determines the roasting mode corresponding to different ripeness levels based on the current ripeness level. This enables subsequent roasting based on sensitive or insensitive roasting parameters corresponding to different ripeness levels, achieving automatic roasting according to the roasting state of the food. This improves the automation and intelligence of the food roasting equipment, reduces user intervention, enhances the ease of use of the equipment, reduces the probability of roasting failure, and ensures the roasting effect.

[0079] Please refer to Figure 2 , Figure 2 This invention discloses a baking method using a time-based baking mode according to an embodiment of the invention. Compared with the previous embodiment, this embodiment further explains and optimizes the technical solution.

[0080] Step S201: Collect images of the ingredients inside the food roasting equipment, and obtain the current maturity of the ingredients at the time of collection based on the images.

[0081] For details regarding step S201, please refer to the corresponding content disclosed in step S101 of the foregoing embodiments, which will not be repeated here.

[0082] Step S202: Determine whether the current maturity level exceeds the fixed maturity threshold.

[0083] In this embodiment of the invention, the fixed maturity threshold is a numerical value indicating that the food is not fully mature. This threshold can be obtained by testing the effect of temperature changes on different foods at the end of the cooking process. That is, when the food reaches a certain level of maturity and is not sensitive to small temperature changes, this threshold is designated as the fixed maturity threshold. The smaller the threshold, the better, while ensuring the baking effect. In this embodiment of the invention, the fixed maturity threshold can be expressed as a percentage, a numerical value, or other identifiers, as long as they can express the degree of maturity. This embodiment of the invention does not impose any restrictions on this.

[0084] Step S203: If the fixed maturity threshold is exceeded, execute the time-based baking mode.

[0085] In this embodiment of the invention, the time-based baking mode may include setting a baking time, increasing or decreasing the baking time according to the set baking time, or even keeping the baking time unchanged.

[0086] In this embodiment of the invention, a time-based baking mode can be executed after determining that the current maturity level exceeds a fixed maturity threshold. The main reason for this design is that when the current maturity level exceeds the fixed maturity threshold, it usually indicates that the baking process is nearing its end. At this stage, the baking temperature is a sensitive parameter; that is, if the baking temperature is changed, over-baking can easily occur. Therefore, the time-based baking mode uses baking time as the primary parameter to operate on subsequent baking processes, facilitating intelligent implementation and improving the baking success rate. It should be noted that the process of executing the time-based baking mode can involve first determining whether the current maturity level exceeds a first adjustment threshold. If it does not exceed the first adjustment threshold, the baking time is not adjusted. If it exceeds the first adjustment threshold, the baking time is adjusted using a time adjustment model. The first adjustment threshold can be used to determine whether to adjust the baking time in the time-based baking mode. There are no restrictions on the setting of the first adjustment threshold; it can be preset by the designer according to requirements or set based on actual usage.

[0087] It should be noted that, in this embodiment of the invention, the method for determining whether the current maturity exceeds the first adjustment threshold can be as follows: The maturity progress is calculated based on the current maturity and a preset baking maturity; then, the time progress is calculated based on the current baking time at the time of collection and the preset total baking time; finally, it is determined whether the difference between the maturity progress and the time progress exceeds the first adjustment threshold.

[0088] For example, we can assume the first adjustment threshold is set to 0, and use the formula to obtain the difference between maturity progress and time progress, as follows:

[0089]

[0090] Among them, T o T represents the current baking time. final S is the preset total baking time. final S represents the preset doneness, and S represents the current doneness. For the timeline, For the degree of ripeness, if the calculated value is less than or equal to 0, it means that the time progress is slow and no adjustment is needed for baking time, which means the baking can be stopped early. If the calculated value is greater than 0, it means that the time progress is fast and the time adjustment model needs to be used to adjust the baking time to avoid the situation where the food is not baked successfully when the total baking time is reached.

[0091] It should be noted that in this embodiment of the invention, a time adjustment model can be used to adjust the baking time. Specifically, the baking time adjustment range can be obtained based on the current doneness, the current baking time at the time of data collection, the preset total baking time, and the preset doneness. Then, the baking time can be adjusted according to this adjustment range. For example, the baking time adjustment range can be calculated using a formula, as follows:

[0092]

[0093] Among them, T o T represents the current baking time. final S is the preset total baking time. final S represents the preset baking doneness, T represents the current doneness, and S represents the adjustment range. It should be noted that the current baking time can be increased based on the calculated adjustment range.

[0094] In this embodiment of the invention, if the current maturity exceeds a fixed maturity threshold, it usually indicates that the baking process has entered the final stage. If the baking temperature is adjusted, over-baking may occur. At this time, the time baking mode is executed to adjust the baking time, which realizes the intelligent extension or stopping of the baking process and improves the probability of successful baking.

[0095] Step S204: Bake the ingredients in the food baking equipment according to the time baking mode.

[0096] In this embodiment of the invention, the ingredients in the food roasting equipment can be roasted according to the time-based roasting mode. This is equivalent to adjusting the roasting time according to the roasting time set in the time-based roasting mode. Furthermore, in this embodiment of the invention, after roasting the ingredients in the food roasting equipment according to the time-based roasting mode, step S201 is executed to determine whether the current maturity is greater than or equal to the standard maturity threshold. If it is greater than or equal to the standard maturity threshold, the roasting operation is stopped; otherwise, steps S202 and S203 are executed. The standard maturity threshold is a maturity value indicating whether the food is ripe or overcooked. The standard maturity threshold can be expressed as a percentage, such as 100%, or as a numerical value, or using other identifiers, as long as they can express the degree of ripeness. This embodiment of the invention does not impose any restrictions on this. Of course, in this embodiment, after entering the time-baking mode and continuously acquiring food images, the order in which the current maturity is compared with the standard maturity threshold and the fixed maturity threshold can be adjusted. That is, the current maturity can be compared with the standard maturity threshold first. If the comparison is greater than the standard maturity threshold, baking can be stopped, saving the computational load of subsequent comparison processing and reducing the storage usage. Alternatively, the current maturity can be compared with the fixed maturity threshold first. Or, after entering the time-baking mode, for subsequently acquired food images, the fixed maturity threshold is not checked, and only the standard maturity threshold is checked.

[0097] Based on the above embodiments, the present invention obtains the ripeness of the ingredients by acquiring images and sets the baking time mode according to the ripeness, and bakes the ingredients. This method can automatically extend or stop the baking work of the equipment according to the baking status of the ingredients, thereby reducing manual intervention by the user to a certain extent and improving the convenience of using the equipment.

[0098] Please refer to Figure 3 , Figure 3 This invention discloses a baking method using a temperature-controlled baking mode according to an embodiment of the invention. The baking method using the temperature-controlled baking mode according to an embodiment of the invention may include:

[0099] Step S301: Collect images of the ingredients inside the food roasting equipment, and obtain the current maturity of the ingredients at the time of collection based on the images.

[0100] In this embodiment of the invention, before acquiring images of the food inside the food baking device, a baking operation related to the food can be selected and started, and the initial preheating temperature can be recorded. In this embodiment, the user can choose the baking operation independently, or the food baking device can recommend relevant baking operations based on the detected food category; there is no limitation in this regard.

[0101] Step S302: Determine whether the current maturity level exceeds the fixed maturity threshold.

[0102] For details regarding step S302, please refer to the corresponding content disclosed in step S202 of the foregoing embodiments, which will not be repeated here.

[0103] Step S303: If the fixed maturity threshold is not exceeded, execute the temperature baking mode.

[0104] In this embodiment of the invention, the temperature baking mode may include operations such as setting the baking temperature and adjusting the baking temperature to the set baking temperature.

[0105] In this embodiment of the invention, a temperature-controlled baking mode can be executed when the current maturity level is determined not to exceed a fixed maturity threshold. When the current maturity level is determined not to exceed the fixed maturity threshold, it is generally considered that the baking process is still some distance from being fully baked. At this stage, the baking temperature is not very sensitive; that is, changing the baking temperature at this stage will not result in burning or other baking failures. Therefore, the temperature-controlled baking mode is executed, with the baking temperature as the primary factor for subsequent baking operations. It should be noted that the process of executing the temperature-controlled baking mode involves determining whether the current maturity level exceeds a second adjustment threshold. If it does not exceed the second adjustment threshold, the baking temperature is not adjusted. If it exceeds the second adjustment threshold, the baking temperature is adjusted using a temperature adjustment model. The second adjustment threshold can be a maturity deviation threshold used to determine whether to adjust the baking temperature in the temperature-controlled baking mode. The setting of the second adjustment threshold is not limited; it can be preset by the designer according to requirements or set according to actual usage.

[0106] It should be noted that, in this embodiment of the invention, the method for determining whether the current maturity exceeds the second adjustment threshold can be as follows: based on the current baking time and initial preheating temperature at the time of data collection, a relational function is used to obtain the standard maturity, and then it is determined whether the difference between the standard maturity and the current maturity exceeds the second adjustment threshold. For example, the data collection time of the food image and the initial set temperature can be input into the relational function to obtain the standard maturity corresponding to the current initial set temperature and time under standard conditions. The relational function is derived from extensive actual baking experience with various food ingredients at different set temperatures, showing the correlation between temperature, time, and corresponding maturity, and can be obtained through training. Specifically, the training process can involve extensive actual baking of different food ingredients at each unit temperature between the upper and lower temperature limits, then collecting the maturity data at each time point under the current baking temperature during the baking process, and performing data analysis based on the large amount of collected data to derive the model function with the highest fitting degree.

[0107] It should be noted that in this embodiment of the invention, a temperature adjustment model can be used to adjust the baking temperature. Specifically, a standard temperature corresponding to the current level of maturity can be determined, then a target temperature to be adjusted can be set based on the standard temperature, and finally, the baking temperature can be adjusted to the target temperature. Specifically, the standard temperature corresponding to the current level of maturity can be calculated using a maturity relationship function, and then the target temperature can be calculated using a formula based on the standard temperature, the initial preheating temperature, and the current temperature. The standard temperature is the temperature corresponding to the level of maturity under successful baking conditions. The specific formula is as follows:

[0108] P o =P p +P f -P

[0109] Among them, P o For the target temperature, P p Given the current temperature, P f P represents the initial preheating temperature and P represents the standard temperature. It should be noted that after obtaining the target temperature, the baking temperature can be adjusted to reach the target temperature. Furthermore, in this embodiment of the invention, it can be determined whether the target temperature is greater than the maximum temperature threshold. If it is greater than the maximum temperature threshold, the target temperature is set to the maximum temperature threshold, and the baking temperature is adjusted to the maximum temperature threshold; otherwise, the baking temperature is adjusted to the target temperature. In this embodiment of the invention, it can also be determined whether the target temperature is less than the minimum temperature threshold. If it is less than the minimum temperature threshold, the target temperature is set to the minimum temperature threshold, and a maximum baking time corresponding to the minimum temperature threshold is set. The baking temperature is adjusted to the minimum temperature threshold, and the baking time is adjusted to the maximum baking time; otherwise, the baking temperature is adjusted to the target temperature.

[0110] Step S304: Bake the ingredients in the food baking equipment according to the temperature baking mode.

[0111] In this embodiment of the invention, the ingredients in the food roasting equipment can be roasted according to the temperature roasting mode. This is equivalent to adjusting the roasting temperature according to the roasting temperature set in the temperature roasting mode, and then executing steps S301 and S302 again to determine whether the current maturity exceeds the fixed maturity threshold. If it exceeds the fixed maturity threshold, then the time roasting mode is executed, and the ingredients in the food roasting equipment are roasted according to the time roasting mode. If it does not exceed the fixed maturity threshold, then steps S303 and S304 are executed.

[0112] Based on the above embodiments, the present invention uses the method of obtaining the ripeness of food by acquiring food images and setting the temperature baking mode according to the ripeness to bake the food. This method can automatically adjust the baking temperature according to the baking state of the food, which can reduce baking failures caused by temperature incompatibility and ensure the baking effect.

[0113] Please refer to Figure 4 , Figure 4 This is a flowchart illustrating a specific baking method provided in an embodiment of the present invention. The process is described below through a specific embodiment, in which a fixed maturity threshold of 90% and a standard maturity threshold of 100% are used. The baking equipment is an oven, and the specific process is as follows:

[0114] Step 11: Set the initial parameters of the oven.

[0115] In this embodiment of the invention, after the user places the ingredients into the oven, the oven detects the type of ingredients and provides a baking recipe. After the user selects a recipe, the oven enters the working state and records the initial preheating temperature P. f .

[0116] Step 12: Capture images of the food inside the oven and determine the current doneness of the food at the time of capture based on the images.

[0117] In this embodiment of the invention, when the oven is in operation, images of the food in the oven are captured every 30 seconds, and the captured images are input in real time into a ripeness module that has been pre-trained and built into the oven to calculate the current ripeness S.

[0118] Step 13: Determine if the current maturity level S is greater than 90%.

[0119] Step 14: If it is greater than 90%, execute the time-based baking mode and bake the food in the oven according to the time-based baking mode.

[0120] It should be noted that the specific process of executing the time-based baking mode in this embodiment of the invention can be as follows: determine whether the current maturity S exceeds a first adjustment threshold. If it exceeds the first adjustment threshold, adjust the baking time using a time adjustment model; if it does not exceed the first adjustment threshold, do not adjust the baking time. Specifically, the process of adjusting the baking time can be as follows: first, calculate the maturity progress based on the current maturity and the preset baking maturity; then, calculate the time progress based on the current baking time at the time of collection and the preset total baking time; and finally, determine whether the time progress is greater than the maturity progress. If the value is greater than 0, then the adjustment range for the baking time is calculated based on the current maturity, the current baking time at the time of collection, the preset total baking time, and the preset maturity. The baking time adjustment range T is obtained, and the baking time is adjusted according to the adjustment range, where T... o T represents the current baking time. final S is the preset total baking time. final S represents the preset baking doneness, and S is the current doneness. If it is not greater than or equal to 100%, the baking time will not be adjusted, and step 12 will be executed. Furthermore, it can be determined whether S is greater than or equal to 100%. If it is greater than or equal to 100%, the baking will be stopped. If it is less than 100%, step S13 will be executed.

[0121] Step S15: If the temperature is not greater than 90%, execute the temperature baking mode and bake the food in the oven according to the temperature baking mode.

[0122] In this embodiment of the invention, the specific process of executing the temperature baking mode can be as follows: determine whether the current maturity S exceeds the second adjustment threshold; if it exceeds the second adjustment threshold, adjust the baking temperature using the temperature adjustment model; if it does not exceed the second adjustment threshold, do not adjust the baking temperature.

[0123] Specifically, the process of determining whether the current maturity S exceeds the second adjustment threshold can be based on the current baking time T. o Initial preheating temperature P f Input the relationship function between time, temperature, and maturity that has already been analyzed, and calculate the standard maturity S corresponding to the current baking time and baking temperature. P Calculate the standard maturity level S P The difference between the current maturity level S and the current maturity level S is used to adjust the baking temperature using a temperature adjustment model if the difference exceeds the maturity deviation threshold (i.e., the second adjustment threshold). If the difference is not greater than the maturity deviation threshold (i.e., the second adjustment threshold), steps S12 and S13 are executed.

[0124] It should be noted that, in this embodiment of the invention, the process of adjusting the baking temperature using a temperature adjustment model can be achieved by calculating the standard temperature P corresponding to the current maturity S using a maturity relationship function, and then calculating the target temperature P to be adjusted. o =P p +P f -P, where P p Adjust the baking temperature to the target temperature P (current baking temperature). o Furthermore, when the target temperature P o Greater than the maximum temperature threshold P max Then set P o =P max Adjust the baking temperature to the target temperature P o When the target temperature P o Less than the minimum temperature threshold Pmin Then set P o =P min At the same time, set the time to P min The corresponding T max And adjust the baking temperature to the target temperature P. o .

[0125] In this embodiment of the invention, the ripeness of the food is obtained by acquiring images of the food and the baking mode is set according to the ripeness. This method of baking the food greatly improves the automation and intelligence of the food baking equipment. It can adjust the baking temperature and time parameters according to the baking status of the food, reduce the manual intervention of the user to a certain extent, reduce the probability of baking failure, and ensure the baking effect.

[0126] The following describes a baking apparatus and food baking equipment provided by an embodiment of the present invention. The baking apparatus and food baking equipment described below can be referred to in correspondence with the baking method described above.

[0127] Please refer to Figure 5 , Figure 5 This is a structural block diagram of a baking apparatus provided in an embodiment of the present invention. The apparatus may include:

[0128] The maturity module 21 is used to collect images of the ingredients inside the food roasting equipment and obtain the current maturity of the ingredients at the time of collection based on the images.

[0129] Setting module 22 is used to determine the baking mode corresponding to the current maturity in the baking mode library according to the current maturity, wherein the baking mode library contains at least two baking modes based on different baking parameters;

[0130] The baking mode library in this embodiment of the invention includes a temperature baking mode and a time baking mode, wherein the temperature baking mode involves setting the baking temperature at least once, and the time baking mode involves setting the baking time at least once.

[0131] The baking module 23 is used to bake the ingredients in the food baking equipment according to the determined baking mode.

[0132] In this embodiment of the invention, the ingredients in the food roasting device can be roasted according to either the time-based roasting mode or the temperature-based roasting mode. Different roasting modes can be selected based on the roasting degree reflected in the current maturity of the collected food images. Depending on the degree of roasting, sensitive or insensitive roasting parameters can be selected as the main parameters for adjustment, thereby optimizing the entire roasting process and achieving better roasting results.

[0133] Based on the above embodiments, the setting module 22 may include:

[0134] The determination submodule is used to determine whether the current maturity level exceeds a fixed maturity threshold.

[0135] The time-baking submodule is used to execute the time-baking mode if the fixed maturity threshold is exceeded.

[0136] The temperature baking submodule is used to execute the temperature baking mode if the fixed maturity threshold is not exceeded.

[0137] Based on any of the above embodiments, the time-baking submodule may include:

[0138] The first judgment unit is used to determine whether the current maturity level exceeds the first adjustment threshold.

[0139] The time adjustment unit is used to adjust the baking time using a time adjustment model if the first adjustment threshold is exceeded.

[0140] Based on any of the above embodiments, the time adjustment unit may include:

[0141] The time calculation subunit is used to obtain the adjustment range of the baking time based on the current maturity, the current baking time at the time of collection, the preset total baking time, and the preset baking maturity.

[0142] The time adjustment subunit is used to adjust the baking time according to the adjustment range of the baking time.

[0143] Based on any of the above embodiments, the temperature baking submodule may include:

[0144] The second judgment unit is used to determine whether the current maturity level exceeds the second adjustment threshold.

[0145] The temperature adjustment unit is used to adjust the baking temperature using a temperature adjustment model if the temperature exceeds the second adjustment threshold.

[0146] Based on any of the above embodiments, the temperature adjustment unit may include:

[0147] A temperature calculation subunit is used to determine the standard temperature corresponding to the current maturity level based on the current maturity level.

[0148] The temperature setting subunit is used to set the target temperature to be adjusted based on the standard temperature.

[0149] The temperature adjustment subunit is used to adjust the baking temperature according to the target temperature, so as to adjust the baking temperature to the target temperature.

[0150] In this embodiment of the invention, it can be determined whether the target temperature is greater than the maximum temperature threshold; if it is greater than the maximum temperature threshold, the target temperature is set to the maximum temperature threshold, and the baking temperature is adjusted to the maximum temperature threshold. It can also be determined whether the target temperature is less than the minimum temperature threshold; if it is less than the minimum temperature threshold, the target temperature is set to the minimum temperature threshold, and a maximum baking time corresponding to the minimum temperature threshold is set, the baking temperature is adjusted to the minimum temperature threshold, and the baking time is adjusted to the maximum baking time.

[0151] In this embodiment of the invention, the current maturity of the food image is obtained through the maturity module 21, and then the baking mode corresponding to the current maturity is determined by the setting module 22. Finally, the baking module 23 is used to bake the food according to the baking mode. This greatly improves the automation and intelligence of the food baking equipment. It can adjust the baking temperature and time parameters according to the baking status of the food, reduce the manual intervention of users to a certain extent, reduce the probability of baking failure, and ensure the baking effect.

[0152] Please refer to Figure 6 , Figure 6 This is a structural block diagram of a food roasting device provided in an embodiment of the present invention. The food roasting device includes:

[0153] Image acquisition device 10 is used to acquire images of the food inside the food roasting equipment;

[0154] The processor 20 is configured to obtain the current maturity of the food image at the time of acquisition based on the food image; determine the baking mode corresponding to the current maturity in the baking mode library based on the current maturity, wherein the baking mode library contains at least two baking modes based on different baking parameters; and bake the food in the food baking device according to the determined baking mode.

[0155] The baking mode library in this embodiment of the invention includes a temperature baking mode and a time baking mode, wherein the temperature baking mode involves setting the baking temperature at least once, and the time baking mode involves setting the baking time at least once.

[0156] Based on the above embodiments, the processor 20 can also be used to determine whether the current maturity exceeds a fixed maturity threshold. If it exceeds the fixed maturity threshold, a time-based baking mode is executed, and the ingredients in the baking equipment are baked according to the time-based baking mode. It should be noted that the method for executing the time-based baking mode can be to determine whether the current maturity exceeds a first adjustment threshold. If it exceeds the first adjustment threshold, the baking time is adjusted using a time adjustment model. Specifically, the baking time adjustment can be achieved by using the time adjustment model, which can be based on the current maturity, the current baking time at the time of acquisition, the preset total baking time, and the preset baking maturity to obtain the adjustment range of the baking time, and then adjusting the baking time according to the adjustment range.

[0157] Based on any of the above embodiments, the processor 20 can also be used to determine whether the current maturity exceeds a fixed maturity threshold. If it does not exceed the fixed maturity threshold, a temperature baking mode is executed. According to the temperature baking mode, the ingredients in the baking equipment are baked. It should be noted that the method for executing the temperature baking mode can be to determine whether the current maturity exceeds a second adjustment threshold. If it exceeds the second adjustment threshold, a temperature adjustment model is used to adjust the baking temperature. Specifically, the temperature adjustment model can be used to adjust the baking temperature. Specifically, a standard temperature corresponding to the current maturity can be determined based on the current maturity. A target temperature to be adjusted can be set based on the standard temperature. The baking temperature is then adjusted to the target temperature. Furthermore, in this embodiment of the invention, it can be determined whether the target temperature is greater than the maximum temperature threshold. If it is greater than the maximum temperature threshold, the target temperature is set to the maximum temperature threshold, and the baking temperature is adjusted to the maximum temperature threshold. It can also be determined whether the target temperature is less than the minimum temperature threshold. If it is less than the minimum temperature threshold, the target temperature is set to the minimum temperature threshold, and the maximum baking time corresponding to the minimum temperature threshold is set. The baking temperature is adjusted to the minimum temperature threshold, and the baking time is adjusted to the maximum baking time.

[0158] In this embodiment of the invention, the image acquisition device 10 acquires images of the ingredients, and then the processor 20 calculates the ripeness and sets the baking mode according to the ripeness to bake the ingredients. This method greatly improves the automation and intelligence of the food baking equipment. It can adjust the baking temperature and time parameters according to the baking status of the ingredients, reduce the manual intervention of users to a certain extent, reduce the probability of baking failure, and ensure the baking effect.

[0159] This invention also provides a computer-readable storage medium storing computer-executable instructions. When these instructions are loaded and executed by a processor, they enable the following actions: acquiring images of food ingredients within a food roasting device; determining the current ripeness of the food ingredients at the time of acquisition based on the images; determining a roasting mode corresponding to the current ripeness from a roasting mode library, wherein the roasting mode library contains at least two roasting modes based on different roasting parameters; and roasting the food ingredients in the food roasting device according to the determined roasting mode. This invention significantly improves the automation and intelligence of food roasting equipment by acquiring images of food ingredients to determine their ripeness and setting roasting modes accordingly. It can automatically extend or stop the roasting process based on the ripening status of the food ingredients, reducing user intervention to some extent, improving ease of use, decreasing the probability of roasting failure, and ensuring roasting results.

[0160] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on its differences from other embodiments. Similar or identical parts between embodiments can be referred to interchangeably. For the apparatus disclosed in the embodiments, since it corresponds to the method disclosed in the embodiments, the description is relatively simple; relevant parts can be referred to the method section.

[0161] Those skilled in the art will further recognize that the units and algorithm steps of the various examples described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, computer software, or a combination of both. To clearly illustrate the interchangeability of hardware and software, the components and steps of the various examples have been generally described in terms of functionality in the foregoing description. Whether these functions are implemented in hardware or software depends on the specific application and design constraints of the technical solution. Those skilled in the art can use different methods to implement the described functions for each specific application, but such implementations should not be considered beyond the scope of this invention.

[0162] The steps of the methods or algorithms described in conjunction with the embodiments disclosed herein can be implemented directly by hardware, a software module executed by a processor, or a combination of both. The software module can be located in random access memory (RAM), main memory, read-only memory (ROM), electrically programmable ROM, electrically erasable programmable ROM, registers, hard disk, removable disk, CD-ROM, or any other form of storage medium known in the art.

[0163] The above provides a detailed description of the baking method, apparatus, food baking equipment, and storage medium provided by the present invention. Specific examples have been used to illustrate the principles and implementation methods of the invention. The descriptions of the embodiments above are merely for the purpose of helping to understand the method and core ideas of the present invention. It should be noted that those skilled in the art can make various improvements and modifications to the present invention without departing from its principles, and these improvements and modifications also fall within the protection scope of the claims of the present invention.

Claims

1. A baking method, characterized in that, Applied to food baking equipment, including: The food images inside the food roasting equipment are collected, and the current maturity of the food images at the time of collection is obtained based on the food images; Based on the current maturity, determine the baking mode in the baking mode library that corresponds to the current maturity, wherein the baking mode library contains at least two baking modes based on different baking parameters; The ingredients in the food roasting equipment are roasted according to the determined roasting mode; The baking mode library includes a temperature baking mode and a time baking mode. The temperature baking mode requires setting the baking temperature, and the time baking mode requires setting the baking time. The step of determining the baking mode corresponding to the current ripeness in the baking mode library based on the current ripeness includes: Determine whether the current maturity level exceeds a fixed maturity threshold; If the fixed maturity threshold is exceeded, the time-based baking mode will be executed; Accordingly, the step of baking the ingredients in the baking equipment according to the determined baking mode includes: The ingredients in the food baking equipment are baked according to the time baking mode. The step of determining the baking mode corresponding to the current ripeness in the baking mode library based on the current ripeness includes: Determine whether the current maturity level exceeds a fixed maturity threshold; If the fixed maturity threshold is not exceeded, the temperature baking mode is executed. Accordingly, the step of baking the ingredients in the baking equipment according to the determined baking mode includes: The ingredients in the food roasting equipment are roasted according to the temperature roasting mode.

2. The baking method as described in claim 1, characterized in that, The execution of the time-based baking mode includes: Determine whether the current maturity level exceeds the first adjustment threshold; If the first adjustment threshold is exceeded, the baking time is adjusted using a time adjustment model.

3. The baking method as described in claim 2, characterized in that, The time adjustment model is used to adjust the baking time, including: Based on the current maturity, the current baking time at the time of collection, the preset total baking time, and the preset baking maturity, the adjustment range of the baking time is obtained. The baking time is adjusted according to the adjustment range of the baking time.

4. The baking method as described in claim 1, characterized in that, The execution of the temperature baking mode includes: Determine whether the current maturity level exceeds the second adjustment threshold; If the temperature exceeds the second adjustment threshold, the baking temperature will be adjusted using a temperature adjustment model.

5. The baking method as described in claim 4, characterized in that, The method of adjusting the baking temperature using a temperature adjustment model includes: Based on the current maturity level, determine the standard temperature corresponding to the current maturity level; Set the target temperature to be adjusted based on the standard temperature; The baking temperature is adjusted according to the target temperature to bring it up to the target temperature.

6. The baking method as described in claim 5, characterized in that, The step of adjusting the baking temperature according to the target temperature to bring the baking temperature to the target temperature includes: Determine whether the target temperature is greater than the maximum temperature threshold; If the temperature exceeds the maximum temperature threshold, the target temperature is set to the maximum temperature threshold, and the baking temperature is adjusted to the maximum temperature threshold.

7. The baking method as described in claim 6, characterized in that, The step of adjusting the baking temperature according to the target temperature to bring the baking temperature to the target temperature includes: Determine whether the target temperature is less than the minimum temperature threshold; If the temperature is less than the minimum temperature threshold, the target temperature is set to the minimum temperature threshold, and the maximum baking time corresponding to the minimum temperature threshold is set. The baking temperature is then adjusted to the minimum temperature threshold, and the baking time is adjusted to the maximum baking time.

8. A baking apparatus, characterized in that, include: The maturity module is used to collect images of the ingredients inside the food roasting equipment and obtain the current maturity of the ingredients at the time of collection based on the images. The setting module is used to determine the baking mode corresponding to the current maturity in the baking mode library, based on the current maturity. The baking mode library contains at least two baking modes based on different baking parameters. A baking module is used to bake the ingredients in the food baking equipment according to the determined baking mode. The baking mode library includes a temperature baking mode and a time baking mode. The temperature baking mode requires setting the baking temperature, and the time baking mode requires setting the baking time. The setting module includes: The determination submodule is used to determine whether the current maturity level exceeds a fixed maturity threshold; The time-roasting submodule is used to execute the time-roasting mode if the fixed maturity threshold is exceeded, and to roast the ingredients in the food roasting equipment according to the time-roasting mode; The temperature baking submodule is used to execute the temperature baking mode if the fixed maturity threshold is not exceeded, and to bake the ingredients in the food baking equipment according to the temperature baking mode.

9. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores computer-executable instructions, which, when loaded and executed by a processor, implement the steps of the baking method as described in any one of claims 1 to 7.

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