Cooking equipment control methods, devices, computer equipment and storage media

Abstract

This application relates to a cooking equipment control method, apparatus, computer device, storage medium, and computer program product. The method includes: activating the cooking equipment in response to a food cooking command; monitoring odor parameters within the cooking cavity during the operation of the cooking equipment, and determining the food cooking state based on the odor parameters; when the food cooking state changes, determining target operating parameters for the next food cooking state based on the odor parameters of the current food cooking state; and controlling the cooking equipment to operate at the target operating parameters. This method can improve the taste of cooked food and enhance the user experience.

Description

Technical Field

[0001] This application relates to the field of intelligent cooking technology, and in particular to a cooking equipment control method, apparatus, computer equipment, storage medium, and computer program product. Background Technology

[0002] With the rapid development of my country's economy and the continuous improvement of people's living standards, people's demands for quality of life are also increasing. Steamers and ovens, as major kitchen appliances, provide many conveniences for family life. However, due to the diversity of ingredients that can be cooked, users cannot make the correct selection of the appropriate temperature, time, and mode for each type of ingredient, resulting in cooking failures.

[0003] Currently, some products are presented as menus corresponding to different ingredients, but users still need to search for them to find the corresponding menu. Furthermore, there are certain limitations on the size and weight of the ingredients, which cannot ensure that all ingredients have a good taste during cooking, thus reducing the user experience. Summary of the Invention

[0004] Therefore, it is necessary to provide a cooking equipment control method, apparatus, computer device, computer-readable storage medium, and computer program product that can improve the taste of cooked food and enhance the user experience, in order to address the above-mentioned technical problems.

[0005] In a first aspect, this application provides a method for controlling a cooking device, the method comprising:

[0006] The cooking equipment is activated in response to food cooking instructions.

[0007] Monitor the odor parameters inside the cooking cavity during the operation of the cooking equipment, and determine the food cooking status based on the odor parameters;

[0008] When the food cooking state changes, the target working parameters for the next food cooking state are determined based on the odor parameters of the current food cooking state.

[0009] Control the cooking equipment to operate at the target operating parameters.

[0010] In some embodiments, starting the cooking device in response to a food cooking command includes: controlling the cooking device to operate with initial operating parameters in response to the food cooking command;

[0011] The monitoring of odor parameters within the cooking cavity during the operation of the cooking equipment, and the determination of the food cooking status based on the odor parameters, includes:

[0012] Monitor the first odor parameter inside the cooking cavity when the cooking device is running at the initial operating parameters;

[0013] When the first odor parameter is greater than the first odor threshold, the food is determined to have entered the first cooking state from the initial cooking state.

[0014] In some embodiments, determining the target operating parameters for the next food cooking state based on the odor parameters of the current food cooking state when the food cooking state changes includes:

[0015] When the food moves from the initial cooking state to the first cooking state, the first operating parameters of the first cooking state are determined based on the first odor parameter of the initial cooking state.

[0016] In some embodiments, monitoring a first odor parameter within the cooking cavity when the cooking device is running at the initial operating parameters includes:

[0017] The cooking equipment is periodically monitored at the first time interval when it is running with the initial operating parameters. The first odor parameter inside the cooking cavity is monitored at the first time interval.

[0018] In some embodiments, the method further includes: recording a first cumulative number of monitoring times in the initial cooking state when transitioning from the initial cooking state to the first cooking state;

[0019] The first operating parameters include the target heating method and the target operating temperature;

[0020] Determining the first operating parameters of the first cooking state based on the first odor parameter of the initial cooking state includes:

[0021] The target heating method for the first cooking state is determined based on the first odor parameter of the initial cooking state;

[0022] The compensation temperature coefficient of the target heating method is obtained based on the target heating method;

[0023] The compensation temperature corresponding to the first cooking state is obtained based on the compensation temperature coefficient, the first odor parameter, the initial odor parameter, the first cumulative monitoring count, and the first preset functional relationship between the initial working parameters and the compensation temperature.

[0024] The target operating temperature for the first cooking state is determined based on the compensated temperature and the initial operating parameters.

[0025] In some embodiments, determining the target heating method for the first cooking state based on the first odor parameter of the initial cooking state includes:

[0026] The first odor parameter in the initial cooking state is matched with the odor parameter range in the preset mapping table to determine the target odor parameter range to which the first odor parameter belongs;

[0027] The target heating method corresponding to the first cooking state is determined based on the target odor parameter range, and the preset mapping table is used to characterize the correspondence between the odor parameter range and the heating method of the first cooking state.

[0028] In some embodiments, monitoring odor parameters within the cooking cavity during the operation of the cooking device and determining the food cooking state based on the odor parameters includes:

[0029] Monitor the second odor parameter inside the cooking cavity when the cooking device is running at the first operating parameter;

[0030] When the second odor parameter is greater than the second odor threshold, it is determined that the food has moved from the first cooking state to the second cooking state.

[0031] In some embodiments, determining the target operating parameters for the next food cooking state based on the odor parameters of the current food cooking state when the food cooking state changes includes:

[0032] When the food moves from the first cooking state to the second cooking state, the second operating parameters of the second cooking state are determined based on the second odor parameter of the first cooking state.

[0033] In some embodiments, monitoring a second odor parameter within the cooking cavity when the cooking device is operating at the first operating parameter includes:

[0034] Every second time interval, a second odor parameter is monitored within the cooking cavity when the cooking device is operating at the first operating parameter.

[0035] In some embodiments, the method further includes:

[0036] Record the second cumulative number of times the process transitions from the first cooking state to the second cooking state, while in the first cooking state.

[0037] The second operating parameter includes the remaining heating time;

[0038] The step of determining the second operating parameters of the second cooking state based on the second odor parameter of the first cooking state includes:

[0039] The second operating parameters of the second cooking state are determined based on a second preset functional relationship between the remaining heating time and the second time of the first cooking state, the second cumulative monitoring count of the first cooking state, the first time of the initial cooking state, and the first cumulative monitoring count of the initial cooking state.

[0040] In some embodiments, the method further includes:

[0041] The cooking process ends when the cooking device has been in the second cooking state for the duration of the remaining heating time.

[0042] In some embodiments, the method further includes, before activating the cooking device:

[0043] Collect initial odor parameters of the food;

[0044] A first odor threshold and a second odor threshold are determined based on the initial odor parameters; the first odor threshold and the second odor threshold are used to distinguish different food cooking states.

[0045] And / or,

[0046] Determine the range of each odor parameter based on the initial odor parameters;

[0047] Each odor parameter range is bound to the corresponding heating method to obtain a preset mapping table.

[0048] Secondly, this application also provides a cooking equipment control device, the device comprising:

[0049] The instruction response module is used to start the cooking equipment in response to food cooking instructions;

[0050] An odor monitoring module is used to monitor odor parameters inside the cooking cavity during the operation of the cooking equipment and determine the cooking status of the food based on the odor parameters.

[0051] The parameter determination module is used to determine the target working parameters for the next food cooking state based on the odor parameters of the current food cooking state when the food cooking state changes.

[0052] A control module is used to control the cooking equipment to operate at the target operating parameters.

[0053] Thirdly, this application also provides a computer device, including a memory and a processor, wherein the memory stores a computer program, and the processor executes the computer program to implement the steps of the above-described method.

[0054] Fourthly, this application also provides a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the steps of the above-described method.

[0055] Fifthly, this application also provides a computer program product. The computer program product includes a computer program that, when executed by a processor, implements the steps of the above-described method.

[0056] The aforementioned cooking equipment control method, device, computer equipment, storage medium, and computer program product, in response to a food cooking command, automatically monitor the odor parameters inside the cooking chamber during the operation of the cooking equipment after starting the cooking equipment. Based on the odor parameters, the cooking state of the food is determined. When a change in the cooking state is detected, the target operating parameters for the next cooking state can be determined based on the odor parameters of the current cooking state. Since the target operating parameters are determined based on the odor parameters of each food cooking state, they can better match the current cooking state of the food. Controlling the cooking equipment to operate at the target operating parameters can effectively improve the taste of the cooked food. Furthermore, the cooking equipment can automatically determine the cooking state of the food through odor parameters. Users do not need to limit the size and weight of ingredients according to the corresponding cooking menu; they only need to put the food to be cooked into the cooking equipment to obtain food with a good cooking taste, effectively improving the user experience. Attached Figure Description

[0057] Figure 1 This is an application environment diagram of the cooking equipment control method in some embodiments;

[0058] Figure 2 This is a flowchart illustrating the cooking equipment control method in some embodiments;

[0059] Figure 3 This is a flowchart illustrating the steps of determining the first operating parameters of the first cooking state based on the first odor parameter of the initial cooking state in some embodiments;

[0060] Figure 4 This is a flowchart illustrating the steps of determining the first operating parameters of the first cooking state based on the first odor parameter of the initial cooking state in some other embodiments.

[0061] Figure 5 This is a flowchart illustrating the cooking equipment control method in some other embodiments;

[0062] Figure 6 This is a structural block diagram of the cooking equipment control device in some embodiments;

[0063] Figure 7 This is a diagram showing the internal structure of a computer device in some embodiments. Detailed Implementation

[0064] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.

[0065] The cooking equipment control method provided in this application embodiment can be applied to, for example... Figure 1 The cooking apparatus 100 shown includes a gas collection device 104 installed in the cooking chamber 102, which is connected to a controller 106. A data storage system can store data that the controller 106 needs to process. This data storage system can be integrated into the controller 106 or located in the cloud or on another network server. In response to a food cooking command, the controller 106 starts the cooking apparatus 100. The gas collection device 104 collects odor parameters from the cooking chamber 102 during the operation of the cooking apparatus 100 and sends these parameters to the controller 106. The controller 106 monitors the odor parameters in the cooking chamber 102 during the operation of the cooking apparatus 100 and determines the food cooking state based on these parameters. When the food cooking state changes, the controller determines the target operating parameters for the next food cooking state based on the odor parameters of the current cooking state and controls the cooking apparatus 100 to operate at the target operating parameters.

[0066] The cooking equipment 100 can be any type of smart kitchen appliance used for cooking food, such as a steam oven or oven. The gas collection device 104 can also be any device capable of collecting odor parameters from the cooking cavity 102, such as a gas sensor. The specific number and placement of the gas collection devices 104 can be determined according to actual conditions; for example, a gas collection device 104 can be a single gas sensor or a sensor array composed of multiple gas sensors. The controller 106 can be any control device with logic processing capabilities, such as an MCU or microcontroller.

[0067] In some embodiments, such as Figure 2 As shown, a method for controlling a cooking device is provided, which is applied to... Figure 1 Taking the controller in the example, the following steps are included:

[0068] Step 202: In response to the food cooking command, start the cooking equipment.

[0069] Among them, food cooking instructions are used to instruct the cooking of ingredients in the cooking cavity. Food cooking instructions can be triggered by the user when cooking is required. For example, after placing the food to be cooked in the cooking cavity, the user can trigger the food cooking instruction directly based on the cooking device, or based on the relevant application of the cooking device.

[0070] Specifically, the controller starts the cooking equipment in response to a food cooking command triggered by the user.

[0071] Step 204: Monitor the odor parameters inside the cooking cavity during the operation of the cooking equipment, and determine the cooking status of the food based on the odor parameters.

[0072] Among them, the odor parameters within the cooking chamber of the cooking equipment reflect the degree of cookedness of the food. Different cooking states during the cooking process result in different degrees of doneness, and consequently, different degrees of doneness produce different odors. Therefore, the controller, through a gas collection device installed within the cooking chamber, can monitor the odor parameters emitted by the food during operation and determine the cooking state and whether it has changed based on the degree of doneness reflected in these parameters. It can be understood that odor parameters can be the concentration values ​​of specific odors emitted during the cooking process. The number and types of odors included in the odor parameters can vary depending on the ingredients, type of cooking equipment, and cooking method.

[0073] Specifically, the controller monitors the odor parameters inside the cooking chamber during the operation of the cooking equipment by using a gas collection device installed inside the cooking chamber, and determines the degree of food doneness and thus the cooking status of the food based on the odor parameters.

[0074] Step 206: When the food cooking state changes, determine the target working parameters for the next food cooking state based on the odor parameters of the current food cooking state.

[0075] The target operating parameters refer to the operating parameters of the cooking equipment that match the food's cooking state. The food cooking state is a state parameter used to characterize the food's cooking process, and it can be divided according to multiple key cooking nodes that affect the food's texture and flavor. Different food cooking states require different operating parameters from the cooking equipment to ensure the desired texture and flavor.

[0076] Cooking equipment can effectively improve the taste and texture of food by operating with target parameters that match each food cooking state. The target parameters for each cooking state are determined based on the aroma parameters of the previous cooking state, ensuring that the obtained target parameters are consistent with the current level of doneness of the food.

[0077] Specifically, the controller determines the food's cooking state based on the monitored odor parameters. When a change in the food's cooking state is detected, it indicates that the food has entered the next stage of flavor transformation, requiring matching operating parameters to control the cooking equipment and ensure the food's optimal taste. The controller determines the target operating parameters for the next stage of food cooking based on the odor parameters of the current cooking state. It's understandable that the current cooking state refers to the food's cooking state before the change, and the next cooking state refers to the food's cooking state after the change.

[0078] Step 208: Control the cooking equipment to operate at the target working parameters.

[0079] Specifically, after acquiring the target operating parameters, the controller uses the target operating parameters that match the cooking state of each food to control the operation of the cooking equipment during the cooking process, so as to achieve the best cooking taste.

[0080] In the above-mentioned cooking equipment control method, in response to the food cooking command, after starting the cooking equipment, the odor parameters inside the cooking cavity are automatically monitored during the operation of the cooking equipment. The cooking state of the food is determined based on the odor parameters. When a change in the cooking state of the food is detected, the target working parameters for the next cooking state of the food can be determined based on the odor parameters of the current cooking state of the food. Since the target working parameters are determined based on the odor parameters of each cooking state of the food, they can better match the current cooking state of the food. Controlling the cooking equipment to operate with the target working parameters can effectively improve the taste of the food. Moreover, the cooking equipment can automatically determine the cooking state of the food through odor parameters. Users do not need to limit the size and weight of the ingredients according to the corresponding cooking menu. They only need to put the food to be cooked into the cooking equipment to get food with a good cooking taste, which effectively improves the user experience.

[0081] During food cooking, the cooking state of the food can be determined based on its cooking aroma curve. The general process of change in a cooking aroma curve is a gradual change followed by an increase, and then a gradual change again. Therefore, based on the cooking aroma curve, the cooking state of food can be divided into three cases: the initial cooking state, the first cooking state, and the second cooking state. The following sections explain the process of determining the cooking state and the target working parameters for each of these three cases.

[0082] In some embodiments, activating a cooking device in response to a food cooking command includes: controlling the cooking device to operate at initial operating parameters in response to the food cooking command.

[0083] The initial operating parameters are the target operating parameters of the cooking equipment when the food is in the initial cooking state. In the initial cooking state, the food cooking process can be considered as a preheating process. By preheating the food, the cooking aroma can be released. However, in this cooking state, the food will not change rapidly due to heating, but will be in a state of heat accumulation to accumulate energy for the next stage. Therefore, the initial cooking state corresponds to the first segment of the aroma curve with a gradual change.

[0084] Initial operating parameters can be considered the basic preheating parameters of a cooking device. When each type of food is in its initial cooking state, the controller will operate the cooking device according to the preset initial operating parameters. Understandably, the initial operating parameters can be set uniformly by the designer or customized by the user according to the actual usage scenario.

[0085] Specifically, the controller responds to the food cooking command triggered by the user and controls the operation of the cooking equipment according to the preset initial working parameters.

[0086] Monitoring odor parameters inside the cooking cavity during the operation of the cooking equipment, and determining the food cooking state based on the odor parameters, includes: monitoring the first odor parameter inside the cooking cavity when the cooking equipment is running at the initial operating parameters, and determining that the food has entered the first cooking state from the initial cooking state when the first odor parameter is greater than the first odor threshold.

[0087] The first odor parameter refers to the odor parameter obtained by the gas collection device when the cooking equipment is running at its initial operating parameters, based on the gases released from the food into the cooking chamber. The changing characteristics of the cooking odor curve indicate that in the initial cooking state, the cooking equipment can preheat the food by operating at the initial parameters. Once the food is cooked to a certain degree, it enters a stage of rapid odor change, and the cooking state of the food also changes. Therefore, the change in the cooking state of the food can be determined by the value of the first odor parameter.

[0088] The first cooking stage can be considered the cooking stage that has the greatest impact on the taste of food. When food is in the first cooking stage, its properties have already begun to react through the absorbed heat, and it begins to transform from its initial state to a fully cooked state. If the operating parameters of the cooking equipment are not matched with the degree of cooking, it will greatly affect the final taste of the food.

[0089] The first odor threshold is a criterion used to determine whether food has entered the first cooking state. When food transitions from the initial cooking state to the first cooking state, the odor change trend differs from that in the initial cooking state. In the first cooking state, the odor change exhibits a rapid upward trend. Therefore, the first odor threshold can be set based on the significant change point in odor change. When the first odor parameter exceeds the first odor threshold, it can be determined that the odor change trend of the food has begun to show a rapid upward trend, and the food has transitioned from the initial cooking state to the first cooking state. Understandably, the first odor threshold can be determined by the designer based on experimental or empirical data and pre-stored in the controller's data storage area so that the controller can retrieve it at any time during state determination. Alternatively, the first odor threshold can be determined by the controller based on actual cooking parameters or cooking odor parameters.

[0090] Specifically, when the cooking equipment is running at its initial operating parameters, the controller acquires the first odor parameter of the food inside the cooking chamber through the gas collection device. The first odor parameter is compared with the first odor threshold. When the first odor parameter is greater than the first odor threshold, it can be determined that the odor change trend of the food has begun to show a rapid upward trend, and the food will enter the first cooking state from the initial cooking state.

[0091] In the above embodiments, by comparing the first odor parameter with a first odor threshold set according to the obvious change node of odor change, the accuracy of determining the cooking stage of the food is improved, which provides a data basis for subsequently controlling the cooking equipment to operate with target working parameters that match the first cooking stage and improving the taste of the cooked food.

[0092] Furthermore, based on the above embodiments, in some embodiments, when the food cooking state changes, the target operating parameters for the next food cooking state are determined according to the odor parameters of the current food cooking state, including:

[0093] When food moves from the initial cooking state to the first cooking state, the first operating parameters of the first cooking state are determined based on the first odor parameter of the initial cooking state.

[0094] Among them, the first working parameter is the target working parameter of the cooking equipment when the food is in the first cooking state.

[0095] Specifically, after determining that the food has moved from the initial cooking state to the first cooking state, the controller determines the first operating parameters for the first cooking state based on the first odor parameter of the initial cooking state. Since the first odor parameter reflects the degree of doneness of the food in the initial cooking state, when it is determined that the cooking state of the food has changed and is about to enter the cooking state that has the greatest impact on the taste of the food, the controller determines the operating parameters of the cooking equipment for the next cooking state based on the first odor parameter that reflects the current degree of doneness of the food. By improving the matching between the operating parameters and the degree of doneness of the food, the taste of the cooked food can be effectively improved.

[0096] In some embodiments, the controller can look up a preset correspondence between the first odor parameter and the first working parameter based on the first odor parameter of the initial cooking state, and determine the first working parameter corresponding to the first cooking state based on the correspondence.

[0097] In some embodiments, the controller can calculate the first operating parameters corresponding to the first cooking state based on the first odor parameter according to a preset functional relationship.

[0098] To improve the stability of odor collection while extending the service life of the gas collection device, in some embodiments, monitoring the first odor parameter within the cooking cavity when the cooking equipment is running at initial operating parameters includes:

[0099] The cooking equipment is monitored at regular intervals when it is running at its initial operating parameters, specifically the first odor parameter inside the cooking cavity.

[0100] The first time interval is the unit interval at which the gas collection device collects the first odor parameter. The first time interval is predetermined by the designer based on the actual usage scenario of the cooking equipment and the actual operating parameters of the gas collection device, and is stored in the data storage area of ​​the controller.

[0101] Specifically, each time the controller completes a "first time period," it generates a gas sampling command and sends it to the gas sampling device. Responding to this command, the gas sampling device periodically collects gas samples from the cooking chamber of the cooking equipment when it operates at its initial parameters, and sends the collected odor parameters back to the controller. The controller then uses the gas sampling device to periodically monitor the initial odor parameters within the cooking chamber when the cooking equipment operates at its initial parameters. This timed monitoring of the gases released from the food within the cooking chamber reduces the likelihood of unstable data collection and equipment wear due to prolonged operation of the gas sampling device. This improves sampling accuracy and extends the lifespan of the gas sampling device.

[0102] Furthermore, in some embodiments, the cooking device control method further includes: recording the first cumulative monitoring count in the initial cooking state when transitioning from the initial cooking state to the first cooking state.

[0103] The first cumulative monitoring count refers to the number of times the controller monitors the first odor parameter inside the cooking chamber through the gas collection device. Understandably, monitoring changes in the food's cooking state via timed monitoring may result in a mismatch between the monitoring time point and the point of significant odor change. The controller may need to perform several rounds of monitoring before detecting a change in the food's cooking state.

[0104] Specifically, the controller increments the recorded monitoring count by 1 each time it performs a timed monitoring step. This allows the controller to record the first cumulative monitoring count during the initial cooking state as the food transitions from the initial cooking state to the first cooking state. The first cumulative monitoring count determines how many times the controller monitored the food during the initial cooking state, and also determines the cumulative cooking time of the food during that state, enabling the controller to fully understand the cooking process of the food during the initial cooking state.

[0105] Based on this, when the food is in the first cooking state, the first operating parameters corresponding to the first cooking state may include the target heating method and the target operating temperature. For example... Figure 3 As shown, the first operating parameters for the first cooking state are determined based on the first odor parameter of the initial cooking state, including:

[0106] Step 302: Determine the target heating method for the first cooking state based on the first odor parameter of the initial cooking state.

[0107] The heating method refers to the way cooking heat is provided to the food inside the cooking cavity during cooking. Cooking equipment can have at least two types of heating methods to provide cooking heat to the food inside the cooking cavity. The type of heating method in a cooking equipment is related to the type of cooking equipment. For example, if the cooking equipment is a steam oven, the heating methods may include direct injection steam heating, bottom heating plate heating, etc. If the cooking equipment is an oven, the heating methods may include 3D hot air heating, back and bottom heating, etc.

[0108] Specifically, when the controller determines that the food has entered the first cooking state from the initial cooking state, it determines the target heating method of the cooking equipment when the food enters the first cooking state based on the first odor parameter of the food in the initial cooking state.

[0109] It should be noted that when the controller uses timed monitoring to monitor the first odor parameter of the food in the initial cooking state, the first odor parameter used to determine the target heating method for the cooking device to enter the first cooking state is the first odor parameter last collected by the controller when the food is in the initial cooking state, that is, the first odor parameter that is greater than the first odor threshold.

[0110] Step 304: Obtain the compensation temperature coefficient of the target heating method based on the target heating method.

[0111] The compensation temperature coefficient is a calculated coefficient used to determine the target heating temperature based on the target heating method. Different heating methods require different compensation temperature coefficients to determine the target heating temperature.

[0112] In some embodiments, the compensation temperature coefficient is related to the amount of heat energy provided by the target heating method. The greater the heat energy provided by the target heating method, the greater the compensation temperature coefficient; the less heat energy provided by the target heating method, the smaller the compensation temperature coefficient.

[0113] Specifically, after determining the target heating method of the food in the first cooking state based on the first odor parameter, the controller obtains the compensation temperature coefficient of the target heating method based on the target heating method.

[0114] In some embodiments, the controller is pre-configured with a preset relationship table between the reaction heating method and the compensation temperature coefficient. After determining the target heating method, the controller can look up the preset relationship table according to the target heating method to determine the compensation temperature coefficient corresponding to the target heating method.

[0115] In some embodiments, the controller is pre-configured with the thermal energy that each heating method can provide. After determining the target heating method, the controller can calculate the compensation temperature coefficient corresponding to the target heating method based on the thermal energy that the target heating method can provide, according to a preset functional relationship.

[0116] Step 306: Based on the compensation temperature coefficient, the first odor parameter, the initial odor parameter, the first cumulative monitoring count, and the first preset functional relationship between the initial working parameters and the compensation temperature, obtain the compensation temperature corresponding to the first cooking state.

[0117] The compensation temperature refers to the temperature compensation value required when the cooking equipment changes from the initial temperature in the initial operating parameters to the target heating temperature. The first preset function relationship is a function relationship used to calculate the compensation temperature based on the compensation temperature coefficient, the first odor parameter, the initial odor parameter, the first cumulative monitoring count, and the initial operating parameters.

[0118] Specifically, after obtaining the compensation temperature coefficient, the controller can calculate the compensation temperature corresponding to the first cooking state according to a preset functional relationship based on the compensation temperature coefficient, the previously collected first odor parameter, the initial odor parameter, the first cumulative monitoring count, and the initial operating parameters. It should be noted that the initial odor parameter is the odor parameter obtained by the controller controlling the gas collection device to collect gases from the uncooked food inside the cooking chamber before starting the cooking equipment.

[0119] Step 308: Determine the target working temperature for the first cooking state based on the compensated temperature and the initial working parameters.

[0120] Specifically, the controller determines the initial heating temperature of the food in the initial cooking state based on the initial operating parameters, and determines the target operating temperature of the first cooking state based on the compensation temperature and the initial heating temperature. Understandably, the target operating temperature of the first cooking state can be obtained by summing the initial heating temperature and the compensation temperature.

[0121] In the above embodiments, the target heating method of the first cooking state is determined by the first odor parameter, and the target heating temperature corresponding to the target heating method is calculated based on the determined target heating method. This enables the target heating method and target heating temperature used by the subsequent cooking equipment when running in the first cooking state to better match the degree of cooking of the food, which can effectively improve the taste of the food.

[0122] In some embodiments, the controller calculates a candidate heating temperature by summing the initial heating temperature and the compensation temperature. This candidate heating temperature is then compared to a preset heating temperature threshold. If the candidate heating temperature is greater than the preset heating temperature threshold, the preset heating temperature threshold is set as the target heating temperature. If the candidate heating temperature is less than the preset heating temperature threshold, the candidate heating temperature is set as the target heating temperature. By limiting the target heating temperature through the preset heating temperature threshold, the cooking equipment can be prevented from exceeding its maximum permissible heating temperature during operation, thereby improving the safety of the cooking equipment.

[0123] Furthermore, in some embodiments, such as Figure 4 As shown, step 302 above, which determines the target heating method for the first cooking state based on the first odor parameter of the initial cooking state, may include:

[0124] Step 402: Match the first odor parameter of the initial cooking state with the odor parameter range in the preset mapping table to determine the target odor parameter range to which the first odor parameter belongs.

[0125] The preset mapping table is used to represent the correspondence between odor parameter ranges and heating methods in the first cooking state. Designers pre-determine the corresponding heating method that can cook food to its best taste for each odor parameter range, bind each odor parameter range to its corresponding heating method to obtain the preset mapping table, and configure the preset mapping table in the controller's data storage area.

[0126] Specifically, after obtaining the first odor parameter of the initial cooking state, the controller calls a pre-configured preset mapping table, searches the preset mapping table for an odor parameter range that matches the first odor parameter, and determines the target odor parameter range to which the first odor parameter belongs.

[0127] Step 404: Determine the target heating method corresponding to the first cooking state based on the target odor parameter range.

[0128] Specifically, the controller determines the heating method corresponding to the target odor parameter range as the target heating method corresponding to the first cooking state based on the target odor parameter range to which the first odor parameter belongs.

[0129] In the above embodiments, by pre-determining the corresponding heating method that can cook food to the best taste for each odor parameter range, a preset mapping table is obtained. Subsequently, the preset mapping table is directly used to determine the target heating method corresponding to the first cooking state based on the first odor parameter, which effectively improves the efficiency and accuracy of determining the target heating method and provides a data foundation for improving the taste of food cooking.

[0130] In addition to the initial cooking state and the first cooking state, in some embodiments, odor parameters within the cooking cavity are monitored during the operation of the cooking equipment, and the food cooking state is determined based on the odor parameters, including:

[0131] The cooking equipment is operated with the first operating parameters. The second odor parameter inside the cooking cavity is monitored. When the second odor parameter is greater than the second odor threshold, it is determined that the food has moved from the first cooking state to the second cooking state.

[0132] The second odor parameter refers to the odor parameter obtained by the gas collection device collecting the gas released from the food into the cooking chamber when the cooking equipment is running at the first operating parameter. The changing characteristics of the cooking odor curve show that in the first cooking state, the cooking equipment can cook the food by operating at the first operating parameter. When the food reaches a certain degree of doneness, such as 80% doneness, it will re-enter a stage of gradual odor change, and the cooking state of the food will change again. Therefore, the change in the cooking state of the food can be determined by the value of the second odor parameter.

[0133] The second cooking state can be considered the final stage of food cooking. When food is in the second cooking state, it means that the food has basically completed the cooking reaction by absorbing heat and is close to being fully cooked. It is time to stop cooking. If the food is cooked after it has reached full cooking, it will be overcooked and will greatly affect the final taste of the food.

[0134] The second odor threshold is a criterion used to determine whether food has entered the second cooking state. When food transitions from the first to the second cooking state, the odor change trend differs from that in the first state. In the second cooking state, the odor change will again exhibit a stable trend. Therefore, the second odor threshold can be set based on the significant change point in odor change. When the second odor parameter exceeds the second odor threshold, it can be determined that the odor change trend of the food has shifted from a rapid upward trend in the first cooking state to a stable trend, and the food will transition from the first cooking state to the second cooking state. Understandably, the second odor threshold can be determined by the designer based on experimental or empirical data and pre-stored in the controller's data storage area for easy access during state determination. Alternatively, the second odor threshold can be determined by the controller based on actual cooking parameters or cooking odor parameters.

[0135] Specifically, when the cooking equipment is running at the first operating parameters, the controller acquires the second odor parameter of the food in the cooking cavity through the gas collection device. The second odor parameter is compared with the second odor threshold. When the second odor parameter is greater than the second odor threshold, it can be determined that the odor change trend of the food has changed from a rapid upward trend in the first cooking state to a stable trend. The food will then enter the second cooking state from the first cooking state.

[0136] In the above embodiments, by comparing the second odor parameter with a second odor threshold set according to the obvious change node of odor change, the accuracy of determining the cooking stage of the food is improved, which provides a data basis for subsequently controlling the cooking equipment to operate with target working parameters that match the second cooking stage and improving the taste of the cooked food.

[0137] Furthermore, based on the above embodiments, in some embodiments, when the food cooking state changes, the target operating parameters for the next food cooking state are determined according to the odor parameters of the current food cooking state, including:

[0138] When food moves from the first cooking state to the second cooking state, the second operating parameters of the second cooking state are determined based on the second odor parameter of the first cooking state.

[0139] The second operating parameter is the target operating parameter of the cooking equipment when the food is in the second cooking state.

[0140] Specifically, after determining that the food has transitioned from a first cooking state to a second cooking state, the controller determines the second operating parameters for the second cooking state based on the second odor parameter from the first cooking state. Since the second odor parameter reflects the degree of doneness of the food in the first cooking state, when it is determined that the food's cooking state has changed and it is about to enter the final cooking state, the controller determines the operating parameters of the cooking equipment in the second cooking state based on the second odor parameter, which reflects the current degree of doneness of the food. This can effectively improve the taste and texture of the food by enhancing the match between the operating parameters and the degree of doneness.

[0141] In some embodiments, the controller can look up a preset correspondence between the second odor parameter and the second working parameter based on the second odor parameter of the first cooking state, and determine the second working parameter corresponding to the second cooking state based on the correspondence.

[0142] In some embodiments, the controller can calculate the second operating parameters corresponding to the second cooking state based on the second odor parameter according to a preset functional relationship.

[0143] Similarly, in order to improve the stability of odor collection while extending the service life of the gas collection device, in some embodiments, monitoring a second odor parameter within the cooking cavity when the cooking device is operating at a first operating parameter includes:

[0144] The second odor parameter inside the cooking cavity is monitored at regular intervals when the cooking equipment is running at the first operating parameter.

[0145] The second time is the unit interval time for the gas collection device to collect the second odor parameter. The second time is predetermined by the designer based on the actual usage scenario of the cooking equipment and the actual operating parameters of the gas collection device, and is stored in the data storage area of ​​the controller.

[0146] Specifically, the controller generates a gas sampling command every second time interval and sends it to the gas sampling device. Responding to the controller's command, the gas sampling device periodically samples the gas inside the cooking chamber when the cooking equipment is operating at the first set of parameters, and sends the collected odor parameters to the controller. The controller then uses the gas sampling device to periodically monitor a second odor parameter inside the cooking chamber when the cooking equipment is operating at the first set of parameters. This periodic monitoring of the gases released from the food inside the cooking chamber reduces the possibility of unstable data collection and equipment wear due to prolonged operation of the gas sampling device, thus improving sampling accuracy and extending the device's lifespan.

[0147] Furthermore, in some embodiments, the cooking device control method further includes: recording a second cumulative monitoring count in the first cooking state when transitioning from a first cooking state to a second cooking state.

[0148] The second cumulative monitoring count refers to the number of times the controller monitors the second odor parameter inside the cooking chamber through the gas collection device. Understandably, monitoring changes in the food's cooking state via timed monitoring may result in a mismatch between the monitoring time point and the point of significant odor change. The controller may need to perform several rounds of monitoring before detecting a change in the food's cooking state.

[0149] Specifically, the controller increments the recorded monitoring count by 1 each time it performs a timed monitoring step. This allows the controller to record the second cumulative monitoring count in the first cooking state as the food transitions from the first cooking state to the second cooking state. The second cumulative monitoring count determines how many times the controller monitored the food in the first cooking state, and also the cumulative cooking time in that state, enabling the controller to fully understand the cooking process of the food in the first cooking state.

[0150] Based on this, when the food is in a second cooking state, the second operating parameters corresponding to the second cooking state may include the remaining heating time. The second operating parameters for the second cooking state are determined based on the second odor parameter of the first cooking state, including:

[0151] The second working parameters of the second cooking state are determined based on the second preset functional relationship between the remaining heating time and the second time of the first cooking state, the second cumulative monitoring number of the first cooking state, the first time of the initial cooking state, and the first cumulative monitoring number of the initial cooking state.

[0152] The remaining heating time refers to the duration the cooking equipment needs to continue operating after the food enters the second cooking state. While the food is in the second cooking state, the cooking equipment will continue operating at the first working parameters for the remaining heating time to perform final cooking and achieve the best possible texture. The second preset function relationship is used to calculate the remaining heating time based on the second time of the first cooking state, the second cumulative monitoring count of the first cooking state, the first time of the initial cooking state, and the first cumulative monitoring count of the initial cooking state.

[0153] Specifically, after determining that the food has entered the second cooking state, the controller calculates the remaining heating time corresponding to the second cooking state according to the second time of the first cooking state, the second cumulative monitoring count of the first cooking state, the first time of the initial cooking state, and the first cumulative monitoring count of the initial cooking state, based on the second preset function relationship. Through the method in this embodiment, the obtained remaining heating time can be matched with the degree of cooking of the food, which can effectively improve the taste of the food.

[0154] Furthermore, the cooking equipment control method also includes: ending cooking when the cooking equipment reaches the remaining heating time after the food has been in the second cooking state for a certain period of time.

[0155] Specifically, the controller acquires the running time of the cooking equipment when the food is in the second cooking state and compares the running time with the remaining heating time. When the running time reaches the remaining heating time, it means that the food has been cooked to the best taste. The controller then controls the cooking equipment to stop cooking, effectively reducing the possibility of the food being overcooked due to overheating, which would affect the taste of the food.

[0156] To make the cooking equipment control method more universal, in some embodiments, the method further includes, before starting the cooking equipment:

[0157] The initial odor parameters of the food are collected, and a first odor threshold and a second odor threshold are determined based on the initial odor parameters. The first odor threshold and the second odor threshold are used to distinguish different food cooking states.

[0158] Specifically, after receiving a user-triggered food cooking command, the controller generates a gas sampling command and sends it to a gas sampling device, instructing the device to collect the odor from the cooking cavity containing uncooked food, thus obtaining the initial odor parameters of the food. Subsequently, based on the collected initial odor parameters and preset first and second threshold generation coefficients, a first and second odor threshold used to distinguish different food cooking states are determined. Understandably, the preset first and second threshold generation coefficients can be coefficients determined by designers based on the universal laws governing the cooking odor curves of various foods. Through these preset coefficients, the controller can determine the corresponding first and second odor thresholds for various foods to be cooked, ensuring that all foods placed in the cooking equipment achieve optimal cooking taste and effectively improving the universality of the cooking equipment control method.

[0159] Furthermore, in some embodiments, the cooking device control method further includes: determining each odor parameter range based on the initial odor parameters, binding each odor parameter range with the heating method corresponding to each odor parameter range, and obtaining a preset mapping table.

[0160] Specifically, designers can pre-configure odor parameter range templates for the controller. These templates can generate multiple odor parameter ranges for each food. The templates include the generation method for each odor parameter range and the heating method corresponding to each odor parameter range.

[0161] After receiving a user-triggered food cooking command, the controller generates a gas sampling command and sends it to the gas sampling device, instructing the device to collect the odor from the cooking cavity containing uncooked food, thus obtaining the initial odor parameters of the food. Subsequently, based on the collected initial odor parameters and a pre-configured odor parameter range template, multiple odor parameter ranges are generated. Each odor parameter range is then bound to its corresponding heating method to obtain a preset mapping table.

[0162] By generating the aforementioned preset mapping table, the controller can determine the preset mapping table corresponding to various foods to be cooked, and then match the first working parameters required in the first cooking state for various foods, so that various foods placed in the cooking equipment can achieve the best cooking taste, effectively improving the universality of the cooking equipment control method.

[0163] In some embodiments, a cooking equipment control method is provided, and the application of the cooking equipment control method in a steam oven is illustrated as an example.

[0164] like Figure 5 As shown, the cooking equipment control method specifically includes the following steps:

[0165] First, the user places the ingredients to be cooked into the cooking cavity of the steam oven, presses the cooking start button on the steam oven, and triggers the generation of food cooking instructions.

[0166] In response to the food cooking command, the controller generates a first gas collection command and sends the first gas collection command to the odor sensor located on the top of the cooking cavity of the steam oven. The odor sensor collects the initial odor value c0 of the food in the cooking cavity. Then the controller starts the steam oven and controls the steam oven to start running at the preset initial temperature T0 and the initial heating mode M0.

[0167] After the steam oven has been running for t1 hours, the controller generates a second gas collection command and sends the second gas collection command to the odor sensor. The odor sensor collects the first odor value c1 of the food in the cooking cavity after running for t1 hours, and compares the collected first odor value c1 with the first odor threshold ac0. The first odor threshold ac0 is calculated by the controller based on the collected initial odor value c0 and the first preset threshold generation coefficient a.

[0168] If the first odor value c1 is not greater than the first odor threshold ac0, the controller will return to the step of controlling the steam oven to start running at the preset initial temperature T0 and initial heating mode M0. After the steam oven has run for a duration of t1, it will continue to collect odor values ​​in the cooking cavity, update the newly collected odor value to the first odor value c1, and compare the updated first odor value c1 with the first odor threshold ac0. At the same time, the controller will record the first cumulative collection count i.

[0169] If the first odor value c1 is greater than the first odor threshold ac0, the controller will continue to generate a preset mapping table based on the initial odor value c0 and the interval template of the pre-configured odor parameter interval.

[0170] In some embodiments, the interval template is as follows:

[0171]

[0172] The controller determines the target odor parameter range to which the first odor value belongs, and determines the heating method corresponding to the target odor parameter range as the target heating method for the next operating stage of the cooking equipment.

[0173] The controller determines the compensation temperature coefficient km corresponding to the target heating method based on the predetermined target heating method, and calculates the compensation temperature ΔT corresponding to the target heating method according to the preset compensation temperature relationship.

[0174] In some embodiments, the compensation temperature relationship is as follows:

[0175]

[0176] Where a is the first preset threshold generation coefficient, m refers to the m-th heating method, and km is the compensation temperature coefficient.

[0177] After obtaining the compensation temperature ΔT, the controller calculates the target operating temperature T based on ΔT. The target operating temperature T = T0 + ΔT. It is understandable that if T = T0 + ΔT is greater than T0... max Then, T = T max If the target operating temperature is greater than the preset temperature threshold, then T max The target operating temperature T is determined.

[0178] After the controller controls the steam oven to continue running for t2 hours at the target heating mode M and target working temperature T, it generates a third gas collection command and sends the third gas collection command to the odor sensor. The odor sensor collects the second odor value c2 of the food in the cooking cavity after the steam oven has been running at M and T for t2 hours. The collected second odor value c2 is compared with the second odor threshold bc0. The second odor threshold bc0 is calculated by the controller based on the collected initial odor value c0 and the second preset threshold generation coefficient b.

[0179] If the second odor value c2 is not greater than the second odor threshold bc0, the controller will return to the step of controlling the steam oven to continue running for t2 hours at the target heating mode M and target operating temperature T. After the steam oven has run for t2 hours again, it will continue to collect odor values ​​in the cooking cavity, update the newly collected odor value as the second odor value c2, and compare the updated second odor value c2 with the second odor threshold bc0. At the same time, the controller will record the second cumulative collection count j.

[0180] If the second odor value c2 is greater than the second odor threshold bc0, the controller will calculate the remaining time t that the steam oven needs to run according to the preset remaining time relationship.

[0181] In some embodiments, the preset remaining time relationship is:

[0182]

[0183] Where b is the generation coefficient of the first preset threshold, i is the first cumulative number of collections, and j is the second cumulative number of collections.

[0184] After the controller calculates the remaining time t, it controls the steam oven to continue running at the target heating mode M and target working temperature T for the remaining time t, and then ends the operation to complete the cooking.

[0185] The cooking equipment control method in the above embodiments allows users to start cooking directly after placing the ingredients to be cooked into the steam oven without selecting parameters such as temperature, time, or mode, thus simplifying the operation steps and optimizing the user experience.

[0186] It should be understood that although the steps in the flowcharts of the embodiments described above are shown sequentially according to the arrows, these steps are not necessarily executed in the order indicated by the arrows. Unless explicitly stated herein, there is no strict order restriction on the execution of these steps, and they can be executed in other orders. Moreover, at least some steps in the flowcharts of the embodiments described above may include multiple steps or multiple stages. These steps or stages are not necessarily completed at the same time, but can be executed at different times. The execution order of these steps or stages is not necessarily sequential, but can be performed alternately or in turn with other steps or at least some of the steps or stages of other steps.

[0187] Based on the same inventive concept, this application also provides a cooking equipment control device for implementing the cooking equipment control method described above. The solution provided by this device is similar to the solution described in the above method; therefore, the specific limitations in one or more embodiments of the cooking equipment control device provided below can be found in the limitations of the cooking equipment control method described above, and will not be repeated here.

[0188] In some embodiments, such as Figure 6 As shown, a cooking equipment control device 600 is provided, including: an instruction response module 601, an odor monitoring module 602, a parameter determination module 603, and a control module 604, wherein:

[0189] The instruction response module 601 is used to start the cooking equipment in response to a food cooking instruction.

[0190] The odor monitoring module 602 is used to monitor the odor parameters inside the cooking cavity during the operation of the cooking equipment and determine the cooking status of the food based on the odor parameters.

[0191] The parameter determination module 603 is used to determine the target working parameters for the next food cooking state based on the odor parameters of the current food cooking state when the food cooking state changes.

[0192] Control module 604 is used to control the cooking equipment to operate at target working parameters.

[0193] The aforementioned cooking equipment control device, in response to a food cooking command, automatically monitors the odor parameters within the cooking chamber during the cooking process after starting the cooking equipment. It determines the food cooking state based on these odor parameters. When a change in the food cooking state is detected, it determines the target working parameters for the next food cooking state based on the odor parameters of the current cooking state. Since the target working parameters are determined based on the odor parameters of each food cooking state, they better match the current food cooking state. Controlling the cooking equipment to operate at the target working parameters effectively improves the taste of the cooked food. Furthermore, the cooking equipment can automatically determine the food cooking state through odor parameters. Users do not need to limit the size and weight of ingredients according to the corresponding cooking menu; they only need to place the food to be cooked into the cooking equipment to obtain food with a good cooking taste, effectively improving the user experience.

[0194] In some embodiments, the instruction response module is further configured to: control the cooking equipment to operate at initial operating parameters in response to a food cooking instruction.

[0195] The odor monitoring module is also used to: monitor a first odor parameter within the cooking cavity when the cooking equipment is running at initial operating parameters; and determine that the food has transitioned from the initial cooking state to the first cooking state when the first odor parameter is greater than a first odor threshold.

[0196] In some embodiments, the parameter determination module is further configured to: when food moves from an initial cooking state to a first cooking state, determine a first working parameter for the first cooking state based on a first odor parameter of the initial cooking state.

[0197] In some embodiments, the odor monitoring module is further configured to: periodically monitor a first odor parameter within the cooking cavity when the cooking device is running at initial operating parameters at a first time interval.

[0198] In some embodiments, the cooking device control device further includes: a monitoring count recording module, used to record the first cumulative monitoring count in the initial cooking state when transitioning from the initial cooking state to the first cooking state.

[0199] The first operating parameters include the target heating method and the target operating temperature. The parameter determination module is also used to: determine the target heating method of the first cooking state based on the first odor parameter of the initial cooking state; obtain the compensation temperature coefficient of the target heating method based on the target heating method; obtain the compensation temperature corresponding to the first cooking state based on the compensation temperature coefficient, the first odor parameter, the initial odor parameter, the first cumulative monitoring count, and the first preset functional relationship between the initial operating parameters and the compensation temperature; and determine the target operating temperature of the first cooking state based on the compensation temperature and the initial operating parameters.

[0200] In some embodiments, the parameter determination module is further configured to: match the first odor parameter of the initial cooking state with the odor parameter range in the preset mapping table to determine the target odor parameter range to which the first odor parameter belongs; and determine the target heating method corresponding to the first cooking state based on the target odor parameter range, wherein the preset mapping table is used to characterize the correspondence between the odor parameter range and the heating method of the first cooking state.

[0201] In some embodiments, the odor monitoring module is further configured to: monitor a second odor parameter within the cooking cavity when the cooking device is running at a first operating parameter; and determine that the food has transitioned from a first cooking state to a second cooking state when the second odor parameter is greater than a second odor threshold.

[0202] In some embodiments, the parameter determination module is further configured to: determine a second operating parameter for the second cooking state based on a second odor parameter of the first cooking state when the food moves from a first cooking state to a second cooking state.

[0203] In some embodiments, the odor monitoring module is further configured to: periodically monitor a second odor parameter within the cooking cavity when the cooking device is operating at a first operating parameter at second intervals.

[0204] In some embodiments, the monitoring count recording module is further configured to: record the second cumulative monitoring count in the first cooking state when transitioning from the first cooking state to the second cooking state.

[0205] The second working parameter includes the remaining heating time. The parameter determination module is also used to: determine the second working parameter of the second cooking state based on the second preset functional relationship between the remaining heating time and the second time of the first cooking state, the second cumulative monitoring number of the first cooking state, the first time of the initial cooking state, and the first cumulative monitoring number of the initial cooking state.

[0206] In some embodiments, the cooking device control device further includes: a cooking termination module, configured to terminate cooking when the cooking device has run for the remaining heating time while the food is in a second cooking state.

[0207] In some embodiments, the cooking equipment control device further includes: a threshold determination module, used to collect initial odor parameters of food; determine a first odor threshold and a second odor threshold based on the initial odor parameters; the first odor threshold and the second odor threshold are used to distinguish different food cooking states.

[0208] In some embodiments, the cooking equipment control device further includes: a mapping table generation module, used to determine each odor parameter range based on the initial odor parameters; and to bind each odor parameter range with the heating method corresponding to each odor parameter range to obtain a preset mapping table.

[0209] Each module in the aforementioned cooking equipment control device can be implemented entirely or partially through software, hardware, or a combination thereof. These modules can be embedded in or independent of the processor in a computer device, or stored in the computer device's memory as software, so that the processor can call and execute the corresponding operations of each module.

[0210] In some embodiments, a computer device is provided, which may be a controller, and its internal structure diagram may be as follows: Figure 7 As shown, the computer device includes a processor, memory, and a network interface connected via a system bus. The processor provides computing and control capabilities. The memory includes non-volatile storage media and internal memory. The non-volatile storage media stores the operating system, computer programs, and a database. The internal memory provides an environment for the operation of the operating system and computer programs in the non-volatile storage media. The database stores data such as food cooking instructions, odor parameters, and target operating parameters. The network interface communicates with external terminals via a network connection. When executed by the processor, the computer program implements a cooking equipment control method.

[0211] Those skilled in the art will understand that Figure 7 The structure shown is merely a block diagram of a portion of the structure related to the present application and does not constitute a limitation on the computer device to which the present application is applied. Specific computer devices may include more or fewer components than those shown in the figure, or combine certain components, or have different component arrangements.

[0212] In some embodiments, a computer device is provided, including a memory and a processor, wherein the memory stores a computer program, and the processor executes the computer program to implement the specific implementation steps of the cooking device control method described above.

[0213] In some embodiments, a computer-readable storage medium is provided, on which a computer program is stored, which, when executed by a processor, implements the specific implementation steps of the cooking equipment control method described above.

[0214] In some embodiments, a computer program product is provided, including a computer program that, when executed by a processor, implements the specific implementation steps of the cooking equipment control method described above.

[0215] It should be noted that the user information (including but not limited to user device information, user personal information, etc.) and data (including but not limited to data used for analysis, data stored, data displayed, etc.) involved in this application are all information and data authorized by the user or fully authorized by all parties.

[0216] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. The computer program can be stored in a non-volatile computer-readable storage medium, and when executed, it can include the processes of the embodiments of the above methods. Any references to memory, databases, or other media used in the embodiments provided in this application can include at least one of non-volatile and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetic random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. By way of illustration and not limitation, RAM can take many forms, such as Static Random Access Memory (SRAM) or Dynamic Random Access Memory (DRAM). The databases involved in the embodiments provided in this application may include at least one type of relational database and non-relational database. Non-relational databases may include, but are not limited to, blockchain-based distributed databases. The processors involved in the embodiments provided in this application may be general-purpose processors, central processing units, graphics processing units, digital signal processors, programmable logic devices, quantum computing-based data processing logic devices, etc., and are not limited to these.

[0217] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0218] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of this patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this application should be determined by the appended claims.

Claims

1. A method for controlling a cooking device, characterized in that, The method includes: The cooking equipment is activated in response to food cooking instructions. Monitor the odor parameters inside the cooking cavity during the operation of the cooking equipment, and determine the food cooking status based on the odor parameters; When the food cooking state changes, the target working parameters for the next food cooking state are determined based on the odor parameters of the current food cooking state. Control the cooking equipment to operate at the target operating parameters; The step of starting the cooking equipment in response to a food cooking command includes: controlling the cooking equipment to operate with initial operating parameters in response to the food cooking command; The monitoring of odor parameters within the cooking cavity during the operation of the cooking equipment, and the determination of the food cooking status based on the odor parameters, includes: The cooking equipment is operated at the initial working parameters, and the first odor parameter inside the cooking cavity is monitored at regular intervals. When the first odor parameter is greater than the first odor threshold, it is determined that the food has entered the first cooking state from the initial cooking state; When the food cooking state changes, determining the target operating parameters for the next food cooking state based on the odor parameters of the current food cooking state includes: When the food moves from the initial cooking state to the first cooking state, the first operating parameters of the first cooking state are determined based on the first odor parameter of the initial cooking state. Record the first cumulative number of times the device is monitored in the initial cooking state when the device transitions from the initial cooking state to the first cooking state. The first operating parameters include the target heating method and the target operating temperature; Determining the first operating parameters of the first cooking state based on the first odor parameter of the initial cooking state includes: The target heating method for the first cooking state is determined based on the first odor parameter of the initial cooking state; The compensation temperature coefficient of the target heating method is obtained based on the target heating method; The compensation temperature corresponding to the first cooking state is obtained based on the compensation temperature coefficient, the first odor parameter, the initial odor parameter, the first cumulative monitoring count, and the first preset functional relationship between the initial working parameters and the compensation temperature. The target operating temperature for the first cooking state is determined based on the compensated temperature and the initial operating parameters.

2. The method according to claim 1, characterized in that, Determining the target heating method for the first cooking state based on the first odor parameter of the initial cooking state includes: The first odor parameter in the initial cooking state is matched with the odor parameter range in the preset mapping table to determine the target odor parameter range to which the first odor parameter belongs; The target heating method corresponding to the first cooking state is determined based on the target odor parameter range, and the preset mapping table is used to characterize the correspondence between the odor parameter range and the heating method of the first cooking state.

3. The method according to claim 1, characterized in that, The monitoring of odor parameters within the cooking cavity during the operation of the cooking equipment, and the determination of the food cooking status based on the odor parameters, includes: Monitor the second odor parameter inside the cooking cavity when the cooking device is running at the first operating parameter; When the second odor parameter is greater than the second odor threshold, it is determined that the food has moved from the first cooking state to the second cooking state.

4. The method according to claim 3, characterized in that, When the food cooking state changes, determining the target operating parameters for the next food cooking state based on the odor parameters of the current food cooking state includes: When the food moves from the first cooking state to the second cooking state, the second operating parameters of the second cooking state are determined based on the second odor parameter of the first cooking state.

5. The method according to claim 4, characterized in that, The monitoring of the second odor parameter within the cooking cavity when the cooking device is operating at the first operating parameter includes: Every second time interval, a second odor parameter is monitored within the cooking cavity when the cooking device is operating at the first operating parameter.

6. The method according to claim 5, characterized in that, The method further includes: Record the second cumulative number of times the process transitions from the first cooking state to the second cooking state, while in the first cooking state. The second operating parameter includes the remaining heating time; The step of determining the second operating parameters of the second cooking state based on the second odor parameter of the first cooking state includes: The second operating parameters of the second cooking state are determined based on a second preset functional relationship between the remaining heating time and the second time of the first cooking state, the second cumulative monitoring count of the first cooking state, the first time of the initial cooking state, and the first cumulative monitoring count of the initial cooking state.

7. The method according to claim 6, characterized in that, The method further includes: The cooking process ends when the cooking device has been in the second cooking state for the duration of the remaining heating time.

8. The method according to claim 1, characterized in that, Before starting the cooking device, the method further includes: Collect initial odor parameters of the food; A first odor threshold and a second odor threshold are determined based on the initial odor parameters; the first odor threshold and the second odor threshold are used to distinguish different food cooking states. And / or, Determine the range of each odor parameter based on the initial odor parameters; Each odor parameter range is bound to the corresponding heating method to obtain a preset mapping table.

9. A cooking equipment control device, characterized in that, The device includes: The instruction response module is used to start the cooking equipment in response to food cooking instructions; An odor monitoring module is used to monitor odor parameters inside the cooking cavity during the operation of the cooking equipment and determine the cooking status of the food based on the odor parameters. The parameter determination module is used to determine the target working parameters for the next food cooking state based on the odor parameters of the current food cooking state when the food cooking state changes. The control module is used to control the cooking equipment to operate at the target operating parameters; The instruction response module is also used to: control the cooking equipment to operate with initial operating parameters in response to a food cooking instruction; The odor monitoring module is also used to: periodically monitor a first odor parameter inside the cooking cavity when the cooking device is running with the initial operating parameters at a first time interval; and determine that the food has entered the first cooking state from the initial cooking state when the first odor parameter is greater than the first odor threshold. The parameter determination module is further configured to: when the food enters the first cooking state from the initial cooking state, determine the first working parameters of the first cooking state based on the first odor parameter of the initial cooking state; The cooking equipment control device also includes: The monitoring count recording module is used to record the first cumulative monitoring count in the initial cooking state when transitioning from the initial cooking state to the first cooking state. The first operating parameters include a target heating method and a target operating temperature; the parameter determination module is further configured to: determine the target heating method of the first cooking state based on the first odor parameter of the initial cooking state; obtain the compensation temperature coefficient of the target heating method based on the target heating method; obtain the compensation temperature corresponding to the first cooking state based on the compensation temperature coefficient, the first odor parameter, the initial odor parameter, the first cumulative monitoring count, and the first preset functional relationship between the initial operating parameters and the compensation temperature; and determine the target operating temperature of the first cooking state based on the compensation temperature and the initial operating parameters.

10. A computer device comprising a memory and a processor, wherein the memory stores a computer program, characterized in that, When the processor executes the computer program, it implements the steps of the method according to any one of claims 1 to 8.

11. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 8.

Images