Spray control method and apparatus, device, and storage medium

Abstract

Embodiments of the present application disclose a spraying control method and device, equipment and a storage medium. The method is applied to a cooking device with a cooking cavity, a sensing component and a spraying component. The method comprises the following steps: determining attribute information of food in the cooking cavity; determining state information of the cooking device by using the sensing component; adjusting a first working parameter of the spraying component based on the attribute information of the food and the state information of the cooking device; and controlling the spraying component to spray the food according to the first working parameter.

Description

Technical Field

[0001] This application relates to, but is not limited to, the field of household appliances, and particularly to a spray control method, apparatus, device, and storage medium. Background Technology

[0002] Cooking equipment refers to devices that convert electrical energy or other forms of energy into internal energy to process food through various methods such as steaming, boiling, stewing, simmering, frying, grilling, and baking. In related technologies, the operating parameters of cooking equipment during the cooking process are either user-set or system defaults. Therefore, during baking, frying, and other processes, the loss of moisture from the food is uncontrolled, easily leading to uneven drying or over-drying, which affects the texture, color, and flavor of the food, ultimately impacting the cooking outcome. Summary of the Invention

[0003] In view of this, embodiments of this application provide a spray control method, apparatus, device, and storage medium.

[0004] The technical solution of this application embodiment is implemented as follows:

[0005] In a first aspect, embodiments of this application provide a spray control method applied to a cooking device having a cooking cavity, a sensing component, and a spray component, the method comprising:

[0006] Determine the property information of the ingredients inside the cooking cavity;

[0007] Using the sensing components, the state information of the cooking equipment is determined, and the state information includes at least one of the following: the state information of the food ingredients, and the state information inside the cooking cavity;

[0008] Based on the attribute information of the ingredients and the status information of the cooking equipment, the first operating parameters of the spray assembly are adjusted;

[0009] The spraying assembly is controlled to spray the food ingredients according to the first operating parameters.

[0010] Secondly, embodiments of this application provide a cooking device, the device comprising a cooking chamber, a spray assembly, a sensing assembly, and a control assembly, wherein:

[0011] The cooking cavity is used to hold the ingredients to be cooked;

[0012] The spraying assembly is used to spray the target object onto the surface of the food ingredient to perform a spraying treatment on the food ingredient;

[0013] The sensing component is used to collect target information of the food and / or the cooking cavity, and send the target information to the control component. The target information includes temperature and / or image.

[0014] The control component is configured to: determine the attribute information of the food inside the cooking cavity; receive the target information sent by the sensing component; determine the status information of the cooking equipment based on the target information, the status information including at least one of the following: the status information of the food, the status information inside the cooking cavity; adjust the first operating parameter of the spray component based on the attribute information of the food and the status information of the cooking equipment; and control the spray component to perform the spraying treatment according to the first operating parameter.

[0015] Thirdly, embodiments of this application provide a spray control device applied to a cooking apparatus having a cooking chamber, a sensing component, and a spray component, the device comprising:

[0016] The first determining module is used to determine the attribute information of the ingredients inside the cooking cavity;

[0017] The second determining module is used to determine the status information of the cooking device using the sensing component, wherein the status information includes at least one of the following: the status information of the food ingredients, and the status information inside the cooking cavity;

[0018] An adjustment module is used to adjust the first operating parameters of the spray assembly based on the attribute information of the ingredients and the status information of the cooking equipment.

[0019] The spraying module is used to control the spraying assembly to spray the food ingredients according to the first working parameters.

[0020] Fourthly, embodiments of this application provide a cooking device, the cooking device including a cooking cavity, a memory, and a processor, wherein:

[0021] The cooking cavity is used to hold the ingredients to be cooked;

[0022] The memory is used to store computer programs that can run on a processor;

[0023] The processor is used to implement the steps in the above-described spray control method when executing the computer program.

[0024] Fifthly, embodiments of this application provide a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the steps in the above-described spray control method.

[0025] In this embodiment, the property information of the food inside the cooking cavity is determined; the state information of the cooking equipment is determined using the sensing component, the state information including at least one of the following: the state information of the food and the state information inside the cooking cavity; based on the property information of the food and the state information of the cooking equipment, the first operating parameter of the spray component is adjusted; and the spray component is controlled to spray the food according to the first operating parameter. Thus, firstly, by using the sensing component to determine the state information of the cooking equipment in real time, the accuracy of the state information can be improved, thereby enhancing the reliability and accuracy of the operating parameters of the spray component; secondly, by adjusting the operating parameters of the spray component based on the property information of the food and the state information of the cooking equipment, the influence of the food's properties and the state of the cooking equipment on the cooking effect can be fully considered, thereby reducing the possibility of food hardening and improving the cooking effect; finally, by using the spray component to spray the food in a timely manner, intelligent control of the food's moisture loss rate is achieved, which not only reduces the possibility of cooking failure due to excessive drying of the food, but also improves the color, texture, and flavor of the food, thereby improving the cooking effect and ultimately enhancing the user experience. Attached Figure Description

[0026] Figure 1 A schematic diagram illustrating the implementation process of a spray control method provided in an embodiment of this application;

[0027] Figure 2 A schematic diagram illustrating the implementation process of a spray control method provided in an embodiment of this application;

[0028] Figure 3 A schematic diagram illustrating the implementation process of a spray control method provided in an embodiment of this application;

[0029] Figure 4A This is a schematic diagram of the composition structure of a cooking device provided in an embodiment of this application;

[0030] Figure 4B A schematic diagram of the working process of a control component of a cooking device provided in an embodiment of this application;

[0031] Figure 4C A schematic diagram of the working process of a control component of a cooking device provided in an embodiment of this application;

[0032] Figure 4D This is a schematic diagram of the structure of a cooking device provided in an embodiment of this application;

[0033] Figure 4E This is a schematic diagram of the structure of a cooking device provided in an embodiment of this application;

[0034] Figure 5This is a schematic diagram of a spray control device provided in an embodiment of this application. Detailed Implementation

[0035] To make the objectives, technical solutions, and advantages of this application clearer, the technical solutions of this application are further described in detail below with reference to the accompanying drawings and embodiments. The described embodiments should not be regarded as limitations on this application. All other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0036] In the following description, references are made to “some embodiments,” which describe a subset of all possible embodiments. However, it is understood that “some embodiments” may be the same subset or different subsets of all possible embodiments and may be combined with each other without conflict.

[0037] If the application documents contain similar descriptions such as "first / second", the following explanation shall be added: In the following description, the terms "first / second / third" are used only to distinguish similar objects and do not represent a specific order of objects. It is understood that "first / second / third" may be interchanged in a specific order or sequence where permitted, so that the embodiments of this application described herein can be implemented in an order other than that illustrated or described herein.

[0038] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing embodiments of this application only and is not intended to limit this application.

[0039] The spray control method provided in this application embodiment can be executed by the processing component of a cooking device. The processing component can be the control chip of the cooking device, which can include, but is not limited to, rice cookers, slow cookers, electric pressure cookers, electric steam cookers, fryers, ovens, etc. The cooking devices described here are merely examples and are not intended to be limiting.

[0040] Figure 1 This is a schematic diagram illustrating the implementation process of a spray control method provided in an embodiment of this application. It is applied to a cooking device having a cooking chamber, a sensing component, and a spray component, such as... Figure 1 As shown, the method includes steps S11 to S14, wherein:

[0041] Step S11: Determine the attribute information of the ingredients inside the cooking cavity.

[0042] Here, ingredients can be any food suitable for cooking. For example, the ingredients can be pastries, steamed buns, dumplings, or other wheat-based foods, or meat products such as steak, pork chops, ribs, chicken wings, and chicken legs. The attribute information of the ingredients can include, but is not limited to, the type, weight, and volume of the ingredients. The type can be a category, such as meat products, bean products, grains and tubers; or it can be a specific food, such as chicken wings, chicken legs, or French fries.

[0043] In some implementations, the attribute information of the food ingredient can be obtained through sensing components. For example, any suitable sensor capable of identifying the type of food ingredient can be used to obtain the type information. For instance, an image sensor can be used to acquire an image of the food ingredient, and the image can be identified to determine the type of food ingredient. Another example is the use of any suitable sensor capable of identifying the weight of the food ingredient to obtain its weight information. For instance, a weight sensor can be used to obtain the weight information of the food ingredient.

[0044] In some implementations, the attribute information of the ingredient can be obtained based on a start command. The start command can be an instruction entered or selected by the user on the control panel of the cooking device, for example, the user selecting "roast chicken wings" on the touchscreen of the cooking device. The start command can also be a voice command issued by the user, for example, the user issuing the voice command "roast fries". The start command can also be an instruction for the user to remotely control the device, for example, the user selecting "roast chicken wings" through the operation interface of a mobile application (APP) and sending the start command to the cooking device via Bluetooth or wireless network. The start commands here are merely examples and are not intended to be limiting. In practice, after receiving the start command, the cooking device can obtain the command word in the start command and determine the ingredient attribute based on the command word. For example, when the user selects "roast chicken wings" on the touchscreen of the cooking device, the command word is "chicken wings", and the ingredient attribute is determined to be "chicken wings". The methods for determining ingredient attributes here are merely examples; those skilled in the art can choose appropriate methods to determine ingredient attributes according to actual circumstances, and this application embodiment is not limited in this regard.

[0045] The sensing components may include, but are not limited to, temperature sensing components, image sensing components, and humidity sensing components. Specifically, the temperature sensing component is used to acquire the temperature of the food and / or the cooking cavity, the image sensing component is used to acquire images of the food, and the humidity sensing component is used to acquire the humidity of the food and / or the cooking cavity.

[0046] The spray assembly is used to spray a target substance onto the surface of food ingredients for a spray treatment. The target substance can be water, seasonings, etc., and the seasonings can include, but are not limited to, soy sauce, oil, chili powder, etc.

[0047] Step S12: Use the sensing component to determine the status information of the cooking device.

[0048] Here, the status information of the cooking equipment may include, but is not limited to, at least one of the following: the status information of the food ingredients, the status information of the cooking cavity, etc. Specifically, the status information of the food ingredients may include, but is not limited to, the temperature of the food ingredients, the cooking state of the food ingredients, and the humidity of the food ingredients. The temperature of the food ingredients may be the temperature of the surface, center, or other parts of the food ingredients. The cooking state may include, but is not limited to, whether the surface of the food ingredients has changed color, whether it is dry, whether it is wrinkled, or whether it is curled. The humidity of the food ingredients may be the humidity of the surface or other parts of the food ingredients. The status information of the cooking cavity may include, but is not limited to, temperature and humidity.

[0049] In some implementations, the temperature of the food and / or the cooking cavity can be collected using temperature sensing components, and this temperature can be used as status information of the cooking equipment. The temperature sensing components may include, but are not limited to, temperature probes and temperature sensors. For example, the temperature of the food can be collected using a temperature probe. Another example is the temperature of the food and / or the cooking cavity can be collected using a temperature sensor.

[0050] In some implementations, an image sensor component can be used to acquire an image of the food; the image can be identified to obtain the cooking status of the food; and the cooking status of the food can be used as the status information of the cooking equipment.

[0051] Step S13: Based on the attribute information of the ingredients and the status information of the cooking equipment, adjust the first operating parameters of the spray assembly.

[0052] Here, the first operating parameter may include, but is not limited to, at least one of the following: spray start / stop status, spray frequency, spray count, spray duration, spray volume, spray time point, target object temperature, and target object state. Spray start / stop status includes both spray on and spray off states. Spray frequency represents the number of sprays completed per unit time. Spray count represents the number of sprays per spray operation. Spray duration represents the duration of each spray operation. Spray volume represents the amount of target object used per spray operation. Spray time point represents the duration of each spray operation. Target object temperature represents the temperature of the target object during each spray operation. For example, the target object temperature could be room temperature water, 80°C hot water, or 100°C boiling water. Target object state represents the state of the target object during each spray operation. The target object state may include, but is not limited to, liquid, gas, atomized, or solid states.

[0053] In some implementations, a correspondence can be pre-established between the ingredient's attribute information, the cooking equipment's status information, and the spray component's operating parameters. Based on this correspondence, operating parameters matching both the ingredient's attribute information and the cooking equipment's status information can be obtained, and these operating parameters are used as the first operating parameter. This correspondence can be stored in the cooking equipment or in other devices. If the correspondence is stored in the cooking equipment, the cooking equipment determines the operating parameter matching both the ingredient's attribute information and the cooking equipment's status information based on the correspondence. If the correspondence is stored in other devices, the cooking equipment sends the ingredient's attribute information and the cooking equipment's status information to the other devices, allowing the other devices to determine the matching operating parameter based on the same information and return it to the cooking equipment. In practice, those skilled in the art can independently set the correspondence between the ingredient's attribute information, the cooking equipment's status information, and the spray component's operating parameters according to actual needs; this application's embodiments do not impose limitations on this.

[0054] For example, when the food is skin-on meat and the food temperature is at a first temperature, the operating parameters can be: spray on, spraying once every 10 seconds (Seconds), spraying water vapor 2-3 times each time, and maintaining the spray for 1-2 seconds. When the food temperature is at a second temperature, the operating parameters can be: spraying once every 20 seconds, spraying water mist 3-4 times each time, and maintaining the spray for 2-3 seconds. When the food is in a preset cooking state, the operating parameters can be: spray off. This preset state may include, but is not limited to, the food surface color being a specified color, the food surface having water droplets, and the food humidity being a preset humidity.

[0055] For example, when the food is seafood and the cooking chamber temperature is at the first temperature, the operating parameters can be set to the spray on state, spraying once every 5 seconds, spraying room temperature water 1-2 times each time, and maintaining the spray for 1-2 seconds. When the cooking chamber temperature is at the second temperature, the operating parameters can be set to the spray off state.

[0056] In some implementations, a first correspondence between the status information of the cooking equipment and the operating parameters of the spray assembly, and a second correspondence between the attribute information of the food and the operating parameters of the spray assembly can be established in advance. These first and second correspondences are stored in the cooking equipment or in other equipment. Based on the first correspondence, a second operating parameter matching the status information of the cooking equipment can be obtained; based on the second correspondence, a third operating parameter matching the attribute information of the food can be obtained; and based on the second and third operating parameters, the first operating parameter is determined. In practice, those skilled in the art can independently set the correspondence between the attribute information of the food and the operating parameters of the spray assembly, and the correspondence between the status information of the cooking equipment and the operating parameters of the spray assembly, according to actual needs. This application does not impose any limitations on this.

[0057] The methods for determining the first working parameter may include, but are not limited to, the second working parameter, the third working parameter, the maximum / minimum / sum / difference / mean / variance / mean square deviation between the second and third working parameters, the weighted sum / difference / mean / variance / mean square deviation of the second and third working parameters, the intersection / union of the second and third working parameters, etc. In implementation, those skilled in the art can independently determine the method of the first working parameter according to actual needs; the embodiments of this application do not impose limitations.

[0058] For example, when the ingredient is chicken legs, the third operating parameter could be a total water volume of 150 milliliters (ml). When the ingredient temperature is the first temperature, the second operating parameter could be that the spray is on, spraying once every 10 seconds, with 15 ml of water sprayed each time. In this case, the first operating parameter could be the union of the second and third operating parameters, i.e., the first operating parameter is that the spray is on, spraying once every 10 seconds, with 15 ml of water sprayed each time, for a total water volume of 150 ml.

[0059] For example, when the ingredient is seafood, the third operating parameter could be a total water volume of 50ml, with spraying occurring once every 8 seconds, each spray consisting of 5ml of water and lasting for 1-2 seconds. When the cooking chamber temperature is the first temperature, the second operating parameter could be that the spray is on, with spraying occurring once every 5 seconds, each spray consisting of 1-2 sprays and lasting for 1-2 seconds. In this case, the first operating parameter could be the weighted average of the second and third operating parameters, i.e., the first operating parameter being that the spray is on, the total water volume is 50ml, spraying occurs once every 6 seconds, each spray consisting of 5ml of water, 1-2 sprays, and lasting for 1-2 seconds.

[0060] Step S14: Control the spraying assembly to spray the food ingredients according to the first working parameters.

[0061] Here, spraying treatment refers to spraying the target substance onto the surface of the food to achieve processes such as hydration and coloring.

[0062] For example, if the first operating parameters include at least one spraying time point and spraying duration, then the spraying component is controlled to spray the target object onto the surface of the food at each spraying time point and according to the corresponding spraying duration. For example, at the first spraying time point, warm water is sprayed onto the surface of the chicken wings for 2-4 seconds, and at the second spraying time point, water vapor is sprayed onto the surface of the chicken wings for 1-2 seconds.

[0063] For example, if the first operating parameters include at least one spraying time point, spraying frequency, and spraying duration, then the spraying component is controlled to spray the target object onto the surface of the food at each spraying time point according to the corresponding spraying frequency and spraying duration. For instance, at the first spraying time point, water mist is sprayed onto the surface of the ribs 2-4 times for a duration of 1-2 seconds; at the second spraying time point, water vapor is sprayed onto the surface of the ribs 4-6 times for a duration of 1-3 seconds.

[0064] In this embodiment, the property information of the ingredients within the cooking cavity is determined; the status information of the cooking equipment is determined using the sensing component; based on the property information of the ingredients and the status information of the cooking equipment, the first operating parameter of the spray component is adjusted; and the spray component is controlled to spray the ingredients according to the first operating parameter. Thus, firstly, by using the sensing component to determine the status information of the cooking equipment in real time, the accuracy of the status information can be improved, thereby enhancing the reliability and accuracy of the operating parameters of the spray component; secondly, by adjusting the operating parameters of the spray component based on the property information of the ingredients and the status information of the cooking equipment, the influence of the properties of the ingredients and the status of the cooking equipment on the cooking effect can be fully considered, thereby reducing the possibility of food hardening and improving the cooking effect; finally, by using the spray component to spray the ingredients at appropriate times, intelligent control of the moisture loss rate of the ingredients is achieved, which not only reduces the possibility of cooking failure due to excessive drying of the ingredients but also improves the color, texture, and flavor of the ingredients, thereby improving the cooking effect and ultimately enhancing the user experience.

[0065] In some embodiments, when the status information of the cooking device includes the status information of the food ingredients, step S12 includes steps S121 and / or S122, wherein:

[0066] Step S121: Use a temperature sensing component to collect the first temperature of the food ingredient and use the first temperature as the state information of the food ingredient.

[0067] Here, the temperature sensing component can be any suitable sensing component capable of collecting temperature. For example, a temperature probe, a temperature sensor, an infrared thermometer, etc. The first temperature can include, but is not limited to, the temperature at the surface, center, or a designated location of the food. For example, a temperature probe inside the cooking lid of the cooking equipment can be used to collect the temperature of the center of the food. Another example is using a temperature sensor on the support frame inside the cooking cavity to collect the temperature of the lower surface of the food.

[0068] Step S122: Using an image sensing component, acquire a target image of the food ingredient, and based on the target image, determine the cooking state of the food ingredient, and use the cooking state as the state information of the food ingredient.

[0069] Here, the image sensor can be any suitable sensing component capable of acquiring images. For example, a camera or webcam. The cooking status can include, but is not limited to, whether the food surface has changed color, is dry, wrinkled, or curled.

[0070] In some implementations, the cooking state of the food ingredients can be obtained by recognizing the target image using image recognition methods. These image recognition methods can be any suitable method capable of recognizing images. Examples include feature extraction-based image recognition methods, convolutional neural network (CNN)-based image recognition methods, and deep learning-based object detection networks. Feature extraction-based image recognition methods mainly include Histogram of Gradients (HOG), Scale-invariant feature transform (SIFT), and Local Binary Patterns (LBP). In implementation, those skilled in the art can choose appropriate image recognition methods to recognize the target image; this application does not limit the specific methods used.

[0071] In this embodiment, a temperature sensing component is used to acquire a first temperature of the food ingredient, and this first temperature is used as the state information of the food ingredient; and / or, an image sensing component is used to acquire a target image of the food ingredient, and based on the target image, the cooking state of the food ingredient is determined, and this cooking state is used as the state information of the food ingredient. Thus, by using information acquired in real time by the temperature sensing component and / or the image sensing component to determine the state information of the food ingredient, the real-time performance and accuracy of the state information can be improved, thereby enhancing the reliability and accuracy of the operating parameters of the spray assembly.

[0072] In some embodiments, determining the cooking state of the ingredients based on the target image in step S122 includes steps S1221 to S1222, wherein:

[0073] Step S1221: Recognize the target image to obtain the surface properties of the food ingredient.

[0074] Here, image recognition can be any suitable method capable of recognizing images. Examples include CNN, HOG, SIFT, and LBP. In implementation, those skilled in the art can choose a suitable image recognition method to recognize the target image; this application does not limit such methods.

[0075] Surface properties may include, but are not limited to, color, dryness level, degree of wrinkling, degree of curling, degree of cracking, etc.

[0076] Step S1222: Determine the cooking state based on the surface properties of the ingredient.

[0077] In some implementations, a correspondence between surface properties and cooking states can be pre-established. Based on this correspondence, the cooking state corresponding to the surface property can be obtained. In practice, those skilled in the art can independently establish the correspondence between surface properties and cooking states according to actual needs, and the embodiments of this application do not impose limitations.

[0078] For example, when the ingredient is meat with skin, and the correspondence represents the relationship between the degree of cracking on the surface of the ingredient and the cooking state, based on the target image, the degree of cracking on the surface of the ingredient is determined to be medium-level cracking, and using this correspondence, the cooking state corresponding to this medium-level cracking degree is determined to be medium-drying.

[0079] In this embodiment, the surface properties of the food ingredient are obtained by recognizing the target image; the cooking state is determined based on the surface properties of the food ingredient. Thus, obtaining the cooking state of the food ingredient from a real-time target image improves the real-time performance and accuracy of the cooking state, thereby enhancing the reliability and accuracy of the operating parameters of the spray assembly.

[0080] In some embodiments, when the status information of the cooking device includes the status information of the cooking cavity, step S12 includes step S131, wherein:

[0081] Step S131: Using a temperature sensing component, a second temperature of the cooking cavity is collected, and the second temperature is used as the state information of the cooking cavity.

[0082] Here, the temperature sensing component can be any suitable sensing component capable of acquiring temperature. For example, a temperature probe, a temperature sensor, or an infrared thermometer. For instance, a temperature sensor within the cooking cavity can be used to acquire a second temperature within the cooking cavity.

[0083] In this embodiment, a second temperature of the cooking cavity is collected using a temperature sensing component, and this second temperature is used as the state information of the cooking cavity. By using information collected in real time by the temperature sensing component to determine the state information of the cooking cavity, the real-time performance and accuracy of the state information can be improved, thereby enhancing the reliability and accuracy of the operating parameters of the spray assembly.

[0084] Figure 2 This is a schematic diagram illustrating the implementation process of a spray control method provided in an embodiment of this application, applied to a cooking device having a cooking chamber, a sensing component, and a spray component, such as... Figure 2 As shown, the method includes steps S21 to S26, wherein:

[0085] Step S21: Determine the attribute information of the ingredients inside the cooking cavity.

[0086] Step S22: Use the sensing component to determine the status information of the cooking device.

[0087] Here, steps S21 to S22 correspond to steps S11 to S12 mentioned above, respectively. In implementation, the specific implementation methods of steps S11 to S12 mentioned above can be referred to.

[0088] Step S23: Using a preset first correspondence, determine the second operating parameters of the spray assembly that match the status information of the cooking equipment.

[0089] Here, the first correspondence represents the correspondence between the status information of the cooking equipment and the operating parameters of the spray assembly. In implementation, this first correspondence can be pre-established and stored in the cooking equipment or other equipment. Based on this first correspondence, a target operating parameter matching the status information of the cooking equipment can be obtained, and this target operating parameter is used as the second operating parameter. In implementation, those skilled in the art can independently set the correspondence between the status information of the cooking equipment and the operating parameters of the spray assembly according to actual needs; this application does not impose such limitations.

[0090] For example, when the temperature of the food is a first temperature, the second working parameter matching the first temperature is determined using the first correspondence: spraying is on, spraying is performed once every 10 seconds, and 15ml of water is sprayed each time.

[0091] Step S24: Using a preset second correspondence, determine the third operating parameters of the spray component that match the attribute information of the food ingredient.

[0092] Here, the second correspondence represents the correspondence between the attribute information of the food ingredient and the operating parameters of the spray assembly. In implementation, this second correspondence can be pre-established and stored in the cooking equipment or other equipment. Based on this second correspondence, a target operating parameter matching the attribute information of the food ingredient can be obtained, and this target operating parameter is used as the third operating parameter. In implementation, those skilled in the art can independently set the correspondence between the attribute information of the food ingredient and the operating parameters of the spray assembly according to actual needs; this application embodiment does not impose any limitations.

[0093] For example, when the ingredient is seafood, the third working parameters matching seafood are obtained by using the second correspondence: the total amount of water sprayed is 50ml, the spraying operation is carried out once every 8 seconds, the water sprayed during each spraying operation is 5ml, and the maintenance time is 1-2 seconds.

[0094] Step S25: Based on the second operating parameter and the third operating parameter, determine the first operating parameter of the spray assembly.

[0095] Here, the methods for determining the first working parameter may include, but are not limited to, the second working parameter, the third working parameter, the maximum / minimum / sum / difference / mean / variance / mean square deviation between the second and third working parameters, the sum / difference / mean / variance / mean square deviation after weighting the second and third working parameters respectively, the intersection / union of the second and third working parameters, etc. In implementation, those skilled in the art can independently determine the method of the first working parameter according to actual needs; this application embodiment does not limit this.

[0096] Step S26: Control the spraying assembly to spray the food ingredients according to the first operating parameters.

[0097] Here, step S26 corresponds to step S14 mentioned above. In implementation, the specific implementation method of step S14 mentioned above can be referred to.

[0098] In this embodiment, the following steps are taken: determining the attribute information of the food within the cooking cavity; determining the state information of the cooking equipment using the sensing component; determining the second operating parameters of the spray component that match the state information of the cooking equipment using a preset first correspondence; determining the third operating parameters of the spray component that match the attribute information of the food using the preset second correspondence; determining the first operating parameters of the spray component based on the second and third operating parameters; and controlling the spray component to spray the food according to the first operating parameters. By comprehensively considering the influence of the food's attribute information and the cooking equipment's state information on the cooking effect of the food when determining the operating parameters of the spray component, the reliability and accuracy of the operating parameters can be improved, thereby reducing the possibility of food hardening and improving the cooking effect.

[0099] In some embodiments, step S25 includes steps S251 to S253, wherein:

[0100] Step S251: Determine the cooking method for the ingredients.

[0101] Here, the cooking method may include, but is not limited to, crisping and roasting, etc. Crispy roasting indicates that the surface of the food has a crispy texture. Roasting indicates that the surface of the food has a tender texture. In some embodiments, the cooking method also includes a cooking level. This cooking level may include, but is not limited to, very low, low, relatively low, normal, high, high, very high, etc. For example, the cooking level of crisping roasting may include normal, relatively crispy, crispy, very crispy, etc.

[0102] In some implementations, the cooking method and cooking level can be determined based on a start command. The start command may include, but is not limited to, commands input or selected by the user on the cooking device's control panel, voice commands issued by the user, or commands from the user remotely controlling the device. For example, if the user selects "tender roast" as the cooking method and "moderate" as the cooking level on the cooking device's touchscreen, the cooking method is "tender roast" and the cooking level is "moderate."

[0103] Step S252: Based on the cooking method, determine the first weight value corresponding to the second working parameter and the second weight value corresponding to the third working parameter.

[0104] Here, the weight values ​​corresponding to the second and third working parameters can be different for different cooking methods. In practice, the sum of the first and second weight values ​​is 1.

[0105] In some implementations, a correspondence between the cooking method, the first weight value, and the second weight value can be pre-established and stored in the cooking device or other equipment. Based on this correspondence, the first weight value and the second weight value matching the cooking method can be obtained. In practice, those skilled in the art can independently set the correspondence between the cooking method, the first weight value, and the second weight value according to actual needs; this application does not limit this. For example, in a tender roasting method, the first weight value is not greater than the second weight value; in a crispy roasting method, the first weight value is not less than the second weight value.

[0106] In some implementations, the weight values ​​corresponding to the second and third working parameters are different at different cooking levels of the same cooking method. In some implementations, a correspondence between the cooking method, cooking level, first weight value, and second weight value can be pre-established and stored in the cooking equipment or other equipment. Based on this correspondence, the first and second weight values ​​matching the cooking method and cooking level can be obtained. In practice, those skilled in the art can independently set the correspondence between the cooking method, cooking level, first weight value, and second weight value according to actual needs; this application does not impose such limitations.

[0107] For example, when the cooking method is crispy roast and the cooking level is moderately crispy, the first weight value is 0.5 and the second weight value is 0.5; when the cooking method is crispy roast and the cooking level is very crispy, the first weight value is 0.3 and the second weight value is 0.7.

[0108] Step S253: Determine the first working parameter based on the second working parameter and the corresponding first weight value, and the third working parameter and the corresponding second weight value.

[0109] Here, the first working parameter may include, but is not limited to, the product of the second working parameter and the first weight value, the product of the third working parameter and the second weight value, and the sum / difference / mean / variance / mean square deviation of the product of the second working parameter and the first weight value, and the product of the third working parameter and the second weight value. In implementation, those skilled in the art can determine the first working parameter independently according to actual needs; this application embodiment does not impose such limitations.

[0110] For example, if the second working parameter is that the sprinkler is on, spraying occurs once every 5 seconds, with each spraying operation involving 1-2 sprays and a duration of 1-2 seconds, and the third working parameter is that the total water volume is 50ml, spraying occurs once every 8 seconds, with each spraying operation involving 5ml of water and a duration of 1-2 seconds, and both the first and second weight values ​​are 0.5, then the first working parameter could be: the sprinkler is on, the total water volume is 50ml, spraying occurs once every 6 seconds, with each spraying operation involving 5ml of water, spraying 1-2 times, and a duration of 1-2 seconds.

[0111] In this embodiment, the cooking method for cooking the ingredients is determined; based on the cooking method, a first weight value corresponding to the second working parameter and a second weight value corresponding to the third working parameter are determined; based on the second working parameter and its corresponding first weight value, and the third working parameter and its corresponding second weight value, the first working parameter is determined. Thus, determining the working parameters of the spray assembly based on the cooking method, the attribute information of the ingredients, and the status information of the cooking equipment can further improve the reliability and accuracy of the working parameters, thereby reducing the possibility of food hardening and improving the cooking effect.

[0112] Figure 3 This is a schematic diagram illustrating the implementation process of a spray control method provided in an embodiment of this application, applied to a cooking device having a cooking chamber, a sensing component, and a spray component, such as... Figure 3 As shown, the method includes steps S31 to S36, wherein:

[0113] Step S31: Determine the cooking method for cooking the ingredients in the cooking cavity.

[0114] Here, the cooking method may include, but is not limited to, crisping and roasting, etc. Crispy roasting indicates that the surface of the food has a crispy texture. Roasting indicates that the surface of the food has a tender texture. In some embodiments, the cooking method also includes a cooking level. This cooking level may include, but is not limited to, very low, low, relatively low, normal, high, high, very high, etc. For example, the cooking level of crisping roasting may include normal crisp, relatively crisp, crisp, very crisp, etc.

[0115] In some implementations, the cooking method and cooking level can be obtained based on a start command. The start command may include, but is not limited to, commands input or selected by the user on the cooking device's control panel, voice commands issued by the user, or commands remotely controlled by the user. For example, if the user selects "crispy roast" as the method and "moderate crisp" as the level on the cooking device's touchscreen, the cooking method is "crispy roast" and the cooking level is "moderate crisp."

[0116] Step S32: Based on the cooking method, determine the cooking process for cooking the ingredients, and determine the target cooking stage for the spray assembly to operate from at least two cooking stages of the cooking process.

[0117] Here, different cooking methods correspond to different cooking processes and target cooking stages.

[0118] In some implementations, a correspondence between the cooking method, cooking process, and target cooking stage can be established in advance. Based on this correspondence, a cooking process and target cooking stage matching the cooking method can be obtained. In practice, those skilled in the art can independently determine the correspondence between the cooking method, cooking process, and target cooking stage according to actual needs; the embodiments in this application do not impose such limitations.

[0119] In some implementations, users can customize the cooking process corresponding to the cooking method through the control panel on the cooking equipment or a remote control panel.

[0120] The cooking process may include, but is not limited to, pre-treatment, air-drying, and coloring stages. The pre-treatment stage may include, but is not limited to, thawing, marinating, and cooking stages. The thawing stage involves using steam or other methods to thaw the food. The marinating stage involves using marinades, which may include, but are not limited to, ginger, garlic, and other seasonings. The cooking stage involves using hot air to cook the food. The air-drying stage involves using hot air to accelerate the loss of moisture from the food's surface. The coloring stage involves using seasonings or other ingredients to color the surface of the food.

[0121] For example, when the cooking method is tender roasting, the cooking process may include a pretreatment stage and an air-drying stage, with the target cooking stage being the pretreatment stage and the air-drying stage, wherein the pretreatment stage includes a cooking stage. As another example, when the cooking method is crisp roasting, the cooking process may include a pretreatment stage, an air-drying stage, and a browning stage, with the target cooking stage being the pretreatment stage, wherein the pretreatment stage includes a cooking stage.

[0122] In some implementations, the cooking process and target cooking stage can be determined based on the cooking method and the properties of the ingredients. For example, if the cooking method is crisp-roasting and the ingredient is frozen fries, the cooking process may include a pre-treatment stage and a drying stage, with the target cooking stage being the pre-treatment stage, which includes a thawing stage and a cooking stage. As another example, if the cooking method is crisp-roasting and the ingredient is chilled meat, the cooking process may include a pre-treatment stage, a drying stage, and a browning stage, with the target cooking stage being the pre-treatment stage, which includes a cooking stage.

[0123] In some embodiments, at least two cooking stages of the cooking process include a pretreatment stage and an air-drying stage, and step S32 includes step S321 or step S322, wherein:

[0124] Step S321: When the cooking method is crispy roasting, the target cooking stage of the cooking process and the operation of the spraying component is determined to be the pretreatment stage.

[0125] Here, the cooking process includes at least a pre-treatment stage and an air-drying stage. The pre-treatment stage may include, but is not limited to, a thawing stage, a marinating stage, and a cooking stage.

[0126] Step S322: When the cooking method is tender roasting, the target cooking stage of the cooking process and the operation of the spraying component is determined to be the pretreatment stage and / or the air-drying stage.

[0127] Here, the cooking process may include a pretreatment stage and a drying stage. The pretreatment stage may include, but is not limited to, a thawing stage, a marinating stage, and a cooking stage.

[0128] Step S33: Determine the attribute information of the ingredients inside the cooking cavity.

[0129] Step S34: Use the sensing component to determine the status information of the cooking device.

[0130] Step S35: Based on the attribute information of the ingredients and the status information of the cooking equipment, adjust the first operating parameters of the spray assembly.

[0131] Here, steps S33 to S35 correspond to steps S11 to S13 mentioned above, respectively. In implementation, the specific implementation methods of steps S11 to S13 mentioned above can be referred to.

[0132] Step S36: In the target cooking stage, the state of the spray component is switched to the spray-on state, and the spray component is controlled to spray the food according to the first working parameters.

[0133] Here, the state switching of the spray component may include, but is not limited to, switching from the spray off state to the spray on state, or keeping the spray on state.

[0134] In this embodiment, the cooking method for cooking the ingredients in the cooking chamber is determined; based on the cooking method, a cooking process for cooking the ingredients is determined, and a target cooking stage for the spray assembly is determined from at least two cooking stages of the cooking process; the attribute information of the ingredients in the cooking chamber is determined; the status information of the cooking equipment is determined using the sensing component; based on the attribute information of the ingredients and the status information of the cooking equipment, a first operating parameter of the spray assembly is adjusted; in the target cooking stage, the state of the spray assembly is switched to the spray-on state, and the spray assembly is controlled to spray the ingredients according to the first operating parameter. Thus, by using the cooking method to determine the cooking process and the target cooking stage for the spray assembly, the accuracy of the cooking process and the target cooking stage for the spray assembly can be improved, thereby enhancing the cooking effect of the ingredients.

[0135] Figure 4A As shown in Figure 4, a schematic diagram of the composition structure of a cooking device provided in this application embodiment is provided. The cooking device 40 includes a cooking chamber 41, a spray assembly 42, a sensing assembly 43, and a control assembly 44, wherein:

[0136] The cooking cavity 41 is used to hold the ingredients to be cooked;

[0137] The spraying assembly 42 is used to spray the target object onto the surface of the food ingredient to perform a spraying treatment on the food ingredient;

[0138] The sensing component 43 is used to collect target information of the food and / or the cooking cavity, and send the target information to the control component. The target information includes temperature and / or image.

[0139] The control component 44 is used to determine the attribute information of the food in the cooking cavity; receive the target information sent by the sensing component; determine the status information of the cooking equipment based on the target information; adjust the first operating parameter of the spray component based on the attribute information of the food and the status information of the cooking equipment; and control the spray component to perform the spraying treatment according to the first operating parameter.

[0140] Here, the sensing components may include, but are not limited to, temperature sensing components, image sensing components, humidity sensing components, etc. The spraying component is used to spray the target object onto the surface of the food to perform a spraying treatment on the food. The target object may include, but is not limited to, water, seasonings, etc.

[0141] Ingredients can be any ingredients suitable for cooking. The properties of the ingredients can include, but are not limited to, the type, weight, and volume of the ingredients.

[0142] The status information of the cooking equipment may include, but is not limited to, at least one of the following: the status information of the food ingredients, the status information within the cooking cavity, etc. Specifically, the status information of the food ingredients may include, but is not limited to, the temperature of the food ingredients, the cooking state of the food ingredients, and the humidity of the food ingredients. The temperature of the food ingredients may be the temperature of the surface, center, or other parts of the food ingredients. The cooking state may include, but is not limited to, whether the surface of the food ingredients has changed color, whether it is dry, whether it is wrinkled, or whether it is curled. The humidity of the food ingredients may be the humidity of the surface or other parts of the food ingredients. The status information of the cooking cavity may include, but is not limited to, the temperature and humidity within the cooking cavity.

[0143] For example, a temperature probe in the cooking lid of a cooking device detects the temperature at the center of the food. If this temperature is higher than a first preset temperature, the spray assembly is switched to the spray-on state, controlling it to spray the food according to the corresponding operating parameters. If the temperature is not higher than the first preset temperature, the spray assembly is switched to the spray-off state.

[0144] For example, a temperature sensor inside the cooking cavity can be used to detect the temperature. If the temperature inside the cooking cavity is higher than a second preset temperature, the spray assembly is switched to the spray-on state, controlling it to spray the food according to the corresponding operating parameters. If the temperature inside the cooking cavity is not higher than the second preset temperature, the spray assembly is switched to the spray-off state.

[0145] For example, a camera on top of the cooking equipment can capture images of the ingredients and identify their cooking state. If the cooking state indicates a preset level of breakage, the spray assembly is switched to the spray-on state, controlling it to spray the ingredients according to the corresponding operating parameters. If the cooking state indicates that there are water droplets on the surface of the ingredients, the spray assembly is switched to the spray-off state.

[0146] The first operating parameter may include, but is not limited to, at least one of the following: spray start / stop status, spray frequency, number of sprays, spray duration, spray volume, spray time point, temperature of the target object, and state of the target object.

[0147] In some implementations, a correspondence can be established in advance between the attribute information of the ingredients, the status information of the cooking equipment, and the working parameters of the spraying components. Based on this correspondence, working parameters that match both the attribute information of the ingredients and the status information of the cooking equipment can be obtained, and these working parameters can be used as the first working parameters.

[0148] In some embodiments, the control component 44 is further configured to: determine a cooking method for cooking the ingredients; determine a cooking process for cooking the ingredients based on the cooking method; and determine a target cooking stage for the spray component to operate from at least two cooking stages of the cooking process.

[0149] Here, the cooking method can include, but is not limited to, crisp roasting, tender roasting, etc. In some implementations, the cooking method can be determined based on a start command. Different cooking methods correspond to different cooking processes and target cooking stages. The cooking process can include, but is not limited to, a pre-treatment stage, an air-drying stage, a browning stage, etc. Among them, the pre-treatment stage can include, but is not limited to, a thawing stage, a marinating stage, a cooking stage, etc. In some implementations, the cooking process and target cooking stage can be determined based on the cooking method and the attribute information of the ingredients.

[0150] Figure 4B A schematic diagram of the working process of a control component of a cooking device provided in an embodiment of this application is shown below. Figure 4B As shown, where:

[0151] Step S410: Based on the start command, determine that the type of food in the cooking cavity is chicken leg and the cooking method is crispy roasting.

[0152] Step S411: Based on the crispy roasting method, the cooking process is determined to be first cooked and then air-dried, and the target cooking stage for the spray component is determined to be the cooking stage.

[0153] Step S412: Receive target information collected by the sensor, which includes an image of the food and the temperature inside the cooking cavity;

[0154] Step S413: Using a preset correspondence, determine the working parameters that match both the target information and the type of ingredients as the first working parameters.

[0155] Step S414: During the cooking stage, the state of the spraying component is switched to the spraying on state, and the spraying component is controlled to spray the chicken legs according to the first working parameters.

[0156] Step S415: During the air-drying stage, the spray assembly is switched to the spray-off state, and hot air is used to air-dry the chicken legs.

[0157] In some implementations, a first correspondence between the status information of the cooking equipment and the working parameters of the spray assembly, and a second correspondence between the attribute information of the ingredients and the working parameters of the spray assembly can be established in advance; a second working parameter matching the status information of the cooking equipment is obtained based on the first correspondence; a third working parameter matching the attribute information of the ingredients is obtained based on the second correspondence; and the first working parameter is determined based on the second and third working parameters.

[0158] Here, the methods for determining the first working parameter may include, but are not limited to, the second working parameter, the third working parameter, the maximum / minimum / sum / difference / mean / variance / mean square deviation between the second and third working parameters, the sum / difference / mean / variance / mean square deviation after weighting the second and third working parameters respectively, the intersection / union of the second and third working parameters, etc. In implementation, those skilled in the art can independently determine the method of the first working parameter according to actual needs; this application embodiment does not limit this.

[0159] In some embodiments, the control component is further configured to: determine a first weight value corresponding to the second working parameter and a second weight value corresponding to the third working parameter based on the cooking method; and determine the first working parameter based on the second working parameter and its corresponding first weight value, and the third working parameter and its corresponding second weight value.

[0160] In some implementations, the total spray volume and target spray stage vary depending on the ingredients and cooking methods. Table 1 shows the correspondence between ingredients, cooking methods, total spray volume, and target spray stage. As shown in Table 1, when the cooking method is tender roasting, if the ingredient is meat with skin or seafood, the total spray volume is no more than 150ml; if the ingredient is meat without skin, the total spray volume is no more than 180ml. When the cooking method is crisp roasting, the target cooking stage for spraying is the pretreatment stage. If the ingredient is meat with skin, the total spray volume is no more than 60ml; if the ingredient is meat without skin or seafood, the total spray volume is no more than 50ml.

[0161] Table 1. Correspondence between ingredients, cooking methods, total spray volume, and target spray stage

[0162]

[0163] Figure 4C A schematic diagram of the working process of a control component of a cooking device provided in an embodiment of this application is shown below. Figure 4C As shown, where:

[0164] Step S420: Based on the start command, determine that the type of food in the cooking cavity is frozen French fries and the cooking method is crispy roasting.

[0165] Step S421: Based on the crispy baking method and frozen fries, the cooking process is determined to be first thawing, then cooking, and finally air drying. The target cooking stage for the spray component is determined to be the cooking stage.

[0166] Step S422: Receive the temperature inside the cooking cavity collected by the temperature sensor;

[0167] Step S423: Using the preset first correspondence, determine the working parameters that match the temperature inside the cooking cavity as the second working parameters;

[0168] Step S424: Using the preset second correspondence, determine the working parameters that match the French fries as the third working parameters;

[0169] Step S425: Based on the cooking method, determine the first weight value of the second working parameter and the weight value of the third working parameter;

[0170] Step S426: Determine the first working parameter based on the second working parameter and the corresponding first weight value, and the third working parameter and the corresponding second weight value;

[0171] Step S427: During the thawing stage, the French fries are thawed using steam or the like.

[0172] Step S428: During the cooking stage, the spray component is switched to the spray-on state, and the spray component is controlled to spray the French fries according to the first working parameters.

[0173] Step S429: During the air-drying stage, the spray assembly is switched to the spray-off state, and hot air is used to air-dry the fries.

[0174] In some embodiments, the spraying assembly includes a storage assembly and a spraying assembly. The storage assembly is used to store the target object; the spraying assembly is used to extract the target object from the storage assembly and spray the target object onto the surface of the food ingredient; the control assembly is further used to control the spraying assembly to extract the target object from the storage assembly and spray the transformed target object onto the food ingredient.

[0175] Figure 4D This is a schematic diagram of the structure of a cooking device provided in an embodiment of this application, such as... Figure 4DAs shown, the cooking device includes a cooking chamber 41, a spray assembly 42, a sensor 43 (corresponding to the aforementioned sensing assembly), and a controller 44 (corresponding to the aforementioned control assembly). The cooking chamber 41 contains a support frame 411, on which the food ingredients 45 to be cooked are placed. The spray assembly 42 includes a water storage assembly 421 (corresponding to the aforementioned storage assembly) and a water spraying assembly 422 (corresponding to the aforementioned spraying assembly). The water storage assembly 421 stores liquid water. The controller 44 controls the water spraying assembly 422 to draw liquid water from the water storage assembly 421 and convert the liquid water into water vapor / mist / droplets; spraying the various forms of water onto the upper and side surfaces of the food ingredients 45.

[0176] In some embodiments, the cooking device further includes a fan assembly and a temperature control assembly. The fan assembly is used to introduce outside air into the cooking cavity; the temperature control assembly is used to heat the air introduced by the fan assembly; and the control assembly is further used to heat the air introduced by the fan assembly using the temperature control assembly during the cooking process, so that the temperature inside the cooking cavity is maintained at a preset temperature.

[0177] Here, the fan assembly can be any suitable component capable of guiding air into the cooking cavity. For example, the fan assembly can be a fan assembly. Alternatively, the fan assembly can be a fan assembly and a shielding component. The shielding component is located below the fan and is used to control the airflow rate into the cooking cavity.

[0178] The fan speed can be varied. In some implementations, the fan speed may differ for the same cooking stage depending on the cooking method. In other implementations, the fan speed may be the same or different for different cooking stages.

[0179] The temperature control component can be any suitable heating component. For example, the temperature control component includes a heating component. Alternatively, the temperature control component can be a heating component and a controller. The controller is used to control the start and stop of the heating component.

[0180] For example, the ingredients are placed on a support rack inside the cooking cavity; the fan assembly and heating assembly are activated, using the fan assembly to draw outside air into the cooking cavity and the heating assembly to heat the air inside the cooking cavity to a preset temperature, and maintaining this preset temperature for a first duration; the fan assembly and heating assembly are deactivated, and the spray assembly is activated, spraying the ingredients according to first operating parameters; the spray assembly is deactivated, and the heating assembly is activated to continue heating, maintaining the temperature inside the cooking cavity at the preset temperature for a second duration. The first duration may differ from the second duration.

[0181] Figure 4E This is a schematic diagram of the structure of a cooking device provided in an embodiment of this application, such as... Figure 4E As shown, the cooking device includes a cooking chamber 41, a spray assembly 42, a sensor 43 (corresponding to the aforementioned sensing assembly), a controller 44 (corresponding to the aforementioned control assembly), a fan assembly 46 (corresponding to the aforementioned fan assembly), and a heating assembly 47 (corresponding to the aforementioned temperature control assembly). The cooking chamber 41 contains a support frame 411, on which the food 45 to be cooked is placed. During the cooking process, the controller 44 controls the heating assembly 47 to heat the air introduced by the fan assembly 46, maintaining the temperature of the cooking chamber 41 at a preset temperature.

[0182] In this embodiment, firstly, by using sensing components to determine the status information of the cooking equipment in real time, the accuracy of the status information can be improved, thereby enhancing the reliability and accuracy of the operating parameters of the spray component. Secondly, by adjusting the operating parameters of the spray component based on the attribute information of the ingredients and the status information of the cooking equipment, the influence of the ingredients' attributes and the status of the cooking equipment on the cooking effect can be fully considered, thereby reducing the possibility of food hardening and improving the cooking effect. Finally, by using the spray component to spray the ingredients in a timely manner, intelligent control of the moisture loss rate of the ingredients can be achieved. This not only reduces the possibility of cooking failure due to excessive drying of the ingredients, but also improves the color, texture, and flavor of the ingredients, thereby improving the cooking effect and ultimately enhancing the user experience.

[0183] Based on the foregoing embodiments, this application provides a sprinkler control device, which includes various units and modules included in each unit. It can be implemented by a processor in a computer device; of course, it can also be implemented by specific logic circuits. In the implementation process, the processor can be a central processing unit (CPU), microprocessor (MPU), digital signal processor (DSP), or field programmable gate array (FPGA), etc.

[0184] Figure 5 This is a schematic diagram of the composition of a spray control device provided in an embodiment of this application, applied to a cooking device having a cooking chamber, a sensing component, and a spray component, such as... Figure 5 As shown, the device 50 includes a first determining module 51, a second determining module 52, an adjusting module 53, and a spray treatment module 54, wherein:

[0185] The first determining module 51 is used to determine the attribute information of the ingredients in the cooking cavity;

[0186] The second determining module 52 is used to determine the status information of the cooking device using the sensing component, the status information including at least one of the following: the status information of the food ingredients, and the status information inside the cooking cavity;

[0187] The adjustment module 53 is used to adjust the first operating parameters of the spray assembly based on the attribute information of the ingredients and the status information of the cooking equipment.

[0188] The spraying module 54 is used to control the spraying component to spray the food according to the first working parameters.

[0189] In some embodiments, where the status information of the cooking device includes the status information of the food ingredient, the second determining module 52 is further configured to: use a temperature sensing component to collect a first temperature of the food ingredient and use the first temperature as the status information of the food ingredient; use an image sensing component to collect a target image of the food ingredient and determine the cooking status of the food ingredient based on the target image and use the cooking status as the status information of the food ingredient.

[0190] In some embodiments, the second determining module 52 is further configured to: identify the target image to obtain the surface properties of the food ingredient; and determine the cooking state based on the surface properties of the food ingredient.

[0191] In some embodiments, where the status information of the cooking device includes the status information of the cooking cavity, the second determining module 52 is further configured to: use a temperature sensing component to collect a second temperature of the cooking cavity and use the second temperature as the status information of the cooking cavity.

[0192] In some embodiments, the adjustment module 53 is further configured to: determine a second operating parameter of the spray component that matches the status information of the cooking equipment using a preset first correspondence relationship, wherein the first correspondence relationship represents the correspondence between the status information of the cooking equipment and the operating parameters of the spray component; determine a third operating parameter of the spray component that matches the attribute information of the food using a preset second correspondence relationship, wherein the second correspondence relationship represents the correspondence between the attribute information of the food and the operating parameters of the spray component; and determine the first operating parameter based on the second operating parameter and the third operating parameter.

[0193] In some embodiments, the adjustment module 53 is further configured to: determine a cooking method for cooking the ingredients; determine a first weight value corresponding to the second working parameter and a second weight value corresponding to the third working parameter based on the cooking method; and determine the first working parameter based on the second working parameter and its corresponding first weight value, and the third working parameter and its corresponding second weight value.

[0194] In some embodiments, the device further includes a third determining module and a fourth determining module, wherein the third determining module is used to determine a cooking method for cooking the ingredients; the fourth determining module is used to determine a cooking process for cooking the ingredients based on the cooking method, and to determine a target cooking stage for the spray assembly to operate from at least two cooking stages of the cooking process; the spray control module 54 is further used to: switch the state of the spray assembly to a spray-on state during the target cooking stage, and control the spray assembly to perform the spray treatment on the ingredients according to the first operating parameters.

[0195] In some embodiments, at least two cooking stages of the cooking process include a pretreatment stage and an air-drying stage; the fourth determining module is further configured to: determine the target cooking stage of the cooking process and the operation of the spray assembly as the pretreatment stage when the cooking method is a crisp roasting method; and determine the target cooking stage of the cooking process and the operation of the spray assembly as the pretreatment stage and / or the air-drying stage when the cooking method is a tender roasting method.

[0196] In some embodiments, the first operating parameter includes at least one of the following: spray start / stop state, spray frequency, number of sprays, spray duration, spray volume, spray time point, state of the target object, and temperature of the target object, wherein the spray start / stop state includes a spray on state and a spray off state.

[0197] The descriptions of the above device embodiments are similar to those of the above method embodiments, and have similar beneficial effects. For technical details not disclosed in the device embodiments of this application, please refer to the descriptions of the method embodiments of this application for understanding.

[0198] It should be noted that, in the embodiments of this application, if the above-described spray control method is implemented as a software functional module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiments of this application, or the part that contributes to related technologies, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as a USB flash drive, external hard drive, read-only memory (ROM), magnetic disk, or optical disk. Thus, the embodiments of this application are not limited to any specific hardware and software combination.

[0199] Correspondingly, this application provides a cooking device, which includes a cooking chamber, a memory, and a processor. The cooking chamber is used to hold ingredients to be cooked. The memory stores a computer program that can run on the processor. The processor executes the computer program to implement the steps of the spray control method provided in the above embodiments.

[0200] Correspondingly, embodiments of this application provide a computer-readable storage medium storing a computer program thereon, which, when executed by a processor, implements the steps in the sprinkler control method provided in the above embodiments.

[0201] It should be noted that the descriptions of the storage medium and device embodiments above are similar to the descriptions of the method embodiments above, and have similar beneficial effects. For technical details not disclosed in the storage medium and device embodiments of this application, please refer to the descriptions of the method embodiments of this application for understanding.

[0202] It should be understood that the phrase "one embodiment" or "an embodiment" throughout the specification means that a specific feature, structure, or characteristic related to the embodiment is included in at least one embodiment of this application. Therefore, "in one embodiment" or "in an embodiment" appearing throughout the specification does not necessarily refer to the same embodiment. Furthermore, these specific features, structures, or characteristics can be combined in any suitable manner in one or more embodiments. It should be understood that in the various embodiments of this application, the sequence numbers of the above-described processes do not imply a sequential order of execution; the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of this application. The sequence numbers of the above-described embodiments are merely descriptive and do not represent the superiority or inferiority of the embodiments.

[0203] It should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes that element.

[0204] In the several embodiments provided in this application, it should be understood that the disclosed devices and methods can be implemented in other ways. The device embodiments described above are merely illustrative. For example, the division of units is only a logical functional division, and in actual implementation, there may be other division methods, such as: multiple units or components can be combined, or integrated into another system, or some features can be ignored or not executed. In addition, the coupling, direct coupling, or communication connection between the various components shown or discussed can be through some interfaces, and the indirect coupling or communication connection between devices or units can be electrical, mechanical, or other forms.

[0205] The units described above as separate components may or may not be physically separate, and the components shown as units may or may not be physical units; they may be located in one place or distributed across multiple network units; some or all of the units may be selected to achieve the purpose of this embodiment according to actual needs. Furthermore, the functional units in the embodiments of this application may all be integrated into one processing unit, or each unit may be a separate unit, or two or more units may be integrated into one unit; the integrated unit may be implemented in hardware or in a combination of hardware and software functional units.

[0206] Those skilled in the art will understand that all or part of the steps of the above method embodiments can be implemented by hardware related to program instructions. The aforementioned program can be stored in a computer-readable storage medium. When the program is executed, it performs the steps of the above method embodiments. The aforementioned storage medium includes various media that can store program code, such as mobile storage devices, read-only memory (ROM), magnetic disks, or optical disks.

[0207] Alternatively, if the integrated units described above are implemented as software functional modules and sold or used as independent products, they can also be stored in a computer-readable storage medium. Based on this understanding, the technical solutions of the embodiments of this application, or the parts that contribute to related technologies, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as mobile storage devices, ROMs, magnetic disks, or optical disks.

[0208] The above description is merely an embodiment of this application, but the scope of protection of this application is not limited thereto. Any changes or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application.

Claims

1. A spray control method, characterized in that, The method, applied to a cooking apparatus having a cooking cavity, a sensing component, and a spray component, comprises: Determine the property information of the ingredients inside the cooking cavity; Using the sensing components, the status information of the cooking equipment is determined, and the status information includes at least one of the following: the status information of the food ingredients, and the status information of the cooking cavity; Based on the attribute information of the ingredients and the status information of the cooking equipment, the first operating parameters of the spray assembly are adjusted; The spraying assembly is controlled to spray the food ingredients according to the first operating parameters; When the status information of the cooking equipment includes the status information of the food ingredient, determining the status information of the cooking equipment using the sensing components includes at least one of the following: using a temperature sensing component to collect a first temperature of the food ingredient and using the first temperature as the status information of the food ingredient; using an image sensing component to collect a target image of the food ingredient and determining the cooking status of the food ingredient based on the target image and using the cooking status as the status information of the food ingredient. The step of adjusting the first operating parameter of the spray assembly based on the attribute information of the food ingredient and the status information of the cooking equipment includes: determining a second operating parameter of the spray assembly that matches the status information of the cooking equipment using a preset first correspondence relationship, wherein the first correspondence relationship represents the correspondence between the status information of the cooking equipment and the operating parameter of the spray assembly; determining a third operating parameter of the spray assembly that matches the attribute information of the food ingredient using a preset second correspondence relationship, wherein the second correspondence relationship represents the correspondence between the attribute information of the food ingredient and the operating parameter of the spray assembly; determining a cooking method for cooking the food ingredient, wherein the cooking method includes a crisp roasting method or a tender roasting method; determining a first weight value corresponding to the second operating parameter and a second weight value corresponding to the third operating parameter based on the cooking method; and determining the first operating parameter based on the second operating parameter and its corresponding first weight value, and the third operating parameter and its corresponding second weight value.

2. The method according to claim 1, characterized in that, Determining the cooking state of the ingredients based on the target image includes: The surface properties of the food ingredient are obtained by recognizing the target image. The cooking state is determined based on the surface properties of the ingredient.

3. The method according to claim 1 or 2, characterized in that, When the status information of the cooking device includes the status information of the cooking cavity, determining the status information of the cooking device using the sensing component includes: A second temperature of the cooking cavity is collected using a temperature sensing component, and the second temperature is used as the state information of the cooking cavity.

4. The method according to claim 1 or 2, characterized in that, The method further includes: determining a cooking process for cooking the ingredients based on the cooking method, and determining a target cooking stage for the spray assembly to operate from at least two cooking stages of the cooking process; The step of controlling the spray assembly to spray the food according to the first working parameters includes: during the target cooking stage, switching the state of the spray assembly to the spray-on state, and controlling the spray assembly to spray the food according to the first working parameters.

5. The method according to claim 4, characterized in that, The cooking process includes at least two cooking stages, namely a pretreatment stage and an air-drying stage; The step of determining the cooking process for cooking the ingredients based on the cooking method, and determining the target cooking stage for the spray assembly to operate from at least two cooking stages of the cooking process, includes: When the cooking method is crisp roasting, the target cooking stage of the cooking process and the operation of the spraying component is determined as the pretreatment stage; When the cooking method is tender roasting, the target cooking stage of the cooking process and the operation of the spraying component is determined to be the pretreatment stage and / or the air-drying stage.

6. The method according to claim 1 or 2, characterized in that, The first operating parameters include at least one of the following: spray start / stop status, spray frequency, number of sprays, spray duration, spray volume, spray time point, state of the target object, and temperature of the target object. The spray start / stop status includes spray on state and spray off state.

7. A cooking device, characterized in that, The device includes a cooking chamber, a spray assembly, a sensing assembly, and a control assembly, wherein: The cooking cavity is used to hold the ingredients to be cooked; The spraying assembly is used to spray the target object onto the surface of the food ingredient to perform a spraying treatment on the food ingredient; The sensing component is used to collect target information of the food and / or the cooking cavity, and send the target information to the control component. The target information includes temperature and / or image. The control component is configured to: determine the attribute information of the food inside the cooking cavity; receive the target information sent by the sensing component; determine the status information of the cooking equipment based on the target information, the status information including at least one of the following: the status information of the food, the status information inside the cooking cavity; adjust the first operating parameter of the spray component based on the attribute information of the food and the status information of the cooking equipment; and control the spray component to perform the spraying treatment according to the first operating parameter. When the status information of the cooking device includes the status information of the food ingredient, the control component is configured to: use a temperature sensing component to acquire a first temperature of the food ingredient and use the first temperature as the status information of the food ingredient; use an image sensing component to acquire a target image of the food ingredient and determine the cooking status of the food ingredient based on the target image and use the cooking status as the status information of the food ingredient. The control component is configured to: determine, using a preset first correspondence, a second operating parameter of the spray component that matches the state information of the cooking equipment, wherein the first correspondence represents the correspondence between the state information of the cooking equipment and the operating parameter of the spray component; determine, using a preset second correspondence, a third operating parameter of the spray component that matches the attribute information of the food ingredient, wherein the second correspondence represents the correspondence between the attribute information of the food ingredient and the operating parameter of the spray component; determine a cooking method for cooking the food ingredient, wherein the cooking method includes a crisp roasting method or a tender roasting method; determine, based on the cooking method, a first weight value corresponding to the second operating parameter and a second weight value corresponding to the third operating parameter; and determine, based on the second operating parameter and its corresponding first weight value, and the third operating parameter and its corresponding second weight value, the first operating parameter.

8. The device according to claim 7, characterized in that, The spray assembly includes a storage assembly and a spraying assembly; The storage component is used to store the target object; The spraying assembly is used to extract the target object from the storage assembly and spray the target object onto the surface of the food ingredient; The control component is also used to control the spraying component to extract the target object from the storage component and spray the transformed target object onto the food ingredient.

9. The device according to claim 7 or 8, characterized in that, The cooking equipment also includes a fan assembly and a temperature control assembly; The fan assembly is used to introduce outside air into the cooking cavity; The temperature control component is used to heat the air introduced by the fan component; The control component is also used to: heat the air introduced by the fan component using the temperature control component during the cooking process of the ingredients, so that the temperature inside the cooking cavity is maintained at a preset temperature.

10. A spray control device, characterized in that, A cooking apparatus having a cooking cavity, a sensing component, and a spray component, the apparatus comprising: The first determining module is used to determine the attribute information of the ingredients inside the cooking cavity; The second determining module is used to determine the status information of the cooking device using the sensing component, wherein the status information includes at least one of the following: the status information of the food ingredients, and the status information inside the cooking cavity; An adjustment module is used to adjust the first operating parameters of the spray assembly based on the attribute information of the ingredients and the status information of the cooking equipment. A spraying module is used to control the spraying assembly to spray the food according to the first working parameters; When the status information of the cooking equipment includes the status information of the food ingredient, the second determining module is used to: use a temperature sensing component to collect a first temperature of the food ingredient and use the first temperature as the status information of the food ingredient; use an image sensing component to collect a target image of the food ingredient and determine the cooking status of the food ingredient based on the target image and use the cooking status as the status information of the food ingredient. The adjustment module is used to: determine, using a preset first correspondence, a second operating parameter of the spray component that matches the state information of the cooking equipment, wherein the first correspondence represents the correspondence between the state information of the cooking equipment and the operating parameter of the spray component; determine, using a preset second correspondence, a third operating parameter of the spray component that matches the attribute information of the food ingredient, wherein the second correspondence represents the correspondence between the attribute information of the food ingredient and the operating parameter of the spray component; determine a cooking method for cooking the food ingredient, wherein the cooking method includes a crisp roasting method or a tender roasting method; determine, based on the cooking method, a first weight value corresponding to the second operating parameter and a second weight value corresponding to the third operating parameter; and determine, based on the second operating parameter and its corresponding first weight value, and the third operating parameter and its corresponding second weight value, the first operating parameter.

11. A cooking appliance, characterized in that, The cooking device includes a cooking cavity, a memory, and a processor, wherein: The cooking cavity is used to hold the ingredients to be cooked; The memory is used to store computer programs that can run on a processor; The processor is configured to implement the steps of the method according to any one of claims 1 to 6 when executing the computer program.

12. 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 6.

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