Identifying unmanned operation method, range hood control method, system, device and medium

Abstract

The application provides a kind of identification unmanned operation method, range hood control method, system, equipment and medium, identification unmanned operation method includes: obtaining the temperature characteristic value of target area;According to the temperature characteristic value and preset unmanned operation condition generates personnel operation information;Wherein, the personnel operation information is used to indicate whether personnel in the target area exists to carry out cooking operation.The application identifies whether personnel in the target area exists to carry out cooking operation by the coincidence of the temperature characteristic value of target area and unmanned operation condition, and the personnel can independently monitor the safety problem in cooking process if someone cooks;Whether the pot is in dry burning state can be determined by the temperature data of target area, temperature characteristic value and stove state, and the influence of personnel present cooking operation is excluded from personnel operation information, and stove intervention operation (turn off the fire, adjust the firepower, etc.) and sound and light warning are carried out when it is determined that the pot is in dry burning state.

Description

Technical Field

[0001] This invention relates to the field of household appliance technology, and in particular to a method for identifying unattended operation, a range hood control method, system, device, and medium. Background Technology

[0002] Kitchens often experience safety issues due to pots and pans burning dry because the stove is left on. Automatic detection of dry-burning situations is necessary. Temperature fluctuations caused by cooking activities can interfere with dry-burning detection; alternatively, even when no one is cooking, the stove may be left to heat the pots and pans, but the pots and pans may burn dry due to neglecting to monitor the cooking process while washing or chopping vegetables. Summary of the Invention

[0003] The technical problem to be solved by the present invention is to overcome the defects of the existing technology in which the presence or absence of personnel during cooking operations affects the identification of dry burning, and to provide a method, range hood control method, system, equipment and medium for identifying unmanned operation.

[0004] The present invention solves the above-mentioned technical problems through the following technical solution:

[0005] This invention provides a method for identifying unmanned operation, the method comprising:

[0006] Obtain the temperature characteristic values ​​of the target area;

[0007] Personnel operation information is generated based on the temperature characteristic value and preset unmanned operation conditions; wherein, the personnel operation information is used to indicate whether there are personnel performing cooking operations in the target area.

[0008] Preferably, the step of generating personnel operation information based on the temperature characteristic value and preset unmanned operation conditions includes:

[0009] When the temperature characteristic value meets the unmanned operation condition, the personnel operation information indicates that no personnel are performing cooking operations in the target area;

[0010] When the temperature characteristic value does not meet the unmanned operation condition, the personnel operation information indicates that there are personnel performing cooking operations in the target area.

[0011] Preferably, the unmanned operation conditions include at least one of the following:

[0012] When the temperature characteristic value includes variance, the variance is less than a preset first variance threshold within the first preset time window;

[0013] When the temperature characteristic value includes a range, the range is less than a preset first range threshold within the second preset time window;

[0014] When the temperature characteristic value includes a temperature change trend, the amplitude of the temperature change trend within multiple third preset time windows is less than a preset trend fluctuation threshold.

[0015] Preferably, the amplitude of the temperature change trend within the plurality of third preset time windows is less than a preset trend fluctuation threshold, including:

[0016] The absolute values ​​of the slopes of the temperatures within the plurality of third preset time windows are all less than the preset slope thresholds.

[0017] The present invention also provides a range hood control method, the range hood control method comprising:

[0018] Acquire temperature data and stove status for a target area; wherein the target area covers at least one burner of the stove;

[0019] Temperature characteristic values ​​are calculated based on the temperature data;

[0020] Obtain personnel operation information obtained using the aforementioned method for identifying unmanned operations;

[0021] When the stove status indicates that the stove is turned on, the cookware status is determined based on the temperature data, the temperature characteristic value, and the personnel operation information;

[0022] When the cookware status indicates that the cookware is in a dry-burning state, stove intervention operation and / or warning are performed.

[0023] Preferably, the temperature characteristic value includes at least one of variance and range;

[0024] Determining the cookware status based on the temperature data, the temperature characteristic value, and the personnel operation information includes:

[0025] When the variance is greater than or equal to a preset second variance threshold or the range is greater than or equal to a preset second range threshold, the number of times the temperature is greater than a preset first temperature threshold within a preset time period is counted.

[0026] If the number of times is greater than the preset number threshold, then the determined state of the cookware represents the cookware being in an overheated dry-burning state.

[0027] If the number of times is less than or equal to the number of times threshold and the personnel operation information indicates that no one is cooking in the target area, then when the duration of no one being present is greater than the preset duration threshold, the determined cookware state indicates that the cookware is in a long-term dry-burning state.

[0028] Preferably, determining the cookware status based on the temperature data, the temperature characteristic value, and the personnel operation information further includes:

[0029] When the variance is less than a preset second variance threshold or the range is less than a preset second range threshold, and the temperature is greater than a preset second temperature threshold, the determined cookware state represents the cookware being in an overheated dry-burning state.

[0030] Preferably, the stove intervention operation includes:

[0031] Control the stove to turn off the flame or adjust the heat;

[0032] And / or, the provision of warnings includes: providing warning information through at least one of the following methods: voice, prompt tone, light, message, and SMS.

[0033] The present invention also provides an unmanned operating system for identification, the unmanned operating system comprising:

[0034] The first acquisition module is used to acquire the temperature characteristic values ​​of the target area;

[0035] The identification module is used to generate personnel operation information based on the temperature feature value and preset unmanned operation conditions; wherein, the personnel operation information is used to characterize whether there are personnel performing cooking operations in the target area.

[0036] Preferably, the identification module is further configured to indicate that no one is performing cooking operations in the target area when the temperature characteristic value meets the unmanned operation condition;

[0037] The identification module is further configured to indicate that a person is performing cooking operations within the target area when the temperature characteristic value does not meet the unmanned operation condition.

[0038] Preferably, the unmanned operation conditions include at least one of the following:

[0039] When the temperature characteristic value includes variance, the variance is less than a preset first variance threshold within the first preset time window;

[0040] When the temperature characteristic value includes a range, the range is less than a preset first range threshold within the second preset time window;

[0041] When the temperature characteristic value includes a temperature change trend, the amplitude of the temperature change trend within multiple third preset time windows is less than a preset trend fluctuation threshold.

[0042] Preferably, the amplitude of the temperature change trend within the plurality of third preset time windows is less than a preset trend fluctuation threshold, including:

[0043] The absolute values ​​of the slopes of the temperatures within the plurality of third preset time windows are all less than the preset slope thresholds.

[0044] The present invention also provides a range hood control system, the range hood control system comprising:

[0045] The second acquisition module is used to acquire temperature data and stove status of the target area; wherein the target area covers at least one burner of the stove;

[0046] The feature value calculation module is used to calculate temperature feature values ​​based on the temperature data.

[0047] The second acquisition module is also used to acquire personnel operation information obtained by using the aforementioned method for identifying unmanned operation;

[0048] The cookware status determination module is also used to determine the cookware status based on the temperature data, the temperature characteristic value, and the personnel operation information when the stove status characterization indicates that the stove is turned on.

[0049] The dry-burning treatment module is used to perform stove intervention operations and / or warnings when the cookware status indicates that the cookware is in a dry-burning state.

[0050] Preferably, the temperature characteristic value includes at least one of variance and range;

[0051] The cookware status determination module is also used to count the number of times the temperature is greater than a preset first temperature threshold within a preset time period when the variance is greater than or equal to a preset second variance threshold or the range is greater than or equal to a preset second range threshold.

[0052] The cookware state determination module is further configured to determine the cookware state as an overheated dry-burning state if the number of times exceeds a preset number threshold.

[0053] The cookware status determination module is further configured to determine the cookware status as a long-term dry-burning state when the number of times is less than or equal to the number of times threshold and the personnel operation information indicates that no personnel are performing cooking operations in the target area, and the duration of no one being present is greater than a preset duration threshold.

[0054] Preferably, the cookware state determination module is further configured to determine the cookware state as an overheated dry-burning state when the variance is less than a preset second variance threshold or the range is less than a preset second range threshold, and the temperature is greater than a preset second temperature threshold.

[0055] Preferably, the dry burning treatment module is also used to control the stove to turn off or adjust the firepower;

[0056] And / or, the dry burning treatment module is also used to provide warning information through at least one of the following methods: voice, prompt tone, light, message, and SMS.

[0057] The present invention also provides an electronic device, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the computer program to implement the aforementioned method for identifying unmanned operation and / or the aforementioned method for controlling a range hood.

[0058] The present invention also provides a computer-readable storage medium having a computer program stored thereon, wherein the computer program, when executed by a processor, implements the aforementioned method for identifying unmanned operation and / or the aforementioned method for controlling a range hood.

[0059] The positive and progressive effects of this invention are as follows: by identifying whether there are people cooking in the target area by matching the temperature characteristic value of the target area with the conditions for no human operation, if someone is cooking, the person can autonomously monitor the safety issues during the cooking process; it can determine whether the pot is in a dry-burning state by using the temperature data, temperature characteristic value and stove status of the target area, and eliminate the influence of human operation by using human operation information, and when it is determined that the pot is in a dry-burning state, it can perform stove intervention operations (turn off the stove, adjust the heat, etc.) and provide warnings such as sound and light. Attached Figure Description

[0060] Figure 1 This is a flowchart of the method for identifying unmanned operation according to Embodiment 1 of the present invention.

[0061] Figure 2 This is a flowchart of the range hood control method according to Embodiment 2 of the present invention.

[0062] Figure 3 This is a flowchart of a specific implementation of step S24 in the range hood control method of Embodiment 2 of the present invention.

[0063] Figure 4 This is a schematic diagram of the module for identifying unmanned operating systems in Embodiment 3 of the present invention.

[0064] Figure 5 This is a schematic diagram of the control system module of the range hood according to Embodiment 4 of the present invention.

[0065] Figure 6 This is a schematic diagram of the electronic device according to Embodiment 5 of the present invention. Detailed Implementation

[0066] The present invention will be further illustrated by way of embodiments below, but the present invention is not limited to the scope of the embodiments described herein.

[0067] Example 1

[0068] This embodiment provides a method for identifying unattended operation, referring to... Figure 1 Methods for identifying unmanned operation include:

[0069] S11. Obtain the temperature characteristic values ​​of the target area.

[0070] S12. Generate personnel operation information based on temperature characteristic values ​​and preset unmanned operation conditions. This personnel operation information indicates whether personnel are performing cooking operations within the target area.

[0071] Among them, the method for identifying unmanned operation is used to monitor the stove to prevent dry burning, and the target area covers at least one burner of the stove.

[0072] Temperature characteristic values ​​can be calculated from temperature data of the target area, which can be a temperature queue arranged according to sampling time.

[0073] This embodiment identifies whether someone is cooking in the target area by matching the temperature characteristic value of the target area with the conditions for no human operation. If someone is cooking, that person can autonomously monitor safety issues during the cooking process. It can also be used to monitor stoves. It can determine whether the pot is dry-burning by using the temperature data, temperature characteristic value of the target area and the status of the stove. It can also eliminate the influence of human operation (adjusting the heat, turning off the heat, tossing the pot, stir-frying, etc.) by using human operation information. When it is determined that the pot is dry-burning, it will intervene in the stove operation (turn off the heat, adjust the heat, etc.) and issue warnings such as sound and light.

[0074] In specific implementation, step S12 includes:

[0075] When the temperature characteristic value meets the conditions for no-operation, the personnel operation information indicates that no personnel are performing cooking operations within the target area.

[0076] When the temperature characteristic value does not meet the conditions for unmanned operation, the personnel operation information indicates that there are personnel performing cooking operations in the target area.

[0077] Among them, the corresponding unmanned operation conditions can be matched according to different types of temperature characteristic values ​​(such as variance, range, etc.) to identify whether there are people cooking in the target area.

[0078] The type of temperature characteristic value can be set according to the actual situation.

[0079] In practice, the conditions for unmanned operation include at least one of the following:

[0080] (1) When the temperature characteristic value includes variance, the variance within the first preset time window is less than the preset first variance threshold.

[0081] (2) When the temperature characteristic value includes the range, the range within the second preset time window is less than the preset first range threshold.

[0082] (3) When the temperature characteristic value includes the temperature change trend, the amplitude of the temperature change trend within multiple third preset time windows is less than the preset trend fluctuation threshold.

[0083] Conditions (1) and (2) both indicate that the temperature fluctuation is small, while the cooking operation by personnel will cause a large temperature fluctuation.

[0084] For condition (3), the temperature change trend includes both heating and cooling. The magnitude of the temperature change trend is the magnitude of the temperature rise and fall, reflecting the size of the temperature fluctuation. Using the magnitude of the temperature change trend within multiple third preset time windows for measurement can avoid misjudgment caused by occasional situations and specific cooking scenarios (such as making soup).

[0085] Condition (3) can be used to strengthen conditions (1) and (2) to avoid misjudgment. For example, the unmanned operation condition can be that when the temperature feature value includes variance and temperature change trend, the variance within the first preset time window is less than the preset first variance threshold, and the amplitude of the temperature change trend within multiple third preset time windows is less than the preset trend fluctuation threshold; this unmanned operation condition can reduce the misjudgment when the user only adjusts the heat in scenarios such as making soup.

[0086] Generally speaking, the duration of the third preset time window is shorter than that of the first preset time window and also shorter than that of the second preset time window.

[0087] The first preset time window, the second preset time window, the third preset time window, the first variance threshold, the first range threshold, and the trend fluctuation threshold can be set according to the actual situation.

[0088] In specific implementation, the amplitude of temperature change trends within multiple third preset time windows is less than a preset trend fluctuation threshold, which may include:

[0089] The absolute values ​​of the slopes of the temperatures within multiple third preset time windows are all less than the preset slope threshold.

[0090] The magnitude of temperature change is positively correlated with the absolute value of the slope of the temperature change. Therefore, measuring the magnitude of temperature change can be transformed into measuring the absolute value of the slope of the temperature change.

[0091] The slope threshold can be set according to the actual situation.

[0092] Example 2

[0093] This embodiment provides a range hood control method, referring to... Figure 2 The control methods for range hoods include:

[0094] S21. Obtain temperature data and stove status for the target area. The target area covers at least one burner of the stove.

[0095] S22. Calculate the temperature characteristic value based on the temperature data.

[0096] S23. Obtain personnel operation information obtained using the unmanned operation identification method in Example 1.

[0097] S24. When the stove is turned on, the cookware status is determined based on temperature data, temperature characteristic values, and personnel operation information.

[0098] S25. When the cookware status indicator shows that the cookware is in a dry-burning state, perform stove intervention operation and / or warning.

[0099] The temperature data can be a temperature queue arranged according to the sampling time, and can be obtained through infrared temperature sensors, temperature probes, etc. There are no restrictions on the way the temperature data is obtained.

[0100] The status of a cooktop includes whether it is on or off, and may also include the flame level. The status of a cooktop can be obtained by detecting gas flow, ignition, combustion status, etc. There are no restrictions on the method of obtaining the status of a cooktop.

[0101] Temperature characteristic values ​​can include variance, range, temperature change trend, etc.

[0102] This embodiment identifies whether someone is cooking in the target area by matching the temperature characteristic value of the target area with the conditions for no human operation. If someone is cooking, that person can autonomously monitor safety issues during the cooking process. It can also be used to monitor stoves. It can determine whether the pot is dry-burning by using the temperature data, temperature characteristic value of the target area and the status of the stove. It can also eliminate the influence of human operation (adjusting the heat, turning off the heat, tossing the pot, stir-frying, etc.) by using human operation information. When it is determined that the pot is dry-burning, it will intervene in the stove operation (turn off the heat, adjust the heat, etc.) and issue warnings such as sound and light.

[0103] In practice, the temperature characteristic value includes at least one of variance and range.

[0104] Reference Figure 3 Step S24, "determining the cookware status based on temperature data, temperature characteristic values, and personnel operation information," may include:

[0105] S241. When the variance is greater than or equal to the preset second variance threshold or the range is greater than or equal to the preset second range threshold, count the number of times the temperature is greater than the preset first temperature threshold within the preset time period.

[0106] S242. If the number of times exceeds the preset number threshold, the determined cookware state represents the cookware being in an overheated dry-burning state.

[0107] S243. If the number of times is less than or equal to the number of times threshold and the personnel operation information indicates that no personnel are performing cooking operations in the target area, then when the duration of no one being present is greater than the preset duration threshold, the determined cookware status indicates that the cookware is in a long-term dry-burning state.

[0108] Among them, a variance greater than or equal to a preset second variance threshold indicates large temperature fluctuations. A range greater than or equal to a preset second range threshold also indicates large temperature fluctuations.

[0109] Large temperature fluctuations may be caused by human cooking operations. Therefore, it is necessary to eliminate the influence of human cooking operations (adjusting heat, turning off the heat, tossing the pan, stir-frying, etc.) by examining human operation information. When someone is cooking, since their attention is focused on the pot, it is generally assumed that the person will monitor the pot to prevent it from drying out.

[0110] Overheating dry burning indicates dry burning due to excessively high temperature, while prolonged dry burning indicates dry burning due to prolonged heating.

[0111] The second variance threshold, second range threshold, first temperature threshold, number of times threshold, duration threshold, and preset time period (e.g., duration) can be set according to the actual situation.

[0112] In practice, step S24, "determine the cookware status based on temperature data, temperature characteristic values, and personnel operation information," may also include:

[0113] When the variance is less than the preset second variance threshold or the range is less than the preset second range threshold, and the temperature is greater than the preset second temperature threshold, the determined cookware state represents the cookware being in an overheated dry-burning state.

[0114] Among them, a variance less than a preset second variance threshold indicates small temperature fluctuation. A range less than a preset second range threshold also indicates small temperature fluctuation.

[0115] When the temperature fluctuation is small, the cookware can be determined to be in an overheated and dry-burning state by comparing the temperature with the second temperature threshold.

[0116] A second temperature threshold can be set according to the actual situation.

[0117] In practice, step S25, "performing stove intervention operation," may include:

[0118] Control the stove to turn off the flame or adjust the heat.

[0119] Adjusting the firepower can be done by reducing the firepower to a preset firepower level.

[0120] In specific implementation, "issue an early warning" in step S25 may include:

[0121] Warning information will be delivered through at least one of the following methods: voice, alert tone, light, message, and text message.

[0122] The warning information can include classification information on dry burning, such as overheating dry burning or prolonged dry burning. The warning information can also include intervention operation suggestions. The content and presentation of the warning information can be set according to actual needs.

[0123] Example 3

[0124] This embodiment provides a method for identifying unmanned operating systems, referring to... Figure 4 Identifying unmanned operating systems includes:

[0125] The first acquisition module 11 is used to acquire the temperature characteristic values ​​of the target area.

[0126] The identification module 12 is used to generate personnel operation information based on temperature characteristic values ​​and preset unmanned operation conditions. The personnel operation information indicates whether personnel are performing cooking operations within the target area.

[0127] Among them, the method for identifying unmanned operation is used to monitor the stove to prevent dry burning, and the target area covers at least one burner of the stove.

[0128] Temperature characteristic values ​​can be calculated from temperature data of the target area, which can be a temperature queue arranged according to sampling time.

[0129] This embodiment identifies whether someone is cooking in the target area by matching the temperature characteristic value of the target area with the conditions for no human operation. If someone is cooking, that person can autonomously monitor safety issues during the cooking process. It can also be used to monitor stoves. It can determine whether the pot is dry-burning by using the temperature data, temperature characteristic value of the target area and the status of the stove. It can also eliminate the influence of human operation (adjusting the heat, turning off the heat, tossing the pot, stir-frying, etc.) by using human operation information. When it is determined that the pot is dry-burning, it will intervene in the stove operation (turn off the heat, adjust the heat, etc.) and issue warnings such as sound and light.

[0130] In specific implementation, the identification module 12 is also used to indicate that no one is performing cooking operations in the target area when the temperature characteristic value meets the unmanned operation conditions.

[0131] The identification module 12 is also used to indicate that there are people performing cooking operations in the target area when the temperature characteristic value does not meet the conditions for unmanned operation.

[0132] Among them, the corresponding unmanned operation conditions can be matched according to different types of temperature characteristic values ​​(such as variance, range, etc.) to identify whether there are people cooking in the target area.

[0133] The type of temperature characteristic value can be set according to the actual situation.

[0134] In practice, the conditions for unmanned operation include at least one of the following:

[0135] (1) When the temperature characteristic value includes variance, the variance within the first preset time window is less than the preset first variance threshold.

[0136] (2) When the temperature characteristic value includes the range, the range within the second preset time window is less than the preset first range threshold.

[0137] (3) When the temperature characteristic value includes the temperature change trend, the amplitude of the temperature change trend within multiple third preset time windows is less than the preset trend fluctuation threshold.

[0138] Conditions (1) and (2) both indicate that the temperature fluctuation is small, while the cooking operation by personnel will cause a large temperature fluctuation.

[0139] For condition (3), the temperature change trend includes both heating and cooling. The magnitude of the temperature change trend is the magnitude of the temperature rise and fall, reflecting the size of the temperature fluctuation. Using the magnitude of the temperature change trend within multiple third preset time windows for measurement can avoid misjudgment caused by occasional situations and specific cooking scenarios (such as making soup).

[0140] Condition (3) can be used to strengthen conditions (1) and (2) to avoid misjudgment. For example, the unmanned operation condition can be that when the temperature feature value includes variance and temperature change trend, the variance within the first preset time window is less than the preset first variance threshold, and the amplitude of the temperature change trend within multiple third preset time windows is less than the preset trend fluctuation threshold; this unmanned operation condition can reduce the misjudgment when the user only adjusts the heat in scenarios such as making soup.

[0141] Generally speaking, the duration of the third preset time window is shorter than that of the first preset time window and also shorter than that of the second preset time window.

[0142] The first preset time window, the second preset time window, the third preset time window, the first variance threshold, the first range threshold, and the trend fluctuation threshold can be set according to the actual situation.

[0143] In specific implementation, the amplitude of temperature change trends within multiple third preset time windows is less than a preset trend fluctuation threshold, which may include:

[0144] The absolute values ​​of the slopes of the temperatures within multiple third preset time windows are all less than the preset slope threshold.

[0145] The magnitude of temperature change is positively correlated with the absolute value of the slope of the temperature change. Therefore, measuring the magnitude of temperature change can be transformed into measuring the absolute value of the slope of the temperature change.

[0146] The slope threshold can be set according to the actual situation.

[0147] Example 4

[0148] This embodiment provides a range hood control system, referring to... Figure 5 The range hood control system includes:

[0149] The second acquisition module 21 is used to acquire temperature data and stove status of the target area. The target area covers at least one burner of the stove.

[0150] The feature value calculation module 22 is used to calculate temperature feature values ​​based on temperature data.

[0151] The second acquisition module 21 is also used to acquire personnel operation information obtained by the aforementioned method for identifying unmanned operation.

[0152] The cookware status determination module 23 is also used to determine the cookware status based on temperature data, temperature characteristic values ​​and personnel operation information when the stove status characterization stove is turned on.

[0153] The dry-burning treatment module 24 is used to perform stove intervention operations and / or warnings when the cookware status indicator shows that the cookware is in a dry-burning state.

[0154] The temperature data can be a temperature queue arranged according to the sampling time, and can be obtained through infrared temperature sensors, temperature probes, etc. There are no restrictions on the way the temperature data is obtained.

[0155] The status of a cooktop includes whether it is on or off, and may also include the flame level. The status of a cooktop can be obtained by detecting gas flow, ignition, combustion status, etc. There are no restrictions on the method of obtaining the status of a cooktop.

[0156] Temperature characteristic values ​​can include variance, range, temperature change trend, etc.

[0157] This embodiment identifies whether someone is cooking in the target area by matching the temperature characteristic value of the target area with the conditions for no human operation. If someone is cooking, that person can autonomously monitor safety issues during the cooking process. It can also be used to monitor stoves. It can determine whether the pot is dry-burning by using the temperature data, temperature characteristic value of the target area and the status of the stove. It can also eliminate the influence of human operation (adjusting the heat, turning off the heat, tossing the pot, stir-frying, etc.) by using human operation information. When it is determined that the pot is dry-burning, it will intervene in the stove operation (turn off the heat, adjust the heat, etc.) and issue warnings such as sound and light.

[0158] In practice, the temperature characteristic value includes at least one of variance and range.

[0159] The cookware status determination module 23 is also used to count the number of times the temperature is greater than the preset first temperature threshold within a preset time period when the variance is greater than or equal to the preset second variance threshold or the range is greater than or equal to the preset second range threshold.

[0160] The cookware status determination module 23 is also used to determine the cookware status if the number of times exceeds a preset threshold, thus indicating that the cookware is in an overheated dry-burning state.

[0161] The cookware status determination module 23 is also used to determine the cookware status as a long-term dry-burning state when the number of times is less than or equal to the number of times threshold and the personnel operation information indicates that no personnel are performing cooking operations in the target area, and the duration of no one being present is greater than the preset duration threshold.

[0162] Among them, a variance greater than or equal to a preset second variance threshold indicates large temperature fluctuations. A range greater than or equal to a preset second range threshold also indicates large temperature fluctuations.

[0163] Large temperature fluctuations may be caused by human cooking operations. Therefore, it is necessary to eliminate the influence of human cooking operations (adjusting heat, turning off the heat, tossing the pan, stir-frying, etc.) by examining human operation information. When someone is cooking, since their attention is focused on the pot, it is generally assumed that the person will monitor the pot to prevent it from drying out.

[0164] Overheating dry burning indicates dry burning due to excessively high temperature, while prolonged dry burning indicates dry burning due to prolonged heating.

[0165] The second variance threshold, second range threshold, first temperature threshold, number of times threshold, duration threshold, and preset time period (e.g., duration) can be set according to the actual situation.

[0166] In specific implementation, the cookware status determination module 23 is also used to determine the cookware status when the variance is less than the preset second variance threshold or the range is less than the preset second range threshold, and the temperature is greater than the preset second temperature threshold, so that the determined cookware status represents the overheated dry burning state of the cookware in the dry burning state.

[0167] Among them, a variance less than a preset second variance threshold indicates small temperature fluctuation. A range less than a preset second range threshold also indicates small temperature fluctuation.

[0168] When the temperature fluctuation is small, the cookware can be determined to be in an overheated and dry-burning state by comparing the temperature with the second temperature threshold.

[0169] A second temperature threshold can be set according to the actual situation.

[0170] In practice, the dry burning treatment module 24 is also used to control the stove to turn off or adjust the firepower.

[0171] Adjusting the firepower can be done by reducing the firepower to a preset firepower level.

[0172] In practice, the dry burning treatment module 24 is also used to provide warning information through at least one of the following methods: voice, prompt tone, light, message, and SMS.

[0173] The warning information can include classification information on dry burning, such as overheating dry burning or prolonged dry burning. The warning information can also include intervention operation suggestions. The content and presentation of the warning information can be set according to actual needs.

[0174] Example 5

[0175] Figure 6This is a schematic diagram of the structure of an electronic device provided in Embodiment 5 of the present invention. The electronic device includes a memory, a processor, and a computer program stored in the memory and executable on the processor. When the processor executes the program, it implements the unmanned operation identification method in Embodiment 1 and / or the range hood control method in Embodiment 2. Figure 6 The electronic device 30 shown is merely an example and should not impose any limitation on the functionality and scope of use of the embodiments of the present invention.

[0176] The electronic device 30 may be in the form of a general-purpose computing device, such as a server device. The components of the electronic device 30 may include, but are not limited to: at least one processor 31, at least one memory 32, and a bus 33 connecting different system components (including memory 32 and processor 31).

[0177] Bus 33 includes a data bus, an address bus, and a control bus.

[0178] The memory 32 may include volatile memory, such as random access memory (RAM) 321 and / or cache memory 322, and may further include read-only memory (ROM) 323.

[0179] The memory 32 may also include a program / utility 325 having a set (at least one) of program modules 324, including but not limited to: an operating system, one or more application programs, other program modules, and program data, each or some combination of these examples may include an implementation of a network environment.

[0180] The processor 31 executes various functional applications and data processing by running computer programs stored in the memory 32, such as the method for identifying unmanned operation in Embodiment 1 and / or the range hood control method in Embodiment 2 of the present invention.

[0181] Electronic device 30 can also communicate with one or more external devices 34 (e.g., buttons, pointing devices, etc.). This communication can be performed via input / output (I / O) interface 35. Furthermore, the model-defined electronic device 30 can also communicate with one or more networks (e.g., local area networks (LANs), wide area networks (WANs), and / or public networks, such as the Internet) via network adapter 36. As shown, network adapter 36 communicates with other modules of the model-defined electronic device 30 via bus 33. It should be understood that, although not shown in the figure, other hardware and / or software modules can be used in conjunction with the model-defined electronic device 30, including but not limited to: microcode, device drivers, redundant processors, external disk drive arrays, RAID (disk array) systems, tape drives, and data backup storage systems.

[0182] It should be noted that although several units / modules or sub-units / modules of the electronic device are mentioned in the detailed description above, this division is merely exemplary and not mandatory. In fact, according to embodiments of the present invention, the features and functions of two or more units / modules described above can be embodied in one unit / module; conversely, the features and functions of one unit / module described above can be further divided into multiple units / modules for embodiment.

[0183] Example 6

[0184] This embodiment provides a computer-readable storage medium storing a computer program thereon, which, when executed by a processor, implements the unmanned operation identification method in Embodiment 1 and / or the range hood control method in Embodiment 2.

[0185] The readable storage medium may be more specifically adopted, including but not limited to: portable disk, hard disk, random access memory, read-only memory, erasable programmable read-only memory, optical storage device, magnetic storage device, or any suitable combination thereof.

[0186] In a possible implementation, the present invention can also be implemented as a program product comprising program code, which, when the program product is run on a terminal device, is used to cause the terminal device to execute the unmanned operation identification method in Embodiment 1 and / or the range hood control method in Embodiment 2.

[0187] The program code for executing the present invention can be written in any combination of one or more programming languages. The program code can be executed entirely on the user device, partially on the user device, as a standalone software package, partially on the user device and partially on a remote device, or entirely on a remote device.

[0188] While specific embodiments of the present invention have been described above, those skilled in the art should understand that these are merely illustrative examples, and the scope of protection of the present invention is defined by the appended claims. Those skilled in the art can make various changes or modifications to these embodiments without departing from the principles and essence of the present invention, but all such changes and modifications fall within the scope of protection of the present invention.

Claims

1. A method for controlling a range hood, characterized in that, The range hood control method includes: Acquire temperature data and stove status for a target area; wherein the target area covers at least one burner of the stove; Temperature characteristic values ​​are calculated based on the temperature data; Obtain personnel operation information; When the stove status indicates that the stove is turned on, the cookware status is determined based on the temperature data, the temperature characteristic value, and the personnel operation information; When the cookware status indicates that the cookware is in a dry-burning state, stove intervention operation and / or warning are performed; The temperature characteristic value includes at least one of variance and range; Determining the cookware status based on the temperature data, the temperature characteristic value, and the personnel operation information includes: When the variance is greater than or equal to a preset second variance threshold or the range is greater than or equal to a preset second range threshold, the number of times the temperature is greater than a preset first temperature threshold within a preset time period is counted. If the number of times is greater than the preset number threshold, then the determined state of the cookware represents the cookware being in an overheated dry-burning state. If the number of times is less than or equal to the number of times threshold and the personnel operation information indicates that no one is cooking in the target area, then when the duration of no one being present is greater than the preset duration threshold, the determined cookware state indicates that the cookware is in a long-term dry-burning state. Alternatively, when the variance is less than a preset second variance threshold or the range is less than a preset second range threshold, and the temperature is greater than a preset second temperature threshold, the determined cookware state represents the cookware being in an overheated dry-burning state. The acquisition of personnel operation information includes: Obtain the temperature characteristic values ​​of the target area; Personnel operation information is generated based on the temperature characteristic value and preset unmanned operation conditions; wherein, the personnel operation information is used to indicate whether there are personnel performing cooking operations in the target area; The unmanned operation conditions include at least one of the following: When the temperature characteristic value includes variance, the variance is less than a preset first variance threshold within the first preset time window; When the temperature characteristic value includes a range, the range is less than a preset first range threshold within the second preset time window; When the temperature characteristic value includes a temperature change trend, the amplitude of the temperature change trend within multiple third preset time windows is less than a preset trend fluctuation threshold.

2. The range hood control method as described in claim 1, characterized in that, The step of generating personnel operation information based on the temperature characteristic value and preset unmanned operation conditions includes: When the temperature characteristic value meets the unmanned operation condition, the personnel operation information indicates that no personnel are performing cooking operations in the target area; When the temperature characteristic value does not meet the unmanned operation condition, the personnel operation information indicates that there are personnel performing cooking operations in the target area.

3. The range hood control method as described in claim 1, characterized in that, The amplitude of the temperature change trend within the plurality of third preset time windows is less than a preset trend fluctuation threshold, including: The absolute values ​​of the slopes of the temperatures within the plurality of third preset time windows are all less than preset slope thresholds.

4. The range hood control method as described in claim 1, characterized in that, The aforementioned stove intervention operation includes: Control the stove to turn off the flame or adjust the heat; And / or, issue warnings, including: providing warning information through at least one of the following methods: voice, alert tone, light, message, and text message.

5. A range hood control system, characterized in that, The range hood control system includes: The second acquisition module is used to acquire temperature data and stove status of the target area; wherein the target area covers at least one burner of the stove; The feature value calculation module is used to calculate temperature feature values ​​based on the temperature data. The second acquisition module is also used to acquire personnel operation information; The cookware status determination module is used to determine the cookware status based on the temperature data, the temperature characteristic value, and the personnel operation information when the stove status characterizes that the stove is turned on. The dry-burning treatment module is used to perform stove intervention and / or warning when the cookware status characterization indicates that the cookware is in a dry-burning state; The temperature characteristic value includes at least one of variance and range; The cookware status determination module is also used to count the number of times the temperature exceeds a preset first temperature threshold within a preset time period when the variance is greater than or equal to a preset second variance threshold or the range is greater than or equal to a preset second range threshold; it is also used to determine the cookware status as an overheated dry-burning state if the number of times exceeds a preset number threshold; and it is also used to determine the cookware status as a long-term dry-burning state if the number of times is less than or equal to the number threshold and the personnel operation information indicates that no one is cooking in the target area, and the duration of no one being present exceeds a preset duration threshold. The cookware status determination module is also used to determine the cookware status when the variance is less than a preset second variance threshold or the range is less than a preset second range threshold, and the temperature is greater than a preset second temperature threshold, and the determined cookware status represents the cookware being in an overheated dry-burning state. The first acquisition module is used to acquire the temperature characteristic values ​​of the target area; The identification module is used to generate personnel operation information based on the temperature feature value and preset unmanned operation conditions; wherein, the personnel operation information is used to indicate whether there are personnel performing cooking operations in the target area; The unmanned operation conditions include at least one of the following: When the temperature characteristic value includes variance, the variance is less than a preset first variance threshold within the first preset time window; When the temperature characteristic value includes a range, the range is less than a preset first range threshold within the second preset time window; When the temperature characteristic value includes a temperature change trend, the amplitude of the temperature change trend within multiple third preset time windows is less than a preset trend fluctuation threshold.

6. An electronic device comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, characterized in that, When the processor executes the computer program, it implements the range hood control method as described in any one of claims 1 to 4.

7. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it implements the range hood control method as described in any one of claims 1 to 4.

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