A fried food cooking control method and system

Abstract

The present invention relates to the field of image processing, and discloses a method and system for controlling the maturation of fried products, including collecting infrared rays of the maturation process at fixed intervals and generating corresponding images; generating corresponding temperature values ​​for each pixel of the image, and starting from the second image collection, calculating the temperature change of each pixel relative to the previous image, and if the corresponding value of the pixel is greater than a preset value, a pixel frame is established, and the temperature change of the pixels within the pixel frame is respectively calculated to determine whether the pixel frame area is heated too fast; if any pixel frame area is heated too fast, the control adjustment module is controlled to reduce the heating power. The present invention collects infrared rays and generates corresponding images during the maturation process, processes the images and then determines the heating rate of the food, and reduces the heating power when the heating rate is higher than the preset value, so as to avoid the food from being burnt or blackened, and solves the problem of large differences in fried products after maturation.

Description

Technical Field

[0001] The invention relates to the field of image processing, and in particular to a fried food cooking control method and a system thereof. Background Art

[0002] In the production process of some fried products, images are obtained and processed and analyzed to improve the production process. Through searching, it was found that the invention patent with application number 202310442446.9 discloses an oil-curtain fried peanut production system, including an image acquisition module, a suspected edge point acquisition module, an actual edge point acquisition module, and a frying effect analysis module, wherein: a peanut grayscale image is obtained; suspected edge points are obtained according to the difference in pixel gradient values; the approximate peanut edge possibility of each suspected edge point is obtained, the connection curve of each suspected edge point is obtained, and the actual peanut edge possibility of each connection curve is obtained, and then the actual peanut edge is obtained, and the peanut frying effect is judged according to the peanut area obtained from the actual peanut edge. The original edge detection algorithm is improved, and the suspected edge points are obtained by using the gradient information of the pixel points. The curve formed by the suspected edge points is analyzed according to the closed characteristics of the peanut edge to avoid the influence of oil film on the recognition of the actual peanut edge, and a more accurate actual peanut edge is obtained.

[0003] However, the above-mentioned oil curtain type fried peanut production system also has the problem that the food material heating rate is too high during production, which will cause the food material to be easily fried and blackened, thus resulting in large differences in the finished products.

[0004] Based on the above situation, there is an urgent need for a fried food cooking control method and system thereof, which can be used to automatically control the oil temperature, thereby solving the problem of large differences in fried food after cooking. Summary of the invention

[0005] The purpose of the present invention is to address the following problems in the existing production process: excessively high heating rate of food materials will cause the food materials to become burnt or blackened, which in turn leads to large differences in the finished products, thereby solving the problem of large differences in fried products after maturation.

[0006] In one aspect, the present invention provides a method for controlling the cooking of fried products, comprising:

[0007] Preset frying time T Within a fixed interval t Collect infrared rays of the ripening process and generate corresponding images;

[0008] For each pixel of the image p(x,y) Generate the corresponding temperature value, starting from the second image acquisition, calculate the temperature change of each pixel relative to the previous image d , if the pixel corresponds to dIf it is greater than the preset value, the pixel point will be the center. (2k+1)*(2k+1) A pixel frame is established in the region, and the temperature change δ is calculated for each pixel point within the pixel frame to determine whether the temperature of the pixel frame region rises too fast;

[0009] If any pixel frame area heats up too quickly, the control and regulation module reduces the heating power;

[0010] in x,y Pixels p The horizontal and vertical coordinates of k Is a positive integer.

[0011] The existing production process has the following problems: if the heating rate of ingredients is too high, the ingredients will easily become burnt or blackened, which will lead to large differences in the finished products. In this solution, infrared rays are collected during the cooking process and corresponding images are generated. The images are processed to determine the heating rate of the ingredients. When the heating rate is higher than the preset value, the heating power is reduced, which can prevent the ingredients from becoming burnt or blackened, thus solving the problem of large differences in fried products after cooking.

[0012] Furthermore, in order to avoid repeated calculations, one feasible solution is: before establishing the pixel frame, if the pixel point is in any pixel frame generated in the same image, the next pixel point is processed. When this solution is adopted, repeated calculations of adjacent areas of the same image can be avoided, thereby improving the image processing speed and response time.

[0013] Furthermore, in order to more accurately control the heating power, one feasible solution is: before judging whether the pixel frame area is heated too fast, the image is divided into the hot oil area and the food area, and the temperature change corresponding to all pixels in the pixel frame and in the food area is taken. d If the average value is greater than the first threshold, it is determined that the pixel frame area is heated up too quickly. When this solution is adopted, the influence of independent abnormal pixels can be reduced, thereby more accurately controlling the heating power.

[0014] Furthermore, some small particles of food, such as spices, will also generate pixel frames in the frying area after frying. In order to remove the interference of such pixel frames, one feasible solution is: if the range of the pixel frame falling into the hot oil area is greater than 70%, the original heating power is maintained and the next image is collected. When this solution is adopted, when the pixel frame falls into the hot oil area on a large scale, it means that the position does not belong to the main food, and there is no need to adjust the heating power.

[0015] This solution does not limit the division method of hot oil area and food area. One feasible solution is: the temperature change corresponding to each pixel in the image dCalculate the average temperature change, and then set the second threshold value. d All pixel points greater than the second threshold value form a set, and the hot oil area and the food area are generated within the image range by the set. When this scheme is adopted, the above set indicates that the internal pixel points are the heat exchange boundaries between the food and the hot oil, and the hot oil area and the food area are divided by the heat exchange boundaries.

[0016] Furthermore, the pixel points generated by the food at the edge of the hot oil may exceed the hot oil range when the pixel frame is established. In order to reduce the interference of this range on image processing, one feasible solution is to convert the temperature change corresponding to the pixel points in the pixel frame that exceed the image range into d Set to zero, this solution can save computational effort.

[0017] Furthermore, the resolution of the processed image should not be too small or too large. In this solution: before the processing module processes the image, the resolution of the image is adjusted to 320*240~640*480. The image generated in this range can be accurately analyzed.

[0018] Furthermore, the size of the pixel frame should not be too large or too small. In this solution, the value range of k is 5 to 10. Using this range can process the image quickly and accurately.

[0019] On the other hand, the present invention also provides a fried food cooking control system, including a camera module for T Within a fixed interval t Collect infrared rays of the ripening process and generate corresponding images; the processing module is used to process each pixel of the image p(x,y) Generate the corresponding temperature value, starting from the second image acquisition, calculate the temperature change of each pixel relative to the previous image d , if the pixel corresponds to d If it is greater than the preset value, the pixel point will be the center. （2k+1） * （2k+1） A pixel frame is established in the area, and the temperature change is calculated for each pixel within the pixel frame. d To determine whether the pixel frame area heats up too quickly; the adjustment module is used to adjust the heating power.

[0020] In this solution, the processing module receives the image sent by the camera module, processes and analyzes it, and realizes automatic adjustment of the heating power, which can prevent the food from being burnt or blackened.

[0021] Furthermore, in order to more accurately determine the heating rate of the food, one feasible solution is: the processing module is also used to divide the image into a hot oil area and a food area, calculate the intersection of the pixel frame and the food area, and calculate the temperature change corresponding to the pixels in the intersection. d If the average value is greater than the first threshold, it is judged that the pixel frame area heats up too quickly. When this solution is adopted, the hot oil area and the food area are divided by the processing module to facilitate the processing and analysis of the pixels in the food area, so as to more accurately judge the heating rate of the food.

[0022] Furthermore, in order to control the frying time, one feasible solution is: the processing module also includes a timing unit, which is used to start timing during heating and control the adjustment module to reduce the heating power to zero when the preset cooking time is reached. When this solution is adopted, the cooking time is limited by the timing unit, which is convenient for controlling the color of the fried food.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] 1. Infrared rays are collected during the cooking process and corresponding images are generated. The images are processed to determine the heating rate of the food. When the heating rate is higher than the preset value, the heating power is reduced to prevent the food from being burnt or blackened, solving the problem of large differences in fried foods after cooking.

[0025] Second, before establishing the pixel frame, if the pixel point is in any pixel frame generated in the same image, the next pixel point is processed, which can avoid repeated calculations of adjacent areas of the same image, thereby improving image processing speed and response time.

[0026] 3. Before judging whether the pixel frame area is heating up too fast, divide the image into the hot oil area and the food area, and take the temperature change corresponding to all pixels in the pixel frame and in the food area. d If the average value is greater than the preset value, it is judged that the pixel frame area heats up too quickly, which can reduce the impact of independent abnormal pixels and thus more accurately control the heating power. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 A schematic flow chart of a method for controlling the cooking of fried products provided in the first embodiment of the present invention;

[0028] Figure 2 A schematic diagram of a fried food cooking control system provided in Embodiment 2 of the present invention;

[0029] Figure 3 This is a schematic diagram of a processing module provided in Embodiment 2 of the present invention.

[0030] Reference numerals:

[0031] 100, camera module; 200, processing module; 300, adjustment module;

[0032] 210, cache unit; 220, storage unit; 230, processor; 240, timing unit. DETAILED DESCRIPTION

[0033] It should be noted that relational terms such as "first" and "second" are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprises" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, an element defined by the sentence "comprises a ..." does not exclude the existence of other identical elements in the process, method, article or device including the element.

[0034] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0035] Embodiment 1:

[0036] Reference Figure 1 , a method for controlling the cooking of fried products, comprising:

[0037] Step S1: fry at preset frying time T Within a fixed interval t The infrared rays of the ripening process are collected in seconds and the corresponding images are generated.

[0038] Step S2: for each pixel of the image p(x,y) Generate the corresponding temperature value, starting from the second image acquisition, calculate the temperature change of each pixel relative to the previous image d .

[0039] Step S3: If the pixel point corresponds to d If it is greater than the preset value, the pixel point will be the center. (2k+1)*(2k+1) A pixel frame is established in the area, and the temperature change is calculated for each pixel within the pixel frame. d To determine whether the pixel frame area heats up too quickly.

[0040] Step S4: If any pixel frame area heats up too quickly, the control adjustment module reduces the heating power.

[0041] in x,y Pixels p The horizontal and vertical coordinates of k Is a positive integer.

[0042] The existing production process has the following problems: if the heating rate of ingredients is too high, the ingredients will be easily burnt or blackened, which will lead to large differences in the finished products. In this solution, infrared rays are collected during the cooking process and corresponding images are generated. The images are processed to determine the heating rate of the ingredients. When the heating rate is higher than the preset value, the heating power is reduced, which can prevent the ingredients from being burnt or blackened, thus solving the problem of large differences in fried products after cooking.

[0043] In order to avoid repeated calculations, one feasible solution is: before establishing the pixel frame, if the pixel point is in any pixel frame generated in the same image, the next pixel point will be processed. When this solution is adopted, repeated calculations of adjacent areas of the same image can be avoided, thereby improving the image processing speed and response time.

[0044] In order to control the heating power more accurately, one feasible solution is to divide the image into the hot oil area and the food area before judging whether the pixel frame area is heated too fast, and take the temperature change corresponding to all pixels in the pixel frame and in the food area. d If the average value is greater than the first threshold, it is determined that the pixel frame area is heated up too quickly. When this solution is adopted, the influence of independent abnormal pixels can be reduced, thereby more accurately controlling the heating power.

[0045] Some small particles of food, such as spices, will also generate pixel frames in the frying area after frying. In order to remove the interference of the above pixel frames, one feasible solution is: if the range of the pixel frame falling into the hot oil area is greater than 70%, the original heating power is maintained and the next image is collected. When this solution is adopted, when the pixel frame falls into the hot oil area on a large scale, it means that the position does not belong to the main food, and there is no need to adjust the heating power.

[0046] Optionally, in order to appropriately increase the heating power, when the heating power is not adjusted after three consecutive image processing processes, it means that the temperature of the food under the heating power rises slowly and the temperature of the food does not reach the preset temperature, then step S5 is executed to increase the heating power.

[0047] This solution does not limit the division method of hot oil area and food area. One feasible solution is: the temperature change corresponding to each pixel in the image d Calculate the average temperature change, and then set the second threshold value. dAll pixel points greater than the second threshold value form a set, and the hot oil area and the food area are generated within the image range by the set. When this scheme is adopted, the above set indicates that the internal pixel points are all heat exchange areas at the junction of the food and the hot oil, and the hot oil area and the food area are divided by the heat exchange area.

[0048] In order to more accurately divide the hot oil area and the food area, one feasible solution is: record the temperatures corresponding to the pixel points of the heat exchange boundary and take the average value as the average heat exchange temperature, and remove the pixel points of the heat exchange area in the image to obtain several area blocks, and identify each area block to determine whether it is a hot oil area or a food area. Specifically, in this embodiment, pixel points are randomly selected from the area block and the corresponding temperature values ​​are obtained. If the temperature values ​​corresponding to 5 consecutive non-repeating pixel points are all less than the average heat exchange temperature, then the area is the food area, otherwise it is the hot oil area.

[0049] The pixel points generated by the food at the edge of the hot oil may exceed the hot oil range when the pixel frame is established. In order to reduce the interference of this range on image processing, one feasible solution is to set the temperature change δ corresponding to the pixel points in the pixel frame that exceed the image range to zero. When this solution is adopted, the amount of calculation can be saved.

[0050] The resolution of the processed image should not be too small or too large. In this solution: before the processing module processes the image, the resolution of the image is adjusted to 320*240~640*480 (in PPI). Images generated within this range can be accurately analyzed.

[0051] The size of the pixel frame should not be too large or too small. In this solution: k The value range of is 5~10, and this range can be used to process the image quickly and accurately.

[0052] Embodiment 2:

[0053] Please refer to Figure 2 A fried food cooking control system includes a camera module 100, which is used to collect infrared rays of the cooking process at fixed intervals t within a preset frying time T and generate corresponding images; a processing module 200, which is used to receive the image transmitted by the camera module 100 and process each pixel of the image. p(x,y) Generate the corresponding temperature value, starting from the second image acquisition, calculate the temperature change of each pixel relative to the previous image d , if the pixel corresponds to d If it is greater than the preset value, the pixel point will be the center. (2k+1)*(2k+1) A pixel frame is established in the area, and the temperature change is calculated for each pixel within the pixel frame. dTo determine whether the pixel frame area is heated too fast; the adjustment module 300 is used to receive the control signal of the processing module 200 and adjust the heating power. In this solution, the processing module 200 receives the image and processes the data, and the data processing result is fed back to control the adjustment module 300, thereby realizing automatic control.

[0054] Reference Figure 3 This solution does not limit the specific structure of the processing module 200. One feasible solution is: the processing module 200 includes a cache unit 210 and a storage unit 220. The cache unit 210 cooperates with the processor 230 to process the image data. The storage unit 220 is used to store image data and image processing data. When this solution is adopted, all images in the frying process can be retrieved by reading the storage unit 220, and the control algorithm of the processor can be improved in combination with the actual cooking effect.

[0055] In order to more accurately determine the heating rate of the food, one feasible solution is: the processing module 200 is also used to divide the image into the hot oil area and the food area, calculate the intersection of the pixel frame and the food area, and calculate the temperature change corresponding to the pixels in the intersection. d If the average value is greater than the first threshold value, it is determined that the pixel frame area heats up too quickly. When this solution is adopted, the image is pre-processed by the processing module 200 to divide the hot oil area and the food area, so as to process and analyze the pixels in the food area, thereby more accurately determining the heating rate of the food.

[0056] In order to control the frying time, one feasible solution is that the control module further includes a timing unit 240, which starts timing when the fryer is heated and starts timing when the preset frying time is reached. T When the heating power regulator is controlled to stop heating, when this solution is adopted, the frying time is limited by the timing unit 240, which is convenient for controlling the color of the fried product.

[0057] In order to solve the problem of large differences in fried foods after cooking, in this solution, infrared rays are collected during the cooking process and corresponding images are generated. The images are processed to determine the heating rate of the ingredients. When the heating rate is higher than the preset value, the heating power is reduced to prevent the ingredients from becoming burnt or blackened, thus solving the problem of large differences in fried foods after cooking.

[0058] In order to improve the image processing speed and response time, in this scheme, before establishing the pixel frame, if the pixel point is in any pixel frame generated in the same image, the next pixel point will be processed, which can avoid repeated calculations of adjacent areas of the same image, thereby improving the image processing speed and response time.

[0059] In order to control the heating power more accurately, in this scheme, before judging whether the pixel frame area is heated too fast, the image is divided into the hot oil area and the food area, and the temperature change corresponding to all pixels in the pixel frame and in the food area is taken. d If the average value is greater than the preset value, it is judged that the pixel frame area heats up too quickly. When this solution is adopted, the influence of independent abnormal pixels can be reduced, thereby more accurately controlling the heating power.

[0060] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for controlling the cooking of fried products, characterized in that: include: Preset frying time T Within a fixed interval t Collect infrared rays of the ripening process and generate corresponding images; For each pixel of the image p(x,y) Generate the corresponding temperature value, starting from the second image acquisition, calculate the temperature change of each pixel relative to the previous image δ , if the pixel corresponds to δ If it is greater than the preset value, the pixel point will be the center. (2k+1)*(2k+1) A pixel frame is established in the area, and the temperature change is calculated for each pixel within the pixel frame. δ To determine whether the pixel frame area heats up too quickly; If any pixel frame area heats up too quickly, reduce the heating power. in x,y Pixels p The horizontal and vertical coordinates of k is a positive integer; Before establishing the pixel frame, if the pixel point is in any pixel frame generated in the same image, the next pixel point is processed; Before judging whether the pixel frame area is heating up too fast, the image is divided into the hot oil area and the food area, the intersection of the pixel frame and the food area is calculated, and the temperature change corresponding to the pixels in the intersection is calculated. δ If the average value is greater than the first threshold, it is determined that the temperature of the pixel frame area rises too fast; If the pixel frame falls into the hot oil area for more than 70%, the original heating power is maintained and the next image is collected.

2. A fried food cooking control method according to claim 1, characterized in that: The temperature change δ corresponding to the pixel points outside the image range within the pixel frame is set to zero.

3. A fried food cooking control method according to claim 1, characterized in that: Before processing the image, adjust the image resolution to 320*240~640*480.

4. A fried food cooking control method according to claim 1, characterized in that: The value range of k is 5~10.

5. A fried food cooking control system, used to execute a fried food cooking control method according to any one of claims 1 to 4, characterized in that: include: Camera module, used to preset frying time T Within a fixed interval t Collect infrared rays of the ripening process and generate corresponding images; Processing module, used to process each pixel of the image p(x,y) Generate the corresponding temperature value, starting from the second image acquisition, calculate the temperature change of each pixel relative to the previous image δ , if the pixel corresponds to δ If it is greater than the preset value, the pixel point will be the center. (2k+1)*(2k+1) A pixel frame is established in the area, and the temperature change is calculated for each pixel within the pixel frame. δ To determine whether the pixel frame area heats up too quickly; The regulating module is used to regulate the heating power.

6. A fried food cooking control system according to claim 5, characterized in that: The processing module is also used to divide the image into a hot oil area and a food area, calculate the intersection of the pixel frame and the food area, and calculate the temperature change corresponding to the pixels in the intersection. δ If the average value is greater than the first threshold, it is determined that the pixel frame area is heated too quickly.

7. A fried food cooking control system according to claim 5, characterized in that: The processing module further comprises a timing unit, which is used to start timing during heating and control the regulating module to reduce the heating power to zero when a preset cooking time is reached.

Images