Temperature monitoring and management method based on manual green tea withering process

Abstract

The present invention discloses a temperature monitoring and management method based on the manual green tea withering process, which collects the thermal imaging temperature map taken by the thermal imaging device installed just above the wok in real time; determines whether the highest temperature in the thermal imaging temperature map is within the preset temperature range of the temperature required for withering, and if not, obtains the thermal imaging temperature map within the preset time length before the current time from the image set to identify the hand position of the tea roaster, obtains the hand imaging map, detects the change of the hand state according to the hand imaging map, and adds 1 to the number of stir-frying actions when it changes; statistically analyzes the total number of stir-frying actions in the queue, and solves the stir-frying speed according to the total number of stir-frying actions; and reminds the tea roaster to adjust the stir-frying speed according to the comparison result of the highest temperature in the current thermal imaging temperature map and the preset temperature range. The temperature of the wok is monitored and analyzed in real time by monitoring the thermal imaging temperature map of the wok, and the tea roaster is reminded to adjust the manual stir-frying technique to adapt to the current temperature in time.

Description

Technical Field

[0001] The invention relates to the technical field of temperature control for frying green tea, and in particular to a temperature monitoring and management method based on a manual green tea withering process. Background Art

[0002] In the preparation of green tea, the key process of green tea processing is to kill the green leaves. The killing process plays a key role in the appearance and quality of green tea. The green leaves after treatment should maintain a green color, and the dry tea should be green and moist. The existing killing methods include manual frying and killing green leaves or mechanical killing green leaves. Among these two methods, manual frying can be manually adjusted according to the different qualities and forms of tea leaves, which is more flexible; machine frying tea needs to be preset and can only adapt to the relatively single characteristics of tea leaves, which is not as flexible as manual.

[0003] Hand-fried tea has a more delicious taste and a stronger aroma because it requires manual and delicate operation. Although mechanical tea frying is efficient, it may lose some of the original tea flavor and the taste is relatively ordinary. Therefore, hand-fried tea is more popular among tea lovers in the market. However, hand-fried tea requires experienced masters to feel the heat of the wok and hands based on years of frying experience to adjust the temperature and frying speed. For some people who are learning to fry tea, it is difficult to perceive and adjust the temperature changes during the withering process in time. Therefore, a method is needed to help tea fryers perceive the temperature changes and adjust the direction of frying tea. Summary of the invention

[0004] The purpose of the present invention is to provide a method for monitoring the temperature of manual green tea withering. By monitoring the thermal imaging temperature map of the wok, the temperature of the wok is monitored and analyzed in real time, and when the temperature is not suitable for the withering speed, the tea roaster is promptly reminded to change the frying speed, so that the withering temperature of the tea can be maintained within the temperature range required for withering, and the tea roaster can be promptly reminded to adjust the manual frying technique to adapt to the current temperature.

[0005] To achieve the above objectives, this application provides the following solutions:

[0006] In the first aspect, the present application provides a temperature monitoring and management method based on the manual green tea withering process, which specifically includes the following steps:

[0007] S1, real-time acquisition of thermal imaging temperature images taken by a thermal imager installed directly above the wok and storing them in an image set;

[0008] S2, performing real-time temperature analysis on the thermal imaging temperature map to determine whether the highest temperature in the thermal imaging temperature map is within the preset temperature range required for the temperature of the hot greening. If not, obtaining the thermal imaging temperature map within the preset time length before the current time from the image set and storing it in the analysis data set;

[0009] S3, performing edge detection on the thermal imaging temperature map in the analysis data set, identifying and marking the hand position of the tea roaster from the thermal imaging temperature map, obtaining the hand imaging map xn, and sequentially storing it in the analysis queue X(x1,…,xn);

[0010] S4, comparing two adjacent hand images in the analysis queue in sequence to detect whether the hand state has changed, and if so, increasing the number of stir-frying actions by one;

[0011] S5, statistically analyzing the total number of stir-frying actions in the queue, and solving the stir-frying speed according to the ratio of the total number of stir-frying actions to the preset time length;

[0012] S6. Remind the tea roaster to adjust the roasting speed according to the comparison result between the highest temperature in the current thermal imaging temperature map and the preset temperature range.

[0013] In some specific implementations, the specific process of step S3 is:

[0014] S31, performing edge detection of a hand contour on the thermal imaging temperature map, and identifying a hand contour from the thermal imaging temperature map according to a temperature difference between the hand and the wok, wherein the hand contour includes an arm and a palm;

[0015] S32. Mark the arm position and the palm position in the thermal imaging temperature map, and record the temperature of the arm position and the temperature of the palm position, respectively.

[0016] In some specific implementations, the specific process of step S4 is:

[0017] S411, traversing each hand image in the analysis queue, obtaining two adjacent hand images xn and xn-1 in the analysis queue, comparing the temperature change values ​​at the palm position of the hand image xn and the hand image xn-1, if the temperature change value is within the difference range and the temperature change changes from high to low, it is determined that the hand state has changed, and the number of stir-frying actions is increased by one;

[0018] S412, continue to obtain the next two adjacent hand imaging images xn-1 and xn-2, and repeat step S411 until all hand imaging images in the analysis queue are traversed.

[0019] In some specific implementations, the process of step S4 includes: S421, traversing each hand imaging image in the analysis queue, obtaining two adjacent hand imaging images xn-1 and xn in the analysis queue, comparing the hand motion changes of the hand imaging image xn and the hand imaging image xn-1, if the hand motion changes from the first motion to the second motion, it is determined that the hand state has changed, and the number of stir-frying motions is increased by one;

[0020] S422, continue to obtain the next two adjacent hand imaging images xn-2 and xn-1, and repeat step S421 until all hand imaging images in the analysis queue are traversed.

[0021] In some specific implementations, the process of identifying changes in hand movements is:

[0022] When marking the palm position, the relative position relationship between the thumbs of both hands and the palms is marked respectively. When the relative position of the thumbs of both hands to the palms is the first distance, and the palms are facing downward, the current action is recorded as the first action;

[0023] When the thumbs of both hands are located at a second distance relative to the palms with the palms facing upward, the current hand movement is recorded as the second movement, and the first distance is smaller than the second distance.

[0024] In some specific implementations, when the hand motion changes from the first motion to the second motion, timing is started from the hand imaging image corresponding to the second motion, and the duration when the hand motion changes from the second motion to the first motion is calculated to obtain the hand motion time;

[0025] The hand movement time of each frying action is counted to obtain the total duration and average duration of the hand movement time of the tea fryer within the preset time length.

[0026] In some specific implementations, the method of reminding the tea stirrer to adjust the stir-frying speed is:

[0027] S61, if the highest temperature in the current thermal imaging temperature map is lower than the preset temperature range, it is determined that the wok temperature has dropped, the wok power is controlled to increase to heat the wok, and the stir-fryer is reminded that the current temperature is low and the stir-frying speed is reduced;

[0028] S62. If the highest temperature in the current thermal imaging temperature map exceeds the preset temperature range, it is determined that the wok temperature is overheated, the wok temperature is controlled to be lowered, and the tea stirrer is reminded that the current temperature is high and to speed up the stir-frying.

[0029] In some specific implementations, the ratio of the total duration of the hand movement time to the preset time length is calculated to obtain the jitter ratio;

[0030] When the wok temperature drops, remind the tea stir-fryer to reduce the shaking ratio;

[0031] When the wok temperature is too hot, remind the tea roaster to increase the shaking ratio.

[0032] In some specific implementations, in step S3, according to the number of hand contours identified, it is determined whether the current frying is one-handed frying or two-handed frying. If it is one-handed frying, the process of step S4 is:

[0033] Each hand image in the analysis queue is traversed by window moving traversal, the window length is set to three, and the step value of each movement is two;

[0034] In the analysis queue, the hand imaging images xn, xn-1, and xn-2 obtained in the window are compared as a group of data groups, and the changes of the hand movements in the hand imaging images in the current window are compared. If the hand movement changes from the first position to the second position and then returns to the first position, it is determined that the hand state has changed, and the number of stir-frying actions is increased by one;

[0035] The window is moved to obtain the next set of hand images xn-1, xn-2, and xn-3 for comparison until all hand images in the analysis queue are traversed.

[0036] In some specific implementations, the process of comparing changes in hand movements is:

[0037] When marking the palm position, the relative position relationship between the thumb and the palm is marked respectively, and the positions of the thumb on both sides of the palm are recorded as the first position and the second position respectively.

[0038] The inventive concept of this application is:

[0039] Hand-fried tea is more popular because of its unique flavor, but hand-fried tea relies on the skills of the tea roaster. For a tea roaster who has just learned, it is difficult to perceive the temperature changes of the wok and the speed of frying the tea in his hands, so it is difficult to control the temperature of the tea.

[0040] In view of this, the present application considers that in the process of frying tea based on an electric frying pan, the electric frying pan can accurately control the temperature of the frying pan, but the temperature adjustment of the frying pan also takes time. Therefore, during the temperature adjustment process, the tea fryer can change the frying speed to adapt to the temperature change. When the tea fryer is frying tea in the frying pan, the method often used is to press the tea leaves with the palm downward, then grab the tea leaves in the air and shake them back into the pan. It can be seen that, on the one hand, due to the high temperature in the frying pan, the hand temperature of the tea fryer will increase significantly when the hand is put into the frying pan to press and grab the tea leaves, and the hand temperature will decrease when the tea leaves are grabbed and shaken in the air. Therefore, the number of frying actions can be counted by judging the number of changes in the hand temperature. On the other hand, the hand movements of the tea fryer obviously change during the pressing, grabbing and shaking process. Therefore, the number of frying actions can also be counted by counting the number of changes in such hand movements within a period of time to count the number of frying actions, thereby judging the frying speed of the tea fryer turning the tea leaves. Moreover, when the wok is too hot, the tea roaster will usually speed up the turning process to avoid prolonged contact between the tea leaves and the inner wall of the wok, which would cause the tea leaves to burn.

[0041] Therefore, the present application installs a thermal imager just above the wok, and the detection range is the entire area of ​​the wok. In this way, the temperature change of the wok can be monitored by collecting the thermal imaging temperature map of the wok captured by the thermal imager and analyzing the thermal imaging temperature map in real time. When the temperature change of the wok is not within the preset temperature range of frying and killing tea, the wok temperature can be adjusted while reminding the tea roaster of the direction of adjusting the current frying speed through the manual frying speed of the tea roaster at the previous moment, so that the temperature of frying and killing tea can be maintained within the temperature range required for killing tea, and the tea roaster can be reminded in time to adjust the manual frying technique to adapt to the current temperature. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 A flow chart of a temperature monitoring and management method based on a manual green tea withering process provided by an embodiment of the present invention;

[0043] Figure 2 A schematic diagram of the installation position of a thermal imager provided in an embodiment of the present invention;

[0044] Figure 3 A schematic diagram of a thermal imaging temperature diagram provided by an embodiment of the present invention;

[0045] Figure 4 A schematic diagram of the change of hand state in a hand imaging diagram provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0046] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. The following description of at least one exemplary embodiment is actually only illustrative and is by no means intended to limit the present invention and its application or use. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0047] The relative arrangement of components and steps, the numerical expressions and numerical values ​​set forth in these embodiments do not limit the scope of the present invention unless specifically stated otherwise.

[0048] At the same time, it should be understood that for the convenience of description, the sizes of the various parts shown in the drawings are not drawn according to the actual proportional relationship.

[0049] Additionally, descriptions of well-known structures, functions, and configurations may be omitted for clarity and conciseness.One of ordinary skill in the art will recognize that various changes and modifications may be made to the examples described herein without departing from the spirit and scope of the present disclosure.

[0050] Technologies, methods, and apparatus known to ordinary technicians in the relevant field may not be discussed in detail, but where appropriate, such technologies, methods, and apparatus should be considered part of the authorization specification.

[0051] In all examples shown and discussed herein, any specific values ​​should be interpreted as merely exemplary and not as limiting. Therefore, other examples of the exemplary embodiments may have different values.

[0052] Example 1

[0053] like Figure 1 As shown, this embodiment provides a temperature monitoring and management method based on the manual green tea withering process, which specifically includes the following steps:

[0054] S1, real-time acquisition of thermal imaging temperature images captured by a thermal imager installed directly above the wok, and storage of the acquired thermal imaging temperature images in an image set in sequence according to the sampling time;

[0055] Specifically, the frying pan in the present application can be an electric frying pan, and the temperature of the electric frying pan can be changed by controlling the heating power of the electric frying pan. The thermal imager is installed as follows: Figure 2 As shown in FIG. 1 , the thermal imager is installed above the wok so that the shooting range can cover all areas of the wok, including the arm and palm that are inserted into the wok. For the thermal imaging temperature map captured by the thermal imager, the edge of the wok needs to be cut out to obtain the following Figure 3 Thermographic temperature map shown. Figure 3 It can be seen that the temperature in the wok is not evenly distributed, showing a decreasing trend from the inside of the wok to the outside. However, as long as the temperature in the wok can be guaranteed to be within the temperature range of the greening, the existing greening will be carried out three times, and the temperature of the three greenings decreases successively, so the temperature range required for each greening can be set. When collecting thermal imaging temperature graphs, mark the sampling time of each image. The sampling frequency can be set according to the acquisition frame rate of the thermal imager, which is convenient for calculating the duration according to the sampling time of the image in the future.

[0056] S2, performing real-time temperature analysis on the thermal imaging temperature map to determine whether the highest temperature in the thermal imaging temperature map is within the preset temperature range required for the temperature of the hot greening. If not, obtaining the thermal imaging temperature map within the preset time length before the current time from the image set and storing it in the analysis data set;

[0057] The collected thermal imaging temperature map can be analyzed in real time. According to the temperature change in the wok, when the highest temperature in the thermal imaging temperature map exceeds the preset temperature range, that is, when the wok temperature is too high, the heating power of the wok can be reduced to reduce the wok temperature. However, it takes time to reduce the wok temperature. Therefore, the tea roaster can be reminded to change the current frying speed and speed up the frying on the basis of the current frying speed to avoid the tea leaves from being in contact with the bottom of the pot for too long and the temperature being too high, causing the tea leaves to burn. In order to obtain the tea roaster's current frying speed, the tea roasting action within a period of time (10s) before the temperature changes can be analyzed to obtain the tea roaster's current frying speed.

[0058] S3, performing edge detection on the thermal imaging temperature map in the analysis data set, identifying and marking the hand position of the tea roaster from the thermal imaging temperature map, obtaining the hand imaging map xn, and sequentially storing it in the analysis queue X(x1,…,xn);

[0059] Specifically, the specific process of step S3 is:

[0060] S31, performing edge detection of the hand contour on the thermal imaging temperature map, identifying the hand contour from the thermal imaging temperature map according to the temperature difference between the hand and the wok, and judging whether the current frying is one-handed frying or two-handed frying according to the number of palms in the identified hand contour, wherein the hand contour includes the arm and the palm;

[0061] S32, marking the arm position and the palm position in the thermal imaging temperature map, and recording the temperature of the arm position and the palm position respectively. In order to identify whether the palm is facing up or down, when marking the palm position, mark the relative position relationship between the thumb and the palm, where the relative position relationship includes the left and right sides. After graying the image with the hand contour, store it in the analysis queue for subsequent processing.

[0062] S4, comparing two adjacent hand images in the analysis queue in sequence to detect whether the hand state has changed, and if so, increasing the number of stir-frying actions by one;

[0063] When detecting whether the hand state has changed, the number of frying actions can be counted by detecting the hand temperature change state or the hand movement change, or it can be judged based on the hand temperature change and the hand movement change. For example, when the hand temperature change and the hand movement change are detected, the number of frying actions is increased by 1. Since the palm of the hand will reach into the higher temperature area in the wok to grab the tea leaves at the bottom and turn them upwards, the grabbed tea leaves will be shaken in the air. Since the temperature in the wok is high, the temperature of the hand will rise when the hand is put into the wok to grab and turn the tea leaves, and when the hand grabs the tea leaves into the air, the temperature of the hand will decrease. Therefore, the number of frying actions can be counted by detecting the hand temperature change. The specific method is:

[0064] S411, traversing each hand image in the analysis queue, obtaining two adjacent hand images x1 and x2 in the analysis queue, comparing the temperature change values ​​at the palm position of the hand image x1 and the hand image x2, if the temperature change value is within the difference range and the temperature change changes from high to low, it is determined that the hand state has changed, and the number of stir-frying actions is increased by one;

[0065] S412, continue to obtain the next two adjacent hand imaging images x2 and x3, and repeat step S412 until all hand imaging images in the analysis queue are traversed.

[0066] In some other embodiments, since the tea leaves are pressed when the hand is inserted into the wok to grab the tea leaves, the palm of the hand is facing downwards at this time, and when the tea leaves are grabbed into the air and shaken, the palm of the hand will face upwards, and the number of frying actions can be counted by the change of the hand action. In addition, since the tea leaves are relatively fluffy in the early stage of frying, they are generally frying and turning with both hands. When the tea leaves are in the late stage of withering, the tea leaves are located inside the wok, and they may be fried with one hand. When frying with both hands, the specific process of step S4 is as follows:

[0067] S421, traverse each hand image in the analysis queue, obtain two adjacent hand images xn-1 and xn in the analysis queue, compare the hand motion changes of hand image xn and hand image xn-1, if the hand motion changes from the first motion to the second motion, Figure 4 As shown, it is judged that the hand state has changed, and the number of stir-frying actions is increased by one;

[0068] Since the stir-fry is done with both hands, the process of identifying changes in hand movements is as follows:

[0069] When marking the palm position, mark the relative position relationship between the thumbs and the palms of both hands respectively. According to the relative position relationship between the thumbs and the palms, when the thumb of one hand is on the left side of the palm and the thumb of the other hand is on the right side of the palm, determine the straight-line distance between the two thumbs;

[0070] When the relative positions of the thumbs of both hands to the palms are at the first distance, that is, the straight-line distance between the two thumbs is short, that is, the palms are facing downward, the current action is recorded as the first action. At this time, the state of the hands is that the thumbs of the two hands are close to each other, which is a grasping state;

[0071] When the relative positions of the thumbs of both hands are at the second distance from the palms, that is, the straight-line distance between the two thumbs is far and the palms are facing upward, the current hand movement is recorded as the second movement, and the first distance is less than the second distance. At this time, the state of the hands is that the thumbs of the two hands are far away from each other, and are shaking.

[0072] S422, continue to obtain the next two adjacent hand imaging images xn-2 and xn-1, and repeat step S421 until all hand imaging images in the analysis queue are traversed.

[0073] In some implementations, when the number of hand contours identified is an odd number of palms, it is determined that the frying is done with one hand. When the frying process is done with one hand, the specific process of step S4 is as follows:

[0074] S431, traversing each hand image in the analysis queue in a window moving traversal manner, setting the window length to three, and the step value of each movement to two; that is, every three hand images are identified as a group, and when moving, the last image of the group is used as the first image of the next group;

[0075] S432, in the analysis queue, the hand imaging images xn, xn-1, and xn-2 obtained in the window are compared as a group of data groups, and the changes of the hand movements in the hand imaging images in the current window are compared. If the hand movement changes from the first position to the second position and then returns to the first position, it is determined that the hand state has changed, and the number of stir-frying actions is increased by one;

[0076] Since it is impossible to directly determine which hand the tea roaster uses to stir-fry tea when the tea roaster stirs tea with one hand, it is impossible to simply determine that the hand movement is when the thumb changes from the left side of the palm to the right side through the relative position relationship between the thumb and the palm. However, in a complete process of pressing, taking and shaking tea leaves, the hand movement will change from palm down to palm up and then to palm down, or from palm up to palm down and then to palm up. It can be seen that a complete stir-frying action will have a flipping action. Therefore, this flipping action can be identified, and when it returns to the initial state after flipping once, it is recorded as a stir-frying action. According to the relative position relationship between the marked thumb and the palm when marking the palm position, the positions of the thumb on both sides of the palm are recorded as the first position and the second position respectively. Therefore, the first position can be defined as the thumb on the left or right side of the palm, and correspondingly, the second position is positioned as the thumb on the right or left side of the palm. The first position and the second position are two relative directions.

[0077] S433, move the window, obtain the next set of hand imaging images xn-1, xn-2, xn-3 for comparison, and repeat step S432 until all hand imaging images in the analysis queue are traversed.

[0078] S5. Statistically analyze the total number of stir-frying actions in the queue, and solve the stir-frying speed according to the ratio of the total number of stir-frying actions to the preset time length; for example, assuming that 12 stir-frying actions are detected within 10 seconds, the stir-frying speed is 1.2 times / s. If the temperature is too high, the number of stir-frying actions per second is increased, and if the temperature is too low, the number of stir-frying actions per second is reduced.

[0079] S6. Remind the tea roaster to adjust the roasting speed according to the comparison result between the highest temperature in the current thermal imaging temperature map and the preset temperature range.

[0080] The way to remind the tea roaster to adjust the roasting speed is:

[0081] S61, if the highest temperature in the current thermal imaging temperature map is lower than the preset temperature range, it is determined that the wok temperature has dropped, the wok power is controlled to increase to heat the wok, and the stir-fryer is reminded that the current temperature is low and the stir-frying speed is reduced;

[0082] S62. If the highest temperature in the current thermal imaging temperature map exceeds the preset temperature range, it is determined that the wok temperature is overheated, the wok temperature is controlled to be lowered, and the tea stirrer is reminded that the current temperature is high and to speed up the stir-frying.

[0083] Here, the frying speed can be adjusted by speeding up / slowing down the speed of turning the tea leaves, increasing the time or speed of shaking the tea leaves in the air. Taking frying with both hands as an example, the time of shaking the tea leaves in the air can be adjusted to adapt to the temperature change. Specifically, when the hand action changes from the first action to the second action, that is, when the hand grabs the tea leaves from the frying pan and shakes them in the air, the timing starts from the hand imaging image corresponding to the second action, and the time length when the hand action changes from the second action to the first action is calculated to obtain the hand action time;

[0084] The hand movement time of each frying action is counted to obtain the total duration and average duration of the hand movement time of the tea fryer within the preset time length.

[0085] Calculate the ratio of the total duration of the hand movement to the preset time length to obtain the jitter ratio;

[0086] When the wok temperature drops, remind the tea stirrer to reduce the shaking ratio; that is, do not shake the tea leaves quickly to dissipate heat;

[0087] When the wok is too hot, the tea roaster is reminded to increase the shaking ratio, that is, increase the shaking frequency, reduce the contact time between the tea leaves and the wok, and stir-fry the tea leaves quickly.

[0088] Those skilled in the art will appreciate that embodiments of the present invention may be provided as methods, systems, or computer program products. Therefore, the present invention may take the form of a complete hardware embodiment, a complete software embodiment, or an embodiment combining software and hardware. Moreover, the present invention may take the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0089] The present invention is described with reference to flowcharts and / or block diagrams of methods, devices (systems), and computer program products according to embodiments of the present invention. It should be understood that each process and / or block in the flowchart and / or block diagram, as well as the combination of processes and / or blocks in the flowchart and / or block diagram, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, a special-purpose computer, an embedded processor, or other programmable data processing device to produce a machine, so that the instructions executed by the processor of the computer or other programmable data processing device generate instructions for implementing the processes in the flowchart and / or block diagram. Figure 1 A process or multiple processes and / or boxes Figure 1 A device that provides the functions specified in a block or multiple blocks.

[0090] These computer program instructions may also be stored in a computer-readable memory capable of directing a computer or other programmable data processing device to operate in a specific manner, so that the instructions stored in the computer-readable memory produce an article of manufacture comprising an instruction device, which implements the process Figure 1 A process or multiple processes and / or boxes Figure 1 A function specified in one or more boxes.

[0091] These computer program instructions can also be loaded onto a computer or other programmable data processing device, and a series of operating steps are executed on the computer or other programmable device to produce a computer-implemented process, so that the instructions executed on the computer or other programmable device provide for implementing the process. Figure 1 A process or multiple processes and / or boxes Figure 1 The steps for the functions specified in one or more boxes.

[0092] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. According to the technical essence of the present invention, within the spirit and principles of the present invention, any simple modification, equivalent replacement and improvement made to the above embodiment still falls within the protection scope of the technical solution of the present invention.

Claims

1. A temperature monitoring and management method based on the manual green tea withering process, characterized in that: The specific steps include: S1, real-time acquisition of thermal imaging temperature images taken by a thermal imager installed directly above the wok and storing them in an image set; S2, performing real-time temperature analysis on the thermal imaging temperature map to determine whether the highest temperature in the thermal imaging temperature map is within the preset temperature range required for the temperature of the hot greening. If not, obtaining the thermal imaging temperature map within the preset time length before the current time from the image set and storing it in the analysis data set; S3, performing edge detection on the thermal imaging temperature map in the analysis data set, identifying and marking the hand position of the tea roaster from the thermal imaging temperature map, obtaining the hand imaging map xn, and sequentially storing it in the analysis queue X(x1,…,xn); S4, comparing two adjacent hand images in the analysis queue in sequence to detect whether the hand state has changed, and if so, increasing the number of stir-frying actions by one; S5, statistically analyzing the total number of stir-frying actions in the queue, and solving the stir-frying speed according to the ratio of the total number of stir-frying actions to the preset time length; S6. Remind the tea roaster to adjust the roasting speed according to the comparison result between the highest temperature in the current thermal imaging temperature map and the preset temperature range.

2. The temperature monitoring and management method based on the manual green tea withering process according to claim 1 is characterized in that: The specific process of step S3 is: S31, performing edge detection of a hand contour on the thermal imaging temperature map, and identifying a hand contour from the thermal imaging temperature map according to a temperature difference between the hand and the wok, wherein the hand contour includes an arm and a palm; S32. Mark the arm position and the palm position in the thermal imaging temperature map, and record the temperature of the arm position and the temperature of the palm position, respectively.

3. The temperature monitoring and management method based on the manual green tea withering process according to claim 2 is characterized in that: The specific process of step S4 is: S411, traversing each hand image in the analysis queue, obtaining two adjacent hand images xn and xn-1 in the analysis queue, comparing the temperature change values ​​at the palm position of the hand image xn and the hand image xn-1, if the temperature change value is within the difference range and the temperature change changes from high to low, it is determined that the hand state has changed, and the number of stir-frying actions is increased by one; S412, continue to obtain the next two adjacent hand imaging images xn-1 and xn-2, and repeat step S411 until all hand imaging images in the analysis queue are traversed.

4. The temperature monitoring and management method based on the manual green tea withering process according to claim 2 is characterized in that: The process of step S4 includes: S421, traversing each hand image in the analysis queue, obtaining two adjacent hand image images xn-1 and xn in the analysis queue, comparing the hand motion changes of the hand image xn and the hand image xn-1, if the hand motion changes from the first motion to the second motion, it is determined that the hand state has changed, and the number of stir-frying motions is increased by one; S422, continue to obtain the next two adjacent hand imaging images xn-2 and xn-1, and repeat step S421 until all hand imaging images in the analysis queue are traversed.

5. The temperature monitoring and management method based on the manual green tea withering process according to claim 4 is characterized in that: The process of identifying changes in hand movements is: When marking the palm position, the relative position relationship between the thumbs of both hands and the palms is marked respectively. When the relative position of the thumbs of both hands to the palms is the first distance, the current action is recorded as the first action; When the relative positions of the thumbs of both hands to the palms are at the second distance, the current hand movement is recorded as the second movement, and the first distance is smaller than the second distance.

6. The temperature monitoring and management method based on the manual green tea withering process according to claim 5 is characterized in that: When the hand movement changes from the first movement to the second movement, the timing starts from the hand image corresponding to the second movement, and the time length when the hand movement changes from the second movement to the first movement is calculated to obtain the hand movement time; The hand movement time of each frying action is counted to obtain the total duration of the tea fryer's hand movement time within the preset time length.

7. The temperature monitoring and management method based on the manual green tea withering process according to claim 6 is characterized in that: The way to remind the tea roaster to adjust the roasting speed is: S61, if the highest temperature in the current thermal imaging temperature map is lower than the preset temperature range, it is determined that the wok temperature has dropped, the wok power is controlled to increase to heat the wok, and the stir-fryer is reminded that the current temperature is low and the stir-frying speed is reduced; S62. If the highest temperature in the current thermal imaging temperature map exceeds the preset temperature range, it is determined that the wok temperature is overheated, the wok temperature is controlled to be lowered, and the tea stirrer is reminded that the current temperature is high and to speed up the stir-frying.

8. The temperature monitoring and management method based on the manual green tea withering process according to claim 7 is characterized in that: Calculate the ratio of the total duration of the hand movement to the preset time length to obtain the jitter ratio; When the wok temperature drops, remind the tea stir-fryer to reduce the shaking ratio; When the wok temperature is too hot, remind the tea roaster to increase the shaking ratio.

9. The temperature monitoring and management method based on the manual green tea withering process according to claim 2 is characterized in that: In step S3, according to the number of hand contours identified, it is determined whether the current frying is one-handed frying or two-handed frying. If it is one-handed frying, the process of step S4 is: Each hand image in the analysis queue is traversed by window moving traversal, with the window length set to three and the step value of each movement set to two; In the analysis queue, the hand imaging images xn, xn-1, and xn-2 obtained in the window are compared as a group of data groups, and the changes of the hand movements in the hand imaging images in the current window are compared. If the hand movement changes from the first position to the second position and then returns to the first position, it is determined that the hand state has changed, and the number of stir-frying actions is increased by one; The window is moved to obtain the next set of hand images xn-1, xn-2, and xn-3 for comparison until all hand images in the analysis queue are traversed.

10. The temperature monitoring and management method based on the manual green tea withering process according to claim 9, characterized in that: The process of comparing hand movement changes is: When marking the palm position, the relative position relationship between the thumb and the palm is marked respectively, and the positions of the thumb on both sides of the palm are recorded as the first position and the second position respectively.

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