Cooking temperature curve drawing method and device, cooking equipment, medium and program

Abstract

The invention relates to the technical field of display control, and discloses a cooking temperature curve drawing method and device, cooking equipment, a medium and a program.The method comprises the steps that when it is detected that a target cooking temperature set by a user is updated, the current temperature difference between the updated target cooking temperature and an initial temperature is determined; and segmenting the current temperature difference into a plurality of temperature layers with consistent temperature difference, and screening out a first temperature layer with known temperature from the plurality of temperature layers. In combination with the first change trend of the initial cooking temperature curve and the second change trend of the current temperature difference, screening temperature points in the initial cooking temperature curve by using a first temperature layer with consistent temperature difference, and keeping the original horizontal and vertical coordinate proportion of the initial cooking temperature curve; and the initial cooking temperature curve is compressed and redrawn according to the obtained temperature feature points, so that the user experience is improved.

Description

Technical Field

[0001] This invention relates to the field of display control technology, specifically to a method, apparatus, cooking equipment, medium, and program for plotting cooking temperature curves. Background Technology

[0002] Currently, cooking appliances (such as steam ovens) commonly use color screens to provide users with a more user-friendly interface. For example, they can display the cooking process as a real-time temperature change curve, visually presenting the cooking effect. However, due to screen size limitations, real-time temperature change curves are often drawn within a limited range. Since the temperature varies at different stages of operation, and settings (such as temperature or time) may be adjusted during operation, drawing the curve on a fixed axis can easily lead to imbalances and affect the presentation of the cooking results.

[0003] When the relevant technology detects that the actual cooking time has exceeded the maximum time currently displayed on the display device, it will compress the existing cooking curve according to the set compression ratio, so that the device can continue to display new temperature points and improve the display effect of the cooking temperature curve.

[0004] However, during the cooking process, the number of temperature points selected when plotting the curve is limited, and users may adjust the target cooking temperature multiple times. Each time the target cooking temperature is adjusted, the temperature difference between the target cooking temperature and the maximum temperature currently displayed by the device will also be different. If the cooking temperature curve is still compressed according to the set compression ratio, the presentation effect of the cooking curve before and after compression will be disproportionate to the temperature difference, causing the horizontal and vertical axes of the curve to be out of balance, which will greatly affect the overall presentation effect of the curve and reduce the user experience. Summary of the Invention

[0005] In view of this, the present invention provides a method, apparatus, cooking equipment, medium and program for plotting cooking temperature curves, in order to solve the problem that when the curve is compressed according to a set compression ratio, the ratio of the horizontal and vertical axes of the curve before and after compression is easily mismatched.

[0006] In a first aspect, the present invention provides a method for plotting a cooking temperature curve, the method comprising:

[0007] It can acquire in real time the target cooking temperature set by the user for the cooking equipment, the initial cooking temperature curve currently displayed by the cooking equipment, and the initial temperature of the initial cooking temperature curve;

[0008] When an update to the target cooking temperature is detected, the current temperature difference between the updated target cooking temperature and the initial temperature is determined, the first trend of the initial cooking temperature curve and the second trend of the current temperature difference are determined, and the current temperature difference is divided into multiple temperature layers with consistent temperature differences; where each temperature layer corresponds to a different temperature range.

[0009] Determine the first temperature layer whose temperature range overlaps with the temperature range of the initial cooking temperature curve;

[0010] Based on the first trend, the second trend, the first temperature layer, and the updated target cooking temperature, temperature points in the initial cooking temperature curve are filtered to obtain temperature feature points.

[0011] The initial cooking temperature curve is compressed and redrawn based on temperature feature points.

[0012] Beneficial effects: When an update to the user-set target cooking temperature is detected, the current temperature difference between the updated target cooking temperature and the initial temperature is determined. This current temperature difference is then divided into multiple temperature layers with consistent temperature differences. From these layers, the first temperature layer with a known temperature is selected. Then, combining the first trend of the initial cooking temperature curve and the second trend of the current temperature difference, the temperature points in the initial cooking temperature curve are filtered using the first temperature layer with consistent temperature differences. This preserves the original horizontal and vertical axis proportions of the initial cooking temperature curve, allowing for compression and redrawing of the initial cooking temperature curve based on the obtained temperature feature points, improving the curve's presentation and enhancing the user experience.

[0013] In one optional implementation, the coordinate system of the initial cooking temperature curve includes a time axis; based on a first trend, a second trend, a first temperature layer, and the updated target cooking temperature, temperature points in the initial cooking temperature curve are filtered to obtain temperature feature points, including:

[0014] Based on the first temperature layer, the initial cooking temperature curve is divided along the projection direction of the time axis to obtain the segmented curve corresponding to each first temperature layer.

[0015] Extract the termination temperature point of the initial cooking temperature curve, and extract the numerical features of the temperature points in the segmented curve to obtain the numerical feature points corresponding to each first temperature layer.

[0016] Based on the first and second trends of change, and based on the relationship between the termination temperature point and the updated target cooking temperature, the temperature feature points of the initial cooking temperature curve are selected according to the termination temperature point and the numerical feature points.

[0017] Beneficial effects: By combining the initial cooking temperature curve with the current temperature difference trend, appropriate methods can be selected to screen the temperature points of the initial cooking temperature curve, thereby improving the effectiveness, authenticity, and representativeness of the screened temperature feature points.

[0018] In one optional implementation, based on a first trend and a second trend, and based on the magnitude relationship between the termination temperature point and the updated target cooking temperature, temperature feature points of the initial cooking temperature curve are selected according to the termination temperature point and numerical feature points, including:

[0019] If the first trend is an upward curve and the second trend is a decreasing temperature difference, determine whether the termination temperature point is greater than the updated target cooking temperature.

[0020] If the termination temperature is greater than the updated target cooking temperature, then the termination temperature and the numerical feature point are used as the temperature feature points of the initial cooking temperature curve.

[0021] If the termination temperature is lower than the updated target cooking temperature, the numerical feature point will be used as the temperature feature point of the initial cooking temperature curve.

[0022] Beneficial effects: When the curve is on an upward trend and the current temperature difference is decreasing, if the termination temperature point is greater than the updated target cooking temperature, the curve is compressed and plotted using the termination temperature point and temperature feature points to truly reflect the change of cooking temperature over time; otherwise, only the numerical feature points are used for curve compression and plotting to improve the effectiveness and representativeness of temperature feature point selection.

[0023] In one optional implementation, based on a first trend and a second trend, and based on the magnitude relationship between the termination temperature point and the updated target cooking temperature, temperature feature points of the initial cooking temperature curve are selected according to the termination temperature point and numerical feature points, including:

[0024] If the first trend is a downward curve and the second trend is a decreasing temperature difference, determine whether the termination temperature is less than the updated target cooking temperature.

[0025] If the termination temperature is less than the updated target cooking temperature, then the termination temperature and the numerical feature point are used as the temperature feature points of the initial cooking temperature curve.

[0026] If the termination temperature is greater than the updated target cooking temperature, then the numerical feature point will be used as the temperature feature point of the initial cooking temperature curve.

[0027] Beneficial effects: When the curve is in a downward trend and the current temperature difference is decreasing, if the termination temperature point is less than the updated target cooking temperature, the curve is compressed and plotted using the termination temperature point and temperature feature points to truly reflect the change of cooking temperature over time; otherwise, only the numerical feature points are used for curve compression and plotting to improve the effectiveness and representativeness of temperature feature point selection.

[0028] In one optional implementation, based on a first trend and a second trend, and based on the magnitude relationship between the termination temperature point and the updated target cooking temperature, temperature feature points of the initial cooking temperature curve are selected according to the termination temperature point and numerical feature points, including:

[0029] If the first trend is an upward curve and the second trend is an increasing temperature difference, or if the first trend is a downward curve and the second trend is an increasing temperature difference, then the numerical feature point is taken as the temperature feature point of the initial cooking temperature curve.

[0030] Beneficial effect: If the current temperature difference increases when the curve rises, or increases when the curve falls, it means that the update of the target cooking temperature follows the trend of the curve. In this case, curve compression can be achieved by using numerical feature points to draw the curve.

[0031] In one optional implementation, the numerical features of temperature points in the piecewise curve are extracted to obtain the numerical feature points corresponding to each first temperature layer, including:

[0032] Extract the endpoint temperature, peak temperature, and trough temperature from the piecewise curve to obtain the numerical feature points corresponding to each first temperature layer.

[0033] Beneficial effect: By extracting the endpoint temperature, peak temperature and trough temperature of the segmented curve, it is convenient to compress the initial cooking temperature curve.

[0034] In one alternative implementation, the method further includes:

[0035] Determine a second temperature layer that does not overlap with the temperature range of the initial cooking temperature profile;

[0036] The curve is plotted in real time based on the second temperature layer and the current cooking temperature of the cooking device detected in real time.

[0037] Beneficial effects: For the second temperature layer where the temperature is unknown, the current cooking temperature detected in real time by the cooking equipment is used to plot the curve in real time, providing real-time feedback on the relationship between cooking temperature and time, which helps to improve the user experience.

[0038] In one optional implementation, real-time curve plotting is performed based on the second temperature layer and the current cooking temperature of the cooking device detected in real time, including:

[0039] According to the preset detection frequency, the current cooking temperature of the cooking equipment is detected in real time, and the cooking time corresponding to the current cooking temperature is determined.

[0040] Based on the current cooking temperature and the corresponding cooking time, determine the display coordinates of the second temperature layer;

[0041] Based on the displayed coordinates, curves are drawn in real time.

[0042] Beneficial effects: By detecting the current cooking temperature of the cooking equipment in real time, a curve is plotted in real time, and temperature points are filled into the second temperature layer to reflect the trend of temperature change over time in real time.

[0043] In one alternative implementation, determining a second trend in the current temperature difference includes:

[0044] Determine the initial temperature difference between the target cooking temperature before the update and the initial temperature, and determine whether the absolute value of the initial temperature difference is greater than the absolute value of the current temperature difference;

[0045] If the absolute value of the initial temperature difference is greater than the absolute value of the current temperature difference, then the second trend of the current temperature difference is determined to be a decrease in temperature difference.

[0046] If the absolute value of the initial temperature difference is less than the absolute value of the current temperature difference, then the second trend of the current temperature difference is determined to be an increase in the temperature difference.

[0047] Beneficial effects: By comparing the target cooking temperatures before and after the update with the initial temperatures of the initial cooking temperature curve, the changing trend of the current temperature difference can be analyzed.

[0048] In one optional implementation, the coordinate system containing the initial cooking temperature profile includes a temperature coordinate axis; the method further includes:

[0049] Adjust the temperature display range of the temperature axis based on the updated target cooking temperature.

[0050] Beneficial effect: By adjusting the temperature display range of the temperature coordinate axis, the changes in the curve can be displayed accurately and aesthetically.

[0051] In a second aspect, the present invention provides a cooking temperature curve plotting device, the device comprising:

[0052] The acquisition module is used to acquire in real time the target cooking temperature set by the user for the cooking equipment, the initial cooking temperature curve currently displayed by the cooking equipment, and the initial temperature of the initial cooking temperature curve.

[0053] The detection module is used to determine the current temperature difference between the updated target cooking temperature and the initial temperature when an update of the target cooking temperature is detected, determine the first trend of the initial cooking temperature curve and the second trend of the current temperature difference, and divide the current temperature difference into multiple temperature layers with consistent temperature differences; wherein each temperature layer corresponds to a different temperature range.

[0054] The first processing module is used to determine a first temperature layer that overlaps with the temperature range of the initial cooking temperature curve;

[0055] The second processing module is used to filter the temperature points in the initial cooking temperature curve based on the first trend, the second trend, the first temperature layer, and the updated target cooking temperature to obtain temperature feature points.

[0056] The third processing module is used to compress and redraw the initial cooking temperature curve based on temperature feature points.

[0057] Thirdly, the present invention provides a cooking device, comprising: a memory and a processor, wherein the memory and the processor are communicatively connected to each other, the memory stores computer instructions, and the processor executes the computer instructions to perform the cooking temperature curve plotting method of the first aspect or any corresponding embodiment described above.

[0058] In one alternative implementation, the cooking device is a steam oven.

[0059] Fourthly, the present invention provides a computer-readable storage medium storing computer instructions for causing a computer to perform the cooking temperature curve plotting method of the first aspect or any corresponding embodiment described above.

[0060] Fifthly, the present invention provides a computer program product, including computer instructions for causing a computer to execute the cooking temperature curve plotting method of the first aspect or any corresponding embodiment described above. Attached Figure Description

[0061] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0062] Figure 1 This is a flowchart illustrating a method for plotting a cooking temperature curve according to an embodiment of the present invention;

[0063] Figure 2 This is a flowchart illustrating another method for plotting a cooking temperature curve according to an embodiment of the present invention;

[0064] Figure 3 This is a schematic diagram of an original curve according to an embodiment of the present invention;

[0065] Figure 4 This is a schematic diagram of an original curve after one compression according to an embodiment of the present invention;

[0066] Figure 5 This is a schematic diagram of an original curve after two compressions according to an embodiment of the present invention;

[0067] Figure 6 This is a flowchart illustrating another method for plotting a cooking temperature curve according to an embodiment of the present invention;

[0068] Figure 7 This is a schematic diagram of another original curve after one compression according to an embodiment of the present invention;

[0069] Figure 8 This is a schematic diagram of another original curve after two compressions according to an embodiment of the present invention;

[0070] Figure 9 This is a structural block diagram of a cooking temperature curve plotting device according to an embodiment of the present invention;

[0071] Figure 10 This is a schematic diagram of the hardware structure of the cooking device according to an embodiment of the present invention. Detailed Implementation

[0072] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0073] Due to screen size limitations, real-time temperature change curves are often drawn within a limited range. For steam-baking products, the temperature varies at different working stages, and there may be adjustments to the set parameters (such as temperature or time) during the working process. If the curve is always drawn with a fixed coordinate axis, the curve proportions are easily distorted, affecting the presentation of the cooking effect.

[0074] Therefore, this invention provides a method for drawing cooking temperature curves, which can adjust the range of the curve drawing coordinate axes in real time, optimize the display of the drawn temperature curve within a limited number of pixels, and dynamically match a reasonable curve ratio during continuous drawing, making the temperature curve more fitting and aesthetically pleasing, thus achieving a better presentation of the cooking effect.

[0075] According to an embodiment of the present invention, a method for plotting a cooking temperature curve is provided. It should be noted that the steps shown in the flowchart in the accompanying drawings can be executed in a computer system such as a set of computer-executable instructions. Furthermore, although a logical order is shown in the flowchart, in some cases, the steps shown or described may be executed in a different order than that shown here.

[0076] This embodiment provides a method for plotting cooking temperature profiles, which can be used with cooking equipment such as ovens and steam ovens. Figure 1 This is a flowchart of a method for plotting a cooking temperature curve according to an embodiment of the present invention, such as... Figure 1 As shown, the process includes the following steps:

[0077] Step S101: Real-time acquisition of the target cooking temperature set by the user for the cooking device, the initial cooking temperature curve currently displayed by the cooking device, and the initial temperature of the initial cooking temperature curve.

[0078] Specifically, the cooking temperature curve represents the relationship between cooking temperature and time. Its coordinate system includes a time axis and a temperature axis. The initial cooking temperature curve is formed by the initial temperature P. 初 Once the plotting begins, the target cooking temperature set by the user can be obtained at intervals t to determine whether the target cooking temperature has been updated, so as to adjust the coordinate axis of the cooking temperature curve.

[0079] Step S102: When the target cooking temperature is detected to be updated, the current temperature difference between the updated target cooking temperature and the initial temperature is determined, the first trend of the initial cooking temperature curve and the second trend of the current temperature difference are determined, and the current temperature difference is divided into multiple temperature layers with consistent temperature differences.

[0080] Specifically, each temperature tier corresponds to a different temperature range. The current temperature difference Δ between the updated target cooking temperature and the initial temperature is calculated. T The temperature is divided into N temperature layers, with a temperature difference of β between each layer. For example, if the updated target cooking temperature is 50°C, the initial temperature is 20°C, and the current temperature difference Δ... TIf the temperature is 30℃ and the temperature difference β between each temperature layer is 10℃, then the temperature layers are divided into (20℃, 30℃), (30℃, 40℃) and (40℃, 50℃), and the temperature range corresponding to each temperature layer is different.

[0081] Specifically, by sampling temperature points in the initial cooking temperature curve and calculating the slope based on the sampling points, it can be determined whether the initial trend of change in the initial cooking temperature curve is upward or downward.

[0082] Specifically, the initial temperature difference between the target cooking temperature before the update and the initial temperature is determined, and it is determined whether the absolute value of the initial temperature difference is greater than the absolute value of the current temperature difference. If the absolute value of the initial temperature difference is greater than the absolute value of the current temperature difference, the second trend of the current temperature difference is determined to be a decrease in temperature difference; if the absolute value of the initial temperature difference is less than the absolute value of the current temperature difference, the second trend of the current temperature difference is determined to be an increase in temperature difference.

[0083] In some optional implementations, if the initial cooking temperature curve is on an upward trend and the updated target cooking temperature is greater than the previous target cooking temperature, then the second trend of the current temperature difference is an increase in the temperature difference; if the initial cooking temperature curve is on an upward trend and the updated target cooking temperature is less than the previous target cooking temperature, then the second trend of the current temperature difference is a decrease in the temperature difference.

[0084] For example, if the target temperature before the update is 30℃, and the initial cooking temperature curve rises from 20℃ to 30℃, the absolute value of the current temperature difference is |30℃-20℃|=10℃. If the target temperature is then updated to 40℃, the absolute value of the current temperature difference after the update is |40℃-20℃|=40℃. The second trend of the current temperature difference is that the temperature difference increases.

[0085] For example, if the target temperature before the update is 30℃, and the initial cooking temperature curve rises from 20℃ to 30℃, the absolute value of the current temperature difference is |30℃-20℃|=10℃. If the target temperature is then updated to 25℃, the absolute value of the current temperature difference after the update is |25℃-20℃|=5℃. The second trend of the current temperature difference is that the temperature difference decreases.

[0086] In some optional implementations, if the initial cooking temperature curve is in a downward trend and the updated target cooking temperature is greater than the previous target cooking temperature, then the second trend of the current temperature difference is a decrease in temperature difference; if the initial cooking temperature curve is in a downward trend and the updated target cooking temperature is less than the previous target cooking temperature, then the second trend of the current temperature difference is an increase in temperature difference.

[0087] For example, if the target temperature before the update is 20℃, and the initial cooking temperature curve decreases from 30℃ to 20℃, the absolute value of the current temperature difference is |20℃-30℃|=10℃. If the target temperature is then updated to 25℃, the absolute value of the current temperature difference after the update is |25℃-30℃|=5℃. The second trend of the current temperature difference is that the temperature difference decreases.

[0088] For example, if the target temperature before the update is 20℃, and the initial cooking temperature curve decreases from 30℃ to 20℃, the absolute value of the current temperature difference is |20℃-30℃|=10℃. If the target temperature is then updated to 10℃, the absolute value of the current temperature difference after the update is |10℃-30℃|=20℃. The second trend of the current temperature difference is that the temperature difference increases.

[0089] In this embodiment of the application, the current temperature difference trend is analyzed by comparing the target cooking temperatures before and after the update with the initial temperature of the initial cooking temperature curve.

[0090] Step S103: Determine the first temperature layer whose temperature range overlaps with the temperature range of the initial cooking temperature curve.

[0091] Furthermore, for special cases, such as when the initial cooking temperature curve shows an upward trend and the updated target cooking temperature is greater than the previous target cooking temperature, or when the initial cooking temperature curve shows a downward trend and the updated target cooking temperature is less than the previous target cooking temperature, a second temperature layer that does not overlap with the temperature range of the initial cooking temperature curve can be determined from multiple temperature layers. The curve is then plotted in real-time based on the second temperature layer and the current cooking temperature detected by the cooking device. For the second temperature layer with an unknown temperature, the curve is plotted in real-time using the current cooking temperature detected by the cooking device, providing real-time feedback on the change in cooking temperature over time, which helps improve the user experience.

[0092] For example, if the initial cooking temperature curve rises from an initial temperature of 20°C to 40°C, and the user then updates the target cooking temperature to 50°C, then the current temperature difference Δ T The temperature is 30℃. If the temperature difference β of each temperature layer is 10℃, the temperature layers are divided into (20℃, 30℃), (30℃, 40℃), and (40℃, 50℃). The temperature ranges of the temperature layers (20℃, 30℃) and (30℃, 40℃) overlap with the temperature range of the initial cooking temperature curve. The temperature layers (20℃, 30℃) and (30℃, 40℃) are taken as the first temperature layer. When redrawing the curve, the temperature points of these two temperature layers can be selected based on the initial cooking temperature curve. The temperature layer (40℃, 50℃) is taken as the second temperature layer. The temperature points of the temperature layer (40℃, 50℃) need to be detected and obtained by the cooking equipment.

[0093] For example, if the initial cooking temperature curve has a temperature range of 20℃-25℃, and the user updates the target cooking temperature to 40℃, then the current temperature difference Δ T The temperature is set to 20℃. If the temperature difference β of each temperature layer is 10℃, the temperature layers are divided into (20℃, 30℃) and (30℃, 40℃). At this time, the temperature range of the (20℃, 30℃) temperature layer overlaps with the initial cooking temperature curve. However, the (20℃, 30℃) temperature layer is still used as the first temperature layer with a consistent temperature point. The cooking point is selected based on the existing cooking temperature curve for curve compression plotting. However, when plotting based on the selected temperature points, since the temperature points in (25℃, 30℃) are unknown, and when the temperature points are directly detected in real time to plot the (30℃, 40℃) curve, the curve will change drastically due to the temperature gap in (25℃, 30℃). Therefore, the temperature difference β of each temperature layer can be selected according to the actual situation (in the above case, it can be set to 5℃) to prevent the drastic changes in the curve caused by the above situation.

[0094] In one optional implementation, the current cooking temperature of the cooking device is detected in real time according to a preset detection frequency, and the cooking time corresponding to the current cooking temperature is determined. Based on the current cooking temperature and the cooking time corresponding to the current cooking temperature, the display coordinates corresponding to the second temperature layer are determined, and the curve is drawn in real time based on the display coordinates.

[0095] It should be noted that the temperature points in the second temperature layer need to be detected in real time by the cooking equipment during the subsequent cooking process. The real-time detected temperature points are used for real-time plotting. The detection frequency can be determined by combining the temperature difference β of the temperature layers. Generally speaking, the larger the temperature difference β, the higher the detection frequency.

[0096] This embodiment detects the current cooking temperature of the cooking equipment in real time, plots the curve in real time, and fills the second temperature layer with temperature points to reflect the trend of temperature change over time in real time.

[0097] Step S104: Based on the first trend, the second trend, the first temperature layer, and the updated target cooking temperature, the temperature points in the initial cooking temperature curve are filtered to obtain temperature feature points.

[0098] Specifically, by combining the trend of the initial cooking temperature curve and the current temperature difference trend, an appropriate method is selected to filter the temperature points in the initial cooking temperature curve to obtain the temperature feature points corresponding to the first temperature layer.

[0099] Step S105: Compress and redraw the initial cooking temperature curve based on temperature feature points.

[0100] Specifically, the temperature feature points are representative points of the initial cooking temperature curve. Since the temperature difference of each temperature layer is consistent, the selected temperature feature points are evenly distributed in each temperature layer of the curve, which can preserve the original horizontal and vertical coordinate ratio of the initial cooking temperature curve. In this way, when redrawing using temperature feature points, the initial cooking temperature curve can be compressed without affecting the original horizontal and vertical coordinate ratio of the curve, resulting in a better curve presentation and improved user experience.

[0101] The cooking temperature curve drawing method provided in this embodiment, when detecting an update to the user-set target cooking temperature, determines the current temperature difference between the updated target cooking temperature and the initial temperature, divides the current temperature difference into multiple temperature layers with consistent temperature differences, and selects a first temperature layer with a known temperature from among these multiple temperature layers. Then, combining the first trend of change in the initial cooking temperature curve and the second trend of change in the current temperature difference, the temperature points in the initial cooking temperature curve are filtered using the first temperature layer with consistent temperature differences. This preserves the original horizontal and vertical coordinate ratios of the initial cooking temperature curve, allowing for compression and redrawing of the initial cooking temperature curve based on the obtained temperature feature points, improving the curve's presentation effect and enhancing the user experience.

[0102] This embodiment provides a method for plotting cooking temperature profiles, which can be used with cooking equipment such as ovens and steam ovens. Figure 2 This is a flowchart of a method for plotting a cooking temperature curve according to an embodiment of the present invention, such as... Figure 2 As shown, the process includes the following steps:

[0103] Step S201: Real-time acquisition of the target cooking temperature set by the user for the cooking device, the initial cooking temperature curve currently displayed by the cooking device, and the initial temperature of the initial cooking temperature curve. For details, please refer to [link to relevant documentation]. Figure 1 The description of step S101 in the illustrated embodiment will not be repeated here.

[0104] Step S202: When an update to the target cooking temperature is detected, determine the current temperature difference between the updated target cooking temperature and the initial temperature, determine the first trend of the initial cooking temperature curve and the second trend of the current temperature difference, and divide the current temperature difference into multiple temperature layers with consistent temperature differences. For details, please refer to [link to details]. Figure 1 The description of step S102 in the illustrated embodiment will not be repeated here.

[0105] Step S203: Determine the first temperature layer whose temperature range overlaps with the temperature range of the initial cooking temperature curve. For details, please refer to [link to details]. Figure 1 The description of step S103 in the illustrated embodiment will not be repeated here.

[0106] Step S204: Based on the first trend, the second trend, the first temperature layer, and the updated target cooking temperature, the temperature points in the initial cooking temperature curve are filtered to obtain temperature feature points.

[0107] Specifically, step S204 includes:

[0108] Step S2041: Based on the first temperature layer, the initial cooking temperature curve is divided in the projection direction of the time coordinate axis to obtain the segmented curve corresponding to each first temperature layer.

[0109] For example, the initial cooking temperature curve is divided along the vertical direction of the time axis to obtain multiple segmented curves, and the temperature difference between the two ends of each segmented curve is consistent.

[0110] Step S2042: Extract the termination temperature point of the initial cooking temperature curve and extract the numerical features of the temperature points in the segmented curve to obtain the numerical feature points corresponding to each first temperature layer.

[0111] Specifically, the endpoint temperatures, peak temperatures, and trough temperatures in the piecewise curve are extracted to obtain the numerical feature points corresponding to each first temperature layer, which facilitates the compression of the initial cooking temperature curve. For example, for each piecewise curve of the first temperature layer, the middle temperature points in the temperature layer can be discarded, and only the endpoint temperatures of the temperature layer and some temperature points with numerical abrupt changes can be retained to obtain the numerical feature points.

[0112] It should be noted that the termination temperature point of the initial cooking temperature curve refers to the last temperature point of the curve. In some cases, such as when the curve is on an upward trend, but the updated target cooking temperature is lower than the termination temperature point of the curve, the temperature range of the divided temperature layers does not cover the termination temperature point of the curve when dividing the temperature layers based on the current temperature difference. Therefore, special judgment is needed for the termination temperature point of the curve.

[0113] Step S2043: Based on the first and second trends of change, and based on the magnitude relationship between the termination temperature point and the updated target cooking temperature, the temperature feature points of the initial cooking temperature curve are selected according to the termination temperature point and the numerical feature points.

[0114] In some optional implementations, if the first trend is an upward curve and the second trend is a decreasing temperature difference, it is determined whether the termination temperature point is greater than the updated target cooking temperature. If the termination temperature point is greater than the updated target cooking temperature, the termination temperature point and the numerical feature point are used as the temperature feature points of the initial cooking temperature curve; if the termination temperature point is less than the updated target cooking temperature, the numerical feature point is used as the temperature feature point of the initial cooking temperature curve.

[0115] For example, when the curve is in an upward trend, if △ T If the temperature is decreased, the comparison will terminate at the current highest temperature point, T. max With the updated target cooking temperature T 目 The size relationship, if T max >T 目 Keep T max At the temperature point, the cooking curve then transitions to a downward trend; if T max <T 目 Compressed drawing is performed using the recorded numerical feature points.

[0116] In this embodiment of the application, when the curve is on an upward trend and the current temperature difference is decreasing, if the termination temperature point is greater than the updated target cooking temperature, the curve is compressed and plotted using the termination temperature point and temperature feature points to truly reflect the change of cooking temperature over time; otherwise, only numerical feature points are used for curve compression and plotting to improve the effectiveness and representativeness of temperature feature point selection.

[0117] In some optional implementations, if the first trend is a downward curve and the second trend is a decreasing temperature difference, it is determined whether the termination temperature point is less than the updated target cooking temperature. If the termination temperature point is less than the updated target cooking temperature, the termination temperature point and the numerical feature point are used as the temperature feature points of the initial cooking temperature curve. If the termination temperature point is greater than the updated target cooking temperature, the numerical feature point is used as the temperature feature point of the initial cooking temperature curve.

[0118] For example, when the curve is in a downward trend, if △ T If the temperature decreases, the comparison will terminate at the current lowest temperature point, T. min With the updated target cooking temperature T 目 The size relationship, if T min <T 目 Keep T min At the temperature point, the cooking curve then shifts to an upward trend; if T min >T 目 Compressed drawing is performed using the recorded numerical feature points.

[0119] In this embodiment of the application, when the curve is in a downward trend and the current temperature difference is decreasing, if the termination temperature point is less than the updated target cooking temperature, the curve is compressed and plotted using the termination temperature point and temperature feature points to truly reflect the change of cooking temperature over time; otherwise, only numerical feature points are used for curve compression and plotting to improve the effectiveness and representativeness of temperature feature point selection.

[0120] In some alternative implementations, if the first trend is an upward curve and the second trend is an increasing temperature difference, or if the first trend is a downward curve and the second trend is an increasing temperature difference, then the numerical feature point is taken as the temperature feature point of the initial cooking temperature curve.

[0121] For example, if the curve is in an upward trend, △ T Increase, or, if the curve is in a downward trend, △ T Increase the number of curves and use numerical feature points to compress and plot them.

[0122] In this embodiment of the application, if the current temperature difference increases when the curve rises, or if the current temperature difference increases when the curve falls, it indicates that the update of the target cooking temperature follows the trend of the curve. In this case, curve compression can be achieved by using numerical feature points to draw the curve.

[0123] This invention improves the effectiveness, authenticity, and representativeness of the selected temperature feature points by combining the initial cooking temperature curve with the current temperature difference trend and selecting appropriate methods to screen the temperature points of the initial cooking temperature curve.

[0124] Step S205: Compress and redraw the initial cooking temperature curve based on temperature feature points. For details, please refer to [link to details]. Figure 1 The description of step S105 in the illustrated embodiment will not be repeated here.

[0125] Step S206: Adjust the temperature display range of the temperature coordinate axis based on the updated target cooking temperature.

[0126] Specifically, when updating the target cooking temperature, in order to accurately and aesthetically display the changes in the curve, the current temperature difference Δ between the latest target temperature and the initial temperature will be used. T The temperature coordinate axis primarily displays the range of numerical values.

[0127] The cooking temperature curve drawing method provided in this embodiment aims to solve the problem in related technologies where drawing temperature curves with fixed coordinate axes cannot adapt to temperature differences at different cooking stages or changes in parameters during cooking, which can cause curve proportion imbalances. This method adjusts the range of the curve drawing coordinate axes in real time, optimizes the display of the drawn temperature curve within a limited number of pixels, and dynamically matches a reasonable curve proportion during continuous drawing, making the temperature curve more consistent and aesthetically pleasing, thus achieving a better presentation of the cooking effect.

[0128] The following section uses a steam oven as an example to illustrate the method for plotting the cooking temperature curve of the present invention in detail, with a specific application example.

[0129] like Figure 3As shown, during the cooking process of the steam and roast dual-functional machine, a cooking temperature curve is plotted for the relationship between the actual internal temperature and time, and the cooking effect is displayed in real time through the UI interface on the screen. However, due to the limited number of pixel points P 总 used for curve plotting, and the steam and roast dual-functional machine can work continuously, and the target cooking temperature and working duration can be updated during the working process.

[0130] As Figure 4 shown, when the target cooking temperature is updated, if continuous plotting of the cooking curve is required, it is necessary to select to compress the abscissa of the original curve at the end of the curve, and at the same time, the curve needs to be extended vertically to meet the plotting requirements. However, if the target cooking temperature or working duration is adjusted multiple times during the redrawing process, after multiple compressions and extensions, as Figure 5 shown, the temperature curve will be deformed due to the imbalance of the abscissa and ordinate ratios, affecting the overall display of the cooking curve.

[0131] Therefore, it is necessary to dynamically adjust the curve coordinate axes during the compression of the cooking curve to ensure that the cooking curve can better present the cooking effect during continuous plotting.

[0132] As Figure 6 shown, the cooking curve starts to be plotted from the initial temperature point P 初 . Every time the time t or the target temperature T 目 or the working duration is updated, it is judged whether the coordinate axes need to be adjusted.

[0133] If the coordinate axes need to be adjusted, first adjust the vertical display range. When the target cooking temperature is updated, in order to accurately and beautifully display the curve change situation, the current temperature difference △ T between the latest target temperature and the initial temperature will be used as the main numerical interval for vertical display, and this will be used as the basis for equally dividing the temperature layers and intercepting temperature points for compressed redrawing.

[0134] Next, perform abscissa compression and redrawing. According to △ T , the recorded temperatures are divided into N temperature layers, and the temperature difference between each temperature layer is β. According to the overlap situation with the initial cooking temperature curve, the N temperature layers are divided into N1 first temperature layers with overlapping temperature ranges and N2 second temperature layers with non-overlapping temperature ranges. For the N1 first temperature layers, n1 temperature characteristic points located in each temperature layer are selected from the recorded temperature points. Every time the time t or the target cooking temperature or the working duration is updated, the relatively middle temperature characteristic points in each temperature layer are discarded, and n temperature characteristic points close to the maximum and minimum values of the temperature layer are retained (where n < n1). The original cooking curve is compressed and redrawn with these N1 * n points, and the N1 first temperature layers are filled.

[0135] Specifically, when the curve is in an upward trend, if △ T If the value increases, then the N1*n recorded temperature feature points are used for compressed plotting. When the curve is in an upward trend, if Δ... T If it decreases, then compare it to the current highest temperature point T. max With T 目 The size relationship, if T max >T 目 Keep T max At the temperature point, the cooking curve then transitions to a downward trend; if T max <T 目 The B1*b temperature feature points recorded are used for compressed plotting.

[0136] Specifically, when the curve is in a downward trend, if △ T If the value increases, then the N1*n recorded temperature feature points are used for compressed plotting. When the curve is in a downward trend, if Δ... T If it decreases, then compare it to the current lowest temperature point T. min With T 目 The size relationship, if T min <T 目 Keep T min At the temperature point, the cooking curve then shifts to an upward trend; if T min >T 目 The N1*n temperature feature points recorded are used for compressed plotting.

[0137] For the N2 second temperature layers, the current cooking temperature of the device is detected in real time according to the preset detection frequency, and the temperature is converted into pixels on the device for display, thus filling the N2 second temperature layers.

[0138] Figure 7 For use Figure 6 A schematic diagram of the curve after one compression operation by the algorithm. Figure 8 For use Figure 6 A schematic diagram of the curve after the algorithm performs two compressions, and... Figure 4 and Figure 5 By comparing the two, it can be found that the ratio of the horizontal and vertical axes of the compressed curve in this application example remains consistent with that before compression, resulting in a better presentation.

[0139] This invention adds a condition for determining whether the coordinate axis needs to be adjusted when drawing the cooking temperature curve of a steam-bake dual-function oven. By adjusting the coordinate axis in real time during the drawing process, the curve drawing ratio is improved, which solves the problem of cooking curve ratio imbalance caused by temperature differences in different cooking stages and parameter adjustments during cooking. This ensures that the cooking temperature curve is consistent and aesthetically pleasing when continuously drawn, and the cooking effect is better presented.

[0140] This embodiment also provides a cooking temperature curve plotting device, which is used to implement the above embodiments and preferred embodiments; details already described will not be repeated. As used below, the term "module" can refer to a combination of software and / or hardware that performs a predetermined function. Although the device described in the following embodiments is preferably implemented in software, hardware implementation, or a combination of software and hardware, is also possible and contemplated.

[0141] This embodiment provides a cooking temperature curve plotting device, such as... Figure 9 As shown, it includes:

[0142] The acquisition module 901 is used to acquire in real time the target cooking temperature set by the user for the cooking device, the initial cooking temperature curve currently displayed by the cooking device, and the initial temperature of the initial cooking temperature curve.

[0143] The detection module 902 is used to determine the current temperature difference between the updated target cooking temperature and the initial temperature when an update of the target cooking temperature is detected, determine the first trend of the initial cooking temperature curve and the second trend of the current temperature difference, and divide the current temperature difference into multiple temperature layers with consistent temperature differences; wherein each temperature layer corresponds to a different temperature range.

[0144] The first processing module 903 is used to determine a first temperature layer that overlaps with the temperature range of the initial cooking temperature curve;

[0145] The second processing module 904 is used to filter the temperature points in the initial cooking temperature curve based on the first trend, the second trend, the first temperature layer and the updated target cooking temperature to obtain temperature feature points.

[0146] The third processing module 905 is used to compress and redraw the initial cooking temperature curve based on temperature feature points.

[0147] In some alternative implementations, the detection module 902 is further configured to:

[0148] Determine the initial temperature difference between the target cooking temperature before the update and the initial temperature, and determine whether the absolute value of the initial temperature difference is greater than the absolute value of the current temperature difference;

[0149] If the absolute value of the initial temperature difference is greater than the absolute value of the current temperature difference, then the second trend of the current temperature difference is determined to be a decrease in temperature difference.

[0150] If the absolute value of the initial temperature difference is less than the absolute value of the current temperature difference, then the second trend of the current temperature difference is determined to be an increase in the temperature difference.

[0151] In some optional implementations, the coordinate system containing the initial cooking temperature curve includes a time axis; the second processing module 904 is further configured to:

[0152] Based on the first temperature layer, the initial cooking temperature curve is divided along the projection direction of the time axis to obtain the segmented curve corresponding to each first temperature layer.

[0153] Extract the termination temperature point of the initial cooking temperature curve, and extract the numerical features of the temperature points in the segmented curve to obtain the numerical feature points corresponding to each first temperature layer.

[0154] Based on the first and second trends of change, and based on the relationship between the termination temperature point and the updated target cooking temperature, the temperature feature points of the initial cooking temperature curve are selected according to the termination temperature point and the numerical feature points.

[0155] In some optional implementations, the second processing module 904 is further configured to:

[0156] Extract the endpoint temperature, peak temperature, and trough temperature from the piecewise curve to obtain the numerical feature points corresponding to each first temperature layer.

[0157] In some optional implementations, the second processing module 904 is further configured to:

[0158] If the first trend is an upward curve and the second trend is a decreasing temperature difference, determine whether the termination temperature point is greater than the updated target cooking temperature.

[0159] If the termination temperature is greater than the updated target cooking temperature, then the termination temperature and the numerical feature point are used as the temperature feature points of the initial cooking temperature curve.

[0160] If the termination temperature is lower than the updated target cooking temperature, the numerical feature point will be used as the temperature feature point of the initial cooking temperature curve.

[0161] In some optional implementations, the second processing module 904 is further configured to:

[0162] If the first trend is a downward curve and the second trend is a decreasing temperature difference, determine whether the termination temperature is less than the updated target cooking temperature.

[0163] If the termination temperature is less than the updated target cooking temperature, then the termination temperature and the numerical feature point are used as the temperature feature points of the initial cooking temperature curve.

[0164] If the termination temperature is greater than the updated target cooking temperature, then the numerical feature point will be used as the temperature feature point of the initial cooking temperature curve.

[0165] In some optional implementations, the second processing module 904 is further configured to:

[0166] If the first trend is an upward curve and the second trend is an increasing temperature difference, or if the first trend is a downward curve and the second trend is an increasing temperature difference, then the numerical feature point is taken as the temperature feature point of the initial cooking temperature curve.

[0167] In some optional embodiments, the coordinate system in which the initial cooking temperature profile lies includes a temperature coordinate axis; the device is also used for:

[0168] Adjust the temperature display range of the temperature axis based on the updated target cooking temperature.

[0169] In some alternative implementations, the device is also used for:

[0170] Determine a second temperature layer that does not overlap with the temperature range of the initial cooking temperature profile;

[0171] The curve is plotted in real time based on the second temperature layer and the current cooking temperature of the cooking device detected in real time.

[0172] In some alternative implementations, the device is also used for:

[0173] According to the preset detection frequency, the current cooking temperature of the cooking equipment is detected in real time, and the cooking time corresponding to the current cooking temperature is determined.

[0174] Based on the current cooking temperature and the corresponding cooking time, determine the display coordinates of the second temperature layer;

[0175] Based on the displayed coordinates, curves are drawn in real time.

[0176] Further functional descriptions of the above modules and units are the same as those in the corresponding embodiments described above, and will not be repeated here.

[0177] The cooking temperature curve plotting device in this embodiment is presented in the form of a functional unit. Here, a unit refers to an ASIC (Application Specific Integrated Circuit) circuit, a processor and memory that execute one or more software or fixed programs, and / or other devices that can provide the above functions.

[0178] This invention also provides a cooking device having the above-described features. Figure 9 The cooking temperature curve plotting device is shown. For example, the cooking device could be a steam oven, or other products such as a rice cooker that utilize a color screen to display the changing temperature curve.

[0179] Please see Figure 10 , Figure 10 This is a schematic diagram of the structure of a cooking device provided in an optional embodiment of the present invention, such as... Figure 10 As shown, the cooking appliance includes one or more processors 10, a memory 20, and interfaces for connecting the components, including high-speed interfaces and low-speed interfaces. The components communicate with each other via different buses and can be mounted on a common motherboard or otherwise as required. The processors can process instructions executed within the cooking appliance, including instructions stored in or on memory to display graphical information of a GUI on an external input / output device (such as a display device coupled to the interface). In some alternative implementations, multiple processors and / or multiple buses can be used with multiple memories and multiple memory modules, if desired. Similarly, multiple devices can be connected, each providing some of the necessary operations (e.g., as a server array, a set of blade servers, or a multiprocessor system). Figure 10 Take a processor 10 as an example.

[0180] Processor 10 may be a central processing unit, a network processor, or a combination thereof. Processor 10 may further include a hardware chip. The hardware chip may be an application-specific integrated circuit (ASIC), a programmable logic device (PLD), or a combination thereof. The programmable logic device may be a complex programmable logic device (CAMP), a field-programmable gate array (FPGA), a general-purpose array logic (GDA), or any combination thereof.

[0181] The memory 20 stores instructions executable by at least one processor 10 to cause the at least one processor 10 to perform the method shown in the above embodiments.

[0182] The memory 20 may include a program storage area and a data storage area. The program storage area may store the operating system and applications required for at least one function; the data storage area may store data created based on the use of the cooking device. Furthermore, the memory 20 may include high-speed random access memory and may also include non-transient memory, such as at least one disk storage device, flash memory device, or other non-transient solid-state storage device. In some alternative embodiments, the memory 20 may optionally include memory remotely located relative to the processor 10, which can be connected to the cooking device via a network. Examples of such networks include, but are not limited to, the Internet, intranets, local area networks, mobile communication networks, and combinations thereof.

[0183] The memory 20 may include volatile memory, such as random access memory; the memory may also include non-volatile memory, such as flash memory, hard disk or solid-state drive; the memory 20 may also include a combination of the above types of memory.

[0184] The cooking device also includes an input device 30 and an output device 40. The processor 10, memory 20, input device 30, and output device 40 can be connected via a bus or other means. Figure 10 Taking the example of a connection between China and Israel via a bus.

[0185] Input device 30 can receive input digital or character information, and generate key signal inputs related to user settings and function control of the cooking equipment, such as a touch screen, keypad, mouse, trackpad, touchpad, joystick, one or more mouse buttons, trackball, joystick, etc. Output device 40 may include display devices, auxiliary lighting devices (e.g., LEDs), and haptic feedback devices (e.g., vibration motors). The aforementioned display devices include, but are not limited to, liquid crystal displays, light-emitting diodes, displays, and plasma displays. In some alternative embodiments, the display device may be a touch screen.

[0186] This invention also provides a computer-readable storage medium. The methods described above according to embodiments of the invention can be implemented in hardware or firmware, or implemented as computer code that can be recorded on a storage medium, or implemented as computer code downloaded via a network and originally stored on a remote storage medium or a non-transitory machine-readable storage medium and then stored on a local storage medium. Thus, the methods described herein can be processed by software stored on a storage medium using a general-purpose computer, a dedicated processor, or programmable or dedicated hardware. The storage medium can be a magnetic disk, optical disk, read-only memory, random access memory, flash memory, hard disk, or solid-state drive, etc.; further, the storage medium can also include combinations of the above types of memory. It is understood that computers, processors, microprocessor controllers, or programmable hardware include storage components capable of storing or receiving software or computer code, which, when accessed and executed by the computer, processor, or hardware, implements the methods shown in the above embodiments.

[0187] A portion of this invention can be applied as a computer program product, such as computer program instructions, which, when executed by a computer, can invoke or provide the methods and / or technical solutions according to the invention through the operation of the computer. Those skilled in the art will understand that the forms in which computer program instructions exist in a computer-readable medium include, but are not limited to, source files, executable files, installation package files, etc. Correspondingly, the ways in which computer program instructions are executed by a computer include, but are not limited to: the computer directly executing the instructions, or the computer compiling the instructions and then executing the corresponding compiled program, or the computer reading and executing the instructions, or the computer reading and installing the instructions and then executing the corresponding installed program. Here, the computer-readable medium can be any available computer-readable storage medium or communication medium accessible to a computer.

[0188] Although embodiments of the invention have been described in conjunction with the accompanying drawings, those skilled in the art can make various modifications and variations without departing from the spirit and scope of the invention, and such modifications and variations all fall within the scope defined by the appended claims.

Claims

1. A cooking temperature curve drawing method, It is characterized in that The method comprises: Acquire in real time a target cooking temperature set by a user for a cooking device, an initial cooking temperature curve currently displayed by the cooking device, and an initial temperature of the initial cooking temperature curve; When it is detected that the target cooking temperature is updated, determining the current temperature difference between the updated target cooking temperature and the initial temperature, determining a first change trend of the initial cooking temperature curve and a second change trend of the current temperature difference, and dividing the current temperature difference into a plurality of temperature layers with consistent temperature differences; wherein each of the temperature layers corresponds to a different temperature range; determining a first temperature layer having a temperature range overlapping the temperature range of the initial cooking temperature profile; Based on the first change trend, the second change trend, the first temperature layer, and the updated target cooking temperature, the temperature points in the initial cooking temperature curve are screened to obtain temperature characteristic points; The initial cooking temperature curve is compressed and redrawn based on the temperature feature points.

2. The method according to claim 1, It is characterized in that The coordinate system where the initial cooking temperature curve is located includes a time coordinate axis; based on the first change trend, the second change trend, the first temperature layer and the updated target cooking temperature, the temperature points in the initial cooking temperature curve are screened to obtain temperature characteristic points, including: According to the first temperature layer, the initial cooking temperature curve is segmented in the projection direction of the time coordinate axis to obtain a segmented curve corresponding to each first temperature layer; Extracting the termination temperature point of the initial cooking temperature curve, and extracting the numerical features of the temperature points in the segmented curve, to obtain the numerical feature points corresponding to each of the first temperature layers; Based on the first change trend and the second change trend and based on the magnitude relationship between the termination temperature point and the updated target cooking temperature, the temperature characteristic points of the initial cooking temperature curve are screened according to the termination temperature point and the numerical characteristic points.

3. The method according to claim 2, It is characterized in that The method of screening and obtaining the temperature characteristic points of the initial cooking temperature curve based on the first change trend and the second change trend and based on the magnitude relationship between the termination temperature point and the updated target cooking temperature according to the termination temperature point and the numerical characteristic points includes: If the first change trend is an upward curve and the second change trend is a decrease in temperature difference, determining whether the termination temperature point is greater than the updated target cooking temperature; If the end temperature point is greater than the updated target cooking temperature, the end temperature point and the numerical characteristic point are used as the temperature characteristic points of the initial cooking temperature curve; If the end temperature point is lower than the updated target cooking temperature, the numerical characteristic point is used as the temperature characteristic point of the initial cooking temperature curve.

4. The method according to claim 2, It is characterized in that The method of screening and obtaining the temperature characteristic points of the initial cooking temperature curve based on the first change trend and the second change trend and based on the magnitude relationship between the termination temperature point and the updated target cooking temperature according to the termination temperature point and the numerical characteristic points includes: If the first change trend is a downward curve and the second change trend is a decrease in temperature difference, determining whether the termination temperature point is less than the updated target cooking temperature; If the end temperature point is lower than the updated target cooking temperature, the end temperature point and the numerical characteristic point are used as the temperature characteristic points of the initial cooking temperature curve; If the end temperature point is greater than the updated target cooking temperature, the numerical characteristic point is used as the temperature characteristic point of the initial cooking temperature curve.

5. The method according to claim 2, It is characterized in that The method of screening and obtaining the temperature characteristic points of the initial cooking temperature curve based on the first change trend and the second change trend and based on the magnitude relationship between the termination temperature point and the updated target cooking temperature according to the termination temperature point and the numerical characteristic points includes: If the first change trend is an upward curve and the second change trend is an increased temperature difference, or the first change trend is a downward curve and the second change trend is an increased temperature difference, the numerical characteristic point is used as the temperature characteristic point of the initial cooking temperature curve.

6. The method according to any one of claims 2 to 5, It is characterized in that The step of extracting the numerical features of the temperature points in the segmented curve to obtain the numerical feature points corresponding to each of the first temperature layers includes: The endpoint temperature, the peak temperature and the trough temperature in the segmented curve are extracted to obtain the numerical characteristic points corresponding to each of the first temperature layers.

7. The method according to claim 1, It is characterized in that The method further comprises: determining a second temperature layer that does not overlap with the temperature range of the initial cooking temperature profile; A curve is drawn in real time according to the second temperature layer and the current cooking temperature of the cooking device detected in real time.

8. The method according to claim 7, It is characterized in that The method of drawing a curve in real time according to the second temperature layer and the current cooking temperature of the cooking device detected in real time includes: According to the preset detection frequency, the current cooking temperature of the cooking device is detected in real time, and the cooking time corresponding to the current cooking temperature is determined; Determine the display coordinates corresponding to the second temperature layer based on the current cooking temperature and the cooking time corresponding to the current cooking temperature; Based on the display coordinates, a curve is drawn in real time.

9. The method according to any one of claims 1 to 5, It is characterized in that Determining a second change trend of the current temperature difference includes: Determining an initial temperature difference between the target cooking temperature before updating and the initial temperature, and judging whether an absolute value of the initial temperature difference is greater than an absolute value of the current temperature difference; If the absolute value of the initial temperature difference is greater than the absolute value of the current temperature difference, it is determined that the second change trend of the current temperature difference is a decrease in temperature difference; If the absolute value of the initial temperature difference is smaller than the absolute value of the current temperature difference, it is determined that the second change trend of the current temperature difference is an increase in temperature difference.

10. The method according to any one of claims 1 to 5, It is characterized in that The coordinate system where the initial cooking temperature curve is located includes a temperature coordinate axis; the method further includes: Based on the updated target cooking temperature, the temperature display range of the temperature coordinate axis is adjusted.

11. A cooking temperature curve drawing device, It is characterized in that The device comprises: An acquisition module, used for acquiring in real time a target cooking temperature set by a user for a cooking device, an initial cooking temperature curve currently displayed by the cooking device, and an initial temperature of the initial cooking temperature curve; a detection module, for determining, when detecting that the target cooking temperature is updated, a current temperature difference between the updated target cooking temperature and the initial temperature, determining a first change trend of the initial cooking temperature curve and a second change trend of the current temperature difference, and dividing the current temperature difference into a plurality of temperature layers with consistent temperature differences; wherein each of the temperature layers corresponds to a different temperature range; a first processing module, configured to determine a first temperature layer having a temperature range overlapping with a temperature range of an initial cooking temperature curve; A second processing module is used to screen the temperature points in the initial cooking temperature curve based on the first change trend, the second change trend, the first temperature layer and the updated target cooking temperature to obtain temperature characteristic points; The third processing module is used to compress and redraw the initial cooking temperature curve based on the temperature characteristic points.

12. A cooking device, It is characterized in that include: A memory and a processor, wherein the memory and the processor are communicatively connected to each other, the memory stores computer instructions, and the processor executes the cooking temperature curve drawing method according to any one of claims 1 to 10 by executing the computer instructions.

13. The cooking device according to claim 12, It is characterized in that The cooking device is a dual-function steaming and baking machine.

14. A computer-readable storage medium, It is characterized in that The computer-readable storage medium stores computer instructions, and the computer instructions are used to enable a computer to execute the cooking temperature curve drawing method according to any one of claims 1 to 10.

15. A computer program product, It is characterized in that The method comprises computer instructions, wherein the computer instructions are used to enable a computer to execute the cooking temperature curve drawing method according to any one of claims 1 to 10.

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