Cooking equipment control method and device, cooking equipment and storage medium

Abstract

The embodiment of the invention relates to a cooking equipment control method and device, cooking equipment and a storage medium. The method comprises the following steps: acquiring three-dimensional information of a target food material in the cooking equipment; determining physical characteristics and thermal characteristics of the target food material according to the three-dimensional information; determining cooking parameters of the cooking equipment according to the physical characteristics, the thermal characteristics and a first cooking requirement of the target food material; and controlling the cooking equipment according to the cooking parameters. Therefore, the cooking parameters can be flexibly and intelligently adjusted according to the physical characteristics and the thermal characteristics of the food materials, control over the cooking equipment is achieved, and the control accuracy and intelligence of the cooking equipment are improved.

Description

Technical Field

[0001] Embodiments of the present invention relate to the technical field of device control, and in particular, to a cooking device control method, device, cooking device, and storage medium. Background Art

[0002] In the current field of cooking equipment, steam ovens, as a kitchen appliance that combines steaming and baking functions, have received widespread attention and use. However, traditional steam ovens usually rely on preset cooking programs or manual adjustments by users during the cooking process, and cannot accurately adjust cooking parameters according to the actual conditions of the ingredients, resulting in poor cooking results or waste of ingredients.

[0003] In recent years, with the rapid development of computer vision and image processing technology, 3D reconstruction technology has been widely used in various fields. Applying 3D reconstruction technology to food detection in steam ovens can achieve accurate identification and measurement of food, providing basic data for subsequent cooking parameter adjustments. Therefore, how to achieve precise control of cooking equipment by intelligently adjusting the cooking parameters of cooking equipment has become an urgent problem to be solved. Summary of the invention

[0004] In view of this, in order to solve the above-mentioned technical problems or part of the technical problems, the embodiments of the present invention provide a cooking device control method, device, cooking device and storage medium.

[0005] In a first aspect, an embodiment of the present invention provides a cooking device control method, comprising:

[0006] Acquiring three-dimensional information of target food in the cooking device;

[0007] determining the physical and thermal properties of the target food material according to the three-dimensional information;

[0008] determining a cooking parameter of the cooking device according to the physical property, the thermal property and a first cooking requirement of the target food;

[0009] The cooking device is controlled according to the cooking parameters.

[0010] In a possible implementation, determining the physical properties of the target food according to the three-dimensional information includes:

[0011] Determining the appearance parameters of the target food according to the three-dimensional information, wherein the appearance parameters include: shape, size, volume, surface roughness and color of the target food;

[0012] Determining the type of the target food according to the appearance parameter;

[0013] The physical properties are determined according to the type of the food, and the physical properties include: density, texture and moisture content of the target food.

[0014] In a possible implementation, determining the thermal properties of the target food according to the three-dimensional information includes:

[0015] Acquire a first cooking requirement of the target ingredient;

[0016] The first cooking requirement and the physical property are input into a trained thermal property prediction model, so that the thermal property prediction model outputs the thermal conductivity and specific heat capacity of the target food as the thermal property.

[0017] In a possible implementation, determining the cooking parameters of the cooking device according to the physical property, the thermal property and the first cooking requirement of the target food includes:

[0018] The physical property, the thermal property and the first cooking requirement are input into a cooking parameter generation model, so that the cooking parameter generation model generates a cooking temperature, a cooking time and a cooking mode of the cooking device as the cooking parameters.

[0019] In a possible implementation, controlling the cooking device according to the cooking parameters includes:

[0020] During the cooking process of the cooking device, the cooking temperature, cooking time, and / or cooking mode of the cooking device are controlled according to the cooking parameters;

[0021] When it is detected that the physical property or thermal property of the target food has changed, generating new cooking parameters according to the changed new physical property or new thermal property;

[0022] The cooking temperature, the cooking time and the cooking mode are adjusted according to the new cooking parameters.

[0023] In a possible implementation, the method further includes:

[0024] During the cooking process of the cooking device, when it is detected that the thermal characteristics of the target food meet a preset condition, an alarm message is generated, wherein the preset condition indicates that the thermal conductivity and / or specific heat capacity of the target food are within a first threshold range;

[0025] or, when the humidity in the cooking device is within a second threshold range, or the temperature in the cooking device is within a third threshold range, generating an alarm message;

[0026] The cooking device is controlled to give an alarm prompt according to the alarm information.

[0027] In a possible implementation, controlling the cooking device according to the cooking parameters includes:

[0028] When the cooking device receives the voice information, determining the control instruction corresponding to the voice information and determining the target object corresponding to the voice information;

[0029] adjusting the cooking parameters according to the second cooking requirement corresponding to the target object and the control instruction;

[0030] The cooking device is controlled according to the adjusted cooking parameters.

[0031] In a second aspect, an embodiment of the present invention provides a cooking equipment control device, comprising:

[0032] An acquisition module, used to acquire three-dimensional information of target ingredients in the cooking device;

[0033] A determination module, configured to determine the physical and thermal properties of the target food material according to the three-dimensional information;

[0034] The determination module is further configured to determine a cooking parameter of the cooking device according to the physical property, the thermal property and the first cooking requirement of the target food;

[0035] A control module is used to control the cooking device according to the cooking parameters.

[0036] In a third aspect, an embodiment of the present invention provides a cooking device, comprising: a processor and a memory, wherein the processor is used to execute a cooking device control program stored in the memory to implement the cooking device control method described in any one of the first aspects above.

[0037] In a fourth aspect, an embodiment of the present invention provides a storage medium, wherein the storage medium stores one or more programs, and the one or more programs can be executed by one or more processors to implement the cooking equipment control method described in any one of the first aspects above.

[0038] The cooking device control solution provided by the embodiment of the present invention obtains the three-dimensional information of the target food in the cooking device; determines the physical and thermal properties of the target food according to the three-dimensional information; determines the cooking parameters of the cooking device according to the physical and thermal properties and the first cooking requirements of the target food; and controls the cooking device according to the cooking parameters. Thus, the cooking parameters can be flexibly and intelligently adjusted according to the physical and thermal properties of the food, so as to realize the control of the cooking device and improve the accuracy and intelligence of the cooking device control. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 A flowchart of a cooking device control method provided by an embodiment of the present invention;

[0040] Figure 2 A schematic flow chart of another cooking device control method provided by an embodiment of the present invention;

[0041] Figure 3 A schematic diagram of the structure of a cooking equipment control device provided by an embodiment of the present invention;

[0042] Figure 4 A schematic diagram of the structure of a cooking device provided by an embodiment of the present invention;

[0043] Figure 5 A flowchart of another cooking equipment control method provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0044] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. 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.

[0045] To facilitate understanding of the embodiments of the present invention, specific embodiments will be further explained below in conjunction with the accompanying drawings. The embodiments do not constitute a limitation on the embodiments of the present invention.

[0046] Figure 1 A flow chart of a cooking device control method provided by an embodiment of the present invention is shown in FIG. Figure 1 As shown, the method specifically includes:

[0047] S11, obtaining three-dimensional information of target food in the cooking device.

[0048] The cooking device control method provided in the embodiment of the present invention is applied to the cooking device, which may be a heating device such as a steam oven, an electric oven, an air fryer, etc. Specifically, the three-dimensional information of the food inside the cooking device is obtained, and then the physical and thermal properties of the food are determined according to the three-dimensional information, and the cooking parameters of the cooking device are adjusted according to the physical and thermal properties.

[0049] In this embodiment, the target food is the food to be cooked in the cooking device, and the acquisition device can be set in advance at multiple locations inside the cooking device, and the set acquisition device is protected from high temperature (for example, placed in the glass compartment of the oven sliding door or outside the door, etc.). The acquisition device is used to acquire the three-dimensional information of the food, and the acquisition device may include but is not limited to: integrating a high-resolution RGB-D camera or similar 3D scanning equipment and sensors and other equipment and lighting systems in the cooking device to ensure that clear images of the food can be captured and scanned under different lighting conditions.

[0050] Furthermore, when it is detected that the target food is placed in the cooking device, the image data of the food at multiple angles and depths is captured by performing 3D scanning of the food or taking images at multiple angles through an acquisition device, and computer vision and image processing technology are used to process the captured image data, remove noise and extract edge information, and then perform three-dimensional reconstruction to obtain a three-dimensional model as three-dimensional information.

[0051] In one possible implementation, when placing ingredients into the cooking device, a preliminary judgment can be made on the ingredients first, and based on the image of the ingredients, it can be determined whether they are preset ingredients stored in a database. Preset ingredients represent ingredients that are prone to cooking failure and require manual adjustment of cooking parameters. If they are preset ingredients, the user needs to be reminded to manually adjust the cooking parameters. If they are non-preset ingredients, subsequent control steps of the cooking device such as obtaining three-dimensional information are performed, thereby improving the success rate and targetedness of ingredient cooking.

[0052] S12: determining the physical properties and thermal properties of the target food according to the three-dimensional information.

[0053] In this embodiment, the shape, size, volume, surface roughness, color, texture, estimated density and other information of the target food are extracted from the three-dimensional information, and all the extracted information can also be integrated into a numerical value of the three-dimensional information representing the food through a preset formula. The type of food corresponding to the information extracted from the three-dimensional information (for example, the type may include but is not limited to: pork, chicken, fish, noodles, rice, etc.) can be further determined, and the type of food can also be manually input or selected by the user. Different physical properties and thermal properties corresponding to different types of food are stored in the database in advance, and the physical properties may include but are not limited to: density, texture, moisture content, etc. Thermal properties may include but are not limited to: thermal conductivity and specific heat capacity of the target food when heated. Determine the physical properties and thermal properties corresponding to the food type of the current target food.

[0054] Among them, food density analysis: you can query the food characteristics database to obtain the density of each food. If you don’t have it, you can get it in advance through experimental measurements. The specific process is: use a balance to measure the mass of the food, then measure its volume by the displacement method, and finally calculate the density of the food according to the density formula (density = mass / volume). Texture analysis: For foods with obvious texture differences, users can use sensory evaluation such as touch and taste to feel the hardness, elasticity, and fineness of the food. For other foods, a texture analyzer can be used to measure multiple texture parameters such as the hardness, elasticity, and chewiness of the food. Food moisture content analysis: Use a moisture meter to preliminarily measure the moisture content of the food.

[0055] S13: Determine cooking parameters of the cooking device according to the physical property, the thermal property and a first cooking requirement of the target food.

[0056] In this embodiment, the first cooking requirement for the target ingredient input by the user is obtained. The first cooking requirement can characterize the taste of the target ingredient after cooking that the user requires (for example, the first cooking requirement for steak and meat can be the doneness of the ingredient after cooking; for staple foods such as rice and noodles, the first cooking requirement can be the softness and hardness of the ingredient after cooking, or the water content of the ingredient after cooking, etc.). The physical properties, thermal properties and the first cooking requirements are related to the cooking temperature, cooking time and cooking mode that need to be adjusted.

[0057] Specifically, a cooking parameter generation model is trained in advance based on the physical properties, thermal properties and cooking requirements of different types of ingredients collected historically. The cooking parameters output by the trained model can make the cooked ingredients meet the cooking requirements. The physical properties and thermal properties of the currently determined target ingredients are output by the trained cooking parameter generation model to obtain cooking parameters corresponding to the physical properties and thermal properties. The cooking equipment is controlled by the output cooking parameters, so that the target ingredients cooked by the cooking equipment can meet the first cooking requirement.

[0058] S14. Controlling the cooking equipment according to the cooking parameters.

[0059] In this embodiment, the cooking parameters may include, but are not limited to, the cooking temperature, cooking time, and cooking mode of the cooking equipment. The cooking temperature, cooking time, and cooking mode are adjusted according to the cooking parameters. During the cooking process, the changes in the physical and thermal properties of the ingredients are obtained in real time to adjust the cooking parameters, thereby controlling the cooking equipment so that the final cooked ingredients meet the user's cooking needs.

[0060] The cooking device control method provided by the embodiment of the present invention obtains the three-dimensional information of the target food in the cooking device; determines the physical and thermal properties of the target food according to the three-dimensional information; determines the cooking parameters of the cooking device according to the physical and thermal properties and the first cooking requirements of the target food; and controls the cooking device according to the cooking parameters. Thus, the cooking parameters can be flexibly and intelligently adjusted according to the physical and thermal properties of the food, so as to realize the control of the cooking device and improve the accuracy and intelligence of the cooking device control.

[0061] Figure 2 A flow chart of another cooking device control method provided by an embodiment of the present invention is shown as follows: Figure 2 As shown, the method specifically includes:

[0062] S21. Acquire three-dimensional information of target ingredients in the cooking device.

[0063] In this embodiment, similar to step S11, the specific Figure 1 For the sake of brevity, the relevant content will not be elaborated here.

[0064] S22, determining the shape parameters of the target food according to the three-dimensional information; determining the type of the target food according to the shape parameters; and determining the physical properties of the target food according to the type of food.

[0065] In this embodiment, the shape, size, volume, surface roughness and color of the target food are extracted from the three-dimensional information as appearance parameters, the appearance parameters corresponding to multiple different types of food are obtained in advance and stored, the corresponding food type is determined by determining the appearance parameters of the current target food, and the density, texture and moisture content of the target food corresponding to the current food type are obtained from a preset food information library as physical properties.

[0066] In one possible implementation, a food type prediction model is pre-trained based on three-dimensional information of multiple food ingredients and corresponding food types, and the three-dimensional information is input into the trained food type prediction model so that the model outputs the corresponding food type, and then the physical properties corresponding to the food type are determined.

[0067] In one possible implementation, after determining the type of food, the weight of the target food can be obtained, the density of the target food can be determined based on the weight and volume, and the humidity in the container of the cooking device where the target food is located can be obtained. The humidity is positively correlated with the moisture content of the food. The moisture content of the food corresponding to different humidity levels is preset, and the moisture content of the target food can be determined based on the current humidity. Texture can characterize the hardness of the target food (for example, the hardness of the texture of fruits and vegetables).

[0068] S23, obtaining a first cooking requirement of the target ingredient; inputting the first cooking requirement and the physical property into a trained thermal property prediction model, so that the thermal property prediction model outputs the thermal conductivity and specific heat capacity of the target ingredient as thermal properties.

[0069] In this embodiment, the first cooking requirement characterizes the texture and taste of the cooked food required by the user. Generally, foods with higher density or harder texture require higher cooking temperatures and longer cooking times, and if the food needs to have a softer taste, more moisture content of the food needs to be retained. The cooking parameters can be adjusted according to the texture and taste required in the first cooking requirement. During the cooking process, due to the different physical properties of the food and cooking requirements, different thermal properties will correspond to the food, and the physical properties of the food may change during cooking. Different cooking parameters may also be required due to different thermal properties. The thermal properties may include but are not limited to: thermal conductivity and specific heat capacity of the food. The thermal properties can be predicted by the model, and the appropriate deep learning algorithm can be selected according to the data (it is necessary to analyze the actual experimental data and try to model and determine the final algorithm) to design the architecture and parameters of the model, and the model can be trained using historical data and experimental data. The model performance is optimized by adjusting the parameters and architecture of the model. When new food and cooking requirements are input, the corresponding prediction output results can be obtained.

[0070] Specifically, the thermal conductivity and specific heat capacity of ingredients with different physical properties in the cooking process under different cooking requirements are obtained in advance for model training until the model converges to obtain a thermal property prediction model. The first cooking requirement and physical properties of the current target ingredient are input into the trained thermal property prediction model to output the thermal properties corresponding to the current ingredient and the first cooking requirement.

[0071] S24. Input the physical properties, thermal properties and the first cooking requirement into a cooking parameter generation model, so that the cooking parameter generation model generates a cooking temperature, and / or a cooking time, and / or a cooking mode of the cooking device for control.

[0072] In this embodiment, a cooking knowledge base is built in advance based on multiple test data, which contains the best cooking parameters (such as temperature, time, pressure, etc.) for different ingredients under different cooking requirements and the corresponding taste and nutrition retention effects. The best cooking parameters are determined from the knowledge base using machine learning or expert system algorithms, combined with real-time monitoring data and ingredient characteristics. During the cooking process, the cooking parameters are dynamically adjusted according to changes in real-time monitoring data to ensure that the ingredients retain nutrition and taste as much as possible while achieving the cooking goals. At the same time, the feedback mechanism is used to continuously optimize the algorithm and knowledge base based on cooking results and user feedback to improve the accuracy and applicability of the cooking parameters. Based on the calculation results, the best cooking parameters are output.

[0073] Specifically, the physical properties and thermal properties of multiple different ingredients and the cooking parameters required under different cooking requirements are obtained in advance, and the model is trained until the model converges to obtain a trained cooking parameter generation model, and the physical properties, thermal properties of the current ingredients and the first cooking requirement are input into the cooking parameter generation model, and the model outputs cooking parameters, which include but are not limited to cooking temperature, cooking time and cooking mode (for example, the amount of steam in the cooking equipment, baking intensity, etc.).

[0074] S25. During the cooking process of the cooking device, the cooking temperature, cooking time and cooking mode of the cooking device are controlled according to the cooking parameters; when it is detected that the physical properties or thermal properties of the target food have changed, new cooking parameters are generated according to the changed new physical properties or new thermal properties; and the cooking temperature, cooking time and cooking mode are adjusted according to the new cooking parameters.

[0075] In this embodiment, the cooking temperature, cooking time and cooking mode of the cooking equipment are adjusted according to the cooking parameters. During the cooking process, the physical properties and the corresponding thermal properties are detected in real time. When changes in the physical properties or thermal properties are detected, the changed new physical properties or new thermal properties are input into the cooking parameter generation model so that the model generates new cooking parameters; the current cooking temperature, cooking time and cooking mode are adjusted in real time according to the new cooking parameters.

[0076] In one possible embodiment, during the cooking process of the cooking device, when it is detected that the thermal properties of the target food meet preset conditions, an alarm message is generated, and the preset conditions indicate that the thermal conductivity and / or specific heat capacity of the target food are within a first threshold range; or, when the humidity in the cooking device is within a second threshold range, or, the temperature in the cooking device is within a third threshold range, an alarm message is generated; and the cooking device is controlled to issue an alarm prompt according to the alarm message.

[0077] In this embodiment, real-time detection of thermal properties can avoid over-cooking or overheating of ingredients during cooking, and effective measures can be taken in time. At the same time, understanding the thermal properties of ingredients can also help cooking equipment to perform fault diagnosis and maintenance. For example, when the steam oven finds that the cooking effect of a certain ingredient is not in line with expectations, it may prompt the user to check the equipment status or perform maintenance. Specifically, when the thermal conductivity of the ingredient is at the first threshold corresponding to the thermal conductivity, and / or when the specific heat capacity of the ingredient is at the first threshold corresponding to the specific heat capacity, it is determined that the current thermal properties are abnormal, and abnormal alarm information is generated at this time, and the alarm information is displayed by controlling the sound or light alarm of the cooking equipment. To remind the user that the current abnormality needs to be repaired, the cooking equipment can also be controlled to shut down at the same time. When the humidity in the cooking equipment is within the second threshold range, or the temperature in the cooking equipment is within the third threshold range, it means that the current temperature or humidity is abnormal, and an alarm message is generated at this time; the cooking equipment is controlled to give an alarm prompt according to the alarm information, and the cooking equipment can be controlled to shut down at the same time.

[0078] In one possible implementation, when the cooking device receives voice information, it determines the control instructions corresponding to the voice information and the target object corresponding to the voice information; adjusts the cooking parameters according to the second cooking requirements and control instructions corresponding to the target object; and controls the cooking device according to the adjusted cooking parameters.

[0079] In this embodiment, the user can perform voice control on the cooking equipment before or during cooking, determine the control instructions in the received user voice information, and adjust the cooking parameters through the control instructions (for example, the control instruction is that the cooking time is less than thirty minutes). At the same time, the user identity corresponding to the user voice can be identified, and the cooking requirements corresponding to each identity can be pre-stored. The second cooking requirement corresponding to the identity of the user who currently makes the voice is obtained, the second cooking requirement represents the preference of the user with the current identity for the taste and texture of the ingredients, and the cooking parameters are adjusted according to the second cooking requirement.

[0080] As an example, Figure 5 FIG. 1 is a flow chart of another cooking device control method provided by an embodiment of the present invention. Step 1: 3D technology and deep learning target detection technology are used to realize food detection and reconstruction, including:

[0081] Step 11 Equipment configuration: The steam oven is equipped with a high-resolution RGB-D camera or similar 3D scanning equipment, necessary sensors and other equipment, and a lighting system to ensure clear image capture and scanning of the food in the steam oven under different lighting conditions.

[0082] Step 12 Image acquisition: After the user places the food on the steaming / baking tray or grill and closes the oven door, the camera automatically turns on to perform 3D scanning of the food or take pictures to capture three-dimensional information of the food from multiple angles and depths.

[0083] Step 13 3D reconstruction: Using computer vision and image processing technology, the captured image data is processed to remove noise and extract edge information, followed by 3D reconstruction. This process includes extracting the geometric parameters (such as shape, size, volume, etc.) and possible physical properties (such as surface roughness, density estimation) of the food from the 3D model, integrating the data extraction and generation of the 3D model.

[0084] Step 2: Analyze the basic essential characteristics of the ingredients in the steam oven and the cooking process of the ingredients as the basis for cooking adjustment, including:

[0085] Analysis of physical properties of food: Based on the data obtained from the 3D reconstruction model, combined with the type of food and the known food property database, the physical properties of the food such as density, texture, moisture content, etc. are analyzed.

[0086] Thermal property prediction: Based on the analysis of the physical properties of the ingredients and cooking needs such as the user's eating habits, algorithms are used to predict the thermal properties of the ingredients during the cooking process, such as thermal conductivity and heat capacity.

[0087] Step 3: Intelligent temperature control cooking, real-time adjustment of cooking parameters according to the physical and thermal properties of the ingredients:

[0088] The density, moisture and texture of the ingredients in the steam oven change during the steaming and baking process. According to the real-time cooking conditions and cooking requirements of the ingredients (such as taste, nutrient retention, etc.), the system calculates the optimal cooking parameters, including heating temperature, heating time and heating method (such as steam volume, baking intensity and other parameters). The system calculates the temperature and time of different side facades of the steam oven and other parameters that need to be adjusted. The calculated cooking parameters are then transmitted to the control system of the steam oven to adjust the heating elements, steam generators and other equipment of the steam oven to achieve precise cooking parameter control and ensure that the steaming and baking are uniform without affecting the user's taste and other real feelings.

[0089] Step 4: Real-time monitoring and cooking parameter calculation and optimization, including:

[0090] Step 41 Real-time monitoring of cooking status of ingredients: During the cooking process, the system monitors the temperature and humidity changes in the steam oven in real time through built-in cameras and sensors, and observes the changes in the status of ingredients through sensors or cameras, so as to dynamically adjust the parameters of the steam oven later.

[0091] Step 42 Dynamically adjust steam oven parameters: Based on the real-time monitoring data inside the box and the preset cooking strategy by the camera and sensors, the system dynamically adjusts the cooking parameters, such as raising or lowering the temperature, increasing or decreasing the amount of steam, etc., to ensure that the ingredients achieve the best effect during the cooking process.

[0092] Step 43 User eating habits feedback mechanism: The system provides personalized cooking suggestions and plans based on the user's cooking habits and taste preferences, such as recommending cooking modes, adjusting cooking parameters, etc.

[0093] Step 44 Cooking abnormality handling mechanism: If abnormal conditions such as excessive temperature or insufficient humidity are detected during the steaming and baking process, the abnormality handling mechanism will be adopted to deal with the corresponding problems to avoid damage to the ingredients and save ingredients.

[0094] Step 5: User feedback mechanism and voice control and other interactions, including:

[0095] Set up a user feedback mechanism: Use deep learning target detection technology and 3D reconstruction technology to detect ingredients and match intelligent recipes to achieve fully automatic cooking and real-time regulation to achieve balanced regulation. Users can select cooking modes or adjust cooking parameters through the touch screen to revise to achieve human-computer interaction. Users can query cooking progress and machine-side display and prompts: The system displays cooking progress and remaining time in real time, allowing users to understand the cooking status at any time. Voice assistant system: Users can interact through voice assistants to improve operational convenience and experience.

[0096] Step 6: Cooking completion and tips, including:

[0097] After the time and temperature set by the camera and sensor and dynamic adjustment and optimization, real-time feedback data can automatically determine whether cooking is completed. When cooking is completed, the user can be reminded through prompt sound, short message and screen display that cooking is complete and the ingredients / dishes can be taken out.

[0098] The cooking device control method provided by the embodiment of the present invention obtains the three-dimensional information of the target food in the cooking device. According to the three-dimensional information, the shape, size, volume, surface roughness and color of the target food are determined as the appearance parameters; according to the appearance parameters, the food type of the target food is determined; according to the food type, the density, texture and moisture content of the target food are determined as the physical properties. The first cooking requirement of the target food is obtained; the first cooking requirement and the physical property are input into the trained thermal property prediction model, so that the thermal property prediction model outputs the thermal conductivity and specific heat capacity of the target food as the thermal properties. The physical property, the thermal property and the first cooking requirement are input into the cooking parameter generation model, so that the cooking parameter generation model generates the cooking temperature, cooking time and cooking mode of the cooking device as cooking parameters. During the cooking process of the cooking device, the cooking temperature, cooking time and cooking mode of the cooking device are controlled according to the cooking parameters; when it is detected that the physical property or thermal property of the target food changes, new cooking parameters are generated according to the changed new physical property or new thermal property; and the cooking temperature, cooking time and cooking mode are adjusted according to the new cooking parameters. In this way, accurate identification and measurement of ingredients in the cooking equipment can be achieved, and intelligent cooking parameters can be accurately adjusted according to the actual conditions of the ingredients, thereby improving cooking effects and user experience.

[0099] Figure 3 A schematic diagram of a cooking device control device provided by an embodiment of the present invention is shown in FIG. Figure 3 As shown, the device specifically includes:

[0100] An acquisition module 31 is used to acquire three-dimensional information of target ingredients in the cooking device;

[0101] A determination module 32, configured to determine the physical and thermal properties of the target food material according to the three-dimensional information;

[0102] The determination module is further configured to determine a cooking parameter of the cooking device according to the physical property, the thermal property and the first cooking requirement of the target food;

[0103] The control module 33 is used to control the cooking device according to the cooking parameters.

[0104] In a possible implementation, the determination module is specifically configured to determine the appearance parameters of the target food according to the three-dimensional information, and the appearance parameters include: shape, size, volume, surface roughness and color of the target food;

[0105] Determining the type of the target food according to the appearance parameter;

[0106] The physical properties are determined according to the type of the food, and the physical properties include: density, texture and moisture content of the target food.

[0107] In a possible implementation, the determination module is specifically configured to obtain a first cooking requirement of the target ingredient;

[0108] The first cooking requirement and the physical property are input into a trained thermal property prediction model, so that the thermal property prediction model outputs the thermal conductivity and specific heat capacity of the target food as the thermal property.

[0109] In one possible embodiment, the determination module is specifically used to input the physical property, the thermal property and the first cooking requirement into a cooking parameter generation model, so that the cooking parameter generation model generates the cooking temperature, cooking time and cooking mode of the cooking equipment as the cooking parameters.

[0110] In a possible implementation manner, the control module is specifically used to control the cooking temperature, cooking time, and / or cooking mode of the cooking device according to the cooking parameters during the cooking process of the cooking device;

[0111] When it is detected that the physical property or thermal property of the target food has changed, generating new cooking parameters according to the changed new physical property or new thermal property;

[0112] The cooking temperature, the cooking time and the cooking mode are adjusted according to the new cooking parameters.

[0113] In a possible implementation, the alarm module 34 is configured to generate an alarm message when it is detected that the thermal property of the target food meets a preset condition during the cooking process of the cooking device, wherein the preset condition indicates that the thermal conductivity and / or specific heat capacity of the target food are within a first threshold range;

[0114] or, when the humidity in the cooking device is within a second threshold range, or the temperature in the cooking device is within a third threshold range, generating an alarm message;

[0115] The cooking device is controlled to give an alarm prompt according to the alarm information.

[0116] In a possible implementation, the control module is specifically configured to determine, when the cooking device receives voice information, a control instruction corresponding to the voice information and a target object corresponding to the voice information;

[0117] adjusting the cooking parameters according to the second cooking requirement corresponding to the target object and the control instruction;

[0118] The cooking device is controlled according to the adjusted cooking parameters.

[0119] The cooking equipment control device provided in this embodiment can be as follows Figure 3 The device shown in FIG. 1 can perform the following steps: Figure 1-2 All steps of the cooking equipment control method in the Figure 1-2 For details, please refer to Figure 1-2 For the sake of brevity, the relevant description is not repeated here.

[0120] Figure 4 A schematic diagram of the structure of a cooking device provided by an embodiment of the present invention, Figure 4 The cooking device 400 shown includes: at least one processor 401, a memory 402, at least one network interface 404 and other user interfaces 403. The various components in the cooking device 400 are coupled together via a bus system 405. It is understood that the bus system 405 is used to achieve connection and communication between these components. In addition to the data bus, the bus system 405 also includes a power bus, a control bus and a status signal bus. However, for the sake of clarity, the bus system 405 is not described in detail. Figure 4 Various buses are labeled as bus system 405 .

[0121] The user interface 403 may include a display, a keyboard, or a pointing device (eg, a mouse, a trackball, a touch pad, or a touch screen).

[0122] It can be understood that the memory 402 in the embodiment of the present invention can be a volatile memory or a non-volatile memory, or can include both volatile and non-volatile memories. Among them, the non-volatile memory can be a read-only memory (ROM), a programmable read-only memory (PROM), an erasable programmable read-only memory (EPROM), an electrically erasable programmable read-only memory (EEPROM), or a flash memory. The volatile memory can be a random access memory (RAM), which is used as an external cache. By way of example but not limitation, many forms of RAM are available, such as static random access memory (SRAM), dynamic random access memory (DRAM), synchronous dynamic random access memory (SDRAM), double data rate synchronous dynamic random access memory (DDRSDRAM), enhanced synchronous dynamic random access memory (ESDRAM), synchronous link dynamic random access memory (SLDRAM), and direct RAM bus random access memory (DRRAM). The memory 402 described herein is intended to include, but is not limited to, these and any other suitable types of memory.

[0123] In some implementations, the memory 402 stores the following elements, executable units or data structures, or a subset thereof, or an extended set thereof: an operating system 4021 and application programs 4022 .

[0124] The operating system 4021 includes various system programs, such as a framework layer, a core library layer, a driver layer, etc., which are used to implement various basic services and process hardware-based tasks. The application 4022 includes various application programs, such as a media player (Media Player), a browser (Browser), etc., which are used to implement various application services. The program for implementing the method of the embodiment of the present invention can be included in the application 4022.

[0125] In the embodiment of the present invention, by calling the program or instruction stored in the memory 402, specifically, the program or instruction stored in the application 4022, the processor 401 is used to execute the method steps provided by each method embodiment, for example, including:

[0126] Acquiring three-dimensional information of target food in the cooking device;

[0127] determining the physical and thermal properties of the target food material according to the three-dimensional information;

[0128] determining a cooking parameter of the cooking device according to the physical property, the thermal property and a first cooking requirement of the target food;

[0129] The cooking device is controlled according to the cooking parameters.

[0130] In a possible implementation, the appearance parameters of the target food are determined according to the three-dimensional information, and the appearance parameters include: shape, size, volume, surface roughness and color of the target food;

[0131] Determining the type of the target food according to the appearance parameter;

[0132] The physical properties are determined according to the type of the food, and the physical properties include: density, texture and moisture content of the target food.

[0133] In a possible implementation, obtaining a first cooking requirement of the target ingredient;

[0134] The first cooking requirement and the physical property are input into a trained thermal property prediction model, so that the thermal property prediction model outputs the thermal conductivity and specific heat capacity of the target food as the thermal property.

[0135] In a possible implementation, the physical property, the thermal property and the first cooking requirement are input into a cooking parameter generation model, so that the cooking parameter generation model generates a cooking temperature, a cooking time and a cooking mode of the cooking device as the cooking parameters.

[0136] In a possible implementation manner, during the cooking process of the cooking device, the cooking temperature, cooking time, and / or cooking mode of the cooking device are controlled according to the cooking parameters;

[0137] When it is detected that the physical property or thermal property of the target food has changed, generating new cooking parameters according to the changed new physical property or new thermal property;

[0138] The cooking temperature, the cooking time and the cooking mode are adjusted according to the new cooking parameters.

[0139] In a possible implementation, during the cooking process of the cooking device, when it is detected that the thermal characteristics of the target food meet a preset condition, an alarm message is generated, wherein the preset condition indicates that the thermal conductivity and / or specific heat capacity of the target food are within a first threshold range;

[0140] or, when the humidity in the cooking device is within a second threshold range, or the temperature in the cooking device is within a third threshold range, generating an alarm message;

[0141] The cooking device is controlled to give an alarm prompt according to the alarm information.

[0142] In a possible implementation, when the cooking device receives voice information, it determines a control instruction corresponding to the voice information, and determines a target object corresponding to the voice information;

[0143] adjusting the cooking parameters according to the second cooking requirement corresponding to the target object and the control instruction;

[0144] The cooking device is controlled according to the adjusted cooking parameters.

[0145] The method disclosed in the above embodiment of the present invention can be applied to the processor 401, or implemented by the processor 401. The processor 401 may be an integrated circuit chip with signal processing capabilities. In the implementation process, each step of the above method can be completed by the hardware integrated logic circuit in the processor 401 or the instruction in the form of software. The above processor 401 can be a general processor, a digital signal processor (Digital Signal Processor, DSP), an application specific integrated circuit (Application Specific Integrated Circuit, ASIC), a field programmable gate array (Field Programmable Gate Array, FPGA) or other programmable logic devices, discrete gates or transistor logic devices, discrete hardware components. The methods, steps and logic block diagrams disclosed in the embodiments of the present invention can be implemented or executed. The general processor can be a microprocessor or the processor can also be any conventional processor, etc. The steps of the method disclosed in the embodiment of the present invention can be directly embodied as a hardware decoding processor to execute, or the hardware and software units in the decoding processor can be executed. The software unit can be located in a mature storage medium in the field such as a random access memory, a flash memory, a read-only memory, a programmable read-only memory or an electrically erasable programmable memory, a register, etc. The storage medium is located in the memory 402, and the processor 401 reads the information in the memory 402 and completes the steps of the above method in combination with its hardware.

[0146] It is understood that the embodiments described herein may be implemented in hardware, software, firmware, middleware, microcode, or a combination thereof. For hardware implementation, the processing unit may be implemented in one or more application specific integrated circuits (ASIC), digital signal processors (DSP), digital signal processing devices (DSPDevice, DSPD), programmable logic devices (PLD), field programmable gate arrays (FPGA), general purpose processors, controllers, microcontrollers, microprocessors, other electronic units for performing the functions described in the present application, or a combination thereof.

[0147] For software implementation, the technology described herein can be implemented by a unit that performs the functions described herein. The software code can be stored in a memory and executed by a processor. The memory can be implemented in the processor or outside the processor.

[0148] The cooking device provided in this embodiment can be Figure 4 The device shown in , can be executed as Figure 1-2 All steps of the cooking equipment control method in the Figure 1-2 For details, please refer to Figure 1-2 For the sake of brevity, the relevant description is not repeated here.

[0149] The embodiment of the present invention also provides a storage medium (computer-readable storage medium). The storage medium here stores one or more programs. The storage medium may include a volatile memory, such as a random access memory; the memory may also include a non-volatile memory, such as a read-only memory, a flash memory, a hard disk or a solid-state drive; the memory may also include a combination of the above-mentioned types of memory.

[0150] When one or more programs in the storage medium can be executed by one or more processors, the cooking device control method executed on the device side can be implemented.

[0151] The processor is used to execute the cooking device control program stored in the memory to implement the following steps of the cooking device control method executed on the device side:

[0152] Acquiring three-dimensional information of target food in the cooking device;

[0153] determining the physical and thermal properties of the target food material according to the three-dimensional information;

[0154] determining a cooking parameter of the cooking device according to the physical property, the thermal property and a first cooking requirement of the target food;

[0155] The cooking device is controlled according to the cooking parameters.

[0156] In a possible implementation, the appearance parameters of the target food are determined according to the three-dimensional information, and the appearance parameters include: shape, size, volume, surface roughness and color of the target food;

[0157] Determining the type of the target food according to the appearance parameter;

[0158] The physical properties are determined according to the type of the food, and the physical properties include: density, texture and moisture content of the target food.

[0159] In a possible implementation, obtaining a first cooking requirement of the target ingredient;

[0160] The first cooking requirement and the physical property are input into a trained thermal property prediction model, so that the thermal property prediction model outputs the thermal conductivity and specific heat capacity of the target food as the thermal property.

[0161] In a possible implementation, the physical property, the thermal property and the first cooking requirement are input into a cooking parameter generation model, so that the cooking parameter generation model generates a cooking temperature, a cooking time and a cooking mode of the cooking device as the cooking parameters.

[0162] In a possible implementation manner, during the cooking process of the cooking device, the cooking temperature, cooking time, and / or cooking mode of the cooking device are controlled according to the cooking parameters;

[0163] When it is detected that the physical property or thermal property of the target food has changed, generating new cooking parameters according to the changed new physical property or new thermal property;

[0164] The cooking temperature, the cooking time and the cooking mode are adjusted according to the new cooking parameters.

[0165] In a possible implementation, during the cooking process of the cooking device, when it is detected that the thermal characteristics of the target food meet a preset condition, an alarm message is generated, wherein the preset condition indicates that the thermal conductivity and / or specific heat capacity of the target food are within a first threshold range;

[0166] or, when the humidity in the cooking device is within a second threshold range, or the temperature in the cooking device is within a third threshold range, generating an alarm message;

[0167] The cooking device is controlled to give an alarm prompt according to the alarm information.

[0168] In a possible implementation, when the cooking device receives voice information, it determines a control instruction corresponding to the voice information, and determines a target object corresponding to the voice information;

[0169] adjusting the cooking parameters according to the second cooking requirement corresponding to the target object and the control instruction;

[0170] The cooking device is controlled according to the adjusted cooking parameters.

[0171] The professionals should further realize that the units and algorithm steps of each example described in conjunction with the embodiments disclosed herein can be implemented by electronic hardware, computer software, or a combination of the two. In order to clearly illustrate the interchangeability of hardware and software, the composition and steps of each example have been generally described in the above description according to the function. Whether these functions are performed in hardware or software depends on the specific application and design constraints of the technical solution. Professionals and technicians can use different methods to implement the described functions for each specific application, but such implementation should not be considered to be beyond the scope of the present invention.

[0172] The steps of the method or algorithm described in conjunction with the embodiments disclosed herein may be implemented using hardware, a software module executed by a processor, or a combination of the two. The software module may be placed in a random access memory (RAM), a memory, a read-only memory (ROM), an electrically programmable ROM, an electrically erasable programmable ROM, a register, a hard disk, a removable disk, a CD-ROM, or any other form of storage medium known in the art.

[0173] The specific implementation methods described above further illustrate the objectives, technical solutions and beneficial effects of the present invention in detail. It should be understood that the above description is only a specific implementation method of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A cooking equipment control method, characterized in that: include: Acquiring three-dimensional information of target food in the cooking device; determining the physical and thermal properties of the target food material according to the three-dimensional information; determining a cooking parameter of the cooking device according to the physical property, the thermal property and a first cooking requirement of the target food; The cooking device is controlled according to the cooking parameters.

2. The method according to claim 1, characterized in that The determining the physical properties of the target food according to the three-dimensional information includes: Determining the appearance parameters of the target food according to the three-dimensional information, wherein the appearance parameters include: shape, size, volume, surface roughness and color of the target food; Determining the type of the target food according to the appearance parameter; The physical properties are determined according to the type of the food, and the physical properties include: density, texture and moisture content of the target food.

3. The method according to claim 2, characterized in that Determining the thermal properties of the target food according to the three-dimensional information includes: Acquire a first cooking requirement of the target ingredient; The first cooking requirement and the physical property are input into a trained thermal property prediction model, so that the thermal property prediction model outputs the thermal conductivity and specific heat capacity of the target food as the thermal property.

4. The method according to claim 1, characterized in that: The determining the cooking parameters of the cooking device according to the physical property, the thermal property and the first cooking requirement of the target food comprises: The physical property, the thermal property and the first cooking requirement are input into a cooking parameter generation model, so that the cooking parameter generation model generates a cooking temperature, a cooking time and a cooking mode of the cooking device as the cooking parameters.

5. The method according to claim 1, characterized in that: The controlling the cooking device according to the cooking parameters comprises: During the cooking process of the cooking device, the cooking temperature, cooking time, and / or cooking mode of the cooking device are controlled according to the cooking parameters; When it is detected that the physical property or thermal property of the target food has changed, generating new cooking parameters according to the changed new physical property or new thermal property; The cooking temperature, the cooking time and the cooking mode are adjusted according to the new cooking parameters.

6. The method according to claim 5, characterized in that The method further comprises: During the cooking process of the cooking device, when it is detected that the thermal characteristics of the target food meet a preset condition, an alarm message is generated, wherein the preset condition indicates that the thermal conductivity and / or specific heat capacity of the target food are within a first threshold range; or, when the humidity in the cooking device is within a second threshold range, or the temperature in the cooking device is within a third threshold range, generating an alarm message; The cooking device is controlled to give an alarm prompt according to the alarm information.

7. The method according to claim 1, characterized in that The controlling the cooking device according to the cooking parameters comprises: When the cooking device receives the voice information, determining the control instruction corresponding to the voice information and determining the target object corresponding to the voice information; adjusting the cooking parameters according to the second cooking requirement corresponding to the target object and the control instruction; The cooking device is controlled according to the adjusted cooking parameters.

8. A cooking equipment control device, characterized in that: include: An acquisition module, used to acquire three-dimensional information of target ingredients in the cooking device; A determination module, configured to determine the physical and thermal properties of the target food material according to the three-dimensional information; The determination module is further configured to determine a cooking parameter of the cooking device according to the physical property, the thermal property and the first cooking requirement of the target food; A control module is used to control the cooking device according to the cooking parameters.

9. A cooking device, characterized in that: include: A processor and a memory, wherein the processor is used to execute a cooking device control program stored in the memory to implement the cooking device control method according to any one of claims 1 to 7.

10. A storage medium, characterized in that: The storage medium stores one or more programs, and the one or more programs can be executed by one or more processors to implement the cooking device control method according to any one of claims 1 to 7.

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