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

Abstract

This invention relates to a cooking equipment control method, apparatus, cooking equipment, and storage medium. The method includes: acquiring three-dimensional information of a target ingredient within the cooking equipment; determining the physical and thermal properties of the target ingredient based on the three-dimensional information; determining cooking parameters of the cooking equipment based on the physical and thermal properties and a first cooking requirement of the target ingredient; and controlling the cooking equipment according to the cooking parameters. Therefore, cooking parameters can be flexibly and intelligently adjusted according to the physical and thermal properties of the ingredient, achieving control of the cooking equipment and improving the accuracy and intelligence of cooking equipment control.

Description

TECHNICAL FIELD

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

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

[0003] In recent years, with the rapid development of computer vision and image processing technology, three-dimensional reconstruction technology has been widely applied in various fields. Applying three-dimensional reconstruction technology to food detection in steam ovens can achieve accurate identification and measurement of food, providing basic data for subsequent cooking parameter adjustment. Therefore, how to intelligently adjust the cooking parameters of a cooking device to achieve precise control of the cooking device has become a problem to be solved. SUMMARY

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

[0005] In a first aspect, embodiments of the present application provide a cooking device control method, comprising:

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

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

[0008] determining cooking parameters of the cooking device according to the physical and thermal characteristics and a first cooking requirement of the target food;

[0009] controlling the cooking device according to the cooking parameters.

[0010] In one possible implementation, the determining of the physical characteristics of the target food according to the three-dimensional information comprises:

[0011] determining an external parameter of the target food according to the three-dimensional information, the external parameter comprising shape, size, volume, surface roughness and color of the target food;

[0012] determining a food type of the target food according to the external parameter;

[0013] The physical property includes density, texture and moisture content of the target food material.

[0014] In one possible implementation, the thermal property of the target food material is determined according to the three-dimensional information, including:

[0015] The first cooking requirement of the target food material is obtained.

[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 thermal conductivity and specific heat capacity of the target food material as the thermal property.

[0017] In one possible implementation, the cooking parameter of the cooking device is determined according to the physical property, the thermal property and the first cooking requirement of the target food material, including:

[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 cooking temperature, cooking duration and cooking mode of the cooking device as the cooking parameter.

[0019] In one possible implementation, the cooking device is controlled according to the cooking parameter, including:

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

[0021] When the physical property or the thermal property of the target food material is detected to change, new cooking parameter is generated according to the new physical property or the new thermal property after the change;

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

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

[0024] During the cooking process of the cooking device, when the thermal property of the target food material is detected to meet a preset condition, an alarm information is generated, the preset condition representing that the thermal conductivity and / or the specific heat capacity of the target food material is in a first threshold range.

[0025] Or, when the humidity in the cooking device is in a second threshold range, or the temperature in the cooking device is in a third threshold range, an alarm information is generated;

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

[0027] In a possible implementation, the controlling the cooking device according to the cooking parameter comprises:

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

[0029] Adjusting the cooking parameter according to a second cooking demand of the target object and the control instruction;

[0030] Controlling the cooking device according to the adjusted cooking parameter.

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

[0032] An acquisition module configured to acquire three-dimensional information of a target food material in the cooking device;

[0033] A determination module configured to determine physical characteristics and thermal characteristics 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 characteristics, the thermal characteristics, and a first cooking demand of the target food material;

[0035] A control module configured to control the cooking device according to the cooking parameter.

[0036] In a third aspect, an embodiment of the present application provides a cooking device, comprising a processor and a memory, wherein the processor is configured to execute a cooking device control program stored in the memory, so as to implement the cooking device control method in any one of the first aspect.

[0037] In a fourth aspect, an embodiment of the present application provides a storage medium, wherein the storage medium stores one or more programs, and the one or more programs are executable by one or more processors, so as to implement the cooking device control method in any one of the first aspect.

[0038] The cooking device control scheme provided by the embodiment of the present application comprises the following steps: acquiring three-dimensional information of a target food material in the cooking device; determining physical characteristics and thermal characteristics of the target food material according to the three-dimensional information; determining a cooking parameter of the cooking device according to the physical characteristics, the thermal characteristics, and a first cooking demand of the target food material; and controlling the cooking device according to the cooking parameter. Therefore, the cooking parameter can be flexibly and intelligently adjusted according to the physical characteristics and the thermal characteristics of the food material, the control of the cooking device is realized, and the accuracy and the intelligence of the cooking device control are improved. BRIEF DESCRIPTION OF DRAWINGS

[0039] Figure 1 A flowchart of a cooking equipment control method provided by an embodiment of the present application is shown in

[0040] Figure 2 A flowchart of another cooking equipment control method provided by an embodiment of the present application is shown in

[0041] Figure 3 A structural diagram of a cooking equipment control device provided by an embodiment of the present application is shown in

[0042] Figure 4 A structural diagram of a cooking equipment provided by an embodiment of the present application is shown in

[0043] Figure 5 A flowchart of still another cooking equipment control method provided by an embodiment of the present application is shown in DETAILED DESCRIPTION

[0044] To make the objects, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be described below in connection with the drawings of the embodiments of the present application. Obviously, the described embodiments are only some but not all of the embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of the present application.

[0045] To make the objects, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be described below in connection with the drawings of the embodiments of the present application. Obviously, the described embodiments are only some but not all of the embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of the present application.

[0046] Figure 1 A flowchart of a cooking equipment control method provided by an embodiment of the present application is shown in Figure 1 The method specifically includes the following steps.

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

[0048] The cooking equipment control method provided by the embodiments of the present application is applied to a cooking equipment, which can be a steaming oven, an electric oven, an air fryer or other heating equipment. Specifically, three-dimensional information of a food material in the cooking equipment is obtained, and then physical and thermal characteristics of the food material are determined according to the three-dimensional information, and cooking parameters of the cooking equipment are adjusted according to the physical and thermal characteristics.

[0049] In the embodiment, the target food material is the food material placed in the cooking device for cooking. The acquisition device can be pre-installed at multiple positions inside the cooking device, and the installed acquisition device is protected from high temperature (for example, placed in the glass partition of the oven pull door or outside the door, etc.). The acquisition device is used to acquire the three-dimensional information of the food material. The acquisition device can include but is not limited to high-resolution RGB-D camera or similar 3D scanning device and sensor and lighting system integrated in the cooking device to ensure clear image shooting and scanning of the food material under different lighting conditions.

[0050] Further, when the target food material is detected to be placed in the cooking device, the 3D scanning or image shooting of multiple angles of the food material is performed by the acquisition device to capture the image data of multiple angles and depths of the food material. The captured image data is processed by using computer vision and image processing technology to remove noise and extract edge information, and then three-dimensional reconstruction is performed to obtain a three-dimensional model as the three-dimensional information.

[0051] In a possible implementation, when the food material is placed in the cooking device, the food material can be preliminarily judged. Whether the food material is a preset food material stored in the database is determined according to the image of the food material. The preset food material represents a food material that is prone to cooking failure and needs to be manually adjusted for cooking parameters. If it is a preset food material, the user needs to be reminded to manually adjust the cooking parameters. If it is a non-pre-set food material, subsequent acquisition of three-dimensional information and other control steps of the cooking device are performed, thereby improving the success rate and pertinence of food material cooking.

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

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

[0054] The food material density analysis: the food material characteristic database can be queried to obtain the density of each food material, and if not, it can be measured by experiment in advance. The specific process is as follows: the mass of the food material is measured by using a balance, then the volume is measured by the drainage method, and finally the density of the food material is calculated according to the density formula (density = mass / volume). The texture analysis: for food materials with obvious texture differences, the hardness, elasticity and fineness of the food materials can be felt by the user's sensory evaluation such as touch, taste and the like. For other food materials, a texture analyzer can be used to measure the hardness, elasticity and chewiness of the food materials. The moisture content analysis of the food material: a moisture meter is used to preliminarily measure the moisture content of the food material.

[0055] S13, determining a cooking parameter of the cooking device according to the physical characteristic, the thermal characteristic and the first cooking requirement of the target food material.

[0056] In the embodiment, the first cooking requirement of the target food material input by the user is obtained. The first cooking requirement can represent the mouthfeel of the target food material after cooking (for example, the first cooking requirement for beef meat can be the doneness of the cooked food material, and the first cooking requirement for rice, noodles and other staple foods can be the hardness of the cooked food material, and can also be the water content of the cooked food material, etc.). The physical characteristic, the thermal characteristic and the first cooking requirement are related to the cooking temperature, the cooking time and the cooking mode that need to be adjusted.

[0057] Specifically, the cooking parameter generation model is trained in advance according to the physical characteristics, thermal characteristics and cooking requirements of different food materials collected in history. The cooking parameter output by the trained model can make the cooked food material meet the cooking requirement. The physical characteristics and thermal characteristics of the target food material determined at present are output through the trained cooking parameter generation model to obtain the cooking parameters corresponding to the physical characteristics and thermal characteristics. The cooking device is controlled through the output cooking parameters, so that the target food material cooked by the cooking device meets the first cooking requirement.

[0058] S14, controlling the cooking device according to the cooking parameter.

[0059] In the embodiment, the cooking parameter can include but is not limited to the cooking temperature, the cooking time and the cooking mode of the cooking device. The cooking temperature, the cooking time and the cooking mode are adjusted according to the cooking parameter, and in the cooking process, the changes of the physical characteristics and the thermal characteristics of the food material are obtained in real time to adjust the cooking parameter, so as to control the cooking device to make the food material finally cooked meet the cooking requirement of the user.

[0060] The cooking equipment control method provided by the embodiment of the present application can flexibly and intelligently adjust the cooking parameter according to the physical property and thermal property of the food material, realize the control of the cooking equipment, and improve the accuracy and intelligence of the cooking equipment control.

[0061] Figure 2 The flowchart of another cooking equipment control method provided by the embodiment of the present application is shown in FIG. 2, and the method specifically includes the following steps. Figure 2

[0062] S21, acquiring the three-dimensional information of the target food material in the cooking equipment.

[0063] In the embodiment, similar to step S11, for brevity and conciseness, the related content is not described herein. Figure 1

[0064] S22, determining the shape parameter of the target food material according to the three-dimensional information; determining the food material category of the target food material according to the shape parameter; and determining the physical property of the target food material according to the food material category.

[0065] In the embodiment, the shape, size, volume, surface roughness and color of the target food material are extracted from the three-dimensional information as the shape parameter, the shape parameters corresponding to multiple different food material categories are pre-acquired and stored, the shape parameter of the current target food material is determined to determine the corresponding food material category, and the density, texture and moisture content of the target food material corresponding to the current food material category are acquired from the preset food material information library as the physical property.

[0066] In one possible implementation, the food material category prediction model is pre-trained according to the three-dimensional information and the corresponding food material category of multiple food materials, the three-dimensional information is input into the trained food material category prediction model, so that the model outputs the corresponding food material category, and the physical property corresponding to the food material category is determined.

[0067] In one possible implementation, after the food material category is determined, the weight of the target food material can be acquired, the density of the target food material is determined according to the weight and volume, the humidity in the container of the cooking equipment where the target food material is located is acquired, the humidity is positively correlated with the moisture content of the food material, the moisture content of the food material corresponding to different humidity is pre-set, and the moisture content of the target food material can be determined according to the current humidity. The texture can represent the softness and hardness of the target food material (for example, the texture of fruits and vegetables).

[0068] ​​S23, obtain the first cooking requirement of the target food material; input the first cooking requirement and the physical property into the trained thermal property prediction model, so that the thermal property prediction model outputs the thermal conductivity and the specific heat capacity of the target food material as the thermal property.

[0069] In this embodiment, the first cooking requirement represents the texture and taste of the cooked food material that the user needs. Generally, food materials with higher density or harder texture require higher cooking temperature and longer cooking time, and food materials that need to be soft in texture require more water content to be retained. The cooking parameters can be adjusted according to the desired texture and taste in the first cooking requirement. During cooking, different thermal properties correspond to different physical properties and cooking requirements, and the physical properties of the food material may change during cooking, which may also require different cooking parameters due to different thermal properties. Thermal properties may include, but are not limited to, thermal conductivity and specific heat capacity of the food material. The thermal properties can be predicted by a model, the architecture and parameters of the model can be designed according to the data (the final algorithm needs to be determined according to the actual experimental data analysis and modeling), the model can be trained using historical data and experimental data, and the performance of the model can be optimized by adjusting the parameters and architecture of the model. When new food materials and cooking requirements are input, the corresponding predicted output results can be obtained.

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

[0071] S24, 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 a cooking temperature of a cooking device, and / or a cooking time, and / or a cooking mode for control.

[0072] In this embodiment, a cooking knowledge base is built in advance according to multiple test data, which contains the best cooking parameters (such as temperature, time, pressure, etc.) of different food materials under different cooking requirements and the corresponding taste and nutrition retention effect. Using machine learning or expert system algorithm, combined with real-time monitoring data and food material characteristics, the best cooking parameters are determined from the knowledge base. During cooking, the cooking parameters are dynamically adjusted according to the changes in real-time monitoring data to ensure that the food material reaches the cooking target while retaining as much nutrition and taste as possible. At the same time, using a feedback mechanism, the algorithm and the knowledge base are continuously optimized according to the cooking results and user feedback to improve the accuracy and applicability of the cooking parameters. According to the calculation results, the best cooking parameters are output.

[0073] Specifically, the physical characteristics and thermal characteristics of a plurality of different food materials and the cooking parameters required under different cooking requirements are acquired in advance, the model is trained until the model converges, and a trained cooking parameter generation model is obtained. The physical characteristics and thermal characteristics of the current food material and the first cooking requirement are input into the cooking parameter generation model, and the cooking parameters output by the model include but are not limited to cooking temperature, cooking time and cooking mode (for example, steam amount in the cooking device, baking intensity, etc.).

[0074] In the cooking process of the cooking device, the cooking temperature, the cooking time and the cooking mode of the cooking device are controlled according to the cooking parameters; when it is detected that the physical characteristics or the thermal characteristics of the target food material change, new cooking parameters are generated according to the new physical characteristics or the new thermal characteristics; and the cooking temperature, the cooking time and the cooking mode are adjusted according to the new cooking parameters.

[0075] In the cooking process of the cooking device, the cooking temperature, the cooking time and the cooking mode of the cooking device are controlled according to the cooking parameters; when it is detected that the physical characteristics or the thermal characteristics of the target food material change, new cooking parameters are generated according to the new physical characteristics or the new thermal characteristics; and the cooking temperature, the cooking time and the cooking mode are adjusted according to the new cooking parameters.

[0076] In one possible implementation, in the cooking process of the cooking device, when it is detected that the thermal characteristics of the target food material meet a preset condition, an alarm information is generated, the preset condition representing that the thermal conductivity and / or the specific heat capacity of the target food material are in a first threshold range; or, when the humidity in the cooking device is in a second threshold range, or the temperature in the cooking device is in a third threshold range, an alarm information is generated; and the cooking device is controlled to perform an alarm prompt according to the alarm information.

[0077] In this embodiment, real-time thermal property detection can avoid overcooking or overheating of food during cooking and take effective measures in time. At the same time, understanding the thermal properties of food can also help the cooking equipment to diagnose and maintain faults. For example, when the steaming oven finds that the cooking effect of a certain food does not meet the expectation, it may prompt the user to check the equipment status or perform maintenance. Specifically, when the thermal conductivity of the food is within the first threshold corresponding to the thermal conductivity, and / or when the specific heat capacity of the food is within the first threshold corresponding to the specific heat capacity, it is determined that the current thermal property is abnormal, at which time an abnormal alarm information is generated, the cooking equipment is controlled to sound or light alarm and the alarm information is displayed. To remind the user that the current abnormality needs to be repaired, the cooking equipment can also be controlled to stop. 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 indicates that the current temperature or humidity is abnormal, at which time an alarm information is generated; the cooking equipment is controlled to alarm according to the alarm information, and the cooking equipment can also be controlled to stop.

[0078] In one possible implementation, when the cooking equipment receives voice information, a control instruction corresponding to the voice information is determined, and a target object corresponding to the voice information is determined; the cooking parameters are adjusted according to the second cooking demand corresponding to the target object and the control instruction; and the cooking equipment is controlled according to the adjusted cooking parameters.

[0079] In this embodiment, the user can control the cooking equipment by voice before or during cooking, determine the control instruction in the received user voice information, adjust the cooking parameters through the control instruction (for example, the control instruction is that the cooking time is less than thirty minutes), and at the same time, the user identity corresponding to the user voice can be identified, the cooking demand corresponding to each identity is pre-stored, the second cooking demand corresponding to the user identity currently issuing the voice is obtained, the second cooking demand represents the preference of the user of the current identity for the taste and texture of the food, and the cooking parameters are adjusted according to the second cooking demand.

[0080] As an example, as shown in Figure 5 Fig. 6 shows a flowchart of another cooking equipment control method provided by an embodiment of the present application, Step 1: 3D technology and deep learning target detection technology realize food detection and reconstruction, including:

[0081] Step 11 equipment configuration: the steaming oven is internally integrated with a high-resolution RGB-D camera or similar 3D scanning equipment and necessary sensors and lighting systems, to ensure that the food in the steaming oven can be clearly imaged and scanned under different lighting conditions.

[0082] Step 12 Image Acquisition: After the user places the ingredients on the steaming / roasting tray or grill and closes the steaming oven door, the system automatically activates the camera to capture 3D scanning or image shooting of the ingredients, capturing multiple angles and depth information of the ingredients.

[0083] Step 13 Three-dimensional Reconstruction: Using computer vision and image processing technology, the captured image data is processed to remove noise and extract edge information, and then three-dimensional reconstruction is performed. This process includes data extraction and integration of depth information such as geometric parameters (such as shape, size, volume, etc.) and possible physical characteristics (such as surface roughness, density estimation) of the ingredients from the three-dimensional model, and generation of a three-dimensional model.

[0084] Step 2: Analysis of the basic nature of the ingredients in the steaming oven and the cooking process of the ingredients, as the basis for cooking parameter adjustment, including:

[0085] Analysis of physical properties of ingredients: Based on the data obtained from the 3D reconstruction model, combined with the types of ingredients and the known ingredient characteristics database, analyze the density, texture, moisture content, and other physical properties of the ingredients.

[0086] Thermal property prediction: Based on the analysis of the physical properties of the ingredients and the cooking requirements of the user, such as dietary habits, use algorithms to predict the thermal conductivity, heat capacity, and other thermal properties of the ingredients during cooking.

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

[0088] The density, moisture, and texture of the ingredients in the steaming oven change during steaming and roasting. Based on the real-time cooking conditions and cooking requirements (such as taste, nutrition retention, etc.) of the ingredients, the system calculates the optimal cooking parameters, including heating temperature, heating time, and heating method (such as steam volume, baking intensity, etc.), and calculates the temperature and time of different sides of the steaming oven, and other parameters that need to be adjusted, and then transmits the calculated cooking parameters to the control system of the steaming oven, adjusts the heating elements and steam generators of the steaming oven, etc. to achieve precise control of cooking parameters, ensuring uniform steaming and roasting 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 the cooking state of the ingredients: During the cooking process, the system monitors the temperature and humidity changes in the steaming oven through the built-in camera and sensors, and observes the state changes of the ingredients through sensors or cameras, so as to dynamically adjust the parameters of the steaming oven.

[0091] Step 42 Dynamic adjustment of steaming and baking parameters: According to the real-time monitoring of the camera and sensor data in the box and the preset cooking strategy, the system dynamically adjusts the cooking parameters, such as increasing or decreasing the temperature, increasing or decreasing the steam volume, etc., to ensure that the food reaches the best effect in the cooking process.

[0092] Step 43 User dietary habit feedback mechanism: The system provides personalized cooking suggestions and solutions 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 steaming and baking, the system will take abnormality handling mechanism to handle the corresponding problems and avoid food damage to save food.

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

[0095] Set up user feedback mechanism: Use deep learning target detection technology and 3D reconstruction technology to realize food detection and match intelligent recipe to realize full-automatic cooking and real-time control to achieve balanced control purpose. Users can select cooking mode or adjust cooking parameters through touch screen to revise and realize human-computer interaction. Users can query cooking progress and machine display and prompt: The system displays the cooking progress and remaining time in real time, so that users can understand the cooking status at any time. Voice assistant system: Users can interact through voice assistant to improve operation convenience and experience.

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

[0097] According to the time and temperature set by the camera and sensor for the food and the dynamic adjustment and optimization, the real-time feedback data automatically determines whether the cooking is completed. When the cooking is completed, the user can be reminded to complete the cooking and take out the food / dish through prompt sound, short message and machine display.

[0098] The cooking equipment control method provided by the embodiment of the present application obtains three-dimensional information of a target food material in a cooking equipment. Shape, size, volume, surface roughness and color of the target food material are determined as external shape parameters according to the three-dimensional information. The food material type of the target food material is determined according to the external shape parameters. Density, texture and moisture content of the target food material are determined as physical properties according to the food material type. The first cooking requirement of the target food material is obtained. The first cooking requirement and the physical properties are input into a trained thermal property prediction model, so that the thermal property prediction model outputs the thermal conductivity and the specific heat capacity of the target food material as thermal properties. The physical properties, the thermal properties and the first cooking requirement are input into a cooking parameter generation model, so that the cooking parameter generation model generates the cooking temperature, the cooking time and the cooking mode of the cooking equipment as cooking parameters. In the cooking process of the cooking equipment, the cooking temperature, the cooking time and the cooking mode of the cooking equipment are controlled according to the cooking parameters. When the physical properties or the thermal properties of the target food material change, new cooking parameters are generated according to the new physical properties or the new thermal properties. The cooking temperature, the cooking time and the cooking mode are adjusted according to the new cooking parameters. Therefore, accurate identification and measurement of the food material in the cooking equipment can be realized, and intelligent and accurate adjustment of the cooking parameters according to the actual situation of the food material can be realized, so that the cooking effect and the user experience are improved.

[0099] Figure 3 A structural schematic diagram of a cooking equipment control device provided by the embodiment of the present application is shown in Figure 3 The device specifically includes:

[0100] The obtaining module 31 is configured to obtain three-dimensional information of a target food material in a cooking equipment.

[0101] The determining module 32 is configured to determine physical properties and thermal properties of the target food material according to the three-dimensional information.

[0102] The determining module is further configured to determine cooking parameters of the cooking equipment according to the physical properties, the thermal properties and the first cooking requirement of the target food material.

[0103] The control module 33 is configured to control the cooking equipment according to the cooking parameters.

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

[0105] The food material type of the target food material is determined according to the external shape parameters.

[0106] The physical characteristics include density, texture, and moisture content of the target food material.

[0107] In a possible implementation, the determining module is specifically configured to acquire a first cooking requirement of the target food material.

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

[0109] In a possible implementation, the determining module is specifically configured to input the physical characteristics, the thermal characteristics, and the first cooking requirement into a cooking parameter generation model, so that the cooking parameter generation model generates a cooking temperature, a cooking duration, and a cooking mode of the cooking device as the cooking parameters.

[0110] In a possible implementation, the control module is specifically configured to control the cooking temperature, and / or the cooking duration, and / or the cooking mode of the cooking device according to the cooking parameters during a cooking process of the cooking device.

[0111] When it is detected that the physical characteristics or the thermal characteristics of the target food material change, new cooking parameters are generated according to new physical characteristics or new thermal characteristics after the change.

[0112] The cooking temperature, the cooking duration, 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 alarm information when it is detected that the thermal characteristics of the target food material meet a preset condition during a cooking process of the cooking device, the preset condition indicating that the thermal conductivity and / or the specific heat capacity of the target food material are in a first threshold range.

[0114] Or, generate alarm information when the humidity in the cooking device is in a second threshold range, or the temperature in the cooking device is in a third threshold range.

[0115] The cooking device is controlled to perform alarm prompting according to the alarm information.

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

[0117] The cooking parameters are adjusted according to a second cooking requirement corresponding to the target object and the control instruction.

[0118] controlling the cooking device according to the adjusted cooking parameter.

[0119] The cooking device control apparatus provided by the embodiment can be an apparatus as shown in Figure 3 may perform all steps of the cooking device control method as shown in Figures 1-2 and achieve the technical effects of the cooking device control method as shown in Figures 1-2 For brevity, the related description is not repeated here. Figures 1-2

[0120] Figure 4 A structural schematic diagram of a cooking device provided by the embodiment of the present application is shown in Figure 4 The cooking device 400 shown in the figure 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 through a bus system 405. It can be understood that the bus system 405 is used to realize the connection communication between the components. The bus system 405 includes not only a data bus, but also a power bus, a control bus and a status signal bus. However, for the purpose of clear illustration, all kinds of buses are marked as the bus system 405 in the figure. Figure 4

[0121] The user interface 403 can include a display, a keyboard or a clicking device (for example, a mouse, a trackball, a touchpad or a touch screen, etc.).

[0122] ​​It is to be understood that the memory 402 in embodiments of the present application can be volatile or nonvolatile memory, or can include both volatile and nonvolatile memory. The nonvolatile memory can be read-only memory (ROM), programmable ROM (PROM), erasable programmable ROM (EPROM), electrically EPROM (EEPROM), or flash memory. The volatile memory can be random access memory (RAM) used as external cache. By way of example, and not limitation, many forms of RAM are available, for example, static RAM (SRAM), dynamic RAM (DRAM), synchronous dynamic RAM (SDRAM), double data rate SDRAM (DDR SDRAM), enhanced SDRAM (ESDRAM), Synchlink DRAM (SLDRAM), and direct Rambus RAM (DRRAM). Memory 402 described herein is intended to include, without being limited to, these and any other suitable types of memory.

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

[0124] The operating system 4021 contains various system programs, such as a framework layer, a core library layer, a driver layer, etc., for implementing various basic services and processing hardware-based tasks. The application programs 4022 contain various application programs, such as a media player, a browser, etc., for implementing various application services. The programs for implementing the method embodiments of the present application can be contained in the application programs 4022.

[0125] In embodiments of the present application, the processor 401 is configured to execute the method steps provided by each method embodiment by invoking the programs or instructions stored in the memory 402, in particular, the programs or instructions stored in the application programs 4022. For example, the processor 401 is configured to execute the method steps provided by each method embodiment, including:

[0126] acquire three-dimensional information of a target food material in the cooking device;

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

[0128] determine cooking parameters of the cooking device according to the physical characteristics, the thermal characteristics, and first cooking requirements of the target food material;

[0129] control the cooking device according to the cooking parameters.

[0130] In one possible implementation, determine shape parameters of the target food material according to the three-dimensional information, the shape parameters including shape, size, volume, surface roughness, and color of the target food material;

[0131] determine a food material category of the target food material according to the shape parameters;

[0132] determine the physical characteristics according to the food material category, the physical characteristics including density, texture, and moisture content of the target food material.

[0133] In one possible implementation, acquire first cooking requirements of the target food material;

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

[0135] In one possible implementation, input the physical characteristics, the thermal characteristics, and the first cooking requirements into a cooking parameter generation model, so that the cooking parameter generation model generates cooking temperature, cooking duration, and cooking mode of the cooking device as the cooking parameters.

[0136] In one possible implementation, during a cooking process of the cooking device, control the cooking temperature, and / or the cooking duration, and / or the cooking mode of the cooking device according to the cooking parameters;

[0137] when detecting that the physical characteristics or the thermal characteristics of the target food material change, generate new cooking parameters according to the new physical characteristics or the new thermal characteristics;

[0138] adjust the cooking temperature, the cooking duration, and the cooking mode 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 property of the target food material meets a preset condition, the preset condition representing that the heat conductivity and / or the specific heat capacity of the target food material is in a first threshold range, an alarm information is generated.

[0140] Or, when the humidity in the cooking device is in a second threshold range, or the temperature in the cooking device is in a third threshold range, an alarm information is generated.

[0141] The cooking device is controlled to perform alarm prompting according to the alarm information.

[0142] In a possible implementation, when the cooking device receives voice information, a control instruction corresponding to the voice information is determined, and a target object corresponding to the voice information is determined.

[0143] The cooking parameter is adjusted 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 parameter.

[0145] The method disclosed in the embodiments of the present application can be applied to the processor 401 or implemented by the processor 401. The processor 401 can be an integrated circuit chip having a signal processing capability. In the implementation process, the steps of the above method can be completed by the integrated logic circuits or the instruction of software form in the processor 401. The processor 401 mentioned above can be a general processor, a digital signal processor (DSP), an application specific integrated circuit (ASIC), a field programmable gate array (FPGA) or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components. The disclosed methods, steps and logic block diagrams in the embodiments of the present application can be implemented or executed. The general processor can be a microprocessor or the processor can also be any conventional processor. The steps of the method disclosed in combination with the embodiments of the present application can be directly embodied as a hardware coding processor for execution, or a combination of hardware and software units in the coding processor for execution. The software unit can be located in a random access memory, a flash memory, a read only memory, a programmable read only memory or an electrically erasable programmable memory, a register, and other mature storage media in the art. The storage medium is located in the storage 402, and the processor 401 reads the information in the storage 402, and combines the hardware to complete the steps of the above method.

[0146] It can be understood that the embodiments described herein can be implemented in hardware, software, firmware, middleware, microcode, or a combination thereof. For hardware implementation, the processing units can be implemented within one or more application specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSP Devices, DSPDs), programmable logic devices (PLDs), field programmable gate arrays (FPGAs), general purpose processors, controllers, micro-controllers, microprocessors, other electronic units designed to perform the functions described herein, or a combination thereof.

[0147] For software implementation, the techniques described herein can be implemented with a processing unit that executes program code that includes functions described herein. The program code can be stored in a memory and executed by a processor. The memory can be implemented within the processor or external to the processor.

[0148] The cooking device provided by the embodiment can be a device as shown in Figure 4 , can perform all steps of the cooking device control method as shown in Figures 1-2 , and thus achieve the technical effects of the cooking device control method as shown in Figures 1-2 . For details, please refer to the relevant description, which will not be repeated here for brevity. Figures 1-2

[0149] The embodiment of the present application also provides a storage medium (computer readable storage medium). The storage medium herein stores one or more programs. Wherein, the storage medium can include volatile memory, such as random access memory; the memory can also include non-volatile memory, such as read only memory, flash memory, hard disk or solid state disk; the memory can also include a combination of the above kinds of memory.

[0150] When the one or more programs in the storage medium can be executed by one or more processors to implement the cooking device control method described above.

[0151] The processor is configured 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] Obtain three-dimensional information of a target food material in the cooking device;

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

[0154] ​determine a cooking parameter of the cooking device according to the physical characteristic, the thermal characteristic and the first cooking requirement of the target food material;

[0155] control the cooking device according to the cooking parameter.

[0156] In a possible implementation, a shape parameter of the target food material is determined according to the three-dimensional information, and the shape parameter includes a shape, a size, a volume, a surface roughness and a color of the target food material;

[0157] a food material category of the target food material is determined according to the shape parameter;

[0158] the physical characteristic is determined according to the food material category, and the physical characteristic includes a density, a texture and a moisture content of the target food material.

[0159] In a possible implementation, a first cooking requirement of the target food material is acquired;

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

[0161] In a possible implementation, the physical characteristic, the thermal characteristic 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 duration and a cooking mode of the cooking device as the cooking parameter.

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

[0163] when a change in the physical characteristic or the thermal characteristic of the target food material is detected, a new cooking parameter is generated according to the new physical characteristic or the new thermal characteristic;

[0164] the cooking temperature, the cooking duration and the cooking mode are adjusted according to the new cooking parameter.

[0165] In a possible implementation, during the cooking process of the cooking device, when it is detected that the thermal characteristic of the target food material meets a preset condition, an alarm information is generated, and the preset condition represents that the thermal conductivity and / or the specific heat capacity of the target food material is in a first threshold range.

[0166] or, when the humidity in the cooking device is in a second threshold range, or the temperature in the cooking device is in a third threshold range, an alarm information is generated.

[0167] controlling the cooking device to give an alarm prompt according to the alarm information.

[0168] In one possible implementation, when the cooking device receives voice information, a control instruction corresponding to the voice information is determined, and a target object corresponding to the voice information is determined.

[0169] The cooking parameter is adjusted according to a second cooking requirement corresponding to the target object and the control instruction.

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

[0171] Those skilled in the art will further appreciate that the functions of the examples described herein-based embodiments can be implemented using electronic hardware, computer software, or any combination thereof. To clearly illustrate this interchangeability of hardware and software, various examples have been described herein-based embodiments as a process or series of operations that can be implemented using hardware and / or software. The above-described examples are not necessarily meant to be exclusive or exhaustive, but rather, are intended to describe the present application generally. Those skilled in the art will recognize that the above-described examples can be implemented using any number of hardware and / or software components, and that the present application contemplates one or more such examples.

[0172] The steps of a method or algorithm described in connection with the embodiments disclosed herein can be embodied directly in hardware, in a software module executed by a processor, or in a combination of the two. A software module can reside in random access memory (RAM), flash memory, read-only memory (ROM), electrically programmable ROM (EPROM), electrically erasable programmable ROM (EEPROM), registers, hard disk, a removable disk, a CD-ROM, or any other form of storage medium known in the art. An exemplary storage medium is coupled to the processor such that the processor can read information from, and write information to, the storage medium. In the alternative, hard disk can be used as a storage medium.

[0173] The above detailed description has been described for purposes of clarity and understanding only. It is not intended to limit the scope of the application beyond the limitations provided by the appended claims. Numerous specific aspects have been set forth herein-based embodiments with the understanding that these aspects are merely illustrative of many of the examples of the application, and it is contemplated that the application will encompass all changes and modifications of the examples of the application falling within the scope of the claims. Accordingly, the application is not limited to that precisely as shown and described.

Claims

1. A method for controlling a cooking device, characterized in that, include: Obtain three-dimensional information of the target ingredient within the cooking equipment; The physical and thermal properties of the target food ingredient are determined based on the three-dimensional information. The cooking parameters of the cooking equipment are determined based on the physical properties, the thermal properties, and the primary cooking requirements of the target ingredient. The cooking equipment is controlled according to the cooking parameters; Determining the thermal properties of the target food ingredient based on the three-dimensional information includes: Obtain the first cooking requirements of the target ingredient; The first cooking requirement and the physical properties 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.

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

3. The method according to claim 1, characterized in that, Determining the cooking parameters of the cooking equipment based on the physical properties, the thermal properties, and the first cooking requirements of the target ingredient includes: The physical properties, the thermal properties, 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 equipment as the cooking parameters.

4. The method according to claim 1, characterized in that, The step of controlling the cooking equipment according to the cooking parameters includes: During the cooking process of the cooking equipment, the cooking temperature, and / or cooking time, and / or cooking mode of the cooking equipment are controlled according to the cooking parameters; When a change in the physical or thermal properties of the target ingredient is detected, new cooking parameters are generated based on the new physical or thermal properties. The cooking temperature, cooking time, and cooking mode are adjusted according to the new cooking parameters.

5. The method according to claim 4, characterized in that, The method further includes: During the cooking process of the cooking equipment, when the thermal properties of the target ingredient are detected to meet the preset conditions, an alarm message is generated. The preset conditions indicate that the thermal conductivity and / or specific heat capacity of the target ingredient are within a first threshold range. Alternatively, an alarm message may be generated when the humidity inside the cooking device is within a second threshold range, or when the temperature inside the cooking device is within a third threshold range. The cooking equipment is controlled to issue an alarm notification based on the alarm information.

6. The method according to claim 1, characterized in that, The step of controlling the cooking equipment according to the cooking parameters includes: When the cooking device receives voice information, it determines the control command corresponding to the voice information and the target object corresponding to the voice information. The cooking parameters are adjusted according to the second cooking requirements corresponding to the target object and the control instructions; The cooking equipment is controlled according to the adjusted cooking parameters.

7. A cooking equipment control device, characterized in that, include: The acquisition module is used to acquire the three-dimensional information of the target ingredient within the cooking equipment; The determination module is used to determine the physical and thermal properties of the target food ingredient based on the three-dimensional information; The determining module is further configured to determine the cooking parameters of the cooking equipment based on the physical properties, the thermal properties, and the first cooking requirements of the target ingredient; A control module is used to control the cooking equipment according to the cooking parameters; The determining module is specifically used to obtain the first cooking requirements of the target ingredient; The first cooking requirement and the physical properties 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.

8. A cooking device, characterized in that, include: A processor and a memory, the processor being configured 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 6.

9. A storage medium, characterized in that, The storage medium stores one or more programs, which can be executed by one or more processors to implement the cooking device control method according to any one of claims 1 to 6.

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