Control method, control device, kitchen appliance and storage medium

Abstract

The invention discloses a control method, a control device, a kitchen appliance and a storage medium. The kitchen appliance comprises an infrared assembly and an imaging assembly, and the control method comprises the following steps: obtaining a cooker image collected by the imaging assembly, and obtaining the environment temperature of the cooker collected by the infrared assembly; determining a cooking behavior according to the cooker image; and according to the cooking behavior and the environment temperature, obtaining a result of whether dry burning exists or not. According to the control method of the kitchen appliance, the infrared assembly can be used for collecting the environment temperature of the cooker, the cooker image collected by the imaging assembly is used for determining the cooking behavior, and the result whether dry burning exists or not is obtained according to the cooking behavior and the environment temperature; therefore, the problem that an anti-dry-burning sensor cannot detect errors of the material and the bottom of the pot and the system of the anti-dry-burning sensor is solved, and the accuracy of anti-dry-burning judgment is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of household appliances, and in particular to a control method, a control device, a kitchen appliance and a storage medium. Background Art

[0002] When cooking at home, users often forget that the stove is still cooking because they are busy, which causes the pot to dry burn. At present, the anti-dry burn function is often on the stove. The principle of the anti-dry burn function on the stove is to use a temperature sensor, close to the bottom of the pot, and measure the temperature of the bottom of the pot to indirectly determine whether it is dry burned. However, in reality, the bottom of the pot is not necessarily flat, and the thermal conductivity coefficients of pots made of different materials are different. The temperature difference between the bottom of the pot and the temperature inside the pot is also relatively large. Therefore, the anti-dry burn function on the stove will have a low detection accuracy problem. Summary of the invention

[0003] The embodiments of the present invention provide a control method, a control device, a kitchen appliance and a storage medium to solve at least one of the above-mentioned technical problems.

[0004] An embodiment of the present invention provides a control method for a kitchen appliance, wherein the kitchen appliance includes an infrared component and an imaging component, and the control method includes:

[0005] Acquire the stove image collected by the imaging component, and acquire the ambient temperature of the stove collected by the infrared component;

[0006] determining a cooking behavior according to the stove image;

[0007] A result of whether dry cooking is detected is obtained according to the cooking behavior and the ambient temperature.

[0008] In the control method of the above-mentioned kitchen appliance, the ambient temperature of the stove can be collected by the infrared component, and the cooking behavior can be determined by using the stove image collected by the imaging component. The result of whether it is dry-burned is obtained based on the cooking behavior and the ambient temperature, thereby solving the problem that the anti-dry-burn sensor cannot accurately detect the material and bottom of the pot and its own system errors, and improving the accuracy of anti-dry-burn judgment.

[0009] In some embodiments, the cooking behavior includes at least one of whether the pot is covered and the fire power of the stove.

[0010] In some embodiments, obtaining a result of whether the cooking behavior and the ambient temperature are dry-burned includes:

[0011] determining a dry-boil temperature condition according to the cooking behavior;

[0012] When the ambient temperature meets the dry-burning temperature condition, outputting the dry-burning result;

[0013] When the ambient temperature does not meet the dry-burning temperature condition, a result of not dry-burning is output.

[0014] In certain embodiments, the dry cooking temperature condition is determined from a preset temperature curve, which is a curve of the change of the ambient temperature over time under different cooking behaviors.

[0015] In some embodiments, the preset temperature curve includes a first temperature before dry burning and a second temperature after dry burning, the ambient temperature includes two measured temperatures, and the dry burning temperature condition includes that the difference between the two measured temperatures is equal to the difference between the first temperature and the second temperature.

[0016] In some embodiments, the preset temperature curve includes a dry-burning temperature, and the dry-burning temperature condition includes the ambient temperature being greater than or equal to the dry-burning temperature.

[0017] In some embodiments, the preset temperature curve includes a first temperature before dry burning and a second temperature after dry burning, and a curve segment between the first temperature and the second temperature, and the dry burning temperature condition includes that the rate of change of the ambient temperature over time is equal to the slope of the curve segment.

[0018] In some embodiments, the stove includes two burners, and the kitchen appliance includes two infrared components and one imaging component, each infrared component is used to collect the ambient temperature of a corresponding burner, and the imaging component is used to collect stove images of the two burners corresponding to the two infrared components.

[0019] In some embodiments, the viewing angle of the infrared component is related to the installation height of the infrared component and the length of the cooker.

[0020] A control device provided in an embodiment of the present invention is used for a kitchen appliance. The control device includes a processor, a memory, and a computer program stored in the memory and executable on the processor. When the computer program is executed by the processor, the steps of the control method of any of the above embodiments are implemented.

[0021] A kitchen appliance provided in an embodiment of the present invention comprises the control device, infrared component and imaging component of the above embodiment, wherein the control device is electrically connected to the infrared component and the imaging component.

[0022] An embodiment of the present invention provides a computer-readable storage medium, on which a computer program is stored. When the computer program is executed by a processor, the steps of the control method of any of the above embodiments are implemented.

[0023] In the above-mentioned control device, kitchen appliance and computer-readable storage medium, the infrared component can be used to collect the ambient temperature of the stove, and the stove image collected by the imaging component can be used to determine the cooking behavior, and the result of whether it is dry-burned can be obtained based on the cooking behavior and the ambient temperature, thereby solving the problem that the anti-dry-burning sensor cannot accurately detect the material and bottom of the pot and its own system errors, and improves the accuracy of anti-dry-burning judgment.

[0024] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying creative work.

[0026] Figure 1 A schematic flow chart of a control method according to an embodiment of the present invention;

[0027] Figure 2 A schematic diagram of a control method according to an embodiment of the present invention;

[0028] Figure 3 A schematic diagram of a module of a kitchen appliance according to an embodiment of the present invention;

[0029] Figure 4 A schematic flow chart of a control method according to an embodiment of the present invention;

[0030] Figure 5 FIG. 4 is a graph showing the change of ambient temperature over time according to an embodiment of the present invention.

[0031] Description of main component reference numerals:

[0032] Kitchen appliance 100 , infrared component 12 , imaging component 14 , stove 16 , control device 18 , stove head 20 , processor 22 , memory 24 . DETAILED DESCRIPTION

[0033] The embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.

[0034] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first" and "second" are only used for descriptive purposes, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the present invention, the meaning of "multiple" is two or more, unless otherwise clearly and specifically defined.

[0035] In the description of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "installed", "connected" and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection. It can be a mechanical connection or an electrical connection. It can be directly connected or indirectly connected through an intermediate medium. It can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0036] In the present invention, unless otherwise clearly specified and limited, a first feature being "above" or "below" a second feature may include that the first and second features are in direct contact, or may include that the first and second features are not in direct contact but are in contact through another feature between them. Moreover, a first feature being "above", "above" and "above" a second feature includes that the first feature is directly above and obliquely above the second feature, or simply indicates that the first feature is higher in level than the second feature. A first feature being "below", "below" and "below" a second feature includes that the first feature is directly below and obliquely below the second feature, or simply indicates that the first feature is lower in level than the second feature.

[0037] The disclosure below provides many different embodiments or examples to realize different structures of the present invention. In order to simplify the disclosure of the present invention, the parts and settings of specific examples are described below. Of course, they are only examples, and the purpose is not to limit the present invention. In addition, the present invention can repeat reference numbers and / or reference letters in different examples, and this repetition is for the purpose of simplicity and clarity, which itself does not indicate the relationship between the various embodiments and / or settings discussed. In addition, the present invention provides various specific examples of processes and materials, but those of ordinary skill in the art can appreciate the application of other processes and / or the use of other materials.

[0038] Please refer to Figure 1 and Figure 2 The embodiment of the present invention provides a control method of a kitchen appliance 100, wherein the kitchen appliance 100 includes an infrared component 12 and an imaging component 14, and the control method includes:

[0039] 01, obtaining a stove image acquired by the imaging component 14, and obtaining an ambient temperature of the stove 16 acquired by the infrared component 12;

[0040] 03, determine cooking behavior based on stove image;

[0041] 05. Obtain the result of whether the cooking is dry-burned based on the cooking behavior and ambient temperature.

[0042] In the control method of the above-mentioned kitchen appliance 100, the infrared component 12 can be used to collect the ambient temperature of the stove 16, and the stove image collected by the imaging component 14 can be used to determine the cooking behavior, and the result of whether it is dry-burned is obtained based on the cooking behavior and the ambient temperature, thereby solving the problem that the anti-dry-burning sensor cannot accurately detect the material and bottom of the pot and its own system errors, and improving the accuracy of anti-dry-burning judgment.

[0043] Specifically, the kitchen appliances 100 include but are not limited to range hoods, integrated stoves, etc. Figure 2 In the illustrated embodiment, the kitchen appliance 100 is a range hood. The range hood is installed above the stove 16. The infrared component 12 and the imaging component 14 are preferably installed in such a position that the kitchen appliance 100 and the stove 16 do not block the infrared component 12 from collecting the ambient temperature of the stove 16 and do not block the imaging component 14 from collecting the stove image, thereby improving the accuracy of dry burning judgment.

[0044] The infrared component 12 may include but is not limited to infrared thermopiles, infrared cameras and other components that can collect infrared rays emitted by objects and measure temperature. The infrared component 12 can measure the ambient temperature of the stove 16 in a non-contact temperature measurement manner, thereby eliminating or reducing the influence of the material of the cooker and the shape of the bottom of the pot on the accuracy of temperature measurement to a certain extent.

[0045] The imaging component 14 may be a component for collecting visible light to image the cooker 16. The imaging component 14 may include a lens and an image sensor. The image sensor includes but is not limited to CCD (Charge Coupled Device) and CMOS (Complementary Metal Oxide Semiconductor). The lens is arranged on the light incident side of the image sensor.

[0046] Optionally, combine Figure 3 The kitchen appliance 100 includes a control device 18, which is electrically connected to the infrared component 12 and the imaging component 14. The control device 18 can obtain a stove image and an ambient temperature, determine a cooking behavior according to the stove image, and obtain a result of whether it is dry-burned according to the cooking behavior and the ambient temperature. The result of whether it is dry-burned includes a result of dry-burning and a result of not dry-burning.

[0047] When a user cooks, there may be different cooking behaviors during the cooking process, and the cooking behaviors may affect the result of whether the cooking is dry-burned. Simply judging whether the cooking is dry-burned by the ambient temperature of the stove 16 collected by the infrared component 12 will have a large misjudgment rate. In the embodiment of the present invention, the stove image is collected by the imaging component 14, and the cooking behavior is obtained through the stove image, so as to judge whether the cooking is dry-burned by combining the cooking behavior and the ambient temperature, which can improve the judgment accuracy to a certain extent.

[0048] In some embodiments, the cooking behavior includes at least one of whether the pot is covered and the fire power of the stove.

[0049] Therefore, by judging the above cooking behavior, the accuracy of judging whether the food is dry-burned can be improved.

[0050] Specifically, during cooking, after the stove 16 is ignited, the ambient temperature gradually increases and eventually reaches a stable value (steady-state temperature value) Td. Before the pot is dry-burned, the temperature before dry-burning is generally lower than the temperature after dry-burning because water in the pot absorbs heat. In the actual cooking process, there may be many situations that interfere with temperature measurement. For example, whether the pot is covered and the firepower of the stove 16.

[0051] The steady-state temperature value when the pot is covered is lower than that when it is not covered, and the temperature value increases with the greater the firepower of the burner 20. Therefore, the cooking behavior is determined by the stove image collected by the imaging component 14, and the actual ambient temperature is corrected by the cooking behavior to achieve the overall result judgment, thereby improving the accuracy of the judgment of whether it is dry burning.

[0052] Optionally, the control device 18 can process the stove image to obtain specific cooking behavior. In one embodiment, image recognition (including but not limited to background removal, grayscale extraction, edge segmentation and other processing) can be used to identify whether the pot is covered, or the stove image can be input into a trained image processing model to obtain the result of whether the pot is covered. The image processing model can be trained using marked pot covered images and pot uncovered images, so that it can subsequently identify whether the pot is covered.

[0053] In one embodiment, the stove 16 has a power knob. Under different fire powers, the indicator of the power knob points to different power levels. The stove image may include an image of the power knob, and the stove power is determined by the power level indicated by the power knob. As an example, the power levels include high fire, medium fire, and low fire.

[0054] In one embodiment, the cooking behavior includes whether the pot is covered or the fire power of the stove. In one embodiment, the cooking behavior includes whether the pot is covered and the fire power of the stove.

[0055] In some embodiments, please combine Figure 4 , step 05 includes:

[0056] 051, Determine dry-burning temperature conditions based on cooking behavior;

[0057] 053, when the ambient temperature meets the dry-burning temperature condition, output the dry-burning result;

[0058] 055, when the ambient temperature does not meet the dry-burning temperature condition, the result of non-dry-burning is output.

[0059] Therefore, the dry-burning temperature conditions are determined by the cooking behavior, which can be more appropriate for the actual cooking situation and improve the accuracy of judging whether it is dry-burning.

[0060] Specifically, during actual cooking, different cooking behaviors will affect the ambient temperature of the stove 16. Therefore, by determining the dry-burning temperature condition according to the cooking behavior, the accuracy of determining whether dry-burning occurs can be improved.

[0061] When the ambient temperature meets the dry burning temperature condition, the dry burning result is output, the control device 18 can determine that the dry burning situation occurs, and the control device 18 can control the kitchen appliance 100 to issue a prompt message and control the cooker 16 to shut down. The prompt message can be sound information and / or light information, and the prompt message can also be sent to the terminal device, and the terminal device prompts the dry burning result according to the prompt message. The terminal device includes but is not limited to mobile phones, tablet computers, personal computers, servers, wearable smart devices (smart helmets, smart watches, smart bracelets, smart glasses, etc.).

[0062] When the ambient temperature does not meet the dry-burning temperature condition, a result of not dry-burning is outputted, and the control device 18 can control the kitchen appliance 100 and the stove 16 to continue to operate.

[0063] In certain embodiments, the dry cooking temperature condition is determined from a preset temperature curve, which is a curve of the change of the ambient temperature over time under different cooking behaviors.

[0064] In this way, the dry-burning temperature conditions can be quickly determined to improve efficiency.

[0065] Specifically, there may be multiple preset temperature curves, and the preset temperature curves may be pre-calibrated and stored through simulation, testing, etc. Different preset temperature curves may correspond to different cooking behaviors.

[0066] During the calibration process, after the cooker 16 is ignited, the ambient temperature gradually increases and eventually reaches a stable value Td. Before the cooker is dry-burned, the temperature before dry-burning is generally lower than the temperature after dry-burning due to the water absorbing heat. The overall ambient temperature change curve before and after dry-burning is as follows: Figure 5 As shown, T0 is the ambient temperature value, T1 is the steady-state temperature measurement value before dry burning, and T2 is the steady-state temperature measurement value after dry burning.

[0067] Cooking behavior will affect the above change curve, for example, whether the pot is covered or not, and the power of the stove. The steady-state temperature value when the pot is covered is lower than that when it is uncovered. The greater the power of the stove, the more the change curve shifts upward. Therefore, during calibration, different change curves are obtained for different cooking behaviors through simulation, testing, etc. The obtained multiple change curves are stored as multiple preset temperature curves.

[0068] In the actual cooking process, the cooking behavior is determined by the stove image captured by the imaging component 14, and then the corresponding preset temperature curve is determined according to the cooking behavior, so that the dry-burning temperature condition can be quickly obtained from the determined preset temperature curve to improve efficiency.

[0069] In some embodiments, the preset temperature curve includes a first temperature before dry burning and a second temperature after dry burning, the ambient temperature includes two measured temperatures, and the dry burning temperature condition includes that the difference between the two measured temperatures is equal to the difference between the first temperature and the second temperature.

[0070] Therefore, whether it is dry burning can be judged by the temperature difference.

[0071] Specifically, please refer to 5, the first temperature is T1, the second temperature is T2, the first temperature is the steady-state temperature value before dry burning, and the second temperature is the steady-state temperature value after dry burning. The difference between the first temperature and the second temperature is T3.

[0072] In the actual cooking process, the ambient temperature collected by the infrared component 12 can be obtained. After the cooker 16 is ignited, the ambient temperature gradually increases and eventually reaches a stable measured temperature before dry burning. When the pot is dry burned, it eventually reaches a stable measured temperature after dry burning. Thus, the control device 18 can obtain any two measured temperatures TA and TB, and the difference TC between the two measured temperatures TA and TB.

[0073] The dry-burning temperature condition is that the difference TC and the difference T3 are equal. In the actual cooking process, when the difference TC and the difference T3 are equal, it can be determined that the pot is dry-burned. The equality can mean that T3 and TC are completely equal or the difference between T3 and TC is within the expected range. When the difference TC and the difference T3 are not equal, it can be determined that the pot is not dry-burned.

[0074] In certain embodiments, the preset temperature curve includes a dry-burning temperature, and the dry-burning temperature condition includes that the ambient temperature is greater than or equal to the dry-burning temperature.

[0075] Therefore, whether it is dry burning can be judged by the dry burning temperature.

[0076] Specifically, please combine Figure 5 After determining the corresponding preset temperature curve according to the cooking behavior, two steady-state temperature values ​​can be obtained from the determined preset temperature curve, which are the first temperature T1 before dry burning and the second temperature T2 after dry burning. The dry burning temperature can be the second temperature T2.

[0077] The dry-burning temperature condition is that the ambient temperature is greater than or equal to the dry-burning temperature. In the actual cooking process, when the measured ambient temperature is greater than or equal to the dry-burning temperature, it can be determined that the pot is dry-burned. When the measured ambient temperature is less than the dry-burning temperature, it can be determined that the pot is not dry-burned.

[0078] In some embodiments, the preset temperature curve includes a first temperature before dry burning and a second temperature after dry burning, and a curve segment between the first temperature and the second temperature, and the dry burning temperature condition includes that the rate of change of the ambient temperature over time is equal to the slope of the curve segment.

[0079] Therefore, whether it is dry burning can be judged by the rate of change of the ambient temperature over time.

[0080] Specifically, please combine Figure 5 , the first temperature is T1, and the second temperature is T2. The curve segment connects the first temperature and the second temperature, and the curve segment is a curve segment where the cookware transitions from a steady-state temperature value before dry-burning to a steady-state temperature value after dry-burning. The slope of the curve segment can be determined by the line connecting any two adjacent temperature collection points in the curve segment. The slope of the curve segment represents the rate of change of temperature over time.

[0081] The dry-burning temperature condition includes that the rate of change of the ambient temperature over time is equal to the slope of the curve segment. In the actual cooking process, the ambient temperature collected by the infrared component 12 can be obtained. After collecting two ambient temperatures, the control device 18 can calculate the rate of change of the two ambient temperatures over time. When the rate of change of the ambient temperature over time is equal to the slope corresponding to the curve segment, it can be determined that the pot is dry-burned. The equality can mean that the rate of change of the ambient temperature over time and the slope corresponding to the curve segment are completely equal or the difference between the two is within the expected range.

[0082] When the rate of change of the ambient temperature over time is not equal to the slope corresponding to the curve segment, it can be determined that the pot is not dry-burned.

[0083] In some embodiments, the stove 16 includes two burners 20, and the kitchen appliance 100 includes two infrared components 12 and an imaging component 14, each infrared component 12 is used to collect the ambient temperature of a corresponding burner 20, and the imaging component 14 is used to collect stove images of the two burners 20 corresponding to the two infrared components 12.

[0084] In this way, the temperature of each furnace head 20 can be collected more accurately.

[0085] Specifically, in one embodiment, the stove 16 is a double-burner stove 16 having two burners 20. The two burners 20 are arranged along the length direction of the stove 16, and the length direction of the kitchen appliance 100 is parallel to the length direction of the stove 16. The detection area of ​​each infrared component 12 covers a corresponding burner 20, which can avoid the two burners 20 interfering with each other's temperature collection after ignition, so that the temperature of each burner 20 can be collected more accurately, and the accuracy of judging whether each burner 20 is dry-burned can be improved.

[0086] In one embodiment, the infrared component 12 includes an infrared thermopile and a lens. The lens is disposed on the light incident side of the infrared thermopile. The lens can ensure that the temperature detection area covers a corresponding furnace head 20 .

[0087] One imaging component 14 collects stove images of two burners 20, thereby reducing the use of imaging components 14 and reducing costs. Figure 2 In the embodiment, the imaging component 14 is located between the two infrared components 12 along the length direction of the kitchen appliance 100. It can be understood that in other embodiments, the imaging component 14 can also be located at other positions of the kitchen appliance 100 as long as the stove image can be captured.

[0088] In some embodiments, the field of view of the infrared assembly 12 is related to the installation height of the infrared assembly 12 and the length of the cooktop 16 .

[0089] Therefore, a suitable field of view angle of the infrared component 12 can be determined so that the detection area of ​​each infrared component 12 covers a corresponding burner 20 .

[0090] Specifically, please combine Figure 2 , the installation height of the infrared component 12 may be the installation height of the infrared component 12 relative to the stove 16. The installation height of the infrared component 12 is H, the length of the stove 16 is D, the field of view angle of the infrared component 12 is α, Thus, the viewing angle of each infrared component 12 can only cover a corresponding furnace head 20 .

[0091] In one example, H=700 mm, D=900 mm, and the optimal field of view angle α of the infrared component 12 can be calculated by substituting them into the above formula.

[0092] Optionally, in one embodiment, the installation height of the infrared component 12 is the same as the installation height of the kitchen appliance 100 , the installation height of the kitchen appliance 100 may be the standard installation height of the kitchen appliance 100 , and the length of the stove 16 may be the standard length of the stove 16 .

[0093] A control device 18 provided in an embodiment of the present invention is used for a kitchen appliance 100. The control device 18 includes a processor 22, a memory 24, and a computer program stored in the memory 24 and executable on the processor 22. When the computer program is executed by the processor 22, the steps of the control method of any of the above-mentioned embodiments are implemented.

[0094] Specifically, the control device 18 may be disposed on the kitchen appliance 100, or may be independent of the kitchen appliance 100. When the control device 18 is independent of the kitchen appliance 100, the control device 18 may be communicatively connected with the kitchen appliance 100. The control device 18 may include, but is not limited to, a controller, a mobile phone, a tablet computer, a personal computer, a server, a wearable smart device, and the like.

[0095] A kitchen appliance 100 provided in an embodiment of the present invention comprises a control device 18, an infrared component 12 and an imaging component 14 of the above embodiment, and the control device 18 is electrically connected to the infrared component 12 and the imaging component 14. Specifically, the kitchen appliance 100 includes but is not limited to a range hood, an integrated stove and the like.

[0096] An embodiment of the present invention provides a computer-readable storage medium, on which a computer program is stored. When the computer program is executed by the processor 22, the steps of the control method of any of the above embodiments are implemented.

[0097] For example, the control method implemented when the computer program is executed by the processor 22 includes:

[0098] 01, obtaining a stove image acquired by the imaging component 14, and obtaining an ambient temperature of the stove 16 acquired by the infrared component 12;

[0099] 03, determine cooking behavior based on stove image;

[0100] 05. Obtain the result of whether the cooking is dry-burned based on the cooking behavior and ambient temperature.

[0101] It should be noted that the above explanations and beneficial effects of the implementation of the control method are also applicable to the control device 18, kitchen appliance 100 and computer-readable storage medium of the implementation of the present invention. To avoid redundancy, they are not elaborated here.

[0102] In summary, the image recognition technology and infrared non-contact temperature measurement technology can complement each other to achieve direct detection of ambient temperature to determine dry burning, solving the problem of inaccurate detection of pot materials, pot bottoms and system errors in the existing anti-dry burning. At the same time, the kitchen appliance 100 can well judge safety issues such as forgetting to turn off the fire when detecting superimposed image recognition technology, thereby improving the safety of the entire kitchen.

[0103] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "illustrative embodiments", "examples", "specific examples", or "some examples" means that the specific features, structures, materials, or characteristics described in conjunction with the embodiments or examples are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

[0104] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the claims and their equivalents.

Claims

1. A method for controlling a kitchen appliance, characterized in that: The kitchen appliance comprises an infrared component and an imaging component, and the control method comprises: Acquire the stove image collected by the imaging component, and acquire the ambient temperature of the stove collected by the infrared component; determining a cooking behavior according to the stove image; A result of whether dry cooking is detected is obtained according to the cooking behavior and the ambient temperature.

2. The control method according to claim 1, characterized in that: The cooking behavior includes at least one of whether the pot is covered and the fire power of the stove.

3. The control method according to claim 1, characterized in that: The result of obtaining whether the cooking behavior and the ambient temperature are dry-burned includes: determining a dry-boil temperature condition according to the cooking behavior; When the ambient temperature meets the dry-burning temperature condition, outputting the dry-burning result; When the ambient temperature does not meet the dry-burning temperature condition, a result of not dry-burning is output.

4. The control method according to claim 3, characterized in that: The dry-boil temperature condition is determined from a preset temperature curve, which is a curve of the change of the ambient temperature over time under different cooking behaviors.

5. The control method according to claim 4, characterized in that: The preset temperature curve includes a first temperature before dry burning and a second temperature after dry burning, the ambient temperature includes two measured temperatures, and the dry burning temperature condition includes that a difference between the two measured temperatures is equal to a difference between the first temperature and the second temperature.

6. The control method according to claim 4, characterized in that: The preset temperature curve includes a dry-burning temperature, and the dry-burning temperature condition includes that the ambient temperature is greater than or equal to the dry-burning temperature.

7. The control method according to claim 4, characterized in that: The preset temperature curve includes a first temperature before dry burning and a second temperature after dry burning, and a curve segment between the first temperature and the second temperature. The dry burning temperature condition includes that the rate of change of the ambient temperature over time is equal to the slope of the curve segment.

8. The control method according to claim 1, characterized in that: The stove includes two burners, and the kitchen appliance includes two infrared components and one imaging component. Each infrared component is used to collect the ambient temperature of a corresponding burner, and the imaging component is used to collect stove images of the two burners corresponding to the two infrared components.

9. The control method according to claim 1, characterized in that: The viewing angle of the infrared component is related to the installation height of the infrared component and the length of the cooker.

10. A control device for a kitchen appliance, characterized in that: The control device includes a processor, a memory, and a computer program stored in the memory and executable on the processor, and the computer program implements the steps of the control method according to any one of claims 1 to 9 when executed by the processor.

11. A kitchen appliance, characterized in that: It comprises the control device, infrared component and imaging component as described in claim 10, wherein the control device is electrically connected to the infrared component and the imaging component.

12. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores a computer program, and when the computer program is executed by a processor, the steps of the control method according to any one of claims 1 to 9 are implemented.

Images