Method and system for intelligently identifying cooking boiling state based on specific heat capacity

Abstract

The invention relates to the technical field of cooking equipment, and discloses a method and system for intelligently identifying a cooking boiling state based on specific heat capacity, and the method comprises the steps: collecting the temperature information of a target object; analyzing first specific heat capacity information of the target object according to the temperature information; according to the first specific heat capacity information, a first boiling coefficient of the target object is calculated, and the first boiling coefficient at least comprises a first boiling duration; according to the first boiling coefficient, a target control parameter is generated, and the target control parameter is used for executing cooking control operation on the target object. Visibly, by implementing the method and the device, the generation accuracy and scientificity of the target control parameters can be improved, the accuracy and scientificity of cooking control are improved, the cooking experience of the user is improved, the taste of cooking dishes of the user is improved, and the situation of food waste is reduced.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking equipment, and in particular to a method and system for intelligently identifying a cooking boiling state based on specific heat capacity. Background Art

[0002] With the continuous development of technology, cooking equipment is becoming more and more abundant, and users' ways of processing ingredients are becoming more and more diverse.

[0003] However, no matter which method is used to process the ingredients, cooking control such as cooking time and cooking temperature are key factors affecting the final taste and nutritional preservation of the ingredients. Traditional cooking control relies on human observation and experience judgment. For the general public, this method has low cooking control accuracy, especially for dishes that users are not familiar with. The final taste of the dish may be affected due to improper cooking control methods.

[0004] It can be seen that it is particularly important to propose a technical solution to improve the accuracy of cooking control. Summary of the invention

[0005] The present invention provides a method and system for intelligently identifying a cooking boiling state based on specific heat capacity, which can improve the accuracy of cooking control.

[0006] In order to solve the above technical problems, the first aspect of the present invention discloses a method for intelligently identifying a cooking boiling state based on specific heat capacity, the method comprising:

[0007] Collect temperature information of the target object;

[0008] Analyzing first specific heat capacity information of the target object according to the temperature information;

[0009] Calculating a first boiling coefficient of the target object according to the first specific heat capacity information, wherein the first boiling coefficient at least includes a first boiling time;

[0010] A target control parameter is generated according to the first boiling coefficient, and the target control parameter is used to perform a cooking control operation on the target object.

[0011] As an optional implementation manner, in the first aspect of the present invention, analyzing the first specific heat capacity information of the target object according to the temperature information includes:

[0012] Determining first status information of at least one associated object of the target object;

[0013] For each of the associated objects, according to the first state information and the temperature information of the associated object, calculating the association influence value between the associated object and the target object, the association influence value being used to indicate the degree of influence of the associated object on the temperature information; judging whether the association influence value of the associated object is greater than or equal to a preset first association influence threshold, and when judging that the association influence value of the associated object is greater than or equal to the preset first association influence threshold, determining that the associated object is a target associated object;

[0014] The first specific heat capacity information of the target object is analyzed according to the first state information of all the target-related objects.

[0015] As an optional implementation manner, in the first aspect of the present invention, analyzing the first specific heat capacity information of the target object according to the first state information of all the target associated objects includes:

[0016] Determine an influence link of the target object according to the associated influence values ​​of all the target associated objects, wherein the influence link is used to represent an influence transmission link of all the target associated objects that affect the temperature information on the target object;

[0017] Analyze first heat transfer information of the influencing link according to the influencing link and the first state information of each of the target associated objects, wherein the first heat transfer information is used to indicate heat transfer status of the source target associated object of the influencing link to its subsequent adjacent target associated object, and the source target associated object is used to indicate the target associated object in the influencing link whose association influence value is greater than or equal to a preset second association influence threshold, and the preset second association influence threshold is greater than the preset first association influence threshold;

[0018] Analyzing the second heat transfer information and the third heat transfer information affecting the link according to the first heat transfer information and the temperature information, wherein the second heat transfer information is used to indicate the heat absorption condition of the target object, and the third heat transfer information is used to indicate the heat loss condition of the link affecting the target object;

[0019] Acquire second state information of the target object, where the second state information includes current quality information;

[0020] The first specific heat capacity information of the target object is analyzed according to the second state information, the second heat transfer information, the third heat transfer information, and the temperature information.

[0021] As an optional implementation manner, in the first aspect of the present invention, calculating the first boiling coefficient of the target object according to the first specific heat capacity information includes:

[0022] Analyzing type information of the target object according to the first specific heat capacity information;

[0023] matching a rated second boiling coefficient of the target object according to the type information;

[0024] A first boiling coefficient of the target object is calculated according to the second boiling coefficient, the second state information, the first specific heat capacity information, and the temperature information, where the first boiling coefficient is used to represent a current actual boiling coefficient of the target object.

[0025] As an optional embodiment, in the first aspect of the present invention, the method further comprises:

[0026] According to the first boiling coefficient and the second boiling coefficient, analyzing at least one target item in the second boiling coefficient, the target item being a parameter item in the second boiling coefficient that is different from the first boiling coefficient;

[0027] A coefficient updating parameter of the second boiling coefficient is generated according to all the target items, and the coefficient updating parameter is used to update the second boiling coefficient based on all the target items.

[0028] As an optional implementation manner, in the first aspect of the present invention, after generating the target control parameter according to the first boiling coefficient, the method further includes:

[0029] Acquiring third state information of the target object;

[0030] analyzing second specific heat capacity information of the target object according to the third state information, wherein the second specific heat capacity information corresponds to the first specific heat capacity information;

[0031] According to the first specific heat capacity information and the second specific heat capacity information, judging whether the target object satisfies the passive control condition, and when it is judged that the target object satisfies the passive control condition, calculating a third boiling coefficient of the target object according to the second specific heat capacity information, the third boiling coefficient at least including a second boiling time, and the third boiling coefficient corresponds to the first boiling coefficient;

[0032] A new target control parameter of the target object is generated according to the third boiling coefficient.

[0033] As an optional implementation manner, in the first aspect of the present invention, judging whether the target object meets the passive control condition according to the first specific heat capacity information and the second specific heat capacity information includes:

[0034] Calculating specific heat capacity change information of the target object according to the first specific heat capacity information and the second specific heat capacity information;

[0035] It is determined whether the specific heat capacity change information matches the preset specific heat capacity change information. When it is determined that the specific heat capacity change information matches the preset specific heat capacity change information, it is determined that the target object meets the passive control condition.

[0036] The second aspect of the present invention discloses a system for intelligently identifying a cooking boiling state based on specific heat capacity, the system comprising:

[0037] A collection module, used to collect temperature information of the target object;

[0038] An analysis module, used for analyzing first specific heat capacity information of the target object according to the temperature information;

[0039] A calculation module, configured to calculate a first boiling coefficient of the target object according to the first specific heat capacity information, wherein the first boiling coefficient at least includes a first boiling duration;

[0040] A generating module is used to generate a target control parameter according to the first boiling coefficient, and the target control parameter is used to perform a cooking control operation on the target object.

[0041] As an optional implementation, in the second aspect of the present invention, the specific manner in which the analysis module analyzes the first specific heat capacity information of the target object according to the temperature information includes:

[0042] Determining first status information of at least one associated object of the target object;

[0043] For each of the associated objects, according to the first state information and the temperature information of the associated object, calculating the association influence value between the associated object and the target object, the association influence value being used to indicate the degree of influence of the associated object on the temperature information; judging whether the association influence value of the associated object is greater than or equal to a preset first association influence threshold, and when judging that the association influence value of the associated object is greater than or equal to the preset first association influence threshold, determining that the associated object is a target associated object;

[0044] The first specific heat capacity information of the target object is analyzed according to the first state information of all the target-related objects.

[0045] As an optional implementation, in the second aspect of the present invention, the specific manner in which the analysis module analyzes the first specific heat capacity information of the target object according to the first state information of all the target associated objects includes:

[0046] Determine an influence link of the target object according to the associated influence values ​​of all the target associated objects, wherein the influence link is used to represent an influence transmission link of all the target associated objects that affect the temperature information on the target object;

[0047] Analyze first heat transfer information of the influencing link according to the influencing link and the first state information of each of the target associated objects, wherein the first heat transfer information is used to indicate heat transfer status of the source target associated object of the influencing link to its subsequent adjacent target associated object, and the source target associated object is used to indicate the target associated object in the influencing link whose association influence value is greater than or equal to a preset second association influence threshold, and the preset second association influence threshold is greater than the preset first association influence threshold;

[0048] Analyzing the second heat transfer information and the third heat transfer information affecting the link according to the first heat transfer information and the temperature information, wherein the second heat transfer information is used to indicate the heat absorption condition of the target object, and the third heat transfer information is used to indicate the heat loss condition of the link affecting the target object;

[0049] Acquire second state information of the target object, where the second state information includes current quality information;

[0050] The first specific heat capacity information of the target object is analyzed according to the second state information, the second heat transfer information, the third heat transfer information, and the temperature information.

[0051] As an optional implementation, in the second aspect of the present invention, the specific manner in which the calculation module calculates the first boiling coefficient of the target object according to the first specific heat capacity information includes:

[0052] Analyzing type information of the target object according to the first specific heat capacity information;

[0053] matching a rated second boiling coefficient of the target object according to the type information;

[0054] A first boiling coefficient of the target object is calculated according to the second boiling coefficient, the second state information, the first specific heat capacity information, and the temperature information, where the first boiling coefficient is used to represent a current actual boiling coefficient of the target object.

[0055] As an optional implementation, in the second aspect of the present invention, the analysis module is further used to analyze at least one target item in the second boiling coefficient according to the first boiling coefficient and the second boiling coefficient, wherein the target item is a parameter item in the second boiling coefficient that is different from the first boiling coefficient;

[0056] The generating module is further used to generate a coefficient updating parameter of the second boiling coefficient according to all the target items, and the coefficient updating parameter is used to update the second boiling coefficient based on all the target items.

[0057] As an optional implementation, in the second aspect of the present invention, the system further includes:

[0058] An acquisition module, configured to acquire third state information of the target object after the generation module generates a target control parameter according to the first boiling coefficient;

[0059] The analysis module is further used to analyze second specific heat capacity information of the target object according to the third state information, where the second specific heat capacity information corresponds to the first specific heat capacity information;

[0060] a judging module, configured to judge whether the target object satisfies a passive control condition according to the first specific heat capacity information and the second specific heat capacity information,

[0061] The calculation module is further configured to calculate a third boiling coefficient of the target object according to the second specific heat capacity information when the judgment module determines that the target object satisfies the passive control condition, wherein the third boiling coefficient at least includes a second boiling duration, and the third boiling coefficient corresponds to the first boiling coefficient;

[0062] The generating module is further used to generate new target control parameters of the target object according to the third boiling coefficient.

[0063] As an optional implementation, in the second aspect of the present invention, the specific manner in which the judgment module judges whether the target object meets the passive control condition according to the first specific heat capacity information and the second specific heat capacity information includes:

[0064] Calculating specific heat capacity change information of the target object according to the first specific heat capacity information and the second specific heat capacity information;

[0065] It is determined whether the specific heat capacity change information matches the preset specific heat capacity change information. When it is determined that the specific heat capacity change information matches the preset specific heat capacity change information, it is determined that the target object meets the passive control condition.

[0066] A third aspect of the present invention discloses another system for intelligently identifying a cooking boiling state based on specific heat capacity, the system comprising:

[0067] A memory storing executable program code;

[0068] a processor coupled to the memory;

[0069] The processor calls the executable program code stored in the memory to execute the method for intelligently identifying the cooking boiling state based on specific heat capacity disclosed in the first aspect of the present invention.

[0070] The fourth aspect of the present invention discloses a computer storage medium, which stores computer instructions. When the computer instructions are called, they are used to execute the method for intelligently identifying the cooking boiling state based on specific heat capacity disclosed in the first aspect of the present invention.

[0071] Compared with the prior art, the embodiments of the present invention have the following beneficial effects:

[0072] In an embodiment of the present invention, the temperature information of the target object is collected; based on the temperature information, the first specific heat capacity information of the target object is analyzed; based on the first specific heat capacity information, the first boiling coefficient of the target object is calculated, and the first boiling coefficient at least includes the first boiling duration; based on the first boiling coefficient, a target control parameter is generated, and the target control parameter is used to perform a cooking control operation on the target object. It can be seen that the implementation of the present invention can analyze the first specific heat capacity information of the target object according to the collected temperature information of the target object, thereby calculating the first boiling coefficient of the target object including at least the first boiling duration according to the first specific heat capacity information in the actual cooking process of the dish, and then generating the target control parameter for performing a cooking control operation on the target object according to the first boiling coefficient, thereby improving the accuracy and scientificity of the generation of the target control parameter, improving the accuracy and scientificity of the cooking control, and being conducive to improving the user's cooking experience, improving the taste of the user's cooked dishes, and reducing the occurrence of food waste. BRIEF DESCRIPTION OF THE DRAWINGS

[0073] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required for use in the description of the embodiments. 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 these drawings without creative work.

[0074] Figure 1 It is a flow chart of a method for intelligently identifying a cooking boiling state based on specific heat capacity disclosed in an embodiment of the present invention;

[0075] Figure 2 It is a flow chart of another method for intelligently identifying the boiling state of cooking based on specific heat capacity disclosed in an embodiment of the present invention;

[0076] Figure 3 It is a structural schematic diagram of a system for intelligently identifying a cooking boiling state based on specific heat capacity disclosed in an embodiment of the present invention;

[0077] Figure 4 It is a structural schematic diagram of another system for intelligently identifying the boiling state of cooking based on specific heat capacity disclosed in an embodiment of the present invention;

[0078] Figure 5It is a structural schematic diagram of another system for intelligently identifying the boiling state of cooking based on specific heat capacity disclosed in an embodiment of the present invention. DETAILED DESCRIPTION

[0079] In order to enable those skilled in the art to better understand the scheme of the present invention, the technical scheme in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0080] The terms "first", "second", etc. in the specification and claims of the present invention and the above-mentioned drawings are used to distinguish different objects rather than to describe a specific order. In addition, the terms "including" and "having" and any variations thereof are intended to cover non-exclusive inclusions. For example, a process, method, system, product or terminal including a series of steps or units is not limited to the listed steps or units, but may optionally include steps or units that are not listed, or may optionally include other steps or units inherent to these processes, methods, products or terminals.

[0081] Reference to "embodiments" herein means that a particular feature, structure, or characteristic described in conjunction with the embodiments may be included in at least one embodiment of the present invention. The appearance of the phrase in various places in the specification does not necessarily refer to the same embodiment, nor is it an independent or alternative embodiment that is mutually exclusive with other embodiments. It is explicitly and implicitly understood by those skilled in the art that the embodiments described herein may be combined with other embodiments.

[0082] The present invention discloses a method and system for intelligently identifying the boiling state of cooking based on specific heat capacity, which can analyze the first specific heat capacity information of the target object according to the collected temperature information of the target object, thereby calculating the first boiling coefficient of the target object including at least the first boiling time according to the first specific heat capacity information in the actual cooking process of the dish, and then generating target control parameters for performing cooking control operations on the target object according to the first boiling coefficient, thereby improving the accuracy and scientificity of generating the target control parameters, improving the accuracy and scientificity of cooking control, and being conducive to improving the user's cooking experience, improving the taste of the user's cooked dishes and reducing the occurrence of food waste. The following are detailed descriptions.

[0083] Embodiment 1

[0084] See also Figure 1 , Figure 1 1 is a flow chart of a method for intelligently identifying the boiling state of cooking based on specific heat capacity disclosed in an embodiment of the present invention. Figure 1The method for intelligently identifying the boiling state of cooking based on specific heat capacity can be applied to cooking equipment, and can also be applied to smart devices related to cooking equipment, such as but not limited to cloud devices, edge computing devices, relay devices, base station devices, city management devices, other smart home devices, and one or more smart network devices, which are not limited in the embodiments of the present invention. Figure 1 As shown, the method for intelligently identifying the cooking boiling state based on specific heat capacity may include the following operations:

[0085] 101. Collect temperature information of the target object;

[0086] In an embodiment of the present invention, optionally, the above-mentioned temperature information may include at least current temperature information, and may also include at least one of temperature change information and historical temperature information. Optionally, the above-mentioned historical temperature information is used to represent historical temperature conditions, historical temperature change conditions, etc. in historical scenarios corresponding to the above-mentioned operation of collecting the temperature information of the target object.

[0087] Further optionally, the above-mentioned target object is used to represent cooking ingredients, and may also specifically refer to a target ingredient that the user is interested in among the cooking ingredients.

[0088] 102. Analyze first specific heat capacity information of the target object according to the temperature information;

[0089] In an embodiment of the present invention, as an optional implementation manner, the above-mentioned analyzing the first specific heat capacity information of the target object according to the temperature information includes:

[0090] Determining first status information of at least one associated object of the target object;

[0091] For each associated object, according to the first state information and temperature information of the associated object, calculate the association influence value between the associated object and the target object, where the association influence value is used to indicate the degree of influence of the associated object on the temperature information; determine whether the association influence value of the associated object is greater than or equal to a preset first association influence threshold, and when it is determined that the association influence value of the associated object is greater than or equal to the preset first association influence threshold, determine that the associated object is a target associated object;

[0092] The first specific heat capacity information of the target object is analyzed according to the first state information of all target-related objects.

[0093] In the embodiment of the present invention, optionally, the above-mentioned associated objects may include but are not limited to stoves, fuel appliances, stoves, shovels, spoons, condiments, other ingredients different from the target object, water, etc.

[0094] Further optionally, the specific method of determining the first state information of at least one associated object of the target object may be determined by a sensing device, or may be determined based on autonomous uploading by a user corresponding to the target object / associated object. The sensing device includes but is not limited to one or more of a camera, a smoke sensor, an infrared sensor, a radar, a base station, etc. When the sensing device senses the first state information, the sensing signal sent may include a communication sensing fusion frame structure. The communication sensing fusion frame structure may be determined based on factors such as the scene where the target object is located and the distribution of food ingredients in the target object.

[0095] It can be seen that the implementation of this optional embodiment can calculate the association influence value between each associated object and the target object for indicating the degree of influence of the associated object on the temperature information according to the first state information of each associated object of the determined target object and the temperature information of the target object, and determine the target associated object by judging the relationship between the association influence value of each associated object and the preset first association influence threshold value, thereby analyzing the first specific heat capacity information of the target object according to the first state information of all target associated objects, thereby improving the analysis accuracy and scientificity of the first specific heat capacity information, which is conducive to improving the accuracy and scientificity of cooking control.

[0096] In this optional embodiment, as an optional implementation manner, the above-mentioned analyzing the first specific heat capacity information of the target object according to the first state information of all target associated objects includes:

[0097] According to the associated influence values ​​of all target associated objects, an influence link of the target object is determined, and the influence link is used to represent the influence transmission link of all target associated objects that affect the temperature information on the target object;

[0098] Analyze first heat transfer information of the influencing link according to first status information of the influencing link and each target associated object, the first heat transfer information is used to indicate heat transfer status of the source target associated object of the influencing link to its subsequent adjacent target associated object, the source target associated object is used to indicate target associated objects in the influencing link whose associated influence value is greater than or equal to a preset second associated influence threshold, and the preset second associated influence threshold is greater than the preset first associated influence threshold;

[0099] Analyze the second heat transfer information and the third heat transfer information that affect the link according to the first heat transfer information and the temperature information, the second heat transfer information is used to indicate the heat absorption of the target object, and the third heat transfer information is used to indicate the heat loss that affects the link;

[0100] Acquiring second state information of the target object, the second state information including current quality information;

[0101] The first specific heat capacity information of the target object is analyzed according to the second state information, the second heat transfer information, the third heat transfer information and the temperature information.

[0102] In this optional embodiment, for example, the above-mentioned influence link is "stove-pot-condiments-ingredients", wherein the stove is the above-mentioned source target association, but it should be noted that in specific practical application scenarios, the above-mentioned influence link is not limited to the above-mentioned examples, and is specifically related to the actual application scenarios. Optionally, the influence link can be "pot-stove-condiments-ingredients", "ingredients-pot-stove-condiments", etc., and in actual application scenarios, the above-mentioned pots, stoves, condiments, and ingredients are specific objects, not superordinate concepts, and are related to specific cooking dishes.

[0103] In this optional embodiment, optionally, the first specific heat capacity information can be specifically calculated by a first formula, and the first formula is:

[0104]

[0105] Wherein, c is used to represent the first specific heat capacity information, Q is used to represent the absorption or release of heat by the target object, m is used to represent the current mass of the target object, and ΔT is used to represent the temperature change value of the target object.

[0106] It can be seen that the implementation of this optional embodiment can determine the influence link of the target object, which is used to represent the influence transmission link of all target associates that affect the temperature information on the target object, according to the associated influence values ​​of all target associates, after all target associates are determined, so as to combine the determined influence link with the first state information of each target associate, and analyze the first heat transfer information of the influence link, which is used to represent the heat transfer situation of the source target associate of the influence link to its subsequent adjacent target associate, wherein the source target associate is used to represent the target associate whose associated influence value in the influence link is greater than or equal to the preset second associated influence threshold, and the preset second associated influence threshold is greater than the preset first associated influence threshold, and according to the first heat transfer information and the temperature information, analyze the second heat transfer information of the influence link, which is used to represent the heat absorption situation of the target object, and the third heat transfer information, which is used to represent the heat loss situation of the influence link, and then analyze the first specific heat capacity information of the target object in combination with the second state information of the target object including the current quality information, so as to improve the analysis accuracy, scientificity and feasibility of the first specific heat capacity information, which is conducive to improving the accuracy and scientificity of cooking control.

[0107] 103. Calculate a first boiling coefficient of the target object according to the first specific heat capacity information, where the first boiling coefficient at least includes a first boiling time;

[0108] In this optional embodiment, as another optional implementation, the above-mentioned calculation of the first boiling coefficient of the target object according to the first specific heat capacity information includes:

[0109] Analyzing type information of the target object according to the first specific heat capacity information;

[0110] matching a rated second boiling coefficient of the target object according to the type information;

[0111] A first boiling coefficient of the target object is calculated according to the second boiling coefficient, the second state information, the first specific heat capacity information and the temperature information, and the first boiling coefficient is used to represent a current actual boiling coefficient of the target object.

[0112] In this optional embodiment, optionally, the above-mentioned type information may specifically refer to type distribution information of the target object, which is subject to the actual cooking practice process.

[0113] Further optionally, when matching the rated second boiling coefficient of the target object based on the type information, it can be specifically determined in combination with the rated boiling coefficients corresponding to the ingredients of each type. The specific determination method is based on the actual ingredient combination of the target object. Different ingredient combinations have different corresponding rated second boiling coefficients. Further optionally, the second boiling coefficient can be specifically determined based on the priority of the ingredients to determine the weights of the rated boiling coefficients corresponding to different ingredients, and then the rated second boiling coefficient of the above-mentioned target object is comprehensively matched, which is beneficial to improve the matching accuracy, scientificity and feasibility of the rated second boiling coefficient of the above-mentioned target object.

[0114] Further optionally, the first boiling time in the above-mentioned first boiling coefficient can be specifically calculated by a second formula, and the second formula is:

[0115]

[0116] Wherein, t is used to represent the first boiling time, m is used to represent the current mass of the target object, c is used to represent the first specific heat capacity information, T b Used to indicate the boiling temperature of the target object, T i It is used to indicate the initial temperature of the target object, and P is used to indicate the heating power. Used to represent the temperature change rate. It should be noted that the above-mentioned second boiling coefficient includes the above-mentioned boiling temperature, the above-mentioned temperature information includes the above-mentioned initial temperature and the temperature change rate, or the temperature change rate can also be calculated based on the above-mentioned temperature information. In actual application scenarios, it can be adjusted according to actual application conditions.

[0117] It can be seen that implementing this optional embodiment can analyze the type information of the target object according to the analyzed actual first specific heat capacity information of the target object, match the rated second boiling coefficient of the target object, and then calculate the first boiling coefficient of the target object used to represent the current actual boiling coefficient of the target object based on the second boiling coefficient, the second state information, the first specific heat capacity information and the temperature information, thereby improving the calculation accuracy, scientificity and feasibility of the first boiling coefficient, and is conducive to improving the accuracy, scientificity and feasibility of cooking control.

[0118] In an optional embodiment, the method may further include the following operations:

[0119] According to the first boiling coefficient and the second boiling coefficient, analyzing at least one target item in the second boiling coefficient, the target item being a parameter item in the second boiling coefficient that is different from the first boiling coefficient;

[0120] According to all the target items, a coefficient update parameter of the second boiling coefficient is generated, and the coefficient update parameter is used to update the second boiling coefficient based on all the target items.

[0121] It can be seen that the implementation of this optional embodiment can, after obtaining the first boiling coefficient, further analyze at least one target item in the second boiling coefficient that is different from the first boiling coefficient based on the first boiling coefficient and the second boiling coefficient, and generate a coefficient update parameter of the second boiling coefficient based on all target items to update the second boiling coefficient based on all target items, thereby further optimizing and adjusting the above-mentioned second boiling coefficient, which is beneficial to improving the accuracy, scientificity and efficiency of cooking control.

[0122] 104. Generate a target control parameter according to the first boiling coefficient, where the target control parameter is used to perform a cooking control operation on the target object.

[0123] In an embodiment of the present invention, optionally, the above-mentioned cooking control operation may include at least one of a prompt operation, an alarm operation, and an actual cooking control operation. The above-mentioned prompt operation is used to prompt the above-mentioned first boiling coefficient, and can further prompt and guide the user in the steps of cooking dishes. The above-mentioned actual cooking control operation is generally described to represent the actual cooking operation.

[0124] It can be seen that the implementation of the embodiment of the present invention can analyze the first specific heat capacity information of the target object according to the collected temperature information of the target object, thereby calculating the first boiling coefficient of the target object including at least the first boiling time according to the first specific heat capacity information in the actual cooking process of the dish, and then generating target control parameters for performing cooking control operations on the target object according to the first boiling coefficient, thereby improving the accuracy and scientificity of generating the target control parameters and the accuracy and scientificity of cooking control, which is beneficial to improving the user's cooking experience, improving the taste of the user's cooked dishes and reducing the occurrence of food waste.

[0125] Embodiment 2

[0126] See also Figure 2 , Figure 2 1 is a flow chart of another method for intelligently identifying the boiling state of cooking based on specific heat capacity disclosed in an embodiment of the present invention. Figure 2 The method for intelligently identifying the boiling state of cooking based on specific heat capacity can be applied to cooking equipment, and can also be applied to smart devices related to cooking equipment, such as but not limited to cloud devices, edge computing devices, relay devices, base station devices, city management devices, other smart home devices, and one or more smart network devices, which are not limited in the embodiments of the present invention. Figure 2 As shown, the method for intelligently identifying the cooking boiling state based on specific heat capacity may include the following operations:

[0127] 201. Collect temperature information of the target object;

[0128] 202. Analyze first specific heat capacity information of the target object according to the temperature information;

[0129] 203. Calculate a first boiling coefficient of the target object according to the first specific heat capacity information, where the first boiling coefficient at least includes a first boiling time;

[0130] 204. Generate a target control parameter according to the first boiling coefficient, where the target control parameter is used to perform a cooking control operation on the target object;

[0131] In the embodiment of the present invention, for the supplementary description of steps 201 to 204, please refer to the supplementary description of steps 101 to 104 in the first embodiment, and the embodiment of the present invention will not elaborate on this.

[0132] 205. Obtain third state information of the target object;

[0133] In an embodiment of the present invention, the above-mentioned third state information and the second state information of embodiment 1 may be based on the current quality information, and may further include but not limited to one or more of material distribution information, temperature distribution information, maturity distribution information, hardness and softness distribution information, etc.

[0134] In the embodiment of the present invention, optionally, the third state information and the first state information and the second state information in the first embodiment may all be determined by means of the supplementary description of the first state information in the first embodiment.

[0135] 206. Analyze second specific heat capacity information of the target object according to the third state information, where the second specific heat capacity information corresponds to the first specific heat capacity information;

[0136] 207. Determine whether the target object meets the passive control condition according to the first specific heat capacity information and the second specific heat capacity information;

[0137] In an embodiment of the present invention, as an optional implementation manner, judging whether the target object meets the passive control condition according to the first specific heat capacity information and the second specific heat capacity information includes:

[0138] Calculating specific heat capacity change information of the target object according to the first specific heat capacity information and the second specific heat capacity information;

[0139] It is determined whether the specific heat capacity change information matches the preset specific heat capacity change information. When it is determined that the specific heat capacity change information matches the preset specific heat capacity change information, it is determined that the target object meets the passive control condition.

[0140] It can be seen that the implementation of this optional embodiment can calculate the specific heat capacity change information of the target object according to the first specific heat capacity information and the analyzed second specific heat capacity information after control after generating the target control parameters, and when it is judged that the specific heat capacity change information matches the preset specific heat capacity change information, it is determined that the target object meets the passive control conditions, which further improves the accuracy, scientificity and intelligence of cooking control, and is conducive to combining cooking practice, and after the user controls the target object, further performing scientific and accurate intelligent control on the target object, thereby improving the taste of cooked dishes.

[0141] 208. When it is determined that the target object meets the passive control condition, a third boiling coefficient of the target object is calculated according to the second specific heat capacity information, the third boiling coefficient at least including the second boiling time, and the third boiling coefficient corresponds to the first boiling coefficient;

[0142] In the embodiment of the present invention, the above correspondence is not limited to the correspondence of contents, but also illustrates the correspondence of calculation methods.

[0143] 209. Generate new target control parameters of the target object according to the third boiling coefficient.

[0144] It can be seen that the implementation of this optional embodiment can, after generating target control parameters for performing cooking control operations on a target object, acquire third state information representing a new state of the target object, analyze second specific heat capacity information of the target object corresponding to the first specific heat capacity information, and combine the first specific heat capacity information and the second specific heat capacity information to determine whether the target object satisfies the passive control conditions. If so, calculate the third boiling coefficient that meets the current state and specific heat capacity conditions of the target object based on the second specific heat capacity information, and then generate new target control parameters for the target object. Combined with actual cooking habits, this can further improve the accuracy and scientificity of cooking control, which is beneficial to improving the user's cooking experience, improving the taste of the user's cooked dishes, and reducing food waste.

[0145] Embodiment 3

[0146] See also Figure 3 , Figure 3 : This is a schematic diagram of the structure of a system for intelligently identifying the boiling state of cooking based on specific heat capacity disclosed in an embodiment of the present invention. The system for intelligently identifying the boiling state of cooking based on specific heat capacity can be applied to cooking equipment, and can also be applied to smart devices related to cooking equipment, including but not limited to cloud devices, edge computing devices, relay devices, base station devices, city management devices, other smart home devices, and one or more smart network devices, which are not limited in the embodiment of the present invention.

[0147] like Figure 3 As shown, the system for intelligently identifying the cooking boiling state based on specific heat capacity may include:

[0148] The acquisition module 301 is used to acquire temperature information of the target object;

[0149] An analysis module 302 is used to analyze first specific heat capacity information of the target object according to the temperature information;

[0150] A calculation module 303, configured to calculate a first boiling coefficient of the target object according to the first specific heat capacity information, wherein the first boiling coefficient at least includes a first boiling duration;

[0151] The generating module 304 is used to generate a target control parameter according to the first boiling coefficient, and the target control parameter is used to perform a cooking control operation on the target object.

[0152] It can be seen that the implementation of the embodiment of the present invention can analyze the first specific heat capacity information of the target object according to the collected temperature information of the target object, thereby calculating the first boiling coefficient of the target object including at least the first boiling time according to the first specific heat capacity information in the actual cooking process of the dish, and then generating target control parameters for performing cooking control operations on the target object according to the first boiling coefficient, thereby improving the accuracy and scientificity of generating the target control parameters and the accuracy and scientificity of cooking control, which is beneficial to improving the user's cooking experience, improving the taste of the user's cooked dishes and reducing the occurrence of food waste.

[0153] In the embodiment of the present invention, as an optional implementation, the specific manner in which the analysis module 302 analyzes the first specific heat capacity information of the target object according to the temperature information includes:

[0154] Determining first status information of at least one associated object of the target object;

[0155] For each associated object, according to the first state information and temperature information of the associated object, calculate the association influence value between the associated object and the target object, where the association influence value is used to indicate the degree of influence of the associated object on the temperature information; determine whether the association influence value of the associated object is greater than or equal to a preset first association influence threshold, and when it is determined that the association influence value of the associated object is greater than or equal to the preset first association influence threshold, determine that the associated object is a target associated object;

[0156] The first specific heat capacity information of the target object is analyzed according to the first state information of all target-related objects.

[0157] It can be seen that the implementation of this optional embodiment can calculate the association influence value between each associated object and the target object for indicating the degree of influence of the associated object on the temperature information according to the first state information of each associated object of the determined target object and the temperature information of the target object, and determine the target associated object by judging the relationship between the association influence value of each associated object and the preset first association influence threshold value, thereby analyzing the first specific heat capacity information of the target object according to the first state information of all target associated objects, thereby improving the analysis accuracy and scientificity of the first specific heat capacity information, which is conducive to improving the accuracy and scientificity of cooking control.

[0158] In this optional embodiment, as an optional implementation, the specific manner in which the above-mentioned analysis module 302 analyzes the first specific heat capacity information of the target object according to the first state information of all target associated objects includes:

[0159] According to the associated influence values ​​of all target associated objects, an influence link of the target object is determined, and the influence link is used to represent the influence transmission link of all target associated objects that affect the temperature information on the target object;

[0160] Analyze first heat transfer information of the influencing link according to first status information of the influencing link and each target associated object, the first heat transfer information is used to indicate heat transfer status of the source target associated object of the influencing link to its subsequent adjacent target associated object, the source target associated object is used to indicate target associated objects in the influencing link whose associated influence value is greater than or equal to a preset second associated influence threshold, and the preset second associated influence threshold is greater than the preset first associated influence threshold;

[0161] Analyze the second heat transfer information and the third heat transfer information that affect the link according to the first heat transfer information and the temperature information, the second heat transfer information is used to indicate the heat absorption of the target object, and the third heat transfer information is used to indicate the heat loss that affects the link;

[0162] Acquiring second state information of the target object, the second state information including current quality information;

[0163] The first specific heat capacity information of the target object is analyzed according to the second state information, the second heat transfer information, the third heat transfer information and the temperature information.

[0164] It can be seen that the implementation of this optional embodiment can determine the influence link of the target object, which is used to represent the influence transmission link of all target associates that affect the temperature information on the target object, according to the associated influence values ​​of all target associates, after all target associates are determined, so as to combine the determined influence link with the first state information of each target associate, and analyze the first heat transfer information of the influence link, which is used to represent the heat transfer situation of the source target associate of the influence link to its subsequent adjacent target associate, wherein the source target associate is used to represent the target associate whose associated influence value in the influence link is greater than or equal to the preset second associated influence threshold, and the preset second associated influence threshold is greater than the preset first associated influence threshold, and according to the first heat transfer information and the temperature information, analyze the second heat transfer information of the influence link, which is used to represent the heat absorption situation of the target object, and the third heat transfer information, which is used to represent the heat loss situation of the influence link, and then analyze the first specific heat capacity information of the target object in combination with the second state information of the target object including the current quality information, so as to improve the analysis accuracy, scientificity and feasibility of the first specific heat capacity information, which is conducive to improving the accuracy and scientificity of cooking control.

[0165] In this optional embodiment, as another optional implementation, the specific manner in which the calculation module 303 calculates the first boiling coefficient of the target object according to the first specific heat capacity information includes:

[0166] Analyzing type information of the target object according to the first specific heat capacity information;

[0167] matching a rated second boiling coefficient of the target object according to the type information;

[0168] A first boiling coefficient of the target object is calculated according to the second boiling coefficient, the second state information, the first specific heat capacity information and the temperature information, and the first boiling coefficient is used to represent a current actual boiling coefficient of the target object.

[0169] It can be seen that implementing this optional embodiment can analyze the type information of the target object according to the analyzed actual first specific heat capacity information of the target object, match the rated second boiling coefficient of the target object, and then calculate the first boiling coefficient of the target object used to represent the current actual boiling coefficient of the target object based on the second boiling coefficient, the second state information, the first specific heat capacity information and the temperature information, thereby improving the calculation accuracy, scientificity and feasibility of the first boiling coefficient, and is conducive to improving the accuracy, scientificity and feasibility of cooking control.

[0170] In this optional embodiment, as another optional implementation, the above-mentioned analysis module 302 is also used to analyze at least one target item in the second boiling coefficient according to the first boiling coefficient and the second boiling coefficient, and the target item is a parameter item in the second boiling coefficient that is different from the first boiling coefficient;

[0171] The above-mentioned generation module 304 is also used to generate a coefficient update parameter of the second boiling coefficient according to all target items, and the coefficient update parameter is used to update the second boiling coefficient based on all target items.

[0172] It can be seen that the implementation of this optional embodiment can, after obtaining the first boiling coefficient, further analyze at least one target item in the second boiling coefficient that is different from the first boiling coefficient based on the first boiling coefficient and the second boiling coefficient, and generate a coefficient update parameter of the second boiling coefficient based on all target items to update the second boiling coefficient based on all target items, thereby further optimizing and adjusting the above-mentioned second boiling coefficient, which is beneficial to improving the accuracy, scientificity and efficiency of cooking control.

[0173] In an optional embodiment, if Figure 4 As shown, the system may also include:

[0174] An acquisition module 305 is used to acquire third state information of the target object after the generation module 304 generates the target control parameter according to the first boiling coefficient;

[0175] The analysis module 302 is further used to analyze the second specific heat capacity information of the target object according to the third state information, where the second specific heat capacity information corresponds to the first specific heat capacity information;

[0176] The judging module 306 is used to judge whether the target object meets the passive control condition according to the first specific heat capacity information and the second specific heat capacity information.

[0177] The calculation module 303 is further configured to calculate a third boiling coefficient of the target object according to the second specific heat capacity information when the judgment module 306 judges that the target object satisfies the passive control condition, wherein the third boiling coefficient at least includes the second boiling time, and the third boiling coefficient corresponds to the first boiling coefficient;

[0178] The generating module 304 is further used to generate new target control parameters of the target object according to the third boiling coefficient.

[0179] It can be seen that the implementation of this optional embodiment can, after generating target control parameters for performing cooking control operations on a target object, acquire third state information representing a new state of the target object, analyze second specific heat capacity information of the target object corresponding to the first specific heat capacity information, and combine the first specific heat capacity information and the second specific heat capacity information to determine whether the target object satisfies the passive control conditions. If so, calculate the third boiling coefficient that meets the current state and specific heat capacity conditions of the target object based on the second specific heat capacity information, and then generate new target control parameters for the target object. Combined with actual cooking habits, this can further improve the accuracy and scientificity of cooking control, which is beneficial to improving the user's cooking experience, improving the taste of the user's cooked dishes, and reducing food waste.

[0180] In this optional embodiment, as an optional implementation, the specific manner in which the above-mentioned judgment module 306 judges whether the target object meets the passive control condition according to the first specific heat capacity information and the second specific heat capacity information includes:

[0181] Calculating specific heat capacity change information of the target object according to the first specific heat capacity information and the second specific heat capacity information;

[0182] It is determined whether the specific heat capacity change information matches the preset specific heat capacity change information. When it is determined that the specific heat capacity change information matches the preset specific heat capacity change information, it is determined that the target object meets the passive control condition.

[0183] It can be seen that the implementation of this optional embodiment can calculate the specific heat capacity change information of the target object according to the first specific heat capacity information and the analyzed second specific heat capacity information after control after generating the target control parameters, and when it is judged that the specific heat capacity change information matches the preset specific heat capacity change information, it is determined that the target object meets the passive control conditions, which further improves the accuracy, scientificity and intelligence of cooking control, and is conducive to combining cooking practice, and after the user controls the target object, further performing scientific and accurate intelligent control on the target object, thereby improving the taste of cooked dishes.

[0184] Embodiment 4

[0185] See also Figure 5 , Figure 5 It is a structural diagram of another system for intelligently identifying the boiling state of cooking based on specific heat capacity disclosed in an embodiment of the present invention. The system for intelligently identifying the boiling state of cooking based on specific heat capacity can be applied to cooking equipment, and can also be applied to smart devices related to cooking equipment, which include but are not limited to cloud devices, edge computing devices, relay devices, base station devices, city management devices, other smart home devices, and one or more smart network devices, which are not limited in the embodiment of the present invention. Figure 5 As shown, the system for intelligently identifying the cooking boiling state based on specific heat capacity may include:

[0186] The memory 401 stores executable program codes.

[0187] A processor 402 is coupled to the memory 401 .

[0188] The processor 402 calls the executable program code stored in the memory 401 to execute the steps of the method for intelligently identifying the cooking boiling state based on specific heat capacity described in the first embodiment of the present invention or the second embodiment of the present invention.

[0189] Embodiment 5

[0190] An embodiment of the present invention discloses a computer storage medium, which stores computer instructions. When the computer instructions are called, they are used to execute the steps of the method for intelligently identifying the boiling state of cooking based on specific heat capacity described in Embodiment 1 or Embodiment 2 of the present invention.

[0191] Embodiment 6

[0192] An embodiment of the present invention discloses a computer program product, which includes a non-transitory computer storage medium storing a computer program, and the computer program is operable to enable a computer to execute the steps of the method for intelligently identifying the cooking boiling state based on specific heat capacity described in embodiment one or embodiment two.

[0193] The system embodiment described above is only illustrative, wherein the modules described as separate components may or may not be physically separated, and the components displayed as modules may or may not be physical modules, that is, they may be located in one place, or they may be distributed on multiple network modules. Some or all of the modules may be selected according to actual needs to achieve the purpose of the scheme of this embodiment. Those of ordinary skill in the art may understand and implement it without paying creative labor.

[0194] Through the specific description of the above embodiments, those skilled in the art can clearly understand that each implementation method can be implemented by means of software plus a necessary general hardware platform, and of course, it can also be implemented by hardware. Based on such an understanding, the above technical solution can be essentially or partly contributed to the prior art in the form of a software product, and the computer software product can be stored in a computer-readable storage medium, and the storage medium includes a read-only memory (ROM), a random access memory (RAM), a programmable read-only memory (PROM), an erasable programmable read-only memory (EPROM), a one-time programmable read-only memory (OTPROM), an electronically erasable rewritable read-only memory (EEPROM), a compact disc (CD-ROM) or other optical disc storage, magnetic disk storage, magnetic tape storage, or any other computer-readable medium that can be used to carry or store data.

[0195] Finally, it should be noted that the method and system for intelligently identifying the boiling state of cooking based on specific heat capacity disclosed in the embodiment of the present invention only disclose the preferred embodiments of the present invention, which are only used to illustrate the technical scheme of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, it should be understood by those skilled in the art that the technical schemes described in the aforementioned embodiments can still be modified, or some of the technical features therein can be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical schemes from the spirit and scope of the technical schemes of the various embodiments of the present invention.

Claims

1. A method for intelligently identifying the boiling state of cooking based on specific heat capacity, characterized in that: The method comprises: Collect temperature information of the target object; Analyzing first specific heat capacity information of the target object according to the temperature information; Calculating a first boiling coefficient of the target object according to the first specific heat capacity information, wherein the first boiling coefficient at least includes a first boiling time; A target control parameter is generated according to the first boiling coefficient, and the target control parameter is used to perform a cooking control operation on the target object.

2. The method for intelligently identifying the boiling state of cooking based on specific heat capacity according to claim 1, characterized in that: Analyzing first specific heat capacity information of the target object according to the temperature information includes: Determining first status information of at least one associated object of the target object; For each of the associated objects, according to the first state information and the temperature information of the associated object, calculating the association influence value between the associated object and the target object, the association influence value being used to indicate the degree of influence of the associated object on the temperature information; judging whether the association influence value of the associated object is greater than or equal to a preset first association influence threshold, and when judging that the association influence value of the associated object is greater than or equal to the preset first association influence threshold, determining that the associated object is a target associated object; The first specific heat capacity information of the target object is analyzed according to the first state information of all the target-related objects.

3. The method for intelligently identifying the boiling state of cooking based on specific heat capacity according to claim 2, characterized in that: The step of analyzing the first specific heat capacity information of the target object according to the first state information of all the target associated objects includes: Determine an influence link of the target object according to the associated influence values ​​of all the target associated objects, wherein the influence link is used to represent an influence transmission link of all the target associated objects that affect the temperature information on the target object; Analyze first heat transfer information of the influencing link according to the influencing link and the first state information of each of the target associated objects, wherein the first heat transfer information is used to indicate heat transfer status of the source target associated object of the influencing link to its subsequent adjacent target associated object, and the source target associated object is used to indicate the target associated object in the influencing link whose association influence value is greater than or equal to a preset second association influence threshold, and the preset second association influence threshold is greater than the preset first association influence threshold; Analyzing the second heat transfer information and the third heat transfer information affecting the link according to the first heat transfer information and the temperature information, wherein the second heat transfer information is used to indicate the heat absorption condition of the target object, and the third heat transfer information is used to indicate the heat loss condition of the link affecting the target object; Acquire second state information of the target object, where the second state information includes current quality information; The first specific heat capacity information of the target object is analyzed according to the second state information, the second heat transfer information, the third heat transfer information, and the temperature information.

4. The method for intelligently identifying the boiling state of cooking based on specific heat capacity according to claim 3 is characterized in that: Calculating the first boiling coefficient of the target object according to the first specific heat capacity information includes: Analyzing type information of the target object according to the first specific heat capacity information; matching a rated second boiling coefficient of the target object according to the type information; A first boiling coefficient of the target object is calculated according to the second boiling coefficient, the second state information, the first specific heat capacity information, and the temperature information, where the first boiling coefficient is used to represent a current actual boiling coefficient of the target object.

5. The method for intelligently identifying the boiling state of cooking based on specific heat capacity according to claim 4, characterized in that: The method further comprises: According to the first boiling coefficient and the second boiling coefficient, analyzing at least one target item in the second boiling coefficient, the target item being a parameter item in the second boiling coefficient that is different from the first boiling coefficient; A coefficient updating parameter of the second boiling coefficient is generated according to all the target items, and the coefficient updating parameter is used to update the second boiling coefficient based on all the target items.

6. The method for intelligently identifying the boiling state of cooking based on specific heat capacity according to any one of claims 1 to 5, characterized in that: After generating a target control parameter according to the first boiling coefficient, the method further includes: Acquiring third state information of the target object; analyzing second specific heat capacity information of the target object according to the third state information, wherein the second specific heat capacity information corresponds to the first specific heat capacity information; According to the first specific heat capacity information and the second specific heat capacity information, judging whether the target object satisfies the passive control condition, and when it is judged that the target object satisfies the passive control condition, calculating a third boiling coefficient of the target object according to the second specific heat capacity information, the third boiling coefficient at least including a second boiling time, and the third boiling coefficient corresponds to the first boiling coefficient; A new target control parameter of the target object is generated according to the third boiling coefficient.

7. The method for intelligently identifying the boiling state of cooking based on specific heat capacity according to claim 6, characterized in that: The determining, based on the first specific heat capacity information and the second specific heat capacity information, whether the target object satisfies a passive control condition includes: Calculating specific heat capacity change information of the target object according to the first specific heat capacity information and the second specific heat capacity information; It is determined whether the specific heat capacity change information matches the preset specific heat capacity change information. When it is determined that the specific heat capacity change information matches the preset specific heat capacity change information, it is determined that the target object meets the passive control condition.

8. A system for intelligently identifying the boiling state of cooking based on specific heat capacity, characterized in that: The system comprises: A collection module, used to collect temperature information of the target object; An analysis module, used for analyzing first specific heat capacity information of the target object according to the temperature information; A calculation module, configured to calculate a first boiling coefficient of the target object according to the first specific heat capacity information, wherein the first boiling coefficient at least includes a first boiling duration; A generating module is used to generate a target control parameter according to the first boiling coefficient, and the target control parameter is used to perform a cooking control operation on the target object.

9. A system for intelligently identifying the boiling state of cooking based on specific heat capacity, characterized in that: The system comprises: A memory storing executable program code; a processor coupled to the memory; The processor calls the executable program code stored in the memory to execute the method for intelligently identifying the cooking boiling state based on specific heat capacity as described in any one of claims 1-7.

10. A computer storage medium, characterized in that: The computer storage medium stores computer instructions, which, when called, are used to execute the method for intelligently identifying the cooking boiling state based on specific heat capacity as described in any one of claims 1 to 7.

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