Steaming oven control method and system based on humidity estimation

Abstract

The invention relates to the technical field of intelligent control, and discloses a steaming oven control method and system based on humidity estimation, and the method comprises the steps: obtaining the types of food materials according to the food material image data of a steaming oven, and setting an initial heating curve based on the types of the food materials; determining the total heating time of the food materials according to the initial heating curve, and dividing the total heating time into a plurality of adjustment heating time periods; detecting and adjusting the real-time humidity value of the food material in the heating time period, and estimating the humidity estimation value after the food material is heated according to the real-time humidity value; calculating a correction coefficient according to the humidity estimation value, and setting a heating correction curve by combining the temperature change data, the humidity change data and correction; and correcting the heating curve based on the heating correction curve. According to the method, the heating curve is dynamically adjusted through humidity estimation, and intelligent control over the food material cooking process is achieved by establishing the relation model of the temperature and the humidity.

Description

Technical Field

[0001] The present invention relates to the field of intelligent control technology, and in particular to a steam oven control method and system based on humidity estimation. Background Art

[0002] Existing steam-bake devices heat ingredients by setting a preset cooking mode. Users are required to set the working mode of the steam-bake device according to their own cooking requirements, and the steam-bake device cooks and heats the ingredients according to a preset heating curve and heating time.

[0003] Since the types, quantities and cooking requirements of ingredients cooked each time are different, different ingredients are cooked based on fixed cooking parameters, which reduces the practicality of cooking ingredients with steaming and baking equipment, and the cooking effect of ingredients needs to be improved. In addition, since the current steaming and baking equipment has limited cooking modes to choose from, it cannot meet the cooking needs of various ingredients, and users need to manually adjust the cooking parameters, that is, the intelligent cooking effect of steaming and baking equipment needs to be improved. Summary of the invention

[0004] The purpose of the present invention is to overcome the shortcomings of the prior art. The present invention provides a steam oven control method and system based on humidity estimation, which adjusts the heating curve of ingredients by detecting humidity change data and temperature change data, realizes intelligent cooking and optimizes the cooking effect of ingredients.

[0005] The present invention provides a steam oven control method based on humidity estimation, the control method comprising:

[0006] Setting the working mode of the steam oven according to the working instruction, acquiring image data of food entering the steam oven, acquiring the type of food according to the image data of food in the steam oven, and setting the initial heating curve based on the type of food;

[0007] Determine the total heating time of the food according to the initial heating curve, and divide the total heating time into several sections to adjust the heating time period;

[0008] Obtain the initial humidity data of the detection area in the steam oven, detect the humidity change data in the first adjustment heating time period, and analyze the real-time humidity value of the current heating state of the food according to the humidity change data;

[0009] Estimate the humidity value of the food after heating based on the real-time humidity value of the food, and obtain the estimated humidity value of the food after heating;

[0010] Compare the estimated humidity value with the standard humidity value for heating ingredients to obtain a correction factor;

[0011] Acquire temperature change data in a first adjustment heating time period based on a temperature sensor, and set a heating correction curve in combination with the temperature change data, humidity change data and a correction coefficient;

[0012] The heating curve for the next adjusted heating time period is corrected based on the heating correction curve, and the heating working state of the steam oven is adjusted based on the corrected heating curve.

[0013] Furthermore, the method of obtaining the type of food according to the food image data of the steam oven and setting the initial heating curve based on the type of food includes:

[0014] Preprocess the image data to extract the contour data and feature data of the food;

[0015] Identify the type of food by comparing the food's profile data and feature data with the standard data in the database;

[0016] Querying a heating curve of the food type in a corresponding working mode, and setting the heating curve as an initial heating curve;

[0017] The database is queried based on the food type to obtain the humidity standard value of the food type after heating in the steam oven working mode.

[0018] Further, the initial humidity data of the detection area in the steam oven is obtained, the humidity change data in the first adjustment heating time period is detected, and the real-time humidity value of the current heating state of the food is analyzed according to the humidity change data, including:

[0019] Placing food in the steam oven, taking photos of the food, and acquiring initial humidity data of the steam oven based on a humidity sensor;

[0020] Detecting water vapor passing through the detection area during the adjustment heating time period, and obtaining humidity change data during the adjustment heating time period;

[0021] In the cooking mode, the amount of water vapor absorbed by the food is estimated based on the humidity drop of the water vapor, so as to obtain the real-time humidity value of the food;

[0022] Or in baking mode, the moisture loss of the food is estimated based on the humidity rise of the water vapor, thereby obtaining the real-time humidity value of the food.

[0023] Furthermore, estimating the humidity value of the food after heating is completed based on the real-time humidity value of the food, and obtaining the estimated humidity value of the food after heating is completed includes:

[0024] In baking mode, the humidity estimate is calculated as:

[0025] ;

[0026] Or in cooking mode, the moisture estimate is calculated as:

[0027] ;

[0028] in, is the estimated humidity value, is the real-time humidity value, is the humidity change ratio within a single adjustment heating time, m is a constant, and it means that there are m adjustment heating time periods.

[0029] Furthermore, the step of acquiring temperature change data in the first adjustment heating time period based on the temperature sensor and setting a heating correction curve in combination with the temperature change data, the humidity change data and the correction coefficient includes:

[0030] During the heating time period, the working temperature of the internal environment of the steam oven is obtained in real time based on the temperature sensor to obtain the internal temperature change data of the steam oven;

[0031] The correlation between the humidity change data and the temperature change data is calculated, and a change curve of the humidity and temperature inside the steam oven is constructed and marked as a heating correction curve.

[0032] Further, the calculating the correlation between the humidity change data and the temperature change data, constructing a change curve of the humidity and temperature inside the steam oven, and marking it as a heating correction curve includes:

[0033] The correlation between humidity detection data and internal temperature data is calculated by a quadratic equation;

[0034] Obtain the initial temperature of the steam oven when heating the food, and obtain the intercept of the quadratic equation based on the initial humidity of the steam oven;

[0035] The temperature data is set as the independent variable and the humidity data is set as the dependent variable. The correlation equation between the temperature and humidity of the steam oven is constructed in combination with the correction coefficient to obtain a change curve of the humidity and temperature inside the steam oven, which is marked as a heating correction curve.

[0036] Furthermore, the calculation formula of the quadratic equation is:

[0037] ;

[0038] ;

[0039] Among them, y is humidity data, x is temperature data, a is intercept, is the slope, γ is the correction coefficient, is the temperature data detected for the i-th time, is the average value of the temperature data during the first heating time, is the humidity data detected for the i-th time, It is the average value of humidity data during the first heating time.

[0040] Further, the step of correcting the heating curve for adjusting the next heating time period based on the heating correction curve, and adjusting the heating working state of the steam oven based on the corrected heating curve includes:

[0041] Obtaining the humidity requirement of the food after cooking and converting it into a humidity change value of the steam oven;

[0042] Combining the initial heating curve and the heating correction curve, obtaining the conversion efficiency of the temperature and humidity of the steam oven;

[0043] The heating temperature of the steaming oven is adjusted based on the temperature and humidity conversion efficiency of the steaming oven in combination with the humidity change value.

[0044] Furthermore, the control method further includes:

[0045] Determining an operating mode of the steam oven, and setting a preheating time and a preheating temperature of the steam oven based on the operating mode;

[0046] When the oven has finished preheating, place the food in the oven's heating zone to cook.

[0047] The present invention also provides a steam oven control system based on humidity estimation, the control system is used to execute the steam oven control method, the control system comprises:

[0048] A shooting component is used to obtain pictures of food entering the steam oven;

[0049] A humidity detection component is arranged in the detection area of ​​the steam oven and is used to detect humidity data of the steam oven;

[0050] A temperature detection component, used to detect the working temperature of the heating chamber of the steam oven;

[0051] The main control component is used to obtain the detection data of the shooting component, the humidity detection component and the temperature detection component, and adjust the working state of the steam oven according to the obtained detection data.

[0052] The present invention provides a steam oven control method and system based on humidity estimation, which detects and analyzes humidity data and temperature data inside the steam oven, adjusts the heating time period according to the heating time, and uses humidity estimation to dynamically adjust the heating curve so that the steam oven can adjust the heating curve according to the humidity and temperature change effects of food during the steaming and cooking process, thereby realizing precise intelligent control of the food cooking process and improving the food cooking effect of the steam oven. BRIEF DESCRIPTION OF THE DRAWINGS

[0053] Figure 1 is a flow chart of a steam oven control method based on humidity estimation in an embodiment of the present invention;

[0054] Figure 2 Schematic diagram of a steam oven control system based on humidity estimation in an embodiment of the present invention. DETAILED DESCRIPTION

[0055] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions 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.

[0056] Embodiment 1:

[0057] Figure 1 A flow chart of a steam oven control method based on humidity estimation in an embodiment of the present invention is shown, and the control method includes:

[0058] S11: setting the working mode of the steam oven according to the working instruction, and obtaining the image data of the food entering the steam oven, obtaining the type of the food according to the image data of the food in the steam oven, and setting the initial heating curve based on the type of the food.

[0059] The user sets the cooking mode and parameters by operating the control panel of the steam oven or the mobile application, so that the steam oven can cook according to the set working mode.

[0060] Specifically, the user can set the steam oven to steaming mode or baking mode according to the type of ingredients.

[0061] In the steaming mode, the initial humidity data inside the steaming and baking equipment is obtained, and the water vapor absorbed by the food is obtained based on the humidity change data in the detection area, so as to evaluate the steaming condition of the food.

[0062] In baking mode, based on the humidity change data inside the steaming and baking equipment, the water loss data of the ingredients is obtained, so as to evaluate the baking condition and baking taste of the ingredients and realize intelligent control.

[0063] When food is placed inside the steam oven, the food is photographed based on the camera unit inside the steam oven to obtain image data of the food.

[0064] The camera unit inside the steam oven can be a high-definition camera installed on the top or side wall of the steam oven to obtain clear images of the food. The camera unit can be waterproof and high-temperature resistant to ensure normal operation during the steaming and baking process. In order to obtain more comprehensive food information, multiple camera units can be set to shoot the food from different angles.

[0065] The technical solution of the present application realizes a more intelligent and flexible steam oven control by combining manual operation and automatic data collection. The steam oven is started according to the operator's settings, so that the user can choose the appropriate working mode according to personal preferences and food characteristics, retaining the human control in the cooking process. At the same time, the food image data is automatically acquired through the built-in camera unit, providing important data support for subsequent intelligent control. This combination of manual settings and automatic data collection not only meets the personalized needs of users, but also improves the intelligence level of the steam oven.

[0066] Among them, obtaining the type of food according to the food image data of the steam oven and setting the initial heating curve based on the type of food includes: preprocessing the image data to extract the contour data and feature data of the food; comparing the contour data and feature data of the food with the standard data in the database to identify the type of food; querying the heating curve of the food type in the corresponding working mode, and setting the heating curve as the initial heating curve; querying the database based on the food type to obtain the humidity standard value of the food type after heating in the steam oven working mode.

[0067] The image data is preprocessed, the outline data and feature data of the food are extracted, compared with the standard data in the database, the heating curve under the corresponding working mode is queried, and the initial heating curve is set. These features work together to realize the automation process from food image to initial heating curve setting. First, the food features are extracted through image processing technology, and then the type of food is identified by comparison with the database. Finally, the appropriate heating curve is selected according to the identification result. Based on the initial heating curve and the type of food, the humidity standard value of the food after heating in the corresponding steam oven working mode is queried in the database, so as to analyze the heating status of the food in real time according to the humidity standard value of the food, and improve the heating and cooking effect of the food.

[0068] Image data is preprocessed through image denoising, contrast enhancement, and edge detection. These preprocessing steps can improve the accuracy of subsequent feature extraction.

[0069] Furthermore, the contour data of the food may be extracted using an edge detection algorithm, such as a Canny algorithm or a Sobel algorithm, and the extraction of the feature data may include color features, texture features, shape features, and the like.

[0070] Specifically, when comparing with the standard data in the database, machine learning algorithms such as support vector machines (SVM) or convolutional neural networks (CNN) can be used. These algorithms can build a model that can accurately identify various ingredients by training a large number of food image samples. The standard data in the database should contain the characteristic information of various common ingredients and be updated regularly to improve the recognition accuracy.

[0071] When querying the heating curve under the corresponding working mode, the database of the control system can be constructed based on a large amount of cooking experiment data and experience data of professional chefs. The heating curve should include changes in parameters such as temperature, time and humidity.

[0072] Specifically, the technical solution of the present application solves the problem of how to obtain the type of food and set the initial heating curve based on the food image data, and firstly improves the accuracy of subsequent analysis by preprocessing the image data. The preprocessing may include steps such as denoising and contrast enhancement, which can effectively remove interference information in the image and highlight the main features of the food.

[0073] When identifying the type of food, the system compares the extracted data with the standard data in the database. This process can use machine learning algorithms, such as support vector machines or deep learning networks. Through training with a large number of samples, these algorithms can accurately match the input food data to the correct type. This automated identification process not only improves efficiency, but also avoids the errors that may occur in manual identification.

[0074] After identifying the type of food, the system will query the database to record the heating curve of the food in the current working mode, set this heating curve as the initial heating curve, and heat the food based on the initial heating curve, so that the steaming and baking equipment can accurately heat the food.

[0075] S12: Determine the total heating time of the food according to the initial heating curve, and divide the total heating time into several sections to adjust the heating time period.

[0076] According to the identified type of food and in combination with the working state of the steam oven, the total heating time under the initial heating curve is set, and the total heating time is divided into a number of adjustment heating time periods according to a preset unit time length. By dividing the total heating time into a number of adjustment heating time periods, the steam oven can obtain temperature change data and humidity change data in each adjustment heating time period, thereby adjusting the heating state of the steam oven according to the humidity and temperature data of each adjustment heating time period.

[0077] Furthermore, the unit time length can be adjusted according to the heating working time of the steam oven. In the present embodiment, when the steam oven performs steaming or baking tasks and the total heating time is 30 minutes, the unit time length is set to 2 minutes, so that the steam oven can adjust the heating state every 2 minutes to ensure the processing requirements of the food.

[0078] Specifically, during each adjustment heating time period, the humidity sensor detects the water vapor in the steam oven at a preset sampling frequency (such as 30s) to obtain the humidity change data inside the steam oven, so that the system can monitor the working heating status of the steam oven in real time and realize intelligent management of food heating.

[0079] S13: Obtaining initial humidity data of the detection area in the steam oven, detecting humidity change data in the first adjustment heating time period, and analyzing the real-time humidity value of the current heating state of the food according to the humidity change data.

[0080] Specifically, data analysis is performed on the food entering the steam oven through the image data of the food, and the type and size of the food are obtained, thereby combining the food data recorded in the database to obtain the initial humidity state of the food.

[0081] In the steaming mode, the humidity sensor is used to obtain the humidity change data inside the steaming oven, and the humidity change data is converted into the humidity change amount of the food. For example, when steaming steamed buns, the initial humidity value of the steamed buns is estimated through image analysis, and the humidity change value of the steaming oven during the adjustment heating period is obtained based on the humidity sensor. Combined with the initial humidity value, the humidity of the steamed buns during the adjustment heating period is estimated to obtain the real-time humidity value of the steamed buns.

[0082] In baking mode, the moisture loss of the food is calculated based on the humidity change value, thereby estimating the real-time humidity value of the food in the baking state.

[0083] The real-time humidity value calculation formula of the food is:

[0084] In baking mode:

[0085] ;

[0086] In steaming mode:

[0087] ;

[0088] in, is the initial humidity value of the food, is the real-time humidity value, To adjust the humidity change ratio during the heating time individually, In order to adjust the conversion efficiency between water vapor and food moisture during the heating period, Adjust according to the type of ingredients and working mode.

[0089] For example, when the food is steamed buns and the steam oven is in the steaming state, the is 0.85, The specific value of is recorded in the system database, and the The specific value is obtained based on actual experimental tests and food data analysis.

[0090] S14: Estimate the humidity value of the food after heating based on the real-time humidity value of the food, and obtain the estimated humidity value of the food after heating.

[0091] In baking mode, the humidity estimate is calculated as:

[0092] ;

[0093] Or in cooking mode, the moisture estimate is calculated as:

[0094] ;

[0095] in, is the estimated humidity value, is the real-time humidity value, is the humidity change ratio within a single adjustment heating time, m is a constant, and it means that there are m adjustment heating time periods.

[0096] S15: Compare the estimated humidity value with the standard humidity value of the heated food to obtain a correction coefficient.

[0097] Specifically, the correction coefficient is calculated by comparing the estimated humidity value of the heated food with the standard humidity value of the food:

[0098] ;

[0099] in, is the correction factor, is the estimated humidity value, It is the standard value of humidity.

[0100] S16: Acquire temperature change data in the first adjustment heating time period based on the temperature sensor, and set a heating correction curve in combination with the temperature change data, the humidity change data and the correction coefficient.

[0101] The ingredients are placed in the steam oven, and after taking photos of the ingredients, initial humidity data of the steam oven is obtained based on a humidity sensor. By obtaining the initial humidity data of the steam oven, the humidity change of the steam oven in the heating working state is analyzed, so as to estimate the cooking state of the ingredients, thereby improving the cooking effect of the steam oven on the ingredients.

[0102] During the adjustment heating time period, water vapor passing through the detection area is detected to obtain humidity change data during the adjustment heating time period.

[0103] Furthermore, the humidity sensor is arranged at the heat dissipation port of the steam oven, and the heat dissipation port area is divided into a detection zone. When the steam oven heats the food, the water vapor in the detection zone is detected based on the humidity sensor, so as to obtain the humidity change data of the steam oven.

[0104] Furthermore, when the steam oven is steaming and heating the food, the water vapor moves along a preset heat dissipation path in the steam oven, and finally condenses into liquid water and flows back into the water storage chamber of the steam oven. Based on the heating work of the steam oven, water vapor is formed again to heat the food. Based on the humidity detection, the change in the water vapor in the baking box can be obtained, thereby estimating the cooking state of the food.

[0105] Furthermore, when the steam oven bakes and heats the food, the moisture in the food can evaporate as the steam oven heats up, and is converted into water vapor that circulates inside the steam oven. Based on the humidity sensor, the change in the water vapor inside the steam oven can be obtained, thereby estimating the degree of baking of the food.

[0106] During the heating time period, the working temperature of the internal environment of the steam oven is obtained in real time based on the temperature sensor to obtain the internal temperature change data of the steam oven;

[0107] The correlation between the humidity change data and the temperature change data is calculated, and a change curve of the humidity and temperature inside the steam oven is constructed and marked as a heating correction curve.

[0108] A quadratic equation is used to calculate the correlation between the humidity detection data and the internal temperature data. This step can be achieved in a variety of ways, such as using the least squares method to fit the quadratic equation, or using other regression analysis methods. By establishing a mathematical relationship between humidity and temperature, a basis is provided for the subsequent construction of a change curve.

[0109] Secondly, the initial temperature of the steam oven when heating the food is obtained, combined with the initial humidity of the steam oven, to obtain the intercept of the quadratic equation. This step takes into account the initial state of the steam oven, making the constructed curve more accurate. The initial temperature can be measured by the temperature sensor immediately when the steam oven is started, and the initial humidity can be measured by the humidity sensor. The acquisition of these initial values ​​provides an important reference point for the quadratic equation.

[0110] Next, set the temperature data as the independent variable and the humidity data as the dependent variable to construct a correlation equation. This step clarifies the relationship between temperature and humidity, which is convenient for subsequent analysis and control. Temperature is used as an independent variable because in the steaming and baking process, temperature is usually a parameter that can be directly controlled, while humidity is a result of changes with temperature.

[0111] Finally, based on the constructed correlation equation, the change curve of humidity and temperature inside the steam oven is obtained and marked as the heating correction curve. This step provides an important basis for subsequent heating control. The heating correction curve can be used to predict the expected humidity at different temperatures, thereby guiding the precise control of the steam oven.

[0112] Furthermore, the calculation of the correlation between the plurality of humidity detection data and the internal temperature data, the construction of a change curve of the humidity and temperature inside the steam oven, and the marking as a heating correction curve includes:

[0113] The correlation between humidity detection data and internal temperature data is calculated by a quadratic equation;

[0114] Obtain the initial temperature of the steam oven when heating the food, and obtain the intercept of the quadratic equation based on the initial humidity of the steam oven;

[0115] The temperature data is set as the independent variable and the humidity data is set as the dependent variable. The correlation equation between the temperature and humidity of the steam oven is constructed in combination with the correction coefficient to obtain a change curve of the humidity and temperature inside the steam oven, which is marked as a heating correction curve.

[0116] Furthermore, the calculation formula of the quadratic equation is:

[0117] ;

[0118] ;

[0119] Among them, y is humidity data, x is temperature data, a is intercept, is the slope, γ is the correction coefficient, is the temperature data detected for the i-th time, is the average value of the temperature data during the first heating time, is the humidity data detected for the i-th time, It is the average value of humidity data during the first heating time.

[0120] S17: Correcting the heating curve for the next adjusted heating time period based on the heating correction curve, and adjusting the heating working state of the steam oven based on the corrected heating curve.

[0121] Specifically, the method includes the following steps: obtaining the humidity requirement of the food after cooking, and converting it into a humidity change value of the steam oven; obtaining the temperature and humidity conversion efficiency of the steam oven based on the initial heating curve and the heating correction curve; and adjusting the heating temperature of the steam oven based on the temperature and humidity conversion efficiency of the steam oven and the humidity change value.

[0122] The conversion efficiency of temperature and humidity is obtained by combining the initial heating curve and the heating correction curve. The initial heating curve may be a standard curve preset based on the type of food, while the heating correction curve is the actual temperature and humidity change curve obtained through real-time monitoring. The combination of these two curves takes into account theoretical expectations and actual conditions, making the conversion efficiency obtained more accurate.

[0123] The adjustment of the heating temperature is based on the conversion efficiency and humidity change values ​​obtained above, combined with the heating requirements of the ingredients and the temperature conversion efficiency of the steam oven, so as to achieve more precise temperature control. By adjusting the heating curve of the steam oven, it can better adapt to the cooking requirements of different ingredients. For example, for ingredients that need to maintain moisture, the system may adjust to a lower heating temperature or a shorter heating time based on higher humidity requirements. For ingredients that need to be dehydrated, a higher heating temperature or a longer heating time may be used.

[0124] Specifically, the control method also includes: determining the working mode of the steam oven, setting the preheating time and preheating temperature of the steam oven based on the working mode, and preheating the steam oven based on working requirements according to the working mode of the steam oven, so as to ensure that the internal environment of the steam oven reaches the optimal cooking state, while avoiding unnecessary heating of the ingredients during the preheating process, thereby improving the cooking effect and the quality of the ingredients.

[0125] There are many ways to set the preheating time and preheating temperature. You can pre-set the default preheating parameters for different working modes, or you can dynamically adjust them according to the type of ingredients and cooking requirements.

[0126] When the oven has finished preheating, place the food in the oven's heating zone to cook.

[0127] The working principle or process of this application is described as follows:

[0128] First, the user puts the ingredients into the steam oven and sets the working instructions. The built-in camera of the steam oven takes images of the ingredients and identifies the type of ingredients through image recognition algorithms. Based on the recognition results, the system selects the corresponding initial heating curve from the preset database.

[0129] Then, the steam oven starts the heating process. During the heating process, the humidity sensor and temperature sensor collect humidity and temperature data inside the steam oven at preset time intervals (such as every 30 seconds). These data are used to construct real-time humidity and temperature change curves.

[0130] The system divides the total heating time of the ingredients into several adjustment heating time periods, analyzes the humidity data and temperature data of the current adjustment heating time period, adjusts the heating working state of the next adjustment heating time period, and estimates the heating condition of the ingredients based on the humidity data during the heating process of the ingredients, thereby adjusting the working state of the steam oven in real time and improving the cooking effect of the steam oven on the ingredients.

[0131] The system compares the real-time collected data with the initial heating curve, calculates the correlation between humidity and temperature through a mathematical model (such as a quadratic equation), and generates a heating correction curve. This process takes into account the impact of moisture released by ingredients during heating on the cooking environment.

[0132] Finally, the system adjusts the steam oven's heating power, fan speed and other parameters according to the heating correction curve to ensure that the actual heating process is as close to the ideal heating curve as possible. This dynamic adjustment mechanism can adapt to the characteristics of different ingredients and the user's cooking needs, improving the accuracy of the cooking effect.

[0133] The reasons for selecting key technical features and their impact on performance are as follows:

[0134] The choice of food image recognition technology is to automatically obtain food information, reduce the need for manual input by users, and improve convenience. This has an important impact on improving user experience and the intelligence of equipment.

[0135] The method of combining the initial heating curve and the heating correction curve takes into account the general characteristics of the ingredients and can be adjusted according to actual conditions. This flexibility can adapt to a wider range of cooking scenarios and improve the consistency of cooking results.

[0136] Real-time monitoring of humidity and temperature data can more comprehensively reflect environmental changes during the cooking process. By adjusting the heating working state of the steam oven in stages, the cooking process can be precisely controlled taking into account the differences in water released by different ingredients during the heating process.

[0137] An embodiment of the present invention provides a steam oven control method based on humidity estimation. By detecting and analyzing the humidity data inside the steam oven, the steam oven can adjust the heating curve according to the humidity and temperature change effects of the food during the steaming process, thereby improving the reliability of the steam oven for cooking food.

[0138] Embodiment 2:

[0139] Figure 2 A schematic structural diagram of a steam oven control system based on humidity estimation in an embodiment of the present invention is shown, wherein the control system is used to execute the control method of the steam oven, and the control system comprises: a shooting component 10, used to obtain pictures of food entering the steam oven; a humidity detection component 20, arranged in a detection area of ​​the steam oven, used to detect humidity data of the steam oven; and a temperature detection component 30, used to detect temperature data of a heating chamber of the steam oven.

[0140] The main control component 40 is used to obtain the detection data of the shooting component 10, the humidity detection component 20 and the temperature detection component 30, and adjust the working state of the steam oven according to the obtained detection data. When the steam oven is in working state, the main control component 40 obtains the humidity value of the food in real time, and estimates the humidity state of the food after heating according to the humidity change data, so as to analyze the correction coefficient of the heating curve based on the estimated humidity data, and make real-time corrections and adjustments to the heating curve of the steam oven to ensure that the food can reach a good humidity range after heating, thereby improving the cooking and heating effect of the food.

[0141] The shooting component 10 can be a high-resolution camera installed on the top or side wall of the steam oven to obtain a clear image of the food. The image data can be analyzed by an image processing algorithm to identify the type, size and shape of the food. This provides an important basis for the subsequent cooking parameter setting.

[0142] The humidity detection component 20 can use a capacitive or resistive humidity sensor and be installed near the detection area of ​​the steam oven. It can monitor the humidity changes in the steam oven in real time and reflect the release of moisture in the food during the cooking process. The frequency of collecting humidity data can be set to once every 5-10 seconds to ensure the timeliness and accuracy of the data.

[0143] Furthermore, the system divides the total heating time of the ingredients into several heating adjustment time periods, and the humidity inside the steam oven is detected in real time based on the humidity sensor during the heating adjustment time period, so as to adjust the heating working state according to the humidity data of the steam oven and the temperature data, thereby improving the cooking and heating effect of the steam oven on the ingredients.

[0144] The temperature detection component 30 can be a thermocouple or a thermistor, which is also installed near the detection area. It cooperates with the humidity detection component 20 to provide comprehensive data of temperature and humidity for establishing a relationship model between temperature and humidity. The temperature data can be collected synchronously with the humidity data.

[0145] The main control component 40 is the core of the entire system and can be a high-performance microprocessor or embedded system. It is responsible for receiving and processing data from other components, running complex algorithms to analyze the state of ingredients and adjust heating parameters. The main control component 40 can also be connected to a cloud database to obtain more recipes and cooking suggestions.

[0146] The collaboration process between these components is as follows: First, the shooting component 10 acquires the image of the food, and the main control component 40 determines the type of food through image recognition. Then, the initial heating curve is set according to the type of food. During the heating process, the humidity detection component 20 and the temperature detection component 30 continuously provide data, and the main control component 40 uses this data to build a real-time temperature and humidity relationship model. Based on this model, the main control component 40 can dynamically adjust the heating parameters, such as temperature, time and steam volume, to achieve the best cooking effect.

[0147] For example, when cooking chicken breast, the system may find that the humidity rises slower than expected, which may indicate that the food is thicker or larger. The main control component 40 will accordingly extend the heating time or increase the temperature to ensure that the inside of the food is fully heated. On the contrary, if the humidity rises too quickly, the system may lower the temperature or reduce the heating time to prevent the food from being overcooked.

[0148] The control system of the present application can dynamically adjust the heating parameters according to the type of food and cooking requirements by real-time monitoring of the food status and steaming and baking environment. Compared with the traditional fixed parameter heating method, this method can better adapt to the cooking requirements of different food ingredients, improve the cooking effect and the intelligence level of the steaming and baking oven. The core innovation of the system is to use humidity estimation to dynamically adjust the heating curve, and by establishing a relationship model between temperature and humidity, it realizes precise intelligent control of the food cooking process. This method can not only improve the cooking quality, but also save energy and improve the efficiency of the steaming and baking oven.

[0149] A person skilled in the art may understand that all or part of the steps in the various methods of the above embodiments may be completed by instructing related hardware through a program, and the program may be stored in a computer-readable storage medium, and the storage medium may include: a read-only memory (ROM), a random access memory (RAM), a disk or an optical disk, etc.

[0150] In addition, the above is a detailed introduction to a steam oven control method and system based on humidity estimation provided by an embodiment of the present invention. Specific examples are used herein to illustrate the principles and implementation methods of the present invention. The description of the above embodiments is only used to help understand the method of the present invention and its core idea; at the same time, for general technical personnel in this field, according to the idea of ​​the present invention, there will be changes in the specific implementation method and application scope. In summary, the content of this specification should not be understood as a limitation on the present invention.

Claims

1. A steam oven control method based on humidity estimation, characterized in that: The control method comprises: Setting the working mode of the steam oven according to the working instruction, acquiring image data of food entering the steam oven, acquiring the type of food according to the image data of food in the steam oven, and setting the initial heating curve based on the type of food; Determine the total heating time of the food according to the initial heating curve, and divide the total heating time into several sections to adjust the heating time period; Obtain the initial humidity data of the detection area in the steam oven, detect the humidity change data in the first adjustment heating time period, and analyze the real-time humidity value of the current heating state of the food according to the humidity change data; Estimate the humidity value of the food after heating is completed based on the real-time humidity value of the food, and obtain the estimated humidity value of the food after heating is completed; Compare the estimated humidity value with the standard humidity value for heating ingredients to obtain a correction factor; Acquire temperature change data in a first adjustment heating time period based on a temperature sensor, and set a heating correction curve in combination with the temperature change data, humidity change data and a correction coefficient; The heating curve for the next adjusted heating time period is corrected based on the heating correction curve, and the heating working state of the steam oven is adjusted based on the corrected heating curve.

2. The method for controlling a steam oven based on humidity estimation according to claim 1, characterized in that: The method of obtaining the type of food according to the food image data of the steam oven and setting the initial heating curve based on the type of food includes: Preprocess the image data to extract the contour data and feature data of the food; Identify the type of food by comparing the food's profile data and feature data with the standard data in the database; Querying a heating curve of the food type in a corresponding working mode, and setting the heating curve as an initial heating curve; The database is queried based on the food type to obtain the humidity standard value of the food type after heating in the steam oven working mode.

3. The steam oven control method based on humidity estimation according to claim 1, characterized in that: Obtaining the initial humidity data of the detection area in the steam oven, detecting the humidity change data in the first adjustment heating time period, and analyzing the real-time humidity value of the current heating state of the food according to the humidity change data include: Placing food in the steam oven, taking photos of the food, and acquiring initial humidity data of the steam oven based on a humidity sensor; Detecting water vapor passing through the detection area during the adjustment heating time period, and obtaining humidity change data during the adjustment heating time period; In the cooking mode, the amount of water vapor absorbed by the food is estimated based on the humidity drop of the water vapor, so as to obtain the real-time humidity value of the food; Or in baking mode, the moisture loss of the food is estimated based on the humidity rise of the water vapor, thereby obtaining the real-time humidity value of the food.

4. The method for controlling a steam oven based on humidity estimation according to claim 1, characterized in that: The step of estimating the humidity value of the food after heating is completed based on the real-time humidity value of the food, and obtaining the estimated humidity value of the food after heating is completed includes: In baking mode, the humidity estimate is calculated as: ； Or in cooking mode, the moisture estimation value is calculated as: ； in, is the estimated humidity value, is the real-time humidity value, is the humidity change ratio within a single adjustment heating time, m is a constant, and it means that there are m adjustment heating time periods.

5. The method for controlling a steam oven based on humidity estimation according to claim 1, characterized in that: The method of obtaining temperature change data in the first adjustment heating time period based on the temperature sensor and setting the heating correction curve in combination with the temperature change data, the humidity change data and the correction coefficient comprises: During the heating time period, the working temperature of the internal environment of the steam oven is obtained in real time based on the temperature sensor to obtain the internal temperature change data of the steam oven; The correlation between the humidity change data and the temperature change data is calculated, and a change curve of the humidity and temperature inside the steam oven is constructed and marked as a heating correction curve.

6. The method for controlling a steam oven based on humidity estimation according to claim 5, characterized in that: The calculating the correlation between the humidity change data and the temperature change data, constructing a change curve of the humidity and temperature inside the steam oven, and marking it as a heating correction curve includes: The correlation between humidity detection data and internal temperature data is calculated by a quadratic equation; Obtain the initial temperature of the steam oven when heating the food, and obtain the intercept of the quadratic equation based on the initial humidity of the steam oven; The temperature data is set as the independent variable and the humidity data is set as the dependent variable. The correlation equation between the temperature and humidity of the steam oven is constructed in combination with the correction coefficient to obtain a change curve of the humidity and temperature inside the steam oven, which is marked as a heating correction curve.

7. The method for controlling a steam oven based on humidity estimation according to claim 6, characterized in that: The calculation formula of the quadratic equation is: ； ； Among them, y is humidity data, x is temperature data, a is intercept, is the slope, γ is the correction coefficient, is the temperature data detected for the i-th time, is the average value of the temperature data during the first heating time, is the humidity data detected for the i-th time, It is the average value of humidity data during the first heating time.

8. The method for controlling a steam oven based on humidity estimation according to claim 1, characterized in that: The step of correcting the heating curve for adjusting the next heating time period based on the heating correction curve, and adjusting the heating working state of the steam oven based on the corrected heating curve includes: Obtaining the humidity requirement of the food after cooking and converting it into a humidity change value of the steam oven; Combining the initial heating curve and the heating correction curve, obtaining the conversion efficiency of the temperature and humidity of the steam oven; The heating temperature of the steaming oven is adjusted based on the temperature and humidity conversion efficiency of the steaming oven in combination with the humidity change value.

9. The method for controlling a steam oven based on humidity estimation according to claim 1, characterized in that: The control method further comprises: Determining an operating mode of the steam oven, and setting a preheating time and a preheating temperature of the steam oven based on the operating mode; When the oven has finished preheating, place the food in the oven's heating zone to cook.

10. A steam oven control system based on humidity estimation, characterized in that: The control system is used to execute the steam oven control method according to any one of claims 1 to 9, and the control system includes: A shooting component is used to obtain pictures of food entering the steam oven; A humidity detection component is arranged in the detection area of ​​the steam oven and is used to detect humidity data of the steam oven; A temperature detection component, used to detect the working temperature of the heating chamber of the steam oven; The main control component is used to obtain the detection data of the shooting component, the humidity detection component and the temperature detection component, and adjust the working state of the steam oven according to the obtained detection data.

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