Cooking equipment control method and device, equipment, storage medium and program product

Abstract

The invention provides a cooking equipment control method and device, equipment, a storage medium and a program product, and relates to the technical field of equipment control. In some embodiments of the disclosure, the food material quantity of the food material is determined according to the time required for the food material to rise to the second temperature from the first temperature and the food material type; obtaining target radiation energy information of the food materials; according to the target radiation energy information, the food material quantity, the food material type and the target cooking degree, the cooking state of the food materials is judged, and the target cooking degree is the cooking degree of the food materials needing to be cooked; by detecting the radiation energy information capable of directly representing the cooking degree of the food materials, the cooking state of the food materials can be accurately judged, the detection accuracy of the cooking degree of the food materials is improved, and the cooking effect of the food materials is improved.

Description

Technical Field

[0001] The present disclosure relates to the technical field of equipment control, and in particular to a cooking equipment control method, device, equipment, storage medium and program product. Background Art

[0002] Air fryers are popular among consumers for their smoke-free and fast cooking. When cooking food in an air fryer, the degree of cooked food is an important indicator to measure the cooking effect of the food.

[0003] The existing indirect monitoring of the cooking state of ingredients by controlling cooking time or measuring temperature are all indirect indicator parameters of the cooking state of ingredients. The state of ingredients cooked each time is changeable and complex. For example, the ingredients may be at room temperature or frozen, the surface of the ingredients may be dry or covered with liquid sauce after pretreatment, the amount of ingredients may be different each time, and the size and shape of the ingredients may vary. Therefore, it is difficult to accurately characterize the degree of cooking of food by controlling cooking time or temperature, and therefore it is also difficult to control the consistency of cooking effect each time.

[0004] At present, the accuracy of detecting the degree of doneness of ingredients is low, and the cooking effect of ingredients is poor. Summary of the invention

[0005] The present disclosure provides a cooking equipment control method, device, equipment, storage medium and program product to at least solve the problem of low accuracy in detecting the degree of doneness of existing food materials and poor cooking effect of food materials.

[0006] The technical solution of the present disclosure is as follows:

[0007] The present disclosure provides a cooking device control method, including:

[0008] Determining the amount of the food in the cooking device according to the time required for the food in the cooking device to rise from the first temperature to the second temperature and the type of the food;

[0009] Acquiring target radiation energy information of the food;

[0010] The cooked state of the food is determined according to the target radiation energy information, the food portion, the food type and the target cookedness, wherein the target cookedness is the cookedness that the food needs to reach.

[0011] Optionally, determining the amount of the food according to the time required for the food in the cooking device to rise from the first temperature to the second temperature and the type of food includes:

[0012] During the heating process of the food in the cooking device, determining the temperature rise rate of the food according to the time required for the food to rise from a first temperature to a second temperature, the first temperature, and the second temperature;

[0013] According to the temperature rise rate and the type of food, a mapping relationship table of temperature rise rate, food type and food quantity is queried to obtain the food quantity of the food.

[0014] Optionally, the target radiation energy information is a target comprehensive radiation rate, and the step of obtaining the target radiation energy information of the food includes:

[0015] collecting the radiation energy and temperature of the food;

[0016] The target comprehensive emissivity of the food is determined according to the radiation energy and the temperature.

[0017] Optionally, collecting the radiation energy and temperature of the food includes:

[0018] During the temperature maintenance and cooking process of the food in the cooking device, the radiation energy and temperature of the food are collected by an infrared detection module arranged on the upper side or the inner side wall of the cooking cavity of the cooking device.

[0019] Optionally, the target radiation energy information is a target comprehensive radiation rate, and determining the cooking state of the food according to the target radiation energy information, the food portion, the food type and the target cooking degree includes:

[0020] According to the food quantity, the food type and the target degree of maturity, querying a mapping relationship table of food quantity, food type, degree of maturity and comprehensive emissivity to obtain the preset comprehensive emissivity;

[0021] The cooked state of the food is determined according to the preset comprehensive emissivity and the target comprehensive emissivity.

[0022] Optionally, determining the cooked state of the food according to the preset comprehensive emissivity and the target comprehensive emissivity includes:

[0023] When the target comprehensive radiation rate is less than or equal to the preset comprehensive radiation rate, it is determined that the cooking state of the food is cooked;

[0024] When the target comprehensive radiation rate is greater than the preset comprehensive radiation rate, it is determined that the cooked state of the food is an uncooked state.

[0025] The present disclosure also provides a cooking equipment control device, including:

[0026] A determination module, configured to determine the amount of the food in the cooking device according to the time required for the food to rise from the first temperature to the second temperature and the type of food;

[0027] An acquisition module, used for acquiring target radiation energy information of the food;

[0028] The determination module is used to determine the cooked state of the food according to the target radiation energy information, the amount of the food, the type of the food and the target cookedness, wherein the target cookedness is the cookedness that the food needs to reach.

[0029] Optionally, when determining the amount of the food in the cooking device according to the time required for the food to rise from the first temperature to the second temperature and the type of food, the determination module is used to:

[0030] During the heating process of the food in the cooking device, determining the temperature rise rate of the food according to the time required for the food to rise from a first temperature to a second temperature, the first temperature, and the second temperature;

[0031] According to the temperature rise rate and the type of food, a mapping relationship table of temperature rise rate, food type and food quantity is queried to obtain the food quantity of the food.

[0032] Optionally, the target radiation energy information is a target comprehensive radiation rate, and when the acquisition module acquires the target radiation energy information of the food, it is used to:

[0033] collecting the radiation energy and temperature of the food;

[0034] The target comprehensive emissivity of the food is determined according to the radiation energy and the temperature.

[0035] Optionally, when collecting the radiation energy and temperature of the food, the acquisition module is used to:

[0036] The radiation energy and temperature of the food are collected by an infrared detection module arranged on the upper side or the inner side wall of the cooking cavity of the cooking device.

[0037] Optionally, the target radiation energy information is a target comprehensive radiation rate, and the determination module, when determining the cooking state of the food according to the target radiation energy information, the food portion, the food type and the target cooking degree, is used to:

[0038] According to the food quantity, the food type and the target degree of maturity, querying a mapping relationship table of food quantity, food type, degree of maturity and comprehensive emissivity to obtain the preset comprehensive emissivity;

[0039] The cooked state of the food is determined according to the preset comprehensive emissivity and the target comprehensive emissivity.

[0040] Optionally, when determining the cooked state of the food according to the preset comprehensive emissivity and the target comprehensive emissivity, the determination module is configured to:

[0041] When the target comprehensive radiation rate is less than or equal to the preset comprehensive radiation rate, it is determined that the cooking state of the food is cooked;

[0042] When the target comprehensive radiation rate is greater than the preset comprehensive radiation rate, it is determined that the cooked state of the food is an uncooked state.

[0043] The present disclosure also provides an electronic device, including:

[0044] processor;

[0045] a memory for storing instructions executable by the processor;

[0046] The processor is configured to execute the instructions to implement each step in the above method.

[0047] The embodiment of the present disclosure further provides a computer-readable storage medium on which a computer program is stored. When the computer program is executed by a processor, each step in the above method is implemented.

[0048] The embodiment of the present disclosure further provides a computer program product, including a computer program / instruction, which implements each step of the above method when executed by a processor.

[0049] The technical solution provided by the embodiments of the present disclosure brings at least the following beneficial effects:

[0050] In some embodiments of the present disclosure, the amount of an ingredient is determined based on the time required for the ingredient to rise from a first temperature to a second temperature and the type of ingredient; target radiation energy information of the ingredient is obtained; the cooked state of the ingredient is determined based on the target radiation energy information, the amount of the ingredient, the type of ingredient and the target cooked state, wherein the target cooked state is the cooked state that the ingredient needs to be cooked to; the present disclosure can accurately determine the cooked state of the ingredient by detecting radiation energy information that can directly characterize the cooked state of the ingredient, thereby improving the detection accuracy of the cooked state of the ingredient and enhancing the cooking effect of the ingredient.

[0051] It is to be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present disclosure. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] The drawings herein are incorporated into and constitute a part of the specification, illustrate embodiments consistent with the present disclosure, and together with the description are used to explain the principles of the present disclosure, and do not constitute improper limitations on the present disclosure.

[0053] Figure 1 A flowchart of a cooking device control method provided by an exemplary embodiment of the present disclosure;

[0054] Figure 2 A system structure diagram of a cooking device provided for an exemplary embodiment of the present disclosure;

[0055] Figure 3 An internal structural diagram of a cooking device provided for an exemplary embodiment of the present disclosure;

[0056] Figure 4 An internal partial structural diagram of a cooking device provided for an exemplary embodiment of the present disclosure;

[0057] Figure 5 A flowchart of a cooking device control method provided by an embodiment of the present disclosure;

[0058] Figure 6 A schematic diagram of changes in the comprehensive radiation rate of food provided in an embodiment of the present disclosure;

[0059] Figure 7 Another schematic diagram of changes in the comprehensive radiation rate of food provided by an embodiment of the present disclosure;

[0060] Figure 8 A schematic structural diagram of a cooking equipment control device provided by an exemplary embodiment of the present disclosure;

[0061] Fig. 9 A schematic structural diagram of an electronic device provided by an exemplary embodiment of the present disclosure. DETAILED DESCRIPTION

[0062] In order to enable ordinary persons in the art to better understand the technical solutions of the present disclosure, the technical solutions in the embodiments of the present disclosure will be clearly and completely described below in conjunction with the accompanying drawings.

[0063] It should be noted that the terms "first", "second", etc. in the specification and claims of the present disclosure and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the data used in this way can be interchangeable where appropriate, so that the embodiments of the present disclosure described herein can be implemented in an order other than those illustrated or described herein. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present disclosure. Instead, they are merely examples of devices and methods consistent with some aspects of the present disclosure.

[0064] It should be noted that the user information involved in this disclosure includes but is not limited to: user device information and user personal information; the collection, storage, use, processing, transmission, provision and disclosure of user information in this disclosure comply with the relevant laws and regulations and do not violate public order and good morals.

[0065] In response to the above technical problems, in some embodiments of the present disclosure, the amount of food is determined according to the time required for the food to rise from the first temperature to the second temperature and the type of food; the target radiation energy information of the food is obtained; the maturity state of the food is determined according to the target radiation energy information, the amount of food, the type of food and the target maturity, wherein the target maturity is the maturity that the food needs to be cooked to; the present disclosure can accurately determine the maturity state of the food by detecting the radiation energy information that can directly characterize the maturity of the food, thereby improving the detection accuracy of the maturity of the food and improving the cooking effect of the food.

[0066] The technical solutions provided by various embodiments of the present disclosure are described in detail below in conjunction with the accompanying drawings.

[0067] Figure 1 The flowchart of a cooking device control method provided by the exemplary embodiment of the present disclosure is as follows. Figure 1 As shown, the method includes:

[0068] S101: determining the amount of food in a cooking device according to the time required for the food to rise from a first temperature to a second temperature and the type of food;

[0069] S102: Obtaining target radiation energy information of food;

[0070] S103: Determine the cooked state of the food according to the target radiation energy information, the amount of food, the type of food and the target cookedness, wherein the target cookedness is the cookedness that the food needs to reach.

[0071] In this embodiment, the type of the cooking device that executes the above method is not limited. The cooking devices include but are not limited to the following: air fryers, microwave ovens, and ovens.

[0072] In this embodiment, the disclosure does not limit the types of food materials, and the types of food materials include: food material subcategories and food material major categories. The food material major categories include, but are not limited to, the following: meat and starch. Among them, the food material subcategories corresponding to meat include, for example, crucian carp, chicken wings, lamb chops, chicken legs, and whole chicken, etc.; the food material subcategories corresponding to starch include, for example, French fries and popcorn chicken, etc.

[0073] In this embodiment, the amount of food is determined based on the time required for the food to rise from the first temperature to the second temperature and the type of food; the target radiation energy information of the food is obtained; the maturity state of the food is determined based on the target radiation energy information, the amount of food, the type of food and the target maturity, wherein the target maturity is the maturity that the food needs to be cooked to; the present invention can accurately determine the maturity state of the food by detecting the radiation energy information that can directly characterize the maturity of the food, thereby improving the detection accuracy of the maturity of the food and improving the cooking effect of the food.

[0074] It should be noted that the target radiation energy information includes but is not limited to: comprehensive radiation rate, specific radiation rate and food radiation energy. The following takes the target radiation energy information as comprehensive radiation rate as an example to make a detailed description of determining the cooked state of food in the cooking device.

[0075] The embodiment of the present disclosure uses comprehensive radiation rate to determine the type of food, and the basic principle is as follows:

[0076] Thermal radiation from objects exists everywhere in nature. Any object with a temperature higher than absolute zero (-273°C) will spontaneously radiate infrared rays and continuously emit or absorb the energy of infrared thermal radiation. The essence of this object's radiation is infrared thermal radiation.

[0077] Emissivity is related to material composition, structure, solid surface state characteristics, wavelength, and temperature. The emissivity of a material depends on factors such as its atomic structure, chemical bonds, molecular vibrations, and environmental conditions such as temperature and wavelength. Different materials have different internal structures and chemical properties, and their absorption, reflection, and transmission of electromagnetic radiation will also change, resulting in different emissivities.

[0078] Even for the same substance, its emissivity will change under different temperature and wavelength conditions. For example, under high temperature conditions, the vibration of electrons and atoms of the substance intensifies, which increases the absorption and emission of radiation, resulting in an increase in emissivity.

[0079] The emissivity of different substances is not exactly the same, and they will show different proportional relationships when receiving radiation energy.

[0080] Emissivity has some of the following properties: Energy Exchange: Emissivity describes the energy exchange between an object and the external environment. Unit Area: Emissivity usually refers to the rate of energy exchange per unit area. Wavelength or Frequency: Emissivity can be measured for a specific wavelength or frequency range. Directivity: Emissivity can be hemispherical or omnidirectional, depending on the direction of energy emission. Object Characteristics: The emissivity of different objects is affected by factors such as their materials, surface properties and temperature. Environmental Factors: Environmental conditions, such as temperature and pressure, also affect emissivity. Ideal Black Body: The emissivity of an ideal black body is 1, that is, it completely absorbs and re-radiates all incident radiation. Real Objects: The emissivity of real objects is usually lower than that of a black body, ranging between 0 and 1. Measurement and Calculation: Emissivity can be measured experimentally or calculated based on physical models.

[0081] During the heating process of cooking ingredients, the comprehensive emissivity of the ingredients increases as the temperature of the ingredients rises. During the temperature maintenance and maturation of the ingredients, the temperature of the ingredients will not continue to rise, and as the surface of the ingredients becomes coked, the comprehensive emissivity of the ingredients will tend to decrease.

[0082] Therefore, during the temperature maintenance and cooking process of food ingredients, the cooking state of the food can be determined by detecting or calculating the comprehensive emissivity or specific emissivity of the material and its related equivalent quantities through technical means.

[0083] Figure 2 A system structure diagram of a cooking device provided by an exemplary embodiment of the present disclosure. Figure 2 As shown, the cooking device includes: an interaction module, a heating module, a control module, an infrared detection module, a power module and a fan module.

[0084] Among them, the interactive module: that is, the prompt module, can be composed of an LED light, a four-digit eight-segment digital tube and a buzzer / speaker, an OLED screen or other devices, which is used to display the user's settings or the cooking time and status during the cooking process, and prompt the user of the cooking status through a buzzer or voice. When a device failure is detected, the interactive module will alarm the user.

[0085] Heating module: provides heat source to cook the food in the cavity. It heats the cooking utensils, including heating device and heating drive circuit. For example, the heating device can be a device such as an electric heating tube. The heating drive circuit refers to the related circuit that can control the heating tube to heat or not heat.

[0086] Control module: controls and coordinates the work of each module, controls the heating process to achieve cooking.

[0087] Infrared detection module: obtain the surface temperature of the food in the cavity and the temperature of the cooking cavity in real time; calculate the comprehensive radiation rate of the food based on the obtained parameters such as the surface temperature of the food in the cavity and the temperature of the cooking cavity; and transfer parameters to the control module (including temperature, comprehensive radiation rate, etc.). Specifically, during the cooking and heating process, the infrared detection module detects the food in the cooking cavity at a certain angle to obtain the surface temperature of the food and the ambient temperature per unit time, calculates the comprehensive radiation coefficient of the food based on the detected data, and transmits the comprehensive radiation coefficient to the main control. The number of transmitted food comprehensive radiation rates is greater than or equal to 1. The main control determines the type of food based on the surface temperature of the food and the comprehensive radiation coefficient of the food, and matches different cooking processes according to the type of food. According to the main control instructions, the infrared detection module detects the process parameters such as the surface temperature of the food and the cooking cavity temperature in real time during the constant power heating process, and calculates the comprehensive radiation rate of the food that characterizes the radiation capacity of the food based on the detected parameters. The comprehensive radiation rate of the food is between 0 and 1. In order to facilitate the calculation and judgment and other processing needs, appropriate optimization processing will be performed, such as multiplying by 100 at the same time.

[0088] Power module: provides power to other modules.

[0089] Fan module: transfers heat to the food in the cavity, including the shaded pole motor and the fan blades on the shaded pole motor. When the shaded pole motor rotates, it will drive the fan blades on the shaded pole motor to rotate rapidly, so that the air in the cooking cavity of the air fryer can be circulated rapidly, thereby making the temperature distribution in the cooking cavity more uniform, and the cooked food will be more uniform and delicious.

[0090] In addition, the cooking device may further include: a top temperature detection module. The top temperature detection module is used to collect the temperature of the top of the cooking utensil and convert it into a corresponding AD value and transmit it to the control module for processing.

[0091] In some embodiments of the present disclosure, the target radiation energy information of the food in the cooking device is obtained. One achievable method is to collect the radiation energy and temperature of the food; and determine the target radiation energy information of the food according to the radiation energy and temperature. Among them, the radiation energy and temperature of the food can be collected by an infrared detection module arranged on the upper side or the inner side wall of the cooking cavity of the cooking device. The infrared detection module is a small field of view infrared sensor, and the field of view angle of the small field of view infrared sensor is 5 degrees to 15 degrees. The small field of view infrared sensor, for example, is a non-contact infrared thermometer such as a thermopile infrared sensor. The present disclosure collects the radiation energy and temperature of the food by setting an infrared detection module, automatically determines the comprehensive radiation rate of the food, and then automatically determines the food type of the food according to the comprehensive radiation rate of the food, thereby reducing the cumbersomeness of user operation, improving user experience, and reducing the cost of the image sensor without the need for an image sensor. It should be noted that the above-mentioned setting position of the infrared detection module is an exemplary description, and the present disclosure does not limit the setting position and type of the infrared detection module, and can be adjusted according to actual conditions.

[0092] Figure 3 FIG. 1 is an internal structure diagram of a cooking device provided by an exemplary embodiment of the present disclosure. Figure 3 As shown, the infrared detection module 31 is arranged on the inner wall of the cooking cavity. The infrared detection module 31 is arranged tilted downward, and the viewing angle of the infrared detection module 31 is 5 degrees to 15 degrees.

[0093] Figure 4 FIG. 1 is a partial internal structure diagram of a cooking device provided by an exemplary embodiment of the present disclosure. Figure 4 As shown, the infrared beam range of the infrared detection module 31 and the intersection area of ​​the bottom of the cooking cavity constitute the detection area of ​​the food. The infrared detection module 31 can detect the radiation energy and temperature of the food in the detection area.

[0094] For example, a thermopile infrared sensor is used to directly sense the radiation energy and temperature of the thermal radiation of an object. According to the blackbody radiation theory, the radiation energy of an object is M(T) = δεT 4 ;

[0095] Among them, M is the radiation energy of the food, σ is the Stefan-Boltzmann constant, ε is the emissivity of the food surface, and T is the temperature of the food. By detecting the temperature of the food and the radiation energy within a certain period of time, the comprehensive emissivity of the food can be calculated.

[0096] It should be noted that the target degree of doneness in the disclosed embodiment is the degree of doneness that the ingredients need to be cooked to. The degree of doneness here is set differently according to different types of ingredients. For example, the degree of doneness of steak can be set to 50%, 70%, 90% according to the user's personal preference, which is usually referred to as medium rare, medium well and medium well; and for chicken, the degree of doneness is set to 100%.

[0097] Figure 5 The following is a flow chart of a cooking device control method provided by an embodiment of the present disclosure. Figure 5 The cooking device control method disclosed in the present invention is described.

[0098] In some embodiments of the present disclosure, after the user triggers the start button of the cooking device, the power-on initialization process is entered to read the default cookedness data of various ingredients and other default setting parameters such as ingredient types. The user inputs the ingredient type and the target cookedness corresponding to the ingredient through the control panel of the cooking device.

[0099] In some embodiments of the present disclosure, in the early stage of cooking the food, the food enters the heating process, and the cooking device continues to heat at high power to quickly raise the temperature in the cooking cavity to a set temperature range. During the food heating process, the power of the cooking device is, for example, 600W-1500W.

[0100] In the above and below embodiments of the present disclosure, the amount of food refers to the weight of the food.

[0101] In this embodiment, during the heating process of the food, fuzzy judgment can be made on the amount of the food.

[0102] In some embodiments of the present disclosure, the amount of food is determined according to the time required for the food in the cooking device to rise from the first temperature to the second temperature and the type of food. During the heating process of the food in the cooking device, the temperature rise rate of the food is determined according to the time required for the food to rise from the first temperature to the second temperature, the first temperature and the second temperature; according to the temperature rise rate and the type of food, the mapping relationship table of the temperature rise rate, the type of food and the amount of food is queried to obtain the amount of food. Among them, the temperature rise rate and the amount of food are negatively correlated during the heating process, that is, the more food, the slower the temperature rise, and vice versa, the less food, the faster the temperature rise, and the amount of food can be roughly judged according to the temperature rise rate. The embodiment of the present disclosure presets the mapping relationship table of the temperature rise rate, the type of food and the amount of food in advance, and the amount of food can be quickly obtained by looking up the table. The first temperature and the second temperature can select the middle temperature from the heating process of the food. For example, the first temperature is 40°C and the second temperature is 123°C.

[0103] The mapping relationship table of temperature rise rate, food type and food quantity is shown in Table 1 below.

[0104]

[0105] Table 1

[0106] After the heating process, the cooking device enters the temperature maintenance process. The temperature maintenance process maintains the temperature inside the cavity of the cooking device at a set temperature through the NTC (negative temperature coefficient thermistor) on the top of the cavity of the cooking device.

[0107] In some embodiments of the present disclosure, when the cooking device is in the temperature maintenance and maturation process, the target comprehensive emissivity of the food is obtained. The maturation state of the food is determined according to the target radiation energy information, the food portion, the food type and the target degree of maturation. One achievable method is to query the mapping relationship table of the food portion, the food type, the degree of maturation and the comprehensive emissivity according to the food portion, the food type and the target degree of maturation, and obtain the preset comprehensive emissivity; and determine the maturation state of the food according to the preset comprehensive emissivity and the target comprehensive emissivity. Among them, the real-time monitoring of the comprehensive emissivity of the food surface can characterize the state of maturation of the food. Different food ingredients have different comprehensive emissivities at the same degree of maturation. Even the comprehensive emissivity corresponding to the same degree of maturation of the same food ingredient is different due to different portions. Therefore, it is necessary to determine the preset comprehensive emissivity that the food ingredient needs to achieve according to the food portion, the food type and the target degree of maturation. The cooking device determines whether the cooking effect of the food ingredient reaches the required target degree of maturation based on the comprehensive emissivity calculated by real-time monitoring.

[0108] The mapping relationship table of food quantity, food type, degree of ripeness and comprehensive emissivity is shown in Table 2. The comprehensive emissivity of various food ingredients in the final dehydrated surface state, golden yellow ripening effect and mature effect is relatively close.

[0109]

[0110] Table 2

[0111] In the above embodiment, during the temperature maintenance and maturation stage of food, the higher the degree of maturation of the food, the smaller the comprehensive emissivity. According to the preset comprehensive emissivity and the target comprehensive emissivity, the maturation state of the food is determined. One achievable method is that when the target comprehensive emissivity is less than or equal to the preset comprehensive emissivity, the maturation state of the food is determined to be a cooked state; when the target comprehensive emissivity is greater than the preset comprehensive emissivity, the maturation state of the food is determined to be an uncooked state. Among them, during the temperature maintenance and maturation stage of food, when the cooking device detects that the comprehensive emissivity is less than or equal to the preset comprehensive emissivity, the food is determined to be a cooked state.

[0112] Figure 6 A schematic diagram of changes in the comprehensive emissivity of food provided in an embodiment of the present disclosure. Figure 7 This is another schematic diagram of the change in the comprehensive radiation rate of food provided by the embodiment of the present disclosure. Figure 6 This is the comprehensive emissivity change diagram for the case of two chicken wings. Figure 7 This is a graph showing the changes in the comprehensive emissivity under the conditions of 5 chicken wings.

[0113] In some embodiments of the present disclosure, when the cooking state of the food is already cooked, the cooking process of the cooking device is ended, and the user is reminded through the interactive module.

[0114] In a specific embodiment, after the cooking device is powered on, the default chicken wing function is read out and the cooked comprehensive radiation rate ranges from 0.4 to 0.7, and the comprehensive radiation rate is fine-tuned according to the amount of food. When the amount of food is 2, the preset comprehensive radiation rate is 0.475, and when the amount of food is 5, the preset comprehensive radiation rate is 0.53. Other functions such as French fries and ribs have default cooked and cooked comprehensive radiation rates, and the value range is between 0.3 and 1. The user selects the chicken wing function and starts heating and cooking. According to the temperature change, it is judged that the amount of food is 2, and the comprehensive radiation rate is detected in real time. When the comprehensive radiation rate is detected to drop to 0.475, it is determined that the cooked state of the food is cooked and the cooking is finished.

[0115] Figure 8 FIG. 8 is a schematic diagram of a cooking device control device 80 provided by an exemplary embodiment of the present disclosure. Figure 8 As shown, the cooking equipment control device 80 includes: a determination module 81, an acquisition module 82 and a judgment module 83.

[0116] The determination module 81 is used to determine the amount of food in the cooking device according to the time required for the food in the cooking device to rise from the first temperature to the second temperature and the type of food;

[0117] An acquisition module 82, used to acquire target radiation energy information of food materials;

[0118] The determination module 83 is used to determine the cooked state of the food according to the target radiation energy information, the food quantity, the food type and the target cooked degree, wherein the target cooked degree is the cooked degree that the food needs to reach.

[0119] Optionally, when determining the amount of food according to the time required for the food in the cooking device to rise from the first temperature to the second temperature and the type of food, the determination module 81 is used to:

[0120] During the heating process of the food in the cooking device, determining the temperature rise rate of the food according to the time required for the food to rise from the first temperature to the second temperature, the first temperature and the second temperature;

[0121] According to the temperature rise rate and the type of food, the mapping relationship table of temperature rise rate, food type and food quantity is queried to obtain the food quantity of the food.

[0122] Optionally, the target radiation energy information is a target comprehensive radiation rate, and the acquisition module 82 is used to:

[0123] Collect the radiation energy and temperature of food;

[0124] Determine the target comprehensive emissivity of the food based on the radiation energy and temperature.

[0125] Optionally, when collecting the radiation energy and temperature of the food, the acquisition module 82 is used to:

[0126] The radiation energy and temperature of the food are collected by an infrared detection module arranged on the upper side or the inner side wall of the cooking cavity of the cooking device.

[0127] Optionally, the target radiation energy information is a target comprehensive radiation rate, and the determination module 83 is used to determine the cooking state of the food according to the target radiation energy information, the food quantity, the food type and the target cooking degree:

[0128] According to the food quantity, food type and target degree of maturity, query the mapping relationship table of food quantity, food type, degree of maturity and comprehensive emissivity to obtain the preset comprehensive emissivity;

[0129] The cooked state of the food is determined based on the preset comprehensive emissivity and the target comprehensive emissivity.

[0130] Optionally, when determining the cooked state of the food according to the preset comprehensive emissivity and the target comprehensive emissivity, the determination module 83 is configured to:

[0131] When the target comprehensive radiation rate is less than or equal to the preset comprehensive radiation rate, the cooked state of the food is determined to be cooked;

[0132] When the target comprehensive emissivity is greater than the preset comprehensive emissivity, the cooked state of the food is determined to be an uncooked state.

[0133] Regarding the device in the above embodiment, the specific manner in which each module performs operations has been described in detail in the embodiment of the method, and will not be elaborated here.

[0134] Fig. 9 FIG. 1 is a schematic diagram of a structure of an electronic device provided by an exemplary embodiment of the present disclosure. Fig. 9 As shown, the electronic device includes: a memory 91 and a processor 92. In addition, the electronic device also includes a power supply component 93 and a communication component 94.

[0135] The memory 91 is used to store computer programs and can be configured to store various other data to support operations on the electronic device. Examples of such data include instructions for any application program or method operating on the electronic device.

[0136] Memory 91 can be implemented by any type of volatile or non-volatile storage device or a combination thereof, such as static random access memory (SRAM), electrically erasable programmable read-only memory (EEPROM), erasable programmable read-only memory (EPROM), programmable read-only memory (PROM), read-only memory (ROM), magnetic memory, flash memory, magnetic disk or optical disk.

[0137] The communication component 94 is used for data transmission with other devices.

[0138] The processor 92 can execute computer instructions stored in the memory 91 to: determine the amount of food in the cooking device based on the time required for the food to rise from the first temperature to the second temperature and the type of food;

[0139] Obtain target radiation energy information of food materials;

[0140] The cooked state of the food is determined based on the target radiation energy information, the amount of food, the type of food and the target cookedness, wherein the target cookedness is the cookedness that the food needs to reach.

[0141] Optionally, determining the amount of the food according to the time required for the food in the cooking device to rise from the first temperature to the second temperature and the type of the food includes:

[0142] During the heating process of the food in the cooking device, determining the temperature rise rate of the food according to the time required for the food to rise from the first temperature to the second temperature, the first temperature and the second temperature;

[0143] According to the temperature rise rate and the type of food, the mapping relationship table of temperature rise rate, food type and food quantity is queried to obtain the food quantity of the food.

[0144] Optionally, the target radiation energy information is a target comprehensive radiation rate, and obtaining the target radiation energy information of the food includes:

[0145] Collect the radiation energy and temperature of food;

[0146] Determine the target comprehensive emissivity of the food based on the radiation energy and temperature.

[0147] Optionally, collecting the radiation energy and temperature of the food includes:

[0148] During the temperature maintenance and cooking process of the food in the cooking device, the radiation energy and temperature of the food are collected by an infrared detection module arranged on the upper side or the inner side wall of the cooking cavity of the cooking device.

[0149] Optionally, the target radiation energy information is a target comprehensive radiation rate, and the cooked state of the food is determined according to the target radiation energy information, the amount of food, the type of food and the target cooked degree, including:

[0150] According to the food quantity, food type and target degree of maturity, query the mapping relationship table of food quantity, food type, degree of maturity and comprehensive emissivity to obtain the preset comprehensive emissivity;

[0151] The cooked state of the food is determined based on the preset comprehensive emissivity and the target comprehensive emissivity.

[0152] Optionally, judging the cooked state of the food according to the preset comprehensive emissivity and the target comprehensive emissivity includes:

[0153] When the target comprehensive radiation rate is less than or equal to the preset comprehensive radiation rate, the cooked state of the food is determined to be cooked;

[0154] When the target comprehensive emissivity is greater than the preset comprehensive emissivity, the cooked state of the food is determined to be an uncooked state.

[0155] Accordingly, the present disclosure also provides a computer-readable storage medium storing a computer program. When the computer-readable storage medium stores the computer program and the computer program is executed by one or more processors, the one or more processors execute Figure 1 Each step in the method embodiment.

[0156] Accordingly, the present disclosure also provides a computer program product, the computer program product includes a computer program / instruction, the computer program / instruction is executed by a processor Figure 1 Each step in the method embodiment.

[0157] Above Fig. 9 The communication component in is configured to facilitate wired or wireless communication between the device where the communication component is located and other devices. The device where the communication component is located can access a wireless network based on a communication standard, such as WiFi, 2G, 3G, 4G / LTE, 5G and other mobile communication networks, or a combination thereof. In an exemplary embodiment, the communication component receives a broadcast signal or broadcast-related information from an external broadcast management system via a broadcast channel. In an exemplary embodiment, the communication component also includes a near field communication (NFC) module to facilitate short-range communication. For example, the NFC module can be implemented based on radio frequency identification (RFID) technology, infrared data association (IrDA) technology, ultra-wideband (UWB) technology, Bluetooth (BT) technology and other technologies.

[0158] Above Fig. 9The power supply component in the device provides power to various components of the device where the power supply component is located. The power supply component may include a power management system, one or more power supplies, and other components associated with generating, managing, and distributing power to the device where the power supply component is located.

[0159] The electronic device also includes: a display screen and an audio component.

[0160] The display screen includes a screen, and the screen may include a liquid crystal display (LCD) and a touch panel (TP). If the screen includes a touch panel, the screen may be implemented as a touch screen to receive input signals from a user. The touch panel includes one or more touch sensors to sense touch, slide, and gestures on the touch panel. The touch sensor may not only sense the boundary of a touch or slide action, but also detect the duration and pressure associated with the touch or slide operation.

[0161] The electronic device mentioned above also includes an audio component.

[0162] The audio component may be configured to output and / or input audio signals. For example, the audio component includes a microphone (MIC), and when the device where the audio component is located is in an operating mode, such as a call mode, a recording mode, and a speech recognition mode, the microphone is configured to receive an external audio signal. The received audio signal may be further stored in a memory or sent via a communication component. In some embodiments, the audio component also includes a speaker for outputting an audio signal.

[0163] Those skilled in the art will appreciate that the embodiments of the present disclosure may be provided as methods, systems, or computer program products. Therefore, the present disclosure may take the form of a complete hardware embodiment, a complete software embodiment, or an embodiment combining software and hardware. Moreover, the present disclosure may take the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0164] In the above-mentioned method, device, equipment, storage medium and computer program product embodiments of the present disclosure, the amount of food is determined according to the time required for the food to rise from the first temperature to the second temperature and the type of food; the target radiation energy information of the food is obtained; the maturity state of the food is determined according to the target radiation energy information, the amount of food, the type of food and the target maturity, wherein the target maturity is the maturity that the food needs to be cooked to; the present disclosure can accurately determine the maturity state of the food by detecting the radiation energy information that can directly characterize the maturity of the food, improve the detection accuracy of the maturity of the food, and improve the cooking effect of the food.

[0165] The present disclosure is described with reference to the flowcharts and / or block diagrams of the methods, devices (systems), and computer program products according to the embodiments of the present disclosure. It should be understood that each process and / or box in the flowchart and / or block diagram, as well as the combination of the processes and / or boxes in the flowchart and / or block diagram, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, a special-purpose computer, an embedded processor, or other programmable data processing device to generate a machine, so that the instructions executed by the processor of the computer or other programmable data processing device generate instructions for implementing the processes in the flowchart and / or block diagram. Figure 1 A process or multiple processes and / or boxes Figure 1 A device that provides the functions specified in a block or multiple blocks.

[0166] These computer program instructions may also be stored in a computer-readable memory capable of directing a computer or other programmable data processing device to operate in a specific manner, so that the instructions stored in the computer-readable memory produce an article of manufacture comprising an instruction device, which implements the process Figure 1 A process or multiple processes and / or boxes Figure 1 A function specified in one or more boxes.

[0167] These computer program instructions can also be loaded onto a computer or other programmable data processing device so that a series of operating steps are executed on the computer or other programmable device to produce a computer-implemented process, thereby providing instructions for implementing the process. Figure 1 A process or multiple processes and / or boxes Figure 1 The steps for the functions specified in one or more boxes.

[0168] In a typical configuration, a computing device includes one or more processors (CPU), input / output interfaces, network interfaces, and memory.

[0169] The memory may include non-permanent storage in a computer-readable medium, random access memory (RAM) and / or non-volatile memory in the form of read-only memory (ROM) or flash RAM. The memory is an example of a computer-readable medium.

[0170] Computer readable media include permanent and non-permanent, removable and non-removable media that can be implemented by any method or technology to store information. Information can be computer readable instructions, data structures, program modules or other data. Examples of computer storage media include, but are not limited to, phase change memory (PRAM), static random access memory (SRAM), dynamic random access memory (DRAM), other types of random access memory (RAM), read-only memory (ROM), electrically erasable programmable read-only memory (EEPROM), flash memory or other memory technology, compact disk read-only memory (CD-ROM), digital versatile disk (DVD) or other optical storage, magnetic cassettes, magnetic tape magnetic disk storage or other magnetic storage devices or any other non-transmission media that can be used to store information that can be accessed by a computing device. As defined herein, computer readable media does not include temporary computer readable media (transitory media), such as modulated data signals and carrier waves.

[0171] It should be noted that, in this article, relational terms such as "first" and "second" are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprise a ..." do not exclude the existence of other identical elements in the process, method, article or device including the elements.

[0172] The above are only specific embodiments of the present disclosure, so that those skilled in the art can understand or implement the present disclosure. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present disclosure. Therefore, the present disclosure will not be limited to these embodiments herein, but will conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A cooking equipment control method, characterized in that: include: Determining the amount of the food in the cooking device according to the time required for the food in the cooking device to rise from the first temperature to the second temperature and the type of the food; Acquiring target radiation energy information of the food; The cooked state of the food is determined according to the target radiation energy information, the food portion, the food type and the target cookedness, wherein the target cookedness is the cookedness that the food needs to reach.

2. The method according to claim 1, characterized in that The step of determining the amount of the food in the cooking device according to the time required for the food in the cooking device to be heated from the first temperature to the second temperature and the type of the food includes: During the heating process of the food in the cooking device, determining the temperature rise rate of the food according to the time required for the food to rise from a first temperature to a second temperature, the first temperature, and the second temperature; According to the temperature rise rate and the type of food, a mapping relationship table of temperature rise rate, food type and food quantity is queried to obtain the food quantity of the food.

3. The method according to claim 1, characterized in that The target radiation energy information is a target comprehensive radiation rate, and the step of obtaining the target radiation energy information of the food includes: collecting the radiation energy and temperature of the food; The target comprehensive emissivity of the food is determined according to the radiation energy and the temperature.

4. The method according to claim 3, characterized in that The collecting of the radiation energy and temperature of the food comprises: During the temperature maintenance and cooking process of the food in the cooking device, the radiation energy and temperature of the food are collected by an infrared detection module arranged on the upper side or the inner side wall of the cooking cavity of the cooking device.

5. The method according to claim 1, characterized in that The target radiation energy information is a target comprehensive radiation rate, and judging the cooking state of the food according to the target radiation energy information, the food portion, the food type and the target cooking degree includes: According to the food portion, the food type and the target degree of maturity, querying a mapping relationship table of food portion, food type, degree of maturity and comprehensive emissivity to obtain the preset comprehensive emissivity; The cooked state of the food is determined according to the preset comprehensive emissivity and the target comprehensive emissivity.

6. The method according to claim 5, characterized in that The determining the cooked state of the food according to the preset comprehensive radiation rate and the target comprehensive radiation rate comprises: When the target comprehensive radiation rate is less than or equal to the preset comprehensive radiation rate, it is determined that the cooking state of the food is cooked; When the target comprehensive radiation rate is greater than the preset comprehensive radiation rate, it is determined that the cooked state of the food is an uncooked state.

7. A cooking equipment control device, characterized in that: include: A determination module, configured to determine the amount of the food in the cooking device according to the time required for the food to rise from the first temperature to the second temperature and the type of food; An acquisition module, used for acquiring target radiation energy information of the food; The determination module is used to determine the cooked state of the food according to the target radiation energy information, the amount of the food, the type of the food and the target cookedness, wherein the target cookedness is the cookedness that the food needs to reach.

8. The device according to claim 7, characterized in that When determining the amount of the food in the cooking device according to the time required for the food to rise from the first temperature to the second temperature and the type of food, the determining module is used to: During the heating process of the food in the cooking device, determining the temperature rise rate of the food according to the time required for the food to rise from a first temperature to a second temperature, the first temperature, and the second temperature; According to the temperature rise rate and the type of food, a mapping relationship table of temperature rise rate, food type and food quantity is queried to obtain the food quantity of the food.

9. The device according to claim 7, characterized in that The target radiation energy information is the target comprehensive radiation rate. When the acquisition module acquires the target radiation energy information of the food, it is used to: collecting the radiation energy and temperature of the food; The target comprehensive emissivity of the food is determined according to the radiation energy and the temperature.

10. The device according to claim 9, characterized in that When collecting the radiation energy and temperature of the food, the acquisition module is used to: The radiation energy and temperature of the food are collected by an infrared detection module arranged on the upper side or the inner side wall of the cooking cavity of the cooking device.

11. The device according to claim 7, characterized in that The target radiation energy information is a target comprehensive radiation rate. When the determination module determines the cooking state of the food according to the target radiation energy information, the food portion, the food type and the target cooking degree, it is used to: According to the food portion, the food type and the target degree of maturity, querying a mapping relationship table of food portion, food type, degree of maturity and comprehensive emissivity to obtain the preset comprehensive emissivity; The cooked state of the food is determined according to the preset comprehensive emissivity and the target comprehensive emissivity.

12. The device according to claim 11, characterized in that When the determination module determines the cooked state of the food according to the preset comprehensive radiation rate and the target comprehensive radiation rate, it is used to: When the target comprehensive radiation rate is less than or equal to the preset comprehensive radiation rate, it is determined that the cooking state of the food is cooked; When the target comprehensive radiation rate is greater than the preset comprehensive radiation rate, it is determined that the cooked state of the food is an uncooked state.

13. An electronic device, characterized in that: include: processor; a memory for storing instructions executable by the processor; The processor is configured to execute the instructions to implement each step in the method according to any one of claims 1 to 6.

14. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, each step of the method according to any one of claims 1 to 6 is implemented.

15. A computer program product comprising a computer program / instructions, characterized in that When the computer program / instructions are executed by a processor, the steps in the method according to any one of claims 1 to 6 are implemented.

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