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 invention, target radiation energy information of food materials in the cooking equipment is acquired; determining a target food material type of the food material according to the target radiation energy information; cooking the food materials according to the target food material type of the food materials; the food material type of the food material is automatically determined by obtaining the radiation energy information of the food material, and compared with an existing mode of manually inputting the food material type or recognizing the food material type through an image recognition technology, the user operation complexity is reduced, the user experience is improved, an image sensor is not needed, and the cost of the image sensor is reduced.

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. During the cooking process, the air fryer needs to obtain the type of ingredients to be cooked and use corresponding cooking processes according to different types of ingredients to obtain better cooking results.

[0003] Existing air fryers require manual input of ingredient types or identification of ingredient types through image recognition technology, which is cumbersome for users to operate, has a poor user experience, and has high image sensor costs. Summary of the invention

[0004] The present disclosure provides a cooking equipment control method, device, equipment, storage medium and program product to at least solve the problems of cumbersome user operation, poor user experience and high cost of image sensors in the prior art.

[0005] The technical solution of the present disclosure is as follows:

[0006] The present disclosure provides a cooking device control method, including:

[0007] Obtaining target radiation energy information of food in a cooking device;

[0008] Determining a target food type of the food according to the target radiation energy information;

[0009] A cooking operation is performed on the food according to the target food type of the food.

[0010] 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 in the cooking device includes:

[0011] collecting the radiation energy and temperature of the food;

[0012] The target comprehensive emissivity of the food is determined according to the radiation energy and the temperature.

[0013] Optionally, collecting the radiation energy and temperature of the food includes:

[0014] 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.

[0015] Optionally, 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.

[0016] Optionally, the target radiation energy information is a target comprehensive radiation rate, and the target food type includes: a food subcategory; when the temperature of the food is a first temperature, the target comprehensive radiation rate is a first radiation rate; and determining the target food type of the food according to the target radiation energy information includes:

[0017] According to the first emissivity, a mapping relationship table between comprehensive emissivity intervals and food subcategories is queried to obtain the food subcategories of the food.

[0018] Optionally, the target radiation energy information is a target comprehensive radiation rate, and the target food type includes: a small food category and a large food category; when the temperature of the food is a first temperature, the target comprehensive radiation rate is a first radiation rate; when the temperature of the food is a second temperature, the target comprehensive radiation rate is a second radiation rate, and the first temperature is greater than the second temperature; determining the target food type of the food according to the target radiation energy information includes:

[0019] According to the second emissivity, query the mapping relationship table between the comprehensive emissivity interval and the major category of food to obtain the major category of the food;

[0020] According to the first emissivity and the major category of the food, a mapping relationship table between the comprehensive emissivity interval and the minor categories of the food under the major category of the food is queried to obtain the minor category of the food.

[0021] The present disclosure also provides a cooking equipment control device, including:

[0022] An acquisition module, used to acquire target radiation energy information of food in the cooking device;

[0023] A determination module, used to determine the target food type of the food according to the target radiation energy information;

[0024] A cooking module is used to perform cooking operations on the ingredients according to the target ingredient type of the ingredients.

[0025] 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 in the cooking device, it is used to:

[0026] collecting the radiation energy and temperature of the food;

[0027] The target comprehensive emissivity of the food is determined according to the radiation energy and the temperature.

[0028] Optionally, when collecting the radiation energy and temperature of the food, the acquisition module is used to:

[0029] 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.

[0030] Optionally, 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.

[0031] Optionally, the target radiation energy information is a target comprehensive radiation rate, and the target food type includes: a food subcategory; when the temperature of the food is a first temperature, the target comprehensive radiation rate is a first radiation rate; when the determination module determines the target food type of the food according to the target radiation energy information, it is used to:

[0032] According to the first emissivity, a mapping relationship table between comprehensive emissivity intervals and food subcategories is queried to obtain the food subcategories of the food.

[0033] Optionally, the target radiation energy information is a target comprehensive radiation rate, and the target food type includes: a small food category and a large food category; when the temperature of the food is a first temperature, the target comprehensive radiation rate is a first radiation rate; when the temperature of the food is a second temperature, the target comprehensive radiation rate is a second radiation rate, and the first temperature is greater than the second temperature; when the determination module determines the target food type of the food according to the target radiation energy information, it is used to:

[0034] According to the second emissivity, query the mapping relationship table between the comprehensive emissivity interval and the major category of food to obtain the major category of the food;

[0035] According to the first emissivity and the major category of the food, a mapping relationship table between the comprehensive emissivity interval and the minor categories of the food under the major category of the food is queried to obtain the minor category of the food.

[0036] The present disclosure also provides an electronic device, including:

[0037] processor;

[0038] a memory for storing instructions executable by the processor;

[0039] The processor is configured to execute the instructions to implement each step in the above method.

[0040] 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.

[0041] 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.

[0042] The technical solution provided by the embodiments of the present disclosure brings at least the following beneficial effects:

[0043] In some embodiments of the present disclosure, target radiation energy information of ingredients in a cooking device is obtained; a target ingredient type of the ingredients is determined based on the target radiation energy information; and cooking operations are performed on the ingredients based on the target ingredient type of the ingredients. The present disclosure automatically determines the ingredient type of the ingredients by obtaining the radiation energy information of the ingredients. Compared with the existing method of manually inputting the ingredient type or identifying the ingredient type using image recognition technology, the present disclosure reduces the complexity of user operations, improves user experience, does not require image sensors, and reduces the cost of image sensors.

[0044] 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

[0045] 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.

[0046] Figure 1 A flowchart of a cooking device control method provided by an exemplary embodiment of the present disclosure;

[0047] Figure 2 A system structure diagram of a cooking device provided for an exemplary embodiment of the present disclosure;

[0048] Figure 3 An internal structural diagram of a cooking device provided for an exemplary embodiment of the present disclosure;

[0049] Figure 4 An internal partial structural diagram of a cooking device provided for an exemplary embodiment of the present disclosure;

[0050] Figure 5 A flowchart of food type identification provided by an embodiment of the present disclosure;

[0051] Figure 6 A detailed flow chart of food type identification provided for an exemplary embodiment of the present disclosure;

[0052] Figure 7 A schematic structural diagram of a cooking equipment control device provided by an exemplary embodiment of the present disclosure;

[0053] Figure 8A schematic structural diagram of an electronic device provided by an exemplary embodiment of the present disclosure. DETAILED DESCRIPTION

[0054] 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.

[0055] 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.

[0056] 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.

[0057] In response to the above technical problems, in some embodiments of the present disclosure, target radiation energy information of ingredients in a cooking device is obtained; based on the target radiation energy information, the target ingredient type of the ingredients is determined; and based on the target ingredient type of the ingredients, cooking operations are performed on the ingredients; the present disclosure automatically determines the ingredient type of the ingredients by obtaining the radiation energy information of the ingredients. Compared with the existing method of manually inputting the ingredient type or identifying the ingredient type using image recognition technology, the present disclosure reduces the complexity of user operations, improves user experience, does not require image sensors, and reduces the cost of image sensors.

[0058] The technical solutions provided by various embodiments of the present disclosure are described in detail below in conjunction with the accompanying drawings.

[0059] 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:

[0060] S101: Acquire target radiation energy information of food in a cooking device;

[0061] S102: Determine the target food type of the food according to the target radiation energy information;

[0062] S103: Cooking the ingredients according to their target ingredient types.

[0063] 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.

[0064] In this embodiment, the present disclosure does not limit the types of ingredients, and the types of ingredients include: small categories of ingredients and large categories of ingredients. Large categories of ingredients include, but are not limited to, the following: meat and starch. Among them, small categories of ingredients corresponding to meat include, for example, crucian carp, chicken wings, lamb chops, chicken legs, and whole chicken, etc.; small categories of ingredients corresponding to starch include, for example, French fries and popcorn chicken, etc.

[0065] In this embodiment, target radiation energy information of ingredients in the cooking device is obtained; target ingredient types of the ingredients are determined based on the target radiation energy information; and cooking operations are performed on the ingredients based on the target ingredient types of the ingredients. The present invention automatically determines the ingredient types of the ingredients by obtaining the radiation energy information of the ingredients. Compared with the existing method of manually inputting the ingredient type or identifying the ingredient type using image recognition technology, the present invention reduces the complexity of user operations, improves user experience, does not require image sensors, and reduces the cost of image sensors.

[0066] 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 explain the method of obtaining the food type.

[0067] The embodiment of the present disclosure uses comprehensive radiation rate to determine the type of food, and the basic principle is as follows:

[0068] 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.

[0069] 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.

[0070] 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.

[0071] The emissivity of different substances is not exactly the same, and they will show different proportional relationships when receiving radiation energy.

[0072] 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.

[0073] Therefore, different substances can be distinguished by detecting or calculating the emissivity or specific emissivity of the substance and the equivalent quantities related thereto through technical means.

[0074] 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.

[0075] 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.

[0076] 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.

[0077] Control module: controls and coordinates the work of each module, controls the heating process to achieve cooking.

[0078] 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.

[0079] Power module: provides power to other modules.

[0080] 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.

[0081] 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.

[0082] 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.

[0083] 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.

[0084] 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.

[0085] 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 ;

[0086] 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.

[0087] In some embodiments of the present disclosure, the target food type of the food is determined according to the target radiation energy information, including but not limited to the following determination methods:

[0088] Determination method one, when the temperature of the food is the first temperature, the target comprehensive emissivity is the first emissivity. According to the first emissivity, the mapping relationship table between the comprehensive emissivity interval and the food subcategory is queried to obtain the food subcategory of the food. Among them, when the temperature of the food is the first temperature, the comprehensive emissivity of the food at the first temperature is calculated to be the first emissivity. The present disclosure presets a mapping relationship table between the comprehensive emissivity interval and the food subcategory in advance, and the food subcategory of the food can be quickly determined by querying the mapping relationship table, thereby improving the efficiency of obtaining the food type and improving the cooking efficiency. It should be noted that the first temperature in this embodiment is a relatively high temperature, preferably 100 degrees Celsius.

[0089] For example, when the first temperature is 100 degrees Celsius, the first emissivity is 0.38. By querying Table 1 below, it is determined that the subcategory of the food in the cooking cavity is crucian carp.

[0090] Food Sub-category Food surface temperature Comprehensive emissivity range Crucian carp 100 0.36～0.52 Chicken Wings 100 0.60～0.74 Lamb chops 100 0.76～0.82 fries 100 0.87～0.95 Chicken Popcorn 100 0.89～0.98

[0091] Table 1

[0092] Determination method 2: when the temperature of the food is the first temperature, the target comprehensive emissivity is the first emissivity; when the temperature of the food is the second temperature, the target comprehensive emissivity is the second emissivity, and the first temperature is greater than the second temperature. According to the second emissivity, the mapping relationship table between the comprehensive emissivity interval and the major category of food is queried to obtain the major category of food; according to the first emissivity and the major category of food, the mapping relationship table between the comprehensive emissivity interval and the minor category of food under the major category of food is queried to obtain the minor category of food. Among them, when the temperature of the food is the first temperature, the comprehensive emissivity of the food is calculated as the first emissivity; when the temperature of the food is the second temperature, the comprehensive emissivity of the food is calculated as the second emissivity. The present disclosure presets the mapping relationship table between the comprehensive emissivity interval and the major category of food, and the mapping relationship table between the comprehensive emissivity interval and the minor category of food in advance, and can quickly determine the major category and minor category of food by querying the mapping relationship table, thereby improving the efficiency of obtaining food types and improving cooking efficiency. It should be noted that in this embodiment, the first temperature is a higher temperature, and the second temperature is a lower temperature. Preferably, the first temperature is 100 degrees Celsius; the second temperature is 90 degrees Celsius.

[0093] Figure 5 A flowchart of food type identification provided by an embodiment of the present disclosure. Figure 5As shown, in the low-temperature section T0 of the cavity (40≤T0≤95 degrees Celsius), the main control obtains the comprehensive radiation coefficient and the surface temperature of the food, and judges the major categories of the food in the air fryer based on the obtained surface temperature and comprehensive radiation coefficient of the food, and matches the cooking process according to the major categories. The major categories of food mainly include meat and starch. In the high-temperature section T1 of the cavity (95≤T1≤250 degrees Celsius), the main control obtains the comprehensive radiation coefficient and the surface temperature of the food, and judges the minor categories of the food in the air fryer based on the obtained surface temperature and comprehensive radiation coefficient of the food, and matches the cooking process according to the minor categories. For example: if the identified major category is meat, then chicken wings, crucian carp, lamb chops, etc. are all minor categories of meat.

[0094] For example, when the second temperature is 90 degrees Celsius, the second emissivity is 0.4. By querying Table 2 below, it is judged that the major category of the food in the cooking cavity is meat; when the second temperature is 100 degrees Celsius, the first emissivity is 0.65. By querying Table 1 above, it is judged that the minor category of the food in the cooking cavity is chicken fillet.

[0095]

[0096] Table 2

[0097] After the type of the food in the cooking cavity is acquired, a cooking process corresponding to the type of food is selected to cook the food, thereby improving the cooking efficiency and the cooking effect of the food.

[0098] Figure 6 A detailed flow chart of food type identification provided by an exemplary embodiment of the present disclosure. Figure 6 Taking an air fryer as an example, the present disclosure is described in detail.

[0099] The cooking function program of the air fryer is generally divided into a rapid heating stage and a temperature maintenance stage.

[0100] The process of judging the type of food based on the comprehensive emissivity at the surface temperature of the food:

[0101] Step 1: The program enters the rapid heating stage. The low temperature stage is in the first half of the rapid heating stage.

[0102] The main categories of food in the air fryer are identified through comprehensive emissivity and other data. Low temperature section temperature T0 (40≤T0<95 degrees Celsius). Specifically, according to the measured data, the data corresponding to meat and starch when the surface temperature of the food is 90 degrees are as shown in Table 2: It can be seen from the above data that there is a significant difference in the comprehensive emissivity of meat and starch. The data in Appendix 2 can be used to determine which main category the current food belongs to.

[0103] Note: Common meat ingredients include chicken wings, crucian carp, lamb chops, etc. Common starch ingredients include French fries, sweet potatoes, popcorn chicken, etc. Popcorn chicken is classified as a starch ingredient because the surface of popcorn chicken is pre-treated with starch. The surface of the chicken is coated with a large amount of starch, salt, and other seasonings, thus forming popcorn chicken.

[0104] After identifying the major categories of food in the low temperature section, if the program detects that the current temperature of the cooking cavity reaches the high temperature section temperature T1 (95≤T1≤250 degrees Celsius), the program enters step two.

[0105] Step 2: The high temperature section is in the second half of the rapid heating stage. The main control identifies the sub-category of food in the air fryer based on the food comprehensive radiation rate and other data. The high temperature section temperature is T1 (95 ≤ T1 ≤ 250 degrees Celsius).

[0106] For example: the identified major category is meat, and chicken wings, crucian carp, lamb chops, etc. are all subcategories of meat.

[0107] Specifically, according to the measured data, the corresponding data of crucian carp, chicken wings, and lamb chops in meat when the surface temperature of the food is 100 degrees are shown in Appendix 1. From the above data, it can be seen that the comprehensive emissivity of several food subcategories of meat, crucian carp, chicken wings, and lamb chops, at 100 degrees is significantly different, and the current food subcategory can be judged according to the data in Appendix 1.

[0108] Step 3: The program calculates the total cooking time based on the identified major and minor categories of the ingredients and the identified ingredient quantity data. If the current temperature has reached the temperature maintenance temperature corresponding to the major and minor categories of the ingredients, the temperature maintenance stage (i.e., temperature maintenance stage) is entered, and the program enters step 4.

[0109] Step 4: Enter the temperature maintenance stage, maintain the temperature in the cooking cavity at a preset temperature maintenance temperature corresponding to the major and minor categories of the ingredients, and end cooking when the total cooking time is reached.

[0110] In the above method embodiment of the present disclosure, the target radiation energy information of the ingredients in the cooking device is obtained; the target ingredient type of the ingredients is determined based on the target radiation energy information; and cooking operations are performed on the ingredients based on the target ingredient type of the ingredients; the present disclosure automatically determines the ingredient type of the ingredients by obtaining the radiation energy information of the ingredients. Compared with the existing method of manually inputting the ingredient type or identifying the ingredient type using image recognition technology, the user's operation complexity is reduced, the user experience is improved, no image sensor is required, and the cost of image sensors is reduced.

[0111] Figure 7 FIG. 7 is a schematic diagram of a cooking device control device 70 provided by an exemplary embodiment of the present disclosure. Figure 7As shown, the cooking equipment control device includes: an acquisition module 71, a determination module 72 and a cooking module 73.

[0112] Wherein, the acquisition module 71 is used to acquire target radiation energy information of food in the cooking device;

[0113] A determination module 72, for determining a target ingredient type of an ingredient according to target radiation energy information;

[0114] The cooking module 73 is used to perform cooking operations on the ingredients according to the target ingredient types of the ingredients.

[0115] Optionally, the target radiation energy information is a target comprehensive radiation rate, and the acquisition module 71 is used to:

[0116] Collect the radiation energy and temperature of food;

[0117] According to the radiation energy and temperature, the target radiation energy information of the food is determined.

[0118] Optionally, when collecting the radiation energy and temperature of the food, the acquisition module 71 is used to:

[0119] 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.

[0120] Optionally, 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.

[0121] Optionally, the target radiation energy information is a target comprehensive radiation rate, and the target food type includes: a food subcategory; when the temperature of the food is a first temperature, the target comprehensive radiation rate is a first radiation rate; when the determination module 72 determines the target food type of the food according to the target radiation energy information, it is used to:

[0122] According to the first emissivity, a mapping relationship table between the comprehensive emissivity interval and the food sub-category is queried to obtain the food sub-category of the food.

[0123] Optionally, the target radiation energy information is a target comprehensive radiation rate, and the target food type includes: a small food category and a large food category; when the temperature of the food is a first temperature, the target comprehensive radiation rate is a first radiation rate; when the temperature of the food is a second temperature, the target comprehensive radiation rate is a second radiation rate, and the first temperature is greater than the second temperature; when the determination module 72 determines the target food type of the food according to the target radiation energy information, it is used to:

[0124] According to the second emissivity, query the mapping relationship table between the comprehensive emissivity interval and the major category of food ingredients to obtain the major category of the food ingredients;

[0125] According to the first emissivity and the major category of food, a mapping relationship table between the comprehensive emissivity interval and the minor categories of food under the major category of food is queried to obtain the minor category of food.

[0126] 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.

[0127] Figure 8 FIG. 1 is a schematic diagram of a structure of an electronic device provided by an exemplary embodiment of the present disclosure. Figure 8 As shown, the electronic device includes: a memory 81 and a processor 82. In addition, the electronic device also includes a power supply component 83 and a communication component 84.

[0128] The memory 81 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.

[0129] The memory 81 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.

[0130] The communication component 84 is used for data transmission with other devices.

[0131] The processor 82 can execute computer instructions stored in the memory 81 to: obtain target radiation energy information of ingredients in the cooking device; determine the target ingredient type of the ingredients according to the target radiation energy information; and perform cooking operations on the ingredients according to the target ingredient type of the ingredients.

[0132] Optionally, the target radiation energy information is a target comprehensive radiation rate. When the processor 82 obtains the target radiation energy information of the food in the cooking device, it is used to:

[0133] Collect the radiation energy and temperature of food;

[0134] According to the radiation energy and temperature, the target radiation energy information of the food is determined.

[0135] Optionally, when collecting the radiation energy and temperature of the food, the processor 82 is used to:

[0136] 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.

[0137] Optionally, 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.

[0138] Optionally, the target radiation energy information is a target comprehensive radiation rate, and the target food type includes: a food subcategory; when the temperature of the food is a first temperature, the target comprehensive radiation rate is a first radiation rate; when the processor 82 determines the target food type of the food according to the target radiation energy information, it is used to:

[0139] According to the first emissivity, a mapping relationship table between the comprehensive emissivity interval and the food sub-category is queried to obtain the food sub-category of the food.

[0140] Optionally, the target radiation energy information is a target comprehensive radiation rate, and the target food type includes: a small food category and a large food category; when the temperature of the food is a first temperature, the target comprehensive radiation rate is a first radiation rate; when the temperature of the food is a second temperature, the target comprehensive radiation rate is a second radiation rate, and the first temperature is greater than the second temperature; when the processor 82 determines the target food type of the food according to the target radiation energy information, it is used to:

[0141] According to the second emissivity, query the mapping relationship table between the comprehensive emissivity interval and the major category of food ingredients to obtain the major category of the food ingredients;

[0142] According to the first emissivity and the major category of food, a mapping relationship table between the comprehensive emissivity interval and the minor categories of food under the major category of food is queried to obtain the minor category of food.

[0143] 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.

[0144] 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.

[0145] Above Figure 8The 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.

[0146] Above Figure 8 The 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.

[0147] The electronic device also includes a display screen and an audio component.

[0148] 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.

[0149] 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.

[0150] In the above-mentioned device, equipment, storage medium and computer program product embodiments of the present disclosure, the target radiation energy information of the ingredients in the cooking device is obtained; the target ingredient type of the ingredients is determined based on the target radiation energy information; and cooking operations are performed on the ingredients based on the target ingredient type of the ingredients; the present disclosure automatically determines the ingredient type of the ingredients by obtaining the radiation energy information of the ingredients. Compared with the existing method of manually inputting the ingredient type or identifying the ingredient type using image recognition technology, the user's operation complexity is reduced, the user experience is improved, no image sensor is required, and the cost of image sensors is reduced.

[0151] 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.

[0152] 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.

[0153] 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.

[0154] 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.

[0155] In a typical configuration, a computing device includes one or more processors (CPU), input / output interfaces, network interfaces, and memory.

[0156] 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.

[0157] 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.

[0158] 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.

[0159] 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: Obtaining target radiation energy information of food in a cooking device; Determining a target food type of the food according to the target radiation energy information; A cooking operation is performed on the food according to the target food type of the food.

2. 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 in the cooking device 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.

3. The method according to claim 2, characterized in that The collecting of the radiation energy and temperature of the food comprises: 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.

4. The method according to claim 3, characterized in that 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.

5. The method according to claim 1, characterized in that The target radiation energy information is a target comprehensive radiation rate, and the target food type includes: a food subcategory; when the temperature of the food is a first temperature, the target comprehensive radiation rate is a first radiation rate; and determining the target food type of the food according to the target radiation energy information includes: According to the first emissivity, a mapping relationship table between comprehensive emissivity intervals and food subcategories is queried to obtain the food subcategories of the food.

6. The method according to claim 1, characterized in that The target radiation energy information is a target comprehensive radiation rate, and the target food type includes: a small food category and a large food category; when the temperature of the food is a first temperature, the target comprehensive radiation rate is a first radiation rate; when the temperature of the food is a second temperature, the target comprehensive radiation rate is a second radiation rate, and the first temperature is greater than the second temperature; determining the target food type of the food according to the target radiation energy information includes: According to the second emissivity, query the mapping relationship table between the comprehensive emissivity interval and the major category of food to obtain the major category of the food; According to the first emissivity and the major category of the food, a mapping relationship table between the comprehensive emissivity interval and the minor categories of the food under the major category of the food is queried to obtain the minor category of the food.

7. A cooking equipment control device, characterized in that: include: An acquisition module, used to acquire target radiation energy information of food in the cooking device; A determination module, used to determine the target food type of the food according to the target radiation energy information; A cooking module is used to perform cooking operations on the ingredients according to the target ingredient type of the ingredients.

8. 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 in the cooking device, 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.

9. The device according to claim 8, 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.

10. The device according to claim 9, characterized in that 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.

11. The device according to claim 7, characterized in that The target radiation energy information is a target comprehensive radiation rate, and the target food type includes: a food subcategory; when the temperature of the food is a first temperature, the target comprehensive radiation rate is a first radiation rate; when the determination module determines the target food type of the food according to the target radiation energy information, it is used to: According to the first emissivity, a mapping relationship table between comprehensive emissivity intervals and food subcategories is queried to obtain the food subcategories of the food.

12. The device according to claim 7, characterized in that The target radiation energy information is a target comprehensive radiation rate, and the target food type includes: a small food category and a large food category; when the temperature of the food is a first temperature, the target comprehensive radiation rate is a first radiation rate; when the temperature of the food is a second temperature, the target comprehensive radiation rate is a second radiation rate, and the first temperature is greater than the second temperature; when the determination module determines the target food type of the food according to the target radiation energy information, it is used to: According to the second emissivity, query the mapping relationship table between the comprehensive emissivity interval and the major category of food to obtain the major category of the food; According to the first emissivity and the major category of the food, a mapping relationship table between the comprehensive emissivity interval and the minor categories of the food under the major category of the food is queried to obtain the minor category of the food.

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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