Food maturity detection method and device, steaming oven and computer equipment

Abstract

The invention relates to a food maturity detection method and device, a steaming oven and computer equipment, the food maturity detection method and device are applied to the steaming oven comprising a temperature probe, at least two temperature measurement modules are arranged at different positions of the temperature probe, and the food maturity detection method comprises the steps that in the process of heating an inner container of the steaming oven, temperature parameters collected by all the temperature measurement modules are obtained; wherein based on the relative position information of the temperature probe and the food to be measured, the internal temperature and the surface temperature of the food to be measured are respectively calculated through all the temperature measuring modules; and adjusting the working state of the steaming oven according to a preset target temperature and the collected internal temperature and surface temperature until the to-be-detected food is cooked. By adopting the method, the internal maturity and the surface maturity of the food can be considered in the heating process, and the user experience is effectively improved.

Description

Technical Field

[0001] The present application relates to the technical field of steam ovens, and in particular to a method and device for detecting food maturity, a steam oven and a computer device. Background Art

[0002] In the steam oven product series, there are many methods for detecting the maturity of the food to be tested, such as detecting the temperature inside the steam oven cavity and inferring whether the food is mature based on the cavity temperature; or using a temperature probe to detect the internal temperature of the food to infer whether the food is mature. However, for the above-mentioned prior art, the accuracy of inferring whether the food is mature based on the cavity temperature is low, and the cavity temperature is generally unevenly distributed and greatly affected by factors; and the detection of the internal temperature of the food based on the food probe cannot identify the surface maturity of the food, and cannot identify the surface color of foods such as meat and bread.

[0003] At present, no effective solution has been proposed for the problem that the existing technology cannot take into account both the internal maturity and surface maturity of the food to be tested. Summary of the invention

[0004] Based on this, it is necessary to provide a food maturity detection method, device, steam oven and computer equipment to address the above technical problems.

[0005] In a first aspect, the present application provides a method for detecting the maturity of food. The method is applied to a steam oven including a temperature probe, and at least two temperature measurement modules are arranged at different positions on the temperature probe, including:

[0006] During the heating process of the steam oven inner pot, the temperature parameters collected by each temperature measuring module are obtained; based on the relative position information between the temperature probe and the food to be tested, the internal temperature and the surface temperature of the food to be tested are calculated by all the temperature measuring modules respectively;

[0007] According to the preset target temperature, as well as the collected internal temperature and surface temperature, the working state of the steam oven is adjusted until the food to be tested is cooked.

[0008] In one embodiment, three temperature measuring modules are arranged at different positions on the temperature probe, and the first temperature measuring module, the second temperature measuring module and the third temperature measuring module are arranged from the head of the temperature probe to the tail of the temperature probe; the internal temperature and the surface temperature of the food to be measured are calculated based on at least one temperature parameter, including:

[0009] Determine the internal temperature of the food to be tested by using the temperature parameters collected by the first temperature measuring module;

[0010] The surface temperature of the food to be measured is obtained by performing weighted calculation on the second temperature measuring module and the third temperature measuring module.

[0011] In one of the embodiments, the surface of the temperature probe is provided with temperature measurement marking lines corresponding to the temperature measurement modules one by one, the temperature measurement module is arranged inside the temperature probe, and the temperature measurement module overlaps with the corresponding temperature measurement marking lines; after the temperature probe is inserted into the food to be measured, the surface of the food to be measured is located between the second temperature measurement module and the third temperature measurement module.

[0012] In one embodiment, the working state of the steam oven is adjusted according to the preset target temperature and the collected internal temperature and surface temperature, including:

[0013] Adjust the oven's inner temperature to the preset cavity target temperature and turn on the fan;

[0014] Calculate the temperature growth rate of each temperature measurement module at different times;

[0015] When it is detected that the internal temperature is greater than or equal to a preset first target internal temperature, and / or when it is detected that the temperature growth rate at consecutive preset moments is greater than a preset internal temperature threshold, the fan of the steam oven is controlled to be turned off, and the surface temperature of the food to be tested is calculated, wherein the first target internal temperature is determined by the preset target internal temperature.

[0016] In one embodiment, the working state of the steam oven is adjusted according to the preset target temperature and the collected internal temperature and surface temperature, including:

[0017] When it is detected that the surface temperature of the food to be tested is greater than or equal to a preset first target surface temperature, and the internal temperature is less than or equal to a preset second target internal temperature, the temperature of the inner pot of the steam oven is adjusted to a preset first cavity temperature, wherein the second target internal temperature is greater than the first target internal temperature.

[0018] In one embodiment, the working state of the steam oven is adjusted according to the preset target temperature and the collected internal temperature and surface temperature, including:

[0019] When it is detected that the surface temperature of the food to be tested is greater than or equal to a preset second target surface temperature, and the internal temperature is greater than a preset third target internal temperature, the temperature of the inner pot of the steam oven is adjusted to a preset second cavity temperature, wherein the second target surface temperature is greater than the first target surface temperature, the second target internal temperature is determined by the preset target temperature, and the second cavity temperature is greater than the first cavity temperature.

[0020] In one embodiment, the working state of the steam oven is adjusted according to the preset target temperature and the collected internal temperature and surface temperature, including:

[0021] When it is detected that the surface temperature of the food to be tested is greater than or equal to a preset third target surface temperature, and the internal temperature is greater than or equal to a preset fourth target internal temperature, the cooking task of the steam oven is ended, wherein the third target surface temperature is greater than the second target surface temperature, the fourth target internal temperature is determined by the target temperature, and the fourth target internal temperature is greater than the third target internal temperature.

[0022] In a second aspect, the present application also provides a food maturity detection device. The device is arranged in a steam oven, the detection device is connected to a temperature probe in the steam oven, and at least two temperature measurement modules are arranged at different positions on the temperature probe, including:

[0023] An acquisition module, used to acquire the temperature parameters collected by each of the temperature measurement modules during the heating process of the steam oven inner pot; wherein, based on the relative position information between the temperature probe and the food to be measured, the internal temperature and the surface temperature of the food to be measured are calculated by all the temperature measurement modules respectively;

[0024] The regulating module is used to adjust the working state of the steam oven according to the preset target temperature and the collected internal temperature and surface temperature until the food to be tested is cooked.

[0025] In a third aspect, the present application further provides a steam oven, the steam oven comprising a food probe and a food maturity detection device;

[0026] A food probe, used to collect temperature information of the food to be tested;

[0027] The food maturity detection device is used to adjust the working state of the steam oven based on temperature information.

[0028] In a fourth aspect, the present application further provides a computer device. The computer device includes a memory and a processor, the memory stores a computer program, and the processor implements the following steps when executing the computer program:

[0029] During the heating process of the steam oven inner pot, the temperature parameters collected by each temperature measuring module are obtained; based on the relative position information between the temperature probe and the food to be tested, the internal temperature and the surface temperature of the food to be tested are calculated by all the temperature measuring modules respectively;

[0030] According to the preset target temperature, as well as the collected internal temperature and surface temperature, the working state of the steam oven is adjusted until the food to be tested is cooked.

[0031] The above-mentioned method, device, steam oven and computer equipment for detecting the maturity of food are applied to a steam oven including a temperature probe, and at least two temperature measuring modules are arranged at different positions on the temperature probe. During the heating process of the inner tank of the steam oven, the temperature parameters collected by each temperature measuring module are obtained, wherein, based on the relative position information between the temperature probe and the food to be tested, the internal temperature and the surface temperature of the food to be tested can be calculated by the temperature measuring module respectively; then, according to the preset target temperature and the collected internal temperature and surface temperature, the working state of the steam oven is adjusted until the food to be tested is cooked. At least two temperature measuring modules are integrated on the food probe in the present application, so that the internal temperature and the surface temperature of the food to be tested can be detected simultaneously by a temperature probe, and the temperature of the food to be tested can be calculated by combining at least two temperature measuring modules, which can effectively improve the accuracy of the detection. In summary, the internal temperature and the surface temperature of the food to be tested can be taken into account at the same time through the present application, so that the cooking of the food can be completed efficiently, and the user experience can be effectively improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 is a schematic diagram of a process for detecting food maturity in one embodiment;

[0033] Figure 2 This is a schematic diagram of the structure of a temperature probe and a temperature measurement module in one embodiment;

[0034] Figure 3 This is a schematic diagram of the temperature measurement marking line structure in one embodiment;

[0035] Figure 4 A schematic diagram of a process for detecting food maturity in a preferred embodiment;

[0036] Figure 5 is a structural block diagram of a food maturity detection device in one embodiment;

[0037] Figure 6 FIG. 4 is a diagram showing the internal structure of a computer device in one embodiment. DETAILED DESCRIPTION

[0038] In order to make the purpose, technical solution and advantages of the present application more clearly understood, the present application is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and are not used to limit the present application.

[0039] In one embodiment, Figure 1 As shown, a method for detecting food maturity is provided, which is applied to a steam oven including a temperature probe, wherein at least two temperature measuring modules are arranged at different positions on the temperature probe, and comprises the following steps:

[0040] Step S110, during the heating process of the steam oven inner pot, the temperature parameters collected by each temperature measuring module are obtained; based on the relative position information between the temperature probe and the food to be measured, the internal temperature and the surface temperature of the food to be measured are calculated by all the temperature measuring modules respectively.

[0041] Specifically, the temperature probe in the present application is provided with a plurality of temperature measuring modules, and the temperature measuring modules are generally arranged inside the temperature probe. In practical applications, the temperature measuring module may adopt an NTC (Negative Temperature Coefficient) chip, and the temperature measuring modules installed at different positions may be used to measure the temperature parameters at the respective positions. The positions of the temperature measuring modules on the temperature probe in the present application may be set according to actual needs, such as the temperature measuring modules may be arranged at equal intervals inside the temperature probe; at least one temperature measuring module may also be arranged near the head of the temperature probe, and at least one other temperature measuring module may be arranged near the tail of the temperature probe, and so on. In the present embodiment, there are no excessive restrictions on the setting rules of the temperature measuring modules in the temperature probe, and all the setting rules of the temperature measuring modules that can simultaneously detect the internal temperature and the surface temperature of the food by at least two temperature measuring modules arranged on the same temperature probe shall fall within the protection scope of the present application.

[0042] Furthermore, in actual applications of the present application, the surface of the food is usually located between two temperature measuring modules. In this case, the surface temperature of the food to be tested needs to be calculated in combination with the temperatures collected by the two temperature measuring modules. In some preferred embodiments, the relative distance between the two temperature measuring modules and the surface of the food to be tested can be determined first, and the surface temperature of the food to be tested can be calculated in combination with the relative distance between the temperature measuring modules and the surface of the food to be tested. Similarly, the internal temperature of the food can be calculated according to the same method as above. It can be understood that in actual applications, the internal temperature of the food can also be measured by a temperature measuring module closest to the head of the food probe.

[0043] Step S120, adjusting the working state of the steam oven according to the preset target temperature and the collected internal temperature and surface temperature until the food to be tested is cooked.

[0044] Specifically, in this embodiment, the target maturity of the food to be tested can be preset first, and the target maturity includes but is not limited to the target temperature, wherein the target temperature includes the target internal temperature and the target surface temperature of the food to be tested. In this embodiment, the working state of the steam oven can be adjusted in combination with the detected internal temperature and surface temperature of the food to be tested. In some preferred embodiments, after the internal temperature and the surface temperature of the food to be tested are respectively calculated according to the temperature parameters collected by the temperature measurement module, the working state of the steam oven can be adjusted according to the preset adjustment rules according to the difference between the collected internal temperature of the food to be tested and the target internal temperature, and the difference between the collected surface temperature of the food to be tested and the target surface temperature, until the food to be tested is cooked.

[0045] Through step S110 to step S120, according to at least two temperature measuring modules set in the temperature probe of this embodiment, the internal temperature and surface temperature of the food to be tested are detected at the same time, and the internal maturity and surface maturity of the food to be tested can be taken into account at the same time. In addition, this embodiment can measure the internal temperature and external temperature of the food to be tested through one temperature probe, which effectively improves the efficiency of temperature detection while ensuring the accuracy of temperature detection. Further, the present application can also adjust the working state of the steam oven according to the collected internal temperature and surface temperature of the food to be tested, which effectively improves the cooking effect while ensuring the efficiency of baking the food to be tested, avoids the occurrence of situations such as the skin of the food to be tested being burnt or the inside of the food to be tested not being fully mature, and greatly improves the user experience.

[0046] In some embodiments, three temperature measuring modules are arranged at different positions on the temperature probe, and from the head of the temperature probe to the tail of the temperature probe, they are the first temperature measuring module 21, the second temperature measuring module 22 and the third temperature measuring module 23; based on the relative position information between the temperature probe and the food to be measured, the internal temperature and the surface temperature of the food to be measured are calculated by all the temperature measuring modules, including:

[0047] Determine the internal temperature of the food to be tested by using the temperature parameters collected by the first temperature measuring module 21;

[0048] The surface temperature of the food to be measured is obtained by performing weighted calculation on the second temperature measuring module 22 and the third temperature measuring module 23 .

[0049] Specifically, Figure 21 is a schematic diagram of the structure of a temperature probe and its internal temperature measurement module in an embodiment, in which the first temperature measurement module 21, the second temperature measurement module 22 and the third temperature measurement module 23 are arranged from the probe head to the probe tail. The relative distances between the three temperature measurement modules can be the same or different, and can be set according to actual needs. Further, in this embodiment, the temperature parameter collected by the first temperature measurement module 21 is determined as the internal temperature of the food to be measured. In some preferred embodiments, the first temperature measurement module 21 can be located as close to the center of the food to be measured as possible. When the food probe is inserted into the food to be tested and the surface of the food to be tested is located between the second temperature measuring module 22 and the third temperature measuring module 23, the temperature parameters collected by the second temperature measuring module 22 and the parameters collected by the third temperature measuring module 23 are calculated to obtain the surface temperature of the food to be tested. Specifically, the weight corresponding to the temperature parameter collected by the second temperature measuring module 22 can be calculated according to the relative distance between the second temperature measuring module 22 and the surface of the food to be tested. Similarly, the weight corresponding to the temperature parameter collected by the third temperature measuring module 23 can be calculated according to the relative distance between the third temperature measuring module 23 and the surface of the food to be tested. The temperature parameters collected by the second temperature measuring module 22 and the third temperature measuring module 23 are weightedly calculated to obtain the surface temperature of the food to be tested. In summary, the calculation of the food surface temperature Tf is: Tf=a*T2+b*T3, wherein T2 is the temperature parameter collected by the second temperature measuring module 22, T3 is the temperature parameter collected by the third temperature measuring module 23, a is the weight corresponding to the second temperature measuring module 22, and b is the weight corresponding to the third temperature measuring module 23. Through this embodiment, the internal temperature and the surface temperature of the food to be measured can be calculated simultaneously according to the temperature measurement module.

[0050] In some embodiments, the surface of the temperature probe is provided with temperature measurement marking lines corresponding one to one with the temperature measurement modules, the temperature measurement module is arranged inside the temperature probe, and the temperature measurement module overlaps with the corresponding temperature measurement marking lines; after the temperature probe is inserted into the food to be measured, the surface of the food to be measured is located between the second temperature measurement module and the third temperature measurement module.

[0051] Specifically, Figure 3It is a schematic diagram of the temperature measurement mark line structure in an embodiment. In the present application, the temperature measurement module is arranged inside the temperature probe, and it is difficult to see the specific installation position of the temperature measurement module from the outside in practical applications. In the present application, a temperature measurement mark line corresponding to the temperature measurement module is also arranged on the outer surface of the temperature probe, and the temperature measurement module overlaps with the corresponding temperature measurement mark line position, as shown in the figure, which are the first temperature measurement mark line 31, the second temperature measurement mark line 32 and the third temperature measurement mark line 33, respectively, and the three temperature measurement mark lines are all located on the outer surface of the temperature probe. In practical applications, the surface of the food to be measured can be located between the second temperature measurement module and the third temperature measurement module through the position of the temperature measurement mark line, so as to obtain a more accurate calculation result of the surface temperature of the food to be measured. In the present embodiment, a temperature measurement mark line is also included on the outer surface of the temperature probe, so as to assist relevant personnel to insert the temperature probe into the appropriate position of the food to be measured in practical applications, so as to obtain a more accurate temperature detection result.

[0052] In some embodiments, the working state of the steam oven is adjusted according to the preset target temperature and the collected internal temperature and surface temperature, including:

[0053] Adjust the oven's inner temperature to the preset cavity target temperature and turn on the fan;

[0054] Calculate the temperature growth rate of each temperature measurement module at different times;

[0055] When it is detected that the internal temperature is greater than or equal to a preset first target internal temperature, and / or when it is detected that the temperature growth rate at consecutive preset moments is greater than a preset internal temperature threshold, the fan of the steam oven is controlled to be turned off, and the surface temperature of the food to be tested is calculated, wherein the first target internal temperature is determined by the preset target internal temperature.

[0056] Specifically, after the steam oven starts working, the cavity temperature is controlled to be preheated to the preset cavity target temperature, and the fan is turned on. Then, the temperature values ​​of each temperature measuring module at different times are recorded in real time and stored inside each temperature measuring module. According to the recorded temperature values, the temperature growth rate of each temperature measuring module at different times is calculated. In some preferred embodiments, the slope of each temperature measuring module, i.e., the temperature growth rate, can be calculated every 10 seconds, and the slope value calculated by each temperature measuring module is stored inside the temperature measuring module. When it is detected that the internal temperature of the food to be tested is greater than or equal to the preset first target internal temperature, and / or when it is detected that the temperature growth rate at consecutive preset moments is greater than the preset internal temperature threshold, the fan of the steam oven is controlled to be turned off, and the surface temperature of the food to be tested is calculated at the same time. In particular, considering that the target temperature of the food to be tested is different when cooking different types of food, the first target internal temperature is determined by the target temperature of this cooking. Preferably, when the preset target internal temperature of the food to be tested is T2s℃, the first target internal temperature can be set to T2s-10℃. Furthermore, the number of the above-mentioned consecutive preset moments can be set according to actual needs. For example, it can be set to when the temperature growth rate is detected to be greater than the preset internal temperature threshold at the current six consecutive moments, it means that the heat has been transferred to the inside. At this time, in order to avoid the surface of the food from being charred, the fan can be turned off to reduce heat convection, so that the heat of the steam oven cavity enters the food by heat conduction, slowing down the loss of moisture on the surface of the food. Furthermore, at this time, the inside of the food to be tested has reached a certain temperature, and the surface temperature of the food to be tested can be calculated.

[0057] In some embodiments, the working state of the steam oven is adjusted according to the preset target temperature and the collected internal temperature and surface temperature, including:

[0058] When it is detected that the surface temperature of the food to be tested is greater than or equal to a preset first target surface temperature, and the internal temperature is less than or equal to a preset second target internal temperature, the temperature of the inner pot of the steam oven is adjusted to a preset first cavity temperature, wherein the second target internal temperature is greater than the first target internal temperature, and the second target internal temperature is determined by the preset target internal temperature and the cavity target temperature.

[0059] Specifically, the surface temperature of the food to be tested is calculated. Similarly, considering that the target temperature of the food to be tested is different when cooking different types of food, the first target surface temperature is determined by the target surface temperature of this cooking. In some preferred embodiments, when the target surface temperature is Tfs°C, the first target surface temperature can be set to Tfs-5°C. The above-mentioned second target internal temperature is also determined by the target internal temperature of this cooking and the target temperature of the cavity. When the target internal temperature is T2s, the above-mentioned second target internal temperature can be set to T2s-△t℃, wherein △t can be determined according to the target internal temperature T2s and the target cavity temperature Ts. The method for determining the above-mentioned △t includes but is not limited to a table lookup method, such as reflecting the corresponding relationship between setting T2s and Ts and the value of △t, such as when Ts is 200-230 and T2s is 90-99, △t is set to 15, when Ts is 150-200 and T2s is 80-90, △t is set to 10, when Ts is 100-150 and T2s is 70-80, △t is set to 5, and so on. In summary, when it is detected that the surface temperature Tf of the food to be tested is greater than or equal to Tfs-5, and the internal temperature T2 of the food to be tested is less than or equal to the preset T2s-△t, it means that the surface temperature of the food to be tested is close to the target surface temperature, but the internal temperature is far from the target internal temperature. At this time, the temperature of the steam oven inner pot can be lowered to the first cavity temperature Ts1, thereby lowering the cavity temperature and delaying the carbonization of the food surface.

[0060] In some embodiments, the working state of the steam oven is adjusted according to the preset target temperature and the collected internal temperature and surface temperature, including:

[0061] When it is detected that the surface temperature of the food to be tested is greater than or equal to a preset second target surface temperature, and the internal temperature is greater than a preset third target internal temperature, the temperature of the inner pot of the steam oven is adjusted to a preset second cavity temperature, wherein the second target surface temperature is greater than the first target surface temperature, the second target internal temperature is determined by the preset target temperature, and the second cavity temperature is greater than the first cavity temperature.

[0062] Specifically, the surface temperature of the food to be tested is calculated. The second target surface temperature is generally greater than the first target surface temperature. Preferably, the second target surface temperature is also determined by the target surface temperature of this cooking. The second target surface temperature can be set to Tfs-2°C. The third target internal temperature is also determined by the target internal temperature of this cooking and the target cavity temperature. When the target internal temperature is T2s, the third target internal temperature can be set to T2s-△t / 2°C. Similarly, △t can be determined according to the target internal temperature T2s and the target cavity temperature Ts. In summary, when it is detected that the surface temperature Tf of the food to be tested is greater than or equal to the second target surface temperature Tfs-2, and when it is detected that the internal temperature T2 of the food to be tested is greater than the preset third target internal temperature T2s-△t / 2, the surface is almost close to the completion of food cooking, and the internal temperature and surface temperature of the food are close to the preset target internal temperature and target surface temperature. At this time, the fan can be restarted and the temperature of the steam oven inner pot can be adjusted to the preset second cavity temperature Ts, thereby increasing the set temperature, heating quickly, and making the surface temperature rise quickly, so as to improve the surface color of the food to be tested and enhance the user experience.

[0063] In some embodiments, the working state of the steam oven is adjusted according to the preset target temperature and the collected internal temperature and surface temperature, including:

[0064] When it is detected that the surface temperature of the food to be tested is greater than or equal to a preset third target surface temperature, and the internal temperature is greater than or equal to a preset fourth target internal temperature, the cooking task of the steam oven is ended, wherein the third target surface temperature is greater than the second target surface temperature, the fourth target internal temperature is determined by the target temperature, and the fourth target internal temperature is greater than the third target internal temperature.

[0065] Specifically, the surface temperature of the food to be tested is calculated, and the third target surface temperature is generally greater than the second target surface temperature. Preferably, the second target surface temperature is also determined by the target surface temperature of this cooking, and the third target surface temperature can be set to Tfs-1°C. The fourth target internal temperature is determined by the target internal temperature of this cooking. When the target internal temperature is T2s, the third target internal temperature can be set to T2s-1°C. In summary, when it is detected that the surface temperature Tf of the food to be tested is greater than or equal to the third target surface temperature Tfs-1, and the internal temperature T2 of the food to be tested is greater than or equal to the preset fourth target internal temperature T2s-1, it means that the food to be tested has been cooked and the cooking task of the steam oven is ended. It can be seen from the above that the third target surface temperature is greater than the second target surface temperature, the fourth target internal temperature is determined by the target temperature, and the fourth target internal temperature is greater than the third target internal temperature. After the cooking task of the steam oven is ended, the user needs to be reminded to take out the food in time. If the user fails to take out the food in time, the food can be reheated only by the residual temperature of the cavity to prevent overheating and causing the food to taste bad. In summary, the present application covers the internal temperature changes and surface temperature changes of the food to be tested throughout the cooking process. Through the present application, the working state of the steam oven, that is, the cavity temperature and the fan, can be adjusted according to the internal temperature and surface temperature of the food to be tested, thereby taking into account both the internal cooking conditions and the surface cooking conditions of the food to be tested, and can more accurately control the surface color of the food while ensuring that the food is cooked to maturity.

[0066] Figure 4 The figure is a flow chart of a method for detecting the maturity of food in a preferred embodiment.

[0067] Step S410, determining the maturity and color of the food according to the food to be tested.

[0068] Step S420, according to the above settings, determine the preset cavity target temperature Ts, the target internal temperature T2s of the food to be tested, and the target surface temperature Tfs of the food to be tested (wherein, Ts>100°C, T2s<100°C, Tfs is around 100°C).

[0069] Step S430, the steam oven starts working, controls the cavity temperature to preheat to the cavity target temperature Ts, and then maintains it at the cavity target temperature, while the fan is turned on. It can be understood that after the fan is turned on, due to the existence of heat convection, the food surface will lose water faster and the temperature will rise faster; if the fan is turned off, the food is heated only by heat conduction, the heat exchange on the food surface is reduced, and the water loss becomes slower.

[0070] Step S440, record the temperature values ​​collected by each temperature measurement module in real time, and calculate the slope of each module every 10 seconds.

[0071] Step S450, calculating the food surface temperature Tf. Tf = a*T2+b*T3.

[0072] Step S460, according to the detected surface temperature and internal temperature of the food to be tested, the working state of the steam oven is adjusted. This includes: when the internal temperature T2=T2s-10°C is detected, and / or when the temperature growth rate of the internal temperature at the current six consecutive moments is detected to be greater than the preset internal temperature threshold, the fan is turned off; when the internal temperature Tf+5≥Tfs is detected, and T2+△t≤T2s (wherein △t is assigned according to the cavity target temperature Ts and the target internal temperature T2s), the cavity temperature Ts is reduced to Ts1; when the surface temperature Tf+2≥Tfs and T2+△t / 2>T2s is detected, the fan is turned on to reset the cavity temperature to the target cavity temperature Ts; when the surface temperature Tf+1≥Tfs and T2+△t / 2≥T2s is detected, the cooking is ended.

[0073] It should be understood that, although the various steps in the flowcharts involved in the above-mentioned embodiments are displayed in sequence according to the indication of the arrows, these steps are not necessarily executed in sequence according to the order indicated by the arrows. Unless there is a clear explanation in this article, the execution of these steps does not have a strict order restriction, and these steps can be executed in other orders. Moreover, at least a part of the steps in the flowcharts involved in the above-mentioned embodiments can include multiple steps or multiple stages, and these steps or stages are not necessarily executed at the same time, but can be executed at different times, and the execution order of these steps or stages is not necessarily to be carried out in sequence, but can be executed in turn or alternately with other steps or at least a part of the steps or stages in other steps.

[0074] Based on the same inventive concept, the embodiment of the present application also provides a food maturity detection device for implementing the above-mentioned food maturity detection method. The implementation solution provided by the device to solve the problem is similar to the implementation solution recorded in the above-mentioned method, so the specific limitations of one or more food maturity detection device embodiments provided below can refer to the limitations of the food maturity detection method above, and will not be repeated here.

[0075] In one embodiment, Figure 5 As shown, a food maturity detection device is provided, comprising: an acquisition module 51 and an adjustment module 52, wherein the device is arranged in a steam oven, the detection device is connected to a temperature probe in the steam oven, and at least two temperature measurement modules are arranged at different positions on the temperature probe, and the above device comprises:

[0076] The acquisition module 51 is used to acquire the temperature parameters collected by each of the temperature measuring modules during the heating process of the steam oven inner pot; wherein, based on the relative position information between the temperature probe and the food to be measured, the internal temperature and the surface temperature of the food to be measured are calculated by all the temperature measuring modules respectively;

[0077] The regulating module 52 is used to regulate the working state of the steam oven according to the preset target temperature and the collected internal temperature and surface temperature until the food to be tested is cooked.

[0078] Specifically, the acquisition module 51 is used to obtain temperature parameters collected by multiple temperature measuring modules set inside the food probe during the heating process of the steam oven. Based on the relative position information between the temperature probe and the food to be tested, the temperature measuring module calculates the internal temperature and surface temperature of the food to be tested, and sends the internal temperature and surface temperature to the adjustment module 52. The adjustment module 52 adjusts the working state of the steam oven according to the preset target temperature and in combination with the received internal temperature and surface temperature until the food to be tested is cooked.

[0079] Each module in the above-mentioned food maturity detection device can be implemented in whole or in part by software, hardware or a combination thereof. Each module can be embedded in or independent of a processor in a computer device in the form of hardware, or can be stored in a memory in a computer device in the form of software, so that the processor can call and execute the operations corresponding to each module.

[0080] In one embodiment, a steam oven is provided, including a food probe and a food maturity detection device:

[0081] A food probe, used to collect temperature information of the food to be tested;

[0082] The food maturity detection device is used to adjust the working state of the steam oven based on temperature information.

[0083] In one embodiment, a computer device is provided. The computer device may be a server, and its internal structure diagram may be as follows: Figure 6 As shown. The computer device includes a processor, a memory and a network interface connected through a system bus. Among them, the processor of the computer device is used to provide computing and control capabilities. The memory of the computer device includes a non-volatile storage medium and an internal memory. The non-volatile storage medium stores an operating system, a computer program and a database. The internal memory provides an environment for the operation of the operating system and the computer program in the non-volatile storage medium. The database of the computer device is used to store XX data. The network interface of the computer device is used to communicate with an external terminal through a network connection. When the computer program is executed by the processor, a method for detecting food maturity is implemented.

[0084] Those skilled in the art will understand that Figure 6 The structure shown in the figure is only a block diagram of a part of the structure related to the solution of the present application, and does not constitute a limitation on the computer device to which the solution of the present application is applied. The specific computer device may include more or fewer components than those shown in the figure, or combine certain components, or have a different arrangement of components.

[0085] It should be noted that the user information (including but not limited to user device information, user personal information, etc.) and data (including but not limited to data used for analysis, stored data, displayed data, etc.) involved in this application are all information and data authorized by the user or fully authorized by all parties.

[0086] Those skilled in the art can understand that all or part of the processes in the above-mentioned embodiment methods can be completed by instructing the relevant hardware through a computer program, and the computer program can be stored in a non-volatile computer-readable storage medium. When the computer program is executed, it can include the processes of the embodiments of the above-mentioned methods. Among them, any reference to the memory, database or other medium used in the embodiments provided in the present application can include at least one of non-volatile and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetoresistive random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. As an illustration and not limitation, RAM can be in various forms, such as static random access memory (SRAM) or dynamic random access memory (DRAM). The database involved in each embodiment provided in this application may include at least one of a relational database and a non-relational database. Non-relational databases may include distributed databases based on blockchains, etc., but are not limited to this. The processor involved in each embodiment provided in this application may be a general-purpose processor, a central processing unit, a graphics processor, a digital signal processor, a programmable logic device, a data processing logic device based on quantum computing, etc., but are not limited to this.

[0087] The technical features of the above embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0088] The above-described embodiments only express several implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the present application. It should be pointed out that, for a person of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the present application, and these all belong to the protection scope of the present application. Therefore, the protection scope of the present application shall be subject to the attached claims.

Claims

1. A method for detecting food maturity, characterized in that: Applied to a steam oven including a temperature probe, at least two temperature measuring modules are arranged at different positions on the temperature probe, and the method includes: During the heating process of the steam oven inner pot, the temperature parameters collected by each of the temperature measuring modules are obtained; wherein, based on the relative position information between the temperature probe and the food to be measured, the internal temperature and the surface temperature of the food to be measured are calculated by all the temperature measuring modules respectively; According to the preset target temperature and the collected internal temperature and surface temperature, the working state of the steam oven is adjusted until the food to be tested is cooked.

2. The method according to claim 1, characterized in that Three temperature measuring modules are arranged at different positions on the temperature probe, and the first temperature measuring module, the second temperature measuring module and the third temperature measuring module are arranged from the head of the temperature probe to the tail of the temperature probe; based on the relative position information between the temperature probe and the food to be measured, the internal temperature and the surface temperature of the food to be measured are calculated by all the temperature measuring modules, including: Determining the internal temperature of the food to be tested by using the temperature parameter collected by the first temperature measuring module; The surface temperature of the food to be measured is obtained by performing weighted calculation on the second temperature measuring module and the third temperature measuring module.

3. The method according to claim 2, characterized in that The surface of the temperature probe is provided with temperature measurement marking lines corresponding to the temperature measurement modules one by one, the temperature measurement modules are arranged inside the temperature probe, and the temperature measurement modules overlap with the corresponding temperature measurement marking lines; After the temperature probe is inserted into the food to be tested, the surface of the food to be tested is located between the second temperature measuring module and the third temperature measuring module.

4. The method according to any one of claims 1 to 3, characterized in that: The step of adjusting the working state of the steam oven according to the preset target temperature and the collected internal temperature and surface temperature includes: Adjust the temperature of the steam oven inner tank to a preset cavity target temperature and turn on the fan; Calculate the temperature growth rate of each temperature measurement module at different times; When it is detected that the internal temperature is greater than or equal to a preset first target internal temperature, and / or when it is detected that the temperature growth rate at consecutive preset moments is greater than a preset internal temperature threshold, the fan of the steam oven is controlled to be turned off, and the surface temperature of the food to be tested is calculated, wherein the first target internal temperature is determined by the preset target internal temperature.

5. The method according to claim 4, characterized in that The step of adjusting the working state of the steam oven according to the preset target temperature and the collected internal temperature and surface temperature includes: When it is detected that the surface temperature of the food to be tested is greater than or equal to a preset first target surface temperature, and the internal temperature is less than or equal to a preset second target internal temperature, the temperature of the steam oven inner pot is adjusted to a preset first cavity temperature, wherein the second target internal temperature is greater than the first target internal temperature, and the second target internal temperature is determined by the preset target internal temperature and the cavity target temperature.

6. The method according to claim 4, characterized in that The step of adjusting the working state of the steam oven according to the preset target temperature and the collected internal temperature and surface temperature includes: When it is detected that the surface temperature of the food to be tested is greater than or equal to a preset second target surface temperature, and the internal temperature is greater than a preset third target internal temperature, the temperature of the steam oven inner pot is adjusted to a preset second cavity temperature, wherein the second target surface temperature is greater than the first target surface temperature, the second target internal temperature is determined by the preset target temperature, and the second cavity temperature is greater than the first cavity temperature.

7. The method according to claim 4, characterized in that The step of adjusting the working state of the steam oven according to the preset target temperature and the collected internal temperature and surface temperature includes: When it is detected that the surface temperature of the food to be tested is greater than or equal to a preset third target surface temperature, and the internal temperature is greater than or equal to a preset fourth target internal temperature, the cooking task of the steam oven is ended, wherein the third target surface temperature is greater than the second target surface temperature, the fourth target internal temperature is determined by the target temperature, and the fourth target internal temperature is greater than the third target internal temperature.

8. A food maturity detection device, characterized in that: The device is arranged in a steam oven, the detection device is connected to a temperature probe in the steam oven, and at least two temperature measurement modules are arranged at different positions on the temperature probe, including: An acquisition module, used to acquire the temperature parameters collected by each of the temperature measurement modules during the heating process of the steam oven inner pot; wherein, based on the relative position information between the temperature probe and the food to be measured, the internal temperature and the surface temperature of the food to be measured are calculated by all the temperature measurement modules respectively; The regulating module is used to regulate the working state of the steam oven according to the preset target temperature and the collected internal temperature and surface temperature until the food to be tested is cooked.

9. A steam oven, characterized in that: The steam oven comprises a food probe and a food maturity detection device; The food probe is used to collect temperature information of the food to be tested; The food maturity detection device is used to adjust the working state of the steam oven based on the temperature information.

10. A computer device comprising a memory and a processor, wherein the memory stores a computer program, characterized in that: When the processor executes the computer program, the steps of the method according to any one of claims 1 to 7 are implemented.

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