Cooking control method

Abstract

The invention relates to a cooking control method. In response to the received cooking instruction, the information of the bearing object in the cooking cavity container is obtained, and the bearing object information comprises the food information of the food to be cooked and the bedding object information; based on the food information and the bedding object information, starting a target cooking program to cook the to-be-cooked food, the target cooking program at least comprising a first cooking program corresponding to the fact that no bedding object exists in the cooking cavity container and a second cooking program corresponding to the fact that the bedding object exists in the cooking cavity container, the first cooking program and the second cooking program are different in at least one cooking parameter, the corresponding cooking program can be started to cook the food according to the food information and bedding information of the food to be cooked in the cooking cavity container, no matter whether the bedding exists in the cooking cavity container or not, it can be ensured that the food is cooked to the ideal level, and the cooking efficiency is improved. The food cooking effect is improved, the food does not need to be turned over, and the safety and convenience of the cooking equipment in use are improved.

Description

Technical Field

[0001] The present disclosure relates to the technical field of cooking, and in particular to a cooking control method. Background Art

[0002] With the advent of the intelligent era, more and more smart cooking devices are entering households, such as air fryers, electric ovens, etc.

[0003] Take the air fryer as an example. The air fryer heats the air in the cavity container to form hot air, and then blows the hot air to the food to cook the food, making the food almost fried. Currently, many users will place bedding materials such as frying paper and tin foil on the tray when using the air fryer to reduce the pollution of the cavity container and the tray by oil. However, after using the bedding, the bedding will affect the hot air circulation inside the cavity container. If you continue to cook the food according to the original cooking procedure, the cooking effect of the food will be reduced. At this time, although you can turn the food over and cook it again, the turning operation is cumbersome and less safe, which brings inconvenience to the use of the cooking equipment. Summary of the invention

[0004] In order to solve the above technical problems, the present disclosure provides a cooking control method.

[0005] The present disclosure provides a cooking control method, comprising:

[0006] In response to receiving a cooking instruction, obtaining information about a load in a cooking cavity container, the load information including food information and bedding information of food to be cooked;

[0007] Based on the food information and the bedding material information, a target cooking program is started to cook the food to be cooked, the target cooking program at least including a first cooking program corresponding to the absence of a bedding material in the cooking cavity container, and a second cooking program corresponding to the presence of a bedding material in the cooking cavity container, the first cooking program and the second cooking program differ in at least one cooking parameter.

[0008] A second aspect of the present disclosure provides a cooking control method, comprising:

[0009] In response to receiving a cooking instruction, a cooking program is started, and information about a load in a cooking cavity container is obtained, wherein the information about the load includes food information and bedding information of food to be cooked;

[0010] Based on the food information and the bedding material information, a target cooking subprogram is called to cook the food to be cooked, the target cooking subprogram at least including a first cooking subprogram corresponding to the absence of bedding materials in the cooking cavity container, and a second cooking subprogram corresponding to the presence of bedding materials in the cooking cavity container, the first cooking subprogram and the second cooking subprogram differ in at least one cooking parameter.

[0011] Compared with the prior art, the technical solution provided by the present invention has the following advantages:

[0012] The present invention obtains information about a load in a cooking cavity container in response to receiving a cooking instruction, the load information including food information and bedding information of the food to be cooked; based on the food information and the bedding information, a target cooking program is started to cook the food to be cooked, the target cooking program at least including a first cooking program corresponding to the absence of bedding in the cooking cavity container, and a second cooking program corresponding to the presence of bedding in the cooking cavity container, the first cooking program and the second cooking program being different in at least one cooking parameter, and according to the food information and the bedding information of the food to be cooked in the cooking cavity container, a corresponding cooking program can be started to cook the food, regardless of whether there is bedding in the cooking cavity container, it can be ensured that the food is cooked to an ideal level, thereby improving the cooking effect of the food, without the need to turn the food over, thereby improving the safety and convenience of using the cooking device. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the present disclosure and, together with the description, serve to explain the principles of the present disclosure.

[0014] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative labor.

[0015] Figure 1 is a flow chart of a cooking control method provided by an embodiment of the present disclosure;

[0016] Figure 2 is a flow chart of a method for acquiring information of a carrier provided by an embodiment of the present disclosure;

[0017] Figure 3 is a flow chart of another method for acquiring information of a carrier provided by an embodiment of the present disclosure;

[0018] Figure 4 is a flow chart of another cooking control method provided by an embodiment of the present disclosure;

[0019] Figure 5 is a flow chart of another cooking control method provided by an embodiment of the present disclosure;

[0020] Figure 6 is a flow chart of another cooking control method provided by an embodiment of the present disclosure;

[0021] Figure 7is a structural schematic diagram of a cooking control device provided by an embodiment of the present disclosure;

[0022] Figure 8 It is a structural schematic diagram of another cooking control device provided in an embodiment of the present disclosure. DETAILED DESCRIPTION

[0023] In order to more clearly understand the above-mentioned objectives, features and advantages of the present disclosure, the scheme of the present disclosure will be further described below. It should be noted that the embodiments of the present disclosure and the features in the embodiments can be combined with each other without conflict.

[0024] In the following description, many specific details are set forth to facilitate a full understanding of the present disclosure, but the present disclosure may also be implemented in other ways different from those described herein; it is obvious that the embodiments in the specification are only part of the embodiments of the present disclosure, rather than all of the embodiments.

[0025] It should be understood that the various steps described in the method embodiments of the present disclosure may be performed in different orders and / or in parallel. In addition, the method embodiments may include additional steps and / or omit the steps shown. The scope of the present disclosure is not limited in this respect.

[0026] 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.

[0027] It should be noted that the modifications of "one" and "plurality" mentioned in the present disclosure are illustrative rather than restrictive, and those skilled in the art should understand that unless otherwise clearly indicated in the context, it should be understood as "one or more".

[0028] The cooking control method provided by the embodiment of the present disclosure may be executed by a cooking device, which may include an air fryer, an electric oven, or other device with a cooking function.

[0029] In order to better understand the inventive concept of the embodiments of the present disclosure, the technical solutions of the embodiments of the present disclosure are described below in conjunction with exemplary embodiments.

[0030] Figure 1 is a flow chart of a cooking control method provided by an embodiment of the present disclosure, such as Figure 1 As shown, the cooking control method provided in this embodiment includes the following steps:

[0031] Step 110: in response to receiving a cooking instruction, obtaining information about the load in the cooking cavity container, where the load information includes food information and bedding information of the food to be cooked.

[0032] In the disclosed embodiment, when the user starts to use the cooking device to cook, a cooking instruction can be sent to the cooking device, such as an operation such as clicking a button on the cooking device to start cooking, or a voice instruction to start cooking. After receiving the cooking instruction, the cooking device can obtain the content information in the cooking cavity container in response to receiving the cooking instruction.

[0033] The carrier information may include food information of the food to be cooked and bedding information. The bedding may include bedding paper and the like.

[0034] Step 120: Based on the food information and the bedding material information, a target cooking program is started to cook the food to be cooked, wherein the target cooking program includes at least a first cooking program corresponding to a cooking cavity container in which no bedding material is present, and a second cooking program corresponding to a cooking cavity container in which a bedding material is present, and the first cooking program and the second cooking program differ in at least one cooking parameter.

[0035] In the disclosed embodiment, after obtaining food information and bedding material information of the food to be cooked, the cooking device can determine the target cooking program corresponding to the food information and the bedding material information based on the food information and the bedding material information. For example, based on the correspondence between the food information and the bedding material information and the cooking program, the target cooking program corresponding to the food information and the bedding material information can be determined, and then the target cooking program can be started to cook the food to be cooked.

[0036] The target cooking program includes at least a first cooking program corresponding to no bedding in the cooking cavity container and a second cooking program corresponding to a bedding in the cooking cavity container. The first cooking program and the second cooking program differ in at least one cooking parameter.

[0037] When there is no bedding in the cooking cavity container, the first cooking program can be started to cook the food to be cooked;

[0038] When the bedding is present in the cooking cavity container, the second cooking program may be started to cook the food to be cooked.

[0039] In an embodiment of the present disclosure, in response to receiving a cooking instruction, information about a carrier in a cooking cavity container is obtained, the carrier information including food information and bedding material information of the food to be cooked; based on the food information and the bedding material information, a target cooking program is started to cook the food to be cooked, the target cooking program including at least a first cooking program corresponding to the absence of bedding materials in the cooking cavity container, and a second cooking program corresponding to the presence of bedding materials in the cooking cavity container, the first cooking program and the second cooking program being different in at least one cooking parameter, and according to the food information and bedding material information of the food to be cooked in the cooking cavity container, a corresponding cooking program can be started to cook the food, regardless of whether there is bedding materials in the cooking cavity container, the food can be cooked to an ideal level, thereby improving the cooking effect of the food, without the need to turn the food over, thereby improving the safety and convenience of using the cooking device.

[0040] In some embodiments of the present disclosure, the above-mentioned bedding information may include whether there is a bedding inside the cooking cavity container, and the information of the load in the cooking cavity container can be obtained by executing Figure 2 A flowchart of a method for obtaining information of a carrier is provided, such as Figure 2 As shown, it may include:

[0041] Step 210: Heat the interior of the cooking cavity container and obtain a start time of heating.

[0042] In the disclosed embodiment, when there is a bedding inside the cooking cavity container, the internal space of the cavity container will become smaller and the heating speed will increase. Therefore, the actual heating time inside the cooking cavity container can be used to detect whether there is a bedding inside the cooking cavity container.

[0043] In response to receiving the cooking start instruction, the cooking device may heat up the interior of the cooking cavity container to increase the temperature inside the cooking cavity container, and obtain a start time for heating up.

[0044] Step 220: When the temperature inside the cooking cavity container reaches the preset cooking temperature in the first cooking parameter, the heating is terminated and the end time of the heating is obtained.

[0045] In the embodiment of the present disclosure, the first cooking parameter includes a preset cooking temperature, which is a cooking temperature for cooking the food to be cooked to a target degree of doneness when there is no bedding inside the cooking cavity container.

[0046] When the temperature inside the cooking cavity container of the cooking device reaches the preset cooking temperature in the first cooking parameter, the cooking device may end the heating, and obtain the end time of the heating.

[0047] Step 230: Calculate the time difference between the end time and the start time to obtain the actual heating time.

[0048] In the embodiment of the present disclosure, after obtaining the start time and the end time of the heating of the cooking device, the cooking device can calculate the time difference between the end time and the start time to obtain the actual heating time.

[0049] Step 240: When the actual heating time is less than or equal to the preset heating time, it is determined that there is a bedding material inside the cooking cavity container. The preset heating time is the maximum heating time for the temperature inside the cooking cavity container to rise to the preset cooking temperature when the bedding material exists inside the cooking cavity container.

[0050] In the embodiment of the present disclosure, the preset heating time can be understood as the maximum heating time for the temperature inside the cooking cavity container to rise to the preset cooking temperature when there is a bedding material inside the cooking cavity container.

[0051] For example, the preset heating time t 预 =c(1-he 0 )t 0 , where c is a floating parameter. Different types of cooking equipment have different corresponding floating parameters. 0 is the ratio of the height of the tray placed inside the cooking cavity container relative to the bottom of the cavity container to the height of the entire cooking cavity container, t 0 The time required for the cooking cavity container to heat to the preset cooking temperature in the absence of a bedding.

[0052] In the embodiment of the present disclosure, after obtaining the actual heating time, the cooking device can compare the actual heating time with the preset heating time. 预 , that is, t≤t 预 When the actual heating time t is greater than the preset heating time t, it indicates that the temperature inside the cooking cavity container rises faster. It can be determined that there is a bedding inside the cooking cavity container. 预 When t>t 预 When , it means that the temperature inside the cooking cavity container rises slowly, and it can be determined that there is no bedding inside the cooking cavity container.

[0053] For example, if the floating parameter c of the cooking device is 1.05, the height of the cooking device cavity container is 10 cm, and the height of the tray relative to the bottom of the cavity container is 1 cm, then the ratio of the height of the tray relative to the bottom of the cavity container to the height of the entire cooking cavity container is 0 =0.1, the preset cooking temperature is 200°, and the time required to reach the preset cooking temperature is t 0 =10min, then t 预 =c(1-he 0 )t 0=9.45min, if the actual heating time t is less than or equal to 9.45min, it can be determined that there is a bedding on the tray inside the cooking cavity container; if the actual heating time t is greater than 9.45min, it can be determined that there is no bedding on the tray inside the cooking cavity container.

[0054] Therefore, whether there is a bedding material inside the cooking cavity container can be detected by the temperature rise time inside the cooking cavity container.

[0055] In other embodiments of the present disclosure, the above-mentioned bedding material information may include whether there is a bedding material inside the cooking cavity container, obtain the load information inside the cooking cavity container, obtain an image of the interior of the cooking cavity container, identify the bedding material in the image, and determine whether there is a bedding material inside the cooking cavity container.

[0056] In the disclosed embodiment, the cooking device may acquire an image of the interior of the cooking cavity container.

[0057] In some embodiments, the cooking device is provided with an image acquisition device, such as a camera, which can acquire images of the interior of the cooking cavity container, and the cooking device can obtain images of the interior of the cooking cavity container from the image acquisition device.

[0058] In other embodiments, the cooking device may send an image acquisition request to the user terminal, so that the user terminal responds to the image acquisition request and takes an image of the interior of the cooking cavity container, wherein the image acquisition request includes requesting an image of the interior of the cooking cavity container; and receiving an image of the interior of the cooking cavity container sent by the user terminal. The user terminal is provided with an image acquisition device, which can take an image of the interior of the cooking cavity container to obtain an image of the interior of the cooking cavity container, and the user terminal may include a mobile phone or other device.

[0059] Bedding recognition is performed in an image. For example, a first image recognition model may be used to recognize bedding in an image. The first image recognition model may be pre-trained with various bedding images. For another example, the acquired image may be compared with various pre-stored bedding images to perform bedding recognition.

[0060] Therefore, it can be determined whether there is a bedding material inside the cooking cavity container through image recognition.

[0061] In some embodiments of the present disclosure, the above-mentioned carrier information may include food information of the food to be cooked. By obtaining the carrier information in the cooking cavity container, an image of the interior of the cooking cavity container can be obtained, and food identification can be performed in the image to obtain the food information of the food to be cooked.

[0062] For example, a second image recognition model may be used to perform food recognition in an image, and the second image recognition model may be pre-trained with various food images; for another example, the acquired image may be compared with various pre-stored food images to perform food recognition.

[0063] In some embodiments of the present disclosure, the above-mentioned load information may include bedding information. To obtain the load information in the cooking cavity container, the following steps may be performed: Figure 3 A flowchart of a method for obtaining information of a carrier is provided, such as Figure 3 As shown, the method for obtaining information of a carrier provided in this embodiment includes the following steps:

[0064] Step 310: Acquire an image of the interior of the cooking cavity container.

[0065] Step 320: identify the bedding in the image to obtain bedding information of the bedding.

[0066] In the embodiment of the present disclosure, after obtaining an image of the interior of the cooking cavity container, the cooking device can identify the bedding in the image to obtain the bedding information of the bedding.

[0067] In some embodiments, the bedding information may include a bedding category and a bedding size of the bedding.

[0068] The types of bedding materials may include oil paper, tin foil and the like, and the oil paper may include silicone oil paper and ordinary oil paper.

[0069] Specifically, performing bedding recognition in an image to obtain bedding information of the bedding may include steps 3201-3204:

[0070] Step 3201: extract a bedding image from the image.

[0071] In the embodiment of the present disclosure, after obtaining the image of the interior of the cooking cavity container, the cooking device can extract a bedding image from the image. The bedding image is an image that only includes the bedding.

[0072] In some embodiments, extracting a bedding image from an image of the interior of a cooking cavity container may include S01-S04:

[0073] S01. Perform edge detection in a grayscale image corresponding to the image inside the cooking cavity container to obtain edges of various regions in the grayscale image.

[0074] In the disclosed embodiment, the image inside the cooking cavity container is an RGB image. The cooking device can convert the RGB image inside the cooking cavity container into a grayscale image Img, and then perform edge detection in the grayscale image to obtain the edges of each area in the grayscale image.

[0075] For example, edge detection may be performed using an edge detection algorithm. The edge detection algorithm may include but is not limited to sobel, canny, Laplacian and other algorithms. For details, reference may be made to related technologies, which will not be described in detail here.

[0076] RGB is a color standard that obtains a variety of colors by changing the three color channels of red (R), green (G), and blue (B) and superimposing them on each other.

[0077] S02. Fit the circumscribed edges of the edges of each region to obtain the edge of the cavity bottom region.

[0078] In the disclosed embodiment, the cooking device may fit the circumscribed edges of the edges of each region in the grayscale image to obtain the edge of the cavity bottom region.

[0079] S03. Cut the image based on the edge of the cavity bottom area to obtain an image of the cavity bottom area.

[0080] In the disclosed embodiment, the cooking device may cut the image based on the edge of the cavity bottom area to obtain the cavity bottom area image, and the cavity bottom area image is the bottom image of the cooking cavity container.

[0081] S04. Based on a preset color threshold algorithm, filter the food to be cooked in the cavity bottom area image to obtain a bedding image.

[0082] In the disclosed embodiment, the cavity bottom area image includes bedding and food to be cooked. In this case, the food needs to be removed and only the bedding is retained. The cooking device can filter the food to be cooked in the cavity bottom area image based on a preset color threshold algorithm to obtain the bedding image.

[0083] The color threshold algorithm can be understood as when comparing two pixels, if the difference between the RGB color values ​​of the two pixels is less than the color threshold, the two pixels can be considered to be the same color. The higher the color threshold, the fewer the number of colors.

[0084] Step 3202: Obtain the bedding edge, color value, and average brightness value of the bedding from the bedding image.

[0085] In the embodiment of the present disclosure, the cooking device may obtain a bedding edge, a color value, and an average brightness value of the bedding from the bedding image.

[0086] The bedding edge can be understood as the boundary outline of the bedding.

[0087] For example, the edge of the bedding may be obtained by using an edge detection algorithm. The edge detection algorithm may include but is not limited to sobel, canny, Laplacian and other algorithms. For details, please refer to related technologies and will not be described in detail here.

[0088] The color value can be understood as the RGB value of the image, which can be used to represent the color of the image.

[0089] The average brightness value can be understood as the average brightness of the image. Specifically, the bedding image can be converted into a grayscale image Img, and the average brightness value of the grayscale image h_avg=avg(H) is obtained, where H is the h matrix of the entire image.

[0090] Step 3203: Determine the bedding size of the bedding based on the bedding edge.

[0091] In the embodiment of the present disclosure, the cooking device may determine the bedding size of the bedding based on the edge of the bedding.

[0092] Step 3204: Determine the bedding category of the bedding based on the color value and the average brightness value.

[0093] In the embodiment of the present disclosure, the cooking device may determine the bedding category of the bedding based on the color value and the average brightness value.

[0094] In some embodiments, the bedding category of the bedding is determined based on the color value and the average brightness value. Based on the color range in which the color value of the bedding is located, the first bedding category corresponding to the color range may be determined as the bedding category of the bedding.

[0095] The cooking device may determine, based on the color range in which the color value of the bedding falls, a first bedding category corresponding to the color range as the bedding category of the bedding.

[0096] For example, if the color value [r, g, b] of the bedding material is r∈[100,120], g∈[90,100], b∈[60,75], and the first bedding material category corresponding to the color range of the color value is oil paper, then the bedding material category of the bedding material can be determined as oil paper; if the color value [r, g, b] of the bedding material is r∈[180,255], g∈[180,255], b∈[180,255], and the first bedding material category corresponding to the color range of the color value is tinfoil, then the bedding material category of the bedding material can be determined as tinfoil.

[0097] In other embodiments, the bedding category of the bedding is determined based on the color value and the average brightness value, and based on the brightness range of the average brightness value of the bedding, a second bedding category corresponding to the brightness range can be determined as the bedding category of the bedding.

[0098] For example, if the brightness range of the average brightness value of the bedding is h_avg>150, and the second bedding category corresponding to the brightness range is tinfoil, then the bedding category of the bedding can be determined as tinfoil; if the brightness range of the average brightness value of the bedding is h_avg≤150, and the second bedding category corresponding to the brightness range is oil paper, then the bedding category of the bedding can be determined as oil paper.

[0099] Thus, the bedding information of the bedding can be acquired through image recognition.

[0100] In some other embodiments of the present disclosure, in the above-mentioned obtaining of the information of the load in the cooking cavity container, the bedding information is obtained, and the cooking device can generate the bedding information of the bedding in response to the user's input operation of the bedding information on the display interface. Specifically, the user can input the bedding information on the display interface of the cooking device and input the bedding information into the cooking device, and the cooking device can generate the bedding information of the bedding in response to the user's input operation of the bedding information on the display interface.

[0101] In some other embodiments of the present disclosure, in the above-mentioned obtaining the information of the load in the cooking cavity container, the bedding information of the bedding is obtained, and the cooking device can send a bedding information obtaining request to the user terminal, so that the user terminal responds to the bedding information obtaining request, receives the bedding information of the bedding input by the user, and receives the bedding information of the bedding sent by the user terminal. The user terminal may include a mobile phone, a computer, and other devices.

[0102] In some embodiments of the present disclosure, the above-mentioned starting the target cooking program to cook the food to be cooked based on the food information and the bedding information can be performed. Figure 4 A flowchart of a cooking control method is provided, such as Figure 4 As shown, the following steps are included:

[0103] Step 410: Determine the thermal conductivity of the bedding based on the bedding type and bedding size in the bedding information.

[0104] In the embodiment of the present disclosure, the cooking device may obtain the bedding type and the bedding size of the bedding from the bedding information, and determine the thermal conductivity of the bedding based on the bedding type and the bedding size of the bedding.

[0105] The thermal conductivity of the bedding can be understood as the amount of heat transferred by the bedding per unit time. When the bedding is tin foil, the corresponding thermal conductivity is larger, and when the bedding is oil paper or silicone oil paper, the corresponding thermal conductivity is smaller; the larger the bedding, the greater the corresponding thermal conductivity.

[0106] Step 420: Obtain the food type and food quantity of the food to be cooked from the food information of the food to be cooked.

[0107] In the embodiment of the present disclosure, the cooking device can obtain the food type and food quantity of the food to be cooked from the food information of the food to be cooked.

[0108] Step 430: Determine the temperature sensitivity corresponding to the food type based on the correspondence between the food type and the temperature sensitivity.

[0109] In the embodiment of the present disclosure, the cooking device may determine the temperature sensitivity corresponding to the food type based on the correspondence between the food type and the temperature sensitivity.

[0110] Temperature sensitivity can be understood as the degree of sensitivity to temperature. When the food type is meat, the corresponding temperature sensitivity is greater, and when the food type is non-meat, the corresponding temperature sensitivity is smaller.

[0111] Step 440: Determine a target cooking program based on at least one of thermal conductivity, temperature sensitivity, and food quantity.

[0112] In the embodiment of the present disclosure, the cooking device can determine the target cooking program based on at least one of the thermal conductivity of the bedding, the temperature sensitivity of the food to be cooked, and the amount of the food to be cooked. For example, the target cooking program can be determined based on the correspondence between at least one of the thermal conductivity of the bedding, the temperature sensitivity of the food to be cooked, and the amount of the food to be cooked and the cooking program.

[0113] Specifically, the cooking parameters in the target cooking program may include at least one of a target air volume, a target cooking temperature, and a target cooking time.

[0114] In some embodiments, determining a target cooking program based on at least one of thermal conductivity, temperature sensitivity, and food quantity may include steps 4401-4402:

[0115] Step 4401: Determine at least one cooking parameter of target air volume, target cooking temperature and target cooking time based on at least one of thermal conductivity, temperature sensitivity and food quantity.

[0116] In the embodiment of the present disclosure, the cooking device can determine at least one cooking parameter among target air volume, target cooking temperature and target cooking time based on at least one information among thermal conductivity, temperature sensitivity and food quantity.

[0117] Specifically, at least one cooking parameter among target air volume, target cooking temperature and target cooking time may be determined according to a correspondence between at least one of thermal conductivity, temperature sensitivity and food quantity and the cooking parameter.

[0118] Step 4402: Determine a target cooking program based on at least one cooking parameter among a target air volume, a target cooking temperature, and a target cooking time.

[0119] In the embodiment of the present disclosure, the cooking device may determine a target cooking program based on at least one cooking parameter among a target air volume, a target cooking temperature, and a target cooking time.

[0120] Step 450: Start the target cooking program to cook the food.

[0121] In the disclosed embodiment, the cooking device may start a target cooking program to cook the food to be cooked.

[0122] Therefore, according to the food information and bedding information of the food to be cooked inside the cooking cavity container, the corresponding cooking program can be started to cook the food. Regardless of whether there is a bedding inside the cooking cavity container, it can be ensured that the food is cooked to an ideal level, thereby improving the cooking effect of the food. There is no need to turn the food over, thereby improving the safety and convenience of using the cooking device.

[0123] In some embodiments of the present disclosure, the above-mentioned starting the target cooking program to cook the food to be cooked based on the food information and the bedding information can be performed. Figure 5 A flowchart of a cooking control method is provided, such as Figure 5 As shown, the following steps are included:

[0124] Step 510: Based on the food information and the bedding material information, determine the adjustment coefficient corresponding to each initial cooking parameter included in the initial cooking program.

[0125] In the disclosed embodiment, the cooking device may determine the adjustment coefficient corresponding to each initial cooking parameter included in the initial cooking program based on the food information and the bedding material information.

[0126] In some embodiments, the adjustment coefficient corresponding to each initial cooking parameter included in the initial cooking program may be determined based on the correspondence between the food information and the bedding material information and the adjustment coefficient.

[0127] Step 520: For each initial cooking parameter, multiply the adjustment coefficient corresponding to the initial cooking parameter by the initial cooking parameter to obtain a target cooking parameter.

[0128] In the disclosed embodiment, the cooking device may multiply the adjustment coefficient corresponding to each initial cooking parameter by the initial cooking parameter to obtain a target cooking parameter.

[0129] Step 530: Determine a target cooking program based on the target cooking parameters.

[0130] In the disclosed embodiment, the cooking device may determine a target cooking program based on target cooking parameters.

[0131] In some embodiments, the target cooking program corresponding to the target cooking parameter may be determined according to the correspondence between the cooking parameter and the cooking program.

[0132] For example, the initial cooking parameters included in the initial cooking program include three cooking parameters: initial air volume A, initial cooking temperature W, and initial cooking time T. The initial cooking program F can be expressed as F 1 :[A,W,T],

[0133] Based on the food information and the bedding information, the adjustment coefficient of the initial air volume A in the initial cooking program is determined to be a, the adjustment coefficient of the initial cooking temperature W is determined to be b, and the adjustment coefficient of the initial cooking time T is determined to be c. Then the target cooking parameters can be expressed as F 2 :[aS,bW,cT].

[0134] Step 540: Start the target cooking program to cook the food.

[0135] In the disclosed embodiment, the cooking device may start a target cooking program to cook the food to be cooked.

[0136] Therefore, according to the food information and bedding information of the food to be cooked inside the cooking cavity container, the corresponding cooking program can be started to cook the food. Regardless of whether there is a bedding inside the cooking cavity container, it can be ensured that the food is cooked to an ideal level, thereby improving the cooking effect of the food. There is no need to turn the food over, thereby improving the safety and convenience of using the cooking device.

[0137] Figure 6 is a flow chart of a cooking control method provided by an embodiment of the present disclosure, such as Figure 6 As shown, the cooking control method provided in this embodiment includes the following steps:

[0138] Step 610: In response to receiving a cooking instruction, a cooking program is started to obtain information about the load in the cooking cavity container, where the load information includes food information and bedding information of the food to be cooked.

[0139] In the disclosed embodiment, when the user starts to use the cooking device to cook, cooking instructions can be sent to the cooking device, such as clicking a button on the cooking device to start cooking, or a voice command to start cooking. After receiving the cooking instructions, the cooking device can start the cooking program in response to receiving the cooking instructions and obtain information about the contents in the cooking cavity container.

[0140] The carrier information may include food information of the food to be cooked and bedding information. The bedding may include bedding paper and the like.

[0141] Step 620: Based on the food information and the bedding material information, call the target cooking subprogram to cook the food to be cooked, the target cooking subprogram at least including a first cooking subprogram corresponding to the absence of bedding materials in the cooking cavity container, and a second cooking subprogram corresponding to the presence of bedding materials in the cooking cavity container, the first cooking subprogram and the second cooking subprogram differ in at least one cooking parameter.

[0142] In the disclosed embodiment, after obtaining food information and bedding information of the food to be cooked, the cooking device can determine the target cooking subroutine corresponding to the food information and the bedding information based on the food information and the bedding information. For example, based on the correspondence between the food information and the bedding information and the cooking subroutine, the target cooking subroutine corresponding to the food information and the bedding information can be determined, and then the target cooking subroutine can be called to cook the food to be cooked.

[0143] The target cooking subprogram includes at least a first cooking subprogram corresponding to the absence of bedding in the cooking cavity container and a second cooking subprogram corresponding to the presence of bedding in the cooking cavity container. The first cooking subprogram and the second cooking subprogram differ in at least one cooking parameter.

[0144] In the case where there is no bedding in the cooking cavity container, the first cooking subroutine can be called to cook the food to be cooked;

[0145] In the case where there is a bedding material in the cooking cavity container, the second cooking subprogram can be called to cook the food to be cooked.

[0146] Therefore, according to the food information and bedding information of the food to be cooked inside the cooking cavity container, the corresponding cooking program can be started to cook the food. Regardless of whether there is a bedding inside the cooking cavity container, it can be ensured that the food is cooked to an ideal level, thereby improving the cooking effect of the food. There is no need to turn the food over, thereby improving the safety and convenience of using the cooking device.

[0147] Figure 7 Schematic diagram of a cooking control device provided by an embodiment of the present disclosure, which can be understood as the above cooking device or a part of the functional modules in the above cooking device. Figure 7 As shown, the cooking control device 700 includes:

[0148] A first acquisition module 710 is used to acquire information about a load in a cooking cavity container in response to receiving a cooking instruction, where the load information includes food information and bedding information of food to be cooked;

[0149] The starting module 720 is used to start a target cooking program to cook the food to be cooked based on the food information and the bedding information, wherein the target cooking program at least includes a first cooking program corresponding to the absence of a bedding in the cooking cavity container and a second cooking program corresponding to the presence of a bedding in the cooking cavity container, and the first cooking program and the second cooking program are different in at least one cooking parameter;

[0150] Optionally, the bedding information includes whether there is a bedding inside the cooking cavity container, and the first acquisition module 710 includes:

[0151] A heating submodule, used to end the heating when the temperature inside the cooking cavity container reaches the preset cooking temperature in the first cooking parameter, and obtain the end time of the heating;

[0152] The calculation submodule is used to calculate the time difference between the end time and the start time to obtain the actual heating time;

[0153] The first determination submodule is used to determine that there is a bedding material inside the cooking cavity container when the actual heating time is less than or equal to the preset heating time, and the preset heating time is the maximum heating time for the temperature inside the cooking cavity container to be heated to the preset cooking temperature when the bedding material exists inside the cooking cavity container;

[0154] Or, a first acquisition submodule, used to acquire an image of the interior of the cooking cavity container;

[0155] The second determination submodule is used to identify the bedding in the image and determine whether there is the bedding inside the cooking cavity container.

[0156] Optionally, the first acquisition module 710 includes:

[0157] A second acquisition submodule is used to acquire an image of the interior of the cooking cavity container;

[0158] A bedding recognition submodule is used to recognize bedding in the image and obtain bedding information of the bedding;

[0159] or, a generating submodule, for generating bedding information of a bedding in response to a bedding information input operation by a user on a display interface;

[0160] Or, a first sending submodule, used to send a bedding information acquisition request to a user terminal, so that the user terminal responds to the bedding information acquisition request and receives the bedding information of the bedding input by the user;

[0161] The first receiving submodule is used to receive bedding information of bedding sent by a user terminal.

[0162] Optionally, the bedding material information includes bedding material type and bedding material size;

[0163] Optionally, the bedding identification submodule includes:

[0164] An extraction unit, used for extracting a bedding material image from the image;

[0165] A first acquisition unit is used to acquire a bedding edge, a color value and an average brightness value of the bedding from the bedding image;

[0166] A first determining unit, configured to determine a bedding size of the bedding based on an edge of the bedding;

[0167] The second determining unit is used to determine the bedding category of the bedding based on the color value and the average brightness value.

[0168] Optionally, the second determining unit includes:

[0169] A first determining subunit is used to determine, based on the color range in which the color value of the bedding material is located, a first bedding material category corresponding to the color range as the bedding material category of the bedding material;

[0170] Or, the second determining subunit is used to determine the second bedding material category corresponding to the brightness range as the bedding material category of the bedding material based on the brightness range in which the average brightness value of the bedding material is located.

[0171] Optionally, the first acquisition module 710 includes:

[0172] A third acquisition submodule is used to acquire an image of the interior of the cooking cavity container;

[0173] The food recognition submodule is used to recognize food in the image and obtain food information of the food to be cooked.

[0174] Optionally, the first acquisition submodule, the second acquisition submodule, or the third acquisition submodule includes:

[0175] A second sending submodule is used to send an image acquisition request to the user terminal, so that the user terminal responds to the image acquisition request and takes an image of the interior of the cooking cavity container, wherein the image acquisition request includes a request for an image of the interior of the cooking cavity container;

[0176] The second receiving submodule is used to receive the image of the interior of the cooking cavity container sent by the user terminal.

[0177] Optionally, the startup module 720 includes:

[0178] A third determination submodule is used to determine the thermal conductivity of the bedding based on the bedding type and bedding size in the bedding information;

[0179] A fourth acquisition submodule is used to acquire the food type and food quantity of the food to be cooked from the food information of the food to be cooked;

[0180] a fourth determination submodule, configured to determine the temperature sensitivity corresponding to the food type based on the corresponding relationship between the food type and the temperature sensitivity;

[0181] a fifth determination submodule, configured to determine a target cooking program based on at least one of thermal conductivity, temperature sensitivity, and food quantity;

[0182] The first starter module is used to start the target cooking program to cook the food to be cooked.

[0183] Optionally, the cooking parameters in the target cooking program include at least one of a target air volume, a target cooking temperature and a target cooking time; and the fifth determination submodule includes:

[0184] a first determining unit, configured to determine at least one cooking parameter of a target air volume, a target cooking temperature and a target cooking time based on at least one of thermal conductivity, temperature sensitivity and food quantity;

[0185] The second determining unit is used to determine a target cooking program based on at least one cooking parameter among a target air volume, a target cooking temperature and a target cooking time.

[0186] Optionally, the startup module 720 includes:

[0187] a sixth determination submodule, for determining, based on the food information and the bedding material information, an adjustment coefficient corresponding to each initial cooking parameter included in the initial cooking program;

[0188] a multiplication submodule, for multiplying the adjustment coefficient corresponding to each initial cooking parameter by the initial cooking parameter to obtain a target cooking parameter;

[0189] a seventh determination submodule, for determining a target cooking program based on the target cooking parameters;

[0190] The second starter module is used to start the target cooking program to cook the food to be cooked.

[0191] The cooking control device provided in the embodiments of the present disclosure can implement the method of any of the above embodiments, and its execution method and beneficial effects are similar, which will not be repeated here.

[0192] Figure 8 Schematic diagram of a cooking control device provided by an embodiment of the present disclosure, which can be understood as the above cooking device or a part of the functional modules in the above cooking device. Figure 8 As shown, the cooking control device 800 includes:

[0193] The second acquisition module 810 is used to start the cooking program in response to receiving the cooking instruction, and acquire the information of the load in the cooking cavity container, where the load information includes the food information and the bedding information of the food to be cooked;

[0194] The calling module 820 is used to call the target cooking subroutine to cook the food to be cooked based on the food information and the bedding material information. The target cooking subroutine at least includes a first cooking subroutine corresponding to the absence of bedding materials in the cooking cavity container, and a second cooking subroutine corresponding to the presence of bedding materials in the cooking cavity container. The first cooking subroutine and the second cooking subroutine are different in at least one cooking parameter.

[0195] The cooking control device provided in the embodiments of the present disclosure can implement the method of any of the above embodiments, and its execution method and beneficial effects are similar, which will not be repeated here.

[0196] An embodiment of the present disclosure also provides a cooking device, which includes a processor and a memory, wherein a computer program is stored in the memory, and when the computer program is executed by the processor, the method of any of the above embodiments can be implemented, and its execution method and beneficial effects are similar, which will not be repeated here.

[0197] The cooking device in the embodiments of the present disclosure may include an air fryer, an electric oven, and other devices with cooking functions.

[0198] An embodiment of the present disclosure provides a computer-readable storage medium, in which a computer program is stored. When the computer program is executed by a processor, the method of any of the above embodiments can be implemented. The execution method and beneficial effects are similar and will not be repeated here.

[0199] The above-mentioned computer readable storage medium can adopt any combination of one or more readable media. The readable medium can be a readable signal medium or a readable storage medium. The readable storage medium can include, for example, but is not limited to, a system, device or device of electricity, magnetism, light, electromagnetic, infrared, or semiconductor, or any combination of the above. More specific examples (non-exhaustive list) of readable storage media include: an electrical connection with one or more wires, a portable disk, a hard disk, a random access memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber, a portable compact disk read-only memory (CD-ROM), an optical storage device, a magnetic storage device, or any suitable combination of the above.

[0200] The computer program may be written in any combination of one or more programming languages ​​to write program codes for performing the operations of the disclosed embodiments, including object-oriented programming languages ​​such as Java, C++, etc., and conventional procedural programming languages ​​such as "C" or similar programming languages. The program code may be executed entirely on the user's computer device, partially on the user's device, as a separate software package, partially on the user's computer device and partially on a remote computer device, or entirely on a remote computer device or server.

[0201] The above description is only a preferred embodiment of the present disclosure and an explanation of the technical principles used. Those skilled in the art should understand that the scope of disclosure involved in the present disclosure is not limited to the technical solutions formed by a specific combination of the above technical features, but should also cover other technical solutions formed by any combination of the above technical features or their equivalent features without departing from the above disclosed concept. For example, the above features are replaced with the technical features with similar functions disclosed in the present disclosure (but not limited to) by each other to form a technical solution.

[0202] In addition, although each operation is described in a specific order, this should not be understood as requiring these operations to be performed in the specific order shown or in a sequential order. Under certain circumstances, multitasking and parallel processing may be advantageous. Similarly, although some specific implementation details are included in the above discussion, these should not be interpreted as limiting the scope of the present disclosure. Some features described in the context of a separate embodiment can also be implemented in a single embodiment in combination. On the contrary, the various features described in the context of a single embodiment can also be implemented in multiple embodiments individually or in any suitable sub-combination mode.

[0203] The above description is only a specific embodiment 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 may 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 the embodiments described herein, but will conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A cooking control method, characterized in that: include: In response to receiving a cooking instruction, obtaining information about a load in a cooking cavity container, wherein the information about the load includes food information and bedding information of food to be cooked; Based on the food information and the bedding material information, a target cooking program is started to cook the food to be cooked, the target cooking program at least including a first cooking program corresponding to the absence of a bedding material in the cooking cavity container, and a second cooking program corresponding to the presence of a bedding material in the cooking cavity container, the first cooking program and the second cooking program differ in at least one cooking parameter.

2. The method according to claim 1, characterized in that The bedding information includes whether there is a bedding inside the cooking cavity container, and obtaining the information of the load inside the cooking cavity container includes: Heating the interior of the cooking cavity container and obtaining a start time of heating; When the temperature inside the cooking cavity container reaches a preset cooking temperature, the heating is terminated and the end time of the heating is obtained; Calculate the time difference between the end time and the start time to obtain the actual heating time; When the actual heating time is less than or equal to the preset heating time, it is determined that there is a bedding inside the cooking cavity container, and the preset heating time is the maximum heating time for the temperature inside the cooking cavity container to rise to the preset cooking temperature when the bedding exists inside the cooking cavity container; or, Acquiring an image of the interior of the cooking cavity container; performing bedding identification in the image; When a bedding object is identified in the image, it is determined that the bedding object exists inside the cooking cavity container.

3. The method according to claim 1, characterized in that The step of obtaining information about the object in the cooking cavity container includes: Acquiring an image of the interior of the cooking cavity container; Performing bedding recognition in the image to obtain bedding information; or, generating bedding material information in response to a user inputting bedding material information on a display interface; or, sending a bedding material information acquisition request to a user terminal, so that the user terminal responds to the bedding material information acquisition request and receives the bedding material information input by the user; Receive bedding information sent by the user terminal.

4. The method according to claim 3, characterized in that The bedding material information includes bedding material type and bedding material size; The performing bedding recognition in the image to obtain bedding information includes: extracting a bedding image from the image; Acquire a bedding object edge, a color value, and an average brightness value of the bedding object from the bedding object image; determining a bedding size of the bedding based on the bedding edge; Based on the color value and the average brightness value, a bedding category of the bedding is determined.

5. The method according to claim 4, characterized in that The step of determining the bedding material category of the bedding material based on the color value and the average brightness value comprises: Based on the color range of the color value of the bedding, determining a first bedding category corresponding to the color range as the bedding category of the bedding; or, Based on the brightness range in which the average brightness value of the bedding material is located, a second bedding material category corresponding to the brightness range is determined as the bedding material category of the bedding material.

6. The method according to claim 1, characterized in that The step of obtaining information about the object in the cooking cavity container includes: Acquiring an image of the interior of the cooking cavity container; Food recognition is performed in the image to obtain food information of the food to be cooked.

7. The method according to claim 1, characterized in that The step of starting a target cooking program to cook the food to be cooked based on the food information and the bedding material information includes: Determining the thermal conductivity of the bedding based on the bedding type and bedding size in the bedding information; Acquire the food type and food amount of the food to be cooked from the food information of the food to be cooked; Determining the temperature sensitivity corresponding to the food type based on the corresponding relationship between the food type and the temperature sensitivity; determining a target cooking procedure based on at least one of the thermal conductivity, the temperature sensitivity and the food amount; The target cooking program is started to cook the food to be cooked.

8. The method according to claim 7, characterized in that The cooking parameters in the target cooking program include at least one of a target air volume, a target cooking temperature and a target cooking time; The determining a target cooking procedure based on at least one of the thermal conductivity, the temperature sensitivity and the food amount comprises: Determining at least one cooking parameter among a target air volume, a target cooking temperature and a target cooking time based on at least one of the thermal conductivity, the temperature sensitivity and the food amount; A target cooking program is determined based on at least one cooking parameter among the target air volume, the target cooking temperature and the target cooking time.

9. The method according to claim 1, characterized in that: The step of starting a target cooking program to cook the food to be cooked based on the food information and the bedding material information includes: Determining, based on the food information and the bedding material information, an adjustment coefficient corresponding to each initial cooking parameter included in the initial cooking program; For each initial cooking parameter, multiplying the adjustment coefficient corresponding to the initial cooking parameter by the initial cooking parameter to obtain a target cooking parameter; Based on the target cooking parameters, determining a target cooking program; The target cooking program is started to cook the food to be cooked.

10. A cooking control method, characterized in that: include: In response to receiving a cooking instruction, a cooking program is started, and information about a load in a cooking cavity container is obtained, wherein the information about the load includes food information and bedding information of food to be cooked; Based on the food information and the bedding material information, a target cooking subprogram is called to cook the food to be cooked, the target cooking subprogram at least comprising a first cooking subprogram corresponding to the absence of bedding materials in the cooking cavity container, and a second cooking subprogram corresponding to the presence of bedding materials in the cooking cavity container, the first cooking subprogram and the second cooking subprogram differ in at least one cooking parameter.

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