Cooking equipment control method and device, cooking equipment and storage medium

Abstract

The invention discloses a cooking equipment control method and device, cooking equipment and a storage medium, and the method comprises the steps: obtaining an image of cooking food in real time in the process of cooking food through the cooking equipment, obtaining a current food image, and dividing the current food image into a plurality of food image regions; calculating the brightness variation of each food image area in the plurality of food image areas relative to the corresponding food image area in the initial image of the cooked food to obtain a plurality of current image brightness variations; and regulating and controlling the cooking equipment according to the plurality of current image brightness variations and a preset related threshold value of the image brightness variations. According to the invention, the cooking equipment can be accurately acquired and accurately controlled according to the change of the cooking degree of the food during cooking.

Description

Technical Field

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

[0002] When cooking food using cooking equipment such as steamers and ovens, the set temperature and time are often used for cooking. However, in the actual cooking process, due to the different sizes and quantities of food, fixed cooking temperatures and times are not applicable. For example, if the food is large, it may not be cooked after a fixed time.

[0003] The prior art introduces an image recognition algorithm, which determines the degree of doneness of food by reading one or more color values ​​of the food. This cannot serve as a global judgment quantity and cannot rule out the possibility that the read value is a difference point, which can easily lead to misjudgment and thus cannot accurately control the corresponding cooking equipment. Summary of the invention

[0004] The present invention provides a cooking equipment control method, device, cooking equipment and storage medium, which can accurately obtain and accurately control the cooking equipment according to the changes in the degree of doneness of food during cooking.

[0005] In a first aspect, the present invention provides a cooking device control method, comprising: in a process of cooking food using the cooking device, acquiring an image of the cooking food in real time to obtain a current food image, wherein the current food image is divided into a plurality of food image areas;

[0006] Calculating a change in brightness of each of the plurality of food image regions relative to a corresponding food image region in the initial image of the food being cooked, to obtain a plurality of current image brightness change amounts; and

[0007] The cooking device is regulated according to the multiple current image brightness changes and preset image brightness change related thresholds.

[0008] In a second aspect, the present invention provides a cooking device control device, comprising: an image acquisition module, used to acquire an image of a cooking food in real time to obtain a current food image during cooking of the food using the cooking device, wherein the current food image is divided into a plurality of food image areas;

[0009] a region brightness change acquisition module, configured to calculate a brightness change of each food image region in the plurality of food image regions relative to a corresponding food image region in the initial image of the food being cooked, to obtain a plurality of current image brightness change amounts; and

[0010] The cooking device control module is used to control the cooking device according to the brightness changes of the multiple current images and the preset image brightness change related thresholds.

[0011] In a third aspect, the present invention further provides a cooking device, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein when the processor executes the program, a cooking device control method as described in any one of the present invention is implemented.

[0012] In a fourth aspect, the present invention further provides a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements a cooking device control method as described in any one of the present inventions.

[0013] The present invention provides a cooking equipment control method, device, cooking equipment and storage medium. By calculating the change in brightness value of each area in the food image area included in the current food image acquired in real time relative to the corresponding area of ​​the initial food image, and regulating the cooking equipment according to the change in brightness value of the food image area and a preset image brightness change related threshold, the cooking equipment can be controlled. On the basis of a global judgment on the food color value, misjudgment of the degree of doneness of food caused by differences in food color values ​​can be avoided. Based on the brightness value of food not affected by oven lighting, misjudgment of the degree of doneness of food caused by the influence of unpacking lighting on food color values ​​can be avoided. Therefore, on the basis of accurately judging the degree of doneness of food, the cooking equipment can be accurately controlled, thereby improving the user's cooking experience and avoiding cooking failures. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] In order to more clearly illustrate the technical solution of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without paying creative work.

[0015] Figure 1 It is a flow chart of the cooking equipment control method provided by the present invention;

[0016] Figure 2 is a schematic diagram of a current food image in the cooking device control method provided by the present invention;

[0017] Figure 3 is another flow chart of the cooking equipment control method provided by the present invention;

[0018] Figure 4 is another flow chart of the cooking equipment control method provided by the present invention;

[0019] Figure 5 is another flow chart of the cooking equipment control method provided by the present invention;

[0020] Figure 6 It is a structural schematic diagram of the cooking equipment control device provided by the present invention;

[0021] Figure 7 It is a structural schematic diagram of the cooking device provided by the present invention. DETAILED DESCRIPTION

[0022] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It is to be understood that the specific embodiments described herein are only used to explain the present invention, rather than to limit the present invention. It should also be noted that, for ease of description, only parts related to the present invention, rather than all structures, are shown in the accompanying drawings.

[0023] Figure 1 The present invention is a flowchart of a cooking device control method provided by the present invention. The method can be executed by a cooking device control device provided by the present invention. The device can be implemented in software and / or hardware. In a specific embodiment, the device can be integrated in a cooking device, etc. The following embodiments will be described by taking the device integrated in a cooking device as an example. Figure 1 , the method may specifically include the following steps:

[0024] Step 101, in the process of cooking food using a cooking device, an image of the cooking food is acquired in real time to obtain a current food image, wherein the current food image is divided into a plurality of food image areas, so as to compare the brightness of each food image area with the corresponding area in the initial image to obtain a brightness change of the current image.

[0025] Specifically, the above cooking equipment can be a steamer, an oven, an air fryer, etc.

[0026] Specifically, the above-mentioned food being cooked may include one food of one ingredient, such as a cake base baked separately, or may include multiple foods of one ingredient, such as multiple breads or biscuits baked at the same time.

[0027] Specifically, the above-mentioned food being cooked can be one or more foods including multiple ingredients, for example, a pizza including ingredients such as pizza crust and cheese, and multiple egg tarts including egg tart crusts and egg tart liquid.

[0028] Specifically, the current food image may be acquired by photographing a camera installed in the cooking device, such as a camera.

[0029] In an optional specific embodiment of the present invention, Figure 4As shown, the process of acquiring the image of the cooking food in real time to obtain the current food image includes: evenly dividing the food placement area in the cooking device into multiple grids; using a camera device to read the color of the center point of each grid in real time, and filling each grid where food is placed with the color of its center point; and determining each filled grid as a food image area among multiple food image areas.

[0030] In an optional specific example of the present invention, the interior of the steam oven is evenly divided into a plurality of squares, and the camera is used to read the color of the center point of each square as the color of the square for filling, and the part without food is not filled with color. Figure 2 The current food image is shown by simulating 11 egg tarts placed in a 20*16 grid.

[0031] Step 102, calculate the change in brightness of each food image area in the multiple food image areas relative to the corresponding food image area in the initial image of the food being cooked, and obtain multiple current image brightness change amounts. By calculating the brightness change amount of each food image area, global power is obtained, which can help judge the degree of doneness of the food being cooked based on the brightness change amount of each current image and a preset image brightness change-related threshold, and then adjust the cooking equipment according to the degree of doneness.

[0032] Specifically, the degree of doneness of the food during cooking can be judged according to the change of the color value of the food during cooking. The present invention obtains the change of the color value of the food during cooking based on the HSV (hue H, saturation S and value V) model.

[0033] Optionally, the process of calculating the change in brightness of each of the plurality of food image regions relative to the corresponding food image region in the initial image of the food being cooked comprises: Figure 4 As shown, the hue value H, saturation value S and brightness value V of each food image area are calculated.

[0034] Specifically, during the cooking process of food, the hue H and saturation S will also change, but the hue H and saturation S change unevenly, which may lead to the judgment of the degree of doneness of the food. Therefore, the present invention selects the brightness V, which changes more evenly during the cooking process of food and can better avoid the difference caused by the lighting in the cooking equipment, to judge the degree of doneness of the food during cooking.

[0035] Step 103, regulating the cooking equipment according to multiple current image brightness changes and preset image brightness change related thresholds, based on steps 101-102, on the basis of being able to make a global judgment on the color value of the food, avoiding misjudgment of the degree of doneness of the food caused by differences in food color values, and based on the brightness value of the food not affected by the oven lighting, avoiding misjudgment of the degree of doneness of the food caused by the influence of the unboxing lighting on the food color value, thereby accurately controlling the cooking equipment on the basis of accurately judging the degree of doneness of the food, improving the user's cooking experience, and avoiding cooking failures, such as undercooked or burnt food.

[0036] In an optional specific embodiment of the present invention, the above-mentioned image brightness change amount related threshold includes: an image brightness change amount average value threshold.

[0037] In an optional specific embodiment of the present invention, the process of regulating the cooking equipment according to multiple current image brightness changes and preset image brightness change related thresholds includes: calculating the average of multiple current image brightness changes to obtain a first image brightness change average; judging whether the food being cooked is cooked according to the first image brightness change average and the image brightness change average threshold; and regulating the cooking equipment according to the judgment result of whether the food being cooked is cooked.

[0038] Optionally, the process of judging whether the food being cooked is cooked based on the average value of the brightness change of the first image and the threshold value of the average value of the brightness change of the image includes: judging whether the average value of the brightness change of the first image is not less than the threshold value of the average value of the brightness change of the image, if so, judging that the corresponding food being cooked is cooked, otherwise judging that the corresponding food being cooked is not cooked.

[0039] In an optional specific embodiment of the present invention, the process of regulating the cooking equipment according to multiple current image brightness changes and preset image brightness change related thresholds includes: calculating the average value of a first preset proportion of current image brightness changes with the largest change among multiple current image brightness changes to obtain a second image brightness change average value; judging whether the food being cooked is cooked according to the second image brightness change average value and the image brightness change average value threshold; and regulating the cooking equipment according to the judgment result of whether the food being cooked is cooked.

[0040] Specifically, the first preset ratio may be set to 15%-30%.

[0041] Optionally, the process of judging whether the food being cooked is cooked based on the average value of the brightness change of the second image and the threshold value of the average value of the brightness change of the image includes: judging whether the average value of the brightness change of the second image is not less than the second average value threshold value, if so, judging that the corresponding food being cooked is cooked, otherwise judging that the corresponding food being cooked is not cooked.

[0042] Specifically, the image brightness change amount average value threshold may include multiple values, for example, may include: a first average value threshold and a second average value threshold, wherein the first average value threshold is smaller than the second average value threshold.

[0043] Optionally, the process of judging whether the food being cooked is cooked based on the average value of the brightness change of the first image and the threshold value of the average value of the brightness change of the image includes: judging whether the average value of the brightness change of the first image is not less than the first average value threshold value, if so, judging that the corresponding food being cooked is cooked, otherwise judging that the corresponding food being cooked is not cooked.

[0044] Optionally, the process of judging whether the food being cooked is cooked based on the average value of the brightness change of the second image and the threshold value of the average value of the brightness change of the image includes: judging whether the average value of the brightness change of the second image is not less than the second average value threshold value, if so, judging that the corresponding food being cooked is cooked, otherwise judging that the corresponding food being cooked is not cooked.

[0045] In an optional specific embodiment of the present invention, the process of regulating the cooking device according to a plurality of current image brightness change amounts and preset image brightness change amount related thresholds includes:

[0046] Calculate the average value of the brightness changes of multiple current images to obtain the average value of the brightness changes of the first image; judge whether the average value of the brightness changes of the first image is not less than a first average value threshold; if it is less than, calculate the average value of the brightness changes of the current images of a first preset proportion with the largest change in the brightness changes of the multiple current images; judge whether the average value of the brightness changes of the second image is not less than the second average value threshold; if it is not less than, judge that the corresponding food being cooked is cooked, otherwise, judge that the corresponding food being cooked is not cooked;

[0047] If the average value of the brightness change of the first image is not less than the first average value threshold, it is determined that the corresponding food being cooked is cooked.

[0048] In an optional specific embodiment of the present invention, the food being cooked includes a plurality of identical foods;

[0049] The process of regulating the cooking device according to the judgment result of whether the food is cooked includes: if the judgment result of whether the food is cooked shows that more than a second preset proportion of the multiple foods are cooked, controlling the cooking device to end cooking of the food.

[0050] Specifically, the second preset ratio may be set to 80%-90%.

[0051] This can help eliminate the impact of individual cases, ensure that most foods are well cooked, and avoid overcooking.

[0052] The following further describes a cooking device control method in another embodiment of the present invention. In the embodiment of the present invention, the food in the cooking process includes a plurality of ingredients. Figure 3 As shown, the following steps are included:

[0053] Step 301, according to the change amount of the brightness of each ingredient from before cooking to after cooking in the process of cooking multiple ingredients using cooking equipment, set the threshold value related to the change amount of the image brightness of each ingredient.

[0054] Specifically, the amount of change in brightness of different ingredients from before cooking to after cooking is different, so it is necessary to set a threshold value related to the amount of change in image brightness of each ingredient accordingly.

[0055] Step 302: in the process of cooking food using a cooking device, an image of the cooking food is acquired in real time to obtain a current food image.

[0056] Step 303, calculating a change in brightness of each food image region among the multiple food image regions relative to a corresponding food image region in the initial image of the food being cooked, to obtain multiple current image brightness change amounts.

[0057] Step 304, judging whether the corresponding food is cooked according to the relevant threshold of the image brightness change of each food and the corresponding current image brightness change.

[0058] Specifically, multiple food image areas can be grouped according to the hue value H and saturation value S of each food image area to obtain the food image area grouping corresponding to each food. For example, when the food being cooked is egg tarts, the hue value H and saturation value S of the tart crust are: H = (52, 68), S = (0.3-0.5), and the hue value H and saturation value S of the tart liquid are: H = (40, 60), S = (0.55-1); then, based on each food image area grouping, it is judged whether each food is cooked, such as Figure 4 shown.

[0059] In an optional specific example of the present invention, the food being cooked is an egg tart, including two ingredients, tart crust and tart liquid. Whether the tart crust is cooked can be judged based on a threshold value of 0.2 of the average value of the image brightness change of the tart crust and the average value of the image brightness change of the tart crust, and whether the tart liquid is cooked can be judged based on a threshold value of 0.5 of the average value of the image brightness change of the tart liquid and the average value of the image brightness change of the tart liquid.

[0060] Step 305: Control the cooking equipment according to the result of judging whether each ingredient is cooked.

[0061] Optionally, after all ingredients are judged to be cooked, the food being cooked is judged to be cooked, a prompt indicating that cooking is finished is given, and the cooking device is controlled to stop cooking, such as Figure 4 shown.

[0062] Optionally, when the results of the cooked judgment of some ingredients are cooked and the results of the cooked judgment of other ingredients are uncooked, it is determined that the cooked degrees of different ingredients are uneven and the cooking temperature of the cooking device is lowered, such as Figure 4 shown.

[0063] The embodiments of the present invention can judge the degree of doneness of different ingredients respectively, and thus can accurately grasp the degree of doneness of food during cooking, which is conducive to better controlling cooking equipment, achieving better cooking effects, and improving cooking experience.

[0064] The following further introduces a cooking device control method in another embodiment of the present invention.

[0065] In an embodiment of the present invention, the above-mentioned image brightness change amount related threshold includes: image brightness change amount standard deviation threshold. Figure 5 As shown, Figure 1 Step 103 in the method includes:

[0066] Step 1031, calculating the standard deviation of the brightness changes of multiple current images.

[0067] Step 1032, judging whether the degree of doneness of the food being cooked is uniform based on the standard deviations of the brightness changes of multiple current images and the standard deviation threshold of the brightness changes of the images.

[0068] Step 1033: if the degree of doneness of the food is uneven, lower the cooking temperature of the cooking device; otherwise, continue cooking at the current cooking temperature.

[0069] Specifically, Figure 4 As shown, when the degree of cooking is uniform, continue cooking at the current cooking temperature and continue to judge whether each ingredient of the food being cooked at the next moment is cooked.

[0070] The embodiment of the present invention can timely determine the uneven degree of cooking of food during cooking, and timely reduce the cooking temperature to avoid cooking failure caused by overcooking.

[0071] Figure 6 1 is a structural diagram of a cooking device control device provided by the present invention, and the device is suitable for executing the cooking device control method provided by the present invention. Figure 6 As shown, the device may specifically include:

[0072] The image acquisition module 601 is used to acquire the image of the cooking food in real time to obtain the current food image during the cooking process using the cooking device. The current food image is divided into a plurality of food image areas.

[0073] Optionally, the food being cooked includes multiple identical foods.

[0074] Optionally, the food being cooked includes a variety of ingredients.

[0075] Optionally, the above-mentioned image acquisition module 601 can be specifically used to evenly divide the food placement area in the cooking equipment into multiple grids; use a camera device to read the color of the center point of each grid in real time, and fill each grid where food is placed with the color of its center point; and determine each filled grid as a food image area among multiple food image areas.

[0076] The regional brightness change acquisition module 602 is used to calculate the brightness change of each food image area in the multiple food image areas relative to the corresponding food image area in the initial image of the food being cooked, and obtain multiple current image brightness change amounts.

[0077] The cooking equipment control module 603 is used to control the cooking equipment according to a plurality of current image brightness changes and preset image brightness change related thresholds.

[0078] Optionally, the above-mentioned image brightness change related thresholds include: an image brightness change average value threshold and / or an image brightness change standard deviation threshold.

[0079] Optionally, the cooking equipment control module 603 can be specifically used to: calculate the average values ​​of the brightness changes of multiple current images to obtain the average value of the brightness change of the first image; judge whether the food being cooked is cooked based on the average value of the brightness change of the first image and the image brightness change average value threshold; and control the cooking equipment based on the judgment result of whether the food being cooked is cooked.

[0080] Optionally, the cooking equipment control module 603 can be specifically used to: calculate the average value of a first preset proportion of current image brightness changes with the largest change among multiple current image brightness changes to obtain an average value of the second image brightness change; judge whether the food being cooked is cooked based on the average value of the second image brightness change and an image brightness change average value threshold; and control the cooking equipment based on the judgment result of whether the food being cooked is cooked.

[0081] Optionally, the cooking device control module 603 can be specifically used to control the cooking device to end cooking of the food being cooked if the judgment result of whether the food being cooked shows that more than a second preset proportion of the multiple foods are cooked.

[0082] Optionally, the cooking equipment control module 603 can be specifically used to: calculate the standard deviation of brightness changes of multiple current images; judge whether the degree of doneness of food being cooked is uniform based on the standard deviation of brightness changes of multiple current images and the standard deviation threshold of image brightness changes; and if the degree of doneness of food is uneven, lower the cooking temperature of the cooking equipment, otherwise continue cooking at the current cooking temperature.

[0083] In an optional specific embodiment of the present invention, the cooking equipment control device of the present invention also includes: an image brightness change related threshold setting module, which is used to set the image brightness change related threshold for each ingredient according to the change in brightness of each ingredient from before cooking to after cooking during the process of cooking multiple ingredients using the cooking equipment before regulating the cooking equipment according to multiple current image brightness changes and preset image brightness change related thresholds.

[0084] Optionally, the cooking equipment control module 603 can also be specifically used to judge whether the corresponding ingredients are cooked according to the relevant threshold of the image brightness change of each ingredient and the corresponding current image brightness change; and to control the cooking equipment according to the judgment result of whether each ingredient is cooked.

[0085] A cooking equipment control device provided by the present invention calculates the change in brightness value of each area in a plurality of food image areas included in a current food image acquired in real time relative to the area corresponding to the initial food image, and regulates the cooking equipment according to the change in brightness value of the food image area and a preset threshold value related to the image brightness change. The device can avoid misjudgment of the degree of doneness of food caused by differences in food color values ​​on the basis of a global judgment on the color values ​​of food, and avoid misjudgment of the degree of doneness of food caused by the influence of unboxing lighting on the color values ​​of food based on the brightness values ​​of food not affected by oven lighting. Thus, the cooking equipment can be accurately controlled on the basis of accurately judging the degree of doneness of food, thereby improving the user's cooking experience and avoiding cooking failures.

[0086] Those skilled in the art can clearly understand that for the convenience and simplicity of description, only the division of the above-mentioned functional modules is used as an example for illustration. In actual applications, the above-mentioned functions can be assigned to different functional modules as needed, that is, the internal structure of the device is divided into different functional modules to complete all or part of the functions described above. The specific working process of the functional modules described above can refer to the corresponding process in the aforementioned method embodiment, and will not be repeated here.

[0087] The present invention also provides a cooking device, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor implements the cooking device control method provided in any of the above embodiments when executing the program.

[0088] The present invention also provides a computer-readable medium having a computer program stored thereon, and when the program is executed by a processor, the cooking device control method provided by any of the above embodiments is implemented.

[0089] Reference below Figure 7 It shows a schematic diagram of the structure of a computer system 500 suitable for implementing the cooking device of the present invention. Figure 7 The cooking device shown is only an example and should not bring any limitation to the function and scope of use of the present invention.

[0090] like Figure 7 As shown, the computer system 700 includes a central processing unit (CPU) 701, which can perform various appropriate actions and processes according to a program stored in a read-only memory (ROM) 702 or a program loaded from a storage part 708 into a random access memory (RAM) 703. In the RAM 703, various programs and data required for the operation of the system 700 are also stored. The CPU 701, the ROM 702, and the RAM 703 are connected to each other via a bus 704. An input / output (I / O) interface 705 is also connected to the bus 704.

[0091] The following components are connected to the I / O interface 705: an input section 706 including a keyboard, a mouse, etc.; an output section 707 including a cathode ray tube (CRT), a liquid crystal display (LCD), etc., and a speaker, etc.; a storage section 708 including a hard disk, etc.; and a communication section 709 including a network interface card such as a LAN card, a modem, etc. The communication section 709 performs communication processing via a network such as the Internet. A drive 710 is also connected to the I / O interface 705 as needed. A removable medium 711, such as a magnetic disk, an optical disk, a magneto-optical disk, a semiconductor memory, etc., is installed on the drive 710 as needed, so that a computer program read therefrom is installed into the storage section 708 as needed.

[0092] In particular, according to the embodiments disclosed in the present invention, the process described above with reference to the flowchart can be implemented as a computer software program. For example, the embodiments disclosed in the present invention include a computer program product, which includes a computer program carried on a computer-readable medium, and the computer program includes a program code for executing the method shown in the flowchart. In such an embodiment, the computer program can be downloaded and installed from the network through the communication part 709, and / or installed from the removable medium 711. When the computer program is executed by the central processing unit (CPU) 701, the above-mentioned functions defined in the system of the present invention are executed.

[0093] It should be noted that the computer-readable medium shown in the present invention may be a computer-readable signal medium or a computer-readable storage medium or any combination of the above two. The computer-readable storage medium may be, for example, but not limited to, an electrical, magnetic, optical, electromagnetic, infrared, or semiconductor system, device or device, or any combination of the above. More specific examples of computer-readable storage media may include, but are not limited to: an electrical connection with one or more wires, a portable computer 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. In the present invention, a computer-readable storage medium may be any tangible medium containing or storing a program that can be used by or in combination with an instruction execution system, device or device. In the present invention, a computer-readable signal medium may include a data signal propagated in a baseband or as part of a carrier wave, which carries a computer-readable program code. This propagated data signal may take a variety of forms, including but not limited to electromagnetic signals, optical signals, or any suitable combination of the above. Computer-readable signal media may also be any computer-readable medium other than computer-readable storage media, which may send, propagate or transmit a program for use by or in conjunction with an instruction execution system, apparatus or device. The program code contained on the computer-readable medium may be transmitted using any appropriate medium, including but not limited to: wireless, wire, optical cable, RF, etc., or any suitable combination of the above.

[0094] The flow chart and block diagram in the accompanying drawings illustrate the possible architecture, function and operation of the system, method and computer program product according to various embodiments of the present invention. In this regard, each box in the flow chart or block diagram can represent a module, a program segment, or a part of a code, and the above-mentioned module, program segment, or a part of a code contains one or more executable instructions for realizing the specified logical function. It should also be noted that in some alternative implementations, the functions marked in the box can also occur in a different order from the order marked in the accompanying drawings. For example, two boxes represented in succession can actually be executed substantially in parallel, and they can sometimes be executed in the opposite order, depending on the functions involved. It should also be noted that each box in the block diagram or flow chart, and the combination of the boxes in the block diagram or flow chart can be implemented with a dedicated hardware-based system that performs a specified function or operation, or can be implemented with a combination of dedicated hardware and computer instructions.

[0095] The modules and / or units involved in the description of the present invention may be implemented by software or hardware. The modules and / or units described may also be set in a processor, for example, it may be described as: a processor includes an image acquisition module, a region brightness change acquisition module and a cooking device control module. The names of these modules do not, in some cases, constitute limitations on the modules themselves.

[0096] As another aspect, the present invention also provides a computer-readable medium, which may be included in the device described in the above embodiment; or it may exist independently without being assembled into the device. The above computer-readable medium carries one or more programs, and when the above one or more programs are executed by a device, the device implements: in the process of cooking food using the cooking device, the image of the food being cooked is obtained in real time to obtain the current food image, and the current food image is divided into multiple food image areas; the change in brightness of each food image area in the multiple food image areas relative to the corresponding food image area in the initial image of the food being cooked is calculated to obtain multiple current image brightness change amounts; and the cooking device is regulated according to the multiple current image brightness change amounts and the preset image brightness change amount related threshold.

[0097] The above specific implementations do not constitute a limitation on the protection scope of the present invention. It should be understood by those skilled in the art that various modifications, combinations, sub-combinations and substitutions may occur depending on design requirements and other factors. Any modification, equivalent substitution and improvement made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A cooking equipment control method, characterized in that: include: In the process of cooking food using a cooking device, an image of the food being cooked is acquired in real time to obtain a current food image, wherein the current food image is divided into a plurality of food image areas; Calculating a change in brightness of each food image region among the plurality of food image regions relative to a corresponding food image region in the initial image of the food being cooked, to obtain a plurality of current image brightness change amounts; as well as The cooking device is regulated according to the multiple current image brightness changes and preset image brightness change related thresholds.

2. The cooking equipment control method according to claim 1, characterized in that: The image brightness change amount related thresholds include: image brightness change amount average value threshold; The process of regulating the cooking device according to the multiple current image brightness changes and the preset image brightness change related thresholds includes: Calculating an average value of the brightness changes of the multiple current images to obtain an average value of the brightness change of the first image; judging whether the food being cooked is cooked according to the first image brightness change average value and the image brightness change average value threshold; and The cooking device is regulated according to the judgment result of whether the food is cooked.

3. The cooking equipment control method according to claim 2, characterized in that: The process of regulating the cooking device according to the multiple current image brightness changes and the preset image brightness change related thresholds includes: Calculating an average value of brightness changes of the current images of a first preset proportion with the largest brightness changes among the plurality of brightness changes of the current images to obtain an average value of brightness changes of the second image; judging whether the food being cooked is cooked according to the second image brightness change average value and the image brightness change average value threshold; and The cooking device is regulated according to the judgment result of whether the food is cooked.

4. The cooking equipment control method according to claim 1, characterized in that: The image brightness change amount related thresholds include: image brightness change amount standard deviation thresholds; The process of regulating the cooking device according to the multiple current image brightness changes and the preset image brightness change related thresholds includes: Calculating the standard deviation of the brightness changes of the multiple current images; Judging whether the degree of doneness of the food being cooked is uniform according to the standard deviations of the brightness changes of the multiple current images and the standard deviation threshold of the brightness changes of the images; and If the degree of doneness of the food is uneven, the cooking temperature of the cooking device is lowered; otherwise, cooking is continued at the current cooking temperature.

5. The cooking equipment control method according to claim 1, characterized in that: The process of acquiring the image of the food being cooked in real time to obtain the current food image includes: Evenly dividing the food placement area in the cooking device into a plurality of grids; Using a camera device to read the color of the center point of each grid in real time, and filling each grid where food is placed with the color of the center point; and Each filled grid is determined as a food image region among the multiple food image regions.

6. The cooking equipment control method according to claim 1, characterized in that: The food being cooked includes a variety of ingredients; The cooking device control method further comprises: before regulating the cooking device according to the multiple current image brightness changes and the preset image brightness change related threshold, setting the image brightness change related threshold for each ingredient according to the change in brightness of each ingredient from before cooking to after cooking in a process of cooking multiple ingredients by using the cooking device; The process of regulating the cooking device according to the multiple current image brightness changes and the preset image brightness change related thresholds includes: Judging whether the corresponding food is cooked according to the image brightness change amount related threshold of each food and the corresponding current image brightness change amount; The cooking equipment is regulated according to the judgment result of whether each ingredient is cooked.

7. The cooking equipment control method according to claim 2 or 3, characterized in that: The food being cooked includes a plurality of identical foods; The process of regulating the cooking device according to the judgment result of whether the food is cooked includes: If the judgment result of whether the food being cooked is cooked shows that more than a second preset proportion of the food among the multiple foods are cooked, the cooking device is controlled to end cooking of the food being cooked.

8. A cooking equipment control device, characterized in that: include: An image acquisition module, used for acquiring an image of the food being cooked in real time to obtain a current food image during the process of cooking food using the cooking device, wherein the current food image is divided into a plurality of food image areas; a region brightness change amount acquisition module, used to calculate the brightness change amount of each food image region in the multiple food image regions relative to the corresponding food image region in the initial image of the food being cooked, to obtain multiple current image brightness change amounts; as well as The cooking device control module is used to control the cooking device according to the brightness changes of the multiple current images and the preset image brightness change related thresholds.

9. A cooking device, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, characterized in that: When the processor executes the program, the cooking device control method according to any one of claims 1 to 7 is implemented.

10. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the program is executed by a processor, the cooking device control method according to any one of claims 1 to 7 is implemented.

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