Plasma integrated cooker control method, device, equipment and medium

Abstract

The invention discloses a plasma integrated cooker control method, device, equipment and medium, according to the scheme, data such as food material types and kitchen ware types are accurately identified, so that target fire and target oil smoke suction force for cooking current cooking food materials can be accurately analyzed and obtained according to the data, the plasma integrated cooker is controlled, and the control efficiency of the plasma integrated cooker is improved. The accuracy and the intelligent degree of controlling the plasma integrated cooker are improved; besides, by reducing the dependence on user experience, the automatic control capability of the plasma integrated cooker is improved, so that the user lacking cooking experience or lacking intelligent control experience can use the cooker more conveniently; moreover, the target cooking parameters are issued to the plasma integrated cooker, so that the plasma integrated cooker is controlled through the target cooking parameters, functional linkage of the plasma integrated cooker is completed, relatively independent functions are combined and linked, and the intelligent degree of controlling the plasma integrated cooker is further improved.

Description

Technical Field

[0001] The present application relates to the field of plasma technology, and in particular to a plasma integrated stove control method, device, equipment and medium. Background Art

[0002] With the popularization of Internet of Things technology, more and more smart stoves have become popular in people's daily lives. Among them, plasma integrated stoves have become more high-end and environmentally friendly household smart kitchen appliances. Compared with other ordinary kitchen appliances, plasma integrated stoves have obvious advantages in oil fume treatment, disinfection, environmental protection and energy saving.

[0003] However, existing plasma integrated stoves also have many problems for the elderly or users who are not proficient in using kitchen utensils and have little knowledge of cooking. For example, it is relatively difficult for users to accurately control the oil smoke suction or fire power, the cooking process mainly relies on the user's subjective experience, and there is a lack of certain data analysis and control of ingredients, kitchen utensils, etc.

[0004] Therefore, how to improve the intelligence level of controlling plasma integrated stoves is an issue that needs to be addressed urgently. Summary of the Invention

[0005] The present application aims to at least solve the technical problems existing in the prior art. To this end, the first aspect of the present application proposes a plasma integrated stove control method, which includes: Get the benchmark heat, current water content, and standard water content of the ingredients corresponding to the current cooking ingredients; Calculate the target heat for the current cooking ingredients based on the baseline heat of the ingredients, the current moisture content of the ingredients, and the standard moisture content of the ingredients; Calculate the target fume suction power corresponding to the current cooking ingredients based on the baseline firepower and fume parameters of the ingredients; The target cooking parameters are sent to the plasma integrated stove to control the plasma integrated stove through the target cooking parameters.

[0006] In one possible implementation, calculating a target heat level corresponding to the current cooking ingredients based on the baseline heat level of the ingredients, the current moisture content of the ingredients, and the standard moisture content of the ingredients includes: Obtaining preset compensation coefficients and user historical data; wherein the preset compensation coefficients include the cooking appliance firepower compensation coefficient and the altitude firepower compensation coefficient, and the user historical data includes the user habit weight and the user's historical firepower preference; Calculate the target heat for the current cooking ingredients based on the preset compensation coefficient, user historical data, baseline heat for the ingredients, current moisture content of the ingredients, and standard moisture content of the ingredients.

[0007] In one possible implementation, the target heat corresponding to the current cooking ingredient is calculated based on a preset compensation coefficient, user historical data, a baseline heat of the ingredient, the current moisture content of the ingredient, and the standard moisture content of the ingredient, including: The target power is calculated using the following formula based on the preset compensation coefficient, user historical data, the base power of the ingredients, the current moisture content of the ingredients, and the standard moisture content of the ingredients: F final =(F base (T) α(W)+ΔT(altitude))·(1+γ H user )+(MC / MC std (T)), where: F final Indicates target firepower; F base (T) represents the basic firepower of ingredients; α(W) represents the firepower compensation coefficient of kitchen utensils; ΔT (altitude) represents the firepower compensation coefficient at altitude; γ represents the user habit weight; H user Indicates the user's historical preference for heat; MC indicates the current water content of the food; MC std (T) indicates the standard water content of the food.

[0008] In one possible implementation, the method further includes: Acquiring an image of a cookware captured by an image acquisition device; Based on the pot image and the preset 3D reconstruction algorithm, the current pot diameter and the current pot depth are calculated; Based on the current pot diameter and current pot depth, high-frequency electromagnetic waves are emitted to the bottom of the pot, and the current eddy current decay time constant is calculated; Based on the current eddy current decay time constant, the current cookware type is determined, and based on the current cookware type, a cookware firepower compensation coefficient is determined.

[0009] In one possible implementation, the fume parameters include the cooking utensil fume amplification coefficient, the altitude influence factor on fume suction, fume change sensitivity, the food standard fume coefficient, and the global average fume coefficient. The target fume suction corresponding to the current cooking ingredient is calculated based on the food base firepower and fume parameters, including: Based on the food base firepower and oil fume parameters, the target oil fume suction power is calculated using the following formula: S final =(F base (T) β(W)+ΔS(altitude))+κ log(S std (T) / S std_avg ),in: Sfinal Indicates the target oil fume suction power; F base (T) represents the basic fire power of food; β(W) represents the amplification coefficient of cooking fume; ΔS (altitude) represents the influence factor of altitude on fume suction; κ represents the sensitivity of fume change; S std (T) represents the standard oil smoke coefficient of food; S std_avg Represents the global average oil smoke coefficient.

[0010] In one possible implementation, the method further includes: Obtaining an absorbance ratio corresponding to the near-infrared spectra of the first preset wavelength and the second preset wavelength; Based on the absorbance ratio, the current water content of the food is calculated.

[0011] In one possible implementation, the method further includes: Get the basic sterilization intensity corresponding to the current cooking ingredients; Based on the basic sterilization intensity and the current moisture content of the ingredients, the target sterilization intensity corresponding to the current cooking ingredients is calculated; The target sterilization intensity is sent to the plasma integrated stove so as to control the plasma integrated stove through the target sterilization intensity.

[0012] In a second aspect, the present application provides a plasma integrated stove control device, the device comprising: The acquisition module is used to obtain the food base fire power, current water content and standard water content of the food corresponding to the current cooking food; The first calculation module is used to calculate the target heat corresponding to the current cooking ingredients based on the baseline heat of the ingredients, the current water content of the ingredients and the standard water content of the ingredients; The second calculation module is used to calculate the target oil fume suction power corresponding to the current cooking ingredients based on the food base fire power and oil fume parameters; The control module is used to send the target cooking parameters to the plasma integrated stove so as to control the plasma integrated stove through the target cooking parameters.

[0013] In a possible implementation, the first calculation module is specifically configured to: Calculate the target heat for the current cooking ingredients based on the baseline heat, the current moisture content of the ingredients, and the standard moisture content of the ingredients, including: Obtaining preset compensation coefficients and user historical data; wherein the preset compensation coefficients include the cooking appliance firepower compensation coefficient and the altitude firepower compensation coefficient, and the user historical data includes the user habit weight and the user's historical firepower preference; Calculate the target heat for the current cooking ingredients based on the preset compensation coefficient, user historical data, baseline heat for the ingredients, current moisture content of the ingredients, and standard moisture content of the ingredients.

[0014] In a possible implementation, the first calculation module is further configured to: The target power is calculated using the following formula based on the preset compensation coefficient, user historical data, the base power of the ingredients, the current moisture content of the ingredients, and the standard moisture content of the ingredients: F final =(F base (T) α(W)+ΔT(altitude))·(1+γ H user )+(MC / MC std (T)), where: F final Indicates target firepower; F base (T) represents the basic firepower of ingredients; α(W) represents the firepower compensation coefficient of kitchen utensils; ΔT (altitude) represents the firepower compensation coefficient at altitude; γ represents the user habit weight; H user Indicates the user's historical preference for heat; MC indicates the current water content of the food; MC std (T) indicates the standard water content of the food.

[0015] In one possible implementation, the plasma integrated stove control device is further used to: Acquiring an image of a cookware captured by an image acquisition device; Based on the pot image and the preset 3D reconstruction algorithm, the current pot diameter and the current pot depth are calculated; Based on the current pot diameter and current pot depth, high-frequency electromagnetic waves are emitted to the bottom of the pot, and the current eddy current decay time constant is calculated; Based on the current eddy current decay time constant, the current cookware type is determined, and based on the current cookware type, a cookware firepower compensation coefficient is determined.

[0016] In one possible implementation, the fume parameters include the cooking fume amplification coefficient, the altitude influence factor on fume suction, the fume change sensitivity, the food standard fume coefficient, and the global average fume coefficient. The second calculation module is specifically configured to: Based on the food base firepower and oil fume parameters, the target oil fume suction power is calculated using the following formula: S final =(F base (T) β(W)+ΔS(altitude))+κ log(S std (T) / S std_avg ),in: S final Indicates the target oil fume suction power; F base(T) represents the basic fire power of food; β(W) represents the amplification coefficient of cooking fume; ΔS (altitude) represents the influence factor of altitude on fume suction; κ represents the sensitivity of fume change; S std (T) represents the standard oil smoke coefficient of food; S std_avg Represents the global average oil smoke coefficient.

[0017] In one possible implementation, the plasma integrated stove control device is further used to: Obtaining an absorbance ratio corresponding to the near-infrared spectra of the first preset wavelength and the second preset wavelength; Based on the absorbance ratio, the current water content of the food is calculated.

[0018] In one possible implementation, the plasma integrated stove control device is further used to: Get the basic sterilization intensity corresponding to the current cooking ingredients; Based on the basic sterilization intensity and the current moisture content of the ingredients, the target sterilization intensity corresponding to the current cooking ingredients is calculated; The target sterilization intensity is sent to the plasma integrated stove so as to control the plasma integrated stove through the target sterilization intensity.

[0019] In a third aspect, the present invention provides an apparatus for plasma heating, comprising: Controller; a memory for storing instructions executable by the controller; Wherein, the controller is configured to execute the instructions to implement any of the above-mentioned plasma integrated stove control methods.

[0020] In a fourth aspect, the present invention provides a computer-readable storage medium, which stores at least one instruction, at least one program, a code set or an instruction set. The at least one instruction, the at least one program, the code set or the instruction set is loaded and executed by a processor to implement any one of the above-mentioned plasma integrated stove control methods.

[0021] The embodiments of the present application have the following beneficial effects: The plasma integrated stove control method, device, equipment and medium provided in the embodiments of the present application include: obtaining the food base firepower, the current water content of the food and the standard water content of the food corresponding to the current cooking food, calculating the target firepower corresponding to the current cooking food based on the food base firepower, the current water content of the food and the standard water content of the food, calculating the target oil fume suction corresponding to the current cooking food based on the food base firepower and oil fume parameters, and sending the target cooking parameters to the plasma integrated stove to control the plasma integrated stove through the target cooking parameters. This solution accurately identifies data such as food type and kitchenware type, and can accurately analyze these data to obtain the target firepower and target oil fume suction for cooking the current food, so as to realize the control of the plasma integrated stove, thereby improving the accuracy and intelligence of controlling the plasma integrated stove; in addition, by reducing the dependence on user experience, the automatic control capability of the plasma integrated stove is improved, making it more convenient for users who lack cooking experience or experience in intelligent control to use; and by sending the target cooking parameters to the plasma integrated stove, the plasma integrated stove is controlled by the target cooking parameters, which improves the functional linkage of the plasma integrated stove, combines relatively independent functions, and further improves the intelligence of controlling the plasma integrated stove. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 A flowchart of a plasma integrated stove control method provided in an embodiment of the present application; Figure 2 This is a flowchart of the steps for determining the current water content of food provided in an embodiment of the present application; Figure 3 A flowchart of the steps for calculating target firepower provided in an embodiment of the present application; Figure 4 A flowchart of the steps for determining the cooking appliance firepower compensation coefficient provided in an embodiment of the present application; Figure 5 A flowchart of the steps for calculating the target sterilization intensity provided in an embodiment of the present application; Figure 6 This is a structural block diagram of a plasma integrated stove control device provided in an embodiment of the present application. DETAILED DESCRIPTION

[0023] The following will be combined with the drawings in the embodiments of this application to clearly and completely describe the technical solutions in the embodiments of this application. Obviously, the embodiments described are only part of the embodiments of this application, not all of the embodiments. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.

[0024] In the following, the terms "first" and "second" are used for descriptive purposes only and are not to be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Thus, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the embodiments of the present disclosure, unless otherwise specified, "multiple" means two or more. In addition, the use of "based on" or "according to" means openness and inclusiveness, because the process, steps, calculations or other actions "based on" or "according to" one or more of the conditions or values ​​may be based on additional conditions or values ​​beyond the stated in practice.

[0025] Figure 1 This is a flow chart of the steps of a plasma integrated stove control method provided in an embodiment of the present application. Figure 1 As shown, the method includes the following steps: Step 102: Obtain the base heat power of the ingredients, the current water content of the ingredients, and the standard water content of the ingredients corresponding to the currently cooking ingredients.

[0026] Different cooking ingredients correspond to different ingredient base heat powers. The correspondence between different cooking ingredients and ingredient base heat powers can be pre-set. For example, the ingredient base heat power can be divided into nine levels. When the cooking ingredient is "pork belly," the corresponding ingredient base heat power can be set to 9; when the cooking ingredient is "chicken breast," the corresponding ingredient base heat power can be set to 6; and when the cooking ingredient is "salmon," the corresponding ingredient base heat power can be set to 7. Thus, based on the pre-set correspondence, the ingredient base heat power corresponding to the current cooking ingredient can be determined.

[0027] In some optional embodiments, when obtaining the current water content of the food, such as Figure 2 As shown, Figure 2 The present invention provides a flowchart of the steps for determining the current water content of food materials, including: Step 202: Obtain the absorbance ratio corresponding to the near-infrared spectra of the first preset wavelength and the second preset wavelength.

[0028] Step 204: Calculate the current water content of the food based on the absorbance ratio.

[0029] Among them, when obtaining the current moisture content of the food, the moisture content can be detected through near-infrared spectroscopy, that is, it can be implemented using a partial least squares (PLS) regression model, whose input feature is the absorbance ratio corresponding to the near-infrared spectra of the first preset wavelength and the second preset wavelength.

[0030] Optionally, the first preset wavelength may be 1450 nm, and the absorbance corresponding to the near-infrared spectrum of the first preset wavelength is recorded as A1450 The second preset wavelength can be 1940 nm, and the absorbance corresponding to the near-infrared spectrum of the second preset wavelength is recorded as A 1940 , so the absorbance ratio R can be defined as: R=A 1450 / A 1940 Then, based on the absorbance ratio, the current water content of the food, MC (%), can be calculated, which is defined as: MC (%) = 12.7R 2 5.3R+1.8.

[0031] When obtaining the standard water content of ingredients, different cooking ingredients correspond to different standard water contents of ingredients, which can be measured in advance. Therefore, the standard water content of ingredients corresponding to the current cooking ingredients can be determined based on the correspondence between different cooking ingredients and the standard water content of ingredients.

[0032] Step 104: Calculate the target heat power corresponding to the current cooking ingredients based on the baseline heat power of the ingredients, the current water content of the ingredients, and the standard water content of the ingredients.

[0033] Among them, after obtaining the baseline firepower of the ingredients, the current water content of the ingredients and the standard water content of the ingredients, the target firepower corresponding to the current cooking ingredients can be calculated based on the baseline firepower of the ingredients, the current water content of the ingredients and the standard water content of the ingredients.

[0034] In some optional embodiments, such as Figure 3 As shown, Figure 3 A flowchart of the steps for calculating target firepower provided in an embodiment of the present application includes: Step 302: Obtain a preset compensation coefficient and user historical data.

[0035] Step 304: Calculate the target heat power corresponding to the current cooking ingredients based on the preset compensation coefficient, user historical data, the baseline heat power of the ingredients, the current water content of the ingredients, and the standard water content of the ingredients.

[0036] Among them, the preset compensation coefficients may include a kitchen appliance firepower compensation coefficient and an altitude firepower compensation coefficient, and the user history data may include a user habit weight and a user history preferred firepower.

[0037] Therefore, the target firepower can be calculated based on the preset compensation coefficient, user historical data, food base firepower, current food moisture content and food standard moisture content using the following formula (1): F final =(F base (T) α(W)+ΔT(altitude))·(1+γ H user )+(MC / MC std(T))(1) Among them, F final Indicates target firepower; F base (T) represents the base firepower of ingredients; α(W) represents the firepower compensation coefficient of kitchen utensils, which is the coefficient of amplification or reduction of firepower by different kitchen utensils; ΔT (altitude) represents the firepower compensation coefficient at altitude, which is the firepower compensation according to different altitudes; γ represents the user habit weight, which is the weight of the influence of user historical preference on firepower; H user Indicates the user's historical preference for heat, that is, the user's historical preference for heat for the current cooking ingredients; MC indicates the current water content of the ingredients; MC std (T) indicates the standard water content of the food.

[0038] For the above-mentioned altitude firepower compensation coefficient ΔT (altitude), different altitudes correspond to different altitude firepower compensation coefficients. For example, when the altitude is 0km, the corresponding altitude firepower compensation coefficient is 0; when the altitude is 1.5km, the corresponding altitude firepower compensation coefficient is -0.5; when the altitude is 3km, the corresponding altitude firepower compensation coefficient is -1.2.

[0039] In some optional embodiments, when determining the cooking appliance firepower compensation coefficient, as shown in FIG. Figure 4 As shown, Figure 4 A flowchart of the steps for determining a cooking appliance firepower compensation coefficient provided in an embodiment of the present application includes: Step 402: Acquire the image of the cookware captured by the image capture device.

[0040] Step 404: Based on the pot image and a preset 3D reconstruction algorithm, calculate the current pot diameter and the current pot depth.

[0041] Step 406: emitting high-frequency electromagnetic waves to the bottom of the pot based on the current pot diameter and the current pot depth, and calculating the current eddy current decay time constant.

[0042] Step 408: Determine the current cookware type based on the current eddy current decay time constant, and determine the cookware firepower compensation coefficient based on the current cookware type.

[0043] Among them, stereo vision measurement technology can be used to achieve this. That is, the pot image can be captured by an image acquisition device. The image acquisition device can be a binocular camera, so that the edge detection of the pot image and the preset three-dimensional reconstruction algorithm can be performed on the pot image to calculate the current pot diameter and the current pot depth.

[0044] Then, based on the current pot diameter and current pot depth, high-frequency electromagnetic waves can be emitted to the bottom of the pot, and the current eddy current decay time constant can be calculated. , so that the current cookware type can be obtained. For example, the current cookware type may include cast iron and stainless steel. >5ms, the current cookware type is cast iron. If the time is less than 2ms, the current cookware type is stainless steel.

[0045] Therefore, different types of pots and pans are pre-set with different kitchen firepower compensation coefficients. For example, when the current pot type is cast iron, the corresponding kitchen firepower compensation coefficient can be pre-set to +1.2; when the current pot type is stainless steel, the corresponding kitchen firepower compensation coefficient can be pre-set to +0.5.

[0046] Step 106: Calculate the target oil fume suction power corresponding to the current cooking ingredients based on the baseline firepower of the ingredients and the oil fume parameters.

[0047] Among them, the oil fume parameters may include the kitchen fume amplification coefficient, the influence factor of altitude on oil fume suction, the sensitivity to oil fume changes, the standard oil fume coefficient of food ingredients and the global average oil fume coefficient.

[0048] When calculating the target oil fume suction power, based on the food base firepower and oil fume parameters, the target oil fume suction power can be calculated using the following formula (2): S final =(F base (T) β(W)+ΔS(altitude))+κ log(S std (T) / S std_avg )(2) Among them, S final Indicates the target oil fume suction power; F base (T) represents the basic fire power of food; β(W) represents the kitchen fume amplification coefficient, which is the effect of kitchen utensil type on fume generation; ΔS (altitude) represents the influence factor of altitude on fume suction; κ represents the sensitivity to fume changes; S std (T) represents the standard oil smoke coefficient of food; S std_avg Indicates the global average oil smoke coefficient, which can be customized in advance.

[0049] For the above-mentioned kitchen fume amplification coefficient β(W), different kitchen fume amplification coefficients are pre-set for different types of cookware. For example, when the current cookware type is cast iron, the corresponding kitchen fume amplification coefficient can be pre-set to 1.5; when the current cookware type is stainless steel, the corresponding kitchen fume amplification coefficient can be pre-set to 1.0.

[0050] For the above-mentioned altitude influence factor ΔS (altitude), different altitudes correspond to different altitude influence factors on oil fume suction. For example, when the altitude is 0 km, the corresponding altitude influence factor on oil fume suction is 0; when the altitude is 1.5 km, the corresponding altitude influence factor on oil fume suction is +0.5; when the altitude is 3 km, the corresponding altitude influence factor on oil fume suction is +1.0.

[0051] For the above-mentioned food standard smoke coefficient S std (T), different cooking ingredients correspond to different standard oil fume coefficients of ingredients. For example, when the current cooking ingredient is "pork belly", the standard oil fume coefficient of the ingredient is 0.45; when the current cooking ingredient is "chicken breast", the standard oil fume coefficient of the ingredient is 0.25; when the current cooking ingredient is "salmon", the standard oil fume coefficient of the ingredient is 0.35.

[0052] Step 108: Send the target cooking parameters to the plasma integrated stove to control the plasma integrated stove through the target cooking parameters.

[0053] Among them, after the target cooking parameters are calculated, the target cooking parameters corresponding to the current cooking ingredients can be sent to the plasma integrated stove to control the plasma integrated stove through the target cooking parameters.

[0054] In some optional embodiments, the target cooking parameters can be dynamically adjusted during the cooking process. Specifically, the user habit weight and the user's historical preferred heat can be obtained by collecting data and machine learning based on the user's historical cooking data of different ingredients. The data after each manual adjustment by the user will also be synchronously reported to the server. The server can perform model training calculations based on the amount of each adjustment. The specific learning model formula is: H user1 =H user +η (F manual F final ), where η is the learning rate, the default value is 0.05, and F manual The firepower level manually set by the user can be set to the user's historical firepower preference H user Update, get the new user history preference firepower H user1 , so that the new target firepower can be calculated and the dynamic adjustment of the target firepower can be achieved.

[0055] In other optional embodiments, the fume concentration is monitored in real time by the fume sensor during the cooking process to adjust and correct the dynamic target fume suction force, and a new target fume suction force S is obtained. final1 , the specific correction formula is: S final1 =Sbase +μ (S current S predicted ), where S base Indicates the standard food fume level. Different cooking ingredients can correspond to different standard food fume levels, which can be customized in advance. predicted =S std (T) F current , S predicted Indicates the theoretical oil smoke level predicted under the current fire power; F current Indicates the current firepower; μ is the dynamic response coefficient, and the firepower size affects the change of the dynamic response coefficient; S current Indicates the current food fume level.

[0056] In some optional embodiments, the target sterilization intensity can also be calculated to control the plasma integrated stove, such as Figure 5 As shown, Figure 5 A flowchart of the steps for calculating the target sterilization intensity provided in an embodiment of the present application includes: Step 502: Obtain the basic sterilization intensity corresponding to the current cooking ingredients.

[0057] Step 504: Calculate the target sterilization intensity corresponding to the current cooking ingredients based on the basic sterilization intensity and the current water content of the ingredients.

[0058] Step 506: Send the target sterilization intensity to the plasma integrated stove to control the plasma integrated stove according to the target sterilization intensity.

[0059] Among them, different cooking ingredients correspond to different basic sterilization strengths P base For example, when the current cooking ingredient is "pork belly", the basic sterilization intensity is 0.8; when the current cooking ingredient is "chicken breast", the basic sterilization intensity is 0.7; when the current cooking ingredient is "salmon", the basic sterilization intensity is 0.9.

[0060] Therefore, based on the basic sterilization intensity and the current water content of the food, the target sterilization intensity P corresponding to the current cooking food can be calculated, that is, P=P base +0.05 (MC 50), so that the target sterilization intensity can be sent to the plasma integrated stove, so as to control the plasma integrated stove through the target sterilization intensity.

[0061] The present application provides a plasma integrated stove control method, which includes: obtaining the food base firepower, the current water content of the food, and the standard water content of the food corresponding to the current cooking food; calculating the target firepower corresponding to the current cooking food based on the food base firepower, the current water content of the food, and the standard water content of the food; calculating the target fume suction corresponding to the current cooking food based on the food base firepower and the fume parameters; and sending the target cooking parameters to the plasma integrated stove to control the plasma integrated stove through the target cooking parameters. This solution accurately identifies data such as food type and kitchenware type, and can accurately analyze these data to obtain the target firepower and target oil fume suction for cooking the current food, so as to realize the control of the plasma integrated stove, thereby improving the accuracy and intelligence of controlling the plasma integrated stove; in addition, by reducing the dependence on user experience, the automatic control capability of the plasma integrated stove is improved, making it more convenient for users who lack cooking experience or experience in intelligent control to use; and by sending the target cooking parameters to the plasma integrated stove, the plasma integrated stove is controlled by the target cooking parameters, which improves the functional linkage of the plasma integrated stove, combines relatively independent functions, and further improves the intelligence of controlling the plasma integrated stove.

[0062] It should be understood that, although the various steps in the flowcharts involved in the various embodiments described above are displayed in sequence according to the instructions of the arrows, these steps are not necessarily executed in sequence in the order indicated by the arrows. Unless otherwise specified herein, there is no strict order restriction on the execution of these steps, and these steps can be executed in other orders. Moreover, at least a portion of the steps in the flowcharts involved in the various embodiments described above can include multiple steps or multiple stages, and these steps or stages are not necessarily executed and completed at the same time, but can be executed at different times, and the execution order of these steps or stages is not necessarily to be carried out in sequence, but can be executed in turn or alternately with other steps or at least a portion of steps or stages in other steps.

[0063] Figure 6 This is a structural block diagram of a plasma integrated stove control device provided in an embodiment of the present application.

[0064] like Figure 6 As shown, the plasma integrated stove control device 600 includes: The acquisition module 602 is used to obtain the food base fire power corresponding to the current cooking food, the current water content of the food and the standard water content of the food.

[0065] The first calculation module 604 is used to calculate the target heat corresponding to the current cooking ingredients based on the baseline heat of the ingredients, the current water content of the ingredients and the standard water content of the ingredients.

[0066] The second calculation module 606 is used to calculate the target oil fume suction power corresponding to the current cooking ingredients based on the baseline fire power of the ingredients and the oil fume parameters.

[0067] The control module 608 is used to send the target cooking parameters to the plasma integrated stove to control the plasma integrated stove according to the target cooking parameters.

[0068] Regarding the apparatus in the above embodiment, the specific manner in which each module performs operations has been described in detail in the embodiment of the method and will not be elaborated on here. The various modules in the above graph-based retrieval enhancement generation apparatus can be implemented in whole or in part by software, hardware, or a combination thereof. The above modules can be embedded in or independent of the processor in the computer device in hardware form, or can be stored in the memory of the computer device in software form, so that the processor can call and execute the operations of the above modules.

[0069] In one embodiment of the present application, there is provided a device for plasma heating, comprising: Controller; a memory for storing instructions executable by the controller; Wherein, the controller is configured to execute the instructions to implement any of the above-mentioned plasma integrated stove control methods.

[0070] The device using plasma heating provided in the embodiment of the present application has similar implementation principles and technical effects as those of the above-mentioned method embodiment, and will not be described in detail here.

[0071] In one embodiment of the present application, an embodiment of the present invention also provides a computer-readable storage medium, in which at least one instruction, at least one program, code set or instruction set is stored, and the at least one instruction, at least one program, code set or instruction set is loaded and executed by a processor to implement the plasma integrated stove control method in the embodiment of the present invention.

[0072] The computer-readable storage medium provided in this embodiment has similar implementation principles and technical effects to those of the above-mentioned method embodiment, and will not be described in detail here.

[0073] In the above embodiments, all or part of the embodiments can be implemented using software, hardware, firmware, or any combination thereof. When implemented using software, all or part of the embodiments can be implemented in the form of a computer program product. A computer program product includes one or more computer instructions. When the computer program instructions are loaded and executed on a computer, all or part of the processes or functions according to the embodiments of the present invention are generated. The computer can be a general-purpose computer, a special-purpose computer, a computer network, or other programmable device. The computer instructions can be stored in a computer-readable storage medium or transmitted from one computer-readable storage medium to another. For example, the computer instructions can be transmitted from one website, computer, server, or data center to another website, computer, server, or data center via wired (e.g., coaxial cable, optical fiber, digital subscriber line (DSL)) or wireless (e.g., infrared, wireless, microwave, etc.) means. The computer-readable storage medium can be any available medium that can be accessed by a computer, or a data storage device such as a server or data center that integrates one or more available media. Available media can be magnetic media (e.g., floppy disks, hard disks, magnetic tapes), optical media (e.g., DVDs), or semiconductor media (e.g., solid-state drives (SSDs)).

[0074] It is easy to understand that those skilled in the art can combine, split, reorganize, etc. the embodiments of the present application based on the several embodiments provided in the present application to obtain other embodiments, and these embodiments do not exceed the scope of protection of the present application.

[0075] The above specific implementation methods further explain in detail the purpose, technical solutions and beneficial effects of the embodiments of the present application. It should be understood that the above are only specific implementation methods of the embodiments of the present application and are not intended to limit the scope of protection of the embodiments of the present application. Any modifications, equivalent replacements, improvements, etc. made on the basis of the technical solutions of the embodiments of the present application should be included in the scope of protection of the embodiments of the present application.

Claims

1. A plasma integrated stove control method, characterized in that: The method comprises: Get the benchmark heat, current water content, and standard water content of the ingredients corresponding to the current cooking ingredients; Calculating a target heat level corresponding to the current cooking ingredient based on the ingredient baseline heat level, the current moisture content of the ingredient, and the standard moisture content of the ingredient; Calculating a target fume suction power corresponding to the currently cooking ingredient based on the ingredient baseline firepower and fume parameters; The target cooking parameters are sent to the plasma integrated stove so as to control the plasma integrated stove according to the target cooking parameters.

2. The method according to claim 1, characterized in that The calculating of the target heat power corresponding to the current cooking ingredient based on the ingredient baseline heat power, the current moisture content of the ingredient, and the standard moisture content of the ingredient includes: Obtaining a preset compensation coefficient and user historical data; wherein the preset compensation coefficient includes a cooking appliance firepower compensation coefficient and an altitude firepower compensation coefficient, and the user historical data includes a user habit weight and a user's historical firepower preference; Based on the preset compensation coefficient, user historical data, the food base firepower, the current water content of the food and the standard water content of the food, the target firepower corresponding to the current cooking food is calculated.

3. The method according to claim 2, characterized in that The calculating of the target heat power corresponding to the current cooking ingredient based on the preset compensation coefficient, the user's historical data, the baseline heat power of the ingredient, the current moisture content of the ingredient, and the standard moisture content of the ingredient includes: Based on the preset compensation coefficient, user historical data, the food base firepower, the current water content of the food, and the standard water content of the food, the target firepower is calculated using the following formula: F final =(F base (T) α(W)+ΔT(altitude))·(1+γ H user )+(MC / MC std (T)), where: F final Indicates target firepower; F base (T) represents the basic firepower of ingredients; α(W) represents the firepower compensation coefficient of kitchen utensils; ΔT (altitude) represents the firepower compensation coefficient at altitude; γ represents the user habit weight; H user Indicates the user's historical preference for heat; MC indicates the current water content of the food; MC std (T) indicates the standard water content of the food.

4. The method according to claim 2, characterized in that The method further comprises: Acquiring an image of a cookware captured by an image acquisition device; Calculating the current pot diameter and the current pot depth based on the pot image and a preset three-dimensional reconstruction algorithm; emitting high-frequency electromagnetic waves toward the bottom of the pot based on the current pot diameter and the current pot depth, and calculating a current eddy current decay time constant; Based on the current eddy current decay time constant, the current cookware type is determined, and based on the current cookware type, the cookware firepower compensation coefficient is determined.

5. The method according to any one of claims 1 to 4, characterized in that The fume parameters include the cooking fume amplification coefficient, the altitude influence factor on fume suction, fume change sensitivity, the food standard fume coefficient, and the global average fume coefficient. The target fume suction corresponding to the current cooking ingredient is calculated based on the food baseline firepower and fume parameters, including: Based on the food base firepower and oil fume parameters, the target oil fume suction power is calculated using the following formula: S final =(F base (T) β(W)+ΔS(altitude))+κ log(S std (T) / S std_avg ), among which: S final Indicates the target oil fume suction power; F base (T) represents the basic fire power of food; β(W) represents the amplification coefficient of cooking fume; ΔS (altitude) represents the influence factor of altitude on fume suction; κ represents the sensitivity of fume change; S std (T) represents the standard oil smoke coefficient of food; S std_avg Represents the global average oil smoke coefficient.

6. The method according to any one of claims 1 to 4, characterized in that The method further comprises: Obtaining an absorbance ratio corresponding to the near-infrared spectra of the first preset wavelength and the second preset wavelength; Based on the absorbance ratio, the current water content of the food is calculated.

7. The method according to any one of claims 1 to 4, characterized in that The method further comprises: Obtaining the basic sterilization intensity corresponding to the current cooking ingredients; Calculating a target sterilization intensity corresponding to the current cooking ingredients based on the basic sterilization intensity and the current water content of the ingredients; The target sterilization intensity is sent to the plasma integrated stove so as to control the plasma integrated stove according to the target sterilization intensity.

8. A plasma integrated stove control device, characterized in that: The device comprises: The acquisition module is used to obtain the food base fire power, current water content and standard water content of the food corresponding to the current cooking food; A first calculation module is used to calculate the target heat corresponding to the current cooking ingredient based on the ingredient baseline heat, the current moisture content of the ingredient and the standard moisture content of the ingredient; A second calculation module is used to calculate the target oil fume suction power corresponding to the current cooking ingredient based on the food benchmark firepower and oil fume parameters; The control module is used to send the target cooking parameters to the plasma integrated stove, so as to control the plasma integrated stove according to the target cooking parameters.

9. A device using plasma heating, characterized in that include: Controller; a memory for storing instructions executable by the controller; Wherein, the controller is configured to execute the instructions to implement the plasma integrated stove control method as described in any one of claims 1-7.

10. A computer-readable storage medium, characterized in that The storage medium stores at least one instruction, at least one program, code set or instruction set, and the at least one instruction, at least one program, code set or instruction set is loaded and executed by the processor to implement the plasma integrated stove control method as described in any one of claims 1 to 7.

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