Oven cooking control method and system based on multi-source pid

Abstract

The embodiment of the present application discloses an oven cooking control method and system based on multi-source PID, the method of the present application comprises the following: matching temperature target curve, humidity target curve, wind speed target curve and color value target curve; controlling the oven work through temperature PID controller, humidity PID controller, wind speed PID controller and color value PID controller; controlling the oven to switch stages according to real-time data and cumulative working time data of the sensors; each controller controls the oven work according to the PID parameters of the baking stage where the oven is located; when the total error is monitored to exceed the first error threshold, the PID parameters of each controller are adjusted in real time. The present application enhances the system adaptive ability through automatic triggering of stage switching and PID parameter adjustment, and dynamically adjusts based on the total error, which guarantees the stability and precision of the cooking process and improves the intelligence of the baking process.

Description

Technical Field

[0001] This invention relates to the field of intelligent kitchen appliance technology, specifically to an oven cooking control method and system based on multi-source PID, electronic equipment, and storage medium. Background Technology

[0002] With the development of smart kitchen appliances, modern ovens are gradually evolving from the traditional time-temperature control mode to multi-dimensional sensing, intelligent control, and adaptive cooking.

[0003] Currently, although some ovens have incorporated temperature sensors and timer programs, they still lack in-depth integration and control strategies for multi-source information such as humidity, fan speed, and color value, and even more so, they lack the ability to dynamically adjust control parameters according to different baking stages. Existing methods generally suffer from the following problems, such as: inability to respond in real time to changes in the state of the food; lack of coordinated control of multi-channel factors such as humidity, fan speed, and color value; stage control methods rely on fixed time schedules and lack adaptive judgment mechanisms; PID parameters are often fixed values, making it difficult to adapt to different foods, stages, or sudden deviations. Summary of the Invention

[0004] In order to overcome the shortcomings of the prior art, the purpose of this invention is to provide an oven cooking control method and system and electronic device based on multi-source PID, which can integrate multi-sensor information, support baking stage identification and adaptive control, ensure the stability of the cooking process, and improve the baking accuracy and intelligence level.

[0005] To address the aforementioned problems, the first aspect of this invention discloses an oven cooking control method based on multi-source PID, which includes the following steps:

[0006] Based on user operation commands and food type, match the target curves for temperature, humidity, wind speed, and color value.

[0007] Based on the aforementioned temperature target curve, humidity target curve, wind speed target curve, and color value target curve, the oven operation is controlled by a temperature PID controller, a humidity PID controller, a wind speed PID controller, and a color value PID controller.

[0008] The oven acquires real-time data from each sensor, the current baking stage, and the cumulative working time. Based on the real-time data and cumulative working time data from each sensor, the oven is controlled to switch stages.

[0009] The PID parameter tables for temperature PID controller, humidity PID controller, wind speed PID controller and color value PID controller are pre-configured for each baking stage. Each controller controls the oven's operation according to the PID parameters of the baking stage in which the oven is located.

[0010] When the total error exceeds the first error threshold, the PID parameters of each controller are adjusted in real time; the total error is obtained by weighted summation of the differences between the real-time data of each sensor and its corresponding target value.

[0011] Preferably, the control strategy of each controller includes single PID controller control or weighted control. When an actuator of the oven is subjected to weighted control, the actual output control signal of the actuator satisfies the following formula:

[0012] U total =α T *U T +α H *U H +α V *U V +α C *U C ;

[0013] Among them, U total α is the actual output sent to the actuator. T α H α V α C These are the control weights for the temperature PID controller, humidity PID controller, wind speed PID controller, and color value PID controller, respectively. U T U H U V U C These are the control signals for the actuator from the temperature PID controller, humidity PID controller, wind speed PID controller, and color value PID controller, respectively.

[0014] The control weights of the temperature PID controller, humidity PID controller, wind speed PID controller, and color value PID controller are preset. The central controller adjusts the control weights of the temperature PID controller, humidity PID controller, wind speed PID controller, and color value PID controller in real time based on the real-time data of each sensor and the current baking stage.

[0015] Preferably, the control method of the present invention further includes:

[0016] The output of the color value PID controller is coupled to the humidity PID controller and the wind speed PID controller to reduce the output of the temperature PID controller and the humidity PID controller when the depth of the real-time color value exceeds the first color value threshold; the output of the humidity PID controller is coupled to the output of the wind speed PID controller to suppress the output of the wind speed PID controller when the real-time humidity is lower than the first humidity threshold.

[0017] Preferably, the output of the temperature PID controller is obtained by coupling the output of the humidity PID controller to the temperature PID controller, wherein the output of the temperature PID controller satisfies the following formula:

[0018]

[0019] Among them, U T ^ represents the final output of the temperature controller after the humidity controller intervenes, U T This is the raw output of the temperature controller; The coupling weight between the humidity controller and the temperature controller is set to 0.1 to 0.5; e H This is the humidity deviation, calculated as the target humidity minus the current humidity; e H ′ represents the rate of change of humidity deviation; λ is the rate of change adjustment coefficient, ranging from 0.1 to 1.0.

[0020] Preferably, controlling the oven to switch stages based on real-time data and cumulative working time data from each sensor includes:

[0021] The acquired real-time temperature data, humidity data, weight data, color value data, cumulative working time, and current baking stage are input into the trained DQN model. The output of the DQN model determines whether to switch stages. The DQN model output actions include: maintaining the current stage, switching to the next stage, switching to a specified stage, and entering emergency heat preservation / pre-cooling mode. The state vector data of the DQN model includes real-time temperature data, humidity data, wind speed data, weight data, color value data, cumulative working time, and current baking stage.

[0022] Preferably, the step of adjusting the PID parameters of each controller in real time when the total error exceeds the first error threshold includes: when the total error exceeds the first error threshold, obtaining the control weight of each controller and the error of the channel to which each controller belongs; obtaining the adjustment factor of each controller based on the control weight and the error of each controller channel; and dynamically adjusting the PID parameters of each controller based on the adjustment factor. After adjustment, the PID parameters of each controller satisfy the following formula:

[0023]

[0024] in, The adjusted proportional gain for the j-th controller; The initial proportional gain before adjusting the j-th controller is given by α, β, and γ, which are adjustable coefficients set empirically. j w is the adjustment factor for the channel to which the j-th controller belongs. j Let E be the control weight of the j-th controller. totalThe total error is the weighted sum of the errors of all channels belonging to all controllers, |e j | represents the current absolute error of the channel to which the j-th controller belongs.

[0025] Preferably, the central controller adjusts the control weights of the temperature PID controller, humidity PID controller, wind speed PID controller, and color value PID controller in real time based on the real-time data of each sensor and the current baking stage. This includes obtaining error data and error change rate data of temperature deviation, humidity deviation, weight change, and color value based on the target curves of temperature, humidity, wind speed, and color value and the real-time data of each sensor.

[0026] The error data and error change rate data of temperature deviation, humidity deviation, wind speed change, color value are input into the fuzzy controller. The fuzzy controller outputs the control weight adjustment amount of each PID controller through expert experience rules reasoning. The fuzzy controller sets the amplitude constraint on the control weight adjustment amount.

[0027] A second aspect of this invention discloses an oven cooking control system based on multi-source PID, comprising:

[0028] The target unit is used to match the target curves for temperature, humidity, wind speed, and color value based on user operation instructions and food type.

[0029] The control unit is used to control the oven operation based on the temperature target curve, humidity target curve, wind speed target curve, and color value target curve, through a temperature PID controller, a humidity PID controller, a wind speed PID controller, and a color value PID controller.

[0030] The switching unit is used to acquire real-time data from each sensor of the oven, the current baking stage, and the cumulative working time data, and to control the oven to switch stages based on the real-time data and cumulative working time data from each sensor.

[0031] The parameter unit is used to pre-configure the PID parameter tables of the temperature PID controller, humidity PID controller, wind speed PID controller and color value PID controller for each baking stage. Each controller controls the oven's operation according to the PID parameters of the baking stage in which the oven is located.

[0032] The monitoring unit is used to adjust the PID parameters of each controller in real time when the total error exceeds the first error threshold; the total error is obtained by weighted summation of the differences between the real-time data of each sensor and its corresponding target value.

[0033] A third aspect of the present invention discloses an electronic device comprising: a memory storing executable program code; a processor coupled to the memory; the processor calling the executable program code stored in the memory to execute the oven cooking control method based on multi-source PID disclosed in the second aspect of the present invention.

[0034] A fourth aspect of the present invention discloses a computer-readable storage medium storing a computer program, wherein the computer program causes a computer to execute the oven cooking control method based on multi-source PID disclosed in the second aspect of the present invention.

[0035] Compared with the prior art, the beneficial effects of the embodiments of the present invention are as follows:

[0036] The method of this invention automatically matches target curves such as temperature, humidity, wind speed, and color value according to user operation instructions and ingredient type, achieving differentiated control for different ingredients and different taste preferences. This ensures that each ingredient has the most suitable baking environment, improving the consistency and quality of the finished product. At the same time, the system's self-adaptability is enhanced through self-identification and parameter switching during the baking stage. Furthermore, when the total error exceeds the first error threshold, the PID parameters of each controller are adjusted in real time, dynamically adjusting based on the total error. This ensures the stability and accuracy of the cooking process, avoids system deviations caused by environmental interference or model bias, enhances system robustness, and thus guarantees stable and reliable baking results, improving the intelligence of the baking process.

[0037] Furthermore, this invention utilizes four controllers—temperature PID, humidity PID, wind speed PID, and color value PID—for coordinated control. Each controller can operate independently or in parallel, supporting coupled adjustment between controllers and sharing real-time sensing data, thereby improving the precision and response speed of the control system. Attached Figure Description

[0038] Figure 1 This is a schematic flowchart of an oven cooking control method based on multi-source PID provided in an embodiment of the present invention;

[0039] Figure 2 This is a schematic diagram of the temperature target curve in an oven cooking control method based on multi-source PID provided in an embodiment of the present invention;

[0040] Figure 3 This is a schematic diagram of the structure of an oven cooking control system based on multi-source PID provided in an embodiment of the present invention;

[0041] Figure 4 This is a schematic diagram of the structure of an electronic device disclosed in an embodiment of the present invention. Detailed Implementation

[0042] This specific embodiment is merely an explanation of the embodiments of the present invention and is not intended to limit the embodiments of the present invention. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but as long as they are within the scope of the claims of the embodiments of the present invention, they are protected by patent law.

[0043] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the protection scope of the embodiments of the present invention.

[0044] The term "comprising" and any variations thereof in the specification and claims of this application are intended to cover non-exclusive inclusion, for example, a process, method, system, product or device that includes a series of steps or units is not necessarily limited to those steps or units that are explicitly listed, but may include other steps or units that are not explicitly listed or that are inherent to such process, method, product or device.

[0045] In embodiments of the present invention, the terms "exemplary" or "for example" are used to indicate that something is an example, illustration, or description. Any embodiment or design described as "exemplary" or "for example" in embodiments of the present invention should not be construed as being more preferred or advantageous than other embodiments or designs. Specifically, the use of the terms "exemplary" or "for example" is intended to present the relevant concepts in a specific manner.

[0046] The control method of the present invention can be implemented using an oven, which may specifically include a sensor system, an actuator system, a control system, and a human-machine interaction system.

[0047] Specifically, the sensor system may include various sensors, such as temperature sensors, humidity sensors, wind speed sensors, weight sensors, and color value sensors. Among them, the temperature sensors may be thermocouples, RTDs, or NTC thermistors. Two to four temperature sensors are set up at different positions such as the top and bottom, center, etc. of the cavity to obtain the real-time temperature inside the cavity.

[0048] The humidity sensor can be a capacitive humidity sensor, installed on the top of the oven cavity or at the exhaust port, to detect the water vapor concentration in the cavity, i.e., the relative humidity, thereby controlling the steam generator or the dehumidification damper switch.

[0049] The wind speed sensor can be a thermal wind speed probe or a turbine / Hall anemometer, etc., installed at the air inlet or on the side wall of the cavity to detect the convective wind speed in real time and to assist PID control of the fan speed.

[0050] The color sensor can be a high-temperature heat-resistant industrial camera or a color sensor, installed on the top of the oven to detect changes in the color of the food surface in real time.

[0051] The weight sensor can be a high-precision electronic scale module, installed on the baking tray base, to monitor moisture evaporation.

[0052] The actuator system may include various actuators, such as upper and lower heating pipes, hot air heaters, steam generators, dehumidifying fans, exhaust systems, fans, etc.

[0053] The control system may specifically include a central controller and a multi-channel PID controller, etc. The multi-channel PID controller specifically includes various controllers, such as a temperature PID controller, a humidity PID controller, a wind speed PID controller, and a color value PID controller.

[0054] Human-computer interaction systems can specifically include displays, knobs, and buttons, providing users with an operating interface and status display.

[0055] The entire working process of an oven can be divided into the following stages: fermentation, heating, temperature control, browning, and heat preservation.

[0056] Example 1

[0057] Please refer to Figure 1-4 As shown, an oven cooking control method based on multi-source PID is described, such as... Figure 1 As shown, it includes the following steps:

[0058] Step S110: Based on the user's operation instructions and the type of food, match the target curves for temperature, humidity, wind speed, and color value;

[0059] In this step, user commands can be selected cooking modes or preferences, such as "crispy crust," light browning, moist texture, or fast roasting. Ingredient types can be predefined labels or AI-generated results, such as bread, chicken wings, egg tarts, or steak.

[0060] In this step, the target curves for temperature, humidity, wind speed, and color value can be constructed using piecewise functions over a time period, Sel curves, or key point interpolation. In practice, these curves can be obtained through empirical design, experimental data collection, or fitting with machine learning models.

[0061] For example, the temperature target curve shows preheating → heating up → constant temperature → decreasing; the humidity target curve shows humidification → stabilization → dehumidification, maintaining low speed → medium speed circulation → stopping the fan; and the color value target curve shows a linear gradual increase to the target color value.

[0062] like Figure 2 As shown, Figure 2 A specific temperature target curve is shown, demonstrating the process of gradually increasing the temperature from room temperature, maintaining a constant temperature, and then entering a cooling phase. This is applicable to most baking tasks, such as temperature control targets for bread, cakes, pizzas, etc.

[0063] from Figure 2 The temperature target curve shows that during the preheating stage (0-5 minutes): the oven rapidly rises from room temperature to 150℃; during the heating stage (5-10 minutes): it continues to heat to 200℃; during the constant temperature baking stage (10-30 minutes): it maintains 200℃ to ensure the food is cooked; and during the heat preservation or cooling stage (30-35 minutes): it cools down to 180℃ or turns off the heating.

[0064] Step S120: Based on the temperature target curve, humidity target curve, wind speed target curve, and color value target curve, control the oven operation through the temperature PID controller, humidity PID controller, wind speed PID controller, and color value PID controller;

[0065] In this step, the temperature PID controller, humidity PID controller, wind speed PID controller, and color value PID controller operate independently and output control quantities independently, or a weighted control output mechanism can be used.

[0066] For example, the output of a temperature PID controller controls the heating power of the heater; the output of a humidity PID controller controls the steam generator or exhaust valve; the output of a color value PID controller controls the surface coloring time or the heater; and the output of a wind speed PID controller controls the fan speed.

[0067] The control strategies for each controller include single PID controller control or weighted control. An actuator can be controlled by a single PID controller; for example, a steam generator / humidity generator can be controlled solely by a humidity PID controller.

[0068] Actuators can also be subject to weighted control. When the output mechanism is weighted, the output is a weighted summation, and the actual output of the actuator satisfies the following formula: For example, when the actuator is a heater, the heater's output satisfies the following formula:

[0069] U total =α T *U T +α H *U H +α V *U V +αC *U C ;

[0070] Among them, U total α is the actual PWM duty cycle sent to the heater. T α H α V α C These are the control weights for the temperature PID controller, humidity PID controller, wind speed PID controller, and color value PID controller, respectively. U T U H U V U C These are the heating values ​​output by the temperature PID controller, humidity PID controller, wind speed PID controller, and color value PID controller, respectively.

[0071] In a multi-source PID control system, each controller (i.e., each control channel) controls the oven's temperature, humidity, fan speed, and color value, respectively. The weights represent the importance of each controller to the overall system output.

[0072] For example, a temperature PID controller recommends an output heating value of 70% power heating, U T =0.7; The humidity PID controller output is recommended to heat at 40% power to avoid excessively low humidity. U H =0.4; The color value PID controller is recommended to output 60% power for heating, and additional heating is required for color enhancement. U C =0.6U; Recommended output for wind speed PID controller = 0.3;

[0073] For example, the preset initial control weights in the current working stage during the coloring phase are as follows: α T =0.3, α H =0.2, αC=0.4, α V =0.1, α C =0.4.

[0074] The duty cycle of the final heating power is:

[0075] U total =0.3×0.7+0.2×0.4+0.4×0.6+0.1×0.3=0.21+0.08+0.24+0.03=0.56.

[0076] As a specific embodiment, the method of the present invention further includes:

[0077] Step S1201: Preset the control weights of the temperature PID controller, humidity PID controller, wind speed PID controller and color value PID controller;

[0078] In practical implementation, the control weights for each stage can be preset as shown in Table 1 below:

[0079] Table 1: Preset Control Weights

[0080]

[0081] Step S1202: The central controller adjusts the control weights of the temperature PID controller, humidity PID controller, wind speed PID controller, and color value PID controller in real time based on the real-time data from each sensor and the current baking stage.

[0082] In practice, by adjusting the control weights of each PID controller, the PID parameters of each controller can be dynamically amplified or contracted according to the control weights corresponding to the current stage.

[0083] For example, in the fermentation stage, the control weight α of the humidity PID controller H =0.8, the humidity controller responds more actively; during the coloring stage α H =0.1, the humidity controller becomes passive to avoid interference.

[0084] In another specific embodiment, step S1202 may specifically include:

[0085] Step S12021: Based on the target curves of temperature, humidity, wind speed, color value and the real-time data of each sensor, obtain the error data and error change rate data of temperature deviation, humidity deviation, weight change and color value;

[0086] Step S12022: Input the error data and error change rate data of temperature deviation, humidity deviation, wind speed change, color value into the fuzzy controller. The fuzzy controller outputs the control weight adjustment amount of each PID controller through expert experience rule reasoning, and sets the amplitude constraint on the control weight adjustment amount.

[0087] In this step, the error values ​​and error change rates of each sensor are used as fuzzy input variables. The results are inferred through an expert rule base to output the adjustment amount of the control weight for each control channel.

[0088] Taking the temperature channel as an example, the reasoning and output of expert experience rules are introduced as follows:

[0089] The input variables for the fuzzy controller are the current temperature error and the rate of change of the temperature error. The fuzzy linguistic value corresponding to the current error is: the degree of deviation of the current temperature is small, medium, or large; the fuzzy linguistic value corresponding to the rate of change of the temperature error is: the rate of increase or decrease of the error is negative, zero, or positive.

[0090] For example, if the error is within the range of 0 to ±2℃, the current temperature deviation is small. If the error is within ±2 to ±5℃, the current temperature deviation is moderate.

[0091] The fuzzy controller uses a rule base for logical reasoning. By increasing or decreasing the control weight of a channel in a given operational phase, the corresponding fuzzy linguistic value is decreased, remains unchanged, or increases. As an example, the fuzzy rule base can be set as shown in Table 2 below:

[0092] Table 2: Fuzzy rule base obtained from expert experience rules

[0093]

[0094]

[0095] The language derived from fuzzy inference is defuzzified using the centroid method / maximum membership method, and transformed into a specific numerical adjustment amount. Based on the control weight adjustment amount, the adjusted control weight of the PID controller is obtained.

[0096] For example, "significantly increase" corresponds to a weight adjustment of +0.2, which increases the weight of the channel controller by 20%; "slightly increase" corresponds to a weight adjustment of +0.05, which increases the weight of the channel controller by 5%; and "slightly decrease" corresponds to a weight adjustment of -0.15, which decreases the weight of the channel controller by 15%.

[0097] In practical implementation, the control weight adjustment amount is constrained to avoid the control weight changing too quickly, which could cause system oscillation or overshoot due to the actuator rapidly switching the main control channel. For example, the control weight adjustment amount is ∈ [-0.2, +0.2].

[0098] Step S130: Obtain real-time data from each sensor of the oven, the current baking stage, and the cumulative working time data; and control the oven to switch stages based on the real-time data and cumulative working time data from each sensor.

[0099] Specifically, controlling the oven to switch stages based on real-time data and cumulative working time data from each sensor includes:

[0100] The acquired real-time temperature data, humidity data, weight data, color value data, cumulative working time, and current baking stage are input into the trained DQN model, and the stage switching is determined based on the output of the DQN model.

[0101] The DQN model output actions include: maintaining the current stage, switching to the next stage, switching to a specified stage, and entering the emergency insulation / pre-cooling mode.

[0102] The state vector data of the DQN model includes real-time temperature data, humidity data, wind speed data, weight data, color value data, cumulative working time, and the current baking stage. The state vector data is input into the trained DQN model.

[0103] The training data for the DQN model can be generated by manual or rule-based control to create a batch of optimal stage switching sequences. The optimal stage switching sequences record the state, action, stage transition and final score at each time point, which are used to train the DQN model.

[0104] In practice, the reward function is calculated based on factors such as baking quality, working time, and target deviation. For example, the reward function can be designed as follows:

[0105] Proper +10if switching (meets ripeness standards, provides suitable color values, and saves energy)

[0106] -5if switched too early (temperature not reached, color value too light).

[0107] -8if switching too late (over-coloring, food becomes dry and hard).

[0108] -2if remains, but the indicator has stabilized (inertia penalty).

[0109] -λ Energy consumption penalty (for energy saving control)

[0110] In this step, the DQN model is used to determine the stage switching, rather than relying on a single variable such as temperature or color value to judge whether to switch stages. This improves the targeting and timing accuracy of the switching nodes, thereby improving the consistency and quality of the finished product. Furthermore, the DQN model can continuously optimize itself to adapt to new baking habits and meet the personalized needs of users.

[0111] In another embodiment, the oven can be controlled to switch stages based on real-time data and cumulative working time data from the sensors. Alternatively, a preset stage switching strategy can be used, which may include switching based on time rules, state rules, etc. For example, after the temperature reaches 180°C and is maintained for 3 minutes, the oven can switch to the next stage.

[0112] Step S140: Pre-configure the PID parameter tables for the temperature PID controller, humidity PID controller, fan speed PID controller and color value PID controller at each baking stage. Each controller controls the oven's operation according to the PID parameters of the baking stage the oven is in.

[0113] In practice, PID parameters are configured according to the PID parameters, the type and characteristics of ingredients, and the baking method selected by the user. By configuring PID parameters reasonably, precise control at each stage can be ensured, thereby guaranteeing the success of the baking process and the consistency of the product. The pre-configured parameter table can be stored in the form of tables such as JSON, CSV, or database tables.

[0114] Taking the heating stage as an example, the parameter configuration can be shown in Table 3:

[0115] Table 3: Pre-configured PID parameters for the heating phase

[0116] Controller Type Kp Ki Kd Temperature PID 3.5 0.1 1.2 Humidity PID 1.2 0.05 0.5 Wind speed PID 1.0 0.03 0.4 Color value PID 0.2 0.01 0.05

[0117] Step S150: When the total error is detected to exceed the first error threshold, the PID parameters of each controller are adjusted in real time; the total error is obtained by weighted summation of the differences between the real-time data of each sensor and its corresponding target value.

[0118] In this step, when the system detects that the total error is too large, the PID parameters are adjusted in real time. The system automatically triggers synchronous or differentiated adjustments to the parameters of multiple PID controllers, thereby enhancing the overall control response capability of the system. By automatically adjusting the control strategy through real-time feedback of changes in the total error, the system can gradually optimize its PID parameter combination, thereby improving the baking effect.

[0119] Specifically, the total error satisfies the following formula:

[0120] E total =α T *E T +α H *E H +α V *E V +α C *E C ;

[0121] Among them, E total The total error is the weighted sum of the errors from each channel, α. T α H α V α C The control weights, E, are for the temperature PID controller, humidity PID controller, wind speed PID controller, and color value PID controller, respectively. T E H E V E C These are temperature error, humidity error, wind speed error, and color value error, respectively.

[0122] In practice, the first error threshold can be set based on experience, for example, it can be set to a value of 10 to 20.

[0123] Specifically, when the total error is detected to exceed the first error threshold, the PID parameters of each controller are adjusted in real time, including:

[0124] When the total error exceeds the first error threshold, the control weights of each controller and the error of each controller's channel are obtained. Based on the control weights and the errors of each controller's channels, the adjustment factor for each controller is obtained. The PID parameters of each controller are dynamically adjusted according to the adjustment factor. After adjustment, the PID parameters of each controller satisfy the following formula:

[0125]

[0126] in, The adjusted proportional gain for the j-th controller; The initial proportional gain before adjusting the j-th controller is given by α, β, and γ, which are adjustable coefficients set empirically. j w is the adjustment factor for the channel to which the j-th controller belongs. j Let E be the control weight of the j-th controller. total The total error is the weighted sum of the errors of all channels belonging to all controllers, |e j | represents the current absolute error of the channel to which the j-th controller belongs.

[0127] As can be seen from the formula, the larger the error, the higher the weight, the larger the adjustment factor, and the greater the adjustment range.

[0128] It should be noted that this adjustment mechanism is only activated when the total error exceeds the first error threshold, in order to avoid frequent system adjustments.

[0129] Specifically, in practical implementation, the method of the present invention further includes:

[0130] Step S100: Couple the output of the color value PID controller to the humidity PID controller and the wind speed PID controller to reduce the output of the temperature PID controller and the humidity PID controller when the depth of the real-time color value exceeds the first color value threshold.

[0131] In this step, the first color value threshold can be determined according to the color value target curve. For example, if the current real-time color value exceeds the ±5L threshold of the curve, the humidity PID controller and temperature PID controller will be triggered to control the food when the surface of the food reaches a certain set degree, such as yellowing, darkening, or approaching caramelization, so as to prevent further discoloration or burning.

[0132] The first color value threshold can be determined based on the type of food. For example, when the food is bread, the first color value threshold L is set to 60. That is, when the color value L≤60, the humidity PID controller and the temperature PID controller are triggered to intervene together to prevent excessive color change.

[0133] One method to trigger joint intervention by humidity PID controller and temperature PID controller is to reduce the weight of humidity PID controller and temperature PID controller while increasing the weight of wind speed PID controller.

[0134] Step S101: Couple the output of the humidity PID controller to the output of the wind speed PID controller to suppress the output of the wind speed PID controller when the real-time humidity is lower than the first humidity threshold.

[0135] In this step, the first humidity threshold can be set to be 5-10% lower than the control target value, which is used for early warning and intervention of wind speed output.

[0136] The first humidity threshold can be determined based on the type of food and the baking stage. For example, during the bread fermentation stage, when the humidity is below 70%, the output of the wind speed PID controller is suppressed by reducing the control weight of the wind speed PID controller.

[0137] In this embodiment, the output of a controller is affected not only by the deviation of that controller channel but also by the outputs of other controller channels. The PID controller is no longer an independent control decision but integrates other current state factors of the system. For example, when the humidity is dropping rapidly, even if the current temperature error is not large, the temperature should be adjusted in advance to form coordinated control, making the control behavior more stable and intelligent, and avoiding the overall imbalance problem caused by local optima.

[0138] For example, when the output of the color value PID controller is coupled to the humidity PID controller and the wind speed PID controller, the temperature PID controller and the humidity PID controller are affected by the output of the color value PID controller.

[0139] When the output of the humidity PID controller is coupled to the output of the wind speed PID controller, the output of the wind speed PID controller is affected by the output of the humidity PID controller.

[0140] In one specific implementation, the output of the temperature PID controller is obtained by coupling the output of the humidity PID controller to the temperature PID controller, wherein the output of the temperature PID controller satisfies the following formula:

[0141]

[0142] Among them, U T ^ represents the final output of the temperature controller after the humidity controller intervenes, UT This is the raw output of the temperature controller; The coupling weight between the humidity controller and the temperature controller is set to 0.1 to 0.5; e H This is the humidity deviation, calculated as the target humidity minus the current humidity; e H ′ represents the rate of change of humidity deviation; λ is the rate of change adjustment coefficient, ranging from 0.1 to 1.0.

[0143] As can be seen from the formula, The larger the value, the stronger the intervention of the humidity PID controller in temperature control.

[0144] In this step, by coupling the output of the temperature PID controller to the output of the humidity PID controller, the two PID controllers no longer operate independently, but can sense each other's status and output control commands in a coordinated manner. This improves temperature control stability, prevents food from being over-dehydrated or undercooked, and ultimately improves baking quality.

[0145] Meanwhile, the temperature PID and humidity PID work together to control the system, making the control behavior more stable and intelligent, and avoiding the overall imbalance caused by local optima.

[0146] Example 2

[0147] This invention discloses an oven cooking control system based on multi-source PID, such as... Figure 3 As shown, Figure 3 It is an oven cooking control system based on multi-source PID, including:

[0148] The target unit 210 is used to match the temperature target curve, humidity target curve, wind speed target curve, and color value target curve according to the user's operation instructions and the type of food.

[0149] The control unit 220 is used to control the oven operation based on the temperature target curve, humidity target curve, wind speed target curve, and color value target curve, through a temperature PID controller, a humidity PID controller, a wind speed PID controller, and a color value PID controller.

[0150] The switching unit 230 is used to acquire real-time data from each sensor of the oven, the current baking stage, and the cumulative working time data, and to control the oven to switch stages based on the real-time data and cumulative working time data from each sensor.

[0151] The parameter unit 240 is used to pre-configure the PID parameter tables of the temperature PID controller, humidity PID controller, wind speed PID controller and color value PID controller at each baking stage. Each controller controls the oven's operation according to the PID parameters of the baking stage in which the oven is located.

[0152] The monitoring unit 250 is used to adjust the PID parameters of each controller in real time when the total error exceeds the first error threshold; the total error is obtained by weighted summation of the differences between the real-time data of each sensor and its corresponding target value.

[0153] Optionally, the control system further includes:

[0154] The coupling unit is used to couple the output of the color value PID controller to the humidity PID controller and the wind speed PID controller, so as to reduce the output of the temperature PID controller and the humidity PID controller when the depth of the real-time color value exceeds the first color value threshold; and to couple the output of the humidity PID controller to the output of the wind speed PID controller, so as to suppress the output of the wind speed PID controller when the real-time humidity is lower than the first humidity threshold.

[0155] Example 3

[0156] Please see Figure 4 , Figure 4 This is a schematic diagram of the structure of an electronic device disclosed in an embodiment of the present invention. For example... Figure 4 As shown, the electronic device may include:

[0157] Memory 310 storing executable program code;

[0158] Processor 320 coupled to memory 310;

[0159] The processor 320 calls the executable program code stored in the memory 310 to execute some or all of the steps in the monitoring method of an oven cooking control system based on multi-source PID in Embodiment 1.

[0160] This invention discloses a computer-readable storage medium storing a computer program that causes a computer to perform some or all of the steps in a multi-source PID-based oven cooking control method according to Embodiment 1.

[0161] This invention also discloses a computer program product, wherein when the computer program product is run on a computer, the computer executes some or all of the steps in the monitoring method of an oven cooking control system based on multi-source PID in Embodiment 1.

[0162] This invention also discloses an application publishing platform, which is used to publish computer program products. When the computer program products are run on a computer, the computer executes some or all of the steps in the monitoring method of an oven cooking control system based on multi-source PID in Embodiment 1.

[0163] In various embodiments of the present invention, it should be understood that the sequence number of each process does not necessarily imply the order of execution. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present invention.

[0164] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; they can be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment, depending on actual needs.

[0165] Furthermore, the functional units in the various embodiments of the present invention can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit. The integrated unit can be implemented in hardware or as a software functional unit.

[0166] If the integrated unit is implemented as a software functional unit and sold or used as an independent product, it can be stored in a computer-accessible memory. Based on this understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art, or all or part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a memory and includes several requests to cause a computer device (which can be a personal computer, server, or network device, specifically a processor in the computer device) to execute some or all of the steps of the methods described in the various embodiments of the present invention.

[0167] In the embodiments provided by this invention, it should be understood that "B corresponding to A" means that B is associated with A, and B can be determined based on A. However, it should also be understood that determining B based on A does not mean determining B solely based on A; B can also be determined based on A and / or other information.

[0168] Those skilled in the art will understand that some or all of the steps in the various methods of the embodiments described can be implemented by a program instructing related hardware. This program can be stored in a computer-readable storage medium, including read-only memory (ROM), random access memory (RAM), programmable read-only memory (PROM), erasable programmable read-only memory (EPROM), one-time programmable read-only memory (OTPROM), electrically-erasable programmable read-only memory (EEPROM), compact disc read-only memory (CD-ROM) or other optical disc storage, disk storage, magnetic tape storage, or any other computer-readable medium capable of carrying or storing data.

[0169] The foregoing has provided a detailed description of a monitoring method, apparatus, electronic device, and storage medium for an oven cooking control system based on multi-source PID, as disclosed in the embodiments of the present invention. Specific examples have been used to illustrate the principles and implementation methods of the present invention. The descriptions of the embodiments above are merely for the purpose of helping to understand the method and core ideas of the present invention; furthermore, those skilled in the art will recognize that, based on the ideas of the present invention, there will be changes in the specific implementation methods and application scope.

[0170] In conclusion, the content of this specification should not be construed as a limitation of the present invention.

Claims

1. A method for oven cooking control based on multi-source PID, characterized in that, It includes the following: Based on user operation commands and food type, match the target curves for temperature, humidity, wind speed, and color value. Based on the aforementioned temperature target curve, humidity target curve, wind speed target curve, and color value target curve, the oven operation is controlled by a temperature PID controller, a humidity PID controller, a wind speed PID controller, and a color value PID controller. The oven acquires real-time data from each sensor, the current baking stage, and the cumulative working time. Based on the real-time data and cumulative working time data from each sensor, the oven is controlled to switch stages. A pre-configured table of PID parameters for temperature, humidity, fan speed, and color value PID controllers at each baking stage is used. Each controller controls the oven's operation based on the PID parameters of the baking stage. The output of the color value PID controller is coupled to the humidity and fan speed PID controllers to trigger joint intervention by the humidity and temperature PID controllers when the real-time color value depth exceeds a first color value threshold. Specifically, this is achieved by reducing the weights of the humidity and temperature PID controllers while increasing the weight of the fan speed PID controller. The output of the humidity PID controller is also coupled to the output of the fan speed PID controller to suppress the output of the fan speed PID controller when the real-time humidity is below a first humidity threshold. When the total error exceeds the first error threshold, the PID parameters of each controller are adjusted in real time; the total error is obtained by weighted summation of the differences between the real-time data of each sensor and its corresponding target value.

2. The oven cooking control method based on multi-source PID according to claim 1, characterized in that, The control strategies of each controller include weighted control. When an actuator in the oven is subjected to weighted control, the actual output control signal of that actuator satisfies the following formula: U total =a T *U T +a H *U H +a V *U V +a C *U C ; Among them, U total α is the actual output sent to the actuator. T α H α V α C These are the control weights for the temperature PID controller, humidity PID controller, wind speed PID controller, and color value PID controller, respectively. U T U H U V U C These are the control signals for the actuator from the temperature PID controller, humidity PID controller, wind speed PID controller, and color value PID controller, respectively. The control weights of the temperature PID controller, humidity PID controller, wind speed PID controller, and color value PID controller are preset. The central controller adjusts the control weights of the temperature PID controller, humidity PID controller, wind speed PID controller, and color value PID controller in real time based on the real-time data of each sensor and the current baking stage.

3. The oven cooking control method based on multi-source PID according to claim 1, characterized in that, The output of the temperature PID controller is obtained by coupling the output of the humidity PID controller to the temperature PID controller, wherein the output of the temperature PID controller satisfies the following formula: ; in, This is the final output of the temperature controller after the humidity controller intervenes. This is the raw output of the temperature controller; The coupling weight between the humidity controller and the temperature controller is set to 0.1~0.

5. This is the humidity deviation, which is the target humidity minus the current humidity. The rate of change of humidity deviation; This is the rate of change adjustment coefficient, ranging from 0.1 to 1.

0.

4. The oven cooking control method based on multi-source PID according to claim 1, characterized in that, The step of controlling the oven to switch stages based on real-time data and cumulative working time data from each sensor includes: The acquired real-time temperature data, humidity data, weight data, color value data, cumulative working time, and current baking stage are input into the trained DQN model. The output of the DQN model determines whether to switch stages. The DQN model output actions include: maintaining the current stage, switching to the next stage, switching to a specified stage, and entering emergency heat preservation / pre-cooling mode. The state vector data of the DQN model includes real-time temperature data, humidity data, wind speed data, weight data, color value data, cumulative working time, and current baking stage.

5. The oven cooking control method based on multi-source PID according to claim 1, characterized in that, The step of adjusting the PID parameters of each controller in real time when the total error exceeds the first error threshold includes: when the total error exceeds the first error threshold, obtaining the control weight of each controller and the error of the channel to which each controller belongs; obtaining the adjustment factor of each controller based on the control weight and the error of each controller channel; dynamically adjusting the PID parameters of each controller based on the adjustment factor; and the adjusted PID parameters of each controller satisfying the following formula: ； ； ； ； in, The adjusted proportional gain for the j-th controller; The initial proportional gain before adjusting the j-th controller, , , These are adjustable coefficients, set based on experience. Let be the adjustment factor for the channel to which the j-th controller belongs. Let the control weights be those of the j-th controller. The total error is the weighted sum of the errors of all channels belonging to all controllers. This represents the current absolute error of the channel to which the j-th controller belongs.

6. The oven cooking control method based on multi-source PID according to claim 2, characterized in that, The central controller adjusts the control weights of the temperature PID controller, humidity PID controller, wind speed PID controller, and color value PID controller in real time based on real-time data from each sensor and the current baking stage. This includes: Based on the target curves for temperature, humidity, wind speed, and color value, and the real-time data from each sensor, error data and error change rate data for temperature deviation, humidity deviation, weight change, and color value are obtained. The error data and error change rate data of temperature deviation, humidity deviation, wind speed change, color value are input into the fuzzy controller, and the fuzzy controller outputs the result through expert experience rules. The control weight adjustment amount of each PID controller is output by the fuzzy controller, and the magnitude constraint is set on the control weight adjustment amount.

7. An oven cooking control system based on multi-source PID, characterized in that, It includes: The target unit is used to match the target curves for temperature, humidity, wind speed, and color value based on user operation instructions and food type. The control unit is used to control the oven's operation based on the target temperature curve, target humidity curve, target wind speed curve, and target color value curve, using a temperature PID controller, a humidity PID controller, a wind speed PID controller, and a color value PID controller. The output of the color value PID controller is coupled to the humidity PID controller and the wind speed PID controller to trigger joint intervention by the humidity PID controller and the temperature PID controller when the real-time color value depth exceeds a first color value threshold. Specifically, this is achieved by reducing the weights of the humidity PID controller and the temperature PID controller while increasing the weight of the wind speed PID controller. The output of the humidity PID controller is also coupled to the output of the wind speed PID controller to suppress the output of the wind speed PID controller when the real-time humidity is below a first humidity threshold. The switching unit is used to acquire real-time data from each sensor of the oven, the current baking stage, and the cumulative working time data, and to control the oven to switch stages based on the real-time data and cumulative working time data from each sensor. The parameter unit is used to pre-configure the PID parameter tables of the temperature PID controller, humidity PID controller, wind speed PID controller and color value PID controller for each baking stage. Each controller controls the oven's operation according to the PID parameters of the baking stage in which the oven is located. The monitoring unit is used to adjust the PID parameters of each controller in real time when the total error exceeds the first error threshold; the total error is obtained by weighted summation of the differences between the real-time data of each sensor and its corresponding target value.

8. An electronic device, characterized in that, It includes: a memory storing executable program code; a processor coupled to the memory; the processor calling the executable program code stored in the memory to execute the oven cooking control method based on multi-source PID as described in any one of claims 1-6.

9. A computer-readable storage medium, characterized in that, It stores a computer program, wherein the computer program causes the computer to execute the oven cooking control method based on multi-source PID as described in any one of claims 1-6.

Images