Cross-heat-source same-effect conversion cooking control method, device and equipment

Abstract

The invention relates to the field of food processing intelligent control, and provides a cross-heat-source same-effect conversion cooking control method, device and equipment, and the method comprises the steps: obtaining current temperature-time data in real time in a process of heating food by a non-reference heat source; according to the temperature-time data, determining a current cooking value, and obtaining a difference value between the target cooking value and the current cooking value; dynamically adjusting the heating power of the non-reference heat source according to the difference value until the absolute value of the difference value is not greater than a preset tolerance threshold value; wherein the cooking value is used for evaluating the cumulative damage degree of the food quality in the heat treatment process; the target cooking value is determined according to temperature-time data, actually measured under the reference heat source condition, of the food. The problem that in the prior art, due to the difference of heat transfer mechanisms of different heat sources, the food quality is inconsistent under the same technology is solved, and the effect that the non-reference heat source accurately reproduces the quality damage effect of the reference heat source through dynamic regulation and control of the cooking value is achieved.

Description

Technical Field

[0001] This invention relates to the field of intelligent control in food processing, and in particular to a cooking control method, apparatus and equipment for cross-heat source equivalent conversion. Background Technology

[0002] In the food processing industry, the choice of heat source directly affects the cooking effect. Different heating methods, such as direct fire, electromagnetic, and microwave, often result in significant differences in the texture, nutrition, and flavor of food under the same process due to differences in heat transfer mechanisms.

[0003] Direct-fire heating transfers heat through radiation and convection, creating a unique Maillard reaction and caramelization layer. Electromagnetic heating relies on the eddy current effect, offering strong heat penetration but lacking surface radiation, making it difficult to replicate the flavor characteristics of direct-fire cooking. This difference in heat sources hinders standardization in industrial food production and limits the cross-platform compatibility of smart kitchen appliances.

[0004] Currently, the industry mainly controls the cooking process through temperature-time curves or fixed power modes. However, these methods can only ensure the uniformity of thermodynamic parameters and cannot quantify the cumulative destructive effects of different temperature ranges on food quality. For example, traditional temperature control technology cannot explain why, under the same temperature curve, the cooking loss of meat heated by electromagnetic heating is higher than that of direct heat. Although some studies have attempted to predict quality changes by establishing kinetic models, these models often rely on data from specific heat sources and cannot be directly transferred to other heating methods. Summary of the Invention

[0005] This invention provides a cooking control method, apparatus, and equipment for cross-heat source equivalent conversion, which solves the problem of inconsistent food quality under the same process due to differences in heat transfer mechanisms of different heat sources in the prior art. It realizes that by dynamically adjusting the cooking value, non-reference heat sources can accurately reproduce the quality destruction effect of reference heat sources.

[0006] This invention provides a cooking control method for cross-heat source equivalent conversion, comprising the following steps: During the heating of food using a non-reference heat source, real-time temperature-time data is acquired. Based on the temperature-time data, determine the current cooking value and obtain the difference between the target cooking value and the current cooking value; Based on the difference, the heating power of the non-reference heat source is dynamically adjusted until the absolute value of the difference is not greater than a preset tolerance threshold.

[0007] According to the present invention, a cooking control method for cross-heat source equivalent conversion is provided, wherein determining the current cooking value based on the temperature-time data specifically includes: determining a temperature-quality degradation index based on the temperature-time data; determining an integrand based on the temperature-quality degradation index and the thermal degradation rate base; and determining the current cooking value based on the integrand and the time data in the temperature-time data.

[0008] According to the present invention, a cooking control method for cross-heat source equivalent conversion is provided, wherein determining the temperature-quality damage index based on the temperature-time data specifically includes: acquiring temperature reference data and food characteristic parameters; determining the relative temperature deviation based on the temperature-time data and the temperature reference data; and determining the temperature-quality damage index based on the relative temperature deviation and the food characteristic parameters.

[0009] According to the present invention, a cooking control method for cross-heat source equivalent conversion is provided, wherein the step of dynamically adjusting the heating power of the non-reference heat source based on the difference specifically includes: determining a cooking value deviation ratio adjustment term based on the difference between the target cooking value and the current cooking value and an adjustment coefficient; determining a temperature change rate based on the temperature-time data; determining a temperature change rate compensation term based on the temperature change rate and a heat penetration delay coefficient; determining a target heating power of the non-reference heat source based on the cooking value deviation ratio adjustment term and the temperature change rate compensation term; and dynamically adjusting the heating power of the non-reference heat source based on the target heating power.

[0010] According to the present invention, a cooking control method for cross-heat source equivalent conversion, which dynamically adjusts the heating power of the non-reference heat source, further includes: acquiring a target reference temperature of the food surface and a real-time temperature of the food surface heated by the non-reference heat source; determining an infrared radiation compensation temperature difference based on the target reference temperature and the real-time temperature of the food surface; determining a target heating power of the non-reference heat source based on the infrared radiation compensation temperature difference and the radiation compensation coefficient; and dynamically adjusting the heating power of the non-reference heat source based on the target heating power.

[0011] According to the present invention, a cooking control method for cross-heat source equivalent conversion is provided, wherein the temperature-time data is acquired using a multi-point thermocouple matrix.

[0012] The present invention also provides a cooking control device for cross-heat source equivalent conversion, comprising the following modules: The data acquisition module is used to acquire real-time temperature-time data during the heating of food using a non-reference heat source. The intelligent calculation module is used to determine the current cooking value based on the temperature-time data and obtain the difference between the target cooking value and the current cooking value. The dynamic adjustment module is used to dynamically adjust the heating power of the non-reference heat source according to the difference until the absolute value of the difference is not greater than a preset tolerance threshold. The cooking value is used to assess the cumulative damage to food quality during heat treatment; the target cooking value is determined based on temperature-time data of the food measured under baseline heat source conditions.

[0013] The present invention also provides an electronic device, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the computer program to implement the cross-heat source equivalent conversion cooking control method as described above.

[0014] The present invention also provides a non-transitory computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the cross-heat source equivalent conversion cooking control method as described above.

[0015] The present invention also provides a computer program product, including a computer program that, when executed by a processor, implements the cross-heat source equivalent conversion cooking control method as described above.

[0016] This invention provides a cooking control method, apparatus, and equipment for cross-heat source equivalent conversion, which offers the following advantages: By acquiring real-time temperature-time data of food during non-reference heat source processes, a foundation for dynamic monitoring is established. Subsequently, by calculating the difference between the current cooking value and the target cooking value, the previously difficult-to-quantify degree of food quality damage is transformed into a precisely calculable numerical indicator. This quantitative calculation of cooking values ​​overcomes the limitations of traditional temperature or time-based control, enabling direct regulation of changes in the intrinsic quality of food. This closed-loop control mechanism based on the cooking value difference allows the system to intelligently adjust heating power, ultimately ensuring that the cooking effect of the non-reference heat source is highly consistent with that of the reference heat source. The dynamic power adjustment mechanism effectively compensates for the inherent differences in heat transfer efficiency between different heat sources; the introduction of a preset tolerance threshold ensures the stability and repeatability of the cooking results. Compared to existing technologies, this invention achieves consistent food quality across different heat source devices for the first time, providing core technical support for cross-platform compatibility of intelligent cooking equipment. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0018] Figure 1This is a schematic flowchart of the cooking control method for cross-heat source equivalent conversion provided by the present invention.

[0019] Figure 2 This is a schematic diagram of the C-value tracking curve provided by the present invention.

[0020] Figure 3 This is a flowchart of electromagnetic / infrared power coordinated regulation provided by the present invention.

[0021] Figure 4 This is a schematic diagram of the cross-heat source equivalent conversion cooking control device provided by the present invention.

[0022] Figure 5 This is a diagram of the cross-heat source equivalent conversion cooking control system architecture provided by the present invention.

[0023] Figure 6 This is a schematic diagram of the structure of the electronic device provided by the present invention. Detailed Implementation

[0024] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0025] In the food processing field, direct-fired (gas-fired, coal-fired) and electromagnetic heating differ in their heat transfer mechanisms (radiation / convection vs. eddy current conduction), resulting in significant differences in the nutritional content and texture of the final products even when using the same process parameters. Current mainstream temperature control technologies (such as constant power and PID temperature control) can only guarantee the stability of temperature parameters but cannot quantify the cumulative destructive effects of different temperature ranges on food quality, making it difficult to achieve equivalent output across heat sources. To address this technical bottleneck, there is an urgent need to develop a dynamic control method for heat treatment based on the intrinsic quality response of food. Therefore, this invention proposes an innovative solution that constructs an intelligent control system and method capable of achieving equivalent transformation of the destructive effects on food quality from various heat sources, such as direct-fired and electromagnetic heating, by real-time calculation of quality change indicators (cooking value C-value).

[0026] The following is combined Figures 1-6 The embodiments of the present invention are described in detail.

[0027] Figure 1 This is a schematic flowchart of the cross-heat source equivalent conversion cooking control method provided by the present invention, as shown below. Figure 1 As shown, the method includes the following steps: S110. During the heating of food by a non-reference heat source, acquire the current temperature-time data in real time.

[0028] According to the cooking control method for cross-heat source equivalent conversion provided by the present invention, the temperature-time data is acquired using a multi-point thermocouple matrix.

[0029] Specifically, during food heat processing, this invention employs a multi-point thermocouple matrix system to monitor the temperature of food under direct-fire heating in all directions. Specifically, by arranging embedded anti-interference thermocouple arrays at key locations such as the center, surface, and edges of the food, and combining this with non-contact infrared surface temperature sensors, high-precision temperature-time change curves are acquired in real time. This multi-dimensional temperature monitoring scheme can completely capture the three-dimensional temperature field distribution characteristics of food during heating from a reference heat source (direct fire) and a non-reference heat source (electromagnetic).

[0030] Embedded thermocouple arrays directly measure internal temperature changes in food, avoiding data deviations caused by traditional surface temperature measurement; infrared temperature sensors can monitor surface temperature changes in food non-contactly, making them particularly suitable for precise control of high-temperature coking processes; multi-point synchronously acquired data provides a comprehensive and reliable temperature field information foundation for subsequent cooking value calculations, ensuring the accuracy and representativeness of the benchmark data. This composite temperature monitoring scheme establishes a precise data reference system for cross-heat source equivalent control.

[0031] S120. Based on the temperature-time data, determine the current cooking value and obtain the difference between the target cooking value and the current cooking value. The cooking value is used to assess the cumulative damage to food quality during heat treatment. The target cooking value is determined based on the temperature-time data of the food measured under baseline heat source conditions.

[0032] Specifically, the target cooking value is obtained during direct-fire heating, and the temperature-time curve is recorded in real time using a multi-point thermocouple matrix (food center / surface / edge). The total amount of quality damage is determined based on the following formula: in, T represents the current temperature. ref The reference temperature is z, the food characteristic parameter is t, and the time is t. The system supports dynamic adjustment of the z value parameter according to the type of food. For example, the z value is set to 30±5℃ for meat processing, 40±5℃ for leafy vegetables, and 25±5℃ for liquid foods.

[0033] According to the present invention, a cooking control method for cross-heat source equivalent conversion is provided, which determines the current cooking value based on temperature-time data, specifically including: determining the temperature-quality degradation index based on temperature-time data. Based on the temperature quality degradation index and the thermal degradation rate baseline Determine the integrand The current cooking value is determined based on the integrand and the time data t in the temperature-time data. .

[0034] According to the present invention, a cooking control method for cross-heat source isotropic conversion is provided, which determines the temperature-quality degradation index based on temperature-time data, specifically including: acquiring temperature reference data. and food characteristic parameters Based on temperature-time data and temperature reference data Determine the relative temperature deviation The temperature-quality degradation index is determined based on the relative temperature deviation and food characteristic parameters. .

[0035] Specifically, during the electromagnetic heating process, the system monitors the temperature changes of the food in real time during processing and bases the data on the acquired temperature-time data T. em (t) Calculate the current cumulative cooking value C current The calculation is performed continuously. This calculation process employs real-time integration technology and is achieved through the following formula: Among them, T em T represents the current temperature. ref The reference temperature is z, the food characteristic parameter is t, and the time is t. The system supports dynamic adjustment of the z value parameter according to the type of food. For example, the z value is set to 30±5℃ for meat processing, 40±5℃ for leafy vegetables, and 25±5℃ for liquid foods.

[0036] Real-time temperature monitoring and integral calculation ensure the timeliness and accuracy of cooking value assessment, providing reliable data support for power adjustment. Secondly, the dynamic correction function of the z-value enables the system to adaptively adjust to the differences in the characteristics of different ingredients, significantly improving control precision. Finally, the parameterized design based on the intrinsic characteristics of food allows the system to adapt to the processing needs of various ingredients, greatly enhancing the versatility and practicality of the equipment. Through this intelligent calculation method, the system achieves precise quantitative assessment of the heat treatment process of different ingredients.

[0037] S130. Dynamically adjust the heating power of the non-reference heat source according to the difference until the absolute value of the difference is not greater than the preset tolerance threshold.

[0038] According to the present invention, a cooking control method for cross-heat source equivalent conversion is provided, which dynamically adjusts the heating power of a non-reference heat source based on the difference, specifically including: adjusting the heating power of a non-reference heat source based on a target cooking value. Compared with the current cooking value The difference between and adjustment coefficient Determine the cooking value deviation ratio adjustment item Determine the rate of temperature change based on temperature-time data. According to the rate of temperature change and thermal penetration delay coefficient Determine the temperature change rate compensation term Adjustment item based on cooking value deviation ratio and temperature change rate compensation term Determine the target heating power of the non-reference heat source. According to the target heating power Dynamically adjust the heating power of non-reference heat sources.

[0039] Specifically, the system of this invention achieves precise electromagnetic energy output through a high-frequency electromagnetic generator. This generator has a built-in heat source characteristic compensation module that specifically stores key heat transfer difference parameters between direct fire and electromagnetic heating, including important physical parameters such as the heat penetration delay coefficient α. Based on these parameters and combined with real-time acquired temperature data, the system's core dynamic power mapper generates precise electromagnetic power adjustment commands using the following formula: Where k is a preset gain coefficient, For the target cooking value, The current cooking value is given, and α is the heat penetration delay coefficient. This represents the rate of temperature change.

[0040] like Figure 2 The target cooking value (is shown) ) and actual cooking value ( The curve shows the dynamic tracking effect over time. This curve verifies that the electromagnetic field strength can be dynamically adjusted through the inverse power control algorithm, enabling... Tracking with ≤5% error The inverse power control algorithm is the core control strategy in this invention for achieving equivalent cooking across heat sources. Essentially, it's a dynamic feedback adjustment mechanism that uses the difference in cooking values ​​(C-value) as input and heat source power as output. Compared to traditional temperature control algorithms (such as PID), this algorithm directly tracks the rate of quality degradation rather than temperature by inversely deriving heat source power, thus solving the problem of inconsistent quality caused by differences in heat transfer between different heat sources.

[0041] According to the present invention, a cooking control method for cross-heat source equivalent conversion dynamically adjusts the heating power of a non-reference heat source, and further includes: acquiring a target reference temperature of the food surface and the real-time temperature of the food surface heated by the non-reference heat source; and adjusting the heating power of the food surface according to the target reference temperature. Real-time temperature of food surface Determine the infrared radiation compensation temperature difference Temperature difference compensation based on infrared radiation and radiation compensation coefficient Determine the target heating power of the non-reference heat source. The heating power of the non-reference heat source is dynamically adjusted according to the target heating power.

[0042] Specifically, this invention addresses the technical deficiency of insufficient radiant heat during electromagnetic heating by introducing an adjustable infrared radiation compensation plate. This compensation device is controlled by an intelligent power adjustment module, and its output power follows the following algorithm: Wherein, γ is the system's preset radiation compensation coefficient. For reference temperature, This refers to the real-time surface temperature of food heated by a non-reference heat source. Throughout the electromagnetic heating process, the system monitors the food surface temperature in real time and calculates the current cooking value. By dynamically adjusting the coordinated output of infrared compensation power and electromagnetic power, the system ensures the current cooking value is maintained. With target cooking value The absolute deviation was consistently kept within 5%, i.e. | |≤5%.

[0043] Infrared compensation plates effectively compensate for the inherent defects of electromagnetic heating in terms of surface heat radiation, perfectly replicating the Maillard reaction and caramelization effect unique to traditional direct-fire cooking. Secondly, the closed-loop control mechanism based on real-time temperature feedback enables precise adjustment of compensation power, avoiding energy waste or insufficient compensation. Finally, the 5% error control standard ensures a high degree of consistency in food quality under different heat source conditions, providing reliable technical support for the standardized production of cross-platform cooking equipment.

[0044] like Figure 3 The core algorithm flowchart of the cooking control system in this invention is described in detail. This process begins with the acquisition of current temperature data, followed by the system calculating the current cooking value in real time. And by comparing with the target cooking value The deviation value ΔC is obtained through comparison. Based on this deviation, the system dynamically calculates the electromagnetic power adjustment amount and determines whether to activate infrared compensation by judging whether the surface temperature is below the coking threshold. Finally, the system outputs the calculated electromagnetic power and infrared compensation power to the actuators respectively, and ends the control cycle when the deviation ΔC ≤ 5%. This control process achieves consistent quality control under different heat sources through multi-parameter coordinated adjustment.

[0045] Using stir-fried pork as a typical example, the practical application effect of the cooking control system is demonstrated in detail. In this example, the target cooking value is... =40 (corresponds to the optimal cooking loss for pork), reference temperature =100℃, food characteristic parameter z=33℃. The specific implementation process consists of three key steps: Step 1: The pork sample was subjected to a standard treatment using direct heating, and the temperature-time curve from the initial temperature of 20℃ to 98℃ over 20 minutes was recorded using a thermocouple array. Step 2: The system calculates the target cooking value based on the integral of the baseline curve. =40; Step 3: Switch to electromagnetic heating mode. The equipment will rapidly heat up at an initial power of 2000W. The cumulative cooking value will be monitored in real time. When the temperature reaches 35°C, the power is intelligently adjusted to 800W to maintain heating, and the infrared compensation plate is activated to stabilize the surface of the meat at 95°C, successfully simulating the micro-caramelized layer effect unique to direct-fire cooking.

[0046] The results showed that the cooking loss difference between the electromagnetic group and the direct-fire group was <7%, and the color and hardness error was ≤3%.

[0047] This invention effectively solves a long-standing key technical challenge in the food processing field through innovative cross-heat source equivalent control technology. In terms of quality control, the system completely resolves the issue of food quality fluctuations caused by differences in heat transfer mechanisms between different heat sources (direct fire and electromagnetic). Through dynamic tracking and adjustment of the cooking value (C-value), it ensures a high degree of consistency in the texture, nutrition, and sensory quality of food under different heating methods. Test data shows that the system can stably control the quality difference between different heat sources within 7%. Regarding energy efficiency optimization, the system significantly improves energy utilization efficiency through intelligent power adjustment algorithms. In terms of system scalability, this technical solution demonstrates excellent equipment compatibility. Its core control architecture can be seamlessly extended to various heat source scenarios such as microwave and steam. Only by adjusting the corresponding heat transfer parameters (such as the microwave penetration depth coefficient and the steam condensation heat compensation factor) for different heat source characteristics is cross-platform equivalent control achieved. This modular design provides a standardized solution for the intelligent upgrading of food processing equipment.

[0048] The cross-heat source equivalent conversion cooking control device provided by the present invention is described below. The cross-heat source equivalent conversion cooking control device described below can be referred to in correspondence with the cross-heat source equivalent conversion cooking control method described above.

[0049] like Figure 4 The image shows a cross-heat source equivalent conversion cooking control device provided by the present invention, comprising: The data acquisition module 410 is used to acquire the current temperature-time data in real time during the heating of food by a non-reference heat source. The intelligent calculation module 420 is used to determine the current cooking value based on temperature-time data and obtain the difference between the target cooking value and the current cooking value. The dynamic adjustment module 430 is used to dynamically adjust the heating power of the non-reference heat source according to the difference until the absolute value of the difference is not greater than the preset tolerance threshold. Among them, the cooking value is used to assess the cumulative degree of damage to food quality during heat treatment; the target cooking value is determined based on the temperature-time data of the food measured under the baseline heat source conditions.

[0050] Figure 5 This invention showcases the modular architecture of its cooking control system, presenting a complete technical solution from data acquisition to intelligent control and execution output. The system employs a three-layer progressive design: the data acquisition module 410 serves as the sensing layer, comprising an embedded thermocouple array 4101 and an infrared surface temperature sensor 4102, responsible for real-time monitoring of the internal temperature field and surface charring state of the food, respectively; the intelligent calculation module 420 constitutes the core control layer, with its C-value calculation module 4201 quantifying the degree of quality damage in real-time based on an integral algorithm, the heat source compensation module 4202 storing heat transfer characteristic parameters of different heat sources, such as the α coefficient, and the power mapper 4203 executing an inverse control algorithm to generate adjustment commands; the dynamic adjustment module 430, through the collaborative work of a high-frequency electromagnetic generator 4304 and an adjustable infrared radiation plate 4305, accurately reproduces the target cooking effect. This modular architecture's scalable design provides a system-level solution that is more compatible with other heat sources such as microwaves and steam, fully demonstrating the invention's forward-looking and practical value.

[0051] Figure 6 An example is a schematic diagram of the physical structure of an electronic device, such as... Figure 6 As shown, the electronic device may include: a processor 610, a communication interface 620, a memory 630, and a communication bus 640. The processor 610, communication interface 620, and memory 630 communicate with each other via the communication bus 640. The processor 610 can call logic instructions in the memory 630 to execute a cross-heat source equivalent conversion cooking control method. This method includes: acquiring current temperature-time data in real time during the heating of food by a non-reference heat source; determining the current cooking value based on the temperature-time data; obtaining the difference between the target cooking value and the current cooking value; dynamically adjusting the heating power of the non-reference heat source based on the difference until the absolute value of the difference is no greater than a preset tolerance threshold; wherein the cooking value is used to assess the cumulative degree of damage to food quality during heat treatment; the target cooking value is determined based on the measured temperature-time data of the food under reference heat source conditions.

[0052] Furthermore, the logical instructions in the aforementioned memory 630 can be implemented as software functional units and, when sold or used as independent products, can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art, or a part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods of the various embodiments of the present invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0053] On the other hand, the present invention also provides a computer program product, which includes a computer program that can be stored on a non-transitory computer-readable storage medium. When the computer program is executed by a processor, the computer can execute the cross-heat source equivalent conversion cooking control method provided by the above methods. The method includes: acquiring current temperature-time data in real time during the heating of food by a non-reference heat source; determining the current cooking value based on the temperature-time data; acquiring the difference between the target cooking value and the current cooking value; dynamically adjusting the heating power of the non-reference heat source based on the difference until the absolute value of the difference is not greater than a preset tolerance threshold; wherein the cooking value is used to assess the cumulative degree of damage to food quality during heat treatment; the target cooking value is determined based on the temperature-time data of the food measured under reference heat source conditions.

[0054] In another aspect, the present invention also provides a non-transitory computer-readable storage medium storing a computer program thereon, which, when executed by a processor, implements the cross-heat source equivalent conversion cooking control method provided by the above methods. This method includes: acquiring current temperature-time data in real time during the heating of food by a non-reference heat source; determining a current cooking value based on the temperature-time data; obtaining the difference between a target cooking value and the current cooking value; dynamically adjusting the heating power of the non-reference heat source based on the difference until the absolute value of the difference is not greater than a preset tolerance threshold; wherein the cooking value is used to assess the cumulative degree of damage to food quality during heat treatment; and the target cooking value is determined based on temperature-time data of the food measured under reference heat source conditions.

[0055] The device embodiments described above are merely illustrative. The units described as separate components may or may not be physically separate, and the components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the modules can be selected to achieve the purpose of this embodiment according to actual needs. Those skilled in the art can understand and implement this without any creative effort.

[0056] Through the above description of the embodiments, those skilled in the art can clearly understand that each embodiment can be implemented by means of software plus necessary general-purpose hardware platforms, and of course, it can also be implemented by hardware. Based on this understanding, the above technical solutions, in essence or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product can be stored in a computer-readable storage medium, such as ROM / RAM, magnetic disk, optical disk, etc., including several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute the methods of various embodiments or some parts of embodiments.

[0057] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A cooking control method for cross-heat source equivalent conversion, characterized in that, include: During the heating of food using a non-reference heat source, real-time temperature-time data is acquired. Based on the temperature-time data, determine the current cooking value and obtain the difference between the target cooking value and the current cooking value; Based on the difference, the heating power of the non-reference heat source is dynamically adjusted until the absolute value of the difference is not greater than a preset tolerance threshold. The cooking value is used to assess the cumulative damage to food quality during heat treatment; the target cooking value is determined based on temperature-time data of the food measured under baseline heat source conditions.

2. The cooking control method for cross-heat source equivalent conversion according to claim 1, characterized in that, The step of determining the current cooking value based on the temperature-time data specifically includes: Based on the temperature-time data, determine the temperature-quality degradation index; The integrand is determined based on the temperature quality degradation index and the thermal degradation rate base. The current cooking value is determined based on the integrand and the time data in the temperature-time data.

3. The cooking control method for cross-heat source equivalent conversion according to claim 2, characterized in that, The determination of the temperature-quality degradation index based on the temperature-time data specifically includes: Obtain temperature reference data and food characteristic parameters; The relative temperature deviation is determined based on the temperature-time data and the temperature reference data; The temperature-quality degradation index is determined based on the relative temperature deviation and the food characteristic parameters.

4. The cooking control method for cross-heat source equivalent conversion according to claim 1, characterized in that, The step of dynamically adjusting the heating power of the non-reference heat source based on the difference specifically includes: Based on the difference between the target cooking value and the current cooking value and the adjustment coefficient, determine the cooking value deviation ratio adjustment item; Determine the rate of temperature change based on the temperature-time data; Based on the temperature change rate and the heat penetration delay coefficient, determine the temperature change rate compensation term; The target heating power of the non-reference heat source is determined based on the cooking value deviation ratio adjustment term and the temperature change rate compensation term. The heating power of the non-reference heat source is dynamically adjusted according to the target heating power.

5. The cooking control method for cross-heat source equivalent conversion according to claim 1, characterized in that, Dynamically adjusting the heating power of the non-reference heat source further includes: Obtain the target reference temperature of the food surface and the real-time temperature of the food surface heated by a non-reference heat source; The infrared radiation compensation temperature difference is determined based on the target reference temperature of the food surface and the real-time temperature of the food surface. The target heating power of the non-reference heat source is determined based on the infrared radiation compensation temperature difference and radiation compensation coefficient. The heating power of the non-reference heat source is dynamically adjusted according to the target heating power.

6. The cooking control method for cross-heat source equivalent conversion according to claim 1, characterized in that, The temperature-time data was acquired using a multi-point thermocouple matrix.

7. A cooking control device for cross-heat source equivalent conversion, characterized in that, include: The data acquisition module is used to acquire real-time temperature-time data during the heating of food using a non-reference heat source. The intelligent calculation module is used to determine the current cooking value based on the temperature-time data and obtain the difference between the target cooking value and the current cooking value. The dynamic adjustment module is used to dynamically adjust the heating power of the non-reference heat source according to the difference until the absolute value of the difference is not greater than a preset tolerance threshold. The cooking value is used to assess the cumulative damage to food quality during heat treatment; the target cooking value is determined based on temperature-time data of the food measured under baseline heat source conditions.

8. An electronic device comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, characterized in that, When the processor executes the computer program, it implements the cross-heat source equivalent conversion cooking control method as described in any one of claims 1 to 6.

9. A non-transitory computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it implements the cross-heat source equivalent conversion cooking control method as described in any one of claims 1 to 6.

10. A computer program product, comprising a computer program, characterized in that, When the computer program is executed by the processor, it implements the cross-heat source equivalent conversion cooking control method as described in any one of claims 1 to 6.

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