Cookware dry burning detection method and system based on dynamic temperature curve analysis and readable medium

Abstract

The invention discloses a cookware dry burning detection method and system based on dynamic temperature curve analysis and a readable medium, and the method comprises the following steps: continuously collecting temperature data of an area in thermal correlation with a cookware through a temperature sensing device; processing the collected temperature data, and identifying a boiling point plateau period in the temperature data; the temperature change trend after the boiling point plateau period is finished is monitored in real time; when the monitored temperature change trend meets the preset dry burning condition, it is judged that a dry burning event occurs; and after the dry burning event is judged to occur, generating and outputting a dry burning alarm signal. By capturing the dynamic change trend of the temperature in the cooking process (instead of depending on a single temperature value), the dry-burning and normal high-temperature cooking scenes are accurately distinguished, and meanwhile, a flexible hardware implementation mode is adopted, so that the cost is reduced, the compatibility is improved, and the use requirements and deployment scenes of different users are met.

Description

Technical Field

[0001] This invention relates to the field of smart home and kitchen safety technology, and in particular to a method, system and readable medium for detecting dry burning of cookware based on dynamic temperature curve analysis. Background Technology

[0002] With the increasing popularity of smart homes, the demand for kitchen safety protection is rising. Fires and gas leaks caused by dry-burning cookware are frequent occurrences, becoming one of the core hidden dangers to kitchen safety. Existing dry-burning cookware detection technologies mainly suffer from the following three problems: High cost: Some solutions rely on high-precision dedicated chips or complex multi-sensor arrays, resulting in high hardware costs and making it difficult to achieve widespread adoption. High false alarm rate: Most technologies use a single absolute temperature value as the standard for dry burning judgment, which cannot distinguish between normal high-temperature cooking (such as stir-frying and deep-frying) and dry burning state, resulting in frequent false alarms and reducing the user experience; Poor compatibility: Some solutions are bound to specific brands or models of cookware and stoves, and cannot be adapted to cookware of different materials (such as iron pots, aluminum alloy pots, and ceramic pots), different sizes, and various types of stoves such as gas stoves, induction cookers, and electric ceramic stoves, thus limiting their applicability. Summary of the Invention

[0003] According to a first aspect of the present invention, a method for detecting dry burning of cookware based on dynamic temperature curve analysis is provided, comprising the following steps: Data acquisition steps: Continuously acquire temperature data of the area thermally correlated with the cookware using a temperature sensing device; Identification steps: Process the collected temperature data to identify the boiling point plateau period in the temperature data; the boiling point plateau period refers to the period in which the temperature remains stable near the boiling point temperature under the current ambient air pressure, and the duration is not less than a preset minimum duration. Detection steps: Real-time monitoring of temperature change trends after the boiling plateau period ends; Judgment Steps: A dry-burning event is determined to have occurred when the monitored temperature change trend meets the preset dry-burning conditions. The dry-burning conditions are determined when three consecutive temperature values ​​exceed the upper limit of the boiling point plateau temperature by 1 degree Celsius, and the following conditions are met simultaneously: a: The temperature rises from the boiling point temperature above a first temperature threshold. b: Within the first time threshold after the plateau period ends; c: The rate of temperature rise exceeds a preset rate threshold, and the duration of this rate of rise is not less than a preset time. Alarm procedure: After determining that a dry burning event has occurred, a dry burning alarm signal is generated and output.

[0004] Furthermore, the boiling point plateau period in the temperature data is specifically identified as follows: When the temperature enters a preset boiling point temperature range of 98~101℃, a stability timer is started. Determine whether both of the following conditions are met simultaneously: a) The standard deviation of the temperature data during this period is less than a preset fluctuation threshold; b) Perform linear fitting on the temperature data for this period, and the absolute value of the resulting slope is less than a preset trend threshold. If both of the above conditions are met simultaneously, and the cumulative time is greater than the set time, it is considered a boiling point plateau period.

[0005] Furthermore, if the boiling plateau period is not identified, it is determined whether the temperature rises significantly. If it rises significantly, high-frequency sampling is used to collect temperature data. After the boiling plateau period is identified, the sampling frequency is switched to a low-frequency sampling frequency lower than the high-frequency sampling frequency to collect temperature data. After the temperature is detected to have left the boiling plateau period, it is determined whether the temperature rises significantly. If it rises significantly, the sampling frequency is switched back to the high-frequency sampling frequency to collect temperature data.

[0006] Furthermore, it also includes a state calibration step: detecting the movement of the cookware using a motion sensor; only when the cookware is detected to be in a stable position will the temperature data acquisition step and subsequent steps be initiated or continued.

[0007] According to a second aspect of the present invention, a cookware dry-burning detection system is provided to implement the cookware dry-burning detection method based on dynamic temperature curve analysis of the first aspect, comprising: The temperature acquisition module includes a temperature sensing device and a signal conditioning circuit, used to acquire and convert temperature data; The data processing module is electrically connected to the temperature acquisition module and is used to receive temperature data and execute the algorithm program for identification, detection and judgment steps. The control and alarm module is electrically connected to the data processing module and is used to execute alarm steps after receiving a dry burning determination signal.

[0008] Furthermore, the temperature sensing device is a contact sensor, configured to be fixed to the lid or body of the pot for direct temperature measurement; or, the temperature sensing device is a non-contact infrared temperature sensor, configured to measure the thermally correlated area of ​​the pot.

[0009] Furthermore, the system is an integrated pot lid device, the structure of which includes: The annular housing is configured to be detachably mounted on the lid handle; The temperature acquisition module, data processing module, and control and alarm module are integrated into a ring-shaped housing. The temperature sensing device is a contact sensor. When the housing is installed on the lid handle, the contact sensor is in contact with the outer surface of the lid.

[0010] Furthermore, the system is a stand-alone stovetop unit, and its structure includes: Base; Adjustable stand mounted on the base; The sensor module, located on the top of the adjustable bracket, contains a non-contact infrared temperature sensor. The data processing module and the control and alarm module are integrated into the base or adjustable stand; The sensor module also integrates a laser sight to assist in aligning the cookware under test.

[0011] According to a third aspect of the present invention, a computer-readable medium having processor-executable non-volatile program code is provided, the program code causing the processor to perform a cookware dry-burning detection method based on dynamic temperature curve analysis according to the first aspect.

[0012] A method for detecting dry burning of cookware based on dynamic temperature curve analysis according to an embodiment of the present invention has the following beneficial effects: By using the dual characteristics of "boiling point plateau period + temperature trend" to determine the difference between normal high-temperature cooking (such as stir-frying without a boiling point plateau period and with a slow temperature rise) and dry burning (with a rapid temperature rise after the plateau period), the problem of false alarms is fundamentally solved. It is not bound to specific cookware or stove types, and is compatible with materials such as iron pots, aluminum alloy pots, and ceramic pots. It is compatible with gas stoves, induction cookers, and electric ceramic stoves, and the two product forms cover mainstream scenarios such as "fixed lid" and "stovetop placement". By employing dynamic sampling frequency technology, power consumption is reduced during safe periods and accuracy is improved during risky periods, thus achieving intelligent power management. No need to modify existing cookware or stoves; the integrated pot lid can be directly fitted, and the independent stove can be placed directly. The installation time is less than 1 minute, and it is easy to operate. It can issue an alarm and shut off the fire at the very early stage of dry burning to prevent fire accidents.

[0013] It should be understood that both the foregoing general description and the following detailed description are exemplary and intended to provide further illustration of the claimed technology. Attached Figure Description

[0014] Figure 1 This is a flowchart of a cookware dry-burning detection method based on dynamic temperature curve analysis according to an embodiment of the present invention.

[0015] Figure 2This is a flowchart of the main program for dry-burning detection of cookware based on dynamic temperature curve analysis according to an embodiment of the present invention.

[0016] Figure 3 The flowchart below shows a subroutine for judging rapid temperature rise in a cookware dry-burning detection method based on dynamic temperature curve analysis according to an embodiment of the present invention.

[0017] Figure 4 The flowchart shows the boiling point plateau period determination subroutine of a cookware dry-burning detection method based on dynamic temperature curve analysis according to an embodiment of the present invention.

[0018] Figure 5 The flowchart below shows the dry-burning judgment subroutine of a cookware dry-burning detection method based on dynamic temperature curve analysis according to an embodiment of the present invention.

[0019] Figure 6 This is a structural diagram of a cookware dry-burning detection system according to an embodiment of the present invention.

[0020] Figure 7 This is a framework diagram of a cookware dry-burning detection system according to an embodiment of the present invention. Detailed Implementation

[0021] The preferred embodiments of the present invention will be described in detail below with reference to the accompanying drawings, further illustrating the present invention.

[0022] First, combine Figures 1-5 This invention describes a method for detecting dry burning of cookware based on dynamic temperature curve analysis, applicable to various scenarios such as home kitchens and catering establishments using gas or electric stoves. It is compatible with cookware of different materials and specifications, as well as various types of cooking equipment, and has a wide range of applications.

[0023] like Figures 1-5 As shown, an embodiment of the present invention provides a method for detecting dry burning of cookware based on dynamic temperature curve analysis, comprising the following steps: Data Acquisition Step S1: Continuously acquire temperature data of the area thermally correlated with the cookware using a temperature sensing device. This "area thermally correlated with the cookware" includes, but is not limited to, the bottom of the pot, the outer surface of the pot body, and the inner / outer surface of the lid, which can indirectly or directly reflect temperature changes inside the pot. Specifically, the temperature sensing device can be implemented as follows: Contact sensor: an NTC thermistor or PT100 platinum resistance thermometer fixed to the inner / outer side of the lid, directly contacting the area thermally correlated with the cookware; Non-contact sensor: a near-field infrared sensor fixed to the lid (detection distance 0-5cm), or a mid-to-far-field infrared temperature sensor placed near the stove (detection distance 5-30cm), aimed at the thermally correlated area of ​​the cookware for measurement.

[0024] Identification step S2: Process the collected temperature data and identify the boiling point plateau period in the temperature data; the boiling point plateau period refers to the period when the temperature remains stable near the boiling point temperature under the current ambient air pressure (fluctuation range ±3℃) and the duration is not less than a preset minimum duration (e.g., 10 seconds).

[0025] Detection step S3: Real-time monitoring of temperature change trend after the end of the boiling point plateau period.

[0026] Judgment Step S4: When the monitored temperature change trend meets the preset dry-burning conditions, a dry-burning event is determined to have occurred; the dry-burning conditions are determined when three consecutive temperature values ​​exceed the upper limit of the boiling point plateau temperature by 1 degree Celsius, and the following conditions are met simultaneously: a: The temperature rises from the boiling point temperature above a first temperature threshold (20-30℃). b: Within a first time threshold (1-3 minutes, which can be adjusted adaptively according to the cooking scenario) after the plateau period ends; c: The rate of temperature rise exceeds a preset rate threshold (5-8℃ / minute), and the duration of this rate of rise is not less than a preset time (e.g., 30 seconds). Alarm step S5: After determining that a dry burning event has occurred, a dry burning alarm signal is generated and output. The alarm signal forms include local audible and visual alarms (such as buzzers and LED indicator lights) and remote signals (such as wireless communication commands).

[0027] Furthermore, such as Figures 1-2 As shown, the boiling point plateau period in the temperature data is specifically identified as follows: When the temperature enters a preset boiling point temperature range of 98~101℃, a stability timer is started. Determine whether both of the following conditions are met simultaneously: a) The standard deviation of the temperature data during this period is less than a preset fluctuation threshold; b) Perform linear fitting on the temperature data for this period, and the absolute value of the resulting slope is less than a preset trend threshold. If both of the above conditions are met simultaneously, and the cumulative time is greater than the set time, it is considered a boiling point plateau period.

[0028] Furthermore, such as Figures 1-2 As shown, when the boiling plateau period is not detected, it is determined whether the temperature rises significantly. If it rises significantly, a high-frequency sampling frequency (e.g., 1 time / 1 second) is used to collect temperature data. After the boiling plateau period is detected, the sampling frequency is switched to a low-frequency sampling frequency (e.g., 1 time / 5 seconds) to collect temperature data. After the temperature is detected to have left the boiling plateau period, it is determined whether the temperature rises significantly. If it rises significantly, the sampling frequency is switched back to high-frequency sampling to collect temperature data.

[0029] Furthermore, such as Figures 1-2 As shown, an embodiment of the present invention provides a method for detecting dry burning of cookware based on dynamic temperature curve analysis, which further includes a state calibration step: detecting the movement state of the cookware using a motion sensor (such as a triaxial accelerometer); only when the cookware is detected to be in a stable position is the temperature data acquisition step and subsequent steps initiated or continued, thus avoiding misjudgment during the movement of the cookware.

[0030] As mentioned above, such as Figures 1-5 As shown, the cookware dry-burning detection method based on dynamic temperature curve analysis according to an embodiment of the present invention has the following beneficial effects: By using the dual characteristics of "boiling point plateau period + temperature trend" to determine the difference between normal high-temperature cooking (such as stir-frying without a boiling point plateau period and with a slow temperature rise) and dry burning (with a rapid temperature rise after the plateau period), the problem of false alarms is fundamentally solved. It is not bound to specific cookware or stove types, and is compatible with materials such as iron pots, aluminum alloy pots, and ceramic pots. It is compatible with gas stoves, induction cookers, and electric ceramic stoves, and the two product forms cover mainstream scenarios such as "fixed lid" and "stove placement". By employing dynamic sampling frequency technology, power consumption is reduced during safe periods and accuracy is improved during risky periods, thus achieving intelligent power management. No need to modify existing cookware or stoves; the integrated pot lid can be directly fitted, and the independent stove can be placed directly. The installation time is less than 1 minute, and it is easy to operate. It can issue an alarm and shut off the fire at the very early stage of dry burning to prevent fire accidents.

[0031] The above combined with the appendix Figures 1-5 A method for detecting dry burning of cookware based on dynamic temperature curve analysis according to an embodiment of the present invention is described. Furthermore, the present invention can also be applied to a cookware dry burning detection system.

[0032] like Figures 6-7 As shown, according to a second aspect of the present invention, a cookware dry-burning detection system is provided to implement the cookware dry-burning detection method based on dynamic temperature curve analysis of the first aspect, comprising: Temperature acquisition module 100 includes a temperature sensing device and a signal conditioning circuit, used to acquire and convert temperature data; The data processing module 200 is electrically connected to the temperature acquisition module 100 and is used to receive temperature data and execute the algorithm program of identification step, detection step and judgment step. The control and alarm module 300, electrically connected to the data processing module 200, is used to execute alarm procedures upon receiving a dry-burning determination signal. The control and alarm module 300 includes a buzzer, an LED indicator (for local alarms), and a wireless communication module (such as Bluetooth BLE or Wi-Fi for remote communication). It can be linked with a mobile app, smart gateway, or smart stove controller to output alarm signals and control commands (such as triggering the stove to turn off).

[0033] Furthermore, the temperature sensing device is a contact sensor, configured to be fixed to the lid or body of the pot for direct temperature measurement; or, the temperature sensing device is a non-contact infrared temperature sensor, configured to measure the thermally correlated area of ​​the pot.

[0034] Furthermore, the system is an integrated pot lid device, the structure of which includes: The annular housing is configured to be detachably mounted on the lid handle; the annular housing is made of high-temperature resistant ABS material (temperature resistance up to 120℃) and has a built-in waterproof sealing structure; The temperature acquisition module, data processing module, and control and alarm module are integrated into a ring-shaped housing. The temperature sensing device is a contact sensor. When the housing is installed on the lid handle, the contact sensor is in contact with the outer surface of the lid.

[0035] Furthermore, the system is a stand-alone stovetop unit, and its structure includes: Base (non-slip silicone material); An adjustable stand (height adjustable 5-15cm) is mounted on the base. The sensor module, located on the top of the adjustable bracket, contains a non-contact infrared temperature sensor (such as the MLX90640, with a detection accuracy of ±0.5℃). The data processing module and the control and alarm module are integrated into the base or adjustable stand; The sensor module also integrates a laser sight to assist in aligning the cookware under test.

[0036] For a specific implementation example, when the system is an integrated pot lid device: 1. Hardware Components Temperature acquisition module: NTC thermistor (accuracy ±1℃, measurement range -40℃~125℃), attached to the outer surface of the pot lid; Data processing module: STM32L431MCU, with built-in low-power mode; Control and alarm module: 3.7V button lithium battery (capacity 500mAh), buzzer (85dB), red LED indicator, Bluetooth BLE5.0 module; Auxiliary module: Triaxial accelerometer (ADXL345) for detecting the stability of cookware.

[0037] 2. Work Process The device is fitted onto the handle of the pot lid, and the NTC sensor is attached to the outer surface of the pot lid. Press and hold the power button to turn it on. An accelerometer detects the status of the cookware. If there is no movement within 5 seconds, temperature acquisition is initiated (initial sampling frequency: 1 time / 5 seconds). When the temperature is detected to be stable at 95-100℃ (default boiling point range) for 10 seconds, it is determined to be a "boiling point plateau period", and a low sampling frequency is maintained. If the temperature rises by more than 25°C within 2 minutes after the plateau period ends, or the rate of increase exceeds 6°C / minute, it is immediately determined to be dry burning. Trigger the buzzer (continuous beeping) and LED indicator (flashing red), and simultaneously send a "dry burning alarm" message to the mobile app via Bluetooth; if the app is already paired with the smart stove, it can further send a "turn off command".

[0038] 3. Parameter calibration Boiling point range calibration: Manually input the current altitude via mobile APP (the boiling point will be automatically calculated, such as the boiling point of an area at an altitude of 1000 meters being approximately 97℃). Threshold adjustment: The APP offers three modes: "Sensitive / Standard / Depressed", corresponding to different dry burning judgment thresholds (e.g., Sensitive mode: 20°C rise in 1.5 minutes, Depressed mode: 30°C rise in 3 minutes).

[0039] For a specific implementation example, when the system is a stand-alone stove unit: 1. Hardware Components Temperature acquisition module: MLX90640 infrared thermopile sensor (measurement range -40℃~300℃, accuracy ±0.5℃), laser diode (for aiming); Data processing module: STM32G0 series MCU, supporting high-speed data processing; Control and alarm module: 3.7V 1000mAh lithium battery (supports USB-C charging), buzzer (90dB), tri-color LED light (green / yellow / red), Wi-Fi module (supports connection to home router); Structural components: Adjustable metal bracket (height 5-15cm, angle can be rotated 30°), non-slip silicone base.

[0040] 2. Work Process Place the device next to the stove (10-20cm away from the pot), adjust the height and angle of the stand, turn on the laser aimer, and align the red dot with the center of the pot lid; Press and hold the power button. The device will connect to the mobile app via Wi-Fi and start temperature acquisition after initialization (initial sampling frequency 1 time / 5 seconds). Infrared sensors detect the surface temperature of the pot lid. When the temperature stabilizes at 95-100℃ for 10 seconds, it is determined to be the "boiling plateau period". After the plateau period ends, the sampling frequency is switched to 1 time / 1 second. If the temperature rises by 25°C from the boiling point within 2 minutes (e.g., from 100°C to 125°C), it is determined to be dry burning. The buzzer is triggered and the red LED light flashes. An alarm is sent to the APP via Wi-Fi, and a command is sent to the smart gateway to close the gas stove's solenoid valve (achieving automatic flameout).

[0041] 3. Emphasis on Advantages Excellent compatibility: No need to touch the cookware, it fits all types of lids (glass, metal), and the aiming position can be flexibly adjusted to fit different sizes of cookware; Easy to install: No need to remove the pot lid, calibration can be completed by laser aiming after placement, making it easy for the elderly and children to operate; Lower cost: The simplified infrared sensor and structural design reduce hardware costs by about 20% compared to the integrated pot lid, making it more suitable for mass production.

[0042] The above combined with the appendix Figures 3-4 A cookware dry-burning detection system according to an embodiment of the present invention is described. Furthermore, the present invention can also be applied to a computer-readable medium having processor-executable non-volatile program code.

[0043] According to a third aspect of the present invention, a computer-readable medium having processor-executable non-volatile program code is provided, the program code causing the processor to perform a cookware dry-burning detection method based on dynamic temperature curve analysis according to the first aspect.

[0044] The readable storage medium can be a computer storage medium or a communication medium. A communication medium includes any medium that facilitates the transfer of a computer program from one location to another. A computer storage medium can be any available medium accessible to a general-purpose or special-purpose computer. For example, a readable storage medium is coupled to a processor, enabling the processor to read information from and write information to the readable storage medium. Of course, the readable storage medium can also be a component of the processor. The processor and the readable storage medium can reside in an application-specific integrated circuit (ASIC). Alternatively, the ASIC can reside within a device. Of course, the processor and the readable storage medium can also exist as discrete components in a communication device. The readable storage medium can be a read-only memory (ROM), random access memory (RAM), CD-ROM, magnetic tape, floppy disk, and optical data storage device, etc. The present invention also provides a program product comprising executable instructions stored in the readable storage medium. At least one processor of the device can read the executable instructions from the readable storage medium, and the at least one processor executes the executable instructions to cause the device to implement the cookware dry-burning detection method based on dynamic temperature curve analysis provided in the various embodiments described above. In the embodiments of the above-described device, it should be understood that the processor can be a Central Processing Unit (CPU), or other general-purpose processors, digital signal processors (DSPs), application-specific integrated circuits (ASICs), etc. The general-purpose processor can be a microprocessor or any conventional processor. The steps of the method disclosed in this invention can be directly manifested as execution by a hardware processor, or execution by a combination of hardware and software modules within the processor.

[0045] It should be noted that, in this specification, the terms "comprising," "including," or any other variations thereof are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0046] Although the present invention has been described in detail through the preferred embodiments above, it should be understood that the above description should not be considered as a limitation of the present invention. Various modifications and substitutions to the present invention will be apparent to those skilled in the art after reading the above description. Therefore, the scope of protection of the present invention should be defined by the appended claims.

Claims

1. A method for detecting dry burning of cookware based on dynamic temperature curve analysis, characterized in that, It includes the following steps: Data acquisition steps: Continuously acquire temperature data of the area thermally correlated with the cookware using a temperature sensing device; Identification steps: Process the collected temperature data to identify the boiling point plateau period in the temperature data; the boiling point plateau period refers to the period in which the temperature remains stable near the boiling point temperature under the current ambient air pressure and the duration is not less than a preset minimum duration. Detection steps: Monitor the temperature change trend in real time after the boiling point plateau period ends; Judgment Steps: A dry-burning event is determined to have occurred when the monitored temperature change trend meets the preset dry-burning conditions. The dry-burning conditions are determined when three consecutive temperature values ​​exceed the upper limit of the boiling point plateau temperature by 1 degree Celsius, and the following conditions are met simultaneously: a: The temperature rises from the boiling point temperature above a first temperature threshold. b: Within the first time threshold after the plateau period ends; c: The rate of temperature rise exceeds a preset rate threshold, and the duration of this rate of rise is not less than a preset time. Alarm procedure: After determining that a dry burning event has occurred, a dry burning alarm signal is generated and output.

2. The method for detecting dry burning of cookware based on dynamic temperature curve analysis as described in claim 1, characterized in that, The boiling point plateau period in the identified temperature data is specifically: When the temperature enters a preset boiling point temperature range, a stability timer is activated. Determine whether both of the following conditions are met simultaneously: a) The standard deviation of the temperature data during this period is less than a preset fluctuation threshold; b) Perform linear fitting on the temperature data for this period, and the absolute value of the resulting slope is less than a preset trend threshold. If both of the above conditions are met simultaneously, and the cumulative time is greater than the set time, it is considered a boiling point plateau period.

3. The method for detecting dry burning of cookware based on dynamic temperature curve analysis as described in claim 1, characterized in that, If the boiling plateau period is not detected, it is determined whether the temperature rises significantly. If it rises significantly, high-frequency sampling is used to collect temperature data. After the boiling plateau period is detected, the sampling frequency is switched to a low-frequency sampling frequency lower than the high-frequency sampling frequency to collect temperature data. After the temperature is detected to have left the boiling plateau period, it is determined whether the temperature rises significantly. If it rises significantly, the sampling frequency is switched back to the high-frequency sampling frequency to collect temperature data.

4. The method for detecting dry burning of cookware based on dynamic temperature curve analysis as described in claim 1, characterized in that, It also includes a status calibration step: the movement of the cookware is detected by a motion sensor; the temperature data acquisition step and subsequent steps are only started or continued when the cookware is detected to be in a stable position.

5. A cookware dry-burning detection system, used to implement the cookware dry-burning detection method based on dynamic temperature curve analysis as described in any one of claims 1 to 4, characterized in that, Include: The temperature acquisition module includes a temperature sensing device and a signal conditioning circuit, used to acquire and convert temperature data; The data processing module is electrically connected to the temperature acquisition module and is used to receive temperature data and execute the algorithm program for the identification step, detection step and judgment step. The control and alarm module is electrically connected to the data processing module and is used to execute alarm steps after receiving a dry burning determination signal.

6. The cookware dry-burning detection system as described in claim 5, characterized in that, The temperature sensing device is a contact sensor, configured to be fixed to the lid or body of the pot for direct temperature measurement; or, the temperature sensing device is a non-contact infrared temperature sensor, configured to measure the temperature of the thermally correlated area of ​​the pot.

7. The cookware dry-burning detection system as described in claim 6, characterized in that, The system is an integrated pot lid device, and its structure includes: The annular housing is configured to be detachably mounted on the lid handle; The temperature acquisition module, data processing module, and control and alarm module are integrated within the annular housing. The temperature sensing device is a contact sensor, and when the housing is installed on the handle of the pot lid, the contact sensor is in contact with the outer surface of the pot lid.

8. The cookware dry-burning detection system as described in claim 6, characterized in that, The system is a stand-alone stovetop device, and its structure includes: Base; Adjustable stand mounted on the base; The sensor module located on the top of the adjustable bracket contains the non-contact infrared temperature sensor. The data processing module and the control and alarm module are integrated into the base or adjustable bracket; The sensor module also integrates a laser sight to assist in aligning the cookware under test.

9. A computer-readable medium having processor-executable non-volatile program code, characterized in that, The program code causes the processor to run the cookware dry-burning detection method based on dynamic temperature curve analysis as described in any one of claims 1-4.

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