Oven cooking parameter determination method and oven

Abstract

The invention discloses an oven cooking parameter determination method and an oven, and relates to the technical field of smart home, the method comprises the following steps: matching food specification data and food material types of to-be-cooked food in a cooking parameter database to obtain initial cooking parameters; the oven is controlled to operate based on the initial cooking parameters, and the parameter adjusting moment of the oven is determined; when the current moment is a parameter adjustment moment, determining an actually measured color coverage rate and a reference color coverage rate of the to-be-cooked food, and adjusting the initial cooking parameters according to the actually measured color coverage rate and the reference color coverage rate to obtain target cooking parameters; and controlling the oven to operate based on the target cooking parameters, and controlling an information interaction interface of the oven to display the initial cooking parameters and the target cooking parameters. The cooking parameters conforming to the actual condition of the food can be determined according to the food specification data and the food material type, then the cooking parameters of the food are dynamically adjusted according to the color coverage rate of the food, and the cooking quality of the food is effectively improved.

Description

Technical Field

[0001] This invention relates to the field of smart home technology, and in particular to a method for determining oven cooking parameters and an oven. Background Technology

[0002] With the development of home appliance technology and the improvement of residents' living standards, people's demands for the performance of everyday appliances are also increasing, such as the food cooking effect of ovens.

[0003] Currently, ovens typically cook food according to pre-set parameters or by determining the cooking stages, temperatures, and durations based on the food type. The oven then operates according to these parameters, cooking the food inside. However, the food in each cooking task varies, and even similar foods differ in size and quantity. Neither fixed nor food-type-based parameters can adapt to the actual state of the ingredients, resulting in limited matching between cooking parameters and the food being cooked. Furthermore, the aforementioned cooking methods rely on static parameter control, meaning parameters cannot be adjusted during cooking, easily leading to overcooking or undercooking, and limiting the quality of the cooked food.

[0004] Therefore, determining cooking parameters that better suit the actual conditions of food and adjusting these parameters in real time according to the cooking progress to improve cooking quality and user experience is a pressing issue in the smart home industry. Summary of the Invention

[0005] This invention provides a method for determining oven cooking parameters and an oven that can determine cooking parameters that better suit the actual conditions of the food based on food specifications and ingredient types. It can also dynamically adjust the cooking parameters of the food based on the color coverage of the food, thereby improving the cooking quality of the food and the user's cooking experience.

[0006] According to one aspect of the present invention, a method for determining oven cooking parameters is provided, the method being applied to an oven controller, specifically including:

[0007] Determine the food specifications and ingredient types of the food to be cooked, and match them with a pre-set cooking parameter database to obtain the initial cooking parameters of the food to be cooked.

[0008] The oven is controlled to operate based on initial cooking parameters, and the timing of parameter adjustments is determined according to the oven's cooking start time and parameter adjustment requirements.

[0009] The measured color coverage and the reference color coverage of the food to be cooked are determined when the current time is the parameter adjustment time, and the initial cooking parameters are adjusted according to the measured color coverage and the reference color coverage, so as to obtain the target cooking parameters of the food to be cooked.

[0010] The oven is controlled to run based on the target cooking parameters, and the information interaction interface of the oven is controlled to display the initial cooking parameters and the target cooking parameters.

[0011] According to another aspect of the present application, an oven is provided, which comprises a controller for implementing the method for determining the cooking parameters of the oven in any embodiment of the present application, and the controller comprises:

[0012] A food detection module is configured to determine the food specification data and the food material type of the food to be cooked, and match the food specification data and the food material type of the food to be cooked in a pre-set cooking parameter database to obtain the initial cooking parameters of the food to be cooked.

[0013] A first control module is configured to control the oven to run based on the initial cooking parameters, and determine the parameter adjustment time of the oven according to the cooking start time of the oven and the parameter adjustment requirement.

[0014] A parameter determination module is configured to determine the measured color coverage and the reference color coverage of the food to be cooked when the current time is the parameter adjustment time, and adjust the initial cooking parameters according to the measured color coverage and the reference color coverage to obtain the target cooking parameters of the food to be cooked.

[0015] A second control module is configured to control the oven to run based on the target cooking parameters, and control the information interaction interface of the oven to display the initial cooking parameters and the target cooking parameters.

[0016] According to another aspect of the present application, an electronic device is provided, which comprises:

[0017] At least one processor; and a memory connected in communication with the at least one processor;

[0018] The memory stores a computer program executable by the at least one processor, and the computer program is executed by the at least one processor to enable the at least one processor to execute the method for determining the cooking parameters of the oven in any embodiment of the present application.

[0019] According to another aspect of the present application, a computer readable storage medium is provided, which stores computer instructions for enabling a processor to implement the method for determining the cooking parameters of the oven in any embodiment of the present application when executed by the processor.

[0020] According to another aspect of the present application, there is provided a computer program product comprising a computer program which, when executed by a processor, implements the method of determining an oven cooking parameter according to any of the embodiments of the present application.

[0021] The method of determining an oven cooking parameter comprises: determining food specification data and food material type of a food to be cooked, and matching the food specification data and the food material type of the food to be cooked in a pre-set cooking parameter database to obtain initial cooking parameters of the food to be cooked; controlling the oven to run based on the initial cooking parameters, and determining a parameter adjustment time of the oven according to a cooking start time of the oven and a parameter adjustment requirement; when the current time is the parameter adjustment time, determining a measured color coverage rate and a reference color coverage rate of the food to be cooked, and adjusting the initial cooking parameters according to the measured color coverage rate and the reference color coverage rate to obtain target cooking parameters of the food to be cooked; controlling the oven to run based on the target cooking parameters, and controlling an information interaction interface of the oven to display the initial cooking parameters and the target cooking parameters. According to the technical solution of the present application, after obtaining the food specification data and the food material type of the food to be cooked, the food specification data and the food material type of the food to be cooked are matched in the pre-set cooking parameter database to obtain the initial cooking parameters of the food to be cooked, that is, the cooking parameters more suitable for the actual situation of the food are determined according to the food specification data and the food material type. In addition, during the cooking process, the measured color coverage rate and the reference color coverage rate of the food to be cooked are determined at regular time intervals, and the initial cooking parameters are adjusted according to the measured color coverage rate and the reference color coverage rate to obtain the target cooking parameters of the food to be cooked, that is, the cooking parameters of the food are dynamically adjusted according to the color coverage rate of the food, which can effectively improve the cooking quality of the food and the cooking experience of the user. Finally, the information interaction interface of the oven is controlled to display the initial cooking parameters and the target cooking parameters, so that the user can understand the real-time cooking parameters of the oven and the cooking parameter adjustment data. The problems that the fixed cooking parameters and the cooking parameters determined according to the food type cannot adapt to the actual state of the food material, the matching degree of the cooking parameters and the food to be cooked is limited, and the cooking parameters cannot be adjusted during the cooking process, which can easily cause over-cooking or under-cooking, and the cooking quality of the food is limited, are solved.

[0022] It should be understood that the matters described in this section are not intended to identify key or important features of the embodiments of the present application, nor are they used to limit the scope of the present application. Other features of the present application will become apparent from the following description. BRIEF DESCRIPTION OF DRAWINGS

[0023] To more clearly illustrate the technical solutions in this invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0024] Figure 1 This is a flowchart illustrating a method for determining oven cooking parameters provided by the present invention;

[0025] Figure 2 This is a flowchart illustrating another method for determining oven cooking parameters provided by the present invention;

[0026] Figure 3 This is a schematic diagram of the structure of an oven controller provided by the present invention;

[0027] Figure 4 This is a schematic diagram of the structure of an electronic device provided by the present invention. Detailed Implementation

[0028] To enable those skilled in the art to better understand the present invention, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are merely some, not all, of the embodiments of the present invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort should fall within the scope of protection of the present invention.

[0029] It should be noted that the terms "first," "second," "initial," "intermediate," "candidate," "alternate," "target," etc., used in the specification, claims, and accompanying drawings of this invention are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that embodiments of the invention described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover a non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0030] The acquisition, storage, use, and processing of data in the technical solution of this invention all comply with relevant national laws and regulations. Specifically, the user information collected in this invention is information and data authorized by the user or fully authorized by all parties. Furthermore, the collection, storage, use, processing, transmission, provision, disclosure, and application of related data all comply with relevant national and regional laws, regulations, and standards, and necessary confidentiality measures are taken. This does not violate public order and good morals, and corresponding operation entry points are provided for users to choose to authorize or reject automated decision-making results; if the user chooses to reject, the process proceeds to the expert decision-making process. It should be noted that certain software, components, models, and other existing industry solutions may be mentioned in the embodiments of this application. These should be considered exemplary, intended only to illustrate the feasibility of implementing the technical solution of this application, and do not imply that the applicant has already used or necessarily used the relevant content of such solutions.

[0031] Figure 1 This is a flowchart illustrating a method for determining oven cooking parameters provided by the present invention. This embodiment is applicable to situations such as determining cooking parameters that better suit the actual conditions of the food, adjusting the cooking parameters of the food in real time according to the cooking progress, improving the cooking quality of the food, and enhancing the user's cooking experience. This method can be executed by the controller of the oven provided by the present invention. The controller can be implemented in hardware and / or software. In one specific embodiment, the controller can be integrated into an electronic device. The following embodiments will illustrate this using the example of the controller being integrated into an electronic device. (Refer to...) Figure 1 The method specifically includes the following steps:

[0032] S101. Determine the food specifications and ingredient types of the food to be cooked, and match them with the food specifications and ingredient types of the food to be cooked in a pre-set cooking parameter database to obtain the initial cooking parameters of the food to be cooked.

[0033] Here, "food to be cooked" can be understood as food placed on an oven baking tray that needs to be cooked. The food specification data of the food to be cooked can be understood as the size and quantity information of the food to be cooked, used to indicate the size and quantity of the food to be cooked. The ingredient type of the food to be cooked can be understood as the category information of the food to be cooked, used to determine the type of food to be cooked, and thus determine the cooking parameters. The pre-set cooking parameter database can be understood as pre-summarized cooking data for various types of food within different specification ranges, such as the cooking parameters for food A within specification range A1, food A within specification range A2, food A within specification range A3, food B within specification range B1, food B within specification range B2, food B within specification range B3, etc. The types of ingredients for the food to be cooked include, but are not limited to, whole chicken, cake base, eggplant, chicken pieces, chicken legs, and potatoes. For different types of food, and even for the same type of food but different specifications, the optimal cooking parameters are different. This invention will use the food specification data and ingredient type of the food to be cooked to match in a pre-set cooking parameter database to obtain the initial cooking parameters of the food to be cooked. The initial cooking parameters can be understood as the cooking parameters matched in the cooking parameter database using the food specification data and ingredient type of the food to be cooked.

[0034] For example, suppose the cooking parameter database records that food A's cooking parameters within specification range 1 are temperature 1 and time 1; food A's cooking parameters within specification range 2 are temperature 2 and time 2; food A's cooking parameters within specification range 3 are temperature 3 and time 3; food B's cooking parameters within specification range 1 are temperature 4 and time 4; and food B's cooking parameters within specification range 2 are temperature 5 and time 5. If the food specification data of the food to be cooked is within specification range 1 and the ingredient type is food B, then the initial cooking parameters for the food to be cooked are determined to be temperature 4 and time 4. The advantage of this setting is that it can determine cooking parameters that better suit the actual situation of the food based on the food specification data and ingredient type, thereby improving the cooking quality of the food.

[0035] S102. Control the oven to operate based on the initial cooking parameters, and determine the oven's parameter adjustment time according to the oven's cooking start time and parameter adjustment requirements.

[0036] In this context, the oven's cooking start time can be understood as the moment the oven begins executing the cooking task, and the parameter adjustment requirement can be understood as the oven's parameter update requirement, such as updating every 1 minute, every 3 minutes, or every 5 minutes. The specific update time is related to the type of food to be cooked and the oven's cooking logic, which this invention does not limit. The parameter adjustment time can be understood as the moment when the parameter update task is executed. Under normal circumstances, the parameter update time is the cooking start time or the time corresponding to a fixed duration (e.g., 1 minute, 3 minutes, 5 minutes, etc., related to the parameter adjustment requirement) after the previous parameter update time.

[0037] Specifically, taking a parameter adjustment requirement of updating every minute as an example, the initial parameter adjustment time is one minute after the cooking start time. Subsequent updates use the time one minute after the previous parameter update. For instance, assuming the initial update time is 12:30 PM and the parameter adjustment requirement is to update every 3 minutes, the parameter adjustment time is determined to be 12:33 PM based on the oven's cooking start time and parameter adjustment requirement. The update method for the previous parameter adjustment time is to update it to 12:36 PM, and so on. Each update adds 3 minutes to the previous time, achieving the purpose of periodically obtaining the real-time status information of the food to be cooked. This allows for adjusting the cooking parameters based on the food's real-time status, enabling targeted cooking and improving the cooking effect.

[0038] S103. When the current time is the parameter adjustment time, determine the measured color coverage and reference color coverage of the food to be cooked, and adjust the initial cooking parameters according to the measured color coverage and reference color coverage to obtain the target cooking parameters of the food to be cooked.

[0039] The color of food changes continuously as it cooks. Color coverage can be understood as a quantitative measure of the consistency and uniformity of color on the food's surface, used to indicate the degree of doneness. After determining the initial cooking parameters of the food to be cooked, the changes in color coverage during the cooking process can be determined based on these parameters, thus obtaining the ideal color coverage at various points in the cooking process. However, in actual cooking, due to the influence of the food's own parameters and external factors, the color coverage will differ from the ideal color coverage. The measured color coverage of the food to be cooked can be understood as the actual doneness data of the food at the current parameter adjustment point, while the reference color coverage can be understood as the ideal doneness data of the food at the current parameter adjustment point.

[0040] Specifically, the higher the color coverage, the more cooked the food. Adjusting the initial cooking parameters based on the measured and reference color coverage can be understood as adjusting the initial cooking parameters according to the difference between the measured and reference color coverage. For example, if the measured color coverage is greater than the reference color coverage, it indicates that the food is overcooked, and the cooking temperature in the initial cooking parameters can be lowered. If the measured color coverage is less than the reference color coverage, it indicates that the food is undercooked, and the cooking temperature in the initial cooking parameters can be increased. The target cooking parameters for the food to be cooked can be understood as the adjusted initial cooking parameters.

[0041] For example, suppose the temperature is increased by 3°C each time and decreased by 5°C each time. The initial cooking temperature in the cooking parameters is 180°C. If the measured color coverage is greater than the reference color coverage, the new cooking temperature is determined to be 175°C, and the target cooking parameters are generated based on 175°C and the cooking time in the initial cooking parameters. If the measured color coverage is less than the reference color coverage, the new cooking temperature is determined to be 183°C, and the target cooking parameters are generated based on 183°C and the cooking time in the initial cooking parameters. The advantage of this setting is that the cooking parameters of the food can be dynamically and quantitatively adjusted according to the color coverage of the food, which can effectively improve the cooking quality of the food and the user's cooking experience.

[0042] S104. Control the oven to operate based on the target cooking parameters, and control the oven's information interaction interface to display the initial cooking parameters and the target cooking parameters.

[0043] The oven's information interface can be understood as an information display screen on the oven or a user's mobile device associated with the oven. Upon receiving the target cooking parameters, this invention immediately controls the oven to operate based on those parameters, adjusting the cooking environment for the food and improving its cooking quality. Furthermore, it controls the oven's information interface to display the initial and target cooking parameters, allowing users to understand the oven's real-time cooking parameters and adjustment data, thus enhancing the user experience.

[0044] The cooking parameter adjustment method of this invention is a dynamic, cyclical process. Before determining whether the food to be cooked is fully cooked or about to be fully cooked, the color coverage rate of the food to be cooked is repeatedly acquired at regular intervals, and the cooking parameters are adjusted according to the color coverage rate to ensure the cooking effect of the food. Specifically, after controlling the oven to operate based on the target cooking parameters, the method further includes: determining whether the measured color coverage rate of the food to be cooked is greater than a second color coverage rate (an indicator for determining whether the food to be cooked is fully cooked or about to be fully cooked, such as 80%, 85%, etc., the specific value of which is related to the food type, food size, and oven cooking logic); if the measured color coverage rate of the food to be cooked is not greater than the second color coverage rate, it is determined that the food to be cooked needs to continue cooking, the parameter adjustment time is updated (for example, the parameter update time is added to the current parameter adjustment time), and the process returns to the current... When adjusting parameters, the process involves determining the measured and reference color coverage of the food to be cooked, and adjusting the initial cooking parameters based on these values ​​to obtain the target cooking parameters. Conversely, if the measured color coverage of the food is greater than the second color coverage, the food is considered cooked or nearing completion, and no parameter adjustment is needed. The cooking process then enters the final stage, such as running at the current cooking temperature for a fixed duration (e.g., 3 minutes, 5 minutes, etc.) or using pre-set cooking parameters for doneness. This setup aims to minimize oven power consumption and reduce cooking costs while ensuring optimal food cooking results.

[0045] The technical solution of the above embodiment, after obtaining the food specifications and ingredient type of the food to be cooked, matches these data with a pre-set cooking parameter database to obtain the initial cooking parameters. That is, it determines cooking parameters that better suit the actual conditions of the food based on the food specifications and ingredient type. Secondly, during the cooking process, it periodically determines the measured and reference color coverage of the food to be cooked, and adjusts the initial cooking parameters based on these values ​​to obtain the target cooking parameters. In other words, it dynamically adjusts the cooking parameters based on the food's color coverage, effectively improving the cooking quality and the user's cooking experience. Finally, it controls the oven's information interface to display the initial and target cooking parameters, allowing the user to understand the oven's real-time cooking parameters and adjustment data. This solves the problems of fixed cooking parameters and cooking parameters determined by food type, which cannot adapt to the actual state of the ingredients, have limited matching between cooking parameters and the food to be cooked, and are not adjustable during cooking, easily leading to overcooking or undercooking and limited food quality.

[0046] Figure 2 This is a flowchart illustrating another method for determining oven cooking parameters provided by the present invention. Based on the above embodiments, this embodiment provides a preferred method for determining oven cooking parameters with more complete process details. Specifically, as follows... Figure 2 As shown, the method includes:

[0047] S201. Use an image detector to obtain at least two image information of the food to be cooked.

[0048] An image detector can be understood as a sensor that acquires images, such as a camera or webcam, to obtain image information of the food to be cooked. Since the food to be cooked may be regular or irregular (e.g., with a rugged surface or uneven surfaces), the oven of this invention has at least two image acquisition devices deployed inside, respectively at different locations within the oven cavity, to acquire images of the food to be cooked from different angles, in order to accurately identify the food's specifications, ingredient type, and color coverage information. Specifically, there is a one-to-one correspondence between the image acquisition devices and the image information; at least two image information sets correspond to different locations of the food to be cooked. The trigger commands for the image detector to acquire images are generally the moment a food cooking instruction is issued and the moment various parameters are adjusted. Acquiring image information when a food cooking instruction is issued is to determine the food's specifications and ingredient type; acquiring image information at the moment various parameters are adjusted is to determine the color coverage of the food to be cooked, and thus adjust the cooking parameters accordingly.

[0049] S202. Perform feature extraction processing on at least two image information to obtain the food specifications and ingredient types of the food to be cooked.

[0050] The food specifications data for the food to be cooked include its size and quantity information. Feature extraction from at least two images can be understood as extracting food feature detection point data from at least two images to determine the size (e.g., height, width, thickness, shape, etc.) and quantity information of the food to be cooked. Generally, different types of food have different feature points, and different sizes and quantities of food appear differently in images. Based on the feature point data, the ingredient type, size, and quantity information of the food to be cooked can be determined. The advantage of this setup is that it allows for the acquisition of personalized data for the food to be cooked, enabling the determination of cooking parameters that are more suitable for it.

[0051] S203. Match the food specifications and ingredient types of the food to be cooked in a pre-set cooking parameter database to obtain the initial cooking parameters of the food to be cooked.

[0052] In one implementation, S203 may specifically include: determining whether there are cooking parameters in the cooking parameter database that match the ingredient type of the food to be cooked, that is, determining whether there is cooking data for the food to be cooked in the cooking parameter database; if there are, matching the food specification data and ingredient type of the food to be cooked in the cooking parameter database to obtain initial cooking parameters; if there are no, it is assumed that the food to be cooked may be relatively uncommon, and the initial cooking parameters will be determined based on the general cooking parameters in the cooking parameter database (which can be understood as pre-set conventional cooking data to start the cooking process of the food to be cooked, and the cooking parameters will be adjusted later according to the maturity of the food to be cooked to avoid the phenomenon that the food cannot be cooked), or, based on the similarity between the ingredient type of the food to be cooked and the ingredient types included in the cooking parameter database, determining the reference ingredient type of the food to be cooked, and matching the food specification data and reference ingredient type of the food to be cooked in the cooking parameter database to obtain initial cooking parameters.

[0053] The similarity between the ingredient types of the food to be cooked and the ingredient types included in the cooking parameter database can be understood as the similarity between the ingredient types of the food to be cooked and the various ingredient types included in the cooking parameter database. The more similar the foods are, the more similar their cooking parameters are. The reference ingredient type can be understood as an ingredient with a high degree of similarity to the ingredient type of the food to be cooked, such as turkey and chicken, chicken pieces and chicken legs, etc. The purpose of this setting is to use the cooking parameters of the food with a high degree of similarity to the food to be cooked as the initial cooking parameters of the food to be cooked as much as possible when the cooking parameter database does not contain the cooking parameters of the food to be cooked. On the premise of ensuring that the food to be cooked can be cooked normally, the cooking parameters with a high degree of compatibility with the food to be cooked should be used as much as possible to perform the cooking work, thereby improving the cooking effect of the food to be cooked.

[0054] The advantage of this setting is that it can quickly and accurately match the cooking parameters that are suitable for the food to be cooked from the cooking parameter database. For less common foods, cooking parameters that can be used for a short period of time are also set to avoid the food cooking process being interrupted due to inappropriate parameter matching, thus improving the oven's cooking performance.

[0055] Optionally, the food specifications data and ingredient types of the food to be cooked are matched in a cooking parameter database to obtain initial cooking parameters, including: matching the ingredient types of the food to be cooked in the cooking parameter database to obtain first alternative cooking parameters for the food to be cooked; matching the food specifications data of the food to be cooked in the first alternative cooking parameters to obtain second alternative cooking parameters for the food to be cooked; and determining the initial cooking parameters based on the second alternative cooking parameters.

[0056] In this context, the first alternative cooking parameter can be understood as the cooking parameter in the cooking parameter database corresponding to the ingredient type of the food to be cooked, and the second alternative cooking parameter can be understood as the cooking parameter in the first alternative cooking parameter corresponding to the food specification data of the food to be cooked. Normally, the second alternative cooking parameter includes one cooking data point, in which case this cooking data can be directly determined as the initial cooking parameter. In special cases, the second alternative cooking parameter may also include multiple cooking data points. In such cases, the initial cooking parameter can be determined based on the usage frequency and / or usage time of each cooking data point. For example, the cooking data with the highest usage frequency can be determined as the initial cooking parameter, or the most recently used cooking data can be determined as the initial cooking parameter, etc. This invention does not limit this.

[0057] For example, suppose the cooking parameter database records that food A's cooking parameters within specification range 1 are temperature 1 and time 1; food A's cooking parameters within specification range 2 are temperature 2 and time 2; food A's cooking parameters within specification range 3 are temperature 3 and time 3; food B's cooking parameters within specification range 1 are temperature 4 and time 4; and food B's cooking parameters within specification range 2 are temperature 5 and time 5. If the food to be cooked is food A, then the first candidate cooking parameters are determined to include food A's cooking parameters within specification range 1 as temperature 1 and time 1, food A's cooking parameters within specification range 2 as temperature 2 and time 2, and food A's cooking parameters within specification range 3 as temperature 3 and time 3. Further, if the food specification data of the food to be cooked is specification x, and specification x is located within specification range 2, then the second candidate cooking parameters are determined to be temperature 2 and time 2. It is worth noting that the specification ranges may or may not have overlapping intervals, which is related to the range setting logic. If there are overlapping intervals, then the food located in this interval has at least two cooking data, which is not limited in this invention.

[0058] The advantage of this setup is that it allows for quick and accurate matching of cooking parameters from the cooking parameter database to the food to be cooked, using a feature-based layer-by-layer matching method.

[0059] S204. Control the oven to operate based on the initial cooking parameters, and determine the oven's parameter adjustment time according to the oven's cooking start time and parameter adjustment requirements.

[0060] Specifically, the parameter adjustment time of the oven is determined based on the oven's cooking start time and parameter adjustment requirements, including: determining the parameter adjustment time interval for the food to be cooked based on the parameter adjustment requirements; and determining the parameter adjustment time based on the cooking start time and parameter adjustment time interval.

[0061] The parameter adjustment requirement can be understood as the oven's parameter update requirements, such as updating every 1 minute, every 3 minutes, or every 5 minutes. The parameter adjustment interval can be understood as the duration of parameter adjustment within the parameter adjustment requirement, such as 1 minute, 3 minutes, or 5 minutes. There is a corresponding relationship between the parameter adjustment interval of the food to be cooked and the parameter adjustment requirement. When the parameter adjustment requirement is to update every 1 minute, the parameter adjustment interval is 1 minute; when the parameter adjustment requirement is to update every 3 minutes, the parameter adjustment interval is 3 minutes; and when the parameter adjustment requirement is to update every 5 minutes, the parameter adjustment interval is 5 minutes. Determining the parameter adjustment time based on the cooking start time and the parameter adjustment interval can be understood as extending the parameter adjustment interval by the cooking start time. The resulting time is the parameter adjustment time. It is worth noting that subsequent updates to the parameter adjustment time are based on extending the parameter adjustment interval by the previous parameter adjustment time.

[0062] Furthermore, multiple parameter adjustment times can be determined at once based on the cooking start time and parameter adjustment time interval, reducing the number of times parameter adjustment times need to be determined, saving the oven controller's computing power and computational resources.

[0063] S205. When the current time is the parameter adjustment time, determine the cooking time of the food to be cooked based on the time difference between the current time and the cooking start time.

[0064] Specifically, the time difference between the current time and the cooking start time is the cooking time of the food to be cooked. For example, assuming the current time is 12:50 and the cooking start time is 12:30, the time difference between the current time and the cooking start time is 20 minutes, which also means that the food has been cooking for 20 minutes, and the cooking time of the food to be cooked is 20 minutes. The purpose of this setting is to obtain the quantified cooking time of the food to be cooked.

[0065] S206. Based on the type of ingredients of the food to be cooked, determine the reference cooking data of the food to be cooked, and based on the cooking time of the food to be cooked and the reference cooking data, determine the reference color coverage of the food to be cooked.

[0066] Reference cooking data for food to be cooked can be understood as data on the changes in the ripeness of the food. Different types of food have different cooking times and different levels of ripeness at different points in the cooking process. This invention determines the reference cooking data for food to be cooked based on the type of ingredients. This reference cooking data, which indicates the ideal ripeness of the food at different cooking times, can be understood as data on the changes in the ripeness of the food to be cooked. For example, the color coverage should be 20% after 10 minutes of cooking, 60% after 20 minutes, and 65% after 25 minutes. Determining the reference color coverage of food to be cooked based on the cooking time and reference cooking data can be understood as determining the color coverage rate corresponding to the cooking time in the reference cooking data as the reference color coverage rate. For example, if the cooking time is 20 minutes, the reference color coverage rate is determined to be 60%; if the cooking time is 25 minutes, the reference color coverage rate is determined to be 65%. The advantage of this setting is that it allows for the quick determination of the ideal coverage of the food to be cooked at the current moment, so that the cooking parameters of the food to be cooked can be adjusted based on the actual coverage of the food to be cooked at the current moment.

[0067] S207. Use an image detector to acquire at least two image information of the food to be cooked, and perform colorimetric analysis on the at least two image information to obtain the measured color coverage of the food to be cooked.

[0068] The purpose of performing colorimetric analysis on at least two images is to extract color consistency and uniformity information from at least two images. Then, color space analysis is used to determine the color saturation of the food surface to be cooked, and then the golden coverage of the food to be cooked (i.e., the measured color coverage) is calculated.

[0069] It is worth noting that if the food to be cooked is an expanding food (e.g., bread, steamed buns, etc.), after obtaining at least two images of the food to be cooked, the expansion height ratio (current height / initial height) of the food to be cooked can be calculated by edge detection + pixel statistics. The expansion height ratio of the food to be cooked, the measured color coverage and the reference color coverage are combined to determine the degree of cooking of the food to be cooked, and then the cooking parameters of the food to be cooked are adjusted to improve the cooking effect of the food to be cooked.

[0070] S208. Adjust the initial cooking parameters according to the measured color coverage and the reference color coverage to obtain the target cooking parameters for the food to be cooked.

[0071] The initial cooking parameters include the initial cooking temperature, and the target cooking parameters include the target cooking temperature and the target cooking time. Generally, adjusting the initial cooking parameters based on the measured and reference color coverage can be understood as adjusting the initial cooking temperature based on the difference between the measured and reference color coverage. For example, if the measured color coverage is greater than the reference color coverage, it indicates that the food is overcooked, and the initial cooking temperature is adaptively reduced (by a fixed scale or according to the difference in coverage) to obtain the target cooking temperature. If the measured color coverage is less than the reference color coverage, it indicates that the food is undercooked, and the initial cooking temperature is increased to obtain the target cooking temperature. In special cases, when the measured color coverage meets the food's ripeness standard, the oven can be controlled to run for a preset time based on the current operating parameters, ending the cooking task early while ensuring the food is fully cooked, thus saving cooking resources. In this case, the target cooking temperature is the initial cooking temperature, and the target cooking time is the preset time. If the preset time is longer than the oven's remaining runtime, the oven can be controlled to run based on the remaining runtime to save energy. Alternatively, the oven can be controlled to run based on the preset time to ensure that the food is fully cooked. The specific control logic can be set according to cooking needs, and this invention does not limit it.

[0072] In one implementation, S208 may specifically include: determining whether the measured color coverage rate is greater than the first color coverage rate (the first color coverage rate is an indicator of whether the food is mature or about to be mature, such as 85%, 88%, 90%, etc.); if the measured color coverage rate is greater than the first color coverage rate, it proves that the food to be cooked has entered the mature stage, and the target cooking temperature is determined as the initial cooking temperature, and the target cooking time is the preset first cooking time (such as 3 minutes, 5 minutes, 7 minutes, etc., the specific value is related to the first color coverage rate and the cooking logic); if the measured color coverage rate is not greater than the first color coverage rate... If the measured color coverage is greater than the reference color coverage, it indicates that the food is overcooked and the oven temperature is too high. The initial cooking temperature will be adjusted based on the first coverage difference, the measured color coverage, and the reference color coverage to obtain the target cooking temperature for the food. If the measured color coverage is not greater than the reference color coverage, it indicates that the food is undercooked and the oven temperature is too low. The initial cooking temperature will be adjusted based on the second coverage difference, the measured color coverage, and the reference color coverage to obtain the target cooking temperature for the food.

[0073] Overcooking can easily lead to food burning or charring. Therefore, delaying the temperature adjustment process when food is undercooked has a less significant impact on the food than delaying it when food is overcooked. Consequently, the temperature adjustment indices differ between overcooked and undercooked cases, with the second coverage difference being greater than the first coverage difference.

[0074] The initial cooking temperature is adjusted based on the first coverage difference, the measured color coverage, and the reference color coverage to obtain the target cooking temperature of the food to be cooked. Essentially, this determines whether to initiate a cooling process, and the degree of cooling if initiated, based on the difference between the first coverage difference, the measured color coverage, and the reference color coverage. Similarly, the initial cooking temperature is adjusted based on the second coverage difference, the measured color coverage, and the reference color coverage to obtain the target cooking temperature of the food. Essentially, this determines whether to initiate a heating process, and the degree of heating if initiated, based on the difference between the second coverage difference, the measured color coverage, and the reference color coverage.

[0075] The first coverage difference is used to determine whether to initiate the cooling process. Examples include 10% and 15%. The cooling process is initiated when the difference between the measured color coverage and the reference color coverage is greater than this first difference; otherwise, it is not initiated. The second coverage difference is used to determine whether to initiate the heating process. Examples include 5% and 3%. The heating process is initiated when the difference between the measured color coverage and the reference color coverage is greater than this second difference; otherwise, it is not initiated.

[0076] Specifically, the initial cooking temperature is adjusted based on the first coverage difference, the measured color coverage, and the reference color coverage to obtain the target cooking temperature of the food to be cooked. This includes: calculating the color coverage difference between the measured color coverage and the reference color coverage; determining whether the color coverage difference is greater than the first coverage difference; if the color coverage difference is not greater than the first coverage difference, then the target cooking temperature is determined as the initial cooking temperature; if the color coverage difference is greater than the first coverage difference, then the initial cooking temperature is adjusted according to the color coverage difference and the cooling rule to obtain the target cooking temperature.

[0077] The cooling rules can be based on a fixed scale, such as cooling down by 5℃ or 10℃ each time, or cooling down according to the difference in color coverage, such as cooling down by 1℃ for every 5% increase in color coverage difference, or cooling down by 2℃ for every 5% increase in color coverage difference.

[0078] For example, assuming the cooking parameters are updated every five minutes, the first coverage difference is 15%, the second coverage difference is 5%, the cooling rule is to decrease by 15°C each time, and the heating rule is to increase by 10°C each time, the cooking parameters for a 1.2kg Sanhuang chicken are 180°C and 45 minutes. Then the initial cooking parameters are 180°C and 45 minutes. If the measured color coverage and the reference color coverage remain relatively close for the first 20 minutes (i.e., the measured color coverage is not lower than 15% of the reference color coverage and the measured color coverage...), If the measured color coverage is less than 5% above the reference color coverage, the oven will operate at 180℃. If, after 20 minutes of cooking, the measured color coverage is 40% and the reference color coverage is 60%, and the difference between the two is greater than the first coverage difference, the oven temperature needs to be increased to 190℃. If, after 25 minutes of cooking, the measured color coverage is 71% and the reference color coverage is 65%, and the difference between the two is greater than the second coverage difference, the oven temperature needs to be decreased to 175℃. The advantage of this setting is that it allows for dynamic adjustment of the food's cooking parameters based on the food's color coverage, effectively improving the cooking quality and the user's cooking experience. It is worth noting that the heating control logic and the cooling control logic are the same; the difference lies only in the specific values ​​of the coverage difference and the temperature adjustment scale, which are not limited in this invention.

[0079] Optionally, when determining whether the food to be cooked is cooked or about to be cooked, the present invention will make a comprehensive judgment based on the measured color coverage of multiple areas of the food. For example, if the measured color coverage of multiple areas is greater than 85% (i.e., the first color coverage), the food to be cooked is determined to be cooked or about to be cooked, and the cooking process can be ended by cooking at the current temperature for a preset time. To improve the accuracy of the judgment, the saturation and brightness of the food can also be combined for judgment. For example, when the measured color coverage of multiple areas is greater than 85%, the saturation is greater than the preset saturation evaluation index (e.g., 0.7, 0.8, etc.), and the brightness is greater than the preset brightness evaluation index (e.g., 0.65, 0.7, etc.), the food to be cooked is determined to be cooked or about to be cooked. Furthermore, under normal circumstances, except for foods that expand, the food to be cooked will shrink during the cooking process. The degree of maturity can also be determined by combining the color coverage and shrinkage of the food. For example, if the measured color coverage in multiple areas is greater than 85% and the shrinkage meets the preset shrinkage conditions (e.g., the current volume of the food is less than 80% or 75% of the original volume), the food to be cooked is determined to be cooked or about to be cooked.

[0080] S209. Control the oven to operate based on the target cooking parameters, and control the oven's information interaction interface to display the initial cooking parameters and the target cooking parameters.

[0081] Similarly, after controlling the oven to operate based on the target cooking parameters, the method further includes: determining whether the measured color coverage of the food to be cooked is greater than the second color coverage; if the measured color coverage of the food to be cooked is not greater than the second color coverage, then updating the parameter adjustment time and returning to the step of determining the cooking time of the food to be cooked based on the time difference between the current time and the cooking start time when the current time is the parameter adjustment time. This aims to ensure the cooking quality of the food to be cooked through dynamic, cyclical adjustments.

[0082] It is worth noting that if the food to be cooked also requires thawing or fermentation, the thawing and fermentation parameters can be adjusted using the timed comparison of food state parameters described above to ensure the thawing and fermentation effects. For example, during bread fermentation, if the expansion height ratio is detected to be 0.8 within 15 minutes (the ideal height ratio for 15 minutes is 1), it is determined that fermentation is insufficient, and steam will be automatically injected and the low-temperature fermentation period will be extended by 10 minutes.

[0083] The technical solution of the above embodiment utilizes image data of the food to be cooked to perform multi-angle analysis, obtaining food specification data and ingredient type. This data is then matched against a pre-set cooking parameter database to obtain initial cooking parameters. In other words, cooking parameters more suited to the actual conditions of the food are determined based on its specifications and ingredient type. Secondly, during the cooking process, the measured and reference color coverage of the food are periodically determined, and the initial cooking parameters are adjusted based on these values ​​to obtain target cooking parameters. This dynamic adjustment of cooking parameters based on the food's color coverage effectively improves cooking quality and the user's cooking experience. Finally, the oven's information interface displays the initial and target cooking parameters, allowing the user to understand the oven's real-time cooking parameters and adjustment data. This approach addresses the problem that cooking methods with fixed parameters or those based on food type cannot adapt to the actual state of the ingredients, have limited compatibility between cooking parameters and the food being cooked, and cannot be adjusted during the cooking process, which can easily lead to overcooking or undercooking, resulting in limited food quality.

[0084] The present invention also provides an oven, which includes a controller. Figure 3 This is a schematic diagram of the structure of an oven controller provided by the present invention. Figure 3 As shown, the controller includes: a food detection module 301, a first control module 302, a parameter determination module 303, and a second control module 304.

[0085] The food detection module 301 is used to determine the food specifications and ingredient types of the food to be cooked, and to match the food specifications and ingredient types of the food to be cooked with a pre-set cooking parameter database to obtain the initial cooking parameters of the food to be cooked.

[0086] The first control module 302 is used to control the oven to operate based on the initial cooking parameters, and to determine the oven's parameter adjustment time according to the oven's cooking start time and parameter adjustment requirements.

[0087] The parameter determination module 303 is used to determine the measured color coverage and reference color coverage of the food to be cooked when the current time is the parameter adjustment time, and adjust the initial cooking parameters according to the measured color coverage and reference color coverage to obtain the target cooking parameters of the food to be cooked.

[0088] The second control module 304 is used to control the oven to operate based on the target cooking parameters, and to control the oven's information interaction interface to display the initial cooking parameters and the target cooking parameters.

[0089] Optionally, the food detection module 301 is specifically used to: acquire at least two image information of the food to be cooked using an image detector, wherein the at least two image information correspond to different positions of the food to be cooked; perform feature extraction processing on the at least two image information to obtain food specification data and ingredient type of the food to be cooked, wherein the food specification data of the food to be cooked includes size information and quantity information of the food to be cooked.

[0090] Optionally, the food detection module 301 is specifically used to: determine whether there are cooking parameters in the cooking parameter database that match the ingredient type of the food to be cooked; if so, match the food specification data and ingredient type of the food to be cooked in the cooking parameter database to obtain initial cooking parameters; if not, determine the initial cooking parameters based on the general cooking parameters in the cooking parameter database, or determine the reference ingredient type of the food to be cooked based on the similarity between the ingredient type of the food to be cooked and the ingredient types included in the cooking parameter database, and match the food specification data and reference ingredient type of the food to be cooked in the cooking parameter database to obtain initial cooking parameters.

[0091] Optionally, the first control module 302 is specifically used to: match the ingredient type of the food to be cooked in the cooking parameter database to obtain the first alternative cooking parameters of the food to be cooked; match the food specification data of the food to be cooked in the first alternative cooking parameters to obtain the second alternative cooking parameters of the food to be cooked, and determine the initial cooking parameters based on the second alternative cooking parameters.

[0092] Optionally, the first control module 302 is specifically used to: determine the parameter adjustment time interval of the food to be cooked based on the parameter adjustment requirements; and determine the parameter adjustment time based on the cooking start time and the parameter adjustment time interval.

[0093] Optionally, the parameter determination module 303 is specifically used for: determining the cooking time of the food to be cooked based on the time difference between the current time and the cooking start time; determining reference cooking data of the food to be cooked based on the type of ingredients, and determining reference color coverage of the food to be cooked based on the cooking time and reference cooking data; acquiring at least two image information of the food to be cooked using an image detector, and performing colorimetric analysis processing on the at least two image information to obtain the measured color coverage of the food to be cooked.

[0094] Optionally, the initial cooking parameters include an initial cooking temperature, and the target cooking parameters include a target cooking temperature and a target cooking time. The parameter determination module 303 is specifically used to: determine whether the measured color coverage is greater than a first color coverage; if the measured color coverage is greater than the first color coverage, then determine the target cooking temperature as the initial cooking temperature and the target cooking time as the pre-set first cooking time; if the measured color coverage is not greater than the first color coverage, then determine whether the measured color coverage is greater than a reference color coverage; when the measured color coverage is greater than the reference color coverage, adjust the initial cooking temperature according to the first coverage difference, the measured color coverage, and the reference color coverage to obtain the target cooking temperature of the food to be cooked; when the measured color coverage is not greater than the reference color coverage, adjust the initial cooking temperature according to the second coverage difference, the measured color coverage, and the reference color coverage to obtain the target cooking temperature of the food to be cooked; wherein, the second coverage difference is greater than the first coverage difference.

[0095] Optionally, the parameter determination module 303 is specifically used for: calculating the color coverage difference between the measured color coverage and the reference color coverage; determining whether the color coverage difference is greater than a first coverage difference; if the color coverage difference is not greater than the first coverage difference, then determining the target cooking temperature as the initial cooking temperature; if the color coverage difference is greater than the first coverage difference, then adjusting the initial cooking temperature according to the color coverage difference and the cooling rule to obtain the target cooking temperature.

[0096] Optionally, the oven controller also includes a third control module. The third control module is used to determine whether the measured color coverage of the food to be cooked is greater than the second color coverage after controlling the oven to run based on the target cooking parameters. If the measured color coverage of the food to be cooked is not greater than the second color coverage, the parameter adjustment time is updated, and the process is returned to the step of determining the measured color coverage and reference color coverage of the food to be cooked when the current time is the parameter adjustment time, and adjusting the initial cooking parameters according to the measured color coverage and reference color coverage to obtain the target cooking parameters of the food to be cooked.

[0097] The controller provided by this invention can execute the method for determining oven cooking parameters provided in any embodiment of this invention, and has the corresponding functional modules and beneficial effects of the method.

[0098] Figure 4 This is a schematic diagram of the structure of an electronic device provided by the present invention. The electronic device is intended to represent various forms of digital computers, such as laptop computers, desktop computers, workstations, personal digital assistants, servers, blade servers, mainframe computers, and other suitable computers. The electronic device can also represent various forms of mobile devices, such as personal digital processors, cellular phones, smartphones, wearable devices (such as helmets, glasses, watches, etc.), and other similar computing devices. The components shown herein, their connections and relationships, and their functions are merely illustrative and are not intended to limit the implementation of the invention described and / or claimed herein.

[0099] like Figure 4 As shown, the electronic device 10 includes at least one processor 11 and a memory, such as a read-only memory 12 or a random access memory (RAM) 13, communicatively connected to the at least one processor 11. The memory stores computer programs executable by the at least one processor. The processor 11 can perform various appropriate actions and processes based on the computer program stored in the read-only memory 12 or loaded from the storage unit 18 into the RAM 13. The RAM 13 can also store various programs and data required for the operation of the electronic device 10. The processor 11, read-only memory 12, and RAM 13 are interconnected via a bus 14. An input / output interface 15 is also connected to the bus 14.

[0100] Multiple components in electronic device 10 are connected to input / output interface 15, including: input unit 16, such as keyboard, mouse, etc.; output unit 17, such as various types of monitors, speakers, etc.; storage unit 18, such as disk, optical disk, etc.; and communication unit 19, such as network card, modem, wireless transceiver, etc. Communication unit 19 allows electronic device 10 to exchange information / data with other devices through computer networks such as the Internet and / or various telecommunications networks.

[0101] Processor 11 can be a variety of general-purpose and / or special-purpose processing components with processing and computing capabilities. Some examples of processor 11 include, but are not limited to, central processing units, graphics processing units, various special-purpose artificial intelligence computing chips, various processors running machine learning model algorithms, digital signal processors, and any suitable processor, controller, microcontroller, etc. Processor 11 performs the various methods and processes described above, such as the method for determining oven cooking parameters.

[0102] In some embodiments, the method for determining oven cooking parameters may be implemented as a computer program tangibly contained in a computer-readable storage medium, such as storage unit 18. In some embodiments, part or all of the computer program may be loaded and / or installed on electronic device 10 via read-only memory 12 and / or communication unit 19. When the computer program is loaded into random access memory 13 and executed by processor 11, one or more steps of the method for determining oven cooking parameters described above may be performed. Alternatively, in other embodiments, processor 11 may be configured to perform the method for determining oven cooking parameters by any other suitable means (e.g., by means of firmware).

[0103] Various embodiments of the systems and techniques described above herein can be implemented in digital electronic circuit systems, integrated circuit systems, field-programmable gate arrays, application-specific integrated circuits (ASICs), application-specific standard products (ASICs), systems-on-a-chip (SoCs), payload programmable logic devices, computer hardware, firmware, software, and / or combinations thereof. These various embodiments may include implementations in one or more computer programs that can be executed and / or interpreted on a programmable system including at least one programmable processor, which may be a dedicated or general-purpose programmable processor, capable of receiving data and instructions from a storage system, at least one input device, and at least one output device, and transmitting data and instructions to the storage system, the at least one input device, and the at least one output device.

[0104] Computer programs used to implement the methods of the present invention may be written in any combination of one or more programming languages. These computer programs may be provided to a processor of a general-purpose computer, a special-purpose computer, or other programmable data processing device, such that when executed by the processor, the computer programs cause the functions / operations specified in the flowcharts and / or block diagrams to be performed. The computer programs may be executed entirely on a machine, partially on a machine, or as a standalone software package, partially on a machine and partially on a remote machine, or entirely on a remote machine or server.

[0105] In the context of this invention, a computer-readable storage medium can be a tangible medium that may contain or store a computer program for use by or in conjunction with an instruction execution system, apparatus, or device. A computer-readable storage medium may include, but is not limited to, electronic, magnetic, optical, electromagnetic, infrared, or semiconductor systems, apparatus, or devices, or any suitable combination thereof. Alternatively, a computer-readable storage medium may be a machine-readable signal medium. More specific examples of machine-readable storage media include electrical connections based on one or more wires, portable computer disks, hard disks, random access memory, read-only memory, erasable programmable read-only memory / flash memory, optical fibers, portable compact disk read-only memory, optical storage devices, magnetic storage devices, or any suitable combination thereof.

[0106] To provide interaction with a user, the systems and techniques described herein can be implemented on an electronic device having: a display device (e.g., a cathode ray tube or liquid crystal display) for displaying information to the user; and a keyboard and pointing device (e.g., a mouse or trackball) through which the user provides input to the electronic device. Other types of devices can also be used to provide interaction with the user; for example, feedback provided to the user can be any form of sensory feedback (e.g., visual feedback, auditory feedback, or tactile feedback); and input from the user can be received in any form (voice input and / or tactile input).

[0107] The systems and technologies described herein can be implemented in computing systems that include backend components (e.g., as data servers), middleware components (e.g., application servers), or frontend components (e.g., user computers with graphical user interfaces or web browsers through which users can interact with implementations of the systems and technologies described herein), or any combination of such backend, middleware, or frontend components. The components of the system can be interconnected via digital data communication of any form or medium (e.g., communication networks). Examples of communication networks include local area networks (LANs), wide area networks (WANs), blockchain networks, and the Internet.

[0108] A computing system can include clients and servers. Clients and servers are generally located far apart and typically interact through communication networks. The client-server relationship is created by computer programs running on the respective computers and having a client-server relationship with each other. The server can be a cloud server, also known as a cloud computing server or cloud host, which is a host product within the cloud computing service system to address the shortcomings of traditional physical hosts and virtual private servers, such as high management difficulty and weak business scalability.

[0109] In one specific embodiment, the present invention also includes a computer program product comprising a computer program that, when executed by a processor, implements the method for determining oven cooking parameters according to any embodiment of the present invention.

[0110] In the implementation of a computer program product, computer program code for performing the operations of this invention can be written in one or more programming languages ​​or a combination thereof. Programming languages ​​include object-oriented programming languages ​​as well as conventional procedural programming languages. The program code can be executed entirely on the user's computer, partially on the user's computer, as a standalone software package, partially on the user's computer and partially on a remote computer, or entirely on a remote computer or server. In cases involving remote computers, the remote computer can be connected to the user's computer via any type of network—including local area networks (LANs) or wide area networks (WANs), or it can be connected to an external computer (e.g., via the Internet using an Internet service provider).

[0111] It should be understood that the various forms of processes shown above can be used, with steps reordered, added, or deleted. For example, the steps described in this invention can be executed in parallel, sequentially, or in different orders, as long as the desired result of the technical solution of this invention can be achieved, and this is not limited herein.

[0112] The specific embodiments described above do not constitute a limitation on the scope of protection of this invention. Those skilled in the art should understand that various modifications, combinations, sub-combinations, and substitutions can be made according to design requirements and other factors. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of this invention should be included within the scope of protection of this invention.

Claims

1. A method for determining oven cooking parameters, characterized in that, The method, applied to an oven controller, includes: Determine the food specifications and ingredient types of the food to be cooked, and match the food specifications and ingredient types of the food to be cooked in a pre-set cooking parameter database to obtain the initial cooking parameters of the food to be cooked; The oven is controlled to operate based on the initial cooking parameters, and the parameter adjustment time of the oven is determined according to the cooking start time and parameter adjustment requirements of the oven. When the current moment is the time to adjust the parameters, the measured color coverage and reference color coverage of the food to be cooked are determined, and the initial cooking parameters are adjusted according to the measured color coverage and the reference color coverage to obtain the target cooking parameters of the food to be cooked. The oven is controlled to operate based on the target cooking parameters, and the oven's information interface is controlled to display the initial cooking parameters and the target cooking parameters.

2. The method according to claim 1, characterized in that, The process of determining the food specifications and ingredient types of the food to be cooked includes: An image detector is used to acquire at least two image pieces of information of the food to be cooked, wherein the at least two image pieces of information correspond to different positions of the food to be cooked; Feature extraction processing is performed on the at least two image information to obtain the food specification data and ingredient type of the food to be cooked, wherein the food specification data of the food to be cooked includes the size information and quantity information of the food to be cooked.

3. The method according to claim 1, characterized in that, The process of matching the food specifications and ingredient types of the food to be cooked against a pre-set cooking parameter database to obtain the initial cooking parameters of the food to be cooked includes: Determine whether there are cooking parameters in the cooking parameter database that match the type of food to be cooked; If they exist, the food specifications and ingredient types of the food to be cooked are matched with those in the cooking parameter database to obtain the initial cooking parameters. If not, the initial cooking parameters are determined based on the general cooking parameters in the cooking parameter database; or, a reference ingredient type for the food to be cooked is determined based on the similarity between the ingredient type of the food to be cooked and the ingredient types included in the cooking parameter database, and the food specification data of the food to be cooked and the reference ingredient type are matched in the cooking parameter database to obtain the initial cooking parameters.

4. The method according to claim 3, characterized in that, The initial cooking parameters are obtained by matching the food specifications and ingredient types of the food to be cooked with the cooking parameter database, including: The cooking parameter database is matched with the ingredient type of the food to be cooked to obtain the first alternative cooking parameters for the food to be cooked. The food specification data of the food to be cooked is used to match the first alternative cooking parameters to obtain the second alternative cooking parameters of the food to be cooked, and the initial cooking parameters are determined based on the second alternative cooking parameters.

5. The method according to claim 1, characterized in that, The step of determining the oven's parameter adjustment time based on the oven's cooking start time and parameter adjustment requirements includes: Based on the parameter adjustment requirements, determine the parameter adjustment time interval for the food to be cooked; The parameter adjustment time is determined based on the cooking start time and the parameter adjustment time interval.

6. The method according to claim 1, characterized in that, Determining the measured color coverage and reference color coverage of the food to be cooked includes: The cooking time of the food to be cooked is determined based on the time difference between the current time and the cooking start time. Based on the type of ingredients of the food to be cooked, determine the reference cooking data of the food to be cooked, and based on the cooking time of the food to be cooked and the reference cooking data, determine the reference color coverage of the food to be cooked; At least two images of the food to be cooked are acquired using an image detector, and colorimetric analysis is performed on the at least two images to obtain the measured color coverage of the food to be cooked.

7. The method according to claim 1, characterized in that, The initial cooking parameters include an initial cooking temperature, and the target cooking parameters include a target cooking temperature and a target cooking time; adjusting the initial cooking parameters based on the measured color coverage and the reference color coverage to obtain the target cooking parameters for the food to be cooked includes: Determine whether the measured color coverage is greater than the first color coverage; If the measured color coverage is greater than the first color coverage, then the target cooking temperature is determined to be the initial cooking temperature, and the target cooking time is the preset first cooking time. If the measured color coverage is not greater than the first color coverage, then determine whether the measured color coverage is greater than the reference color coverage. When the measured color coverage is greater than the reference color coverage, the initial cooking temperature is adjusted according to the first coverage difference, the measured color coverage, and the reference color coverage to obtain the target cooking temperature of the food to be cooked. When the measured color coverage is not greater than the reference color coverage, the initial cooking temperature is adjusted according to the second coverage difference, the measured color coverage, and the reference color coverage to obtain the target cooking temperature of the food to be cooked; wherein the second coverage difference is greater than the first coverage difference.

8. The method according to claim 7, characterized in that, The step of adjusting the initial cooking temperature based on the first coverage difference, the measured color coverage, and the reference color coverage to obtain the target cooking temperature of the food to be cooked includes: Calculate the difference in color coverage between the measured color coverage and the reference color coverage; Determine whether the color coverage difference is greater than the first coverage difference; If the color coverage difference is not greater than the first coverage difference, then the target cooking temperature is determined to be the initial cooking temperature; If the color coverage difference is greater than the first coverage difference, the initial cooking temperature is adjusted according to the color coverage difference and the cooling rule to obtain the target cooking temperature.

9. The method according to claim 1, characterized in that, After controlling the oven to operate based on the target cooking parameters, the method further includes: Determine whether the measured color coverage of the food to be cooked is greater than the second color coverage; If the measured color coverage of the food to be cooked is not greater than the second color coverage, then update the parameter adjustment time, return to the step of determining the measured color coverage and reference color coverage of the food to be cooked when the current time is the parameter adjustment time, and adjust the initial cooking parameters according to the measured color coverage and the reference color coverage to obtain the target cooking parameters of the food to be cooked.

10. An oven, characterized in that, Includes a controller for implementing the method for determining oven cooking parameters as described in any one of claims 1 to 9.

Images