Cooking control method and device and intelligent cooking equipment
By dividing the food image area in the smart cooking device and adjusting the heating time according to the score, the problem of uneven color on the surface of food in the steam oven is solved, and the uniformity of food surface color and the cooking effect are improved.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- NINGBO FOTILE KITCHEN WARE CO LTD
- Filing Date
- 2026-01-04
- Publication Date
- 2026-04-21
AI Technical Summary
Existing steam ovens often result in uneven coloring of food at the end of cooking, leading to poor cooking results, especially when the food is of uneven thickness, which can easily result in some parts being undercooked or burnt.
By acquiring food images from smart cooking devices and dividing them into multiple sub-image regions, a color change score is determined based on the difference between the sub-images and historical images. The expected score is then obtained from a preset score library, and the heating time of the heating element is adjusted to achieve uniform color on the surface of the food.
It achieves uniform color on the surface of the ingredients, improves cooking results, ensures that the color of all areas of the ingredients is consistent at the end of cooking, and avoids the problem of local undercooked or burnt areas.
Smart Images
Figure CN121900223A_ABST
Abstract
Description
Technical Field
[0001] This application belongs to the field of intelligent control, and in particular relates to a cooking control method, device and intelligent cooking equipment. Background Technology
[0002] As people's living standards improve and technologies such as the internet and artificial intelligence become more widespread, traditional lifestyles are gradually changing, and the use of kitchen appliances is increasingly moving towards intelligentization. Steam ovens have built-in heating elements that heat the air during baking, which in turn heats the food, achieving cooking. Simultaneously, hot air circulation ensures constant temperature baking.
[0003] However, in existing technologies, after preheating, steam ovens usually determine the heating time by detecting the temperature inside the heating cavity to achieve constant temperature baking. However, this cooking method is not very effective. If the thickness of the food is uneven, the existing cooking method will result in uneven color on the surface of the food after cooking, or even some parts will be undercooked while others are burnt.
[0004] Therefore, improving the uniformity of color on the surface of ingredients at the end of cooking, thereby enhancing the cooking effect, is a technical problem that urgently needs to be solved. Summary of the Invention
[0005] This application provides a cooking control method, apparatus, and intelligent cooking equipment that can improve the uniformity of the surface color of ingredients at the end of cooking, thereby improving the cooking effect.
[0006] On one hand, embodiments of this application provide a cooking control method, the method comprising: The system acquires an image of the target food ingredient inside the heating chamber of the intelligent cooking device at the start of the current heating cycle; multiple heating elements are evenly distributed inside the heating chamber of the intelligent cooking device. The current food image is evenly divided into multiple current sub-images according to the location of the multiple heating elements; For each current sub-image, a color change score corresponding to the current sub-image is determined based on the difference between the current sub-image and the historical sub-image; the historical sub-image is obtained by uniformly dividing historical food images collected in the previous heating cycle of the current heating cycle. The expected score corresponding to the current heating cycle is obtained from the preset score library, and the target heating time of the current heating cycle is determined based on the score difference between the expected score and the color change score; the preset score library includes the correspondence between multiple heating cycles and expected scores of the target ingredient. The heating element corresponding to the current sub-image is controlled to cook the target food ingredient according to the target heating duration within the current heating cycle.
[0007] In one exemplary embodiment, the method provided in this application further includes: After the intelligent cooking device has been preheated to the target temperature, the total heating cycle is determined according to the type of the target ingredient, and the total heating cycles are sorted in chronological order to obtain the sorting result; The heating cycle of the first element in the sorting results is determined as the current heating cycle. The intelligent cooking device controls multiple heating elements to cook the target food according to the initial heating duration in the current heating cycle; If there are remaining heating cycles in the sorting results, the heating cycle that is ranked one position after the current heating cycle is taken as the current heating cycle again, and the process jumps to the step of obtaining the current food image of the target food in the heating cavity of the intelligent cooking device at the start time of the current heating cycle. If there are no remaining heating cycles in the sorting results, the intelligent cooking device is determined to have ended cooking.
[0008] In one exemplary embodiment, determining the color change score corresponding to the current sub-image based on the difference between the current sub-image and historical sub-images for each current sub-image includes: For each current sub-image, a difference image is determined based on the pixel differences between the current sub-image and the historical sub-images; The difference image is input into the target scoring model for color change scoring to obtain the color change score corresponding to the current sub-image.
[0009] In one exemplary embodiment, the training process of the target scoring model includes: Acquire a first sample image acquired during a first sample heating cycle and a second sample image acquired during a second sample heating cycle; the second sample heating cycle is prior to the first sample heating cycle. A sample difference image is determined based on the pixel differences between the first sample image and the second sample image; the sample difference image is labeled with a color change rating tag. The sample difference image is input into a preset scoring model for color change scoring processing to obtain a predicted score; The preset scoring model is trained based on the predicted score and the color change score label to obtain the target scoring model.
[0010] In one exemplary embodiment, the process of constructing the preset rating library includes: Acquire images of the preset ingredients at the start of each heating cycle at a preset temperature to obtain a standard image corresponding to each heating cycle; Each standard image is evenly divided into multiple standard sub-images according to the location of the multiple heating elements; For each standard sub-image, a standard color change score corresponding to the standard sub-image is determined based on the difference between the standard sub-image and historical standard sub-images, and the standard color change score is used as the expected score. Establish the correspondence between the heating cycle corresponding to the standard sub-image and the expected score to obtain the preset score library.
[0011] In one exemplary embodiment, determining the target heating duration of the current heating cycle based on the score difference between the expected score and the color change score includes: The difference between the expected score and the color change score is determined as the target score difference; The heating time adjustment amount corresponding to the target score difference is determined according to a preset ratio; Obtain the initial heating duration of the current heating cycle; the initial heating duration is the heating duration required to maintain the heating chamber at the target temperature; The target heating time is determined based on the initial heating time and the heating time adjustment amount.
[0012] In one exemplary embodiment, if there are no remaining heating cycles in the sorting results, the method further includes: Acquire multiple sub-images of the target food ingredient after the completion of the total heating cycle; If the coloring degree of the food corresponding to a sub-image does not meet the preset conditions, the heating element corresponding to the sub-image is controlled to continue cooking the target food. If the coloring degree of the food in each of the multiple sub-images meets the preset conditions, the cooking of the target food is determined to be finished.
[0013] In one exemplary embodiment, the intelligent cooking device further includes multiple control elements, each corresponding to a heating element. Controlling the heating element corresponding to the current sub-image to cook the target ingredient for the target heating duration within the current heating cycle includes: The time when the target heating duration of the current heating cycle is determined based on the difference between the expected score and the color change score is defined as the heating start time of the current heating cycle, and the timing begins. The target control element corresponding to the target heating element is controlled to activate the branch where the target heating element is located, so that the target heating element cooks the target food; the target heating element is the heating element at the position corresponding to the current sub-image; The moment when the timing duration reaches the target heating duration is determined as the heating end time of the current heating cycle, and the target control element is controlled to shut off the branch where the target heating element is located.
[0014] On the other hand, this application also provides a cooking control device, which includes: The image acquisition module is used to acquire the current image of the target food inside the heating cavity of the intelligent cooking device at the start of the current heating cycle; multiple heating elements are evenly distributed inside the heating cavity of the intelligent cooking device. The image segmentation module is used to divide the current food image into multiple current sub-images evenly according to the location of the multiple heating elements; The color change score determination module is used to determine the color change score corresponding to each current sub-image based on the difference between the current sub-image and the historical sub-image; the historical sub-image is obtained by uniformly dividing the historical food images collected in the previous heating cycle of the current heating cycle. The target heating time determination module is used to obtain the expected score corresponding to the current heating cycle from a preset scoring library, and determine the target heating time of the current heating cycle based on the score difference between the expected score and the color change score; the preset scoring library includes the correspondence between multiple heating cycles and expected scores of the target ingredient; The cooking execution module is used to control the heating element corresponding to the current sub-image to cook the target ingredient according to the target heating duration within the current heating cycle.
[0015] On the other hand, this application also provides an intelligent cooking device, which includes a processor and a memory, wherein the memory stores at least one instruction or at least one program, and the at least one instruction or the at least one program is loaded and executed by the processor to realize the cooking control method as described above.
[0016] On the other hand, this application also provides a computer storage medium storing at least one instruction or at least one program, which is loaded and executed by a processor to implement the cooking control method as described above.
[0017] On the other hand, this application also provides a computer program product or computer program including computer instructions stored in a computer-readable storage medium. A processor of a computer device reads the computer instructions from the computer-readable storage medium and executes the computer instructions, causing the computer device to perform the cooking control method as described above.
[0018] The cooking control method provided in this application has the following technical effects: The method involves acquiring a current image of the target ingredient at the start of the current heating cycle; uniformly dividing the current ingredient image into multiple sub-images based on the locations of multiple heating elements; for each current sub-image, determining a color change score based on the difference between the current sub-image and historical sub-images; then obtaining the expected score corresponding to the current heating cycle from a preset score library, and determining the target heating duration for the current heating cycle based on the score difference between the expected score and the color change score; controlling the heating element corresponding to the current sub-image to cook the target ingredient for the target heating duration within the current heating cycle, allowing the target ingredient to be heated independently in different areas. The method controls the heating duration of the heating elements corresponding to each area based on the difference between the actual surface color change of the ingredient in each area during historical heating cycles and the expected surface color change under standard cooking procedures, thereby avoiding uneven surface color changes due to differences in thickness or other factors. Since the coloring is uniform during the cooking process, the overall coloring of the ingredient is also uniform after cooking. Therefore, the method of this application can improve the uniformity of the surface color of the ingredient at the end of cooking, thus effectively improving the cooking effect. Attached Figure Description
[0019] To more clearly illustrate the technical solutions in the embodiments of this application, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.
[0020] Figure 1 This is a schematic diagram of the structure of the intelligent cooking device provided in the embodiments of this application; Figure 2 This is a schematic flowchart of the cooking control method provided in the embodiments of this application; Figure 3 This is a schematic diagram of the process for determining the color change score provided in an embodiment of this application; Figure 4 This is a schematic diagram of the process for determining the heating duration of the current heating cycle provided in an embodiment of this application; Figure 5 This is a schematic diagram of the process for determining the end of cooking provided in an embodiment of this application; Figure 6 This is a schematic diagram of the structure of the cooking control device provided in the embodiments of this application; Figure 7 This is a hardware structure block diagram of an intelligent cooking device provided in an embodiment of this application. Detailed Implementation
[0021] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of this application.
[0022] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this application 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 the embodiments of this application 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 non-exclusive inclusion; for example, a process, method, system, product, or server 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 devices.
[0023] Figure 1 This is a schematic diagram of the structure of the intelligent cooking device provided in the embodiments of this application.
[0024] like Figure 1 As shown, this smart cooking device may include multiple heating elements and an image acquisition module. The image acquisition module can be a smart camera module and is located at the top center of the heating cavity within the smart cooking device. Multiple heating elements are located around the image acquisition module and are evenly distributed at the top of the heating cavity. It should be noted that the number of heating elements in the smart cooking device can be set according to the actual device size, and can be as follows: Figure 1 The four or other quantities shown.
[0025] In one embodiment, the intelligent cooking device further includes multiple control elements, each corresponding to a heating element. These control elements may be electronic devices such as relays capable of turning the corresponding heating element on or off. In another embodiment, the intelligent cooking device further includes a main control unit to execute the cooking control method provided in the embodiments of this application.
[0026] In existing technologies, to solve the problem of uneven browning on the surface of steam ovens, the structure inside the heating cavity is often optimized to improve the effect of the hot and cold ends of the heating elements. However, this approach can only guarantee some improvement in the browning uniformity of the test prototype. Users cannot guarantee the consistency of the machine or the heating effect of each heating element during use. However, by applying the cooking control method of this application, the intelligent cooking device can automatically identify the browning effect of the food during cooking and adjust the heating time of each heating element in a timely manner, thereby ensuring uniform browning and achieving good cooking results.
[0027] Figure 2 This is a schematic flowchart of the cooking control method provided in an embodiment of this application. Figure 2 As shown, the method includes: S201: Obtain the current image of the target food inside the heating cavity of the intelligent cooking device at the start time of the current heating cycle; Intelligent cooking equipment can be kitchen appliances with baking functions, such as intelligent steam ovens and intelligent ovens. After the intelligent cooking equipment has preheated, it is necessary to maintain the preheated temperature of the heating cavity to ensure constant-temperature baking of the food inside. The cooking control method of this application is applied to the cooking stage after preheating.
[0028] A heating cycle is a unit of time for controlling the cavity temperature of a smart cooking appliance. During each heating cycle, the heating element can heat for a certain period before being turned off to maintain the cavity temperature. In one example, each heating cycle could last one minute.
[0029] It should be noted that before cooking begins, the type of the target ingredient can be obtained first, and then the corresponding total number of heating cycles can be automatically matched based on the preset recipe. The cooking control method of this application is then applied within each heating cycle.
[0030] In one embodiment, it can be derived from, for example Figure 1 The image acquisition module shown acquires an image of the target food ingredient to obtain the current food ingredient image.
[0031] S203: Divide the current food image into multiple sub-images evenly according to the location of multiple heating elements; In this application, each heating element can be independently controlled to heat food in different areas, allowing for independent control of the heating time for each area. Figure 1 Taking the smart cooking device shown as an example, the four heating elements are evenly distributed. Therefore, the current food image can be evenly divided into four sub-images, with each heating element corresponding to one sub-image. It should be noted that if there are six heating elements, the corresponding number of current sub-images will also be six.
[0032] S205: For each current sub-image, determine the color change score corresponding to the current sub-image based on the difference between the current sub-image and the historical sub-images; The historical sub-image is obtained by uniformly dividing the historical food images collected in the previous heating cycle of the current heating cycle. In one example, assuming the current food image is divided into current sub-image 1 corresponding to heating element 1 and current sub-image 2 corresponding to heating element 2, then the historical sub-image 1 corresponding to heating element 1 and the historical sub-image 2 corresponding to heating element 2 in the previous heating cycle can be obtained. Then, the color change score of the current sub-image 1 can be determined based on the difference between the current sub-image 1 and the historical sub-image 1, and the color change score of the current sub-image 2 can be determined based on the difference between the current sub-image 2 and the historical sub-image 2.
[0033] The color change score is used to characterize the degree of color change on the surface of the food in the previous heating cycle, i.e., the degree of color change. The greater the degree of color change, the higher the color change score.
[0034] S207: Obtain the expected score corresponding to the current heating cycle from the preset score library, and determine the target heating time of the current heating cycle based on the score difference between the expected score and the color change score; The preset scoring library includes the correspondence between multiple heating cycles of the target ingredient and the expected score; The expected score corresponding to the current heating cycle represents the score that should be achieved according to the standard cooking process at the end of the previous heating cycle (i.e., the start of the current heating cycle). If the actual color change score is close to or the same as the expected score, it means that the cooking effect of the ingredients up to the start of the current heating cycle meets the expected effect of the standard cooking process, and no compensation is needed in the current heating cycle; the heating time can be maintained according to the originally determined heating time. If there is a difference between the actual color change score and the expected score, it means that the cooking effect of the ingredients up to the start of the current heating cycle does not meet the expected effect of the standard cooking process, and compensation is needed in the current heating cycle. For example, if the actual color change score is less than the expected score, the heating time needs to be increased by the originally determined heating time in the current heating cycle; if the actual color change score is greater than the expected score, the heating time needs to be decreased by the originally determined heating time in the current heating cycle to obtain the target heating time for the current heating cycle.
[0035] The heating duration originally determined for the current heating cycle, i.e., the heating duration to maintain a constant temperature in the cavity, can be determined using PID control algorithms, etc. Maintaining the cavity temperature in intelligent cooking equipment is existing technology and will not be elaborated upon here.
[0036] S209: Control the heating element corresponding to the current sub-image to cook the target food according to the target heating time within the current heating cycle.
[0037] The target heating time for each heating element can be the same or different. For example, each heating cycle is 1 minute. In the current heating cycle, heating element 1 can heat for 20 seconds and stop heating for 40 seconds; heating element 2 can heat for 30 seconds and stop heating for 30 seconds, thus allowing for independent heating control of different areas based on the actual color changes of different regions of the target food.
[0038] In this embodiment, the method involves acquiring a current image of the target ingredient at the start of the current heating cycle; dividing the current ingredient image into multiple sub-images based on the locations of multiple heating elements; determining a color change score for each sub-image based on the difference between the current sub-image and historical sub-images; obtaining the expected score corresponding to the current heating cycle from a preset score library; and determining the target heating duration for the current heating cycle based on the score difference between the expected score and the color change score; and controlling the heating elements corresponding to the current sub-image to cook the target ingredient for the target heating duration within the current heating cycle, allowing the target ingredient to be heated independently in different areas. By controlling the heating duration of the heating elements in each area according to the difference between the actual surface color change of the ingredient in the historical heating cycle and the expected surface color change under the standard cooking process, uneven surface color changes of the ingredient due to differences in thickness or other factors are avoided. Since the coloring is uniform during the cooking process, the overall coloring of the ingredient is also uniform after cooking. Therefore, the method of this application can improve the uniformity of the surface color of the ingredient at the end of cooking, thereby effectively improving the cooking effect.
[0039] It should be noted that steps S201 to S209 constitute the control process within a single heating cycle. In this application, after the intelligent cooking device has preheated, the above cooking control process is executed for each heating cycle until the cooking is determined to be complete. Specifically, the method of this application further includes: After the intelligent cooking device reaches the target temperature through preheating, the total heating cycle is determined based on the type of the target ingredient, and the total heating cycles are sorted in chronological order to obtain a sorting result. The target temperature can be automatically obtained by the intelligent cooking device from preset recipes based on the type of the target ingredient, or it can be set by the user. It should be noted that if the type of the target ingredient exists in a preset recipe, the total heating cycle can be further determined from that preset recipe to perform the aforementioned uniform cooking control process. If the type of the target ingredient does not exist in a preset recipe, cooking is performed according to the original cooking control process, and the method of this application is not executed. In addition, the intelligent cooking device can also receive update instructions from the server to obtain the correspondence between newly added recipes and expected scores, thereby updating the preset recipe and preset score library stored internally by the intelligent cooking device to meet the uniform cooking control needs of more ingredient types.
[0040] The heating cycle of the first element in the sorting results is determined as the current heating cycle; multiple heating elements of the intelligent cooking device are controlled to cook the target food according to the initial heating duration in the current heating cycle; the initial heating duration is the heating duration required to maintain the target temperature in the heating cavity, according to the original cooking control process.
[0041] If there are remaining heating cycles in the sorting results, the heating cycle that is ranked one position after the current heating cycle is taken as the current heating cycle again, and the process jumps to the step of obtaining the current food image of the target food in the heating cavity of the intelligent cooking device at the start time of the current heating cycle. If there are no remaining heating cycles in the sorting results, the intelligent cooking device is determined to have ended cooking.
[0042] In this embodiment, cooking is controlled by heating cycle, making the control process more convenient. Furthermore, the heating element is switched on and off only once within a heating cycle, which can extend the service life of the heating element.
[0043] The cooking control method for the current heating cycle is described in detail below. First, at the start of the current heating cycle, an image of the food inside the heating chamber is acquired by an image acquisition device, resulting in a current food image. Then, this current food image is uniformly divided into multiple current sub-images. Subsequently, for each current sub-image, a score can be awarded based on the color change of that sub-image. Figure 3 This is a schematic diagram of the process for determining the color change score provided in an embodiment of this application. For example... Figure 3 As shown, determining the color change score corresponding to the current sub-image based on the difference between the current sub-image and historical sub-images for each current sub-image may include: S301: For each current sub-image, determine the difference image based on the pixel differences between the current sub-image and the historical sub-images; In one embodiment, the frame difference method can be used to process the current sub-image and the corresponding historical sub-image, and a difference image can be formed based on the difference in pixel values. The size of the difference image is the same as the size of the current sub-image and the historical sub-image.
[0044] S303: Input the difference image into the target scoring model for color change scoring processing to obtain the color change score corresponding to the current sub-image.
[0045] In one embodiment, the training process of the target scoring model includes: S311: Acquire a first sample image acquired during the first sample heating cycle and a second sample image acquired during the second sample heating cycle; the second sample heating cycle precedes the first sample heating cycle; this application does not limit the specific heating cycle position and the number of heating cycles between the first and second sample heating cycles, as long as the second sample heating cycle precedes the first sample heating cycle. For example, the second sample heating cycle can be the second heating cycle, and the first sample heating cycle can be the third heating cycle, or the second sample heating cycle can be the third heating cycle, and the first sample heating cycle can be the fifth heating cycle, etc.
[0046] S313: Determine a sample difference image based on the pixel difference between the first sample image and the second sample image; the sample difference image is labeled with a color change rating label; in one example, the color change rating label can be manually determined by a culinary engineer, or the initial rating can be predetermined by the interval between the heating cycles of the first sample image and the second sample image, and then manually adjusted by the culinary engineer.
[0047] S315: Input the sample difference image into the preset scoring model for color change scoring processing to obtain the predicted score; S317: Train a preset scoring model based on the predicted score and the color change score label to obtain a target scoring model; specifically, determine the loss value based on the difference between the predicted score and the color change score label, and update the model parameters of the preset scoring model based on the loss value to train the preset scoring model until the training termination condition is met, thereby obtaining the target scoring model.
[0048] In this embodiment of the application, the color change score is determined by the target scoring model, which makes the color change score more accurate, thereby providing an accurate basis for the subsequent determination of the target heating time.
[0049] Next, the color change score is compared with the expected score in the preset score library. The comparison result reflects the heating effect of the previous heating cycle. The closer the color change score is to the expected score, the better the heating effect of the previous heating cycle. The greater the difference between the color change score and the expected score, the worse the heating effect of the previous heating cycle, and compensation is needed in the current heating cycle.
[0050] In one embodiment, the process of constructing the preset rating library includes: Images of the preset ingredients at the start of each heating cycle are acquired at a preset temperature to obtain a standard image corresponding to each heating cycle. The preset temperature is the temperature at the end of preheating corresponding to the type of preset ingredients, and it is also the temperature that needs to be maintained in the heating chamber during the cooking stage. It should be noted that the temperature inside the heating chamber is always maintained at the preset temperature during the cooking of the preset ingredients to obtain the standard image, which is a food template image corresponding to each heating cycle.
[0051] Each standard image is evenly divided into multiple standard sub-images according to the location of the multiple heating elements. For each standard sub-image, a standard color change score is determined based on the difference between the standard sub-image and historical standard sub-images, and the standard color change score is used as the expected score. It should be noted that a standard difference image can be determined based on the pixel difference between the standard sub-image and historical standard sub-images, and then the standard difference image is input into the target scoring model for color change scoring processing to obtain the standard color change score, i.e., the expected score.
[0052] Establish the correspondence between the heating cycle corresponding to the standard sub-image and the expected score to obtain the preset score library.
[0053] In this embodiment, a preset rating library is constructed by establishing a correspondence between heating cycles and the expected ratings, and stored within the intelligent cooking device. This allows for convenient lookup of the expected ratings matching the type of target ingredient and the current heating cycle during actual cooking, improving matching efficiency and overall cooking efficiency. It should be noted that the intelligent cooking device can receive update commands from the server, obtain the correspondence between the heating cycles of standard sub-images corresponding to newly added ingredient types and the expected ratings, and update the preset rating library to meet diverse ingredient cooking needs.
[0054] Figure 4 This is a schematic flowchart illustrating the process of determining the heating duration of the current heating cycle, provided in an embodiment of this application. For example... Figure 4 As shown, determining the target heating duration of the current heating cycle based on the score difference between the expected score and the color change score may include: S401: The difference between the expected score and the color change score is determined as the target score difference; S403: Determine the heating time adjustment amount corresponding to the difference between the target score and the preset ratio; In this application, the heating time adjustment can be determined based on a preset ratio. Specifically, this preset ratio can be set according to control requirements. For example, when the color change is on a ten-point scale, for every one-point difference between the expected score and the color change score, the adjustment can be increased or decreased by 5 seconds. The increase or decrease is determined by the sign of the difference in the target score.
[0055] S405: Obtain the initial heating duration of the current heating cycle; Wherein, the initial heating time is the heating time required to maintain the heating chamber at the target temperature; S407: Determine the target heating time based on the initial heating time and the heating time adjustment amount. In one example, assuming the initial heating time is 20 seconds and the heating time adjustment amount is 5 seconds, the target heating time is 25 seconds. By increasing the heating time, the current heating cycle can compensate for the insufficient change in the coloring of the food surface in the previous heating cycle.
[0056] In this embodiment, for each sub-image region, the actual coloring variation of the food in that region is considered in each heating cycle, and the initial heating time is adjusted proportionally so that each region can adjust the cooking parameters according to the actual cooking situation, which is beneficial to improve the uniformity of coloring on the surface of the food and improve the cooking effect.
[0057] The heating element can then be controlled to heat according to the target heating duration. Specifically, the moment when the target heating duration of the current heating cycle is determined based on the difference between the expected score and the color change score is defined as the heating start time of the current heating cycle, and timing begins. The target control element corresponding to the target heating element is used to activate the branch where the target heating element is located, so that the target heating element cooks the target food; the target heating element is the heating element at the position corresponding to the current sub-image; the control element can be a device with switching function such as a relay.
[0058] The moment when the timing duration reaches the target heating duration is determined as the heating end time of the current heating cycle, and the target control element is controlled to shut off the branch where the target heating element is located.
[0059] In this embodiment, each control element can independently control its corresponding heating element, and only one on / off operation is required in each heating cycle, making control convenient. Furthermore, this control method enables independent cooking of specific areas of the target food, which helps improve the uniformity of the food's surface color during cooking and enhances the cooking effect.
[0060] After the current heating cycle ends, the next heating cycle is determined as the current heating cycle, and the above-described embodiment is executed until the total heating cycle is completed. The above cooking control method, through zoned control, can better achieve uniform color on the surface of the food, improving the cooking effect. Based on the above embodiments, this application further performs coloring degree detection to ensure the food is cooked thoroughly. Figure 5 This is a schematic diagram illustrating the process of determining the end of cooking according to an embodiment of this application. Figure 5 As shown, if there are no remaining heating cycles in the sorting results, the method of this application further includes: S501: Acquire multiple sub-images of the target food after the total heating cycle is completed; S503: If the coloring degree of the food corresponding to a sub-image does not meet the preset conditions, control the heating element corresponding to the sub-image to continue cooking the target food; In one embodiment, the sub-image after the completion of the total heating cycle is compared with the standard cooking end sub-image to determine whether the coloring degree of the food in the sub-image after the completion of the total heating cycle reaches the coloring degree of the food in the standard cooking end sub-image. If so, it is determined that the coloring degree of the food meets the preset condition, and the cooking process for that area can be ended; if not, it is determined that the coloring degree of the food does not meet the preset condition, and the area corresponding to the sub-image needs to be heated again, and the coloring degree of the food is continuously judged during the heating process.
[0061] In one embodiment, the preset scoring library also includes a standard sub-image of a preset ingredient at the end of the last heating cycle, i.e., a preset standard cooking end sub-image. The degree of coloration of the ingredient in this preset standard cooking end sub-image can be used as a basis for judging whether the ingredient is cooked through. The standard cooking end sub-image corresponding to the target ingredient can be matched from the preset scoring library based on the type of ingredient.
[0062] S505: If the coloring degree of the food in each of the multiple sub-images meets the preset conditions, the cooking of the target food is determined to be finished.
[0063] In this embodiment, by further judging the degree of coloring of the food after the completion of the total heating cycle, it is ensured that all areas of the food are cooked through, thus improving the cooking effect; and the automatic determination of the end of cooking is realized, eliminating the need for the user to constantly observe the cooking status of the food in the heating chamber, bringing great convenience to the user.
[0064] Figure 6 This is a schematic diagram of the cooking control device provided in the embodiments of this application.
[0065] like Figure 6 As shown, the device 600 may include: The image acquisition module 601 is used to acquire the current image of the target food in the heating cavity of the intelligent cooking device at the start time of the current heating cycle; multiple heating elements are evenly distributed in the heating cavity of the intelligent cooking device. The image segmentation module 602 is used to divide the current food image into multiple current sub-images according to the location of the multiple heating elements; The color change score determination module 603 is used to determine the color change score corresponding to each current sub-image based on the difference between the current sub-image and the historical sub-image; the historical sub-image is obtained by uniformly dividing the historical food images collected in the previous heating cycle of the current heating cycle. The target heating time determination module 604 is used to obtain the expected score corresponding to the current heating cycle from the preset scoring library, and determine the target heating time of the current heating cycle based on the score difference between the expected score and the color change score; the preset scoring library includes the correspondence between multiple heating cycles and expected scores of the target ingredient; The cooking execution module 605 is used to control the heating element corresponding to the current sub-image to cook the target ingredient according to the target heating duration within the current heating cycle.
[0066] In some embodiments, the device 600 may further include: The sorting module is used to determine the total heating cycle according to the type of the target ingredient after the intelligent cooking device has been preheated to the target temperature, and to sort the total heating cycles in chronological order to obtain a sorting result; The current heating cycle determination module is used to determine the heating cycle of the first-ranked item in the sorting result as the current heating cycle. The initial cooking execution module is used to control multiple heating elements of the intelligent cooking device to cook the target ingredients according to the initial heating duration in the current heating cycle; The current heating cycle re-determination module is used to, when there are remaining heating cycles in the sorting results, re-establish the heating cycle that is one position after the current heating cycle as the current heating cycle, and jump to execute the step of obtaining the current food image of the target food in the heating cavity of the intelligent cooking device at the start time of the current heating cycle. The cooking end determination module is used to determine that the intelligent cooking device has ended cooking if there are no remaining heating cycles in the sorting results.
[0067] In some embodiments, the color change scoring determination module may include: The difference image determination submodule is used to determine a difference image for each current sub-image based on the pixel differences between the current sub-image and the historical sub-images; The model processing submodule is used to input the difference image into the target scoring model for color change scoring processing to obtain the color change score corresponding to the current sub-image.
[0068] In some embodiments, the device 600 further includes: The sample image acquisition module is used to acquire a first sample image collected during a first sample heating cycle and a second sample image collected during a second sample heating cycle; the second sample heating cycle is before the first sample heating cycle. A sample difference image determination module is used to determine a sample difference image based on the pixel differences between the first sample image and the second sample image; the sample difference image is labeled with a color change rating tag. The model prediction module is used to input the sample difference image into a preset scoring model for color change scoring processing to obtain a predicted score; The model training module is used to train the preset scoring model based on the predicted score and the color change score label to obtain the target scoring model.
[0069] In some embodiments, the device 600 further includes: The standard image acquisition module is used to acquire images of the preset food at the start of each heating cycle at a preset temperature, and obtain the standard image corresponding to each heating cycle; The standard sub-image determination module is used to divide each standard image into multiple standard sub-images according to the location of the multiple heating elements; The expected score determination module is used to determine the standard color change score corresponding to each standard sub-image based on the difference between the standard sub-image and historical standard sub-images, and to use the standard color change score as the expected score. The preset scoring library construction module is used to establish the correspondence between the heating cycle corresponding to the standard sub-image and the expected score, thereby obtaining the preset scoring library.
[0070] In some embodiments, the target heating duration determination module may include: The target score difference determination submodule is used to determine the difference between the expected score and the color change score as the target score difference; The heating time adjustment amount determination submodule is used to determine the heating time adjustment amount corresponding to the target score difference based on a preset ratio; The initial heating duration acquisition submodule is used to acquire the initial heating duration of the current heating cycle; the initial heating duration is the heating duration required to maintain the heating cavity at the target temperature; The target heating time determination submodule is used to determine the target heating time based on the initial heating time and the heating time adjustment amount.
[0071] In some embodiments, if there are no remaining heating cycles in the sorting results, the device 600 may further include: The sub-image acquisition module is used to acquire multiple sub-images of the target food ingredient after the total heating cycle is completed; The coloring degree judgment module is used to control the heating element corresponding to the sub-image to continue cooking the target food if the coloring degree of the food corresponding to the sub-image does not meet the preset conditions. The cooking completion determination module is used to determine that the cooking of the target ingredient is complete if the coloring degree of the ingredient in each of the multiple sub-images meets the preset conditions.
[0072] In some embodiments, the intelligent cooking device further includes a plurality of control elements, each corresponding to one of the heating elements, and the cooking execution module may further include: The timing start submodule is used to determine the time when the target heating duration of the current heating cycle is determined based on the difference between the expected score and the color change score as the heating start time of the current heating cycle, and to start timing. The conduction submodule is used to control the target control element corresponding to the target heating element to conduct the branch where the target heating element is located, so that the target heating element cooks the target food; the target heating element is the heating element at the position corresponding to the current sub-image; The timing end submodule is used to determine the moment when the timing duration reaches the target heating duration as the heating end moment of the current heating cycle, and to control the target control element to shut off the branch where the target heating element is located.
[0073] The apparatus and method embodiments described herein are based on the same inventive concept.
[0074] This application provides an intelligent cooking device, which includes a processor and a memory. The memory stores at least one instruction or at least one program, which is loaded and executed by the processor to implement the method provided in the above method embodiments.
[0075] Embodiments of this application also provide a computer storage medium, which can be disposed in a terminal to store at least one instruction or at least one program related to implementing a method as provided in the above method embodiments, wherein the at least one instruction or at least one program is loaded and executed by the processor to implement the method provided in the above method embodiments.
[0076] Embodiments of this application also provide a computer program product or computer program, which includes computer instructions stored in a computer-readable storage medium. A processor of a computer device reads the computer instructions from the computer-readable storage medium and executes the computer instructions, causing the computer device to perform the method provided in the above-described method embodiments.
[0077] Optionally, in this embodiment, the storage medium may be located at at least one of the multiple network servers in a computer network. Optionally, in this embodiment, the storage medium may include, but is not limited to, various media capable of storing program code, such as USB flash drives, read-only memory (ROM), random access memory (RAM), portable hard drives, magnetic disks, or optical disks.
[0078] The memory described in this application embodiment can be used to store software programs and modules. The processor executes various functional applications and data processing by running the software programs and modules stored in the memory. The memory may mainly include a program storage area and a data storage area. The program storage area may store the operating system, applications required for the functions, etc.; the data storage area may store data created according to the use of the device, etc. In addition, the memory may include high-speed random access memory, and may also include non-volatile memory, such as at least one disk storage device, flash memory device, or other volatile solid-state storage device. Accordingly, the memory may also include a memory controller to provide the processor with access to the memory.
[0079] The method provided in this application embodiment can be executed in a device with computing power. Taking its operation on a smart cooking device as an example, Figure 7 This is a hardware structure block diagram of an intelligent cooking device provided in an embodiment of this application. For example... Figure 7As shown, the intelligent cooking device 700 can vary significantly due to differences in configuration or performance. It may include one or more central processing units (CPUs) 710 (CPUs 710 may include, but are not limited to, microprocessors (MCUs) or programmable logic devices (FPGAs), a memory 730 for storing data, and one or more storage media 720 (e.g., one or more mass storage devices) for storing application programs 723 or data 722. The memory 730 and storage media 720 may be temporary or persistent storage. The program stored in the storage media 720 may include one or more modules, each module may include a series of instruction operations on a server. Furthermore, the CPU 710 may be configured to communicate with the storage media 720 and execute a series of instruction operations stored in the storage media 720 on the intelligent cooking device 700. The intelligent cooking device 700 may also include one or more power supplies 760, one or more wired or wireless network interfaces 750, one or more input / output interfaces 740, and / or one or more operating systems 721, such as Windows Server™, Mac OS X™, Unix™, Linux™, FreeBSD™, etc.
[0080] The input / output interface 740 can be used to receive or send data via a network. Specific examples of the network described above may include a wireless network provided by the communication provider of the smart cooking appliance 700. In one example, the input / output interface 740 includes a network interface controller (NIC), which can connect to other network devices via a base station to communicate with the Internet. In another example, the input / output interface 740 may be a radio frequency (RF) module for wireless communication with the Internet.
[0081] Those skilled in the art will understand that Figure 7 The structure shown is for illustrative purposes only and does not limit the structure of the aforementioned electronic device. For example, the intelligent cooking device 700 may also include... Figure 7 The more or fewer components shown, or having the same Figure 7 The different configurations shown.
[0082] As can be seen from the embodiments of the cooking control method, apparatus, and intelligent cooking equipment provided in this application, this application acquires a current image of the target ingredient at the start of the current heating cycle; divides the current ingredient image into multiple current sub-images according to the locations of multiple heating elements; for each current sub-image, determines the color change score corresponding to the current sub-image based on the difference between the current sub-image and historical sub-images; then obtains the expected score corresponding to the current heating cycle from a preset score library, and determines the target heating time of the current heating cycle based on the score difference between the expected score and the color change score; controls the heating element corresponding to the current sub-image to cook the target ingredient according to the target heating time within the current heating cycle, so that the target ingredient can be heated independently by region. By controlling the heating time of the heating elements corresponding to each region to be different based on the difference between the actual surface color change of the ingredient in the historical heating cycle of each region and the expected surface color change of the ingredient under the standard cooking process, uneven surface color change of the ingredient due to differences in thickness or other factors is avoided. Since the coloring is even during the cooking process, the overall coloring of the ingredients is also even after cooking. Therefore, the method of this application can improve the uniformity of the color on the surface of the ingredients at the end of cooking, thereby effectively improving the cooking effect.
[0083] It should be noted that the order of the embodiments described above is merely for descriptive purposes and does not represent the superiority or inferiority of the embodiments. Furthermore, specific embodiments have been described above. Other embodiments are within the scope of the appended claims. In some cases, the actions or steps described in the claims can be performed in a different order than that shown in the embodiments and still achieve the desired result. Additionally, the processes depicted in the drawings do not necessarily require a specific or sequential order to achieve the desired result. In some embodiments, multitasking and parallel processing are also possible or may be advantageous.
[0084] The various embodiments in this specification are described in a progressive manner. Similar or identical parts between embodiments can be referred to mutually. Each embodiment focuses on describing the differences from other embodiments. In particular, the embodiments of apparatus, devices, and storage media are basically similar to the method embodiments, so the descriptions are relatively simple; relevant parts can be referred to the descriptions of the method embodiments.
[0085] Those skilled in the art will understand that all or part of the steps of the above embodiments can be implemented by hardware or by a program instructing related hardware. The program can be stored in a computer storage medium, such as a read-only memory, a disk, or an optical disk.
[0086] The above description is only a preferred embodiment of this application and is not intended to limit this application. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.
Claims
1. A cooking control method, characterized in that, The method includes: The system acquires an image of the target food ingredient inside the heating chamber of the intelligent cooking device at the start of the current heating cycle; multiple heating elements are evenly distributed inside the heating chamber of the intelligent cooking device. The current food image is evenly divided into multiple current sub-images according to the location of the multiple heating elements; For each current sub-image, a color change score corresponding to the current sub-image is determined based on the difference between the current sub-image and the historical sub-image; the historical sub-image is obtained by uniformly dividing historical food images collected in the previous heating cycle of the current heating cycle. The expected score corresponding to the current heating cycle is obtained from the preset score library, and the target heating time of the current heating cycle is determined based on the score difference between the expected score and the color change score; the preset score library includes the correspondence between multiple heating cycles and expected scores of the target ingredient. The heating element corresponding to the current sub-image is controlled to cook the target food ingredient according to the target heating duration within the current heating cycle.
2. The method according to claim 1, characterized in that, The method further includes: After the intelligent cooking device has been preheated to the target temperature, the total heating cycle is determined according to the type of the target ingredient, and the total heating cycles are sorted in chronological order to obtain the sorting result; The heating cycle of the first element in the sorting results is determined as the current heating cycle. The intelligent cooking device controls multiple heating elements to cook the target food according to the initial heating duration in the current heating cycle; If there are remaining heating cycles in the sorting results, the heating cycle that is ranked one position after the current heating cycle is taken as the current heating cycle again, and the process jumps to the step of obtaining the current image of the target food in the heating cavity of the intelligent cooking device at the start time of the current heating cycle. If there are no remaining heating cycles in the sorting results, the intelligent cooking device is determined to have ended cooking.
3. The method according to claim 1, characterized in that, For each current sub-image, determining the color change score corresponding to the current sub-image based on the difference between the current sub-image and historical sub-images includes: For each current sub-image, a difference image is determined based on the pixel differences between the current sub-image and the historical sub-images; The difference image is input into the target scoring model for color change scoring to obtain the color change score corresponding to the current sub-image.
4. The method according to claim 3, characterized in that, The training process of the target scoring model includes: Acquire a first sample image acquired during a first sample heating cycle and a second sample image acquired during a second sample heating cycle; the second sample heating cycle is prior to the first sample heating cycle. A sample difference image is determined based on the pixel differences between the first sample image and the second sample image; the sample difference image is labeled with a color change rating tag. The sample difference image is input into a preset scoring model for color change scoring processing to obtain a predicted score; The preset scoring model is trained based on the predicted score and the color change score label to obtain the target scoring model.
5. The method according to claim 1, characterized in that, The construction process of the preset rating library includes: Acquire images of the preset ingredients at the start of each heating cycle at a preset temperature to obtain a standard image corresponding to each heating cycle; Each standard image is evenly divided into multiple standard sub-images according to the location of the multiple heating elements; For each standard sub-image, a standard color change score corresponding to the standard sub-image is determined based on the difference between the standard sub-image and historical standard sub-images, and the standard color change score is used as the expected score. Establish the correspondence between the heating cycle corresponding to the standard sub-image and the expected score to obtain the preset score library.
6. The method according to claim 1, characterized in that, The step of determining the target heating duration of the current heating cycle based on the score difference between the expected score and the color change score includes: The difference between the expected score and the color change score is determined as the target score difference; The heating time adjustment amount corresponding to the target score difference is determined according to a preset ratio; Obtain the initial heating duration of the current heating cycle; the initial heating duration is the heating duration required to maintain the heating chamber at the target temperature; The target heating time is determined based on the initial heating time and the heating time adjustment amount.
7. The method according to claim 2, characterized in that, If no remaining heating cycles are found in the sorting results, the method further includes: Acquire multiple sub-images of the target food ingredient after the completion of the total heating cycle; If the coloring degree of the food corresponding to a sub-image does not meet the preset conditions, the heating element corresponding to the sub-image is controlled to continue cooking the target food. If the coloring degree of the food in each of the multiple sub-images meets the preset conditions, the cooking of the target food is determined to be finished.
8. The method according to claim 1, characterized in that, The intelligent cooking device also includes multiple control elements, each corresponding to a heating element. Controlling the heating element corresponding to the current sub-image to cook the target food ingredient according to the target heating duration within the current heating cycle includes: The time when the target heating duration of the current heating cycle is determined based on the difference between the expected score and the color change score is defined as the heating start time of the current heating cycle, and the timing begins. The target control element corresponding to the target heating element is controlled to activate the branch where the target heating element is located, so that the target heating element cooks the target food; the target heating element is the heating element at the position corresponding to the current sub-image; The moment when the timing duration reaches the target heating duration is determined as the heating end time of the current heating cycle, and the target control element is controlled to shut off the branch where the target heating element is located.
9. A cooking control device, characterized in that, The device includes: The image acquisition module is used to acquire the current image of the target food inside the heating cavity of the intelligent cooking device at the start of the current heating cycle; multiple heating elements are evenly distributed inside the heating cavity of the intelligent cooking device. The image segmentation module is used to divide the current food image into multiple current sub-images evenly according to the location of the multiple heating elements; The color change score determination module is used to determine the color change score corresponding to each current sub-image based on the difference between the current sub-image and the historical sub-image; the historical sub-image is obtained by uniformly dividing the historical food images collected in the previous heating cycle of the current heating cycle. The target heating time determination module is used to obtain the expected score corresponding to the current heating cycle from a preset scoring library, and determine the target heating time of the current heating cycle based on the score difference between the expected score and the color change score; the preset scoring library includes the correspondence between multiple heating cycles and expected scores of the target ingredient; The cooking execution module is used to control the heating element corresponding to the current sub-image to cook the target ingredient according to the target heating duration within the current heating cycle.
10. A smart cooking device, characterized in that, The intelligent cooking device includes a processor and a memory, wherein the memory stores at least one instruction or at least one program, and the at least one instruction or at least one program is loaded and executed by the processor to implement the cooking control method as described in any one of claims 1-8.