A cooking control method, apparatus, device, and storage medium
By determining the target humidity curve based on food properties or recipes within the cooking equipment and dynamically adjusting the operating power, the problem of undercooking or overcooking caused by fixed thresholds is solved, achieving precise humidity control and high-quality cooking results.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- CHUNMI TECHNOLOGY (SHANGHAI) CO LTD
- Filing Date
- 2026-02-13
- Publication Date
- 2026-05-26
AI Technical Summary
In the existing technology, cooking devices based on humidity sensing use fixed thresholds for intelligent cooking control, which can easily lead to undercooking or overcooking of foods with different moisture contents.
The target humidity curve is determined based on the properties of the food or the recipe inside the cooking equipment, and the operating power of the cooking equipment is adjusted by the humidity and the rate of change of humidity to achieve precise control of humidity.
It enables refined and standardized management of the cooking process, improves food quality, and ensures that food reaches the ideal cooking state.
Smart Images
Figure CN122086175A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the field of smart home technology, and in particular to a cooking control method, apparatus, device and storage medium. Background Technology
[0002] To enhance the intelligence of cooking, cooking equipment with humidity sensing capabilities has emerged. By installing humidity sensors on the inner wall of the cooking equipment's cavity to detect the humidity of the food during cooking, the cooking process can be intelligently controlled accordingly.
[0003] In existing technologies, intelligent cooking control based on humidity sensing usually uses a fixed threshold. By detecting the humidity inside the cooking equipment in real time, when the humidity reaches the preset fixed threshold, it is determined that the food is cooked and the cooking equipment is turned off.
[0004] However, for foods with different moisture contents, the humidity changes during the cooking process are quite different, and using a fixed threshold can easily lead to undercooking or overcooking. Summary of the Invention
[0005] This invention provides a cooking control method, apparatus, device, and storage medium to achieve precise humidity control during food cooking.
[0006] In a first aspect, embodiments of the present invention provide a cooking control method, comprising: The cooking instructions are determined based on the food properties or recipe of the food in the cooking equipment, and the target humidity curve of the cooking equipment is determined based on the cooking instructions. If the current humidity inside the cooking equipment is determined to be no greater than the humidity threshold and the current humidity change rate is no greater than the change rate threshold, a control signal is determined based on the target humidity corresponding to the target humidity curve, and the cooking equipment is controlled to operate based on the control signal. If the current humidity in the cooking device is greater than the humidity threshold and / or the absolute value of the current humidity change rate is greater than the change rate threshold, the current humidity deviation is determined based on the current humidity and the target humidity corresponding to the current humidity determined based on the target humidity curve. The control signal is determined based on the current humidity deviation and the current humidity change rate, and the cooking device is controlled to operate based on the control signal.
[0007] The technical solution of this invention provides a cooking control method, comprising: determining a cooking instruction based on the food properties or recipe of food in a cooking device; determining a target humidity curve of the cooking device based on the cooking instruction; determining a control signal based on the target humidity corresponding to the target humidity curve when the current humidity in the cooking device is not greater than a humidity threshold and the current humidity change rate is not greater than a change rate threshold, and controlling the operation of the cooking device based on the control signal when the current humidity in the cooking device is greater than the humidity threshold and / or the absolute value of the current humidity change rate is greater than the change rate threshold; determining a current humidity deviation based on the current humidity and the target humidity corresponding to the current humidity determined based on the target humidity curve; determining the control signal based on the current humidity deviation and the current humidity change rate; and controlling the operation of the cooking device based on the control signal when the current humidity in the cooking device is greater than the humidity threshold and / or the absolute value of the current humidity change rate is greater than the change rate threshold; determining a current humidity deviation based on the current humidity and the target humidity corresponding to the current humidity curve; determining the control signal based on the current humidity deviation and the current humidity change rate; and controlling the operation of the cooking device based on the control signal. The above technical solution involves the user selecting a recipe or food attribute, then generating a cooking instruction based on that recipe or attribute. The humidity curve corresponding to the recipe or food attribute in the cooking instruction is determined as the target humidity curve required to ensure the food reaches its ideal cooking state. If the current humidity within the cooking equipment is not greater than a humidity threshold and the current humidity change rate is not greater than a change rate threshold, a control signal is determined based on the target humidity corresponding to the target humidity curve. The cooking equipment is then controlled based on this control signal to achieve low-humidity heating of the food in the initial stage. If the current humidity within the cooking equipment is greater than the humidity threshold, a control signal is determined based on the current humidity deviation between the current humidity and the target humidity corresponding to the current humidity in the target humidity curve, as well as the current humidity change rate. The cooking equipment is then controlled based on this control signal to ensure the humidity within the cooking equipment cavity approaches the target humidity curve. This achieves refined and standardized management of the food cooking process, reproduces professional cooking effects, and significantly improves food quality.
[0008] Furthermore, the cooking device stores each of the recipes and the humidity curves corresponding to each group of food attributes.
[0009] Further, determining the control signal based on the target humidity corresponding to the target humidity curve includes: The target humidity is determined based on the cooking time and the target humidity curve; the operating power is determined based on the target humidity and the correspondence between humidity and power; and the control signal is generated based on the operating power.
[0010] Further, determining the control signal based on the current humidity deviation and the current humidity change rate includes: If the current humidity in the cooking device is greater than the humidity threshold and the current humidity change rate is greater than the change rate threshold, the power adjustment amount is determined by substituting the current humidity and the current humidity change rate into the first control formula; and the control signal is generated based on the power adjustment amount.
[0011] Further, determining the control signal based on the current humidity deviation and the current humidity change rate includes: If the current humidity in the cooking equipment is greater than the humidity threshold and the current humidity change rate is not greater than the change rate threshold, the power adjustment amount is determined by substituting the current humidity and the current humidity change rate into the second control formula; and the control signal is generated based on the power adjustment amount.
[0012] Further, determining the control signal based on the current humidity deviation and the current humidity change rate includes: If the current humidity in the cooking equipment is greater than the humidity threshold and the absolute value of the current humidity change rate is not less than a negative number of the change rate threshold, the power adjustment amount is determined by substituting the current humidity and the current humidity change rate into the third control formula; and the control signal is generated based on the power adjustment amount.
[0013] Secondly, embodiments of the present invention also provide a cooking control device, comprising: The determination module is used to determine cooking instructions based on the food properties or recipe of the food in the cooking equipment, and to determine the target humidity curve of the cooking equipment based on the cooking instructions. The first control module is used to determine a control signal based on the target humidity corresponding to the target humidity curve when it is determined that the current humidity in the cooking device is not greater than the humidity threshold and the current humidity change rate is not greater than the change rate threshold, and to control the operation of the cooking device based on the control signal. The second control module is used to determine a current humidity deviation based on the current humidity and the target humidity corresponding to the current humidity determined based on the target humidity curve when the current humidity in the cooking device is greater than the humidity threshold and / or the current humidity change rate is greater than the change rate threshold; determine the control signal based on the current humidity deviation and the current humidity change rate; and control the operation of the cooking device based on the control signal.
[0014] Thirdly, embodiments of the present invention also provide a cooking apparatus, the cooking apparatus comprising: At least one processor; and a memory communicatively connected to said at least one processor; The memory stores a computer program that can be executed by the at least one processor to enable the at least one processor to perform the cooking control method as described in any of the first aspects.
[0015] Fourthly, embodiments of the present invention also provide a storage medium containing computer-executable instructions, characterized in that the computer-executable instructions, when executed by a computer processor, are used to perform the cooking control method as described in any of the first aspects.
[0016] Fifthly, this application provides a computer program product including computer instructions that, when executed on a computer, cause the computer to perform the cooking control method as provided in the first aspect.
[0017] It should be noted that the aforementioned computer instructions may be stored, in whole or in part, on a computer-readable storage medium. This computer-readable storage medium may be packaged together with the processor of the cooking control device, or it may be packaged separately from the processor of the cooking control device; this application does not impose any limitations on this.
[0018] The descriptions of the second, third, fourth, and fifth aspects in this application can be referred to the detailed description of the first aspect; and the beneficial effects of the descriptions of the second, third, fourth, and fifth aspects can be referred to the analysis of the beneficial effects of the first aspect, which will not be repeated here.
[0019] In this application, the name of the aforementioned cooking control device does not limit the device or functional module itself. In actual implementation, these devices or functional modules may appear under other names. As long as the function of each device or functional module is similar to that of this application, it falls within the scope of the claims of this application and its equivalents.
[0020] These or other aspects of this application will become more readily apparent in the following description. Attached Figure Description
[0021] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.
[0022] Figure 1 A flowchart of a cooking control method provided in an embodiment of the present invention; Figure 2 A schematic diagram of the structure of a cooking device provided in an embodiment of the present invention; Figure 3 A flowchart of another cooking control method provided in an embodiment of the present invention; Figure 4 Humidity curve provided for embodiments of the present invention; Figure 5 A schematic diagram of a cooking control device provided in an embodiment of the present invention; Figure 6 This is another structural schematic diagram of the cooking device provided in an embodiment of the present invention. Detailed Implementation
[0023] The present invention will now be described in further detail with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and not intended to limit it. Furthermore, it should be noted that, for ease of description, the accompanying drawings show only the parts relevant to the present invention, and not all of the structures.
[0024] In this article, the term "and / or" is merely a description of the relationship between related objects, indicating that there can be three relationships. For example, A and / or B can represent three situations: A exists alone, A and B exist simultaneously, and B exists alone.
[0025] The terms "first" and "second," etc., used in the specification and drawings of this application are used to distinguish different objects or to distinguish different treatments of the same object, rather than to describe a specific order of objects.
[0026] Furthermore, the terms "comprising" and "having," and any variations thereof, used in the description of this application are intended to cover non-exclusive inclusion. For example, a process, method, system, product, or apparatus that includes a series of steps or units is not limited to the steps or units listed, but may optionally include other steps or units not listed, or may optionally include other steps or units inherent to such process, method, product, or apparatus.
[0027] Before discussing the exemplary embodiments in more detail, it should be noted that some exemplary embodiments are described as processes or methods depicted as flowcharts. Although the flowcharts describe the operations (or steps) as sequential processes, many of these operations can be performed in parallel, concurrently, or simultaneously. Furthermore, the order of the operations can be rearranged. The process can be terminated when its operation is completed, but may also have additional steps not included in the figures. The process can correspond to a method, function, procedure, subroutine, subroutine, etc. Moreover, embodiments and features in the embodiments of the present invention can be combined with each other without conflict.
[0028] It should be noted that in the embodiments of this application, the words "exemplary" or "for example" are used to indicate examples, illustrations, or explanations. Any embodiment or design scheme described as "exemplary" or "for example" in the embodiments of this application should not be construed as being more preferred or advantageous than other embodiments or design schemes. Specifically, the use of the words "exemplary" or "for example" is intended to present the relevant concepts in a specific manner.
[0029] In the description of this application, unless otherwise stated, "a plurality of" means two or more.
[0030] Figure 1 This is a flowchart illustrating a cooking control method provided in an embodiment of the present invention. This embodiment is applicable to situations requiring precise humidity control during the cooking process. The method can be executed by a cooking control device, such as... Figure 1 As shown, the specific steps include the following: Step 110: Determine the cooking instructions based on the food properties or recipe of the food in the cooking equipment, and determine the target humidity curve of the cooking equipment based on the cooking instructions.
[0031] The cooking equipment can be a microwave oven, oven, rice cooker, etc. Food attributes can include food type and weight. The cooking equipment includes a display interface that can display the cooking recipes supported by the equipment, as well as the food attributes supported by the equipment, including food type and weight. The cooking equipment stores humidity curves corresponding to each recipe and each set of food attributes. These humidity curves can be understood as curves showing how humidity changes over time to ensure the food corresponding to a recipe or food attribute reaches its ideal cooking state.
[0032] Specifically, users can select a recipe or food attribute on the display interface according to their actual needs. The cooking device then generates cooking instructions based on the selected recipe or food attribute. These instructions, containing the user-selected recipe or food attribute, can be used to instruct the cooking device to operate. Furthermore, a corresponding target humidity curve can be determined based on the cooking instructions. Specifically, the cooking curve database can be searched based on the recipe or food attribute included in the cooking instructions. The humidity curve corresponding to the recipe or food attribute in the cooking instructions is then determined and set as the target humidity curve for the cooking device.
[0033] In this embodiment of the invention, after the user selects a recipe or food attribute, a cooking instruction is generated based on the recipe or food attribute determined by the user. The humidity curve corresponding to the recipe or food attribute included in the cooking instruction is determined as the target humidity curve of the cooking device. The target humidity curve is the humidity change curve required to ensure that the food corresponding to the recipe or food attribute included in the cooking instruction reaches the ideal cooking state.
[0034] Step 120: If the current humidity in the cooking equipment is not greater than the humidity threshold and the current humidity change rate is not greater than the change rate threshold, determine the control signal according to the target humidity corresponding to the target humidity curve, and control the operation of the cooking equipment based on the control signal.
[0035] Figure 2 A schematic diagram of the structure of a cooking device provided in an embodiment of the present invention, such as... Figure 2 As shown, the cooking equipment includes an outer cavity, an inner cavity, a food placement tray, a control system, a heater, an air circulation system, air duct outlets, air duct inlets, a ventilation duct housing, and a humidity sensor. The control system includes a processor, a memory, and a display interface. The processor executes the cooking control methods; the memory stores a cooking curve database; and the display interface displays the cooking recipes and food attributes supported by the cooking equipment. The heater can be a microwave heater, a heating element, or a steam heater, or a combination of multiple heaters, such as a microwave heater + steam heater or a microwave heater + heating element. The heater generates and transfers heat into the cavity, serving as the core actuator of the cooking equipment. The air circulation system can be a cooling fan used to dissipate heat from the magnetron, and the airflow generated dissipates steam from the outer and inner cavities of the cooking equipment. This system continuously and evenly delivers humidity to the air duct and humidity sensor before expelling it from the device, ensuring real-time humidity detection. The air duct outlet is connected to the airflow path of the air circulation system. The air duct inlet is a hole connected to the inner cavity of the cooking equipment, equipped with a physical baffle or mesh structure to effectively block most oil droplets, food particles, and other contaminants from directly splashing or entering the air duct, while allowing steam molecules to pass freely. The ventilation duct shell is installed in the outer cavity of the cooking equipment and connected to the air duct inlet, serving as a sealed cavity to physically isolate the humidity sensor from the harsh environment of the cooking cavity. The humidity sensor is installed inside the air duct shell to avoid oil contamination and hot airflow disturbances within the cooking equipment during food cooking, resulting in more stable humidity readings and preventing direct impact from the high temperatures within the cooking equipment. Through a protective design of "physical isolation + splash-proof design + airflow protection," reliable humidity is provided for precise humidity-sensing control.
[0036] When the humidity inside the cooking equipment cavity is not greater than the humidity threshold and the rate of change of humidity is not greater than the rate of change threshold, the cooking equipment can be determined to be in the initial stage. At this time, the cooking equipment can be controlled to continue to operate based on a low initial power to heat the food inside the cavity.
[0037] Specifically, after obtaining the current humidity inside the cooking equipment cavity, the current humidity is first compared with a humidity threshold. If the current humidity is determined not to exceed the humidity threshold, the current humidity change rate can be determined. This can be achieved by determining the humidity difference between the current and previous humidity levels, or by determining the time difference between the current time of obtaining the current humidity and the previous time of obtaining the previous humidity level. The ratio of the humidity difference to the time difference is then used to determine the current humidity change rate. Next, the current humidity change rate is compared with a change rate threshold. If the current humidity change rate is determined not to exceed the change rate threshold, the cooking equipment is in its initial stage. In this initial stage, humidity fluctuations are minimal, and the corresponding humidity environment can be directly provided to the cooking equipment based on the target humidity curve. Therefore, a control signal can be determined based on the target humidity corresponding to the target humidity curve. Specifically, the operating power can be determined based on the correlation between humidity and power, and the control signal is determined based on the operating power. The cooking equipment is then controlled based on this control signal.
[0038] It should be noted that the control signal that changes over time can be determined based on the target humidity curve, and the cooking equipment can be controlled to operate based on the control signal that changes over time when the cooking equipment is in the initial stage.
[0039] It should also be noted that the relationship between humidity and power varies depending on the brand, type, and model of the cooking equipment. Therefore, it is necessary to determine the corresponding humidity and power relationship for the cooking equipment based on its brand, type, and model.
[0040] In this embodiment of the invention, when it is determined that the current humidity in the cooking device is not greater than the humidity threshold and the current humidity change rate is not greater than the change rate threshold, a control signal is determined according to the target humidity corresponding to the target humidity curve, and the cooking device is controlled to operate based on the control signal to achieve low humidity heating of food in the initial stage.
[0041] Step 130: If the current humidity in the cooking device is greater than the humidity threshold, determine the current humidity deviation based on the current humidity and the target humidity corresponding to the current humidity determined based on the target humidity curve, determine the control signal based on the current humidity deviation and the current humidity change rate, and control the operation of the cooking device based on the control signal.
[0042] Specifically, after the initial stage, the cooking equipment can sequentially enter the adjustment stage, stabilization stage, and transition stage. During these stages, the humidity fluctuations are significant, making it difficult to directly provide the corresponding humidity environment based on the target humidity curve. Therefore, after determining the current humidity within the cooking equipment cavity, the target humidity corresponding to the current humidity can be determined on the target humidity curve based on the current time. Then, the current humidity deviation can be determined based on the current humidity and the target humidity. Furthermore, the humidity difference can be determined based on the current humidity and the previous humidity level. The time difference can be determined based on the current time of obtaining the current humidity and the previous time of obtaining the previous humidity level. Finally, the rate of change of the current humidity can be determined based on the ratio of the humidity difference to the time difference.
[0043] Then, a control signal can be determined based on the current humidity deviation and the current humidity change rate. Specifically, the current humidity deviation and the current humidity change rate can be input into the controller, so that the controller outputs a power adjustment amount based on the control parameters corresponding to the cooking stage and the input current humidity deviation and the current humidity change rate. After determining the control signal based on the power adjustment amount, the cooking equipment is controlled to operate based on the control signal, so that the humidity inside the cooking equipment cavity approaches the target humidity curve, thereby realizing humidity management during the food cooking process.
[0044] In this embodiment of the invention, when it is determined that the current humidity inside the cooking equipment is greater than the humidity threshold, a control signal is determined based on the current humidity deviation between the current humidity and the target humidity corresponding to the current humidity in the target humidity curve and the current humidity change rate. The cooking equipment is then controlled to operate based on the control signal, so that the humidity inside the cooking equipment cavity approaches the target humidity curve. This achieves refined and standardized management of the food cooking process, reproduces professional cooking effects, and significantly improves food quality.
[0045] The cooking control method provided in this invention includes: determining a cooking instruction based on the food properties or recipe of food in a cooking device; determining a target humidity curve for the cooking device based on the cooking instruction; determining a control signal based on the target humidity corresponding to the target humidity curve when the current humidity in the cooking device is not greater than a humidity threshold and the current humidity change rate is not greater than a change rate threshold, and controlling the operation of the cooking device based on the control signal; determining a current humidity deviation based on the current humidity and the target humidity corresponding to the current humidity determined based on the target humidity curve when the current humidity in the cooking device is greater than the humidity threshold; determining the control signal based on the current humidity deviation and the current humidity change rate, and controlling the operation of the cooking device based on the control signal. The above technical solution involves the user selecting a recipe or food attribute, then generating a cooking instruction based on that recipe or attribute. The humidity curve corresponding to the recipe or food attribute in the cooking instruction is determined as the target humidity curve required to ensure the food reaches its ideal cooking state. If the current humidity within the cooking equipment is not greater than a humidity threshold and the current humidity change rate is not greater than a change rate threshold, a control signal is determined based on the target humidity corresponding to the target humidity curve. The cooking equipment is then controlled based on this control signal to achieve low-humidity heating of the food in the initial stage. If the current humidity within the cooking equipment is greater than the humidity threshold, a control signal is determined based on the current humidity deviation between the current humidity and the target humidity corresponding to the current humidity in the target humidity curve, as well as the current humidity change rate. The cooking equipment is then controlled based on this control signal to ensure the humidity within the cooking equipment cavity approaches the target humidity curve. This achieves refined and standardized management of the food cooking process, reproduces professional cooking effects, and significantly improves food quality.
[0046] Figure 3 This is a flowchart illustrating another cooking control method provided by an embodiment of the present invention. This embodiment is a specific modification based on the above embodiments. Figure 3 As shown, in this embodiment, the method may further include: Step 310: Determine the cooking instructions based on the food properties or recipe of the food in the cooking equipment, and determine the target humidity curve of the cooking equipment based on the cooking instructions.
[0047] When the cooking equipment includes a weight sensor installed on the food placement tray, the food weight included in the food attributes can be determined by the weight sensor. When the cooking equipment includes a vision sensor installed on the inner wall of the cooking equipment, the food type included in the food attributes can be determined based on the food image obtained by the vision sensor.
[0048] Figure 4The humidity curve provided for the embodiments of the present invention is as follows: Figure 4 As shown, the cooking stages of a cooking device can include an initial stage, an adjustment stage, a stabilization stage, and a transition stage. In the initial stage, the difference between actual and ideal humidity is minimal. In the adjustment stage, increasing the power may cause the actual humidity to exceed the ideal humidity; in this case, the power needs to be reduced when the actual humidity is detected to be higher than the ideal humidity. In the stabilization stage, the difference between actual and ideal humidity is minimal; the power is maintained with fine-tuning and humidity stabilization tracking is performed. In the transition stage, the difference between actual and ideal humidity is minimal, but the rate of humidity change changes, requiring a readjustment of the power.
[0049] As mentioned earlier, after the user selects a recipe or food attribute, the cooking device can generate a cooking instruction based on the selected recipe or food attribute. Then, it can search the cooking curve database based on the recipe or food attribute contained in the cooking instruction, determine the humidity curve corresponding to the recipe or food attribute contained in the cooking instruction in the cooking curve database, and determine it as the humidity change curve required to ensure that the food corresponding to the recipe or food attribute contained in the cooking instruction reaches the ideal cooking state.
[0050] Step 320: If the current humidity in the cooking equipment is not greater than the humidity threshold and the current humidity change rate is not greater than the change rate threshold, determine the control signal according to the target humidity corresponding to the target humidity curve, and control the operation of the cooking equipment based on the control signal.
[0051] In one embodiment, determining a control signal based on the target humidity corresponding to the target humidity curve includes: The target humidity is determined based on the cooking time and the target humidity curve; the operating power is determined based on the target humidity and the correspondence between humidity and power; and the control signal is generated based on the operating power.
[0052] Specifically, when the current humidity is determined to be no greater than the humidity threshold and the current humidity change rate is no greater than the change rate threshold, the cooking equipment is determined to be in the initial stage. At this time, the control signal can be determined according to the target humidity corresponding to the target humidity curve. Specifically, the target humidity corresponding to the cooking time can be determined according to the cooking time in the target humidity curve. Then, the operating power is determined according to the target humidity and the correspondence between humidity and power. The control signal is determined according to the operating power, and the cooking equipment is controlled to operate based on the control signal. The cooking equipment is controlled to continuously operate at a low initial power to heat the food in the cavity.
[0053] It should be noted that the control signal that changes over time can be determined based on the target humidity curve, and the cooking equipment can be controlled to operate based on the control signal that changes over time when the cooking equipment is in the initial stage.
[0054] In this embodiment of the invention, when it is determined that the current humidity in the cooking device is not greater than the humidity threshold and the current humidity change rate is not greater than the change rate threshold, a control signal is determined according to the target humidity corresponding to the target humidity curve, and the cooking device is controlled to operate based on the control signal to achieve low humidity heating of food in the initial stage.
[0055] Step 330: If the current humidity in the cooking device is greater than the humidity threshold and the current humidity change rate is greater than the change rate threshold, determine the power adjustment amount by substituting the current humidity and the current humidity change rate into the first control formula; generate the control signal according to the power adjustment amount, and control the operation of the cooking device based on the control signal.
[0056] When the humidity inside the cooking equipment cavity is greater than the humidity threshold and the current rate of change of humidity is greater than the rate of change threshold, it can be determined that the cooking equipment is in the adjustment phase.
[0057] The first control formula can be understood as the control formula of the controller corresponding to the adjustment phase. When the controller is a proportional-integral-derivative (PID) controller, the first control formula can be: ,in, Indicates the amount of power adjustment. Indicates humidity deviation. This indicates the rate of change in humidity.
[0058] Specifically, during the adjustment phase of cooking equipment, increased power leads to a rapid rise in humidity, easily exceeding the desired ideal humidity level. In this case, power needs to be reduced. This can be achieved by using a set of aggressive PID parameters (e.g., larger...). and To accelerate humidity response.
[0059] After determining the current humidity deviation and the current humidity change rate, the current humidity deviation and the current humidity change rate can be input into the PID controller corresponding to the adjustment stage, so that the PID controller corresponding to the adjustment stage outputs the power adjustment amount according to the corresponding PID parameters and the input current humidity deviation and the current humidity change rate.
[0060] Furthermore, the control signal can be determined based on the power adjustment amount, and the operation of the cooking equipment can be controlled based on the control signal so that the humidity inside the cooking equipment cavity approaches the target humidity curve, thereby realizing humidity management of the cooking equipment during the food cooking process.
[0061] In this embodiment of the invention, when it is determined that the current humidity inside the cooking device is greater than the humidity threshold and the current humidity change rate is greater than the change rate threshold, a control signal is determined according to the power adjustment amount determined by the first control formula, and the cooking device is controlled to operate based on the control signal, so that the humidity inside the cooking device cavity approaches the target humidity curve during the adjustment phase.
[0062] Step 340: If the current humidity in the cooking device is greater than the humidity threshold and the current humidity change rate is not greater than the change rate threshold, determine the power adjustment amount by substituting the current humidity and the current humidity change rate into the second control formula; generate the control signal according to the power adjustment amount, and control the operation of the cooking device based on the control signal.
[0063] When the humidity inside the cooking equipment cavity is greater than the humidity threshold and the current humidity change rate is not greater than the change rate threshold, the cooking equipment can be determined to be in a stable phase.
[0064] The second control formula can be understood as the control formula of the controller during the steady-state phase. When the controller is a PID controller, the second control formula can be: .
[0065] Specifically, during the stable phase of cooking equipment operation, humidity changes are minimal, and the actual humidity is not significantly different from the ideal humidity. At this time, it is necessary to maintain fine-tuning of the power to stably track the ideal humidity curve. This can be achieved by using a set of robust PID parameters (e.g., a larger...). This is to reduce steady-state error and maintain humidity stability.
[0066] After determining the current humidity deviation and the current humidity change rate, the current humidity deviation and the current humidity change rate can be input into the PID controller corresponding to the adjustment stage, so that the PID controller corresponding to the stable stage can output the power adjustment amount according to the corresponding PID parameters and the input current humidity deviation and the current humidity change rate.
[0067] Furthermore, the control signal can be determined based on the power adjustment amount, and the operation of the cooking equipment can be controlled based on the control signal so that the humidity inside the cooking equipment cavity approaches the target humidity curve, thereby realizing humidity management of the cooking equipment during the food cooking process.
[0068] In this embodiment of the invention, when it is determined that the current humidity inside the cooking device is greater than the humidity threshold and the current humidity change rate is not greater than the change rate threshold, a control signal is determined according to the power adjustment amount determined by the second control formula, and the cooking device is controlled to operate based on the control signal, so that the humidity inside the cooking device cavity approaches the target humidity curve in the stable phase.
[0069] Step 350: If the current humidity in the cooking device is greater than the humidity threshold and the absolute value of the current humidity change rate is greater than the negative number of the change rate threshold, determine the power adjustment amount by substituting the current humidity and the current humidity change rate into the third control formula; generate the control signal according to the power adjustment amount, and control the operation of the cooking device based on the control signal.
[0070] When the humidity inside the cooking equipment cavity is greater than the humidity threshold and the current humidity change rate is greater than a negative number of the change rate threshold in absolute value, the cooking equipment can be determined to be in the transition phase.
[0071] The third control formula can be understood as the control formula of the controller corresponding to the transition stage. When the controller is a PID controller, the third control formula can be: .
[0072] Specifically, during the transition phase of cooking equipment, the ideal humidity curve changes, requiring a rapid response to humidity deviations. At this time, the power needs to be reduced. A set of conservative PID parameters can be used to prevent food from burning due to excessively rapid power changes.
[0073] After determining the current humidity deviation and the current humidity change rate, the current humidity deviation and the current humidity change rate can be input into the PID controller corresponding to the conversion stage, so that the PID controller corresponding to the conversion stage outputs the power adjustment amount according to the corresponding PID parameters and the input current humidity deviation and the current humidity change rate.
[0074] Furthermore, the control signal can be determined based on the power adjustment amount, and the operation of the cooking equipment can be controlled based on the control signal so that the humidity inside the cooking equipment cavity approaches the target humidity curve, thereby realizing humidity management of the cooking equipment during the food cooking process.
[0075] Of course, if the calculated power adjustment causes the cooking equipment's operating power to exceed the power range, then the operating power is determined to be the maximum power within the power range. Furthermore, during the operation of the cooking equipment, it can be determined whether the current time has reached the cooking time corresponding to the recipe or food attribute, and cooking will end upon reaching the time limit.
[0076] In this embodiment of the invention, when it is determined that the current humidity inside the cooking device is greater than the humidity threshold and the absolute value of the current humidity change rate is greater than the negative number of the change rate threshold, a control signal is determined according to the power adjustment amount determined by the third control formula, and the cooking device is controlled to operate based on the control signal, so that the humidity inside the cooking device cavity approaches the target humidity curve during the conversion phase.
[0077] The cooking control method provided in this invention includes: determining a cooking instruction based on the food attributes or recipe of food in a cooking device; determining a target humidity curve for the cooking device based on the cooking instruction; determining a control signal based on the target humidity corresponding to the target humidity curve when the current humidity in the cooking device is not greater than a humidity threshold and the current humidity change rate is not greater than a change rate threshold, and controlling the operation of the cooking device based on the control signal; determining a power adjustment amount by substituting the current humidity and the current humidity change rate into a first control formula when the current humidity in the cooking device is greater than the humidity threshold and the current humidity change rate is greater than the change rate threshold; generating the control signal based on the power adjustment amount, and controlling the operation of the cooking device based on the control signal. The cooking equipment is controlled to operate. If the current humidity within the cooking equipment is greater than a humidity threshold and the current humidity change rate is not greater than a change rate threshold, a power adjustment amount is determined by substituting the current humidity and the current humidity change rate into a second control formula. A control signal is generated based on the power adjustment amount, and the cooking equipment is controlled to operate based on the control signal. If the current humidity within the cooking equipment is greater than the humidity threshold and the current humidity change rate is a negative number with an absolute value greater than the change rate threshold, a power adjustment amount is determined by substituting the current humidity and the current humidity change rate into a third control formula. The control signal is generated based on the power adjustment amount, and the cooking equipment is controlled to operate based on the control signal.In the above technical solution, after the user selects a recipe or food attribute, a cooking instruction is generated based on the user-defined recipe or food attribute. The humidity curve corresponding to the recipe or food attribute included in the cooking instruction is determined as the target humidity curve required to ensure that the food corresponding to the recipe or food attribute included in the cooking instruction reaches the ideal cooking state. If the current humidity within the cooking equipment is determined to be no greater than a humidity threshold and the current humidity change rate is determined to be no greater than a change rate threshold, a control signal is determined based on the target humidity corresponding to the target humidity curve. If the current humidity within the cooking equipment is determined to be greater than a humidity threshold and the current humidity change rate is determined to be greater than a change rate threshold, a control signal is determined based on the power adjustment amount determined by the first control formula. Furthermore, if the current humidity change rate is not greater than the change rate threshold, a control signal is determined based on the power adjustment amount determined by the second control formula. If the current humidity inside the cooking equipment is greater than the humidity threshold and the current humidity change rate is greater than the negative number of the change rate threshold in absolute value, a control signal is determined based on the power adjustment amount determined by the third control formula. The cooking equipment is then controlled to operate based on the control signal, so that the humidity inside the cooking equipment cavity approaches the target humidity curve. By combining the target humidity curve with the acquired current humidity, the power of the cooking equipment is dynamically adjusted to achieve precise guidance and active management of the food cooking process, ultimately obtaining a stable and high-quality automated cooking effect, realizing intelligent and precise cooking, and significantly improving food quality.
[0078] Figure 5 This is a schematic diagram of a cooking control device provided in an embodiment of the present invention. This device is suitable for situations requiring precise humidity control during the cooking process. The device can be implemented through software and / or hardware and is generally integrated into electronic devices, such as cooking appliances.
[0079] like Figure 5 As shown, the device includes: The determining module 510 is used to determine cooking instructions based on the food properties or recipe of the food in the cooking equipment, and to determine the target humidity curve of the cooking equipment based on the cooking instructions. The first control module 520 is used to determine a control signal based on the target humidity corresponding to the target humidity curve when it is determined that the current humidity in the cooking device is not greater than the humidity threshold and the current humidity change rate is not greater than the change rate threshold, and to control the operation of the cooking device based on the control signal. The second control module 530 is used to determine a current humidity deviation based on the current humidity and the target humidity corresponding to the current humidity determined based on the target humidity curve when the current humidity in the cooking device is determined to be greater than the humidity threshold, determine the control signal based on the current humidity deviation and the current humidity change rate, and control the operation of the cooking device based on the control signal.
[0080] The cooking control device provided in this embodiment determines cooking instructions based on the food properties or recipe of the food in the cooking equipment, and determines a target humidity curve for the cooking equipment based on the cooking instructions. If the current humidity in the cooking equipment is determined to be no greater than a humidity threshold and the current humidity change rate is no greater than a change rate threshold, a control signal is determined based on the target humidity corresponding to the target humidity curve, and the cooking equipment is controlled to operate based on the control signal. If the current humidity in the cooking equipment is determined to be greater than the humidity threshold and / or the absolute value of the current humidity change rate is greater than the change rate threshold, a current humidity deviation is determined based on the current humidity and the target humidity corresponding to the current humidity determined based on the target humidity curve, the control signal is determined based on the current humidity deviation and the current humidity change rate, and the cooking equipment is controlled to operate based on the control signal. The above technical solution involves the user selecting a recipe or food attribute, then generating a cooking instruction based on that recipe or attribute. The humidity curve corresponding to the recipe or food attribute in the cooking instruction is determined as the target humidity curve required to ensure the food reaches its ideal cooking state. If the current humidity within the cooking equipment is not greater than a humidity threshold and the current humidity change rate is not greater than a change rate threshold, a control signal is determined based on the target humidity corresponding to the target humidity curve. The cooking equipment is then controlled based on this control signal to achieve low-humidity heating of the food in the initial stage. If the current humidity within the cooking equipment is greater than the humidity threshold, a control signal is determined based on the current humidity deviation between the current humidity and the target humidity corresponding to the current humidity in the target humidity curve, as well as the current humidity change rate. The cooking equipment is then controlled based on this control signal to ensure the humidity within the cooking equipment cavity approaches the target humidity curve. This achieves refined and standardized management of the food cooking process, reproduces professional cooking effects, and significantly improves food quality.
[0081] In one embodiment, the cooking device stores each of the recipes and the humidity curves corresponding to each group of food attributes.
[0082] Based on the above embodiments, the first control module 520 is specifically used for: If the current humidity in the cooking equipment is determined to be no greater than a humidity threshold and the current humidity change rate is no greater than a change rate threshold, the target humidity is determined based on the cooking time and the target humidity curve; the operating power is determined based on the target humidity and the correspondence between humidity and power; the control signal is generated based on the operating power; and the cooking equipment is controlled to operate based on the control signal.
[0083] Based on the above embodiments, the second control module 530 is specifically used for: If the current humidity within the cooking equipment is greater than the humidity threshold and the current humidity change rate is greater than the change rate threshold, a power adjustment amount is determined by substituting the current humidity and the current humidity change rate into a first control formula. If the current humidity within the cooking equipment is greater than the humidity threshold and the current humidity change rate is not greater than the change rate threshold, a power adjustment amount is determined by substituting the current humidity and the current humidity change rate into a second control formula. If the current humidity within the cooking equipment is greater than the humidity threshold and the absolute value of the current humidity change rate is greater than a negative number of the change rate threshold, a power adjustment amount is determined by substituting the current humidity and the current humidity change rate into a third control formula. A control signal is generated based on the power adjustment amount. The cooking equipment is then controlled to operate based on the control signal.
[0084] The cooking control device provided in the embodiments of the present invention can execute the cooking control method provided in any embodiment of the present invention, and has the corresponding functional modules and beneficial effects for executing the cooking control method.
[0085] It is worth noting that in the above embodiments of the cooking control device, the various units and modules included are only divided according to functional logic, but are not limited to the above division, as long as the corresponding functions can be achieved; in addition, the specific names of each functional unit are only for easy differentiation and are not used to limit the scope of protection of the present invention.
[0086] Figure 6 This is another structural schematic diagram of the cooking device provided in an embodiment of the present invention. Figure 6 A block diagram of an exemplary cooking apparatus 6 suitable for implementing embodiments of the present invention is shown. Figure 6 The cooking device 6 shown is merely an example and should not be construed as limiting the functionality and scope of use of the embodiments of the present invention.
[0087] like Figure 6As shown, the cooking device 6 is represented in the form of a general-purpose computing electronic device. The components of the cooking device 6 may include, but are not limited to: one or more processors or processing units 16, system memory 28, and a bus 18 connecting different system components (including system memory 28 and processing unit 16).
[0088] Bus 18 represents one or more of several bus architectures, including a memory bus or memory controller, a peripheral bus, a graphics acceleration port, a processor, or a local bus using any of the various bus architectures. For example, these architectures include, but are not limited to, the Industry Standard Architecture (ISA) bus, the Micro Channel Architecture (MAC) bus, the Enhanced ISA bus, the Video Electronics Standards Association (VESA) local bus, and the Peripheral Component Interconnect (PCI) bus.
[0089] Cooking apparatus 6 typically includes a variety of computer-readable media. These media can be any available media that can be accessed by cooking apparatus 6, including volatile and non-volatile media, removable and non-removable media.
[0090] System memory 28 may include computer system readable media in the form of volatile memory, such as random access memory (RAM) 30 and / or cache memory 32. Cooking device 6 may further include other removable / non-removable, volatile / non-volatile computer system storage media. By way of example only, storage system 34 may be used to read and write non-removable, non-volatile magnetic media (… Figure 6 Not shown; usually referred to as a "hard drive"). Although Figure 6 As not shown, disk drives for reading and writing to removable non-volatile disks (e.g., "floppy disks") and optical disc drives for reading and writing to removable non-volatile optical discs (e.g., CD-ROMs, DVD-ROMs, or other optical media) may be provided. In these cases, each drive may be connected to bus 18 via one or more data media interfaces. System memory 28 may include at least one program product having a set (e.g., at least one) of program modules configured to perform the functions of the embodiments of the present invention.
[0091] A program / utility 40 having a set (at least one) of program modules 42 may be stored, for example, in system memory 28. Such program modules 42 include, but are not limited to, an operating system, one or more application programs, other program modules, and program data. Each or some combination of these examples may include an implementation of a network environment. Program modules 42 typically perform the functions and / or methods described in the embodiments of the present invention.
[0092] The cooking appliance 6 can also communicate with one or more external devices 14 (e.g., keyboard, pointing device, display 24, etc.), and with one or more devices that enable a user to interact with the cooking appliance 6, and / or with any device that enables the cooking appliance 6 to communicate with one or more other computing devices (e.g., network card, modem, etc.). This communication can be performed via the input / output (I / O) interface 22. Furthermore, the cooking appliance 6 can also communicate with one or more networks (e.g., local area network (LAN), wide area network (WAN), and / or public networks, such as the Internet) via the network adapter 20. Figure 6 As shown, network adapter 20 communicates with other modules of cooking appliance 6 via bus 18. It should be understood that, although... Figure 6 As not shown, other hardware and / or software modules can be used in conjunction with cooking equipment 6, including but not limited to: microcode, device drivers, redundant processing units, external disk drive arrays, RAID systems, tape drives, and data backup storage systems.
[0093] Processing unit 16 executes various functional applications and page displays by running programs stored in system memory 28, such as implementing the cooking control method provided in this embodiment of the invention, which includes: The cooking instructions are determined based on the food properties or recipe of the food in the cooking equipment, and the target humidity curve of the cooking equipment is determined based on the cooking instructions. If the current humidity inside the cooking equipment is determined to be no greater than the humidity threshold and the current humidity change rate is no greater than the change rate threshold, a control signal is determined based on the target humidity corresponding to the target humidity curve, and the cooking equipment is controlled to operate based on the control signal. If the current humidity in the cooking device is greater than the humidity threshold and / or the absolute value of the current humidity change rate is greater than the change rate threshold, the current humidity deviation is determined based on the current humidity and the target humidity corresponding to the current humidity determined based on the target humidity curve. The control signal is determined based on the current humidity deviation and the current humidity change rate, and the cooking device is controlled to operate based on the control signal.
[0094] Of course, those skilled in the art will understand that the processor can also implement the technical solutions of the cooking control method provided in any embodiment of the present invention.
[0095] This invention provides a computer-readable storage medium having a computer program stored thereon. When executed by a processor, the program implements, for example, the cooking control method provided in this invention, which includes: The cooking instructions are determined based on the food properties or recipe of the food in the cooking equipment, and the target humidity curve of the cooking equipment is determined based on the cooking instructions. If the current humidity inside the cooking equipment is determined to be no greater than the humidity threshold and the current humidity change rate is no greater than the change rate threshold, a control signal is determined based on the target humidity corresponding to the target humidity curve, and the cooking equipment is controlled to operate based on the control signal. If the current humidity in the cooking device is greater than the humidity threshold and / or the absolute value of the current humidity change rate is greater than the change rate threshold, the current humidity deviation is determined based on the current humidity and the target humidity corresponding to the current humidity determined based on the target humidity curve. The control signal is determined based on the current humidity deviation and the current humidity change rate, and the cooking device is controlled to operate based on the control signal.
[0096] The computer storage medium of this invention can be any combination of one or more computer-readable media. A computer-readable medium can be a computer-readable signal medium or a computer-readable storage medium. A computer-readable storage medium can be, for example, but not limited to, an electrical, magnetic, optical, electromagnetic, infrared, or semiconductor system, apparatus, or device, or any combination thereof. More specific examples of computer-readable storage media (a non-exhaustive list) include: an electrical connection having one or more wires, a portable computer disk, a hard disk, random access memory (RAM), read-only memory (ROM), erasable programmable read-only memory (EPROM or flash memory), optical fiber, portable compact disk read-only memory (CD-ROM), optical storage device, magnetic storage device, or any suitable combination thereof. In this document, a computer-readable storage medium can be any tangible medium that contains or stores a program that can be used by or in conjunction with an instruction execution system, apparatus, or device.
[0097] Computer-readable signal media may include data signals propagated in baseband or as part of a carrier wave, carrying computer-readable program code. Such propagated data signals may take various forms, including but not limited to electromagnetic signals, optical signals, or any suitable combination thereof. Computer-readable signal media may also be any computer-readable medium other than computer-readable storage media, capable of sending, propagating, or transmitting programs for use by or in connection with an instruction execution system, apparatus, or device.
[0098] Program code contained on a computer-readable medium may be transmitted using any suitable medium, including but not limited to: wireless, wire, optical fiber, RF, etc., or any suitable combination thereof.
[0099] 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 such as Java, Smalltalk, and C++, as well as conventional procedural programming languages—such as the "C" language or similar 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 a local area network (LAN) or a wide area network (WAN), or it can be connected to an external computer (e.g., via the Internet using an Internet service provider).
[0100] Those skilled in the art will understand that the modules or steps of the present invention described above can be implemented using general-purpose computing devices. They can be centralized on a single computing device or distributed across a network of multiple computing devices. Optionally, they can be implemented using computer-executable program code, thereby allowing them to be stored in a storage device for execution by a computing device, or they can be fabricated as separate integrated circuit modules, or multiple modules or steps can be fabricated as a single integrated circuit module. Thus, the present invention is not limited to any particular combination of hardware and software.
[0101] Furthermore, the acquisition, storage, use, and processing of data in the technical solution of this invention all comply with relevant laws and regulations.
[0102] Note that the above description is merely a preferred embodiment of the present invention and the technical principles employed. Those skilled in the art will understand that the present invention is not limited to the specific embodiments described herein, and various obvious changes, readjustments, and substitutions can be made without departing from the scope of protection of the present invention. Therefore, although the present invention has been described in detail through the above embodiments, the present invention is not limited to the above embodiments, and may include many other equivalent embodiments without departing from the concept of the present invention, the scope of which is determined by the scope of the appended claims.
Claims
1. A cooking control method, characterized in that, include: The cooking instructions are determined based on the food properties or recipe of the food in the cooking equipment, and the target humidity curve of the cooking equipment is determined based on the cooking instructions. If the current humidity inside the cooking equipment is determined to be no greater than the humidity threshold and the current humidity change rate is no greater than the change rate threshold, a control signal is determined based on the target humidity corresponding to the target humidity curve, and the cooking equipment is controlled to operate based on the control signal. If the current humidity in the cooking device is determined to be greater than the humidity threshold, the current humidity deviation is determined based on the current humidity and the target humidity corresponding to the current humidity determined based on the target humidity curve. The control signal is determined based on the current humidity deviation and the current humidity change rate, and the cooking device is controlled to operate based on the control signal.
2. The cooking control method according to claim 1, characterized in that, The cooking device stores the recipes and the humidity curves corresponding to the food attributes of each group.
3. The cooking control method according to claim 1, characterized in that, The control signal is determined based on the target humidity corresponding to the target humidity curve, including: The target humidity is determined based on the cooking time and the target humidity curve. The operating power is determined based on the target humidity and the correspondence between humidity and power, and the control signal is generated based on the operating power.
4. The cooking control method according to claim 1, characterized in that, The control signal is determined based on the current humidity deviation and the current humidity change rate, including: If it is determined that the current humidity in the cooking equipment is greater than the humidity threshold and the current humidity change rate is greater than the change rate threshold, the power adjustment amount is determined by substituting the current humidity and the current humidity change rate into the first control formula; The control signal is generated based on the power adjustment amount.
5. The cooking control method according to claim 1, characterized in that, The control signal is determined based on the current humidity deviation and the current humidity change rate, including: If the current humidity in the cooking equipment is greater than the humidity threshold and the current humidity change rate is not greater than the change rate threshold, the power adjustment amount is determined by substituting the current humidity and the current humidity change rate into the second control formula; and the control signal is generated based on the power adjustment amount.
6. The cooking control method according to claim 1, characterized in that, The control signal is determined based on the current humidity deviation and the current humidity change rate, including: If the current humidity in the cooking equipment is greater than the humidity threshold and the absolute value of the current humidity change rate is greater than the negative number of the change rate threshold, the power adjustment amount is determined by substituting the current humidity and the current humidity change rate into the third control formula. The control signal is generated based on the power adjustment amount.
7. A cooking control device, characterized in that, include: The determination module is used to determine cooking instructions based on the food properties or recipe of the food in the cooking equipment, and to determine the target humidity curve of the cooking equipment based on the cooking instructions. The first control module is used to determine a control signal based on the target humidity corresponding to the target humidity curve when it is determined that the current humidity in the cooking device is not greater than the humidity threshold and the current humidity change rate is not greater than the change rate threshold, and to control the operation of the cooking device based on the control signal. The second control module is used to determine a current humidity deviation based on the current humidity and the target humidity corresponding to the current humidity determined according to the target humidity curve when the current humidity in the cooking device is greater than the humidity threshold, determine the control signal based on the current humidity deviation and the current humidity change rate, and control the operation of the cooking device based on the control signal.
8. A cooking device, characterized in that, The cooking equipment includes: At least one processor; and a memory communicatively connected to said at least one processor; The memory stores a computer program that can be executed by the at least one processor, the computer program being executed by the at least one processor to enable the at least one processor to perform the cooking control method as described in any one of claims 1-6.
9. A storage medium containing computer-executable instructions, characterized in that, The computer-executable instructions, when executed by a computer processor, are used to perform the cooking control method as described in any one of claims 1-6.
10. A computer program product, characterized in that, The computer program product includes a computer program that, when executed by a processor, implements the cooking control method according to any one of claims 1-6.