A control method and device of a cooking apparatus, an electronic device, and a storage medium

Abstract

The application discloses a cooking equipment control method and device, electronic equipment and storage medium, wherein the cooking equipment control method can be applied to the kitchen equipment technical field, a brightness collection device for collecting food brightness is arranged in a cooking cavity of the cooking equipment; the method comprises the following steps: in response to a starting instruction of the cooking equipment, a target cooking temperature is acquired; the cooking equipment is controlled to enter a working state corresponding to a heating stage; when the temperature in the cooking cavity reaches the target cooking temperature, the cooking equipment is controlled to enter a working state corresponding to a holding stage; based on food brightness information collected by the brightness collection device in the heating stage, a brightness change amount of the food in the heating stage is determined; based on a preset brightness variable relationship, a target food brightness corresponding to the brightness change amount is determined; when the brightness of the food is less than the target food brightness, the cooking equipment is controlled to enter a non-working state. The application ensures that consistent and ideal cooking effects can be obtained every time.

Description

Technical Field

[0001] This application relates to the field of kitchen equipment technology, and in particular to a control method, device, electronic equipment and storage medium for cooking equipment. Background Technology

[0002] With the improvement of people's living standards and the increasing demands for food quality, modern cooking equipment not only needs to meet basic food heating requirements but also needs to improve the consistency and reliability of cooking results. In traditional cooking appliances, users typically need to manually set the operating temperature and cooking time before placing the ingredients inside. These appliances, based on preset operating modes and temperature parameters, use specific heating control algorithms to adjust the operating time of the heating elements to ensure that the internal environment can reach and maintain the temperature level set by the user. When the predetermined time period ends, the cooking process is complete.

[0003] However, this cooking method based on fixed parameters has certain limitations. Because it fails to monitor changes in the ingredients' condition in real time and dynamically adjust the cooking process, the actual cooking results are difficult to guarantee. On the one hand, improper parameter settings or ingredients that do not meet expectations may lead to overheating and burning; on the other hand, insufficient accumulated heat may result in undercooked food. Therefore, traditional cooking methods face many challenges in ensuring consistent and ideal cooking results. Summary of the Invention

[0004] To address the problems of the prior art, this application provides a control method, apparatus, electronic device, and storage medium for a cooking device. The technical solution is as follows:

[0005] On one hand, a method for controlling a cooking device is provided, the cooking device including a cooking cavity, a brightness acquisition device being disposed within the cooking cavity, the brightness acquisition device being used to acquire the brightness of food within the cooking cavity; the method includes:

[0006] In response to the start command of the cooking device, the target cooking temperature is obtained;

[0007] Control the cooking equipment to enter the working state corresponding to the heating stage;

[0008] When the temperature inside the cooking cavity reaches the target cooking temperature, the cooking equipment is controlled to enter the working state corresponding to the heat preservation stage.

[0009] Based on the food brightness information collected by the brightness acquisition device during the heating stage, the amount of brightness change of the food in the cooking cavity during the heating stage is determined;

[0010] Based on a preset brightness variable relationship, the target food brightness corresponding to the brightness change is determined; the preset brightness variable relationship indicates that the brightness change of the food during the heating stage is negatively correlated with the food brightness when the coloring is completed.

[0011] When the brightness of the food inside the cooking cavity is less than the brightness of the target food, the cooking device is controlled to enter a non-working state.

[0012] On the other hand, a control device for a cooking apparatus is provided, the cooking apparatus including a cooking cavity, wherein a brightness acquisition device is disposed within the cooking cavity, the brightness acquisition device being used to acquire the brightness of food within the cooking cavity; the device includes:

[0013] The target temperature module is used to obtain the target cooking temperature in response to the start command of the cooking device;

[0014] The heating module is used to control the working state of the cooking device when it enters the heating stage;

[0015] The heat preservation module is used to control the cooking equipment to enter the heat preservation stage when the temperature inside the cooking cavity reaches the target cooking temperature.

[0016] A brightness change module is used to determine the amount of brightness change of the food in the cooking cavity during the heating stage based on the food brightness information collected by the brightness acquisition device during the heating stage.

[0017] The target brightness module is used to determine the target food brightness corresponding to the amount of brightness change based on a preset brightness variable relationship; the preset brightness variable relationship indicates that the amount of brightness change of the food during the heating stage is negatively correlated with the food brightness when the coloring is completed.

[0018] The work-end module is used to control the cooking device to enter a non-working state when the brightness of the food inside the cooking cavity is less than the brightness of the target food.

[0019] In one exemplary embodiment, the food brightness information includes the initial food brightness within the cooking cavity; the heating module includes:

[0020] The data acquisition module is used to control the brightness acquisition device to acquire the brightness of the food inside the cooking cavity and obtain temporary food brightness.

[0021] And obtain the initial cavity temperature within the cooking cavity;

[0022] The first working control module is used to control the working state of the cooking equipment when it enters the heating stage;

[0023] The temperature acquisition module is used to acquire the current cavity temperature inside the cooking cavity when the duration of the heating phase reaches a first preset duration.

[0024] The first initial brightness module is used to take the temporary food brightness as the initial food brightness when the difference between the current cavity temperature and the initial cavity temperature is greater than a preset temperature difference threshold.

[0025] In one exemplary embodiment, the device further includes a second initial brightness module for determining the initial food brightness when the difference between the current cavity temperature and the initial cavity temperature is less than or equal to the preset temperature difference threshold. The second initial brightness module includes:

[0026] The temperature update module is used to update the current cavity temperature when the difference between the current cavity temperature and the initial cavity temperature is less than or equal to the preset temperature difference threshold.

[0027] The duration determination module is used to determine the current duration when the updated current cavity temperature is greater than the preset temperature threshold; the current duration is the duration during which the updated current cavity temperature is greater than the preset temperature threshold.

[0028] The first brightness acquisition module is used to update the current duration when the current duration is less than the second preset duration, until the updated current duration is greater than or equal to the second preset duration, and then control the brightness acquisition device to acquire the brightness of the food in the cooking cavity to obtain the initial food brightness.

[0029] In one exemplary embodiment, the preset brightness variable relationship further indicates that the amount of brightness change of the food during the heating stage is negatively correlated with the period during which the brightness acquisition device performs brightness acquisition; the work completion module includes:

[0030] The period determination module is used to determine the target acquisition period corresponding to the brightness change based on the preset brightness variable relationship;

[0031] The second brightness acquisition module is used to control the brightness acquisition device to acquire the brightness of the food in the cooking cavity based on the target acquisition period, so as to obtain the current brightness of the food.

[0032] The second working control module is used to update the current food brightness based on the target acquisition cycle when the current food brightness is greater than or equal to the target food brightness, until the updated current food brightness is less than the target food brightness, and then control the cooking device to enter a non-working state.

[0033] In one exemplary embodiment, the cooking device includes a convection fan for creating convection within the cooking cavity; the device further includes a brightness uniformity module for ensuring uniformity of food brightness by controlling the rotation direction of the convection fan before updating the current food brightness, the brightness uniformity module comprising:

[0034] The first uniformity module is used to determine the brightness uniformity of the food in the cooking cavity based on the current food brightness.

[0035] The convection switching module is used to control the convection fan to switch the rotation direction when the brightness uniformity is less than or equal to a preset uniformity threshold, so as to switch the direction of convection.

[0036] In one exemplary embodiment, the preset brightness variable relationship further indicates that the amount of brightness change of the food during the heating stage is positively correlated with the rate of brightness change of the food when coloring is complete; the first uniformity module includes:

[0037] A brightness change rate module is used to determine the current brightness change rate of the food in the cooking cavity based on the current food brightness and the target acquisition period.

[0038] The target change rate module is used to determine a target brightness change rate corresponding to the brightness change amount based on the preset brightness variable relationship when the current brightness change rate is less than the brightness change rate of the previous target acquisition cycle.

[0039] The second uniformity module is used to determine the brightness uniformity of the food in the cooking cavity based on the current food brightness when the current brightness change rate is greater than the target brightness change rate.

[0040] On the other hand, an electronic device is provided, including a processor and a memory, wherein the memory stores at least one instruction or at least one program, the at least one instruction or the at least one program being loaded and executed by the processor to implement a method for controlling a cooking device according to any of the above aspects.

[0041] On the other hand, a computer-readable storage medium is provided that stores at least one instruction or at least one program, which is loaded and executed by a processor to implement a method for controlling a cooking device as described above.

[0042] On the other hand, a computer program product or computer program is provided, which includes computer instructions stored in a computer-readable storage medium. A processor of an electronic device reads the computer instructions from the computer-readable storage medium and executes the computer instructions, causing the electronic device to perform the control method of the cooking device according to any of the above aspects.

[0043] This application embodiment incorporates a brightness acquisition device within the cooking cavity to capture the brightness of the food during cooking. Based on this, it determines the amount of brightness change in the food during the heating phase and identifies a target food brightness that matches this change. When the brightness of the food within the cooking cavity falls below the target food brightness, the cooking equipment is controlled to enter a non-operating state, thus ending the cooking process. By monitoring brightness, it dynamically identifies whether the food has been sufficiently browned or cooked through, without relying on a fixed cooking time. The correlation between the brightness change during the heating phase and the target food brightness allows for a more accurate assessment of whether the food has reached the ideal cooking state, reducing the risk of burning or undercooking and ensuring consistent, high-quality results every time. Stopping heating when the food reaches the desired brightness prevents excessively long heating times, reduces unnecessary energy consumption, and avoids food quality problems caused by overheating. Attached Figure Description

[0044] To more clearly illustrate the technical solutions in the embodiments of this application, 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 this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0045] Figure 1 This is a flowchart illustrating a control method for a cooking device provided in an embodiment of this application;

[0046] Figure 2 This is a flowchart illustrating the method for determining the initial food brightness provided in an embodiment of this application;

[0047] Figure 3 This is a schematic flowchart of the control method for the cooking equipment during the heat preservation stage provided in the embodiments of this application;

[0048] Figure 4 This is a structural block diagram of a control device for a cooking apparatus provided in an embodiment of this application;

[0049] Figure 5 This is a hardware structure block diagram of an electronic device provided in an embodiment of this application. Detailed Implementation

[0050] 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.

[0051] 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.

[0052] It is understood that in the specific embodiments of this application, data such as user information are involved. When the above embodiments of this application are applied to specific products or technologies, user permission or consent is required, and the collection, use and processing of related data must comply with the relevant laws, regulations and standards of the relevant countries and regions.

[0053] Please see Figure 1 The diagram illustrates a flow chart of a control method for a cooking device according to an embodiment of this application. It should be noted that while this specification provides method operation steps as shown in the embodiments or flowcharts, more or fewer operation steps may be included based on conventional or non-inventive methods. The order of steps listed in the embodiments is merely one possible execution order among many and does not represent the only possible execution order. In actual system or product execution, the method can be executed sequentially according to the embodiments or accompanying drawings, or in parallel (e.g., in a parallel processor or multi-threaded processing environment). Figure 1 As shown, the method may include:

[0054] S101, in response to the start command of the cooking device, obtains the target cooking temperature.

[0055] The cooking equipment includes a cooking cavity, which is equipped with a brightness acquisition device used to capture the brightness of the food inside the cooking cavity. Specifically, during cooking, the food surface undergoes a color change due to chemical reactions or physical changes. This color change is usually accompanied by a change in brightness, specifically a decrease in the brightness of the food surface. Specifically, as the temperature rises, complex chemical reactions occur on the food surface, producing brown or burnt-yellow compounds, causing the food surface to darken and its brightness to decrease; when sugars decompose at high temperatures, caramelization products are formed, darkening the food surface and reducing its brightness. For example, baked goods (such as bread and cakes) gradually turn golden yellow or dark brown during baking; during the heating process, changes in the surface protein structure of meat alter its light reflection and absorption characteristics, changing its color from bright red to brown or burnt-yellow, reducing its brightness; during heating, the moisture on the food surface gradually evaporates, causing the surface to become dry and rough, darkening its color and reducing its brightness; and the oils on the food surface undergo oxidation reactions at high temperatures, darkening its color and reducing its brightness.

[0056] Specifically, brightness acquisition devices can be implemented using a light source and a brightness sensor. Specifically, a food surface is illuminated by a light source of a specific wavelength (such as white light or near-infrared light), and the intensity of the reflected light is detected by a brightness sensor (such as a photodiode or photoresistor), thereby calculating the brightness of the food surface. The brightness sensor converts the received light signal into an electrical signal, which is then converted into a digital signal by an analog-to-digital converter for subsequent processing. In practice, light-shielding measures can be implemented inside the cooking equipment to reduce interference from ambient light on brightness acquisition. For example, a light shield or a filter can be used around the sensor.

[0057] Specifically, brightness acquisition devices can also be implemented using image recognition technology. Specifically, a camera captures an image of the food surface, and image processing algorithms (such as grayscale conversion and edge detection) are used to extract brightness information from the image. The extracted brightness information is then converted into numerical values ​​for subsequent cooking status assessment. In practice, light-shielding measures can be implemented inside the cooking equipment to reduce interference from ambient light on image acquisition. For example, a light shield or a filter can be used around the camera.

[0058] In practice, the accuracy and sensitivity of the brightness acquisition device are crucial to judging the cooking effect, and regular calibration and maintenance are required.

[0059] The start command is triggered by the user. In practice, the start command of the cooking device can be triggered in various ways, such as by the user issuing a command through a button on the device, a mobile application, or a voice assistant.

[0060] The target cooking temperature refers to the temperature value that the user sets the cooking cavity needs to reach based on their cooking requirements. Specifically, the target cooking temperature setting takes into account the cooking requirements of different foods; for example, roasting chicken may require a higher temperature, while steaming fish requires a lower temperature.

[0061] S103 controls the working state of the cooking equipment when it enters the heating stage.

[0062] The heating stage refers to the period from when the cooking equipment is started until the internal temperature of the cooking cavity reaches the target cooking temperature. The main task of this stage is to heat up quickly.

[0063] In one exemplary implementation, such as Figure 2 As shown, the food brightness information includes the initial food brightness within the cooking cavity; step S103 above may include:

[0064] S201, control the brightness acquisition device to acquire the brightness of the food in the cooking cavity to obtain the temporary food brightness; and obtain the initial cavity temperature in the cooking cavity.

[0065] The temporary food brightness refers to the initial surface brightness of the food, initially captured by a brightness acquisition device at the start of the heating phase. This value may be updated or confirmed as the initial food brightness in subsequent steps.

[0066] The initial cavity temperature refers to the temperature inside the cooking cavity at the start of the heating phase. This is a reference temperature used to monitor the heating process.

[0067] S203 controls the working state of the cooking equipment when it enters the heating stage.

[0068] S205, when the duration of the heating phase reaches the first preset duration, the current cavity temperature inside the cooking cavity is obtained.

[0069] The first preset duration is a preset time threshold used to determine when to check the change in cavity temperature in order to judge whether the heating stage has achieved the expected heating effect.

[0070] S207, determine whether the difference between the current cavity temperature and the initial cavity temperature is greater than the preset temperature difference threshold.

[0071] Specifically, if the result of the judgment is yes, then step S209 can be executed; otherwise, if the result of the judgment is no, then step S2011 can be executed.

[0072] The preset temperature difference threshold is a temperature difference threshold used to determine whether the cavity temperature has reached the expected heating effect.

[0073] Specifically, within a period of time (t0) after the cooking device is started, by monitoring the change in the cavity temperature ΔT, it can be determined whether the food placed in the cooking cavity is at room temperature or in a frozen state. Specifically, within the startup time t0, if the change in the cavity temperature T2, ΔT≥B0, that is, the cavity temperature rises significantly in a short time, it indicates that the food placed in the cooking cavity is at room temperature. Because room-temperature food does not absorb a large amount of heat like frozen food, the temporary food brightness is used as the initial food brightness A0 for subsequent brightness monitoring and cooking control. Within the startup time t0, if the change in the cavity temperature T2, ΔT < B0, that is, the cavity temperature does not change significantly in a short time, it indicates that the placed food is frozen. Because frozen food absorbs a large amount of heat, causing the cavity temperature to rise slowly, it is necessary to re-collect the initial food brightness A0 because the ice layer on the surface of frozen food will affect the measurement results of the brightness acquisition device. The presence of the ice layer will cause the characteristics of the reflected light to be different from the actual food surface, resulting in the collected brightness data being too high or inaccurate. Therefore, measures need to be taken to correct or re-collect the initial brightness data to ensure the accuracy of subsequent cooking control. Here, t0 is the preset time period for monitoring the change in the cavity temperature after the cooking device is started, T2 is the real-time temperature in the cooking cavity, ΔT is the change in the cavity temperature T2 within the startup time t0, and B0 is the temperature change threshold for judging the initial state (room temperature or frozen) of the food, that is, the preset temperature difference threshold.

[0074] S209, Use the temporary food brightness as the initial food brightness.

[0075] Among them, the initial food brightness is the initial brightness value on the surface of the food at room temperature, and is used for subsequent monitoring of the cooking process.

[0076] S2011, Update the current cavity temperature.

[0077] Specifically, re-collect the temperature in the cooking cavity.

[0078] S2013, When the updated current cavity temperature is greater than the preset temperature threshold, determine the current duration.

[0079] Among them, the preset temperature threshold is used to judge whether the cavity temperature has reached a specific high-temperature state sufficient to melt the ice layer on the food surface. In specific implementation, for frozen food, the target cooking temperature is usually higher than 100°C, and the preset temperature threshold can be set to 100°C.

[0080] Among them, the current duration is the duration during which the updated current cavity temperature is greater than the preset temperature threshold.

[0081] S2015, Judge whether the current duration is greater than or equal to the second preset duration.

[0082] Specifically, if the result of the judgment is negative, the process can return to step S2013; otherwise, if the result of the judgment is positive, step S2017 can be executed.

[0083] The second preset duration is used to determine whether the cavity temperature has been maintained for a sufficient period of time to ensure that the ice layer on the food surface has melted. If the current cavity temperature exceeds the preset temperature threshold for a certain duration, it is determined that the ice layer on the food surface has melted, and the initial food brightness is then collected.

[0084] S2017, control the brightness acquisition device to acquire the brightness of the food in the cooking cavity and obtain the initial food brightness.

[0085] Specifically, by monitoring changes in the cavity temperature, it is determined whether the ice layer on the food surface has melted. This process requires combining two parameters: time and temperature, to ensure that the ice layer has completely melted before collecting the initial food brightness data. After confirming that the ice layer has melted, the collected food surface brightness data is used for subsequent cooking control.

[0086] For example, when frozen food is placed in the cooking appliance, the initial brightness data may be inaccurate due to the ice layer on the food surface. To ensure the accuracy of subsequent cooking control, the food surface brightness needs to be re-collected after the cavity temperature T2 is greater than 100°C and maintained for a period of time t3, to obtain the initial food brightness A0.

[0087] As can be seen from the above technical solutions of the embodiments of this application, the embodiments of this application can determine whether the food placed in the cooking cavity is at room temperature or frozen by monitoring the change in cavity temperature over a period of time after the cooking equipment is started; for room temperature food, the temporary food brightness collected at the beginning of the heating stage is used as the initial food brightness; for frozen food, by monitoring temperature and time, after the ice layer on the food surface melts, the initial brightness data is re-collected to ensure the accuracy of subsequent cooking control.

[0088] S105 controls the cooking equipment to enter the heat preservation stage when the temperature inside the cooking cavity reaches the target cooking temperature.

[0089] The heat preservation stage refers to the stage that the cooking equipment enters after the internal temperature of the cooking cavity reaches the target cooking temperature. The task of this stage is to maintain a stable temperature and prevent the temperature from being too high or too low.

[0090] Specifically, the operating status control of the heating and heat preservation stages is achieved by adjusting factors such as the power of the heating element, heating time, and fan speed. For example, during the heating stage, the cooking device heats at maximum power. When the temperature inside the cooking cavity reaches 200°C, it switches to the heat preservation stage, where the temperature is maintained at around 200°C by adjusting the heating power and fan speed.

[0091] Specifically, the working process of the cooking device is usually divided into a heating stage and a heat preservation stage. The division of these two stages is based on the temperature change in the cooking cavity and different requirements for temperature control during the cooking process. Specifically, when the user starts the cooking device and sets the target cooking temperature T1, the temperature T2 in the cavity is monitored in real time through a temperature sensor. When T2 < T1, the cooking device operates at a certain power to rapidly increase the temperature; the heating power can be adjusted according to actual needs. For example, pulse width modulation technology is used to control the power of the heating element. When T2 ≥ T1, the cooking device switches to the heat preservation stage, and continues to monitor the temperature T2 in the cavity in real time. By adjusting the heating power and the wind speed, the temperature in the cavity is maintained near the target temperature T1. For example, a PID controller (Proportional-Integral-Derivative Controller) is used to adjust the heating power according to the temperature deviation to ensure temperature stability. Usually, a temperature fluctuation range (such as ±5°C) is set. When the temperature exceeds this range, the cooking device automatically adjusts the heating power or the wind speed to maintain the temperature within the target range.

[0092] S107. Based on the food brightness information collected by the brightness acquisition device during the heating stage, determine the brightness change amount of the food in the cooking cavity during the heating stage.

[0093] The food brightness information refers to the brightness information of the food collected by the brightness acquisition device during the heating stage, and at least includes the brightness value at the start of the heating stage and the brightness value at the end of the heating stage.

[0094] The brightness change amount refers to the change difference in the surface brightness of the food from the initial brightness to the current brightness during the heating stage. For example, the initial food brightness collected by the brightness acquisition device is A0, and the current brightness collected at the end of the heating stage is A1. Calculate the brightness change amount ΔA = A0 - A1.

[0095] S109. Based on the preset brightness variable relationship, determine the target food brightness corresponding to the brightness change amount.

[0096] The preset brightness variable relationship is a pre-set mathematical model or logical relationship, indicating that the brightness change amount of the food during the heating stage is negatively correlated with the food brightness when the food coloring is completed.

[0097] The target food brightness is the brightness value corresponding when the food reaches the ideal cooking state, calculated according to the preset brightness variable relationship.

[0098] Specifically, establishing the preset brightness variable relationship requires a large amount of experimental data to support it to ensure its accuracy and reliability. By establishing a general association between the target food brightness and the brightness change amount during the heating stage, unified cooking control for different foods can be achieved without establishing different preset brightness variable relationships for each food. The association between the target food brightness M and the brightness change amount ΔA during the heating stage can be achieved through the following logic: M = M base - kΔA. Here, Mbase is the basic target brightness, which is applicable to most foods, and k is the proportionality coefficient used to adjust the influence of the brightness change amount on the target brightness. In specific implementation, to establish an accurate preset brightness variable relationship, a large number of experiments need to be carried out to record the brightness change data of the food at different cooking stages. Machine learning algorithms such as Support Vector Machine (SVM) or neural network can be used to analyze and model the experimental data to automatically optimize the preset brightness variable relationship. The preset brightness variable relationship can also be dynamically adjusted through user feedback and actual usage data to adapt to different users' cooking preferences.

[0099] Specifically, at the end of the heating stage of the cooking device, the coloring degree of the food is judged by recording the brightness change on the food surface, and the subsequent cooking control strategy is determined accordingly. Specifically, according to the brightness change amount ΔA at the end of the heating stage and the preset brightness change amount thresholds C1, C2 (C1 < C2), the coloring degree of the food is judged, and the subsequent cooking control strategy is determined accordingly. Exemplarily, if the brightness change amount ΔA > C2, it is considered that the food has been basically colored during the heating stage, and the target food brightness is determined to be M1. When the food surface brightness A < M1, it is considered that the food is fully colored and the cooking is completed. If C1 ≤ ΔA ≤ C2, it is considered that the food is partially colored during the heating stage, and the target food brightness is determined to be M2. When the food surface brightness A is less than M2, it is considered that the food cooking is completed. If the brightness change amount ΔA < C1, it is considered that the food is basically not colored during the heating stage, and the target food brightness is determined to be M3. When the food surface brightness A is less than M3, it is considered that the food cooking is completed. Among them, M3 > M2 > M1.

[0100] In specific implementation, the cooking device can record the data of each cooking, learn the cooking habits and food characteristics of the user, and automatically optimize the preset brightness variable relationship and control strategy.

[0101] S1011, when the brightness of the food in the cooking cavity is less than the target food brightness, control the cooking device to enter the non-working state.

[0102] Here, the non-working state means that the cooking device stops heating and enters the standby or off state.

[0103] In specific implementation, users can remotely monitor the status of the cooking device through a mobile application, view the brightness change of the food in real time, and perform remote control, such as adjusting the target temperature or ending the cooking in advance.

[0104] Specifically, during the cooking process, by monitoring the change amount of the food surface brightness and the remaining working time, the dynamic adjustment of the cooking process can be achieved to ensure the consistency and reliability of the cooking effect. Specifically, in the case of ΔA > C2, when the food surface brightness A < M1, it is considered that the food has completed cooking. If the remaining time t2 > 0, the cooking ends; in the case of ΔA < C1, when the food surface brightness A ≥ M3 and the remaining time t2 = 0, the cooking time is automatically extended by t5. During the extended time, the food surface brightness A is continuously monitored. When A < M3, it is considered that the food cooking is completed and the cooking ends. Here, t2 is the current remaining cooking time, and t5 is the additional time added when the cooking time needs to be extended.

[0105] As can be seen from the above technical solutions of the embodiments of the present application, in the embodiments of the present application, a brightness acquisition device is arranged in the cooking cavity to collect the brightness of the food during the cooking process. Based on this, the change amount of the food brightness in the heating stage is determined, and the target food brightness matching the change amount of the brightness is determined. When the brightness of the food in the cooking cavity is less than the target food brightness, the cooking device is controlled to enter the non - working state to end the cooking. Through brightness monitoring, it can dynamically identify whether the food has been fully colored or cooked without relying on a fixed cooking time; through the association between the change amount of the brightness in the heating stage and the target food brightness, it can more accurately judge whether the food reaches the ideal cooking state, reduce the risk of scorching or being undercooked, and ensure that consistent and high - quality results can be obtained for each cooking. When the food reaches the required brightness, the heating is stopped, which prevents over - heating for too long, reduces unnecessary energy consumption, and can also avoid food quality problems caused by over - heating.

[0106] During the cooking process, uneven coloring may occur on the food surface, such as the situation of yin - yang surfaces. In view of this, in an exemplary implementation manner, the cooking device includes a convection fan, and the convection fan is used to form convection in the cooking cavity to help the heat distribute evenly and ensure that the food is heated evenly. As Figure 3 shown, the above step S1011 may include:

[0107] S301, based on the preset brightness variable relationship, determine the target acquisition period corresponding to the change amount of the brightness.

[0108] Among them, the preset brightness variable relationship also indicates that the change amount of the food brightness in the heating stage is negatively correlated with the period for controlling the brightness acquisition device to perform brightness acquisition.

[0109] Among them, the brightness change amount is the change amount between the initial food brightness A0 and the food brightness at the end of the heating stage.

[0110] Among them, the target acquisition period is used to control the time interval for the brightness acquisition device to acquire brightness data.

[0111] Specifically, the frequency of brightness acquisition is dynamically adjusted according to the brightness change amount. The larger the brightness change amount is, the shorter the acquisition period is, so as to monitor the brightness change more frequently.

[0112] Exemplarily, in the case of ΔA > C2, it is considered that the food has been basically colored in the heating stage, and the surface brightness of the food is detected in real time to ensure timely capture of the brightness change and avoid overcooking. In the case of C1 ≤ ΔA ≤ C2, it is considered that the food is partially colored in the heating stage, and the surface brightness of the food is detected every certain time t4; in this case, the food is not fully colored, and there is no need to monitor the surface brightness in real time to reduce the detection frequency and improve the efficiency. In the case of ΔA < C1, it is considered that the food is basically not colored in the heating stage, and the surface brightness of the food is detected every certain time t4; in this case, the food colors slowly, and there is no need to monitor the surface brightness in real time to reduce the detection frequency and improve the efficiency.

[0113] S303, based on the target acquisition period, control the brightness acquisition device to acquire the brightness of the food in the cooking cavity to obtain the current food brightness.

[0114] Among them, the current food brightness is the surface brightness of the food acquired in real time by the brightness acquisition device within the target acquisition period.

[0115] S305, determine whether the current food brightness is less than the target food brightness.

[0116] Specifically, if the judgment result is yes, step S307 can be executed; on the contrary, if the judgment result is no, step S309 can be executed.

[0117] In specific implementation, in the case of ΔA > C2, step S3017 can be directly executed.

[0118] S307, control the cooking device to enter the non-working state.

[0119] Specifically, end the control of the cooking device.

[0120] S309, based on the current food brightness and the target acquisition period, determine the current brightness change rate of the food in the cooking cavity.

[0121] S3011, determine whether the current brightness change rate is less than the brightness change rate of the previous target acquisition period.

[0122] Specifically, if the result of the judgment is negative, the process can return to step S303; otherwise, if the result of the judgment is positive, step S3013 can be executed.

[0123] S3013, determine the target brightness change rate corresponding to the brightness change amount based on the preset brightness variable relationship.

[0124] Among them, the preset brightness variable relationship also indicates that the amount of brightness change of food during the heating stage is positively correlated with the rate of brightness change of food when the coloring is completed.

[0125] S3015, determine whether the current brightness change rate is greater than the target brightness change rate.

[0126] Specifically, if the result of the judgment is negative, the process can return to step S303; otherwise, if the result of the judgment is positive, step S3017 can be executed.

[0127] S3017, Based on the current food brightness, determine the brightness uniformity of the food inside the cooking cavity.

[0128] Brightness uniformity describes the uniformity of brightness distribution on the surface of food, and is usually evaluated through the statistical characteristics of brightness distribution.

[0129] Specifically, brightness uniformity is assessed by comparing the brightness of food at different locations or the brightness variation at the same location over different times. If the rate of brightness variation varies significantly across different locations or over different times, the brightness uniformity is considered low.

[0130] S3019, determine whether the brightness uniformity is greater than the preset uniformity threshold.

[0131] Specifically, if the result of the judgment is yes, then we can return to step S303; otherwise, if the result of the judgment is yes, then we can execute step S3021.

[0132] S3021 controls the rotation direction of the convection fan to switch the direction of convection.

[0133] Specifically, let's go back to step S303.

[0134] Specifically, when the brightness uniformity is lower than the preset uniformity threshold, the heat distribution is changed by switching the rotation direction of the convection fan, thereby improving the brightness uniformity.

[0135] In specific implementation, when the brightness change amount ΔA is greater than C2, it indicates that significant color change has occurred to the food during the heating stage, that is, the food is basically colored. During the cooking process (the brightness A of the food surface ≥ M1), the uniformity D of the brightness of the food surface is detected. If D > E1, it is considered that the food surface is colored evenly, and the normal cooking process is maintained; if the uniformity D ≤ E1, it indicates that there is uneven coloring on the food surface (such as yin and yang surfaces). At this time, the rotation direction of the back motor is reversed to change the convection direction, improve the heat distribution on the food surface, and thus improve the coloring uniformity. When the brightness change amount ΔA is between C1 and C2, it indicates that the food is partially colored during the heating stage. If the change amount of the brightness of the food surface gradually increases or remains equal within t4, it means that the food is in the coloring process. At this time, no treatment is performed and the monitoring continues. If the change amount of the brightness of the food surface gradually decreases and the change amount is greater than C3 within t4, it means that the food coloring is approaching completion. At this time, the uniformity D is detected. If D > E1, it indicates that the food surface is colored evenly and no treatment is performed. If D ≤ E1, the rotation direction of the back motor is reversed to improve the brightness uniformity of the food surface; if the change amount of the brightness of the food surface gradually decreases and is less than or equal to C3 within t4, and the brightness A of the food surface < M2, it is considered that the food cooking is completed and the heating process is automatically turned off, otherwise, the normal working process is maintained. When the brightness change amount ΔA is less than C1, it indicates that the food is basically not colored during the heating stage. If the change amount of the brightness of the food surface gradually decreases and is greater than C4 within t4, it means that the food coloring is approaching completion. At this time, the uniformity D is detected. If D > E1, it indicates that the food surface is colored evenly and no treatment is performed. If D ≤ E1, the rotation direction of the back motor is reversed to improve the brightness uniformity of the food surface. If the change amount of the brightness of the food surface gradually decreases and is less than or equal to C4 within t4, the normal working process is maintained. Among them, C1 < C4 < C3 < C2.

[0136] As can be seen from the above technical solutions of the embodiments of the present application, by monitoring the brightness change amount and the brightness uniformity of the food surface, the embodiments of the present application can accurately judge the coloring situation of the food, achieve refined control of the cooking process, ensure uniform coloring of the food surface, avoid local overheating or overcooling, and improve the cooking quality. Based on the real-time monitored brightness change amount and brightness uniformity, it is dynamically determined whether to adjust the rotation direction of the convection fan, avoiding uneven coloring or insufficient coloring, and improving the consistency and reliability of the cooking effect.

[0137] Corresponding to the control methods of the cooking equipment provided in the above several embodiments, the embodiments of the present application also provide a control device for the cooking equipment. Since the control device for the cooking equipment provided in the embodiments of the present application corresponds to the control methods of the cooking equipment provided in the above several embodiments, the implementation manners of the foregoing control methods of the cooking equipment are also applicable to the control device for the cooking equipment provided in this embodiment and will not be described in detail in this embodiment.

[0138] Please see Figure 4 The diagram shows a structural schematic of a control device for a cooking apparatus provided in an embodiment of this application. This device has the function of implementing the control method of the cooking apparatus in the above-described method embodiments. This function can be implemented by hardware or by hardware executing corresponding software. Specifically, the cooking apparatus includes a cooking cavity, and a brightness acquisition device is installed inside the cooking cavity. The brightness acquisition device is used to acquire the brightness of the food inside the cooking cavity; for example... Figure 4 As shown, the device may include:

[0139] The target temperature module 410 is used to obtain the target cooking temperature in response to the start command of the cooking device;

[0140] The heating module 420 is used to control the working state of the cooking equipment when it enters the heating stage;

[0141] The heat preservation module 430 is used to control the cooking equipment to enter the heat preservation stage when the temperature inside the cooking cavity reaches the target cooking temperature.

[0142] Brightness change module 440 is used to determine the amount of brightness change of food in the cooking cavity during the heating stage based on the food brightness information collected by the brightness acquisition device during the heating stage.

[0143] The target brightness module 450 is used to determine the target food brightness corresponding to the amount of brightness change based on a preset brightness variable relationship; the preset brightness variable relationship indicates that the amount of brightness change of the food during the heating stage is negatively correlated with the food brightness when the coloring is completed.

[0144] The work-end module 460 is used to control the cooking equipment to enter a non-working state when the brightness of the food inside the cooking cavity is less than the brightness of the target food.

[0145] In one exemplary embodiment, the food brightness information includes the initial food brightness within the cooking cavity; the heating module includes:

[0146] The data acquisition module is used to control the brightness acquisition device to acquire the brightness of the food inside the cooking cavity and obtain temporary food brightness.

[0147] And to obtain the initial cavity temperature within the cooking cavity;

[0148] The first working control module is used to control the working state of the cooking equipment when it enters the heating stage;

[0149] The temperature acquisition module is used to acquire the current cavity temperature inside the cooking cavity when the duration of the heating phase reaches a first preset duration.

[0150] The first initial brightness module is used to take the temporary food brightness as the initial food brightness when the difference between the current cavity temperature and the initial cavity temperature is greater than a preset temperature difference threshold.

[0151] In one exemplary embodiment, the device further includes a second initial brightness module for determining the initial food brightness when the difference between the current cavity temperature and the initial cavity temperature is less than or equal to a preset temperature difference threshold. The second initial brightness module includes:

[0152] The temperature update module is used to update the current cavity temperature when the difference between the current cavity temperature and the initial cavity temperature is less than or equal to a preset temperature difference threshold.

[0153] The duration determination module is used to determine the current duration when the updated current cavity temperature is greater than a preset temperature threshold; the current duration is the duration during which the updated current cavity temperature is greater than the preset temperature threshold.

[0154] The first brightness acquisition module is used to update the current duration when the current duration is less than the second preset duration, until the updated current duration is greater than or equal to the second preset duration, and then control the brightness acquisition device to acquire the brightness of the food in the cooking cavity to obtain the initial food brightness.

[0155] In one exemplary embodiment, the preset brightness variable relationship further indicates that the amount of brightness change of the food during the heating stage is negatively correlated with the period during which the brightness acquisition device performs brightness acquisition; the work end module includes:

[0156] The period determination module is used to determine the target acquisition period corresponding to the amount of brightness change based on a preset brightness variable relationship.

[0157] The second brightness acquisition module is used to control the brightness acquisition device to acquire the brightness of the food in the cooking cavity based on the target acquisition period, so as to obtain the current brightness of the food.

[0158] The second working control module is used to update the current food brightness based on the target acquisition cycle when the current food brightness is greater than or equal to the target food brightness, until the updated current food brightness is less than the target food brightness, at which point the cooking device is controlled to enter a non-working state.

[0159] In one exemplary embodiment, the cooking apparatus includes a convection fan for creating convection within the cooking cavity; the apparatus also includes a brightness uniformity module for ensuring uniformity of food brightness by controlling the rotation direction of the convection fan before updating the current food brightness, the brightness uniformity module comprising:

[0160] The first uniformity module is used to determine the brightness uniformity of the food inside the cooking cavity based on the current food brightness.

[0161] The convection switching module is used to control the convection fan to switch the rotation direction when the brightness uniformity is less than or equal to a preset uniformity threshold, so as to switch the direction of convection.

[0162] In one exemplary embodiment, the preset brightness variable relationship further indicates that the amount of brightness change of the food during the heating stage is positively correlated with the rate of brightness change of the food when the coloring is complete; the first uniformity module includes:

[0163] The brightness change rate module is used to determine the current brightness change rate of the food inside the cooking cavity based on the current food brightness and the target acquisition cycle.

[0164] The target change rate module is used to determine the target brightness change rate corresponding to the amount of brightness change based on a preset brightness variable relationship when the current brightness change rate is less than the brightness change rate of the previous target acquisition cycle.

[0165] The second uniformity module is used to determine the brightness uniformity of the food inside the cooking cavity based on the current food brightness when the current brightness change rate is greater than the target brightness change rate.

[0166] It should be noted that the apparatus provided in the above embodiments is only illustrated by the division of the above functional modules when implementing its functions. In actual applications, the above functions can be assigned to different functional modules as needed, that is, the internal structure of the device can be divided into different functional modules to complete all or part of the functions described above. In addition, the apparatus and method embodiments provided in the above embodiments belong to the same concept, and the specific implementation process can be found in the method embodiments, which will not be repeated here.

[0167] This application provides an electronic device including 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 any of the cooking device control methods provided in the above method embodiments.

[0168] Memory is used to store software programs and modules. The processor executes these stored software programs and modules to perform various functional applications and data processing. Memory can primarily consist of a program storage area and a data storage area. The program storage area stores the operating system, application programs required for functionality, etc.; the data storage area stores data created based on device usage, etc. Furthermore, memory can include high-speed random access memory (RAM) and non-volatile memory, such as at least one disk storage device, flash memory device, or other volatile solid-state storage device. Accordingly, memory can also include a memory controller to provide the processor with access to the memory.

[0169] The method embodiments provided in this application can be executed in a computer terminal, server or similar computing device, that is, the above-mentioned electronic device may include a computer terminal, server or similar computing device. Figure 5 This is a hardware structure block diagram of a computer device for running a control method for a cooking device, as provided in an embodiment of the present invention. Figure 5 As shown, the internal structure of this computer device may include, but is not limited to, a processor, a network interface, and a memory. The processor, network interface, and memory within the computer device can be connected via a bus or other means, as illustrated in the embodiments of this specification. Figure 5 Taking the example of a connection between China and Israel via a bus.

[0170] The processor (or CPU, Central Processing Unit) is the computing and control core of the computer device. The network interface may optionally include a standard wired interface or a wireless interface (such as Wi-Fi, mobile communication interface, etc.). Memory is the storage device in the computer device used to store programs and data. It is understood that the memory here can be a high-speed RAM storage device, or a non-volatile storage device, such as at least one disk storage device; optionally, it can also be at least one storage device located remotely from the aforementioned processor. The memory provides storage space, which stores the operating system of the electronic device, including but not limited to: Windows (an operating system), Linux (an operating system), Android (a mobile operating system), iOS (a mobile operating system), etc., which are not limited in this invention; and the storage space also stores one or more instructions suitable for being loaded and executed by the processor, which can be one or more computer programs (including program code). In the embodiments of this specification, the processor loads and executes one or more instructions stored in the memory to implement the control method of the cooking device provided in the above method embodiments.

[0171] Embodiments of this application also provide a computer-readable storage medium that can be disposed in an electronic device to store at least one instruction or at least one program related to implementing a control method for a cooking device. The at least one instruction or the at least one program is loaded and executed by the processor to implement any of the control methods for a cooking device provided in the above-described method embodiments.

[0172] 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.

[0173] 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.

[0174] 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 apparatus embodiments are basically similar to the method embodiments, so the description is relatively simple; relevant parts can be referred to the descriptions of the method embodiments.

[0175] 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-readable storage medium, such as a read-only memory, a disk, or an optical disk.

[0176] The above are merely preferred embodiments of this application and are 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 method for controlling a cooking device, characterized in that, The cooking equipment includes a cooking cavity, and a brightness acquisition device is installed inside the cooking cavity. The brightness acquisition device is used to acquire the brightness of food inside the cooking cavity; the method includes: In response to the start command of the cooking device, the target cooking temperature is obtained; Control the cooking equipment to enter the working state corresponding to the heating stage; When the temperature inside the cooking cavity reaches the target cooking temperature, the cooking equipment is controlled to enter the working state corresponding to the heat preservation stage. Based on the food brightness information collected by the brightness acquisition device during the heating stage, the amount of brightness change of the food in the cooking cavity during the heating stage is determined; Based on a preset brightness variable relationship, the target food brightness corresponding to the brightness change is determined; the preset brightness variable relationship indicates that the brightness change of the food during the heating stage is negatively correlated with the food brightness when the coloring is completed. When the brightness of the food inside the cooking cavity is less than the brightness of the target food, the cooking device is controlled to enter a non-working state.

2. The control method for the cooking equipment according to claim 1, characterized in that, The food brightness information includes the initial food brightness inside the cooking cavity; The operating states corresponding to controlling the cooking device to enter the heating stage include: The brightness acquisition device is controlled to acquire the brightness of the food inside the cooking cavity to obtain a temporary food brightness. And obtain the initial cavity temperature within the cooking cavity; Control the cooking equipment to enter the working state corresponding to the heating stage; When the duration of the heating phase reaches a first preset duration, the current cavity temperature inside the cooking cavity is obtained; If the difference between the current cavity temperature and the initial cavity temperature is greater than a preset temperature difference threshold, the temporary food brightness is used as the initial food brightness.

3. The control method for the cooking equipment according to claim 2, characterized in that, The method further includes: If the difference between the current cavity temperature and the initial cavity temperature is less than or equal to the preset temperature difference threshold, update the current cavity temperature; When the updated current cavity temperature is greater than the preset temperature threshold, the current duration is determined; the current duration is the duration during which the updated current cavity temperature is greater than the preset temperature threshold. If the current duration is less than the second preset duration, the current duration is updated until the updated current duration is greater than or equal to the second preset duration. Then, the brightness acquisition device is controlled to acquire the brightness of the food in the cooking cavity to obtain the initial food brightness.

4. The control method for the cooking equipment according to claim 1, characterized in that, The preset brightness variable relationship also indicates that the amount of brightness change of the food during the heating stage is negatively correlated with the period of brightness acquisition controlled by the brightness acquisition device. When the brightness of the food inside the cooking cavity is less than the brightness of the target food, controlling the cooking device to enter a non-working state includes: Based on the preset brightness variable relationship, the target acquisition period corresponding to the brightness change is determined; Based on the target acquisition period, the brightness acquisition device is controlled to acquire the brightness of the food inside the cooking cavity to obtain the current brightness of the food. If the current food brightness is greater than or equal to the target food brightness, the current food brightness is updated based on the target acquisition period until the updated current food brightness is less than the target food brightness, at which point the cooking device is controlled to enter a non-working state.

5. The control method for the cooking equipment according to claim 4, characterized in that, The cooking equipment includes a convection fan, which is used to create convection within the cooking cavity; Before updating the current food brightness, the method further includes: Based on the current food brightness, determine the brightness uniformity of the food inside the cooking cavity; If the brightness uniformity is less than or equal to a preset uniformity threshold, the convection fan is controlled to switch its rotation direction to switch the direction of convection.

6. The control method for the cooking equipment according to claim 5, characterized in that, The preset brightness variable relationship also indicates that the amount of brightness change of the food during the heating stage is positively correlated with the rate of brightness change of the food when the coloring is completed; Determining the uniformity of brightness of the food within the cooking cavity based on the current food brightness includes: Based on the current food brightness and the target acquisition period, determine the current brightness change rate of the food inside the cooking cavity; If the current brightness change rate is less than the brightness change rate of the previous target acquisition cycle, a target brightness change rate corresponding to the brightness change amount is determined based on the preset brightness variable relationship. If the current rate of change in brightness is greater than the target rate of change in brightness, the brightness uniformity of the food inside the cooking cavity is determined based on the current food brightness.

7. A control device for a cooking appliance, characterized in that, The cooking equipment includes a cooking cavity, and a brightness acquisition device is installed inside the cooking cavity. The brightness acquisition device is used to acquire the brightness of the food inside the cooking cavity; the device includes: The target temperature module is used to obtain the target cooking temperature in response to the start command of the cooking device; The heating module is used to control the working state of the cooking device when it enters the heating stage; The heat preservation module is used to control the cooking equipment to enter the heat preservation stage when the temperature inside the cooking cavity reaches the target cooking temperature. A brightness change module is used to determine the amount of brightness change of the food in the cooking cavity during the heating stage based on the food brightness information collected by the brightness acquisition device during the heating stage. The target brightness module is used to determine the target food brightness corresponding to the amount of brightness change based on a preset brightness variable relationship; the preset brightness variable relationship indicates that the amount of brightness change of the food during the heating stage is negatively correlated with the food brightness when the coloring is completed. The work-end module is used to control the cooking device to enter a non-working state when the brightness of the food inside the cooking cavity is less than the brightness of the target food.

8. An electronic device, characterized in that, The device includes a processor and a memory, wherein the memory stores at least one instruction or at least one program, the at least one instruction or the at least one program being loaded and executed by the processor to implement the control method of the cooking device as described in any one of claims 1 to 6.

9. A computer-readable storage medium storing at least one instruction or at least one program, said at least one instruction or said at least one program being loaded and executed by a processor to implement the control method of the cooking apparatus as claimed in any one of claims 1 to 6.

10. A computer program, characterized in that, When the computer program is executed by the processor, it implements the control method of the cooking equipment according to any one of claims 1 to 6.

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