Cooking apparatus, and control method, device, storage medium and product thereof

Abstract

The application discloses a cooking device and a control method, device, storage medium and product thereof. The control method comprises: obtaining a reflected electromagnetic wave signal detected based on a radar sensor; generating a characteristic parameter indicating a reflection characteristic based on the reflected electromagnetic wave signal; and generating a detection result related to an inner pot of the cooking device based on the characteristic parameter and a preset characteristic threshold. Since the reflected electromagnetic wave signal is obtained based on the radar sensor, the characteristic parameter indicating the reflection characteristic is generated based on the reflected electromagnetic wave signal, and the detection result related to the inner pot of the cooking device is generated based on the characteristic parameter and the preset characteristic threshold, it can be identified whether the inner pot is placed in the cooking device, the safety hidden danger caused by the missing of the inner pot can be effectively avoided, different types and different materials of the inner pot are compatible, the detection reliability is high, and the detection is not affected by external environment and other interference factors, and the user experience can be improved.

Description

Technical Field

[0001] This application relates to the field of cooking control, and more particularly to a cooking device and its control method, apparatus, storage medium and product. Background Technology

[0002] Electric pressure cookers or rice cookers are sometimes used by users who forget to place the inner pot in the correct position before turning on the power to cook. Because they lack a detection device to check whether the inner pot is in place, the cooking device can continue to heat up, causing the internal heat to continue to generate heat, which can blow the fuse or even cause a fire. Therefore, such cooking devices pose a significant safety hazard and result in a poor user experience. Summary of the Invention

[0003] In view of this, embodiments of this application provide a cooking device and its control method, apparatus, storage medium and product, aiming to achieve intelligent detection of the inner pot in the cooking device and improve the user experience.

[0004] The technical solution of this application embodiment is implemented as follows:

[0005] In a first aspect, embodiments of this application provide a method for controlling a cooking device, the cooking device including an inner pot and a radar sensor, the method comprising:

[0006] Acquire the reflected electromagnetic wave signal detected by the radar sensor;

[0007] Based on the reflected electromagnetic wave signal, characteristic parameters indicating the reflection characteristics are generated;

[0008] Based on the aforementioned characteristic parameters and preset characteristic thresholds, the detection results related to the inner pot of the cooking device are generated.

[0009] In some implementations, the characteristic parameters include at least one of the following: a first characteristic parameter indicating dielectric constant, a second characteristic parameter indicating reflectivity, and a third characteristic parameter indicating frequency band sensitivity; the generation of detection results related to the inner pot of the cooking device based on the characteristic parameters and a preset characteristic threshold includes:

[0010] Based on a comparison of at least one of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter with a corresponding preset characteristic threshold, a first detection result is generated to determine whether an inner pot exists inside the cooking device.

[0011] In some implementations, if the first detection result indicates the presence of an inner pot within the cooking device, generating a detection result related to the inner pot of the cooking device further includes:

[0012] Based on at least one of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter, a second detection result indicating the material type of the inner pot is generated by comparing it with a parameter threshold corresponding to the set material.

[0013] In some implementations, the parameter threshold corresponding to the set material includes at least one of the following: a first parameter threshold corresponding to metal materials, a second parameter threshold corresponding to glass materials, a third parameter threshold corresponding to ceramic materials, and a fourth parameter threshold corresponding to the composite protective coating on the metal substrate; the step of comparing the parameter threshold corresponding to the set material based on at least one of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter to generate a second detection result indicating the material type of the inner pot includes:

[0014] If one or more of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter are determined to fall within the first parameter threshold, then the material type of the inner pot is determined to be metal, and a second detection result is generated.

[0015] If it is determined that one or more of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter fall within the second parameter threshold, then the material type of the inner pot is determined to be glass, and the second detection result is generated.

[0016] If it is determined that one or more of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter fall within the threshold of the third parameter, then the material type of the inner pot is determined to be ceramic, and the second detection result is generated.

[0017] If one or more of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter are determined to fall within the fourth parameter threshold, then the material type of the inner pot is determined to be a composite protective coating on a metal substrate, and the second detection result is generated.

[0018] In some implementations, the method further includes:

[0019] Based on the second detection result, the initial cooking parameters are corrected to obtain the corrected cooking parameters;

[0020] Cooking control is performed based on the corrected cooking parameters;

[0021] The correction includes at least one of the following: adjusting the heating power, adjusting the power ratio, and adjusting the working time.

[0022] In some implementations, the method further includes:

[0023] Obtain a detection value indicating the height of the internal space of the cooking equipment based on the radar sensor;

[0024] The ingredient quantity grade of the cooking equipment is determined based on the detected values;

[0025] Based on the quantity level of the ingredients and the current cooking mode, determine the initial cooking parameters;

[0026] The cooking parameters include at least one of the following: heating power, power ratio, heating temperature threshold, and working time.

[0027] In some implementations, acquiring a detection value indicating the height of the internal space of the cooking device based on the radar sensor includes:

[0028] The transmission time of the electromagnetic wave signal emitted by the radar sensor and the reception time of the reflected electromagnetic wave signal are obtained.

[0029] The detection value is generated based on the propagation delay between the sending time and the receiving time.

[0030] In some implementations, the method further includes:

[0031] The radar sensor is activated in response to the lid of the cooking appliance being closed; and / or,

[0032] The radar sensor is turned off in response to the lid of the cooking device being opened.

[0033] Secondly, embodiments of this application provide a control device for a cooking apparatus, the cooking apparatus including an inner pot and a radar sensor, the control device comprising:

[0034] The acquisition module is used to acquire the reflected electromagnetic wave signal detected by the radar sensor;

[0035] The processing module is used to generate characteristic parameters indicating reflection characteristics based on the reflected electromagnetic wave signal;

[0036] The control module is used to generate detection results related to the inner pot of the cooking device based on the characteristic parameters and preset characteristic thresholds.

[0037] Thirdly, embodiments of this application provide a cooking device, the cooking device including an inner pot and a radar sensor, the cooking device further including: a processor and a memory for storing a computer program capable of running on the processor, wherein, when the processor is used to run the computer program, it executes the steps of the method described in the first aspect of embodiments of this application.

[0038] Fourthly, embodiments of this application provide a storage medium storing a computer program, which, when executed by a processor, implements the steps of the method described in the first aspect of embodiments of this application.

[0039] Fifthly, embodiments of this application provide a computer program product, including a computer program that, when executed by a processor, implements the steps of the method described in the first aspect of embodiments of this application.

[0040] The technical solution provided in this application acquires reflected electromagnetic wave signals detected by a radar sensor; generates characteristic parameters indicating reflection characteristics based on the reflected electromagnetic wave signals; and generates detection results related to the inner pot of the cooking device based on the characteristic parameters and a preset characteristic threshold. Because the reflected electromagnetic wave signals are acquired using this radar sensor, and characteristic parameters indicating reflection characteristics are generated based on these signals, and then detection results related to the inner pot of the cooking device are generated based on these characteristic parameters and a preset characteristic threshold, the system can intelligently identify whether an inner pot is placed inside the cooking device, effectively avoiding safety hazards caused by a missing inner pot. Furthermore, it is compatible with different types and materials of inner pots, unaffected by external environmental interference, and has high detection reliability. This allows for automatic alerts regarding inner pot-related malfunctions, improving the user experience. Attached Figure Description

[0041] Figure 1 This is a schematic diagram of the mechanical structure of the cooking equipment according to an embodiment of this application;

[0042] Figure 2 This is a schematic diagram of the structure of a radar sensor installed on the lid of a cooking device according to an embodiment of this application;

[0043] Figure 3 This is a schematic flowchart of the control method for the cooking equipment according to an embodiment of this application;

[0044] Figure 4 This is a schematic diagram of the control device of the cooking equipment according to an embodiment of this application;

[0045] Figure 5 This is a schematic diagram of the circuit structure of the cooking device according to an embodiment of this application. Detailed Implementation

[0046] The present application will now be described in further detail with reference to the accompanying drawings and embodiments.

[0047] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

[0048] In related technologies, commonly used pot detection structures often require increased circuit complexity and cost or have high requirements for the structural consistency of cooking equipment. For example, mechanical switch detection requires precise matching between the inner pot and the mechanical switch, while photoelectric detection and weight detection are easily affected by ambient light and external vibration, respectively. More comprehensive capacity detection requires the installation of a capacity sensor inside the rice cooker, which increases circuit complexity and cost and is easily affected by the shape of the inner pot. Furthermore, the electromagnetic induction pot detection method generates a weak electromagnetic field around the inner pot. When current flows through the pot, a magnetic field is generated around it. This magnetic field affects the detection coil in the opposite direction, inducing an electromotive force (EMF) in the coil. By measuring the EMF, the magnitude and direction of the current inside the pot can be determined. While this detection technology has advantages such as being non-contact, real-time, and highly accurate, its sensitivity is greatly affected by factors such as the material, size, and shape of the inner pot. Different inner pots may require different detection settings, thus necessitating adjustments for different pots. It also suffers from significant errors. Because the material, thickness, and shape of the inner pot affect the intensity and distribution of the induced current, the measurement error in induced current detection of inner pots is relatively large, potentially leading to misjudgments and missed detections. Finally, it is not suitable for non-metallic inner pots, as induced current detection requires the inner pot to have a certain degree of conductivity, making it unsuitable for non-metallic inner pots such as ceramic or glass.

[0049] Based on this, in various embodiments of this application, a radar sensor is introduced into the cooking device to acquire reflected electromagnetic wave signals, and characteristic parameters indicating reflection characteristics are generated based on the reflected electromagnetic wave signals. Then, detection results related to the inner pot of the cooking device are generated based on the characteristic parameters and preset characteristic thresholds, effectively improving the user experience. The radar sensor can be set on the lid of the cooking device or in other locations on the cooking device, and no specific limitation is made here.

[0050] It should be noted that the cooking equipment in this application embodiment can be a rice cooker, electric pressure cooker, or other cooking equipment, and the ingredients to be cooked can include, but are not limited to, rice, beans, and meat.

[0051] like Figure 1 As shown, the cooking device may include an inner pot 100 and a lid 200 located on top of the inner pot 100. The cooking device may also include a body 400 supporting the inner pot 100, with the lid 200 hinged to the body 400 and a radar sensor 300 mounted on the lid 200. When the lid 200 is closed onto the body 400, a cooking space is formed between the lid 200 and the inner pot 100. The body 400 may be constructed as a rounded cuboid or any other suitable shape and has a cylindrical storage section. The inner pot 100 may be configured to be freely placed into or removed from the storage section for easy cleaning.

[0052] Exemplarily, the main body 400 also includes a heating device, a control device, and a temperature sensing component (not shown in the figure). The heating device is located at the bottom of the inner pot 100, for example, below the inner pot 100, to heat the food in the inner pot 100. The control device can be, for example, a microprocessor unit (MCU) for controlling the cooking of the food. The temperature sensing component is used to detect the temperature of the inner pot 100, and it can be located at the center of the bottom of the inner pot 100 or on the side of the inner pot 100. Figure 2 As shown, a top temperature sensor 204 can also be provided on the lid 200, and an evaporation valve 203 for pressure relief is also provided at the top of the lid 200. The top temperature sensor 204 is used to detect the temperature in the cooking space. The heating device, the temperature sensing component, and the top temperature sensor 204 are all electrically connected to the control device. The temperature sensing component and the top temperature sensor 204 feed back the sensed temperature to the control device, so that the control device can achieve more precise control of, for example, the heating device, based on the temperature information.

[0053] For example, such as Figure 2 As shown, the radar sensor 300 is disposed on the lid 200. Specifically, a mounting position 201 for mounting the radar sensor 300 is provided on the side of the lid 200 facing the inner pot 100. There is no metal obstruction below the mounting position 201. After the radar sensor 300 is fixed to the mounting position 201, a protective cover 202 can be provided at the mounting position 201 to encapsulate the radar sensor 300, thereby protecting the radar sensor 300 during cooking. The protective cover 202 is made of a non-metallic material, such as plastic or glass.

[0054] Here, the radar sensor detects targets based on electromagnetic waves, and can be millimeter-wave radar, microwave radar, ultra-wideband radar, etc. The radar sensor can include a radar transmitting module, a radar receiving module, and an antenna. The radar transmitting module is a radio device that provides high-power radio frequency signals to the radar sensor, capable of generating high-power radio frequency signals modulated by a carrier wave, i.e., electromagnetic waves. According to the modulation method, transmitting modules can be divided into two categories: continuous wave transmitting modules and pulse transmitting modules. The transmitting module consists of a single-stage radio frequency oscillator and a pulse modulator. The radar receiving module is the device in the radar sensor that performs frequency conversion, filtering, amplification, and demodulation. Through appropriate filtering, the weak high-frequency signal received by the antenna is selected from the accompanying noise and interference, and after amplification and detection, it is used for target detection, display, or other radar signal processing. The antenna is the device in the radar sensor used to transmit or receive electromagnetic waves and determine its detection direction. During transmission, energy is concentrated and radiated in the direction to be illuminated; during reception, the echo in the detection direction is received, and the azimuth and / or elevation angle of the target is determined.

[0055] For example, such as Figure 3 As shown, the control method of the cooking device in this application embodiment includes:

[0056] Step 301: Obtain the reflected electromagnetic wave signal detected by the radar sensor.

[0057] Here, after the cooking equipment is started, the electromagnetic waves emitted by the radar sensor can propagate downwards, and the reflected electromagnetic waves can be received by the radar sensor, thus obtaining the reflected electromagnetic wave signal.

[0058] Step 302: Generate characteristic parameters indicating reflection characteristics based on the reflected electromagnetic wave signal.

[0059] Here, the reflected electromagnetic wave signal will change depending on whether an inner pot is placed inside the cooking device. Specifically, if no inner pot is placed inside the cooking device, the reflected electromagnetic wave is the electromagnetic wave corresponding to the bottom of the main body as the reflecting surface. The reflection characteristics of this reflected electromagnetic wave signal can be calibrated based on pre-shipment testing or testing in a scenario without an inner pot. If an inner pot is placed inside the cooking device, the reflected electromagnetic wave will change accordingly based on the structure and / or material of the inner pot.

[0060] In this embodiment of the application, in order to accurately capture changes in reflected electromagnetic waves, characteristic parameters indicating reflection characteristics can be generated based on the reflected electromagnetic wave signal. For example, a reflected electromagnetic wave signal of a set duration can be processed to obtain characteristic parameters indicating at least one of dielectric constant, reflectivity, and frequency band sensitivity. The dielectric constant refers to the relative dielectric constant of the target, which can be obtained based on the square of the ratio of the propagation speed of electromagnetic waves in air to the propagation speed in a dielectric layer. The reflectivity indicates the signal strength of the received electromagnetic wave (based on the electromagnetic wave reflected by the target), and can be determined based on the ratio of the reflected electromagnetic wave power to the transmitted electromagnetic wave power. The frequency band sensitivity indicates the correlation between the reflected electromagnetic wave of the target and frequency changes, and can be generated based on reflected electromagnetic wave signals in at least two frequency bands. For example, the frequency band sensitivity parameter can be generated based on reflected electromagnetic wave signals corresponding to electromagnetic wave signals transmitted in at least two of the following frequency bands: L-band (1–2 GHz), S-band (2–4 GHz), X-band (8–12 GHz), and Ku-band (12–18 GHz).

[0061] Step 303: Based on the characteristic parameters and preset characteristic thresholds, generate the detection results related to the inner pot of the cooking device.

[0062] Understandably, since this radar sensor can acquire reflected electromagnetic wave signals and generate characteristic parameters indicating reflection characteristics based on these signals, and then generate detection results related to the inner pot based on these characteristic parameters and preset characteristic thresholds, it can intelligently identify whether an inner pot is placed inside the cooking equipment, effectively avoiding safety hazards caused by a missing inner pot. It is also compatible with different types and materials of inner pots, unaffected by external environmental interference factors, and has high detection reliability. As a result, it can automatically alert users to malfunctions related to the inner pot, improving the user experience.

[0063] For example, the characteristic parameters include at least one of the following: a first characteristic parameter indicating dielectric constant, a second characteristic parameter indicating reflectivity, and a third characteristic parameter indicating frequency band sensitivity; the step of generating detection results related to the inner pot of the cooking device based on the characteristic parameters and a preset characteristic threshold includes:

[0064] Based on a comparison of at least one of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter with a corresponding preset characteristic threshold, a first detection result is generated to determine whether an inner pot exists inside the cooking device.

[0065] Here, the preset characteristic threshold can be the standard characteristic threshold corresponding to the absence of an inner pot. It includes the first value range of the dielectric constant, the second value range of the reflectivity, and the third value range of the frequency band sensitivity in the case of no inner pot. If the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter detected by the cooking device all fall within the corresponding value range, it can be determined that no inner pot is placed in the cooking device. If at least one of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter detected by the cooking device does not fall within the corresponding value range, it can be determined that an inner pot exists in the cooking device.

[0066] For example, assuming the dielectric constant falls within the first range of ε1 when there is no inner pot, if the detected first characteristic parameter εx falls within this range, it is determined that no inner pot has been placed; otherwise, it is determined that an inner pot has been placed. Similarly, assuming the reflectivity falls within the second range of R1 when there is no inner pot, if the detected second characteristic parameter Rx falls within this range, it is determined that no inner pot has been placed; otherwise, it is determined that an inner pot has been placed. Furthermore, assuming the frequency sensitivity falls within the third range of α1 when there is no inner pot, if the detected third characteristic parameter αx falls within this range, it is determined that no inner pot has been placed; otherwise, it is determined that an inner pot has been placed. Understandably, in order to improve the reliability of detection, a comprehensive judgment can be made based on multiple characteristic parameters of the detection. For example, if the first characteristic parameter εx falls into the interval of ε1 and / or the second characteristic parameter Rx falls into the interval of R1 and / or the third characteristic parameter αx falls into the interval of α1, it is determined that no inner pot has been placed; otherwise, it is determined that an inner pot has been placed.

[0067] For example, if the first detection result indicates that an inner pot exists within the cooking device, generating a detection result related to the inner pot of the cooking device further includes:

[0068] Based on at least one of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter, a second detection result indicating the material type of the inner pot is generated by comparing it with a parameter threshold corresponding to the set material.

[0069] It should be noted that, since the electromagnetic wave reflection characteristics of inner pots of different material types differ, the material type of the inner pot can be detected based on the generated characteristic parameters and the set parameter thresholds corresponding to the material. This allows for more precise cooking control and improves the user experience.

[0070] For example, the parameter threshold corresponding to the set material includes at least one of the following: a first parameter threshold corresponding to metal materials, a second parameter threshold corresponding to glass materials, a third parameter threshold corresponding to ceramic materials, and a fourth parameter threshold corresponding to the composite protective coating on the metal substrate; the step of comparing the parameter threshold corresponding to the set material based on at least one of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter to generate a second detection result indicating the material type of the inner pot includes:

[0071] If one or more of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter are determined to fall within the first parameter threshold, then the material type of the inner pot is determined to be metal, and a second detection result is generated.

[0072] If it is determined that one or more of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter fall within the second parameter threshold, then the material type of the inner pot is determined to be glass, and the second detection result is generated.

[0073] If it is determined that one or more of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter fall within the threshold of the third parameter, then the material type of the inner pot is determined to be ceramic, and the second detection result is generated.

[0074] If one or more of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter are determined to fall within the fourth parameter threshold, then the material type of the inner pot is determined to be a composite protective coating on a metal substrate, and the second detection result is generated.

[0075] It should be noted that when the second detection result is generated based on at least two of the three characteristic parameters, the parameter thresholds corresponding to each set material should also include the thresholds corresponding to the respective characteristic parameters. For example, if the material type of the inner pot is determined to be metal based on the first, second, and third characteristic parameters, then the first parameter threshold should include the threshold corresponding to the dielectric constant, the threshold corresponding to the reflectivity, and the threshold corresponding to the frequency band sensitivity of the metal material. If it is determined that the first, second, and third characteristic parameters generated based on the reflected electromagnetic wave signal all fall within the corresponding thresholds for the metal material, then the material type of the inner pot is determined to be metal. It is understood that in other embodiments, the second detection result can also be generated based on one or two of the above three characteristic parameters, which will not be elaborated here.

[0076] Specifically, metals exhibit strong electromagnetic wave reflection, with high surface reflectivity, near-infinite dielectric constant, and relatively consistent reflection characteristics across different frequency bands. Electromagnetic waves of both low frequency (e.g., L-band, S-band) and high frequency (e.g., X-band, Ku-band) frequencies are difficult to penetrate metal cooking utensils. Based on this, a first parameter threshold can be generated for metal materials. Glass and ceramics have electromagnetic wave reflectivity of 5%-10% and 10%-30%, respectively, with dielectric constants between 4 and 10. They are also frequency-sensitive, showing significant differences in reflection characteristics across different frequency bands. Low-frequency signals (e.g., L-band, S-band) penetrate ceramics and glass more easily, while high-frequency signals (e.g., X-band, Ku-band) are more easily reflected or absorbed by ceramics and glass. Therefore, the low-frequency absorption dependence of ceramic or glass cookware is less than its high-frequency absorption dependence. Based on this, a second parameter threshold can be generated for glass materials, and a third parameter threshold can be generated for ceramic materials. When cooking appliances have a composite structure, such as a protective coating on a metal substrate, the parameters mentioned above are affected by both the composite material and its proportion. For example, when a ceramic coating is applied to a metal surface, the surface reflects less light due to the ceramic coating, but most electromagnetic waves will penetrate the ceramic coating and reach the metal substrate. The metal substrate will strongly reflect the electromagnetic waves, so the dielectric constant is between that of the metal and ceramic materials, and the reflectivity is between that of the metal and ceramic media. Regarding frequency dependence, low-frequency bands are more likely to penetrate the ceramic coating, reach the metal substrate, and be reflected back. The overall reflection characteristics are mainly determined by the metal substrate, which has a higher reflectivity. High-frequency bands will experience more reflection and absorption on the surface and inside the ceramic coating, causing some signals to be attenuated. Although the metal substrate will still reflect most of the penetrated signals, the overall reflectivity may be reduced. Therefore, it is different from that of the metal material and the ceramic media. Based on this, a fourth parameter threshold corresponding to the composite structure can be generated.

[0077] It should be noted that, based on characteristic parameters and parameter thresholds corresponding to the material, the embodiments of this application can realize the automatic detection of the material type of the inner pot. Since the thermal conductivity and other properties of cooking utensils (i.e., inner pots) of different materials are quite different, the detection of the material of cooking utensils is of great significance.

[0078] Exemplarily, the method further includes:

[0079] Based on the second detection result, the initial cooking parameters are corrected to obtain the corrected cooking parameters;

[0080] Cooking control is performed based on the corrected cooking parameters;

[0081] The correction includes at least one of the following: adjusting the heating power, adjusting the power ratio, and adjusting the working time.

[0082] Here, the initial cooking parameters can be understood as general cooking parameters that do not take into account the material of the inner pot. In this embodiment, since the material type of the inner pot can be automatically detected, the cooking parameters can be corrected based on the detected material type, and cooking control can be performed based on the corrected cooking parameters. Cooking control can be refined based on the different materials of the inner pot, thereby improving the cooking effect.

[0083] For example, if the inner pot is determined to be made of metal, the cooking program for metal cookware can be executed. This program differs from that for non-metal cookware. Taking rice cooking as an example, the main differences lie in the heating and simmering stages. Metal conducts heat quickly, so the duty cycle of the heating stage can be relatively low. In particular, stainless steel inner pots heat up faster than other metal inner pots, so the duty cycle of the heating stage and the temperature can be lowered. Uncoated stainless steel inner pots are prone to sticking after cooking, so the time parameter for the simmering stage can be appropriately increased. When the cooking equipment detects that the cookware is made of glass or ceramic, the corresponding cooking process is executed. This process, compared to that for metal cookware, mainly lies in the heating stage. Ceramic and glass cookware have poor thermal conductivity, so a larger heating cycle duty cycle needs to be selected during the heating stage to allow the cookware to reach the required temperature as quickly as possible, and a longer time parameter needs to be reserved for this heating process. In this way, cooking control can be refined based on the different inner pot materials, improving the cooking effect.

[0084] In some implementations, the method further includes:

[0085] Obtain a detection value indicating the height of the internal space of the cooking equipment based on the radar sensor;

[0086] The ingredient quantity grade of the cooking equipment is determined based on the detected values;

[0087] Based on the quantity level of the ingredients and the current cooking mode, determine the initial cooking parameters;

[0088] The cooking parameters include at least one of the following: heating power, power ratio, heating temperature threshold, and working time.

[0089] Here, the cooking device can determine the food quantity level by detecting the propagation delay of electromagnetic wave signals using radar sensors and combining this with the propagation speed to determine the water level in the inner pot or the height of the food to be cooked. Since this embodiment can determine the food quantity level without relying on the heating stage, the entire cooking process can be precisely controlled based on the food quantity level. Taking rice cooking as an example, personalized cooking parameters can be set based on the rice quantity level for at least one of the water absorption stage, heating stage, and boiling stage. For example, a corresponding power adjustment ratio can be set for each stage based on the rice quantity level, thereby achieving precise control of cooking and improving the cooking effect. This power adjustment ratio refers to the proportion of heating time within a heating cycle when the heating device is heating at rated power. For example, a power adjustment ratio of 10 / 16 means that in a 16-second heating cycle, 10 seconds are continuously heated, and the other 6 seconds are stopped. Thus, by adjusting the power adjustment ratio to control the average power of the heating effect, temperature control, heat distribution control, etc., can be achieved, thereby improving the cooking effect and enhancing the taste of the rice.

[0090] Understandably, cooking equipment adjusts cooking parameters based on the heating and boiling stages, according to the cooking mode and set dosage level, thereby meeting the needs for precise cooking control under different cooking modes and different ingredient dosage levels, and improving the accuracy of cooking control.

[0091] For example, obtaining the detection value indicating the height of the internal space of the cooking device based on the radar sensor includes:

[0092] The transmission time of the electromagnetic wave signal emitted by the radar sensor and the reception time of the reflected electromagnetic wave signal are obtained.

[0093] The detection value is generated based on the propagation delay between the sending time and the receiving time.

[0094] Here, the reflected electromagnetic wave signal received by the radar sensor can be the electromagnetic wave signal corresponding to the water surface inside the inner pot. This detection value can correspond to the propagation delay or to the height value determined based on the propagation delay.

[0095] Exemplarily, the method further includes:

[0096] The radar sensor is activated in response to the lid of the cooking appliance being closed; and / or,

[0097] The radar sensor is turned off in response to the lid of the cooking device being opened.

[0098] Here, the control device can activate the radar sensor in response to the lid of the cooking appliance being closed, generating detection results related to the inner pot, and then providing intelligent reminders to the user to avoid affecting the cooking experience due to the inner pot not being placed. Furthermore, the control device can deactivate the radar sensor in response to the lid of the cooking appliance being opened, thereby avoiding false detections caused by the lid being open and improving the reliability of detection.

[0099] In order to implement the method of the embodiments of this application, the embodiments of this application also provide a control device for a cooking device, which corresponds to the control method of the cooking device described above. Each step in the control method of the cooking device described above is also fully applicable to the control device embodiment of this cooking device.

[0100] like Figure 4 As shown, the control device of the cooking equipment includes: an acquisition module 401, a processing module 402, and a control module 403. The acquisition module 401 is used to acquire reflected electromagnetic wave signals detected by the radar sensor; the processing module 402 is used to generate characteristic parameters indicating reflection characteristics based on the reflected electromagnetic wave signals; and the control module 403 is used to generate detection results related to the inner pot of the cooking equipment based on the characteristic parameters and a preset characteristic threshold.

[0101] In some embodiments, the characteristic parameter includes at least one of the following: a first characteristic parameter indicating dielectric constant, a second characteristic parameter indicating reflectivity, and a third characteristic parameter indicating frequency band sensitivity; the control module 403 is specifically used for:

[0102] Based on a comparison of at least one of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter with a corresponding preset characteristic threshold, a first detection result is generated to determine whether an inner pot exists inside the cooking device.

[0103] In some embodiments, if the first detection result indicates that an inner pot exists within the cooking device, the control module 403 is further configured to:

[0104] Based on at least one of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter, a second detection result indicating the material type of the inner pot is generated by comparing it with a parameter threshold corresponding to the set material.

[0105] In some embodiments, the parameter threshold corresponding to the set material includes at least one of the following: a first parameter threshold corresponding to a metal material, a second parameter threshold corresponding to a glass material, a third parameter threshold corresponding to a ceramic material, and a fourth parameter threshold corresponding to a composite protective coating on a metal substrate; the control module 403 is specifically used for:

[0106] If one or more of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter are determined to fall within the first parameter threshold, then the material type of the inner pot is determined to be metal, and a second detection result is generated.

[0107] If it is determined that one or more of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter fall within the second parameter threshold, then the material type of the inner pot is determined to be glass, and the second detection result is generated.

[0108] If it is determined that one or more of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter fall within the threshold of the third parameter, then the material type of the inner pot is determined to be ceramic, and the second detection result is generated.

[0109] If one or more of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter are determined to fall within the fourth parameter threshold, then the material type of the inner pot is determined to be a composite protective coating on a metal substrate, and the second detection result is generated.

[0110] In some embodiments, the control module 403 is further configured to:

[0111] Based on the second detection result, the initial cooking parameters are corrected to obtain the corrected cooking parameters;

[0112] Cooking control is performed based on the corrected cooking parameters;

[0113] The correction includes at least one of the following: adjusting the heating power, adjusting the power ratio, and adjusting the working time.

[0114] In some embodiments, the acquisition module 401 is further configured to acquire a detection value indicating the height of the internal space of the cooking device based on the radar sensor;

[0115] Control module 403 is also used for:

[0116] The ingredient quantity grade of the cooking equipment is determined based on the detected values;

[0117] Based on the quantity level of the ingredients and the current cooking mode, determine the initial cooking parameters;

[0118] The cooking parameters include at least one of the following: heating power, power ratio, heating temperature threshold, and working time.

[0119] In some embodiments, the acquisition module 401 is specifically used for:

[0120] The transmission time of the electromagnetic wave signal emitted by the radar sensor and the reception time of the reflected electromagnetic wave signal are obtained.

[0121] The detection value is generated based on the propagation delay between the sending time and the receiving time.

[0122] In some embodiments, the control module 403 is further configured to:

[0123] The radar sensor is activated in response to the lid of the cooking appliance being closed; and / or,

[0124] The radar sensor is turned off in response to the lid of the cooking device being opened.

[0125] In practical applications, the acquisition module 401, processing module 402, and control module 403 can be implemented by the processor of the cooking equipment. Of course, the processor needs to run the computer program in the memory to realize its functions.

[0126] It should be noted that the control device for the cooking equipment provided in the above embodiments is only illustrated by the division of the above-described program modules. In actual applications, the above processing can be assigned to different program modules as needed, that is, the internal structure of the device can be divided into different program modules to complete all or part of the processing described above. Furthermore, the control device for the cooking equipment provided in the above embodiments and the control method embodiments for the cooking equipment belong to the same concept, and their specific implementation process can be found in the method embodiments, which will not be repeated here.

[0127] Based on the hardware implementation of the above program modules, and in order to implement the method of the embodiments of this application, the embodiments of this application also provide a cooking device. Figure 5 Only an exemplary structure of the cooking device is shown, not the entire structure; it can be implemented as needed. Figure 5 The structure shown may be part or all of the structure.

[0128] like Figure 5 As shown, the cooking device 500 provided in this embodiment includes at least one processor 501, a memory 502, and a user interface 503. The various components in the cooking device 500 are coupled together via a bus system 504. It can be understood that the bus system 504 is used to implement communication between these components. In addition to a data bus, the bus system 504 also includes a power bus, a control bus, and a status signal bus. However, for clarity, in... Figure 5 The general designated all buses as Bus System 504.

[0129] The user interface 503 may include a monitor, keyboard, mouse, trackball, click wheel, buttons, touchpad, or touch screen.

[0130] The memory 502 in this embodiment is used to store various types of data to support the operation of the cooking equipment. Examples of such data include any computer programs used to operate on the cooking equipment.

[0131] It is understood that the cooking device in this application embodiment includes an inner pot and a radar sensor. Specifically, the cooking device also includes a lid located above the inner pot. The lid is equipped with a radar sensor, which performs target detection based on electromagnetic waves and can acquire reflected electromagnetic wave signals. The cooking device can generate characteristic parameters indicating reflection characteristics based on the reflected electromagnetic wave signals.

[0132] The control method for cooking equipment disclosed in this application can be applied to or implemented by processor 501. Processor 501 may be an integrated circuit chip with signal processing capabilities. During implementation, each step of the control method for cooking equipment can be completed by integrated logic circuits in the hardware of processor 501 or by instructions in software form. The processor 501 can be a general-purpose processor, a digital signal processor (DSP), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc. Processor 501 can implement or execute the methods, steps, and logic block diagrams disclosed in the embodiments of this application. A general-purpose processor can be a microprocessor or any conventional processor. The steps of the method disclosed in the embodiments of this application can be directly manifested as execution by a hardware decoding processor, or execution by a combination of hardware and software modules in the decoding processor. The software modules can be located in a storage medium, specifically memory 502. Processor 501 reads information from memory 502 and, in conjunction with its hardware, completes the steps of the control method for cooking equipment provided in the embodiments of this application.

[0133] In an exemplary embodiment, the cooking device may be implemented by one or more application-specific integrated circuits (ASICs), DSPs, programmable logic devices (PLDs), complex programmable logic devices (CPLDs), field-programmable gate arrays (FPGAs), general-purpose processors, controllers, microcontrollers (MCUs), microprocessors, or other electronic components to perform the aforementioned method.

[0134] It is understood that memory 502 can be volatile memory or non-volatile memory, or both. Non-volatile memory can be read-only memory (ROM), programmable read-only memory (PROM), erasable programmable read-only memory (EPROM), electrically erasable programmable read-only memory (EEPROM), ferromagnetic random access memory (FRAM), flash memory, magnetic surface memory, optical disc, or compact disc read-only memory (CD-ROM); magnetic surface memory can be disk storage or magnetic tape storage. Volatile memory can be random access memory (RAM), which is used as an external cache. By way of example, but not limitation, many forms of RAM are available, such as Static Random Access Memory (SRAM), Synchronous Static Random Access Memory (SSRAM), Dynamic Random Access Memory (DRAM), Synchronous Dynamic Random Access Memory (SDRAM), Double Data Rate Synchronous Dynamic Random Access Memory (DDRSDRAM), Enhanced Synchronous Dynamic Random Access Memory (ESDRAM), Sync Link Dynamic Random Access Memory (SLDRAM), and Direct Rambus Random Access Memory (DRRAM).The memories described in the embodiments of this application are intended to include, but are not limited to, these and any other suitable types of memories.

[0135] In an exemplary embodiment, this application also provides a storage medium, namely a computer storage medium, specifically a computer-readable storage medium, such as a memory 502 that stores a computer program. This computer program can be executed by the processor 501 of the cooking device to complete the steps described in the method of this application embodiment. The computer-readable storage medium can be a ROM, PROM, EPROM, EEPROM, Flash Memory, magnetic surface memory, optical disc, or CD-ROM, etc.

[0136] In an exemplary embodiment, this application also provides a computer program product, including a computer program that can be executed by the processor 501 of the cooking device 500 to perform the steps described in the method of this application embodiment.

[0137] It should be noted that terms such as "first" and "second" are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence.

[0138] Furthermore, the technical solutions described in the embodiments of this application can be combined arbitrarily without conflict.

[0139] The above description is merely a specific embodiment of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A method for controlling a cooking device, characterized in that, The cooking device includes an inner pot and a radar sensor, and the method includes: Acquire the reflected electromagnetic wave signal detected by the radar sensor; Based on the reflected electromagnetic wave signal, characteristic parameters indicating the reflection characteristics are generated; Based on the aforementioned characteristic parameters and preset characteristic thresholds, the detection results related to the inner pot of the cooking device are generated.

2. The method according to claim 1, characterized in that, The characteristic parameter includes at least one of the following: a first characteristic parameter indicating dielectric constant, a second characteristic parameter indicating reflectivity, and a third characteristic parameter indicating frequency band sensitivity; The step of generating detection results related to the inner pot of the cooking device based on the characteristic parameters and preset characteristic thresholds includes: Based on a comparison of at least one of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter with a corresponding preset characteristic threshold, a first detection result is generated to determine whether an inner pot exists inside the cooking device.

3. The method according to claim 2, characterized in that, If the first detection result indicates that an inner pot exists within the cooking device, generating a detection result related to the inner pot of the cooking device further includes: Based on at least one of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter, a second detection result indicating the material type of the inner pot is generated by comparing it with a parameter threshold corresponding to the set material.

4. The method according to claim 3, characterized in that, The parameter threshold corresponding to the set material includes at least one of the following: a first parameter threshold corresponding to metal materials, a second parameter threshold corresponding to glass materials, a third parameter threshold corresponding to ceramic materials, and a fourth parameter threshold corresponding to the composite protective coating on the metal substrate; the comparison between at least one of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter and the parameter threshold corresponding to the set material to generate a second detection result indicating the material type of the inner pot includes: If one or more of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter are determined to fall within the first parameter threshold, then the material type of the inner pot is determined to be metal, and a second detection result is generated. If it is determined that one or more of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter fall within the second parameter threshold, then the material type of the inner pot is determined to be glass, and the second detection result is generated. If it is determined that one or more of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter fall within the threshold of the third parameter, then the material type of the inner pot is determined to be ceramic, and the second detection result is generated. If one or more of the first characteristic parameter, the second characteristic parameter, and the third characteristic parameter are determined to fall within the fourth parameter threshold, then the material type of the inner pot is determined to be a composite protective coating on a metal substrate, and the second detection result is generated.

5. The method according to claim 3, characterized in that, The method further includes: Based on the second detection result, the initial cooking parameters are corrected to obtain the corrected cooking parameters; Cooking control is performed based on the corrected cooking parameters; The correction includes at least one of the following: adjusting the heating power, adjusting the power ratio, and adjusting the working time.

6. The method according to claim 5, characterized in that, The method further includes: Obtain a detection value indicating the height of the internal space of the cooking equipment based on the radar sensor; The ingredient quantity grade of the cooking equipment is determined based on the detected values; Based on the quantity level of the ingredients and the current cooking mode, determine the initial cooking parameters; The cooking parameters include at least one of the following: heating power, power ratio, heating temperature threshold, and working time.

7. The method according to claim 6, characterized in that, The step of acquiring the detection value indicating the height of the internal space of the cooking equipment based on the radar sensor includes: The transmission time of the electromagnetic wave signal emitted by the radar sensor and the reception time of the reflected electromagnetic wave signal are obtained. The detection value is generated based on the propagation delay between the sending time and the receiving time.

8. The method according to claim 1, characterized in that, The method further includes: The radar sensor is activated in response to the lid of the cooking appliance being closed; and / or, The radar sensor is turned off in response to the lid of the cooking device being opened.

9. A control device for a cooking appliance, characterized in that, The cooking device includes an inner pot and a radar sensor, and the control device includes: The acquisition module is used to acquire the reflected electromagnetic wave signal detected by the radar sensor; The processing module is used to generate characteristic parameters indicating reflection characteristics based on the reflected electromagnetic wave signal; The control module is used to generate detection results related to the inner pot of the cooking device based on the characteristic parameters and preset characteristic thresholds.

10. A cooking device, characterized in that, The cooking device includes an inner pot and a radar sensor, and further includes a processor and a memory for storing computer programs capable of running on the processor. The processor, when running a computer program, performs the steps of the method according to any one of claims 1 to 8.

11. A storage medium storing a computer program, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 8.

12. A computer program product, comprising a computer program, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 8.

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