Cooking device and method for controlling cooking temperature

Abstract

A cooking device according to an embodiment of the present disclosure may: heat a cooking chamber of the cooking device; obtain a plurality of first thermal images by photographing the cooking chamber in a first direction by using at least one first camera among a plurality of thermal image cameras of the cooking device; determine that steam is generated from food in the cooking chamber, on the basis of the plurality of first thermal images; determine whether there is a cover that covers the food, on the basis of a pattern of the steam generation; obtain at least one second thermal image by photographing the cooking chamber in a second direction by using at least one second camera among the plurality of thermal image cameras, in response to the presence of the cover; estimate the temperature of the food by compensating for the temperature of the cover on the basis of the temperature distribution of the at least one second thermal image; and control the cooking temperature on the basis of the estimated temperature.

Description

Cooking device and method for controlling cooking temperature

[0001] The present disclosure relates to a cooking device and method for controlling cooking temperature.

[0002] Cooking appliances, such as microwaves and ovens, can provide the ability to cook or heat food quickly and easily. Users can use these appliances to easily prepare food, defrost frozen food, or quickly reheat food.

[0003] For use with cooking appliances, food can be placed in containers made of glass, ceramic, or polypropylene (PP). Users can place a cover over the food in the container to prevent moisture from evaporating from the food or to prevent the cooking appliance from becoming contaminated with the food being cooked.

[0004] Cooking appliances can generate steam as food heats. This high temperature can cause the temperature of the food to be inaccurately measured. If a cover is placed over the food, a temperature difference between the food and the cover can occur, preventing accurate temperature measurements.

[0005] If the cooking appliance doesn't accurately measure the food temperature, the cooking temperature may be set incorrectly, resulting in poor cooking quality. However, because there is no way to detect whether steam is generated or whether a lid is present, resolving this issue is difficult.

[0006] One embodiment of the present disclosure can provide a cooking device and method for controlling a cooking temperature.

[0007] One embodiment of the present disclosure can provide a cooking device and method for detecting whether steam is generated.

[0008] One embodiment of the present disclosure may provide a cooking appliance and method for detecting whether a cover is present over food.

[0009] One embodiment of the present disclosure can provide a cooking device and method capable of estimating the temperature of food with high accuracy based on whether steam is generated and whether a cover is present.

[0010] One embodiment of the present disclosure can provide a cooking device and method that can improve the completeness or quality of cooking by controlling food to be cooked at a temperature at which steam is not generated.

[0011] A device according to one embodiment of the present disclosure comprises: a cooking appliance (100), comprising: a plurality of thermal imaging cameras (1402); a heating unit (1404); a memory (1406) storing at least one program; And at least one processor (1408) electrically connected to the memory (1406) and executing at least one command of a program stored in the memory (1406), wherein the at least one processor (1408) controls the heating unit (1404) so ​​that the cooking chamber (102) of the cooking appliance (100) is heated, acquires a plurality of first thermal image images of the cooking chamber (102) in a first direction through at least one first camera among the plurality of thermal image cameras (1402), determines, based on the plurality of first thermal image images, that steam is generated from food (202) in the cooking chamber (102), determines, based on the generation pattern of the steam, whether a cover (212) covering the food (202) exists, and in response to the presence of the cover (212), captures the cooking chamber (102) in a second direction through at least one second camera among the plurality of thermal image cameras (1402). At least one second thermal image is acquired, and the temperature of the cover (212) is compensated based on the at least one second thermal image to estimate the temperature of the food (202), and the cooking temperature can be controlled based on the estimated temperature.

[0012] According to one embodiment, the at least one first camera is disposed on a side of the cooking chamber (102), and the plurality of first thermal image images include at least one third thermal image captured within a preset time after the cooking chamber (102) is heated, and at least one fourth thermal image captured after a preset time after the cooking chamber (102) is heated, and the at least one processor (1408) estimates a height (204) of the food (202) based on the at least one third thermal image, determines whether at least one object (206, 208, 210) having a temperature higher than a preset temperature is present above the estimated height (204) of the food (202), and in response to the presence of the at least one object (206, 208, 210), determines that steam is generated.

[0013] According to one embodiment, the at least one processor (1408) may determine, based on the at least one fourth thermal image, whether the at least one object (206, 208, 210) is included in an edge region above an edge of the food (202) or a center region above a center of the food (202), and in response to the identified at least one object (206, 208, 210) being included in the edge region, determine that the cover (212) is present, and in response to the identified at least one object (206, 208, 210) being included in the center region, determine that the cover (212) is not present.

[0014] According to one embodiment, the at least one processor (1408) estimates the position of the cover (212) based on the generation pattern of the water vapor, divides the area corresponding to the estimated position of the cover (212) into a first area (402) having a relatively high temperature and a second area (404) having a relatively low temperature based on the at least one second thermal image, infers the material of the cover (212) based on the temperature change value of the first area (402) and the temperature change value of the second area (404), compensates the temperature of the second area (404) based on the temperature difference between the first area (402) and the second area (404) in consideration of the inferred material of the cover (212), and estimates the temperature of the food (202) based on the compensated temperature of the second area (404).

[0015] According to one embodiment, the at least one processor (1408) identifies a first temperature (512) which is a cooking temperature of the food (202) at the time when the steam is generated based on at least one of the plurality of first thermal image images, and performs a constant temperature control operation (504) for controlling the heating unit (1404) so ​​that the cooking temperature of the food (202) is maintained at a second temperature that is lower than or equal to the first temperature (512), and while the constant temperature control operation (504) is performed, acquires at least one third thermal image through the at least one second thermal image camera, and identifies a highest temperature and a lowest temperature of the food (202) based on the at least one third thermal image, and in response to a difference between the highest temperature and the lowest temperature being lower than or equal to a threshold value, heats the cooking chamber (102) until the cooking temperature of the food (202) reaches a third temperature (510) that is higher than or equal to the first temperature (512) or the second temperature. The heating unit (1404) can be controlled.

[0016] Another device according to one embodiment of the present disclosure comprises: a cooking appliance (100), comprising: a plurality of thermal imaging cameras (1402); a heating unit (1404); a memory (1406) storing at least one program; And at least one processor (1408) electrically connected to the memory (1406) and executing at least one command of a program stored in the memory (1406), wherein the at least one processor (1408) controls the heating unit (1404) so ​​that the cooking chamber (102) of the cooking appliance (100) is heated, acquires a plurality of first thermal image images that have captured the cooking chamber (102) through the plurality of thermal image cameras (1402), determines that steam has been generated from food (302) in the cooking chamber (102) based on the plurality of first thermal image images, determines whether a cover (318) covering the food (302) exists based on the generation pattern of the steam, and in response to the presence of the cover (318), acquires at least one second thermal image that has captured the cooking chamber (102) through at least one of the plurality of thermal image cameras (1402), and executes the at least one second The temperature of the food (302) can be estimated by compensating for the temperature of the cover (318) based on the thermal image, and the cooking temperature can be controlled based on the estimated temperature.

[0017] According to one embodiment, the plurality of thermal imaging cameras (1402) are arranged on an upper surface of the cooking chamber (102), and the at least one processor (1408) can identify at least one object (302, 304, 306, 312, 314, 316) having a temperature higher than a preset temperature in the plurality of first thermal imaging images, measure a distance between the identified at least one object (302, 304, 306, 312, 314, 316) and the plurality of thermal imaging cameras (1402) based on the plurality of first thermal imaging images, and determine that the water vapor has been generated in response to the measured distance being less than or equal to a threshold distance.

[0018] According to one embodiment, the at least one processor (1408) identifies at least one object (302, 304, 306, 312, 314, 316) having a temperature higher than a preset temperature in the at least one second thermal image, determines whether the identified at least one object (302, 304, 306, 312, 314, 316) is included in a background area or a food area of ​​the at least one second thermal image, and in response to the identified at least one object (302, 304, 306, 312, 314, 316) being included in the background area, determines that the cover (318) is present, and in response to the identified at least one object (302, 304, 306, 312, 314, 316) being included in the food area, determines that the cover (318) is not present. In determining the temperature, the background area may include an area where the temperature change value is lower than a threshold value, and the food area may include an area where the temperature change value is higher than the threshold value.

[0019] According to one embodiment, the at least one processor (1408) estimates the position of the cover (318) based on the generation pattern of the water vapor, divides the area corresponding to the estimated position of the cover (318) into a first area (402) having a relatively high temperature and a second area (404) having a relatively low temperature based on the at least one second thermal image, infers the material of the cover (318) based on the temperature change value of the first area (402) and the temperature change value of the second area (404), compensates the temperature of the second area (404) based on the temperature difference between the first area (402) and the second area (404) in consideration of the inferred material of the cover (318), and estimates the temperature of the food (302) based on the compensated temperature of the second area (404).

[0020] According to one embodiment, the at least one processor (1408) identifies a first temperature (512) which is a cooking temperature of the food (302) at the time when the steam is generated based on at least one of the plurality of first thermal image images, and performs a constant temperature control operation (504) for controlling the heating unit (1404) so ​​that the cooking temperature of the food (302) is maintained at a second temperature that is lower than or equal to the first temperature (512), and while the constant temperature control operation (504) is performed, acquires at least one third thermal image through the at least one second thermal image camera, and identifies a highest temperature and a lowest temperature of the food (302) based on the at least one third thermal image, and in response to a difference between the highest temperature and the lowest temperature being lower than or equal to a threshold value, heats the cooking chamber (102) until the cooking temperature of the food (302) reaches a third temperature (510) that is higher than or equal to the first temperature (512) or the second temperature. The heating unit (1404) can be controlled.

[0021] A method according to one embodiment of the present disclosure; a method for controlling a cooking temperature in a cooking appliance (100), comprising: an operation (502, 602) of heating a cooking chamber (102) of the cooking appliance (100); an operation (604) of acquiring a plurality of first thermal image images taken of the cooking chamber (102) from a first direction through at least one first camera among a plurality of thermal image cameras (1402) of the cooking appliance (100); an operation (606) of determining whether steam is generated from food (202) in the cooking chamber (102) based on the plurality of first thermal image images; an operation (608) of determining whether a cover (212) covering the food (202) exists based on a generation pattern of the steam; In response to the presence of the cover (212), the method may include: an operation (610) of acquiring at least one second thermal image of the cooking chamber (102) from a second direction through at least one second camera among the plurality of thermal imaging cameras (1402); and an operation (612) of compensating for the temperature of the cover (212) based on the at least one second thermal image to estimate the temperature of the food (202), and controlling the cooking temperature based on the estimated temperature.

[0022] According to one embodiment, the at least one first camera is disposed on a side of the cooking chamber (102), and the plurality of first thermal image images include at least one third thermal image captured within a preset time after the cooking chamber (102) is heated, and at least one fourth thermal image captured after a preset time after the cooking chamber (102) is heated, and the operation (606) of determining that steam has been generated includes: an operation (704) of estimating a height (204) of the food (202) based on the at least one third thermal image; an operation (708) of determining whether at least one object (206, 208, 210) having a temperature higher than a preset temperature exists above the estimated height (204) of the food (202) based on the at least one fourth thermal image; And in response to the presence of at least one object (206, 208, 210), it may include an operation (710) of determining that the water vapor has been generated.

[0023] According to one embodiment, the operation (608) of determining whether the cover (212) exists may include: an operation (802, 804) of determining, based on the at least one fourth thermal image, whether the at least one object (206, 208, 210) is included in an edge region above an edge of the food (202) or a center region above a center of the food (202); an operation (806) of determining, in response to the at least one identified object (206, 208, 210) being included in the edge region, that the cover (212) exists; and an operation (808) of determining, in response to the at least one identified object (206, 208, 210) being included in the center region, that the cover (212) does not exist.

[0024] According to one embodiment, the operation (612) of estimating the temperature of the food (202) includes: an operation (1202) of estimating the position of the cover (212) based on the generation pattern of the water vapor; an operation (1204) of dividing an area corresponding to the estimated position of the cover (212) into a first area (402) having a relatively high temperature and a second area (404) having a relatively low temperature based on the at least one second thermal image; an operation (1206) of inferring the material of the cover (212) based on a temperature change value of the first area (402) and a temperature change value of the second area (404); an operation (1208) of compensating the temperature of the second area (404) based on a temperature difference between the first area (402) and the second area (404) in consideration of the inferred material of the cover (212); and an operation of estimating the temperature of the food (202) based on the compensated temperature of the second region (404).

[0025] According to one embodiment, the method includes: identifying a first temperature (512) of the food (202) at a time when the steam is generated based on at least one of the plurality of first thermal image images (1302); performing a constant temperature control operation (504) to maintain the cooking temperature of the food (202) at a second temperature lower than or equal to the first temperature (512) (1304); acquiring at least one third thermal image through the at least one second thermal image camera while the constant temperature control operation (504) is performed; identifying a highest temperature and a lowest temperature of the food (202) based on the at least one third thermal image (1306); And in response to the difference between the highest temperature and the lowest temperature being less than or equal to a threshold value, the cooking chamber (102) may further include an operation (506, 1310) of heating the cooking chamber (102) until the cooking temperature of the food (202) reaches a third temperature (510) that is greater than or equal to the first temperature (512) or the second temperature.

[0026] Another method according to one embodiment of the present disclosure is; a method for controlling a cooking temperature in a cooking appliance (100), comprising: an operation (502, 902) of heating a cooking chamber (102) of the cooking appliance (100); an operation (904) of acquiring a plurality of first thermal image images of the cooking chamber (102) captured by a plurality of thermal image cameras (1402) of the cooking appliance (100); an operation (906) of determining whether steam is generated from food (302) in the cooking chamber (102) based on the plurality of first thermal image images; an operation (908) of determining whether a cover (318) covering the food (302) exists based on a pattern of generation of the steam; an operation (910) of acquiring at least one second thermal image of the cooking chamber (102) captured by at least one of the plurality of thermal image cameras (1402) in response to the presence of the cover (318); And it may include an operation (912) of compensating the temperature of the cover (318) based on the at least one second thermal image to estimate the temperature of the food (302), and controlling the cooking temperature based on the estimated temperature.

[0027] According to one embodiment, the plurality of thermal imaging cameras (1402) are arranged on an upper surface of the cooking chamber (102), and the operation (906) of determining that steam has been generated may include: an operation of identifying at least one object (302, 304, 306, 312, 314, 316) having a temperature higher than a preset temperature in the plurality of first thermal imaging images; an operation of measuring a distance between the identified at least one object (302, 304, 306, 312, 314, 316) and the plurality of thermal imaging cameras (1402) based on the plurality of first thermal imaging images; and an operation of determining that the steam has been generated in response to the measured distance being less than or equal to a threshold distance.

[0028] According to one embodiment, the operation (908) of determining whether the cover (318) exists includes: identifying at least one object (302, 304, 306, 312, 314, 316) having a temperature higher than a preset temperature in the at least one second thermal image; determining whether the identified at least one object (302, 304, 306, 312, 314, 316) is included in a background area or a food area of ​​the at least one second thermal image; and determining, in response to the identified at least one object (302, 304, 306, 312, 314, 316) being included in the background area, that the cover (318) exists; And in response to at least one identified object (302, 304, 306, 312, 314, 316) being included in the food area, an operation of determining that the cover (318) is not present, wherein the background area includes an area where the temperature change value is less than or equal to a threshold value, and the food area includes an area where the temperature change value is higher than the threshold value.

[0029] According to one embodiment, the operation (912) of estimating the temperature of the food (302) may include: an operation of estimating the position of the cover (318) based on the generation pattern of the water vapor; an operation of dividing an area corresponding to the estimated position of the cover (318) into a first area (402) having a relatively high temperature and a second area (404) having a relatively low temperature based on the at least one second thermal image; an operation of inferring the material of the cover (318) based on a temperature change value of the first area (402) and a temperature change value of the second area (404); an operation of compensating the temperature of the second area (404) based on a temperature difference between the first area (402) and the second area (404) in consideration of the inferred material of the cover (318); and an operation of estimating the temperature of the food (302) based on the compensated temperature of the second area (404).

[0030] According to one embodiment, the method comprises: identifying a first temperature (512) of the food (302) at a time when the steam is generated based on at least one of the plurality of first thermal image images (1302); performing a constant temperature control operation (504) to maintain the cooking temperature of the food (302) at a second temperature lower than or equal to the first temperature (512) (1304); acquiring at least one third thermal image through the at least one second thermal image camera while the constant temperature control operation (504) is performed; identifying a highest temperature and a lowest temperature of the food (302) based on the at least one third thermal image (1306); And in response to the difference between the highest temperature and the lowest temperature being less than or equal to a threshold value, the cooking chamber (102) may further include an operation (506, 1310) of heating the cooking chamber (102) until the cooking temperature of the food (302) reaches a third temperature (510) that is greater than or equal to the first temperature (512) or the second temperature.

[0031] FIG. 1 is a drawing illustrating a cooking appliance according to one embodiment.

[0032] FIG. 2A is a diagram illustrating thermal images of a pre-heating cooking chamber acquired by thermal imaging cameras of a first arrangement structure according to one embodiment.

[0033] FIG. 2b is a diagram illustrating thermal images of a cooking chamber after heating obtained by thermal imaging cameras of a first arrangement structure according to one embodiment.

[0034] FIG. 3A is a diagram illustrating thermal images of a pre-heating cooking chamber acquired by thermal imaging cameras of a second arrangement structure according to one embodiment.

[0035] FIG. 3b is a diagram illustrating thermal images of a cooking chamber after heating obtained by thermal imaging cameras of a second arrangement structure according to one embodiment.

[0036] FIG. 4 is a diagram illustrating thermal images for explaining temperature compensation for a cover according to one embodiment.

[0037] FIG. 5 is a diagram illustrating a temperature profile graph associated with a food cooking temperature according to one embodiment.

[0038] FIG. 6 is a flowchart illustrating the operation of a cooking appliance for estimating the temperature of food based on thermal imaging cameras of a first arrangement structure according to one embodiment.

[0039] FIG. 7 is a flowchart illustrating the operation of a cooking appliance that determines whether steam is generated based on thermal imaging cameras of a first arrangement structure according to one embodiment.

[0040] FIG. 8 is a flowchart illustrating the operation of a cooking appliance for determining the presence of a cover based on thermal imaging cameras of a first arrangement structure according to one embodiment.

[0041] FIG. 9 is a flowchart illustrating the operation of a cooking appliance for estimating the temperature of food based on thermal imaging cameras of a second arrangement structure according to one embodiment.

[0042] FIG. 10 is a flowchart illustrating the operation of a cooking appliance that determines whether steam is generated based on thermal imaging cameras of a second arrangement structure according to one embodiment.

[0043] FIG. 11 is a flowchart illustrating the operation of a cooking appliance for determining the presence of a cover based on thermal imaging cameras of a second arrangement structure according to one embodiment.

[0044] FIG. 12 is a flowchart illustrating the operation of a cooking appliance that performs temperature compensation for a cover according to one embodiment.

[0045] Fig. 13 is a flowchart illustrating the operation of a cooking appliance that controls the cooking temperature of food using the steam generation temperature according to one embodiment.

[0046] Fig. 14 is a block diagram of a cooking appliance according to one embodiment.

[0047] The accompanying drawings are referenced in the following description, and specific examples of implementations are illustrated within the drawings. Furthermore, other examples may be utilized and structural changes may be made without departing from the scope of the various examples.

[0048] Hereinafter, embodiments of the present disclosure will be described in detail with reference to the drawings so that those skilled in the art can easily implement the present disclosure. However, the present disclosure may be implemented in various different forms and is not limited to the embodiments described herein. In connection with the description of the drawings, the same or similar reference numerals may be used for identical or similar components. Furthermore, in the drawings and related descriptions, descriptions of well-known functions and configurations may be omitted for clarity and conciseness.

[0049] FIG. 1 is a drawing illustrating a cooking appliance according to one embodiment.

[0050] A cooking device (100) according to one embodiment may be a device for cooking food (or food). For example, the cooking device (100) may heat, bake, warm, or defrost food. In FIG. 1, the cooking device (100) is described as a microwave oven as an example, but is not limited thereto, and the cooking device (100) may also be a device such as an oven, a microwave oven, or an air fryer.

[0051] For example, a cooking appliance (100) may include a cooking chamber (102). For example, the cooking chamber (102) may include a space where food is received and cooked or heated. Food within the cooking chamber (102) may be cooked or heated by a heating unit.

[0052] For example, a door (104) for entering a cooking chamber (102) may be installed on one side of a cooking appliance (100). A user may open the door (104) to put food into the cooking chamber (102) or take food out of the cooking chamber (102). The user may close the door (104) when the use of the cooking appliance (100) is completed or to start cooking.

[0053] According to one example, the cooking device (100) may include a user interface (UI) (106) for selecting a menu for cooking food or controlling the operation of the cooking device (100). For example, the UI (106) may include at least one of a physical button or dial, or a graphical user interface (GUI) on a touch screen.

[0054] According to one example, the cooking device (100) may include a communication unit that performs wired or wireless communication with another device (e.g., a mobile terminal such as a mobile phone or tablet, or another home appliance). For example, the cooking device (100) may be connected to a mobile terminal based on wireless communication such as Wi-Fi or Bluetooth communication, and may receive a control signal from the mobile terminal to control the operation of the cooking device (100).

[0055] In one example, the cooking appliance (100) may include a display (108) that displays information associated with the operation of the cooking appliance (100). For example, the display (108) may display information associated with a menu or cooking time selected by a user.

[0056] In one example, the cooking appliance (100) may include a plurality of thermal imaging cameras that photograph the interior of the cooking chamber (102). In one example, the plurality of thermal imaging cameras may be positioned on at least one side of the cooking chamber (102). For example, the plurality of thermal imaging cameras may be positioned on one side of the cooking chamber (102) or may be positioned on different sides of the cooking chamber (102).

[0057] Hereinafter, for convenience of explanation, an example will be described in which the plurality of thermal imaging cameras are two thermal imaging cameras, that is, a first thermal imaging camera and a second thermal imaging camera. According to an example, the first thermal imaging camera and the second thermal imaging camera can capture the inside of the cooking chamber (102) based on the first arrangement structure or the second arrangement structure. For example, the first arrangement structure may represent a structure in which the first thermal imaging camera and the second thermal imaging camera are respectively arranged on the upper surface and the side surface of the cooking chamber (102), and the second arrangement structure may represent a structure in which the first thermal imaging camera and the second thermal imaging camera are arranged on the upper surface of the cooking chamber (102). The side surface of the cooking chamber (102) may be any one of three sides of the cooking chamber (102) excluding the side surface corresponding to the door (104).

[0058] For example, the cooking appliance (100) can use the first thermal imaging camera and the second thermal imaging camera to determine whether steam (or smoke) is generated in the cooking chamber (102) or whether a cover is present over food. Details related to this will be described with reference to FIGS. 2A to 3B.

[0059] FIG. 2A is a diagram illustrating thermal images of a pre-heating cooking chamber acquired by thermal imaging cameras of a first arrangement structure according to one embodiment.

[0060] Referring to FIG. 2A, the cooking device (100) can obtain thermal images of the cooking chamber (102) before heating using a first thermal imaging camera positioned on the upper surface of the cooking chamber (102) and a second thermal imaging camera positioned on the side of the cooking chamber (102). The cooking chamber (102) before heating may refer to the cooking chamber (102) before the heating unit of the cooking device (100) is operated, the cooking chamber (102) before being heated by the heating unit, or the cooking chamber (102) containing food before being heated.

[0061] Since the first thermal imaging camera and the second thermal imaging camera photograph the cooking chamber (102) from different positions, they can provide thermal images photographed from different directions, respectively. For example, since the first thermal imaging camera photographs from the upper surface of the cooking chamber (102), it can provide a thermal image of food (202) in the cooking chamber (102) viewed from above, as shown in (a) of FIG. 2A. For example, since the second thermal imaging camera photographs from the side of the cooking chamber (102), it can provide a thermal image of food (202) in the cooking chamber (102) viewed from the side, as shown in (b) of FIG.

[0062] According to one example, the cooking device (100) can identify food (202) within the cooking chamber (102) based on a thermal image provided by the first thermal image camera or the second thermal image camera. For example, if at least one object having a set shape within a specific temperature range is identified from the thermal image, the cooking device (100) can determine that the identified at least one object is food (202). For example, if a frozen pizza is placed within the cooking chamber (102), the cooking device (100) can identify an object having a circular shape within a temperature range lower than room temperature from the thermal image and determine that the identified object is food (202).

[0063] In one example, as shown in (b) of FIG. 2a, the cooking appliance (100) can estimate the height (204) of the food (202) in response to identifying the food (202) within the cooking chamber (102) based on the thermal image provided by the second thermal imaging camera. In one example, the cooking appliance (100) can use the estimated height (204) of the food (202) to determine whether steam is generated.

[0064] FIG. 2b is a diagram illustrating thermal images of a cooking chamber after heating obtained by thermal imaging cameras of a first arrangement structure according to one embodiment.

[0065] Referring to FIG. 2b, the cooking device (100) can acquire thermal images of the cooking chamber (102) after heating using a first thermal imaging camera positioned on the upper surface of the cooking chamber (102) and a second thermal imaging camera positioned on the side of the cooking chamber (102). The cooking chamber (102) after heating may refer to, for example, a cooking chamber (102) in which a heating unit is being driven for a cooking operation, a cooking chamber (102) in which heat is being applied by a heating unit, or a cooking chamber (102) containing heated food.

[0066] Fig. 2b (a) is a drawing illustrating a thermal image provided by the first thermal imaging camera on the upper surface of the cooking chamber (102). Compared with Fig. 2a (a), it can be seen that the temperature of the food (202) has increased due to the operation of the heating unit. When the temperature of the food (202) increases, steam may be generated. The cooking appliance (100) can check the thermal image provided by the second thermal imaging camera to determine whether steam has been generated.

[0067] For example, the thermal image provided by the second thermal imaging camera may be as illustrated in (b) or (c) of FIG. 2B . Referring to (b) or (c) of FIG. 2B , the cooking appliance (100) may determine whether steam is generated based on the estimated height (204) of the food (202) in the thermal image provided by the second thermal imaging camera.

[0068] For example, the cooking device (100) may determine that steam has been generated if at least one heat object (206, 208, 210) exists above the estimated height (204). In one example, the at least one heat object (206, 208, 210) may represent at least one object having a temperature higher than a preset temperature. In one example, the cooking device (100) may regard at least one heat object (206, 208, 210) as steam. For example, the cooking device (100) may determine that steam has not been generated if at least one heat object does not exist above the estimated height (204).

[0069] For example, if the cooking appliance (100) determines that steam has been generated, it can determine whether a cover is present on top of the food (202) based on the generation pattern (or generation location) of the steam.

[0070] For example, the cooking appliance (100) can determine that there is no cover on top of the food (202) if it is identified that the steam is located above the center of the food (202) or has a pattern that occurs above the center of the food (202), as shown in (b) of FIG. 2B.

[0071] For example, the cooking appliance (100) can determine that a cover is present on top of the food (202) if it is identified that the steam is located above the edge of the food (202) or has a pattern that occurs above the edge of the food (202), as shown in (c) of FIG. 2b.

[0072] For example, if the cooking appliance (100) identifies that steam is generated above the edge of the food (202), the cooking appliance (100) can estimate the area (212) between or within the edge where the steam is generated as the cover (or location of the cover).

[0073] As illustrated in FIGS. 2A and 2B, the cooking device (100) may estimate the height of the food (202) based on a thermal image of the cooking chamber (102) before heating, but is not limited thereto. For example, the cooking device (100) may estimate the height of the food (202) based on a thermal image taken within a preset time after the cooking chamber (102) is heated, or may estimate the height by considering both thermal images taken before and after heating.

[0074] FIG. 3A is a diagram illustrating thermal images of a pre-heating cooking chamber acquired by thermal imaging cameras of a second arrangement structure according to one embodiment.

[0075] Referring to FIG. 3A, the cooking device (100) can acquire a thermal image of the cooking chamber (102) before heating using a first thermal imaging camera and a second thermal imaging camera positioned on the upper surface of the cooking chamber (102). In one example, the first thermal imaging camera and the second thermal imaging camera can be positioned spaced apart from each other in the left-right or up-down direction and can be used to estimate the distance to a subject. In one example, the first thermal imaging camera and the second thermal imaging camera can correspond to two photographing lenses included in a stereoscopic camera.

[0076] According to an example, the cooking device (100) can control the first thermal imaging camera and the second thermal imaging camera to capture food (302) within the cooking chamber (102). When the cooking device (100) acquires a first thermal imaging image captured by the first thermal imaging camera and a second thermal imaging image captured by the second thermal imaging camera, the cooking device (100) can estimate the distance to the food (302) by calculating the time difference between the first thermal imaging image and the second thermal imaging image. For example, FIG. 3A shows that the distance to the food (302) is estimated to be 30 cm away from the first thermal imaging camera and / or the second thermal imaging camera.

[0077] FIG. 3b is a diagram illustrating thermal images of a cooking chamber after heating obtained by thermal imaging cameras of a second arrangement structure according to one embodiment.

[0078] Referring to FIG. 3b, the cooking device (100) can acquire thermal images of the cooking chamber (102) after heating using the first thermal imaging camera and the second thermal imaging camera arranged on the upper surface of the cooking chamber (102). The cooking device (100) can determine whether steam has been generated based on the acquired thermal image images. According to one example, the cooking device (100) can determine whether at least one thermal object having a high temperature higher than a preset temperature exists within a preset distance from the first thermal imaging camera and / or the second thermal imaging camera based on the acquired thermal image images.

[0079] The cooking device (100) may determine that steam has been generated if it is determined that at least one object exists within a preset distance. The cooking device (100) may regard at least one object within the preset distance as steam. In one example, the preset distance (e.g., 20 cm) may be a shorter distance than the estimated distance of the food (302) (e.g., 30 cm), or may be a distance closer to the first thermal imaging camera and / or the second thermal imaging camera than the food (302).

[0080] As an example, (a) of FIG. 3b shows an example in which a cooking appliance (100) detects three thermal objects (304, 306, 308) within a preset distance from a first thermal imaging camera and / or a second thermal imaging camera as water vapor.

[0081] As an example, (b) of FIG. 3B shows an example in which a cooking appliance (100) detects three thermal objects (312, 314, 316) within a preset distance from a first thermal imaging camera and / or a second thermal imaging camera as steam.

[0082] For example, if the cooking appliance (100) determines that steam has been generated, it can determine whether a cover is present on top of the food (302) based on the generation pattern (or generation location) of the steam.

[0083] For example, the cooking appliance (100) can determine whether at least one thermal object detected as water vapor is contained in a background area or a food area in the thermal images. In response to the at least one thermal object being contained in the background area, the cooking appliance (100) can identify that a cover is present on top of the food (302). In response to the at least one thermal object being contained in the food area, the cooking appliance (100) can identify that no cover is present on top of the food (302).

[0084] For example, the background area may include an area that does not correspond to food (302), or an area where the temperature change value is below a threshold value.

[0085] For example, the food area may include an area corresponding to food (302), or an area where the temperature change value is higher than a threshold value.

[0086] Referring to (a) of FIG. 3b, the cooking appliance (100) can determine that there is no cover on top of the food (302) based on the fact that three thermal objects (304, 306, 308) detected as steam are included in the food area.

[0087] Referring to (b) of FIG. 3B, the cooking appliance (100) can determine that a cover is present on top of the food (302) based on the fact that three thermal objects (312, 314, 316) detected as steam are included in the background area.

[0088] For example, if the cooking device (100) determines that a cover exists, the cooking device (100) can estimate the cover (or an area corresponding to the cover) (318) from thermal images based on the location of steam generation. For example, the cooking device (100) can estimate an area of ​​a specific shape (e.g., a circle or a polygon) generated by connecting the locations of three objects (312, 314, 316) detected as steam as the cover (318).

[0089] In one example, the cooking device (100) may estimate the cover (or the area corresponding to the cover) (318) by further considering the estimated location of the food (302) along with the location of steam generation. In one example, the cooking device (100) may estimate the cover (318) in a similar manner as described above by using a first thermal imaging camera arranged on the upper surface of the cooking chamber (102) based on the first arrangement structure.

[0090] FIG. 4 is a diagram illustrating thermal images for explaining temperature compensation for a cover according to one embodiment.

[0091] In one example, the cooking device (100) may perform temperature compensation for the cover when it is determined that a cover is present. For example, the cooking device (100) may perform temperature compensation for the cover using at least one of thermal image images acquired by a first thermal image camera positioned on the upper surface of the cooking chamber (102) based on the first arrangement structure, or by the first thermal image camera and the second thermal image camera positioned on the upper surface of the cooking chamber (102) based on the second arrangement structure.

[0092] Fig. 4(a) is a drawing illustrating a thermal image before temperature compensation for a cover according to an example. Referring to Fig. 4(a), a cooking appliance (100) can detect a food area (e.g., an area corresponding to food, an area having a temperature higher than a preset temperature, or an area having a temperature change value higher than a threshold value) in a thermal image captured from the upper surface of a cooking chamber (102).

[0093] For example, the cooking device (100) can determine the temperature distribution of a detected area based on a thermal image. Based on the determined temperature distribution, the cooking device (100) can divide the detected area into multiple areas. For example, the cooking device (100) can divide the detected area into a first area (402) having a relatively high temperature and a second area (404) having a relatively low temperature.

[0094] In one example, the cooking appliance (100) may identify a second region (404) having a relatively low temperature as a region containing a cover. The first region (402) may be designated as a peripheral region, and the second region (404) may be designated as a covered region.

[0095] In one example, the cooking appliance (100) can identify a difference between the temperature of the first zone (402) and the temperature of the second zone (404) and compensate for the temperature of the second zone (404) based on the identified difference.

[0096] In one example, the cooking appliance (100) can compensate for the temperature of the second region (404) by taking into account the material of the cover.

[0097] For example, the cooking device (100) can identify the material of the cover based on the temperature change value of the first region (402) and the temperature change value of the second region (404). For example, if the temperature of the first region (402) increases by 10 degrees for a preset time period, the cooking device (100) can identify the temperature change value of the first region (402) as 10 degrees.

[0098] The cooking device (100) can identify the temperature change value of the second area (404) as 9 degrees when the temperature of the second area (404) increases by 9 degrees for a preset time period. Based on the material information of the cover for each temperature change value stored in advance, the cooking device (100) can identify that the material of the cover corresponding to the temperature change value of 9 degrees (or a relatively large temperature change value or a temperature change value exceeding a threshold value) is a vinyl wrap (hereinafter referred to as 'Wrap').

[0099] The cooking device (100) can identify the temperature change value of the second area (404) as 2 degrees when the temperature of the second area (404) increases by 2 degrees for a preset time period. Based on the material information of the cover for each temperature change value stored in advance, the cooking device (100) can identify that the material of the cover corresponding to the temperature change value of 2 degrees (or a relatively small temperature change value or a temperature change value below a threshold value) is polypropylene (hereinafter referred to as 'PP').

[0100] The cooking device (100) can compensate for the temperature of the second region (404) differently depending on the material of the identified cover. For example, the cooking device (100) can have a different temperature compensation value of the second region (404) depending on whether the material of the identified cover is Wrap or PP.

[0101] [Table 1] below is a table showing compensation temperatures for each cover material determined based on the temperature of the first area (402) and the temperature of the second area (404).

[0102]

[0103] Referring to [Table 1], the ambient temperature may represent the temperature of the first region (402), the cover temperature may represent the temperature of the second region (404), and the compensation temperature may represent the compensation temperature of the second region (404). In [Table 1], vinyl-based materials such as Wrap and PP are presented as examples of cover materials.

[0104] For example, the cooking device (100) can determine the difference between the ambient temperature and the cover temperature as the compensation temperature, and can determine the compensation temperature by differentiating it according to the cover material. For example, if the ambient temperature is 40 degrees and the cover temperature of the Wrap is 37 degrees, the cooking device (100) can determine +3 degrees as the compensation temperature. For example, if the ambient temperature is 40 degrees and the cover temperature of the PP is 25 degrees, the cooking device (100) can determine +15 degrees as the compensation temperature. In [Table 1], the + in front of the compensation temperature can indicate that it is compensated for or added to the temperature of the second region (404).

[0105] In one example, the cooking appliance (100) may, in response to determining a compensation temperature, compensate or increase the temperature of the second region (404) based on the determined compensation temperature. Temperature compensation for the second region (404) may be performed to measure or estimate an accurate temperature for the food.

[0106] FIG. 4(b) is a diagram illustrating a thermal image after temperature compensation for a cover according to an example. According to an example, after the cooking device (100) performs a temperature compensation operation, the temperature of the second area (404) may be regarded as the compensated temperature as shown in FIG. 4(b). FIG. 4(b) does not represent an actual captured thermal image, but is illustrated to represent the temperature of the second area (404) used by the cooking device, i.e., the compensated temperature.

[0107] FIG. 5 is a diagram illustrating a temperature profile graph associated with a food cooking temperature according to one embodiment.

[0108] Referring to FIG. 5, the cooking device (100) may perform a primary heating operation (502) when cooking of food begins. For example, the cooking device (100) may perform a heating operation at maximum output to quickly cook food, or may perform the primary heating operation (502) to continuously increase the cooking temperature. The cooking device (100) may determine whether steam is generated while performing the primary heating operation (502). If the generation of steam is detected, the cooking device (100) may check the cooking temperature at the time when the steam is generated. The cooking device (100) may perform a constant temperature control operation (504) to maintain a stabilization temperature (510) that is a temperature lower than the identified temperature.

[0109] In one example, when the constant temperature control operation (504) is started, the cooking appliance (100) can check the temperature difference between the highest temperature and the lowest temperature of the food at preset intervals or at a specific point in time (e.g., after a preset time after the constant temperature control operation (504) is started). In one example, the highest temperature and the lowest temperature of the food can be checked based on at least one thermal image captured by at least one of a plurality of thermal imaging cameras. In one example, the highest temperature and the lowest temperature of the food can be a temperature at which compensation for the cover is made.

[0110] If the confirmed temperature deviation is greater than the threshold value, the cooking device (100) determines that the food is not heated evenly and can maintain the constant temperature control operation (504). If the confirmed temperature deviation is less than the threshold value, the cooking device (100) determines that the food is heated evenly and can stop the constant temperature control operation (504).

[0111] In one example, the cooking device (100) may perform a secondary heating operation (506) after the constant temperature control operation (504) is stopped. For example, the cooking device (100) may perform a secondary heating operation (506) of heating the food until the cooking temperature reaches a target temperature (or target temperature) (510). When the cooking temperature reaches the target temperature (or target temperature) (510), the cooking device (100) may end (508) the operation of controlling the cooking temperature. In one example, the target temperature (510) may be the same as or higher than the cooking temperature during the primary heating operation (502) or the constant temperature control operation (504).

[0112] FIG. 6 is a flowchart illustrating the operation of a cooking appliance for estimating the temperature of food based on thermal imaging cameras of a first arrangement structure according to one embodiment.

[0113] Referring to FIG. 6, in operation 602, the cooking device (100) may start cooking by controlling the heating unit so that the cooking chamber (102) is heated. For example, the cooking device (100) may perform a heating operation at maximum output, or may perform a heating operation (e.g., the first heating operation (502) of FIG. 5) so that the cooking temperature is continuously increased.

[0114] In operation 604, the cooking device (100) may acquire a plurality of first thermal image images through at least one first camera among the plurality of thermal image cameras. In one example, the plurality of first thermal image images may include thermal image images of the cooking chamber (102) captured from a first direction by the at least one first camera. In one example, the at least one first camera may be disposed at a side of the cooking chamber (102). In one example, the first direction may be a direction viewed from the side of the cooking chamber (102) or a direction facing the at least one first camera.

[0115] In operation 606, the cooking device (100) can determine whether steam is generated based on a plurality of first thermal images. For example, the cooking device (100) can determine whether steam is generated from food within the cooking chamber (102).

[0116] In operation 608, the cooking appliance (100) can, in response to the generation of steam, determine whether a cover covering the food is present based on the generation pattern of the steam.

[0117] In operation 610, the cooking appliance (100) may, in response to the presence of the cover, acquire at least one second thermal image through at least one second camera among the plurality of thermal imaging cameras. In one example, the at least one second thermal image may include at least one thermal image captured of the cooking chamber (102) from a second direction by the at least one second camera. In one example, the at least one second camera may be disposed on an upper surface of the cooking chamber (102). In one example, the second direction may be a direction viewed from the upper surface of the cooking chamber (102) or a direction facing the at least one second camera.

[0118] In operation 612, the cooking device (100) may estimate the temperature of the food by compensating for the temperature of the cover based on at least one second thermal image. In one example, the estimated temperature of the food may be used to control the cooking temperature of the food.

[0119] FIG. 7 is a flowchart illustrating the operation of a cooking appliance that determines whether steam is generated based on thermal imaging cameras of a first arrangement structure according to one embodiment.

[0120] As an example, the operations of FIG. 7 may be detailed operations of the cooking device (100) that may be performed in operation 606 of FIG. 6.

[0121] Referring to FIG. 7, in operation 702, the cooking device (100) may acquire at least one third thermal image captured before the start of cooking or within a preset time after the start of cooking. In one example, the at least one third thermal image may be acquired through at least one first camera among the plurality of thermal imaging cameras. In one example, the at least one third thermal image may be included in the plurality of first thermal image images acquired in operation 604 of FIG. 6.

[0122] In operation 704, the cooking appliance (100) can estimate the height of the food based on at least one third thermal image.

[0123] In operation 706, the cooking device (100) may acquire at least one fourth thermal image captured after the start of cooking or after a preset time after the start of cooking. In one example, the at least one fourth thermal image may be acquired through at least one first camera among the plurality of thermal imaging cameras. In one example, the at least one fourth thermal image may be included in the plurality of first thermal image images acquired in operation 604 of FIG. 6.

[0124] In operation 708, the cooking appliance (100) may determine, based on at least one fourth thermal image, whether at least one thermal object exists above the estimated height of the food. In one example, the at least one thermal object may represent at least one object having a temperature higher than a preset temperature.

[0125] In operation 710, the cooking appliance (100) can determine that steam has been generated in response to the presence of at least one thermal object.

[0126] In operation 712, the cooking device (100) may determine that no steam is generated in response to the absence of at least one thermal object. In one example, the cooking device (100) may re-perform operations 706 and below based on the absence of steam.

[0127] FIG. 8 is a flowchart illustrating the operation of a cooking appliance for determining the presence of a cover based on thermal imaging cameras of a first arrangement structure according to one embodiment.

[0128] As an example, the operations of FIG. 8 may be detailed operations of the cooking device (100) that may be performed in operation 608 of FIG. 6.

[0129] Referring to FIG. 8, in operation 802, the cooking device (100) may determine the location of at least one thermal object based on at least one fourth thermal image. In one example, the at least one fourth thermal image may be captured after a preset time after the start of cooking and may be captured by at least one first camera among the plurality of thermal image cameras. In one example, the at least one fourth thermal image may be included in the plurality of first thermal image images acquired in operation 604 of FIG. 6.

[0130] In operation 804, the cooking appliance (100) can determine, based on at least one fourth thermal image, whether at least one thermal object is included in an edge region above an edge of the food or a center region above the center of the food.

[0131] In operation 806, the cooking appliance (100) may determine that a cover is present in response to at least one thermal object being included in the edge region.

[0132] At operation 808, the cooking appliance (100) may determine that the cover is not present in response to at least one thermal object being included in the central region.

[0133] FIG. 9 is a flowchart illustrating the operation of a cooking appliance for estimating the temperature of food based on thermal imaging cameras of a second arrangement structure according to one embodiment.

[0134] Referring to FIG. 9, in operation 902, the cooking device (100) may start cooking by controlling the heating unit so that the cooking chamber (102) is heated. For example, the cooking device (100) may perform a heating operation at maximum output, or may perform a heating operation (e.g., the first heating operation (502) of FIG. 5) so that the cooking temperature is continuously increased.

[0135] In operation 904, the cooking device (100) can acquire a plurality of first thermal imaging images through a plurality of thermal imaging cameras. In one example, the plurality of thermal imaging cameras may be arranged on the upper surface of the cooking chamber (102).

[0136] In operation 906, the cooking device (100) can determine whether steam is generated based on a plurality of first thermal images. For example, the cooking device (100) can determine whether steam is generated from food within the cooking chamber (102).

[0137] In operation 908, the cooking appliance (100) can, in response to the generation of steam, determine whether a cover covering the food is present based on the pattern of steam generation.

[0138] In operation 910, the cooking appliance (100) can acquire at least one second thermal image via at least one of the plurality of thermal imaging cameras in response to the presence of the cover.

[0139] In operation 912, the cooking device (100) may estimate the temperature of the food by compensating for the temperature of the cover based on at least one second thermal image. In one example, the estimated temperature of the food may be used to control the cooking temperature of the food.

[0140] FIG. 10 is a flowchart illustrating the operation of a cooking appliance that determines whether steam is generated based on thermal imaging cameras of a second arrangement structure according to one embodiment.

[0141] As an example, the operations of FIG. 10 may be detailed operations of the cooking device (100) that can be performed in operation 906 of FIG. 9.

[0142] Referring to FIG. 10, in operation 1002, the cooking appliance (100) can identify at least one thermal object in a plurality of first thermal images.

[0143] In operation 1004, the cooking device (100) can measure the distance between at least one thermal object and a plurality of thermal imaging cameras. In one example, the at least one thermal object can represent at least one object having a temperature higher than a preset temperature.

[0144] In operation 1006, the cooking appliance (100) can determine whether the measured distance is less than or equal to a threshold distance.

[0145] In operation 1008, the cooking appliance (100) can determine that steam has been generated in response to the measured distance being less than or equal to a threshold distance.

[0146] In operation 1010, the cooking appliance (100) can determine that no steam is generated in response to the measured distance exceeding the threshold distance.

[0147] In one example, the cooking appliance (100) can estimate a height of the at least one thermal object within the cooking chamber (102), or a height from the floor of the cooking chamber (102), by measuring a distance between at least one thermal object and a plurality of thermal imaging cameras. For example, if the height of the cooking chamber (102) is 28 cm and the distance between the at least one thermal object and the plurality of thermal imaging cameras is measured as 8 cm, the cooking appliance (100) can estimate the height of the at least one thermal object within the cooking chamber (102) as 20 cm (e.g., height of the cooking chamber (102) 28 cm - measured distance 8 cm). The cooking appliance (100) can determine that steam has been generated in response to the estimated height of the at least one thermal object (e.g., 20 cm) being greater than or equal to a preset threshold height (e.g., 17 cm). The cooking appliance (100) can determine that no steam is generated in response to the estimated height of at least one heat object being less than a preset threshold height (e.g., 17 cm).

[0148] FIG. 11 is a flowchart illustrating the operation of a cooking appliance for determining the presence of a cover based on thermal imaging cameras of a second arrangement structure according to one embodiment.

[0149] As an example, the operations of FIG. 11 may be detailed operations of the cooking device (100) that can be performed in operation 908 of FIG. 9.

[0150] Referring to FIG. 11, in operation 1102, the cooking appliance (100) can identify at least one thermal object in at least one second thermal image.

[0151] In operation 1104, the cooking appliance (100) can determine whether at least one thermal object is included in a background area of ​​at least one second thermal image or is included in a food area.

[0152] In operation 1106, the cooking appliance (100) may determine the presence of a cover in response to at least one thermal object being included in a background area. In one example, the background area may include an area where the temperature change value is below a threshold value.

[0153] In operation 1108, the cooking appliance (100) may determine that the cover is not present in response to at least one object being included in the food area. In one example, the food area may include an area where the temperature change value is higher than a threshold value.

[0154] According to one example, the cooking appliance (100) can perform temperature compensation for the cover after performing the operations of FIGS. 6 to 8 or FIGS. 9 to 11.

[0155] FIG. 12 is a flowchart illustrating the operation of a cooking appliance that performs temperature compensation for a cover according to one embodiment.

[0156] Referring to FIG. 12, in operation 1202, the cooking appliance (100) can estimate the position of the cover based on the steam generation pattern.

[0157] In operation 1204, based on at least one second thermal image, an area corresponding to the estimated location of the cover can be divided into a first area having a relatively high temperature and a second area having a relatively low temperature.

[0158] In operation 1206, the cooking device (100) can infer the material of the cover based on the temperature change value of the first region and the temperature change value of the second region.

[0159] In operation 1208, the cooking device (100) may compensate for the temperature of the second region based on the temperature difference between the first region and the second region, taking into account the inferred material of the cover. In one example, the cooking device (100) may estimate the temperature of the food based on the compensated temperature of the second region.

[0160] Fig. 13 is a flowchart illustrating the operation of a cooking appliance that controls the cooking temperature of food using the steam generation temperature according to one embodiment.

[0161] Referring to FIG. 13, in operation 1302, the cooking device (100) can identify a first temperature, which is a cooking temperature of the food at the time when steam is generated.

[0162] In operation 1304, the cooking device (100) may perform a constant temperature control operation (e.g., constant temperature control operation (504) of FIG. 5) to maintain the cooking temperature of the food at a second temperature that is lower than the first temperature.

[0163] In operation 1306, the cooking device (100) may identify the highest and lowest temperatures of the food while the constant temperature control operation is being performed. In one example, the highest and lowest temperatures of the food may be identified based on at least one thermal image captured by at least one of a plurality of thermal imaging cameras. In one example, the highest and lowest temperatures of the food may be temperatures at which compensation for the cover is provided.

[0164] In operation 1308, the cooking appliance (100) can determine whether the difference (or temperature deviation) between the highest temperature and the lowest temperature is below a threshold value.

[0165] In operation 1310, the cooking device (100) may perform a heating operation (e.g., the secondary heating operation (506) of FIG. 5) until the cooking temperature of the food reaches a third temperature, which is a target temperature. In one example, the third temperature may be a temperature higher than the first temperature or the second temperature.

[0166] Fig. 14 is a block diagram of a cooking appliance according to one embodiment.

[0167] Referring to FIG. 14, the cooking device (100) may include a plurality of thermal imaging cameras (e.g., n thermal imaging cameras, where n is an integer greater than or equal to 2) (1402), a heating unit (1404), a memory (1406), and a processor (1408).

[0168] According to one example, the cooking device (100) may omit at least one of the illustrated components, or may include additional components in addition to the illustrated components. For example, the cooking device (100) may further include at least one of a temperature sensor for measuring the temperature inside the cooking chamber (102) or the temperature of food, a UI (e.g., UI (106) of FIG. 1) for selecting a menu for cooking food or controlling the operation of the cooking device (100), a display (e.g., display (108) of FIG. 1) for displaying information related to the cooking process or cooking time of food or the UI), or a communication unit for performing wired communication (e.g., communication using a cable) or wireless communication (e.g., Wi-Fi or Bluetooth communication) with another cooking device.

[0169] According to one example, a plurality of thermal imaging cameras (1402) can capture images of the interior of the cooking chamber (102), and can be arranged on one side of the cooking chamber (102) or on different sides of the cooking chamber (102). For example, the plurality of thermal imaging cameras (1402) can be arranged based on the first arrangement structure or the second arrangement structure.

[0170] In one example, the heating element (1404) can heat the cooking chamber (102) or food within the cooking chamber (102). For example, the heating element (1404) can include at least one of a magnetron, a heater, a heating wire or heating wire grill, or a light wave heat source.

[0171] According to one example, the memory (1406) can store various information or data related to the operation of the cooking appliance (100) and can store at least one program.

[0172] According to one example, a processor (1408) is electrically or operatively connected to a plurality of thermal imaging cameras (1402), a heating element (1404), and a memory (1406), and is capable of executing at least one instruction of a program stored in the memory (1406).

[0173] For example, the processor (1408) may be a circuitry such as a central processing unit (CPU), a micro processing unit (MPU), an application processor (AP), a communication processor (CP), a system on chip (SoC), or an integrated circuit (IC). There may be one or more processors (1408) and they may perform the operations of the cooking device (100) described above (e.g., the operations of the cooking device (100) described in FIGS. 1 to 13).

[0174] For example, the processor (1408) controls the heating unit (1404) so ​​that the cooking chamber (102) of the cooking appliance (100) is heated, acquires a plurality of first thermal image images that capture the cooking chamber (102) from a first direction through at least one first camera among the plurality of thermal image cameras (1402), determines based on the plurality of first thermal image images that steam is generated from food (202) in the cooking chamber (102), determines based on the steam generation pattern whether a cover (212) covering the food (202) exists, and in response to the presence of the cover (212), acquires at least one second thermal image that captures the cooking chamber (102) from a second direction through at least one second camera among the plurality of thermal image cameras (1402), compensates for the temperature of the cover (212) based on the at least one second thermal image to estimate the temperature of the food (202), and controls the cooking temperature based on the estimated temperature.

[0175] According to one example, at least one first camera may be positioned at a side of the cooking chamber (102), and the plurality of first thermal image may include at least one third thermal image captured within a preset time after the cooking chamber (102) is heated, and at least one fourth thermal image captured after a preset time after the cooking chamber (102) is heated. The processor (1408) may estimate a height (204) of the food (202) based on the at least one third thermal image, and may determine, based on the at least one fourth thermal image, whether at least one object (206, 208, 210) having a temperature higher than a preset temperature is present above the estimated height (204) of the food (202), and in response to the presence of at least one object (206, 208, 210), determine that steam is generated.

[0176] According to one example, the processor (1408) may determine, based on at least one fourth thermal image, whether at least one object (206, 208, 210) is contained in an edge region above an edge of the food (202) or a center region above a center of the food (202), and in response to the at least one identified object (206, 208, 210) being contained in the edge region, determine that a cover (212) is present, and in response to the at least one identified object (206, 208, 210) being contained in the center region, determine that the cover (212) is not present.

[0177] According to one example, the processor (1408) estimates the position of the cover (212) based on a pattern of water vapor generation, divides an area corresponding to the estimated position of the cover (212) into a first area (402) having a relatively high temperature and a second area (404) having a relatively low temperature based on at least one second thermal image, infers the material of the cover (212) based on a temperature change value of the first area (402) and a temperature change value of the second area (404), compensates for the temperature of the second area (404) based on a temperature difference between the first area (402) and the second area (404) considering the inferred material of the cover (212), and estimates the temperature of the food (202) based on the compensated temperature of the second area (404).

[0178] According to one example, the processor (1408) identifies a first temperature (512) which is a cooking temperature of the food (202) at the time when steam is generated based on at least one of the plurality of first thermal image images, and performs a constant temperature control operation (504) for controlling the heating unit (1404) so ​​that the cooking temperature of the food (202) is maintained at a second temperature that is lower than or equal to the first temperature (512), and while the constant temperature control operation (504) is performed, acquires at least one third thermal image through at least one second thermal image camera, and identifies a highest temperature and a lowest temperature of the food (202) based on the at least one third thermal image, and in response to a difference between the highest temperature and the lowest temperature being lower than or equal to a threshold value, controls the heating unit (1404) to heat the cooking chamber (102) until the cooking temperature of the food (202) reaches a third temperature (510) that is higher than or equal to the first temperature (512) or the second temperature.

[0179] According to one example, the processor (1408) controls the heating unit (1404) to heat the cooking chamber (102) of the cooking appliance (100), acquires a plurality of first thermal image images of the cooking chamber (102) captured by the plurality of thermal image cameras (1402), determines whether steam is generated from food (302) in the cooking chamber (102) based on the plurality of first thermal image images, determines whether a cover (318) covering the food (302) exists based on the generation pattern of the steam, and in response to the presence of the cover (318), acquires at least one second thermal image of the cooking chamber (102) captured by at least one of the plurality of thermal image cameras (1402), compensates for the temperature of the cover (318) based on the at least one second thermal image to estimate the temperature of the food (302), and controls the cooking temperature based on the estimated temperature.

[0180] According to one embodiment, a plurality of thermal imaging cameras (1402) are disposed on an upper surface of a cooking chamber (102), and a processor (1408) can identify at least one object (302, 304, 306, 312, 314, 316) having a temperature higher than a preset temperature in a plurality of first thermal imaging images, measure a distance between the identified at least one object (302, 304, 306, 312, 314, 316) and the plurality of thermal imaging cameras (1402) based on the plurality of first thermal imaging images, and determine that water vapor has been generated in response to the measured distance being less than or equal to a threshold distance.

[0181] According to one example, the processor (1408) identifies at least one object (302, 304, 306, 312, 314, 316) having a temperature higher than a preset temperature in at least one second thermal image, determines whether the identified at least one object (302, 304, 306, 312, 314, 316) is included in a background area or a food area of ​​the at least one second thermal image, determines that a cover (318) is present in response to the identified at least one object (302, 304, 306, 312, 314, 316) being included in the background area, and determines that the cover (318) is not present in response to the identified at least one object (302, 304, 306, 312, 314, 316) being included in the food area, and the background area has a temperature change value The food area may include an area where the temperature change value is higher than the threshold value, and the food area may include an area where the temperature change value is lower than the threshold value.

[0182] According to one example, the processor (1408) may estimate the position of the cover (318) based on a pattern of water vapor generation, divide an area corresponding to the estimated position of the cover (318) into a first area (402) having a relatively high temperature and a second area (404) having a relatively low temperature based on at least one second thermal image, infer the material of the cover (318) based on a temperature change value of the first area (402) and a temperature change value of the second area (404), compensate the temperature of the second area (404) based on a temperature difference between the first area (402) and the second area (404) considering the inferred material of the cover (318), and estimate the temperature of the food (302) based on the compensated temperature of the second area (404).

[0183] According to one example, the processor (1408) identifies a first temperature (512) which is a cooking temperature of the food (302) at the time when steam is generated based on at least one of the plurality of first thermal image images, and performs a constant temperature control operation (504) for controlling the heating unit (1404) so ​​that the cooking temperature of the food (302) is maintained at a second temperature that is lower than or equal to the first temperature (512), and while the constant temperature control operation (504) is performed, acquires at least one third thermal image through at least one second thermal image camera, and identifies a highest temperature and a lowest temperature of the food (302) based on the at least one third thermal image, and in response to a difference between the highest temperature and the lowest temperature being lower than or equal to a threshold value, controls the heating unit (1404) to heat the cooking chamber (102) until the cooking temperature of the food (302) reaches a third temperature (510) that is higher than or equal to the first temperature (512) or the second temperature.

[0184] The various embodiments of this document and the terminology used therein are not intended to limit the technical features described in this document to specific embodiments, but should be understood to include various modifications, equivalents, or substitutes of the embodiments. In connection with the description of the drawings, similar reference numerals may be used for similar or related components. The singular form of a noun corresponding to an item may include one or more of the items, unless the context clearly indicates otherwise. In this document, each of the phrases "A or B", "at least one of A and B", "at least one of A or B", "A, B, or C", "at least one of A, B, and C", and "at least one of A, B, or C" can include any one of the items listed together in the corresponding phrase among those phrases, or all possible combinations thereof. Terms such as "first," "second," or "first" or "second" may be used merely to distinguish one component from another, and do not limit the components in any other respect (e.g., importance or order). When a component (e.g., a first component) is referred to as "coupled" or "connected" to another (e.g., a second component), with or without the terms "functionally" or "communicatively," it means that the component can be connected to the other component directly (e.g., wired), wirelessly, or through a third component.

[0185] The term "module" used in various embodiments of this document may include a unit implemented in hardware, software, or firmware, and may be used interchangeably with terms such as logic, logic block, component, or circuit. A module may be an integral component, or a minimum unit or part of such a component that performs one or more functions. For example, according to one embodiment, a module may be implemented in the form of an application-specific integrated circuit (ASIC).

[0186] According to various embodiments, each component (e.g., a module or a program) of the above-described components may include one or more entities, and some of the entities may be separated and placed in other components. According to various embodiments, one or more components or operations of the aforementioned components may be omitted, or one or more other components or operations may be added. Alternatively or additionally, a plurality of components (e.g., a module or a program) may be integrated into a single component. In such a case, the integrated component may perform one or more functions of each of the plurality of components identically or similarly to those performed by the corresponding component among the plurality of components prior to the integration. According to various embodiments, the operations performed by a module, program, or other component may be executed sequentially, in parallel, iteratively, or heuristically, or one or more of the operations may be executed in a different order, omitted, or one or more other operations may be added.

Claims

1. In the cooking device (100), Multiple thermal imaging cameras (1402); Heating unit (1404); a memory (1406) storing at least one program; and At least one processor (1408) electrically connected to the memory (1406) and executing at least one instruction of a program stored in the memory (1406), At least one processor (1408) of the above: Control the heating unit (1404) so ​​that the cooking chamber (102) of the above cooking device (100) is heated, By means of at least one first camera among the plurality of thermal imaging cameras (1402), a plurality of first thermal imaging images are acquired by photographing the cooking room (102) from a first direction, Based on the plurality of first thermal images, it is determined that water vapor is generated from the food (202) in the cooking room (102), Based on the above steam generation pattern, it is determined whether there is a cover (212) covering the food (202), In response to the presence of the cover (212), at least one second thermal image is acquired by capturing the cooking chamber (102) from a second direction through at least one second camera among the plurality of thermal imaging cameras (1402), A cooking appliance that estimates the temperature of the food (202) by compensating for the temperature of the cover (212) based on at least one second thermal image, and controls the cooking temperature based on the estimated temperature.

2. In paragraph 1, The at least one first camera is positioned on the side of the cooking chamber (102), The plurality of first thermal image images include at least one third thermal image captured within a preset time after the cooking chamber (102) is heated, and at least one fourth thermal image captured after a preset time after the cooking chamber (102) is heated. At least one processor (1408) above, Estimating the height (204) of the food (202) based on at least one third thermal image, Based on the at least one fourth thermal image, it is determined whether at least one object (206, 208, 210) having a temperature higher than a preset temperature exists above the estimated height (204) of the food (202), A cooking appliance, wherein the cooking appliance determines that the steam has been generated in response to the presence of at least one object (206, 208, 210).

3. In paragraph 2, At least one processor (1408) above, Based on the at least one fourth thermal image, it is determined whether the at least one object (206, 208, 210) is included in an edge region above an edge of the food (202) or a center region above the center of the food (202), In response to at least one object (206, 208, 210) identified above being included in the edge region, determining that the cover (212) is present, A cooking appliance, wherein the cooking appliance determines that the cover (212) is not present in response to at least one identified object (206, 208, 210) being included in the central region.

4. In paragraph 1, At least one processor (1408) above, Based on the above steam generation pattern, the position of the cover (212) is estimated, Based on at least one second thermal image, the area corresponding to the estimated location of the cover (212) is divided into a first area (402) with a relatively high temperature and a second area (404) with a relatively low temperature, The material of the cover (212) is inferred based on the temperature change value of the first region (402) and the temperature change value of the second region (404). Considering the inferred material of the cover (212), the temperature of the second region (404) is compensated based on the temperature difference between the first region (402) and the second region (404), A cooking appliance that estimates the temperature of the food (202) based on the compensated temperature of the second area (404).

5. In any one of paragraphs 1 to 4, At least one processor (1408) above, Based on at least one of the plurality of first thermal images, a first temperature (512) is identified, which is a cooking temperature of the food (202) at the time when the water vapor is generated, A constant temperature control operation (504) is performed to control the heating unit (1404) so ​​that the cooking temperature of the food (202) is maintained at a second temperature lower than the first temperature (512). While the above temperature control operation (504) is performed, at least one third thermal image is acquired through the at least one second thermal imaging camera, Based on at least one third thermal image, the highest temperature and lowest temperature of the food (202) are identified, A cooking appliance that controls the heating unit (1404) to heat the cooking chamber (102) until the cooking temperature of the food (202) reaches a third temperature (510) that is higher than the first temperature (512) or the second temperature in response to the difference between the highest temperature and the lowest temperature being less than or equal to a threshold value.

6. In the cooking device (100), Multiple thermal imaging cameras (1402); Heating unit (1404); a memory (1406) storing at least one program; and At least one processor (1408) electrically connected to the memory (1406) and executing at least one instruction of a program stored in the memory (1406), At least one processor (1408) of the above: Control the heating unit (1404) so ​​that the cooking chamber (102) of the above cooking device (100) is heated, Acquire a plurality of first thermal imaging images of the cooking room (102) by capturing the plurality of thermal imaging cameras (1402), Based on the plurality of first thermal images, it is determined that water vapor is generated from the food (302) in the cooking room (102), Based on the above steam generation pattern, it is determined whether there is a cover (318) covering the food (302), In response to the presence of the cover (318), at least one second thermal image is acquired of the cooking chamber (102) by at least one of the plurality of thermal imaging cameras (1402), A cooking appliance that estimates the temperature of the food (302) by compensating for the temperature of the cover (318) based on at least one second thermal image, and controls the cooking temperature based on the estimated temperature.

7. In paragraph 6, The above plurality of thermal imaging cameras (1402) are placed on the upper surface of the cooking chamber (102), At least one processor (1408) above, Identifying at least one object (302, 304, 306, 312, 314, 316) having a temperature higher than a preset temperature in the plurality of first thermal images, Measuring the distance between at least one identified object (302, 304, 306, 312, 314, 316) and the plurality of thermal imaging cameras (1402) based on the plurality of first thermal imaging images, A cooking appliance, wherein the cooking appliance determines that the steam has been generated in response to the measured distance being less than or equal to a threshold distance.

8. In paragraph 6, At least one processor (1408) above, Identifying at least one object (302, 304, 306, 312, 314, 316) having a temperature higher than a preset temperature in at least one second thermal image, Determining whether at least one object (302, 304, 306, 312, 314, 316) identified above is included in the background area of ​​at least one second thermal image or in the food area, In response to at least one object (302, 304, 306, 312, 314, 316) identified above being included in the background area, determining that the cover (318) is present, In response to at least one identified object (302, 304, 306, 312, 314, 316) being included in the food area, determining that the cover (318) is not present, The above background area includes an area where the temperature change value is below the threshold value, A cooking appliance, wherein the food area includes an area in which a temperature change value is higher than the threshold value.

9. In paragraph 6, At least one processor (1408) above, Based on the above steam generation pattern, the position of the cover (318) is estimated, Based on at least one second thermal image, the area corresponding to the estimated location of the cover (318) is divided into a first area (402) with a relatively high temperature and a second area (404) with a relatively low temperature, The material of the cover (318) is inferred based on the temperature change value of the first region (402) and the temperature change value of the second region (404). Considering the inferred material of the cover (318), the temperature of the second region (404) is compensated based on the temperature difference between the first region (402) and the second region (404), A cooking appliance that estimates the temperature of the food (302) based on the compensated temperature of the second area (404).

10. In any one of paragraphs 6 to 9, At least one processor (1408) above, Based on at least one of the plurality of first thermal images, a first temperature (512) is identified, which is a cooking temperature of the food (302) at the time when the steam is generated, A constant temperature control operation (504) is performed to control the heating unit (1404) so ​​that the cooking temperature of the food (302) is maintained at a second temperature lower than the first temperature (512). While the above temperature control operation (504) is performed, at least one third thermal image is acquired through the at least one second thermal imaging camera, Based on at least one third thermal image, the highest temperature and lowest temperature of the food (302) are identified, A cooking appliance that controls the heating unit (1404) to heat the cooking chamber (102) until the cooking temperature of the food (302) reaches a third temperature (510) that is higher than the first temperature (512) or the second temperature in response to the difference between the highest temperature and the lowest temperature being less than or equal to a threshold value.

11. In a method for controlling the cooking temperature of a cooking device (100), An operation (502, 602) of heating the cooking chamber (102) of the above cooking device (100); An operation (604) of acquiring a plurality of first thermal imaging images of the cooking chamber (102) from a first direction through at least one first camera among a plurality of thermal imaging cameras (1402) of the cooking appliance (100); An operation (606) of determining that water vapor is generated from food (202) in the cooking chamber (102) based on the plurality of first thermal images; An operation (608) of determining whether a cover (212) covering the food (202) exists based on the above steam generation pattern; In response to the presence of the cover (212), an operation (610) of acquiring at least one second thermal image of the cooking chamber (102) from a second direction through at least one second camera among the plurality of thermal imaging cameras (1402); and A method comprising: estimating the temperature of the food (202) by compensating for the temperature of the cover (212) based on at least one second thermal image, and controlling the cooking temperature based on the estimated temperature (612).

12. In paragraph 11, The at least one first camera is positioned on the side of the cooking chamber (102), The plurality of first thermal image images include at least one third thermal image captured within a preset time after the cooking chamber (102) is heated, and at least one fourth thermal image captured after a preset time after the cooking chamber (102) is heated. The operation (606) for determining that the above water vapor has been generated is: An operation (704) of estimating the height (204) of the food (202) based on at least one third thermal image; An operation (708) of determining whether at least one object (206, 208, 210) having a temperature higher than a preset temperature exists above the estimated height (204) of the food (202) based on at least one fourth thermal image; and A method comprising an operation (710) of determining that the water vapor has been generated in response to the presence of at least one object (206, 208, 210).

13. In paragraph 11, The operation (612) of estimating the temperature of the above food (202) is as follows: An operation (1202) of estimating the position of the cover (212) based on the generation pattern of the water vapor; An operation (1204) of dividing an area corresponding to an estimated location of the cover (212) into a first area (402) having a relatively high temperature and a second area (404) having a relatively low temperature based on at least one second thermal image; An operation (1206) of inferring the material of the cover (212) based on the temperature change value of the first region (402) and the temperature change value of the second region (404); An operation (1208) of compensating the temperature of the second region (404) based on the temperature difference between the first region (402) and the second region (404), taking into account the inferred material of the cover (212); and A method comprising an operation of estimating the temperature of the food (202) based on the compensated temperature of the second region (404).

14. In a method for controlling the cooking temperature of a cooking device (100), An operation of heating the cooking chamber (102) of the above cooking device (100) (502, 902); An operation (904) of acquiring a plurality of first thermal imaging images of the cooking chamber (102) by photographing the plurality of thermal imaging cameras (1402) of the cooking device (100); An operation (906) of determining that water vapor is generated from food (302) in the cooking chamber (102) based on the plurality of first thermal images; An operation (908) of determining whether a cover (318) covering the food (302) exists based on the above steam generation pattern; In response to the presence of the cover (318), an operation (910) of acquiring at least one second thermal image of the cooking chamber (102) by at least one of the plurality of thermal imaging cameras (1402); and A method comprising: compensating for the temperature of the cover (318) based on at least one second thermal image to estimate the temperature of the food (302), and controlling the cooking temperature based on the estimated temperature (912).

15. In paragraph 14, The above plurality of thermal imaging cameras (1402) are placed on the upper surface of the cooking chamber (102), The operation (906) for determining that the above water vapor has been generated is: An operation of identifying at least one object (302, 304, 306, 312, 314, 316) having a temperature higher than a preset temperature in the plurality of first thermal images; An operation of measuring a distance between at least one identified object (302, 304, 306, 312, 314, 316) and the plurality of thermal imaging cameras (1402) based on the plurality of first thermal imaging images; and A method comprising the action of determining that the water vapor has been generated in response to the measured distance being less than or equal to a threshold distance.

Images