CN113985937B - Method and device for determining temperature control strategy, storage medium and electronic device - Google Patents

Abstract

The invention discloses a method and a device for determining a temperature control strategy, a storage medium and an electronic device, wherein the method comprises the following steps: acquiring first weight information of food through a gravity sensor and acquiring first image information of the food through an image acquisition device, wherein the first weight information is used for indicating the weight of food embryo corresponding to the food, the first image information is used for indicating the image of the food embryo corresponding to the food, and the gravity sensor and the image acquisition device are both positioned in a food heating device; acquiring second weight information of the food through a gravity sensor and acquiring second image information of the food through an image acquisition device, wherein the second weight information is used for indicating the weight of the food in the heating process, and the second image information is used for indicating the image of the food in the heating process; and determining a temperature control strategy of the food heating device according to the first weight information, the second weight information and the second image information, so that the food heating device adjusts the temperature according to the temperature control strategy.

Description

Method and device for determining temperature control strategy, storage medium and electronic device

Technical Field

The present invention relates to the field of communications, and in particular, to a method and apparatus for determining a temperature control policy, a storage medium, and an electronic apparatus.

Background

With the progress of science and technology and the development of artificial intelligence, intelligent algorithms are increasingly applied to daily life, especially for food heating devices, as one of daily household appliances with higher use frequency, the intelligent development is of great importance, and the key problem of intelligence is to provide convenience for daily life.

In the related art, food is heated by adopting the following means: one is a heating mode of a key, mainly used for setting the heating temperature of the food heating device and the heating time of the food heating device, but when the size and shape of the food baked by a user are inconsistent, the problem of food undercooking or food overcooking can occur; in the heating process of the food heating device, the probe is used for detecting the internal temperature of the food, but the appearance of the food is damaged, and when the food is oversized, the probe cannot detect the centermost of the food, or when the probe penetrates into the food, the center position of the food cannot be accurately determined. Both of these methods can affect the mouthfeel and aesthetics of the food product.

In the related art, in the heating process of the food heating device, the taste and the aesthetic degree of the food cannot be ensured, and no effective solution is proposed yet.

Disclosure of Invention

The embodiment of the invention provides a method and a device for determining a temperature control strategy, a storage medium and an electronic device, which are used for at least solving the problem that in the related art, the mouthfeel and the aesthetic degree of food cannot be ensured in the heating process of a food heating device.

According to an embodiment of the present invention, there is provided a method for determining a temperature control strategy, including: acquiring first weight information of food through a gravity sensor and acquiring first image information of the food through an image acquisition device, wherein the first weight information is used for indicating the weight of food embryo corresponding to the food, the first image information is used for indicating the image of the food embryo corresponding to the food, and the gravity sensor and the image acquisition device are both positioned in the food heating device; acquiring second weight information of the food through a gravity sensor and acquiring second image information of the food through an image acquisition device, wherein the second weight information is used for indicating the weight of the food in the heating process, and the second image information is used for indicating the image of the food in the heating process; and determining a temperature control strategy of the food heating device according to the first weight information, the second weight information and the second image information, so that the temperature of the food heating device is regulated according to the temperature control strategy.

In one exemplary embodiment, determining a temperature control strategy of the food heating apparatus from the first weight information, the second weight information, and the second image information includes: determining a food type of the food according to the first image information, and determining a food burning-rate according to the food type, wherein the food burning-rate at least comprises at least one of the following: optimal food burn rate, lowest food burn rate, highest food burn rate; determining a first burn-in rate according to the first weight information and the second weight information; and determining a temperature control strategy of the food heating device according to the magnitude relation between the first burning-down rate and the food burning-down rate and whether the food in the second image information meets the preset shape.

In an exemplary embodiment, determining the temperature control strategy of the food heating device according to the magnitude relation between the first burning-down rate and the food in the second image information satisfies the preset shape at least includes one of the following: when the size relationship indicates that the first burning-out rate is smaller than the lowest food burning-out rate, the food in the second image information meets a preset shape, and the food heating device is provided with a first heating layer and a second heating layer, the current heating temperature of the first heating layer is reduced to a first heating temperature, the current heating temperature of the second heating layer is increased to a second heating temperature, and the first heating layer is positioned above the second heating layer; when the size relationship indicates that the first burning-out rate is greater than or equal to the lowest food burning-out rate, the first burning-out rate is smaller than the optimal burning-out rate, and the food in the second image information meets the preset shape, the current heating temperature of the second heating layer is reduced to a first heating temperature, and the current heating temperature of the first heating layer is reduced to the first heating temperature; and reducing the current heating temperature of the second heating layer and the first heating layer to zero degree under the condition that the size relation indicates that the first caustic soda rate is equal to the optimal food burning-down rate and the food in the second image information meets the preset shape.

In an exemplary embodiment, determining the temperature control strategy of the food heating device according to the magnitude relation between the first burning-down rate and the food burning-down rate, and the food in the second image information does not meet the preset morphology at least comprises one of the following: when the size relation indicates that the first burning-down rate is smaller than the lowest food burning-down rate and the food in the second image information does not meet the preset form, keeping the current heating temperature of the food heating device to continue heating; when the size relationship indicates that the first burning-out rate is greater than or equal to the lowest food burning-out rate, the first burning-out rate is smaller than the optimal burning-out rate, and the food in the second image information does not meet the preset shape, reducing the current heating temperature of the second heating layer to a first heating temperature, and increasing the current heating temperature of the first heating layer to a second heating temperature, wherein the food heating device is provided with a first heating layer and a second heating layer, and the first heating layer is positioned above the second heating layer; when the size relation indicates that the first burning-out rate is equal to the optimal food burning-out rate and the food in the second image information does not meet the preset shape, reducing the current heating temperature of the second heating layer to a first heating temperature, and increasing the current heating temperature of the first heating layer to a second heating temperature; and reducing the current heating temperature of the second heating layer and the first heating layer to zero degree under the condition that the size relation indicates that the first caustic soda rate is equal to the highest food burning-down rate and the food in the second image information does not meet the preset shape.

In an exemplary embodiment, determining whether the food product in the second image information satisfies a preset morphology includes: learning and training a visual detection model through a computer visual algorithm; and inputting the second image information acquired by the image acquisition device into a model visual detection model to determine whether food in the second image information meets a preset shape.

In one exemplary embodiment, determining a first burn-in rate from the first weight information and the second weight information includes: the first burn-in rate is determined by at least: first firing rate= (a-B)/a×100%, where a is first weight information and B is second weight information.

In one exemplary embodiment, the method further comprises, after reducing the current heating temperature of the second heating layer of the food heating apparatus to the first heating temperature and reducing the current heating temperature of the first heating layer of the food heating apparatus to the first heating temperature: determining whether the first burn-in rate is equal to an optimal burn-in rate; and determining that the food is ripe when the first reduction rate is equal to the optimal reduction rate, and reducing the current heating temperature of the second heating layer and the first heating layer of the food heating device to zero.

According to another embodiment of the present invention, there is also provided a determining device of a temperature control strategy, including: the first acquisition module is used for acquiring first weight information of food through a gravity sensor and acquiring first image information of the food through an image acquisition device, wherein the first weight information is used for indicating the weight of food embryo corresponding to the food, the first image information is used for indicating the image of the food embryo corresponding to the food, and the gravity sensor and the image acquisition device are both positioned in the food heating device; the second acquisition module is used for acquiring second weight information of the food through the gravity sensor and acquiring second image information of the food through the image acquisition device, wherein the second weight information is used for indicating the weight of the food in the heating process, and the second image information is used for indicating the image of the food in the heating process; and the determining module is used for determining a temperature control strategy of the food heating device according to the first weight information, the second weight information and the second image information so that the temperature of the food heating device is regulated according to the temperature control strategy.

According to yet another aspect of the embodiments of the present invention, there is also provided a computer-readable storage medium having a computer program stored therein, wherein the computer program is configured to execute the above-described method of determining a temperature control strategy when running.

According to still another aspect of the embodiments of the present invention, there is further provided an electronic device including a memory, a processor, and a computer program stored on the memory and executable on the processor, wherein the processor executes the above-mentioned method for determining a temperature control policy by using the computer program.

In the embodiment of the invention, first weight information of food is obtained through a gravity sensor, and first image information of the food is obtained through an image acquisition device, wherein the first weight information is used for indicating the weight of food embryo corresponding to the food, the first image information is used for indicating the image of the food embryo corresponding to the food, and the gravity sensor and the image acquisition device are both positioned in the food heating device; acquiring second weight information of the food through a gravity sensor and acquiring second image information of the food through an image acquisition device, wherein the second weight information is used for indicating the weight of the food in the heating process, and the second image information is used for indicating the image of the food in the heating process; determining a temperature control strategy of the food heating device according to the first weight information, the second weight information and the second image information, so that the temperature of the food heating device is regulated according to the temperature control strategy; the temperature control strategy of the food heating device is determined through the first weight information, the second weight information and the second image information together, and by adopting the technical scheme, the problem that the mouthfeel and the aesthetic degree of food cannot be guaranteed in the heating process of the food heating device is solved, and then the temperature of the food heating device is automatically adjusted in the whole process to heat, so that the mouthfeel and the aesthetic degree of the food are guaranteed.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, illustrate embodiments of the invention and together with the description serve to explain the invention and do not constitute a limitation on the invention. In the drawings:

fig. 1 is a block diagram of a hardware structure of a mobile terminal according to a method for determining a temperature control policy according to an embodiment of the present invention;

FIG. 2 is a flow chart of a method of determining a temperature control strategy according to an embodiment of the present invention;

FIG. 3 is a schematic diagram of a method of determining a temperature control strategy according to an alternative embodiment of the present invention;

FIG. 4 is a block diagram (I) of a temperature control strategy determination device according to an embodiment of the present invention;

fig. 5 is a block diagram (two) of a temperature control strategy determining apparatus according to an embodiment of the present invention.

Detailed Description

In order that those skilled in the art will better understand the present invention, a technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in which it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the present invention without making any inventive effort, shall fall within the scope of the present invention.

It should be noted that the terms "first," "second," and the like in the description and the claims of the present invention and the above figures are used for distinguishing between similar objects and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used may be interchanged where appropriate such that the embodiments of the invention described herein may be implemented in sequences other than those illustrated or otherwise described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.

The method embodiments provided by the embodiments of the present application may be performed in a mobile terminal, a computer terminal, or similar computing device. Taking the mobile terminal as an example, fig. 1 is a block diagram of a hardware structure of the mobile terminal according to a method for determining a temperature control policy according to an embodiment of the present invention. As shown in fig. 1, a mobile terminal may include one or more processors 102 (only one is shown in fig. 1) (the processor 102 may include, but is not limited to, a microprocessor MCU or a processing device such as a programmable logic device FPGA) and a memory 104 for storing data, and in one exemplary embodiment, a transmission device 106 for communication functions and an input-output device 108. It will be appreciated by those skilled in the art that the structure shown in fig. 1 is merely illustrative and not limiting of the structure of the mobile terminal described above. For example, a mobile terminal may also include more or fewer components than shown in FIG. 1, or have a different configuration than the equivalent functions shown in FIG. 1 or more than the functions shown in FIG. 1.

The memory 104 may be used to store a computer program, for example, a software program of application software and a module, such as a computer program corresponding to a method for determining a temperature control policy in an embodiment of the present invention, and the processor 102 executes the computer program stored in the memory 104 to perform various functional applications and data processing, that is, to implement the above-described method. Memory 104 may include high-speed random access memory, and may also include non-volatile memory, such as one or more magnetic storage devices, flash memory, or other non-volatile solid-state memory. In some examples, the memory 104 may further include memory remotely located relative to the processor 102, which may be connected to the mobile terminal via a network. Examples of such networks include, but are not limited to, the internet, intranets, local area networks, mobile communication networks, and combinations thereof.

The transmission device 106 is used to receive or transmit data via a network. Specific examples of the network described above may include a wireless network provided by a communication provider of the mobile terminal. In one example, the transmission device 106 includes a network adapter (Network Interface Controller, simply referred to as NIC) that can connect to other network devices through a base station to communicate with the internet. In one example, the transmission device 106 may be a Radio Frequency (RF) module, which is configured to communicate with the internet wirelessly.

In this embodiment, a method for determining a temperature control policy is provided, which is applied to the mobile terminal, specifically, the food heating device, and fig. 2 is a flowchart of a method for determining a temperature control policy according to an embodiment of the present invention, where the flowchart includes the following steps:

step S202, acquiring first weight information of food through a gravity sensor and acquiring first image information of the food through an image acquisition device, wherein the first weight information is used for indicating the weight of food embryo corresponding to the food, the first image information is used for indicating the image of the food embryo corresponding to the food, and the gravity sensor and the image acquisition device are both positioned in the food heating device;

step S204, acquiring second weight information of the food through a gravity sensor and acquiring second image information of the food through an image acquisition device, wherein the second weight information is used for indicating the weight of the food in the heating process, and the second image information is used for indicating an image of the food in the heating process;

step S206, determining a temperature control strategy of the food heating device according to the first weight information, the second weight information and the second image information, so that the temperature of the food heating device is adjusted according to the temperature control strategy.

Through the steps, first weight information of food is obtained through a gravity sensor, and first image information of the food is obtained through an image acquisition device, wherein the first weight information is used for indicating the weight of food embryo corresponding to the food, the first image information is used for indicating the image of the food embryo corresponding to the food, and the gravity sensor and the image acquisition device are both positioned in the food heating device; acquiring second weight information of the food through a gravity sensor and acquiring second image information of the food through an image acquisition device, wherein the second weight information is used for indicating the weight of the food in the heating process, and the second image information is used for indicating the image of the food in the heating process; according to the first weight information, the second weight information and the second image information, a temperature control strategy of the food heating device is determined, so that the temperature of the food heating device is adjusted according to the temperature control strategy, the problem that in the related technology, in the heating process of the food heating device, the taste and the aesthetic degree of food cannot be guaranteed, and further the food is heated by automatically adjusting the temperature of the food heating device in the whole process, and then the taste and the aesthetic degree of the food are guaranteed.

The food heating device may be as follows: food heating device, above-mentioned food embryo can be: bread embryo, pizza embryo, etc., which is not limited in this embodiment of the present invention, the food heating device needs to be equipped with an image acquisition device and a gravity sensor.

In one exemplary embodiment, determining a temperature control strategy of the food heating apparatus from the first weight information, the second weight information, and the second image information includes: determining a food type of the food according to the first image information, and determining a food burning-rate according to the food type, wherein the food burning-rate at least comprises at least one of the following: optimal food burn rate, lowest food burn rate, highest food burn rate; determining a first burn-in rate according to the first weight information and the second weight information; and determining a temperature control strategy of the food heating device according to the magnitude relation between the first burning-down rate and the food burning-down rate and whether the food in the second image information meets the preset shape.

The embodiment of the invention discloses a method for determining a temperature control strategy of a food heating device, in particular to a method for determining the food type of food through image information acquired by an image acquisition device and determining the food burning rate corresponding to the food according to the food type of the food at a cloud end; acquiring the second weight information of the food in a preset manner, wherein the acquiring the second weight information of the food in the preset manner comprises: acquiring second weight information of food in real time, wherein the second weight information is periodically acquired at intervals of preset time, and the preset time is determined according to the type of the food; and calculating a first burning-out rate through the first weight information and the second weight information, and determining a temperature control strategy of the food heating device according to the magnitude relation between the first burning-out rate and the food burning-out rate and whether the food in the second image information meets a preset form after the first burning-out rate is calculated.

For example, the food is a fazenith, the image information of the fazenith embryo acquired by the image acquisition device is determined that the food type in the image information is a fazenith, the food burning rate of the fazenith is 23% -27% according to the obtained range of the fazenith at the cloud end of the fazenith, namely, the optimal food burning rate of the fazenith is 25%, the lowest food burning rate of the fazenith is 23%, the highest food burning rate of the fazenith is 27%, and it is required to be noted that the above values are only for better understanding the embodiment of the invention, and the embodiment of the invention is not limited to the food type, the food burning rate and the like.

In an exemplary embodiment, determining the temperature control strategy of the food heating device according to the magnitude relation between the first burning-down rate and the food in the second image information satisfies the preset shape at least includes one of the following: when the size relationship indicates that the first burning-out rate is smaller than the lowest food burning-out rate, the food in the second image information meets a preset shape, and the food heating device is provided with a first heating layer and a second heating layer, the current heating temperature of the first heating layer is reduced to a first heating temperature, the current heating temperature of the second heating layer is increased to a second heating temperature, and the first heating layer is positioned above the second heating layer; when the size relationship indicates that the first burning-out rate is greater than or equal to the lowest food burning-out rate, the first burning-out rate is smaller than the optimal burning-out rate, and the food in the second image information meets the preset shape, the current heating temperature of the second heating layer is reduced to a first heating temperature, and the current heating temperature of the first heating layer is reduced to the first heating temperature; and reducing the current heating temperature of the second heating layer and the first heating layer to zero degree under the condition that the size relation indicates that the first caustic soda rate is equal to the optimal food burning-down rate and the food in the second image information meets the preset shape.

That is, the embodiment of the invention describes that, when the food in the second image information satisfies the preset shape, the temperature control strategy of the food heating device is determined according to the magnitude relation between the first burning-down rate and the food burning-down rate, specifically: when the size relationship indicates that the first reduction rate is less than the minimum reduction rate (it can be understood that the food is not ripe, and the food morphology reaches the preset morphology), the current heating temperature of the first heating layer is reduced to the first heating temperature because the first heating layer has a larger influence on the morphology of the food, but the food is not ripe yet, and the current heating temperature of the second heating layer is increased to the second heating temperature, so that the ripe food is heated under the condition that the morphology of the food is not changed as much as possible; when the size relationship indicates that the first reduction rate is greater than or equal to the lowest food reduction rate, the first reduction rate is less than the optimal reduction rate (it can be understood that the food is more mature, the food morphology reaches the preset morphology, but the mouthfeel is not optimal), and the first heating layer has a larger influence on the morphology of the food, but the food is more mature, so that the current heating temperature of the second heating layer is reduced to the first heating temperature, and the current heating temperature of the first heating layer is reduced to the first heating temperature; the first caustic soda rate is indicated to be equal to the optimal food burn rate (it is understood that the food is ripe and the mouthfeel is optimal and the food morphology is a preset morphology) in the size relationship, and the food heating device is turned off.

In an exemplary embodiment, determining the temperature control strategy of the food heating device according to the magnitude relation between the first burning-down rate and the food burning-down rate, and the food in the second image information does not meet the preset morphology at least comprises one of the following: when the size relation indicates that the first burning-down rate is smaller than the lowest food burning-down rate and the food in the second image information does not meet the preset form, keeping the current heating temperature of the food heating device to continue heating; when the size relationship indicates that the first burning-out rate is greater than or equal to the lowest food burning-out rate, the first burning-out rate is smaller than the optimal burning-out rate, and the food in the second image information does not meet the preset shape, reducing the current heating temperature of the second heating layer to a first heating temperature, and increasing the current heating temperature of the first heating layer to a second heating temperature, wherein the food heating device is provided with a first heating layer and a second heating layer, and the first heating layer is positioned above the second heating layer; when the size relation indicates that the first burning-out rate is equal to the optimal food burning-out rate and the food in the second image information does not meet the preset shape, reducing the current heating temperature of the second heating layer to a first heating temperature, and increasing the current heating temperature of the first heating layer to a second heating temperature; and reducing the current heating temperature of the second heating layer and the first heating layer to zero degree under the condition that the size relation indicates that the first caustic soda rate is equal to the highest food burning-down rate and the food in the second image information does not meet the preset shape.

That is, the embodiment of the invention records that, when the food in the second image information does not meet the preset shape, the temperature control strategy of the food heating device is determined according to the magnitude relation between the first burning-down rate and the food burning-down rate, and specifically: when the size relationship indicates that the first burning-out rate is smaller than the lowest food burning-out rate (the food is not mature and the food form does not reach the preset form), continuing to keep the current heating temperature of the food heating device for continuing heating, wherein the current heating temperature is obtained by the food heating device from the cloud according to the video type; when the size relationship indicates that the first reduction rate is greater than or equal to the lowest food reduction rate, the first reduction rate is less than the optimal reduction rate (it can be understood that the food is more mature but the mouthfeel and morphology are not optimal), as the first heating layer has a greater influence on the morphology of the food and the food is more mature, the temperature of the first heating layer is increased, and the temperature of the second heating layer is reduced, so that the food meets the preset morphology and the food reaches the optimal reduction rate; indicating that the first burning reduction rate is equal to the optimal food burning reduction rate (the food is more mature, the taste is optimal, but the food form does not reach the preset form) in the size relation, because the first heating layer has a larger influence on the form of the food, and the food is more mature, the temperature of the first heating layer is increased, and the temperature of the second heating layer is reduced; where the size relationship indicates that the first caustic soda fraction is equal to the highest food burn rate (it is understood that the food is too ripe, but the food morphology does not reach the preset morphology), continued heating of the food is abandoned because the food is not good in mouthfeel at this time.

In an exemplary embodiment, determining whether the food product in the second image information satisfies a preset morphology includes: learning and training a visual detection model through a computer visual algorithm; and inputting the second image information acquired by the image acquisition device into a model visual detection model to determine whether food in the second image information meets a preset shape.

That is, the visual detection model is trained by computer vision according to the image information and the label of whether the food meets the preset shape, so that after the second image information acquired by the image acquisition device is input into the model visual detection model, the visual detection model outputs the result of whether the food meets the preset shape.

In one exemplary embodiment, determining a first burn-in rate from the first weight information and the second weight information includes: the first burn-in rate is determined by at least: first firing rate= (a-B)/a×100%, where a is first weight information and B is second weight information.

In one exemplary embodiment, the method further comprises, after reducing the current heating temperature of the second heating layer of the food heating apparatus to the first heating temperature and reducing the current heating temperature of the first heating layer of the food heating apparatus to the first heating temperature: determining whether the first burn-in rate is equal to an optimal burn-in rate; and determining that the food is ripe when the first reduction rate is equal to the optimal reduction rate, and reducing the current heating temperature of the second heating layer and the first heating layer of the food heating device to zero.

That is, in the case where it is determined that the food satisfies the preset morphology, it is determined whether the first reduction rate is equal to the optimal reduction rate, and in the case where it is determined that the food satisfies the preset morphology and the first reduction rate is equal to the optimal reduction rate, it is determined that the food reaches the optimal morphology and taste, and the food heating apparatus is turned off.

Further, before the first weight information of the food is acquired by the gravity sensor and the first image information of the food is acquired by the image acquisition device, the method further includes: detecting whether the food is located in a preset area; and under the condition that the food is detected to be positioned in the preset area, controlling the food heating device to be automatically opened, and controlling the food to move into the food heating device.

In order to better understand the process of the above-mentioned determination method of the temperature control strategy, the following describes the implementation method flow of the determination of the temperature control strategy in combination with the alternative embodiment, but is not used for limiting the technical scheme of the embodiment of the present invention.

In the embodiment of the invention, taking the oven and the bread as examples, the oven needs to be provided with a camera (equivalent to the image acquisition device in the embodiment) and a gravity sensor.

The purpose of bread baking: gasifying carbon dioxide and alcohol generated by fermentation to increase bread volume. The starch is gelatinized to make the bread helpful for digestion. Coloring the burnt skin of bread, and improving appetite and fragrance of bread. The various enzymes are deactivated while the yeast is fermented. And evaporating redundant water after the starch is gelatinized, so as to improve the mouthfeel. The baked bread has a reduced weight compared to the bread before baking. At this time, the moisture in the bread embryo is evaporated by 10 to 25 percent in the baking process. The moisture evaporated from the bread dough during the baking process is generally expressed in terms of caustic soda. The caustic soda rate formula: firing rate= (C-D)/c×100%; c is the weight of bread embryo before baking, D is the weight of bread during baking; the larger the value of the burn-down rate, the more the moisture evaporates, and the smaller the value, the less the moisture evaporates.

Factors influencing the caustic soda rate are the following. Dividing the weight: the greater the split weight, the less the relative degree of moisture loss. Shaping: elongated breads such as farads will evaporate more water than round breads of the same weight. Baking time: the longer the baking time, the more moisture evaporates. Baking temperature: the higher the temperature, the shorter the baking time is, and therefore the higher the temperature, the less the water evaporates.

In this embodiment, a method for determining a temperature control strategy is provided, and fig. 3 is a schematic diagram of a method for determining a temperature control strategy according to an embodiment of the present invention, as shown in fig. 3, specifically including the following steps:

step S301: starting;

step S302: determining the bread type and the corresponding burning degree of the bread type through the first image information of the bread embryo acquired by the camera;

step S303: acquiring first weight information of bread dough through a gravity sensor;

step S304: heating is started;

step S305: meanwhile, judging whether the bread meets the preset shape and whether the first burning rate of the bread meets the optimal burning rate;

step S306: determining a temperature control strategy of the food heating device according to whether the bread meets a preset shape and whether a first burning-down rate of the bread meets an optimal burning-down rate;

specific: when the first burning-out rate does not reach the lowest burning-out rate, the bread does not meet the preset shape (for example, the surface color reaches the preset color), the first heating layer and the second heating layer keep the current heating temperature for continuous heating, wherein the first heating layer is above the second heating layer;

when the first caustic soda rate does not reach the lowest burning rate, the bread meets the preset shape, the current heating temperature of the first heating layer is reduced to the first heating temperature, and the current heating temperature of the second heating layer is increased to the second heating temperature;

When the first caustic soda rate reaches the lowest burning rate, the bread does not meet the preset shape, the current heating temperature of the first heating layer is reduced to the first heating temperature, and the current heating temperature of the second heating layer is increased to the second heating temperature;

when the first caustic soda rate reaches the lowest reduction rate, the bread meets the preset shape, the current heating temperature of the second heating layer is reduced to the first heating temperature, and the current heating temperature of the first heating layer is reduced to the first heating temperature until the caustic soda rate reaches the optimal caustic soda rate;

when the first caustic soda rate reaches the optimal caustic soda rate, the bread does not meet the preset shape, the current heating temperature of the second heating layer is reduced to the first heating temperature, the current heating temperature of the first heating layer is increased to the second heating temperature, and the bread meets the preset shape;

and when the first caustic soda rate reaches the maximum caustic soda rate, the bread does not meet the preset shape, and the first heating layer and the second heating layer are closed.

Step S307: determining that the bread is ripe when the first caustic soda rate reaches the optimal caustic soda rate and the bread meets a preset shape;

step S308: and (5) ending baking.

In the embodiment of the invention, first weight information of bread is obtained through a gravity sensor, and first image information of bread is obtained through a camera, wherein the first weight information is used for indicating the weight of bread embryos corresponding to the bread, the first image information is used for indicating the images of the bread embryos corresponding to the bread, and the gravity sensor and the camera are both positioned in the oven; acquiring second weight information of the bread through a gravity sensor and acquiring second image information of the bread through a camera, wherein the second weight information is used for indicating the weight of the bread in the heating process, and the second image information is used for indicating an image of the bread in the heating process; determining a temperature control strategy of the bread heating device according to the first weight information, the second weight information and the second image information, so that the oven adjusts the temperature according to the temperature control strategy; the temperature control strategy of the oven is determined through the first weight information, the second weight information and the second image information together, and by adopting the technical scheme, the problem that the mouthfeel and the attractiveness of the bread cannot be guaranteed in the heating process of the oven is solved, the temperature of the oven is automatically adjusted in the whole process to heat, and the mouthfeel and the attractiveness of the bread are guaranteed to heat.

From the description of the above embodiments, it will be clear to a person skilled in the art that the method according to the above embodiments may be implemented by means of software plus the necessary general hardware platform, but of course also by means of hardware, but in many cases the former is a preferred embodiment. Based on such understanding, the technical solution of the present invention may be embodied essentially or in a part contributing to the prior art in the form of a software product stored in a storage medium (e.g. ROM/RAM, magnetic disk, optical disk) comprising several instructions for causing a terminal device (which may be a mobile phone, a computer, a server, or a network device, etc.) to perform the method of the various embodiments of the present invention.

In this embodiment, a determination device of a temperature control strategy is provided, and fig. 4 is a block diagram of a structure of a determination device of a temperature control strategy according to an embodiment of the present invention; as shown in fig. 4, includes:

a first obtaining module 42, configured to obtain first weight information of a food through a gravity sensor, and obtain first image information of the food through an image capturing device, where the first weight information is used to indicate a weight of a food embryo corresponding to the food, the first image information is used to indicate an image of the food embryo corresponding to the food, and the gravity sensor and the image capturing device are both located in the food heating device;

A second acquiring module 44, configured to acquire second weight information of the food through a gravity sensor, and acquire second image information of the food through an image acquisition device, where the second weight information is used to indicate a weight of the food during heating, and the second image information is used to indicate an image of the food during heating;

a determining module 46 is configured to determine a temperature control strategy of the food heating apparatus according to the first weight information, the second weight information, and the second image information, so that the food heating apparatus adjusts the temperature according to the temperature control strategy.

Through the device, first weight information of food is obtained through the gravity sensor, and first image information of the food is obtained through the image acquisition device, wherein the first weight information is used for indicating the weight of food embryo corresponding to the food, the first image information is used for indicating the image of the food embryo corresponding to the food, and the gravity sensor and the image acquisition device are both positioned in the food heating device; acquiring second weight information of the food through a gravity sensor and acquiring second image information of the food through an image acquisition device, wherein the second weight information is used for indicating the weight of the food in the heating process, and the second image information is used for indicating the image of the food in the heating process; according to the first weight information, the second weight information and the second image information, a temperature control strategy of the food heating device is determined, so that the temperature of the food heating device is adjusted according to the temperature control strategy, the problem that in the related technology, in the heating process of the food heating device, the taste and the aesthetic degree of food cannot be guaranteed, and further the food is heated by automatically adjusting the temperature of the food heating device in the whole process, and then the taste and the aesthetic degree of the food are guaranteed.

In an exemplary embodiment, the determining module is further configured to determine a food type of the food product according to the first image information, and determine a food burn rate according to the food type, wherein the food burn rate includes at least one of: optimal food burn rate, lowest food burn rate, highest food burn rate; determining a first burn-in rate according to the first weight information and the second weight information; and determining a temperature control strategy of the food heating device according to the magnitude relation between the first burning-down rate and the food burning-down rate and whether the food in the second image information meets the preset shape.

Specifically, determining the food type of the food through the image information acquired by the image acquisition device, and determining the food burning rate corresponding to the food according to the food type of the food at the cloud end; acquiring the second weight information of the food in a preset manner, wherein the acquiring the second weight information of the food in the preset manner comprises: acquiring second weight information of food in real time, wherein the second weight information is periodically acquired at intervals of preset time, and the preset time is determined according to the type of the food; and calculating a first burning-out rate through the first weight information and the second weight information, and determining a temperature control strategy of the food heating device according to the magnitude relation between the first burning-out rate and the food burning-out rate and whether the food in the second image information meets a preset form after the first burning-out rate is calculated.

For example, the food is a fazenith, the image information of the fazenith embryo acquired by the image acquisition device is determined that the food type in the image information is a fazenith, the food burning rate of the fazenith is 23% -27% according to the obtained range of the fazenith at the cloud end of the fazenith, namely, the optimal food burning rate of the fazenith is 25%, the lowest food burning rate of the fazenith is 23%, the highest food burning rate of the fazenith is 27%, and it is required to be noted that the above values are only for better understanding the embodiment of the invention, and the embodiment of the invention is not limited to the food type, the food burning rate and the like.

In one exemplary embodiment, the determination module is further configured to one of: when the size relationship indicates that the first burning-out rate is smaller than the lowest food burning-out rate, the food in the second image information meets a preset shape, and the food heating device is provided with a first heating layer and a second heating layer, the current heating temperature of the first heating layer is reduced to a first heating temperature, the current heating temperature of the second heating layer is increased to a second heating temperature, and the first heating layer is positioned above the second heating layer; when the size relationship indicates that the first burning-out rate is greater than or equal to the lowest food burning-out rate, the first burning-out rate is smaller than the optimal burning-out rate, and the food in the second image information meets the preset shape, the current heating temperature of the second heating layer is reduced to a first heating temperature, and the current heating temperature of the first heating layer is reduced to the first heating temperature; and reducing the current heating temperature of the second heating layer and the first heating layer to zero degree under the condition that the size relation indicates that the first caustic soda rate is equal to the optimal food burning-down rate and the food in the second image information meets the preset shape.

That is, the embodiment of the invention describes that the determining module is further configured to determine the temperature control strategy of the food heating device according to the magnitude relation between the first burning-down rate and the food burning-down rate when the food in the second image information meets the preset shape, specifically: when the size relationship indicates that the first reduction rate is less than the minimum reduction rate (it can be understood that the food is not ripe, and the food morphology reaches the preset morphology), the current heating temperature of the first heating layer is reduced to the first heating temperature because the first heating layer has a larger influence on the morphology of the food, but the food is not ripe yet, and the current heating temperature of the second heating layer is increased to the second heating temperature, so that the ripe food is heated under the condition that the morphology of the food is not changed as much as possible; when the size relationship indicates that the first reduction rate is greater than or equal to the lowest food reduction rate, the first reduction rate is less than the optimal reduction rate (it can be understood that the food is more mature, the food morphology reaches the preset morphology, but the mouthfeel is not optimal), and the first heating layer has a larger influence on the morphology of the food, but the food is more mature, so that the current heating temperature of the second heating layer is reduced to the first heating temperature, and the current heating temperature of the first heating layer is reduced to the first heating temperature; the first caustic soda rate is indicated to be equal to the optimal food burn rate (it is understood that the food is ripe and the mouthfeel is optimal and the food morphology is a preset morphology) in the size relationship, and the food heating device is turned off.

In one exemplary embodiment, the determination module is further configured to one of: when the size relation indicates that the first burning-down rate is smaller than the lowest food burning-down rate and the food in the second image information does not meet the preset form, keeping the current heating temperature of the food heating device to continue heating; when the size relationship indicates that the first burning-out rate is greater than or equal to the lowest food burning-out rate, the first burning-out rate is smaller than the optimal burning-out rate, and the food in the second image information does not meet the preset shape, reducing the current heating temperature of the second heating layer to a first heating temperature, and increasing the current heating temperature of the first heating layer to a second heating temperature, wherein the food heating device is provided with a first heating layer and a second heating layer, and the first heating layer is positioned above the second heating layer; when the size relation indicates that the first burning-out rate is equal to the optimal food burning-out rate and the food in the second image information does not meet the preset shape, reducing the current heating temperature of the second heating layer to a first heating temperature, and increasing the current heating temperature of the first heating layer to a second heating temperature; and reducing the current heating temperature of the second heating layer and the first heating layer to zero degree under the condition that the size relation indicates that the first caustic soda rate is equal to the highest food burning-down rate and the food in the second image information does not meet the preset shape.

That is, the embodiment of the invention describes that the determining module is further configured to determine the temperature control strategy of the food heating device according to the magnitude relation between the first burning-down rate and the food burning-down rate when the food in the second image information does not satisfy the preset form, specifically: when the size relationship indicates that the first burning-out rate is smaller than the lowest food burning-out rate (the food is not mature and the food form does not reach the preset form), continuing to keep the current heating temperature of the food heating device for continuing heating, wherein the current heating temperature is obtained by the food heating device from the cloud according to the video type; when the size relationship indicates that the first reduction rate is greater than or equal to the lowest food reduction rate, the first reduction rate is less than the optimal reduction rate (it can be understood that the food is more mature but the mouthfeel and morphology are not optimal), as the first heating layer has a greater influence on the morphology of the food and the food is more mature, the temperature of the first heating layer is increased, and the temperature of the second heating layer is reduced, so that the food meets the preset morphology and the food reaches the optimal reduction rate; indicating that the first burning reduction rate is equal to the optimal food burning reduction rate (the food is more mature, the taste is optimal, but the food form does not reach the preset form) in the size relation, because the first heating layer has a larger influence on the form of the food, and the food is more mature, the temperature of the first heating layer is increased, and the temperature of the second heating layer is reduced; where the size relationship indicates that the first caustic soda fraction is equal to the highest food burn rate (it is understood that the food is too ripe, but the food morphology does not reach the preset morphology), continued heating of the food is abandoned because the food is not good in mouthfeel at this time.

In one exemplary embodiment, the determination module is further configured to learn the training visual inspection model through computer vision algorithms; and inputting the second image information acquired by the image acquisition device into a model visual detection model to determine whether food in the second image information meets a preset shape.

That is, the visual detection model is trained by computer vision according to the image information and the label of whether the food meets the preset shape, so that after the second image information acquired by the image acquisition device is input into the model visual detection model, the visual detection model outputs the result of whether the food meets the preset shape.

In one exemplary embodiment, fig. 5 is a block diagram of a temperature control strategy determination device according to an embodiment of the present invention; as shown in fig. 5, the apparatus further includes: the calculation module 52 is further configured to determine the first firing rate by: first firing rate= (a-B)/a×100%, where a is first weight information and B is second weight information.

In one exemplary embodiment, the method further comprises, after reducing the current heating temperature of the second heating layer of the food heating apparatus to the first heating temperature and reducing the current heating temperature of the first heating layer of the food heating apparatus to the first heating temperature: determining whether the first burn-in rate is equal to an optimal burn-in rate; and determining that the food is ripe when the first reduction rate is equal to the optimal reduction rate, and reducing the current heating temperature of the second heating layer and the first heating layer of the food heating device to zero.

That is, in the case where it is determined that the food satisfies the preset morphology, it is determined whether the first reduction rate is equal to the optimal reduction rate, and in the case where it is determined that the food satisfies the preset morphology and the first reduction rate is equal to the optimal reduction rate, it is determined that the food reaches the optimal morphology and taste, and the food heating apparatus is turned off.

Further, the determining module is further configured to detect whether the food is located in a preset area; and under the condition that the food is detected to be positioned in the preset area, controlling the food heating device to be automatically opened, and controlling the food to move into the food heating device.

An embodiment of the present invention also provides a storage medium including a stored program, wherein the program executes the method of any one of the above.

Alternatively, in the present embodiment, the above-described storage medium may be configured to store program code for performing the steps of:

s1, acquiring first weight information of food through a gravity sensor and acquiring first image information of the food through an image acquisition device, wherein the first weight information is used for indicating the weight of food embryo corresponding to the food, the first image information is used for indicating the image of the food embryo corresponding to the food, and the gravity sensor and the image acquisition device are both positioned in the food heating device;

S2, acquiring second weight information of the food through a gravity sensor and acquiring second image information of the food through an image acquisition device, wherein the second weight information is used for indicating the weight of the food in a heating process, and the second image information is used for indicating an image of the food in the heating process;

s3, determining a temperature control strategy of the food heating device according to the first weight information, the second weight information and the second image information, so that the temperature of the food heating device is adjusted according to the temperature control strategy.

An embodiment of the invention also provides an electronic device comprising a memory having stored therein a computer program and a processor arranged to run the computer program to perform the steps of any of the method embodiments described above.

Optionally, the electronic apparatus may further include a transmission device and an input/output device, where the transmission device is connected to the processor, and the input/output device is connected to the processor.

Alternatively, in the present embodiment, the above-described processor may be configured to execute the following steps by a computer program:

S1, acquiring first weight information of food through a gravity sensor and acquiring first image information of the food through an image acquisition device, wherein the first weight information is used for indicating the weight of food embryo corresponding to the food, the first image information is used for indicating the image of the food embryo corresponding to the food, and the gravity sensor and the image acquisition device are both positioned in the food heating device;

s2, acquiring second weight information of the food through a gravity sensor and acquiring second image information of the food through an image acquisition device, wherein the second weight information is used for indicating the weight of the food in a heating process, and the second image information is used for indicating an image of the food in the heating process;

s3, determining a temperature control strategy of the food heating device according to the first weight information, the second weight information and the second image information, so that the temperature of the food heating device is adjusted according to the temperature control strategy.

Alternatively, in the present embodiment, the storage medium may include, but is not limited to: a U-disk, a Read-Only Memory (ROM), a random access Memory (Random Access Memory, RAM), a removable hard disk, a magnetic disk, or an optical disk, or other various media capable of storing program codes.

Alternatively, specific examples in this embodiment may refer to examples described in the foregoing embodiments and optional implementations, and this embodiment is not described herein.

It will be appreciated by those skilled in the art that the modules or steps of the invention described above may be implemented in a general purpose computing device, they may be concentrated on a single computing device, or distributed across a network of computing devices, they may alternatively be implemented in program code executable by computing devices, so that they may be stored in a memory device for execution by computing devices, and in some cases, the steps shown or described may be performed in a different order than that shown or described, or they may be separately fabricated into individual integrated circuit modules, or multiple modules or steps within them may be fabricated into a single integrated circuit module for implementation. Thus, the present invention is not limited to any specific combination of hardware and software.

The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the principle of the present invention should be included in the protection scope of the present invention.

Claims (8)

1. A method for determining a temperature control strategy for a food heating apparatus, comprising:

acquiring first weight information of food through a gravity sensor and acquiring first image information of the food through an image acquisition device, wherein the first weight information is used for indicating the weight of food embryo corresponding to the food, the first image information is used for indicating the image of the food embryo corresponding to the food, and the gravity sensor and the image acquisition device are both positioned in the food heating device;

acquiring second weight information of the food through a gravity sensor and acquiring second image information of the food through an image acquisition device, wherein the second weight information is used for indicating the weight of the food in the heating process, and the second image information is used for indicating the image of the food in the heating process;

determining a temperature control strategy of the food heating device according to the first weight information, the second weight information and the second image information, so that the temperature of the food heating device is regulated according to the temperature control strategy;

wherein determining a temperature control strategy of the food heating apparatus according to the first weight information, the second weight information and the second image information comprises:

Determining a food type of the food according to the first image information, and determining a food burning rate according to the food type at a cloud end, wherein the food burning rate at least comprises at least one of the following: optimal food burn rate, lowest food burn rate, highest food burn rate;

determining a first burn-in rate according to the first weight information and the second weight information;

determining a temperature control strategy of the food heating device according to the magnitude relation between the first burning-down rate and the food burning-down rate and whether the food in the second image information meets a preset form;

determining a temperature control strategy of the food heating device according to the magnitude relation between the first burning-down rate and the food burning-down rate and the fact that the food in the second image information meets a preset form, wherein the temperature control strategy at least comprises one of the following steps:

when the size relationship indicates that the first burning-out rate is smaller than the lowest food burning-out rate, the food in the second image information meets a preset shape, and the food heating device is provided with a first heating layer and a second heating layer, the current heating temperature of the first heating layer is reduced to a first heating temperature, the current heating temperature of the second heating layer is increased to a second heating temperature, and the first heating layer is positioned above the second heating layer;

When the size relationship indicates that the first burning-out rate is greater than or equal to the lowest food burning-out rate, the first burning-out rate is smaller than the optimal burning-out rate, and the food in the second image information meets the preset shape, the current heating temperature of the second heating layer is reduced to a first heating temperature, and the current heating temperature of the first heating layer is reduced to the first heating temperature;

when the size relation indicates that the first caustic soda rate is equal to the optimal food burning-down rate and the food in the second image information meets the preset shape, reducing the current heating temperature of the second heating layer and the first heating layer to zero degrees;

before acquiring the first weight information of the food product by the gravity sensor and acquiring the first image information of the food product by the image acquisition device, the method further comprises:

detecting whether the food is located in a preset area; and under the condition that the food is detected to be positioned in the preset area, controlling the food heating device to be automatically opened, and controlling the food to move into the food heating device.

2. The method according to claim 1, wherein the determining the temperature control strategy of the food heating apparatus according to the magnitude relation between the first burning-down rate and the food in the second image information does not satisfy the preset shape includes at least one of:

When the size relation indicates that the first burning-down rate is smaller than the lowest food burning-down rate and the food in the second image information does not meet the preset form, keeping the current heating temperature of the food heating device to continue heating;

when the size relationship indicates that the first burning-out rate is greater than or equal to the lowest food burning-out rate, the first burning-out rate is smaller than the optimal burning-out rate, and the food in the second image information does not meet the preset shape, reducing the current heating temperature of the second heating layer to a first heating temperature, and increasing the current heating temperature of the first heating layer to a second heating temperature, wherein the food heating device is provided with a first heating layer and a second heating layer, and the first heating layer is positioned above the second heating layer;

when the size relation indicates that the first burning-out rate is equal to the optimal food burning-out rate and the food in the second image information does not meet the preset shape, reducing the current heating temperature of the second heating layer to a first heating temperature, and increasing the current heating temperature of the first heating layer to a second heating temperature;

and reducing the current heating temperature of the second heating layer and the first heating layer to zero degree under the condition that the size relation indicates that the first caustic soda rate is equal to the highest food burning-down rate and the food in the second image information does not meet the preset shape.

3. The method of determining a temperature control strategy according to claim 1, wherein determining whether the food product in the second image information satisfies a preset morphology comprises:

learning and training a visual detection model through a computer visual algorithm;

and inputting the second image information acquired by the image acquisition device into a model visual detection model to determine whether food in the second image information meets a preset shape.

4. The method of determining a temperature control strategy of claim 1, wherein determining a first burn-in rate based on the first weight information and the second weight information comprises:

the first burn-in rate is determined by at least:

first firing rate= (a-B)/a×100%, where a is first weight information and B is second weight information.

5. The method of determining a temperature control strategy of claim 1, wherein the method further comprises, after reducing the current heating temperature of the second heating layer of the food heating apparatus to the first heating temperature and reducing the current heating temperature of the first heating layer of the food heating apparatus to the first heating temperature:

determining whether the first burn-in rate is equal to an optimal burn-in rate;

And determining that the food is ripe when the first reduction rate is equal to the optimal reduction rate, and reducing the current heating temperature of the second heating layer and the first heating layer of the food heating device to zero.

6. A temperature control strategy determining apparatus, comprising:

the first acquisition module is used for acquiring first weight information of food through a gravity sensor and acquiring first image information of the food through an image acquisition device, wherein the first weight information is used for indicating the weight of food embryo corresponding to the food, the first image information is used for indicating the image of the food embryo corresponding to the food, and the gravity sensor and the image acquisition device are both positioned in the food heating device;

the second acquisition module is used for acquiring second weight information of the food through the gravity sensor and acquiring second image information of the food through the image acquisition device, wherein the second weight information is used for indicating the weight of the food in the heating process, and the second image information is used for indicating the image of the food in the heating process;

a first determining module, configured to determine a temperature control strategy of the food heating apparatus according to the first weight information, the second weight information, and the second image information, so that the food heating apparatus adjusts a temperature according to the temperature control strategy;

The second determining module is used for detecting whether the food is located in a preset area or not; controlling the food heating device to be automatically opened and controlling the food to move into the food heating device under the condition that the food is detected to be positioned in a preset area;

the first determining module is further configured to determine a food type of the food according to the first image information, and determine a food burning rate according to the food type, where the food burning rate includes at least one of: optimal food burn rate, lowest food burn rate, highest food burn rate; determining a first burn-in rate according to the first weight information and the second weight information; determining a temperature control strategy of the food heating device according to the magnitude relation between the first burning-down rate and the food burning-down rate and whether the food in the second image information meets a preset form;

the first determining module is further configured to one of: when the size relationship indicates that the first burning-out rate is smaller than the lowest food burning-out rate, the food in the second image information meets a preset shape, and the food heating device is provided with a first heating layer and a second heating layer, the current heating temperature of the first heating layer is reduced to a first heating temperature, the current heating temperature of the second heating layer is increased to a second heating temperature, and the first heating layer is positioned above the second heating layer; when the size relationship indicates that the first burning-out rate is greater than or equal to the lowest food burning-out rate, the first burning-out rate is smaller than the optimal burning-out rate, and the food in the second image information meets the preset shape, the current heating temperature of the second heating layer is reduced to a first heating temperature, and the current heating temperature of the first heating layer is reduced to the first heating temperature; and reducing the current heating temperature of the second heating layer and the first heating layer to zero degree under the condition that the size relation indicates that the first caustic soda rate is equal to the optimal food burning-down rate and the food in the second image information meets the preset shape.

7. A computer readable storage medium, characterized in that the computer readable storage medium comprises a stored program, wherein the program when run performs the method of any of the preceding claims 1 to 5.

8. An electronic device comprising a memory and a processor, characterized in that the memory has stored therein a computer program, the processor being arranged to execute the method according to any of the claims 1 to 5 by means of the computer program.