CN109948177B - Environment-friendly interactive cooker customizing system for processing definition health - Google Patents
Environment-friendly interactive cooker customizing system for processing definition health Download PDFInfo
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Abstract
The invention relates to an environment-friendly interactive cooker customizing system for processing definition health, which mainly provides a method for selecting and outputting an optimal container curve from a plurality of peripheral curves by utilizing various models established and analyzed on cooked articles according to the requirements of different users on the food taste and the personal conditions. In the process, the user can be reminded in a personalized mode in real time, and great convenience is provided for the user. On the other hand provides the physics paster, contains time-recorder, temperature sensor etc. and the user can carry out the setting of time range and input own individual demand to this culinary art article through cell-phone APP to the change of control temperature and culinary art article nature and temperature can obtain the curve that this food is in the process of firing neutral property along with time variation, and the rethread APP feeds back to the user.
Description
Technical Field
The invention belongs to the crossing field of physical analysis and simulation realization technology. The bending degree (curve radian) of the inner shape of the container is similar to that of the cooking object, different models are built for each demand index of a user, the models are combined with personal taste, preference, physical condition and other indexes input by the user, and the container which meets the input optimal result is obtained as output in consideration of resource conservation (including fuel and food materials).
Background
Today's big data artificial intelligence has got into people's life widely, and along with the development of computer technology intelligent device not only brings convenience for people's life, lets our work life more high-efficient moreover. At present, people feel that the operation process is complex for cooking, the requirements of the practice and the control of temperature and time in the process have higher solutions, and the rapid development of communication equipment such as mobile phones and computers leads people to hope that the equipment is better applied to cooking technology.
The containers required in the process are different for different food materials and different cooking methods, in order to meet the requirements of delicacies suitable for the taste and the requirements of users as soon as possible, meet the requirements of good color, aroma and taste and meet the oil-saving requirement to a certain extent, the influence of heating and heat dissipation needs to be considered in the process, the heat utilization rate is improved to the greatest extent, a reasonable food material analysis scheme and an accurate and reasonable model in the cooking process need to be provided, and a satisfactory container output is obtained by combining input data of the users.
Disclosure of Invention
The technical problem is as follows: the invention discloses an environment-friendly interactive cooker customizing system for processing definition health, which mainly provides a method for selecting and outputting an optimal container curve from a plurality of peripheral curves by utilizing various models established and analyzed on cooked articles according to the requirements of different users on the taste of food and the personal conditions. In the process, the user can be reminded in a personalized mode in real time, and great convenience is provided for the user.
The technical scheme is as follows: in order to solve the problems in the background art, the invention provides a solution of an environment-friendly interactive cooker customization system for processing definition health. On one hand, photos of the cooking articles can be uploaded through the mobile phone APP, the shape and the volume of the container are roughly determined according to the volume, the shape and the like of the cooking articles, the bending degree (curve radian) of the inner shape of the container is similar to the cooking articles, various models and the like are established for each demand index of a user, the models and the like are combined with personal needs, preferences, physical conditions and other indexes input by the user, and the container meeting the input optimal result is obtained as output in consideration of resource conservation (including fuel and food materials). On the other hand, the physical patch is provided, a timer, a temperature sensor and the like are arranged in the physical patch, a user can set the time range of the cooking object through a mobile phone APP and input own personal requirements, the temperature and the properties of the cooking object and the change of the temperature are monitored, a curve of the properties (nutrition, maturity, moisture, toxic substances and the like) of the food along with the change of the time in the burning process can be obtained, and the curve is fed back to the user through the APP.
Architecture
1. Roughly determining the shape and volume of the container according to the volume, shape and the like of the cooking object, enabling the bending degree (curve radian) of the inner shape of the container to be similar to the cooking object, establishing different optimal models and the like for each demand index of a user, combining the optimal models and the like with the personal needs, preferences, physical conditions and other indexes input by the user, and taking the container F which meets the input optimal result considering resource conservation (comprising fuel and food materials) as output
(wherein Figure is a food material shape curve function, a user uploads a photo of a food material by using APP provided by a system and inputs a food material type and quality information to automatically simulate and generate the food material shape curve function, kappa is a parameter,
optimal models established for different needs of the user).
2. Since the Health of food in the process needs to be considered every cooking to prevent the generation of harmful substances in the cooking process, a Health model needs to be established:
(where Temperature is Temperature, Time is Time, t1,t2To ensure the value range of Temperature under the condition of food health, t3,t4The value range of the Time under the condition of ensuring the health of food; )
3. User A's demand RA states that the taste is good and the outer scorched and the inner tenderness, carries out semantic analysis and is mainly taste and outer scorched and the inner tenderness, because everyone is different to the definition of every parameter, thereby can carry out next step through main weight, outer focal power and the interior tenderness etc. of user's own selection taste.
The requirements RA of user a can be derived from the analysis tree diagram and the following algorithm, which relates to the effect of the food placement (different placements have different effects on the portion of the food near and far from the fire source), the thickness of the container, whether the food is homogeneously conducted (e.g. the fish head and the fish body need different temperatures or non-homogeneously conducted), whether the direction of heating changes, the temperature of the fire changes, and the deformation of the food during heating, as follows:
(wherein Hard is hardness, Temperature is Temperature, Water is moisture, and the range of values reached in the case of outer scorching and inner tenderness)
(wherein g is a gravity-influencing factor, the lower part is relatively compact, moisture and seasonings may permeate due to gravity, m is the mass of the food material, Type indicates whether the food material expands, contracts, aggregates or disperses during heating, and has different volume changes V (t) corresponding to different morphological changes during heating, H (S) is the amount of heat utilized per unit time, f (t) is the change of temperature of fire with time, and g (theta) is the change of heating direction)
(assuming that the inner surface of the vessel is relatively smooth, wherein
、
、
The contact area between the bottom of the container and food, the contact area between the food and air, and the contact area between the wall of the container and air, omega, gamma, η, lambda are specific weight parameters of the heat dissipation,
representing the contact area of the wall of the container with the air when the food is at a distance from the mouth of the container, k representing a parameter of the distance of the wall of the container from the food, which can be obtained by numerical statistics, the further away from which the heat dissipation is no longer attenuated)
(where Area is the contact Area, Thermal conductivity is the Thermal conductivity of the container, △ Tem is the temperature difference between the two surfaces, and Thickness is the Thickness of the container wall).
4. The RB requirement of the user B is expressed as less oil and delicious, and semantic analysis is performed mainly on oil and delicious, and since each person has a different definition for each parameter, the following steps can be performed by selecting the main emphasis of taste, the amount of oil, and the like by the user himself.
The requirements RB of user B can be derived from the analysis tree diagram and the following algorithm, which is related to the placement of the food (different placements affect different portions of the food near and far from the fire source), the thickness of the container, the heating temperature of the fire, and whether the temperature of the fire changes, as follows:
(wherein Hard is hardness, Water is moisture, and these values are within the range where they are attained in the case of a delicious food,
for the purpose of considering the amount of oil used
(wherein g is a gravity-influencing factor, the lower portion is relatively compact and moisture and seasoning may permeate due to gravity, m is the mass of the material, Type indicates whether the material expands, contracts, aggregates or disperses when heated, and has different volume changes V (t) corresponding to different morphological changes during heating, Thickness indicates the Thickness of the container, and temperature (t) indicates the function of the heating temperature as a function of time, which has a direct relationship with the amount of oil used)
5. The RC of the user C is expressed as the highest nutritional component, the key point of semantic analysis is nutrition, and because each person has different definitions of each parameter, the following steps can be carried out by selecting the proportion occupied by protein, grease, vitamins and the like by the user.
The requirements RC of the user C can be obtained from the analysis tree diagram and the following algorithm, which is related to the food placement mode (different placement modes affect different portions of food near the fire source and far from the fire source), whether the food is uniformly conducted, the heating temperature of the fire, and whether the temperature of the fire changes, and the algorithm is as follows:
(wherein Vitamin is Vitamin, Protein is Protein, Fat is oil, and these values fall within the range where the nutritional components are the highest,
is an algorithm considering vitamins)
(wherein g is a gravity-influencing factor, the lower part is relatively compact, moisture and seasonings may permeate due to gravity, m is the mass of the food material, Type represents whether the food material expands, contracts, aggregates or disperses during heating, and has different volume changes V (t) corresponding to different morphological changes during heating, H (S) is the amount of heat utilized per unit time, f (t) is the change of temperature of fire with time, and the algorithm is the same as that in step 1)
6. The requirement RD of the user D is expressed as medium maturity and less oil consumption, the key point of semantic analysis is maturity and oil consumption, and due to the fact that each person has different definitions for each parameter, the user can select medium maturity and the requirement for oil consumption, and then the next steps can be carried out.
The demand RD of the user D is related to the food placement (different placements affect different portions of the food near and far from the fire source), the thickness of the container, homogeneous conduction, the heating temperature of the fire, the change in temperature of the fire, and the deformation of the food during heating, from the analysis tree diagram and the following algorithm:
(wherein Surface _ Tem is the Surface temperature of the food, Middle _ Tem is the intermediate temperature of the food, Inide _ Tem is the internal temperature of the food, and (g, h) is the range of values for these aforementioned indices in the case where the doneness of the user is reached, different subscripts indicate different ranges of values,
is an algorithm that takes into account the degree of maturity,
is an algorithm considering the amount of oil used)
(wherein Type represents whether the food material expands, contracts, aggregates or disperses when heated, γ represents different coefficients of placement, and has different volume changes V (t) corresponding to different morphological changes during heating, f (t) is the change of temperature of fire with time, g (θ) represents the change of direction of heat reception,
indicating the thickness of the container at different locations,
indicating conductivity at different locations).
7. The requirement RE of the user E is expressed as a small time consumption and a sufficient fragrance, and the semantic analysis is mainly performed on time and fragrance, and since each person has a different definition for each parameter, the time range and fragrance requirement can be selected by the user himself to perform the next steps.
The requirements RE of the user E can be derived from the analysis tree diagram and the following algorithm, which is related to the way the food is placed (different ways of placing affect different portions of the food near and far from the fire source), the thickness of the container, the heating temperature of the fire, whether the temperature of the fire changes and the effect of the deformation of the food during heating, as follows:
(wherein the Fragrance is the degree of aroma,
the range of the front value can be determined by combining the international standard index according to the requirement input by the user,
is an algorithm considering time of use)
(wherein Type represents whether the food material expands, contracts, aggregates or disperses during heating, gamma represents different placing mode coefficients, and has different volume changes V (t) corresponding to different form changes during heating), H (S) is the amount of heat utilized in unit time, and the algorithm is the same as that in step 1
Representing the thickness of the container at different locations, f (t) being the temperature of the fire as a function of time).
8. Let the set HUMAN = { HUMAN1, HUMAN2, HUMAN3... } represent different people groups, the set NEED = { NEED1, NEED2, NEED3... } represent the requirements of different people groups for cooking product results or for the container, and HUMAN → NEED, the set internet = { INTEREST1, INTEREST2, INTEREST3.. } represent the user-input information of the taste, temperature, nutrient content or health status of the cooking food, and HUMAN → internet. The user's requirements can be fitted according to the provided models, e.g. Need1= { RA, RD }, and both models can be considered together. When the user provides and inputs own requirements, the optimal container meeting the requirements of the user can be obtained through algorithm calculation and recommended to the user for use according to the model established in the steps 1, 2, 3, 4, 5 and 6.
9. The inner side of the container is provided with a physical patch (attached to the inner wall of a cooker, and can work off line or on line), a temperature sensing device, a timer and the like, and can be connected with equipment such as a mobile phone, a computer and the like. The product can monitor indexes such as food material maturity, color and luster, fragrance and nutrition in real time, and feedback a contrast change diagram of the indexes (for example, a harmful substance generation curve, a fragrance degree change curve, a water loss condition, a maturity condition, a fire source condition and the like (standard data which is a premise that the properties are judged need to be led in from the internet or an expert research result) to a user through the user App, the user can adjust the fire source direction and the fire temperature through an interface provided by the APP, and the temperature distribution of a cooker is adjusted to prevent the food material from being heated unevenly, so that the taste is influenced. The patch can provide similar clock reminding (the user can set, for example, APP information reminding, APP shows the form, the color and the like of the cooked food material, the taste meeting the user requirements and the like to the user through calculation) according to the taste temperature set by the user, so that the difficulty of processing the food material by the user is greatly simplified, and the time is saved.
10. Personal situation information that can be entered by the user, such as: the health care food is in a body-building state recently, information such as the method, the consumption and the heating time of relevant food materials is recommended for the health care food, the nutrition amount can be fed back to a client through real-time calculation, the generation amount of harmful substances gives users visual feeling of nutrition conditions, the users can conveniently control the nutrition amount to ensure healthy diet, and the intelligent, healthy and diversified goals are achieved, wherein the algorithm is as follows:
(wherein State represents status, Nutrition represents nutrient, Time represents cooking Time, Harm represents amount of harmful substance, and lambda represents a variable parameter).
Advantageous effects
(1) According to the requirements on the parameters of the user such as personal taste, oil saving amount, nutrition, cooking degree, food color, aroma and the like, the most suitable container can be calculated and recommended through the model, so that the cooking process becomes more intelligent and concise, and the aims of saving and meeting the taste of the user are fulfilled.
(2) The user can real time monitoring food state through equipment such as cell-phone, computer, and the show part includes energy-conservation, material saving, festival, taste, color and luster contrast, fragrance contrast, nutrition contrast etc to can adjust the size of fire and support angle etc. change the culinary art mode.
(3) The personal taste, interest and demand of the user are met, and the personal condition information input by the user can be used, such as: recently, the health care food is in a body-building state, information such as the practice, the consumption and the heating time of relevant food materials is recommended for the health care food, the nutrition amount can be fed back to a client through real-time calculation, the generation amount of harmful substances can give a user visual feeling of the nutrition condition, the user can conveniently control the nutrition amount to ensure healthy diet, and the aims of intellectualization, healthiness and diversification are fulfilled.
Drawings
The figure is a flow chart for realizing the environment-friendly interactive cooker customizing system for processing defined health.
And the second diagram is a device effect diagram of the environment-friendly interactive cooker customizing system for processing defined health.
And the third diagram is an analysis tree diagram (I) of the environment-friendly interactive cooker customizing system for process-defined health.
And the fourth diagram is an analysis tree diagram (II) of the environment-friendly interactive cooker customizing system for process-defined health.
And the fifth figure is an analysis tree diagram (III) of the environment-friendly interactive cooker customizing system for process-defined health.
FIG. six is the analytic tree diagram (IV) of the eco-friendly interactive cookware customization system for process-defined health.
FIG. seven is the analytical tree diagram (V) of the eco-friendly interactive cookware customization system for process-defined health.
Figure eight is a hazardous substance generation curve for real-time monitoring of an environmentally friendly interactive cookware customization system for process definition health.
Figure nine is a plot of real-time monitored maturity for an eco-friendly interactive cookware customization system oriented to process defined health.
And the tenth is a real-time monitored aroma change curve of the environment-friendly interactive cooker customizing system for processing definition health.
FIG. eleven is a fire source regulation curve for real-time monitoring of an environmentally friendly interactive cookware customization system for process definition health.
Fig. twelve is a plot of real-time monitored water loss for an environmentally friendly interactive cookware custom system oriented to process definition health.
Fig. thirteen is a food color comparison diagram for real-time monitoring of an eco-friendly interactive cookware customization system for process definition health.
Detailed Description
For the purpose of illustrating the objects, technical solutions and advantages of the present invention, the present invention will be further described in detail below with reference to specific examples and the accompanying drawings (the general flow is shown in the first drawing):
1. corresponding to 001 and 002 in the step of the graph, the shape and the volume of the container are roughly determined according to the volume, the shape and the like of the cooking object, the bending degree (curve radian) of the inner shape of the container is similar to that of the cooking object, different optimal models and the like are established for each demand index of a user, the optimal models and the like are combined with the personal needs, the preferences, the physical conditions and the like input by the user, and the container F which meets the input optimal result is obtained by considering the resource conservation (comprising fuel and food materials) as output
(wherein Figure is a food material shape curve function, and the user uploads a photo of the food material using the APP provided by the system and inputs the photoThe food material type and quality information system automatically simulates and generates a food material shape curve function, kappa is a parameter,
optimal model established for different requirements of users)
2. Corresponding to 003 in the first step of the graph, since each cooking requires consideration of the Health of the food in the process and prevents the generation of harmful substances during the cooking, a Health model Health is required to be established:
(where Temperature is Temperature, Time is Time, t1,t2To ensure the value range of Temperature under the condition of food health, t3,t4The value range of the Time under the condition of ensuring the health of food; )
3. Corresponding to 004 in the first step of the figure, the requirement RA of the user A is expressed as good taste and tenderness outside scorched and inside scorched, the key point for semantic analysis is taste and tenderness outside scorched and inside scorched, and because each person has different definitions of each parameter, the following steps can be carried out by selecting the main weight, the external strength, the tenderness inside and the like of the taste by the user himself.
The requirements RA of the user a can be obtained from the analysis tree diagram (fig. three) and the following algorithm, which is related to the food placement mode (different placement modes have different influences on the food close to the fire source and the food far away from the fire source), the thickness of the container, whether the food is uniformly conducted (for example, the fish head and the fish body need different temperatures or non-uniform conduction), whether the heating direction is changed, the heating temperature of the fire, the temperature of the fire is changed, and the influence of the deformation of the food during the heating process, and the algorithm is as follows:
(wherein Hard is hardness, Temperature is Temperature, Water is moisture, and the range of values reached in the case of outer scorching and inner tenderness)
(wherein g is a gravity-influencing factor, the lower part is relatively compact, moisture and seasonings may permeate due to gravity, m is the mass of the food material, Type indicates whether the food material expands, contracts, aggregates or disperses during heating, and has different volume changes V (t) corresponding to different morphological changes during heating, H (S) is the amount of heat utilized per unit time, f (t) is the change of temperature of fire with time, and g (theta) is the change of heating direction)
(assuming that the inner surface of the vessel is relatively smooth, wherein
、
、
The contact area between the bottom of the container and food, the contact area between the food and air, and the contact area between the wall of the container and air, omega, gamma, η, lambda are specific weight parameters of the heat dissipation,
representing the contact area of the wall of the container with the air when the food is at a distance from the mouth of the container, k representing a parameter of the distance of the wall of the container from the food, which can be obtained by numerical statistics, the further away from which the heat dissipation is no longer attenuated)
(where Area is the contact Area, Thermal conductivity is the Thermal conductivity of the container, △ Tem is the temperature difference between the two surfaces, and Thickness is the Thickness of the container wall).
4. In 005 of the first step of the drawing, the requirement RB of the user B is expressed as less oil and delicious, and the emphasis of the semantic analysis is on oil and delicious, and since each person has different definitions of each parameter, the following steps can be performed by selecting the main emphasis of taste, the amount of oil, and the like by the user himself.
The requirements RB of user B can be obtained from the analysis tree diagram (e.g., diagram four) and the following algorithm, which is related to the placement of the food (different placements affect different portions of the food near and far from the fire source), the thickness of the container, the heating temperature of the fire, and whether the temperature of the fire changes, as follows:
(wherein Hard is hardness, Water is moisture, and these values are within the range where they are attained in the case of a delicious food,
for the purpose of considering the amount of oil used
(where g is a gravity-influencing factor, the lower portion is relatively compact and moisture and spices may penetrate due to gravity, m is the mass of the material, Type indicates whether the material expands, contracts, aggregates or disperses when heated, and there is a different volume change V (t) corresponding to different morphological changes during heating, Thickness indicates the Thickness of the container, and temperature (t) indicates the temperature of heating as a function of time, which is directly related to the amount of oil used).
5. Corresponding to 006 in the first step of the figure, the requirement RC of the user C is expressed as the highest nutrient content, and the key point for performing semantic analysis is nutrition, and since each person has different definitions of each parameter, the following steps can be performed by selecting the specific gravity of protein, oil, vitamin and the like by the user himself.
The requirements RC of the user C can be obtained from the analysis tree diagram (fig. five) and the following algorithm, which is related to the food placement mode (different placement modes have different influences on the food close to the fire source and the food far away from the fire source), whether the food is uniformly conducted, the heating temperature of the fire, and whether the temperature of the fire changes, and the algorithm is as follows:
(wherein Vitamin is Vitamin, Protein is Protein, Fat is oil, and these values fall within the range where the nutritional components are the highest,
is an algorithm considering vitamins)
(wherein g is a gravity-influencing factor, the lower part is relatively compact, moisture and seasonings may permeate due to the influence of gravity, m is the mass of the food material, Type represents whether the food material expands, contracts, aggregates or disperses during heating, and the volume change V (t) is different corresponding to different morphological changes during heating, H (S) is the heat quantity used in unit time, and f (t) is the change of the temperature of fire with time, and the algorithm is the same as that in step 1).
6. Corresponding to 007 of one step of the graph, the requirement RD of the user D is expressed as medium maturity and low oil consumption, the key point of performing semantic analysis is maturity and oil consumption, and since each person has different definitions of each parameter, the next step can be performed by selecting several degrees of maturity and the requirement for oil consumption by the user himself.
From the analysis tree (fig. six) and the following algorithm, the demand RD of the user D can be obtained in relation to the food placement (different placements have different effects on the portion of the food near and far from the fire source), the thickness of the container, the homogeneous conduction, the heating temperature of the fire, the change in the temperature of the fire, and the deformation of the food during heating, the algorithm is as follows:
(wherein Surface _ Tem is the Surface temperature of the food, Middle _ Tem is the intermediate temperature of the food, Inside _ Tem is the internal temperature of the food, and in order to achieve the doneness of the user, the ranges of values of these indices described above,
is an algorithm that takes into account the degree of maturity,
is an algorithm considering the amount of oil used)
(wherein Type represents whether the food material expands, contracts, aggregates or disperses when heated, γ represents different coefficients of placement, and has different volume changes V (t) corresponding to different morphological changes during heating, f (t) is the change of temperature of fire with time, g (θ) represents the change of direction of heat reception,
indicating the thickness of the container at different locations,
indicating conductivity at different locations).
7. Corresponding to 008, 009 of one step of the diagram, the requirement RE of the user E is expressed as little time spent and enough fragrance, and the semantic analysis is focused on time and fragrance, and since each person has a different definition for each parameter, the following steps can be performed by the user himself selecting the time range and fragrance requirement.
From the analysis tree diagram (fig. seven) and the following algorithm, the requirement RE of the user E can be obtained in relation to the food placement (different placements have different effects on the portion of the food near the fire source and far from the fire source), the thickness of the container, the heating temperature of the fire, whether the temperature of the fire changes and the deformation of the food during the heating process, the algorithm is as follows:
(wherein the Fragrance is the degree of aroma,
the range of the front value can be determined by combining the international standard index according to the requirement input by the user,
is an algorithm considering time of use)
(wherein Type represents whether the food material expands, contracts, aggregates or disperses during heating, gamma represents different placing mode coefficients, and has different volume changes V (t) corresponding to different form changes during heating), H (S) is the amount of heat utilized in unit time, and the algorithm is the same as that in step 1
Representing the thickness of the container at different locations, f (t) being the temperature of the fire as a function of time).
8. Corresponding to 010 of a step of the graph, a set of HUMAN = { HUMAN1, HUMAN2, HUMAN3.. said } represents different HUMAN populations, a set of NEED = { NEED1, NEED2, NEED3.. said } represents requirements of different HUMAN populations for culinary item results or for the container, and HUMAN → NEED, a set of intest = { INTEREST1, INTEREST2, INTEREST3.. said } represents information of user input such as own taste, temperature, nutrient content requirements or own health status of the culinary food, and HUMAN → intest. The user's requirements can be fitted according to the provided models, e.g. Need1= { RA, RD }, and both models can be considered together. When the user provides and inputs own requirements, the optimal container meeting the requirements of the user can be obtained through algorithm calculation and recommended to the user for use according to the model established in the steps 1, 2, 3, 4, 5 and 6.
9. Corresponding to 011 of the first step in the figure, the inner side of the container is provided with a physical patch (attached to the inner wall of the pot, and can work off-line or on-line), a temperature sensing device, a timer and the like, and can be connected with equipment such as a mobile phone, a computer and the like. The product can monitor indexes such as food material cooking degree, color, fragrance and nutrition in real time, and feedback comparison change graphs of the indexes to a user through a user App (for example, (such as (as shown in fig. eight, nine, ten, eleven, twelve and thirteen), harmful substance generation curves, fragrance change curves, water loss conditions, maturation conditions, fire source condition conditions and the like (the preconditions of property judgment, namely standard data, need to be led in from the internet or expert research results)), the user can adjust the direction of a fire source and the size of fire temperature through an interface provided by the APP, and adjust the temperature distribution of a pot so as to prevent the food material from being heated unevenly and influence the taste. The patch can provide similar clock reminding (the user can set, for example, APP information reminding, APP shows the form, the color and the like of the cooked food material, the taste meeting the user requirements and the like to the user through calculation) according to the taste temperature set by the user, so that the difficulty of processing the food material by the user is greatly simplified, and the time is saved.
10. Corresponding to 011 in one step of the figure, personal situation information can be entered by the user, such as: the health care food is in a body-building state recently, information such as the method, the consumption and the heating time of relevant food materials is recommended for the health care food, the nutrition amount can be fed back to a client through real-time calculation, the generation amount of harmful substances gives users visual feeling of nutrition conditions, the users can conveniently control the nutrition amount to ensure healthy diet, and the intelligent, healthy and diversified goals are achieved, wherein the algorithm is as follows:
Claims (1)
1. An environmentally friendly interactive cookware system for process-oriented health definition, characterized by:
(1) determining the shape and the volume of the container according to the characteristics of the cooking articles, including the volume and the shape, and selecting the bending degree of the inner shape of the container, wherein the bending degree is similar to the cooking articles and comprises a curve radian; establishing different optimal models for each demand index of the user, combining the models with the indexes input by the user, including personal needs, preferences and physical conditions, and considering resource conservation, wherein the resources comprise fuel and food materials, and a container F meeting the input optimal result is obtained as output
Wherein Figure is a food material shape curve function, a user uploads a photo of a food material by using an APP provided by a system and inputs a food material type and quality information to automatically simulate and generate the food material shape curve function, psi and kappa are specific gravity parameters obtained through data training, and W is a specific gravity parameter obtained through data trainingiThe optimal model is established aiming at different requirements of the user;
(2) because the Health of food in the process of every cooking needs to be considered, the generation of harmful substances in the cooking process is prevented, so that a Health model is required to be established:
where Temperature is Temperature, Time is Time, t1,t2To ensure the value range of Temperature under the condition of food health, t3,t4For ensuring health condition of foodUnder the condition, the value range of the Time;
(3) the requirement RA of the user A is expressed as good taste and tenderness outside scorched and inside scorched, the key point of semantic analysis is taste and tenderness outside scorched and inside scorched, and the user is allowed to select taste preference including the outside focal length and the inside tenderness by himself due to different definitions of each parameter of each person, so that the next steps are carried out;
the requirements RA of the user a can be derived from the analysis tree diagram and the following algorithm, which is related to the food placement, the thickness of the container, whether homogeneous conduction is present, whether the heating direction is changed, the heating temperature of the fire, whether the temperature of the fire is changed and the influence of the deformation of the food during the heating process, as follows:
wherein Hard is hardness, Temperature is Temperature, Water is moisture, a1,b1,a2,b2,a3,b3The ranges reached by these values in the case of outer scorching and inner tenderness;
wherein g is a gravity influence factor, the lower part is relatively compact and moisture and seasoning are permeated due to the influence of gravity, m is the mass of the food material, Type represents whether the food material expands, contracts, aggregates or disperses when being heated, and different volume changes V (t) are provided corresponding to different morphological changes in the heating process, H (S) is the utilized heat in unit time, f (t) is the change of the temperature of fire along with time, g (theta) represents the change of the heating direction, and α is an influence proportionality coefficient;
the inner surface of the container is relatively smooth, wherein Sb_l、Sl_a、Sg_aThe contact area of the bottom of the container and food is respectivelyThe contact area between the object and the air and the contact area between the wall of the container and the air, omega, gamma, η and lambda are specific weight parameters of the heat dissipation, SgThe contact area between the wall of the container and air is shown when food is far away from the container opening, k is a parameter of the distance between the wall of the container and the food, the parameter can be obtained through numerical statistics, and the farther the parameter is away from the wall of the container, the heat dissipation can not be attenuated any more;
wherein Area is the contact Area, Thermal _ conductivity is the Thermal conductivity of the container, △ Tem is the temperature difference between the two surfaces, and Thickness is the Thickness of the container wall;
(4) the RB requirement of the user B is expressed as less oil and delicious, the key point of semantic analysis is oil consumption and delicious, and the user is allowed to select the RB requirement according to different definitions of each parameter, wherein the RB requirement comprises the main weight of taste and oil consumption, so that the next step is carried out;
the requirements RB of the user B can be obtained from the analysis tree diagram and the following algorithm, which is related to the food placement mode, the thickness of the container, the heating temperature of the fire, and whether the temperature of the fire changes, wherein the food placement mode comprises that the influence of different placement modes on the part of the food close to the fire source and far away from the fire source is different, and the algorithm is as follows:
wherein g is a gravity-influencing factor, the lower portion is relatively compact and moisture and seasoning permeate due to the influence of gravity, m is the mass of the food material, Type represents whether the food material expands, contracts, aggregates or disperses when heated, and has different volume changes V (t) corresponding to different morphological changes in the heating process, Thickness represents the Thickness of the container, and temperature (t) represents a function of the change of the heating temperature with time and has a direct relation with the amount of oil used;
(5) the RC of the user C is expressed as the highest nutritional component, the key point of semantic analysis is nutrition, and because each person has different definitions of each parameter, the proportion occupied by protein, grease and vitamin is selected by the user, so that the next step is carried out;
the requirements RC of the user C can be obtained from the analysis tree diagram and the following algorithms, which are related to the food placement mode, whether the food is homogeneous and conductive, the heating temperature of the fire, and whether the temperature of the fire changes, and the algorithms are as follows:
wherein Vitamin is Vitamin, Protein is Protein, Fat is oil, and the range of the values belongs to the condition of highest nutrient content, WCIs an algorithm that considers vitamins:
wherein g is a gravity influence factor, the lower part is relatively compact and water and seasonings permeate due to the influence of gravity, m is the mass of the food material, Type represents whether the food material expands, contracts, aggregates or disperses when heated, and different volume changes V (t) are provided corresponding to different morphological changes in the heating process, H (S) is the amount of heat utilized in unit time, f (t) is the change of temperature of fire with time, the algorithm is the same as that in step 1, and β is an influence scale factor;
(6) the requirement RD of the user D is expressed as medium maturity and less oil consumption, the key point of semantic analysis is maturity and oil consumption, and the definition of each parameter of each person is different, so that the user is allowed to select medium maturity and the requirement for oil consumption so as to carry out the next step;
the demand RD of the user D is related to the food placing mode, the thickness of the container, whether the container is homogeneous and conductive, the heating temperature of the fire, whether the temperature of the fire changes and the influence of the deformation of the food in the heating process, wherein the food placing mode comprises that different placing modes have different influences on the part of the food close to the fire source and far away from the fire source; the algorithm is as follows:
wherein Surface _ Tem is the Surface temperature of the food, Middle _ Tem is the intermediate temperature of the food, Inside _ Tem is the internal temperature of the food, and (g, h) are the ranges of the values of the aforementioned indicators when the doneness of the user is reached, the different subscripts indicate the different value ranges, the ranges of the values of the aforementioned indicators, WDIs an algorithm taking into account maturity, WBIs an algorithm that takes into account the amount of oil used:
wherein Type represents whether the food material expands, contracts, aggregates or disperses when heated, gamma represents different coefficients of placement modes, and has different volume changes V (t) corresponding to different form changes in the heating process, f (t) is the change of the temperature of fire with time, g (theta) represents the change of the heating direction, and Thickness represents the change of the heating directioniIndicating the thickness of the container, p, at different locationsiRepresents the conductivity at different locations;
(7) the requirement RE of the user E is expressed as less time and enough fragrance, the key point of semantic analysis is time and fragrance, and the user is allowed to select a time range and a fragrance requirement by himself to carry out the next step due to different definitions of each parameter by everyone;
the requirements RE of the user E can be derived from the analysis tree diagram and the following algorithm, which is related to the food placement, the thickness of the container, the heating temperature of the fire, whether the temperature of the fire changes and the influence of the deformation of the food during the heating process, the food placement including different placements having different influences on the portion of the food that is close to the fire source and far away from the fire source, the algorithm being as follows:
wherein Fragrance is the degree of Fragrance (m)1,n1) The value range of the aroma can be determined by combining international standard indexes according to the requirements input by users, WEIs the algorithm when considered:
wherein Type represents whether the food material expands, contracts, aggregates or disperses during heating, gamma represents different placing mode coefficients, different volume changes V (t) are provided corresponding to different form changes in the heating process, H (S) is the amount of heat utilized in unit time, and the algorithm is the same as that in step 1 in Thicknessi(t) represents the thickness of the vessel at different locations, and f (t) is the temperature of the fire as a function of time;
(8) set HUMAN = { HUMAN1, HUMAN2, HUMAN3... } represents different populations, set NEED = { NEED1, NEED2, NEED3.... } represents the requirements of different populations for culinary item results or for the container, and HUMAN → NEED, set internet = { INTEREST1, INTEREST2, INTEREST3.. } represents the user-entered information on their own NEEDs for culinary items, including mouthfeel, temperature, nutritional content NEEDs or their own health status, and HUMAN → INTEREST; allowing the user's requirements to be fitted according to the provided model;
when a user provides and inputs own requirements, calculating an optimal container meeting the requirements of the user through an algorithm according to the model established in the steps (1), (2), (3), (4), (5) and (6) and recommending the container to the user for use;
(9) the inner side of the container is provided with a physical patch, and the physical patch is attached to the inner wall of the pot and comprises an off-line working state and an on-line working state; the physical patch comprises a temperature sensing device and a timer, and can be connected with mobile computing equipment, such as a mobile phone and a computer;
the product can monitor food material indexes including maturity, color, fragrance and nutrition in real time, and feedback comparison change graphs of the indexes including harmful substance generation curves, fragrance change curves, water loss conditions, maturity conditions and fire source conditions to a user through the user App, and the preconditions for judging the properties, namely standard data, need to be imported from the Internet or expert research results, so that the user is allowed to adjust the direction and the temperature of the fire source through an interface provided by the APP, and the temperature distribution of a pot is adjusted to prevent the food material from being heated unevenly to influence the taste;
the patch can provide clock-like reminding for a user according to the mouthfeel temperature set by the user, the reminding can be set by the user, the reminding comprises APP message reminding, and the APP displays the form and the color of the food material ripeness and the mouthfeel when the requirements of the user are met through calculation; thereby greatly simplifying the difficulty of processing food materials by users and saving time;
(10) the personal condition information input by the user comprises the latest fitness state, and processing information is recommended for the personal condition information; the processing information comprises the methods, the using amounts and the heating time of related food materials, the nutrition amount can be fed back to the client through real-time calculation, the generation amount of harmful substances gives users visual feeling of nutrition conditions, the users can conveniently control the nutrition amount to ensure healthy diet, and the intelligent, healthy and diversified goals are realized, and the algorithm is as follows:
where State represents the State, Nutrition represents the nutrient substance, Time represents the cooking Time, Harm represents the amount of harmful substance, and lambda represents a variable parameter.
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