CN110780628A - Control method and device of cooking equipment, cooking equipment and storage medium - Google Patents
Control method and device of cooking equipment, cooking equipment and storage medium Download PDFInfo
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- CN110780628A CN110780628A CN201911142151.XA CN201911142151A CN110780628A CN 110780628 A CN110780628 A CN 110780628A CN 201911142151 A CN201911142151 A CN 201911142151A CN 110780628 A CN110780628 A CN 110780628A
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- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
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- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
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- G05B2219/2643—Oven, cooking
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Abstract
The invention provides a control method and device of cooking equipment, the cooking equipment and a storage medium, wherein the method comprises the following steps: acquiring image information of food materials and weight information of the food materials; and determining the maturity corresponding to the food material according to the image information and the weight information. According to the control method of the cooking equipment, the size information and the category information of the food materials are obtained through the identification of the image information, the volume information of the food materials is obtained according to the size information, the density information of the food materials is calculated according to the volume information and the weight information of the food materials, and the maturity corresponding to the food materials is determined in the pre-trained maturity model according to the density of the food materials.
Description
Technical Field
The invention relates to the technical field of cooking equipment, in particular to a control method of the cooking equipment, a control device of the cooking equipment, the cooking equipment and a computer readable storage medium.
Background
There are some state changes of food during cooking, such as appearance, volume, color, smell, etc., and the experienced cookers can use these changes to judge the maturity of food, but the beginners cannot accurately judge the maturity by means of the state changes. In the related technology, the hyperspectral image is used for acquiring the surface texture and color information change of the heated food, and further judging the maturity change of the food, but the method has the following defects: first, only a few foods cook with noticeable color and texture changes; secondly, different cooking modes, whether seasonings are added or not and the like have great influence on the color change of food; thirdly, since the heating is not uniform, the surface temperature change of the food cannot reflect the internal temperature of the food, and the surface color of the food cannot reflect the maturity of the food, thereby causing the misjudgment of the maturity.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art or the related art.
To this end, a first aspect of the present invention is to provide a control method of a cooking apparatus.
A second aspect of the present invention is to propose a control device of a cooking apparatus.
A third aspect of the present invention is to provide a cooking apparatus.
A fourth aspect of the invention is directed to a computer-readable storage medium.
In view of this, according to a first aspect of the present invention, there is provided a control method of a cooking apparatus, comprising: acquiring image information of food materials and weight information of the food materials; and determining the maturity corresponding to the food material according to the image information and the weight information.
According to the control method of the cooking equipment, the volume of the food material expands or decreases in the cooking process, the weight of the food material also changes due to the evaporation of water, so that the maturity change of the food material from inside to outside can be integrated into the density information, the size information and the category information of the food material are obtained by identifying the image information, the volume information of the food material is further obtained according to the size information, the density information of the food material is calculated according to the volume information and the weight information of the food material, and the maturity corresponding to the food material is determined in the pre-trained maturity model according to the density of the food material, so that on one hand, the volume and weight changes of the food material, namely the density change, can be monitored in real time, on the other hand, the automatic maturity identification function is realized by using the density, the observation time of a user is greatly saved, the identification difficulty is effectively reduced, and the inaccuracy of judging the maturity of the food purely depending on the color, and a reliable basis is provided for the subsequent control of the operation of the cooking equipment.
In addition, according to the control method of the cooking device in the above technical solution provided by the present invention, the following additional technical features may be further provided:
in the above technical solution, further, the step of determining the maturity corresponding to the food material according to the image information and the weight information specifically includes: identifying image information, and determining the category information and the volume information of food materials; calculating density information of the food material according to the volume information and the weight information; and determining the maturity corresponding to the food material through a maturity model according to the category information and the density information.
In the technical scheme, considering that the volume of the food material is half-cooked or after fermentation treatment, the food material per se has a certain change, a certain error exists in the maturity of the food material judged by the volume, and the density of the food material is a cumulant, so that the actual maturity of the food material can be comprehensively reflected, the category information and the volume information of the food material are determined through image information, the density information of the corresponding food material is obtained according to the formula density (rho) which is weight (m)/volume (V), and the maturity of the food material is obtained by comparing the data in the food material density and maturity model according to the category information of the food material, so that the maturity of the food material is obtained without manual observation and identification, a maturity judging function is provided for a user without cooking experience, the accuracy of maturity identification is effectively improved, and a reliable basis is provided for the subsequent control of the operation of cooking equipment.
Specifically, the image information comprises a colorful two-dimensional image and a three-dimensional image, the category information of the food material is identified through the two-dimensional image, the size information is identified through the three-dimensional image, and further, image enhancement processing is performed after the image is obtained, so that the image definition is improved, and accurate identification of the category information and the size information is facilitated.
In any of the above technical solutions, further, the step of identifying the image information and determining the volume information of the food material specifically includes: identifying image information and determining three-dimensional information of food materials; determining the size information of the food material according to the three-dimensional information; volume information is determined from the size information.
In the technical scheme, the three-dimensional image in the image information is recognized, the three-dimensional information of the food material is determined, the size information of the food material, namely the length, the width and the height of the food material, is obtained by utilizing the three-dimensional information, the volume information of the food material is calculated according to the size information, and then the density is calculated by utilizing the volume and the weight, so that the maturity of the food material is automatically judged by utilizing the density.
Specifically, the three-dimensional information is a three-dimensional cloud point, and the three-dimensional cloud point includes: and calculating the size of the food material according to the coordinate information, the color information and/or the laser reflection intensity.
In any of the above technical solutions, further, before the step of obtaining the image information of the food material and the weight information of the food material, the method further includes: and constructing and storing a maturity model.
Further, the step of constructing and storing the maturity model specifically comprises: collecting volume data, weight data and cooking parameters corresponding to different categories of food materials; calculating density data of different types of food materials according to the volume data and the weight data; recording the corresponding relation between the volume data, the weight data, the density data and the cooking parameters of any food material and the preset maturity level respectively; and constructing and storing the maturity model according to the corresponding relation.
In the technical scheme, the volume data, the weight data and the cooking parameters corresponding to different food materials are collected, wherein the cooking parameters comprise a mode, power and time length, the density data of different food materials are calculated according to the volume data and the weight data, the volume and the weight of the immature food materials are gradually changed along with the advancing of the cooking time length under different cooking modes and powers of the different food materials, then the density rho 0 of the immature food material is cooked along with the food material, the density gradually changes to rho 1, rho 2, rho 3 and rho n, the corresponding relation between the volume data, the weight data, the density data and the cooking parameters of any food material and the preset maturity grade is recorded, and constructing a maturity model according to the corresponding relation, and storing the maturity model in a system so as to determine the maturity of the food materials in different cooking stages through the category information and the density information when the food materials are cooked.
Specifically, the preset maturity level of the food material in the model is divided into a plurality of maturity stages from raw to scorched, for example, seven maturity levels of raw, triple maturity, five maturity, seven maturity, full maturity, over maturity and scorching, and the maturity level needs to be reasonably set by a user according to experience or certain judgment criteria.
In any of the above technical solutions, further, before the step of determining the maturity corresponding to the food material through the maturity model according to the category information and the density information, the method further includes: acquiring a target maturity grade of the food material; acquiring corresponding cooking parameters through a maturity model according to the category information and the target maturity level; and controlling the cooking equipment to work according to the cooking parameters.
In the technical scheme, the target maturity level of the food material is obtained, namely the food material maturity required by a user, such as steak-seven-quarter cooked, bread fully cooked and the like, according to the category information and the target maturity level, the cooking parameters stored in the maturity model are selected, the cooking equipment is controlled to work according to the cooking parameters, so that the automatic cooking of the food material is realized, the food material directly reaches the target maturity level after being cooked, the situation that the food material is over-fired or not cooked is avoided, the whole cooking process does not need to be watched by the user, a reliable cooking scheme can be provided for the user without cooking experience, and the method is simple, accurate and easy to operate.
It should be noted that, when a food material in the maturity model has a plurality of cooking parameters trained in advance, all cooking parameters are pushed to the user, and the cooking device is controlled to operate according to the parameters determined by the user, for example, the user needs to heat the fish to be well done, and the model has a first parameter: baking at 2000W for 10min, and setting parameters as two: steaming for 1000W and 20min, and at the moment, the user can select the first parameter or the second parameter according to the requirement.
In any of the above technical solutions, further, the method further includes: acquiring the current working time of the cooking equipment; determining the remaining working time length according to the difference value between the cooking time length threshold value corresponding to the cooking parameter and the current working time length; the remaining operating time period is displayed.
In the technical scheme, the current working time of the cooking equipment is obtained, namely the working time of the cooking equipment according to the cooking parameters, the remaining working time required for the current maturity level of the food material to reach the target maturity level is determined according to the difference value between the cooking time threshold corresponding to the cooking parameters and the current working time, and the remaining working time is displayed, so that a user is prompted to count down in cooking, the user can intuitively know the time required for cooking, planning on cooking is facilitated, the cooking efficiency is improved, and the use experience of the user is improved.
In any of the above technical solutions, further, before the step of displaying the remaining operating time, the method further includes: determining the residual cooking time when the current maturity level reaches the target maturity level through a maturity model according to the current maturity level and the target maturity level of the food material; comparing the remaining cooking time length with the remaining operating time length; and adjusting the cooking parameters based on the condition that the residual cooking time is greater than or less than the residual working time.
In the technical scheme, as the food material has a certain maturity or other factors, the set cooking time threshold value has a deviation with the time actually required by the food material, which causes the food material to be coked or not reach the target maturity grade after the cooking is finished, therefore, according to the current maturity grade and the target maturity grade of the food material, the cooking time respectively corresponding to the current maturity grade and the target maturity grade is determined through the relationship between the maturity grade and the cooking parameter preset in the maturity model, further, the remaining cooking time when the current maturity grade reaches the target maturity grade is calculated, the remaining cooking time and the remaining working time are compared, if the remaining cooking time is not consistent with the remaining working time, the situation that the food material is easily coked or does not reach the target maturity grade is explained, at this time, the cooking parameter of the food material is adjusted, so that surplus culinary art duration equals with surplus operating duration to guarantee that cooking equipment can make the edible material reach the target maturity level after working according to the culinary art parameter, realize the automatic dynamic control of culinary art process, promote user experience.
In any of the above technical solutions, further, the method further includes: controlling the cooking equipment to stop working and sending prompt information based on the condition that the current maturity level of the food material reaches the target maturity level; or determining a density range corresponding to the target maturity level according to the maturity model; and controlling the cooking equipment to stop working based on the condition that the density information meets the density range, and sending prompt information.
According to the technical scheme, when the current maturity level of the food material reaches the target maturity level, or when the density information meets the density range corresponding to the target maturity level, the food material is indicated to be cooked completely, at the moment, the cooking equipment is controlled to stop working, and prompt information is sent out to prompt a user to finish cooking. Through the scheme, the cooking degree of the food materials is not required to be confirmed in a manual mode through previous baking, the food materials are automatically cooked according to the set cooking parameters, the observation time of a user is saved, great convenience is brought to the user, and the use experience of the user is greatly enhanced.
Specifically, the prompting mode includes at least one of the following: voice, light, image.
According to a second aspect of the present invention, a control device of a cooking apparatus is provided, which includes a memory, a processor and a computer program stored on the memory and operable on the processor, wherein the processor implements a control method of the cooking apparatus according to any one of the above items when executing the computer program. Therefore, the control device of the cooking device has all the advantages of the control method of any one of the cooking devices.
According to a third aspect of the present invention, there is provided a cooking apparatus comprising: the image acquisition device is used for acquiring the image information of the food material; the gravity sensor is used for collecting weight information of food materials; and the control device of the cooking equipment is connected with the image acquisition device and the gravity sensor.
The cooking equipment provided by the invention collects the image information of the food material through the image collecting device, collects the weight information of the food material through the gravity sensor, identifies the size information and the category information of the food material in the image information, further obtaining the volume of the food material according to the size information, calculating the density information of the food material according to the volume information and the weight information of the food material, calculating the density of the food material according to the density of the food material, the corresponding maturity of the food material is determined in a pre-trained maturity model, on one hand, the volume and weight changes of the food material can be monitored in real time, namely density change, on the other hand, the automatic maturity recognition function is realized by using the density, the observation time of a user is greatly saved, the recognition difficulty is effectively reduced, and the inaccuracy of judging the maturity of the food purely by depending on the color and the surface temperature in the traditional method is avoided, and a reliable basis is provided for the subsequent control of the operation of the cooking equipment.
Further, the image information includes a color two-dimensional image and a three-dimensional image, and the category information of the food material is identified by the two-dimensional image, and the size information is identified by the three-dimensional image. The image acquisition device comprises one or more groups of cameras, and the plurality of cameras are arranged to acquire food material images at a plurality of angles, so that the size information and the category information of food materials can be identified.
Specifically, the cooking apparatus includes, but is not limited to, at least one of: ovens, steamers, microwave ovens, and the like.
According to a fourth aspect of the present invention, a computer-readable storage medium is presented, on which a computer program is stored, which computer program, when being executed by a processor, realizes the steps of the method of controlling a cooking apparatus as defined in any one of the above. The computer readable storage medium thus has all the advantageous effects of the control method of the cooking appliance of any one of the above.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 is a flowchart illustrating a control method of a cooking apparatus according to an embodiment of the present invention;
fig. 2 is a flowchart illustrating a control method of a cooking apparatus according to another embodiment of the present invention;
fig. 3 is a flowchart illustrating a control method of a cooking apparatus according to still another embodiment of the present invention;
fig. 4 is a flowchart illustrating a control method of a cooking apparatus according to still another embodiment of the present invention;
fig. 5 is a flowchart illustrating a control method of a cooking apparatus according to still another embodiment of the present invention;
fig. 6 is a flowchart illustrating a control method of a cooking apparatus according to still another embodiment of the present invention;
fig. 7 is a flowchart illustrating a method of controlling a cooking apparatus according to an embodiment of the present invention;
fig. 8 shows a schematic block diagram of a control device of a cooking apparatus according to an embodiment of the present invention;
fig. 9 shows a schematic block diagram of a cooking apparatus according to an embodiment of the present invention.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments of the present invention and features of the embodiments may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited to the specific embodiments disclosed below.
A method of controlling a cooking apparatus, a control device 800 of a cooking apparatus, and a cooking apparatus 900 according to some embodiments of the present invention are described below with reference to fig. 1 to 9.
Example one
As shown in fig. 1, according to an embodiment of a first aspect of the present invention, there is provided a control method of a cooking apparatus, the method including:
and step 104, determining the maturity corresponding to the food material according to the image information and the weight information.
In the embodiment, because the volume of the food material expands or decreases in the cooking process, the weight of the food material also changes due to the evaporation of water, the maturity change of the food material from inside to outside can be integrated into the density information, the size information and the category information of the food material can be obtained by identifying the image information, the volume information of the food material can be further obtained according to the size information, the density information of the food material can be calculated according to the volume information and the weight information of the food material, and the maturity corresponding to the food material can be determined in a pre-trained maturity model according to the density of the food material, on one hand, the volume and weight change of the food material, namely, the density change can be monitored in real time, on the other hand, the automatic maturity identification function is realized by using the density, the observation time of a user is greatly saved, the identification difficulty is effectively reduced, and the inaccuracy of judging the maturity of the food by only depending on, and a reliable basis is provided for the subsequent control of the operation of the cooking equipment.
Specifically, the image recognition algorithm may be a local recognition algorithm, a cloud recognition algorithm, a deep learning manner, or a pattern recognition manner.
Example two
As shown in fig. 2, according to an embodiment of the present invention, there is provided a control method of a cooking apparatus, the method including:
and step 210, determining the maturity corresponding to the food material through the maturity model according to the category information and the density information.
In the embodiment, considering that the volume of the food material is half-cooked or has changed to a certain extent after fermentation treatment, there is a certain error in judging the maturity of the food material depending on the volume change, the density of the food material is an accumulated amount, and the maturity of the food material from inside to outside can be comprehensively reflected, so the category information and the volume information of the food material are determined through the image information, obtaining density information of corresponding food materials according to a formula of density (rho) to weight (m)/volume (V), comparing the data in the food material density and maturity models according to the category information of the food materials to obtain the maturity of the food materials, therefore, manual observation and identification are not needed, a maturity judging function is provided for a user without cooking experience, the accuracy of maturity identification is effectively improved, and a reliable basis is provided for the follow-up control of the operation of cooking equipment.
Further, the step of identifying the image information and determining the volume information of the food material specifically includes: identifying image information and determining three-dimensional information of food materials; determining the size information of the food material according to the three-dimensional information; volume information is determined from the size information.
Specifically, the three-dimensional information is a three-dimensional cloud point, and the three-dimensional cloud point includes: and calculating the size of the food material according to the coordinate information, the color information and/or the laser reflection intensity. The image information comprises a colorful two-dimensional image and a three-dimensional image, the category information of the food material is identified through the two-dimensional image, the size information is identified through the three-dimensional image, further, image enhancement processing is carried out after the image is obtained, so that the image definition is improved, and accurate identification of the category information and the size information is facilitated.
EXAMPLE III
As shown in fig. 3, according to an embodiment of the present invention, there is provided a control method of a cooking apparatus, the method including:
step 302, collecting volume data, weight data and cooking parameters corresponding to different categories of food materials;
304, calculating density data of different food materials according to the volume data and the weight data;
and step 316, determining the maturity corresponding to the food material through the maturity model according to the category information and the density information.
In the embodiment, volume data, weight data and cooking parameters corresponding to different types of food materials are collected, wherein the cooking parameters comprise a mode, power and duration, density data of the different types of food materials are calculated according to the volume data and the weight data, the volume data, the weight data and the density data of immature food materials are gradually changed along with the cooking duration when the different types of food materials are in different cooking modes and powers, and the corresponding relation between the volume data, the weight data, the density data and the cooking parameters of any food material and a preset maturity level is recorded, for example, the density of sweet potatoes is 1.1-1.2 g/cm after the sweet potatoes are cooked for 10min in a baking mode and at a power of 1000W
3The maturity grade is three-mature, and the density of the sweet potatoes is 0.95-1.0 g/cm after cooking for 60min
3And when the maturity level is full maturity, constructing a maturity model according to the corresponding relation, and storing the maturity model in a system so as to determine the maturity of the food materials in different cooking stages through the category information and the density information when the food materials are cooked.
Specifically, the preset maturity level of the food material in the model is divided into a plurality of maturity stages from raw to scorched, for example, seven maturity levels of raw, triple maturity, five maturity, seven maturity, full maturity, over maturity and scorching, and the maturity level needs to be reasonably set by a user according to experience or certain judgment criteria.
Example four
As shown in fig. 4, according to an embodiment of the present invention, there is provided a control method of a cooking apparatus, the method including:
and step 416, determining the maturity corresponding to the food material through the maturity model according to the category information and the density information.
In this embodiment, obtain the target maturity level of food material, that is, the food material maturity that the user needs, according to classification information and target maturity level, select the cooking parameter that has stored in the maturity model, control cooking equipment work according to the cooking parameter, thereby realize the automatic cooking of food material, make directly reach the target maturity level after the food material cooks, avoid cooking too fire or not ripe, and whole culinary art process need not user's supervision, can provide reliable cooking scheme for the user of no cooking experience, and is simple accurate, easy to operate.
It should be noted that, when a food material in the maturity model has a plurality of cooking parameters trained in advance, all cooking parameters are pushed to the user, and the cooking device is controlled to operate according to the parameters determined by the user, for example, the user needs to heat the fish to be well done, and the model has a first parameter: baking at 2000W for 10min, and setting parameters as two: steaming for 1000W and 20min, and at the moment, the user can select the first parameter or the second parameter according to the requirement.
In addition, after the image information of the food materials is obtained for the first time, the corresponding cooking parameters are obtained through the maturity model according to the category information and the target maturity level, the cooking equipment is controlled to work, if the cooking equipment is in a working state, the step of obtaining the cooking parameters is automatically skipped, the image information of the food materials is obtained in real time, and the density information of the food materials is monitored according to the image information and the weight information until the cooking is finished.
EXAMPLE five
As shown in fig. 5, according to an embodiment of the present invention, there is provided a control method of a cooking apparatus, the method including:
step 506, identifying image information, and determining the category information and the volume information of food materials;
step 510, determining the maturity corresponding to the food material through a maturity model according to the category information and the density information;
and step 520, controlling the cooking equipment to stop working, and sending prompt information.
In this embodiment, the current working time of the cooking device is obtained, that is, the working time of the cooking device according to the cooking parameter, the remaining working time required for the current maturity level of the food material to reach the target maturity level is determined according to the difference between the cooking time threshold corresponding to the cooking parameter and the current working time, and the remaining working time is displayed to prompt the user to count down in cooking, so that the user can visually know the time required for cooking, planning of cooking is facilitated, cooking efficiency is improved, and when the density information meets the density range corresponding to the target maturity level, it is indicated that the cooking of the food material is completed, at this time, the cooking device is controlled to stop working, and prompt information is sent to prompt the user to finish cooking. Through the scheme, the cooking degree of the food materials is not required to be confirmed in a manual mode through previous baking, the food materials are automatically cooked according to the set cooking parameters, the observation time of a user is saved, great convenience is brought to the user, and the use experience of the user is greatly enhanced.
EXAMPLE six
As shown in fig. 6, according to an embodiment of the present invention, there is provided a control method of a cooking apparatus, the method including:
step 604, determining the maturity corresponding to the food material according to the image information and the weight information;
and step 622, controlling the cooking equipment to stop working and sending prompt information.
In this embodiment, since the food material itself has a certain maturity or other factors, the set cooking time threshold value deviates from the time actually required by the food material, which may cause the food material to be coked or not reach the target maturity level when the cooking is finished, therefore, according to the current maturity level and the target maturity level of the food material, the cooking time lengths corresponding to the current maturity level and the target maturity level respectively are determined according to the relationship between the maturity level preset in the maturity model and the cooking parameter, and further the remaining cooking time length when the current maturity level reaches the target maturity level is calculated, the remaining cooking time length is compared with the remaining operating time length, if the remaining cooking time length does not coincide with the remaining operating time length, it is indicated that the cooking material is easily coked or does not reach the target maturity level at this time, and the cooking parameter of the food material is adjusted at this time, so that surplus culinary art duration equals with surplus operating duration to guarantee that cooking equipment can make the edible material reach the target maturity level after working according to the culinary art parameter, realize the automatic dynamic control of culinary art process, promote user experience.
EXAMPLE seven
As shown in fig. 7, according to an embodiment of the present invention, an oven is used as a cooking apparatus, and a control method of the cooking apparatus includes:
step 702, acquiring volume data, weight data and heating mode of a specific food material;
step 716, comparing the density change situation with the maturity corresponding to the food material and the density change model, and judging the maturity of the food material;
In this embodiment, the three-dimensional camera is mounted on the top or side of the oven, and the field of view can cover the baking tray area. Before the food is used, a density change model of different food materials from raw to cooked needs to be trained in advance, the food materials can be divided into a plurality of maturity stages in the model from raw to overcooked, specifically, the maturity of the food materials is divided into seven maturity stages including seven maturity points of raw, triple-ripe, five-ripe, seven-ripe, fully-ripe, overcooked and coked in the model, and the maturity marking needs to be judged by a person according to experience or a certain judgment standard. The density rho 0 of the raw food material is gradually changed to rho 1, rho 2 and rho 3 until rho n along with the cooking of the food material, a corresponding relation between a specific food material and the heating time and the food material density in a specific cooking mode is generated according to the density change of the heated food material density, meanwhile, the maturity of the food material corresponding to different heating time points needs to be marked manually in the cooking process, a corresponding relation between the specific food material and the heating time and the maturity in a specific heating mode is generated, the corresponding relation between the maturity and the density of the specific food material and the food material in the specific heating mode can be obtained by combining the two corresponding relations, namely, the maturity and density change model (maturity model) is trained and arranged on the local system or on a remote server. Different food materials and different heating modes correspond to different maturity and density change models.
After model training is completed, food materials are put into an oven, first, two-dimensional RGB (color) image information is generated by using a three-dimensional camera, the categories of the food materials are identified through an image identification technology, a trained specific heating mode and heating time in the model are selected according to the categories of the food materials, the oven is controlled to work in a corresponding specific heating mode and heating time, the three-dimensional camera continuously acquires the three-dimensional image information in the cooking process, the volume or length, width and height information of the food materials is calculated, a weight sensor continuously detects the weight information of the food materials, the density of the food materials is obtained by dividing mass (m) by volume (V) according to formula density (rho), the density change of the food materials is monitored in real time in the heating process and compared with the maturity in a model library, so that the maturity of the food materials is judged, the time required by the current maturity to reach the target maturity is estimated through the relationship between the maturity in the training, and displaying the countdown, wherein the three-dimensional camera can continuously collect the information in the cooking process, and the cooking oven continuously updates the maturity information and the time information. When the maturity of the current food material reaches the target maturity, the oven is controlled to stop heating, heating is finished through sound/image prompt, and the system can judge the maturity without the need of a user to take care of or provide a user without cooking experience, so that automatic maturity recognition and automatic cooking functions are realized.
Example eight
As shown in fig. 8, according to an embodiment of the second aspect of the present invention, a control device 800 of a cooking apparatus is provided, which includes a memory 802, a processor 804 and a computer program stored on the memory 802 and operable on the processor 804, and when the processor 804 executes the computer program, the control device implements a control method of the cooking apparatus according to any of the above embodiments. Therefore, the control device 800 of the cooking apparatus has all the advantages of the control method of the cooking apparatus of any one of the embodiments.
Example nine
As shown in fig. 9, according to an embodiment of the third aspect of the present invention, there is provided a cooking apparatus 900 including: an image acquisition device 902, a gravity sensor 904, and a control device 800 of the cooking apparatus according to the embodiment of the second aspect.
Specifically, the image capturing device 902 is used for capturing image information of food materials, the gravity sensor 904 is used for capturing weight information of food materials, the control device is connected to the image capturing device 902 and the gravity sensor 904, and the cooking apparatus 900 includes, but is not limited to, at least one of the following: oven, steam ager and microwave oven etc. image acquisition device 902 is three-dimensional camera device, and three-dimensional camera device includes a set of or multiunit camera.
The cooking apparatus 900 provided in this embodiment collects the image information of the food material through the image collecting device 902, the weight information of the food material is collected through the gravity sensor 904, the size information and the category information of the food material in the image information are identified, further obtaining the volume of the food material according to the size information, calculating the density information of the food material according to the volume information and the weight information of the food material, calculating the density of the food material according to the density of the food material, the corresponding maturity of the food material is determined in a pre-trained maturity model, on one hand, the volume and weight changes of the food material can be monitored in real time, namely density change, on the other hand, the automatic maturity recognition function is realized by using the density, the observation time of a user is greatly saved, the recognition difficulty is effectively reduced, and the inaccuracy of judging the maturity of the food purely by depending on the color and the surface temperature in the traditional method is avoided, and a reliable basis is provided for the subsequent control of the operation of the cooking equipment.
Furthermore, the image information comprises a colorful two-dimensional image and a three-dimensional image, the category information of the food material is identified through the two-dimensional image, the size information is identified through the three-dimensional image, and the food material images at multiple angles can be acquired through the multiple cameras, so that the identification of the size information and the category information of the food material is facilitated.
In the description herein, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance unless explicitly stated or limited otherwise; the terms "connected," "mounted," "secured," and the like are to be construed broadly and include, for example, fixed connections, removable connections, or integral connections; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (12)
1. A control method of a cooking apparatus, characterized by comprising:
acquiring image information of food materials and weight information of the food materials;
and determining the maturity corresponding to the food material according to the image information and the weight information.
2. The method for controlling a cooking apparatus according to claim 1, wherein the step of determining the maturity corresponding to the food material according to the image information and the weight information specifically comprises:
identifying the image information, and determining the category information and the volume information of the food material;
calculating density information of the food material according to the volume information and the weight information;
and determining the maturity corresponding to the food material through a maturity model according to the category information and the density information.
3. The method for controlling a cooking apparatus according to claim 2, wherein the step of identifying the image information and determining the volume information of the food material specifically comprises:
identifying the image information and determining the three-dimensional information of the food material;
determining the size information of the food material according to the three-dimensional information;
determining the volume information from the size information.
4. The method of controlling a cooking apparatus according to claim 2, wherein the step of obtaining the image information of the food material and the weight information of the food material is preceded by the step of:
and constructing and storing the maturity model.
5. The method for controlling a cooking apparatus according to claim 4, wherein the step of constructing and storing the maturity model comprises:
collecting volume data, weight data and cooking parameters corresponding to different categories of food materials;
calculating density data of the different types of food materials according to the volume data and the weight data;
recording the corresponding relation between the volume data, the weight data, the density data and the cooking parameters of any food material and a preset maturity level respectively; and
and constructing and storing the maturity model according to the corresponding relation.
6. The method of claim 2, wherein before the step of determining the maturity corresponding to the food material through a maturity model according to the category information and the density information, the method further comprises:
acquiring a target maturity level of the food material;
acquiring corresponding cooking parameters through the maturity model according to the category information and the target maturity level;
and controlling the cooking equipment to work according to the cooking parameters.
7. The control method of a cooking apparatus according to claim 6, further comprising:
acquiring the current working time of the cooking equipment;
determining the remaining working time according to the difference value between the cooking time threshold corresponding to the cooking parameter and the current working time;
and displaying the remaining working time.
8. The method for controlling a cooking apparatus according to claim 7, wherein the step of displaying the remaining operating time period is preceded by the step of:
determining the residual cooking time for the current maturity level to reach the target maturity level through the maturity model according to the current maturity level and the target maturity level of the food material;
comparing the remaining cooking time period with the remaining operating time period;
and adjusting the cooking parameters based on the condition that the residual cooking time is greater than or less than the residual working time.
9. The control method of a cooking apparatus according to any one of claims 6 to 8, further comprising:
controlling the cooking equipment to stop working and sending prompt information based on the condition that the current maturity level of the food material reaches the target maturity level; or
Determining a density range corresponding to the target maturity level according to the maturity model;
and controlling the cooking equipment to stop working based on the condition that the density information meets the density range, and sending out the prompt information.
10. A control device for a cooking apparatus, comprising a memory, a processor and a computer program stored on the memory and executable on the processor, the processor implementing a control method for a cooking apparatus according to any one of claims 1 to 9 when executing the computer program.
11. A cooking apparatus, characterized by comprising:
the image acquisition device is used for acquiring the image information of the food material;
the weight sensor is used for acquiring weight information of the food material; and
the control device of the cooking apparatus according to claim 10, wherein the control device is connected with the image capturing device and the weight sensor.
12. A computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when executed, implements the steps of a method of controlling a cooking apparatus according to any one of claims 1 to 9.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911142151.XA CN110780628B (en) | 2019-11-20 | 2019-11-20 | Control method and device of cooking equipment, cooking equipment and storage medium |
| PCT/CN2020/121814 WO2021098427A1 (en) | 2019-11-20 | 2020-10-19 | Control method and device for cooking equipment, cooking equipment and storage medium |
| EP20891069.5A EP4047428A4 (en) | 2019-11-20 | 2020-10-19 | Control method and device for cooking equipment, cooking equipment and storage medium |
| EP24195243.1A EP4443249A2 (en) | 2019-11-20 | 2020-10-19 | Control method and device for cooking equipment, cooking equipment and storage medium |
| US17/750,107 US20220273136A1 (en) | 2019-11-20 | 2022-05-20 | Control Method and Device for Cooking Equipment, Cooking Equipment and Storage Medium |
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| CN201911142151.XA CN110780628B (en) | 2019-11-20 | 2019-11-20 | Control method and device of cooking equipment, cooking equipment and storage medium |
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