CN111291951B - Cooking performance measuring method for microwave oven - Google Patents
Cooking performance measuring method for microwave oven Download PDFInfo
- Publication number
- CN111291951B CN111291951B CN201811490754.4A CN201811490754A CN111291951B CN 111291951 B CN111291951 B CN 111291951B CN 201811490754 A CN201811490754 A CN 201811490754A CN 111291951 B CN111291951 B CN 111291951B
- Authority
- CN
- China
- Prior art keywords
- food
- cooking
- effect
- microwave oven
- food material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 162
- 238000000034 method Methods 0.000 title claims abstract description 36
- 235000013305 food Nutrition 0.000 claims abstract description 230
- 230000000694 effects Effects 0.000 claims abstract description 201
- 238000011156 evaluation Methods 0.000 claims abstract description 116
- 238000005259 measurement Methods 0.000 claims abstract description 19
- 230000008569 process Effects 0.000 claims description 11
- 230000008859 change Effects 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 7
- 241000251468 Actinopterygii Species 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 244000144977 poultry Species 0.000 claims description 5
- 235000014594 pastries Nutrition 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000004044 response Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Images
Classifications
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
- G06Q10/00—Administration; Management
- G06Q10/06—Resources, workflows, human or project management; Enterprise or organisation planning; Enterprise or organisation modelling
- G06Q10/063—Operations research, analysis or management
- G06Q10/0639—Performance analysis of employees; Performance analysis of enterprise or organisation operations
- G06Q10/06393—Score-carding, benchmarking or key performance indicator [KPI] analysis
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06V—IMAGE OR VIDEO RECOGNITION OR UNDERSTANDING
- G06V20/00—Scenes; Scene-specific elements
- G06V20/10—Terrestrial scenes
Landscapes
- Business, Economics & Management (AREA)
- Engineering & Computer Science (AREA)
- Human Resources & Organizations (AREA)
- Educational Administration (AREA)
- Entrepreneurship & Innovation (AREA)
- Strategic Management (AREA)
- General Physics & Mathematics (AREA)
- Development Economics (AREA)
- Physics & Mathematics (AREA)
- Economics (AREA)
- Theoretical Computer Science (AREA)
- Game Theory and Decision Science (AREA)
- Multimedia (AREA)
- Marketing (AREA)
- Operations Research (AREA)
- Quality & Reliability (AREA)
- Tourism & Hospitality (AREA)
- General Business, Economics & Management (AREA)
- Electric Ovens (AREA)
Abstract
The invention relates to a method for measuring cooking performance of a microwave oven, which comprises the steps of constructing an objective evaluation reference value database aiming at cooking effects of different food material items in advance, then finishing cooking of any food material item in a plurality of food material items, obtaining an effect evaluation index value for measurement based on a food material denoising three-dimensional color image, obtaining a subjective effect index value given by a plurality of evaluators aiming at the cooking effect of the food material and an efficiency index corresponding to the food, further obtaining a cooking performance index of the microwave oven aiming at the food material item corresponding to the food, finally obtaining the cooking performance index of each food material item corresponding to the microwave oven according to the same mode for other food material items, finally calculating to obtain the overall cooking performance index of the microwave oven, introducing a machine to measure and analyze the effect of the food material items, avoiding excessive dependence on the measurement of the cooking effect capability of the evaluators, and ensuring the accuracy of the cooking performance measurement of the microwave oven.
Description
Technical Field
The invention relates to the field of microwave ovens, in particular to a method for measuring cooking performance of a microwave oven.
Background
Microwave ovens have been accepted by most households as an electrical appliance that integrates cooking and heating. Before microwave ovens are marketed, manufacturers of microwave ovens typically measure the cooking performance of the ovens multiple times to ensure that the ovens themselves produce are able to meet the performance required by industry standards.
In order to determine the cooking performance of microwave ovens, the current methods mainly adopt the implementation of the defined test items according to the industry standards (for example, GBT 18800). However, the existing methods rely more on subjective judgment of the testers on the cooking effect of the food materials. Due to different preferences and different strictness of each person, the evaluation results given by different testers are greatly different, and finally the cooking performance of the obtained microwave oven is not accurate enough.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a cooking performance measuring method of a microwave oven aiming at the prior art.
The technical scheme adopted by the invention for solving the technical problems is as follows: a method for measuring cooking performance of a microwave oven, comprising the steps of:
step 1, an objective evaluation reference value database aiming at cooking effects of different food material items is constructed in advance; the objective evaluation reference value database comprises different cooking reference effects and objective effect evaluation index reference values corresponding to the cooking reference effects;
the cooking reference effects in the objective evaluation reference value database comprise excellent effect, good effect, general effect, poor effect and poor effect; the objective effect evaluation index reference value corresponding to the excellent effect is A 1 The objective effect evaluation index reference value corresponding to good effect is A 2 The objective effect evaluation index reference value generally corresponding to the effect is A 3 The objective effect evaluation index reference value corresponding to the poor effect is A 4 The objective effect evaluation index reference value corresponding to the poor effect is A 5 ；A 1 >A 2 >A 3 >A 4 >A 5 ；
Step 2, selecting food materials to be cooked, starting a microwave oven to cook the food materials until the cooking is finished to obtain cooked food;
step 3, acquiring actual input power of the microwave oven in the process of cooking the food material, the quality of a container for containing the food material and the indoor environment temperature of the container; wherein the actual input power of the microwave oven is marked as E, and the food material weight is marked as m 1 The container mass mark is m 2 Said indoor ambient temperature is marked T 0 ；
Step 4, acquiring the average temperature of the food material before the cooking is started, the average temperature of the food material after the cooking is finished, the weight change value of the food material before and after the cooking in a microwave oven and the turning times of the food material in the cooking process; wherein the average temperature of the foodstuff before the start of cooking is marked T 1 The average temperature mark T after the food material is cooked 2 (ii) a The number of times of turning over the food material in the cooking process is markedMarking as b;
step 5, obtaining a food three-dimensional color image cooked by a microwave oven, and performing noise removal treatment on the food three-dimensional color image to obtain a denoised food three-dimensional color image; automatically analyzing and processing the cooked food to obtain the actual cooking effect of the microwave oven on the food; wherein the actual cooking effect is excellent or good or general or poor or very poor;
step 6, comparing and judging the actual cooking effect of the food by the obtained microwave oven with the objective evaluation reference value database, taking the cooking reference effect which is closest to the actual cooking effect in the objective evaluation reference value database as the cooking effect for determination, and taking the objective effect evaluation index reference value corresponding to the cooking reference effect as the effect evaluation index value for determination of the cooked current food;
step 7, repeatedly executing the step 6 for a preset number of times to obtain an effect evaluation index value for measuring the quantity of the food cooked by the microwave oven equivalent to the preset number of times;
wherein the preset times are marked as N, and the number of the evaluation index values of the effect for determination obtained in the step 7 is also N; the nth evaluation index value of the N evaluation index values is marked as D n ，1≤n≤N；
Step 8, selecting the maximum value of all the effect evaluation index values for determination obtained in the step 7, assigning a preset weight value with the maximum value to the effect evaluation index value for determination, assigning corresponding preset weight values to the remaining effect evaluation index values for determination, calculating to obtain the sum of all the effect evaluation index values for determination weighted by the weight values, and taking the obtained sum as an objective effect index value for the food cooked in the step 2;
wherein the evaluation index value for the effect with the maximum value is labeled as D t The evaluation index value D for the effect of the measurement t The corresponding preset weight value is marked as epsilon t And any of the remaining all evaluation index values for evaluation of the effect for measurementValue of Effect evaluation index D s The corresponding preset weight value is marked as epsilon s Objective effect index value for food cooked in step 2 is labeled as P 1 ：
Wherein, K 1 For adjusting the coefficient of the menu mode, if the food cooked by the microwave oven is cooked by automatically selecting the heating mode of the microwave oven, K 1 ＝k 1 (ii) a If the food cooked by the microwave oven is finished by manually selecting the heating mode, K 1 ＝k 2 ；k 2 >k 1 >0；
Step 9, giving a subjective effect evaluation score aiming at the cooking effect to the cooked food in the step 2 by an evaluator with a preset number of people to obtain a subjective effect evaluation score aiming at the cooked food and having a number equivalent to the preset number of people, giving a preset weight value to each corresponding subjective effect evaluation score, and further obtaining a subjective effect index value corresponding to the cooked food;
the preset number of people is marked as U, and the subjective effect evaluation score of the U th evaluating person on the cooked food is marked as F u Subjective Effect evaluation score F u The corresponding weight value is marked as delta u Marking the subjective effect index value P corresponding to the cooked food 2 ：
Wherein, K 2 Expressing an adjustment coefficient aiming at the subjective effect evaluation score, if the subjective effect evaluation scores given by all the evaluators have no zero score, K 2 =0; if the subjective effect evaluation scores given by all the evaluators are zero only once, K is obtained 2 ＝k 3 If all the evaluators give the subjective effect scoreThe number is zero at least twice, K 2 ＝k 4 ；k 4 >k 3 >0；
Step 10, calculating an efficiency index corresponding to the food cooked in the step 2; wherein the efficiency index corresponding to the food is marked as P 3 ：
Wherein, K 3 A power adjustment factor for the microwave oven power; when the actual input power of the microwave oven is larger than or equal to the rated input power, K 3 ＝k 5 ，k 5 >0; if not, then,
step 11, obtaining a cooking performance index of the microwave oven for the food material item corresponding to the food according to the objective effect index value and the subjective effect index value of the food cooked in the step 2 and the efficiency index corresponding to the food; wherein, the cooking performance index of the microwave oven for the food material item is marked as P 0 ：
P 0 ＝(P 1 +P 2 +P 3 )·K 4 +K 5 ；
Wherein, K 4 Representing the percentage of the mass change value of the food material before and after cooking in the mass of the food material before cooking; if the mass change value before and after cooking of the food material is zero, K 4 ＝1；K 5 Representing a coefficient corresponding to the nominal energy efficiency grade of the microwave oven; wherein, the coefficient K corresponding to the microwave oven with the nominal energy efficiency grade of one grade 5 =0.6, coefficient K corresponding to the nominal energy efficiency level of the microwave oven being two-level 5 =0.56, coefficient K corresponding to a nominal energy efficiency rating of the microwave oven of three levels 5 ＝0.52；
Step 12, respectively obtaining the cooking performance indexes of the food items corresponding to the microwave oven when other residual food items are finished according to the modes of the step 2 to the step 11, and finally calculating to obtain the cooking performance indexesAn overall cooking performance index to the microwave oven; wherein the overall cooking performance index of the microwave oven is marked as P General assembly And the total number of the food material items required to be completed is marked as C:
wherein, P 0,c Indicating the cooking performance index of the c-th food material item corresponding to the microwave oven; the cooking performance index P 0,c Obtaining the product according to the mode of the step 2 to the step 11; k 6,c An adjustment coefficient representing the number of times that the c-th food item is flipped during cooking; when the turning times of the food material items are less than 2, K 6,c =0; when the food material items are turned over for more than 2 times, K 6,c =0.1 (b-1), b is the value of the number of times the food item is flipped.
In the method for measuring cooking performance of microwave oven, in step 8, any one of all index values for measuring effect evaluation index D is remained s Corresponding preset weight value
And N is more than or equal to 2.
Further, k in the step 8 1 ＝1，k 2 ＝1.1。
Still further, k in said step 9 3 ＝0.5，k 4 ＝1。
Still further, k in the step 10 5 ＝1。
In the method for measuring cooking performance of microwave oven, the denoised food three-dimensional color image in the step 5 is a food three-dimensional color image without background.
Further, the acquisition of the three-dimensional color image of the food cooked by the microwave oven is completed within the preset limited time.
In a further improvement, in the method for measuring cooking performance of a microwave oven, in step 4, the average temperature of the food material before the start of cooking and the average temperature of the food material after the completion of cooking are both average values of temperatures of a plurality of portions of the food material.
Further, the plurality of portions of the food material at least include a central position of the edible portion of the food material and a portion of the food material having a maximum thickness; the number of said plurality of portions of the food is at least 5.
In a further improvement, in the method for measuring cooking performance of a microwave oven, in the process of measuring cooking performance of the microwave oven, all food items to be cooked by the microwave oven at least include meat-based food, poultry-based food, fish-based food, pastry-based food and thawing-based food.
Compared with the prior art, the invention has the advantages that:
according to the method for measuring the cooking performance of the microwave oven, objective evaluation reference value databases for the cooking effects of different food material items are constructed in advance, then cooking is completed on any one of the food material items, an effect evaluation index value for measuring is obtained based on the food material denoising stereo color image, a subjective effect index value given by a plurality of evaluators for the cooking effect of the food material and an efficiency index corresponding to the food are obtained based on the subjective effect index value given by the evaluators for the cooking effect of the food material, the cooking performance index of the microwave oven corresponding to each food material item is obtained in the same mode for other food material items, the overall cooking performance index of the microwave oven is finally calculated, measuring and analysis of the cooking effects of the food material items by a machine are introduced, excessive dependence on the measuring and evaluating personnel for measuring the cooking effect capability is avoided, and the accuracy of measuring the cooking performance of the microwave oven is ensured;
the invention also assigns corresponding weight value weighting to each measured effect evaluation index value of the food material item, and combines a plurality of cooking indexes of the microwave oven aiming at the food material item to measure the cooking performance of the microwave oven, thereby realizing accurate measurement of the cooking performance of the microwave oven in a quantitative mode in various aspects.
Drawings
FIG. 1 is a flow chart of a cooking performance measuring method of a microwave oven according to an embodiment of the present invention.
Detailed Description
The invention is described in further detail below with reference to the accompanying examples.
Referring to fig. 1, the present embodiment provides a method for measuring cooking performance of a microwave oven, comprising the steps of:
step 1, an objective evaluation reference value database aiming at cooking effects of different food material items is constructed in advance; the objective evaluation reference value database comprises different cooking reference effects and objective effect evaluation index reference values corresponding to the cooking reference effects;
wherein, the cooking reference effects in the objective evaluation reference value database comprise excellent effect, good effect, general effect, poor effect and poor effect; the objective effect evaluation index reference value corresponding to excellent effect is A 1 The objective effect evaluation index reference value corresponding to good effect is A 2 The objective effect evaluation index reference value generally corresponding to the effect is A 3 The objective effect evaluation index reference value corresponding to poor effect is A 4 The objective effect evaluation index reference value corresponding to poor effect is A 5 ；A 1 >A 2 >A 3 >A 4 >A 5 ；
Specifically, for example, an objective effect evaluation index reference value a corresponding to the effect excellence is set 1 Setting the objective effect evaluation index reference value A corresponding to the good effect to 5 2 Set to 4, and evaluate the index reference value A of the objective effect corresponding to the effect in general 3 Setting the objective effect evaluation index reference value A corresponding to the poor effect to be 3 4 Set to 2, and evaluate the index reference value A of objective effect corresponding to poor effect 5 Set to 1;
step 2, selecting food materials to be cooked, starting a microwave oven to cook the food materials until the cooking is finished to obtain cooked food; for example, in step 2, the food material to be cooked is selected to belong to pastry, such as cake;
step 3, acquiring actual input power of the microwave oven in the food cooking process, the quality of a container for containing food and the indoor environment temperature of the container; wherein the actual input power of the microwave oven is marked as E, and the food material weight is marked as m 1 The mass of the container is marked m 2 And the indoor ambient temperature is marked as T 0 ；
Step 4, acquiring the average temperature of the food material before the cooking is started, the average temperature of the food material after the cooking is finished, the weight change value of the food material before and after the cooking in a microwave oven and the turning times of the food material in the cooking process; wherein the average temperature of the food material before the start of cooking is marked as T 1 The average temperature of the cooked food material is marked as T 2 (ii) a The turning times of the food material in the cooking process are marked as b;
in addition, in the present embodiment, the average temperature of the food material before the start of cooking and the average temperature of the food material after the completion of cooking are both the average values of the temperatures of a plurality of portions on the food material; wherein the plurality of portions of the food material preferably includes at least a central position of an edible portion of the food material and a portion of the food material having a maximum thickness, the number of the plurality of portions of the food material being at least 5;
step 5, obtaining a food three-dimensional color image cooked by a microwave oven, and performing noise removal treatment on the food three-dimensional color image to obtain a denoised food three-dimensional color image; automatically analyzing and processing the cooked food to obtain the actual cooking effect of the microwave oven on the food; wherein the actual cooking effect is excellent or good or general or poor or very poor;
it should be noted that, in step 5, the denoised food three-dimensional color image is a food three-dimensional color image without background; the acquisition of the stereoscopic color image of the food cooked by the microwave oven is completed within a preset limited time (for example, 1 minute);
step 6, comparing and judging the actual cooking effect of the food by the obtained microwave oven with the objective evaluation reference value database, taking the cooking reference effect which is closest to the actual cooking effect in the objective evaluation reference value database as the cooking effect for measurement, and taking the objective effect evaluation index reference value corresponding to the cooking reference effect as the effect evaluation index value for measurement aiming at the cooked current food;
for example, if the actual cooking effect of the obtained microwave oven on the food is nearly normal, the cooking effect is generally used as the cooking effect for measurement, and the objective effect evaluation index reference value A corresponding to the effect in the objective evaluation reference value database is used 1 Evaluating the index value as an effect for determination for the current food being cooked;
step 7, repeatedly executing the step 6 for a preset number of times to obtain an effect evaluation index value for measuring the food cooked by the microwave oven and having the number equivalent to the preset number of times;
wherein, the preset times are marked as N, and the number of the evaluation index values of the effect for determination obtained in the step 7 is also N; the nth evaluation index value of the N evaluation index values is marked as D n ，1≤n≤N；
Step 8, selecting the maximum value of all the effect evaluation index values for measurement obtained in the step 7, giving the maximum preset weight value of the effect evaluation index value for measurement with the maximum value, giving the corresponding preset weight value to each of the remaining effect evaluation index values for measurement, calculating to obtain the sum of all the effect evaluation index values for measurement weighted by the weight values, and taking the obtained sum as the objective effect index value of the food cooked in the step 2;
wherein the evaluation index value for the effect with the maximum value is labeled as D t The evaluation index value D for the effect of the measurement t The corresponding preset weight value is marked as epsilon t Any one of the remaining all of the evaluation index values for evaluation of effects for measurement, D s The corresponding preset weight value is marked as epsilon s Objective effect index value for food cooked in step 2 is labeled as P 1 ：
Wherein, K 1 For adjusting the coefficient of the menu mode, if the food cooked by the microwave oven is cooked by automatically selecting the heating mode of the microwave oven, K 1 ＝k 1 (ii) a If the food cooked by the microwave oven is finished by manually selecting the heating mode, K 1 ＝k 2 ；k 2 >k 1 >0; for example, k is set as desired 1 ＝1，k 2 ＝1.1；
In order to give an appropriate preset weight value to each of the remaining all measured effect evaluation index values to obtain a more accurate objective effect index value for the food cooked in step 2, any one of the remaining all measured effect evaluation index values D is used herein s The corresponding preset weight value is set to
And N is more than or equal to 2;
step 9, giving a subjective effect evaluation score aiming at the cooking effect to the cooked food in the step 2 by an evaluator with a preset number of people to obtain a subjective effect evaluation score aiming at the cooked food and having a number equivalent to the preset number of people, giving a preset weight value to each corresponding subjective effect evaluation score, and further obtaining a subjective effect index value corresponding to the cooked food;
the preset number of people is marked as U, and the subjective effect evaluation score of the U & ltth & gt evaluator on the cooked food is marked as F u Subjective Effect evaluation score F u The corresponding weight value is marked as delta u Marking the subjective effect index value P corresponding to the cooked food 2 ：
Wherein, K 2 Expressing an adjustment coefficient aiming at the subjective effect evaluation score, if the subjective effect evaluation scores given by all the evaluators have no zero score, K 2 =0; if the subjective effect evaluation scores given by all the evaluators are zero only once, K is 2 ＝k 3 If the subjective effect scores given by all the evaluators are zero score at least twice, K 2 ＝k 4 ；k 4 >k 3 >0; for example, k is added as necessary 3 ＝0.5，k 4 ＝1；
Step 10, calculating an efficiency index corresponding to the food cooked in the step 2; wherein the food has an efficiency index P 3 ：
Wherein, K 3 A power adjustment factor for the power of the microwave oven; when the actual input power of the microwave oven is larger than or equal to the rated input power, K 3 ＝k 5 ，k 5 >0; if not, then,
step 11, obtaining a cooking performance index of the microwave oven for the food material item corresponding to the food according to the objective effect index value and the subjective effect index value of the food cooked in the step 2 and the efficiency index corresponding to the food; wherein, the cooking performance index of the microwave oven for the food material item is marked as P 0 ：
P 0 ＝(P 1 +P 2 +P 3 )·K 4 +K 5 ；
Wherein, K 4 Representing the percentage of the mass change value of the food material before and after cooking in the mass of the food material before cooking; if the mass change value before and after cooking of the food material is zero, K 4 ＝1；K 5 Representing a coefficient corresponding to the nominal energy efficiency grade of the microwave oven; wherein, when the nominal energy efficiency grade of the microwave oven is one grade, the microwave oven is corresponding toCoefficient of response K 5 =0.6, coefficient K corresponding to the nominal energy efficiency level of the microwave oven being two-level 5 =0.56, coefficient K corresponding to a nominal energy efficiency rating of the microwave oven of three levels 5 ＝0.52；
Step 12, respectively obtaining the cooking performance indexes of the food material items corresponding to the microwave oven when other residual food material items are finished according to the modes of the step 2 to the step 11, and finally calculating to obtain the integral cooking performance index of the microwave oven; wherein the microwave oven has an integral cooking performance index P General (1) And the total number of the food material items required to be completed is marked as C:
wherein, P 0,c Indicating the cooking performance index of the c-th food material item corresponding to the microwave oven; the cooking performance index P 0,c Obtaining the product according to the mode of the step 2 to the step 11; k is 6,c An adjustment coefficient representing the number of times that the c-th food item is flipped during cooking; when the food material item is turned for less than 2 times, K 6,c =0; when the food material items are turned over for more than 2 times, K 6,c =0.1 (b-1), and b is a value of the number of times the food item is flipped.
For example, the cooking of the four food material items of the meat food material, the poultry food material, the fish food material and the unfrozen food material is respectively completed according to the steps 2 to 11, so as to obtain the cooking performance indexes corresponding to the four food material items of the microwave oven, for example, the cooking performance indexes corresponding to the four food material items (the meat food material, the poultry food material, the fish food material and the unfrozen food material) are respectively marked as P 0,2 、P 0,3 、P 0,4 And P 0,5 And the index of cooking performance for pastry-like foodstuffs (e.g. cakes) is marked P 0,1 Namely, the first food material item finished cooking according to the mode from step 2 to step 11, so as to obtain the overall cooking performance index of the microwave oven as follows:
K 6,1 indicating the number of times the pastry food material is turned over during the cooking process, K 6,2 Indicating the number of times the meat material is turned over during cooking, K 6,3 Indicating the number of times the poultry food material is turned over during cooking, K 6,4 Representing the number of times the fish food material is turned over during cooking, K 6,5 Indicating the number of times the thawed food material is tumbled during cooking.
Claims (10)
1. A method for measuring cooking performance of a microwave oven is characterized by comprising the following steps:
step 1, an objective evaluation reference value database aiming at cooking effects of different food material items is constructed in advance; the objective evaluation reference value database comprises different cooking reference effects and objective effect evaluation index reference values corresponding to the cooking reference effects;
the cooking reference effects in the objective evaluation reference value database comprise excellent effect, good effect, common effect, poor effect and poor effect; the objective effect evaluation index reference value corresponding to the excellent effect is A 1 The objective effect evaluation index reference value corresponding to good effect is A 2 The objective effect evaluation index reference value generally corresponding to the effect is A 3 The objective effect evaluation index reference value corresponding to the poor effect is A 4 The objective effect evaluation index reference value corresponding to the poor effect is A 5 ；A 1 >A 2 >A 3 >A 4 >A 5 ；
Step 2, selecting food materials to be cooked, starting a microwave oven to cook the food materials until the cooking is finished to obtain cooked food;
step 3, acquiring actual input power of the microwave oven in the process of cooking the food material, the quality of a container for containing the food material and the indoor environment temperature of the container; wherein the actual input power of the microwave oven is marked as E, and the food material is heavyQuantity mark m 1 The container mass mark is m 2 Said indoor ambient temperature is marked T 0 ；
Step 4, acquiring the average temperature of the food material before the cooking is started, the average temperature of the food material after the cooking is finished, the weight change value of the food material before and after the cooking in a microwave oven and the turning times of the food material in the cooking process; wherein the average temperature of the foodstuff before the start of cooking is marked T 1 The average temperature mark T after the food material is cooked 2 (ii) a The number of turning times of the food material in the cooking process is marked as b;
step 5, obtaining a food three-dimensional color image cooked by a microwave oven, and performing noise removal treatment on the food three-dimensional color image to obtain a denoised food three-dimensional color image; automatically analyzing and processing the cooked food to obtain the actual cooking effect of the microwave oven on the food; wherein the actual cooking effect is excellent or good or general or poor or very poor;
step 6, comparing and judging the actual cooking effect of the food by the obtained microwave oven with the objective evaluation reference value database, taking the cooking reference effect which is closest to the actual cooking effect in the objective evaluation reference value database as the cooking effect for determination, and taking the objective effect evaluation index reference value corresponding to the cooking reference effect as the effect evaluation index value for determination of the cooked current food;
step 7, repeatedly executing the step 6 for a preset number of times to obtain an effect evaluation index value for measuring the food cooked by the microwave oven and having the number equivalent to the preset number of times;
wherein the preset times are marked as N, and the number of the evaluation index values of the effect for determination obtained in the step 7 is also N; the nth evaluation index value of the N evaluation index values is marked as D n ，1≤n≤N；
Step 8, selecting the maximum value of all the effect evaluation index values for determination obtained in the step 7, assigning a preset weight value with the maximum value to the effect evaluation index value for determination, assigning corresponding preset weight values to the remaining effect evaluation index values for determination, calculating to obtain the sum of all the effect evaluation index values for determination weighted by the weight values, and taking the obtained sum as an objective effect index value for the food cooked in the step 2;
wherein the evaluation index value for the effect with the maximum value is labeled as D t The evaluation index value D for the effect of the measurement t The corresponding preset weight value is marked as epsilon t Any one of the remaining all of the evaluation index values for evaluation of effects for measurement, D s The corresponding preset weight value is marked as epsilon s Objective effect index value for food cooked in step 2 is labeled as P 1 ：
Wherein, K 1 For adjusting the coefficient of the menu mode, if the food cooked by the microwave oven is cooked by automatically selecting the heating mode of the microwave oven, K 1 ＝k 1 (ii) a If the food cooked by the microwave oven is finished by manually selecting the heating mode, K 1 ＝k 2 ；k 2 >k 1 >0；
Step 9, giving subjective effect evaluation scores aiming at cooking effects to the cooked food in the step 2 by preset number of evaluating personnel to obtain subjective effect evaluation scores aiming at the cooked food and having the number equivalent to the preset number of people, giving corresponding subjective effect evaluation scores to preset weight values, and further obtaining a subjective effect index value corresponding to the cooked food;
the preset number of people is marked as U, and the subjective effect evaluation score of the U & ltth & gt evaluating person on the cooked food is marked as F u Subjective Effect evaluation score F u The corresponding weight value is marked as delta u Marking the subjective effect index value P corresponding to the cooked food 2 ：
Wherein, K 2 Expressing an adjustment coefficient aiming at the subjective effect evaluation score, if the subjective effect evaluation scores given by all the evaluators have no zero score, K 2 =0; if the subjective effect evaluation scores given by all the evaluators are zero only once, K is obtained 2 ＝k 3 If the subjective effect scores given by all the evaluators are zero score at least twice, K 2 ＝k 4 ；k 4 >k 3 >0；
Step 10, calculating an efficiency index corresponding to the food cooked in the step 2; wherein the efficiency index corresponding to the food is marked as P 3 ：
Wherein, K 3 A power adjustment factor for the power of the microwave oven; when the actual input power of the microwave oven is larger than or equal to the rated input power, K 3 ＝k 5 ，k 5 >0; if not, then the mobile terminal can be switched to the normal mode,
step 11, obtaining a cooking performance index of the microwave oven for the food material item corresponding to the food according to the objective effect index value and the subjective effect index value of the food cooked in the step 2 and the efficiency index corresponding to the food; wherein, the cooking performance index of the microwave oven for the food material item is marked as P 0 ：
P 0 ＝(P 1 +P 2 +P 3 )·K 4 +K 5 ；
Wherein, K 4 Representing the percentage of the mass change value of the food material before and after cooking in the mass of the food material before cooking; if the food material isMass change before and after cooking is zero, then K 4 ＝1；K 5 Representing a coefficient corresponding to the nominal energy efficiency grade of the microwave oven; wherein, the coefficient K corresponding to the microwave oven with the nominal energy efficiency grade of one grade 5 =0.6, coefficient K corresponding to the nominal energy efficiency level of the microwave oven being two-level 5 =0.56, coefficient K corresponding to a nominal energy efficiency rating of the microwave oven of three levels 5 ＝0.52；
Step 12, respectively obtaining the cooking performance indexes of the food items corresponding to the microwave oven when other residual food items are finished according to the modes of the step 2 to the step 11, and finally calculating to obtain the overall cooking performance index of the microwave oven; wherein the microwave oven has an integral cooking performance index P General assembly The total number of food items required to be completed is marked C:
wherein, P 0,c Indicating the cooking performance index of the c-th food material item corresponding to the microwave oven; the cooking performance index P 0,c Obtaining the product according to the mode of the step 2 to the step 11; k 6,c An adjustment coefficient representing the number of times that the c-th food item is flipped during cooking; when the food material item is turned for less than 2 times, K 6,c =0; when the food material items are turned over for more than 2 times, K 6,c =0.1 (b-1), b is the value of the number of times the food item is flipped.
2. The method for measuring cooking performance of a microwave oven as claimed in claim 1, wherein in step 8, any one of the remaining index values for evaluation of effect for measurement D is used as the index value for evaluation of effect for measurement s Corresponding preset weighted value
And N is more than or equal to 2.
3. The method of measuring cooking performance of a microwave oven according to claim 2,wherein k in said step 8 1 ＝1，k 2 ＝1.1。
4. The method for measuring cooking performance of a microwave oven as claimed in claim 3, wherein k in the step 9 3 ＝0.5，k 4 ＝1。
5. The method for measuring cooking performance of a microwave oven as claimed in claim 4, wherein k in the step 10 5 ＝1。
6. The method for measuring cooking performance of a microwave oven according to any one of claims 1 to 5, wherein the denoised stereoscopic color image of the food in the step 5 is a background-removed stereoscopic color image of the food.
7. The method of claim 6, wherein the step of obtaining a three-dimensional color image of the food cooked in the microwave oven is performed within a predetermined time.
8. The method of measuring cooking performance of a microwave oven according to any one of claims 1 to 5, wherein in step 4, the average temperature of the food material before starting cooking and the average temperature of the food material after finishing cooking are average values of temperatures of a plurality of portions of the food material.
9. The method of claim 8, wherein the portions of the food material include at least a center portion of the edible portion of the food material and a portion of the food material having a maximum thickness; the number of said plurality of portions of the food is at least 5.
10. The method of measuring cooking performance of a microwave oven according to any one of claims 1 to 5, wherein all food items to be cooked in the microwave oven include at least meat-based food, poultry-based food, fish-based food, pastry-based food and thawing-based food in the measurement of the cooking performance of the microwave oven.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811490754.4A CN111291951B (en) | 2018-12-07 | 2018-12-07 | Cooking performance measuring method for microwave oven |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811490754.4A CN111291951B (en) | 2018-12-07 | 2018-12-07 | Cooking performance measuring method for microwave oven |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111291951A CN111291951A (en) | 2020-06-16 |
| CN111291951B true CN111291951B (en) | 2023-04-18 |
Family
ID=71026405
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811490754.4A Active CN111291951B (en) | 2018-12-07 | 2018-12-07 | Cooking performance measuring method for microwave oven |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111291951B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113222644B (en) * | 2021-04-22 | 2024-02-23 | 四川远方云天食品科技有限公司 | Intelligent food electronic evaluation list processing system and method |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990010435A (en) * | 1997-07-16 | 1999-02-18 | 윤종용 | How to evaluate cooking efficiency of microwave oven |
| WO2015092232A1 (en) * | 2013-12-20 | 2015-06-25 | Seb S.A. | Method for cooking food and/or a cooking accessory and assessing the formation of neoformed compounds |
| JP2017067899A (en) * | 2015-09-29 | 2017-04-06 | シャープ株式会社 | Cooking system, server, household appliance and evaluation method |
| CN107819812A (en) * | 2016-09-14 | 2018-03-20 | 佛山市顺德区美的电热电器制造有限公司 | The evaluation method and device of cooking quality |
| JP2019008752A (en) * | 2017-06-29 | 2019-01-17 | パナソニックＩｐマネジメント株式会社 | Information processing method, and information processing system |
| CN110555579A (en) * | 2018-06-01 | 2019-12-10 | 佛山市顺德区美的电热电器制造有限公司 | Cooking grading method, intelligent cooking equipment, server and storage medium |
| CN110689516A (en) * | 2018-06-19 | 2020-01-14 | 佛山市顺德区美的电热电器制造有限公司 | Quality detection method and device and computer storage medium |
-
2018
- 2018-12-07 CN CN201811490754.4A patent/CN111291951B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990010435A (en) * | 1997-07-16 | 1999-02-18 | 윤종용 | How to evaluate cooking efficiency of microwave oven |
| WO2015092232A1 (en) * | 2013-12-20 | 2015-06-25 | Seb S.A. | Method for cooking food and/or a cooking accessory and assessing the formation of neoformed compounds |
| JP2017067899A (en) * | 2015-09-29 | 2017-04-06 | シャープ株式会社 | Cooking system, server, household appliance and evaluation method |
| CN107819812A (en) * | 2016-09-14 | 2018-03-20 | 佛山市顺德区美的电热电器制造有限公司 | The evaluation method and device of cooking quality |
| JP2019008752A (en) * | 2017-06-29 | 2019-01-17 | パナソニックＩｐマネジメント株式会社 | Information processing method, and information processing system |
| CN110555579A (en) * | 2018-06-01 | 2019-12-10 | 佛山市顺德区美的电热电器制造有限公司 | Cooking grading method, intelligent cooking equipment, server and storage medium |
| CN110689516A (en) * | 2018-06-19 | 2020-01-14 | 佛山市顺德区美的电热电器制造有限公司 | Quality detection method and device and computer storage medium |
Non-Patent Citations (1)
| Title |
|---|
| 蒸汽炉烹调性能测试方法研究综述;黄闻霞等;《轻工标准与质量》(第03期);全文 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111291951A (en) | 2020-06-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106102480A (en) | For the method and apparatus controlling the cooking process of food | |
| US11574220B2 (en) | Method and device for evaluating cooking quality | |
| WO2019214171A1 (en) | Intelligent identification cooking system for oven | |
| CN106264161B (en) | Display control method, device and cooking apparatus for cooking apparatus | |
| EP3148386B1 (en) | Method and cooking apparatus for controlling a food cooking process | |
| Andresen et al. | Quality assessment of butter cookies applying multispectral imaging | |
| CN111639761A (en) | Sensory evaluation method for predicting baked food based on BP neural network | |
| Abdollahi Moghaddam et al. | Kinetics of color and physical attributes of cookie during deep‐fat frying by image processing techniques | |
| CN111291951B (en) | Cooking performance measuring method for microwave oven | |
| Matiacevich et al. | Prediction of mechanical properties of corn and tortilla chips by using computer vision | |
| US9995721B2 (en) | Method for determining a performance index of a cooking utensil for a predetermined cooking temperature with the aim of assessing nutritional gain | |
| Prill et al. | Do published cooking temperatures correspond with consumer and chef perceptions of steak degrees of doneness? | |
| Amani et al. | Nondestructive evaluation of baking parameters on pogácsa texture | |
| CN114839217A (en) | Food thawing curve acquisition method and cooking thawing appliance | |
| CN116548836A (en) | Electric oven control method, system, terminal equipment and storage medium | |
| CN110596015A (en) | Objective quantitative evaluation method for congou black tea soup brightness based on chromatic aberration system | |
| CN114720646B (en) | Intelligent optimization analysis method of food frying pan based on big data | |
| Tárrega et al. | Sensory space of battered surimi rings: Key features determined by Flash Profiling | |
| CN114831501A (en) | Method for acquiring surface maturity curve of food material and intelligent cooking appliance thereof | |
| Mastrascusa et al. | Determination of pizzas quality and acceptability by physic-mechanical tests | |
| Arantes-Pereira et al. | Reproducibility and correlation between meat shear force measurements by Warner-Bratzler machine and a Texturometer | |
| Mohd Rozalli et al. | Simultaneous multiple responses modelling, optimisation and correlation of Asian type peanuts (Arachis hypogaea L.) roasting using response surface methodology | |
| Xiong et al. | A reference-calibration method for tenderness perception using psychophysical models | |
| CN114831244A (en) | Intelligent thawing method based on food freezing value and intelligent thawing cooking equipment thereof | |
| EP4328872A1 (en) | Food temperature state determination |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A method for measuring the cooking performance of microwave ovens Effective date of registration: 20231102 Granted publication date: 20230418 Pledgee: Bank of China Limited Ningbo Hangzhou Bay New Area sub branch Pledgor: NINGBO FOTILE KITCHEN WARE Co.,Ltd. Registration number: Y2023980063518 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |