CN111366575A - Cooking utensil and food component recognition device and recognition method thereof - Google Patents
Cooking utensil and food component recognition device and recognition method thereof Download PDFInfo
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- CN111366575A CN111366575A CN202010193745.XA CN202010193745A CN111366575A CN 111366575 A CN111366575 A CN 111366575A CN 202010193745 A CN202010193745 A CN 202010193745A CN 111366575 A CN111366575 A CN 111366575A
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N21/78—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour
- G01N21/783—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour for analysing gases
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06F—ELECTRIC DIGITAL DATA PROCESSING
- G06F17/00—Digital computing or data processing equipment or methods, specially adapted for specific functions
- G06F17/10—Complex mathematical operations
- G06F17/18—Complex mathematical operations for evaluating statistical data, e.g. average values, frequency distributions, probability functions, regression analysis
Abstract
The invention discloses a cooking appliance and a food composition identification device and method thereof. The device comprises a gas sensing unit, a visual sensor, a data calculation module and an output terminal which are connected in sequence. The cooking appliance comprises the food component identification device. The method comprises the following steps: the gas sensitive material reacts with volatile gas generated by food, so that the color developing agent of the gas sensitive material changes color; carrying out color identification on the color developing agent to obtain a color value; determining gas components according to the color values, and inputting the gas components into a food data model to obtain food component data; outputting the food composition data. The cooking utensil, the food component recognition device and the recognition method thereof can intuitively provide food nutrition and hazardous conditions for the user and help the user to construct healthy eating habits.
Description
Technical Field
The invention relates to an olfactory visualization technology and a color recognition technology, in particular to a cooking utensil, a food component recognition device and a food component recognition method.
Background
With the improvement of the living standard of residents, the food health is more and more emphasized. When the food is cooked in the cooking appliance, the component change of nutrients and hazards is inevitably accompanied, and the nutrition and safety condition of the cooked food become important factors for a user to evaluate the quality of the cooking appliance. By means of the cooking appliance, the nutritional ingredients such as protein, lipid, vitamins and the like of the food materials and the harmful ingredients such as acrylamide, heterocyclic amine, nitrite and the like in the cooking process are judged and early warned, so that the nutrition and safety conditions of daily diet can be accurately mastered by a user, and the user can be helped to build healthy diet habits.
The maillard reaction is a typical chemical reaction that food materials must undergo when they are cooked, and specific gas components such as aldehydes, lipids, alcohols, etc. are important products of the reaction. As the cooking process of the food material progresses, the nutrition and the hazardous components of the food material also show regular changes. And performing statistical correlation fitting on the gas components generated by the Maillard reaction and the nutrition and harm components of the food materials, and establishing a data model to form a basis for evaluating the nutrition and harm component judgment of the food material cooking process.
Olfactory visualization techniques were first proposed by professor kenneth.s.suslick, university of illinois-champagne, usa. Gas components generated in the cooking process can react with a chemical color developing agent in the gas sensitive material, so that the gas sensitive material is subjected to color change, and the olfaction visualization is realized. The color change is based on weak interaction such as Van der Waals force between the gas sensitive material and the gas, and strong interaction such as metal bond and polar bond is introduced, so that qualitative and quantitative analysis of the gas to be detected can be realized.
The vision sensor can judge and recognize the color change, uses R, G, B value as the judgment result of the scanned image, compares the result with the data model to judge the change situation of the nutrition and the hazardous components of the food material, and transmits the data to the user through the display of the terminal panel.
Disclosure of Invention
The invention aims to provide a cooking appliance, a food component identification device and an identification method thereof, and solves the problem that the existing cooking appliance cannot accurately judge the generation conditions of nutrient components and hazards during baking food.
In order to solve the technical problems, the invention adopts the following technical scheme:
in one aspect, the present invention is directed to a food component recognition apparatus. The food component recognition device is applied to a cooking appliance and comprises a gas sensing unit, a visual sensor, a data calculation module and an output terminal which are sequentially connected, wherein the gas sensing unit is used for enabling a gas sensitive material to react with volatile gas generated by food, so that a color developing agent of the gas sensitive material is subjected to color change; the visual sensor is used for carrying out color identification on the color developing agent of the gas sensing unit to obtain a color value; the data calculation module is used for determining gas components according to the color values and inputting the gas components into the food data model to obtain food component data; the output terminal is used for outputting food composition data.
Optionally, for the food ingredient identification device, the gas sensitive material comprises at least one of carboline and its derivatives, acid-base indicator, and solvatochromic dye.
Optionally, for the food component recognition device, the output terminal includes at least one of a display of the cooking appliance itself, a voice player, a mobile terminal and a fixed terminal connected to the cooking appliance.
Optionally, for the food ingredient recognition arrangement, the visual sensor comprises a camera.
Optionally, for the food component identification device, the food component comprises a nutritional component and a hazardous component.
In another aspect, the present invention is directed to a cooking appliance. The cooking appliance comprises the food component identification device.
In yet another aspect, the present invention is directed to a food component recognition method. The food component identification method is applied to a cooking appliance, and comprises the following steps: the gas sensitive material reacts with volatile gas generated by food, so that the color developing agent of the gas sensitive material changes color; carrying out color identification on the color developing agent to obtain a color value; determining gas components according to the color values, and inputting the gas components into a food data model to obtain food component data; outputting the food composition data.
Optionally, for the food component recognition method, outputting food component data comprises: the food component data is output at the same time as or after the information prompting the user of the cooking completion is output.
Optionally, for the food component identification method, the food data model is obtained by the following process: measuring gas components, nutrient substances and harmful components generated after different foods are cooked, and respectively corresponding the gas components to the nutrient substances and the harmful components in a one-to-one quantity manner; establishing a regression equation of the gas component content, the nutritional indexes and the hazard indexes on the numerical value; and (5) deducing a fitting model according to a regression equation.
Optionally, for the food component recognition method, the color recognition of the color developer of the gas sensing unit includes: collecting the color of the color developing agent before and after the reaction of the gas sensitive material and the gas by a camera; and processing the collected color image to obtain the difference value of the color identification components before and after the color of the color developing agent changes.
Compared with the prior art, the technical scheme of the invention has the following main advantages:
according to the cooking utensil and the food component identification device and the food component identification method thereof, the smell visualization technology, the visual sensor and the food chemical reaction result statistical fitting model are used, and the nutrition and harmful component conditions after the food is cooked are judged by qualitatively and quantitatively analyzing the gas components in the food cooking process. The cooking utensil, the food component recognition device and the food component recognition method can intuitively provide food nutrition and hazardous conditions for the user and help the user to construct a healthy eating habit.
Drawings
Various other advantages and benefits will become apparent to those of ordinary skill in the art upon reading the following detailed description of the preferred embodiments. The drawings are only for purposes of illustrating the preferred embodiments and are not to be construed as limiting the invention. Also, like reference numerals are used to refer to like parts throughout the drawings. In the drawings:
fig. 1 is a schematic structural view of a food component recognition apparatus according to an embodiment of the present invention;
FIG. 2 is a schematic diagram of an exemplary implementation of a food component identification apparatus;
fig. 3 is a flowchart of a food component recognition method according to another embodiment of the present invention.
Detailed Description
Exemplary embodiments of the present invention will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the invention are shown in the drawings, it should be understood that the invention can be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
The invention is based on the basic technical background of chemical reaction, olfactory visualization technology, color recognition technology and the like in the food processing process.
Fig. 1 is a schematic structural view of a food component recognition apparatus according to an embodiment of the present invention. The food component recognition device provided by the embodiment is applied to a cooking appliance. As shown in fig. 1, the food component recognition apparatus of this embodiment includes a gas sensing unit 110, a vision sensor 120, a data calculation module 130, and an output terminal 140, which are connected in sequence.
The gas sensor unit 110 is used to react the gas sensitive material with the volatile gas generated from the food, so as to change the color of the color developing agent of the gas sensitive material. The gas sensitive material may include at least one of carbolines and derivatives thereof, acid-base indicators, and solvatochromic dyes.
Fig. 2 is a schematic diagram of a specific implementation process of the food component recognition device provided by an example. As shown in fig. 2, food is put into the cooking appliance to start cooking. After cooking, the food may produce volatile gaseous components. The volatile gas component may include at least one of hydrocarbons, alcohols, acids, esters, ketones, amines, aromatics and other volatile gases, which are products of Maillard reaction of food when heated. When the gas sensor unit 110 starts to work, the gas sensitive material in the gas sensor unit 110 will react with the volatile gas, and the color developing agent of the gas sensitive material will change color during the reaction process. The gas-sensitive visual sensing material can comprise at least one material of porphyrin and derivatives thereof, acid-base indicators, solvatochromic dyes and the like. The color sensitive material has functional groups capable of reacting strongly with the gas to be detected, and the main participating in the combination action with the gas molecules are self metal bonds, hydrogen bonds, pi-pi bonds and the like. For example, a typical color reaction is the color reaction of a gas sensitive material in the nature of an acid-base indicator with an acidic or basic gas.
The vision sensor 120 is used to perform color recognition on the color developing agent of the gas sensing unit 110 to obtain a color value. The vision sensor 120 may include a camera. The color recognition can be performed by a camera, and the collected image is fed back to the data calculation module to obtain the color change difference before and after the gas sensitive material reacts with the gas, which is generally the difference of color recognition components between different images, such as the difference of R, G, B components. R, G, B are the primary color components of red, green and blue, respectively. Of course, other types of components such as CMYK components may be used for the color identification component. And realizing the quantification of data and providing a basis for data analysis.
The data calculation module 130 is configured to determine a gas component according to the color value, and input the gas component into the food data model to obtain food component data. The color values are transmitted to the data calculation module 130 for comparison calculation. The food data model has been implanted in the data calculation module 130. The volatile gas components generated in the cooking utensil are brought into the model, and then the generation conditions of the nutrition and hazardous components can be calculated. The food data model establishing process comprises the following steps: after different food materials are cooked, measuring gas components, nutrient substances and hazard components generated by the different food materials, respectively corresponding the gas components with the nutrient components and the hazard components in a one-to-one quantitative manner, determining the relationship between the content of the gas components and different nutrient indexes of the food materials and the associated hazard indexes, establishing a regression equation of the gas component content and the nutrient indexes and the hazard indexes on the numerical value, and deducing a fitting model according to the equation.
The output terminal 140 is used to output food component data. The calculation result of the data calculation module 130 is output to the output terminal 140, and the cooking end information is also transmitted to the output terminal 140. The output terminal 140 pushes the nutrition and hazardous component information of the food material while or after prompting the user that the cooking is completed. The output terminal 140 may include at least one of a display of the cooking appliance itself, a voice player, a mobile and stationary terminal to which the user is connected.
The food ingredients may include nutritional ingredients and hazardous ingredients, among others.
The embodiment also provides a cooking appliance, which comprises the food component identification device. The cooking appliance of the embodiment can detect the nutrient content and the harmful component condition of the food material.
Fig. 3 is a flowchart of a food component recognition method according to another embodiment of the present invention. The food component identification method provided by the embodiment is applied to a cooking appliance.
As shown in fig. 3, the gas sensitive material is reacted with volatile gas generated from the food, thereby causing a color change of a color developer of the gas sensitive material at step S310.
In step S320, color identification is performed on the color developing agent to obtain a color value of the gas sensitive material. The color recognition of the color developing agent of the gas sensing unit may include: collecting the color of the color developing agent before and after the reaction of the gas sensitive material and the gas by a camera; and processing the collected color image to obtain the difference value of the color identification components before and after the color of the color developing agent changes. The color identification component may be R, G, B three primary color components or other types of color identification components, etc.
In step S330, a gas component is determined according to the color value, and the gas component is input into the food data model to obtain food component data. Wherein, the food data model can be obtained by the following processes:
measuring gas components, nutrient substances and harmful components generated after different foods are cooked, and respectively corresponding the gas components to the nutrient substances and the harmful components in a one-to-one quantity manner;
establishing a regression equation of the gas component content, the nutritional indexes and the hazard indexes on the numerical value;
and (5) deducing a fitting model according to a regression equation.
In step S340, food component data is output. Step S340 may include: the food component data is output at the same time as or after the information prompting the user of the cooking completion is output.
Through the above process, the embodiment can finally realize the discrimination and calculation of the nutrition and hazardous components of the cooked food material, and provide the relevant information for the user.
According to the cooking utensil and the food component identification device and the food component identification method thereof, the smell visualization technology, the visual sensor and the food chemical reaction result statistical fitting model are used, and the nutrition and harmful component conditions after the food is cooked are judged by qualitatively and quantitatively analyzing the gas components in the food cooking process. The cooking utensil, the food component recognition device and the food component recognition method can intuitively provide food nutrition and hazardous conditions for the user and help the user to construct a healthy eating habit.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the claims, and all equivalent structures or equivalent processes that are transformed by the content of the specification and the drawings, or directly or indirectly applied to other related technical fields are included in the scope of the claims.
Claims (10)
1. A food composition recognition device is applied to a cooking appliance, and is characterized by comprising a gas sensing unit, a visual sensor, a data calculation module and an output terminal which are sequentially connected, wherein,
the gas sensing unit is used for enabling the gas sensitive material to react with volatile gas generated by food, so that color developing agent of the gas sensitive material changes color;
the visual sensor is used for carrying out color identification on the color developing agent of the gas sensing unit to obtain a color value;
the data calculation module is used for determining gas components according to the color values and inputting the gas components into the food data model to obtain food component data;
the output terminal is used for outputting food composition data.
2. The food item identification device of claim 1 wherein the gas sensitive material comprises at least one of carbolines and derivatives thereof, acid-base indicators, and solvatochromic dyes.
3. The food component recognition apparatus of claim 1, wherein the output terminal comprises at least one of a display of the cooking appliance, a voice player, a mobile terminal and a stationary terminal connected to the cooking appliance.
4. The food ingredient recognition device of claim 1, wherein the visual sensor comprises a camera.
5. The food component identification device of claim 1, wherein the food components include nutritional components and hazardous components.
6. A cooking appliance comprising the food component recognition apparatus according to any one of claims 1 to 5.
7. A food component identification method applied to a cooking appliance is characterized by comprising the following steps:
the gas sensitive material reacts with volatile gas generated by food, so that the color developing agent of the gas sensitive material changes color;
carrying out color identification on the color developing agent to obtain a color value;
determining gas components according to the color values, and inputting the gas components into a food data model to obtain food component data;
outputting the food composition data.
8. The food component recognition method of claim 7, wherein outputting the food component data comprises: the food component data is output at the same time as or after the information prompting the user of the cooking completion is output.
9. The food component recognition method of claim 7, wherein the food data model is obtained by:
measuring gas components, nutrient substances and harmful components generated after different foods are cooked, and respectively corresponding the gas components to the nutrient substances and the harmful components in a one-to-one quantity manner;
establishing a regression equation of the gas component content, the nutritional indexes and the hazard indexes on the numerical value;
and (5) deducing a fitting model according to a regression equation.
10. The food component recognition method of claim 7, wherein the color recognition of the color developer of the gas sensing unit comprises:
collecting the color of the color developing agent before and after the reaction of the gas sensitive material and the gas by a camera;
and processing the collected color image to obtain the difference value of the color identification components before and after the color of the color developing agent changes.
Priority Applications (2)
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| CN202010193745.XA CN111366575A (en) | 2020-03-17 | 2020-03-17 | Cooking utensil and food component recognition device and recognition method thereof |
| PCT/CN2020/131875 WO2021184821A1 (en) | 2020-03-17 | 2020-11-26 | Cooking appliance, food composition recognition device thereof and recognition method therefor |
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| CN202010193745.XA CN111366575A (en) | 2020-03-17 | 2020-03-17 | Cooking utensil and food component recognition device and recognition method thereof |
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| WO (1) | WO2021184821A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113421629A (en) * | 2021-07-08 | 2021-09-21 | 咪咕互动娱乐有限公司 | Food nutrition identification method, system, equipment and medium |
| WO2021184821A1 (en) * | 2020-03-17 | 2021-09-23 | 珠海格力电器股份有限公司 | Cooking appliance, food composition recognition device thereof and recognition method therefor |
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Application publication date: 20200703 |