CN111657754A - Control method and device of oven, oven and storage medium - Google Patents
Control method and device of oven, oven and storage medium Download PDFInfo
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- CN111657754A CN111657754A CN201910164838.7A CN201910164838A CN111657754A CN 111657754 A CN111657754 A CN 111657754A CN 201910164838 A CN201910164838 A CN 201910164838A CN 111657754 A CN111657754 A CN 111657754A
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- 238000000034 method Methods 0.000 title claims abstract description 37
- 235000013305 food Nutrition 0.000 claims abstract description 436
- 238000012937 correction Methods 0.000 claims description 49
- 230000008859 change Effects 0.000 claims description 42
- 238000004590 computer program Methods 0.000 claims description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000010586 diagram Methods 0.000 description 12
- 238000001514 detection method Methods 0.000 description 6
- 230000006870 function Effects 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 230000008878 coupling Effects 0.000 description 3
- 238000010168 coupling process Methods 0.000 description 3
- 238000005859 coupling reaction Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000004422 calculation algorithm Methods 0.000 description 2
- 238000004891 communication Methods 0.000 description 2
- 235000015219 food category Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
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- 230000005070 ripening Effects 0.000 description 1
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- G—PHYSICS
- 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
- G05B19/0428—Safety, monitoring
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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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- 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
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
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Abstract
The invention discloses a control method and device of an oven, the oven and a storage medium, and belongs to the technical field of ovens. The control method comprises the following steps: acquiring the real-time volume of food in the oven at set intervals; determining maturity information for the food based on the real-time volume of the food; determining baking parameters of the oven according to the maturity information of the food; controlling the operation of the oven according to the baking parameters of the oven; wherein the baking parameters of the oven include one or more of baking time, baking temperature, and baking mode. A control device of the oven, the oven and a storage medium are also provided. The invention has the beneficial effects that: the maturity of food is measured based on the entity volume of food in the oven, and the maturity information of food is confirmed, and then confirms the baking parameter of oven, adjusts the running state of oven in real time, can guarantee the maturity of the food after baking finishes.
Description
Technical Field
The invention relates to the technical field of ovens, in particular to an oven control method, an oven control device, an oven and a storage medium.
Background
An oven is a sealed electrical appliance used to bake food or dry products. At present, when the food is baked by using the oven, parameters such as baking time and baking temperature are generally set according to personal experience, but due to different personal experiences, the set parameters cannot ensure that the food is baked to be mature under the set temperature and time conditions. The type of food can be automatically identified by part of intelligent ovens, and corresponding baking time and baking temperature can be automatically set according to the different types of food, but the baking parameters of the ovens are determined according to the types of the food due to the different initial maturity states of the food, so that the maturity of the food after baking can not be guaranteed.
Disclosure of Invention
The embodiment of the invention provides a control method and device of an oven, the oven and a storage medium, and aims to solve the technical problem that the maturity of food after baking cannot be ensured by determining baking parameters of the oven according to the type of the food due to different initial maturity states of the food. The following presents a simplified summary in order to provide a basic understanding of some aspects of the disclosed embodiments. This summary is not an extensive overview and is intended to neither identify key/critical elements nor delineate the scope of such embodiments. Its sole purpose is to present some concepts in a simplified form as a prelude to the more detailed description that is presented later.
According to the embodiment of the invention, the control method and device of the oven, the oven and the storage medium are provided, the maturity information of the food is determined based on the real-time volume of the food, the baking parameter of the oven is determined according to the maturity information of the food, and the operation of the oven is controlled according to the baking parameter of the oven. Therefore, the maturity of the food is measured based on the solid volume of the food in the oven, the maturity information of the food is determined, the baking parameters of the oven are further determined, the running state of the oven is adjusted in real time, and the maturity of the food after baking is finished can be guaranteed.
According to a first aspect of embodiments of the present invention, there is provided a control method of an oven, including:
acquiring the real-time volume of food in the oven at set intervals;
determining maturity information for the food based on the real-time volume of the food;
determining baking parameters of the oven according to the maturity information of the food;
controlling the operation of the oven according to the baking parameters of the oven;
wherein the baking parameters of the oven include one or more of baking time, baking temperature, and baking mode.
In some optional embodiments, determining the maturity information of the food based on the real-time volume of the food specifically comprises:
calculating the volume change rate of the food according to the real-time volume and the initial volume of the food;
and determining the maturity information of the food according to the volume change rate of the food.
In some optional embodiments, the control method further comprises:
acquiring the type information of food;
acquiring real-time central temperature information or real-time humidity information of food;
when the type information of the food is of a first food type, correcting the maturity information of the food according to the real-time central temperature information of the food;
and when the type information of the food is of a second food type, correcting the maturity information of the food according to the real-time humidity information of the food.
In some optional embodiments, the control method further comprises:
acquiring temperature information or humidity information in an oven;
when the type information of the food is the first food type, correcting the baking parameters of the oven according to the temperature information in the oven;
and when the type information of the food is the second food type, correcting the baking parameters of the oven according to the humidity information in the oven.
According to a second aspect of an embodiment of the present invention, there is provided a control apparatus of an oven, including:
the first acquisition unit is used for acquiring the real-time volume of food in the oven at intervals of a set period;
a first determining unit for determining maturity information of the food based on a real-time volume of the food;
the second determining unit is used for determining baking parameters of the oven according to the maturity information of the food;
the control unit is used for controlling the operation of the oven according to the baking parameters of the oven;
wherein the baking parameters of the oven include one or more of baking time, baking temperature, and baking mode.
In some optional embodiments, the first determining unit is specifically configured to:
calculating the volume change rate of the food according to the real-time volume and the initial volume of the food;
and determining the maturity information of the food according to the volume change rate of the food.
In some optional embodiments, the control device further comprises:
a second acquisition unit for acquiring the kind information of the food;
the third acquisition unit is used for acquiring real-time central temperature information of food or real-time humidity information of the food;
a first correction unit configured to:
when the type information of the food is of a first food type, correcting the maturity information of the food according to the real-time central temperature information of the food;
and when the type information of the food is of a second food type, correcting the maturity information of the food according to the real-time humidity information of the food.
In some optional embodiments, the control device further comprises:
the fourth acquisition unit is used for acquiring temperature information or humidity information in the oven;
a second correction unit configured to:
when the type information of the food is the first food type, correcting the baking parameters of the oven according to the temperature information in the oven;
and when the type information of the food is the second food type, correcting the baking parameters of the oven according to the humidity information in the oven.
According to a third aspect of embodiments of the present invention there is provided an oven comprising control means for an oven as hereinbefore described.
According to a fourth aspect of embodiments of the present invention, there is provided a storage medium having stored thereon a computer program which, when executed by a processor, implements a control method of an oven as described above.
The technical scheme provided by the embodiment of the invention has the following beneficial effects:
the maturity of food is measured based on the entity volume of food in the oven, and the maturity information of food is confirmed, and then confirms the baking parameter of oven, adjusts the running state of oven in real time, can guarantee the maturity of the food after baking finishes.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention, as claimed.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and together with the description, serve to explain the principles of the invention.
FIG. 1 is a flow diagram illustrating a method of controlling an oven in accordance with an exemplary embodiment;
FIG. 2 is a flow chart diagram illustrating a method of controlling an oven in accordance with yet another exemplary embodiment;
FIG. 3 is a flow chart diagram illustrating a method of controlling an oven in accordance with yet another exemplary embodiment;
FIG. 4 is a flow diagram illustrating a control method for obtaining a real-time volume of food within an oven, according to an exemplary embodiment;
FIG. 5 is a schematic diagram illustrating the structure of a control device for an oven, according to an exemplary embodiment;
FIG. 6 is a schematic structural diagram illustrating control apparatus of an oven according to yet another exemplary embodiment;
fig. 7 is a schematic structural view illustrating a control apparatus of an oven according to still another exemplary embodiment.
Description of reference numerals:
1-a first acquisition unit; 2-a first determination unit; 3-a second determination unit; 4-a control unit; 5-a second acquisition unit; 6-a third acquisition unit; 7-a first correction unit; 8-a fourth acquisition unit; 9-second correction unit.
Detailed Description
The following description and the drawings sufficiently illustrate specific embodiments of the invention to enable those skilled in the art to practice them. The embodiments are merely representative of possible variations, individual components and functions are optional unless explicitly required, and the sequence of operations may vary. Portions and features of some embodiments may be included in or substituted for those of others. The scope of embodiments of the invention encompasses the full ambit of the claims, as well as all available equivalents of the claims. Embodiments may be referred to herein, individually or collectively, by the term "invention" merely for convenience and without intending to voluntarily limit the scope of this application to any single invention or inventive concept if more than one is in fact disclosed. Herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without requiring or implying any actual such relationship or order between such entities or actions.
The embodiments are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other.
1-3 are flow diagrams illustrating a control method of an oven according to an exemplary embodiment; FIG. 4 is a flow diagram illustrating a control method of obtaining a real-time volume of food within an oven according to an exemplary embodiment; fig. 5-7 are schematic structural views illustrating a control device of an oven according to an exemplary embodiment.
In some optional embodiments, as shown in fig. 1, a control method of an oven is provided, which specifically includes the following steps:
s101: and acquiring the real-time volume of the food in the oven at set intervals.
In some specific implementations, as shown in fig. 4, step S101 specifically includes the following steps:
s101 a: and acquiring picture information in the oven by utilizing a camera at intervals of a set period, wherein the picture information comprises food and plates for containing the food.
S101 b: and acquiring an ellipse equation of the dish in the picture information.
S101 c: and calculating the relative position and angle of the camera and the food in the picture information by using the ellipse equation of the dish as input, and calibrating the camera.
S101 d: and creating a virtual scene which is the same as the scene in the picture information by using a virtual reality technology according to the camera parameters of the calibrated camera.
S101 e: and carrying out zooming and rotating operations on objects similar to the food in shape in the virtual scene until the objects are matched with the food in the picture information.
S101 f: by calculating the volume of objects in the virtual scene, the real-time volume of food is determined.
In the execution mode, the real-time volume of the food in the oven is calculated by using the virtual reality technology, so that the error is small and the method is more accurate.
In other specific implementations, a real-time volume of food within the oven may be acquired by the depth camera. A depth camera is a device that acquires information in the depth direction of a scene. The existing depth camera usually adopts a radar measurement principle to measure the depth of a three-dimensional scene, namely, the depth camera transmits active light waves to irradiate the three-dimensional scene, the light waves return to the depth camera after being reflected by the three-dimensional scene, and the depth information of the three-dimensional scene is obtained according to the time difference (phase difference) between the transmitting time of the light waves and the receiving time of the reflected light waves. The depth camera judges the type of food after acquiring the pictures of the food in the oven, and then obtains the real-time volume of the food by using an intelligent algorithm.
In the execution mode, the depth camera is small in size, so that the depth camera can be conveniently installed in an oven to obtain the real-time size of food, and is flexible and convenient.
Optionally, the set period may be calculated according to the following formula:
T＝t1+t2+t3+…+tn-1+tn(1)
tn＝tn-1-Δt (2)
as can be seen from the formulas (1) and (2),
wherein T is the initial total baking time of the preset oven, delta T is the preset time difference, n is the preset detection period number, TnThe number of detection cycles is the setting cycle of the nth time.
For example, if the total baking time T of the oven is 30min (min: min), the time difference Δ T is 20s (s: sec), the number of detection cycles n is 5, and the number of detection cycles is the set period T of the 5 th time5＝(1800/5)-2×20＝320s，t4＝t5+ Δ t 320+20 340s, in turn, t3Is 360s, t2Is 380s, t1Is 400 s.
Here, since the food ripening rate is slowed down in the later stage of baking the food, the real-time volume change of the food is small, the detection period of the real-time volume of the food in the oven is adaptively reduced step by step, and the accuracy of the real-time volume change detection of the food can be improved.
Optionally, the total time for the initial baking of the oven is determined according to the type of the food. For example, for meat products, the total time for initial baking in the oven is preset to be longer (e.g., 30 min); for bread type food, the total time for baking the oven initially is preset to be short (for example, 20 min). After the food type is obtained, the initial total baking time of the preset oven is obtained according to the corresponding table of the initial total baking time of the preset oven and the food type, so that the method is more real-time and accurate, and the maturity of food baking is ensured.
S102: maturity information for the food is determined based on the real-time volume of the food.
In some specific implementation manners, step S102 specifically includes: calculating the volume change rate of the food according to the real-time volume and the initial volume of the food; and determining the maturity information of the food according to the volume change rate of the food.
Here, the volume change rate of the food may be calculated according to the following formula:
wherein, KtIs the volume change rate of the food, V0Is the initial volume of the food, VtIs the initial volume of the food.
After the food is put into the oven, the initial volume of the food is obtained, and the volume change rate of the food is further calculated. A first determination unit of a control device of the oven is pre-stored with a corresponding table of the volume change rate of food and the maturity information of the food, and after the volume change rate of the food is calculated, the maturity information of the food can be determined according to the corresponding table. The maturity information of the food is an index for measuring the maturity of the food, for example, the initial state of the food is represented by 0, the semi-mature state of the food is represented by 50, and the mature state of the food is represented by 100. In the baking process of food, the real-time volume of the food changes along with the baking maturity of the food, and the real-time volume change amount of the food is small and is not easy to distinguish, so that the change of the real-time volume of the food is measured through the volume change rate of the food, and the maturity information of the food is further determined, and the food is more accurate.
In another specific implementation manner, step S102 specifically includes: calculating the volume change rate of the food according to the real-time volume and the initial volume of the food; obtaining a volume change rate difference value of the food between the volume change rate of the food and the last volume change rate of the food; and determining the maturity information of the food according to the volume change rate difference of the food.
Here, the volume change rate difference of the food may be calculated according to the following formula:
ΔKt＝Kt-Kt-1
wherein, Δ KtIs the volume change rate difference of the food, KtIs the volume change rate of the food, Kt-1Is the rate of change of volume of the food last detected.
A corresponding table of the volume change rate difference of the food and the maturity information of the food is prestored in a first determination unit of a control device of the oven, and after the volume change rate difference of the food is calculated, the maturity information of the food can be determined according to the corresponding table. With the increase of the maturity of the food, the real-time volume change of the food is reduced, the real-time volume change of the food is measured through the volume change rate difference of the food, and then the maturity information of the food is determined, so that the food is more accurate.
S103: and determining the baking parameters of the oven according to the maturity information of the food.
A corresponding table of the maturity information of the food and the baking parameters of the oven is prestored in a second determining unit of the control device of the oven, and after the maturity information of the food is obtained, the baking parameters of the oven can be determined according to the corresponding table.
Here, the baking parameters of the oven include one or more of a baking time, a baking temperature, and a baking mode. Specifically, the baking time is the remaining operating time of the oven; the baking temperature is the set temperature of the oven; the baking mode is a baking mode in which the food is baked in an oven, for example, a baking mode in which the food is alternately baked at two different temperatures, or a baking mode in which the food is baked at a regularly and continuously increasing temperature.
The second determination unit of the control device of the oven is pre-stored with a corresponding table of the maturity information of the food and the baking parameters of the oven, and after the maturity information of the food is obtained, the baking parameters of the oven can be determined according to the corresponding table, so that the baking parameters of the oven can be adjusted in real time according to the maturity information of the food.
S104: and controlling the operation of the oven according to the baking parameters of the oven.
Therefore, the maturity of the food is measured based on the solid volume of the food in the oven, the maturity information of the food is determined, the baking parameters of the oven are further determined, the running state of the oven is adjusted in real time, and the maturity of the food after baking is finished can be guaranteed.
In some optional embodiments, as shown in fig. 2, a control method of an oven is provided, which specifically includes the following steps:
s201: and acquiring the real-time volume of the food in the oven at set intervals.
S202: maturity information for the food is determined based on the real-time volume of the food.
S203: information on the kind of food is acquired.
In some alternative implementations, the category information of the food may be acquired according to an input of the user. The method is more accurate in obtaining the food type information.
In other alternative implementations, the image information of the food is obtained by a camera, and the image information of the food is compared with the pre-stored image information of the food, so as to determine the type information of the food. The food type information is obtained by using the method, manual operation is not needed, and convenience and flexibility are realized.
S204: and acquiring real-time central temperature information of the food or real-time humidity information of the food.
Here, the real-time humidity information of the food is one of humidity information within the oven and real-time central humidity information of the food. Since the size of the humidity information in the oven is almost the same as the size of the real-time humidity information of the food, the real-time humidity information of the food can be represented by using the humidity information in the oven. When the real-time humidity information of the food is the humidity information in the oven, the humidity sensor arranged in the oven is used for acquiring the humidity information in the oven, so that the operation is convenient and fast; when the real-time humidity information of the food is the real-time central humidity information of the food, the acquired real-time humidity information of the food is more accurate.
In practical applications, the temperature sensor disposed at the center of the food may be used to detect the center temperature of the food. The temperature sensor is a food center temperature sensor, adopts a needle-shaped shape and is convenient to insert into food. Also, the center humidity of the food may be detected using a humidity sensor provided at a center position of the food. The humidity sensor is a humidity sensor in the center of food, adopts a needle-shaped shape and is convenient to insert into the food. The center position of the food is the center of gravity position of the food, and the real-time center temperature information of the food or the real-time center humidity information of the food can be more accurately determined.
S205: and when the type information of the food is the first food type, correcting the maturity information of the food according to the real-time central temperature information of the food.
Here, the first food category is a category of food whose temperature change is large as the maturity of the food increases during baking of the food, such as meat-based food.
In some specific implementation manners, step S205 specifically includes: when the type information of the food is of a first food type, acquiring a central temperature difference value of the real-time central temperature of the food and the first central temperature of the food; determining a correction parameter of the maturity information of the food according to the central temperature difference; according to the correction parameters of the maturity information of the food, correcting the maturity information of the food to obtain the corrected maturity information of the food; the first central temperature of the food is the central temperature of the food with the preset maturity information of the food being the same as the maturity information of the food.
Here, the center temperature difference between the real-time center temperature of the food and the first center temperature of the food may be calculated according to the following formula:
ΔT＝Tt-T0
wherein Δ T is a center temperature difference between a real-time center temperature of the food and a first center temperature of the food, TtIs the real-time central temperature, T, of the food0Is the first core temperature of the food.
The ripeness information of the modified food can be calculated according to the following formula:
N＝Nt+ΔN
wherein N is the corrected maturity information of the food, and NtIs the maturity information of the food, and the Delta N is the correction parameter of the maturity information of the food.
Here, a correspondence table in which a central temperature difference of the food and a correction parameter of the maturity information of the food are stored is prestored in the first correction unit of the control device of the oven, and after a central temperature difference between the real-time central temperature of the food and the first central temperature of the food is calculated, the correction parameter of the maturity information of the food can be determined according to the correspondence table, and the maturity information of the food can be corrected.
By way of example, when the food is beef, based on the real-time volume of the food, it is determined that the maturity information of the food is 67; when the preset food maturity information is 67, the first central temperature of the food is 60 ℃ (DEG C: centigrade), when the acquired real-time central temperature of the food is 63 ℃, the central temperature difference between the real-time central temperature of the food and the first central temperature of the food is 3 ℃, according to the corresponding table of the central temperature difference of the food and the correction parameter of the food maturity information, the correction parameter of the food maturity information is determined to be 5, and the corrected food maturity information is 72; when the obtained real-time central temperature of the food is 57 ℃, the central temperature difference between the real-time central temperature of the food and the first central temperature of the food is-3 ℃, according to the corresponding table of the central temperature difference of the food and the correction parameter of the maturity information of the food, the correction parameter of the maturity information of the food is determined to be-5, and the maturity information of the food after correction is 62.
S206: and when the type information of the food is of a second food type, correcting the maturity information of the food according to the real-time humidity information of the food.
Here, the second food category is a category of food in which the variation in humidity is large as the ripeness of the food increases during the baking of the food, such as cake-type food.
In some specific implementation manners, step S205 specifically includes: when the type information of the food is of a second food type, acquiring a humidity difference value between the real-time humidity of the food and the first humidity of the food; determining a correction parameter of the maturity information of the food according to the humidity difference; according to the correction parameters of the maturity information of the food, correcting the maturity information of the food to obtain the corrected maturity information of the food; the first humidity of the food is the humidity of the food when the preset maturity information of the food is the same as the maturity information of the food.
Here, the humidity difference value of the real-time humidity of the food and the first humidity of the food may be calculated according to the following formula:
ΔR＝Rt-R0
wherein Δ R is a humidity difference between a real-time humidity of the food and a first humidity of the food, RtIs the real-time humidity of food, R0Is the first humidity of the food.
The ripeness information of the modified food can be calculated according to the following formula:
N＝Nt+ΔN
wherein N is the corrected maturity information of the food, and NtIs the maturity information of the food, and the Delta N is the correction parameter of the maturity information of the food.
Here, a correspondence table of a humidity difference of the food and a correction parameter of the maturity information of the food is prestored in a first correction unit of the control device of the oven, and after the humidity difference between the real-time humidity of the food and the first humidity of the food is calculated, the correction parameter of the maturity information of the food can be determined according to the correspondence table, and the maturity information of the food can be corrected.
S207: and determining baking parameters of the oven according to the corrected maturity information of the food.
S208: and controlling the operation of the oven according to the baking parameters of the oven.
Therefore, on the basis of determining the maturity information of the food according to the real-time volume of the food, the maturity information of the food is further corrected according to the real-time central temperature or the real-time central humidity of the food, so that the baking parameters of the oven are determined according to the corrected maturity information of the food, the operation of the oven is further controlled, and the maturity of the baked food is ensured to be more accurate.
In some optional embodiments, as shown in fig. 3, a control method of an oven is provided, which specifically includes the following steps:
s301: and acquiring the real-time volume of the food in the oven at set intervals.
S302: maturity information for the food is determined based on the real-time volume of the food.
S303: and determining the baking parameters of the oven according to the maturity information of the food.
S304: acquiring temperature information or humidity information in the oven.
Here, the temperature information in the oven may be detected by a temperature sensor provided in the oven, and the humidity information in the oven may be detected by a humidity sensor provided in the oven.
S305: and when the type information of the food is the first food type, correcting the baking parameters of the oven according to the temperature information in the oven.
In some specific implementation manners, step S306 specifically includes: when the type information of the food is a first food type, acquiring an oven temperature difference value between the real-time temperature in the oven and a preset oven temperature; determining a correction parameter of a baking parameter of the oven according to the temperature difference value of the oven; and correcting the baking parameters of the oven according to the corrected parameters of the baking parameters of the oven so as to obtain the corrected baking parameters of the oven. In this implementation, the baking parameters of the oven include one or more of a baking time and a baking temperature.
Here, the oven temperature difference between the real-time temperature inside the oven and the preset oven temperature may be calculated according to the following formula:
ΔT01＝Tt01-T01
wherein, Delta T01The difference between the real-time temperature in the oven and the preset oven temperature, Tt01Is the real-time temperature, T, in the oven01The oven temperature is preset.
The baking time in the baking parameters of the oven after correction can be calculated according to the following formula:
t01＝tt01+Δt01
wherein, t01For corrected baking time, tt01For baking time,. DELTA.t01Is a correction parameter for the baking time.
The baking temperature in the baking parameters of the oven after correction can be calculated according to the following formula:
T02＝Tt02+ΔT02
wherein, T02For the corrected baking temperature, Tt02Δ T is baking temperature02Is a correction parameter for the baking temperature.
Here, a correspondence table between the oven temperature difference and the baking parameter correction parameter of the oven is prestored in the second correction unit of the control device of the oven, and after the oven temperature difference is calculated, the baking parameter correction parameter of the oven can be determined according to the correspondence table, so as to correct the baking parameter of the oven.
For example, the baking time in the baking parameters of the oven is 20min, the baking temperature is 250 ℃, the preset oven temperature is 250 ℃, when the real-time temperature in the oven is 260 ℃, the oven temperature difference value between the real-time temperature in the oven and the preset oven temperature is 10 ℃, according to the correspondence table of the oven temperature difference value and the correction parameter of the baking parameters of the oven, the correction parameter of the baking time is-3 min, the correction parameter of the baking temperature is-5 ℃, the corrected baking time is 17min, and the corrected baking temperature is 245 ℃; when the real-time temperature in the oven is 240 ℃, the difference value of the real-time temperature in the oven and the preset oven temperature is-10 ℃, according to the corresponding table of the difference value of the oven and the correction parameter of the baking parameter of the oven, the correction parameter of the baking time is determined to be 3min, the correction parameter of the baking temperature is determined to be 5 ℃, the corrected baking time is 23min, and the corrected baking temperature is 255 ℃.
S306: and when the type information of the food is the second food type, correcting the baking parameters of the oven according to the humidity information in the oven.
In some specific implementation manners, step S307 specifically includes: when the type information of the food is of a second food type, acquiring an oven humidity difference value between the real-time humidity in the oven and the preset oven humidity; determining a correction parameter of a baking parameter of the oven according to the humidity difference value of the oven; and correcting the baking parameters of the oven according to the corrected parameters of the baking parameters of the oven so as to obtain the corrected baking parameters of the oven. In this implementation, the baking parameters of the oven include one or more of a baking time and a baking humidity.
Here, the oven humidity difference between the real-time humidity in the oven and the preset oven humidity may be calculated according to the following formula:
ΔR01＝Rt01-R01
wherein, Δ R01The oven humidity difference, R, between the real-time humidity in the oven and the preset oven humidityt01Is the real-time humidity, R, in the oven01Is a preset oven humidity.
Here, a correspondence table between the oven humidity difference and the baking parameter of the oven is prestored in the second correction unit of the control device of the oven, and after the oven humidity difference is obtained through calculation, the baking parameter of the oven can be determined according to the correspondence table, so as to correct the baking parameter of the oven.
S307: and controlling the operation of the oven according to the corrected baking parameters of the oven.
Therefore, on the basis of determining the baking parameters of the oven according to the real-time volume of the food, the baking parameters of the oven are further corrected according to the food type information and the real-time temperature and humidity in the oven so as to determine the corrected baking parameters of the oven, and further the oven is controlled to operate, so that the maturity of the baked food is ensured, and the baking is more accurate.
In some alternative embodiments, as shown in fig. 5, there is provided a control device of an oven, including:
the first acquisition unit 1 is used for acquiring the real-time volume of food in the oven at intervals of a set period;
a first determining unit 2 for determining maturity information of the food based on the real-time volume of the food;
the second determining unit 3 is used for determining baking parameters of the oven according to the maturity information of the food;
the control unit 4 is used for controlling the operation of the oven according to the baking parameters of the oven;
wherein the baking parameters of the oven include one or more of baking time, baking temperature, and baking mode.
Here, in some specific implementations, the first obtaining unit 1 is specifically configured to:
acquiring picture information in the oven by using a camera at intervals of a set period, wherein the picture information comprises food and plates for containing the food;
acquiring an ellipse equation of a plate in the picture information;
calculating the relative position and angle of the camera and the food in the picture information by using the ellipse equation of the dish as input, and calibrating the camera;
according to the camera parameters of the calibrated camera, a virtual scene which is the same as the scene in the picture information is created by using a virtual reality technology;
zooming and rotating an object with a shape similar to that of food in the virtual scene until the object is matched with the food in the picture information;
by calculating the volume of objects in the virtual scene, the real-time volume of food is determined.
Optionally, the first obtaining unit 1 is specifically configured to: a real-time volume of food within the oven is acquired by the depth camera.
In some specific implementations, the first determining unit 2 is specifically configured to:
calculating the volume change rate of the food according to the real-time volume and the initial volume of the food;
and determining the maturity information of the food according to the volume change rate of the food.
Optionally, the first determining unit 2 is specifically configured to: calculating the volume change rate of the food according to the real-time volume and the initial volume of the food; obtaining a volume change rate difference value of the food between the volume change rate of the food and the last volume change rate of the food; and determining the maturity information of the food according to the volume change rate difference of the food.
In some alternative embodiments, as shown in fig. 6, there is provided a control device of an oven, including:
the first acquisition unit 1 is used for acquiring the real-time volume of food in the oven at intervals of a set period;
a first determining unit 2 for determining maturity information of the food based on the real-time volume of the food;
a second acquisition unit 5 for acquiring the kind information of the food;
a third acquiring unit 6 for acquiring real-time central temperature information of the food or real-time humidity information of the food;
a first correction unit 7 for:
when the type information of the food is of a first food type, correcting the maturity information of the food according to the real-time central temperature information of the food;
when the type information of the food is of a second food type, correcting the maturity information of the food according to the real-time humidity information of the food;
the second determining unit 3 is used for determining the baking parameters of the oven according to the corrected maturity information of the food;
the control unit 4 is used for controlling the operation of the oven according to the baking parameters of the oven;
wherein the baking parameters of the oven include one or more of baking time, baking temperature, and baking mode.
In some specific implementations, the first correction unit 7 is specifically configured to:
when the type information of the food is of a first food type, acquiring a central temperature difference value of the real-time central temperature of the food and the first central temperature of the food; determining a correction parameter of the maturity information of the food according to the central temperature difference; according to the correction parameters of the maturity information of the food, correcting the maturity information of the food to obtain the corrected maturity information of the food;
when the type information of the food is of a second food type, acquiring a humidity difference value between the real-time humidity of the food and the first humidity of the food; determining a correction parameter of the maturity information of the food according to the humidity difference; according to the correction parameters of the maturity information of the food, correcting the maturity information of the food to obtain the corrected maturity information of the food;
the first central temperature of the food is the central temperature of the food when the preset maturity information of the food is the same as the maturity information of the food, and the first humidity of the food is the humidity of the food when the preset maturity information of the food is the same as the maturity information of the food.
In some optional implementations, the third obtaining unit 6 is specifically configured to: the kind information of the food is acquired according to the input of the user.
Optionally, the third obtaining unit 6 is specifically configured to: acquiring image information of food by using a camera; comparing the image information of the food with pre-stored image information of the food; and determining the type information of the food according to the comparison result.
In some alternative embodiments, as shown in fig. 7, there is provided a control device of an oven, including:
the first acquisition unit 1 is used for acquiring the real-time volume of food in the oven at intervals of a set period;
a first determining unit 2 for determining maturity information of the food based on the real-time volume of the food;
the second determining unit 3 is used for determining baking parameters of the oven according to the maturity information of the food;
a fourth obtaining unit 8, configured to obtain temperature information in the oven or humidity information in the oven;
a second correction unit 9 for:
when the type information of the food is the first food type, correcting the baking parameters of the oven according to the temperature information in the oven;
when the type information of the food is of a second food type, correcting baking parameters of the oven according to the humidity information in the oven;
the control unit 4 is used for controlling the operation of the oven according to the corrected baking parameters of the oven;
wherein the baking parameters of the oven include one or more of baking time, baking temperature, and baking mode.
In some specific implementations, the second correction unit 9 is specifically configured to:
when the type information of the food is a first food type, acquiring an oven temperature difference value between the real-time temperature in the oven and a preset oven temperature; determining a correction parameter of a baking parameter of the oven according to the temperature difference value of the oven; correcting the baking parameters of the oven according to the corrected parameters of the baking parameters of the oven so as to obtain the corrected baking parameters of the oven;
when the type information of the food is of a second food type, acquiring an oven humidity difference value between the real-time humidity in the oven and the preset oven humidity; determining a correction parameter of a baking parameter of the oven according to the humidity difference value of the oven; and correcting the baking parameters of the oven according to the corrected parameters of the baking parameters of the oven so as to obtain the corrected baking parameters of the oven.
In some alternative embodiments, there is provided an oven comprising a control of an oven as described above.
In some exemplary embodiments, a non-transitory computer readable storage medium comprising instructions, such as a memory comprising instructions, executable by a processor to perform the method described above is also provided. The non-transitory computer readable storage medium may be a Read Only Memory (ROM), a Random Access Memory (RAM), a magnetic tape, an optical storage device, and the like.
Those of skill in the art would appreciate that the various illustrative elements and algorithm steps described in connection with the embodiments disclosed herein may be implemented as electronic hardware or combinations of computer software and electronic hardware. Whether such functionality is implemented as hardware or software depends upon the particular application and design constraints imposed on the implementation. Skilled artisans may implement the described functionality in varying ways for each particular application, but such implementation decisions should not be interpreted as causing a departure from the scope of the present invention. It is clear to those skilled in the art that, for convenience and brevity of description, the specific working processes of the above-described systems, apparatuses and units may refer to the corresponding processes in the foregoing method embodiments, and are not described herein again.
In the embodiments disclosed herein, it should be understood that the disclosed methods, articles of manufacture (including but not limited to devices, apparatuses, etc.) may be implemented in other ways. For example, the above-described apparatus embodiments are merely illustrative, and for example, the division of the units is only one logical division, and other divisions may be realized in practice, for example, a plurality of units or components may be combined or integrated into another system, or some features may be omitted, or not executed. In addition, the shown or discussed mutual coupling or direct coupling or communication connection may be an indirect coupling or communication connection through some interfaces, devices or units, and may be in an electrical, mechanical or other form. The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment. In addition, functional units in the embodiments of the present invention may be integrated into one processing unit, or each unit may exist alone physically, or two or more units are integrated into one unit.
It should be understood that the flowchart and block diagrams in the figures illustrate the architecture, functionality, and operation of possible implementations of systems, methods and computer program products according to various embodiments of the present invention. In this regard, each block in the flowchart or block diagrams may represent a module, segment, or portion of code, which comprises one or more executable instructions for implementing the specified logical function(s). It should also be noted that, in some alternative implementations, the functions noted in the block may occur out of the order noted in the figures. For example, two blocks shown in succession may, in fact, be executed substantially concurrently, or the blocks may sometimes be executed in the reverse order, depending upon the functionality involved. It will also be noted that each block of the block diagrams and/or flowchart illustration, and combinations of blocks in the block diagrams and/or flowchart illustration, can be implemented by special purpose hardware-based systems which perform the specified functions or acts, or combinations of special purpose hardware and computer instructions. The present invention is not limited to the procedures and structures that have been described above and shown in the drawings, and various modifications and changes may be made without departing from the scope thereof. The scope of the invention is limited only by the appended claims.
Claims (10)
1. A method of controlling an oven, comprising:
acquiring the real-time volume of food in the oven at set intervals;
determining maturity information for the food based on the real-time volume of the food;
determining baking parameters of the oven according to the maturity information of the food;
controlling the operation of the oven according to the baking parameters of the oven;
wherein the baking parameters of the oven include one or more of baking time, baking temperature, and baking mode.
2. The control method according to claim 1, wherein the determining the maturity information of the food based on the real-time volume of the food specifically comprises:
calculating a volume change rate of the food according to the real-time volume and the initial volume of the food;
and determining maturity information of the food according to the volume change rate of the food.
3. The control method according to claim 1, characterized by further comprising:
acquiring the type information of the food;
acquiring real-time central temperature information of the food or real-time humidity information of the food;
when the type information of the food is of a first food type, correcting the maturity information of the food according to the real-time central temperature information of the food;
and when the type information of the food is of a second food type, correcting the maturity information of the food according to the real-time humidity information of the food.
4. The control method according to claim 3, characterized by further comprising:
acquiring temperature information or humidity information in the oven;
when the type information of the food is the first food type, correcting baking parameters of the oven according to the temperature information in the oven;
and when the type information of the food is the second food type, correcting the baking parameters of the oven according to the humidity information in the oven.
5. A control device for an oven, comprising:
the first acquisition unit is used for acquiring the real-time volume of food in the oven at intervals of a set period;
a first determining unit for determining maturity information of the food based on a real-time volume of the food;
the second determining unit is used for determining baking parameters of the oven according to the maturity information of the food;
the control unit is used for controlling the operation of the oven according to the baking parameters of the oven;
wherein the baking parameters of the oven include one or more of baking time, baking temperature, and baking mode.
6. The control device according to claim 5, wherein the first determination unit is specifically configured to:
calculating a volume change rate of the food according to the real-time volume and the initial volume of the food;
and determining maturity information of the food according to the volume change rate of the food.
7. The control device according to claim 5, characterized by further comprising:
a second acquisition unit for acquiring the kind information of the food;
the third acquisition unit is used for acquiring real-time central temperature information of the food or real-time humidity information of the food;
a first correction unit configured to:
when the type information of the food is of a first food type, correcting the maturity information of the food according to the real-time central temperature information of the food;
and when the type information of the food is of a second food type, correcting the maturity information of the food according to the real-time humidity information of the food.
8. The control device according to claim 7, characterized by further comprising:
a fourth acquiring unit, configured to acquire temperature information in the oven or humidity information in the oven;
a second correction unit configured to:
when the type information of the food is a first food type, correcting baking parameters of the oven according to the temperature information in the oven;
and when the type information of the food is a second food type, correcting the baking parameters of the oven according to the humidity information in the oven.
9. An oven, characterized in that it comprises control means of the oven according to any one of claims 5 to 8.
10. A storage medium on which a computer program is stored, characterized in that the computer program, when executed by a processor, implements a control method of an oven according to any one of claims 1 to 4.
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