CN112859647A - Cooking curve adjusting method and device, household appliance and storage medium - Google Patents
Cooking curve adjusting method and device, household appliance and storage medium Download PDFInfo
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- CN112859647A CN112859647A CN201911184091.8A CN201911184091A CN112859647A CN 112859647 A CN112859647 A CN 112859647A CN 201911184091 A CN201911184091 A CN 201911184091A CN 112859647 A CN112859647 A CN 112859647A
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- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
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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
- A47J27/00—Cooking-vessels
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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
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Abstract
The application provides a cooking curve adjusting method, a cooking curve adjusting device, household electrical appliance equipment and a storage medium, wherein the method comprises the following steps: obtaining food materials to be cooked; acquiring a current-stage cooking curve corresponding to the food material to be cooked, and controlling cooking equipment to cook according to the current-stage cooking curve; in the cooking process, acquiring a score value of current cooking food information according to a preset time interval, acquiring a preset first threshold value, and judging whether the score value of the current cooking food information is greater than or equal to the preset first threshold value; and if the current cooking food information score value is larger than or equal to a preset first threshold value, acquiring a next-stage cooking curve corresponding to the food material to be cooked, and controlling the cooking equipment to cook according to the next-stage cooking curve. Therefore, the problems that in the prior art, the cooking curve is not accurately adjusted and the accuracy of cooking cannot be guaranteed are solved, and the corresponding cooking program is adjusted according to the current state of cooking food, so that the success rate of cooking is improved.
Description
Technical Field
The present application relates to the field of home appliance technologies, and in particular, to a cooking curve adjustment method and apparatus, a home appliance, and a storage medium.
Background
At present, along with the continuous development of intelligent household electrical appliances, the user can choose to use intelligent recipe to cook and satisfy the culinary art demand, but, the accuracy of culinary art can not be guaranteed in traditional culinary art process.
Disclosure of Invention
The present application is directed to solving, at least to some extent, one of the technical problems in the related art.
Therefore, the cooking curve adjusting method solves the problems that in the prior art, the cooking curve is not accurately adjusted and the accuracy of cooking cannot be guaranteed, and improves the success rate of cooking by adjusting the corresponding cooking program according to the current state of cooking food.
The application provides a culinary art curve adjusting device.
The application provides a household appliance.
The present application provides a computer-readable storage medium.
An embodiment of an aspect of the present application provides a cooking curve adjusting method, including:
obtaining food materials to be cooked;
acquiring a current-stage cooking curve corresponding to the food material to be cooked, and controlling cooking equipment to cook according to the current-stage cooking curve;
in the cooking process, acquiring a current cooking food information score value according to a preset time interval;
acquiring a preset first threshold value, and judging whether the current cooking food information score is greater than or equal to the preset first threshold value;
and if the current cooking food information score value is larger than or equal to the preset first threshold value, acquiring a next-stage cooking curve corresponding to the food material to be cooked, and controlling the cooking equipment to cook according to the next-stage cooking curve.
An embodiment of another aspect of the present application provides a cooking curve adjusting apparatus, including:
the first acquisition module is used for acquiring food materials to be cooked;
the acquisition control module is used for acquiring a current-stage cooking curve corresponding to the food material to be cooked and controlling the cooking equipment to cook according to the current-stage cooking curve;
the second acquisition module is used for acquiring the current cooking food information score value according to a preset time interval in the cooking process;
the third acquisition module is used for acquiring a preset first threshold;
the judging module is used for judging whether the current cooking food information score is larger than or equal to the preset first threshold value or not;
the obtaining control module is further configured to obtain a next-stage cooking curve corresponding to the food material to be cooked if the current cooking food information score value is greater than or equal to the preset first threshold value, and control the cooking device to cook according to the next-stage cooking curve.
In another aspect, an embodiment of the present application provides a home appliance, including: a memory, a processor and a computer program stored on the memory and executable on the processor, the processor implementing the cooking profile adjustment method as described in an embodiment of the aforementioned aspect when executing the program.
In yet another aspect, the present application provides a computer-readable storage medium, on which a computer program is stored, which when executed by a processor, implements the cooking curve adjusting method described in the foregoing method embodiments.
The technical scheme provided by the embodiment of the application can have the following beneficial effects:
by obtaining the food material to be cooked; acquiring a current-stage cooking curve corresponding to the food material to be cooked, and controlling cooking equipment to cook according to the current-stage cooking curve; in the cooking process, acquiring a score value of current cooking food information according to a preset time interval, acquiring a preset first threshold value, and judging whether the score value of the current cooking food information is greater than or equal to the preset first threshold value; and if the current cooking food information score value is larger than or equal to a preset first threshold value, acquiring a next-stage cooking curve corresponding to the food material to be cooked, and controlling the cooking equipment to cook according to the next-stage cooking curve. Therefore, the problems that in the prior art, the cooking curve is not accurately adjusted and the accuracy of cooking cannot be guaranteed are solved, and the corresponding cooking program is adjusted according to the current state of cooking food, so that the success rate of cooking is improved.
Drawings
The foregoing and/or additional aspects and advantages of the present application will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 is a schematic flowchart illustrating a cooking curve adjustment method according to an embodiment of the present disclosure;
fig. 2 is a schematic flowchart of another cooking curve adjustment method according to an embodiment of the present disclosure;
fig. 3 is a diagram illustrating an example of calculating a preset threshold according to an embodiment of the present disclosure;
fig. 4 is a schematic flowchart illustrating another cooking curve adjustment method according to an embodiment of the present disclosure;
fig. 5 is a flowchart illustrating a cooking curve adjusting method according to an embodiment of the present disclosure;
FIG. 6 is an exemplary graph of a cooking profile provided by an embodiment of the present application;
fig. 7 is a schematic structural diagram of a cooking curve adjusting device according to an embodiment of the present disclosure;
fig. 8 is a schematic structural diagram of another cooking curve adjustment apparatus according to an embodiment of the present disclosure;
fig. 9 is a schematic structural diagram of another cooking curve adjustment apparatus according to an embodiment of the present disclosure;
fig. 10 is a schematic structural diagram of another cooking curve adjustment apparatus according to an embodiment of the present application.
Detailed Description
Reference will now be made in detail to embodiments of the present application, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are exemplary and intended to be used for explaining the present application and should not be construed as limiting the present application.
A cooking curve adjustment method, an apparatus, a home appliance, and a storage medium according to embodiments of the present application are described below with reference to the accompanying drawings.
Fig. 1 is a flowchart illustrating a cooking curve adjusting method according to an embodiment of the present disclosure.
As shown in fig. 1, the method comprises the steps of:
And step 102, acquiring a current-stage cooking curve corresponding to the food to be cooked, and controlling the cooking equipment to cook according to the current-stage cooking curve.
In practical application, different food materials to be cooked correspond to different recipes, that is, different cooking curves, and therefore before cooking, the food materials to be cooked need to be acquired, so that current-stage cooking curves corresponding to the food materials to be cooked are acquired, that is, the food materials correspond to different stage cooking curves in different cooking stages, such as an oil drain stage cooking curve, a dish adding stage cooking curve, an oil drain stage cooking curve and the like.
And further, controlling the cooking equipment to cook the food to be cooked according to the current stage cooking curve.
And 103, acquiring a current cooking food information score value according to a preset time interval in the cooking process.
And 104, acquiring a preset first threshold value, and judging whether the current cooking food information score is greater than or equal to the preset first threshold value.
And 105, if the current cooking food information score value is larger than or equal to a preset first threshold value, acquiring a next-stage cooking curve corresponding to the food material to be cooked, and controlling the cooking equipment to cook according to the next-stage cooking curve.
Specifically, in the cooking process, the cooking device needs to be controlled to enter a next-stage cooking curve for cooking, and in the related art, the cooking device generally directly enters the next-stage cooking according to whether the temperature meets the requirement or not.
Wherein, can select to open each preset sensor such as camera, smell sensor, taste sensor, sound sensor and touch sensor as required and gather the sense organ data of the cooking material of waiting of cooking, wherein, the sense organ data include: and one or more of color data, smell data, taste data, sound data and touch data, and processing the sensory data by means of a preset algorithm or a preset formula and the like to obtain the current cooking food information score value.
As an example, the current cooking food information score value is obtained by turning on a camera, a smell sensor, a taste sensor, a sound sensor, a touch sensor and other preset sensors to collect cooking materials to be cooked, and obtaining one or more sensory data of current cooking food color, current cooking food smell, current cooking food taste, current cooking food sound and current cooking food touch, further processing the sensory data of current cooking food color, current cooking food smell, current cooking food taste, current cooking food sound and current cooking food touch through a preset support vector machine algorithm, such as for color data, and calculating the color average value of the current cooking food color through a target function in a support vector machine algorithm to be used as the score value of the current cooking food information.
It is understood that the preset time interval may be set as required, and may be generally determined according to the cooking time of the cooking curve in different stages, for example, the cooking time of the cooking curve in the current stage is 5 minutes, i.e., 300 seconds, the score of the current cooking food information may be obtained at intervals of 30 seconds, and for example, the cooking time of the cooking curve in the next stage is 2 minutes, i.e., 120 seconds, the score of the current cooking food information may be obtained at intervals of 12 seconds.
The preset first threshold is obtained in advance and stored in the target position, so that the preset first threshold can be obtained in various ways, the preset first threshold can be obtained from a local database, the preset first threshold can also be obtained from a cloud database or a server, communication can be obtained from a target terminal such as a mobile phone, and the setting can be selected according to actual application operation.
Further, whether the current cooking food information score is greater than or equal to a preset first threshold is judged, it can be understood that there are various ways of judging whether the current cooking food information score is greater than or equal to the preset first threshold, which can be selected as required, for example, as follows:
in a first example, whether an information score value corresponding to the color of the current cooking food is greater than or equal to a preset first color threshold value is judged.
In a second example, whether the information score value corresponding to the smell of the currently cooked food is greater than or equal to a preset first smell threshold value is judged.
In a third example, whether the score value of the information corresponding to the taste of the current cooking food is greater than or equal to a preset first taste threshold value is judged.
In a fourth example, whether the score value of the information corresponding to the current cooking food sound is larger than or equal to a preset first sound threshold value is judged.
In a fifth example, whether the information score value corresponding to the current food cooking touch is greater than or equal to a preset first touch threshold value is judged.
Therefore, for example, if the information score value corresponding to the color of the currently cooked food is greater than or equal to the preset first color threshold, it is determined that the information score value of the currently cooked food is greater than or equal to the preset first threshold, or if the information score value corresponding to the taste of the currently cooked food is greater than or equal to the preset first taste threshold and the information score value corresponding to the sound of the currently cooked food is greater than or equal to the preset first sound threshold, it is determined that the information score value of the currently cooked food is greater than or equal to the preset first threshold, so that the next-stage cooking curve corresponding to the food to be cooked is obtained, and the cooking device is controlled to cook according to the next-stage cooking curve.
Based on the above description, it can be understood that the preset first threshold is obtained and stored in advance, and the following description is provided with reference to fig. 2: as shown in fig. 2, includes:
Specifically, sensory data of each cooking food material sample in different cooking stage processes can be processed by presetting a camera, an odor sensor, a taste sensor, a sound sensor, a touch sensor and the like to obtain a preset first threshold value and a preset second threshold value, and the preset first threshold value and the preset second threshold value are stored, wherein the sensory data are processed in various ways, and can be selectively set according to actual application needs, and the detailed description is given below by taking the preset support vector machine algorithm as an example in combination with fig. 3.
For example, as shown in fig. 3, one or more of the color data, the smell data, the taste data, the sound data and the touch data of the cooking food material sample can be selectively processed according to practical application requirements, for example, as follows:
in a first example, color data of a cooking food material sample is collected by a preset camera, and the color data of the cooking food material sample is processed by a preset support vector machine algorithm, so as to obtain a preset first color threshold and a preset second color threshold, where the preset first color threshold is greater than the preset second color threshold, such as the preset first color threshold C3 and the preset second color threshold C2 in fig. 3.
In a second example, the odor data of the cooking food material sample is collected by a preset odor sensor, and is processed by a preset support vector machine algorithm, so as to obtain a preset first odor threshold and a preset second odor threshold, where the preset first odor threshold is greater than the preset second odor threshold, such as the preset first odor threshold S3 and the preset second odor threshold S2 in fig. 3.
In a third example, the preset taste sensor is used for collecting taste data of a cooking food sample, and the preset support vector machine algorithm is used for processing the taste data of the cooking food sample to obtain a preset first taste threshold and a preset second taste threshold, where the preset first taste threshold is greater than the preset second taste threshold, such as the preset first taste threshold T3 and the preset second taste threshold T2 in fig. 3.
In a fourth example, sound data of a cooking food material sample is collected by a preset sound sensor, and the sound data of the cooking food material sample is processed by a preset support vector machine algorithm, so as to obtain a preset first sound threshold and a preset second sound threshold, and obtain that the preset first sound threshold is greater than the preset second sound threshold, such as the preset first sound threshold V3 and the preset second sound threshold V2 in fig. 3.
In a fifth example, the preset haptic sensor is used for acquiring haptic data of a cooking food material sample, and the preset support vector machine algorithm is used for processing the haptic data of the cooking food material sample TO obtain a preset first haptic threshold and a preset second haptic threshold, where the preset first haptic threshold is greater than the preset second haptic threshold, such as the preset first haptic threshold TO3 and the preset second haptic threshold TO2 in fig. 3.
For example, in the process of cooking a food material sample for stir-fried meat for multiple times, color data, smell data, taste data, sound data, and touch data are respectively collected for the multiple times of the cooking process, for example, for the color data, the color data are classified by a classification function, that is, each color data in different cooking stages is obtained, then, a color average value of each color data in different cooking stages is obtained, and a preset first color threshold and a preset second color threshold in different cooking stages are determined according to the color average value, for example, the color average value in the current cooking stage is 0.7, the preset first color threshold may be 0.8, and the preset second color threshold may be 0.6.
It should be noted that the sample of the cooking ingredients is the same as the above-described ingredients to be cooked.
It should be noted that, when the current cooking stage is the last cooking stage, the cooking is directly finished after the score value of the current cooking food information is greater than or equal to the preset first threshold value.
According to the cooking curve adjusting method, the food material to be cooked is obtained; acquiring a current-stage cooking curve corresponding to the food material to be cooked, and controlling cooking equipment to cook according to the current-stage cooking curve; in the cooking process, acquiring a score value of current cooking food information according to a preset time interval, acquiring a preset first threshold value, and judging whether the score value of the current cooking food information is greater than or equal to the preset first threshold value; and if the current cooking food information score value is larger than or equal to a preset first threshold value, acquiring a next-stage cooking curve corresponding to the food material to be cooked, and controlling the cooking equipment to cook according to the next-stage cooking curve. Therefore, the problems that in the prior art, the cooking curve is not accurately adjusted and the accuracy of cooking cannot be guaranteed are solved, and the corresponding cooking program is adjusted according to the current state of cooking food, so that the success rate of cooking is improved.
In order to implement the foregoing embodiment, the present embodiment provides another cooking curve adjusting method, and fig. 4 is a schematic flow chart of another cooking curve adjusting method provided in the embodiment of the present application.
As shown in fig. 4, after step 103, the method may further comprise:
Specifically, if the score value of the current cooking food information is smaller than a preset first threshold, and similarly, for example, if the score value of the information corresponding to the color of the current cooking food is smaller than a preset first color threshold, it is determined that the score value of the current cooking food information is smaller than the preset first threshold, or if the score value of the information corresponding to the taste of the current cooking food is smaller than the preset first taste threshold and the score value of the information corresponding to the sound of the current cooking food is smaller than the preset first sound threshold, it is determined that the score value of the current cooking food information is smaller than the preset first threshold, and a cooking stage switching prompt message indicating that the current stage cooking is continued is sent to the target device, where the target device may perform selection setting as needed, such as a user mobile phone, a cooking device.
Further, the preset second threshold is obtained, and it can be understood that the preset second threshold is obtained in advance and stored in the target position, so that the preset second threshold can be obtained in various ways, the preset second threshold can be obtained from a local database, the preset second threshold can be obtained from a cloud database or a server, communication can be obtained from a target terminal such as a mobile phone, and the setting can be selected according to actual application operation.
It should be noted that the preset first threshold is obtained and stored in advance, and specific obtaining manner refers to the detailed description of the embodiment of the first aspect, and details are not described here.
It is understood that the information score value of the current cooking food may include one or more of an information score value corresponding to a color of the current cooking food, an information score value corresponding to a smell of the current cooking food, an information score value corresponding to a taste of the current cooking food, an information score value corresponding to a sound of the current cooking food, and an information score value corresponding to a touch of the current cooking food, if at least one of the information score value corresponding to the color of the current cooking food, the information score value corresponding to the smell of the current cooking food, the information score value corresponding to a taste of the current cooking food, the information score value corresponding to the sound of the current cooking food, and the information score value corresponding to the touch of the current cooking food, such as the information score value corresponding to the color of the current cooking food, is less than a preset second threshold value, and at least one of the information score value corresponding to the smell of the current cooking food, and the information score value corresponding to the taste of the current, the cooking abnormality information is transmitted to the target device.
That is to say, when the cooking in the current stage is abnormal, the basic requirements of the food state in the current stage cannot be met, and the conditions of insufficient gas or equipment damage and the like are possible, the cooking abnormal information is sent to the target equipment, and the user is required to further process and then continue cooking.
Specifically, in order to further improve the cooking experience of the user, a synchronous cooking video corresponding to the cooking process of the cooking device can be provided, so that the user can know the cooking information in time.
According to the cooking curve adjusting method, the food material to be cooked is obtained; acquiring a current-stage cooking curve corresponding to the food material to be cooked, and controlling cooking equipment to cook according to the current-stage cooking curve; in the cooking process, a score value of current cooking food information is obtained according to a preset time interval, a preset first threshold value is obtained, whether the score value of the current cooking food information is larger than or equal to the preset first threshold value or not is judged, if the score value of the current cooking food information is smaller than the preset first threshold value, cooking stage switching prompt information is sent to a target device, a preset second threshold value is obtained, and if at least one of the score value corresponding to the color of the current cooking food, the score value corresponding to the smell of the current cooking food, the score value corresponding to the taste of the current cooking food, the score value corresponding to the sound of the current cooking food and the score value corresponding to the touch of the current cooking food is larger than or equal to the preset first threshold value and at least one is smaller than the preset second threshold value, abnormal cooking information is sent to the target device. Therefore, the problems that in the prior art, the cooking curve is not accurately adjusted and the accuracy of cooking cannot be guaranteed are solved, and the corresponding cooking program is adjusted according to the current state of cooking food, so that the success rate of cooking is improved.
In order to make the above process more clear for those skilled in the art, the following detailed description is made with reference to fig. 5, as shown in fig. 5, the food material to be cooked is placed, the current stage cooking curve corresponding to the food material to be cooked is matched, and during cooking, it is determined at regular intervals whether the score value C1 corresponding to the current cooking food color is greater than or equal to the preset first color threshold value C3; or, judging whether the information point value S1 corresponding to the current cooking food smell is more than or equal to a preset first smell threshold value S3; or, judging whether the information score value T1 corresponding to the current cooking food taste is more than or equal to a preset first taste threshold value T3; or, judging whether the information score value V1 corresponding to the current cooking food sound is greater than or equal to a preset first sound threshold value V3; or, whether the information score value TO1 corresponding TO the current food cooking touch is greater than or equal TO a preset first touch threshold value TO3 is judged, it can be understood that generally, as long as the current food cooking color meets the requirement and other smells meet the requirement, one of the information score values can be selected for comparison as required TO improve efficiency, for example, when the current food cooking touch is judged TO be greater than or equal TO the preset first touch threshold value, a next-stage cooking curve corresponding TO the food material TO be cooked is obtained, and when the next-stage cooking curve is the last cooking stage, the cooking is finished after the next-stage cooking is finished.
Or, for example, if it is determined that the score value corresponding TO the current food cooking touch sense is smaller than the preset first touch sense threshold, the cooking stage switching prompt message is sent TO the target device, and if the score value TO1 corresponding TO the current food cooking touch sense is greater than or equal TO the preset first touch sense threshold TO3 and the score value T1 corresponding TO the current food cooking taste sense is smaller than the preset second touch sense threshold T2, the cooking abnormal message is sent TO the target device.
For example, as shown in fig. 6, different stages of the small fried meat cooking process correspond to different cooking curves, the small fried meat cooking curve is divided into four stage cooking curves (oil drain, dish adding, frying and juice collecting shown in the figure) of stage 1 to stage 4, corresponding cooking videos are played in each cooking stage so that a user can know real-time cooking conditions in time, and user requirements are met, the stage 1 and the stage 2 are used as threshold data, such as color, smell and the like, corresponding to the small fried meat cooking process, shown in the following table:
therefore, the color of the food material in the cooking process can be monitored, the cooking curve can be adjusted according to the color of the food material in the cooking process, or the smell of the food material in the cooking process can be monitored, the smell sensor is added, the smell of the food material is detected in real time, the cooking curve is adjusted, and a user is prompted, or the taste of the food material in the cooking process is monitored. Adding a taste sensor (smell detection), detecting the taste of food materials (such as sour, sweet, bitter and salty), adjusting a cooking curve, or monitoring the sound of the food materials in the cooking process, adding a sound sensor, detecting the cooking sound of the food materials in real time, adjusting the cooking curve, prompting a user, or monitoring the touch sense of the food materials in the cooking process, adding a touch sensor, detecting the touch sense of the food materials in real time, adjusting the cooking curve, prompting the user, or adjusting curve segmentation according to the data threshold value, and synchronously playing a recipe according to the adjusted curve segmentation.
Therefore, the problems that in the prior art, cooking curve adjustment is inaccurate and cooking accuracy cannot be guaranteed are solved, the real state of food in the cooking process is monitored through the five sense organ sensors such as the 'electronic nose' and the 'electronic tongue' and the somatosensory sensors, corresponding cooking programs are adjusted according to the achieved state, cooking curves are adjusted in real time according to cooking food information obtained by the sensors in the cooking process, and cooking effects and cooking success rates are improved.
In order to implement the above embodiments, the present application further provides a cooking curve adjusting device, which is disposed in the server.
Fig. 7 is a schematic structural diagram of a cooking curve adjusting device according to an embodiment of the present application.
As shown in fig. 7, the apparatus includes: a first obtaining module 701, an obtaining control module 702, a second obtaining module 703, a third obtaining module 704 and a judging module 705.
A first obtaining module 701, configured to obtain an ingredient to be cooked.
An obtaining control module 702, configured to obtain a current-stage cooking curve corresponding to the food material to be cooked, and control a cooking device to cook according to the current-stage cooking curve.
A second obtaining module 703, configured to obtain the current cooking food information score value according to a preset time interval in the cooking process.
A third obtaining module 704, configured to obtain a preset first threshold.
The determining module 705 is configured to determine whether the current cooking food information score is greater than or equal to a preset first threshold.
The obtaining control module 702 is further configured to, if the current cooking food information score value is greater than or equal to the preset first threshold, obtain a next-stage cooking curve corresponding to the food material to be cooked, and control the cooking device to cook according to the next-stage cooking curve.
Further, in a possible implementation manner of the embodiment of the present application, as shown in fig. 8, the method further includes: a sending module 706.
The sending module 706 is configured to send a cooking stage switching prompt message to the target device if the current cooking food information score value is smaller than the preset first threshold.
Further, in a possible implementation manner of the embodiment of the present application, the second obtaining module 703 is specifically configured to collect, by a preset sensor, sensory data of a food material to be cooked according to a preset time interval, where the sensory data includes: one or more of color data, scent data, taste data, sound data, and tactile data; and processing the sensory data to obtain the current cooking food information score value.
Further, in a possible implementation manner of the embodiment of the application, the color of the current cooked food is acquired by a preset camera according to a preset time interval; and/or collecting the current food cooking smell through a preset smell sensor according to a preset time interval; and/or, collecting the taste of the current cooking food according to a preset time interval by a preset taste sensor; and/or, collecting the current cooking food sound according to a preset time interval through a preset sound sensor; and/or acquiring the touch sense of the current cooked food by a preset touch sensor according to a preset time interval.
Further, in a possible implementation manner of the embodiment of the present application, the processing the sensory data to obtain the score value of the current cooking food information includes: and processing the sensory data through a preset support vector machine algorithm to obtain the current cooking food information score value.
Further, in a possible implementation manner of the embodiment of the present application, the determining module 705 is specifically configured to: judging whether an information score value corresponding to the color of the current cooking food is larger than or equal to a preset first color threshold value or not; and/or judging whether the information score value corresponding to the current cooking food smell is greater than or equal to a preset first smell threshold value or not; and/or judging whether the information score value corresponding to the current cooking food taste is greater than or equal to a preset first taste threshold value or not; and/or judging whether the information score value corresponding to the current cooking food sound is greater than or equal to a preset first sound threshold value or not; and/or judging whether the information score value corresponding to the current food cooking touch sense is larger than or equal to a preset first touch sense threshold value.
Further, in a possible implementation manner of the embodiment of the present application, the third obtaining module 704 is further configured to obtain a preset second threshold, and the sending module 706 is further configured to send the abnormal cooking information to the target device if at least one of the information score value corresponding to the color of the current cooking food, the information score value corresponding to the smell of the current cooking food, the information score value corresponding to the taste of the current cooking food, the information score value corresponding to the sound of the current cooking food, and the information score value corresponding to the touch of the current cooking food is greater than or equal to the preset first threshold, and at least one of the information score values is smaller than the preset second threshold.
Further, in a possible implementation manner of the embodiment of the present application, as shown in fig. 9, the method further includes: an acquisition module 707 and a processing and storage module 708.
The collecting module 707 is configured to collect sensory data of the cooking food material sample through each preset sensor, where the sensory data includes: one or more of color data, scent data, taste data, sound data, and tactile data;
a processing and storing module 708, configured to process the sensory data, obtain and store the preset first threshold and the preset second threshold; wherein the preset first threshold is greater than the preset second threshold.
In a possible implementation manner of the embodiment of the present application, the processing storage module 708 is specifically configured to: processing the color data through a preset support vector machine algorithm to obtain a preset first color threshold value and a preset second color threshold value; and the preset first color threshold value is larger than the preset second color threshold value.
Processing the odor data through a preset support vector machine algorithm to obtain a preset first odor threshold value and a preset second odor threshold value; wherein the preset first odor threshold is greater than the preset second odor threshold.
Processing the taste sensation data through a preset support vector machine algorithm to obtain a preset first taste sensation threshold value and a preset second taste sensation threshold value; wherein the preset first taste threshold is greater than the preset second taste threshold.
Processing the sound data through a preset support vector machine algorithm to obtain a preset first sound threshold and a preset second sound threshold; and the preset first sound threshold is greater than the preset second sound threshold.
Processing the touch data through a preset support vector machine algorithm to obtain a preset first touch threshold value and a preset second touch threshold value; wherein the preset first haptic threshold is greater than the preset second haptic threshold.
Further, in a possible implementation manner of the embodiment of the present application, as shown in fig. 10, the method further includes: a play module 709.
The playing module 709 is configured to play a synchronous cooking video corresponding to a cooking process of the cooking device.
It should be noted that the foregoing explanation of the method embodiment is also applicable to the apparatus of this embodiment, and is not repeated herein.
In the cooking curve adjusting device in the embodiment of the application, the food material to be cooked is obtained; acquiring a current-stage cooking curve corresponding to the food material to be cooked, and controlling cooking equipment to cook according to the current-stage cooking curve; in the cooking process, acquiring a score value of current cooking food information according to a preset time interval, acquiring a preset first threshold value, and judging whether the score value of the current cooking food information is greater than or equal to the preset first threshold value; and if the current cooking food information score value is larger than or equal to a preset first threshold value, acquiring a next-stage cooking curve corresponding to the food material to be cooked, and controlling the cooking equipment to cook according to the next-stage cooking curve. Therefore, the problems that in the prior art, the cooking curve is not accurately adjusted and the accuracy of cooking cannot be guaranteed are solved, and the corresponding cooking program is adjusted according to the current state of cooking food, so that the success rate of cooking is improved.
In order to implement the foregoing embodiments, an embodiment of the present application provides a home appliance, including: the cooking curve adjusting method comprises a memory, a processor and a computer program stored on the memory and capable of running on the processor, wherein when the processor executes the program, the cooking curve adjusting method is realized according to the embodiment of the method executed by the terminal device.
In order to implement the above embodiments, the present application provides a computer-readable storage medium, on which a computer program is stored, and when the program is executed by a processor, the computer program implements the cooking curve adjusting method of the foregoing method embodiments.
In the description herein, reference to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the application. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present application, "plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.
Any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing steps of a custom logic function or process, and alternate implementations are included within the scope of the preferred embodiment of the present application in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the present application.
The logic and/or steps represented in the flowcharts or otherwise described herein, e.g., an ordered listing of executable instructions that can be considered to implement logical functions, can be embodied in any computer-readable medium for use by or in connection with an instruction execution system, apparatus, or device, such as a computer-based system, processor-containing system, or other system that can fetch the instructions from the instruction execution system, apparatus, or device and execute the instructions. For the purposes of this description, a "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable medium would include the following: an electrical connection (electronic device) having one or more wires, a portable computer diskette (magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). Additionally, the computer-readable medium could even be paper or another suitable medium upon which the program is printed, as the program can be electronically captured, via for instance optical scanning of the paper or other medium, then compiled, interpreted or otherwise processed in a suitable manner if necessary, and then stored in a computer memory.
It should be understood that portions of the present application may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, the various steps or methods may be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. If implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.
It will be understood by those skilled in the art that all or part of the steps carried by the method for implementing the above embodiments may be implemented by hardware related to instructions of a program, which may be stored in a computer readable storage medium, and when the program is executed, the program includes one or a combination of the steps of the method embodiments.
In addition, functional units in the embodiments of the present application may be integrated into one processing module, or each unit may exist alone physically, or two or more units are integrated into one module. The integrated module can be realized in a hardware mode, and can also be realized in a software functional module mode. The integrated module, if implemented in the form of a software functional module and sold or used as a stand-alone product, may also be stored in a computer readable storage medium.
The storage medium mentioned above may be a read-only memory, a magnetic or optical disk, etc. Although embodiments of the present application have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present application, and that variations, modifications, substitutions and alterations may be made to the above embodiments by those of ordinary skill in the art within the scope of the present application.
Claims (13)
1. A cooking profile adjustment method, comprising:
obtaining food materials to be cooked;
acquiring a current-stage cooking curve corresponding to the food material to be cooked, and controlling cooking equipment to cook according to the current-stage cooking curve;
in the cooking process, acquiring a current cooking food information score value according to a preset time interval;
acquiring a preset first threshold value, and judging whether the current cooking food information score is greater than or equal to the preset first threshold value;
and if the current cooking food information score value is larger than or equal to the preset first threshold value, acquiring a next-stage cooking curve corresponding to the food material to be cooked, and controlling the cooking equipment to cook according to the next-stage cooking curve.
2. The method of claim 1, further comprising:
and if the current cooking food information score value is smaller than the preset first threshold value, sending cooking stage switching prompt information to the target equipment.
3. The method as set forth in claim 1, wherein the obtaining of the current cooking food information point value at the preset time interval comprises:
collecting sensory data of the food to be cooked through a preset sensor according to a preset time interval, wherein the sensory data comprise: one or more of color data, scent data, taste data, sound data, and tactile data;
and processing the sensory data to obtain the current cooking food information score value.
4. The method of claim 3, wherein the collecting sensory data of the sample of cooked food material by the preset sensor at the preset time interval comprises:
acquiring the color of the current cooked food through a preset camera according to a preset time interval; and/or the presence of a gas in the gas,
collecting the smell of the current cooking food according to a preset time interval by a preset smell sensor; and/or the presence of a gas in the gas,
collecting the taste sense of the current cooking food according to a preset time interval by a preset taste sense sensor; and/or the presence of a gas in the gas,
collecting the current cooking food sound according to a preset time interval through a preset sound sensor; and/or the presence of a gas in the gas,
and acquiring the touch sense of the current cooked food at preset time intervals through a preset touch sensor.
5. The method of claim 3, wherein said processing said sensory data to obtain said current cooking food information score value comprises:
and processing the sensory data through a preset support vector machine algorithm to obtain the current cooking food information score value.
6. The method of claim 4, wherein the determining whether the current cooking food information score is greater than or equal to the preset first threshold value comprises:
judging whether the information score value corresponding to the current cooking food color is larger than or equal to a preset first color threshold value or not; and/or the presence of a gas in the gas,
judging whether the information score value corresponding to the current cooking food smell is larger than or equal to a preset first smell threshold value or not; and/or the presence of a gas in the gas,
judging whether the information score value corresponding to the current cooking food taste is larger than or equal to a preset first taste threshold value or not; and/or the presence of a gas in the gas,
judging whether the information score value corresponding to the current cooking food sound is larger than or equal to a preset first sound threshold value or not; and/or the presence of a gas in the gas,
and judging whether the information score value corresponding to the current cooking food touch sense is larger than or equal to a preset first touch sense threshold value or not.
7. The method of claim 4, further comprising:
acquiring a preset second threshold;
and if at least one of the information score value corresponding to the color of the current cooking food, the information score value corresponding to the smell of the current cooking food, the information score value corresponding to the taste of the current cooking food, the information score value corresponding to the sound of the current cooking food and the information score value corresponding to the touch of the current cooking food is larger than or equal to a preset first threshold value, and at least one is smaller than a preset second threshold value, sending abnormal cooking information to the target device.
8. The method of claim 1 or 7, further comprising:
collecting sensory data of a cooking food material sample through a preset sensor, wherein the sensory data comprises: one or more of color data, scent data, taste data, sound data, and tactile data;
processing the sensory data, acquiring and storing the preset first threshold and the preset second threshold; wherein the preset first threshold is greater than the preset second threshold.
9. The method of claim 8, wherein said processing said sensory data to obtain said preset first threshold and said preset second threshold comprises:
processing the color data through a preset support vector machine algorithm to obtain a preset first color threshold value and a preset second color threshold value; wherein the preset first color threshold is greater than the preset second color threshold; and/or the presence of a gas in the gas,
processing the odor data through a preset support vector machine algorithm to obtain a preset first odor threshold value and a preset second odor threshold value; wherein the preset first odor threshold is greater than the preset second odor threshold; and/or the presence of a gas in the gas,
processing the taste sensation data through a preset support vector machine algorithm to obtain a preset first taste sensation threshold value and a preset second taste sensation threshold value; wherein the preset first taste threshold is greater than the preset second taste threshold; and/or the presence of a gas in the gas,
processing the sound data through a preset support vector machine algorithm to obtain a preset first sound threshold and a preset second sound threshold; wherein the preset first sound threshold is greater than the preset second sound threshold; and/or the presence of a gas in the gas,
processing the touch data through a preset support vector machine algorithm to obtain a preset first touch threshold value and a preset second touch threshold value; wherein the preset first haptic threshold is greater than the preset second haptic threshold.
10. The method of claim 1,
and playing a synchronous cooking video corresponding to the cooking process of the cooking equipment.
11. A cooking profile adjustment apparatus, comprising:
the first acquisition module is used for acquiring food materials to be cooked;
the acquisition control module is used for acquiring a current-stage cooking curve corresponding to the food material to be cooked and controlling the cooking equipment to cook according to the current-stage cooking curve;
the second acquisition module is used for acquiring the current cooking food information score value according to a preset time interval in the cooking process;
the third acquisition module is used for acquiring a preset first threshold;
the judging module is used for judging whether the current cooking food information score is larger than or equal to the preset first threshold value or not;
the obtaining control module is further configured to obtain a next-stage cooking curve corresponding to the food material to be cooked if the current cooking food information score value is greater than or equal to the preset first threshold value, and control the cooking device to cook according to the next-stage cooking curve.
12. An appliance, comprising: memory, processor and computer program stored on the memory and executable on the processor, which when executed by the processor implements a cooking profile adjustment method according to any one of claims 1 to 10.
13. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out a cooking curve adjustment method according to any one of claims 1 to 10.
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