CN113568062A - Method, system, medium and equipment for detecting food input nodes - Google Patents
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- 235000013305 food Nutrition 0.000 title claims abstract description 82
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Abstract
The invention relates to the field of food baking and heating control, in particular to a method, a system, a medium and equipment for detecting food input nodes. According to the invention, the food input node is detected by comparing the approximate temperature change rate inside the heating device instead of the simple temperature when the object is heated, so that whether food is input or not can be immediately detected, and the detection sensitivity is improved.
Description
Technical Field
The invention relates to the field of food baking and heating control, in particular to a method, a system, a medium and equipment for detecting food input nodes.
Background
With the development and progress of society, the times of interconnection of everything come, and technologies such as remote control technology, automatic control technology, artificial intelligence and the like enter the period of high-speed development, for example, the automatic food baking technology enters the food industry production, and a heating device such as an oven automatically heats the food placed in the oven and automatically controls other temperature changes according to the time for baking the food. Therefore, sensitive detection of the time of insertion node of food is an important issue in the field.
Most of automatic heating device temperature control methods in the prior art directly detect the temperature in the oven cavity for temperature control, for example, chinese patent application No. CN201710034006.4, published as 2017, 5 and 10, discloses a heating control method, and a method for controlling the temperature by comparing the detected temperature value in the cavity with a preset temperature value. However, since some food is often repeatedly put into the heating device according to the manufacturing process, the temperature change of the food in the cavity is delayed by the method for detecting the temperature, and whether the food is put into the cavity or not cannot be accurately and instantly judged.
In summary, the heating device in the prior art has a problem that it is impossible to detect whether food is put into the heating device in real time.
Disclosure of Invention
In order to solve the defects in the prior art, the invention provides a method for detecting food input nodes, which comprises the following steps:
s10: obtaining an approximate temperature change rate test curve delta T- _ test (T) of the interior of the heating device when food is not put into the heating device;
s20: setting a threshold curve Δ T _ set (T) according to the test curve Δ T _ test (T);
s30: obtaining the inside t of the heating devicexApproximate rate of change of temperature Δ T _ ntc at time (T)x)；
If Δ T \untc(tx)≤ΔT_set(tx) If so, feeding back a result to detect that food is put in;
if Δ T _ ntc (T)x)＞ΔT_set(tx) Let txSelf-add Δ t and repeat step S30 until food is detected or txA, where Δ t is a predetermined detection interval and a is a predetermined detection cutoff time.
In one embodiment, the approximate temperature change rate test curve Δ T _ test (T) is a temperature change rate curve measured during a control period T in which the internal temperature of the heating device is controlled using a predetermined temperature control program when food is not being input.
In an embodiment, the approximate temperature change rate test curve Δ T _ test (T) includes the approximate temperature change rate measured at several times within the control period T;
at a certain time t1The method of approximating a rate of temperature change comprises:
obtaining t by a temperature sensor1At the moment of the temperature T (T) inside the heating device1) And t2At the moment of the temperature T (T) inside the heating device2) Wherein t is2＝t1+Δt；
T is obtained by calculation1At the moment said approximate rate of change of temperature Δ T (T)1)＝[T(t2)-T(t1)]/(t2-t1)。
In one embodiment, the control period T of the predetermined temperature control program includes a heating phase and a waiting phase, the heating device is controlled to heat in the heating phase, and the heating device is controlled to stop heating in the waiting phase.
In one embodiment, step S20 includes the following steps:
setting a threshold margin B, wherein the value of B is 0.5-2 ℃/second;
establishing a first threshold curve Δ T _ set1(T) < Δ T _ test (T) -B, 0 ≦ T ≦ T;
the threshold curve delta T _ set (T) is obtained by cycling the first threshold curve, so that delta T _ set (T) is delta T _ set (T + k T), T is more than or equal to 0, and k is a positive integer.
In an embodiment, before the step of setting the threshold margin B, the step of fitting the test curve Δ T _ test (T) to obtain a fitted curve Δ T _ set2 (T);
the fitted curve Δ T _ set2(T) includes a heating curve corresponding to the heating phase and a waiting curve corresponding to the waiting phase, both the heating curve and the waiting curve being first order curves.
In one embodiment, Δ t is a minimum detection time interval of the temperature sensor.
The invention also provides a detection system for food input nodes, comprising:
the testing module is used for obtaining an approximate temperature change rate testing curve delta T _ test (T) inside the heating device when food is not put into the heating device;
a threshold setting module, configured to set a threshold curve Δ T _ set (T) according to the test curve Δ T _ test (T);
a detection module for obtaining the internal t of the heating devicexApproximate rate of change of temperature Δ T _ ntc at time (T)x)，tx≥T；
If Δ T _ ntc (T)x)≤ΔT_set(tx) If so, feeding back a result to detect that food is put in;
if Δ T _ ntc (T)x)＞ΔT_set(tx) Let txSelf-add Δ t and repeat step S30 until food is detected or txA, where Δ t is a predetermined detection interval and a is a predetermined detection cutoff time.
The present invention also provides a computer readable storage medium having stored thereon computer instructions which, when executed by a processor, implement the method of detecting a food input node as described above.
The present invention also provides a computer device comprising at least one processor, and a memory communicatively coupled to the processor, wherein the memory stores instructions executable by the at least one processor, the instructions being executable by the at least one processor to cause the processor to perform the method for detecting a food input node as described above.
Compared with the prior art, the food input node detection method provided by the invention has the advantages that the approximate temperature change rate test curve inside the heating device is obtained when food is not input, the threshold curve is set through the test curve, and the approximate temperature change rate inside the heating device is monitored and compared with the corresponding value on the threshold curve during detection to determine whether food is input or not. According to the invention, the food input node is detected by comparing the approximate temperature change rate inside the heating device instead of the simple temperature when the object is heated, so that whether food is input or not can be immediately detected, and the detection sensitivity is improved.
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In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed to be used in the description of the embodiments or the prior art will be briefly introduced below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts; in the following description, the drawings are illustrated in a schematic view, and the drawings are not intended to limit the present invention.
FIG. 1 is a flow chart of a method for detecting food input nodes according to the present invention;
FIG. 2 is a diagram illustrating various temperature change rate curves of the present embodiment.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments; the technical features designed in the different embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without undue burden, are within the scope of the invention.
In the description of the present invention, it is to be noted that all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs, and are not to be construed as limiting the present invention; it will be further understood that terms used herein should be interpreted as having a meaning that is consistent with their meaning in the context of this specification and the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
As shown in fig. 1, the method for detecting a food input node according to the present invention includes the following steps:
s10: obtaining an approximate temperature change rate test curve delta T- _ test (T) of the interior of the heating device when food is not put into the heating device;
s20: setting a threshold curve Δ T _ set (T) according to the test curve Δ T _ test (T);
s30: obtaining the inside t of the heating devicexApproximate rate of change of temperature Δ T _ ntc at time (T)x)；
If Δ T _ ntc (T)x)≤ΔT_set(tx) If so, feeding back a result to detect that food is put in;
if Δ T _ ntc (T)x)＞ΔT_set(tx) Let txSelf-add Δ t and repeat step S30 until food is detected or txA, where Δ t is a predetermined detection interval and a is a predetermined detection cutoff time.
In specific implementation, the present invention is suitable for a heating device such as an oven to detect food, and generally, the heating device controls the heating temperature through a temperature control program, for example, to keep a constant temperature within a certain temperature range in the heating device, the temperature control program controls the heating device to perform heating at intervals, the heating control period T includes a heating stage and a waiting stage as shown in fig. 2, the heating stage controls the heating device to perform heating, the temperature change rate increases with time, the waiting stage controls the heating device to stop heating, and the temperature change rate decreases with time as the heat is dissipated, so as to achieve constant temperature control. In the process, the food input node detection method provided by the embodiment immediately detects the input of food to perform other control operations.
Specifically, firstly, the heating device is controlled to heat when food is not put into the food, the heating device is commonly called dry burning, an approximate temperature change rate test curve delta T _ test (T) in at least one control period T is obtained, then a threshold curve delta T _ set (T) is set according to the approximate temperature change rate test curve delta T _ test (T), and finally the real-time approximate temperature change rate delta T _ ntc (T _ T) is obtained in the actual food heating processx) As shown in fig. 2, and is associated with a corresponding value Δ T _ set (T) in the threshold curve Δ T _ set (T)x) If Δ T _ ntc (T) is comparedx)≤ΔT_set(tx) If so, feeding back a result to detect that food is put in; if Δ T _ ntc (T)x)＞ΔT_set(tx) Let txSelf-add Δ t and repeat step S30 until food is detected or txAnd the time is delta t, wherein delta t is a preset detection time interval, A is a preset detection cut-off time, and the heating device can be controlled to stand by or reduce power to save energy when the result is not fed back after the time is over A.
In a high-temperature environment in a heating device, food is placed in the heating device, the temperature is difficult to change obviously in time, but the temperature change rate is caused to fluctuate to a certain extent, so that the food temperature detection device can judge whether the food is placed at the moment or not by detecting an approximate temperature change rate test curve when the food is not placed and setting a corresponding threshold value curve according to the test curve and comparing the real-time temperature change rate with the value in the corresponding threshold value curve during actual detection, and the instant detection of food input is realized.
Preferably, the approximate temperature change rate test curve Δ T _ test (T) includes the approximate temperature change rate measured at several times within the control period T; the approximate temperature change rate test curve delta T _ test (T) is a connecting line of the distribution of the approximate temperature change rate dispersion points at a plurality of measured moments. Wherein a certain moment, e.g. time t1The method for obtaining the approximate temperature change rate includes:
obtaining t by a temperature sensor1At the moment of the temperature T (T) inside the heating device1) And t2At the moment of the temperature T (T) inside the heating device2) Wherein t is2＝t1+Δt；
T is obtained by calculation1At the moment said approximate rate of change of temperature Δ T (T)1)＝[T(t2)-T(t1)]/(t2-t1)。
Then, t is obtained in the same manner2、t3、t4… … until the approximate temperature change rate at each time within the period T is measured, and then connecting the points to form an approximate temperature change rate test curve delta T _ test (T), as shown in FIG. 2, where delta T is the minimum time interval or its multiple of the temperature detected by the temperature sensor. Preferably, as the smaller the value of Δ t, the larger the value of Δ t, the more the approximate temperature change rate deviates from the actual value, so the value of Δ t should be a larger value under the condition of ensuring the operation accuracy, so as to improve the operation speed, in this embodiment, the value of Δ t is 3 seconds, but is not limited thereto.
Preferably, the method of setting the threshold curve Δ T _ set1(T) in step S20 includes the steps of:
setting a threshold margin B, wherein the value of B is 0.5-2 ℃/second;
establishing a first threshold curve Δ T _ set1(T) < Δ T _ test (T) -B, 0 ≦ T ≦ T;
the threshold curve delta T _ set (T) is obtained by cycling the first threshold curve, so that delta T _ set (T) is delta T _ set (T + k T), T is more than or equal to 0, and k is a positive integer.
In order to avoid false detection caused by temperature change rate fluctuation caused by other reasons in the using process of equipment, a threshold curve in the embodiment reserves a certain threshold margin B, the value of B is 0.5-2 ℃/s, the value of margin B is different according to different foods which are actually baked, the value of B for foods which are difficult to cause temperature change rate change and contain less water, such as sausages, should be set to be a smaller value, preferably, the value range of B is 0.6-1 ℃/s, and the value of B in the embodiment takes 1 ℃/s as an example. Since the temperature control program is cycle control, the threshold curve in this embodiment is copied to a cycle curve Δ T _ set (T) on the basis of the first threshold curve Δ T _ set1(T) in the cycle T, where Δ T _ set (T + k × T), T ≧ 0, and k is a positive integer.
Preferably, to facilitate generation of the period curve Δ T _ set (T), the test curve Δ T _ test (T) may be fitted before setting the threshold margin B to obtain a fitted curve Δ T _ set2(T), the fitted curve Δ T _ set2(T) comprising a heating curve of the heating phase and a waiting curve of the waiting phase, both of which are primary curves. As shown in fig. 2, in the embodiment, the temperature variation Δ T _ NTC of the NTC temperature sensor is taken every three seconds, and the heating curve in the fitting curve Δ T _ set (T) obtained by fitting the test curve in the embodiment is Δ T _ setHeating of(t) — 4.8+0.8t, t < 120 > 0; the waiting curve is DeltaT _ setWait for(t) 14.4-0.4t, t is more than 120 and less than 280. Finally, a threshold curve Δ T _ set (T) is obtained at 1 ℃/sec according to B in the present embodiment, as shown in fig. 2.
In the testing stage, the value of the real-time approximate temperature Δ T _ ntc is obtained every three seconds, the obtaining method is the same as the method used for establishing the testing curve, and the description is not repeated, and the obtaining method is not limited to the next time.
The invention also provides a detection system for food input nodes, comprising:
the testing module is used for obtaining an approximate temperature change rate testing curve delta T _ test (T) inside the heating device when food is not put into the heating device;
a threshold setting module, configured to set a threshold curve Δ T _ set (T) according to the test curve Δ T _ test (T);
a detection module for obtaining the internal t of the heating devicexApproximate rate of change of temperature Δ T _ ntc at time (T)x)，tx≥T；
If Δ T _ ntc (T)x)≤ΔT_set(tx) If so, feeding back a result to detect that food is put in;
if Δ T _ ntc (T)x)＞ΔT_set(tx) Let txSelf-add Δ t and repeat step S30 until food is detected or txA, where Δ t is a predetermined detection interval and a is a predetermined detection cutoff time.
The invention also provides a computer readable storage medium having stored thereon computer instructions which, when executed by a processor, implement a method of detecting a food input node as defined in any one of the above.
In specific implementation, the computer-readable storage medium is a magnetic Disk, an optical Disk, a Read-only Memory (ROM), a Random Access Memory (RAM), a Flash Memory (Flash Memory), a Hard Disk (Hard Disk Drive, abbreviated as HDD), a Solid-State Drive (SSD), or the like; the computer readable storage medium may also include a combination of memories of the above kinds.
The invention also provides computer equipment comprising at least one processor and a memory communicatively connected to the processor, wherein the memory stores instructions executable by the at least one processor, the instructions being executable by the at least one processor to cause the processor to perform a method of detecting a food input node as described in any one of the above.
In particular, the number of processors may be one or more, and the processor may be a Central Processing Unit (CPU). The Processor may also be other general purpose processors, Digital Signal Processors (DSPs), Application Specific Integrated Circuits (ASICs), Field Programmable Gate Arrays (FPGAs) or other Programmable logic devices, discrete Gate or transistor logic devices, discrete hardware components, or a combination thereof. A general purpose processor may be a microprocessor or the processor may be any conventional processor or the like.
The memory and the processor may be communicatively connected by a bus or other means, the memory storing instructions executable by the at least one processor, the instructions being executable by the at least one processor to cause the processor to perform the method of detecting a food input node as described in any one of the above.
In summary, compared with the prior art, the food input node detection method provided by the invention obtains the approximate temperature change rate test curve inside the heating device when no food is input, sets the threshold curve through the test curve, and determines whether food is input or not by monitoring the approximate temperature change rate inside the heating device and comparing the approximate temperature change rate with the corresponding value on the threshold curve during detection. According to the invention, the food input node is detected by comparing the approximate temperature change rate inside the heating device instead of the simple temperature when the object is heated, so that whether food is input or not can be immediately detected, and the detection sensitivity is improved.
In addition, it will be appreciated by those skilled in the art that, although there may be many problems with the prior art, each embodiment or aspect of the present invention may be improved only in one or several respects, without necessarily simultaneously solving all the technical problems listed in the prior art or in the background. It will be understood by those skilled in the art that nothing in a claim should be taken as a limitation on that claim.
The terms "first," "second," and the like in the description and in the claims, and in the drawings, if any, are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A method for detecting a food input node, comprising the steps of:
s10: obtaining an approximate temperature change rate test curve delta T- _ test (T) of the interior of the heating device when food is not put into the heating device;
s20: setting a threshold curve delta T _ set (T) according to the approximate temperature change rate test curve delta T _ test (T);
s30: obtaining the inside t of the heating devicexApproximate rate of change of temperature Δ T _ ntc at time (T)x)；
If Δ T _ ntc (T)x)≤ΔT_set(tx) If so, feeding back a result to detect that food is put in;
if Δ T _ ntc (T)x)＞ΔT_set(tx) Let txSelf-add Δ t and repeat step S30 until food is detected or txA, where Δ t is a predetermined detection interval and a is a predetermined detection cutoff time.
2. The method of detecting a food input node of claim 1, wherein: the approximate temperature change rate test curve Δ T _ test (T) is a temperature change rate curve measured during a control period T in which the internal temperature of the heating device is controlled using a predetermined temperature control program when food is not input.
3. The method of detecting a food input node of claim 2, wherein: the approximate temperature change rate test curve delta T _ test (T) comprises the approximate temperature change rates at a plurality of moments measured in the control period T;
at a certain time t1The method for obtaining the approximate temperature change rate comprises the following steps:
obtaining t by a temperature sensor1At the moment of the temperature T (T) inside the heating device1) And t2At the moment of the temperature T (T) inside the heating device2) Wherein t is2＝t1+Δt；
T is obtained by calculation1At the moment said approximate rate of change of temperature Δ T (T)1)＝[T(t2)-T(t1)]/(t2-t1)。
4. The method of detecting a food input node of claim 1, wherein: the control period T of the predetermined temperature control program includes a heating phase in which the heating device is controlled to heat and a waiting phase in which the heating device is controlled to stop heating.
5. The method of detecting a food input node of claim 4, wherein: step S20 includes the following steps:
setting a threshold margin B, wherein the value of B is 0.5-2 ℃/second;
establishing a first threshold curve Δ T _ set1(T) < Δ T _ test (T) -B, 0 ≦ T ≦ T;
the threshold curve delta T _ set (T) is obtained by cycling the first threshold curve, so that delta T _ set (T) is delta T _ set (T + k T), T is more than or equal to 0, and k is a positive integer.
6. The method of detecting a food input node of claim 5, wherein: before the step of setting the threshold margin B, fitting the test curve delta T _ test (T) to obtain a fitted curve delta T _ set2 (T);
the fitted curve Δ T _ set2(T) includes a heating curve corresponding to the heating phase and a waiting curve corresponding to the waiting phase, both the heating curve and the waiting curve being first order curves.
7. The method of detecting a food input node of claim 1, wherein: the Δ t is a minimum detection time interval of the temperature sensor.
8. A food input node detection system, comprising:
the testing module is used for obtaining an approximate temperature change rate testing curve delta T _ test (T) inside the heating device when food is not put into the heating device;
a threshold setting module, configured to set a threshold curve Δ T _ set (T) according to the test curve Δ T _ test (T);
a detection module for obtaining the internal t of the heating devicexApproximate rate of change of temperature Δ T _ ntc at time (T)x)，tx≥T；
If Δ T _ ntc (T)x)≤ΔT_set(tx) If so, feeding back a result to detect that food is put in;
if Δ T _ ntc (T)x)＞ΔT_set(tx) Let txSelf-add Δ t and repeat step S30 until food is detected or txA, where Δ t is a predetermined detection interval and a is a predetermined detection cutoff time.
9. A computer-readable storage medium characterized by: the computer readable storage medium storing computer instructions which, when executed by a processor, implement a method of detecting a food input node according to any one of claims 1-7.
10. A computer device, characterized by: comprising at least one processor, and a memory communicatively coupled to the processor, wherein the memory stores instructions executable by the at least one processor, the instructions being executable by the at least one processor to cause the processor to perform the method of detecting a food input node of any of claims 1-7.
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| JP2000100554A (en) * | 1998-09-21 | 2000-04-07 | Toshiba Corp | Induction-heated cooking device |
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