CN113768371A - Control method of cooking equipment reservation function and cooking equipment - Google Patents
Control method of cooking equipment reservation function and cooking equipment Download PDFInfo
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- CN113768371A CN113768371A CN202111113181.5A CN202111113181A CN113768371A CN 113768371 A CN113768371 A CN 113768371A CN 202111113181 A CN202111113181 A CN 202111113181A CN 113768371 A CN113768371 A CN 113768371A
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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 relates to a control method of a cooking device reservation function, a cooking device and a storage medium. The method comprises the following steps: receiving an appointed cooking instruction, wherein the appointed cooking instruction carries an appointed time length; if the reserved time length is longer than the food cooking time length, entering a reserved cooking mode; under the appointed cooking mode, monitoring and obtaining food change parameters of food in the food heating cavity in real time; and starting a food cooking process if the food freshness critical value is determined to be reached based on the food change parameters. By adopting the method, the reservation function of the cooking equipment can be improved, and the experience of a user is improved.
Description
Technical Field
The application relates to the technical field of intelligent home, in particular to a control method of a cooking equipment reservation function, cooking equipment and a storage medium.
Background
With the development of the intelligent home technology, in order to adapt to the existing fast life rhythm, most cooking equipment has promoted the reservation function, and the reservation function is used as a big contrast standard selected and purchased by consumers, wherein, the reservation function is used for setting the starting time of the cooking equipment, and the user can select the time for completing the work of the cooking appliance at will by selecting the reservation function, and can not watch by the cooking appliance all the time.
However, the existing reservation function can only work through the cooking completion time set by the user, and the state of food materials in the cooking equipment cannot be intelligently judged, so that the cooking effect is influenced, and finally, poor experience is brought to the user.
Disclosure of Invention
In view of the above, it is necessary to provide a control method for a cooking appliance reservation function, a cooking appliance, and a storage medium, which can improve user experience.
A method of controlling a cooking device reservation function, the method comprising:
receiving an appointed cooking instruction, wherein the appointed cooking instruction carries an appointed time length;
if the reserved time length is longer than the food cooking time length, entering a reserved cooking mode;
under the appointed cooking mode, monitoring and obtaining food change parameters of food in the food heating cavity in real time;
and starting a food cooking process if the food freshness critical value is determined to be reached based on the food change parameters.
In one embodiment, the real-time monitoring obtains a food variation parameter of the food in the food heating cavity, and includes: monitoring in real time food gas parameters of at least one gas type of food in the food heating cavity;
if it is determined that the food freshness threshold is reached based on the food change parameter, starting a food cooking process comprising:
and if the food gas parameters of each gas type respectively reach the gas parameter critical value corresponding to the gas type, determining that the food freshness critical value is reached, and starting a food cooking process.
In one embodiment, the determining of the gas parameter threshold corresponding to the food gas parameter comprises:
acquiring microbial parameters, sensory parameters and test gas parameters of various gas types of food at various monitoring moments in the experiment process;
establishing a fitting relation between time and food freshness based on microbial parameters, sensory parameters and test gas parameters of each gas type of the food at each monitoring moment;
and determining a gas parameter critical value corresponding to the food gas parameter according to the fitting relation and the test gas parameter of each gas type at each monitoring moment.
In one embodiment, the real-time monitoring obtains a food variation parameter of the food in the food heating cavity, and includes: monitoring sensory parameters of the food in the food heating cavity in real time;
if it is determined that the food freshness threshold is reached based on the food change parameter, starting a food cooking process comprising:
and if the sensory parameter reaches the critical value of the sensory parameter, determining that the food freshness critical value is reached, and starting a food cooking process.
In one embodiment, the determining of the sensory parameter threshold of the sensory parameter includes:
acquiring microbial parameters, sensory parameters and test gas parameters of various gas types of food at various monitoring moments in the experiment process;
establishing a fitting relation between time and food freshness based on microbial parameters, sensory parameters and test gas parameters of each gas type of the food at each monitoring moment;
and determining a sensory parameter critical value of the sensory parameters according to the fitting relation and the corresponding sensory parameters at each monitoring moment.
In one embodiment, the real-time monitoring obtains a food variation parameter of the food in the food heating cavity, and includes: monitoring sensory parameters of food in the food heating cavity and food gas parameters of at least one gas type in real time;
if it is determined that the food freshness threshold is reached based on the food change parameter, starting a food cooking process comprising:
and if the food gas parameters of the gas types respectively reach the gas parameter critical values corresponding to the gas types, or the sensory parameters reach the sensory parameter critical values, determining that the food freshness critical values are reached, and starting a food cooking process.
In one embodiment, the method further comprises the following steps:
if the food freshness critical value is determined not to be reached based on the food change parameters, and the difference value between the timing time length after entering the reserved cooking mode and the reserved time length is equal to the food cooking time length, starting a food cooking process;
and if the food freshness critical value is determined not to be reached based on the food change parameters and the difference value between the timing duration after entering the reserved cooking mode and the reserved duration is larger than the food cooking duration, returning to the step of monitoring and obtaining the food change parameters of the food in the food heating cavity in real time.
A cooking apparatus, comprising: the food heating device comprises a food heating cavity, a food change parameter monitoring module and a processor;
the food heating cavity is used for placing food;
the food change parameter monitoring module is used for monitoring and obtaining food change parameters of food in the food heating cavity in real time in the appointed cooking mode;
the processor is used for receiving an appointment cooking instruction, and the appointment cooking instruction carries an appointment duration; if the reserved time length is longer than the food cooking time length, entering a reserved cooking mode; and the food cooking system is also used for receiving the food change parameters and starting a food cooking process if the food freshness critical value is determined to be reached based on the food change parameters.
In one embodiment, the food change parameter monitoring module comprises at least one type of gas sensor, the gas sensor being connected to the processor;
the gas sensor is used for monitoring and obtaining food gas parameters of at least one gas type of food in the food heating cavity in real time;
the processor is further used for determining that the food freshness critical value is reached and starting a food cooking process if the food gas parameters of each gas type respectively reach the gas parameter critical value corresponding to the gas type.
In one embodiment, the food change parameter monitoring module comprises an image processor; the image processor is connected with the processor;
the image processor is used for monitoring and acquiring sensory parameters of the food in the food heating cavity in real time;
and the processor is also used for determining that the food freshness critical value is reached and starting a food cooking process if the sensory parameter reaches the sensory parameter critical value.
In one embodiment, the cooking apparatus further comprises: a timer connected to the processor;
the timer is used for timing after entering the cooking appointment mode;
the processor is further configured to start a food cooking process if it is determined that the food freshness critical value is not reached based on the food change parameter and the difference between the timing duration after entering the reserved cooking mode and the reserved duration is equal to the food cooking duration.
A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the above-mentioned method of controlling a cooking appliance reservation function.
According to the control method of the cooking equipment reservation function, the cooking equipment and the storage medium, after the reservation cooking instruction is received, the reservation cooking instruction carries the reservation time length, the reservation time length is compared with the food cooking time length, if the reservation time length is larger than the food cooking time length, the reservation cooking mode is entered, so that under the reservation cooking mode, food change parameters of food in the food heating cavity are obtained through real-time monitoring, and when the food freshness critical value is determined to be reached based on the food change parameters, the food cooking process is started. Therefore, the method can improve the reservation function of the cooking equipment and improve the experience of the user.
Drawings
Fig. 1 is an application environment diagram of a control method of a reservation function of a cooking apparatus in one embodiment;
fig. 2 is an application environment diagram of a control method of a reservation function of a cooking apparatus in one embodiment;
FIG. 3 is a flowchart illustrating a method for controlling an appointment function of a cooking apparatus according to an embodiment;
FIG. 4 is a flowchart illustrating a method for controlling an appointment function of a cooking apparatus according to an embodiment;
FIG. 5 is a diagram of the internal structure of an electronic device in one embodiment;
FIG. 6 is a diagram illustrating an internal structure of an electronic device in one embodiment.
Detailed Description
In order to make the objects, technical solutions and advantages of the present application more apparent, the present application is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present application and are not intended to limit the present application.
The control method of the cooking equipment reservation function can be applied to the application environment shown in fig. 1. Wherein the application environment may involve the electronic device 102 and the cooking device 104. The electronic device 102 is connected with the cooking device 104, specifically, the electronic device 102 receives a reserved cooking instruction, and the reserved cooking instruction carries a reserved time length; if the reserved time length is longer than the food cooking time length, entering a reserved cooking mode; under the appointed cooking mode, monitoring and obtaining food change parameters of food in the food heating cavity in real time; and starting a food cooking process if the food freshness critical value is determined to be reached based on the food change parameters. In some embodiments, the electronic device 102 may be a terminal device, which may be independent from or integrated with a cooking device, and the terminal device may be, but is not limited to, various control chips, personal computers, laptops, smartphones, tablets, and portable wearable devices. In other embodiments, the electronic device 102 may also be a server independent from the cooking device, and the server may be implemented by a separate server or a server cluster composed of a plurality of servers.
In one embodiment, referring to fig. 2, the cooking apparatus 104 may include an image processor 208, a food heating cavity 210, a timer 212, a temperature sensor 214, and at least one type of gas sensor, such as the gas sensor 202, the gas sensor 204 …, the gas sensor 206, and the like, in particular, the image processor 208 is used for monitoring and acquiring sensory parameters of the food in the food heating cavity 210 in real time, and the timer 212 is used for timing after entering the scheduled cooking mode; gas sensor 202, gas sensor 204, etc. for real-time monitoring of food gas parameters of at least one gas type of food being obtained within food heating cavity 210; and a temperature sensor 214 for monitoring the temperature inside the food heating chamber 210 in real time after cooking is finished.
In one embodiment, as shown in fig. 3, a method for controlling a reservation function of a cooking apparatus is provided, which is described by taking the method as an example of being applied to the electronic apparatus in fig. 1, and comprises the following steps:
step S302, receiving a reserved cooking instruction, wherein the reserved cooking instruction carries a reserved time length.
In one embodiment, when a user puts food into a food heating cavity of a cooking device, selects a food material type and a cooking mode, and selects a reservation function as required, the user receives a reservation cooking instruction, wherein the reservation cooking instruction carries a reservation time length, and the reservation time length refers to the time length for completing a cooking process of any food set by the user through the reservation function.
And step S304, if the reserved time length is greater than the food cooking time length, entering a reserved cooking mode.
In one embodiment, the food cooking time duration refers to an actual time duration required for food to cook well, each food corresponds to a corresponding cooking time duration, and the food cooking time duration can be pre-stored in data or any storage module.
In one embodiment, when the reserved time length is less than or equal to the food cooking time length, the food cooking process can be directly started when the food is not placed in the food heating chamber after being placed in the food heating chamber, and when the reserved time length is greater than the food cooking time length, the food is placed in the food heating chamber when being present, the reserved cooking mode can be entered.
And step S306, monitoring and obtaining food change parameters of the food in the food heating cavity in real time in the reserved cooking mode.
In one embodiment, the food variation parameter refers to a parameter related to a food characteristic, specifically, the food characteristic may be an organoleptic characteristic, an odor characteristic, a microbial condition, and the like of the food, and correspondingly, the food variation parameter may be an organoleptic parameter, an odor parameter, a microbial parameter, and the like of the food.
In one embodiment, when the food change parameter includes an odor parameter, the food change parameter of the food in the food heating chamber may be monitored in real time by the gas sensor in the scheduled cooking mode.
Step S308, if the food freshness critical value is determined to be reached based on the food change parameter, starting a food cooking process.
In one embodiment, the food freshness threshold is a threshold set to determine whether the food is fresh, and when the freshness threshold is reached according to the food change parameter, the food cooking process can be started.
According to the control method of the cooking equipment reservation function, after the reservation cooking instruction is received, the reservation cooking instruction carries the reservation time length, the reservation time length is compared with the food cooking time length, if the reservation time length is larger than the food cooking time length, the reservation cooking mode is entered, so that the food change parameter of food in the food heating cavity is obtained through real-time monitoring in the reservation cooking mode, and when the food freshness critical value is determined to be reached based on the food change parameter, the food cooking process is started. Therefore, the method can improve the reservation function and improve the experience of the user.
In one embodiment, the real-time monitoring obtains a food variation parameter of the food in the food heating cavity, and includes: monitoring in real time food gas parameters of at least one gas type of food in the food heating cavity;
if it is determined that the food freshness threshold is reached based on the food change parameter, starting a food cooking process comprising:
and if the food gas parameters of each gas type respectively reach the gas parameter critical value corresponding to the gas type, determining that the food freshness critical value is reached, and starting a food cooking process.
In one embodiment, the food gas parameter refers to a parameter related to the smell of the food, and the gas smell types of the food are various, so that the food gas parameter of at least one gas type of the food in the food heating cavity can be monitored and obtained in real time.
In one embodiment, each gas type of food gas parameter corresponds to a corresponding gas parameter threshold, and when each gas type of food gas parameter reaches the gas parameter threshold corresponding to the gas type, it is determined that the food freshness threshold is reached, and a food cooking process is started. Thereby determining whether to start the food cooking process according to the food gas parameter.
In one embodiment, the determining of the gas parameter threshold corresponding to the food gas parameter comprises:
acquiring microbial parameters, sensory parameters and test gas parameters of various gas types of food at various monitoring moments in the experiment process;
establishing a fitting relation between time and food freshness based on microbial parameters, sensory parameters and test gas parameters of each gas type of the food at each monitoring moment;
and determining a gas parameter critical value corresponding to the food gas parameter according to the fitting relation and the test gas parameter of each gas type at each monitoring moment.
In one embodiment, the gas parameter critical value may be determined through an experiment, and during the experiment, the gas parameter critical value may be determined one by one according to a dish type in a built-in menu of the cooking device, specifically, taking a steak as an example, the determination process of the gas parameter critical value is as follows: the beefsteak is placed in a food heating cavity, test gas parameters per minute can be collected in real time through at least one type of gas sensor, microorganism parameters are obtained through a microorganism monitoring device, sensory parameters and the like are obtained through an image processor, a fitting relation between time and food freshness is established according to the microorganism parameters, the sensory parameters and the test gas parameters of the food at each monitoring moment, so that the freshness degree of food materials at each time can be judged, a gas parameter critical value corresponding to the food gas parameters can be determined according to the fitting relation and the test gas parameters of the gas types at each monitoring moment, and finally the gas parameter critical value can be recorded in a chip. So that the gas parameter threshold value can be determined by the above method.
In one embodiment, the real-time monitoring obtains a food variation parameter of the food in the food heating cavity, and includes: monitoring sensory parameters of the food in the food heating cavity in real time;
if it is determined that the food freshness threshold is reached based on the food change parameter, starting a food cooking process comprising:
and if the sensory parameter reaches the critical value of the sensory parameter, determining that the food freshness critical value is reached, and starting a food cooking process.
In one embodiment, the sensory parameter of the food can refer to parameters related to the shape, color, uniformity and the like of the food, the sensory parameter corresponds to a corresponding sensory parameter critical value, and when the sensory parameter of the food reaches the sensory parameter critical value, the food freshness critical value is determined to be reached, and the food cooking process is started. So that whether to enter the food cooking process can be determined through the food sensory parameters.
In one embodiment, the determining of the sensory parameter threshold of the sensory parameter includes:
acquiring microbial parameters, sensory parameters and test gas parameters of various gas types of food at various monitoring moments in the experiment process;
establishing a fitting relation between time and food freshness based on microbial parameters, sensory parameters and test gas parameters of each gas type of the food at each monitoring moment;
and determining a sensory parameter critical value of the sensory parameters according to the fitting relation and the corresponding sensory parameters at each monitoring moment.
In one embodiment, the critical value of the sensory parameter may be determined through an experiment, and during the experiment, the critical value of the sensory parameter may be determined one by one according to a dish type in a built-in menu of the cooking device, specifically, taking a steak as an example, the determination process of the critical value of the sensory parameter is as follows: the beefsteak is placed in the food heating cavity, test gas parameters per minute can be collected in real time through at least one type of gas sensor, microbial parameters are obtained through a microbial monitoring device, sensory parameters are obtained through an image processor, and the like. So that the sensory parameter threshold value can be determined by the above method.
In one embodiment, the real-time monitoring obtains a food variation parameter of the food in the food heating cavity, and includes: monitoring sensory parameters of food in the food heating cavity and food gas parameters of at least one gas type in real time;
if it is determined that the food freshness threshold is reached based on the food change parameter, starting a food cooking process comprising:
and if the preset food gas parameters of the gas types respectively reach the gas parameter critical values corresponding to the gas types, or the sensory parameters reach the sensory parameter critical values, determining that the food freshness critical values are reached, and starting a food cooking process.
In one embodiment, sensory parameters of food in the food heating cavity and food gas parameters of at least one gas type can be monitored and obtained in real time, and when preset food gas parameters of each gas type respectively reach corresponding gas parameter critical values of the gas type, or the sensory parameters reach the sensory parameter critical values, the food freshness critical values are determined to be reached, and a food cooking process is started. So that whether to start the food cooking process can be determined by the food gas parameter or the food sense parameter.
In one embodiment, the method further comprises the following steps:
if the food freshness critical value is determined not to be reached based on the food change parameters, and the difference value between the timing time length after entering the reserved cooking mode and the reserved time length is equal to the food cooking time length, starting a food cooking process; and if the food freshness critical value is determined not to be reached based on the food change parameters, and the difference value between the timing time length after entering the reserved cooking mode and the reserved time length is equal to the food cooking time length, returning to the step of monitoring and obtaining the food change parameters of the food in the food heating cavity in real time.
In one embodiment, the timing duration is a duration for starting a timer to time when entering the reserved cooking mode, that is, a duration for placing the food in the food heating cavity, and when the food change parameter is determined not to reach the food freshness critical value and the difference between the timing duration after entering the reserved cooking mode and the reserved duration is equal to the food cooking duration, the food cooking process can be started. So that whether to start the food cooking process can be determined by the above method.
In one embodiment, as shown in fig. 3, a flowchart of a method for controlling a reservation function of a cooking apparatus in one embodiment is shown:
in this embodiment, an electronic device integrated with a cooking device is taken as an example as an execution main body, and first, a user may put food into a food heating cavity of the cooking device, select a food material type and a cooking mode, and after selecting a reservation function as needed, the electronic device receives a reservation cooking instruction, where the user may select a reservation duration, and the reservation duration refers to a duration for completing a cooking process of any food set by the user through the reservation function.
The food cooking duration refers to the actual duration required by the food cooking maturity, each food corresponds to a corresponding cooking duration, the food cooking duration can be pre-stored in data and can also be pre-stored in any storage module, when the reservation duration is less than or equal to the food cooking duration, the food cooking duration is indicated to be not placed in the food heating cavity after being placed in the food heating cavity, the food cooking flow can be directly started, when the reservation duration is greater than the food cooking duration, the food cooking duration is indicated to be placed in the food heating cavity, and the reservation cooking mode can be entered.
In the appointment cooking mode, food change parameters of food in the food heating cavity are monitored and obtained in real time, the food change parameters refer to parameters related to food characteristics, specifically, the food characteristics can be the sense, smell and microorganism conditions of the food, and correspondingly, the food change parameters can be the sense parameters, smell parameters, microorganism parameters and the like of the food.
In this embodiment, a food change parameter is taken as an example for explanation, and specifically, in the reserved cooking mode, 3 types of food gas parameters of food in the food heating cavity can be monitored in real time through 3 gas sensors, the gas sensor 1, the gas sensor 2 and the gas sensor 3.
When the gas parameters of the 3 types of food reach the gas parameter critical value corresponding to the gas type, determining that the food freshness critical value is reached, starting a food cooking process, if the gas parameters of the 3 types of food do not reach the food freshness critical value and the difference value between the timing time and the reserved time after entering the reserved cooking mode is equal to the food cooking time, starting the food cooking process, if the gas parameters of the 3 types of food do not reach the food freshness critical value and the difference value between the timing time and the reserved time after entering the reserved cooking mode is equal to the food cooking time, returning to the step of monitoring and obtaining the food change parameters of the food in the food heating cavity in real time, wherein the timing time is the time for starting a timer to time when entering the reserved cooking mode.
After the food cooking is finished, the heat preservation can be started, and the food cooking process is finished.
It should be understood that although the various steps in the flow charts of fig. 3-4 are shown in order as indicated by the arrows, the steps are not necessarily performed in order as indicated by the arrows. The steps are not performed in the exact order shown and described, and may be performed in other orders, unless explicitly stated otherwise. Moreover, at least some of the steps in fig. 3-4 may include multiple steps or multiple stages, which are not necessarily performed at the same time, but may be performed at different times, which are not necessarily performed in sequence, but may be performed in turn or alternately with other steps or at least some of the other steps.
In one embodiment, an electronic device is provided, which may be a server, and its internal structure diagram may be as shown in fig. 5. The electronic device includes a processor, a memory, and a network interface connected by a system bus. Wherein the processor of the electronic device is configured to provide computing and control capabilities. The memory of the electronic equipment comprises a nonvolatile storage medium and an internal memory. The non-volatile storage medium stores an operating system, a computer program, and a database. The internal memory provides an environment for the operation of an operating system and computer programs in the non-volatile storage medium. The database of the electronic device is used for storing food change parameters. The network interface of the electronic device is used for connecting and communicating with an external terminal through a network. The computer program is executed by a processor to implement a control method for a cooking apparatus reservation function.
In one embodiment, an electronic device is provided, which may be a terminal, and its internal structure diagram may be as shown in fig. 6. The electronic device comprises a processor, a memory, a communication interface, a display screen and an input device which are connected through a system bus. Wherein the processor of the electronic device is configured to provide computing and control capabilities. The memory of the electronic equipment comprises a nonvolatile storage medium and an internal memory. The non-volatile storage medium stores an operating system and a computer program. The internal memory provides an environment for the operation of an operating system and computer programs in the non-volatile storage medium. The communication interface of the electronic device is used for carrying out wired or wireless communication with an external terminal, and the wireless communication can be realized through WIFI, an operator network, NFC (near field communication) or other technologies. The computer program is executed by a processor to implement a control method for a cooking apparatus reservation function. The display screen of the electronic equipment can be a liquid crystal display screen or an electronic ink display screen, and the input device of the electronic equipment can be a touch layer covered on the display screen, a key, a track ball or a touch pad arranged on the shell of the electronic equipment, an external keyboard, a touch pad or a mouse and the like.
It will be understood by those skilled in the art that the configurations shown in fig. 5 and 6 are only block diagrams of some configurations relevant to the present disclosure, and do not constitute a limitation on the electronic devices to which the present disclosure may be applied, and a particular electronic device may include more or less components than those shown in the drawings, or may combine certain components, or have a different arrangement of components.
In one embodiment, there is provided a computer readable storage medium having stored thereon a computer program which, when executed by a processor, implements the steps of the above-described method of controlling a cooking apparatus reservation function. In one embodiment, the computer program when executed by the processor further performs the steps of:
it will be understood by those skilled in the art that all or part of the processes of the methods of the embodiments described above can be implemented by hardware instructions of a computer program, which can be stored in a non-volatile computer-readable storage medium, and when executed, can include the processes of the embodiments of the methods described above. Any reference to memory, storage, database or other medium used in the embodiments provided herein can include at least one of non-volatile and volatile memory. Non-volatile Memory may include Read-Only Memory (ROM), magnetic tape, floppy disk, flash Memory, optical storage, or the like. Volatile Memory can include Random Access Memory (RAM) or external cache Memory. By way of illustration and not limitation, RAM can take many forms, such as Static Random Access Memory (SRAM) or Dynamic Random Access Memory (DRAM), among others.
The technical features of the above embodiments can be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the above embodiments are not described, but should be considered as the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present application, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the concept of the present application, which falls within the scope of protection of the present application. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (12)
1. A method of controlling a cooking apparatus reservation function, the method comprising:
receiving an appointed cooking instruction, wherein the appointed cooking instruction carries an appointed time length;
if the reserved time length is longer than the food cooking time length, entering a reserved cooking mode;
under the appointed cooking mode, monitoring and obtaining food change parameters of food in the food heating cavity in real time;
and starting a food cooking process if the food freshness critical value is determined to be reached based on the food change parameters.
2. The method of claim 1, wherein the real-time monitoring obtains food change parameters of the food in the food heating chamber, comprising: monitoring in real time food gas parameters of at least one gas type of food in the food heating cavity;
if it is determined that the food freshness threshold is reached based on the food change parameter, starting a food cooking process comprising:
and if the food gas parameters of each gas type respectively reach the gas parameter critical value corresponding to the gas type, determining that the food freshness critical value is reached, and starting a food cooking process.
3. The method of claim 2, wherein the determining of the gas parameter threshold value corresponding to the food gas parameter comprises:
acquiring microbial parameters, sensory parameters and test gas parameters of various gas types of food at various monitoring moments in the experiment process;
establishing a fitting relation between time and food freshness based on microbial parameters, sensory parameters and test gas parameters of each gas type of the food at each monitoring moment;
and determining a gas parameter critical value corresponding to the food gas parameter according to the fitting relation and the test gas parameter of each gas type at each monitoring moment.
4. The method of claim 1, wherein the real-time monitoring obtains food change parameters of the food in the food heating chamber, comprising: monitoring sensory parameters of the food in the food heating cavity in real time;
if it is determined that the food freshness threshold is reached based on the food change parameter, starting a food cooking process comprising:
and if the sensory parameter reaches the critical value of the sensory parameter, determining that the food freshness critical value is reached, and starting a food cooking process.
5. The method as claimed in claim 4, wherein the threshold value of the sensory parameter is determined by:
acquiring microbial parameters, sensory parameters and test gas parameters of various gas types of food at various monitoring moments in the experiment process;
establishing a fitting relation between time and food freshness based on microbial parameters, sensory parameters and test gas parameters of each gas type of the food at each monitoring moment;
and determining a sensory parameter critical value of the sensory parameters according to the fitting relation and the corresponding sensory parameters at each monitoring moment.
6. The method of claim 1, wherein the real-time monitoring obtains food change parameters of the food in the food heating chamber, comprising: monitoring sensory parameters of food in the food heating cavity and food gas parameters of at least one gas type in real time;
if it is determined that the food freshness threshold is reached based on the food change parameter, starting a food cooking process comprising:
and if the food gas parameters of the gas types respectively reach the gas parameter critical values corresponding to the gas types, or the sensory parameters reach the sensory parameter critical values, determining that the food freshness critical values are reached, and starting a food cooking process.
7. The method of claim 1, further comprising:
if the food freshness critical value is determined not to be reached based on the food change parameters, and the difference value between the timing time length after entering the reserved cooking mode and the reserved time length is equal to the food cooking time length, starting a food cooking process;
and if the food freshness critical value is determined not to be reached based on the food change parameters and the difference value between the timing duration after entering the reserved cooking mode and the reserved duration is larger than the food cooking duration, returning to the step of monitoring and obtaining the food change parameters of the food in the food heating cavity in real time.
8. A cooking apparatus, characterized in that the cooking apparatus comprises: the food heating device comprises a food heating cavity, a food change parameter monitoring module and a processor;
the food heating cavity is used for placing food;
the food change parameter monitoring module is used for monitoring and obtaining food change parameters of food in the food heating cavity in real time in the appointed cooking mode;
the processor is used for receiving a reserved cooking instruction, the reserved cooking instruction carries a reserved time length, and if the reserved time length is larger than the food cooking time length, the processor enters a reserved cooking mode; and the food cooking system is also used for receiving the food change parameters and starting a food cooking process if the food freshness critical value is determined to be reached based on the food change parameters.
9. The cooking apparatus of claim 8, wherein the food change parameter monitoring module comprises at least one type of gas sensor connected to the processor;
the gas sensor is used for monitoring and obtaining food gas parameters of at least one gas type of food in the food heating cavity in real time;
the processor is further used for determining that the food freshness critical value is reached and starting a food cooking process when the food gas parameters of each gas type respectively reach the gas parameter critical value corresponding to the gas type.
10. The cooking apparatus of claim 8, wherein the food change parameter monitoring module comprises an image processor; the image processor is connected with the processor;
the image processor is used for monitoring and acquiring sensory parameters of the food in the food heating cavity in real time;
and the processor is also used for determining that the food freshness critical value is reached and starting a food cooking process if the sensory parameter reaches the sensory parameter critical value.
11. The cooking apparatus according to claim 8, further comprising: a timer connected to the processor;
the timer is used for timing after entering the cooking appointment mode;
the processor is further configured to start a food cooking process if it is determined that the food freshness critical value is not reached based on the food change parameter and the difference between the timing duration after entering the reserved cooking mode and the reserved duration is equal to the food cooking duration.
12. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the method of any one of claims 1 to 7.
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