CN114688570A - Control method of cooker, control system of cooker and storage medium - Google Patents
Control method of cooker, control system of cooker and storage medium Download PDFInfo
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- CN114688570A CN114688570A CN202011585493.1A CN202011585493A CN114688570A CN 114688570 A CN114688570 A CN 114688570A CN 202011585493 A CN202011585493 A CN 202011585493A CN 114688570 A CN114688570 A CN 114688570A
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C3/00—Stoves or ranges for gaseous fuels
- F24C3/12—Arrangement or mounting of control or safety devices
- F24C3/126—Arrangement or mounting of control or safety devices on ranges
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- H—ELECTRICITY
- H04—ELECTRIC COMMUNICATION TECHNIQUE
- H04N—PICTORIAL COMMUNICATION, e.g. TELEVISION
- H04N23/00—Cameras or camera modules comprising electronic image sensors; Control thereof
- H04N23/57—Mechanical or electrical details of cameras or camera modules specially adapted for being embedded in other devices
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Abstract
The application discloses a control method of a cooker, the cooker, a control system of the cooker and a computer readable storage medium, wherein the method comprises the following steps: acquiring the pot bottom temperature of the pot through the temperature sensor, and acquiring a pot image of the pot through the shooting device; determining a cooking mode according to the temperature of the pot bottom; determining food material state information of the cooked food material according to the pan-inside image; according to the cooking mode and the food material state information, the dry burning prevention time is determined, and the cooker stops heating when the current time reaches the dry burning prevention time, so that the dry burning state of the cooker is intelligently determined by the cooker, the dry burning prevention intellectualization of the cooker is realized, and the user experience is improved.
Description
Technical Field
The application relates to the technical field of intelligent household appliances, in particular to a control method of a cooker, the cooker, a control system of the cooker and a computer-readable storage medium.
Background
The kitchen range is one of essential kitchen utensils in people's life. With the development of science and technology, the kitchen range not only has excellent performance, but also gradually develops towards the direction of intellectualization and refinement, and the requirement for preventing dry burning of the kitchen range is higher and higher.
Due to daily negligence of people or overhigh temperature of the cookware, the cookware is often burnt, and even a fire is caused in severe cases. The dry burning prevention function of the existing stove is very incomplete, the existing stove is not intelligent, the dry burning phenomenon of a pot cannot be accurately identified, and the user experience is very poor.
Disclosure of Invention
The application provides a control method of a cooker, the cooker, a control system of the cooker and a computer readable storage medium, so that the cooker can intelligently determine a dry-burning state of the cooker, the dry-burning prevention intellectualization of the cooker is realized, and the user experience is improved.
In a first aspect, an embodiment of the present application provides a control method of a cooker, the cooker includes a temperature sensor, the temperature sensor is installed on a furnace end of the cooker for sensing a bottom temperature of a pan, the cooker is further connected with a shooting device in communication, the shooting device is placed above the pan for shooting an in-pot image of the pan, the method includes:
acquiring the pot bottom temperature of the pot through the temperature sensor, and acquiring a pot image of the pot through the shooting device;
determining a cooking mode according to the temperature of the pot bottom;
determining food material state information of the cooked food material according to the pan-inside image;
and determining dry burning prevention time according to the cooking mode and the food material state information, and stopping heating the pot when the current time reaches the dry burning prevention time.
In a second aspect, the present application also provides a cooktop comprising a memory and a processor;
the memory for storing a computer program;
the processor is used for executing the computer program and realizing the control method of the cooker according to any one of the embodiments provided in the application when the computer program is executed.
The third aspect, this application still provides a control system of cooking utensils, control system includes cooking utensils and shoots the device, cooking utensils include temperature sensor, temperature sensor installs on the furnace end of cooking utensils for the pot bottom temperature of sensing pan, cooking utensils still with shoot device communication connection, it is used for shooing to shoot the device to arrange the pan top in the pan image in the pan of pan, control system is used for realizing like the embodiment of this application any one the control method of cooking utensils.
In a fourth aspect, the application further provides a control system of another cooker, the control system comprises a cooker and a range hood, the cooker comprises a temperature sensor, and the temperature sensor is arranged on a furnace end of the cooker and used for sensing the temperature of a pot bottom of the cooker; the lampblack absorber with cooking utensils communication connection, the lampblack absorber is including shooing the device, it is used for shooing to shoot the pot image of pan, the lampblack absorber realizes providing arbitrary as this application embodiment the control method of cooking utensils.
In a fifth aspect, the present application further provides a computer-readable storage medium, where the computer-readable storage medium stores a computer program, and if the computer program is executed by a processor, the method for controlling a cooktop according to any one of the embodiments of the present application is implemented.
According to the control method of the cooker, the control system of the cooker and the computer-readable storage medium, the temperature of the bottom of the cooker is obtained through the temperature sensor, and the images in the cooker of the cooker are obtained through the shooting device; determining a cooking mode according to the temperature of the pot bottom; determining food material state information of the cooked food material according to the pan-inside image; and determining dry burning prevention time according to the cooking mode and the food material state information, and stopping heating the cooker when the current time reaches the dry burning prevention time. The intelligent of cooking utensils dry combustion method control has been realized, and the cooking utensils can intelligent recognition pan's culinary art mode to prevent dry combustion method condition according to the culinary art mode determination, realize preventing the intelligent control of dry combustion method, the user need not manual operation, has improved the convenience of user operation, has promoted user experience.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed to be used in the description of the embodiments are briefly introduced below, and it is obvious that the drawings in the following description are some embodiments of the present application, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without creative efforts.
FIG. 1 is a schematic structural diagram of a cooker provided by an embodiment of the present application;
FIG. 2 is a schematic view of an application scenario of a control method of a cooker provided by an embodiment of the application;
FIG. 3 is a schematic flow chart of a control method of a cooking appliance provided by an embodiment of the application;
FIG. 4 is a block diagram schematically illustrating the structure of a cooking appliance provided by an embodiment of the present application;
FIG. 5 is a schematic block diagram of a control system structure of a cooking appliance provided by an embodiment of the application;
fig. 6 is a schematic block diagram of a control system structure of another cooker provided by an embodiment of the application.
Detailed Description
The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are some, but not all, embodiments of the present application. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
The flow diagrams depicted in the figures are merely illustrative and do not necessarily include all of the elements and operations/steps, nor do they necessarily have to be performed in the order depicted. For example, some operations/steps may be decomposed, combined or partially combined, so that the actual execution sequence may be changed according to the actual situation.
Embodiments of the present application provide a control method of a hob, a control system of a hob and a computer readable storage medium. Some embodiments of the present application will be described in detail below with reference to the accompanying drawings. The embodiments described below and the features of the embodiments can be combined with each other without conflict.
Referring to fig. 1, fig. 1 is a schematic structural diagram of a cooker provided in an embodiment of the present application, the cooker includes a temperature sensor, the temperature sensor is installed on a furnace end of the cooker and is used for sensing a bottom temperature of a pot, the cooker is further connected to a shooting device in communication, and the shooting device is placed above the pot and is used for shooting a pot image of the pot, as shown in fig. 2.
For example, the pot needs to be placed above the gas stove during cooking, and a temperature sensor can be arranged at the contact part of the bottom of the pot and the gas stove to acquire the bottom temperature of the bottom of the pot.
Illustratively, the temperature sensor is arranged on the gas stove to obtain the temperature of the bottom of the cooker, so that the design requirement of the cooker can be reduced, and the gas stove is suitable for various cookers without rigid requirement.
Exemplarily, the shooting device and the cooker can be in communication connection through WIFI or Bluetooth, and image information transmission in the pan can also be realized through a wired connection mode.
Exemplarily, the shooting device is arranged above a pot and used for shooting the images in the pot of the pot, and can also be arranged on household appliances such as a range hood, and the shooting device is used for shooting the images in the pot of the pot and sending the images in the pot to the stove through the range hood.
Referring to fig. 3, fig. 3 is a schematic flow chart of a control method of a cooker according to an embodiment of the present application, where the method is applied to a cooker to enable the cooker to intelligently determine a dry-burning state of a pot to achieve intelligentization of dry-burning prevention of the cooker, and it can be understood that the cooker may be an electronic device or an electrical device that can be used for cooking, such as a natural gas stove, an artificial gas stove, a liquefied petroleum gas stove, and an electromagnetic stove.
As shown in fig. 3, the control method of the cooktop may include steps S101 to S104.
S101, acquiring the pot bottom temperature of the pot through the temperature sensor, and acquiring the pot image of the pot through the shooting device.
The pot bottom temperature of the pot at each moment is obtained through the temperature sensor and is used for generating a pot bottom temperature change curve, wherein the moment can be 1s or 2s, and is not particularly limited herein.
When the kitchen range works, images in the pot are shot through the shooting device and used for determining food material state information of cooking food materials, wherein the shooting device and the kitchen range can be in communication connection through WIFI or Bluetooth, and image information transmission in the pot can also be achieved through a wired connection mode.
Exemplarily, the shooting device is arranged above a pot and used for shooting the images in the pot of the pot, and can also be arranged on household appliances such as a range hood, and the shooting device is used for shooting the images in the pot of the pot and sending the images in the pot to the stove through the range hood.
For example, the shooting device may be a camera, a video camera or a video recorder, for example, the environmental image may be shot by the camera for determining the food material status information of the cooking food material, and for example, the cooking food material of the pan image may be subjected to video recording processing by the video camera, and the pan image of each frame is analyzed, so that the food material status information of the cooking food material may be determined more accurately.
And S102, determining a cooking mode according to the temperature of the pot bottom.
Generating a pot bottom temperature change curve according to the pot bottom temperature of the pot; and determining a cooking mode corresponding to the pot according to the pot bottom temperature change curve.
Specifically, a pot bottom temperature change curve is automatically fitted and generated according to the pot bottom temperature at each moment and used for determining the cooking mode corresponding to the pot.
Illustratively, a pot bottom temperature change curve of the pot can be generated according to the pot bottom temperatures of the pot at different moments, so that the corresponding cooking mode of the pot can be determined by analyzing the temperature change of the pot bottom at different moments.
Specifically, different preset pot bottom temperature change curves correspond to different cooking modes, so that the cooking mode corresponding to the pot bottom temperature change curve is determined.
In some embodiments, a cooking parameter may be determined according to the pan bottom temperature change curve, and then a corresponding cooking manner may be determined according to the cooking parameter, where the cooking parameter at least includes an initial value of the pan bottom temperature and a slope value.
Illustratively, an initial value of the pot bottom temperature is determined according to the pot bottom temperature change curve generated by fitting, and a slope value is automatically calculated.
In some embodiments, a similar pot bottom temperature change curve is determined in the temperature change curve library according to the cooking parameters, and the cooking mode corresponding to the similar pot bottom temperature change curve is determined as the cooking mode of the pot.
The temperature change curve base stores a plurality of pot bottom temperature change curves and the corresponding cooking modes of the pot bottom temperature change curves. The temperature change curve storage stores corresponding pot bottom temperature change curves of cooking modes such as frying, stir-frying, soup cooking, deep-frying, stewing and the like.
In some embodiments, detecting whether a difference value between the cooking parameter of the pan bottom temperature variation curve and the cooking parameter of the pan bottom temperature variation curve in the temperature variation curve library is within a preset range; if the difference value between the cooking parameter of the pot bottom temperature change curve and the cooking parameter of the pot bottom temperature change curve in the temperature change curve library is within the preset range, taking the pot bottom temperature change curve as a similar pot bottom temperature change curve; if the difference value between the cooking parameters of the pot bottom temperature change curve and the cooking parameters of the pot bottom temperature change curve in the temperature change curve library is not within the preset range, searching a similar pot bottom temperature change curve in the temperature change curve library again.
Illustratively, a similar pan bottom temperature profile is determined in the temperature profile library based on cooking parameters such as initial pan bottom temperature values and slope values.
For example, detecting whether a difference value between an initial pot bottom temperature value of the pot bottom temperature change curve and an initial pot bottom temperature value of the pot bottom temperature change curve in the temperature change curve library is within a preset range; if the difference value between the initial pot bottom temperature value of the pot bottom temperature change curve and the initial pot bottom temperature value of the pot bottom temperature change curve in the temperature change curve library is within the preset range, taking the pot bottom temperature change curve as a similar pot bottom temperature change curve; and if the difference value between the initial pot bottom temperature value of the pot bottom temperature change curve and the initial pot bottom temperature value of the pot bottom temperature change curve in the temperature change curve library is not within the preset range, searching a similar pot bottom temperature change curve in the temperature change curve library again.
The initial value of the pot bottom temperature is taken as an example, the preset range can be 2 ℃, the slope value is taken as an example, the preset range can be 0.01, the preset range can be any value, and the method is not particularly limited herein.
It will be appreciated that the approximate pan bottom temperature profile may be determined based on a cooking parameter or a plurality of cooking parameters.
For example, taking an example that a plurality of cooking parameters such as initial values of the pan bottom temperature and slope values jointly determine a similar pan bottom temperature change curve, when a difference value between a cooking parameter of any one pan bottom temperature change curve and a cooking parameter of a pan bottom temperature change curve in the temperature change curve library is within the preset range, the pan bottom temperature change curve is taken as the similar pan bottom temperature change curve.
S103, determining food material state information of the cooked food material according to the pan-in image.
And determining food material state information of the cooking food material according to the pan-inside image shot by the shooting device, wherein the food material state information is used for determining the anti-dry heating time, and comprises at least one of liquid information, food material state and pan edge state.
Specifically, the liquid information is the liquid content in the images in the pan, the food material state is the zoom degree of the food materials in the images in the pan, the pan edge state is the flame state at the edge of the pan, and the three state information can comprehensively determine whether the pan is in the dry-burning state, so that the accuracy of dry-burning prevention control is improved.
In some embodiments, whether liquid exists in the pan image or not can be identified through an image identification tool, whether food materials in the pan image are zoomed or not is identified, and the pan edge state is identified as whether open fire exists at the edge of the pan or not; and if the image recognition tool recognizes that liquid exists in the pot image, or recognizes that food materials in the pot image zoom or recognizes that the pot edge state is open fire at the edge of the pot, determining that the pot is in a dry-burning state.
In some embodiments, the food material state information of the cooking food material can be determined according to the pan internal image based on a pre-trained neural network model, wherein the neural network model at least comprises an input layer, a feature extraction layer and an output layer.
Specifically, the pan inside image is input into the neural network model through the input layer; performing feature extraction on the images in the pot based on the feature extraction layer to obtain food material state features; and inputting the food material state characteristics to the output layer to obtain the food material state information of the cooking food material.
Exemplarily, the pan-in image is input into the neural network model through the input layer, the liquid content characteristics, the food material state characteristics and the pan edge state characteristics of the pan-in image are extracted based on the characteristic extraction layer to obtain food material state characteristics, and the food material state characteristics are input into the output layer to obtain the food material state information of the cooking food material.
Illustratively, liquid in an image in a pot is extracted based on the characteristic extraction layer, the liquid content is determined, for example, the extracted liquid content is 0%, and the food material state characteristic is input to the output layer, so that the pot is determined to be in a dry-burning state.
Illustratively, the characteristic extraction layer extracts the food material state characteristic, for example, if the extracted food material state is a serious zoom, the food material state characteristic is input to the output layer, and then the cooker is determined to be in a dry-burning state.
Illustratively, food material state features are extracted based on the feature extraction layer, for example, if the extracted pot edge state is an open fire, the food material state features are input to the output layer, and then the pot is determined to be in a dry-burning state.
In some embodiments, an estimated dry-heating start time is determined according to the liquid information, the liquid content in the pan image, the food material state, the zoom level of the food material in the pan image, and the flame state of the pan edge, and is used for determining an anti-dry-heating time.
Illustratively, liquid in an image in a pot is extracted based on the characteristic extraction layer, the liquid content is determined, for example, the extracted liquid content is 5%, the food material state characteristic is input to the output layer, and then the pot is expected to be in a dry-heating state after 5 minutes and used for determining the dry-heating prevention time.
Illustratively, the characteristic of the state of the food material is extracted based on the characteristic extraction layer, for example, the extracted state of the food material is slightly zoomed, the characteristic of the state of the food material is input to the output layer, and then the pot is expected to be in a dry-burning state after 10 minutes for determining the dry-burning prevention time.
Illustratively, food material state characteristics are extracted based on the characteristic extraction layer, for example, the extracted pot edge state is a small flame, the food material state characteristics are input to the output layer, and then the pot is expected to be in a dry-burning state after 2 minutes for determining dry-burning prevention time.
S104, determining dry burning prevention time according to the cooking mode and the food material state information, and stopping heating the pot when the current time reaches the dry burning prevention time.
And determining dry burning prevention time according to the cooking mode and the food material state information, and stopping heating the pot when the current time reaches the dry burning prevention time, wherein the dry burning prevention time is used for determining the time when the cooker stops heating the pot.
Specifically, determining a corresponding standard dry-cooking time according to the cooking mode, wherein the standard dry-cooking time corresponds to standard state information of the cooking food; and correcting the standard dry heating time according to the food material state information and the standard state information to obtain dry heating preventing time. Wherein, the standard dry-burning time can be increased or decreased by correcting the standard dry-burning time.
In some embodiments, different cooking regimes correspond to different standard dry-fire times.
Illustratively, the corresponding standard dry-fire time is determined according to the cooking style, e.g., a frying style, e.g., 1 minute.
In some embodiments, a cooking recipe is determined from the cooking manner and the cooking ingredients, and a corresponding standard dry-fire time is determined from the cooking recipe. Therefore, the standard dry-heating time can be determined more accurately, and the dry-heating prevention accuracy of the kitchen range is improved.
For example, the standard dry-cooking time for determining the cooking recipe as the dry-cooked prawn may be 2 minutes according to the cooking recipe and the cooking food material, for example, the cooking recipe as the frying recipe and the cooking food material as the prawn.
Illustratively, the standard dry-cooking time corresponding to the cooking manner is acquired to be 1 minute, wherein the standard state information of the cooking food corresponding to the standard dry-cooking time is a dry-cooking starting state, and the dry-cooking starting state corresponds to the dry-cooking starting time.
Exemplarily, if the food material state information is a dry-heating midway state, determining a dry-heating time difference between the dry-heating midway state and the dry-heating initial state, correcting the standard dry-heating time through the dry-heating time difference to obtain a dry-heating preventing time, and stopping heating the pot when the current time reaches the dry-heating preventing time.
Specifically, the dry combustion time difference may be determined using a time difference between a dry combustion midway state and a dry combustion starting state.
Illustratively, if the difference between the dry-burning midway state and the standard state information is determined to be 30s, the standard dry-burning time is 60s, and the dry-burning prevention time is 30 s.
In some embodiments, the dry-heating prevention time can be determined according to the temperature of the bottom of the pan.
Specifically, detecting whether the temperature of the pot bottom is greater than a preset temperature threshold value; and if the temperature of the pot bottom is greater than the preset temperature threshold, determining that the food material state at the moment is a dry-heating starting state, and determining the corresponding dry-heating preventing time according to the cooking mode.
For example, taking a preset temperature threshold of 297 ℃ as an example, if it is detected that the pot bottom temperature is 300 ℃, that is, the pot bottom temperature is greater than the preset temperature threshold, it is determined that the food material state at the moment is a dry-cooking starting state, and then a corresponding dry-cooking preventing time is determined according to a cooking manner, for example, a frying manner.
The preset temperature threshold may be any temperature value, and is not specifically limited herein.
In some embodiments, the cooktop can also output a prompt that the dry-fire prevention time has been determined.
The prompting information may specifically include application program (APP) or Email, short message, chat tool such as WeChat, qq, and other means.
In some embodiments, when the stove sends a prompt signal that the dry burning prevention time is determined, the stove application program (APP) can emit a pop-up window to remind a user of the prompt information that the cooking mode is determined, and the user can check and modify the dry burning prevention time on the stove application program (APP).
It can be understood that the user can set the reminding mode by himself, for example, the reminding mode can be set as application program (APP) and WeChat reminding, and then the reminding information can be sent to the user through the two reminding modes.
In some embodiments, the cooker comprises a temperature sensor, wherein the temperature sensor is arranged on a furnace end of the cooker and used for sensing the temperature of a pot bottom of the cooker; the lampblack absorber with cooking utensils communication connection, the lampblack absorber is including shooing the device, it is used for shooing to shoot the pot interior image of pan.
Exemplarily, a shooting device of the range hood shoots an image in the pot of the pot and sends the image in the pot to the cooker through the range hood.
Referring to fig. 4, fig. 4 is a schematic block diagram of a cooking stove 200 according to an embodiment of the present disclosure.
As shown in fig. 4, the hob 200 comprises a memory 201, a processor 202.
The memory 201 may include a nonvolatile storage medium and an internal memory, among others.
The non-volatile storage medium may store a computer program. The computer program comprises program instructions which, when executed, cause the processor to perform any one of the cooking appliance control methods.
The processor 202 is used to provide computing and control capabilities, supporting the operation of the cooktop.
The memory 201 provides an environment for the execution of a computer program in a non-volatile storage medium, which, when executed by the processor 202, may cause the processor 202 to perform any one of the control methods of the hob.
Those skilled in the art will appreciate that the configuration shown in fig. 4 is a block diagram of only a portion of the configuration associated with the present application, and does not constitute a limitation on the cooktop to which the present application is applied, and that a particular cooktop may include more or fewer components than shown in the figures, or combine certain components, or have a different arrangement of components.
It should be understood that the Memory 201 may be a Flash chip, a Read-Only Memory (ROM) disk, an optical disk, a usb disk, or a removable hard disk, and the Processor 202 may be a Central Processing Unit (CPU), and the Processor may also be other general purpose Processor, a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field Programmable Gate Array (FPGA) or other Programmable logic device, discrete Gate or transistor logic device, discrete hardware component, and the like. Wherein a general purpose processor may be a microprocessor or the processor may be any conventional processor or the like.
Wherein, in one embodiment, the processor 202 is configured to run a computer program stored in the memory 201 to implement the following steps:
acquiring the pot bottom temperature of the pot through the temperature sensor, and acquiring a pot image of the pot through the shooting device; determining a cooking mode according to the temperature of the pot bottom; determining food material state information of the cooked food material according to the pan-inside image; and determining dry burning prevention time according to the cooking mode and the food material state information, and stopping heating the pot when the current time reaches the dry burning prevention time.
In some embodiments, a pan bottom temperature change curve is generated according to the pan bottom temperature of the pan; and determining a cooking mode corresponding to the pot according to the pot bottom temperature change curve.
In some embodiments, a cooking parameter is determined according to the pan bottom temperature variation curve; and determining a corresponding cooking mode according to the cooking parameters.
In some embodiments, food material status information of the cooked food material is determined from the pan internal image based on a pre-trained neural network model.
In some embodiments, the neural network model includes at least an input layer, a feature extraction layer, and an output layer; inputting the pan interior image into the neural network model through the input layer; performing feature extraction on the images in the pot based on the feature extraction layer to obtain food material state features; and inputting the food material state characteristics to the output layer to obtain the food material state information of the cooking food material.
In some embodiments, the food material status information comprises at least one of liquid information, food material status, and pot-edge status.
In some embodiments, a corresponding standard dry-fire time is determined according to the cooking manner, wherein the standard dry-fire time corresponds to standard status information of the cooking food; and correcting the standard dry heating time according to the food material state information and the standard state information to obtain dry heating prevention time.
It should be noted that, as is clearly understood by those skilled in the art, for convenience and simplicity of description, the specific working process of the cooker 200 described above may refer to the corresponding process in the foregoing embodiment of the control method of the cooker, and details are not described herein again.
Referring to fig. 5, fig. 5 is a schematic block diagram of a control system 300 of a cooker provided in an embodiment of the present application.
The embodiment of the application still provides a control system of cooking utensils, including cooking utensils 200 and shooting device 301 in the system, the cooking utensils include temperature sensor, temperature sensor installs on the furnace end of cooking utensils for the pot bottom temperature of sensing pan, cooking utensils 200 still with shoot device 301 communication connection, shoot device 301 and arrange the pan top in and be used for shooting the pot interior image of pan, wherein, cooking utensils 200 are used for carrying out any kind that this application embodiment provided the control method of cooking utensils to prevent that the dry combustion phenomenon from appearing in the pan.
The embodiment of the application also provides a control system of another cooker, the system comprises a cooker 200 and a range hood 401, the cooker comprises a temperature sensor, and the temperature sensor is arranged on a furnace end of the cooker and used for sensing the temperature of the bottom of the cooker; lampblack absorber 401 and cooking utensils 200 communication connection, lampblack absorber 401 are including shooting the device, it is used for shooting to shoot the pot image of pan, wherein, cooking utensils 200 is used for carrying out any kind that this application embodiment provided the control method of cooking utensils to prevent that the dry combustion method from appearing in the pan.
Embodiments of the present application further provide a computer-readable storage medium, on which a computer program is stored, where the computer program includes program instructions, and when the program instructions are executed, a method implemented may refer to various embodiments of a control method for a hob according to the present application.
According to the cooker and the computer-readable storage medium, the temperature of the bottom of the cooker can be obtained through the temperature sensor, and the images in the cooker of the cooker can be obtained through the shooting device; determining a cooking mode according to the temperature of the pot bottom; determining food material state information of the cooked food material according to the pan-inside image; and determining dry burning prevention time according to the cooking mode and the food material state information, and stopping heating the pot when the current time reaches the dry burning prevention time. The intelligent of cooking utensils dry combustion method control has been realized, and the cooking utensils can intelligent recognition pan's culinary art mode to prevent dry combustion method condition according to the culinary art mode determination, realize preventing the intelligent control of dry combustion method, the user need not manual operation, has improved the convenience of user operation, has promoted user experience.
The above operations can be implemented in the foregoing embodiments, and are not described in detail herein.
Wherein, the computer readable storage medium may be an internal storage unit of the cooking appliance described in the previous embodiment, such as a hard disk or a memory of the cooking appliance. The computer readable storage medium may also be an external storage device of the cooking appliance, such as a plug-in hard disk provided on the cooking appliance, a Smart Media Card (SMC), a Secure Digital (SD) Card, a Flash memory Card (Flash Card), and the like.
Since the computer program stored in the computer-readable storage medium can execute any control method of the cooker provided in the embodiments of the present application, the beneficial effects that can be achieved by any control method of the cooker provided in the embodiments of the present application can be achieved, and the details are given in the foregoing embodiments and are not repeated herein.
It is to be understood that the terminology used in the description of the present application herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. As used in the specification of the present application and the appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise.
It should also be understood that the term "and/or" as used in this specification and the appended claims refers to and includes any and all possible combinations of one or more of the associated listed items. It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or system that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or system. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or system that comprises the element.
The above-mentioned serial numbers of the embodiments of the present application are merely for description and do not represent the merits of the embodiments. While the invention has been described with reference to specific embodiments, the scope of the invention is not limited thereto, and various equivalent modifications or substitutions can be easily made by those skilled in the art within the technical scope of the invention. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.
While the invention has been described with reference to specific embodiments, the scope of the invention is not limited thereto, and those skilled in the art can easily conceive various equivalent modifications or substitutions within the technical scope of the invention. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.
Claims (11)
1. The control method of the cooker is characterized in that the cooker comprises a temperature sensor, the temperature sensor is arranged on a furnace end of the cooker and used for sensing the temperature of the bottom of a pot, the cooker is also in communication connection with a shooting device, and the shooting device is arranged above the pot and used for shooting the images in the pot of the pot;
the method comprises the following steps:
acquiring the pot bottom temperature of the pot through the temperature sensor, and acquiring a pot image of the pot through the shooting device;
determining a cooking mode according to the temperature of the pot bottom;
determining food material state information of the cooked food material according to the pan-inside image;
and determining dry burning prevention time according to the cooking mode and the food material state information, and stopping heating the pot when the current time reaches the dry burning prevention time.
2. The method of claim 1, wherein determining a cooking profile based on the pan bottom temperature comprises:
generating a pot bottom temperature change curve according to the pot bottom temperature of the pot;
and determining a cooking mode corresponding to the pot according to the pot bottom temperature change curve.
3. The method of claim 2, wherein the determining the cooking manner corresponding to the pot according to the pot bottom temperature variation curve comprises:
determining cooking parameters according to the pot bottom temperature change curve;
and determining a corresponding cooking mode according to the cooking parameters.
4. The method of claim 1, wherein the determining food material status information of the cooked food material from the pan-in image comprises:
and determining food material state information of the cooked food material according to the in-pot image based on a pre-trained neural network model.
5. The method of claim 4, wherein the neural network model comprises at least an input layer, a feature extraction layer, and an output layer; the method for determining the food material state information of the cooking food material according to the pan-in image based on the pre-trained neural network model comprises the following steps:
inputting the pan interior image into the neural network model through the input layer;
performing feature extraction on the images in the pot based on the feature extraction layer to obtain food material state features;
and inputting the food material state characteristics to the output layer to obtain the food material state information of the cooking food material.
6. The method of claim 1, wherein the food material status information comprises at least one of liquid information, food material status, and pot-edge status.
7. The method of claim 1, wherein the determining of the dry-burning prevention time according to the cooking manner and the food material state information comprises:
determining corresponding standard dry-burning time according to the cooking mode, wherein the standard dry-burning time corresponds to standard state information of the cooking food;
and correcting the standard dry heating time according to the food material state information and the standard state information to obtain dry heating preventing time.
8. A cooktop, characterized in that it comprises a memory and a processor;
the memory for storing a computer program;
the processor for executing the computer program and implementing the control method of the hob according to any one of the claims 1 to 7 when executing the computer program.
9. The control system of the kitchen range is characterized by comprising the kitchen range and a range hood, wherein the kitchen range comprises a temperature sensor which is arranged on a furnace end of the kitchen range and used for sensing the temperature of the bottom of a pot; the range hood is in communication connection with the cooker and comprises a shooting device, the shooting device is used for shooting an image in a pot of the cooker, and the range hood realizes the control method of the cooker according to any one of claims 1-7.
10. A control system of a cooker is characterized in that the control system comprises the cooker and a shooting device according to claim 8, the cooker comprises a temperature sensor, the temperature sensor is arranged on a furnace end of the cooker and used for sensing the temperature of the bottom of a pot, the cooker is also in communication connection with the shooting device, the shooting device is arranged above the pot and used for shooting images in the pot of the pot, and the control method of the cooker according to any one of claims 1 to 7 is achieved.
11. A computer-readable storage medium, characterized in that it stores a computer program which, if executed by a processor, implements a control method of a hob according to any one of the claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011585493.1A CN114688570A (en) | 2020-12-28 | 2020-12-28 | Control method of cooker, control system of cooker and storage medium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011585493.1A CN114688570A (en) | 2020-12-28 | 2020-12-28 | Control method of cooker, control system of cooker and storage medium |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114688570A true CN114688570A (en) | 2022-07-01 |
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ID=82130296
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011585493.1A Pending CN114688570A (en) | 2020-12-28 | 2020-12-28 | Control method of cooker, control system of cooker and storage medium |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114688570A (en) |
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2020
- 2020-12-28 CN CN202011585493.1A patent/CN114688570A/en active Pending
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