CN114690669A - Cooking appointment method, device, equipment and storage medium - Google Patents

Abstract

The invention discloses a cooking appointment method, a cooking appointment device, cooking appointment equipment and a storage medium. The method comprises the following steps: acquiring environmental parameters and attribute information of food materials to be cooked; the environmental parameter and the attribute information are both related to the change rate of the temperature of the food material to be cooked; obtaining a heat dissipation coefficient corresponding to the environmental parameter and the attribute information from a heat dissipation model obtained in advance; determining the heat dissipation time from the completion of the cooking of the food material to be cooked to the heat dissipation to the set temperature based on the heat dissipation coefficient; and determining the cooking starting time according to the working time of the cooking equipment and the heat dissipation time. According to the invention, the heat dissipation coefficient related to the environmental parameter and the attribute information of the food material to be cooked is obtained, so that the time required by heat dissipation is further obtained, and the equipment is started at a reasonable time, so that the temperature required by a user is set at the appointment ending time, the heat preservation time is reduced, the purpose of saving energy is achieved, and the influence on the food taste due to the overlong heat preservation time is avoided.

Description

Cooking appointment method, device, equipment and storage medium

Technical Field

The invention relates to the technical field of cooking control, in particular to a cooking appointment method, a cooking appointment device, cooking appointment equipment and a storage medium.

Background

At present, many people like to cook food materials by utilizing the reservation function of the intelligent cooking equipment, so that a user can enjoy breakfast immediately after getting up.

However, the temperature of food just after cooking is too high, so that the food is not suitable for the user to eat immediately, and the user needs to wait for a period of time before eating, but the waiting time is too long, so that the time of the user is delayed, and the trip of the user is influenced. Therefore, there is no effective solution for setting the starting time of the reserved cooking so that the user can enjoy food at a proper temperature immediately after getting up.

Disclosure of Invention

The embodiment of the invention provides a cooking appointment method, a cooking appointment device, cooking appointment equipment and a storage medium.

The technical scheme of the invention is realized as follows:

a first aspect of an embodiment of the present invention provides a cooking scheduling method, including: acquiring environmental parameters and attribute information of food materials to be cooked; the environmental parameter and the attribute information are both related to the change rate of the temperature of the food material to be cooked; obtaining a heat dissipation coefficient corresponding to the environmental parameter and the attribute information from a heat dissipation model obtained in advance; determining the heat dissipation time from the completion of the cooking of the food material to be cooked to the heat dissipation to the set temperature based on the heat dissipation coefficient; and determining the cooking starting time according to the working time of the cooking equipment and the heat dissipation time.

Optionally, the heat dissipation model includes a plurality of sets of mapping relationships between heat dissipation coefficients, environmental parameters, and attribute information of the food material to be cooked.

Optionally, the environmental parameter comprises at least one of ambient temperature and atmospheric pressure.

Optionally, the attribute information of the food material to be cooked comprises at least one of a type, a specific heat capacity and a mass of the food material to be cooked.

Optionally, the obtaining of the attribute information of the food material to be cooked includes:

when the food materials to be cooked comprise at least two food materials, acquiring the quality parameter of each food material;

determining a weight coefficient corresponding to each food material based on the quality parameters;

and determining the specific heat capacity of the food material to be cooked based on the weight coefficient and the specific heat capacity of each food material.

Optionally, the obtaining a heat dissipation coefficient corresponding to the environmental parameter and the attribute information from a heat dissipation model obtained in advance includes:

acquiring a corresponding heat dissipation coefficient from the heat dissipation model according to the environmental parameter, the type, the specific heat capacity and the quality of the food material to be cooked; the heat dissipation coefficient characterizes the amount of heat released per unit time.

Optionally, the determining, based on the heat dissipation coefficient, a heat dissipation duration from when the food material to be cooked is cooked to when the heat dissipation reaches a set temperature includes:

determining a temperature change difference value from the cooking of the food material to be cooked to the heat dissipation to a set temperature;

determining the heat value released from the food to be cooked in the process of radiating to the set temperature after the cooking of the food to be cooked is finished based on the type, specific heat capacity and mass of the food to be cooked and the temperature change difference;

and determining the heat dissipation time from the completion of cooking of the food material to be cooked to the set temperature based on the heat value and the heat dissipation coefficient.

Optionally, the heat dissipation model includes a plurality of sets of heat dissipation coefficients, environmental parameters, attribute information of the food material to be cooked, and a mapping relationship of a cooling power of a cooling element of the cooking device.

A second aspect of an embodiment of the present invention provides a cooking reservation apparatus, including a first obtaining module, a second obtaining module, a first determining module, and a second determining module, wherein:

the first acquisition module is used for acquiring the environmental parameters and the attribute information of the food to be cooked; the environmental parameter and the attribute information are both related to the change rate of the temperature of the food material to be cooked;

the second obtaining module is used for obtaining a heat dissipation coefficient corresponding to the environmental parameter and the attribute information from a heat dissipation model obtained in advance;

the first determining module is used for determining the heat dissipation time from the completion of cooking of the food material to be cooked to the set temperature based on the heat dissipation coefficient;

and the second determining module is used for determining the cooking starting time according to the working time of the cooking equipment and the heat dissipation time.

Optionally, the heat dissipation model includes a plurality of sets of mapping relationships between heat dissipation coefficients, environmental parameters, and attribute information of the food material to be cooked.

Optionally, the environmental parameter comprises at least one of ambient temperature and atmospheric pressure.

Optionally, the attribute information of the food material to be cooked comprises at least one of a type, a specific heat capacity and a mass of the food material to be cooked.

Optionally, the first obtaining module is further configured to: when the food materials to be cooked comprise at least two food materials, acquiring the quality parameter of each food material;

determining a weight coefficient corresponding to each food material based on the quality parameters;

and determining the specific heat capacity of the food material to be cooked based on the weight coefficient and the specific heat capacity of each food material.

Optionally, the second obtaining module is specifically configured to:

acquiring a corresponding heat dissipation coefficient from the heat dissipation model according to the environmental parameter, the type, the specific heat capacity and the quality of the food material to be cooked; the heat dissipation coefficient characterizes the amount of heat released per unit time.

Optionally, the first determining module is specifically configured to:

determining a temperature change difference value from the cooking of the food material to be cooked to the heat dissipation to a set temperature;

determining the heat value released in the process from the completion of the cooking of the food material to be cooked to the heat dissipation to the set temperature based on the type, specific heat capacity and mass of the food material to be cooked and the temperature change difference;

and determining the heat dissipation time from the completion of cooking of the food material to be cooked to the set temperature based on the heat value and the heat dissipation coefficient.

Optionally, the heat dissipation model includes a plurality of sets of heat dissipation coefficients, environmental parameters, attribute information of the food material to be cooked, and a mapping relationship of a cooling power of a cooling element of the cooking device.

A third aspect of embodiments of the present invention provides a cooking reservation apparatus comprising a memory and a processor, wherein the memory has instructions stored therein; the processor is configured to execute instructions stored in the memory, and when executed by the processor, the processor implements the steps of any of the methods of the first aspect.

A fourth aspect of the embodiments of the present invention provides a computer-readable storage medium, on which a computer program is stored, where the computer program, when executed by a processor, implements the steps of any one of the methods described in the first aspect above.

According to the cooking appointment method, the cooking appointment device, the cooking appointment equipment and the storage medium, the heat dissipation coefficient related to the environmental parameter and the attribute information of the food to be cooked is obtained, the time required for heat dissipation is further obtained, the reasonable time is selected to start the equipment by combining the working time of the cooking equipment, the temperature of the cooked food reaches the set temperature required by a user at the appointment ending time, the heat preservation time is shortened, the purpose of saving energy is achieved, and the phenomenon that the taste of the food is influenced due to the overlong heat preservation time is avoided.

Drawings

Fig. 1 is a schematic flow chart a of a cooking scheduling method according to an embodiment of the present invention;

fig. 2 is a schematic structural diagram of a cooking reservation device according to an embodiment of the present invention;

fig. 3 is a schematic flow chart b of a cooking scheduling method according to an embodiment of the present invention;

fig. 4 is a temperature chart of a cooking scheduling method according to an embodiment of the present invention;

fig. 5 is a schematic structural diagram of a cooking reservation device according to an embodiment of the present invention.

Detailed Description

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 only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.

In daily life, many people like to enjoy breakfast immediately after getting up. However, the temperature of food just after cooking is too high, so that the food is not suitable for the user to eat immediately, and the user needs to wait for a period of time before eating, but the waiting time is too long, so that the time of the user is delayed, and the trip of the user is influenced. Therefore, it is necessary to accurately determine the starting time of the reserved cooking, so that after the user gets up, for example, when the set temperature set by the user is reached, the temperature of the food material just reaches the temperature suitable for the user to eat through heat dissipation of the reserved and cooked food material. Based on this, the following examples of the present invention are proposed.

Referring to fig. 1, fig. 1 is a schematic flow chart of a cooking appointment method according to an embodiment of the present invention, the cooking appointment method according to the embodiment of the present invention includes:

and S110, acquiring the environmental parameters and the attribute information of the food to be cooked.

And S120, acquiring a heat dissipation coefficient corresponding to the environmental parameter and the attribute information from the heat dissipation model obtained in advance.

And S130, determining the heat dissipation time from the completion of cooking of the food material to be cooked to the heat dissipation to the set temperature based on the heat dissipation coefficient.

And S140, determining cooking starting time according to the working time and the heat dissipation time of the cooking equipment.

The cooking appointment method of the embodiment can be applied to cooking equipment, and the cooking equipment can be an electric food warmer, an electric cooker, a food processor and the like; in other examples, the cooking reservation method may also be applied to a mobile terminal, and the mobile terminal may be a mobile phone, a tablet computer, a vehicle-mounted computer, and the like. The mobile terminal may control the cooking device through wired communication or wireless communication, for example, the mobile terminal may control the cooking start time of the cooking device through an instruction. Illustratively, the wireless communication mode includes, but is not limited to, at least one of a mobile communication network (e.g., a 3G/4G/5G network, etc.), WIFI, and bluetooth.

In an embodiment, taking an example that the cooking appointment method is applied to a cooking device, before a user makes a cooking appointment, the cooking device automatically acquires environmental parameters and attribute information of food to be cooked. Specifically, the cooking device may have a plurality of different types of sensors for detecting environmental parameters under current cooking conditions and attribute information of the food material to be cooked, in addition to a structure necessary for completing cooking. For example, the cooking apparatus may be provided with a temperature sensor for collecting an ambient temperature. For example, the cooking device may be provided with an image sensor for acquiring a picture of the food material to be cooked, identifying the type of the food material to be cooked based on the picture of the food material to be cooked, and determining the attribute information of the food material to be cooked according to the type of the food material to be cooked. In addition, the environmental parameters and/or the attribute information of the food to be cooked may also be manually input by the user through an input device of the cooking apparatus.

In another embodiment, taking the cooking reservation method applied to the mobile terminal as an example, the user may remotely control the cooking reservation of the cooking apparatus through the mobile terminal. In some examples, the mobile terminal may acquire the environmental parameters through a sensor deployed by the mobile terminal. The present example is applicable to a case where the distance between the mobile terminal and the cooking apparatus is smaller than a preset threshold, or a case where the mobile terminal and the cooking apparatus are in the same area. For example, the cooking device is provided in the home of the user, and the mobile terminal held by the user is also located in the home; also for example, the mobile terminal is in the same cell or city as the cooking device (the environmental parameters of the same cell or city are very similar or even identical). In other examples, the mobile terminal may also obtain the environmental parameters collected by the cooking device through a wireless communication mechanism with the cooking device, and similar to the previous embodiment, the cooking device in this embodiment may have a plurality of different types of sensors for collecting the environmental parameters. On the other hand, the mobile terminal can obtain the attribute information of the food to be cooked through a wireless communication mechanism with the cooking device. In addition, the environmental parameters and/or the attribute information of the food to be cooked may be manually input by the user through an input device of the mobile terminal.

In this embodiment, the environmental parameters and the attribute information of the food to be cooked are both related to the change rate of the temperature of the food to be cooked, and both affect the change rate of the temperature of the food to be cooked. Namely, the change of the environmental parameters can influence the time from the completion of cooking of the food to be cooked to the heat dissipation to the set temperature, and the difference of the attribute information of the food to be cooked can also influence the time from the completion of cooking of the food to be cooked to the heat dissipation to the set temperature.

Illustratively, the environmental parameter may include at least one of an ambient temperature and an atmospheric pressure. Specifically, when the temperature of the food material in the cooking device is fixed, for example, the temperature is approximately 100 ℃ after the food material is cooked, the lower the ambient temperature is, the larger the temperature difference between the temperature of the food material and the ambient temperature is, the higher the heat transfer efficiency is, and the faster the heat dissipation of the food material is. In addition, atmospheric pressure influences the boiling point of water (for example, when porridge or soup is cooked, the main component of the material is water), and the higher the boiling point of water is, the larger the temperature difference between the set temperature and the ambient temperature is; on the other hand, the pressure difference between the inside and the outside of the cooking device influences the air convection, and further influences the heat dissipation of the food material.

For example, the attribute information of the food material to be cooked may include at least one of a type, a specific heat capacity and a mass of the food material to be cooked, wherein the specific heat capacity and the mass of the food material to be cooked are in positive correlation with the heat released by the food material to be cooked, and when the heat dissipation coefficient is constant, the heat dissipation time is longer the larger the specific heat capacity and the mass are.

Of course, the environmental parameters in this embodiment are not limited to the above-mentioned environmental temperature and atmospheric pressure, and the attribute information of the food material to be cooked is not limited to the above-mentioned type, specific heat capacity and quality, and other environmental parameters and attribute information that can affect the heat dissipation rate of the food material are also within the protection scope of the present invention.

Therefore, through experiments, multiple groups of environmental parameters such as environmental temperature and atmospheric pressure can be obtained, attribute information such as types, specific heat capacity and quality of food materials to be cooked is obtained, mapping relations between the heat dissipation coefficients and the environmental temperature, the atmospheric pressure and the types, specific heat capacity and quality of the food materials are established according to the obtained information, and the mapping relations serve as heat dissipation models, so that a user can directly obtain the heat dissipation coefficients corresponding to the environmental parameters and the attribute information from the heat dissipation models when cooking is reserved.

In an embodiment, the heat dissipation model includes a plurality of sets of mapping relationships of heat dissipation coefficients, environmental parameters and attribute information of the food material to be cooked.

Under normal conditions, the environmental temperature fluctuates along with different regions and seasons, taking a common environment as an example, the temperature range is-20 ℃ to 40 ℃, a plurality of temperature values are selected as experimental parameters in the temperature range, the same attribute information of the food materials to be cooked is used as a sample, and a plurality of groups of heat dissipation coefficients under each temperature value are detected. It can be understood that the lower the ambient temperature is, the greater the temperature difference between the temperature of the cooked food material and the ambient temperature is, the higher the thermal conductivity is, and the greater the heat dissipation coefficient is; in contrast, the higher the ambient temperature, the smaller the temperature difference between the temperature of the cooked food material and the ambient temperature, the lower the thermal conductivity, and the smaller the heat dissipation coefficient. In addition, atmospheric pressure affects the boiling point of water, which is the main component of the cooked food material, and thus can affect the temperature of the food material before heat dissipation.

The specific heat capacity characterizes the amount of heat absorbed (or released) per mass of material, at a temperature increase (or decrease) of 1 ℃. The larger the specific heat capacity of the food material is, the more heat is released when the food material with the same mass is reduced by the preset temperature value. In some examples, the food material to be cooked is a mixture of a certain type or types of food material and water, and the specific heat capacity of the food material to be cooked may be approximated as the specific heat capacity of water. In other examples, the specific heat capacity of the food material to be cooked may also be recalculated in proportion to the proportions of the various types of food material included in the food material to be cooked, and to the specific heat capacities of the various types of food material. The larger the mass of the same food material is, the more heat is released when the food material is reduced to a preset temperature.

In addition, the heat conduction coefficient of the cooking device, the color (affecting heat radiation) of the outer wall of the cooking device, the wind resistance of the cooking device and other factors belong to environmental parameters, and all the factors can affect the heat dissipation coefficient, so in other embodiments, a heat dissipation model can be established based on the heat conduction coefficient of the cooking device, the color of the outer wall, the wind resistance and other factors.

In this embodiment, a plurality of sets of experimental parameters can be obtained by performing experiments in advance. The experimental parameters comprise a plurality of groups of different environmental parameters and attribute information of the food to be cooked, so that the heat dissipation coefficients and the corresponding heat dissipation duration under the attribute information of the corresponding environmental parameters and the food to be cooked can be calculated, mapping tables among the heat dissipation coefficients, the heat dissipation duration and the parameters are further obtained, and corresponding heat dissipation models are established; further, linear interpolation processing is carried out on the regions among the experimental parameters in the mapping table to fill the mapping relation of the non-experimental parameters in the mapping table, or a relational expression of the heat dissipation coefficient, the environmental parameters and the attribute information of the food material to be cooked can be fitted from the experimental data in a linear regression mode.

Based on this, in one embodiment, the heat dissipation model may be embodied in the form of a table; in another embodiment, the heat dissipation model may also be embodied by a relational expression representing the heat dissipation model.

In an embodiment, the obtaining of the attribute information of the food material to be cooked includes:

when the food materials to be cooked comprise at least two food materials, acquiring the quality parameter of each food material;

determining a weight coefficient corresponding to each food material based on the quality parameters;

and determining the specific heat capacity of the food material to be cooked based on the weight coefficient and the specific heat capacity of each food material.

The food to be cooked can contain various different types of food materials, and the different types of food materials are also represented by different forms, for example, the different forms of solid food materials and liquid food materials can cause the difference of the overall heat dissipation speed, and in addition, the heat dissipation speed is related to the quality parameters of each food material.

In this embodiment, the food material to be cooked may comprise a liquid food material, such as: water, vegetable oil, etc., and can be solid food material such as meat. The food material to be cooked may be a mixture of a liquid food material and a solid food material, such as water and fish, or may be a mixture of a plurality of liquid food materials and a plurality of solid food materials, and the specific types and the number of the food materials are not limited.

Illustratively, if the total mass of the food materials to be cooked is 1kg, the food materials to be cooked include a solid food material a with a mass of 0.2kg, a liquid food material b with a mass of 0.8kg, the specific heat capacity of the solid food material a is c, the specific heat capacity of the liquid food material b is d, and c is 1/2d, then the weight coefficient of the solid food material a in the food materials to be cooked is 20%, the weight coefficient of the liquid food material b is 80%, and the specific heat capacity of the whole food materials to be cooked is 9/10 d. Therefore, under the condition of the same total mass, the mass proportion of each food material in the food materials to be cooked is different, and the heat dissipation speed of the food materials is different, because the larger the integral specific heat capacity is, the more heat the cooked food materials need to dissipate to a specific temperature is. On the basis, the overall heat dissipation coefficient can be adjusted based on parameters such as the specific heat capacity and the mass ratio of each food material in the food materials to be cooked.

In an embodiment, obtaining a heat dissipation coefficient corresponding to the environmental parameter and the attribute information from a heat dissipation model obtained in advance includes: acquiring a corresponding heat dissipation coefficient from the heat dissipation model according to the environmental parameters, the type, the specific heat capacity and the quality of the food material to be cooked; the heat dissipation coefficient characterizes the amount of heat released per unit time.

In the heat dissipation model, a mapping relation exists between a plurality of groups of environmental parameters, the types, specific heat capacities and qualities of the food materials to be cooked and the corresponding heat dissipation coefficients, and therefore the corresponding heat dissipation coefficients can be directly obtained in the heat dissipation model according to the actual environmental parameters, the specific heat capacities and the qualities of the food materials to be cooked.

In one example, in the case that the heat dissipation model is embodied in the form of a table, the corresponding heat dissipation coefficient may be obtained by looking up the table based on the actual environmental parameter, the type, specific heat capacity and quality of the food material to be cooked. In another example, when the heat dissipation model is embodied in a relational expression form, the actual environmental parameter, the specific heat capacity and the mass of the food material to be cooked may be substituted into the relational expression to obtain the calculation result of the corresponding heat dissipation coefficient.

In this embodiment, based on the heat dissipation coefficient obtained from the heat dissipation model, the heat dissipation time from when the cooking of the food material to be cooked is completed to when the heat dissipation reaches the set temperature is obtained.

The heat dissipation coefficient represents the heat released in unit time, and after the heat dissipation coefficient corresponding to the environmental parameters and the attribute information is obtained from the heat dissipation model, the total heat dissipation amount is obtained by only determining the set temperature of the cooled food material, so that the heat dissipation duration can be determined.

Illustratively, in the heat dissipation model, the heat dissipation coefficient satisfies the relation: kt is cm δ T, where k represents a heat dissipation coefficient, c represents a specific heat capacity of the food material to be cooked, m is a mass of the food material to be cooked, δ T represents an absolute difference before and after a temperature change, that is, an absolute difference between a temperature of the food material to be cooked when the cooking is completed and a set temperature, and T represents a heat dissipation time period. Based on this, the heat dissipation time t can be obtained based on the above relation.

In one embodiment, the cooking start time is determined according to the working time and the heat dissipation time of the cooking device. The whole cooking appointment process comprises an appointment stage, a working stage and a heat dissipation stage, wherein the appointment stage is a period from the time when a user clicks an appointment to the beginning of cooking, and the period can be several minutes or hours and is set by the user. The working period is the period from the beginning of cooking to the completion of cooking, and the length of the working period is determined by factors such as the type of the food materials and the working mode of the cooking equipment, and can be obtained through daily experience or big data of network statistics. The heat dissipation stage is the time from the completion of cooking to the time when the temperature of the food material reaches the set temperature, so that after the working time and the heat dissipation time are long, the cooking starting time can be determined according to the set time set by the user.

For example, a user is prepared to cook porridge by using an electric heating pot in the morning, the expected time of 7 o 'clock is about to eat, the working time of the cooking equipment is half an hour, the calculated heat dissipation time is 15 minutes, and the starting time of the cooking equipment can be preset to 6 o' clock and 15 minutes by the user.

In some optional embodiments, determining the cooking start time according to the working time of the cooking device and the heat dissipation time comprises: and determining the cooking starting time according to the working time, the heat dissipation time and the heat preservation time of the cooking equipment.

In this embodiment, the user can set up reasonable heat preservation as required for a long time, so, at the culinary art in-process, after the temperature of waiting to cook to eat the material reached the settlement temperature, can in time open the heat preservation state, avoid eating the material heat dissipation excessively.

In an embodiment, for step S130, determining a heat dissipation duration from completion of cooking the food material to be cooked to a set temperature to heat dissipation based on the heat dissipation coefficient includes:

determining a temperature change difference value from the completion of cooking of the food material to be cooked to the heat dissipation to a set temperature;

determining the value of heat released in the process from the completion of cooking of the food to be cooked to the heat dissipation to the set temperature based on the type, specific heat capacity and mass of the food to be cooked and the temperature change difference;

and determining the heat dissipation time from the completion of cooking of the food to be cooked to the set temperature based on the heat value and the heat dissipation coefficient.

Specifically, after the food material to be cooked is determined, the corresponding specific heat capacity and mass are fixed values, the temperature value after heat dissipation is set at the moment, the total heat which needs to be released by the food material can be obtained by taking 100 ℃ before heat dissipation as an example, and the heat dissipation time can be determined based on the heat dissipation coefficient obtained from the heat dissipation model.

In an embodiment, the heat dissipation model includes a plurality of sets of mapping relationships between heat dissipation coefficients, environmental parameters, attribute information of the food material to be cooked, and cooling power of a cooling element of the cooking device.

In the embodiment, the heat dissipation includes not only natural heat dissipation, but also cooling of the elements of the cooking device, and the cooling degree of the cooking device depends on the current cooling power of the cooking device. It can be understood that the larger the current cooling power is, the larger the corresponding heat dissipation coefficient is.

Based on the foregoing embodiment, please refer to fig. 2, and fig. 2 is a schematic structural diagram of a cooking reservation device according to an embodiment of the present invention. The apparatus includes a first obtaining module 210, a second obtaining module 220, a first determining module 230, and a second determining module 240, wherein:

a first obtaining module 210, configured to obtain an environmental parameter and attribute information of a food material to be cooked; the environmental parameters and the attribute information are both related to the rate of change of the temperature of the food material to be cooked;

a second obtaining module 220, configured to obtain a heat dissipation coefficient corresponding to the environmental parameter and the attribute information from a heat dissipation model obtained in advance;

the first determining module 230 is configured to determine, based on the heat dissipation coefficient, a heat dissipation duration from when the food to be cooked is cooked to a set temperature after heat dissipation is completed;

and a second determining module 240, configured to determine a cooking start time according to the working duration and the heat dissipation duration of the cooking apparatus.

The cooking appointment method of the embodiment can be applied to cooking equipment, and the cooking equipment can be an electric food warmer, an electric cooker, a food processor and the like; in other examples, the cooking reservation method may also be applied to a mobile terminal, and the mobile terminal may be a mobile phone, a tablet computer, a vehicle-mounted computer, and the like. The mobile terminal may control the cooking device through wired communication or wireless communication, for example, the mobile terminal may control a cooking start time of the cooking device through an instruction. Illustratively, the wireless communication mode includes, but is not limited to, at least one of a mobile communication network (e.g., a 3G/4G/5G network, etc.), WIFI, and bluetooth.

In one embodiment, before a user makes a cooking appointment, the cooking device automatically acquires environmental parameters and attribute information of food to be cooked. Specifically, the cooking device may have a plurality of different types of sensors for detecting environmental parameters under current cooking conditions and attribute information of the food material to be cooked, in addition to a structure necessary for completing cooking. For example, the cooking apparatus may be provided with a temperature sensor for collecting an ambient temperature. For example, the cooking device may be provided with an image sensor for acquiring a picture of the food material to be cooked, identifying the type of the food material to be cooked based on the picture of the food material to be cooked, and determining the attribute information of the food material to be cooked according to the type of the food material to be cooked. In addition, the environmental parameters and/or the attribute information of the food material to be cooked may also be manually input by the user. The environmental parameters and the attribute information are related to the change rate of the temperature of the food material to be cooked, and both influence the change rate of the temperature of the food material to be cooked.

In another embodiment, taking the cooking reservation method applied to the mobile terminal as an example, the user may remotely control the cooking reservation of the cooking apparatus through the mobile terminal. In some examples, the mobile terminal may acquire the environmental parameters through a sensor deployed by the mobile terminal. The present example is applicable to a case where the distance between the mobile terminal and the cooking apparatus is smaller than a preset threshold, or a case where the mobile terminal and the cooking apparatus are in the same area. The specific examples are the same as the method embodiments described above and will not be repeated here.

In this embodiment, the environmental parameters and the attribute information of the food to be cooked are both related to the change rate of the temperature of the food to be cooked, and both affect the change rate of the temperature of the food to be cooked. Namely, the change of the environmental parameters can influence the time from the completion of cooking of the food to be cooked to the heat dissipation to the set temperature, and the difference of the attribute information of the food to be cooked can also influence the time from the completion of cooking of the food to be cooked to the heat dissipation to the set temperature.

Illustratively, the environmental parameter may include at least one of an ambient temperature and an atmospheric pressure. Specifically, when the temperature of the food material in the cooking device is constant, for example, approximately 100 ℃ after the food material is cooked, the lower the ambient temperature is, the larger the temperature difference between the temperature of the food material and the ambient temperature is, the higher the heat transfer efficiency is, and the faster the heat dissipation of the food material is. In addition, atmospheric pressure influences the boiling point of water (for example, when porridge or soup is cooked, the main component of the material is water), and the higher the boiling point of water is, the larger the temperature difference between the set temperature and the ambient temperature is; on the other hand, the pressure difference between the inside and the outside of the cooking device influences the air convection, and further influences the heat dissipation of the food material.

For example, the attribute information of the food material to be cooked may include at least one of a type, a specific heat capacity and a mass of the food material to be cooked, wherein the specific heat capacity and the mass of the food material to be cooked are in positive correlation with the heat released by the food material to be cooked, and when the heat dissipation coefficient is constant, the heat dissipation time is longer the larger the specific heat capacity and the mass are.

Of course, the environmental parameters in this embodiment are not limited to the above-mentioned environmental temperature and atmospheric pressure, and the attribute information of the food material to be cooked is not limited to the above-mentioned type, specific heat capacity and quality, and other environmental parameters and attribute information that can affect the heat dissipation rate of the food material are also within the protection scope of the present invention.

Therefore, through experiments, a plurality of groups of environmental parameters such as environmental temperature and atmospheric pressure, and attribute information such as the type, specific heat capacity and quality of the food to be cooked can be obtained, and a mapping relation between the heat dissipation coefficient and the heat dissipation duration and the parameters such as the environmental temperature, the atmospheric pressure and the specific heat capacity and quality of the food can be established according to the obtained information to be used as a heat dissipation model, so that a user can conveniently and directly obtain the heat dissipation coefficient corresponding to the environmental parameters and the attribute information from the heat dissipation model when the user makes an appointment for cooking.

In an embodiment, the first obtaining module is further configured to: when the food materials to be cooked comprise at least two food materials, acquiring the quality parameter of each food material;

determining a weight coefficient corresponding to each food material based on the quality parameters;

and determining the specific heat capacity of the food material to be cooked based on the weight coefficient and the specific heat capacity of each food material.

The food materials to be cooked can comprise various different food materials, and the different food materials are also reflected in different forms, for example, the different forms of the solid food materials and the liquid food materials can cause the difference of the overall heat dissipation speed, and in addition, the heat dissipation speed is also related to the quality parameters of each food material.

In this embodiment, the food material to be cooked may comprise a liquid food material, such as: water, vegetable oil, etc., and can be solid food material such as meat. The food material to be cooked may be a mixture of a liquid food material and a solid food material, such as water and fish, or may be a mixture of a plurality of liquid food materials and a plurality of solid food materials, and the specific kinds and the number of the food materials are not limited. The specific example is the same as the method embodiment described above, and is not described in detail here.

In an embodiment, the heat dissipation model includes a plurality of sets of mapping relationships among heat dissipation coefficients, environmental parameters and attribute information of the food material to be cooked.

Under normal conditions, the environmental temperature fluctuates along with different regions and seasons, taking a common environment as an example, the temperature range is-20 ℃ to 40 ℃, a plurality of temperature values are selected as experimental parameters in the temperature range, the same attribute information of the food materials to be cooked is used as a sample, and a plurality of groups of heat dissipation coefficients under each temperature value are detected. It can be understood that the lower the ambient temperature is, the greater the temperature difference between the temperature of the cooked food material and the ambient temperature is, the higher the thermal conductivity is, and the greater the heat dissipation coefficient is; in contrast, the higher the ambient temperature, the smaller the temperature difference between the temperature of the cooked food material and the ambient temperature, the lower the thermal conductivity, and the smaller the heat dissipation coefficient. In addition, atmospheric pressure affects the boiling point of water, which is the main component of the cooked food material, and thus can affect the temperature of the food material before heat dissipation.

The specific heat capacity represents the heat absorbed (or released) per mass of material at 1 ℃ of temperature rise (or fall). The larger the specific heat capacity of the food material is, the more heat is released when the food material with the same mass is reduced by a preset temperature value. In some examples, the food material to be cooked is a mixture of a certain type or types of food materials and water, and the specific heat capacity of the food material to be cooked may be approximated as the specific heat capacity of water. In other examples, the specific heat capacity of the food material to be cooked may also be recalculated in proportion to the proportions of the various types of food material included in the food material to be cooked, and to the specific heat capacities of the various types of food material. The larger the mass of the same food material is, the more heat is released when the food material is reduced to a preset temperature.

In addition, the heat conduction coefficient of the cooking device, the color (affecting heat radiation) of the outer wall of the cooking device, the wind resistance of the cooking device and other factors belong to environmental parameters, and all the factors can affect the heat dissipation coefficient, so in other embodiments, a heat dissipation model can be established based on the heat conduction coefficient of the cooking device, the color of the outer wall, the wind resistance and other factors.

In this embodiment, a plurality of sets of experimental parameters can be obtained by performing experiments in advance. The experimental parameters comprise a plurality of groups of different environmental parameters and attribute information of the food to be cooked, so that the heat dissipation coefficients and the corresponding heat dissipation duration under the attribute information of the corresponding environmental parameters and the food to be cooked can be calculated, mapping tables among the heat dissipation coefficients, the heat dissipation duration and the parameters are further obtained, and corresponding heat dissipation models are established; further, linear interpolation processing is carried out on the regions among the experimental parameters in the mapping table to fill the mapping relation of the non-experimental parameters in the mapping table, or a relational expression of the heat dissipation coefficient, the environmental parameters and the attribute information of the food material to be cooked can be fitted from the experimental data in a linear regression mode.

Based on this, in one embodiment, the heat dissipation model may be embodied in the form of a table; in another embodiment, the heat dissipation model may also be embodied by a relational expression representing the heat dissipation model.

In an embodiment, the second obtaining module 220 is specifically configured to: acquiring a corresponding heat dissipation coefficient from the heat dissipation model according to the environmental parameters, the type, the specific heat capacity and the quality of the food material to be cooked; the heat dissipation coefficient characterizes the amount of heat released per unit time.

In the heat dissipation model, a mapping relation exists between a plurality of groups of environmental parameters, the types, specific heat capacities and qualities of the food materials to be cooked and the corresponding heat dissipation coefficients, and therefore the corresponding heat dissipation coefficients can be directly obtained in the heat dissipation model according to the actual environmental parameters, the specific heat capacities and the qualities of the food materials to be cooked.

In one example, in the case that the heat dissipation model is embodied in the form of a table, the corresponding heat dissipation coefficient may be obtained by looking up the table based on the actual environmental parameter, the type, specific heat capacity and quality of the food material to be cooked. In another example, when the heat dissipation model is embodied in a relational expression form, the actual environmental parameter, the specific heat capacity and the mass of the food material to be cooked may be substituted into the relational expression to obtain the calculation result of the corresponding heat dissipation coefficient.

In this embodiment, based on the heat dissipation coefficient obtained from the heat dissipation model, the heat dissipation time from when the cooking of the food material to be cooked is completed to when the heat dissipation reaches the set temperature is obtained.

The heat dissipation coefficient represents the heat released in unit time, and after the heat dissipation coefficient corresponding to the environmental parameters and the attribute information is obtained from the heat dissipation model, the total heat dissipation amount is obtained by only determining the set temperature of the cooled food material, so that the heat dissipation duration can be determined.

Illustratively, in the heat dissipation model, the heat dissipation coefficient satisfies the relation: kt is cm δ T, where k represents a heat dissipation coefficient, c represents a specific heat capacity of the food material to be cooked, m is a mass of the food material to be cooked, δ T represents an absolute difference before and after a temperature change, that is, an absolute difference between a temperature of the food material to be cooked when the cooking is completed and a set temperature, and T represents a heat dissipation time period. Based on this, the heat dissipation time t can be obtained based on the above relation.

In one embodiment, the cooking start time is determined according to the working time and the heat dissipation time of the cooking device. The whole cooking appointment process comprises an appointment stage, a working stage and a heat dissipation stage, wherein the appointment stage is a period from the time when a user clicks an appointment to the beginning of cooking, and the period can be several minutes or hours and is set by the user. The working period is the period from the beginning of cooking to the completion of cooking, and the length of the working period is determined by factors such as the type of the food materials and the working mode of the cooking equipment, and can be obtained through daily experience or big data of network statistics. The heat dissipation stage is the time from the completion of cooking to the time when the temperature of the food material reaches the set temperature, so that after the working time and the heat dissipation time are long, the cooking starting time can be determined according to the set time set by the user. The specific setting process is the same as the method embodiment, and is not described in detail herein.

In some optional embodiments, determining the cooking start time according to the working time of the cooking device and the heat dissipation time comprises: and determining the cooking starting time according to the working time, the heat dissipation time and the heat preservation time of the cooking equipment.

In this embodiment, the user can set up reasonable heat preservation as required for a long time, so, at the culinary art in-process, after the temperature of waiting to cook to eat the material reached the settlement temperature, can in time open the heat preservation state, avoid eating the material heat dissipation excessively. In an embodiment, the first determining module 230 is specifically configured to:

determining a temperature change difference value from the completion of cooking of the food material to be cooked to the heat dissipation to a set temperature;

determining the value of heat released in the process from the completion of cooking of the food to be cooked to the heat dissipation to the set temperature based on the type, specific heat capacity and mass of the food to be cooked and the temperature change difference;

and determining the heat dissipation time from the completion of cooking of the food to be cooked to the set temperature based on the heat value and the heat dissipation coefficient.

Specifically, after the food material to be cooked is determined, the corresponding type, specific heat capacity and mass are fixed values, a temperature value after heat dissipation is set at the moment, the total heat quantity which needs to be released by the food material can be obtained by taking 100 ℃ before heat dissipation as an example, and the heat dissipation time can be determined based on the heat dissipation coefficient obtained from the heat dissipation model.

In an embodiment, the heat dissipation model includes a plurality of sets of mapping relationships between heat dissipation coefficients, environmental parameters, attribute information of the food material to be cooked, and cooling power of a cooling element of the cooking device.

In the embodiment, the heat dissipation includes not only natural heat dissipation, but also cooling of the elements of the cooking device, and the cooling degree of the cooking device depends on the current cooling power of the cooking device. It can be understood that the larger the current cooling power is, the larger the corresponding heat dissipation coefficient is.

A cooking reservation method according to an embodiment of the present invention is described below with reference to a specific example, and fig. 3 and 4 are referenced by taking an example of the cooking reservation method applied to a cooking device. Fig. 3 is a schematic flow chart b of a cooking scheduling method according to an embodiment of the present invention; fig. 4 is a temperature chart of a cooking scheduling method according to an embodiment of the present invention. Wherein tw is the working time of the cooking device, T is the heat dissipation time, tk is the heat preservation time, tas is the starting time of the cooking device for reserving cooking, tws is the starting time of the cooking device, twe is the heat dissipation starting time, tks is the heat dissipation ending time, tke is a certain moment in the heat preservation process, Ts is the set temperature, and T0 is the ambient temperature. The cooking appointment includes the following processes:

and S301, networking the cooking equipment. By networking the cooking devices, the local network storing the heat dissipation model can be accessed. In the heat dissipation model, a mapping relation exists among a plurality of groups of environmental parameters, the specific heat capacity and the quality of the food material to be cooked and the corresponding heat dissipation coefficient, and the mapping relation can be embodied in a table form or a relational expression.

The environmental parameters and the attribute information of the food material to be cooked can be measured through experiments. Exemplarily, if the ambient temperature is from-20 ℃ to 40 ℃, a group of experiments are performed at intervals of 2 ℃, other environmental parameters are ensured to be the same as the attribute information of the food materials to be cooked, and the heat dissipation coefficients and the heat dissipation duration under different ambient temperatures are measured. The temperature interval may be set to a plurality of intervals such as 1 ℃ and 3 ℃, and is not limited thereto. For example, if the quality of the food materials is measured, a group of experiments are performed every 0.1kg from 0.1kg to 2kg, it is ensured that other environmental parameters are the same as the attribute information of the food materials to be cooked, and the heat dissipation coefficients and the heat dissipation duration corresponding to the qualities of the different food materials are measured. The mass interval may be set to a plurality of intervals such as 0.05kg and 0.2kg, but is not limited thereto.

By means of variable control, other environmental parameters and attribute information of the food to be cooked can be measured, and then the mapping relation between the environmental parameters and the attribute information of the food to be cooked and the heat dissipation coefficient and the heat dissipation duration is obtained, and therefore the environment parameters and the attribute information of the food to be cooked are not listed one by one. S302, detecting the current environmental parameters and the attribute information of the food to be cooked. After the cooking device is started in the process of reserving cooking, various sensors arranged in the cooking device detect food material information and environmental parameters and feed back the obtained data, wherein the data comprise temperature information measured by a temperature sensor and food material weight information measured by a pressure sensor, and the data are not enumerated. Of course, the partial information may be manually input by the user at an input position of the cooking device, such as parameters of weight information of the food material, set temperature after heat dissipation, and the like.

And S303, acquiring a heat dissipation coefficient. And directly acquiring a corresponding heat dissipation coefficient in the heat dissipation model according to the measured current environmental parameter and the attribute information of the food material to be cooked.

Based on the actual environmental parameters and the specific heat capacity and the mass of the food to be cooked, the corresponding heat dissipation coefficient can be obtained in a table look-up mode, and the actual environmental parameters and the specific heat capacity and the mass of the food to be cooked can also be brought into a relational expression to obtain the calculation result of the corresponding heat dissipation coefficient.

S304, determining the heat dissipation time. Based on the current food material information and the temperature difference before and after heat dissipation, the total heat released can be obtained, and the heat dissipation duration can be obtained by combining the heat dissipation coefficient corresponding to the function of the current cooking equipment.

The heat dissipation coefficient represents the heat released in unit time, and after the heat dissipation coefficient corresponding to the current environmental parameters and attribute information is obtained from the heat dissipation model, the total heat dissipation capacity is obtained by determining the set temperature of the cooled food material, so that the heat dissipation duration can be determined.

Illustratively, in the heat dissipation model, the heat dissipation coefficient satisfies the relation: kt is equal to cm δ T, wherein k represents a heat dissipation coefficient, c represents a specific heat capacity of the food material to be cooked, m is the mass of the food material to be cooked, δ T represents an absolute difference before and after temperature change, namely an absolute difference between the temperature of the food material to be cooked when cooking is completed and a set temperature, and T represents heat dissipation time. Based on this, the heat dissipation time t can be obtained based on the above relation.

S305, determining the starting time of the cooking equipment. The starting time of the cooking equipment is determined based on the working time of the cooking equipment, the obtained heat dissipation time and the completion time preset by the user, so that the temperature of the cooked food material just reaches the temperature suitable for the user to eat at the preset time point after the heat dissipation of the cooked food material is completed for a period of time (namely the determined heat dissipation time). It should be noted that, the user can set up reasonable heat preservation time length as required, so, after the temperature of eating the material reached the required temperature that sets up of user, can in time open the heat preservation state, avoid eating the material heat dissipation excessively.

This application is through acquireing the coefficient of heat dissipation relevant with the attribute information of environmental parameter and the edible material of waiting to cook, and then it is long required to obtain the heat dissipation, combines cooking equipment's operating duration to select reasonable time starting equipment, make at reservation finish time, the temperature of the edible material of cooking completion reaches the required temperature that sets up of user, not only reduces the heat preservation time, reaches energy-conserving purpose, has still avoided the heat preservation time overlength and has influenced food taste.

The invention also provides a cooking reservation device, which can be a cooking device or a mobile terminal, as shown in fig. 5, when the cooking reservation device is a cooking device, the cooking device comprises a memory and a processor, wherein the memory stores instructions; the processor is used for executing the instructions stored in the memory, and the instructions can realize the steps applied to the cooking reservation method when being executed by the processor. When the cooking reservation equipment is a mobile terminal, the cooking reservation equipment is provided with a memory, a processor and a network interface, and is used for acquiring the attribute information of the food to be cooked, and sending the cooking starting time to the cooking equipment after the cooking starting time is determined.

Alternatively, the various components in the cooking appointment apparatus may be coupled together by a bus system. It will be appreciated that a bus system is used to enable communications among the components. The bus system includes a power bus, a control bus, and a status signal bus in addition to a data bus.

Alternatively, the memory may be implemented by any type of volatile or non-volatile storage device, or combination thereof.

Alternatively, the processor may be an integrated circuit chip having signal processing capabilities. In the implementation process, the steps of the method can be completed by instructions in the form of software, and can also be completed by integrated logic circuits of hardware. The Processor may be a general purpose Processor, a Digital Signal Processor (DSP), or other programmable logic device, discrete gate or transistor logic device, discrete hardware components, or the like.

The present invention also provides a computer-readable storage medium having a computer program stored thereon, the computer program, when executed by a processor, performing any of the steps of the cooking reservation method described above.

The methods disclosed in the several method embodiments provided in the present application may be combined arbitrarily without conflict to obtain new method embodiments.

Features disclosed in several of the product embodiments provided in the present application may be combined in any combination to yield new product embodiments without conflict.

The features disclosed in the several method or apparatus embodiments provided herein may be combined in any combination to arrive at a new method or apparatus embodiment without conflict.

In the several embodiments provided in the present application, it should be understood that the disclosed method, apparatus, and storage medium may be implemented in other ways. The above-described device embodiments are merely illustrative, for example, the division of the modules is only one logical functional division, and other division manners may be implemented in practice, such as: multiple modules or components may be combined, or may be integrated into another system, or some features may be omitted, or not implemented. In addition, the coupling, direct coupling or communication connection between the components shown or discussed may be through some interfaces, and the indirect coupling or communication connection between the devices or modules may be electrical, mechanical or other forms.

The modules described as separate parts may or may not be physically separate, and parts displayed as modules may or may not be physical units, that is, may be located in one place, or may be distributed on a plurality of network modules; some or all of the modules can be selected according to actual needs to achieve the purpose of the solution of the embodiment.

In addition, all functional modules in the embodiments of the present invention may be integrated into one processing module, or each module may be separately used as one module, or two or more modules may be integrated into one module; the integrated module can be realized in a hardware mode, and can also be realized in a mode of hardware and a software functional module.

Those of ordinary skill in the art will understand that: all or part of the steps for implementing the method embodiments may be implemented by hardware related to program instructions, and the program may be stored in a computer readable storage medium, and when executed, the program performs the steps including the method embodiments; and the aforementioned storage medium includes: a mobile storage device, a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and other various media capable of storing program codes.

The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (18)

1. A cooking appointment method, characterized in that the method comprises:

acquiring environmental parameters and attribute information of food materials to be cooked; the environmental parameter and the attribute information are both related to the change rate of the temperature of the food material to be cooked;

obtaining a heat dissipation coefficient corresponding to the environmental parameter and the attribute information from a heat dissipation model obtained in advance;

determining the heat dissipation time from the completion of the cooking of the food material to be cooked to the heat dissipation to the set temperature based on the heat dissipation coefficient;

and determining the cooking starting time according to the working time of the cooking equipment and the heat dissipation time.

2. The method according to claim 1, wherein the heat dissipation model comprises a plurality of sets of mapping relationships of heat dissipation coefficients, environmental parameters and attribute information of the food material to be cooked.

3. The method of claim 1, wherein the environmental parameter comprises at least one of an ambient temperature and an atmospheric pressure.

4. The method of claim 1, wherein the attribute information of the food material to be cooked comprises at least one of a type, a specific heat capacity and a mass of the food material to be cooked.

5. The method of claim 1, wherein obtaining attribute information of the food material to be cooked comprises:

when the food materials to be cooked comprise at least two food materials, acquiring the quality parameter of each food material;

determining a weight coefficient corresponding to each food material based on the quality parameters;

and determining the specific heat capacity of the food material to be cooked based on the weight coefficient and the specific heat capacity of each food material.

6. The method according to claim 1, wherein the obtaining of the heat dissipation coefficient corresponding to the environmental parameter and the attribute information from the heat dissipation model obtained in advance comprises:

acquiring a corresponding heat dissipation coefficient from the heat dissipation model according to the environmental parameter, the type, the specific heat capacity and the quality of the food material to be cooked; the heat dissipation factor characterizes the amount of heat released per unit time.

7. The method according to claim 1, wherein the determining the heat dissipation time period from the completion of the cooking of the food material to be cooked to the set temperature based on the heat dissipation coefficient comprises:

determining a temperature change difference value from the cooking of the food material to be cooked to the heat dissipation to a set temperature;

determining the heat value released in the process from the completion of the cooking of the food material to be cooked to the heat dissipation to the set temperature based on the type, specific heat capacity and mass of the food material to be cooked and the temperature change difference;

and determining the heat dissipation time from the completion of cooking of the food material to be cooked to the set temperature based on the heat value and the heat dissipation coefficient.

8. The method of claim 1, wherein the heat dissipation model comprises a plurality of sets of mapping relationships of heat dissipation coefficients, environmental parameters, attribute information of the food material to be cooked, and cooling power of a cooling element of the cooking device.

9. A cooking reservation apparatus, comprising a first obtaining module, a second obtaining module, a first determining module, and a second determining module, wherein:

the first acquisition module is used for acquiring the environmental parameters and the attribute information of the food to be cooked; the environmental parameter and the attribute information are both related to the change rate of the temperature of the food material to be cooked;

the second obtaining module is used for obtaining a heat dissipation coefficient corresponding to the environmental parameter and the attribute information from a heat dissipation model obtained in advance;

the first determining module is used for determining the heat dissipation time from the completion of cooking of the food material to be cooked to the set temperature based on the heat dissipation coefficient;

and the second determining module is used for determining the cooking starting time according to the working time of the cooking equipment and the heat dissipation time.

10. The apparatus of claim 9, wherein the heat dissipation model comprises a plurality of mapping relationships of heat dissipation coefficients, environmental parameters and attribute information of the food material to be cooked.

11. The apparatus of claim 9, wherein the environmental parameter comprises at least one of an ambient temperature and an atmospheric pressure.

12. The apparatus of claim 9, wherein the attribute information of the food material to be cooked comprises at least one of a type, a specific heat capacity and a mass of the food material to be cooked.

13. The apparatus of claim 9, wherein the first obtaining module is further configured to: when the food materials to be cooked comprise at least two food materials, acquiring the quality parameter of each food material;

determining a weight coefficient corresponding to each food material based on the quality parameters;

and determining the specific heat capacity of the food material to be cooked based on the weight coefficient and the specific heat capacity of each food material.

14. The apparatus of claim 9, wherein the second obtaining module is specifically configured to:

acquiring a corresponding heat dissipation coefficient from the heat dissipation model according to the environmental parameter, the specific heat capacity and the mass of the food material to be cooked; the heat dissipation factor characterizes the amount of heat released per unit time.

15. The apparatus of claim 9, wherein the first determining module is specifically configured to:

determining a temperature change difference value from the cooking of the food material to be cooked to the set temperature after heat dissipation;

determining the heat value released from the food to be cooked in the process of radiating to the set temperature after the cooking of the food to be cooked is finished based on the type, specific heat capacity and mass of the food to be cooked and the temperature change difference;

and determining the heat dissipation time from the completion of cooking of the food material to be cooked to the set temperature based on the heat value and the heat dissipation coefficient.

16. The apparatus of claim 9, wherein the heat dissipation model comprises a plurality of sets of mapping relationships of heat dissipation coefficients, environmental parameters, attribute information of the food material to be cooked, and cooling power of a cooling element of the cooking device.

17. A cooking appointment device comprising a memory and a processor, wherein the memory has instructions stored therein;

the processor is configured to execute instructions stored in the memory, and when executed by the processor, the processor implements the steps of the method of any one of claims 1 to 8.

18. 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 according to any one of claims 1 to 8.

Images