CN116229249A - Cooking equipment image acquisition method and cooking equipment - Google Patents

Abstract

The application provides a cooking equipment image acquisition method and cooking equipment, wherein the method comprises the following steps: shooting a target image in the cavity through the camera at an initial set shooting position; and if the edge area of the target image meets the set condition, controlling the camera to move to the shooting position corresponding to the direction of the edge area for shooting. According to the scheme, the occurrence of missing beats can be reduced.

Description

Cooking equipment image acquisition method and cooking equipment

Technical Field

The application relates to the technical field of image processing, in particular to a cooking device image acquisition method and cooking device.

Background

The development of kitchen appliances greatly reduces the cooking difficulty and improves the cooking experience. For kitchen appliances such as ovens, steamers, steam ovens, etc., providing different cooking function parameters (e.g., temperature, processing time, etc.) for different sized food items can achieve better cooking results. At present, kitchen appliances realize food material discernment and size detection through setting up the camera. In addition, the camera also has the functions of monitoring the cooking process, shooting short videos of the food processing process and the like. In the related scheme, a single camera with fixed focus is arranged to realize the functions. However, missed shots may occur with a single camera.

Disclosure of Invention

An object of the embodiment of the application is to provide a cooking device image acquisition method and a cooking device, which can reduce the occurrence of missing beats.

In one aspect, the application provides a method for acquiring an image of a cooking device, which is applied to the cooking device, wherein the cooking device comprises a box body, a camera and a movement track of the camera are arranged in a cavity of the box body, and the method comprises the following steps:

shooting a target image in the cavity through the camera at an initial set shooting position;

and if the edge area of the target image meets the set condition, controlling the camera to move to the shooting position corresponding to the direction of the edge area for shooting.

In one embodiment, the setting conditions include:

the edge area is provided with food material characteristics;

and/or

The edge region has a texture characteristic that is different from the food material free region.

In an embodiment, the method further comprises:

generating a food map carrying food information based on the acquired target image;

controlling the camera to move to the original shooting position again according to the set period to shoot;

based on the currently photographed image, the food map is updated.

In an embodiment, the method further comprises:

determining a target food material with a change degree reaching a set degree based on the updated food material map;

controlling the camera to move to a shooting position corresponding to the target food;

shooting a food material image of the target food material after adjusting the focal length of the camera to a preset focal length adjustment condition, or shooting the food material image of the target food material after downwards moving the camera;

based on the currently photographed image, the food map is updated.

In an embodiment, the size of the set period is determined by the cooking stage in which it is currently located.

In an embodiment, the method further comprises:

after the food material map is obtained, comparing the food material map with the food material map obtained in the previous period, and judging whether food materials with attribute difference reaching a preset difference threshold exist or not as target food materials;

judging whether the attribute information of the target food material reaches a first similarity threshold or not, wherein the first similarity is between the attribute information of the target food material and a preset effect attribute corresponding to the food material type of the target food material;

if yes, determining that the target food material achieves the cooking effect.

In an embodiment, the method further comprises:

judging whether the attribute information of the target food material reaches a second similarity threshold or not, wherein the second similarity is between the attribute information of the target food material and a preset scorching characteristic corresponding to the food material type of the target food material;

if yes, determining that the target food material is burnt.

In an embodiment, the method further comprises:

and outputting prompt information corresponding to the cooking state according to the cooking state of the target food material.

On the other hand, the application also provides a cooking equipment image acquisition device, is applied to cooking equipment, cooking equipment includes the box, be equipped with the camera in the cavity of box with the motion track of camera, the method includes:

the first shooting module is used for shooting a target image in the cavity through the camera at an initial set shooting position;

and the second shooting module is used for controlling the camera to move to a shooting position corresponding to the direction of the edge area for shooting if the edge area of the target image meets the set condition.

Further, the present application also provides a cooking apparatus, including:

a processor;

a memory for storing processor-executable instructions;

wherein the processor is configured to execute the above-described cooking device image acquisition method.

According to the scheme, after the cooking equipment shoots the target image in the cavity through the camera at the shooting position which is initially set, if the edge area of the target image meets the set condition, the camera can be controlled to move to the shooting position which corresponds to the direction of the edge area to shoot, and the occurrence of missing shooting can be reduced.

In addition, when the edge area has food material characteristics and/or the edge area has texture characteristics different from the food material-free area, the camera is controlled to move to the shooting position corresponding to the direction of the edge area for shooting, so that the situation that food materials at the edge area are not shot under the condition that the food materials are large in size and are shielded can be avoided.

In addition, the method and the device generate a food map carrying food information based on the acquired target image; controlling the camera to move to the original shooting position again according to the set period to shoot; based on the currently photographed image, the food map is updated. The setting period is determined by the current cooking stage, so that the shooting period can be adapted to the food material change corresponding to the cooking stage, and the situation that the shooting is too frequent or not enough in time is avoided.

In addition, to the too big target food material of degree of variation, control the camera to remove to its corresponding position and carry out the key shooting, can shoot more details, can in time monitor the condition of food material.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following description will briefly explain the drawings that are required to be used in the embodiments of the present application.

Fig. 1 is a schematic structural diagram of an electronic device according to an embodiment of the present application;

fig. 2 is a flow chart of a method for acquiring food material images according to an embodiment of the present disclosure;

FIG. 3 is a schematic view of a movement track according to an embodiment of the present application;

FIG. 4 is a schematic view of a motion trajectory provided by another embodiment of the present application;

fig. 5 is a flowchart of a method for generating a food map according to an embodiment of the present disclosure;

fig. 6 is a schematic diagram of a food map according to an embodiment of the present disclosure;

fig. 7 is a flowchart illustrating a method for updating a food map according to an embodiment of the present disclosure;

fig. 8 is a schematic diagram of a camera imaging area according to an embodiment of the present disclosure;

fig. 9 is a flowchart of a method for monitoring cooking status of food according to an embodiment of the present disclosure;

fig. 10 is a flowchart of a method for monitoring cooking status of food according to another embodiment of the present disclosure;

fig. 11 is a block diagram of a food material image acquisition device according to an embodiment of the present application.

Detailed Description

The technical solutions in the embodiments of the present application will be described below with reference to the drawings in the embodiments of the present application.

Like reference numerals and letters denote like items in the following figures, and thus once an item is defined in one figure, no further definition or explanation thereof is necessary in the following figures. Meanwhile, in the description of the present application, the terms "first", "second", and the like are used only to distinguish the description, and are not to be construed as indicating or implying relative importance.

As shown in fig. 1, the present embodiment provides an electronic apparatus 1 including: at least one processor 11 and a memory 12, one processor 11 being exemplified in fig. 1. The processor 11 and the memory 12 are connected by a bus 10, and the memory 12 stores instructions executable by the processor 11, which instructions are executed by the processor 11, so that the electronic device 1 may perform all or part of the flow of the method in the embodiments described below. In an embodiment, the electronic device 1 may be a cooking device for performing the method of acquiring food material images.

The Memory 12 may be implemented by any type of volatile or non-volatile Memory device or combination thereof, such as static random access Memory (Static Random Access Memory, SRAM), electrically erasable Programmable Read-Only Memory (Electrically Erasable Programmable Read-Only Memory, EEPROM), erasable Programmable Read-Only Memory (Erasable Programmable Read Only Memory, EPROM), programmable Read-Only Memory (PROM), read-Only Memory (ROM), magnetic Memory, flash Memory, magnetic disk, or optical disk.

The present application also provides a computer readable storage medium storing a computer program executable by the processor 11 to perform the method of acquiring food material images provided herein.

Referring to fig. 2, a flowchart of a method for acquiring an image of a cooking device according to an embodiment of the present application is shown in fig. 2, and the method may include the following steps 210 to 220.

Step 210: and shooting the target image in the cavity through the camera at the shooting position which is set initially.

The cooking equipment image acquisition method is applied to the cooking equipment, and the cooking equipment can be any one of an oven, a steam box, a steam oven and the like. The cooking equipment comprises a box body, wherein a camera and a movement track of the camera are arranged in a cavity of the box body. The camera is used for collecting images in the cavity; the camera can be controlled to move on the moving track and shoot at a plurality of positions of the moving track.

In one embodiment, the camera and the motion rail may be provided at the top of the cavity. Referring to fig. 3, a schematic view of a moving track provided in an embodiment of the present application is shown in fig. 3, where the moving track is disposed at the top of the cavity, the moving track is composed of 9 shooting positions 1 to 9, the shooting position with the reference number 1 is located at the center position of the top of the cavity, the shooting positions with the reference numbers 2, 3, 4, 5 are close to four corners of the cavity, and the shooting positions with the reference numbers 6, 7, 8, 9 are between every two corners. In one embodiment, the camera and the motion rail may be provided on a side wall of the cavity.

Referring to fig. 4, a schematic view of a moving track provided in another embodiment of the present application is shown in fig. 4, where the moving track is disposed on a side wall of a cavity, and the moving track is composed of 4 photographing positions 1 to 4, and the photographing position with the reference number 1 is close to the top of the cavity and is located at a central position in a horizontal direction of the side wall; shooting positions with the reference numbers of 2 and 3 are respectively close to the rear wall of the cavity and the door; the shooting position with the reference number 4 is located at the center of the side wall in the horizontal direction and the vertical direction.

The initial set shooting position may be one or more, and by way of example, taking fig. 3 as an example, the initial set shooting position may be a shooting position numbered 1; alternatively, the photographing positions initially set may be five photographing positions numbered 1, 6, 7, 8, 9. Taking fig. 4 as an example, the initially set photographing position may be a photographing position denoted by reference numeral 1.

After the camera is controlled by the cooking device to shoot at the shooting position which is initially set, a target image in the cavity can be obtained. Here, the target image is an image acquired by a camera.

Step 220: and if the edge area of the target image meets the set condition, controlling the camera to move to the shooting position corresponding to the direction of the edge area for shooting.

Several setting conditions can be preconfigured on the cooking device. Here, the set condition may indicate that the target image does not contain a complete cavity scene; alternatively, the set condition may indicate that food material is present at the cavity edge in the target image.

After the cooking apparatus obtains the target image, it may check whether the edge area in the target image satisfies the set condition. On the one hand, if the set condition is not met, the current acquired image is indicated to meet the application requirement. On the other hand, if the setting condition is satisfied, the camera may be controlled to move to the photographing position corresponding to the edge area direction to perform photographing.

Illustratively, the condition is set such that the edge region does not have a complete cavity edge feature. Here, for an edge region near the door, the cavity edge feature may be a door body feature; for edge regions near the back wall/side wall, the cavity edge feature may be a back wall/side wall feature. When the edge area of the target image does not have the complete cavity edge characteristics, the cooking equipment can control the camera to move towards the shooting position corresponding to the edge area direction, and a new target image is shot after the camera moves.

Through the measures, the target image is acquired at the shooting position which is initially set, when the edge area of the target image meets the set condition, the cooking equipment can control the camera to move on the moving track and then shoot continuously, so that the target images of all food materials in the accommodating cavity can be acquired from a plurality of positions, and the application requirement is met.

In an embodiment, the set condition may include that the edge region has a food material characteristic and/or that the edge region has a texture characteristic different from that of the food material free region.

During the application of the cooking device, various food materials may be placed in the cavity. When the initially set photographing position performs photographing, the photographing position (for example, the position marked with 6 in fig. 3) corresponds to the photographing region of the cavity (for example, the position between the edge of the photographing region and the center of the photographing region), if the photographing region has a large-sized food material, and the edge of the image photographed at the photographing position is filled with the large-sized food material or is not filled with the large-sized food material, the edge region of the photographing region cannot be photographed, that is, the food material is large in size, and the photographing edge region has food material characteristics, and/or the edge region has texture characteristics different from those of the non-food material region, so that the photographing needs to be performed by controlling the camera to move to the photographing position (for example, to the position marked with 2 or 3) corresponding to the direction of the edge region, so as to avoid missing photographing caused by shielding.

In an embodiment, referring to fig. 5, a flow chart of a method for generating a map of food materials according to an embodiment of the present application is shown in fig. 5, and the method may include the following steps 510-530.

Step 510: and generating a food material map carrying food material information based on the acquired target image.

After several target images are acquired, the cooking device may generate a food material map carrying food material information based on the acquired target images. The food material map may include food materials in each region in the image, and food material information corresponding to the food materials. The food material information may include, but is not limited to, food material type, color, size, current status, etc.; the food material type may indicate a variety of food materials, and exemplary food material types may include "corn", "sweet potato", "potato", and the like; the current state may represent a current cooking state, and may include, for example, "raw," "cooked," "burnt," and the like.

On the one hand, if only a single target image is acquired, the cooking device can detect food material information from the target image and determine the position of each food material information corresponding to the food material in the target image. The cooking device can mark food material information on the food material position in the target image, so that a food material map is obtained.

On the other hand, if multiple frame target images are acquired, the cooking apparatus may detect food material information for each target image and determine the position of food material in each target image. The cooking device can extract characteristic points of the multi-frame target image, and fuse the target images according to the same characteristic points on the multi-frame target image, so that a fused image is obtained. And the cooking equipment marks the positions of the food materials on the fused images according to the food materials and the food material information detected on each frame of target image, so that a food material map is obtained.

Referring to fig. 6, a schematic diagram of a food map provided in an embodiment of the present application is shown in fig. 6, in which corn, sweet potato, and potato are placed at a plurality of positions in a cavity, and each food is labeled with corresponding food information.

Step 520: and controlling the camera to move to the original shooting position again according to the set period to shoot.

Step 530: based on the currently photographed image, the food map is updated.

After the food material image is obtained, in the cooking process, the cooking equipment can control the camera to move to the shooting position where the target image is originally acquired according to the set period, and shooting is performed again. By way of example, taking fig. 3 as an example, if the target image was previously acquired from the photographing positions numbered 2, 6, 7, 8, 9, the subsequent cooking apparatus may periodically control the camera to re-acquire the target image at the photographing positions.

After a number of target images are re-acquired every cycle, the cooking apparatus may re-generate the food map based on the currently photographed image, thereby updating the food map.

Through the measures, the food map can be periodically generated in the cooking process, so that the cooking condition of food in the cavity can be monitored according to the food map.

In one embodiment, during the cooking process, the speed of the change of the partial food material is high, and important attention is required. In this case, an image containing such food material may be acquired to update the food material map. Referring to fig. 7, a flowchart of a method for updating a food map according to an embodiment of the present application is shown in fig. 7, and the method may include steps 710 to 740.

Step 710: and determining the target food material with the change degree reaching the set degree based on the updated food material map.

After the cooking device updates the food map each time, the current food map and the food map obtained in the previous period can be compared, and whether food with the change degree reaching the set degree is checked. Here, the degree of change may be determined based on food material information such as food material color, deformation amount, and the like. The degree of setting may be empirically configured.

On the one hand, no food material with the change degree reaching the set degree exists, and at the moment, the cooking equipment can continuously update the food material map periodically. On the other hand, there is a food material whose degree of change reaches the set degree, and at this time, the cooking apparatus may use the food material as a target food material that needs to be monitored with emphasis.

Step 720: and controlling the camera to move to a shooting position corresponding to the target food.

After determining the target food material, the cooking apparatus may determine the position of the target food material from the food material map, further determine a photographing position nearest to the target food material, and control the camera to move to the photographing position so as to acquire an image containing the target food material and having the best imaging effect.

Step 730: and (3) adjusting the focal length of the camera to a preset focal length adjustment condition, and then shooting a food material image of the target food material, or downwards moving the camera, and then shooting the food material image of the target food material.

Step 740: based on the currently photographed image, the food map is updated.

The focal length adjustment condition is used for indicating the focal length when a clear image is acquired. For food materials with different sizes, the focal length adjustment conditions can be different, and in this case, after the cooking device can pertinently adjust the focal length, a clear food material image is shot.

The cooking equipment can adjust the focal length of the camera according to focal length adjustment conditions, and further shoot food material images containing target food materials.

The cooking apparatus can achieve the effect of focal length adjustment by moving the camera in the vertical direction. After the camera is controlled to move downwards, the cooking equipment can focus the target food material, and then a food material image containing the target food material is shot.

After the food material image is shot, the cooking device can replace the area corresponding to the target food material in the food material map with the food material image, so that the food material map is updated. Or, based on the currently photographed food material image, updating the food material information of the food material in the food material map.

In an embodiment, the cooking device may determine a downward movement distance of the camera according to a relationship between an actual imaging area size of the camera and a food size of the target food, and control the camera to move downward according to the downward movement distance, and capture an image of the food after moving.

Referring to fig. 8, a schematic diagram of an imaging area of a camera according to an embodiment of the present application is shown in fig. 8, in a left diagram, a vertical distance between the camera and a baking tray is H1, and a size of the imaging area is L1 at a current shooting angle; in the right figure, the vertical distance between the camera and the baking tray is reduced to H2, and the imaging area size is L2 under the condition that the shooting angle is unchanged. It can be seen that H1/L1 is identical to H2/L2 with the shooting angle unchanged.

Under the condition, before the cooking device controls the camera to move downwards, the vertical distance between the camera and the baking tray after downwards moving can be converted according to the size of the imaging area, the size of the target food on the baking tray and the required ratio of the size of the target food after downwards moving to the size of the imaging area, and the downwards moving distance can be determined according to the current vertical distance and the vertical distance after downwards moving.

Through this measure, can realize the accurate removal to the camera to shoot the image that contains clear food material.

In an embodiment, when the cooking apparatus updates the food map according to the set period, the size of the set period is determined by the cooking stage in which it is currently located. Illustratively, the cooking phase of the food material includes a roast stage, a color stage, and a risk emphasis monitoring stage. In the baking stage, the set period may be 30 seconds; the set period can be 15 seconds in the coloring stage; in the risk important monitoring stage, the set period may be 5 seconds.

The food material changes at different speeds in each cooking stage, and the setting period corresponding to the cooking stage with the faster food material changes is smaller.

In an embodiment, referring to fig. 9, a flow chart of a method for monitoring cooking status of food according to an embodiment of the present application is shown in fig. 9, and the method may include the following steps 910 to 930.

Step 910: after the food material map is obtained, comparing the food material map with the food material map obtained in the previous period, and judging whether food materials with attribute difference reaching a preset difference threshold exist or not as target food materials.

When the cooking device periodically updates the food map, the current food map and the food map of the previous period can be compared. For each food material in the food material map, the cooking device may determine whether a property difference of the food material between the two food material maps reaches a preset difference threshold. Here, the difference threshold may be an empirical value, which indicates that a more significant change in the food material has occurred. The attribute difference degree can be determined according to information such as color, size, shape and the like of the food material.

On the one hand, if no food materials with attribute difference reaching the difference threshold value exist, the comparison can be continued in the next period without processing. On the other hand, if there is a food material whose attribute difference reaches the difference threshold, the food material may be used as a target food material for which the cooking state needs to be checked.

Step 920: and judging whether the attribute information of the target food material reaches a first similarity threshold or not, wherein the first similarity is between the attribute information of the target food material and the preset effect attribute corresponding to the food material type of the target food material.

Step 930: if yes, determining that the target food material achieves the cooking effect.

The effect attribute is an attribute of food materials when the food materials reach the cooking effect, and can be expressed according to information such as color, deformation condition, texture characteristics and the like. The cooking apparatus may store effect attributes corresponding to various food material types in advance.

For the target food material, the cooking device may compare attribute information of the target food material in the latest food material map with an effect attribute corresponding to a food material type of the target food material, thereby obtaining the first similarity. The cooking apparatus may determine whether the first similarity reaches a first similarity threshold, which may be an empirical value, such as 90%. On the one hand, if the first similarity threshold is not reached, it is indicated that the target food material has not reached the cooking effect. The cooking device can be aligned again after obtaining the food map in the next cycle. On the other hand, if the first similarity threshold is reached, it may be indicated that the target food material achieves the cooking effect.

In an embodiment, referring to fig. 10, a flow chart of a method for monitoring cooking status of food according to another embodiment of the present application is shown in fig. 10, and the method may include the following steps 940-950.

Step 940: judging whether the attribute information of the target food material reaches a second similarity threshold or not, wherein the second similarity is between the attribute information of the target food material and a preset scorching characteristic corresponding to the food material type of the target food material;

step 950: if yes, determining that the target food material is burnt.

The characteristic of scorch is a characteristic of scorch of food materials, and can be expressed by information such as color, deformation state, texture, and the like. The cooking device may pre-store the scorch characteristics corresponding to the various food material types.

For the target food material, the cooking device may compare attribute information of the target food material in the latest food material map with a scorch characteristic corresponding to a food material type of the target food material, thereby obtaining a second similarity. The cooking appliance may determine whether the second similarity reaches a second similarity threshold, which may be an empirical value, such as 90%. On the other hand, if the second similarity threshold is not reached, it is indicated that the target food material is not burnt. On the other hand, if the second similarity threshold is reached, it is indicated that the target food material is burnt.

After the sending of the scorch, the cooking apparatus may stop cooking the target food material.

In addition, for the phenomenon that the food materials are not burnt and are too large, the phenomenon of uneven color appears in the front and back or left and right directions, such as the phenomenon that chiffon cakes are too large, the color is uneven in the front and back directions, one obvious side is dark brown, the other side is light brown, and the phenomenon appears.

In an embodiment, after determining the cooking state of the target food material, the cooking apparatus may output the prompt information corresponding to the cooking state according to the cooking state of the target food material. The prompting information can be in the forms of words, voice, video and the like. The cooking device can output prompt information through a display screen, a sound device and other devices, and can also output prompt information through a user terminal (such as a mobile phone, a tablet personal computer and the like) in butt joint with the cooking device under the condition of networking.

By the measures, the user can be informed of processing the food material in time under the condition that the food material achieves the cooking effect or the food material is burnt.

Fig. 11 is a block diagram of a food material image acquisition device according to an embodiment of the present invention, and as shown in fig. 10, the device may include:

a first photographing module 1110, configured to photograph, at an initially set photographing position, a target image in the cavity through the camera;

and the second shooting module 1120 is configured to control the camera to move to a shooting position corresponding to the direction of the edge area for shooting if the edge area of the target image meets a set condition.

The implementation process of the functions and actions of each module in the device is specifically shown in the implementation process of corresponding steps in the food material image acquisition method, and is not repeated here.

In the several embodiments provided in the present application, the disclosed apparatus and method may be implemented in other manners. The apparatus embodiments described above are merely illustrative, for example, flow diagrams and block diagrams in the figures illustrate the architecture, functionality, and operation of possible implementations of apparatus, methods and computer program products according to various embodiments of the present application. In this regard, each block in the flowchart or block diagrams may represent a module, segment, or portion of code, which comprises one or more executable instructions for implementing the specified logical function(s). In some alternative implementations, the functions noted in the block may occur out of the order noted in the figures. For example, two blocks shown in succession may, in fact, be executed substantially concurrently, or the blocks may sometimes be executed in the reverse order, depending upon the functionality involved. It will also be noted that each block of the block diagrams and/or flowchart illustration, and combinations of blocks in the block diagrams and/or flowchart illustration, can be implemented by special purpose hardware-based systems which perform the specified functions or acts, or combinations of special purpose hardware and computer instructions.

In addition, the functional modules in the embodiments of the present application may be integrated together to form a single part, or each module may exist alone, or two or more modules may be integrated to form a single part.

The functions, if implemented in the form of software functional modules and sold or used as a stand-alone product, may be stored on a computer readable storage medium. Based on such understanding, the technical solution of the present application may be embodied essentially or in a part contributing to the prior art or in a part of the technical solution, in the form of a software product stored in a storage medium, including several instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to perform all or part of the steps of the methods of the embodiments of the present application. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a Read-Only Memory (ROM), a random access Memory (RAM, random Access Memory), a magnetic disk, or an optical disk, or other various media capable of storing program codes.

Claims (10)

1. The method for acquiring the image of the cooking equipment is applied to the cooking equipment, the cooking equipment comprises a box body, and a camera and a movement track of the camera are arranged in a cavity of the box body, and is characterized by comprising the following steps:

shooting a target image in the cavity through the camera at an initial set shooting position;

and if the edge area of the target image meets the set condition, controlling the camera to move to the shooting position corresponding to the direction of the edge area for shooting.

2. The method of claim 1, wherein the setting conditions comprise:

the edge area is provided with food material characteristics;

and/or

The edge region has a texture characteristic that is different from the food material free region.

3. The method according to claim 1, wherein the method further comprises:

generating a food map carrying food information based on the acquired target image;

controlling the camera to move to the original shooting position again according to the set period to shoot;

based on the currently photographed image, the food map is updated.

4. A method according to claim 3, characterized in that the method further comprises:

determining a target food material with a change degree reaching a set degree based on the updated food material map;

controlling the camera to move to a shooting position corresponding to the target food;

shooting a food material image of the target food material after adjusting the focal length of the camera to a preset focal length adjustment condition, or shooting the food material image of the target food material after downwards moving the camera;

based on the currently photographed image, the food map is updated.

5. A method according to claim 3, wherein the size of the set period is determined by the cooking stage in which it is currently in.

6. A method according to claim 3, characterized in that the method further comprises:

after the food material map is obtained, comparing the food material map with the food material map obtained in the previous period, and judging whether food materials with attribute difference reaching a preset difference threshold exist or not as target food materials;

judging whether the attribute information of the target food material reaches a first similarity threshold or not, wherein the first similarity is between the attribute information of the target food material and a preset effect attribute corresponding to the food material type of the target food material;

if yes, determining that the target food material achieves the cooking effect.

7. The method of claim 6, wherein the method further comprises:

judging whether the attribute information of the target food material reaches a second similarity threshold or not, wherein the second similarity is between the attribute information of the target food material and a preset scorching characteristic corresponding to the food material type of the target food material;

if yes, determining that the target food material is burnt.

8. The method according to claim 6 or 7, characterized in that the method further comprises:

and outputting prompt information corresponding to the cooking state according to the cooking state of the target food material.

9. The utility model provides a cooking equipment image acquisition device, is applied to cooking equipment, cooking equipment includes the box, be equipped with the camera in the cavity of box with the track of movement of camera, its characterized in that, the method includes:

the first shooting module is used for shooting a target image in the cavity through the camera at an initial set shooting position;

and the second shooting module is used for controlling the camera to move to a shooting position corresponding to the direction of the edge area for shooting if the edge area of the target image meets the set condition.

10. A cooking apparatus, characterized in that the cooking apparatus comprises:

a processor;

a memory for storing processor-executable instructions;

wherein the processor is configured to perform the method of acquiring an image of a cooking apparatus according to any one of claims 1-8.

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