CN116406959A

CN116406959A - Method and device for prompting cooking progress and cooking equipment

Info

Publication number: CN116406959A
Application number: CN202111663479.3A
Authority: CN
Inventors: 曹博弢; 赵安娜; 贺立军; 刘舒扬; 贾晓芸; 姜洪妍; 潘建旋
Original assignee: Qingdao Haier Smart Technology R&D Co Ltd; Haier Smart Home Co Ltd; Tianjin Jinhang Institute of Technical Physics
Current assignee: Qingdao Haier Smart Technology R&D Co Ltd; Haier Smart Home Co Ltd; Tianjin Jinhang Institute of Technical Physics
Priority date: 2021-12-30
Filing date: 2021-12-30
Publication date: 2023-07-11

Abstract

The application relates to the technical field of intelligent household appliances and discloses a method for prompting cooking progress, which comprises the following steps: determining a target cooking time length and a target maturity corresponding to the cooking instruction; determining a first cooking progress of the target food material according to a first ratio of the cooked time length to the target cooking time length, and determining cooking progress prompt information according to the first cooking progress; acquiring spectrum information of a target food material at the current moment acquired by a hyperspectral imaging system, and determining the current maturity of the target food material according to the spectrum information; determining a second maturity progress of the target food material according to a second ratio of the current maturity to the target maturity; when the progress difference between the first and second progress of the ripening satisfies the progress correction condition, the first progress of the ripening is corrected according to the second progress of the ripening. The detection and the prompt of the continuous change of the maturity are realized. The application also discloses a device and cooking equipment for cooking progress suggestion.

Description

Method and device for prompting cooking progress and cooking equipment

Technical Field

The application relates to the technical field of intelligent household appliances, and for example relates to a method and device for prompting cooking progress and cooking equipment.

Background

At present, with the development of technology and the improvement of living standard of people, intelligent cooking equipment has become an indispensable kitchen appliance for more and more families. Generally, the intelligent cooking equipment can cook food materials by setting a heating mode, heating time or heating power, so that the food materials are ensured to be ripe. However, due to the variety of food materials and the difference of people's preference for the taste of the food materials, the utilization of fixed heating parameters as a sign of the maturity of the food materials has not been able to meet the demands gradually.

In the related art, there is provided a food heating control method, by acquiring a hyperspectral image of a heated food, to determine surface texture and color information of the heated food based on the hyperspectral image, thereby determining whether the doneness of the heated food reaches a set doneness, and stopping heating after the set doneness is reached. Therefore, the temperature of the food material is not required to be obtained by adopting the temperature sensor, the degree of ripeness of the food material is not required to be judged by relying on experience of a cooker, and intelligent adjustment can be realized according to the characteristic difference of the food material heating device so as to achieve a better cooking effect.

In the process of implementing the embodiments of the present disclosure, it is found that at least the following problems exist in the related art:

When food image information is acquired through a spectrum imaging technology, because spectrum identification belongs to a step type identification mode, continuous maturity detection is difficult to carry out, and therefore continuous change of food maturity progress cannot be detected only by spectrum identification.

Disclosure of Invention

The following presents a simplified summary in order to provide a basic understanding of some aspects of the disclosed embodiments. This summary is not an extensive overview, and is intended to neither identify key/critical elements nor delineate the scope of such embodiments, but is intended as a prelude to the more detailed description that follows.

The embodiment of the disclosure provides a method and a device for prompting cooking progress, and cooking equipment, wherein the maturation progress corresponding to cooking time length is combined with the maturation progress determined by a spectral imaging technology, so that detection and prompting of continuous change of the maturation degree are realized.

In some embodiments, the method for cooking progress cues includes: determining a target cooking time length and a target maturity corresponding to the cooking instruction; determining a first cooking progress of the target food material according to a first ratio of the cooked time length to the target cooking time length, and determining cooking progress prompt information according to the first cooking progress; acquiring spectrum information of a target food material at the current moment acquired by a hyperspectral imaging system, and determining the current maturity of the target food material according to the spectrum information; determining a second maturity progress of the target food material according to a second ratio of the current maturity to the target maturity; and correcting the first maturing progress according to the second maturing progress when the progress difference between the first maturing progress and the second maturing progress meets a progress correction condition.

In some embodiments, the means for cooking progress cues comprises: a first obtaining module configured to determine a target cooking duration and a target maturity corresponding to the cooking instruction; the first determining module is configured to determine a first cooking progress of the target food material according to a first ratio of the cooked time length to the target cooking time length, and determine cooking progress prompt information according to the first cooking progress; the second acquisition module is configured to acquire the spectrum information of the target food material at the current moment acquired by the hyperspectral imaging system and determine the current maturity of the target food material according to the spectrum information; a second determining module configured to determine a second maturity progress of the target food material according to a second ratio of the current maturity to the target maturity; a correction module configured to correct the first progress of maturation according to the second progress of maturation in the event that a difference in progress between the first progress of maturation and the second progress of maturation satisfies a progress correction condition.

In some embodiments, the apparatus for cueing cooking progress comprises a processor and a memory storing program instructions, the processor being configured to perform the method for cueing cooking progress described above when the program instructions are executed.

In some embodiments, the cooking apparatus comprises a hyperspectral imaging system; and the device for prompting the cooking progress.

The method and the device for prompting the cooking progress and the cooking equipment provided by the embodiment of the disclosure can realize the following technical effects:

in the cooking process, determining a first maturity progress of the target food material through the cooked time length and the target cooking time length, so as to determine a continuously-changed first maturity progress according to the relation between the change of the cooking time length and the maturity progress; and further, acquiring spectral information of the target food material through a hyperspectral imaging system to determine the second maturity progress of the target food material so as to realize correction of the first maturity progress. Therefore, on one hand, detection and prompt of continuous change of the maturity are realized, and on the other hand, accuracy in prompt of cooking progress according to the maturity of food materials in the cooking process is improved.

The foregoing general description and the following description are exemplary and explanatory only and are not restrictive of the application.

Drawings

One or more embodiments are illustrated by way of example and not limitation in the figures of the accompanying drawings, in which like references indicate similar elements, and in which like reference numerals refer to similar elements, and in which:

Fig. 1 is a schematic view of a usage scenario of a cooking apparatus provided by an embodiment of the present disclosure;

FIG. 2 is a schematic diagram of a hyperspectral imaging system provided by an embodiment of the present disclosure;

FIG. 3 is a schematic diagram of an imaging process of a spectral imaging chip provided by an embodiment of the present disclosure;

FIG. 4 is a flow chart of a method for cueing cooking progress provided by embodiments of the present disclosure;

FIG. 5 is a flow chart of another method for cueing cooking progress provided by embodiments of the present disclosure;

FIG. 6 is a schematic diagram of an apparatus for cueing cooking progress provided by embodiments of the present disclosure;

fig. 7 is a schematic diagram of another apparatus for cueing cooking progress provided by embodiments of the present disclosure.

Detailed Description

So that the manner in which the features and techniques of the disclosed embodiments can be understood in more detail, a more particular description of the embodiments of the disclosure, briefly summarized below, may be had by reference to the appended drawings, which are not intended to be limiting of the embodiments of the disclosure. In the following description of the technology, for purposes of explanation, numerous details are set forth in order to provide a thorough understanding of the disclosed embodiments. However, one or more embodiments may still be practiced without these details. In other instances, well-known structures and devices may be shown simplified in order to simplify the drawing.

The terms first, second and the like in the description and in the claims of the embodiments of the disclosure and in the above-described figures are used for distinguishing between similar objects and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used may be interchanged where appropriate in order to describe embodiments of the present disclosure. Furthermore, the terms "comprise" and "have," as well as any variations thereof, are intended to cover a non-exclusive inclusion.

The term "plurality" means two or more, unless otherwise indicated.

In the embodiment of the present disclosure, the character "/" indicates that the front and rear objects are an or relationship. For example, A/B represents: a or B.

The term "and/or" is an associative relationship that describes an object, meaning that there may be three relationships. For example, a and/or B, represent: a or B, or, A and B.

The term "corresponding" may refer to an association or binding relationship, and the correspondence between a and B refers to an association or binding relationship between a and B.

In the embodiment of the disclosure, the intelligent home appliance refers to a home appliance formed after a microprocessor, a sensor technology and a network communication technology are introduced into the home appliance, and has the characteristics of intelligent control, intelligent sensing and intelligent application, the operation process of the intelligent home appliance often depends on the application and processing of modern technologies such as the internet of things, the internet and an electronic chip, for example, the intelligent home appliance can realize remote control and management of a user on the intelligent home appliance by connecting the electronic appliance.

In the embodiment of the disclosure, the terminal device refers to an electronic device with a wireless connection function, and the terminal device can be in communication connection with the intelligent household electrical appliance through connecting with the internet, and can also be in communication connection with the intelligent household electrical appliance through Bluetooth, wifi and other modes. In some embodiments, the terminal device is, for example, a mobile device, a computer, or an in-vehicle device built into a hover vehicle, etc., or any combination thereof. The mobile device may include, for example, a cell phone, smart home device, wearable device, smart mobile device, virtual reality device, etc., or any combination thereof, wherein the wearable device includes, for example: smart watches, smart bracelets, pedometers, etc.

Fig. 1 is a schematic view of a usage scenario of a cooking apparatus provided in an embodiment of the present disclosure, and in combination with fig. 1, the usage scenario includes a cooking apparatus 200 and a home cloud platform 210 for communicating with the cooking apparatus 200. The cooking device 200 may be an intelligent cooking device such as an oven, a microwave oven, an electric cooker, etc.

Here, the cooking apparatus 200 includes a cooking cavity, a light source disposed within the cooking cavity, and a hyperspectral imaging system.

Generally, the cooking apparatus 200 may access a WiFi network in a home to communicate with a control terminal such as a mobile phone, a cloud server, etc. The user may also control the cooking appliance 200 to execute cooking program instructions (including cooking control instructions, maturity detection instructions, etc.) via a smart phone side application.

The cooking device 200 communicates with the home cloud platform 210 through a WiFi network, receives real-time status data of the cooking device 200 for subscription by a big data platform and an application program service, and receives and issues cooking program instructions from other business servers, the big data platform, an application program end and an intelligent terminal.

In other implementation scenarios of the present solution, a terminal device may be further included for communicating with the cooking device 200 and/or the home cloud platform 210, where the terminal device refers to an intelligent device in a smart home application scenario, such as a smart phone, a wearable device, a smart mobile device, a virtual display device, etc., and may also be an intelligent home appliance, such as a smart refrigerator, a smart television, a smart washing machine, a smart air conditioner, a smart sound box, a smart lamp, a smart curtain, etc., or any combination thereof.

Fig. 2 is a schematic diagram of a hyperspectral imaging system in an embodiment of the present disclosure. The hyperspectral imaging system in the embodiment of the present disclosure is applied to the above cooking apparatus.

Hyperspectral imaging is a careful segmentation in the spectral dimension, not just the traditional so-called black, white or R, G, B distinction, but also N channels in the spectral dimension, for example: 400nm-1000nm can be divided into 300 channels. Therefore, the hyperspectral device acquires a data cube, not only has the information of the image, but also expands in the spectrum dimension, so that not only the spectrum data of each point on the image can be obtained, but also the image information of any spectrum can be obtained. This means that hyperspectral imaging techniques can provide more accurate and richer data for food material maturity identification.

Compared with hundreds of channels in hyperspectral imaging, the RGB imaging commonly adopted in the related technology only has three channels, and the maturity of food materials is judged by the intensity data of the three channels, so that the accuracy is poor.

Referring to fig. 2, a hyperspectral imaging system according to an embodiment of the present disclosure includes an insulating lens 100, a spectral imaging chip 110, and a data interaction circuit 120. The data interaction circuit 120 includes an analog-to-digital conversion module, a data storage module, a data processing module, and a man-machine interaction module.

Generally, in order to better acquire spectral data of a target food material, the insulating lens 100 is disposed at a top corner position in the cooking apparatus. Specifically, the device can be arranged at the diagonal position of the cooking cavity so as to improve the accuracy of spectrum data acquisition.

Alternatively, the spectral imaging chip 110 in the present embodiment employs a tile-type spectral imaging chip, that is, one time includes acquiring three-dimensional data including two-dimensional space and one-dimensional time. Taking a 4-spectrum tile-type spectrum imaging chip structure as an example, for an image sensor with MxN pixels, each spectrum segment respectively occupies (M/2 xN/2) pixels, adjacent (M/2 xN/2) pixels form a filter block, and the same spectrum filter film structure is integrated on the same filter block, namely, the (M/2 xN/2) pixels have the same spectrum selectivity.

Further, the number 101 of microlens arrays of the thermal insulation lens 100 is the same as the number of filter blocks of the tile-type spectral imaging chip 110, that is, for the same target food 130, m×n pixels are imaged on different spectral selective imaging blocks respectively, and finally, a target spectral image 140 (M/2×n/2×4) is obtained under the processing of the data interaction circuit 120, and the imaging process is shown in fig. 3.

Therefore, the hyperspectral imaging system is applied to cooking equipment, can collect spectral information in the cooking equipment, and accordingly utilizes the collected spectral information to detect the performance of the light source in the embodiment of the disclosure, so that relevant prompt information pushing is carried out, or the collected spectral information is utilized to judge the maturity of food materials, so that the cooking equipment can make feedback based on the maturity of target food materials.

Fig. 4 is a flowchart of a method for cueing cooking progress provided in this embodiment, where the method for cueing cooking progress is applied to a cooking apparatus having the above hyperspectral imaging system. The method for prompting the cooking progress can be executed in a hyperspectral imaging system and also can be executed at a control end of cooking equipment; may also be implemented in a server, such as a home cloud platform in communication with the cooking device; and can also be executed in terminal equipment, such as a control terminal of a smart phone and a smart home appliance. In the embodiment of the present disclosure, a description will be given of a description of a mode in which a processor of a cooking apparatus is used as an execution subject.

Step S401, determining a target cooking time length and a target maturity corresponding to the cooking instruction.

Here, the target cooking time period and the target maturity may be directly determined according to the cooking instruction. For example, the cooking instructions issued by the user include a cooking time period of M minutes, a target maturity of N minutes; then M is determined as the target cooking time period and N is determined as the target maturity.

In some embodiments, the cooking instructions include a target recipe, and the cooking time period in the target recipe is taken as the target cooking time period and the maturity in the target recipe is taken as the target maturity.

Step S402, determining a first maturity progress of the target food material according to a first ratio of the cooked time length to the target cooking time length, and determining cooking progress prompt information according to the first maturity progress.

And the first maturity progress is used for representing the current maturity progress determined according to the relation between the cooking time length change and the maturity progress. The first progress of the cooking is characterized by continuity, since it is determined according to the cooking time period.

The cooked time period refers to a time period from a cooking start time to a current time.

Here, the target cooking time length is used for indicating the complete progress of the target food material reaching the target maturity, and the ratio of the cooked time length to the target cooking time length is used for indicating the proportion of the target food material maturity in the complete progress at the current moment, so that the maturity of the target food material is estimated.

Optionally, determining the cooking progress prompt message according to the first maturity progress includes:

and determining the current cooking stage prompt information corresponding to the target food material according to the first cooking progress.

Here, the correspondence between the first maturity progress of the target food material and the current cooking stage prompt information may be obtained by means of a table lookup. For example, a cooking stage information table of the cooking device is obtained, and the cooking stage information table stores the maturation progress and the corresponding cooking stage of different kinds of target food materials;

obtaining the type of the target food material and the first maturity progress, and matching the cooking stage which is consistent with the type of the current target food material and the first maturity progress in a cooking stage information table;

and according to the cooking stage prompt information corresponding to the cooking stage.

The cooking stage information table of the cooking apparatus may be acquired through simulation or through a limited number of experiments, and the acquired data mapping relationship may be stored in a storage medium in the form of a data information table for recall.

Here, the cooking phase refers to a division of phases in the cooking process. The current cooking stage prompt information can be displayed through a display screen of the cooking device or a mobile terminal communicated with the cooking device. Generally, different target food materials have different cooking flows and therefore different cooking phases.

Optionally, determining the cooking progress prompt information according to the first maturity progress may also include:

and determining the current cooking progress proportion prompt information corresponding to the target food material according to the first cooking progress.

And the current cooking progress proportion information is used for representing the proportion of the first maturity progress in the complete progress, so that the maturity of the target food material is estimated.

For example, if the maturation progress (0 to 100%) is indicated by a bar chart on the display screen of the cooking apparatus, when the first maturation progress is obtained to be 0.5, the current cooking progress ratio is determined to be 50% according to the first maturation progress, and the completed 50% cooking progress is displayed on the bar chart.

In addition, the cooking progress prompt message can be also represented by a pie chart and a cooking progress proportion value.

Step S403, obtaining the spectrum information of the target food material at the current moment acquired by the hyperspectral imaging system, and determining the current maturity of the target food material according to the spectrum information.

The current maturity of the target food material is obtained by processing the spectral information of the target food material.

Step S404, determining a second maturity progress of the target food material according to a second ratio of the current maturity to the target maturity.

And a second maturity schedule for indicating a maturity schedule determined based on a ratio between the current maturity and the target maturity. The second maturity is characterized by step nature and non-continuity because of the current maturity obtained according to spectrum identification. The second progress of maturation is acquired by interval detection with respect to the first progress of maturation.

In step S405, when the progress difference between the first and second progress of the maturation is satisfied with the progress correction condition, the first progress of the maturation is corrected according to the second progress of the maturation.

A first maturity progress obtained according to the change of the cooking time length belongs to an estimated value with continuity; the second maturity progress determined according to the maturity obtained by spectrum identification belongs to a detection value with discontinuity, and is more accurate relative to the first maturity progress, so that the current food maturity detection condition can be reflected. Here, by setting the progress correction condition, it is achieved that the first progress of the maturation is corrected when there is a large error between the currently estimated first progress of the maturation and the second progress of the maturation in the actual detection situation.

Optionally, the progress correction condition includes:

the absolute value of the progress difference between the first and second progress of ripening is greater than the detection threshold.

The detection threshold is used to represent the degree of error between the first and second progress of maturation.

For example, after the user receives the prompt, the user finds that the adjustment range between the prompt progress (first maturity progress) and the actual progress (second maturity progress) is too large, and the device prompt is too inaccurate, and the detection threshold needs to be reduced at this time; if the user receives a prompt, and finds an error, but the error value is acceptable, the detection threshold can be maintained; that is, the value of the detection threshold is determined based on the actual feeling of the user.

When the difference between the first and second progress is greater than the detection threshold, it indicates that the error between the currently estimated first progress and the second progress determined according to the actual detection situation is greater, and the first progress needs to be corrected to prompt the correct cooking progress. When the difference between the first and second progress is less than or equal to the detection threshold, it indicates that the error between the currently estimated first progress and the second progress determined according to the actual detection situation is small, and the corresponding cooking progress prompt information can be continuously determined according to the first progress.

In the cooking process, determining the first maturity progress of the target food material according to the cooking time length and the target cooking time length, so as to determine the continuously-changed first maturity progress according to the relation between the change of the cooking time length and the maturity progress; and further, acquiring spectral information of the target food material through a hyperspectral imaging system to determine the second maturity progress of the target food material so as to realize correction of the first maturity progress. Therefore, on one hand, detection and prompt of continuous change of the maturity are realized, and on the other hand, accuracy in prompt of cooking progress according to the maturity of food materials in the cooking process is improved.

Optionally, correcting the first maturation progress according to the second maturation progress includes:

and taking the second ripening schedule as the first ripening schedule of the target food material.

Here, the second progress of the cooking determined according to the actual detection condition is taken as the first progress of the cooking to determine the cooking progress prompt message corresponding to the corrected first progress of the cooking.

So, on the one hand, realized the detection to maturity continuous variation through former first culinary art progress, on the other hand improves the accuracy when cooking progress suggestion according to food maturity in the cooking process through the first culinary art progress after the correction.

Optionally, correcting the first maturation progress according to the second maturation progress may further include:

determining a first correction factor according to the progress difference value;

and correcting the first maturity progress according to the first correction factor to enable the first maturity progress to have a trend of approaching to the first maturity progress.

The larger the difference between the second progress and the first progress, the more inaccurate the first progress should be represented; the first correction factor, which is set in positive correlation with the absolute value of the progress difference, corrects the first maturity progress more in the case that the difference is larger. Further, according to the positive and negative values of the progress difference, the correction direction of the correction factor is determined. Under the condition that the progress difference is positive, namely the estimated first maturing progress leads the actual second maturing progress, the first maturing progress is negatively corrected through the first correction factor at the moment, so that the first maturing progress is reduced to approach the second maturing progress; in the case that the progress difference is negative, that is, the estimated first maturing progress is later than the actual second maturing progress, the first maturing progress is positively corrected by the first correction factor at this time so as to be increased to approach the second maturing progress.

Here, the first correction factor is determined according to the progress difference, so that the first cooking progress is adjusted, and compared with a mode of directly taking the second cooking progress as the correction mode of the first cooking progress, the change range of the prompt information can be reduced within the range of the maturity identification error, so that on one hand, the large-scale adjustment of the heating degree of the cooking equipment corresponding to the cooking progress can be avoided, and on the other hand, the user error is avoided as the program fault of the cooking equipment.

Optionally, the determining of the target cooking duration includes:

obtaining a preset cooking time length corresponding to the cooking instruction;

obtaining the initial maturity of the target food material at the cooking starting moment;

and correcting the preset cooking time length according to the difference value between the target maturity and the initial maturity to obtain the target cooking time length.

The initial maturity of the target food material at the cooking start time can be obtained through input of a user, and can also be obtained through a spectrum image of the target food material at the cooking start time.

Under the same cooking instruction, the cooking time length required by the same food materials with different initial maturity to reach the same target maturity is different. Here, the preset cooking time period is corrected by the difference between the initial maturity and the target maturity to determine the target cooking time period, so as to improve the accuracy in estimating the first maturity progress.

Further, according to the difference between the target maturity and the initial maturity, correcting the preset cooking time to obtain the target cooking time, including:

the ratio of the difference value between the target maturity and the initial maturity to the target maturity is used as a second correction factor;

and taking the product of the second correction factor and the preset cooking time as a target cooking time.

Determining the distance from the target maturity to the maturity which needs to be continuously improved through the cooking process based on the initial maturity according to the ratio of the difference value between the target maturity and the initial maturity to the target maturity, and multiplying the distance value and the total target maturity by a preset cooking time length serving as a second correction factor of the preset cooking time length to obtain the target cooking time length.

That is, the target cooking time period may be obtained by:

wherein t is _g ' target cooking duration, P _S For target maturity, P ₀ For initial maturity, t _g Is a preset cooking time period.

By adopting the cooking progress prompting method provided by the embodiment of the disclosure, in the cooking process, the first maturity progress of the target food material is determined through the cooked time length and the target cooking time length, so that the continuously-changed first maturity progress is determined according to the relation between the change of the cooking time length and the maturity progress; and further, acquiring spectral information of the target food material through a hyperspectral imaging system to determine the second maturity progress of the target food material so as to realize correction of the first maturity progress. Therefore, on one hand, detection and prompt of continuous change of the maturity are realized, and on the other hand, accuracy in prompt of cooking progress according to the maturity of food materials in the cooking process is improved.

Fig. 5 is a flowchart of another method for cueing cooking progress provided in this embodiment, where the method for cueing cooking progress is applied to a cooking apparatus having the hyperspectral imaging system described above. In the embodiment of the present disclosure, a description will be given of a description of a mode in which a processor of a cooking apparatus is used as an execution subject.

In step S501, a target cooking time length and a target maturity corresponding to the cooking instruction are determined.

Step S502, determining a first maturity progress of the target food material according to a first ratio of the cooked time length to the target cooking time length, and determining cooking progress prompt information according to the first maturity progress.

Step S503, an interval duration for acquiring spectrum information is obtained.

Step S504, according to the interval duration, spectrum information of the target food material at the current moment acquired by the hyperspectral imaging system is acquired at intervals, and the current maturity of the target food material is determined according to the spectrum information.

Step S505, determining a second maturity progress of the target food material according to a second ratio of the current maturity to the target maturity.

In step S506, when the progress difference between the first and second progress of the ripening satisfies the progress correction condition, the first progress of the ripening is corrected according to the second progress of the ripening.

And acquiring the spectrum information of the target food material at the current moment according to the hyperspectral imaging system, wherein the obtained second maturity progress is discontinuous. Here, the second ripening schedule is obtained by obtaining the interval duration to realize the acquisition of the spectrum information of the target food material at intervals.

The interval duration may be a plurality of equal durations or a plurality of unequal durations set according to the progress of the cooking schedule.

Then, obtaining the interval duration for obtaining the spectral information may include:

determining the interval duration between the current cooking progress and the last acquisition of the spectrum information of the target food material; wherein, the closer the cooking progress is to the completion of cooking, the shorter the time length of the interval time length is.

Further, determining the current maturity of the target food material according to the spectral information includes: and obtaining a maturity identification model corresponding to the type of the target food material, and inputting the spectrum information of the target food material into the maturity identification model to obtain the current maturity of the target food material.

Optionally, establishing the maturity identification model includes:

acquiring a plurality of groups of spectrum images acquired by a hyperspectral imaging system in the same cooking process, wherein each group of spectrum images in the same cooking process comprises spectrum data of the same target food material;

Obtaining spectral feature data of a target food material in each group of spectral images in the same cooking process, obtaining labels of each group of spectral feature data, and taking a plurality of groups of spectral feature data and corresponding labels as a training sample data set corresponding to the target food material; the label is used for representing the maturity information of the target food material corresponding to each group of spectral characteristic data;

and constructing a recognition model, inputting a training sample data set into the recognition model for training, and taking the trained recognition model as a maturity recognition model corresponding to the type of the target food material.

The multiple groups of spectrum images collected in the same cooking process refer to multiple groups of spectrum images collected in different cooking stages in the same cooking process. The establishment of the maturity identification model requires training according to the multi-stage spectral images of the same type of food material during the cooking process. The maturity identification models of different food materials are different.

Further, after obtaining the trained maturity recognition model, it is necessary to test the accuracy of its maturity recognition to determine whether to continue the iterative training.

Specifically, after establishing the maturity identification model, it further comprises:

acquiring a test sample data set, wherein the test sample data set comprises a plurality of groups of spectrum images acquired by a hyperspectral imaging system and food material maturity information corresponding to a target food material in each group of spectrum images;

Inputting the test sample data set into a maturity identification model;

respectively calculating the matching degree between the maturity identification model identification result of each group of spectral images and the food material maturity information to obtain the average matching degree of the maturity identification model;

applying the current maturity identification model to maturity detection of the food material under the condition that the average degree of match is greater than or equal to the maturity matching threshold;

and under the condition that the average degree of matching is smaller than the maturity matching threshold, training the majority of maturity identification models is continued.

Here, the degree of matching between the maturity recognition result of the maturity recognition model and the food material maturity information is used to represent the degree of closeness between the maturity recognition result of the maturity recognition model and the food material maturity information. The closer the maturity recognition result of the maturity recognition model is to the maturity information of the food material, the higher the value of the matching degree between the maturity recognition result of the maturity recognition model and the maturity information of the food material is.

The maturity matching threshold is used for representing the situation that the similarity between the maturity recognition result of the maturity recognition model and the food material maturity information is high, and the maturity recognition requirement can be met. For example, the maturity match threshold is set to 0.85.

When the maturity recognition model is used for testing, the recognition success rate of the current maturity recognition model is higher under the condition that the average matching degree is larger than or equal to the maturity matching threshold value, so that the maturity recognition requirement can be met, and the method can be applied to determining the maturity recognition of the target food material; when the average matching degree is smaller than the matching threshold value, the recognition success rate of the current maturity recognition model is general, the current maturity recognition requirement cannot be met, and the maturity recognition model needs to be trained continuously, so that the spectral characteristic information of various foods in different maturity stages is learned deeply, and the matching degree of the recognition result and the food material maturity is improved.

Fig. 6 is a schematic diagram of an apparatus for cueing cooking progress provided by embodiments of the present disclosure, which may be implemented in software, hardware, or a combination of both.

As shown in fig. 6, the apparatus for cooking progress prompt includes: a first obtaining module 601, a first determining module 602, a second obtaining module 603, a second determining module 604 and a modifying module 605.

Wherein, the first obtaining module 601 is configured to determine a target cooking duration and a target maturity corresponding to the cooking instruction; a first determining module 602 configured to determine a first cooking progress of the target food material according to a first ratio of the cooked time length at the current time to the target cooking time length, and determine a cooking progress prompt message according to the first cooking progress; the second obtaining module 603 is configured to obtain the spectrum information of the target food material at the current moment acquired by the hyperspectral imaging system, and determine the current maturity of the target food material according to the spectrum information; a second determining module 604 configured to determine a second maturity progress of the target food material based on a second ratio of the current maturity to the target maturity; the correction module 605 is configured to correct the first progress of the ripening according to the second progress of the ripening in a case where a difference in progress between the first progress of the ripening and the second progress of the ripening satisfies a progress correction condition.

Fig. 7 is a schematic diagram of an apparatus for cueing cooking progress provided by embodiments of the present disclosure. As shown in fig. 7, the apparatus for cooking progress prompt includes:

a processor 700 and a memory 701, which may also include a communication interface (Communication Interface) 702 and a bus 703. The processor 700, the communication interface 702, and the memory 701 may communicate with each other through the bus 703. The communication interface 702 may be used for information transfer. The processor 700 may call logic instructions in the memory 701 to perform the method for cooking progress cues of the above-described embodiments.

Further, the logic instructions in the memory 701 may be implemented in the form of software functional units and may be stored in a computer readable storage medium when sold or used as a stand alone product.

The memory 701 is used as a computer readable storage medium for storing a software program, a computer executable program, and program instructions/modules corresponding to the methods in the embodiments of the present disclosure. The processor 700 executes the program instructions/modules stored in the memory 701 to perform the functional application and data processing, i.e. to implement the method for detecting the maturity of food materials in the above embodiments.

Memory 701 may include a storage program area and a storage data area, wherein the storage program area may store an operating system, at least one application program required for a function; the storage data area may store data created according to the use of the terminal device, etc. In addition, the memory 701 may include a high-speed random access memory, and may also include a nonvolatile memory.

The embodiment of the disclosure provides cooking equipment, which comprises a hyperspectral imaging system and the device for prompting cooking progress.

Embodiments of the present disclosure provide a computer-readable storage medium storing computer-executable instructions configured to perform the above-described method for cueing cooking progress.

The disclosed embodiments provide a computer program product comprising a computer program stored on a computer readable storage medium, the computer program comprising program instructions which, when executed by a computer, cause the computer to perform the above-described method for cueing cooking progress.

The computer readable storage medium may be a transitory computer readable storage medium or a non-transitory computer readable storage medium.

Embodiments of the present disclosure may be embodied in a software product stored on a storage medium, including one or more 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 a method according to embodiments of the present disclosure. And the aforementioned storage medium may be a non-transitory storage medium including: a plurality of media capable of storing program codes, such as a usb 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 a transitory storage medium.

The above description and the drawings illustrate embodiments of the disclosure sufficiently to enable those skilled in the art to practice them. Other embodiments may involve structural, logical, electrical, process, and other changes. The embodiments represent only possible variations. Individual components and functions are optional unless explicitly required, and the sequence of operations may vary. Portions and features of some embodiments may be included in, or substituted for, those of others. Moreover, the terminology used in the present application is for the purpose of describing embodiments only and is not intended to limit the claims. As used in the description of the embodiments and the claims, the singular forms "a," "an," and "the" (the) are intended to include the plural forms as well, unless the context clearly indicates otherwise. Similarly, the term "and/or" as used in this application is meant to encompass any and all possible combinations of one or more of the associated listed. Furthermore, when used in this application, the terms "comprises," "comprising," and/or "includes," and variations thereof, mean that the stated features, integers, steps, operations, elements, and/or components are present, but that the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof is not precluded. Without further limitation, an element defined by the phrase "comprising one …" does not exclude the presence of other like elements in a process, method or apparatus comprising such elements. In this context, each embodiment may be described with emphasis on the differences from the other embodiments, and the same similar parts between the various embodiments may be referred to each other. For the methods, products, etc. disclosed in the embodiments, if they correspond to the method sections disclosed in the embodiments, the description of the method sections may be referred to for relevance.

Those of skill in the art will appreciate that the various illustrative elements and algorithm steps described in connection with the embodiments disclosed herein may be implemented as electronic hardware, or combinations of computer software and electronic hardware. Whether such functionality is implemented as hardware or software depends upon the particular application and design constraints imposed on the solution. The skilled artisan may use different methods for each particular application to achieve the described functionality, but such implementation should not be considered to be beyond the scope of the embodiments of the present disclosure. It will be clearly understood by those skilled in the art that, for convenience and brevity of description, specific working procedures of the above-described systems, apparatuses and units may refer to corresponding procedures in the foregoing method embodiments, which are not repeated herein.

In the embodiments disclosed herein, the disclosed methods, articles of manufacture (including but not limited to devices, apparatuses, etc.) may be practiced in other ways. For example, the apparatus embodiments described above are merely illustrative, and for example, the division of the units may be merely a logical function division, and there may be additional divisions when actually implemented, for example, multiple units or components may be combined or integrated into another system, or some features may be omitted, or not performed. In addition, the coupling or direct coupling or communication connection shown or discussed with each other may be through some interface, device or unit indirect coupling or communication connection, which may be in electrical, mechanical or other form. The units described as separate units may or may not be physically separate, and units shown as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the units may be selected according to actual needs to implement the present embodiment. In addition, each functional unit in the embodiments of the present disclosure may be integrated in one processing unit, or each unit may exist alone physically, or two or more units may be integrated in one unit.

The flowcharts and block diagrams in the figures illustrate the architecture, functionality, and operation of possible implementations of systems, methods and computer program products according to embodiments of the present disclosure. 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. In the description corresponding to the flowcharts and block diagrams in the figures, operations or steps corresponding to different blocks may also occur in different orders than that disclosed in the description, and sometimes no specific order exists between different operations or steps. For example, two consecutive operations or steps may actually be performed substantially in parallel, they may sometimes be performed in reverse order, which may be dependent on the functions involved. 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.

Claims

1. A method for cueing cooking progress comprising:

determining a target cooking time length and a target maturity corresponding to the cooking instruction;

determining a first cooking progress of the target food material according to a first ratio of the cooked time length to the target cooking time length, and determining cooking progress prompt information according to the first cooking progress;

acquiring spectrum information of a target food material at the current moment acquired by a hyperspectral imaging system, and determining the current maturity of the target food material according to the spectrum information;

determining a second maturity progress of the target food material according to a second ratio of the current maturity to the target maturity;

and correcting the first maturing progress according to the second maturing progress when the progress difference between the first maturing progress and the second maturing progress meets a progress correction condition.

2. The method of claim 1, wherein the progress-modifying condition comprises:

the absolute value of the progress difference between the first and second progress of ripening is greater than a detection threshold.

3. The method of claim 1, wherein said modifying said first progress of maturation based on said second progress of maturation comprises:

Taking the second maturity progress as a first maturity progress of the target food material;

or alternatively, the first and second heat exchangers may be,

and correcting the first maturity progress according to a first correction factor so as to enable the first maturity progress to have a trend of approaching to the first maturity progress.

4. The method of claim 1, wherein the determination of the target cooking time period comprises:

5. The method of claim 4, wherein modifying the preset cooking time period to obtain the target cooking time period based on the difference between the target maturity and the initial maturity comprises:

a second correction factor is made by the ratio of the difference between the target maturity and the initial maturity to the target maturity;

and taking the product of the second correction factor and the preset cooking time as the target cooking time.

6. The method of claim 1, wherein the determining a cooking progress cue message according to the first maturity progress comprises:

determining current cooking stage prompt information corresponding to the target food material according to the first maturity progress; or alternatively, the first and second heat exchangers may be,

7. The method according to any one of claims 1 to 6, wherein obtaining the spectral information of the target food material at the current time acquired by the hyperspectral imaging system includes:

acquiring interval time length for acquiring spectrum information;

and acquiring spectral information of the target food material at the current moment acquired by the hyperspectral imaging system at intervals according to the interval duration.

8. An apparatus for cueing cooking progress comprising:

a first obtaining module configured to determine a target cooking duration and a target maturity corresponding to the cooking instruction;

the first determining module is configured to determine a first cooking progress of the target food material according to a first ratio of the cooked time length to the target cooking time length, and determine cooking progress prompt information according to the first cooking progress;

The second acquisition module is configured to acquire the spectrum information of the target food material at the current moment acquired by the hyperspectral imaging system and determine the current maturity of the target food material according to the spectrum information;

a second determining module configured to determine a second maturity progress of the target food material according to a second ratio of the current maturity to the target maturity;

a correction module configured to correct the first progress of maturation according to the second progress of maturation in the event that a difference in progress between the first progress of maturation and the second progress of maturation satisfies a progress correction condition.

9. An apparatus for cuisine progress-prompting comprising a processor and a memory storing program instructions, wherein the processor is configured to perform the method for cuisine progress-prompting of any of claims 1-7 when the program instructions are executed.

10. A cooking apparatus, comprising:

a hyperspectral imaging system; and

a device for a cooking progress prompt as claimed in claim 8 or 9.