TWI773373B - Artificial intelligence cooking assistance system - Google Patents

Abstract

The invention discloses an artificial intelligence cooking assistance system, which comprises a multiplexed sensing module, an effective smoke exhaust flow rate estimation module, a signal processing module and a lampblack exhaust device. The multiplexed sensing module is used for sensing and obtaining information such as temperature, pot surface area and pot surface distance required to calculate the effective smoke exhaust flow rate. The effective smoke exhaust flow rate estimation module calculates a required effective smoke exhaust flow rate parameter according to a calculation program according to the instant cooking pot surface temperature information, the pot surface distance information and the pot surface area information, and the signal processing module The group then finds out the corresponding speed control parameters from a database according to the required effective smoke exhaust flow rate parameters and controls the operation of the exhaust fan of the oil fume exhaust device to achieve the required effective smoke exhaust flow rate, so as to achieve Smart and can effectively improve the purpose of oil fume removal efficiency.

Description

Artificial intelligence cooking assistance system

The present invention relates to an artificial intelligence cooking assistance system, in particular to an artificial intelligence that can predict the real-time actual required exhaust air volume of a cooking fume exhaust device based on the established benchmark parameter comparison model, and automatically perform exhaust air volume compensation in a timely manner, and Artificial intelligence cooking control technology to effectively exhaust oil fume.

Press, cooking oil fumes contain polycyclic aromatic hydrocarbons (PAH), aldehydes and other harmful substances. According to known information, long-term exposure to polycyclic aromatic hydrocarbons (PAH) will indeed cause major harm to human health, and it will also have carcinogenicity. doubts arise. Polycyclic aromatic hydrocarbons (PAHs) are neutral and non-polar molecules that naturally exist in coal and tar deposits. Additional sources are incomplete combustion or thermal cracking of organic substances. For example, the cooking methods of main ingredients include smoking, Polycyclic aromatic hydrocarbons (PAHs) are produced in baking, grilling, stewing, boiling, frying, frying and frying. Polycyclic aromatic hydrocarbons (PAHs) are caused by the sum of factors such as carbon-containing fuels, edible oils or seasonings, and incomplete combustion or thermal cracking of the main ingredients themselves. According to the clinical test report, long-term exposure to a mixture of high concentrations of polycyclic aromatic hydrocarbons (PAH) will cause skin cancer, lung cancer, stomach cancer, liver cancer and other diseases. Therefore, how to reduce the distribution of polycyclic aromatic hydrocarbons (PAH) Contact with it has actually become a challenging topic that must be faced by the industry in the related technical field.

Furthermore, the cooking method refers to the use of edible oil, such as frying, frying, stewing or frying, wherein the PAH produced by frying produces more polycyclic aromatic hydrocarbons (PAH) than other methods. Especially the high temperature frying process usually produces the highest polycyclic aromatic hydrocarbons (PAH) concentration, because compared to other cooking methods, the fumes from high-temperature frying do have a chronic effect on the health of the user. Generally speaking, users always produce cooking fumes when cooking, and the way to discharge cooking fumes is to turn on the fume exhaust device to discharge the generated cooking fumes; due to the temperature of the pot surface, the cooking method ( Such as frying, frying, frying, stewing, etc.) the type of oil used, the amount of oil, the type of main ingredients, the amount of main ingredients and other factors will affect the concentration of PAH. Although the conventional oil fume exhaust device can be manually switched to control the amount of exhaust air; however, it is indeed impossible to analyze the parameters of the pot surface temperature, the type of oil used, the amount of oil, the type of main ingredients, and the amount of main ingredients. and construction, so that the manual control switching can only be done according to the needs of the user, which makes it difficult to make the oil fume exhaust device achieve the optimal and accurate oil fume emission effect, and the user cannot directly know whether he is exposed to excessive oil fume. The manual control switching results in incomplete cooking oil fume discharge, the user is still exposed to excessive oil fume and inconvenience and trouble in use.

In the related technical field, there are several related patented technologies on cooking and oil fume extraction. For example, the Republic of China Announcement No. I673458 "Fume Exhaust Device with Thermal Image Detection Function and Its Control Method", the Republic of China Announcement No. I673458 "Fume Extractor with Cooking Detection Function and Its Cooking Detection Method", The Republic of China Announcement No. I704318 "A range hood with interactive display and its interactive display method" patented technology, discloses the thermal image to detect the plane temperature distribution of the heating device to control the heater to adjust the temperature, exhaust speed or cook recipes guidelines. The Republic of China Announcement No. I647646 "Intelligent Cooking Control System with Thermal Image" patented technology, revealing that the thermal image detects the temperature of the heated object and the thermometer detects the temperature of the heat source, and then controls the fire compensation. The Republic of China Announcement No. I695957 "Exhaust Hood System and Control Method" patented technology, discloses the detection of the kitchen environment's lampblack state image to adjust and control the speed of the fan motor. The aforementioned patents have the function of thermal image detection to generate temperature distribution data during cooking, although the temperature distribution data can be used to control the exhaust air volume of the fume exhaust device, or to perform fire compensation, recipe cooking instructions. The application of various functions such as guide, or there is oil smoke image detection to adjust the speed of the fan motor. However, these patents are also unable to compensate and control the exhaust air volume for different pot surface areas under the same pot surface temperature conditions, or even to compensate for the change in the distance between the pot surfaces, and to sense oil fume in real time. The flow rate is used for gain compensation control of the exhaust air volume, or to estimate the heat of the ingredients, thus resulting in the disadvantage that the cooking safety cannot be effectively improved.

In view of the current conventional technology, patented technology or literature data, there has not been developed a compensation control of the exhaust air volume according to the size of the different pot surface area, and the compensation control of the exhaust air volume according to the change of the distance of the pot surface, and the flow rate of the oil smoke can be sensed in real time. Gain compensation control of exhaust air volume, or technology for estimating the heat of food ingredients, and based on the urgent needs of related industries, the inventors of the present invention have finally developed a system that is different from the above after continuous efforts in research and development. Prior art and patented inventions.

The first object of the present invention is to provide an artificial intelligence cooking assistance system that can intelligently control the operation of the oil fume exhaust device according to the pot surface temperature, pot surface area and pot surface distance to effectively remove oil fume. The technical means used to achieve this objective include multiplex sensing modules, effective smoke exhaust flow rate estimation modules, signal processing modules and oil fume exhaust devices. The multiplexed sensing module is used for sensing the instant cooking pot surface temperature, the effective cooking pot surface area and the pot surface distance (pot surface distance) during cooking. The effective smoke exhaust flow rate estimation module calculates the required effective smoke exhaust flow rate according to a preset calculation program (depending on different models) based on the instant cooking pot surface temperature, the pot surface distance and the pot surface area parameter. The signal processing module then finds out a corresponding required rotational speed control parameter according to the required effective smoke exhaust flow rate parameter, generates a corresponding required rotational speed control signal, and controls the required rotational speed The signal controls the operation of the exhaust fan of the fume exhaust device so as to complete the required effective exhaust flow rate.

The second object of the present invention is to provide a An artificial intelligence cooking assistance system that can timely and effectively remove oil fume by automatically compensating and adjusting the speed of the exhaust fan for different effective cooking pot surface areas. The technical means used to achieve this objective include multiple sensing modules, a cooking fume exhaust device and a signal processing module for sensing the temperature of the instant cooking pot surface and the effective cooking pot surface area, and a signal processing module built in The first exhaust speed compensation module. The signal processing module modulates and controls the speed of the exhaust fan according to the difference in the instant cooking pot surface temperature measured by the multiplex sensing module, and the first exhaust speed compensation module is also measured according to the multiplex sensing module. The effective cooking pot surface area information can be used to compensate and adjust the speed of the exhaust fan to more intelligently and effectively improve the fume removal efficiency.

The third object of the present invention is to provide a method that can automatically compensate and adjust the speed of the exhaust fan according to different pot surface temperatures, different effective cooking pot surface areas and different pot surface distances (pot surface distances), which can be timely and effective. An artificial intelligence cooking assistance system that effectively eliminates oil fume. The technical means used to achieve this object include multiple sensing modules, a lampblack exhaust device and a signal processing module for sensing the temperature of the instant cooking pot surface, the effective cooking pot surface area and the distance between the pot surface, and a The signal processing module has a first exhaust speed compensation module and a second exhaust speed compensation module. The signal processing module modulates and controls the speed of the exhaust fan according to the difference in the temperature of the instant cooking pot surface. Cooking pot surface area information and pot surface distance (pot surface distance) information to compensate and adjust the speed of the exhaust fan in a timely manner, so as to match the cooking action changes to more intelligently and effectively improve the fume removal efficiency.

The fourth object of the present invention is to provide a device that can automatically compensate and adjust the rotation speed of the exhaust fan according to different pot surface temperatures, different effective cooking pot surface areas, and different ingredients and oil weights, so as to timely and effectively remove oil fumes. Artificial intelligence cooking assistance system. The technical means used to achieve this objective include a multi-tasking sensing module for sensing the temperature of the pot surface, the area of the pot surface, the distance between the pot surface and the weight of the ingredients, a lampblack exhaust device and a signal processing module, and a signal processing module built in the signal processing mode The third exhaust speed compensation module of the group. The signal processing module controls the speed of the exhaust fan according to the differences in the temperature of the pot surface, the area of the pot surface, and the suction distance of the pot surface measured by the multiplexed sensing module. The difference between the measured weight of the main ingredients and the weight of the oil is used to control and adjust the speed of the exhaust fan, so as to timely and effectively improve the oil fume removal efficiency according to the different smoke-causing rates of the ingredients.

The fifth object of the present invention is to provide an artificial intelligence cooking assistance system that can estimate and prompt the heat of ingredients. The technical means used to achieve this objective include a multiplexed sensing module for sensing the type and weight of food, a lampblack exhaust device and a signal processing module. The multiplexed sensing module is used for sensing the weight of the main ingredient and the image of the main ingredient placed in the pot in sequence. The signal processing module compares the main ingredient images in the database to obtain the corresponding main ingredient characteristics to obtain the main ingredient type, and obtains the corresponding estimated calorie reference data according to the corresponding benchmark main ingredient weight range parameters in the database , for user reference.

The sixth object of the present invention is to provide an artificial intelligence cooking assistance system that can compensate for the rotation speed of the exhaust fan with automatic gain in accordance with different pot surface temperatures and real-time monitoring of the flow rate of oil fume exhaust, so as to timely and effectively remove oil fume. The technical means used to achieve this objective include multiplex sensing modules, oil fume exhaust devices, exhaust smoke flow rate sensing modules and signal processing modules, and a fourth exhaust speed compensation module built in the signal processing module. Group. The signal processing module modulates and controls the speed of the exhaust fan according to the difference between the temperature of the pot surface, the area of the pot surface and the distance between the pot surface. When the rate is different, it can adjust the compensation to control the speed of the exhaust fan, and output a maintenance prompt message after the compensation for the user's reference.

The seventh object of the present invention is to provide an artificial intelligence cooking assistance system that can compensate for the rotation speed of the exhaust fan with automatic gain in accordance with different pot surface temperatures and real-time monitoring of the flow rate of oil fume exhaust, so as to timely and effectively remove oil fume. The technical means used to achieve this object include multiplex sensing modules, oil fume exhaust devices, oil fume pollutant sensing modules and signal processing modules, and are built in The fifth exhaust speed compensation module of the signal processing module. The signal processing module modulates and controls the speed of the exhaust fan according to the difference between the temperature of the pan surface, the area of the pan surface, and the distance between the pan surface. The fifth exhaust speed compensation module is also based on the real-time pollutant concentration and Type to modulate the compensation to control the speed of the exhaust fan.

The eighth object of the present invention is to provide an artificial intelligence cooking assistance system that can be wirelessly networked with a server or a client to upload or download data or programs. The technical means adopted to achieve this objective include multiplex sensing modules, oil fume exhaust devices, wireless communication modules and signal processing modules. The wireless communication module is used to provide the signal processing module to communicate with a network, to provide the signal processing module to download and update the estimation mode of the effective smoke exhaust flow rate estimation module from a remote platform, and for a user to upload The cooking parameters of the pot surface temperature, pot surface area and pot surface distance are provided for the remote platform as a reference to enhance the smoke exhaust estimation method. The wireless communication module is also used for the user's personal digital device as a signal link to obtain parameters and information obtained by the signal processing module.

10: Exhaust fume device

11: Exhaust fan

20: Multiplex Sensing Module

30: Weight sensing module

31: Load element

40: Flow Sensing Module

50: Signal processing module

51: Image recognition module

52: Oil Color Image Database

53: Main ingredient image database

54: Weight Data Database

55: Air Quality Data Database

56: Drive circuit

60: Cooking Components

61: Pots

62: stove

620: Oven Rack

621: Hearth

70: Image capture module

80: Oil fume pollutant sensing module

FIG. 1 is a schematic diagram of a specific implementation structure of the present invention.

FIG. 2 is a schematic diagram of another specific implementation structure of the present invention.

FIG. 3 is a schematic diagram of the present invention based on a data comparison table format to express a quasi-parameter comparison model.

FIG. 4 is a schematic diagram of the implementation of the present invention for capturing various edible oil images.

FIG. 5 is a schematic diagram of an implementation of the present invention for capturing images of various main food materials.

FIG. 6 is a functional block diagram of a specific implementation structure of the present invention.

FIG. 7 is a schematic diagram of the fume extraction system of the present invention for explaining the parameters for estimating the effective fume extraction flow rate.

In order to allow your examiners to further understand the overall technical features of the present invention and The technical means to achieve the purpose of the present invention are described in detail with specific embodiments and in conjunction with the drawings:

Referring to FIGS. 1-7 , an embodiment of the present invention includes a multiplexed sensing module 20 , an effective exhaust smoke flow rate estimation module, a signal processing module 50 and a fume exhaust device 10. The multiplexed sensing module 20 includes a pot surface temperature sensing module 21. The specific embodiment of the pot surface temperature sensing module 21 may be an infrared temperature sensor or a thermal image sensing module. The pot surface temperature sensing module 21 is used for sensing the real-time cooking pot surface temperature information of the pot 61 of the cooking assembly 60 during cooking. The multiplexed sensing module 20 is used for sensing the instant cooking pot surface temperature information, effective cooking pot surface area information and pot surface distance information when the pot is being cooked. The effective exhaust gas flow rate estimation module uses a calculation program (depending on different models, depending on the model, the height of the high-hanging or low-hanging air hood) based on the temperature information of the instant cooking pot surface, the distance information of the pot surface and the area information of the pot surface. Each fume exhaust device has different calculation formulas) to calculate the required effective exhaust gas flow rate parameters. The signal processing module 50 then finds the corresponding required rotational speed control parameters from a database according to the required effective smoke exhaust flow rate parameters, and generates a corresponding required rotational speed control signal, with the required rotational speed control signal. The rotational speed control signal controls the operation of the exhaust fan 11 of the oil fume exhaust device 10 . The signal processing module 50 may be a Central Processing Unit (CPU) or a Micro Controller Unit (MCU). In one embodiment of the present invention, a Micro Processing Unit (MCU) is used. A specific embodiment in which the multiplexed sensing module 20 senses the effective cooking pot surface area information includes a thermal image sensing module, and the thermal image sensing module is used to sense the size of the pot 61 of the cooking assembly 60 . The temperature state of a pot surface during cooking generates a real-time thermal image sensing signal, and a real-time pot surface temperature average ring is obtained by using the thermal image sensor signal. Provides information as the effective cooking pot surface area. In a more preferred embodiment, the multiplexed sensing module 20 includes a pot-shaped sensing module, and the pot-shaped sensing module is used to sense the shape of the pot to determine that the pot surface of the pot 61 is a spherical arc Pot noodles or pan noodles. The pot-shaped sensing module can be a thermal image sensing module or an image capture module, and the thermal image of the pot surface sensed by the thermal image sensing module is used. The distribution state determines that the pot surface is a spherical arc pot surface or a frying pan surface, or directly uses the pot surface image captured by the image capture module to determine that the pot surface is a spherical arc pot surface or a frying pan surface. When it is determined to be a spherical arc pot surface, the inner surface area of the pot surface temperature uniformity ring or the top-view plane image of the pot sensed by the image capture module is multiplied by a weighting coefficient and used as the effective cooking pot surface area information, wherein the weighting coefficient is 1.2~1.5 (preferably 1.3). A preferred embodiment further includes a wireless communication module, the wireless communication module is used to provide the signal processing module to communicate with a network, and to provide the signal processing module to download and update the valid The estimation mode of the smoke exhaust flow rate estimation module allows a user to upload the cooking parameters of the cooking temperature, pot surface area and pot surface distance for the remote platform to refer to to enhance the smoke emission estimation method; the wireless communication module The group is also used for the user's personal digital device as a signal link to obtain parameters and information obtained by the signal processing module. A more preferred embodiment includes a digital display device that can provide a user with viewing parameters and information obtained by the signal processing module. In addition, in another preferred embodiment, an image capture module can capture a pot to obtain a pot image and an image of an ingredient placed in the pot; the pot image is used by the multi-sensor module 20 . The effective cooking pot surface area information is measured; the image of the food is used by a smoke flow rate compensation module to compare the characteristics of the food in a database to obtain a type of food and a compensation parameter corresponding to the type of food, and the compensation The parameter compensates the required effective smoke exhaust flow rate parameter to obtain a required effective smoke exhaust flow rate parameter after compensation, and the signal processing module 50 then follows the compensated required effective smoke exhaust flow rate parameter A corresponding rotational speed control parameter is generated to control the operation of the exhaust fan of the fume exhaust device 10 to achieve the required effective exhaust flow rate after the compensation.

The theoretical basis of the present invention is that the high temperature generated by cooking will cause the thermal effect to make the hot air have a rising speed. During the rising process of the hot air, it mixes with the surrounding cold air to increase the diameter and flow of the air column. The example of the calculation formula for the estimation of the theoretical air volume (Qt) is based on the Industrial ventilation Design Guidebook (Goodfellow and Tahti 2001). Examples of high-temperature operation hoods for type and low-hanging fume exhaust devices are described below. Regardless of the type of lampblack exhaust device of high hanging type, low hanging type and different sizes and specifications, the applicable calculation programs have been pre-built according to its various forms and specifications. The basic parameters of the effective exhaust flow rate, when using it, as long as you sense the pot surface temperature, pot surface area and pot surface distance required for calculation, and cooperate with the basic parameters and their applicable calculation programs, the required effective The smoke exhaust flow rate parameter, and then the signal processing module controls the operation of the exhaust fan of the oil fume exhaust device according to the required effective smoke exhaust flow rate parameter.

As far as the high-temperature operating hood of the high-hanging oil fume exhaust device is concerned, the smoke flow generated by the heat source is shown in Figure 1, where Z is the distance (m) from the virtual point source to the surface of the heat source, and Y is the distance between the surface of the heat source and the opening surface of the hood. Distance (m) (the pot distance called by the present invention), D _S is the diameter (m) of the surface of the heat source (the pot surface called by the present invention), D _C is the diameter (m) of the smoke column at the opening of the gas hood, and V _f is the smoke The rising speed of the flow (m/s), A _S is the surface area of the heat source (m ² ) (the pot surface area referred to in the present invention), and ΔT is the temperature difference between the heat source (the pot surface temperature referred to in the present invention) and the peripheral temperature (the It can be obtained after measuring the temperature of the pot surface and the perimeter (room temperature), and D _f is the opening diameter (m) of the gas hood.

The Z value can be estimated by formula (1): Z=(2.6 D _s ) ^1.138 formula (1)

Let X _C be the distance from the virtual point source to the opening surface of the hood, as in Equation (2): X _c = Z + Y Equation (2)

D _C value can be estimated by equation (3): D _c =0.43( X _c ) ^0.88 equation (3)

The rising rate V _f of the smoke flow can be estimated by equation (4):

Suppose AC is the cross-sectional area of the hood opening (m ² ), _{A f} is the total area of the hood opening (m ² ), and V _r is the required wind speed (usually 0.5m ₎ on the opening surface of the hood except for AC /s), Q _t is the air volume (m ³ /s) theoretically required by the air hood. Q _t can be estimated by formula (5): Q _t = V _f . A _c + V _r ( A _f - A _c ) Equation (5)

If the heat source is a rectangle, the rising smoke is also assumed to spread on this rectangle. Therefore, it is necessary to calculate the position of the virtual point source on both sides of the rectangle, that is, to calculate the X _C value. Since the total exhaust volume is related to the flow rate of the smoke column, and according to the above formula, the flow rate is inversely proportional to X _C , so the smaller value of X _C calculated from the length of both sides should be selected to obtain a higher flow rate value and Exhaust volume, which can better represent the theoretically required exhaust volume of the hood.

As far as the high-temperature operating hood is concerned, if the distance between the opening surface of the hood and the heat source does not exceed the diameter of the heat source or 0.9m, the hood is classified as a low-hanging type. When the hood is installed, there is no obvious diffusion, and the calculation formula of the theoretical exhaust volume is as follows:

The calculation formula of the theoretical air volume of the circular low-hanging air hood is formula (6):

Q _t =0.045( D _f ) ^7/3 Δ T ^5/12 Formula (6);

For the rectangular low-hanging air hood, the calculation formula of the theoretical exhaust volume with a length of L is formula (7):

Q _t =0.06 L ( W ) ^4/3 Δ T ^5/12 Formula (7).

Please refer to FIGS. 1-7 together. In order to achieve the purpose of the present invention, an embodiment includes a multiplexed sensing module 20 for sensing the temperature of the cooking pot surface and the effective cooking pot surface area, and a signal processing module. A group 50 and a fume exhaust device 10 are provided. A specific embodiment of the multiplexed sensing module 20 includes an infrared temperature sensor or a thermal image sensing module for sensing the instant cooking pot surface temperature information of the pot 61 of the cooking assembly 60 during cooking . The signal processing module 50 compares the real-time cooking pot surface temperature information with a plurality of predetermined temperature range parameters in a database, and then corresponds to a plurality of predetermined temperature range parameters in the database according to the comparison One of the rotational speed control parameters is the rotational speed control parameter to control the exhaust fan 11 of the oil fume exhaust device 10 to operate at a reference extraction speed. The signal processing module 50 is configured with a first exhaust speed compensation module. A specific embodiment of the multiplexed sensing module 20 includes an image capture module or a thermal image sensing module for sensing the effective cooking pot surface area of the pot 61 for cooking main ingredients to generate a Real-time effective cooking pot surface area information, in which, if an image capture module is used, the effective cooking pot surface area information is obtained according to the captured pot surface image; if a thermal image sensing module is used, the pot surface area is sensed The temperature state of the pot surface with 61 during cooking generates a real-time thermal image sensing signal, and the thermal image sensing signal is used. No. to obtain an instant pot surface uniformity ring, and an inner peripheral area of the instant pot surface uniformity ring is used as the effective cooking pot surface area information. The first air extraction speed compensation module of the signal processing module 50 compares the real-time effective cooking pot surface area information with a plurality of reference effective cooking pot surface area parameters in the database, and then according to the comparison A first-type compensation modulation coefficient in the database corresponding to a reference effective cooking pot surface area parameter is driven by the driving circuit 56 to control the exhaust fan 11 of the oil fume exhaust device 10 to multiply the reference exhaust speed by the A first modulation of the exhaust air rotation speed obtained by compensating the modulation coefficient of the first formula is used to operate. The first-type compensation adjustment coefficient is between 0.5 and 1.5; when the real-time effective cooking pot surface area information is greater than the reference effective cooking pot surface area parameter, the first-type compensation adjustment coefficient is greater than 1. When the real-time effective cooking pot surface area information is smaller than the reference effective cooking pot surface area parameter, the first-type compensation modulation coefficient is less than 1.

Please refer to FIGS. 1-7 together. In order to achieve the purpose of the present invention, a basic embodiment includes a multi-tasking sensing module 20 for sensing the temperature of the cooking pot surface, the distance between the pot surface and the effective cooking pot surface area. , a signal processing module 50 and a fume exhaust device 10 . A specific embodiment of the multiplexed sensing module 20 includes an infrared temperature sensor or a thermal image sensing module for sensing the real-time cooking pot surface temperature information of the pot 61 during cooking. The signal processing module 50 compares with a plurality of predetermined temperature range parameters in a database according to the instant cooking pot surface temperature information, and then according to the comparison of a predetermined temperature range parameter corresponding to a plurality of parameters in the database One of the rotational speed control parameters is one rotational speed control parameter to control the extraction fan 11 of the oil fume exhaust device 10 to operate at a reference air extraction rotational speed. The signal processing module 50 is constructed with a first exhaust speed compensation module and a second exhaust speed compensation module. A specific embodiment of the multiplexed sensing module 20 includes an image capture module or a thermal image sensing module for sensing the effective cooking pot surface area of the pot 61 for cooking main ingredients to generate a The real-time effective cooking pot surface area information, if the image capture module is used, the effective cooking pot surface area information is obtained according to the captured pot surface image; if the thermal image sensing module is used, the pot 61 is sensed The temperature state of the pot surface during cooking produces an instant thermal image The sensing signal is used to obtain an instant pot surface temperature uniformity ring based on the thermal image sensing signal. As the effective cooking pot surface area information. The multiplexed sensing module 20 further includes a range finder or an image capture module for sensing the distance from the pot surface to the opening surface of the gas hood of the oil fume exhaust device as the pot surface distance information. Taking the module, the distance between the pot surface is obtained by comparing the captured image of the pot surface with the preset reference image of the same type of pot surface. If a rangefinder is used, the distance between the pot surface and the The fume extraction device is directly measured when placing the stove, the stove rack and the pot, and is input and determined through the input interface. The first air extraction speed compensation module of the signal processing module 50 compares the real-time effective cooking pot surface area information with a plurality of reference effective cooking pot surface area parameters in the database, and then according to the compared result. The reference effective cooking pot surface area parameter corresponds to a first-type compensation modulation coefficient in the database, and the extraction fan 11 of the oil fume exhaust device 10 is controlled to multiply the first-type compensation modulation coefficient by the reference ventilation speed One of the obtained first modulates the rotation speed of the exhaust air to operate. The second exhaust speed compensation module. The second exhaust rotation speed compensation module of the signal processing module 50 compares the real-time pot surface distance information with a plurality of reference pot surface distance parameters in the database, and then compares a reference pot surface distance according to the comparison. The parameter corresponding to a second-type compensation modulation coefficient in the database is driven by the driving circuit 56 to control the exhaust fan 11 of the oil fume exhaust device 10 by multiplying the second-type compensation by the first-modulated exhaust speed A second modulation speed obtained by the modulation coefficient is used to operate, that is, the second modulation speed = the reference exhaust speed x the first-type compensation modulation coefficient x the second-type compensation modulation coefficient. The plurality of second-form compensation modulation coefficients are between 1 and 1.5; when the real-time pot surface distance information is smaller than the reference pot surface distance parameter, the second-form compensation modulation coefficient is greater than 1.

Please refer to FIGS. 1-7 together, in order to achieve the purpose of the present invention, a basic embodiment includes a multi-tasking sensing module 20 for sensing the temperature of the cooking pot surface, the distance between the pot surface and the effective cooking pot surface area, A weight sensing module 30 , a signal processing module 50 and an oil fume exhaust device 10 . A specific embodiment of the multiplexed sensing module 20 includes an infrared temperature sensor or A thermal image sensing module is used for sensing the real-time cooking pot surface temperature information of the pot 61 during cooking. The signal processing module 50 compares with a plurality of predetermined temperature range parameters in a database according to the instant cooking pot surface temperature information, and then according to the comparison of a predetermined temperature range parameter corresponding to a plurality of parameters in the database One of the rotational speed control parameters is one rotational speed control parameter to control the extraction fan 11 of the oil fume exhaust device 10 to operate at a reference air extraction rotational speed. The signal processing module 50 is provided with a third exhaust speed compensation module. A specific embodiment of the multiplexed sensing module 20 includes an image capture module or a thermal image sensing module for sensing the effective cooking pot surface area of the pot 61 for cooking main ingredients to generate a The real-time effective cooking pot surface area information, if the image capture module is used, the effective cooking pot surface area information is obtained according to the captured pot surface image; if the thermal image sensing module is used, the pot 61 is sensed The temperature state of the pot surface during cooking generates a real-time thermal image sensing signal, and a real-time pot surface temperature average ring is obtained with the thermal image sensor signal. The effective cooking pot surface area information is processed and estimated by the effective cooking pot surface sensing module. The multiplexed sensing module 20 further includes a range finder or an image capture module for sensing the distance from the pot surface to the opening surface of the gas hood of the oil fume exhaust device as the pot surface distance information. Taking the module, the distance between the pot surface is obtained by comparing the captured image of the pot surface with the preset reference image of the same type of pot surface. If a rangefinder is used, the distance between the pot surface can be directly measured. The third exhaust speed compensation module of the signal processing module 50 compares the weight information of the food with a plurality of reference food weight parameters in the database, and then corresponds to a reference food weight parameter in the database according to the comparison. A third type of compensation modulation coefficient is used to control the extraction fan 11 of the oil fume exhaust device 10 to operate at a third modulated extraction air rotation speed obtained by multiplying the reference extraction air rotation speed by the third type of compensation modulation coefficient. The weight sensing module 30 includes at least one load element 31 interposed between a hob 620 and a hob 621 of the cooking assembly 60 . The weight sensing module 30 can also include a strain gauge. When the cooker 620 supports the pot 61, it is reset to zero first. When the pot 61 is filled with food, the strain gauge is deformed to generate a strain signal, and the strain signal corresponds to the strain gauge. to measure the weight of the ingredients. Stove 620 The pot 61 is placed thereon. The at least one load element 31 is used for sequentially sensing the weight state of the edible oil and the main ingredient placed in the pot 61 by the cooking component 60 in sequence during cooking to generate an oil weight sensing signal and a main ingredient weight sensing signal for use. A more preferred embodiment further includes a main ingredient image capturing module 70 for capturing the image of the main ingredient placed in the pot 61 to obtain a real-time main ingredient image, and the database is established with the plurality of A plurality of main ingredient features corresponding to the predetermined temperature range parameters and corresponding reference main ingredient weight range parameters and reference oil weight range parameters. Each main ingredient characteristic and the corresponding reference main ingredient weight range parameter and the reference oil weight range parameter are set with a corresponding compensation modulation coefficient of the third formula. The signal processing module 50 converts and processes the oil weight sensing signal and the main ingredient weight sensing signal into oil weight information and main ingredient weight information. The signal processing module 50 compares the oil weight information, the real-time main ingredient image and the main ingredient weight information with the reference oil weight range parameter, the main ingredient feature and the reference main ingredient weight range parameter to obtain the corresponding third Formula compensation modulation coefficient, and then control the exhaust fan 11 of the oil fume exhaust device 10 to operate at a third modulated ventilation speed obtained by multiplying the reference ventilation speed by the compensation modulation coefficient of the third formula. Wherein, the characteristics of the plurality of main ingredients are at least one selected from meat and vegetables. For the same weight of meat and vegetables, the third-type compensation modulation coefficient corresponding to meat will be greater than the third-type compensation modulation coefficient corresponding to vegetables, because under the same temperature conditions, the amount of cooking fumes from cooking meat is often greater than that of cooking vegetables. quantity.

Please refer to FIGS. 1-7 , a basic embodiment to achieve the purpose of the present invention includes a fume exhaust device 10 , a multiplexing sensing module 20 , a weight sensing module 30 and a signal processing module 50. The weight sensing module 30 includes at least one load element 31 interposed between a hob 620 and a hob 621 of the cooking assembly 60 . The hob 620 is on which the cookware 61 is placed. The at least one load element 31 is used for sequentially sensing the weight state of the edible oil and the main ingredient placed in the pot 61 by the cooking component 60 in sequence during cooking to generate an oil weight sensing signal and a main ingredient weight sensing signal for use. Among them, a better embodiment further includes an image capture module 70 is used for capturing the image of the main food material placed in the pot 61, and after being processed by the signal processing module 50, a real-time main food material image is obtained, and a plurality of parameters corresponding to the plurality of predetermined temperature range parameters are established in the database Each main ingredient feature and the corresponding benchmark main ingredient weight range parameters and benchmark oil weight range parameters are used for real-time main ingredient image comparison to match the main ingredient characteristics. A corresponding estimated calorie reference data is set for each main ingredient feature and the corresponding reference main ingredient weight range parameter and the reference oil weight range parameter. The signal processing module 50 converts and processes the oil weight sensing signal and the main ingredient weight sensing signal into oil weight information and main ingredient weight information. The signal processing module 50 compares the oil weight information, the real-time main ingredient image and the main ingredient weight information with the reference oil weight range parameters, main ingredient characteristics and the reference main ingredient weight range parameters to obtain the corresponding estimate The calorie reference information is provided for the user's reference. Wherein, the characteristics of the plurality of main ingredients are at least one selected from meat and vegetables.

1-7, in order to achieve the purpose of the present invention, an embodiment includes a multi-tasking sensing module 20 for sensing the temperature of the cooking pot surface, the distance between the pot surface and the effective cooking pot surface area, a The exhaust smoke flow rate sensing module 30 , a signal processing module 50 and a lampblack exhaust device 10 . As in the above-mentioned specific embodiment, the multiplexed sensing module 20 can measure the temperature information of the pot surface for cooking, the information of the effective cooking pot surface area and the distance information of the pot surface. The signal processing module 50 generates a rotational speed control signal according to the calculation result of a calculation program according to the real-time cooking pot surface temperature information, the effective cooking pot surface area information and the pot surface distance information to control the exhaust fan 11 of the cooking fume exhaust device 10 to extract air at a reference level Speed operation. Wherein, the smoke exhaust flow rate sensing module 30 is used for sensing the smoke exhaust flow rate of the oil fume exhaust device 10 to obtain a real-time smoke exhaust flow rate signal. The signal processing module 50 processes the real-time smoke exhaust flow rate signal to obtain real-time smoke exhaust flow rate information, compares the real-time smoke exhaust flow rate information with the required effective smoke exhaust flow rate parameter, and determines the oil fume exhaust device 10 Whether the instant exhaust flow rate is consistent with the required effective exhaust flow rate, when the instant exhaust flow rate is lower than the required effective exhaust flow rate, control the exhaust fan 11 to accelerate the compensation operation, and output the output after compensation Pending maintenance reminder Information for users' reference.

During the research and development process, the inventor found that most of the cooking smoke generated by cooking is inherent in the upward hot air flow, and the force concentration that may lead to the stratification of pollutants is distributed at different heights. Therefore, the benchmark parameter comparison model established during the test The reference data of the cooking fume concentration in Figure 1 is to use gas chromatograph and tandem mass spectrometry (MS/MS) and other technologies to perform the technical analysis of PAHs on the cooking fume samples collected near the fume exhaust device 10 in advance, so as to obtain the fume concentration of each combination. Information, each oil fume concentration information is set corresponding to the predetermined temperature range parameters and the reference ventilation speed parameters F1~Fn, as shown in Figure 3, and the implementation data of the reference ventilation speed parameters F1~Fn may be the same or similar, etc. All are used as a reference for designing compensation in the present invention.

Please refer to the drawings, the image capturing module 70 in the embodiment of the present invention can be used to capture the edible oil poured by the cooking assembly 60 in the first period to image the edible oil image. The signal processing module 50 includes an image recognition module 51 and establishes an oil color image database 52 . The oil color image database 52 is set with a plurality of oil color feature samples, and each oil color feature sample is set with oil type information. When the real-time edible oil image is input, the image recognition module 51 will analyze the edible oil image. Perform image pre-processing, and then use the pre-processed edible oil image for image identification and analysis of oil types to calculate the oil color characteristic data of the edible oil image, and input the oil color characteristic data into the oil color image database 52 , in order to compare the oil type information of the corresponding oil color characteristic samples, and output it by audio or text to remind the user of the oil type. Due to the types of edible oils such as bitter camellia oil, peanut oil, olive oil, sesame oil, linseed oil, soybean oil and butter, each edible oil has different smoking temperature points and different colors. The characteristics are used as the sample comparison basis for oil type image identification. In addition, an activation trigger module of the cooking fume exhaust device 10 can be further provided. The activation trigger module senses that the user starts cooking for the first time, and then generates an activation trigger signal, and the signal processing module receives and processes it. After the trigger signal, an activation control signal is generated to activate the ventilation of the oil fume exhaust device 10 The fan 11 starts to operate. The activation trigger module can sense and recognize the action of pouring oil into the pot 61 by the user by capturing images to generate the activation trigger signal, and can also use a proximity sensor to sense the user's The activation trigger signal is generated when the cookware 61 is placed on the hob 620 .

Please refer to FIGS. 1-7 , the image capture module 70 of the present invention can be used to capture the main ingredient placed in the pot 61 in the second period to image the main ingredient image. The signal processing module 50 establishes There is a main ingredient image database 53, the main ingredient image database 53 is set with a plurality of main ingredient type characteristic samples, each main ingredient type characteristic sample is set with main ingredient type information, when the real-time main ingredient image is input, the The image recognition module 51 performs image preprocessing on the image of the main ingredient, and then performs image recognition and analysis on the type of the main ingredient based on the pre-processed image of the main ingredient, so as to calculate the characteristic data of the main ingredient in the image of the main ingredient, and analyze the characteristic data of the main ingredient. The main ingredient image database 53 is input to compare the main ingredient type information of the corresponding main ingredient type characteristic samples for reference and use. Specifically, the image recognition module 51 executes a deep learning algorithm with a deep learning training function during image recognition, and strengthens the oil color image database 52 and the main ingredients by accumulating oil color characteristic data and main ingredient characteristic data The edible oil and main ingredient classification function of the image database 53 . Preferably, the deep learning algorithm may be one of an artificial neural network road algorithm, an expert system algorithm or a random forest algorithm.

Please refer to FIGS. 1-7 together. In a preferred embodiment, a lampblack pollutant sensing module 80 is further included. The lampblack pollutant sensing module 80 is selected from at least one of a suspended particulate sensor (PM), an aldehyde sensor or a VOC sensor. The oil fume pollutant sensing module 80 is disposed on the outside of a hood near an operator's oil fume exhaust device 10, and is used to detect the real-time pollutant concentration in the oil fume to obtain a real-time pollutant concentration signal. The signal processing module 50 processes the real-time pollutant concentration signal to obtain real-time pollutant concentration information, and compares the real-time pollutant concentration information with the standard value of pollutant concentration in the database. When the standard value of the concentration of the substance is reached, the exhaust fan 11 is controlled to accelerate the compensation operation. Because the cooking smoke is hot and not replenished, it will first flow upwards, then Flow1 as shown in FIG. 2 , cool down and then mix downwards, so that the cooking smoke pollutant sensing module 80 can be sucked from above ( That is, Flow2 and Flow3) devices are separately used for air capture and sampling.

After the above detailed implementation description, the concept of the present invention can be preset for parameters such as pot surface temperature, pot surface area, pot surface distance, smoke exhaust flow rate sensing, oil type, oil amount, main ingredient type, main ingredient amount and other parameters. The analysis and construction of the estimation model can intelligently and timely control the operation of the range hood according to the effective exhaust air volume predicted by the model, so as to achieve the purpose of accurately and efficiently emitting and degrading the fumes and indoor air pollutants.

The above descriptions are only feasible embodiments of the present invention, and are not intended to limit the patent scope of the present invention. Any equivalent implementation of other changes based on the content, features and spirits described in the following claims shall be Included in the patent scope of the present invention. The structural features of the present invention, which are specifically defined in the claim, are not found in similar articles, and are practical and progressive, and have met the requirements for a patent for invention. The legitimate rights and interests of the applicant.

10: Exhaust fume device

11: Exhaust fan

20: Multiplex Sensing Module

31: Load element

40: Flow Sensing Module

50: Signal processing module

60: Cooking Components

61: Pots

62: stove

620: Oven Rack

621: Hearth

Claims (9)

An artificial intelligence cooking assistance system includes a multi-task sensing module, an effective exhaust smoke flow rate estimation module, a signal processing module and an oil fume exhaust device; the multi-task sensing module is used for sensing a An instant cooking pot surface temperature information, an effective cooking pot surface area information and a pot surface distance information when a pot is cooking; the effective smoke exhaust flow rate estimation module is based on the instant cooking pot surface temperature information, the pot surface The distance information and the pot surface area information calculate a required effective smoke exhaust flow rate parameter according to a predetermined calculation program, and the signal processing module then searches a database according to the required effective smoke exhaust flow rate parameter. A corresponding one of the required speed control parameters is generated and a corresponding required speed control signal is generated, and the required speed control signal is used to control the operation of the exhaust fan of the oil fume exhaust device; which further includes a smoke flow a rate sensing module, the smoke exhaust flow rate sensing module is used for sensing the exhaust smoke flow rate of the oil fume exhaust device to obtain a real-time exhaust smoke flow rate signal; the signal processing module processes the real-time smoke exhaust flow rate signal to obtain a real-time smoke exhaust flow rate information, compare the real-time smoke exhaust flow rate information with the required effective smoke exhaust flow rate parameter, and determine whether the real-time smoke exhaust flow rate of the lampblack device is in line with the required effective exhaust flow rate. If the smoke flow rate is consistent, when the real-time smoke exhaust flow rate is lower than the required effective smoke exhaust flow rate, the exhaust fan is controlled to accelerate the compensation operation, and after compensation, a maintenance reminder message is output for the user's reference. The artificial intelligence cooking assistance system of claim 1, wherein the multiplexed sensing module includes a thermal image sensing module for sensing the temperature state of the pot during cooking to generate an instant heat The image sensing signal is used to obtain a real-time pot surface temperature uniformity ring based on the thermal image sensor signal; an inner peripheral area of the real-time pot surface temperature uniformity ring is used to estimate the effective cooking pot surface area information, and the effective The cooking pot surface area information is used for the effective exhaust smoke flow rate estimation module to calculate the required effective exhaust smoke flow rate parameter. The artificial intelligence cooking assistance system according to claim 2, further comprising a pot-shaped judgment Breaking module, the pot shape judging module is used to capture the shape of the pot to determine whether the pot surface of the pot is a spherical arc pot surface or a frying pan surface, and when it is determined to be a spherical arc pot surface, the instant pot The inner peripheral area of the surface temperature ring is multiplied by a weighting coefficient, and then processed and estimated by the multiplexed sensing module as the effective cooking pot surface area information, wherein the weighting coefficient is 1.2-1.5. The artificial intelligence cooking assistance system as claimed in claim 1, comprising an image capture module for capturing the pot to obtain a pot image and an image of an ingredient placed in the pot; the pot image For the pot surface area sensing module to measure the effective cooking pot surface area information; the food material image is used by a smoke flow rate compensation module to compare the characteristics of the food material in a database to determine a type of food material and the type of food material. A corresponding compensation parameter, the compensation parameter compensates the required effective smoke exhaust flow rate parameter to obtain a required effective smoke exhaust flow rate parameter after compensation, and the signal processing module then follows the compensation. The required effective smoke exhaust flow rate parameter generates a corresponding speed control parameter to control the operation of the exhaust fan of the oil fume exhaust device to achieve the required effective smoke exhaust flow rate after compensation. The artificial intelligence cooking assistance system according to claim 1, further comprising a lampblack pollutant sensing module, the lampblack pollutant sensing module is selected from aerosol sensor, aldehyde sensor or VOC sensor At least one of the detectors; the oil fume pollutant sensing module is arranged on the outside of a hood near an operator's oil fume exhaust device, and is used to detect the real-time pollutant concentration in the oil fume to obtain a real-time pollutant concentration signal, the The signal processing module processes the real-time pollutant concentration signal to obtain real-time pollutant concentration information, and compares the real-time pollutant concentration information with the standard value of pollutant concentration in the database. When the real-time pollutant concentration is higher than the pollutant concentration When the standard value, control the exhaust fan to accelerate and compensate operation. The artificial intelligence cooking assistance system as claimed in claim 1 or 5, further comprising a wireless communication module, the wireless communication module is used for providing the signal processing module to communicate with a network, and providing the signal processing module to automatically A remote platform downloads and updates the calculation mode of the effective exhaust gas flow rate estimation module, and allows a user to upload the cooking parameters of the cooking temperature, pot surface area and pot surface distance for the remote platform to refer to to enhance the exhaust gas flow rate. Smoke estimation method; the wireless communication module is also used for the The user uses his personal digital device as a signal link to obtain the parameters and information obtained by the signal processing module. The artificial intelligence cooking assistance system as claimed in claim 6 further comprises a digital display interactive device, which can provide the user with parameters and information obtained by operating or viewing the signal processing module. The artificial intelligence cooking assistance system according to claim 1, further comprising a weight sensing module, the weight sensing module including at least one load interposed between a hob and a hob of the cooking assembly element; the hob is used for placing the pot; the at least one load element is used for sequentially sensing the weight state of the edible oil and the main ingredient in the pot placed by the cooking component during cooking to generate oil weight sensing The signal and the main ingredient weight sensing signal are available for use. The artificial intelligence cooking assistance system according to claim 8, further comprising an image capturing module for capturing an image of a main ingredient placed in the pot; the image of the main ingredient is used for comparing the characteristics of ingredients in a database. For a kind of food material and the weight of the main food material corresponding to the food material type, the reference material weight of each food material type and the reference oil weight are set with a corresponding estimated calorie reference data; the signal processing module uses the oil The weight sensing signal and the main ingredient weight sensing signal are converted into oil weight information and main ingredient weight information. The signal processing module calculates the oil weight information, the real-time main ingredient image and the main ingredient weight information to obtain the corresponding The estimated calorie reference information is provided for the user's reference.

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