WO2019080197A1 - 一种控制食物烹饪的方法、装置及存储介质 - Google Patents

一种控制食物烹饪的方法、装置及存储介质

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Publication number
WO2019080197A1
WO2019080197A1 PCT/CN2017/110965 CN2017110965W WO2019080197A1 WO 2019080197 A1 WO2019080197 A1 WO 2019080197A1 CN 2017110965 W CN2017110965 W CN 2017110965W WO 2019080197 A1 WO2019080197 A1 WO 2019080197A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
temperature
food carrier
data
carrier
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2017/110965
Other languages
English (en)
French (fr)
Inventor
麻百忠
任蓬勃
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Original Assignee
Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd filed Critical Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Publication of WO2019080197A1 publication Critical patent/WO2019080197A1/zh
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/10—Frying pans, e.g. frying pans with integrated lids or basting devices
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/10—Frying pans, e.g. frying pans with integrated lids or basting devices
    • A47J37/105—Frying pans, e.g. frying pans with integrated lids or basting devices electrically heated
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B19/00—Program-control systems
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B19/00—Program-control systems
    • G05B19/02—Program-control systems electric
    • G05B19/04—Program control other than numerical control, i.e. in sequence controllers or logic controllers

Definitions

  • the present application relates to information control technology, and in particular to a method, device and storage medium for controlling food cooking.
  • the existing grilling machines are generally divided into two types: mechanical and electronic.
  • the mechanical grilling machine generally adopts a temperature controller which is equipped with a temperature control device, and the baking tray in the grilling machine is controlled to fluctuate up and down within a certain temperature range, and the cooking time is used to calculate the grilling. Whether the food in the machine is cooked.
  • the electronic grilling machine is generally equipped with a temperature sensor, the temperature of the baking pan is sensed by the temperature sensor, and then the sensed temperature signal is transmitted to the microcomputer chip of the grilling machine, and the computer chip is used to control the baking.
  • the disk fluctuates up and down within a certain temperature range, and the cooking time is used to calculate whether the food in the grilling machine is cooked.
  • the firepower of the baking pan is not adjustable during the cooking process.
  • the temperature difference between the different regions of the baking tray is very high. Large, can not meet the customer wants to cook 3 minutes cooked, 5 minutes cooked or 7 minutes cooked steak requirements. Therefore, there is an urgent need for a device capable of cooking steak based on the user's taste for the steak.
  • the embodiments of the present application mainly provide a method, a device and a storage medium for controlling food cooking, and can control the cooking device to cook food according to the current user's taste demand for food.
  • a method of controlling food cooking comprising:
  • the detecting the location of the food currently carried by the food carrier comprises:
  • the target area is determined as the location of the food currently carried by the food carrier.
  • the determining, according to the temperature data, a target area that meets a temperature preset condition of the food carrier includes:
  • An area corresponding to the temperature drop range satisfying the third preset temperature range of the food carrier is determined as the target area.
  • the determining the area corresponding to the minimum value of the temperature as the target area includes:
  • the region between the two or more regions is determined as the target region.
  • the obtaining the target cooking data corresponding to the location of the food comprises:
  • the heat generation model characterizing cooking data corresponding to different regions of the food carrier
  • Target cooking data corresponding to the location of the food is obtained in the fever model.
  • the obtaining a heat generation model of the food carrier comprises:
  • thermographic data of the food carrier based on electromagnetic radiation emitted by the food carrier
  • the heat generation model is generated based on the thermographic data.
  • the generating the heat generation model according to the thermal imaging data includes at least one of the following methods:
  • thermographic data acquiring temperature values corresponding to different regions of the food carrier at the same time and different powers; and corresponding temperature values of different regions of the food carrier at the same time and different powers Generating the heat generation model;
  • thermographic data acquiring different regions of the food carrier at different times Corresponding temperature values at the same power; generating the heat generation model by different temperature values of different regions of the food carrier at different times and at the same power;
  • thermo imaging data obtaining temperature values corresponding to different regions of the food carrier at different times and different powers; and corresponding temperature values of different regions of the food carrier at different times and different powers And generating the heat generation model.
  • the method when the location of the food currently carried by the food carrier is detected, the method further includes:
  • the method before the detecting the location of the food currently carried by the food carrier, the method further includes:
  • the food carrier is controlled to be heated at a preset power until the temperature of the food carrier reaches a predetermined temperature threshold.
  • an apparatus for controlling food cooking comprising: a detecting unit, an acquiring unit, and a control unit; wherein
  • the detecting unit is configured to detect a location of a food currently carried by the food carrier
  • the obtaining unit is configured to acquire target cooking data corresponding to the location of the food
  • the control unit is configured to control the food carrier to cook the food according to the target cooking data acquired by the acquiring unit.
  • the detecting unit is specifically configured to detect temperature data of different regions of the food carrier at the same time by a temperature sensor; and determine a target region that satisfies a temperature preset condition of the food carrier according to the temperature data; The target area is determined as the location of the food currently carried by the food carrier.
  • the detecting unit is specifically configured to determine according to the temperature data. a current temperature minimum of the food carrier; when the temperature minimum is in a first predetermined temperature range of the food carrier, determining an area corresponding to the temperature minimum as the target area; or, according to Temperature data, determining a temperature drop slope of each region in the food carrier; determining a region corresponding to a temperature drop slope of the second predetermined temperature range of the food carrier as the target region; or, according to the temperature Data, determining a temperature drop range of each region in the food carrier; determining a region corresponding to a temperature drop range satisfying a third preset temperature range of the food carrier as the target region.
  • the detecting unit is further configured to: determine that the temperature minimum corresponds to any one of the food carriers, determine the region as the target region; and determine that the temperature minimum corresponds to the When any two or more regions in the food carrier are used, the region between the two or more regions is determined as the target region.
  • the acquiring unit is specifically configured to acquire a heat generation model of the food carrier, the heat generation model characterizing cooking data corresponding to different regions of the food carrier; and acquiring the food in the heat generating model The target cooking data corresponding to the location.
  • the device further includes: a generating unit;
  • the acquiring unit is further configured to acquire thermal imaging data of the food carrier according to electromagnetic radiation emitted by the food carrier;
  • the generating unit is configured to generate the heat generating model according to the thermal imaging data.
  • the acquiring unit is further configured to acquire, according to the thermal imaging data, a temperature value corresponding to different regions of the food carrier at the same time and at the same power; and/or, according to the thermal imaging data, Obtaining corresponding temperature values of different regions of the food carrier at different times and at different powers; and/or acquiring temperature values corresponding to different regions of the food carrier at different times and at the same power according to the thermal imaging data And/or, according to the thermographic data, acquiring temperature values corresponding to different regions of the food carrier at different times and at different powers;
  • the generating unit is specifically configured to have different areas of the food carrier in the same Generating the heat generation model at a moment and corresponding temperature values at the same power; and/or generating a heat generation model by different temperature values of different regions of the food carrier at the same time and at different powers; and/or Generating the heat generation model by different temperature values of different regions of the food carrier at different times and at the same power; and/or corresponding temperature values of different regions of the food carrier at different times and at different powers And generating the heat generation model.
  • the device further includes:
  • a receiving unit configured to receive preset processing data of the food currently carried by the food carrier
  • the acquiring unit is configured to acquire target cooking data corresponding to the location of the food according to the preset processing data and the location of the food currently carried by the food carrier.
  • control unit is further configured to control the food carrier to be heated at a preset power until the temperature of the food carrier reaches a preset temperature threshold.
  • a device for controlling food cooking comprising: a memory and a processor; wherein
  • the memory configured to store a computer program capable of running on the processor
  • the processor configured to execute the method of controlling food cooking, when the computer program is run.
  • a storage medium having stored thereon a computer program that, when executed by a processor, implements the above-described method of controlling food cooking.
  • the method, device and storage medium for controlling food cooking are provided by the embodiment of the present application, by detecting the position of the food currently carried by the food carrier; acquiring target cooking data corresponding to the position of the food; controlling according to the target cooking data
  • the food carrier cooks the food.
  • the cooking device is capable of cooking a food that is suitable for the taste of the user based on cooking data that matches the location of the food.
  • FIG. 1 is a schematic flow chart of a method for processing diet information in an embodiment of the present application
  • FIG. 2 is a schematic view of determining the position of a food by detecting a temperature value of a baking pan in the embodiment of the present application;
  • FIG. 3 is a schematic flow chart of a stage in which a food carrier is subjected to food cooking according to an embodiment of the present application
  • FIG. 4 is a schematic structural view of a device for controlling food cooking in an embodiment of the present application.
  • FIG. 5 is a schematic structural diagram of another apparatus for controlling food cooking in the practice of the present application.
  • FIG. 1 is a schematic flowchart of a method for processing diet information in an embodiment of the present application; as shown in FIG. 1, the method includes:
  • Step 101 Detecting a location of a food currently carried by the food carrier
  • the food carrier may be a cooking device carrying food.
  • the cooking device is a grilling machine for baking various meat foods, noodles, vegetable foods, electric baking pans, and the like.
  • the touch of the food with the baking tray causes the temperature of the baking tray to drop significantly.
  • the cooking device can detect the temperature values of different regions of the baking tray by a temperature sensor to determine the location of the food on the baking tray.
  • the cooking device can also detect the position of the food by detecting infrared electromagnetic radiation emitted by the food carrier by an infrared detector in the food carrier.
  • determining the temperature change value of the baking pan by the temperature sensor to determine the position of the food comprises: detecting, by the temperature sensor, temperature data corresponding to different regions of the current food carrier at the same time; determining the satisfaction according to the temperature data
  • the temperature of the food carrier pre-sets the target area; the target area is determined as the location of the food currently carried by the food carrier.
  • the manner of determining the target area that satisfies the temperature preset condition of the food carrier may include at least one of the following:
  • Method 1 determining a current temperature minimum value of the food carrier according to the temperature data; determining a region corresponding to the temperature minimum when the temperature minimum is in a first preset temperature range of the food carrier Is the target area.
  • Manner 2 determining, according to the temperature data, a temperature decreasing slope of each area in the food carrier; determining an area corresponding to a temperature decreasing slope of the second preset temperature range of the food carrier as the target area.
  • Manner 3 determining, according to the temperature data, a temperature decreasing range of each area in the food carrier; and determining an area corresponding to a temperature lowering range of the third preset temperature range of the food carrier as the target area.
  • the currently detected temperature values when determining the minimum temperature of the food carrier, may be arranged in order from small to large; or the detected temperature value may be followed. The order of the large to small is arranged, and then, based on the result of the arrangement, the minimum temperature of the food carrier is determined.
  • the determined minimum value of the temperature may be one or two or more.
  • the area is determined as a target area where the food carrier currently carries food, that is, the area is determined as food. position.
  • the temperature minimum corresponds to any two or more regions of the food carrier
  • the manner in which the position of the food is specifically determined is shown in Fig. 2.
  • FIG. 2 is a schematic diagram of determining the position of the food by detecting the temperature data of the baking tray in the embodiment of the present application; as shown in FIG. 2, the schematic diagram includes: a first state schematic diagram 2A, a second state diagram 2B, and a third state diagram 2C. And the fourth state diagram 2D.
  • the schematic diagram includes: a first state schematic diagram 2A, a second state diagram 2B, and a third state diagram 2C. And the fourth state diagram 2D.
  • FIG. 2A, Figure 2B Both the baking tray 210 and the temperature change graph 211 are included in both FIG. 2C and FIG. 2D.
  • the number of the temperature sensors is not limited to three. The number of specific temperature sensors can be deleted according to actual needs; the three temperature sensors are used.
  • the temperature of the baking tray 210 is detected and indicated by A, B, and C, respectively.
  • the temperature change graph 211 includes a longitudinal temperature axis T and a lateral time axi
  • the position of the food in the baking tray 210 is located between the temperature sensors A, B, C.
  • the detection results are: A(T5), B(T2), C(T2), and A(T5) ⁇ B(T2), C(T2), where T5 ⁇ T2 ⁇ T1, at this time, the said Food has been placed in the baking tray 210, and the position of the food in the baking tray 210 is above the temperature sensor A.
  • the infrared electromagnetic radiation emitted by the food carrier is detected by the infrared detector in the food carrier to determine the position of the food, including:
  • An energy distribution map is generated on the display screen, and according to different colors presented on the energy distribution map, temperature values corresponding to different regions of the food carrier are determined, and the position of the food in the food carrier is determined according to the temperature value.
  • determining that the temperature values corresponding to the A region and the B region of the food carrier are the lowest according to the color presented on the energy profile determining that the position of the food in the food carrier is between the A region and the B region;
  • the color presented on the distribution map determines that the A region corresponding to the food carrier has the lowest temperature value, and then determines that the position of the food in the food carrier is above the A region.
  • the method before detecting the location of the food currently carried by the food carrier, the method further includes:
  • the food carrier is controlled to be heated at a preset power until the temperature of the food carrier reaches a predetermined temperature threshold.
  • the food carrier After the food carrier, such as a grill, is energized and the heating switch is turned on, the food carrier enters a preheating phase prior to cooking.
  • the preheating stage the baking tray in the food carrier is heated at a preset power, and when the temperature of the baking tray reaches the set target temperature T1, the next stage is entered; or when the baking tray is heated
  • the food carrier opens the protection mode, that is, when the heating time of the baking tray reaches the protection time At t1, the food carrier opens the protection mode to prevent prolonged abnormalities of the food carrier, causing the temperature sensor in the food carrier to fail to reach the set target temperature, thereby forcing the food carrier into the stage of migration.
  • the preset power of the food carrier may be 1000-1500w, and the threshold of the preset temperature is generally: greater than 190 degrees and less than 270 degrees.
  • the threshold of the preset temperature is generally: greater than 190 degrees and less than 270 degrees. The reason is that when the food is cooked more than 270 degrees, it is easy to produce a large amount of oily smoke, and below 190 degrees, it will affect the temperature of the baking tray when the food is placed in the baking tray, for example, below 130 degrees. After the food is put into the food, the temperature of the baking tray is heated for a long time, which is likely to cause excessive moisture loss of the food and affect the taste of the final food.
  • the threshold of the preset temperature may be 200-270 °C.
  • Step 102 Obtain target cooking data corresponding to the location of the food
  • the cooking device when the temperature of the food carrier reaches a threshold of a preset temperature, acquires thermal imaging data of the food carrier according to electromagnetic radiation emitted by the food carrier; according to the thermal imaging data, A fever model of the food carrier is generated.
  • the fever model characterizes cooking data corresponding to different regions of the food carrier. Then, the device acquires target cooking data corresponding to the position of the food in the fever model.
  • an infrared thermal imaging layer is mounted in the food carrier, and the infrared thermal imaging layer receives infrared electromagnetic radiation emitted by the food carrier by using an infrared detector and an optical imaging objective lens, and the infrared electromagnetic radiation is The energy forms an energy profile, after which the energy profile is sent to a photosensitive element of the infrared detector to obtain thermographic data of the food carrier.
  • thermographic data may be represented by an infrared thermographic image, and the infrared thermographic image corresponds to a heat distribution field of the food carrier surface. That is, the different colors presented above the infrared thermography map correspond to the temperatures of different regions of the food carrier.
  • the food carrier when the food carrier acquires the thermal imaging data, it is also required to obtain thickness data of the baking tray in the food carrier, and position data of the heating tube in the food carrier, according to the baking tray
  • the thickness data, and the position data of the heat pipe converts the energy profile of the invisible infrared electromagnetic radiation emitted by the food carrier into a visible infrared thermography image.
  • the heat generation model stores cooking data corresponding to different regions of the food carrier at different times and different powers, such as temperature values, after determining the position of the food in the food carrier, in the heat generation model Matching the position of the food, and matching the temperature, time, power, and the like corresponding to the successful position area as the target cooking data for cooking the food.
  • the food carrier applies thermal imaging data of different colors presented on the infrared thermography image to generate a heat generation model of the food carrier, and then injects the heat generating model into the chip in the form of a chip.
  • the heat generating model characterizes cooking data corresponding to different regions of the food carrier, the cooking data including: power, temperature, time, and the like.
  • the food carrier may generate a plurality of chips of the heat generating model according to the following manners, or may generate a chip of the heat generating model according to any one of the following manners, which is not limited in specific .
  • the food carrier when the food carrier generates the heat generation model of the food carrier according to the thermal imaging data, the food carrier may be generated according to at least one of the following methods:
  • a first mode according to the thermal imaging data, acquiring temperature values corresponding to different regions of the food carrier at the same time and at the same power; and different regions of the food carrier are at the same time And generating the heat generation model according to a temperature value corresponding to the same power;
  • the heat generation model is generated.
  • the method when detecting the location of the food currently carried by the food carrier, the method further includes:
  • the temperature sensor acquires target cooking data corresponding to the location of the food.
  • the user sets the level of the food (steak) to 8 maturity through the familiarity preset function in the display panel of the food carrier, and then triggers the completion function in the display panel to set the preset data of the food.
  • (8 mature) sent to the central control processor of the food carrier the central control processor of the food carrier receives the preset food data in the food carrier, according to the preset cooked data and the current food
  • the user can set the cooked course of the steak to 3 mature, 5 mature, 8 mature, 10 mature, etc. through the display panel of the food carrier, and the cooked course of the specific food can be set according to actual needs.
  • Step 103 controlling the food carrier to cook the food according to the target cooking data. Cooking.
  • the position of the food in the food carrier is heated and compensated according to the target cooking data.
  • the position of the food in the food carrier is heated and compensated according to the target cooking data.
  • the process of cooking food using a food carrier can be divided into several stages: a preheating stage, a food position detecting stage, and a cooking stage.
  • stage 3 is a schematic flow chart of a stage in which a food carrier is subjected to food cooking according to an embodiment of the present application; as shown in FIG. 3, comprising: stage 1: preheating stage, stage 2: food position detecting stage, stage 3: cooking stage; At stage 1, after determining that the food carrier is energized and the heating switch is turned on, perform the following steps:
  • Step 301 heating the baking tray in the food carrier with the first power P1;
  • Step 302 when the heating time t1 of the baking tray is less than the time t, step 304 is performed; when the heating time t1 of the baking tray is greater than or equal to the time t, step 303 is performed;
  • Step 303 when the heating temperature T1 of the baking tray is greater than or equal to the set temperature T, step 304 is performed; when the heating temperature T1 of the baking tray is less than the set temperature T, the process returns to step 301.
  • step 304 the baking tray in the food carrier is heated at the second power P2.
  • the second power P2 is greater than the first power P1.
  • Step 305 prompting the user to place food
  • the user may be reminded to place food in a prompt sound, and the food includes a noodle food, a meat food, and a vegetable food.
  • Step 306 detecting a location of the food
  • the position of the food can be determined by detecting the temperature values of different areas of the baking sheet.
  • the position of the food can also be determined by detecting the infrared electromagnetic radiation emitted by the food carrier by an infrared detector in the food carrier.
  • Step 307 when it is determined that the current location of the food is located between the A, B, C regions of the food carrier, step 310 is performed;
  • the position of the current food can be referred to the description of the second state diagram 2B in FIG. 2.
  • Step 308 when the location of the current food is located between the B, C area of the food carrier, step 311;
  • the position of the current food can be referred to the description of the third state diagram 2C in FIG. 2.
  • Step 309 when it is determined that the current food location is located above the A area of the food carrier, step 312 is performed;
  • the position of the current food can be referred to the description of the fourth state diagram 2D in FIG. 2.
  • Step 310 the third power P3 is used to heat the A, B, C areas in the baking tray, and step 313 is performed;
  • Step 311 the B, C area in the baking tray is heated by the fourth power P4, and step 314 is performed;
  • Step 312 heating the A area in the baking tray with the fifth power P5, and performing step 315;
  • Step 313, the heating temperature of the A, B, C area of the baking tray is controlled at temperature T3, and step 316 is performed;
  • Step 314 the heating temperature of the B, C area in the baking tray is controlled at temperature T4, and step 317 is performed;
  • Step 315 the heating temperature of zone A in the baking tray is controlled at temperature T5, and step 318 is performed;
  • Step 316 when the heating time t2 of the A, B, and C areas in the baking tray is less than the time t, returning to the execution Step 319; when the heating time t2 of the A, B, C area in the baking tray is greater than or equal to the time t, step 319 is performed;
  • Step 317 when the heating time t3 of the B, C area in the baking tray is less than the time t, the process returns to step 311; when the heating time t3 of the B, C area in the baking tray is greater than or equal to the time t, step 319 is performed;
  • Step 318 when the heating time t4 of the A area in the baking tray is less than the time t, the process returns to step 311; when the heating time t4 of the A area in the baking tray is greater than or equal to the time t, step 319 is performed;
  • the cooking data is matched according to the preset cooking data of the food and the position of the food in the food carrier, and the temperature is heated and compensated according to the matching cooking data. It is able to cook foods that are suitable for different tastes of the user, thus solving the different requirements of the user for the maturity of the food.
  • FIG. 4 is a schematic structural diagram of a device for controlling food cooking according to an embodiment of the present application; as shown in FIG. 4, the device includes: a detecting unit 401, an obtaining unit 402, and a control unit 403;
  • the detecting unit 401 is configured to detect a location of a food currently carried by the food carrier;
  • the obtaining unit 402 is configured to acquire target cooking data corresponding to a location of the food carried by the food carrier;
  • the control unit 403 is configured to control the food carrier to cook the food according to the target cooking data acquired by the obtaining unit 402.
  • the device may specifically be a cooking device carrying food.
  • the cooking device is a grilling machine for baking various meat foods, noodles, vegetable foods, electric baking pans, and the like.
  • the detecting unit 401 may detect the temperature value of different regions of the baking tray by the temperature sensor to determine the position of the food on the baking tray.
  • the detecting unit 401 can also pass An infrared detector in the food carrier detects infrared electromagnetic radiation emitted by the food carrier to determine the location of the food.
  • the detecting unit 401 may detect, by using a temperature sensor, temperature data corresponding to different regions of the food carrier at the same time; and determine, according to the temperature data, a target region that satisfies a temperature preset condition of the food carrier.
  • the target area is determined as the location of the food currently carried by the food carrier.
  • the manner in which the detecting unit 401 determines the target area that satisfies the temperature preset condition of the food carrier according to the temperature data may include at least one of the following:
  • Method 1 determining a current temperature minimum value of the food carrier according to the temperature data; determining a region corresponding to the temperature minimum when the temperature minimum is in a first preset temperature range of the food carrier Is the target area.
  • Manner 2 determining, according to the temperature data, a temperature decreasing slope of each area in the food carrier; determining an area corresponding to a temperature decreasing slope of the second preset temperature range of the food carrier as the target area.
  • Manner 3 determining, according to the temperature data, a temperature decreasing range of each area in the food carrier; and determining an area corresponding to a temperature lowering range of the third preset temperature range of the food carrier as the target area.
  • the device when determining the temperature minimum value of the food carrier according to the temperature data detected by the detecting unit 401, the device may specifically detect the temperature value currently detected by the detecting unit 401 from a small value. Arranged in a large order; or, the detected temperature values are arranged in descending order, and then the temperature minimum of the food carrier is determined according to the arrangement result.
  • the determined minimum value of the temperature may be one or two or more.
  • the area is determined as a target of the food carrier currently carrying food
  • the area that is, the area is determined as the food location.
  • the temperature minimum corresponds to any two or more regions of the food carrier
  • the apparatus further includes: a generating unit 404;
  • the detecting unit 401 may further detect, by using a thermal imager in the food carrier, energy of infrared electromagnetic radiation emitted by the current food carrier at the same time, and then convert the energy of the infrared electromagnetic radiation into an energy signal.
  • the generating unit 404 is then triggered to generate an energy profile on the energy carrier, such as a display screen of a grill.
  • the device determines a temperature value corresponding to a different region of the food carrier based on the different colors presented on the energy profile, and determines a location of the food within the food carrier based on the temperature value.
  • the device determines that the temperature value corresponding to the A region and the B region of the food carrier is the lowest according to the color presented on the energy distribution map, and determines that the position of the food in the food carrier is between the A region and the B region;
  • the color presented on the energy profile determines that the temperature value corresponding to the A region of the food carrier is the lowest, and then determines that the position of the food in the food carrier is above the A region.
  • the device before the detecting unit 401 detects the position of the food currently carried by the food carrier, the device triggers the control unit 403 to control the food carrier to be heated by a preset power until the detection unit 401 The temperature of the food carrier reaches a threshold of a preset temperature.
  • the food carrier After the food carrier, such as a grill, is energized and the heating switch is turned on, the food carrier enters a preheating phase prior to cooking.
  • the preheating stage the baking tray in the food carrier is heated at a preset power, and when the temperature of the baking tray reaches the set target temperature T1, the next stage is entered; or when the baking tray is heated
  • the food carrier opens the protection mode, that is, when the heating time of the baking tray reaches the protection time At t1, the food carrier opens the protection mode to prevent prolonged abnormalities of the food carrier, causing the temperature sensor in the food carrier to fail to reach the set target temperature, thereby forcing the food carrier into the stage of migration.
  • the preset power of the food carrier may be 1000-1500w, and the threshold of the preset temperature is generally: greater than 190 degrees and less than 270 degrees.
  • the threshold of the preset temperature is generally: greater than 190 degrees and less than 270 degrees. The reason is that when the food is cooked more than 270 degrees, it is easy to produce a large amount of oily smoke, and below 190 degrees, it will affect the temperature of the baking tray when the food is placed in the baking tray, for example, below 130 degrees. After the food is put into the food, the temperature of the baking tray is heated for a long time, which is likely to cause excessive moisture loss of the food and affect the taste of the final food.
  • the threshold of the preset temperature may be 200-270 °C.
  • the control unit 403 controls the temperature of the food carrier to reach a preset temperature threshold
  • the acquiring unit 402 is triggered to acquire the heat of the food carrier according to the electromagnetic radiation emitted by the food carrier.
  • the fever model characterizes cooking data corresponding to different regions of the food carrier.
  • the acquisition unit acquires the heat generation model, and acquires target cooking data corresponding to the position of the food in the heat generation model.
  • an infrared thermal imaging layer is mounted in the food carrier, and the infrared thermal imaging layer receives infrared electromagnetic radiation emitted by the food carrier by using an infrared detector and an optical imaging objective lens, and the infrared electromagnetic radiation is The energy forms an energy profile, after which the energy profile is sent to the light sensitive elements of the infrared detector such that the acquisition unit 402 obtains thermographic data of the food carrier.
  • thermographic data may be represented by an infrared thermographic image, and the infrared thermographic image corresponds to a heat distribution field of the food carrier surface. That is, the infrared heat Different colors, as presented above in the figure, correspond to temperatures of different regions of the food carrier.
  • the acquiring unit 402 when acquiring the thermal imaging data, the acquiring unit 402 further needs to acquire thickness data of the baking tray in the food carrier, and position data of the heating tube in the food carrier, according to the baking.
  • the thickness data of the disk and the position data of the heat pipe convert the energy profile of the invisible infrared electromagnetic radiation emitted by the food carrier into a visible infrared thermography image.
  • the heat generation model stores cooking data corresponding to different regions of the food carrier at different times and different powers, such as temperature values, after determining the position of the food in the food carrier, in the heat generation model Matching the position of the food, and matching the temperature, time, power, and the like corresponding to the successful position area as the target cooking data for cooking the food.
  • the generating unit 404 after generating the thermal imaging data of different colors presented on the infrared thermography image, generating a heat generation model of the food carrier, triggering the cooking device to A form of the chip is injected into the food carrier.
  • the heat generating model characterizes cooking data corresponding to different regions of the food carrier, the cooking data including: power, temperature, time, and the like.
  • the food carrier may generate a plurality of chips of the heat generating model according to the following manners, or may generate a chip of the heat generating model according to any one of the following manners, which is not limited in specific .
  • the generating unit 404 when the generating unit 404 generates the heat generating model of the food carrier according to the thermal imaging data, the generating unit 404 may be specifically generated according to at least one of the following methods:
  • the obtaining unit 402 acquires the food carrier according to the thermal imaging data.
  • the generating unit 404 generates the heat generation model by using the temperature values corresponding to different regions of the food carrier at the same time and at the same power;
  • the acquiring unit 402 acquires, according to the thermal imaging data, a temperature value corresponding to different regions of the food carrier at the same time and different powers; and the generating unit 404 sets different regions of the food carrier Generating the heat generation model at the same time and corresponding temperature values at different powers;
  • the obtaining unit 402 acquires, according to the thermal imaging data, a temperature value corresponding to different regions of the food carrier at different times and at the same power; the generating unit 404 sets different regions of the food carrier Generating the heat generation model at different times and corresponding temperature values at the same power;
  • the acquiring unit 402 acquires, according to the thermal imaging data, a temperature value corresponding to different regions of the food carrier at different times and different powers; and the generating unit 404 sets different regions of the food carrier
  • the heat generation model is generated at different time points and corresponding temperature values at different powers.
  • the apparatus further includes: a receiving unit 405;
  • the device when the detecting unit 401 detects the location of the food currently carried by the food carrier, the device triggers the receiving unit 405 to receive the preset processing data of the food currently carried by the food carrier;
  • the obtaining unit 402 acquires a position corresponding to the position of the food in the heat generation model or through a temperature sensor in the food carrier according to the preset skill data and the position of the food currently carried by the food carrier. Target cooking data.
  • the user sets the level of the food (steak) to 8 maturity through the familiarity preset function in the display panel of the food carrier, and then triggers the completion function in the display panel to set the preset data of the food.
  • (8 mature) sent to the central control processor of the food carrier, after the central control processor of the food carrier receives the food preset processing data in the food carrier, according to the pre-
  • the process data and the location of the current food in the food carrier are set, and the power, temperature, and time corresponding to the location of the food are obtained in the fever model.
  • the user can set the cooked course of the steak to 3 mature, 5 mature, 8 mature, 10 mature, etc. through the display panel of the food carrier, and the cooked course of the specific food can be set according to actual needs.
  • the control unit 403 When the target cooking data corresponding to the current food position is successfully matched by the heat generation model or the temperature sensor in the food carrier, the control unit 403 is triggered to heat compensate the position of the food in the food carrier according to the target cooking data. To control the food carrier to complete cooking of the food with the target cooking data.
  • the apparatus for controlling food cooking provided by the above embodiment is only illustrated by the division of each of the above-mentioned program modules when performing information processing. In actual applications, the above processing may be assigned to different program modules according to needs. Upon completion, the internal structure of the device is divided into different program modules to perform all or part of the processing described above.
  • the device for controlling the cooking of the food provided by the above embodiment is the same as the method for controlling the cooking of the food. The specific implementation process is described in detail in the method embodiment, and details are not described herein again.
  • Another embodiment of the present application further provides an apparatus for controlling food cooking, the apparatus for controlling food cooking comprising: a processor and a memory configured to store a computer program executable on the processor,
  • the processor is configured to: when the computer program is executed, perform: detecting a location of food currently carried by the food carrier; acquiring target cooking data corresponding to the location of the food; and controlling the food according to the target cooking data The carrier cooks the food.
  • the method further comprises: detecting, by a temperature sensor, temperature data of different regions of the food carrier at the same time; determining, according to the temperature data, a temperature preset condition that satisfies the food carrier Target area; the target area is determined as the location of the food currently carried by the food carrier.
  • the processor When the processor is configured to run the computer program, it is further executed: according to the temperature Determining, according to the current temperature minimum value of the food carrier; when the temperature minimum is in the first preset temperature range of the food carrier, determining the region corresponding to the temperature minimum as the target region; or Determining, according to the temperature data, a temperature drop slope of each area in the food carrier; determining an area corresponding to a temperature drop slope of the second preset temperature range of the food carrier as the target area; or, according to And determining, by the temperature data, a temperature decreasing range of each area in the food carrier; determining an area corresponding to a temperature lowering range satisfying a third preset temperature range of the food carrier as the target area.
  • the method further includes: determining that the temperature minimum corresponds to any one of the food carriers, determining the region as the target region; determining the temperature minimum When any two or more regions in the food carrier are corresponding, the region between the two or more regions is determined as the target region.
  • the processor is configured to, when the computer program is executed, perform: acquiring a heat generation model of the food carrier, the heat generation model characterizing cooking data corresponding to different regions of the food carrier; acquiring and acquiring in the heat generation model The location of the food corresponds to the target cooking data.
  • the processor when configured to run the computer program, further performs: acquiring thermal imaging data of the food carrier based on electromagnetic radiation emitted by the food carrier; and generating the heat generation model based on the thermal imaging data.
  • the processor When the processor is configured to run the computer program, further performing: acquiring, according to the thermal imaging data, a temperature value corresponding to different regions of the food carrier at the same time and at the same power; different food carriers Generating the heat generation model at a same time and at the same power, and/or acquiring a temperature value corresponding to different regions of the food carrier at the same time and different powers according to the thermal imaging data; Generating the heat generation model by different temperature regions of the food carrier at the same time and at different powers; and/or acquiring different regions of the food carrier at different times and according to the thermal imaging data
  • the corresponding temperature value at the time of power; the different regions of the food carrier are at different times and at the same power Generating the heat generation model according to the temperature value; and/or acquiring corresponding temperature values of different regions of the food carrier at different times and different powers according to the thermographic data; different regions of the food carrier
  • the heat generation model is generated at corresponding temperature values at different times and at different powers.
  • the method further includes: receiving preset process data of the food currently carried by the food carrier; and according to the preset process data and the food currently carried by the food carrier a location in which the target cooking data corresponding to the location of the food is obtained.
  • the processor is configured to, when the computer program is executed, further perform: controlling the food carrier to perform heating at a preset power until a temperature of the food carrier reaches a threshold of a preset temperature.
  • FIG. 5 A schematic structural view of the device for controlling food cooking is shown in FIG. 5.
  • the apparatus 50 for controlling food cooking includes: at least one processor 501 and a memory 502; wherein the control
  • the food cooking device 50 may be a grilling machine having a frying, roasting, roasting and/or frying function.
  • the apparatus 50 for controlling food cooking further includes at least one network interface 504 and a user interface 503.
  • the various components in the device 50 for controlling food cooking are coupled together by a bus system 505.
  • bus system 505 is used to implement connection communication between these components.
  • the bus system 505 includes a power bus, a control bus, and a status signal bus in addition to the data bus.
  • various buses are labeled as bus system 505 in FIG.
  • the user interface 503 may include a display, a keyboard, a mouse, a trackball, a click wheel, a button, a button, a touch panel, or a touch screen.
  • memory 502 can be either volatile memory or non-volatile memory, and can include both volatile and nonvolatile memory.
  • the non-volatile memory may be a read only memory (ROM), a programmable read only memory (PROM, Programmable). Read-Only Memory), Erasable Programmable Read-Only Memory (EPROM), Electrically Erasable Programmable Read-Only Memory (EEPROM), Magnetic Random Access Memory (FRAM), flash memory, magnetic surface memory, optical disk, or CD-ROM (Compact Disc Read-Only Memory); magnetic surface memory can be disk storage or tape Memory.
  • the volatile memory can be a random access memory (RAM) that acts as an external cache.
  • RAM Static Random Access Memory
  • SSRAM Synchronous Static Random Access Memory
  • SSRAM Dynamic Random Access
  • DRAM Dynamic Random Access Memory
  • SDRAM Synchronous Dynamic Random Access Memory
  • DDRSDRAM Double Data Rate Synchronous Dynamic Random Access Memory
  • ESDRAM enhancement Enhanced Synchronous Dynamic Random Access Memory
  • SLDRAM Synchronous Dynamic Random Access Memory
  • DRRAM Direct Memory Bus Random Access Memory
  • the memory 502 in the embodiment of the present application is used to store various types of data to support the operation of the device 50 that controls food cooking.
  • Examples of such data include any computer program for operating on device 50 that controls food cooking, such as operating system 5021 and application 5022; temperature data; power data; time data; food pictures; food material pictures; cooking videos, and the like.
  • the operating system 5021 includes various system programs, such as a framework layer, a core library layer, a driver layer, and the like, for implementing various basic services and processing hardware-based tasks.
  • Application 5022 can include various Applications such as Media Player, Browser, etc., are used to implement various application services.
  • a program implementing the method of the embodiment of the present application may be included in the application 5022.
  • Processor 501 may be an integrated circuit chip with signal processing capabilities. In the implementation process, each step of the foregoing method may be completed by an integrated logic circuit of hardware in the processor 501 or an instruction in a form of software.
  • the processor 501 described above may be a general purpose processor, a digital signal processor (DSP), or other programmable logic device, discrete gate or transistor logic device, discrete hardware component, or the like.
  • DSP digital signal processor
  • the processor 501 can implement or perform the methods, steps, and logic blocks disclosed in the embodiments of the present application.
  • a general purpose processor can be a microprocessor or any conventional processor or the like.
  • the steps of the method disclosed in the embodiment of the present application may be directly implemented as a hardware decoding processor, or may be performed by a combination of hardware and software modules in the decoding processor.
  • the software module can reside in a storage medium located in memory 502, which reads the information in memory 502 and, in conjunction with its hardware, performs the steps of the foregoing method.
  • the device 50 for controlling food cooking may be configured by one or more Application Specific Integrated Circuits (ASICs), DSPs, Programmable Logic Devices (PLDs), and Complex Programmable Logics.
  • ASICs Application Specific Integrated Circuits
  • DSPs Programmable Logic Devices
  • PLDs Programmable Logic Devices
  • Complex Programmable Logics Device
  • CPLD Complex Programmable Logic Device
  • FPGA Field-Programmable Gate Array
  • general-purpose processor controller
  • controller microcontroller (Micro Controller Unit) (MCU), microprocessor (Microprocessor), Or other electronic components are implemented to perform the aforementioned methods.
  • embodiments of the present application also provide a storage medium, such as a memory 502 that includes a computer program that can be executed by the device 50 that controls food cooking to perform the steps described in the foregoing methods.
  • the storage medium can be FRAM, ROM, PROM, A memory such as an EPROM, an EEPROM, a Flash Memory, a magnetic surface memory, an optical disk, or a CD-ROM; or a device including one or any combination of the above-described memories 502, such as a mobile phone, a computer, a tablet device, a personal digital assistant, Cooking equipment, smart home appliances, etc.
  • a storage medium having stored thereon a computer program, the computer program being executed by the processor, detecting: detecting a location of food currently carried by the food carrier; acquiring target cooking data corresponding to the location of the food; The cooking data controls the food carrier to cook the food.
  • the method further comprises: detecting, by the temperature sensor, temperature data of different regions of the food carrier at the same time; determining, according to the temperature data, a target region that meets a temperature preset condition of the food carrier; The target area is determined as the location of the food currently carried by the food carrier.
  • the computer program When the computer program is executed by the processor, it is further executed to: determine a current temperature minimum value of the food carrier according to the temperature data; and when the temperature minimum value is in a first preset temperature range of the food carrier, Determining an area corresponding to the temperature minimum as the target area; or determining a temperature decreasing slope of each of the food carriers according to the temperature data; being in a second preset temperature range of the food carrier An area corresponding to the cooling slope is determined as the target area; or, according to the temperature data, determining a cooling range of each of the food carriers; and a cooling range that satisfies a third preset temperature range of the food carrier The corresponding area is determined as the target area.
  • the computer program When the computer program is executed by the processor, it is further executed to: determine that the temperature minimum corresponds to any one of the food carriers, determine the region as the target region; and determine that the temperature minimum corresponds to the food When any two or more regions in the carrier are used, the region between the two or more regions is determined as the target region.
  • the computer program when executed by the processor, further performs: acquiring a heat generation model of the food carrier, the heat generation model characterizing cooking data corresponding to different regions of the food carrier; The target cooking data corresponding to the position of the food is obtained in the fever model.
  • the method further comprises: acquiring thermal imaging data of the food carrier according to electromagnetic radiation emitted by the food carrier;
  • the heat generation model is generated based on the thermographic data.
  • the method further comprises: acquiring, according to the thermal imaging data, a temperature value corresponding to different regions of the food carrier at the same time and at the same power; and different regions of the food carrier at the same time And generating the heat generation model according to a temperature value corresponding to the same power;
  • thermographic data acquiring temperature values corresponding to different regions of the food carrier at the same time and different powers; and corresponding temperature values of different regions of the food carrier at the same time and different powers Generating the heat generation model;
  • thermo imaging data acquiring temperature values corresponding to different regions of the food carrier at different times and at the same power; and corresponding temperature values of different regions of the food carrier at different times and at the same power Generating the heat generation model;
  • thermo imaging data obtaining temperature values corresponding to different regions of the food carrier at different times and different powers; and corresponding temperature values of different regions of the food carrier at different times and different powers And generating the heat generation model.
  • the method further comprises: receiving preset process data of the food currently carried by the food carrier; and according to the preset process data and the location of the food currently carried by the food carrier, The target cooking data corresponding to the position of the food is obtained in the fever model.
  • the computer program When the computer program is executed by the processor, it is further executed to control the food carrier to be heated at a preset power until the temperature of the food carrier reaches a preset temperature threshold.
  • the technical solution of the embodiment of the present application detects the position of the food currently carried by the food carrier, acquires the target cooking data corresponding to the position of the food, and controls the food carrier to cook the food according to the target cooking data.
  • the cooking device is capable of cooking a food that is suitable for the taste of the user based on cooking data that matches the location of the food.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • General Physics & Mathematics (AREA)
  • Automation & Control Theory (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

本申请公开了一种控制食物烹饪的方法，所述方法包括：检测食物载体当前承载的食物的位置；获取与所述食物的位置对应的目标烹饪数据；根据所述目标烹饪数据控制所述食物载体对所述食物进行烹饪。本申请还同时公开了一种控制食物烹饪的装置及存储介质。

Description

一种控制食物烹饪的方法、装置及存储介质
相关申请的交叉引用
本申请基于申请号为201711003184.7、申请日为2017年10月24日的中国专利申请提出，并要求该中国专利申请的优先权，该中国专利申请的全部内容在此引入本申请作为参考。
技术领域
本申请涉及信息控制技术，具体涉及一种控制食物烹饪的方法、装置及存储介质。
背景技术
随着人们生活水平的提高，像牛排这样的西式饮食也越来越被人们接受，并且需求量还很大。但是人们在使用现有中的煎烤机进行牛排烹饪时，常常无法根据自己的喜好烹饪出适合自己口感的牛排。
现有中的煎烤机一般分为2种：机械式和电子式。机械式的煎烤机一般采用的是烤盘部位装有温控器，通过所述温控器，控制煎烤机内的烤盘在某一温度范围内上下波动，通过烹饪时间来计算煎烤机内的食物是否做熟。电子式的煎烤机一般装有温度感应器，通过所述温度感应器感应烤盘的温度，然后，将感应到的温度信号传递给煎烤机的微电脑芯片，通过所述电脑芯片来控制烤盘在某一温度范围内上下波动，并通过烹饪时间来计算煎烤机内的食物是否做熟。
由此可知，现有技术中无论是机械式煎烤机还是电子式煎烤机，在烹饪过程中，烤盘的火力都是不可调的。并且，当用户使用煎烤机在同一功率和/或同一烹饪时间进行食物烹饪时，烤盘的不同区域受热的温度差异很 大，无法满足客户想要烹饪出3分熟、5分熟或者7分熟的牛排要求。所以，急需一种能够根据用户对牛排的口感需求，进行牛排烹饪的装置。
申请内容
为解决现有存在的技术问题，本申请实施例主要提供一种控制食物烹饪的方法、装置及存储介质，能够根据当前用户对食物的口感需求，控制烹饪设备对食物进行烹饪。
本申请实施例的技术方案是这样实现的：
根据本申请实施例中的一方面，提供一种控制食物烹饪的方法，所述方法包括：
检测食物载体当前承载的食物的位置；
获取与所述食物的位置对应的目标烹饪数据；
根据所述目标烹饪数据控制所述食物载体对所述食物进行烹饪。
上述方案中，所述检测食物载体当前承载的食物的位置，包括：
通过温度传感器检测所述食物载体在同一时刻不同区域的温度数据；
根据所述温度数据，确定满足所述食物载体的温度预设条件的目标区域；
将所述目标区域确定为所述食物载体当前承载的食物的位置。
上述方案中，所述根据所述温度数据，确定满足所述食物载体的温度预设条件的目标区域，包括：
根据所述温度数据，确定所述食物载体当前的温度最小值；
当所述温度最小值处于所述食物载体的第一预设温度范围时，将所述温度最小值对应的区域确定为所述目标区域；
或者，根据所述温度数据，确定所述食物载体中每个区域的降温斜率；
将处于所述食物载体的第二预设温度范围的降温斜率对应的区域，确定为所述目标区域；
或者，根据所述温度数据，确定所述食物载体中每个区域的降温范围；
将满足所述食物载体的第三预设温度范围的降温范围对应的区域，确定为所述目标区域。
上述方案中，所述将所述温度最小值对应的区域确定为所述目标区域，包括：
确定所述温度最小值对应所述食物载体中任意一个区域时，将所述区域确定为所述目标区域；
确定所述温度最小值对应所述食物载体中的任意两个以上区域时，将所述两个以上区域之间的区域确定为所述目标区域。
上述方案中，所述获取与所述食物的位置对应的目标烹饪数据，包括：
获取所述食物载体的发热模型，所述发热模型表征所述食物载体的不同区域对应的烹饪数据；
在所述发热模型中获取与所述食物的位置对应的目标烹饪数据。
上述方案中，所述获取所述食物载体的发热模型，包括：
根据食物载体发出的电磁辐射，获取所述食物载体的热成像数据；
根据所述热成像数据，生成所述发热模型。
上述方案中，所述根据所述热成像数据，生成所述发热模型，包括以下至少一种方式：
根据所述热成像数据，获取所述食物载体的不同区域在同一时刻且同一功率时对应的温度值；将所述食物载体的不同区域在同一时刻且同一功率时对应的温度值，生成所述发热模型；
和/或，根据所述热成像数据，获取所述食物载体的不同区域在同一时刻且不同功率时对应的温度值；将所述食物载体的不同区域在同一时刻且不同功率时对应的温度值，生成所述发热模型；
和/或，根据所述热成像数据，获取所述食物载体的不同区域在不同时 刻且同一功率时对应的温度值；将所述食物载体的不同区域在不同时刻且同一功率时对应的温度值，生成所述发热模型；
和/或，根据所述热成像数据，获取所述食物载体的不同区域在不同时刻且不同功率时对应的温度值；将所述食物载体的不同区域在不同时刻且不同功率时对应的温度值，生成所述发热模型。
上述方案中，所述在检测所述食物载体当前承载的食物的位置时，所述方法还包括：
接收所述食物载体当前承载的食物的预设熟程数据；
根据所述预设熟程数据和所述食物载体当前承载的食物的位置，获取与所述食物的位置对应的目标烹饪数据。
上述方案中，所述在检测所述食物载体当前承载的食物的位置之前，所述方法还包括：
控制所述食物载体以预设功率进行加热，直至所述食物载体的温度达到预设温度的阈值。
根据本申请实施例的另一方面，提供一种控制食物烹饪的装置，所述装置包括：检测单元、获取单元和控制单元；其中，
所述检测单元，配置为检测食物载体当前承载的食物的位置；
所述获取单元，配置为获取与所述食物的位置对应的目标烹饪数据；
所述控制单元，配置为根据所述获取单元获取到的所述目标烹饪数据，控制所述食物载体对所述食物进行烹饪。
上述方案中，所述检测单元，具体配置为通过温度传感器检测所述食物载体在同一时刻不同区域的温度数据；根据所述温度数据确定满足所述食物载体的温度预设条件的目标区域；将所述目标区域确定为所述食物载体当前承载的食物的位置。
上述方案中，所述检测单元，具体还配置为根据所述温度数据，确定 所述食物载体当前的温度最小值；当所述温度最小值处于所述食物载体的第一预设温度范围时，将所述温度最小值对应的区域确定为所述目标区域；或者，根据所述温度数据，确定所述食物载体中每个区域的降温斜率；将处于所述食物载体的第二预设温度范围的降温斜率对应的区域，确定为所述目标区域；或者，根据所述温度数据，确定所述食物载体中每个区域的降温范围；将满足所述食物载体的第三预设温度范围的降温范围对应的区域，确定为所述目标区域。
上述方案中，所述检测单元，具体还配置为确定所述温度最小值对应所述食物载体中任意一个区域时，将所述区域确定为所述目标区域；确定所述温度最小值对应所述食物载体中的任意两个以上区域时，将所述两个以上区域之间的区域确定为所述目标区域。
上述方案中，所述获取单元，具体配置为获取所述食物载体的发热模型，所述发热模型表征所述食物载体的不同区域对应的烹饪数据；在所述发热模型中获取与所述食物的位置对应的目标烹饪数据。
上述方案中，所述装置还包括，生成单元；
所述获取单元，具体还配置为根据食物载体发出的电磁辐射，获取所述食物载体的热成像数据；
所述生成单元，配置为根据所述热成像数据，生成所述发热模型。
上述方案中，所述获取单元，还配置为根据所述热成像数据，获取所述食物载体的不同区域在同一时刻且同一功率时对应的温度值；和/或，根据所述热成像数据，获取所述食物载体的不同区域在同一时刻且不同功率时对应的温度值；和/或，根据所述热成像数据，获取所述食物载体的不同区域在不同时刻且同一功率时对应的温度值；和/或，根据所述热成像数据，获取所述食物载体的不同区域在不同时刻且不同功率时对应的温度值；
相应地，所述生成单元，具体配置为将所述食物载体的不同区域在同 一时刻且同一功率时对应的温度值，生成所述发热模型；和/或，将所述食物载体的不同区域在同一时刻且不同功率时对应的温度值，生成所述发热模型；和/或，将所述食物载体的不同区域在不同时刻且同一功率时对应的温度值，生成所述发热模型；和/或，将所述食物载体的不同区域在不同时刻且不同功率时对应的温度值，生成所述发热模型。
上述方案中，所述装置还包括：
接收单元，配置为接收所述食物载体当前承载的食物的预设熟程数据；
相应地，所述获取单元，具体配置为根据所述预设熟程数据和所述食物载体当前承载的食物的位置，获取与所述食物的位置对应的目标烹饪数据。
上述方案中，所述控制单元，还配置为控制所述食物载体以预设功率进行加热，直至所述食物载体的温度达到预设温度的阈值。
根据本申请实施例中的再一方面，提拱一种控制食物烹饪的装置，所述装置包括：存储器和处理器；其中，
所述存储器，配置为存储能够在所述处理器上运行的计算机程序；
所述处理器，配置为运行所述计算机程序时，执行上述的控制食物烹饪的方法。
根据本申请实施例中的再一方面，提拱一种存储介质，其上存储有计算机程序，所述计算机程序被处理器执行时实现上述的控制食物烹饪的方法。
本申请实施例提供的一种控制食物烹饪的方法、装置及存储介质，通过检测食物载体当前承载的食物的位置；获取与所述食物的位置对应的目标烹饪数据；根据所述目标烹饪数据控制所述食物载体对所述食物进行烹饪。如此，烹饪设备能够根据与食物位置匹配的烹饪数据烹饪出适合用户口感的食物。
附图说明
图1为本申请实施例中饮食信息的处理方法的流程示意图；
图2为本申请实施例中通过检测烤盘的温度值确定食物的位置的示意图；
图3为本申请实施例中食物载体进行食物烹饪时的阶段流程示意图；
图4为本申请实施例中控制食物烹饪的装置结构组成示意图；
图5为本申请实施中另一种控制食物烹饪的装置的结构组成示意图。
具体实施方式
下面结合附图对本申请的具体实施方式进行详细说明。应当理解的是，此处所描述的具体实施方式仅用于说明和解释本申请，并不用于限制本申请。
图1为本申请实施例中饮食信息的处理方法的流程示意图；如图1所示，所述方法包括：
步骤101，检测食物载体当前承载的食物的位置；
本申请实施例中，所述食物载体可以是承载食物的烹饪设备。例如，所述烹饪设备是用于煎烤各种肉类食物、面类食物、菜类食物的煎烤机、电饼铛等。当用户将食物放入到食物载体中的烤盘上时，食物与烤盘触碰会导致烤盘的温度显著下降。这时，所述烹饪设备可以通过温度传感器检测烤盘的不同区域的温度值，以确定位于所述烤盘上食物的位置。除此之外，所述烹饪设备还可以通过所述食物载体中的红外探测器对食物载体发射的红外电磁辐射进行检测，来确定食物的位置。
具体地，通过温度传感器检测烤盘的温度变化值，确定食物的位置，包括：通过温度传感器，检测当前所述食物载体在同一时刻不同区域对应的温度数据；根据所述温度数据确定所满足述食物载体的温度预设条件的目标区域；将所述目标区域确定为所述食物载体当前承载的食物的位置。
其中，根据所述温度数据，确定满足所述食物载体的温度预设条件的目标区域的方式至少可以包括以下至少一种：
方式一：根据所述温度数据，确定所述食物载体当前的温度最小值；当所述温度最小值处于所述食物载体的第一预设温度范围时，将所述温度最小值对应的区域确定为所述目标区域。
方式二：根据所述温度数据，确定所述食物载体中每个区域的降温斜率；将处于所述食物载体的第二预设温度范围的降温斜率对应的区域，确定为所述目标区域。
方式三：根据所述温度数据，确定所述食物载体中每个区域的降温范围；将满足所述食物载体的第三预设温度范围的降温范围对应的区域，确定为所述目标区域。
本申请实施例中，在确定所述食物载体的温度最小值时，具体可以将当前检测到的所述温度值按照从小到大的顺序进行排列；或者，将检测到的所述温度值按照从大到小的顺序进行排列，之后，根据排列结果，确定所述食物载体的温度最小值。这里，确定出的温度最小值可以是一个，也可以是两个以上。
具体地，当根据排列结果，确定所述温度最小值对应所述食物载体中的任意一个区域时，将所述区域确定为所述食物载体当前承载食物的目标区域，即将所述区域确定为食物位置。当根据所述排列结果，确定所述温度最小值对应所述食物载体的任意两个以上区域时，确定所述食物载体承载的食物的位置为所述两个以上区域之间。也说是说，将所述两个以上区域之间的区域确定为所述目标区域。具体确定食物的位置的方式图2所示。
图2为本申请实施例中通过检测烤盘的温度数据确定食物的位置的示意图；如图2所示：所述示意图包括：第一状态示意图2A、第二状态示意图2B、第三状态示意图2C和第四状态示意图2D。其中，在图2A、图2B、 图2C和图2D中均包括有烤盘210和温度变化曲线图211。且所述烤盘210中设置有三个温度传感器，这里所述温度传感器的个数并不限制于三个，具体温度传感器的个数可根据实际需要进行删减；所述三个温度传感器均用于检测所述烤盘210的温度，并且分别用A、B、C表示。所述温度变化曲线图211包括纵向的温度轴T，和横向的时间轴t。
如图2A所示，烤盘210的温度变化曲线图211显示：温度传感器A、B、C在任意时刻t对烤盘210进行温度T检测时，其检测结果均为：A(T1)、B(T1)、C(T1)，并且A(T1)＝B(T1)＝C(T1)，此时，表示烤盘210中未放入食物。
如图2B所示，烤盘210的温度变化曲线图211显示：温度传感器A、B、C在时间t5前对烤盘210进行温度T检测时，其检测结果为：A(T1)、B(T1)、C(T1)，并且，A(T1)＝B(T1)＝C(T1)；温度传感器A、B、C从时间t5到时间t6对烤盘210进行温度T检测时，其检测结果为：A(T2)、B(T2)、C(T2)，并且A(T2)＝B(T2)＝C(T2)，其中，T2＜T1，此时，表示所述烤盘210中已放入食物。并且，所述食物在烤盘210中的位置位于温度传感器A、B、C之间。
如图2C所示，烤盘210的温度变化曲线图211显示：温度传感器A、B、C在时间t5前对烤盘210进行温度T检测时，其检测结果为：A(T1)、B(T1)、C(T1)，且A(T1)＝B(T1)＝C(T1)；温度传感器A、B、C从时间t5到时间t6对烤盘210进行温度T检测时，其检测结果为：A(T2)、B(T3)、C(T3)，并且，B(T3)、C(T3)＜A(T2)，其中，T3＜T2＜T1，此时，表示所述烤盘210中已放入食物，并且食物在烤盘210中的位置位于温度传感器B、C之间。
如图2D所示，烤盘210的温度变化曲线图211显示：温度传感器A、B、C在时间t5前对烤盘210进行温度T检测时，其检测结果为：A(T1)、 B(T1)、C(T1)，并且，A(T1)＝B(T1)＝C(T1)；温度传感器A、B、C从时间t5到时间t6对烤盘210进行温度T检测时，其检测结果为：A(T5)、B(T2)、C(T2)，并且A(T5)＜B(T2)、C(T2)，其中，T5＜T2＜T1，此时，表示所述烤盘210中已放入食物，并且食物在烤盘210中的位置位于温度传感器A上面。
本申请实施例中，通过所述食物载体中的红外探测器对食物载体发射的红外电磁辐射进行检测，来确定食物的位置，包括：
通过所述食物载体中的热成像仪，检测当前食物载体在同一时刻发射的红外电磁辐射的能量，将检测到的红外电磁辐射的能量转换为能量信号，进而在食物载体，如煎烤机的显示屏上生成能量分布图，根据所述能量分布图上呈现的不同颜色，确定食物载体的不同区域对应的温度值，根据所述温度值确定食物载体内食物的位置。例如，根据所述能量分布图上呈现的颜色，确定食物载体的A区域和B区域对应的温度值最低，则确定食物在食物载体中的位置位于A区域和B区域之间；根据所述能量分布图上呈现的颜色，确定食物载体的A区域对应的温度值最低，则确定食物在食物载体中的位置位于A区域上面。
本申请实施例中，在检测所述食物载体当前承载的食物的位置之前，所述方法还包括：
控制所述食物载体以预设功率进行加热，直至所述食物载体的温度达到预设温度的阈值。
例如，在食物载体，例如煎烤机通电，并且打开加热开关后，所述食物载体进入食物烹饪前的预热阶段。在该预热阶段，以预设功率对食物载体内的烤盘进行加热，待所述烤盘的温度达到设定的目标温度T1时候，进入下一阶段；或者当所述烤盘的加热时间达到设定的目标时间t1时，所述食物载体打开保护模式，也就是说，当所述烤盘的加热时间达到保护时间 t1时，食物载体打开保护模式，以防止食物载体的长时间异常，导致食物载体中的温度传感器无法达到设定的目标温度，从而将食物载体强制进入阶段的迁移。
这里，在预热阶段，食物载体的预设功率可以为1000-1500w，预设温度的阈值一般为：大于190度且小于270度。原因是超过270度进行食物烹饪的时候容易产生很大的油烟，而低于190度则会影响在烤盘中放置食物时，使得烤盘的温度过低温度，例如，低于130度，会使放入食物后，烤盘的温度加热时间过长，容易造成食物的水分缺失过多，影响最终食物的口感。
为此，在本申请的一个实施例中，预设温度的阈值可以为200-270℃。由此，可以缩短食物烹饪的时间，提升食物的口感。
步骤102，获取与所述食物的位置对应的目标烹饪数据；
本申请实施例中，在所述食物载体的温度达到预设温度的阈值时，所述烹饪设备根据食物载体发出的电磁辐射，获取所述食物载体的热成像数据；根据所述热成像数据，生成所述食物载体的发热模型。这里，所述发热模型表征所述食物载体的不同区域对应的烹饪数据。然后，所述装置在所述发热模型中获取与所述食物的位置对应的目标烹饪数据。
具体地，在所述食物载体内安装有红外热成像层，所述红外热成像层是利用红外探测器和光学成像物镜接收所述食物载体发射的红外电磁辐射，并将所述红外电磁辐射的能量形成能量分布图，之后，将所述能量分布图发送到红外探测器的光敏元件上，从而获得所述食物载体的热成像数据。
这里，所述热成像数据可以用红外热成像图表示，并且，所述红外热成像图与所述食物载体表面的热分布场相对应。也就是说，所述红外热成像图上面呈现的不同颜色，对应所述食物载体的不同区域的温度。
本申请实施例中，所述食物载体在获取所述热成像数据时，还需要获取所述食物载体中烤盘的厚度数据、以及所述食物载体中发热管的位置数据，根据所述烤盘的厚度数据、以及所述发热管的位置数据，将所述食物载体发出的不可见的红外电磁辐射的能量分布图转变为可见的红外热成像图。
由于所述发热模型中存储有所述食物载体的不同区域在不同时刻、不同功率下对应的烹饪数据，例如温度值，因此，在确定出食物载体内食物的位置后，在所述发热模型中对所述食物的位置进行匹配，并将匹配成功的位置区域对应的温度、时间、功率等数据作为烹饪所述食物的目标烹饪数据。
例如，确定食物在食物载体中的位置为食物载体的A区域和B区域之间，则将所述食物的位置与发热模型中的区域进行匹配，当匹配成功时，将发热模型中存储的食物载体的A区域和B区域对应的烹饪数据，如温度、功率和时间作为烹饪所述食物的目标烹饪数据。
在本申请实施例中，所述食物载体将所述红外热成像图上呈现的不同颜色的热成像数据，生成所述食物载体的发热模型之后，将所述发热模型以芯片的形式注入在所述食物载体中。这里，所述发热模型表征所述食物载体的不同区域对应的烹饪数据，所述烹饪数据包括：功率、温度、时间等。在实际操作过程中，所述食物载体可以根据以下几种方式，生成多个发热模型的芯片，也可以根据以下几种方式中的任意一种方式，生成一个发热模型的芯片，具体并不限制。
本申请实施例中，所述食物载体在根据所述热成像数据，生成所述食物载体的发热模型时，具体可以根据以下至少一种方式生成：
方式一，根据所述热成像数据，获取所述食物载体的不同区域在同一时刻且同一功率时对应的温度值；将所述食物载体的不同区域在同一时刻 且同一功率时对应的温度值，生成所述发热模型；
方式二，根据所述热成像数据，获取所述食物载体的不同区域在同一时刻且不同功率时对应的温度值；将所述食物载体的不同区域在同一时刻且不同功率时对应的温度值，生成所述发热模型；
方式三，根据所述热成像数据，获取所述食物载体的不同区域在不同时刻且同一功率时对应的温度值；将所述食物载体的不同区域在不同时刻且同一功率时对应的温度值，生成所述发热模型；
方式四，根据所述热成像数据，获取所述食物载体的不同区域在不同时刻且不同功率时对应的温度值；将所述食物载体的不同区域在不同时刻且不同功率时对应的温度值，生成所述发热模型。
本申请实施例中，在检测所述食物载体当前承载的食物的位置时，所述方法还包括：
接收所述食物载体当前承载的食物的预设熟程数据；根据所述预设熟程数据和所述食物载体当前承载的食物的位置，在所述发热模型中或者通过所述食物载体中的温度传感器获取与所述食物的位置对应的目标烹饪数据。
例如，由用户通过食物载体的显示面板中的熟程预设功能，将食物(牛排)的熟程程度设置为8成熟，之后，触发显示面板中的完成功能，将食物的预设熟程数据(8成熟)发送到食物载体的中控处理器，所述食物载体的中控处理器接收到所述食物载体中的食物预设熟程数据后，根据所述预设熟程数据和当前食物在食物载体中的位置，在所述发热模型中获取与所述食物的位置对应的功率、温度、和时间。这里，用户通过食物载体的显示面板，可以设置牛排的熟程为3成熟、5成熟、8成熟、10成熟等，具体食物的熟程可根据实际需要进行设置。
步骤103，根据所述目标烹饪数据控制所述食物载体对所述食物进行烹 饪。
本申请实施例中，当通过所述食物载体中的发热模型或温度传感器，成功匹配出当前食物位置对应的目标烹饪数据时，根据所述目标烹饪数据对食物在食物载体中的位置进行加热补偿，以控制所述食物载体以所述目标烹饪数据完成食物的烹饪。
综上所述，在本申请的实施例中，使用食物载体对食物进行烹饪的过程可以分为几个阶段：预热阶段、食物的位置检测阶段、烹饪阶段。通过调整每个阶段中食物载体的不同区域的温度及加热时间，可以提升烹饪食物的效率以及提高食物的口感。
图3为本申请实施例中食物载体进行食物烹饪时的阶段流程示意图；如图3所示，包括：阶段1：预热阶段、阶段2：食物的位置检测阶段、阶段3：烹饪阶段；其中，在阶段1时，确定食物载体通电并且打开加热开关后，执行以下步骤：
步骤301，以第一功率P1对食物载体中的烤盘进行加热；
步骤302，烤盘的加热时间t1小于时间t时，执行步骤304；烤盘的加热时间t1大于或等于时间t时，执行步骤303；
步骤303，烤盘的加热温度T1大于或等于设定温度T时，执行步骤304；烤盘的加热温度T1小于设定温度T时，返回执行步骤301。
步骤304，以第二功率P2对食物载体中的烤盘进行加热。
这里，第二功率P2大于第一功率P1。
进入阶段2：
步骤305，提醒用户放置食物；
具体可以以提示音的方式提醒用户放置食物，所述食物包括面类食物、肉类食物、菜类食物。
步骤306，检测食物的位置；
这里，用户将食物放入到食物载体中的烤盘上时，食物与烤盘触碰会导致烤盘的温度显著下降。这时，可以通过检测烤盘的不同区域的温度值，确定食物的位置。还可以通过所述食物载体中的红外探测器对食物载体发射的红外电磁辐射进行检测，来确定食物的位置。
进入阶段3：
步骤307，确定当前食物的位置位于食物载体的A、B、C区域之间时，执行步骤310；
这里，当前食物的位置可以参照图2中的第二状态示意图2B的描述。
步骤308，确定当前食物的位置位于食物载体的B、C区域之间时，执行步骤311；
这里，当前食物的位置可以参照图2中的第三状态示意图2C的描述。
步骤309，确定当前食物的位置位于食物载体的A区域之上时，执行步骤312；
这里，当前食物的位置可以参照图2中的第四状态示意图2D的描述。
步骤310，以第三功率P3对烤盘中的A、B、C区域进行加热，并执行步骤313；
步骤311，以第四功率P4对烤盘中的B、C区域进行加热，并执行步骤314；
步骤312，以第五功率P5对烤盘中的A区域进行加热，并执行步骤315；
步骤313，将烤盘中A、B、C区域的加热温度控制在温度T3，并执行步骤316；
步骤314，将烤盘中B、C区域的加热温度控制在温度T4，并执行步骤317；
步骤315，将烤盘中A区域的加热温度控制在温度T5，并执行步骤318；
步骤316，烤盘中A、B、C区域的加热时间t2小于时间t时，返回执 行步骤310；烤盘中A、B、C区域的加热时间t2大于或等于时间t时，执行步骤319；
步骤317，烤盘中B、C区域的加热时间t3小于时间t时，返回执行步骤311；烤盘中B、C区域的加热时间t3大于或等于时间t时，执行步骤319；
步骤318，烤盘中A区域的加热时间t4小于时间t时，返回执行步骤311；烤盘中A区域的加热时间t4大于或等于时间t时，执行步骤319；
步骤319，烹饪结束。
通过本申请实施例提供的食物载体的加热模型，结合食物的预设熟程数据以及食物载体中食物的位置进行烹饪数据的匹配，并根据匹配成功的烹饪数据对该位置进行温度的加热补偿，能够烹饪出适合用户不同口感的食物，从而解决用户对于食物成熟程度的不同要求。
图4为本申请实施例中控制食物烹饪的装置结构组成示意图；如图4所示，所述装置包括：检测单元401、获取单元402和控制单元403；其中，
所述检测单元401，配置为检测食物载体当前承载的食物的位置；
所述获取单元402，配置为获取与所述食物载体承载的食物的位置对应的目标烹饪数据；
所述控制单元403，配置为根据所述获取单元402获取到的所述目标烹饪数据，控制所述食物载体对所述食物进行烹饪。
本申请实施例中，所述装置具体可以是承载食物的烹饪设备。例如，所述烹饪设备是用于煎烤各种肉类食物、面类食物、菜类食物的煎烤机、电饼铛等。
在所述烹饪设备中具有用于放置食物的烤盘，当用户将食物放入到烹饪设备中的烤盘上时，食物与烤盘触碰会导致烤盘的温度显著下降。这时，所述检测单元401可以通过温度传感器检测烤盘的不同区域的温度值，以确定位于所述烤盘上食物的位置。除此之外，所述检测单元401还可以通 过所述食物载体中的红外探测器对食物载体发射的红外电磁辐射进行检测，来确定食物的位置。
具体地，所述检测单元401可以通过温度传感器，检测当前所述食物载体在同一时刻不同区域对应的温度数据；根据所述温度数据确定所满足述食物载体的温度预设条件的目标区域时，将所述目标区域确定为所述食物载体当前承载的食物的位置。
其中，所述检测单元401根据所述温度数据，确定满足所述食物载体的温度预设条件的目标区域的方式至少可以包括以下至少一种：
方式一：根据所述温度数据，确定所述食物载体当前的温度最小值；当所述温度最小值处于所述食物载体的第一预设温度范围时，将所述温度最小值对应的区域确定为所述目标区域。
方式二：根据所述温度数据，确定所述食物载体中每个区域的降温斜率；将处于所述食物载体的第二预设温度范围的降温斜率对应的区域，确定为所述目标区域。
方式三：根据所述温度数据，确定所述食物载体中每个区域的降温范围；将满足所述食物载体的第三预设温度范围的降温范围对应的区域，确定为所述目标区域。
本申请实施例中，所述装置在根据所述检测单元401检测到温度数据，确定所述食物载体的温度最小值时，具体可以将所述检测单元401当前检测到的所述温度值按照从小到大的顺序进行排列；或者，将检测到的所述温度值按照从大到小的顺序进行排列，之后，根据排列结果，确定所述食物载体的温度最小值。这里，确定出的温度最小值可以是一个，也可以是两个以上。
具体地，当根据排列结果，确定所述温度最小值对应所述食物载体中的任意一个区域时，将所述区域确定为所述食物载体当前承载食物的目标 区域，即将所述区域确定为食物位置。当根据所述排列结果，确定所述温度最小值对应所述食物载体的任意两个以上区域时，确定所述食物载体承载的食物的位置为所述两个以上区域之间。也说是说，将所述两个以上区域之间的区域确定为所述目标区域。具体确定食物的位置的方式可以参考上述对图2的描述。
本申请实施例中，所述装置还包括：生成单元404；
具体地，所述检测单元401还可以通过所述食物载体中的热成像仪，检测当前食物载体在同一时刻发射的红外电磁辐射的能量，然后将所述红外电磁辐射的能量转换为能量信号，然后触发所述生成单元404在食物载体，如煎烤机的显示屏上，将所述能量信号生成能量分布图。所述装置根据所述能量分布图上呈现的不同颜色，确定食物载体的不同区域对应的温度值，根据所述温度值确定食物载体内食物的位置。
例如，所述装置根据所述能量分布图上呈现的颜色，确定食物载体的A区域和B区域对应的温度值最低，则确定食物在食物载体中的位置位于A区域和B区域之间；根据所述能量分布图上呈现的颜色，确定食物载体的A区域对应的温度值最低，则确定食物在食物载体中的位置位于A区域上面。
在本申请实施例中，在所述检测单元401检测所述食物载体当前承载的食物的位置之前，所述装置会触发所述控制单元403控制所述食物载体以预设功率进行加热，直至所述食物载体的温度达到预设温度的阈值。
例如，在食物载体，例如煎烤机通电，并且打开加热开关后，所述食物载体进入食物烹饪前的预热阶段。在该预热阶段，以预设功率对食物载体内的烤盘进行加热，待所述烤盘的温度达到设定的目标温度T1时候，进入下一阶段；或者当所述烤盘的加热时间达到设定的目标时间t1时，所述食物载体打开保护模式，也就是说，当所述烤盘的加热时间达到保护时间 t1时，食物载体打开保护模式，以防止食物载体的长时间异常，导致食物载体中的温度传感器无法达到设定的目标温度，从而将食物载体强制进入阶段的迁移。
这里，在预热阶段，食物载体的预设功率可以为1000-1500w，预设温度的阈值一般为：大于190度且小于270度。原因是超过270度进行食物烹饪的时候容易产生很大的油烟，而低于190度则会影响在烤盘中放置食物时，使得烤盘的温度过低温度，例如，低于130度，会使放入食物后，烤盘的温度加热时间过长，容易造成食物的水分缺失过多，影响最终食物的口感。
为此，在本申请的一个实施例中，预设温度的阈值可以为200-270℃。由此，可以缩短食物烹饪的时间，提升食物的口感。
本申请实施例中，在所述控制单元403控制所述食物载体的温度达到预设温度的阈值时，触发所述获取单元402根据所述食物载体发出的电磁辐射，获取所述食物载体的热成像数据，并触发所述生成单元404根据所述热成像数据，生成所述食物载体的发热模型。这里，所述发热模型表征所述食物载体的不同区域对应的烹饪数据。然后，所述获取单元获取所述发热模型，并且在所述发热模型中获取与所述食物的位置对应的目标烹饪数据。
具体地，在所述食物载体内安装有红外热成像层，所述红外热成像层是利用红外探测器和光学成像物镜接收所述食物载体发射的红外电磁辐射，并将所述红外电磁辐射的能量形成能量分布图，之后，将所述能量分布图发送到红外探测器的光敏元件上，从而所述获取单元402获得所述食物载体的热成像数据。
这里，所述热成像数据可以用红外热成像图表示，并且，所述红外热成像图与所述食物载体表面的热分布场相对应。也就是说，所述红外热成 像图上面呈现的不同颜色，对应所述食物载体的不同区域的温度。
本申请实施例中，所述获取单元402在获取所述热成像数据时，还需要获取所述食物载体中烤盘的厚度数据、以及所述食物载体中发热管的位置数据，根据所述烤盘的厚度数据、以及所述发热管的位置数据，将所述食物载体发出的不可见的红外电磁辐射的能量分布图转变为可见的红外热成像图。
由于所述发热模型中存储有所述食物载体的不同区域在不同时刻、不同功率下对应的烹饪数据，例如温度值，因此，在确定出食物载体内食物的位置后，在所述发热模型中对所述食物的位置进行匹配，并将匹配成功的位置区域对应的温度、时间、功率等数据作为烹饪所述食物的目标烹饪数据。
例如，确定食物在食物载体中的位置为食物载体的A区域和B区域之间，则将所述食物的位置与发热模型中的区域进行匹配，当匹配成功时，将发热模型中存储的食物载体的A区域和B区域对应的烹饪数据，如温度、功率和时间作为烹饪所述食物的目标烹饪数据。
在本申请实施例中，所述生成单元404将所述红外热成像图上呈现的不同颜色的热成像数据，生成所述食物载体的发热模型之后，触发所述烹饪设备将所述发热模型以芯片的形式注入在所述食物载体中。这里，所述发热模型表征所述食物载体的不同区域对应的烹饪数据，所述烹饪数据包括：功率、温度、时间等。在实际操作过程中，所述食物载体可以根据以下几种方式，生成多个发热模型的芯片，也可以根据以下几种方式中的任意一种方式，生成一个发热模型的芯片，具体并不限制。
本申请实施例中，所述生成单元404在根据所述热成像数据，生成所述食物载体的发热模型时，具体可以根据以下至少一种方式生成：
方式一，所述获取单元402根据所述热成像数据，获取所述食物载体 的不同区域在同一时刻且同一功率时对应的温度值；由所述生成单元404将所述食物载体的不同区域在同一时刻且同一功率时对应的温度值，生成所述发热模型；
方式二，所述获取单元402根据所述热成像数据，获取所述食物载体的不同区域在同一时刻且不同功率时对应的温度值；由所述生成单元404将所述食物载体的不同区域在同一时刻且不同功率时对应的温度值，生成所述发热模型；
方式三，所述获取单元402根据所述热成像数据，获取所述食物载体的不同区域在不同时刻且同一功率时对应的温度值；由所述生成单元404将所述食物载体的不同区域在不同时刻且同一功率时对应的温度值，生成所述发热模型；
方式四，所述获取单元402根据所述热成像数据，获取所述食物载体的不同区域在不同时刻且不同功率时对应的温度值；由所述生成单元404将所述食物载体的不同区域在不同时刻且不同功率时对应的温度值，生成所述发热模型。
本申请实施例中，所述装置还包括：接收单元405；
具体地，在所述检测单元401检测所述食物载体当前承载的食物的位置时，所述装置触发所述接收单元405接收所述食物载体当前承载的食物的预设熟程数据；然后再触发所述获取单元402根据所述预设熟程数据和所述食物载体当前承载的食物的位置，在所述发热模型中或者通过所述食物载体中的温度传感器获取与所述食物的位置对应的目标烹饪数据。
例如，由用户通过食物载体的显示面板中的熟程预设功能，将食物(牛排)的熟程程度设置为8成熟，之后，触发显示面板中的完成功能，将食物的预设熟程数据(8成熟)发送到食物载体的中控处理器，所述食物载体的中控处理器接收到所述食物载体中的食物预设熟程数据后，根据所述预 设熟程数据和当前食物在食物载体中的位置，在所述发热模型中获取与所述食物的位置对应的功率、温度、和时间。这里，用户通过食物载体的显示面板，可以设置牛排的熟程为3成熟、5成熟、8成熟、10成熟等，具体食物的熟程可根据实际需要进行设置。
当通过所述食物载体中的发热模型或温度传感器，成功匹配出当前食物位置对应的目标烹饪数据时，触发所述控制单元403根据所述目标烹饪数据对食物在食物载体中的位置进行加热补偿，以控制所述食物载体以所述目标烹饪数据完成食物的烹饪。
需要说明的是：上述实施例提供的控制食物烹饪的装置在进行信息处理时，仅以上述各程序模块的划分进行举例说明，实际应用中，可以根据需要而将上述处理分配由不同的程序模块完成，即将装置的内部结构划分成不同的程序模块，以完成以上描述的全部或者部分处理。另外，上述实施例提供的控制食物烹饪的装置与控制食物烹饪的方法实施例属于同一构思，其具体实现过程详见方法实施例，这里不再赘述。
本申请实施例还提供了另一种控制食物烹饪的装置，控制食物烹饪的装置包括：处理器和配置为存储能够在处理器上运行的计算机程序的存储器，
其中，所述处理器配置为运行所述计算机程序时，执行：检测食物载体当前承载的食物的位置；获取与所述食物的位置对应的目标烹饪数据；根据所述目标烹饪数据控制所述食物载体对所述食物进行烹饪。
所述处理器配置为运行所述计算机程序时，还执行：通过温度传感器检测所述食物载体在同一时刻不同区域的温度数据；根据所述温度数据，确定满足所述食物载体的温度预设条件的目标区域；将所述目标区域确定为所述食物载体当前承载的食物的位置。
所述处理器配置为运行所述计算机程序时，还执行：根据所述温度数 据，确定所述食物载体当前的温度最小值；当所述温度最小值处于所述食物载体的第一预设温度范围时，将所述温度最小值对应的区域确定为所述目标区域；或者，根据所述温度数据，确定所述食物载体中每个区域的降温斜率；将处于所述食物载体的第二预设温度范围的降温斜率对应的区域，确定为所述目标区域；或者，根据所述温度数据，确定所述食物载体中每个区域的降温范围；将满足所述食物载体的第三预设温度范围的降温范围对应的区域，确定为所述目标区域。
所述处理器配置为运行所述计算机程序时，还执行：确定所述温度最小值对应所述食物载体中任意一个区域时，将所述区域确定为所述目标区域；确定所述温度最小值对应所述食物载体中的任意两个以上区域时，将所述两个以上区域之间的区域确定为所述目标区域。
所述处理器配置为运行所述计算机程序时，还执行：获取所述食物载体的发热模型，所述发热模型表征所述食物载体的不同区域对应的烹饪数据；在所述发热模型中获取与所述食物的位置对应的目标烹饪数据。
所述处理器配置为运行所述计算机程序时，还执行：根据食物载体发出的电磁辐射，获取所述食物载体的热成像数据；根据所述热成像数据，生成所述发热模型。
所述处理器配置为运行所述计算机程序时，还执行：根据所述热成像数据，获取所述食物载体的不同区域在同一时刻且同一功率时对应的温度值；将所述食物载体的不同区域在同一时刻且同一功率时对应的温度值，生成所述发热模型；和/或，根据所述热成像数据，获取所述食物载体的不同区域在同一时刻且不同功率时对应的温度值；将所述食物载体的不同区域在同一时刻且不同功率时对应的温度值，生成所述发热模型；和/或，根据所述热成像数据，获取所述食物载体的不同区域在不同时刻且同一功率时对应的温度值；将所述食物载体的不同区域在不同时刻且同一功率时对 应的温度值，生成所述发热模型；和/或，根据所述热成像数据，获取所述食物载体的不同区域在不同时刻且不同功率时对应的温度值；将所述食物载体的不同区域在不同时刻且不同功率时对应的温度值，生成所述发热模型。
所述处理器配置为运行所述计算机程序时，还执行：接收所述食物载体当前承载的食物的预设熟程数据；根据所述预设熟程数据和所述食物载体当前承载的食物的位置，在所述发热模型中获取与所述食物的位置对应的目标烹饪数据。
所述处理器配置为运行所述计算机程序时，还执行：控制所述食物载体以预设功率进行加热，直至所述食物载体的温度达到预设温度的阈值。
具体该控制食物烹饪的装置的结构组成示意图如图5所示。
图5为本申请实施中另一种控制食物烹饪的装置的结构组成示意图；如图5所示，所述控制食物烹饪的装置50包括：至少一个处理器501和存储器502；其中，所述控制食物烹饪的装置50可以是具备煎、烤、烙和/或炸功能的煎烤机。所述控制食物烹饪的装置50还包括：至少一个网络接口504和用户接口503。所述控制食物烹饪的装置50中的各个组件均通过总线系统505耦合在一起。可理解，总线系统505用于实现这些组件之间的连接通信。总线系统505除包括数据总线之外，还包括电源总线、控制总线和状态信号总线。但是为了清楚说明起见，在图5中将各种总线都标为总线系统505。
其中，用户接口503可以包括显示器、键盘、鼠标、轨迹球、点击轮、按键、按钮、触感板或者触摸屏等。
可以理解，存储器502可以是易失性存储器或非易失性存储器，也可包括易失性和非易失性存储器两者。其中，非易失性存储器可以是只读存储器(ROM，Read Only Memory)、可编程只读存储器(PROM，Programmable  Read-Only Memory)、可擦除可编程只读存储器(EPROM，Erasable Programmable Read-Only Memory)、电可擦除可编程只读存储器(EEPROM，Electrically Erasable Programmable Read-Only Memory)、磁性随机存取存储器(FRAM，ferromagnetic random access memory)、快闪存储器(Flash Memory)、磁表面存储器、光盘、或只读光盘(CD-ROM，Compact Disc Read-Only Memory)；磁表面存储器可以是磁盘存储器或磁带存储器。易失性存储器可以是随机存取存储器(RAM，Random Access Memory)，其用作外部高速缓存。通过示例性但不是限制性说明，许多形式的RAM可用，例如静态随机存取存储器(SRAM，Static Random Access Memory)、同步静态随机存取存储器(SSRAM，Synchronous Static Random Access Memory)、动态随机存取存储器(DRAM，Dynamic Random Access Memory)、同步动态随机存取存储器(SDRAM，Synchronous Dynamic Random Access Memory)、双倍数据速率同步动态随机存取存储器(DDRSDRAM，Double Data Rate Synchronous Dynamic Random Access Memory)、增强型同步动态随机存取存储器(ESDRAM，Enhanced Synchronous Dynamic Random Access Memory)、同步连接动态随机存取存储器(SLDRAM，SyncLink Dynamic Random Access Memory)、直接内存总线随机存取存储器(DRRAM，Direct Rambus Random Access Memory)。本申请实施例描述的存储器502旨在包括但不限于这些和任意其它适合类型的存储器。
本申请实施例中的存储器502用于存储各种类型的数据以支持控制食物烹饪的装置50的操作。这些数据的示例包括：用于在控制食物烹饪的装置50上操作的任何计算机程序，如操作系统5021和应用程序5022；温度数据；功率数据；时间数据；食物图片；食材图片；烹饪视频等。其中，操作系统5021包含各种系统程序，例如框架层、核心库层、驱动层等，用于实现各种基础业务以及处理基于硬件的任务。应用程序5022可以包含各 种应用程序，例如媒体播放器(Media Player)、浏览器(Browser)等，用于实现各种应用业务。实现本申请实施例方法的程序可以包含在应用程序5022中。
上述本申请实施例揭示的方法可以应用于处理器501中，或者由处理器501实现。处理器501可能是一种集成电路芯片，具有信号的处理能力。在实现过程中，上述方法的各步骤可以通过处理器501中的硬件的集成逻辑电路或者软件形式的指令完成。上述的处理器501可以是通用处理器、数字信号处理器(DSP，Digital Signal Processor)，或者其他可编程逻辑器件、分立门或者晶体管逻辑器件、分立硬件组件等。处理器501可以实现或者执行本申请实施例中的公开的各方法、步骤及逻辑框图。通用处理器可以是微处理器或者任何常规的处理器等。结合本申请实施例所公开的方法的步骤，可以直接体现为硬件译码处理器执行完成，或者用译码处理器中的硬件及软件模块组合执行完成。软件模块可以位于存储介质中，该存储介质位于存储器502，处理器501读取存储器502中的信息，结合其硬件完成前述方法的步骤。
在示例性实施例中，控制食物烹饪的装置50可以被一个或多个应用专用集成电路(ASIC，Application Specific Integrated Circuit)、DSP、可编程逻辑器件(PLD，Programmable Logic Device)、复杂可编程逻辑器件(CPLD，Complex Programmable Logic Device)、现场可编程门阵列(FPGA，Field-Programmable Gate Array)、通用处理器、控制器、微控制器(MCU，Micro Controller Unit)、微处理器(Microprocessor)、或其他电子元件实现，用于执行前述方法。
在示例性实施例中，本申请实施例还提供了一种存储介质，例如包括计算机程序的存储器502，上述计算机程序可由控制食物烹饪的装置50执行，以完成前述方法所述步骤。存储介质可以是FRAM、ROM、PROM、 EPROM、EEPROM、Flash Memory、磁表面存储器、光盘、或CD-ROM等存储器；也可以是包括上述存储器502之一或任意组合的各种设备，如移动电话、计算机、平板设备、个人数字助理、烹饪设备、智能家电等。
一种存储介质，其上存储有计算机程序，该计算机程序被处理器运行时，执行：检测食物载体当前承载的食物的位置；获取与所述食物的位置对应的目标烹饪数据；根据所述目标烹饪数据控制所述食物载体对所述食物进行烹饪。
该计算机程序被处理器运行时，还执行：通过温度传感器检测所述食物载体在同一时刻不同区域的温度数据；根据所述温度数据，确定满足所述食物载体的温度预设条件的目标区域；将所述目标区域确定为所述食物载体当前承载的食物的位置。
该计算机程序被处理器运行时，还执行：根据所述温度数据，确定所述食物载体当前的温度最小值；当所述温度最小值处于所述食物载体的第一预设温度范围时，将所述温度最小值对应的区域确定为所述目标区域；或者，根据所述温度数据，确定所述食物载体中每个区域的降温斜率；将处于所述食物载体的第二预设温度范围的降温斜率对应的区域，确定为所述目标区域；或者，根据所述温度数据，确定所述食物载体中每个区域的降温范围；将满足所述食物载体的第三预设温度范围的降温范围对应的区域，确定为所述目标区域。
该计算机程序被处理器运行时，还执行：确定所述温度最小值对应所述食物载体中任意一个区域时，将所述区域确定为所述目标区域；确定所述温度最小值对应所述食物载体中的任意两个以上区域时，将所述两个以上区域之间的区域确定为所述目标区域。
该计算机程序被处理器运行时，还执行：获取所述食物载体的发热模型，所述发热模型表征所述食物载体的不同区域对应的烹饪数据；在所述 发热模型中获取与所述食物的位置对应的目标烹饪数据。
该计算机程序被处理器运行时，还执行：根据食物载体发出的电磁辐射，获取所述食物载体的热成像数据；
根据所述热成像数据，生成所述发热模型。
该计算机程序被处理器运行时，还执行：根据所述热成像数据，获取所述食物载体的不同区域在同一时刻且同一功率时对应的温度值；将所述食物载体的不同区域在同一时刻且同一功率时对应的温度值，生成所述发热模型；
和/或，根据所述热成像数据，获取所述食物载体的不同区域在同一时刻且不同功率时对应的温度值；将所述食物载体的不同区域在同一时刻且不同功率时对应的温度值，生成所述发热模型；
和/或，根据所述热成像数据，获取所述食物载体的不同区域在不同时刻且同一功率时对应的温度值；将所述食物载体的不同区域在不同时刻且同一功率时对应的温度值，生成所述发热模型；
和/或，根据所述热成像数据，获取所述食物载体的不同区域在不同时刻且不同功率时对应的温度值；将所述食物载体的不同区域在不同时刻且不同功率时对应的温度值，生成所述发热模型。
该计算机程序被处理器运行时，还执行：接收所述食物载体当前承载的食物的预设熟程数据；根据所述预设熟程数据和所述食物载体当前承载的食物的位置，在所述发热模型中获取与所述食物的位置对应的目标烹饪数据。
该计算机程序被处理器运行时，还执行：控制所述食物载体以预设功率进行加热，直至所述食物载体的温度达到预设温度的阈值。
以上所述，仅为本申请的较佳实施例而已，并非用于限定本申请的保护范围。
工业实用性
本申请实施例的技术方案，通过检测食物载体当前承载的食物的位置；获取与所述食物的位置对应的目标烹饪数据；根据所述目标烹饪数据控制所述食物载体对所述食物进行烹饪。如此，烹饪设备能够根据与食物位置匹配的烹饪数据烹饪出适合用户口感的食物。

Claims (20)

  1. 一种控制食物烹饪的方法，所述方法包括：
    检测食物载体当前承载的食物的位置；
    获取与所述食物的位置对应的目标烹饪数据；
    根据所述目标烹饪数据控制所述食物载体对所述食物进行烹饪。
  2. 根据权利要求1所述的方法，其中，所述检测食物载体当前承载的食物的位置，包括：
    通过温度传感器检测所述食物载体在同一时刻不同区域的温度数据；
    根据所述温度数据，确定满足所述食物载体的温度预设条件的目标区域；
    将所述目标区域确定为所述食物载体当前承载的食物的位置。
  3. 根据权利要求2所述的方法，其中，所述根据所述温度数据，确定满足所述食物载体的温度预设条件的目标区域，包括：
    根据所述温度数据，确定所述食物载体当前的温度最小值；
    当所述温度最小值处于所述食物载体的第一预设温度范围时，将所述温度最小值对应的区域确定为所述目标区域；
    或者，根据所述温度数据，确定所述食物载体中每个区域的降温斜率；
    将处于所述食物载体的第二预设温度范围的降温斜率对应的区域，确定为所述目标区域；
    或者，根据所述温度数据，确定所述食物载体中每个区域的降温范围；
    将满足所述食物载体的第三预设温度范围的降温范围对应的区域，确定为所述目标区域。
  4. 根据权利要求3所述的方法，其中，所述将所述温度最小值对应的区域确定为所述目标区域，包括：
    确定所述温度最小值对应所述食物载体中任意一个区域时，将所述区域确定为所述目标区域；
    确定所述温度最小值对应所述食物载体中的任意两个以上区域时，将所述两个以上区域之间的区域确定为所述目标区域。
  5. 根据权利要求1所述的方法，其中，所述获取与所述食物的位置对应的目标烹饪数据，包括：
    获取所述食物载体的发热模型，所述发热模型表征所述食物载体的不同区域对应的烹饪数据；
    在所述发热模型中获取与所述食物的位置对应的目标烹饪数据。
  6. 根据权利要求5所述的方法，其中，所述获取所述食物载体的发热模型，包括：
    根据食物载体发出的电磁辐射，获取所述食物载体的热成像数据；
    根据所述热成像数据，生成所述发热模型。
  7. 根据权利要求6所述的方法，其中，所述根据所述热成像数据，生成所述发热模型，包括以下至少一种方式：
    根据所述热成像数据，获取所述食物载体的不同区域在同一时刻且同一功率时对应的温度值；将所述食物载体的不同区域在同一时刻且同一功率时对应的温度值，生成所述发热模型；
    和/或，根据所述热成像数据，获取所述食物载体的不同区域在同一时刻且不同功率时对应的温度值；将所述食物载体的不同区域在同一时刻且不同功率时对应的温度值，生成所述发热模型；
    和/或，根据所述热成像数据，获取所述食物载体的不同区域在不同时刻且同一功率时对应的温度值；将所述食物载体的不同区域在不同时 刻且同一功率时对应的温度值，生成所述发热模型；
    和/或，根据所述热成像数据，获取所述食物载体的不同区域在不同时刻且不同功率时对应的温度值；将所述食物载体的不同区域在不同时刻且不同功率时对应的温度值，生成所述发热模型。
  8. 根据权利要求1所述的方法，其中，所述在检测所述食物载体当前承载的食物的位置时，所述方法还包括：
    接收所述食物载体当前承载的食物的预设熟程数据；
    根据所述预设熟程数据和所述食物载体当前承载的食物的位置，获取与所述食物的位置对应的目标烹饪数据。
  9. 根据权利要求1所述的方法，其中，所述在检测所述食物载体当前承载的食物的位置之前，所述方法还包括：
    控制所述食物载体以预设功率进行加热，直至所述食物载体的温度达到预设温度的阈值。
  10. 一种控制食物烹饪的装置，所述装置包括：检测单元、获取单元和控制单元；其中，
    所述检测单元，配置为检测食物载体当前承载的食物的位置；
    所述获取单元，配置为获取与所述食物的位置对应的目标烹饪数据；
    所述控制单元，配置为根据所述获取单元获取到的所述目标烹饪数据，控制所述食物载体对所述食物进行烹饪。
  11. 根据权利要求10所述的装置，其中，所述检测单元，具体配置为通过温度传感器检测所述食物载体在同一时刻不同区域的温度数据；根据所述温度数据确定满足所述食物载体的温度预设条件的目标区域；将所述目标区域确定为所述食物载体当前承载的食物的位置。
  12. 根据权利要求11所述的装置，其中，所述检测单元，具体还配置为根据所述温度数据，确定所述食物载体当前的温度最小值；当所述 温度最小值处于所述食物载体的第一预设温度范围时，将所述温度最小值对应的区域确定为所述目标区域；或者，根据所述温度数据，确定所述食物载体中每个区域的降温斜率；将处于所述食物载体的第二预设温度范围的降温斜率对应的区域，确定为所述目标区域；或者，根据所述温度数据，确定所述食物载体中每个区域的降温范围；将满足所述食物载体的第三预设温度范围的降温范围对应的区域，确定为所述目标区域。
  13. 根据权利要求12所述的装置，其中，所述检测单元，具体还配置为确定所述温度最小值对应所述食物载体中任意一个区域时，将所述区域确定为所述目标区域；确定所述温度最小值对应所述食物载体中的任意两个以上区域时，将所述两个以上区域之间的区域确定为所述目标区域。
  14. 根据权利要求10所述的装置，其中，所述获取单元，具体配置为获取所述食物载体的发热模型，所述发热模型表征所述食物载体的不同区域对应的烹饪数据；在所述发热模型中获取与所述食物的位置对应的目标烹饪数据。
  15. 根据权利要求14所述的装置，其中，所述装置还包括，生成单元；
    所述获取单元，具体还配置为根据食物载体发出的电磁辐射，获取所述食物载体的热成像数据；
    所述生成单元，配置为根据所述热成像数据，生成所述发热模型。
  16. 根据权利要求15所述的装置，其中，所述获取单元，还配置为根据所述热成像数据，获取所述食物载体的不同区域在同一时刻且同一功率时对应的温度值；和/或，根据所述热成像数据，获取所述食物载体的不同区域在同一时刻且不同功率时对应的温度值；和/或，根据所述热成像数据，获取所述食物载体的不同区域在不同时刻且同一功率时对应 的温度值；和/或，根据所述热成像数据，获取所述食物载体的不同区域在不同时刻且不同功率时对应的温度值；
    相应地，所述生成单元，具体配置为将所述食物载体的不同区域在同一时刻且同一功率时对应的温度值，生成所述发热模型；和/或，将所述食物载体的不同区域在同一时刻且不同功率时对应的温度值，生成所述发热模型；和/或，将所述食物载体的不同区域在不同时刻且同一功率时对应的温度值，生成所述发热模型；和/或，将所述食物载体的不同区域在不同时刻且不同功率时对应的温度值，生成所述发热模型。
  17. 根据权利要求10所述的装置，其中，所述装置还包括：
    接收单元，配置为接收所述食物载体当前承载的食物的预设熟程数据；
    相应地，所述获取单元，具体配置为根据所述预设熟程数据和所述食物载体当前承载的食物的位置，获取与所述食物的位置对应的目标烹饪数据。
  18. 根据权利要求10所述的装置，其中，所述控制单元，还配置为控制所述食物载体以预设功率进行加热，直至所述食物载体的温度达到预设温度的阈值。
  19. 一种控制食物烹饪的装置，所述装置包括：存储器和处理器；其中，
    所述存储器，配置为存储能够在所述处理器上运行的计算机程序；
    所述处理器，配置为运行所述计算机程序时，执行权利要求1至9任一项所述方法的步骤。
  20. 一种存储介质，其上存储有计算机程序，所述计算机程序被处理器执行时实现权利要求1至9任一项所述方法的步骤。
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