WO2019080197A1

WO2019080197A1 - Food cooking control method and device, and storage medium

Info

Publication number: WO2019080197A1
Application number: PCT/CN2017/110965
Authority: WO
Inventors: 麻百忠; 任蓬勃
Original assignee: 佛山市顺德区美的电热电器制造有限公司
Priority date: 2017-10-24
Filing date: 2017-11-14
Publication date: 2019-05-02
Also published as: CN109691899B; CN109691899A

Abstract

Disclosed is a food cooking control method. The method comprises: detecting the position of a food currently carried by a food carrier; obtaining target cooking data corresponding to the position of the food; and controlling, according to the target cooking data, the food carrier to cook the food. In addition, also disclosed is a food cooking control device and a storage medium.

Description

Method, device and storage medium for controlling food cooking

Cross-reference to related applications

The present application is based on a Chinese patent application filed on Jan. 24, 2017, the filing date of which is hereby incorporated by reference.

Technical field

The present application relates to information control technology, and in particular to a method, device and storage medium for controlling food cooking.

Background technique

As people's living standards improve, Western-style diets such as steaks are becoming more and more accepted, and the demand is still large. However, when people use existing frying machines for steak cooking, they often cannot cook steaks that suit their taste.

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.

It can be seen that in the prior art, whether it is a mechanical grilling machine or an electronic grilling machine, the firepower of the baking pan is not adjustable during the cooking process. Moreover, when the user uses the grill to cook the food at the same power and/or the same cooking time, 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.

Application content

In order to solve the existing technical problems, 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.

The technical solution of the embodiment of the present application is implemented as follows:

According to an aspect of an embodiment of the present application, a method of controlling food cooking is provided, the method comprising:

Detecting the location of the food currently carried by the food carrier;

Obtaining target cooking data corresponding to the location of the food;

Controlling the food carrier to cook the food based on the target cooking data.

In the above solution, the detecting the location of the food currently carried by the food carrier comprises:

Detecting temperature data of different regions of the food carrier at the same time by a temperature sensor;

Determining, according to the temperature data, a target area 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.

In the above solution, the determining, according to the temperature data, a target area that meets a temperature preset condition of the food carrier, includes:

Determining a current temperature minimum of the food carrier based on the temperature data;

When the minimum temperature is in the first preset temperature range of the food carrier, determining an area corresponding to the temperature minimum as the target area;

Or determining a temperature drop slope of each region in the food carrier according to the temperature data;

Determining, as the target area, an area corresponding to a temperature drop slope of the second preset temperature range of the food carrier;

Or determining, according to the temperature data, a temperature decreasing range of each region in the food carrier;

An area corresponding to the temperature drop range satisfying the third preset temperature range of the food carrier is determined as the target area.

In the above solution, the determining the area corresponding to the minimum value of the temperature as the target area includes:

Determining that the temperature minimum corresponds to any one of the food carriers, and determining the region as the target region;

When it is determined that the temperature minimum corresponds to any two or more regions in the food carrier, the region between the two or more regions is determined as the target region.

In the above solution, the obtaining the target cooking data corresponding to the location of the food comprises:

Obtaining a heat generation model of the food carrier, 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.

In the above solution, the obtaining a heat generation model of the food carrier comprises:

Obtaining 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.

In the above solution, the generating the heat generation model according to the thermal imaging data includes at least one of the following methods:

Obtaining, according to the thermal imaging data, a temperature value corresponding to a different area of the food carrier at the same time and at the same power; generating a temperature value corresponding to a different area of the food carrier at the same time and at the same power Fever model

And/or, according to the 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;

And/or, according to the 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;

And/or, according to the thermal 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.

In the above solution, when the location of the food currently carried by the food carrier is detected, the method further includes:

Receiving preset process data of the food currently carried by the food carrier;

And obtaining target cooking data corresponding to the position of the food according to the preset skill data and the position of the food currently carried by the food carrier.

In the above solution, 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.

According to another aspect of the embodiments of the present application, there is provided an apparatus for controlling food cooking, the apparatus 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.

In the above solution, 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.

In the above solution, 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.

In the above solution, 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.

In the above solution, 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.

In the above solution, 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.

In the above solution, 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;

Correspondingly, 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.

In the above solution, the device further includes:

a receiving unit configured to receive preset processing data of the food currently carried by the food carrier;

Correspondingly, 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.

In the above solution, the 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.

According to still another aspect of the embodiments of the present application, a device for controlling food cooking is provided, the device 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.

According to still another aspect of the embodiments of the present application, there is provided 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. As such, 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.

DRAWINGS

1 is a schematic flow chart of a method for processing diet information in an embodiment of the present application;

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;

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;

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.

Detailed ways

The specific embodiments of the present application are described in detail below with reference to the accompanying drawings. It is to be understood that the specific embodiments described herein are intended to be illustrative and not restrictive.

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;

In the embodiment of the present application, the food carrier may be a cooking device carrying food. For example, the cooking device is a grilling machine for baking various meat foods, noodles, vegetable foods, electric baking pans, and the like. When the user puts the food on the baking tray in the food carrier, the touch of the food with the baking tray causes the temperature of the baking tray to drop significantly. At this point, 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. In addition to the above, 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.

Specifically, 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.

Wherein, according to the temperature data, 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.

In the embodiment of the present application, when determining the minimum temperature of the food carrier, the currently detected temperature values 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. Here, the determined minimum value of the temperature may be one or two or more.

Specifically, when it is determined that the temperature minimum corresponds to any one of the food carriers according to the arrangement result, the area is determined as a target area where the food carrier currently carries food, that is, the area is determined as food. position. When it is determined according to the arrangement result that the temperature minimum corresponds to any two or more regions of the food carrier, determining that the position of the food carried by the food carrier is between the two or more regions. That is to say, the area between the two or more areas is determined as the target area. The manner in which the position of the food is specifically determined is shown in Fig. 2.

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. Among them, in Figure 2A, Figure 2B, Both the baking tray 210 and the temperature change graph 211 are included in both FIG. 2C and FIG. 2D. There are three temperature sensors in the baking tray 210. 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 axis t.

As shown in FIG. 2A, the temperature change graph 211 of the baking tray 210 shows that when the temperature sensors A, B, and C perform the temperature T detection on the baking tray 210 at any time t, the detection results are all: A(T1), B. (T1), C(T1), and A(T1)=B(T1)=C(T1), at this time, it means that no food is placed in the baking tray 210.

As shown in FIG. 2B, the temperature change graph 211 of the baking tray 210 shows that when the temperature sensors A, B, and C perform temperature T detection on the baking tray 210 before time t5, the detection results are: A(T1), B ( T1), C(T1), and A(T1)=B(T1)=C(T1); when the temperature sensors A, B, and C perform temperature T detection on the baking tray 210 from time t5 to time t6, the detection thereof The result is: A(T2), B(T2), C(T2), and A(T2)=B(T2)=C(T2), where T2<T1, at this time, indicating the baking tray 210 Food has been placed. Also, the position of the food in the baking tray 210 is located between the temperature sensors A, B, C.

As shown in FIG. 2C, the temperature change graph 211 of the baking tray 210 shows that when the temperature sensors A, B, and C perform temperature T detection on the baking tray 210 before time t5, the detection results are: A(T1), B ( T1), C(T1), and A(T1)=B(T1)=C(T1); when the temperature sensors A, B, and C perform temperature T detection on the baking tray 210 from time t5 to time t6, the detection result is It is: A(T2), B(T3), C(T3), and B(T3), C(T3)<A(T2), where T3<T2<T1, at this time, the baking tray is represented Food has been placed in 210 and the location of the food in the baking tray 210 is between the temperature sensors B, C.

As shown in FIG. 2D, the temperature change graph 211 of the baking tray 210 shows that when the temperature sensors A, B, and C perform temperature T detection on the baking tray 210 before time t5, the detection result is: A(T1), B(T1), C(T1), and A(T1)=B(T1)=C(T1); when the temperature sensors A, B, and C perform temperature T detection on the baking tray 210 from time t5 to time t6, 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.

In the embodiment of the present application, 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:

Detecting, by the thermal imager in the food carrier, the energy of the infrared electromagnetic radiation emitted by the current food carrier at the same time, converting the energy of the detected infrared electromagnetic radiation into an energy signal, and further, in a food carrier such as a grilling machine 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. For example, 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.

In the embodiment of the present application, before detecting the location of the food currently carried by the food carrier, the method further includes:

For example, 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. In 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 When the set target time t1 is reached, 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.

Here, in the warm-up phase, 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 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.

To this end, in one embodiment of the present application, the threshold of the preset temperature may be 200-270 °C. Thereby, the cooking time of the food can be shortened, and the taste of the food can be improved.

Step 102: Obtain target cooking data corresponding to the location of the food;

In the embodiment of the present application, when the temperature of the food carrier reaches a threshold of a preset temperature, the cooking device 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. Here, 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.

Specifically, 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.

Here, the 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.

In the embodiment of the present application, 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.

Since 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.

For example, if it is determined that the position of the food in the food carrier is between the A region and the B region of the food carrier, the position of the food is matched with the region in the fever model, and when the matching is successful, the food stored in the fever model is Cooking data corresponding to areas A and B of the carrier, such as temperature, power and time, are the target cooking data for cooking the food.

In the embodiment of the present application, 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. In the food carrier. Here, 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. In the actual operation process, 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 .

In the embodiment of the present application, 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:

In 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;

And obtaining, 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 corresponding temperature values of different regions of the food carrier at the same time and different powers, Generating the heat generation model;

And obtaining, 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; and corresponding temperature values of different regions of the food carrier at different times and at the same power, Generating the heat generation model;

And obtaining, according to the thermal imaging data, a temperature value 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, The heat generation model is generated.

In the embodiment of the present application, when detecting the location of the food currently carried by the food carrier, the method further includes:

Receiving preset schedule data of the food currently carried by the food carrier; according to the preset skill data and the position of the food currently carried by the food carrier, in the heat model or through the food carrier The temperature sensor acquires target cooking data corresponding to the location of the food.

For example, 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 At a location in the food carrier, power, temperature, and time corresponding to the location of the food are obtained in the fever model. Here, 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.

In the embodiment of the present application, when the target cooking data corresponding to the current food position is successfully matched by the heat generating model or the temperature sensor in the food carrier, the position of the food in the food carrier is heated and compensated according to the target cooking data. To control the food carrier to complete cooking of the food with the target cooking data.

In summary, in the embodiment of the present application, 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. By adjusting the temperature and heating time of different areas of the food carrier in each stage, the efficiency of cooking food and the taste of the food can be improved.

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.

In step 304, the baking tray in the food carrier is heated at the second power P2.

Here, the second power P2 is greater than the first power P1.

Enter phase 2:

Step 305, prompting the user to place food;

Specifically, 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;

Here, when the user puts the food on the baking tray in the food carrier, the touch of the food with the baking tray causes the temperature of the baking tray to drop significantly. At this time, 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.

Enter phase 3:

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;

Here, 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;

Here, 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;

Here, 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;

At step 319, cooking ends.

Through the heating model of the food carrier provided by the embodiment of the present application, 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.

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.

In the embodiment of the present application, the device may specifically be a cooking device carrying food. For example, the cooking device is a grilling machine for baking various meat foods, noodles, vegetable foods, electric baking pans, and the like.

There is a baking tray for placing food in the cooking device, and when the user puts the food on the baking tray in the cooking device, the touch of the food with the baking tray causes the temperature of the baking tray to drop significantly. At this time, 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. In addition, 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.

Specifically, 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:

In the embodiment of the present application, 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. Here, the determined minimum value of the temperature may be one or two or more.

Specifically, when it is determined that the temperature minimum corresponds to any one of the food carriers according to the arrangement result, 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. When it is determined according to the arrangement result that the temperature minimum corresponds to any two or more regions of the food carrier, determining that the position of the food carried by the food carrier is between the two or more regions. That is to say, the area between the two or more areas is determined as the target area. The manner in which the position of the food is specifically determined can be referred to the above description of FIG.

In this embodiment, the apparatus further includes: a generating unit 404;

Specifically, 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.

For example, 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.

In the embodiment of the present application, 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.

In the embodiment of the present application, when 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. Imaging data and triggering the generating unit 404 to generate a heat generation model of the food carrier based on the thermal imaging data. Here, the fever model characterizes cooking data corresponding to different regions of the food carrier. Then, 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.

Specifically, 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.

Here, the 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.

In the embodiment of the present application, 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.

In the embodiment of the present application, 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. Here, 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. In the actual operation process, 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 .

In the embodiment of the present application, 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:

In a first manner, the obtaining unit 402 acquires the food carrier according to the thermal imaging data. The temperature value corresponding to the different regions at the same time and at the same power; 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;

In a second manner, 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;

In a third manner, 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;

In a fourth manner, 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.

In this embodiment, the apparatus further includes: a receiving unit 405;

Specifically, 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.

For example, 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. Here, 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.

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.

It should be noted that 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. In addition, 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,

Wherein 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.

When the processor is configured to run the computer program, 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.

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.

When the processor is configured to run the computer program, 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.

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.

When the processor is configured to run the computer program, 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.

A schematic structural view of the device for controlling food cooking is shown in FIG. 5.

5 is a schematic structural diagram of another apparatus for controlling food cooking in the implementation of the present application; as 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. It will be appreciated that 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. However, for clarity of description, 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.

It will be appreciated that 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. By way of example and not limitation, many forms of RAM are available, such as Static Random Access Memory (SRAM), Synchronous Static Random Access Memory (SSRAM), Dynamic Random Access (SSRAM). DRAM (Dynamic Random Access Memory), Synchronous Dynamic Random Access Memory (SDRAM), Double Data Rate Synchronous Dynamic Random Access Memory (DDRSDRAM), enhancement Enhanced Synchronous Dynamic Random Access Memory (ESDRAM), Synchronous Dynamic Random Access Memory (SLDRAM), Direct Memory Bus Random Access Memory (DRRAM) ). The memory 502 described in this application embodiment is intended to comprise, without being limited to, these and any other suitable types of 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.

The method disclosed in the foregoing embodiment of the present application may be applied to the processor 501 or implemented by the processor 501. 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. 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.

In an exemplary embodiment, 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. Device (CPLD, Complex Programmable Logic Device), Field-Programmable Gate Array (FPGA), general-purpose processor, controller, microcontroller (Micro Controller Unit) (MCU), microprocessor (Microprocessor), Or other electronic components are implemented to perform the aforementioned methods.

In an exemplary embodiment, 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.

When the computer program is executed by the processor, 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.

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.

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.

When the computer program is executed by the processor, 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.

When the computer program is executed by the processor, 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;

And/or, according to the thermal 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;

When the computer program is executed by the processor, 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.

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 above is only the preferred embodiment of the present application and is not intended to limit the scope of the present application.

Industrial applicability

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. As such, 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.

Claims

A method of controlling food cooking, the method comprising:

Detecting the location of the food currently carried by the food carrier;

Obtaining target cooking data corresponding to the location of the food;

Controlling the food carrier to cook the food based on the target cooking data.
The method of claim 1 wherein said detecting a location of food currently carried by the food carrier comprises:

Detecting temperature data of different regions of the food carrier at the same time by a temperature sensor;

Determining, according to the temperature data, a target area 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 method according to claim 2, wherein the determining, according to the temperature data, a target area that satisfies a temperature preset condition of the food carrier comprises:

Determining a current temperature minimum of the food carrier based on the temperature data;

When the minimum temperature is in the first preset temperature range of the food carrier, determining an area corresponding to the temperature minimum as the target area;

Or determining a temperature drop slope of each region in the food carrier according to the temperature data;

Determining, as the target area, an area corresponding to a temperature drop slope of the second preset temperature range of the food carrier;

Or determining, according to the temperature data, a temperature decreasing range of each region in the food carrier;

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 method according to claim 3, wherein the determining the region corresponding to the temperature minimum as the target region comprises:

Determining that the temperature minimum corresponds to any one of the food carriers, and determining the region as the target region;

When it is determined that the temperature minimum corresponds to any two or more regions in the food carrier, the region between the two or more regions is determined as the target region.
The method of claim 1, wherein the obtaining target cooking data corresponding to the location of the food comprises:

Obtaining a heat generation model of the food carrier, 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 method of claim 5 wherein said obtaining a fever model of said food carrier comprises:

Obtaining 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 method of claim 6 wherein said generating said fever model based on said thermographic data comprises at least one of the following:

Obtaining, according to the thermal imaging data, a temperature value corresponding to a different area of the food carrier at the same time and at the same power; generating a temperature value corresponding to a different area of the food carrier at the same time and at the same power Fever model

And/or, according to the 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;

And/or, according to the thermographic data, obtaining temperature values corresponding to different regions of the food carrier at different times and at the same power; different regions of the food carrier are different at different times Generating the heat generation model by engraving and corresponding temperature values at the same power;

And/or, according to the thermal 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 of claim 1 wherein when the location of the food currently carried by the food carrier is detected, the method further comprises:

Receiving preset process data of the food currently carried by the food carrier;

And obtaining target cooking data corresponding to the position of the food according to the preset skill data and the position of the food currently carried by the food carrier.
The method of claim 1 wherein said method further comprises: prior to detecting the location of the food currently carried by said food carrier, said method further comprising:

The food carrier is controlled to be heated at a preset power until the temperature of the food carrier reaches a predetermined temperature threshold.
A device for controlling food cooking, the device 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 apparatus according to claim 10, wherein the detecting unit is configured to detect temperature data of different regions of the food carrier at the same time by a temperature sensor; and determine a temperature pre-satisfying temperature of the food carrier according to the temperature data a target area of the condition; the target area is determined as the location of the food currently carried by the food carrier.
The apparatus according to claim 11, wherein the detecting unit is further configured to determine a current temperature minimum value of the food carrier according to the temperature data; Determining a region corresponding to the temperature minimum as the target region when the temperature minimum is at the first preset temperature range of the food carrier; or determining each region in the food carrier based on the temperature data a temperature drop slope; determining an area corresponding to a temperature drop slope of the second predetermined temperature range of the food carrier as the target area; or determining a temperature drop of each of the food carriers based on the temperature data a range; an area corresponding to a temperature lowering range satisfying a third preset temperature range of the food carrier is determined as the target area.
The apparatus according to claim 12, wherein the detecting unit is further configured to determine that the temperature minimum corresponds to any one of the food carriers, and determine the region as the target region; When the minimum value of the temperature corresponds to any two or more regions in the food carrier, the region between the two or more regions is determined as the target region.
The apparatus according to claim 10, wherein the obtaining 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; The target cooking data corresponding to the location of the food is obtained.
The apparatus of claim 14, wherein the apparatus further comprises: 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 apparatus according to claim 15, wherein the obtaining 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, Obtaining, according to the thermographic data, a temperature value corresponding to different 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 according to the thermal imaging data and Corresponding to the same power a temperature value; and/or, according to the thermographic data, obtaining a temperature value corresponding to different regions of the food carrier at different times and at different powers;

Correspondingly, the generating unit is configured to generate the heat generating model by using different temperature values of different regions of the food carrier at the same time and at the same power; and/or, different regions of the food carrier are Generating the heat generation model at the same time and corresponding temperature values 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 The heat generation model is generated by different temperature values of different regions of the food carrier at different times and at different powers.
The device of claim 10, wherein the device further comprises:

a receiving unit configured to receive preset processing data of the food currently carried by the food carrier;

Correspondingly, 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.
The apparatus according to claim 10, wherein the control unit is further configured to control the food carrier to be heated at a preset power until a temperature of the food carrier reaches a threshold of a preset temperature.
An apparatus for controlling food cooking, the apparatus 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 perform the steps of the method of any one of claims 1 to 9, when the computer program is run.
A storage medium having stored thereon a computer program, the computer program being executed by a processor to perform the steps of the method of any one of claims 1 to 9.