WO2020182653A1 - Reconnaissance optique d'un aliment à cuire - Google Patents

Reconnaissance optique d'un aliment à cuire Download PDF

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Publication number
WO2020182653A1
WO2020182653A1 PCT/EP2020/056007 EP2020056007W WO2020182653A1 WO 2020182653 A1 WO2020182653 A1 WO 2020182653A1 EP 2020056007 W EP2020056007 W EP 2020056007W WO 2020182653 A1 WO2020182653 A1 WO 2020182653A1
Authority
WO
WIPO (PCT)
Prior art keywords
cooked
light
food
item
light source
Prior art date
Application number
PCT/EP2020/056007
Other languages
German (de)
English (en)
Inventor
Gerald Horst
Daniel Vollmar
Original Assignee
BSH Hausgeräte GmbH
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 BSH Hausgeräte GmbH filed Critical BSH Hausgeräte GmbH
Priority to EP20710121.3A priority Critical patent/EP3938710A1/fr
Publication of WO2020182653A1 publication Critical patent/WO2020182653A1/fr

Links

Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination

Definitions

  • the invention relates to the recognition of food.
  • the invention relates to the recognition of the item to be cooked on the basis of optical scanning.
  • Ingredients for a meal can be cooked on a stove or in an oven; one then speaks of a product to be cooked.
  • the food to be cooked can for example include meat, vegetables or cereals.
  • the food can be scanned optically, for example to determine a degree of cooking.
  • WO 2015/185608 A1 proposes illuminating the food to be cooked using a predetermined light pattern, providing an image of the illuminated food and determining a three-dimensional structure of the food being cooked.
  • DE 10 2013 211 097 A1 relates to a refrigerator, the contents of which can be visually scanned at different times in order to determine a degree of freshness of the contents.
  • a device for recognizing a product to be cooked comprises a first light source which is set up to emit light of a first color onto the product to be cooked; a second light source which is set up to emit light of a second color onto the food to be cooked; a light sensor which is set up to scan images of the item to be cooked in light of the first and second colors; a control device and a processing device.
  • the control device is set up to provide a first image of the item to be cooked while the first light source is activated and the second light source is deactivated; and to provide a second image of the item to be cooked while the first light source is deactivated and the second light source is activated.
  • the processing device is set up to recognize the food to be cooked on the basis of the first and second images.
  • the food to be cooked can in particular comprise a food or ingredients of a food and the described technique can be used during a cooking process of the food.
  • the cooking can be well received in a cooking vessel such as a saucepan, roaster or pan.
  • the cooking vessel can be on a stove or in an oven.
  • the recognition of the food to be cooked can thus be improved and a cooking process can be controlled in an improved manner on the basis of the recognition.
  • the aforementioned light sensor is designed in particular as a camera.
  • the control device can be set up to carry out a method described herein in whole or in part.
  • the control device can comprise a programmable microcomputer or microcontroller.
  • the processing device can comprise a further microcomputer or microcontroller or can be built up integrated with the control device.
  • the method can be in the form of a computer program product with program code means.
  • the computer program product can also be stored on a computer-readable data carrier. Additional features or advantages of the method can be transferred to the device or vice versa.
  • the colors preferably have different distributions of their intensities over the wavelength of the light emitted in each case.
  • a light color only comprises wavelengths of a predetermined range, with the ranges of different colors being able to be disjoint, ie not overlapping one another.
  • intensities of, for example, approximately 10% or approximately 5% of the maximum intensity can also be disregarded.
  • Light that has a perceptible color has a light wave spectrum that essentially only covers part of the visible range. For example, light in which wavelengths of approx. 600 - 680 nm dominate can be seen as red; such, in which practically only wavelengths between 520 and 565 nm occur, as green; and those in which wavelengths dominate in the interval between 460 and 480 nm are perceived as blue by the human visual apparatus. A small proportion of another wavelength range cannot change the color impression significantly.
  • the colors are preferably taken from the set of the basic colors red, green and blue. If more than two light sources are used, it is preferred that at least one pair of light sources have light wave spectra that are disjoint from one another.
  • N light sources can be used, where N> 2, and the light sources are set up to emit light with different colors. Before given, each light source is set up to emit light of a different color. Further preferably, the control device is set up to provide N images, which are each provided with illumination of the food by means of only one of the N light sources; and the processing device is set up to recognize the item to be cooked on the basis of the N images provided.
  • N images provided can isolate optical information in an improved manner, so that the recognition of the item to be cooked can be facilitated or improved.
  • three light sources are provided, one of which is provided for emitting red, green and blue light.
  • the light sources can be comprised of a common lighting device.
  • the lighting device can be set up to mix red, green and blue light on the food to be cooked in order to enable predetermined lighting.
  • the lighting device can in particular be part of a projector which is set up to project a color image onto the food to be cooked. According to the invention, such a projector can be controlled ben for sequential illumination of the food with light of different colors.
  • the projector and the camera can be parts of an interaction device which is set up to recognize a gesture by a user in a projection area.
  • a household appliance can be controlled on the basis of the gesture.
  • the household appliance can be connected to a cooking process of the items to be cooked and can comprise, for example, a stove, an oven or an extraction device.
  • At least one of the light sources can comprise a light-emitting diode.
  • the light-emitting diode can be constructed as a 111-V semiconductor and only emit light of a predetermined wavelength range or a predetermined intensity distribution. The emitted light can thus be better concentrated on an area in which a predetermined Feature of the food is particularly easy to discriminate visually.
  • at least one of the light sources comprises a laser.
  • the laser can in particular be implemented cost-effectively as a laser diode or laser LED.
  • the laser light can comprise a particularly narrow range of wavelengths.
  • the light emitted by the laser can also be coherent, so that a certain feature of the food to be cooked can be optically scanned in an improved manner.
  • At least one of the colors can lie in an infrared range that is invisible to the human eye.
  • the color can be in the near infrared range, which extends approximately from 0.75 to 1.4 pm. This allows additional optical information about the food to be isolated.
  • a dedicated light source for infrared light other than the projector can be provided.
  • the control device is preferably set up to provide a further image of the item to be cooked while several of the light sources are activated, the processing device being set up to recognize the item to be cooked on the additional basis of the further image.
  • the activated light sources together preferably produce essentially white light.
  • the light sources can be activated simultaneously or individually one after the other while the camera exposes a light-sensitive area. Further processing can be further facilitated by taking into account an image that can usually be perceived by a person.
  • a first evaluation can be carried out, on the basis of which the food to be cooked can then be scanned with monochrome light.
  • This first evaluation can also be used to identify several items to be cooked, which are arranged spatially separated from one another on a surface and / or a cooking device.
  • a plurality of items to be cooked separately from one another can also be recognized within an open cooking vessel.
  • the multiple recognized items to be cooked can be scanned together with monochromatic light, the final evaluation taking place individually for each of the items to be cooked.
  • different handling instructions can also be output to a user for each of the recognized items to be cooked.
  • the light sources are set up to each project a colored image onto a surface on which the food to be cooked is located
  • the Control device is set up to illuminate only a predetermined area of the surface in succession by means of the light sources in order to provide the images.
  • the projected images can be divided into individual image points (pixels), which are usually arranged in a matrix. By activating only predetermined pixels, virtually any predetermined area can be illuminated.
  • the colored lighting can be limited to an area of the food that is of interest for the evaluation. A remaining area can be illuminated in another way, for example in white, another predetermined color or by projecting a predetermined image. A user can largely remain unmolested by - for him recognizable - color-changing lighting.
  • the item to be cooked can be recognized and the area determined as a function of the item to be cooked.
  • the food to be cooked can be optically scanned and recognized and, on the basis of the recognition result, an area can be determined which is scanned sequentially by means of different monochrome lights.
  • the first optical scanning can take place, for example, by means of white light or by means of a depth camera which is set up to provide a three-dimensional image of the item to be cooked.
  • the three-dimensional image usually does not initially carry any color information.
  • a method for recognizing a product to be cooked comprises steps of activating a first light source which is set up to emit light of a first color onto the product to be cooked; of deactivating a second light source which is set up to emit light of a second color onto the food; of providing a first image of the item to be cooked in light of the first color; deactivating the first light source and activating the second light source; of providing a second image of the food to be cooked in light of the second color; and recognizing the food on the basis of the first and second images.
  • the method can in particular be carried out by means of a device described herein.
  • an interaction device known per se for example for a hotplate, can carry out the method according to the invention.
  • the interaction device can thus be expanded or upgraded inexpensively according to the invention.
  • two disjoint areas of the food are simultaneously illuminated with light of different colors and two partial images of the areas are provided.
  • the areas can be moved with respect to the food to be cooked, so that the viewer can get the impression of a series of differently colored light bars.
  • the process of optical scanning can thus be displayed to a human observer in an improved manner.
  • a cooking state of the food can be determined on the basis of the images.
  • a coloration or bleaching of the food to be cooked can be scanned and a degree of cooking can be determined on the basis of this.
  • the coloration can be the result of an enzymatic reaction that can be part of the cooking process.
  • the color change can occur due to the Maillard reaction when roasting or deep-frying meat, or due to the caramelization of sugar.
  • the change in color can also indicate an enzymatic reaction, for example if the food to be cooked comprises animal fat, for example in the form of a milk product such as cheese.
  • Actions derived therefrom in the form of instructions to a user and / or control commands to a Garein direction or extractor hood can be output by the control device.
  • FIG. 1 shows an exemplary system with an interaction device
  • FIG. 2 shows a system in a further embodiment
  • FIG. 3 shows a flowchart of an exemplary method for recognizing a cooked item
  • FIG. 4 shows an exemplary representation of a product to be cooked from the point of view of an interaction device
  • FIG. 5 shows different intensity distributions of colored light by way of example.
  • FIG. 1 shows a system 100 with a cooking device 105 and a device 110.
  • the cooking device 105 is preferably set up to provide heat in order to cook a piece of food and can include, for example, a hob or stove.
  • the Device 110 is arranged by way of example over an area 120 into which the cooking device 105 can be let, and comprises a camera 125, a plurality of light sources 130, a control device 135 and a processing device 140.
  • the light sources 130 are set up to illuminate the food 115 each with light in a different color.
  • a first light source 130.1 shines red
  • a second light source 130.2 green shines red
  • a third light source 130.3 blue shines red
  • a fourth light source 130.4 infrared The technique presented herein can also be carried out using other colors and with two or more light sources 130.
  • Two or more of the light sources 130 can be encompassed by a projector 145 which is set up to cast light - in particular a colored image - onto the surface 120.
  • the projector 145 can comprise a light valve 150, which comprises, for example, a matrix of micromirrors in order to guide individual pixels of light onto the surface 120.
  • a pixel is illuminated sufficiently quickly one after the other by means of differently colored light, the colors can mix for a viewer.
  • a light source for white light is provided, from which different colors are successively filtered by means of a color wheel.
  • multiple light sources 130 are each assigned a light valve 150, for example in the form of a liquid crystal element, so that light of different colors is continuously emitted, which can mix on the surface 120.
  • the camera 125 is preferably set up to scan an image in an area that is at least partially illuminated by the light sources 130.
  • the camera 125 is set up to scan an object that is located in an area between the device 110 and the surface 120.
  • the object can include a hand of a user, for example, and a position or gesture of the hand can be detected optically and determined by means of one of the devices 135, 140.
  • the hand can be in context with a projection that is cast onto the surface 120 by means of the projector 145.
  • the position or gesture can be evaluated to control a domestic appliance, in particular the cooking device 105.
  • the projector 145 and the camera 125 can thus together form an interaction device 155.
  • a depth camera 160 can be included in the interaction device 155.
  • the depth camera 160 is set up for optical scanning of an object between it and the surface 120 and can provide distance information provide the object.
  • the depth camera 160 can operate on the basis of a stereoscopic scan.
  • a built-in light source 130 can be set up to emit structured light.
  • the light source 130 can work particularly in the infrared range, so that it can also be used as a light source 130.4 for the device 110.
  • the depth camera 160 operates on the basis of the distance measurement based on the propagation speed of light (TOF: time of flight).
  • TOF propagation speed of light
  • an image provided by the camera 125 can always be recorded while the food to be cooked 115 is illuminated with light of two or more colors. If the light sources 130 work sequentially, so that only one of the light sources 130 is active at a time, a shutter speed of the camera 125 can be one cycle of all colors or longer.
  • the image provided carries color information and can be further processed in this form.
  • the light sources 130 are controlled in such a way that the food 115 is successively illuminated with light of different colors.
  • another image can be created with a mixture of several light colors illuminated. As is customary for the purposes of the interaction device 155, the mixture can complement one another to form white light.
  • a first processing can take place on the basis of an image that was created with multicolored (in particular white) illumination of the item to be cooked 115, which can lead to the determination of an illumination parameter for the sequentially monochrome illumination.
  • a number of different items to be cooked 115 can be recorded and an independent evaluation of the degree of cooking of the individual items to be cooked 115 can be initiated by the processing device 140.
  • the determined degrees of cooking of the different items to be cooked 115 can lead to correspondingly different instructions for a user.
  • the duration over which one of the light sources 130 is activated (and the other light sources 130 are deactivated) can be at least as long as an exposure or shutter time of the camera 125.
  • that can Rotation speed can be controlled accordingly to effect the same effect.
  • the shutter speed of the camera 125 can be reduced for monochrome scanning compared to normal operation in order to meet the stated condition.
  • the images created under different light colors can then be processed by means of the processing device 140, it being possible, in particular, to identify the item to be cooked 115.
  • the detection can in particular include a determination of the item 115 or at least one of its components.
  • a color of the item to be cooked 115 can be determined in at least one area or an item of optically perceptible information that can be important for controlling a cooking process of the item to be cooked 115.
  • the specific information can be made available to the outside via an interface 165.
  • a user can, for example, be informed about the status or progress of the item to be cooked 115, or the cooking device 105 can be controlled as a function of the information. This process can take place in parallel for a number of different items to be cooked 115 which are positioned on the cooking device 105 and / or the surface 120.
  • FIG. 2 shows a system 100 in a further embodiment.
  • the interaction device 155 is, for example, attached to an extractor hood 205 or embodied as an integral part of it.
  • An additional lighting device 210 is preferably set up to emit white light and can illuminate a larger area than the projector 145.
  • no depth camera 160 is provided here.
  • the projector 145 and the camera 125 have optical axes which enclose substantially equal angles with a perpendicular. In other embodiments, the optical axes can also coincide or include other angles with the perpendicular. In general, it is preferred that the optical axes of the projector 145 and the camera 125 enclose the smallest possible angle with one another.
  • FIG. 3 shows a flowchart of an exemplary method for recognizing a product to be cooked 115.
  • the method 300 can in particular be carried out by means of the device 110.
  • N 3 differently colored light sources 130 are assumed.
  • the surface 120 can be scanned. This can be done for example by means of the depth camera 160 or by means of the camera 125 while illuminating the area ok
  • a product to be cooked 115 can be located or which area of the product to be cooked 115 is of particular interest for optical scanning.
  • Several different items to be cooked 115 can also be recorded in this step, which are then optically scanned together and then evaluated separately by the processing device 140.
  • a step 315 the item to be cooked 115 is illuminated one after the other with light from only one of the light sources 130 and an image is simultaneously scanned by means of the camera 125.
  • This step 315 is usually run through as often as differently colored, individually activatable light sources 130 are provided.
  • first light source 130.1 is activated and light sources 130.2 and 130.3 are deactivated, and a first image is scanned under red illumination.
  • the first and third light sources 130.1, 130.3 are deactivated and the second light source 130.2 is activated, and a second image is scanned under green illumination.
  • the first and second light sources 130.1, 130.2 are deactivated and the third light source 130.3 is activated, and a third image is scanned under blue illumination.
  • the lighting can be limited to the area determined in step 310.
  • the lighting can be switched off in a surrounding area, or part of a predetermined display can be output, which is preferably displayed before and / or afterwards on the entire illuminated area.
  • the item to be cooked 115 can be recognized on the basis of the individually created images.
  • one or more images can be added that were created with the illumination of several colored or one white light sources 130, 210. It is preferred that the images used for recognition were acquired close to one another in time in order to avoid a decorrelation of their image contents. For example, all images can come from a time range of no more than a second or less.
  • one of its properties can be determined on the basis of the recognized item to be cooked 115.
  • color information can in particular be evaluated at one or more points on the item to be cooked 115.
  • the color information can be 1 15 can be set for the type of food recognized. For example, the color brown can lead to a different rating for a vegetable than for meat, dough or fruit.
  • a domestic appliance can be controlled, which is in particular related to the cooking process of the item to be cooked 115.
  • This can include the cooking device 105 or the extractor hood 205, for example.
  • the heat supply of the cooking device 105 can be throttled when a desired cooking point is reached, or the extractor hood 205 can be set to a higher level if boiling liquid, rising vapors or smoke is determined in the area of the food 115.
  • FIG. 4 shows an exemplary representation of a product to be cooked 115 from the perspective of an interaction device 155.
  • the product to be cooked 115 is located, for example, in a fermentation container 405, in the present case in a pan.
  • An area 410 is shown on the item to be cooked 115, which is of interest, for example, for assessing a cooking point or a cooking process of the item to be cooked 115.
  • the area 410 can be illuminated selectively one after the other by means of differently colored light while one image is being scanned at a time.
  • the area 410 can also be subdivided into subareas 410.1, 410.2 and 410.3 and the subareas 410.1,
  • 410.2 and 410.3 can be illuminated with different colors at the same time, while a picture is taken each time.
  • the number of sub-areas 410.1, 410.2 and 410.3 can be illuminated with different colors at the same time, while a picture is taken each time.
  • the fermentation container 405 can also have several different items to be cooked, which are recognized accordingly and evaluated individually by the processing device 140.
  • a bar of colored light can be moved across area 410 while an image is being taken. After running through N bars, all the necessary information can be recorded. Different areas of the recorded images can be combined with one another in such a way that three single-color images are created that can be evaluated in the manner described.
  • FIG. 5 shows different intensity distributions of colored light, for example.
  • a first intensity distribution 505 corresponds to red light
  • a second intensity distribution 510 corresponds to green light
  • a third intensity distribution 515 corresponds to blue light
  • a fourth intensity distribution 520 corresponds to infrared light.
  • the intensity distributions have different range limits.
  • a wavelength beyond which the intensity of the intensity distribution 505-520 lies below a predetermined intensity value, for example approx. 10%, preferably approx. 5%, more preferably approx. 2% or even less, can be assumed as the range limit.
  • the intensity distributions 505-520 shown are disjoint in that they do not cover any overlapping areas in pairs.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Circuit Arrangement For Electric Light Sources In General (AREA)

Abstract

L'invention concerne un dispositif destiné à reconnaître un aliment à cuire, comprenant une première source de lumière qui est conçue pour émettre de la lumière d'une première couleur sur l'aliment à cuire ; une deuxième source de lumière qui est conçue pour émettre de la lumière d'une deuxième couleur sur l'aliment à cuire ; un capteur de lumière qui est conçu pour analyser des images de l'aliment à cuire dans la lumière des première et deuxième couleurs ; un dispositif de commande ; et un dispositif de traitement. Le dispositif de commande est conçu pour fournir une première image de l'aliment à cuire pendant que la première source de lumière est activée et la deuxième source de lumière est désactivée ; et pour fournir une deuxième image de l'aliment à cuire lorsque la première source de lumière est désactivée et la deuxième source de lumière est activée. Le dispositif de traitement est configuré pour détecter l'aliment à cuire en se basant sur les première et deuxième images.
PCT/EP2020/056007 2019-03-11 2020-03-06 Reconnaissance optique d'un aliment à cuire WO2020182653A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP20710121.3A EP3938710A1 (fr) 2019-03-11 2020-03-06 Reconnaissance optique d'un aliment à cuire

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102019203259.1A DE102019203259A1 (de) 2019-03-11 2019-03-11 Optisches Erkennen eines Garguts
DE102019203259.1 2019-03-11

Publications (1)

Publication Number Publication Date
WO2020182653A1 true WO2020182653A1 (fr) 2020-09-17

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PCT/EP2020/056007 WO2020182653A1 (fr) 2019-03-11 2020-03-06 Reconnaissance optique d'un aliment à cuire

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EP (1) EP3938710A1 (fr)
DE (1) DE102019203259A1 (fr)
WO (1) WO2020182653A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102010039371A1 (de) * 2010-08-16 2012-02-16 BSH Bosch und Siemens Hausgeräte GmbH Steuervorrichtung für ein Hausgerät sowie Hausgerät mit einer Steuervorrichtung
DE102013102295A1 (de) * 2013-03-07 2014-09-11 Rational Ag Verfahren zur Anpassung eines Lebensmittel-Garprozesses
DE102013211097A1 (de) 2013-06-14 2014-12-18 BSH Bosch und Siemens Hausgeräte GmbH Kältegerät mit einem Kameramodul
WO2015185608A1 (fr) 2014-06-05 2015-12-10 BSH Hausgeräte GmbH Appareil de cuisson avec projecteur de motif lumineux et caméra
DE102017206056A1 (de) * 2017-04-10 2018-10-11 BSH Hausgeräte GmbH Betreiben eines Gargeräts

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2149755B1 (fr) * 2008-07-30 2012-12-05 Electrolux Home Products Corporation N.V. Four et son procédé de fonctionnement

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102010039371A1 (de) * 2010-08-16 2012-02-16 BSH Bosch und Siemens Hausgeräte GmbH Steuervorrichtung für ein Hausgerät sowie Hausgerät mit einer Steuervorrichtung
DE102013102295A1 (de) * 2013-03-07 2014-09-11 Rational Ag Verfahren zur Anpassung eines Lebensmittel-Garprozesses
DE102013211097A1 (de) 2013-06-14 2014-12-18 BSH Bosch und Siemens Hausgeräte GmbH Kältegerät mit einem Kameramodul
WO2015185608A1 (fr) 2014-06-05 2015-12-10 BSH Hausgeräte GmbH Appareil de cuisson avec projecteur de motif lumineux et caméra
DE102017206056A1 (de) * 2017-04-10 2018-10-11 BSH Hausgeräte GmbH Betreiben eines Gargeräts

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EP3938710A1 (fr) 2022-01-19
DE102019203259A1 (de) 2020-09-17

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