WO2021184821A1 - 烹饪器具及其食物成分识别装置和识别方法 - Google Patents

烹饪器具及其食物成分识别装置和识别方法 Download PDF

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WO2021184821A1
WO2021184821A1 PCT/CN2020/131875 CN2020131875W WO2021184821A1 WO 2021184821 A1 WO2021184821 A1 WO 2021184821A1 CN 2020131875 W CN2020131875 W CN 2020131875W WO 2021184821 A1 WO2021184821 A1 WO 2021184821A1
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food
gas
color
components
data
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PCT/CN2020/131875
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English (en)
French (fr)
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石磊
王大维
丁泺火
梁少棠
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珠海格力电器股份有限公司
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    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
    • G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
    • G01N21/78—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour
    • G01N21/783—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour for analysing gases
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06F—ELECTRIC DIGITAL DATA PROCESSING
    • G06F17/00—Digital computing or data processing equipment or methods, specially adapted for specific functions
    • G06F17/10—Complex mathematical operations
    • G06F17/18—Complex mathematical operations for evaluating statistical data, e.g. average values, frequency distributions, probability functions, regression analysis

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  • the present invention relates to olfactory visualization technology and color recognition technology, in particular to a cooking appliance and its food component recognition device and recognition method.
  • Maillard reaction is a type of typical chemical reaction that inevitably occurs when food is cooked, and special gas components such as aldehydes, lipids, alcohols, etc. are important products of this reaction. As the cooking process of the ingredients progresses, the nutrients and harmful components of the ingredients will also show regular changes. Fitting the gas components produced by Maillard reaction with the nutritional and hazardous components of the food materials to establish a data model can form the basis for evaluating the nutritional and hazardous components of the food during cooking.
  • the olfactory visualization technology was first proposed by Professor Kenneth S. Suslick from the University of Illinois-Champaign.
  • the gas components generated during the cooking process can react with the chemical color-developing agent in the gas-sensitive material, so that the color of the gas-sensitive material changes and realizes the visualization of the sense of smell.
  • This color change is based on weak interactions such as van der Waals forces between the gas-sensitive material and the gas, and then the introduction of strong interactions such as metal bonds and polar bonds, so that the qualitative and qualitative properties of the gas to be measured can be achieved. Quantitative analysis.
  • the visual sensor can judge and recognize the above-mentioned color changes, use the R, G, and B values as the discrimination results of the scanned image, and compare the results with the data model to determine the nutritional and hazardous component changes of the food.
  • the terminal panel display communicates the data to the user.
  • At least some of the embodiments of the present invention provide a cooking appliance and a food component identification device and identification method thereof, so as to at least partially solve the problem that the cooking appliance in the related art cannot accurately determine the nutrient components and hazards during the baking of food.
  • a food component identification device is provided.
  • the food component identification device is applied to cooking appliances, and the food component identification device includes a gas sensing unit, a visual sensor, a data calculation module, and an output terminal connected in sequence, wherein the gas sensing unit is configured to cause the gas sensitive material and the food to generate The volatile gas reacts to make the color of the gas-sensitive material change in color;
  • the visual sensor is set to recognize the color of the gas sensor unit to obtain the color value;
  • the data calculation module is set to determine the gas based on the color value Components, and input the gas components into the food data model to obtain the food component data;
  • the output terminal is set to output the food component data.
  • the gas-sensitive material includes at least one of carboline and its derivatives, acid-base indicator, and solvochromic dye.
  • the output terminal includes at least one of a display, a voice player, and a mobile and fixed terminal connected to the cooking appliance.
  • the visual sensor includes a camera.
  • the food components include nutrient components and hazardous components.
  • a cooking appliance is also provided.
  • the cooking appliance includes the above-mentioned food ingredient recognition device.
  • a method for identifying food ingredients is also provided.
  • the food component identification method is applied to cooking appliances, and the food component identification method includes: reacting the gas-sensitive material with the volatile gas generated by the food, thereby causing the color developer of the gas-sensitive material to change color; Perform color recognition to obtain the color value; determine the gas composition according to the color value, and input the gas composition into the food data model to obtain the food composition data; output the food composition data.
  • outputting the food component data includes: outputting the food component data at the same time or after outputting the information prompting the user to complete the cooking.
  • the food data model is obtained through the following process: the gas components, nutrients and hazardous components produced after different foods are cooked and cooked, and the gas components are respectively compared with Nutrition and hazard components are corresponding in one-to-one quantity; the regression equation of the gas component content and the nutrition index and the hazard index on the value is established; the fitting model is derived according to the regression equation.
  • performing color recognition on the color developer of the gas sensing unit includes: collecting, by a camera, the color of the color developer before and after the gas-sensitive material reacts with the gas; Processing is performed to obtain the difference of the color recognition components before and after the color change of the developer.
  • the cooking appliance and its food component identification device and identification method of the embodiment of the present invention rely on olfactory visualization technology, visual sensors, and a statistical fitting model of food chemical reaction results, and judge by qualitative and quantitative analysis of gas components in the food cooking process Nutritional and hazardous ingredients of food after cooking.
  • the cooking appliance and its food component identification device and identification method of the embodiment of the present invention can intuitively provide users with food nutrition and hazards, and help users build healthy eating habits.
  • Fig. 1 is a schematic structural diagram of a food component identification device according to one of the embodiments of the present invention.
  • Fig. 2 is a schematic diagram of a specific implementation process of the food component identification device according to one of the alternative embodiments of the present invention.
  • Fig. 3 is a flowchart of a food component identification method according to one embodiment of the present invention.
  • the invention is based on the basic technical background of chemical reactions in the food processing process, olfactory visualization technology and color recognition technology.
  • Fig. 1 is a schematic structural diagram of a food component identification device according to one of the embodiments of the present invention.
  • the food component identification device provided in this embodiment is applied to cooking appliances.
  • the food component identification device of this embodiment includes a gas sensing unit 110, a visual sensor 120, a data calculation module 130, and an output terminal 140 connected in sequence.
  • the gas sensing unit 110 is configured to cause the gas sensitive material to react with the volatile gas generated by the food, thereby causing the color developer of the gas sensitive material to change color.
  • the gas-sensitive material may include at least one of carboline and its derivatives, acid-base indicator, and solvochromic dye.
  • Fig. 2 is a schematic diagram of a specific implementation process of the food component identification device according to one of the embodiments of the present invention.
  • the food is put into the cooking utensil to start cooking. After cooking, the food will produce volatile gas components.
  • Volatile gas components may include at least one of volatile gases such as hydrocarbons, alcohols, acids, esters, ketones, amines, and aromatics, and these gases are products of Maillard reaction after food is heated.
  • the gas sensing unit 110 starts to work, and the gas sensitive material in the gas sensing unit 110 chemically reacts with the volatile gas. The reaction process causes the color developer of the gas sensitive material to change color.
  • the gas-sensitive visual sensor material may include at least one of porphyrin and its derivatives, acid-base indicators, and solvated color-changing dyes.
  • the color-sensitive material has a functional group that can react strongly with the gas to be measured, and it is mainly involved in the combination of gas molecules by its own metal bond, hydrogen bond, ⁇ - ⁇ bond, etc.
  • a typical color reaction is the color reaction of a gas-sensitive material with the nature of an acid-base indicator and an acidic or alkaline gas.
  • the visual sensor 120 is configured to perform color recognition on the color developer of the gas sensing unit 110 to obtain a color value.
  • the vision sensor 120 may include a camera.
  • the color recognition can be collected by the camera, and the collected pictures will be fed back to the data calculation module to obtain the color change difference between the gas-sensitive material and the gas before and after the reaction, usually the difference between the color recognition components of different images, such as R, G, B
  • the difference of each component are the three primary color components of red, green, and blue, respectively.
  • the color recognition component can also adopt other types of components, such as CMYK components. Realize quantitative data and provide a basis for data analysis.
  • the data calculation module 130 is configured to determine the gas composition according to the color value, and input the gas composition into the food data model to obtain food composition data.
  • the color value is transmitted to the data calculation module 130 for comparison calculation.
  • a food data model has been implanted in the data calculation module 130.
  • the volatile gas components produced in the cooking appliance are brought into the model, and the production of nutrients and hazardous components can be calculated.
  • the establishment process of the food data model includes: after different food materials are cooked, the gas components, nutrients and hazardous components produced by them are measured, and the gas components are corresponding to the nutrition and hazardous components in one-to-one quantity to determine the gas component content.
  • the relationship between the different nutritional indicators of the food and the accompanying hazard indicators establishes the regression equations of the gas composition, the nutritional indicators, and the hazard indicators on the numerical value, and derives the fitting model according to the equations.
  • the output terminal 140 is configured to output food ingredient data.
  • the calculation result of the data calculation module 130 is output to the output terminal 140, and the information of the end of cooking is also transmitted to the output terminal 140.
  • the output terminal 140 pushes the nutrition and hazardous ingredient information of the food material at the same time or after prompting the user to complete the cooking.
  • the output terminal 140 may include at least one terminal device among a display, a voice player, and a mobile and fixed terminal connected to the cooking appliance by the user.
  • food ingredients can include nutrient ingredients and hazardous ingredients.
  • This embodiment also provides a cooking appliance, which includes the above-mentioned food component identification device.
  • the cooking appliance of this embodiment can detect the nutrient components and hazardous components of food materials.
  • Fig. 3 is a flowchart of a food component identification method according to one embodiment of the present invention.
  • the food component identification method provided in this embodiment is applied to cooking appliances.
  • step S310 the gas-sensitive material is reacted with the volatile gas generated by the food, so that the color developer of the gas-sensitive material is changed in color.
  • step S320 color recognition is performed on the color developer to obtain the color value of the gas sensitive material.
  • the color recognition of the color developer of the gas sensing unit may include: collecting the color of the color developer before and after the gas-sensitive material reacts with the gas by the camera; processing the collected color image to obtain the color recognition component before and after the color change of the color developer The difference.
  • the color recognition components may be three primary color components of R, G, and B or other types of color recognition components.
  • step S330 the gas composition is determined according to the color value, and the gas composition is input into the food data model to obtain food composition data.
  • the food data model can be obtained through the following process:
  • step S340 the food composition data is output.
  • Step S340 may include outputting the food ingredient data at the same time or after outputting the information prompting the user to complete the cooking.
  • this embodiment can finally realize the identification and calculation of the nutrition and harmful components of the food after cooking, and provide relevant information to the user.
  • the cooking appliance and its food component identification device and identification method of the embodiment of the present invention rely on olfactory visualization technology, visual sensors, and a statistical fitting model of food chemical reaction results, and judge by qualitative and quantitative analysis of gas components in the food cooking process Nutritional and hazardous ingredients of food after cooking.
  • the cooking appliance and its food component identification device and identification method of the embodiment of the present invention can intuitively provide users with food nutrition and hazards, and help users build healthy eating habits.

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Abstract

一种烹饪器具及其食物成分识别装置和识别方法，装置包括依次连接的气体感应单元（110）、视觉传感器（120）、数据计算模块（130）、以及输出终端（140）。这种烹饪器具及其食物成分识别装置和识别方法可以直观地为用户提供食物营养与危害物情况，帮助用户构建健康饮食习惯。

Description

烹饪器具及其食物成分识别装置和识别方法 技术领域
本发明涉及嗅觉可视化技术以及颜色识别技术，尤其涉及一种烹饪器具及其食物成分识别装置和识别方法。
背景技术
随着居民生活水平的提高，饮食健康已经越来越受到重视。食材在烹饪器具中进行烹饪时，不可避免会伴随营养素和危害物的成分变化，而食材烹饪后的营养与安全情况已经成为用户评价一款烹饪器具优劣的重要因素。借助烹饪器具对烹饪过程中食材的营养成分比如蛋白质、脂类、维生素等与危害成分比如丙烯酰胺、杂环胺、亚硝酸盐等进行判断和预警，可以使用户精确地把握日常饮食的营养与安全情况，帮助用户打造健康的饮食习惯。
美拉德反应是食材在进行烹饪时必然会发生的一类典型化学反应，而特殊的气体成分比如醛类、脂类、醇类等是该反应的重要产物。随着食材烹饪过程的进行，食材的营养与危害成分也会呈现规律性变化。将美拉德反应产生的气体成分与食材的营养与危害成分进行统计学相关性拟合，建立数据模型，可以构成评价食材烹饪过程营养与危害成分判断的基础。
嗅觉可视化技术由美国伊利诺伊大学-香槟分校的Kenneth.S.Suslick教授首次提出。烹饪过程产生的气体成分可以与气敏材料中的化学显色剂反应，使得气敏材料发生颜色变化，实现嗅觉的可视化。这种颜色变化是建立在气敏材料与气体之间范德华力等弱相互作用的基础之上，再引入金属键、极性键等强相互作用的结果，藉此可以实现对待测气体的定性和定量分析。
视觉传感器可以通过对上述颜色变化进行判断和识别，用R、G、B值作为扫描图像的判别结果，将结果与数据模型进行比对，就可以判断出食材的营养与危害成分变化情况，通过终端面板显示将数据传达给用户。
发明内容
本发明至少部分实施例提供了一种烹饪器具及其食物成分识别装置和识别方法，以至少部分地解决相关技术中烹饪器具无法精确判断食物烤制时的营养成分和危害物产生情况的问题。
在本发明其中一实施例中，提供了一种食物成分识别装置。所述食物成分识别装置应用于烹饪器具，所述食物成分识别装置包括依次连接的气体感应单元、视觉传感器、数据计算模块、以及输出终端，其中，气体感应单元设置为使气体敏感材料与食物产生的挥发性气体发生反应，从而使气体敏感材料的显色剂发生颜色变化；视觉传感器设置为对气体感应单元的显色剂进行颜色识别，得到颜色值；数据计算模块设置为根据颜色值确定气体成分，并将气体成分输入食物数据模型得到食物成分数据；输出终端设置为输出食物成分数据。
在一个可选实施例中，对于所述食物成分识别装置，气体敏感材料包括咔啉及其衍生物、酸碱指示、以及溶剂化变色染料中至少一种材料。
在一个可选实施例中，对于所述食物成分识别装置，输出终端包括烹饪器具自带的显示器、语音播放器、与烹饪器具连接的移动和固定终端中至少一种终端装置。
在一个可选实施例中，对于所述食物成分识别装置，视觉传感器包括相机。
在一个可选实施例中，对于所述食物成分识别装置，食物成分包括营养成分和危害成分。
在本发明其中一实施例中，还提供了一种烹饪器具。所述烹饪器具包括上述食物成分识别装置。
在本发明其中一实施例中，还提供了一种食物成分识别方法。所述食物成分识别方法应用于烹饪器具，所述食物成分识别方法包括：使气体敏感材料与食物产生的挥发性气体发生反应，从而使气体敏感材料的显色剂发生颜色变化；对显色剂进行颜色识别，得到颜色值；根据颜色值确定气体成分，并将气体成分输入食物数据模型得到食物成分数据；输出食物成分数据。
在一个可选实施例中，对于所述食物成分识别方法，输出食物成分数据包括：在输出提示用户烹饪完成的信息的同时或之后，输出食物成分数据。
在一个可选实施例中，对于所述食物成分识别方法，食物数据模型通过如下过程得到：对不同食物在烹饪熟制之后产生的气体成分以及营养物质和危害成分进行测定，将气体成分分别与营养和危害成分进行一一数量对应；建立气体成分含量与营养指标、危害物指标在数值上的回归方程；根据回归方程推导拟合模型。
在一个可选实施例中，对于所述食物成分识别方法，对气体感应单元的显色剂进行颜色识别包括：由相机采集气体敏感材料与气体反应前后显色剂的颜色；对采集的颜色图像进行处理，以获取显色剂颜色变化前后的颜色识别分量的差值。
与现有技术相比，本发明技术方案主要的优点如下：
本发明实施例的烹饪器具及其食物成分识别装置和识别方法借助嗅觉可视化技术、视觉传感器和食物化学反应结果统计学拟合模型，通过对食物烹饪过程中的气体成分进行定性和定量分析，判断食物烹饪过后的营养与危害成分情况。本发明实施例的烹饪器具及其食物成分识别装置和识别方法可以直观地为用户提供食物营养与危害物情况，帮助用户构建健康饮食习惯。
附图说明
通过阅读下文优选实施方式的详细描述，各种其他的优点和益处对于本领域普通技术人员将变得清楚明了。附图仅用于示出优选实施方式的目的，而并不认为是对本发明的限制。而且在整个附图中，用相同的参考符号表示相同的部件。在附图中：
图1是根据本发明其中一实施例的食物成分识别装置的结构示意图。
图2是根据本发明其中一可选实施例的食物成分识别装置的具体实施过程的示意图。
图3是根据本发明其中一实施例的食物成分识别方法的流程图。
具体实施方式
下面将参照附图更详细地描述本发明的示例性实施例。虽然附图中显示了本发明的示例性实施例，然而应当理解，可以以各种形式实现本发明而不应被这里阐述的实施例所限制。相反，提供这些实施例是为了能够更透彻地理解本发明，并且能够将本发明的范围完整地传达给本领域的技术人员。
本发明是建立在食材加工过程化学反应、嗅觉可视化技术以及颜色识别技术等基础技术背景之上的。
图1是根据本发明其中一实施例的食物成分识别装置的结构示意图。该实施例提供的食物成分识别装置应用于烹饪器具。如图1所示，该实施例的食物成分识别装置包括依次连接的气体感应单元110、视觉传感器120、数据计算模块130、以及输出终端140。
其中，气体感应单元110设置为使气体敏感材料与食物产生的挥发性气体发生反应，从而使气体敏感材料的显色剂发生颜色变化。气体敏感材料可以包括咔啉及其衍生物、酸碱指示、以及溶剂化变色染料中至少一种材料。
图2是根据本发明其中一实施例的食物成分识别装置的具体实施过程的示意图。如图2所示，食物放入烹饪器具开始烹饪。烹饪结束后，食物会产生挥发性气体成分。挥发性气体成分可以包括烃类、醇类、酸类、酯类、酮类、胺类和芳香族等挥发性气体中至少一种气体，这些气体是食物受热发生美拉德反应后的产物。气体感应单元110开始工作，气体感应单元110中的气体敏感材料会与挥发性气体发生化学反应，反应过程会使气敏材料的显色剂发生颜色变化。气敏型可视化传感材料可以包括卟啉及其衍生物、酸碱指示剂、以及溶剂化变色染料等材料中至少一种材料。色敏材料具有能够与待测气体发生强烈反应的官能团，参与和气体分子结合作用的主要是本身的金属键、氢键、π-π键等。例如，典型的颜色反应有酸碱指示剂性质的气敏材料与酸性或者碱性气体的颜色反应。
视觉传感器120设置为对气体感应单元110的显色剂进行颜色识别，得到颜色值。视觉传感器120可以包括相机。颜色识别可以由相机完成采集，采集的图片将反馈给数据计算模块，获取气敏材料与气体反应前后的颜色变化差异，通常为不同图像间的颜色识别分量的差值，比如R、G、B各分量 的差值。其中，R、G、B分别为红、绿、蓝三原色分量。当然，颜色识别分量也可以采用其他类型的分量比如CMYK分量等。实现量化数据，为数据分析提供根据。
数据计算模块130设置为根据颜色值确定气体成分，并将气体成分输入食物数据模型得到食物成分数据。将颜色值传输给数据计算模块130进行对比计算。数据计算模块130中已经植入了食物数据模型。将烹饪器具中其产生的挥发性气体成分带入到模型中，就可以计算出营养与危害成分的生成情况。食物数据模型的建立过程包括：不同食材在烹饪熟制之后，对其产生的气体成分以及营养物质和危害成分进行测定，将气体成分分别与营养和危害成分进行一一数量对应，确定气体成分含量与食材不同营养指标和伴随的危害物指标之间的关系，建立气体成分量与营养指标、危害物指标在数值上的回归方程，根据方程推导拟合模型。
输出终端140设置为输出食物成分数据。将数据计算模块130的计算结果输出到输出终端140，烹饪结束的信息也将传输给该输出终端140。输出终端140在提示用户烹饪完成的同时或者之后，推送食材的营养与危害成分信息。输出终端140可以包括烹饪器具自带的显示器、语音播放器、用户与烹饪器具连接的移动和固定终端中至少一种终端装置。
其中，食物成分可以包括营养成分和危害成分。
该实施例还提供一种烹饪器具，烹饪器具包括上述的食物成分识别装置。该实施例的烹饪器具能够检测食材的营养成分和危害成分情况。
图3是根据本发明其中一实施例的食物成分识别方法的流程图。该实施例提供的食物成分识别方法应用于烹饪器具。
如图3所示，在步骤S310，使气体敏感材料与食物产生的挥发性气体发生反应，从而使气体敏感材料的显色剂发生颜色变化。
在步骤S320，对显色剂进行颜色识别，得到气体敏感材料的颜色值。对气体感应单元的显色剂进行颜色识别可以包括：由相机采集气体敏感材料与气体反应前后显色剂的颜色；对采集的颜色图像进行处理，以获取显色剂颜色变化前后的颜色识别分量的差值。其中，颜色识别分量可以为R、G、B三 原色分量或者其他类型的颜色识别分量等。
在步骤S330，根据颜色值确定气体成分，并将气体成分输入食物数据模型得到食物成分数据。其中，食物数据模型可以通过如下过程得到：
对不同食物在烹饪熟制之后产生的气体成分以及营养物质和危害成分进行测定，将气体成分分别与营养和危害成分进行一一数量对应；
建立气体成分含量与营养指标、危害物指标在数值上的回归方程；
根据回归方程推导拟合模型。
在步骤S340，输出食物成分数据。步骤S340可以包括：在输出提示用户烹饪完成的信息的同时或之后，输出食物成分数据。
经过以上过程，该实施例最终可以实现食材烹饪后的营养和危害成分判别及计算，并向用户提供相关信息。
本发明实施例的烹饪器具及其食物成分识别装置和识别方法借助嗅觉可视化技术、视觉传感器和食物化学反应结果统计学拟合模型，通过对食物烹饪过程中的气体成分进行定性和定量分析，判断食物烹饪过后的营养与危害成分情况。本发明实施例的烹饪器具及其食物成分识别装置和识别方法可以直观地为用户提供食物营养与危害物情况，帮助用户构建健康饮食习惯。
以上所述仅为本发明的实施例，并非因此限制本发明的权利要求保护范围，凡是利用本发明说明书及附图内容所作的等效结构或等效流程变换，或直接或间接运用在其他相关的技术领域，均同理包括在本发明权利要求的保护范围内。

Claims (10)

  1. 一种食物成分识别装置，应用于烹饪器具，所述食物成分识别装置包括依次连接的气体感应单元、视觉传感器、数据计算模块、以及输出终端，其中，
    气体感应单元设置为使气体敏感材料与食物产生的挥发性气体发生反应，从而使气体敏感材料的显色剂发生颜色变化；
    视觉传感器设置为对气体感应单元的显色剂进行颜色识别，得到颜色值；
    数据计算模块设置为根据颜色值确定气体成分，并将气体成分输入食物数据模型得到食物成分数据；
    输出终端设置为输出食物成分数据。
  2. 如权利要求1所述的食物成分识别装置，其中，气体敏感材料包括咔啉及其衍生物、酸碱指示、以及溶剂化变色染料中至少一种材料。
  3. 如权利要求1所述的食物成分识别装置，其中，输出终端包括烹饪器具自带的显示器、语音播放器、与烹饪器具连接的移动和固定终端中至少一种终端装置。
  4. 如权利要求1所述的食物成分识别装置，其中，视觉传感器包括相机。
  5. 如权利要求1所述的食物成分识别装置，其中，食物成分包括营养成分和危害成分。
  6. 一种烹饪器具，包括如权利要求1-5中任一项所述的食物成分识别装置。
  7. 一种食物成分识别方法，应用于烹饪器具，所述食物成分识别方法包括：
    使气体敏感材料与食物产生的挥发性气体发生反应，从而使气体敏感材料的显色剂发生颜色变化；
    对显色剂进行颜色识别，得到颜色值；
    根据颜色值确定气体成分，并将气体成分输入食物数据模型得到食物成分数据；
    输出食物成分数据。
  8. 如权利要求1所述的食物成分识别方法，其中，输出食物成分数据包括：在输出提示用户烹饪完成的信息的同时或之后，输出食物成分数据。
  9. 如权利要求1所述的食物成分识别方法，其中，食物数据模型通过如下过程得到：
    对不同食物在烹饪熟制之后产生的气体成分以及营养物质和危害成分进行测定，将气体成分分别与营养和危害成分进行一一数量对应；
    建立气体成分含量与营养指标、危害物指标在数值上的回归方程；
    根据回归方程推导拟合模型。
  10. 如权利要求1所述的食物成分识别方法，其中，对气体感应单元的显色剂进行颜色识别包括：
    由相机采集气体敏感材料与气体反应前后显色剂的颜色；
    对采集的颜色图像进行处理，以获取显色剂颜色变化前后的颜色识别分量的差值。
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